Check out these herbs that make you high images:

Bell Telephone System .. Dinner in a Flash — “What’s for dinner?” (October 29, 2011 / 1 Cheshvan 5772) …item 2.. Delicious meals prepared in minutes (February 9, 2012 / 16 Shevat 5772) …
herbs that make you high
Image by marsmet542
Sumptuous Chicken and Veggies… This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in.

I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions.

The onion and tomato are essential though, as they are key contributors to the amount of juice.
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…..item 1)…. aish.com …. Dinner in a Flash … Quick recipes and tips for saving time in the kitchen

October 29, 2011 / 1 Cheshvan 5772

by Rivka Moshayev
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After a long days work, you walk in the door at five. Dinner needs to be on the table in an hour and the hungry troops are already asking, “What’s for dinner?” With homework and bedtime up ahead, there is no spare time to while away in the kitchen. Here are some great tips for saving time and a few recipes that require only a few minutes of preparation time.

Tips in thinking ahead:

….. Make long lasting salads over the weekend. Salads like Moroccan carrot salad, fresh carrot salad, cucumber salad, corn salad are all great dishes that will keep for quite a few days in the fridge. Our first course on shabbos is usually lots and lots of salads – if you make a large amount of each you can use one a day as a refreshing side dish during the week.

….. Just keep cutting. If you are making a salad that doesn’t keep well after seasoning, like lettuce salad or Israeli salad than cut a large amount to store in a the fridge and season only what you need for now. Tomorrow, you can pull out the container and season another few portions and voila – a freshly made salad.

….. Be prepared. If you already have your food processor out, then go ahead and add an extra few carrots or zucchini or whatever it is you are grating. Place the extra in a sandwich baggie and freeze it. When you are a throwing together a last minute soup, just tear open the bag and throw those shredded veggies in! The same goes for garlic pressing or chopping parsley – just go ahead and freeze some. (According to Jewish law, it is important to add some salt to unpeeled garlic if leaving it overnight before mixing it into another mixture.)

….. Why not cook it? So, this may sound strange, but when you have half a bowl of tomato basil salad leftover and you know that no one is going to eat it tomorrow, you can toss that into your chicken, brisket, or homemade tomato sauce and you have a delicacy! You can even freeze it and save it for an opportune entrée! This applies to many salads like carrot or three colored pepper salad. Just use your imagination before rushing to throw those wilting veggies out! You may just save yourself lots of cutting time.

Here are a few recipes that are real quickies, but using the above tips you can cut already minimal preparation time in half!
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——Sumptuous Chicken and Veggies

This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice.

Serves 4 -6

1 onion cut into quarters
3 large potatoes, peeled or scrubbed and cut into cubes
1 large sweet potato, peeled or scrubbed and cut into ½” wide circles
2 carrots, peeled or scrubbed and cut into sticks
2 zucchinis, scrubbed and cut into half circles
1 tomato, sliced
1 cup butternut squash, peeled and cubed
1 cup of canned or fresh green beans, washed and snipped
1/4 teaspoon turmeric
1 Tablespoon Oregano
1 teaspoon paprika
Salt and Pepper to taste
1 chicken, cut in eight or
4 Chicken thighs or
4 pieces of chicken breast or
One package Chicken wings

Directions: Preheat oven to 375 Fahrenheit. Place all vegetables in Pyrex roasting pan. Add spices and toss. Dip chicken pieces in the vegetable mixture to coat with spices and then place on top of the vegetable layer. Bake for 50 minutes or until potatoes are tender and chicken is completely cooked.

Enjoy!
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——Choose Your Ending Soup

This soup is so versatile. The basic beginning is simple and quick and you can add whatever you would like to give it its name. Put in lentils and it is lentil soup, barleys and you have barley soup. Just remember, whichever legume or grain you add will determine the required cooking time. Red lentils, quinoa s or white rice cook very quickly, whereas wheat berries or brown rice need at least half an hour longer, but are also more filling.

Serves 6

2 Tablespoons oil
1 large onion, chopped
2 cups shredded carrots
1 cup shredded zucchini
1 tomato, grated or cubed
2 teaspoons curry
2 teaspoons cumin
½ teaspoon turmeric
Kosher Salt , to taste
Black Pepper, to taste
4 cups boiling water
One of the following:
2 cups red lentils, rinsed or
1 cup white or brown rice or
¾ quinoa or
1 cup wheat berries or
1 cup barley
Or ¾ cup whole bulgur

Directions: Heat oil in large soup pot. Add onions and sauté, covered, on medium low heat till soft. Add carrots, zuchinni, tomato and spices and sauté, covered, for an additional five minutes on medium-low heat. Add boiling water and red lentils or other legumes. Cook on medium low heat, stirring occasionally, until the legumes are very soft. If soup is too thick, add water. Cooking time varies, depending on ingredients. Serve with toasted bread or warm pitas.

