Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

• Case of 24 6-ounce cans (total of 144 ounces)
• Organically grown tomatoes from California's Central valley cooked down to thick paste
• All-natural: just tomatoes and natural citric acid as preservative
• Fat- and cholesterol-free
• Great for soups, risotto, and pasta and other sauces

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

 received a case of these 6 oz items mid-March-2008. I used two cans then and in reflection remember one of them spewing some paste when first pierced by the opener. Tonight I've gone to open another can and this time it really projected out the paste when pierced with the opener. So I decide to check over the others and find 4 of them really BULGING

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

 - each end pouched outwards a centimeter or so. And another 8 cans showing 1 to 3 mm bulges at each end! This case has been in an A/C-ed home in a dark closet.

The case of small cans appears to come from 3 different lot numbers (OPJCS 6 ASHX24 1121, OPJCS 6 ASHX24 1122 AND OPJCS 6 ASHX24 1123) Note the 1121/1122/1123 code differs.

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

 With just my visual inspection it appears all affected cans are 1122 but I will not be eating any of the remainders. I will be contacting the manufacturer ASAP to see if there has been a recall or known problem.

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

 I contacted Muir Glen directly and asked whether or not their cans contained BPA. You can see their response below:

"Thank you for contacting Muir Glen about bisphenol-A or BPA.

Bisphenol-A is a component of protective coatings in metal food packaging, and provides an important food safety and quality function in canned foods. Scientific and governmental bodies worldwide have examined the science many times and have concluded that the weight of evidence supports the safety of BPA, including recent comprehensive assessments in Japan and in the European Union.

In January 2010, the U.S. Food and Drug Administration announced another review of BPA. This review in expected to take 18-24 months, and Health Canada and the World Health Organization (WHO) will participate.

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

 Most metal cans in the food industry utilize BPA in the can lining or can lid. Some of our products do, and many competitors' products do as well.

Muir Glen continues to believe BPA is safe. However, we know that some of our consumers have wanted us to pursue alternatives. We have been working with our can suppliers and can manufacturers to develop and test alternative linings that do not use BPA for some time.

One alternative has proven safe and viable in our processing of tomatoes - and Muir Glen is in the midst of transitioning to cans with liners that do not use BPA. It is an approved non-epoxy alternative. Can coatings used by Muir Glen also comply fully with all applicable U.S. Food and Drug Administration requirements for safe use in food contact applications.

Your views are important to us. Again, thank you for contacting Muir Glen, and thank you for your support of our products.

Sincerely,

Consumer Services"

Soup Paste Muir Glen Organic Tomato Paste, 6-Ounce Cans

Quinoa Recipes - Cooking Quinoa in a Crockpot

Quinoa is a versatile and delicious ingredient and, if you like to cook meals in a slow cooker, it might interest you to know that it can be cooked via this cooking method. Quinoa can be substituted for any grain in recipes although, technically, it is not a grain itself. It is the seed from a leafy plant. This ingredient is rich in iron, fiber, potassium, protein and other vitamins and minerals, hence its recent popularity. It is easy to digest too.

This ancient crop will grow in the mountains, in dry climates or in poor soil, making it an important staple in some regions. It is grown in the Colorado Rocky Mountains and in South America, although it originated in the Andes. You can get it in big grocery stores and health food stores.

Recipe for Crockpot Quinoa Stew

This hearty stew, which serves six people, is high in protein and low in carbohydrates. This is a healthy yet delicious slow cooker recipe, which is idea for vegetarians and anyone who loves this delicious ingredient. You can serve it with sesame seeds or grated parmesan on top.

What you will need:

2 diced potatoes 2 cups brown lentils 2 tablespoons tomato paste 2 finely chopped cloves garlic 7 1/2 cups water 1/2 diced sweet potato 1 teaspoon soy sauce 1/2 cup quinoa 2 tablespoons miso 1 teaspoon dried mixed herbs

How to make it:

Rinse and drain the grains, picking out any stones. Put them in the crockpot. Add the tomato paste, herbs, potato, sweet potato, and six cups of the water. Cook for three and a half to four hours on high.

Add another cup of water halfway through the cooking time, when the stew is becoming thicker. When everything is tender, turn off the crockpot, add the soy sauce and let it sit for thirty minutes. Combine the remaining half a cup of water with the miso and stir this in the stew.

Recipe for Crockpot Chicken and Quinoa Soup with White Wine

You can use any kind of quinoa for this soup but the red variety seems to have more texture than the others do, which can go mushy. You might like to add mushrooms or celery to this recipe too.

The recipe itself is quite versatile so add anything you fancy or any vegetables that need to be used up. All the flavor comes from the chicken, vegetables, broth, and wine so use good quality ingredients.

What you will need:

2 cups water 1 minced onion 3/4 cup white wine 2 cups chicken broth 1 cup rinsed and drained red quinoa 2 teaspoons dried thyme 2 chicken thighs or breasts 3 tablespoons butter 6 peeled, chopped carrots 1 teaspoon salt

How to make it:

Add everything to the slow cooker and cook on high for four hours. Alternatively, you can cook it on low for eight hours. Shred the chicken and stir it into the stew before serving.

Quinoa Recipes - Cooking Quinoa in a Crockpot

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Quinoa Recipes - Cooking Quinoa in a Crockpot

Quinoa Recipes - Cooking Quinoa in a Crockpot
Quinoa Recipes - Cooking Quinoa in a Crockpot

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A Glossary of Typical Thai Dishes - Part I

Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.

Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.

Snacks (Appetizers)
Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.

Gai Ping: charcoal-grilled chicken with sticky rice Kai Ping: charcoal-roasted eggs with dark chili dipping sauce Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper Kluay Ping: charcoal-grilled banana Luk Chin Ping: barbeque meatballs with chili dipping sauce Luk Chin Tod: deep-fried meatballs with chili dipping sauce Miang Kam: leaf-wrapped tidbits Moo Ping: charcoal-grilled pork with sticky rice Po Pia Tod: deep-fried spring rolls with sweet dipping sauce Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar Roti Sai Mai: flour-wrapped spun candy Sakoo Sai Moo: steamed tapioca filled with minced pork Tod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauce Tod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce
Noodle Dishes
There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.

Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetables Bami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetables Bami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chives Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles Kuai Tiaw Kai Kau: stir-fired wide rice noodles with chicken Kuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls) Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls) Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale Pad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chilies Pad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy sauce Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with beansprouts)
Curry Dishes
Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:

Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milk Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts Kaeng Kari: Indian style curry with meat, potatoes and coconut milk Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk Kaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste Kaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallots Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand) Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies Kaeng Phed: spicy curry with meat and chilies Kaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarind Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk
Soup
Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.

Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chicken Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chicken Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground pork Kaeng Chued Wun Sen: clear noodle, ground meat, vegetables and broth Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung) Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies Tom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and coriander Tom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies Tom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Rice Dishes
With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.

Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg) Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimp Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices Khao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumber Khao Mun Gai: steamed chicken with rice cooked in chicken stock and garlic Khao Nah Ped: roasted duck served on rice Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts Khao Tom: rice soup with a selection of meat and vegetable side dishes; Khao Tom Goong: rice soup with shrimp Khao Tom Moo: rice soup with pork Khao Tom Pla: rice soup with fish
Desserts
Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.

Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk Kaeng Buat: potatoes, taro and pumpkin in coconut milk Khanom Kluay: blended banana mixed with flours dessert with shredded coconut on top Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping Khao Niaw Gaew: boiled pandanus sticky rice balls Khao Niaw Ma Muang: mango served with sticky rice and coconut milk Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf Khanom Chan: nine-layered sweet. Main ingredients are flours and natural colors Khanom Khrok: warm coconut pudding Khanom Moh Kaeng: Thai-style egg custard Khanom Tago: sago-based dessert with coconut cream on top Khanom Thien: mung beans in banana leaf Khanom Thua Fu: jasmine sponge cakes Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat Khanom Thuay: coconut cakes Kluay Buat Chee: banana in coconut milk Kluay Tod: deep-fried banana fritters Luk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables Mun Tom Khing: potatoes in ginger syrup Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on top Paeng Jee: grilled coconut cakes Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin Sakoo Khao Pod: tapioca and corn with coconut topping Sakoo Tao Dum: tapioca and black beans in coconut milk Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk

There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.

Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!

Napatr Lindsley

A Glossary of Typical Thai Dishes - Part I

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A Glossary of Typical Thai Dishes - Part I

A Glossary of Typical Thai Dishes - Part I
A Glossary of Typical Thai Dishes - Part I

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Recipes - Tilapia Fish Stew

One of the best fish stew recipes I learned is this one which is an easy dish to make with fantastic taste with only a few ingredients. The clam juice is what gives this recipe the tasty results. Easy to prepare and works best with Tilapia Fish, I am pretty sure you will find this absolutely delicious!

Ingredients
6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
2 tsp of tomato paste.
8 oz of clam juice
2/3 cup dry white wine
1 1/2 lb Tilapia Fish fillets cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
Salt

Method

1 Heat olive oil in heavy large pot over medium-high heat. Add chopped onion and garlic and saute for 4 minutes and you can also add some celery and mushroom at this point for added flavor. Add parsley and stir for 2 minutes. Add tomato and tomato paste and let cook for 2 minutes longer.

2 Add clam juice, dry white wine, and fish and simmer until the Tilapia fish is cooked through, that should be less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

This fish stew goes well with fresh bread and i should say it's the prefect meal to compliment it. Preparing it with salad is also a great tasty idea. You can also be a little creative over this fish stew recipes as you can do things a little differently as you prefer such as increasing the amount of tomato paste. Or you can forgo the salt and substitute the clam juice with white wine for those with allergies to it, it will do but not as tasty. Or skip the tilapia fish altogether and substitute with 1 1/2 lbs of shrimp and scallops.

Recipes - Tilapia Fish Stew

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Recipes - Tilapia Fish Stew

Recipes - Tilapia Fish Stew
Recipes - Tilapia Fish Stew

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How to Make Bisque

Traditionally seafood soups such as lobster bisque or shrimp bisque have only been served at waterfront restaurants or other seaside eateries. The reason for this is the need to have a large amount of shrimp cells to make a good flavored shrimp stock. There are recipes that call for a lesser amount of shrimp shells that can be added to the fish or seafood stock to produce much the same flavor.

Shrimp bisque is a thick and creamy soup with a distinctive tangy taste. There are several great recipes out there for shrimp stock, most of which have the same ingredients and vary from chef to chef as far as techniques.

There are a few steps that need to be taken to produce it properly, but it is well worth the effort when the bisque is complete and on your table as a delicious lunch with a salad or sandwich or possibly as a soup course for your dinner.

One good recipe for Shrimp Bisque is below:

• 1 pound shell on shrimp
• 2 teaspoons olive oil
• 2 large onions sliced or halved
• 1 grated carrot
• 1 celery stalk sliced
• 2 cloves crushed garlic
• 6 1/4 cup water
• 1 whole bay leaf
• 2 teaspoons butter
• 6 Tablespoons white rice
• 1 Tablespoon tomato paste
• pepper and salt to taste

1. Peel the shrimp. Do not discard the shells. Set shrimp in the refrigerator.
2. Heat olive oil in a large pan, add the shells and cook over high heat. Cook until Brown.
3. Reduce the heat and add one of the onions, celery, garlic cloves and carrot. Cook for 4-5 minutes. Be sure to stir frequently until the onion becomes soft.
4. Add water and bay leaf and a small amount of salt. Bring the mixture to a boil. Reduce heat and simmer for 25 minutes. Strain the shrimp stock, cover and continue cooking for 5-6 minutes.

5. Heat butter in a large pan with medium heat and add remaining onion. Cover and continue cooking for 5-6 minutes. Continue cooking and stirring frequently until the onion starts to color and becomes soft.

6. Next, the stock is added. Then add rice and tomato paste and bring to a boil. Reduce the heat and simmer until the rice is soft, about 30 minutes. Allow mixture to cool and place it in a food processor or blender and blend. In the case of a food processor you should drain off most of the liquid. Puree the mixture with a small amount of liquid to soften and combine with the other ingredients.

7. Return the mixture to the sauce pan and cook over medium heat. Add the shrimp and continue simmering for about 8 minutes. Taste your bisque and season it to satisfy your taste.

An impressive bisque that will be enjoyed by you and your family or your guests. Not only does it look delicious, we all eat with our eyes first, then the nose, then the mouth, but it tastes wonderful too.

enjoy
Richard Mongiovi

How to Make Bisque

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How to Make Dark Colored Icing - Making Red, Black, and Dark Blue

Making dark colored icing can be a little tricky. If you've tried, you've probably ran into the same problems most do.

The most common problem is that the color is simply not dark enough. Have you ever tried to make red, but it only looks pink? Then, to try to make it darker you add more and more food color. Makes sense right? Next thing you know the consistency of your icing has changed. So you give it a little taste and yuck! It now tastes bitter and disgusting. Does this sound familiar?

Are you frustrated yet? I am worn out just talking about it. Well, there is an easier way to make dark colored icing!

Let's start with making red.

How to make Red

What you will need:

-red paste or gel concentrated food color
-red powder food color
-toothpick

The first thing we want to do is make our frosting a nice pink color. To do this use the red paste or gel coloring. Dip a clean toothpick into the color, or just squeeze a small amount if using gel in a tube or bottle. Now, mix in the color.

The goal is to get a nice medium (not too light, not too dark) shade of pink. Just add the color a little at a time and mix until you reach a nice medium shade of pink.

Next, we are going to use the red powder color. Sprinkle the red powder into your frosting a little at a time and mix it in. You will notice it getting darker. Add the powder color until the icing starts to look red. Set it on the counter and walk away for about 10 minutes. When you come back, it will have darkened to a nice shade of red.

How to make Black

What you will need:

-black paste or gel concentrated food coloring
-black powder color
-toothpick

There are two easy ways to make black.

The first is using chocolate frosting. Simply add your black paste or gel food coloring to the chocolate. Since it is already dark, it will not take much color to make it black.

Not everyone likes or wants to use chocolate though. The second method uses white or buttercream frosting to make black. It is exactly the same as making the red.

You want to first make your icing a nice shade of gray. Using the black paste or gel food coloring, mix in small amounts of color until you reach a medium shade of gray. Dip a clean toothpick into the color, or squeeze out a small amount if using gel in a tube or bottle.

Next, add the black powder color a few sprinkles at a time and mix it in until it starts to look black. Walk away for about 10 minutes and it will be dark black when you return.

How to make Dark Blue

What you will need:

-royal blue paste or gel concentrated food coloring
-blue powder color
-toothpick

When making dark blue it is best to start with royal blue paste or gel as your base. There are several shades of blue available, but royal blue produces the best results.

