Lego Trade Federation MMT
http://www.amazon.com/LEGO-4498774-Trade-Federation-MTT/dp/B000NOBA02
Lego Droids Battle Pack
http://www.amazon.com/LEGO-Droids-Battle-Pack-7654/dp/B000M0PLAC
Wii
http://wii.nintendo.com/
Alex rider stormbreaker (ds game)
(amazon carries it - link was too long to post)
mario cart (ds game)
(amazon carries it - link was too long to post)
Episode 3 Revenge of the sith (xbox game)
Star wars battlefront2 (xbox game)
hand metal detector
Friday, August 10, 2007
Thursday, August 02, 2007
Recipes
I felt that my guacamole was missing something...so I decided to find a recipe online instead. Turns out salt really is necessary in some things ;)
Guacamole
Elise.com
Ingredients
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Method
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.
Cat's (mom's) Strawberry Pie
1 baked pie shell
1.5 qts fresh strawberries
4 Tbsp cornstarch
1c sugar
2 Tbsp lemon juice
whipped cream
separate strawberries into two equal groups - pretty vs not-so-pretty
cut the not-so-pretty group into quarters, mix with sugar, and mash with a potato masher.
mix in the cornstarch and lemon juice
cook over medium heat until thickened and clear, then remove from heat
once cooled to room temperature, add the other berries (quartered/sliced)
pour into pie crust and cool for about 6 hours.
Serve with whipped cream. YUM!
Chipotle Aioli
From: Gourmet Magazine
I use this aioli recipe with my grilled shrimp tacos - yum!
1 cup mayo
1/4 cup Dijon
2 Tbsp white wine vinegar
1 Tbsp minced canned chipotle chilies
1 Tbsp minced garlic
Directions:
Combine all ingredients in a bowl and set aside to allow flavors to develop.
For the tacos...
grilled shrimp
chipotle aioli
shredded red cabbage
soft tortillas
what else am I forgetting? It's been awhile since I have made these!
***
Eva and I made these last night and I have to say, they are the best chocolate chip cookies that I have ever made. They are so soft. Todd and Mickey agreed, hands down the best cookies. Eva, of course, was just happy to have a cookie!
Soft and Chewy Chocolate Chip Cookies
From: Martha Stewart Living
Ingredients
* 2 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1/2 cup granulated sugar
* 1 cup packed light-brown sugar
* 1 teaspoon salt
* 2 teaspoons pure vanilla extract
* 2 large eggs
* 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Makes about 3 dozen
------------------------------------------------------
I kept getting eggplants in my organic co-op bag and wasn't quite sure what to do with them. I've never been good at cooking eggplant for some reason. This recipe is super easy, tastey, and no-fail!
Baba Ghanouj
Adapted from Field of Greens Vegetarian Cookbook.
2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro
1 Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.
3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.
Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.
------------------------------------------------------
I used to throw away my beet greens. I bought some beets at the local farmer's market the other day though, and the greens just looked so good that I had to try something...Beet greens were slightly better (and easier) than kale, and I haven't tried it with collards yet. I'll update once I have!
Southern Greens (beet, kale, collard etc)
From Simply Recipes
1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 10-15 minutes (up to 30 minutes for kale or collard greens). Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Serves 4.
Guacamole
Elise.com
Ingredients
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Method
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.
Cat's (mom's) Strawberry Pie
1 baked pie shell
1.5 qts fresh strawberries
4 Tbsp cornstarch
1c sugar
2 Tbsp lemon juice
whipped cream
separate strawberries into two equal groups - pretty vs not-so-pretty
cut the not-so-pretty group into quarters, mix with sugar, and mash with a potato masher.
mix in the cornstarch and lemon juice
cook over medium heat until thickened and clear, then remove from heat
once cooled to room temperature, add the other berries (quartered/sliced)
pour into pie crust and cool for about 6 hours.
Serve with whipped cream. YUM!
Chipotle Aioli
From: Gourmet Magazine
I use this aioli recipe with my grilled shrimp tacos - yum!
1 cup mayo
1/4 cup Dijon
2 Tbsp white wine vinegar
1 Tbsp minced canned chipotle chilies
1 Tbsp minced garlic
Directions:
Combine all ingredients in a bowl and set aside to allow flavors to develop.
For the tacos...
grilled shrimp
chipotle aioli
shredded red cabbage
soft tortillas
what else am I forgetting? It's been awhile since I have made these!
***
Eva and I made these last night and I have to say, they are the best chocolate chip cookies that I have ever made. They are so soft. Todd and Mickey agreed, hands down the best cookies. Eva, of course, was just happy to have a cookie!
Soft and Chewy Chocolate Chip Cookies
From: Martha Stewart Living
Ingredients
* 2 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1/2 cup granulated sugar
* 1 cup packed light-brown sugar
* 1 teaspoon salt
* 2 teaspoons pure vanilla extract
* 2 large eggs
* 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Makes about 3 dozen
------------------------------------------------------
I kept getting eggplants in my organic co-op bag and wasn't quite sure what to do with them. I've never been good at cooking eggplant for some reason. This recipe is super easy, tastey, and no-fail!
Baba Ghanouj
Adapted from Field of Greens Vegetarian Cookbook.
2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro
1 Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.
3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.
Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.
------------------------------------------------------
I used to throw away my beet greens. I bought some beets at the local farmer's market the other day though, and the greens just looked so good that I had to try something...Beet greens were slightly better (and easier) than kale, and I haven't tried it with collards yet. I'll update once I have!
Southern Greens (beet, kale, collard etc)
From Simply Recipes
1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 10-15 minutes (up to 30 minutes for kale or collard greens). Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Serves 4.
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