Enjoy!
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——Crispy Oven Baked Potatoes with Sour Cream Sauce

An old time American favorite is baked potatoes, but let’s be honest, who has an hour and a half for that potato to cook all the way through? Your family will love this speedy and crispy version! Add a platter of freshly cut veggies or a cucumber salad and you have dinner!

Serves 6

8 potatoes, peeled or scrubbed and cut into cubes
2 Tablespoons oil
½ Tablespoon salt
½ teaspoon black pepper
1 teaspoon Paprika
1 pint sour cream
1 ½ teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped or 1 Tablespoon chopped dill
2 cloves of garlic, minced

Directions: Preheat oven to 425 degrees Fahrenheit. Line large baking sheet with parchment paper. In a large mixing bowl, toss potatoes with oil and spices. Spread evenly on baking sheet. Bake until potatoes are soft and edges are browned or until desired crispiness, about 25 minutes.
Meanwhile, pour sour cream into small mixing bowl, add salt pepper, green onions or dill and garlic.
Serve with hot potatoes!

Enjoy!
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——Shleppy Moes

A homemade version of a childhood favorite dish. Fast to prepare and a real crowd pleaser!

Serves 6

2 tablespoons oil
1 large onion, chopped
5 garlic cloves, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 ½ pounds ground beef
½ cup of dry red wine
3 Tablespoons tomato paste
1 Tablespoon prepared mustard
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon basil, dried or fresh
¼ teaspoon ground cayenne pepper ( optional)

In medium saucepot , heat oil. Add onion and sauté , covered, till soft over medium-low heat. Add garlic, and bell peppers. Saute, covered, for another three minutes. Crumble the ground meat over the vegetables. Do not mix. Cover and allow meat to cook. When meat has turned gray in color, mix and add the wine, tomato paste, mustard, and spices. There should be enough sauce from the meat and vegetables themselves, but if not, add ¼ cup of water to create sauce. Simmer for 10-15 minutes on low fire. Serve over hamburger bun, toasted challah or rice.

Enjoy!

Related Article: Chicken Wings
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…..item 2)…. aish.com … HOME FAMILY COOKING CORNER … Quick Dinners

Delicious meals prepared in minutes.
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February 9, 2012 / 16 Shevat 5772

by Gitta Bixenspanner

www.aish.com/f/r/Quick_Dinners.html

Ever stand in front of the fridge or freezer pondering what to serve for dinner? In today’s rushed world with so many obligations to attend it is imperative that we have some meals that can be whipped up in minutes. Here are a few recipes that fit that description. They are simple, full meals that take very little time to prepare and thus can be served in minutes.
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—— FLAVORFUL PAN SEARED TILAPIA

Serve this simple yet flavorful fish dish with whole grain couscous and steamed green beans for a delicious meal that can be served in minutes. If using frozen tilapia, thaw before preparing.
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Ingredients:

4 tilapia fillets (6 to 8 ounces each)
1 Tbs oil
1 Tbs chopped parsley
1 clove garlic, minced
1 tsp Cajun seasoning (optional)
1 lemon, juiced

Directions:

Coat a large skillet with cooking spray. Add oil and melt over medium heat. Add the tilapia and sprinkle with the parsley, garlic, and Cajun seasoning. Drizzle with the lemon juice. Cook for 5 minutes, turning the fillets once, until the fish flakes easily.

Preparation: 8 minutes
Serves: 4
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—— EASY VEGETABLE OMELETTE

Eggs are always the easiest to serve when there is no time for anything more elaborate. Eggs being a full protein is a great choice for those occasions when tight on time. With vegetables and cheese they are tasty and a satisfying full meal!
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Serve with whole wheat bread or stuff into a toasted whole wheat pita.

Ingredients

½ cup chopped onion
½ cup chopped red bell pepper
1 Tbs chopped tomatoes + more tomatoes for garnish
4 egg, beaten
8 egg whites, beaten
Salt and pepper to taste
4 Tbs grated Mozzarella cheese

Directions:

In a large bowl mix whole eggs and egg whites. Sprinkle with a little salt, and set aside. In a medium non-stick skillet coated with cooking spray over medium heat, add the onion and peppers. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 2 minutes, or until sizzling. Add the tomatoes. Cook for about 1 minute longer, or until just starting to soften. Set aside.