Dip your toothpick in the food color, or squeeze a small amount from the tube or bottle if using gel. Mix it in. Add color until you reach a nice "true" blue color. True blue to me is like the blue on the American flag, a nice medium shade of blue.

Now, sprinkle the powder color in a little at a time and mix it in until the icing starts getting darker. Set it to the side and come back in ten minutes. It will darken as it sits.

If you are trying to make navy blue, add a very small touch of black paste or gel color. When I say very small I mean literally just a touch of it. This will deepen it enough to make it a dark navy blue.

Use the paste/gel food color and powder food color combination to make all of your dark colored icing. It will save you a lot of time and frustration.

How to Make Dark Colored Icing - Making Red, Black, and Dark Blue

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Justin Timberlake - Suit & Tie (Audio) ft. JAY Z

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Creepy and Cute Halloween Cake Design Ideas

To help you get started scheming and designing your ghoulish confections, here are a few Halloween Cake Design Ideas. Try these or create your own spin-off's!

Haunted House - Sheet, Novelty Pan or Sculpted Castle

This Halloween cake can be made in many ways.

1. Trim a sheet cake into the shape of an old Victorian house with gables. Then pipe icing windows, doors, and other details, including cobwebs. Ghostly shapes are easy to pipe and fill in with snow-white buttercream icing. Add bats and other easy to pipe Halloween creatures.

2. Or you can use a novelty cake pan with the haunted house theme. Many of these come with decorations and instructions.

3. For a really exciting Halloween cake, try a haunted castle cake! Butter cakes works well. Stack two or more cakes, being sure to place supportive plates in between the layers. If the cake is large like a wedding cake, add cake dowels.

Towers can be created with upside down ice-cream cones or paper towel rolls, shortened to fit proportionally to your cake.

For edible towers, bake a pound cake in a jelly roll pan, and then using a cookie-cutter or glass, cut our circular pieces of uniform size. Skewer these, and then stick the skewered towers into the cake. Then ice them and pipe designs and windows.

For an amazing haunted house castle - think detail. For example, you could cut out windows and place inside kooky ghosts or other ghoulish figures (modeled with rolled buttercream, created with gum paste molds, or store-bought).

You might even want to add a moat and drawbridge! Tuck green miniature lights behind the turrets and under the drawbridge for an eerie glow.

A basic set of confectionary tools will help you model your Halloween cake creatures. You can find these and all sorts of decorating supplies at www.CandylandCrafts.com

If you model your Halloween cake figures with gum paste, creations will dry hard and last for years, but the children won't enjoy the taste much. Marzipan's expensive, and this almond paste isn't as much of a hit with kids as grown-ups. Your best bet for your Halloween cakes is Rolled Buttercream. It's a great tasting icing dough that can be easily modeled or molded.

Frankenstein's Bride - Vintage Halloween Cake

Here's a spin off from our charming doll cake that is made with a Barbie type doll and a cake dress. Use a doll with black hair. Tease the hair so it's all puffed up and then paint the lightening stripes up each side of her hair do. (For a humorous version, you could make her hair stand straight up).

Paint her face a pasty white, add make-up (search online for "Bride of Frankenstein doll" and "Bride of Frankenstein costumes" for ideas. Cover the negligee dress with smooth, white buttercream and maybe add some black spiders and lacy impressions.

Another idea: A vintage 60's Halloween doll cake could be fashioned after the Adam's Family's Mortisha.

Jack o' Lantern Bundt Halloween Cake

This is an easy Halloween cake for cake decorators new to cake sculpting.

Young children will adore a Jack o' Lantern cake with a cute or goofy expression, while most older kids will get a kick out of an outlandish or spooky face.

Start with 2 bundt cakes (butter, pumpkin and pound cakes work well). Then after leveling and icing the bottom of the cakes, fit them together to form the pumpkin. Cover the pumpkin with smooth, orange buttercream. Then pipe and/or use rolled buttercream to model the facial features. Pipe green leaves on top and add a stem made of rolled buttercream or an upside-down ice cream cone, iced with green.

Last, but not least, here's an important Halloween Cake tip. The amount of liquid food coloring needed to create black or dark brown icing will probably give your icing a bitter taste. To avoid making a Halloween cake that tastes creepier than it looks, try one of these ghoulishly clever tips:

· Use gel, paste or powder coloring. They're concentrated, so you won't need as much.

· Begin with dark chocolate buttercream, and you'll need even less.

· Instead of black icing, cover plain buttercream with crushed, dark chocolate cookies, and use licorice and such for spiders and bats.

Creepy and Cute Halloween Cake Design Ideas

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West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

West African cuisine is unusual in that though meat is a rare and expensive commodity and, as a result most dishes are heavy on vegetable components it's still difficult finding a truly vegetarian dish. Part of the reason for this is that dried fish, fish heads and meat off-cuts as well as animal feet and tails are often used as flavorings for the basic stocks in just about every recipe. The same is true of that most classic of all West African dishes, the chili-laden 'Pepper Soup'.

Recently I was working on a West African themed meal for a number of friends an family. However, several of the guests were vegetarian and I found myself in the unusual position of needing to make a vegetarian version of Pepper Soup. The basis for this recipe is my wife's basic Pepper Soup stock (she is Liberian) and a West African recipe for for Moy-Moy (black-eyed bean cakes). The resultant recipe is given below:

For the Moy-Moy

500g black-eyed peas (Akara)

salt and black pepper to taste

What you actually need is Akara powder (black-eyed bean flour) but this is difficult to find. Simply add the beans to a coffee grinder and render to a smooth paste. Tip this paste in a bowl and slowly add just enough water so that you have a smooth, thick paste. Cover with a cloth and leave for an hour. During this time the beans will absorb some of the water and swell. Just add a little more water to return the mixture to a smooth paste then season with salt and black pepper.

You can use the paste immediately, but it tastes much better if left in the fridge over night (the flavour will intensify). When you are ready to use the mixture, stir the batter vigorously to remove air bubbles then grease the bases of the wells in a muffin tin and scoop the mixture into the wells (filling no more than 3/4 full); the mixture should be enough to fill at least five wells. Place the muffin tin in a large baking dish partly-filled with water. Cover with foil and then bake in an oven pre-heated to 190°C for about 50 minutes or until cooked through and firm. (Test by inserting a skewer into the middle of one of the cakes. When the skewer emerges cleanly the cake is done.)

Allow to cool then set aside. Quarter the bean cakes and deep fry in oil before adding to the pepper soup.

For the Pepper Soup

20 Scotch Bonnet Chillies

Juice of 1 lime

vegetables for stock (any mix of carrots, onion, courgette, collard greens, broccoli stems, celery)

1 small tin tomato paste

2 onions, roughly chopped

1 tsp black pepper

1/2 tsp salt

vegetable oil

12 cloves garlic, finely chopped

First make a fish stock by gently frying 6 cloves of garlic, diced carrots, roughly chopped onion, courgette slices, broccoli stems and chopped celery in a little oil until the onion is soft and translucent. Add about 2l water and bring the mixture to a boil. Reduce to a simmer and allow to cook for 30 minutes. At the end of this time pass the stock through a strainer into a clean pan and push as much of the vegetables through the strainer mesh as you can.

