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What We're Cooking Now

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Tuesday, May 26, 2015. Tikil Gomen - Ethiopian Cabbage, Carrots and Potatoes. Now that I live in a place that is not as diverse, I miss a lot of the little mom and pop ethnic restaurants that I used to frequent. Wherever I go, I look for Ethiopian, Eritrean, Cambodian, Indian, Pakistani, Thai, Polish, Russian, Romanian, Arabic and Vietnamese food. I was so spoiled in San Jose, and I didn't even know it. First...

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What We're Cooking Now | whatimcookingnow.blogspot.com Reviews
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What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Tuesday, May 26, 2015. Tikil Gomen - Ethiopian Cabbage, Carrots and Potatoes. Now that I live in a place that is not as diverse, I miss a lot of the little mom and pop ethnic restaurants that I used to frequent. Wherever I go, I look for Ethiopian, Eritrean, Cambodian, Indian, Pakistani, Thai, Polish, Russian, Romanian, Arabic and Vietnamese food. I was so spoiled in San Jose, and I didn't even know it. First...
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1 half a medium
2 cabbage chopped
3 1 tsp curry
4 1 tsp turmeric
5 posted by
6 denise babineau norman
7 no comments
8 georgian bean salad
9 korean radish salad
10 shakshuka
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half a medium,cabbage chopped,1 tsp curry,1 tsp turmeric,posted by,denise babineau norman,no comments,georgian bean salad,korean radish salad,shakshuka,ramen,korean pancakes,balela,what is that,dressing,1/4 tsp cayenne,fresh mint,and voila,3 comments,atom
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What We're Cooking Now | whatimcookingnow.blogspot.com Reviews

https://whatimcookingnow.blogspot.com

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Tuesday, May 26, 2015. Tikil Gomen - Ethiopian Cabbage, Carrots and Potatoes. Now that I live in a place that is not as diverse, I miss a lot of the little mom and pop ethnic restaurants that I used to frequent. Wherever I go, I look for Ethiopian, Eritrean, Cambodian, Indian, Pakistani, Thai, Polish, Russian, Romanian, Arabic and Vietnamese food. I was so spoiled in San Jose, and I didn't even know it. First...

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What We're Cooking Now: Great Lent 2015 Suggestions

http://whatimcookingnow.blogspot.com/2015/02/great-lent-2015-suggestions.html

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Saturday, February 21, 2015. Great Lent 2015 Suggestions. This is where I'm putting some of the ideas to try during Lent:. Lemony Red Lentil Soup. Subscribe to: Post Comments (Atom). Links to my other blogs. My Vegan/Lenten Food Blog. Lubiyeh (Lebanese String Beans with Tomato and Olive Oil). Goodbye, Mary Margaret McBride. Mason Jar Oatmeal - It's What's For Breakfast! Ever been on Pinterest? This is really ...

2

What We're Cooking Now: Lebanese Spinach and Lentil Soup - Rishta

http://whatimcookingnow.blogspot.com/2010/03/lebanese-spinach-and-lentil-soup-rishta.html

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Saturday, March 06, 2010. Lebanese Spinach and Lentil Soup - Rishta. I think I've blogged before about my love affair with lentils. If not, well, suffice it to say that I adore lentils! When we got home that day, I immediately made a pot. In fact, I made so much rishta over the next month or two that Jerry finally asked me to stop! 2 tablespoons extra-virgin olive oil. 2 medium onions, chopped. I love this ca...

3

What We're Cooking Now: Israeli Couscous

http://whatimcookingnow.blogspot.com/2009/05/israeli-couscous.html

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Saturday, May 16, 2009. I treated myself to a new kitchen appliance for Mother's Day. The first thing I made was not-fried rice which was pretty good, but needs some tweaking before I send it off into cyberspace. However, the second thing I made is a real keeper - Israeli couscous! Israeli Couscous in the Rice Cooker. 1/2 onion, chopped. 2 medium carrots, chopped. 2 tsp extra virgin olive oil. 8 oz frozen peas.

4

What We're Cooking Now: Elizabeth's Massaged Kale Salad with Pomagranate Seeds

http://whatimcookingnow.blogspot.com/2014/11/elizabeths-massaged-kale-salad-with.html

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Friday, November 07, 2014. Elizabeth's Massaged Kale Salad with Pomagranate Seeds. Anyway, the years have passed, and from time to time we get to meet in person for a few hours, or a day. This past weekend, I hit the jackpot - we hung out at my house for the entire weekend! You will love it, too - I guarantee it! Elizabeth's Massaged Kale Salad with Pomegranate Seeds. 1 Bunch Fresh Kale. 1 Tbsp. Honey. Lubiye...

5

What We're Cooking Now: Tikil Gomen - Ethiopian Cabbage, Carrots and Potatoes

http://whatimcookingnow.blogspot.com/2015/05/tikil-gomen-ethiopian-cabbage-carrots.html

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Tuesday, May 26, 2015. Tikil Gomen - Ethiopian Cabbage, Carrots and Potatoes. Now that I live in a place that is not as diverse, I miss a lot of the little mom and pop ethnic restaurants that I used to frequent. Wherever I go, I look for Ethiopian, Eritrean, Cambodian, Indian, Pakistani, Thai, Polish, Russian, Romanian, Arabic and Vietnamese food. I was so spoiled in San Jose, and I didn't even know it. I lov...

