p0pularscience.blogspot.com
p0pular science: 5/31/09 - 6/7/09
http://p0pularscience.blogspot.com/2009_05_31_archive.html
June 6, 2009. Gimp Off: the First. And I decided to take the same photo from a public domain image website and spend about an hour with it in Gimp. Here is the picture we used to begin:. The following are the results:. The moral of this story is clear. Posted by Dr. Science. Subscribe to: Posts (Atom). Gimp Off: the First. Blue Sabbath Black Fiji. Dragging An Ox Through Water. Here Comes A Big Black Cloud. Its Easy Eating Green. Jonny X and The Groadies. The King In Yellow. Why I Must Be Careful.
easyeatinggreen.blogspot.com
It's Easy Eating Green: Sopes with Pulled Pork & Pico de Gallo
http://easyeatinggreen.blogspot.com/2010/04/sopes-with-pulled-pork-pico-de-gallo.html
It's Easy Eating Green. Saturday, April 3, 2010. Sopes with Pulled Pork and Pico de Gallo. First, get the pork on the stove. Pork Shoulder bone-in - $7 (@1.99/lb). Organic Orange - $.79. 1 cup tomatillo salsa - $.98 (@1.99/jar). 1/4 cup white vinegar. Salt y pepper to taste. Masa Harina (Corn Flour - I use the brand Maseca) $4.99. Four Vine Ripened Tomatoes $4 (@$2.98/lb). Juice of 2 limes $1 (@$.50/lime). 1/2 sweet onion $.33. 1/4 cup diced organic cilantro. 1 jalapeno (seeded and finely diced). The bes...
easyeatinggreen.blogspot.com
It's Easy Eating Green: Nutmeg Crepes with Black Cherry Filling
http://easyeatinggreen.blogspot.com/2009/03/nutmeg-crepes-with-black-cherry-filling.html
It's Easy Eating Green. Saturday, March 21, 2009. Nutmeg Crepes with Black Cherry Filling. Here's a yummy variation on the Blueberry Crepes. I posted in January, Nutmeg Crepes with Black Cherry Filling. Follow the recipe for Blueberry Crepes, substituting cherries for blueberries and mixing a 1/2 teaspoon of ground nutmeg into your batter before cooking. Bonus Substitution Fix: Plain Yogurt Cream Dollop. I didn't have sour cream in my fridge to make this:. Subscribe to: Post Comments (Atom). The Folly of...
easyeatinggreen.blogspot.com
It's Easy Eating Green: April 2010
http://easyeatinggreen.blogspot.com/2010_04_01_archive.html
It's Easy Eating Green. Saturday, April 3, 2010. Sopes with Pulled Pork and Pico de Gallo. First, get the pork on the stove. Pork Shoulder bone-in - $7 (@1.99/lb). Organic Orange - $.79. 1 cup tomatillo salsa - $.98 (@1.99/jar). 1/4 cup white vinegar. Salt y pepper to taste. Masa Harina (Corn Flour - I use the brand Maseca) $4.99. Four Vine Ripened Tomatoes $4 (@$2.98/lb). Juice of 2 limes $1 (@$.50/lime). 1/2 sweet onion $.33. 1/4 cup diced organic cilantro. 1 jalapeno (seeded and finely diced). The bes...
easyeatinggreen.blogspot.com
It's Easy Eating Green: Blueberry Crepes
http://easyeatinggreen.blogspot.com/2009/01/blueberry-crepes.html
It's Easy Eating Green. Sunday, January 25, 2009. After a few days out of the kitchen, I needed a big win. These delicate crepes are like buttery lace doilies you wrap around fruit and cream instead of your arm chair. They look elegant, they taste dreamy, and they cost almost nothing to make. I made mine gluten-free and they STILL tasted ridiculously good. Blueberry Crepes with Cream Cheese Topping. 2 cups Organic Wheat Flour (Gluten-Free: 1 Cup Rice flour, 1/2 cup tapioca, 1/2 corn flour). When you have...
easyeatinggreen.blogspot.com
It's Easy Eating Green: March 2009
http://easyeatinggreen.blogspot.com/2009_03_01_archive.html
It's Easy Eating Green. Saturday, March 21, 2009. Nutmeg Crepes with Black Cherry Filling. Here's a yummy variation on the Blueberry Crepes. I posted in January, Nutmeg Crepes with Black Cherry Filling. Follow the recipe for Blueberry Crepes, substituting cherries for blueberries and mixing a 1/2 teaspoon of ground nutmeg into your batter before cooking. Bonus Substitution Fix: Plain Yogurt Cream Dollop. I didn't have sour cream in my fridge to make this:. Links to this post. Sunday, March 1, 2009. Mix I...
easyeatinggreen.blogspot.com
It's Easy Eating Green: Green Chile Carnitas
http://easyeatinggreen.blogspot.com/2009/02/green-chile-carnitas.html
It's Easy Eating Green. Sunday, February 8, 2009. This is a quick dinner I made one night when I was pressed for time and craving protein. The meat turned out so delicious I think I actually cried a little when my husband got to the leftovers before I did (In my defense, it had been a really loooong day). There is a special cut of pork that is used for carnitas that is delicious but super fatty. Instead, I used a leftover pork loin and they turned out lean and lovely. Quick Green Chile Carnitas. My frien...
easyeatinggreen.blogspot.com
It's Easy Eating Green: Mexican Chocolate Brownies With Tangerine Cream Cheese Frosting
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It's Easy Eating Green. Sunday, February 8, 2009. Mexican Chocolate Brownies With Tangerine Cream Cheese Frosting. Ummmm, yeah. These brownies taste as ridiculously good as you think they do. Daddycrat, after spending a day at home alone with them told me, "Darling, love of my life, unless you want me to double in size and grow some sexy man boobs you can never make those brownies again." Consider yourself warned. Mexican Chocolate Brownies with Tangerine Cream Cheese Frosting:. 1/4 milk $.07. Mix soften...
easyeatinggreen.blogspot.com
It's Easy Eating Green: Mexican Pad Thai w/ Cilantro Lime Slaw
http://easyeatinggreen.blogspot.com/2009/03/mexican-pad-thai-w-cilantro-lime-slaw.html
It's Easy Eating Green. Sunday, March 1, 2009. Mexican Pad Thai w/ Cilantro Lime Slaw. An added bonus is that I've perfected a quick, scratch Mole Sauce that you can use for this or other recipes. You'll never need Dona Maria again. Cilantro Lime Cabbage Slaw. 1/2 head Organic Red Cabbage, finely shredded - $1.12 (@ $1.29/lb). Juice of 1 Lime - $.39. 1 teaspoon Olive Oil. 1 tablespoon chopped Cilantro - $.10 (@$.59/bunch). 1 teaspoon kosher or sea salt. Spicy Mole Pad Thai w/ Tofu. 1 clove garlic, peeled.
easyeatinggreen.blogspot.com
It's Easy Eating Green: Chiles Rellenos
http://easyeatinggreen.blogspot.com/2009/02/chiles-rellenos.html
It's Easy Eating Green. Monday, February 2, 2009. This one is for you! Chiles rellenos might just be the perfect food. I'm not talking about the limp, fried anahiem chile you sometimes find in burritos around Portland. These are dark, beautiful poblano peppers stuffed with melted cheese, fried in a fluffy light batter and practically smothered in a clove infused tomato sauce. Mmmm. This recipe is complicated so I'm going to start with the sauce. I'll update with the cost totals tomorrow:. Preheat your ov...