Take 12 of the chillies and add to a large pestle and mortar. Pound to a rough paste then add the chopped onion and pound this in to form a paste, along with the black pepper and remaining garlic. Pour 60ml of oil in a pan and ad the chilli paste. Fry for a few minutes (about 5) then season with salt and transfer this mix to the pan with the vegetable stock. Add the remaining whole chillies and bring to a boil. Reduce to a simmer and cook for about 30 minutes.

At this time add the deep fried Moy-Moy and the tomato paste and cook for a further 10 minutes, or until the bean cakes have cooked through. Serve in a large bowl, accompanied by rice.

Traditionally the guests would spoon the soup into a bowl and mash the whole chillies with a fork before eating.

Admittedly this is a very hot dish, but it has one remarkable property in that it brings out the full flavour of the Scotch Bonnet chillies (and they are very tasty cooked this way). In West Africa this soup or its variants are used as a general pick-me-up and whenever someone is feeling under the weather then the soup is prepared as a general 'pick-me-up'.

This pepper soup truly offers the real taste of West Africa and a version of this is known from just about every country in West Africa. If you wish you can, of course use the basic pepper soup recipe but substitute deep-fried fish or chicken pieces instead of the deep-fried black-eyed bean cakes.

West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

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Tube. Duration : 4.40 Mins.

Major Distribution (Explicit)

Music video by 50 Cent performing Major Distribution (Explicit).

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Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

One thing we should admit is that most people love to eat foods that are high in seasonings. And sometimes these foods can be gotten from foods which are mostly acidic. Well, alkaline diet recipes will be the solution to preventing acid foods.

There can be many ways on how to prepare recipes that will suit our tastes. This can also be done with the fruits and vegetables that are alkaline foods.

You can easily prepare alkaline foods anytime. And here are the suggestions for alkaline juice, soup, snack and dinner.

o Alkaline Juice

This recipe is great for breakfast because it will boost your energy level. It awakens your digestive system while providing nutrition to your body.

You can mix cucumber, celery, spinach, lettuce leaves and any other green leafy vegetables. You can also use parsley and fresh alfalfa as optional boosters. Juice them together and mix 50/50 with distilled water. You can add optional lemon juice. You can also add prime pH to enhance the alkalinity of the juice even more.

o Alkaline Soup

This soup is very advisable while you are on a detox. This recipe contains avocado which is high in EFAs. It also contains cucumber which is well known for its cleansing properties. You can use herbs and spices, lemon and lime.

You will blend the avocado and stock it to form a light paste. After that, you will add spring onions, green or red pepper, cucumber, spinach and garlic. Add Bragg Liquid Aminos, light vegetable Boullion (yeast free) and juice of lemon or lime.

o Alkaline Dinner

For dinner, Detox Lime-Chili Stir 'Fry' is one of the likable alkaline diet recipes. The ingredients are Pak-Choi, carrots, mange-tout/sugar snap peas, beansprouts, broccoli, cabbage (red or green), fresh lime juice, chilli, coriander and vegetable boullion and brown basmati rice/wild rice.

The first thing you should do is to pulp the coriander with the mortar and pestle. And then add chilli and lime juice to make a sauce. Set it aside. And then, you will chop all the vegetables finely. After this you will steam them but do not fully cook so as not to lose the nutrients.

Now, you will cover the cooked stuff over the rice and then put the sauce.

It is so simple yet delicious. You can also steam fry the vegetable in a vegetable boullion stock if you do not have a steamer. If you are into seafood, you can also add prawns.

The amount of each ingredient is dependent upon your choice.

o Alkaline Snack

The alkaline recipe that will surely attract your taste is an asparagus dressed with lemon juice.

The ingredients are asparagus stems (bend towards the end and let them snap naturally), spring onions, melted (avocado) butter, grated lemon peel of half a lemon, fresh lemon juice of a whole lemon and fresh thyme.

Steam the spring onion and asparagus but avoid overcooking. Then mix the avocado butter, lemon juice, thyme and lemon rind to make the dressing. Add some cold-pressed extra virgin olive oil to neutralize the lemon juice a little. Now, stack the spring onion and asparagus and then dress.

Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

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K Koke feat. RITA ORA - Lay Down Your Weapons

Facebook: www.facebook.com Twitter: @KokeUSG K Koke Profile: rocnation.com Music video by K Koke feat. RITA ORA performing Lay Down Your Weapons. (C) 2013 Sony Music Entertainment UK Limited

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How Long Does a Turkey Breast Take to Cook?

Turkey is a dish most people ignore until around the time of thanksgiving, but it is actually a tasty, and healthy meat that can be enjoyed at any time of the year. Turkey is ideal for sandwiches, stir frys, salads, and lots of other dishes, and is a good alternative to chicken when you fancy a change, but want to stick with white meats.

The cooking time of a turkey breast depends mostly on its size - bigger portions of meat take longer to cook. Other factors that affect the cooking time include the ratio of meat to bone, and whether or not you are trying to cook from frozen. Another thing to consider is the kind of marinade used, and the cooking method that you plan to use.

What Internal Temperature?

There is no shortage of experienced cooks and top-notch cookbooks that give you their best guesstimate for the ideal turkey breast cooking time. Usually, they will explain that is depends on the size of the piece. However, the best way of getting the roasting done just right is to buy a cooking thermometer and use it to check the turkey regularly to see if the internal temperature has reached 170 degrees Fahrenheit. As soon as the cooking thermometer register 170 degrees, not only is your turkey safe to eat, it is also deliciously moist and tender. There are different methods that you can use to cook turkey, and you have a choice in the pan to use too, but shallow roasting pans are the best bet for cooking turkey breast every time.

Usually turkey breast is served without stuffing, however some people prefer to stuff bigger portions. An 8 pound portion is ideal for stuffing with some of your favorite herbs and spices. Usually for a 2 or 3 pound turkey people cook them for 1 and a half to two hours at 325 degrees Fahrenheit, with 4 to 6 pound breasts taking 2 and a half to three hours, and an 8 pound portion taking 3 and a half hours.

An Easy Recipe

Turkey breasts can easily become a staple of your diet, and you need not get bored of them if you add a little zing to the recipe - a citrus turkey breast sandwich is a great snack for example. Just add some jalapeno paste, lime juice, orange juice, garlic, and onion paste to a marinade - roast the breast, and shred or slice before adding to sandwiches for a healthy and tasty lunch option.

How Long Does a Turkey Breast Take to Cook?

Colbie Caillat - We Both Know ft. Gavin DeGraw

Video Clips. Duration : 3.98 Mins.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

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West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

West African cuisine is unusual in that though meat is a rare and expensive commodity and, as a result most dishes are heavy on vegetable components it's still difficult finding a truly vegetarian dish. Part of the reason for this is that dried fish, fish heads and meat off-cuts as well as animal feet and tails are often used as flavorings for the basic stocks in just about every recipe. The same is true of that most classic of all West African dishes, the chili-laden 'Pepper Soup'.

Recently I was working on a West African themed meal for a number of friends an family. However, several of the guests were vegetarian and I found myself in the unusual position of needing to make a vegetarian version of Pepper Soup. The basis for this recipe is my wife's basic Pepper Soup stock (she is Liberian) and a West African recipe for for Moy-Moy (black-eyed bean cakes). The resultant recipe is given below:

For the Moy-Moy

500g black-eyed peas (Akara)

salt and black pepper to taste

What you actually need is Akara powder (black-eyed bean flour) but this is difficult to find. Simply add the beans to a coffee grinder and render to a smooth paste. Tip this paste in a bowl and slowly add just enough water so that you have a smooth, thick paste. Cover with a cloth and leave for an hour. During this time the beans will absorb some of the water and swell. Just add a little more water to return the mixture to a smooth paste then season with salt and black pepper.