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Svetilen Studios: 05/13/06

http://svetilenstudios.blogspot.com/2006_05_13_archive.html

Icons by the hand of Denise Norman. Saturday, May 13, 2006. Corpus icon, acrylic on plywood circa 1985. Property of St. Innocent Mission, OCA, Livermore, CA. Links to this post. Subscribe to: Posts (Atom). Свѣтиленъ, or Svetilen, literally means, "herald of the approaching light" and is the name of the Hymn of Light at Vigil. View my complete profile. Currently on my worktable. St Manuel II Paleologos. St George the Great Martyr. St Mary of Bethany 7x9 egg tempera. St Anthony the Great 9x12 egg tempera.

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From Ortho-Vegan's Kitchen: Korean Scallion Pancakes

http://orthovegan.blogspot.com/2010/03/korean-scallion-pancakes.html

Saturday, March 13, 2010. Years later, I came across a couple of different ways to make them. One calls for a dough that is kneaded, rolled into a tube, then coiled into a circle, rolled thin and finally, cooked on a hot griddle. Although these look delicious, they are definitely not what dear daughter and I loved so much. Here is a foolproof, quick and easy way to make these delicious pancakes! Korean Scallion Pancakes (Pa Jun). 1/4 C silken tofu (this replaces the 1 egg in the original recipe), mashed.

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From Ortho-Vegan's Kitchen: Gujerati Cabbage and Carrots with Red Lentil Dal over rice

http://orthovegan.blogspot.com/2009/02/gujerati-cabbage-and-carrots-with-red.html

Saturday, February 28, 2009. Gujerati Cabbage and Carrots with Red Lentil Dal over rice. Dear daughter and I have been hankering for some Indian food for a while, so tonight I made a simple meal. First I made the cabbage and carrots from a recipe by Madhur Jaffrey and let it sit at room temperature while DD made the Lebanese style rice and I made the dal. Madhur Jaffrey's Gujerati Cabbage and Carrots. 3/4 lb cabbage, shredded. 3/4 lb carrots, shredded. 2 Tbs vegetable oil (not olive). 1 Tbs mustard seeds.

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From Ortho-Vegan's Kitchen: Exploring Quinoa for Breakfast

http://orthovegan.blogspot.com/2012/01/exploring-quinoa-for-breakfast.html

Monday, January 9, 2012. Exploring Quinoa for Breakfast. Http:/ whatimcookingnow.blogspot.com/2012/01/exploring-quinoa-for-breakfast.html. Subscribe to: Post Comments (Atom). View my complete profile. Links to my other blogs. Svetilen Studios - My Art Site. My Omni Cooking Blog. Punk Rock Chickpea Gravy from Vegan with a Vengeance. Yes, you read correctly. Vegan with a Vengeance is a new cookbook by Isa Chandra Moskowitz which is getting a lot of raves in vegan circles. I always have, ev. Arabic Cabbage ...

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From Ortho-Vegan's Kitchen: Hash Brown Scramble

http://orthovegan.blogspot.com/2009/02/hash-brown-scramble.html

Saturday, February 28, 2009. This morning we were pretty hungry and wanted something really stick-to-your ribs good. After having a quick look in the fridge and pantry, I decided on some kind of hash browns. My mom always made homemade hash browns and I always do too, especially since they take just a couple of minutes to prep and taste so delicious! 2 med sized russet potatoes, peeled, in 1/2 inch dice. 2 small onions, diced. 3 garlic cloves, minced. 1/4 C chopped parsley. 1 tsp Herbes to Provence.

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From Ortho-Vegan's Kitchen: January 2012

http://orthovegan.blogspot.com/2012_01_01_archive.html

Monday, January 9, 2012. Exploring Quinoa for Breakfast. Http:/ whatimcookingnow.blogspot.com/2012/01/exploring-quinoa-for-breakfast.html. Links to this post. Saturday, January 7, 2012. What I'm Cooking Now: Simple Squash Chowder. What I'm Cooking Now: Simple Squash Chowder. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Links to my other blogs. Svetilen Studios - My Art Site. My Omni Cooking Blog. Punk Rock Chickpea Gravy from Vegan with a Vengeance. I always have, ev. When I ...

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Orthodox Mothers WebRing | The Domestic Monastery

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About The Domestic Monastery. The Life, Thoughts, and Musings of an Orthodox Christian Homeschooling Family. This site is a member of WebRing. Derm exclusive fill…. On Styling Blahs…. On Braid-Out Vs. Twist-Out. On The Domestic Monastery. On No Drama Hair. Dominica on No Drama Hair. About The Domestic Monastery. Dragonfly Formals (Regency Dresses). What I’m Cooking Now. Four Handmaids Orthodox Christian Academy. Life in the Onion Dome. Four Handmaids Orthodox Christian Academy. Glory to God for All Things.

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What I’m Cooking. Tales from the Kitchen, the Pantry, the Cellar and the Garden. Making decent homemade fish sticks. February 11th, 2009. Madame wanted fish sticks, with mashed potatoes. I immediately had visions of dirty Captain Highliner pretend fish, well, sticks of sawdust. So we compromised. I gave it some thought, and popped out the following:. Bread- I went with 1 whole wheat, 1/4 baguette, and an English muffin. Mixed Italian herbs- these are a blend of dried basil, oregano, rosemary and thyme.

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What We're Cooking Now

What We're Cooking Now. The musings and culinary diary of one middle aged diva and her daughter. Tuesday, May 26, 2015. Tikil Gomen - Ethiopian Cabbage, Carrots and Potatoes. Now that I live in a place that is not as diverse, I miss a lot of the little mom and pop ethnic restaurants that I used to frequent. Wherever I go, I look for Ethiopian, Eritrean, Cambodian, Indian, Pakistani, Thai, Polish, Russian, Romanian, Arabic and Vietnamese food. I was so spoiled in San Jose, and I didn't even know it. First...

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What Im Cooking Now

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