You can use the paste immediately, but it tastes much better if left in the fridge over night (the flavour will intensify). When you are ready to use the mixture, stir the batter vigorously to remove air bubbles then grease the bases of the wells in a muffin tin and scoop the mixture into the wells (filling no more than 3/4 full); the mixture should be enough to fill at least five wells. Place the muffin tin in a large baking dish partly-filled with water. Cover with foil and then bake in an oven pre-heated to 190°C for about 50 minutes or until cooked through and firm. (Test by inserting a skewer into the middle of one of the cakes. When the skewer emerges cleanly the cake is done.)

Allow to cool then set aside. Quarter the bean cakes and deep fry in oil before adding to the pepper soup.

For the Pepper Soup

20 Scotch Bonnet Chillies

Juice of 1 lime

vegetables for stock (any mix of carrots, onion, courgette, collard greens, broccoli stems, celery)

1 small tin tomato paste

2 onions, roughly chopped

1 tsp black pepper

1/2 tsp salt

vegetable oil

12 cloves garlic, finely chopped

First make a fish stock by gently frying 6 cloves of garlic, diced carrots, roughly chopped onion, courgette slices, broccoli stems and chopped celery in a little oil until the onion is soft and translucent. Add about 2l water and bring the mixture to a boil. Reduce to a simmer and allow to cook for 30 minutes. At the end of this time pass the stock through a strainer into a clean pan and push as much of the vegetables through the strainer mesh as you can.

Take 12 of the chillies and add to a large pestle and mortar. Pound to a rough paste then add the chopped onion and pound this in to form a paste, along with the black pepper and remaining garlic. Pour 60ml of oil in a pan and ad the chilli paste. Fry for a few minutes (about 5) then season with salt and transfer this mix to the pan with the vegetable stock. Add the remaining whole chillies and bring to a boil. Reduce to a simmer and cook for about 30 minutes.

At this time add the deep fried Moy-Moy and the tomato paste and cook for a further 10 minutes, or until the bean cakes have cooked through. Serve in a large bowl, accompanied by rice.

Traditionally the guests would spoon the soup into a bowl and mash the whole chillies with a fork before eating.

Admittedly this is a very hot dish, but it has one remarkable property in that it brings out the full flavour of the Scotch Bonnet chillies (and they are very tasty cooked this way). In West Africa this soup or its variants are used as a general pick-me-up and whenever someone is feeling under the weather then the soup is prepared as a general 'pick-me-up'.

This pepper soup truly offers the real taste of West Africa and a version of this is known from just about every country in West Africa. If you wish you can, of course use the basic pepper soup recipe but substitute deep-fried fish or chicken pieces instead of the deep-fried black-eyed bean cakes.

West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

Major Distribution (Explicit)

Tube. Duration : 4.40 Mins.

Major Distribution (Explicit)

Music video by 50 Cent performing Major Distribution (Explicit).

Major Distribution (Explicit)

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Foods That Lower Blood Pressure

Have you had your tomato today? If you suffer from high blood pressure, you should.

Right now, you may be asking yourself what in world does tomato have to do with blood pressure?

It is a known fact that Italians are not plagued by heart disease the way people in other parts of the world are. Well, a recent double-blind study conducted in Israel has confirmed why Italians have enjoyed healthy hearts for centuries. It all has to do with red tomatoes, and their power to lower blood pressure, and the risk of heart disease.

Dr. Esther Paran, head of the hypertension division of Soroka Medical Center in Israel led a study
that involved patients whose blood pressure was still high in spite of taking hypertension medication. Dr. Paran had patients take a daily supplement of tomato extract. What happened was very encouraging. Within 4 weeks, her patients experienced a significant drop in their blood pressure.

Red tomatoes contain a powerful antioxidant known as lycopene that may help prevent some forms of cancer, heart disease, and other serious diseases.

Research shows that lycopene in tomatoes can be absorbed more efficiently by the body if processed into juice, sauce, paste and ketchup. The chemical form of lycopene found in tomatoes is converted by the temperature changes involved in processing to make it more easily absorbed by the body.

In order to get the blood pressure lowering effect of tomato, you'd have to eat at least four tomatoes daily. This can be a difficult task for most people; however, there are other ways in which you can boost your daily lycopene intake:

1. Drink tomato juice. Be careful with the high sodium, and sugar content of store bought tomato juice. If making your own fresh tomato juice is not an option, then chose a store brand that is low in sodium and sugar. If you make your own tomato juice, you can add celery which is another food that is shown to lower blood pressure.

2. Add tomato to your salad. Tomato incorporates well with most salads.

3. Tomato paste has very high concentration of lycopene. Add tomato paste to your pasta sauce, gravies, and soup. Not only will you enjoy a tasty meal, you'll also be doing your heart a big favor.

4. Feel like having a snack? Make a bowl of salsa with red tomatoes, finely chopped onion, bell pepper, cilantro, seeded mild or hot peppers, low sodium salt, some apple cider vinegar and lemon juice to taste. Serve it with toasted pita bread wedges, or corn tortilla chips

Adding tomatoes to your diet is a healthy choice. As evidenced by the Israeli study, tomatoes can reduce systolic blood pressure by 10 points, and diastolic pressure by 4 points. So, whatever way you consume it, tomato is one food that lowers blood pressure, and will help keep your cardiovascular system healthy.

Foods That Lower Blood Pressure

Colbie Caillat - We Both Know ft. Gavin DeGraw

Video Clips. Duration : 3.98 Mins.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

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Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

One thing we should admit is that most people love to eat foods that are high in seasonings. And sometimes these foods can be gotten from foods which are mostly acidic. Well, alkaline diet recipes will be the solution to preventing acid foods.

There can be many ways on how to prepare recipes that will suit our tastes. This can also be done with the fruits and vegetables that are alkaline foods.

You can easily prepare alkaline foods anytime. And here are the suggestions for alkaline juice, soup, snack and dinner.

o Alkaline Juice

This recipe is great for breakfast because it will boost your energy level. It awakens your digestive system while providing nutrition to your body.

You can mix cucumber, celery, spinach, lettuce leaves and any other green leafy vegetables. You can also use parsley and fresh alfalfa as optional boosters. Juice them together and mix 50/50 with distilled water. You can add optional lemon juice. You can also add prime pH to enhance the alkalinity of the juice even more.

o Alkaline Soup

This soup is very advisable while you are on a detox. This recipe contains avocado which is high in EFAs. It also contains cucumber which is well known for its cleansing properties. You can use herbs and spices, lemon and lime.

You will blend the avocado and stock it to form a light paste. After that, you will add spring onions, green or red pepper, cucumber, spinach and garlic. Add Bragg Liquid Aminos, light vegetable Boullion (yeast free) and juice of lemon or lime.

o Alkaline Dinner

For dinner, Detox Lime-Chili Stir 'Fry' is one of the likable alkaline diet recipes. The ingredients are Pak-Choi, carrots, mange-tout/sugar snap peas, beansprouts, broccoli, cabbage (red or green), fresh lime juice, chilli, coriander and vegetable boullion and brown basmati rice/wild rice.

The first thing you should do is to pulp the coriander with the mortar and pestle. And then add chilli and lime juice to make a sauce. Set it aside. And then, you will chop all the vegetables finely. After this you will steam them but do not fully cook so as not to lose the nutrients.

Now, you will cover the cooked stuff over the rice and then put the sauce.

It is so simple yet delicious. You can also steam fry the vegetable in a vegetable boullion stock if you do not have a steamer. If you are into seafood, you can also add prawns.

The amount of each ingredient is dependent upon your choice.

o Alkaline Snack

The alkaline recipe that will surely attract your taste is an asparagus dressed with lemon juice.

The ingredients are asparagus stems (bend towards the end and let them snap naturally), spring onions, melted (avocado) butter, grated lemon peel of half a lemon, fresh lemon juice of a whole lemon and fresh thyme.

Steam the spring onion and asparagus but avoid overcooking. Then mix the avocado butter, lemon juice, thyme and lemon rind to make the dressing. Add some cold-pressed extra virgin olive oil to neutralize the lemon juice a little. Now, stack the spring onion and asparagus and then dress.

Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

Colbie Caillat - We Both Know ft. Gavin DeGraw

Tube. Duration : 3.98 Mins.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

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Alkaline Diet Recipes - Get a Delicious and Healthy Meal Everyday With These Menus

The alkaline diet is a persuasive way to treat your digestive concerns. Healthy meals are must-haves for you to protect yourself against physical spoil. With this healthy meal plan, you can indulge yourself in recipes that are not only delicious and invigorating, but also helpful in alkalizing cut down. These may even serve as your comfort food when feeling down. All these recipes help alkalize the body to make you live a completely healthy life.

o Spring Salad. Prepare an organic spring salad mix of your choice and simply add green vegetables of your choice. Also add in some cucumbers, onions, black radishes, olive oil, freshly squeezed lemon juice, one tablespoon of sea salt, dried crushed basil, and oregano. Toss all the ingredients in and you have a tasty, enjoyable spring salad.
o Hummus Alkalizing Dish. Prepare chick peas, garlic lemon juice, tahimi paste, and olive oil. Mix them altogether in a mixer and add some salt and pepper for flavoring. Your hummus is ready for dining.
o Broccoli Soup. Prepare steamed broccoli and place it in a blender with spinach, red onions, broccoli, and a celery stick.
o Missed Vegetable Soup. Prepare a variety of raw vegetables of your choice and mix them together in a blender with a hot vegetable stock.
o Lime Chill Stir Fry. Crush coriander, chillies, and freshly squeezed lime juice together to form a sauce. Stir fried broccoli, beans, peas, and cabbages until they get soft and taste crunchy. Pour the sauce over the vegetables and use this as a topping over rice.
o Super Alkalizing Green Smoothie. Prepare one cup of water, one cup of organic blueberries, two large unripe bananas, two handfuls of spinach, kale, card, sea weed constituents or dark green leafy vegetables, and a glass of wheat grass juice. Combine all the ingredients in a blender containing several pieces of ice cubes. Mix them altogether thoroughly and now you can enjoy the smoothie over dinner.

Alkaline Diet Recipes - Get a Delicious and Healthy Meal Everyday With These Menus

Major Distribution (Explicit)

Tube. Duration : 4.40 Mins.

Major Distribution (Explicit)

Music video by 50 Cent performing Major Distribution (Explicit).

Major Distribution (Explicit)

Major Distribution (Explicit)

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West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

West African cuisine is unusual in that though meat is a rare and expensive commodity and, as a result most dishes are heavy on vegetable components it's still difficult finding a truly vegetarian dish. Part of the reason for this is that dried fish, fish heads and meat off-cuts as well as animal feet and tails are often used as flavorings for the basic stocks in just about every recipe. The same is true of that most classic of all West African dishes, the chili-laden 'Pepper Soup'.

Recently I was working on a West African themed meal for a number of friends an family. However, several of the guests were vegetarian and I found myself in the unusual position of needing to make a vegetarian version of Pepper Soup. The basis for this recipe is my wife's basic Pepper Soup stock (she is Liberian) and a West African recipe for for Moy-Moy (black-eyed bean cakes). The resultant recipe is given below:

For the Moy-Moy

500g black-eyed peas (Akara)

salt and black pepper to taste

What you actually need is Akara powder (black-eyed bean flour) but this is difficult to find. Simply add the beans to a coffee grinder and render to a smooth paste. Tip this paste in a bowl and slowly add just enough water so that you have a smooth, thick paste. Cover with a cloth and leave for an hour. During this time the beans will absorb some of the water and swell. Just add a little more water to return the mixture to a smooth paste then season with salt and black pepper.

You can use the paste immediately, but it tastes much better if left in the fridge over night (the flavour will intensify). When you are ready to use the mixture, stir the batter vigorously to remove air bubbles then grease the bases of the wells in a muffin tin and scoop the mixture into the wells (filling no more than 3/4 full); the mixture should be enough to fill at least five wells. Place the muffin tin in a large baking dish partly-filled with water. Cover with foil and then bake in an oven pre-heated to 190°C for about 50 minutes or until cooked through and firm. (Test by inserting a skewer into the middle of one of the cakes. When the skewer emerges cleanly the cake is done.)

Allow to cool then set aside. Quarter the bean cakes and deep fry in oil before adding to the pepper soup.

For the Pepper Soup

20 Scotch Bonnet Chillies

Juice of 1 lime

vegetables for stock (any mix of carrots, onion, courgette, collard greens, broccoli stems, celery)

1 small tin tomato paste

2 onions, roughly chopped

1 tsp black pepper

1/2 tsp salt

vegetable oil

12 cloves garlic, finely chopped

First make a fish stock by gently frying 6 cloves of garlic, diced carrots, roughly chopped onion, courgette slices, broccoli stems and chopped celery in a little oil until the onion is soft and translucent. Add about 2l water and bring the mixture to a boil. Reduce to a simmer and allow to cook for 30 minutes. At the end of this time pass the stock through a strainer into a clean pan and push as much of the vegetables through the strainer mesh as you can.

Take 12 of the chillies and add to a large pestle and mortar. Pound to a rough paste then add the chopped onion and pound this in to form a paste, along with the black pepper and remaining garlic. Pour 60ml of oil in a pan and ad the chilli paste. Fry for a few minutes (about 5) then season with salt and transfer this mix to the pan with the vegetable stock. Add the remaining whole chillies and bring to a boil. Reduce to a simmer and cook for about 30 minutes.

At this time add the deep fried Moy-Moy and the tomato paste and cook for a further 10 minutes, or until the bean cakes have cooked through. Serve in a large bowl, accompanied by rice.

Traditionally the guests would spoon the soup into a bowl and mash the whole chillies with a fork before eating.

Admittedly this is a very hot dish, but it has one remarkable property in that it brings out the full flavour of the Scotch Bonnet chillies (and they are very tasty cooked this way). In West Africa this soup or its variants are used as a general pick-me-up and whenever someone is feeling under the weather then the soup is prepared as a general 'pick-me-up'.

This pepper soup truly offers the real taste of West Africa and a version of this is known from just about every country in West Africa. If you wish you can, of course use the basic pepper soup recipe but substitute deep-fried fish or chicken pieces instead of the deep-fried black-eyed bean cakes.

West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

Colbie Caillat - We Both Know ft. Gavin DeGraw

Tube. Duration : 3.98 Mins.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

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Crock Pot Recipes for Your Turkey Leftovers

The age-old question of 'what to do with this left-over turkey' lives on today, but with the revival of the slow cooker, we now have more options for stretching our food dollars by creating some delicious crock pot turkey recipes.

Today's turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em' in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.

Crock Pot Turkey Stew

1 large bag of frozen mixed veggies

2 lbs boneless, skinless turkey, cut into bite size pieces

2 tbl flour

1 cup chicken broth

1-1/2 tbl tomato paste

1 tsp Worcestershire sauce

1/4 cup chopped fresh parsley

Salt and pepper to taste

Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Crock Pot Turkey Sandwiches

6 c. shredded turkey

3 c. shredded cheese

1/2 c. Miracle Whip

1 onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.

Crock Pot Recipes for Your Turkey Leftovers

Colbie Caillat - We Both Know ft. Gavin DeGraw

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Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

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The Top 5 Alkaline Diet Recipes - Yum!

For cleansing of the body as well as weight loss it is essential to follow an alkaline diet which comprises of eating mostly vegetables and fruits along with a few nuts. The problem with most diets is that as soon as one goes off them, the weight comes right back on. The alkaline diet is a plan that you can incorporate in your daily schedule so as to last a life time. The other problem with diet foods is that they taste horrible and one has to sacrifice most of their loved recipes. To solve this, below are 5 of the best alkaline diet recipes which will tempt any food lover.

The best of these recipes is the lime chille stir fry. Pulp coriander, pestle, motar, chilles and lime juice together to form a sauce. Then stir fry broccoli, beans, peas, and cabbage till soft yet crunchy. Add on a bed of brown basmati rice and pour the sauce over the vegetables. Not only is this pick of alkaline diet recipes high in nutrition and of course alkaline foods but it also is an easy to make yet fancy tasting dinner.

The next on the list is the dressed asparagus. Steam the asparagus and a few spring onions till tender. Add avocado butter, some grated lemon peel and some lemon juice and thyme to make a dressing. A simple dish, full of alkaline ingredients as well as taste. Remember to snip off any white asparagus tips though since white asparagus tips are acidic foods. This is one of the easiest alkaline diet recipes. Can be made on real short notice and taste best if served hot.

Hummus is highly alkalizing food and so definitely a part of the alkaline diet recipes. So all one needs to do is take some chick peas, tahini paste, garlic lemon juice and some olive oil. Mix all the ingredients together in a mixer and add some salt and pepper for seasoning and voila your hummus is ready. It is a lovely side dish as a dip with steamed vegetables. Healty alkalizing recipes can be found to suit each time of the day as well as all taste buds.

Another good alkaline diet recipes pick is broccoli soup. Take some steamed broccoli and put in a blender with avocado, spinach, red onions and celery stick, and churn. Add seasoning to taste and you have a lovely warm soup for those winter evenings. Also the spinach stays raw and so does not loose its alkaline essence.

Another raw soup with positive alkalizing properties is the missed vegetable soup. Take as many vegetables as you like and blend them in the blender with some vegetable stock. The stock should be hot but the vegetables should all be raw and thoroughly washed. Add seasoning to taste and it is ready.

These picks from the alkaline diet recipes are easy to make and delicious to have. They help alkalize the body and are essential for a healthy and long life.

The Top 5 Alkaline Diet Recipes - Yum!

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How to Cook Goat in a Crockpot

Goat might not be as common as beef or chicken but it is equally great for making crockpot recipes. Goats have been used for their meat, milk, skins, and hair all over the world for centuries and there are more than three hundred goat breeds.

This animal is closely related to the sheep. The meat tastes like spring lamb meat and the word "mutton" is used to describe both sheep and goat meat in India, Pakistan and on some Caribbean islands. The flavor can also be reminiscent of venison or veal, depending on the condition and age of the goat.

The meat can be barbecued, stewed, curried, grilled, baked, canned, minced, or made into sausages. The New Zealand Kiko, which originated in Tennessee, is a popular breed of goat for eating, as is the South African Boer, which was introduced to North America in the early 1990s.

Goat is wonderful for making casseroles and stews and if you fancy a change from the kinds of meat you normally use in your crockpot recipes why not try some goat? You can buy the meat fresh or frozen in larger grocery stores or Caribbean grocery stores.

Slow Cooked Goat Leg with Garlic and Vegetables

This is a very simple recipe, combining the goat meat with potatoes, carrots, garlic, wine, shallots, and tomato paste. Most of the flavor comes from the goat; if you like hearty dishes you will love this one because it is simple yet very satisfying and flavorful.

What you will need:

1 goat leg, de-boned or folded 3 red potatoes 3 cloves garlic 3 carrots 1 cup water 1 cup white wine or chicken stock 8 oz tomato paste 8 shallots Salt and black pepper

How to make it:

Put the water, wine, goat and tomato paste in your crockpot and stir the mixture. Cook it for four hours on low. Peel and chop the carrots, potatoes, garlic, and shallots and add these to the pot as well as the salt and black pepper. Cook for another three hours or until the meat is falling off the bone. Serve with couscous or rice.

Recipe for Goat in Red Wine

You can adapt this recipe if you have other vegetables to use up. Carrots, mushrooms, zucchini, eggplant, and squash are all good. The goat will come out very tender and moist and you can serve this taste recipe with mashed potatoes or rice. If you want the gravy to be thicker, you can stir a teaspoon of cornstarch into the beef stock before you add it to the crockpot.

What you will need:

1 lb goat stew meat 1/2 bottle red wine 3 bay leaves 6 oz tomato paste 6 peeled, chopped carrots 1 chopped onion 1 teaspoon chopped fresh thyme 14 oz beef stock 1/2 teaspoon salt 1/4 teaspoon black pepper

How to make it:

Put the vegetables and herbs in the bottom of the crockpot, then pour in the liquids and tomato paste and stir the mixture well. Add the goat and make sure it is covered in liquid.

Add the salt and pepper, cover the crockpot and cook the stew on high for three hours, then low for two hours. Alternatively, you can cook it on low for eight hours or nine if you are using frozen meat.

How to Cook Goat in a Crockpot

Colbie Caillat - We Both Know ft. Gavin DeGraw

Tube. Duration : 3.98 Mins.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Caillat - We Both Know ft. Gavin DeGraw

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Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

One thing we should admit is that most people love to eat foods that are high in seasonings. And sometimes these foods can be gotten from foods which are mostly acidic. Well, alkaline diet recipes will be the solution to preventing acid foods.

There can be many ways on how to prepare recipes that will suit our tastes. This can also be done with the fruits and vegetables that are alkaline foods.

You can easily prepare alkaline foods anytime. And here are the suggestions for alkaline juice, soup, snack and dinner.

o Alkaline Juice

This recipe is great for breakfast because it will boost your energy level. It awakens your digestive system while providing nutrition to your body.

You can mix cucumber, celery, spinach, lettuce leaves and any other green leafy vegetables. You can also use parsley and fresh alfalfa as optional boosters. Juice them together and mix 50/50 with distilled water. You can add optional lemon juice. You can also add prime pH to enhance the alkalinity of the juice even more.

o Alkaline Soup

This soup is very advisable while you are on a detox. This recipe contains avocado which is high in EFAs. It also contains cucumber which is well known for its cleansing properties. You can use herbs and spices, lemon and lime.

You will blend the avocado and stock it to form a light paste. After that, you will add spring onions, green or red pepper, cucumber, spinach and garlic. Add Bragg Liquid Aminos, light vegetable Boullion (yeast free) and juice of lemon or lime.

o Alkaline Dinner

For dinner, Detox Lime-Chili Stir 'Fry' is one of the likable alkaline diet recipes. The ingredients are Pak-Choi, carrots, mange-tout/sugar snap peas, beansprouts, broccoli, cabbage (red or green), fresh lime juice, chilli, coriander and vegetable boullion and brown basmati rice/wild rice.

The first thing you should do is to pulp the coriander with the mortar and pestle. And then add chilli and lime juice to make a sauce. Set it aside. And then, you will chop all the vegetables finely. After this you will steam them but do not fully cook so as not to lose the nutrients.

Now, you will cover the cooked stuff over the rice and then put the sauce.

It is so simple yet delicious. You can also steam fry the vegetable in a vegetable boullion stock if you do not have a steamer. If you are into seafood, you can also add prawns.

The amount of each ingredient is dependent upon your choice.

o Alkaline Snack

The alkaline recipe that will surely attract your taste is an asparagus dressed with lemon juice.

The ingredients are asparagus stems (bend towards the end and let them snap naturally), spring onions, melted (avocado) butter, grated lemon peel of half a lemon, fresh lemon juice of a whole lemon and fresh thyme.

Steam the spring onion and asparagus but avoid overcooking. Then mix the avocado butter, lemon juice, thyme and lemon rind to make the dressing. Add some cold-pressed extra virgin olive oil to neutralize the lemon juice a little. Now, stack the spring onion and asparagus and then dress.

Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

Colbie Caillat - We Both Know ft. Gavin DeGraw

Video Clips. Duration : 3.98 Mins.

Colbie Caillat - We Both Know ft. Gavin DeGraw

Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

Colbie Caillat - We Both Know ft. Gavin DeGraw

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Creepy and Cute Halloween Cake Design Ideas

To help you get started scheming and designing your ghoulish confections, here are a few Halloween Cake Design Ideas. Try these or create your own spin-off's!

Haunted House - Sheet, Novelty Pan or Sculpted Castle

This Halloween cake can be made in many ways.

1. Trim a sheet cake into the shape of an old Victorian house with gables. Then pipe icing windows, doors, and other details, including cobwebs. Ghostly shapes are easy to pipe and fill in with snow-white buttercream icing. Add bats and other easy to pipe Halloween creatures.

2. Or you can use a novelty cake pan with the haunted house theme. Many of these come with decorations and instructions.

3. For a really exciting Halloween cake, try a haunted castle cake! Butter cakes works well. Stack two or more cakes, being sure to place supportive plates in between the layers. If the cake is large like a wedding cake, add cake dowels.

Towers can be created with upside down ice-cream cones or paper towel rolls, shortened to fit proportionally to your cake.

For edible towers, bake a pound cake in a jelly roll pan, and then using a cookie-cutter or glass, cut our circular pieces of uniform size. Skewer these, and then stick the skewered towers into the cake. Then ice them and pipe designs and windows.

For an amazing haunted house castle - think detail. For example, you could cut out windows and place inside kooky ghosts or other ghoulish figures (modeled with rolled buttercream, created with gum paste molds, or store-bought).

You might even want to add a moat and drawbridge! Tuck green miniature lights behind the turrets and under the drawbridge for an eerie glow.

A basic set of confectionary tools will help you model your Halloween cake creatures. You can find these and all sorts of decorating supplies at www.CandylandCrafts.com

If you model your Halloween cake figures with gum paste, creations will dry hard and last for years, but the children won't enjoy the taste much. Marzipan's expensive, and this almond paste isn't as much of a hit with kids as grown-ups. Your best bet for your Halloween cakes is Rolled Buttercream. It's a great tasting icing dough that can be easily modeled or molded.

Frankenstein's Bride - Vintage Halloween Cake

Here's a spin off from our charming doll cake that is made with a Barbie type doll and a cake dress. Use a doll with black hair. Tease the hair so it's all puffed up and then paint the lightening stripes up each side of her hair do. (For a humorous version, you could make her hair stand straight up).

Paint her face a pasty white, add make-up (search online for "Bride of Frankenstein doll" and "Bride of Frankenstein costumes" for ideas. Cover the negligee dress with smooth, white buttercream and maybe add some black spiders and lacy impressions.

Another idea: A vintage 60's Halloween doll cake could be fashioned after the Adam's Family's Mortisha.

Jack o' Lantern Bundt Halloween Cake

This is an easy Halloween cake for cake decorators new to cake sculpting.

Young children will adore a Jack o' Lantern cake with a cute or goofy expression, while most older kids will get a kick out of an outlandish or spooky face.

Start with 2 bundt cakes (butter, pumpkin and pound cakes work well). Then after leveling and icing the bottom of the cakes, fit them together to form the pumpkin. Cover the pumpkin with smooth, orange buttercream. Then pipe and/or use rolled buttercream to model the facial features. Pipe green leaves on top and add a stem made of rolled buttercream or an upside-down ice cream cone, iced with green.

Last, but not least, here's an important Halloween Cake tip. The amount of liquid food coloring needed to create black or dark brown icing will probably give your icing a bitter taste. To avoid making a Halloween cake that tastes creepier than it looks, try one of these ghoulishly clever tips:

· Use gel, paste or powder coloring. They're concentrated, so you won't need as much.

· Begin with dark chocolate buttercream, and you'll need even less.

· Instead of black icing, cover plain buttercream with crushed, dark chocolate cookies, and use licorice and such for spiders and bats.

Creepy and Cute Halloween Cake Design Ideas

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Creepy and Cute Halloween Cake Design Ideas

Creepy and Cute Halloween Cake Design Ideas
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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner
Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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How to Cook Goat in a Crockpot

How to Cook Goat in a Crockpot
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The Top 5 Alkaline Diet Recipes - Yum!

The Top 5 Alkaline Diet Recipes - Yum!
The Top 5 Alkaline Diet Recipes - Yum!

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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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Crock Pot Recipes for Your Turkey Leftovers

Crock Pot Recipes for Your Turkey Leftovers
Crock Pot Recipes for Your Turkey Leftovers

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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

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Alkaline Diet Recipes - Get a Delicious and Healthy Meal Everyday With These Menus

Alkaline Diet Recipes - Get a Delicious and Healthy Meal Everyday With These Menus
Alkaline Diet Recipes - Get a Delicious and Healthy Meal Everyday With These Menus

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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner
Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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Foods That Lower Blood Pressure

Foods That Lower Blood Pressure
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West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes
West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

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Colbie Calliat ft. Gavin DeGraw "We Both Know" is available on the the Safe Haven Soundtrack Pre-order on iTunes: smarturl.it Music video by Colbie Caillat performing We Both Know. (C) 2013 Universal Republic Records, a division of UMG Recordings, Inc.

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How Long Does a Turkey Breast Take to Cook?

How Long Does a Turkey Breast Take to Cook?
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Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner
Alkaline Diet Recipes - Alkalize Your Body With Your Juice, Soup, Snack and Dinner

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West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes
West African Vegetarian Pepper Soup with Black-Eyed Bean Cakes

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Creepy and Cute Halloween Cake Design Ideas

Creepy and Cute Halloween Cake Design Ideas
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How to Make Dark Colored Icing - Making Red, Black, and Dark Blue

How to Make Dark Colored Icing - Making Red, Black, and Dark Blue
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