Coat a frying pan with 1 Tbs oil, or cooking spray and ladle ¼ of the egg mixture into the pan. Reduce the heat to low and cook for about 5 minutes, lifting the cooked edges of the egg mixture with a fork so the uncooked egg can run underneath, and until the bottom is almost set. Add ¼ of prepared vegetables sprinkle with 1 Tbs cheese. Cook for 1 to 2 minutes, until the eggs are cooked through. Then fold the omelette in half and serve. Repeat with remaining eggs and vegetable mixture for 4 delicious omelettes.

Preparation: 10 minutes
Serves: 4
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—— MOIST BAKED TENDER CHICKEN FINGERS

These chicken breasts are moist and tender even though they are baked in the oven. Served with your favorite grain such as rice millet or barley and some steamed broccoli florets it is a complete meal that takes minutes to prepare. It is sure to be a favorite with young and old!
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Ingredients:

1/3 cup light mayonnaise spiced with a sprinkle of onion powder and garlic powder
1/2 cup Panko crumbs or whole wheat bread crumbs
1 pound boneless, skinless chicken breasts
1/4 cup ground flaxseed for added nutrition (optional)

Directions:

Preheat the oven to 425°F. Coat a large baking sheet liberally with cooking spray.

Place the spiced mayonnaise in a shallow bowl. Combine the bread crumbs and flaxseed in another shallow bowl. Dip the chicken into the dressing and dredge in the crumb mixture, then place it on the prepared well oiled baking sheet. Coat the breasts with cooking spray.
Bake for 20 minutes, turning once, or until the chicken is no longer pink and the juices run clear.

Preparation: 30 minutes total time
Serves: 4
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—— QUICK QUINOA & TOFU MEAL

Quinoa is a delicately flavoured, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets .It is easy to prepare and is a full meal in one dish! Prepare extra quinoa and serve it in a variety of dishes the next day!
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Tofu is a good source of protein for those that keep a vegetarian diet. To prepare the tofu buy the firm tofu with herbs, cut them into slices and pat dry with a paper towel. Then cut into desired size usually cubes and marinate in 1/3 cup light Tamari Sauce and 1/3 cup honey. Shake vigorously so all pieces are well coated. The longer they marinate the better the taste!

Precooked “baked tofu” is available in better health food stores it is firmer than water-packed tofu and comes in a wide variety of flavours. You might also like flavoured baked tofu on a sandwich or in a stir-fry.

Try various flavours until you find the one that you like best!

Ingredients:

2 cups water
3/4 tsp salt, divided
1 cup quinoa, rinsed well
¼ cup lemon juice
3 Tbs extra-virgin olive oil
2 small cloves garlic, minced
1/4 tsp freshly ground pepper
1 cup prepared marinated tofu or
1 package baked smoked tofu, (6-8 oz.)
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
½ cup chopped fresh parsley (optional)
½ cup slivered almonds toasted

Directions:

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Allow to cool for a few minutes

Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl.

Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, and parsley; toss well to combine. Garnish with toasted slivered almonds.

Serve hot or cold.
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 day.

Preparation: 10 minutes
Serves 4
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—— BROWN RICE PILAF WITH CHICKPEAS & SPINACH

This recipe represents a balanced meal all in one dish. Whole grains, protein-packed chickpeas and vitamin rich spinach offer endless health benefits, while onions sauteed in cumin and paprika provide all the flavour. Brown Rice is a great substitute for heavier pastas and absorbs flavour of the ingredients it’s combined with. Brown rice and chick peas are a full protein that keeps the calories low and the nutrients high.
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Ingredients:

1 cup brown rice
½ cup wild rice
3 cups water
1 Tbs olive oil
1¼ cup chopped white onion
3 cloves garlic, minced
½ tsp ground cumin
½ tsp paprika
½ tsp turmeric
¼ tsp salt
1 Tbs tomato paste
1 (15-oz.) can chickpeas, rinsed and drained
1 (10-oz.) bag frozen spinach drained
1 cup water
¼ tsp black pepper

Directions:

Combine brown rice and wild rice and cook in water for about 30 minutes or until tender. Add salt and pepper to taste.

While the rice cooks, heat 1 Tbs olive oil in saucepan over medium heat. Add the chopped white onion and sauté for 4-5 minutes until translucent.

Stir in the minced garlic, ground cumin, paprika, turmeric, and salt and tomato paste. Cook for 1 to 2 minutes, stirring constantly until the tomato paste darkens in color.

Add the chickpeas and water. Cover the pan and reduce the heat to low. Let simmer for 10 minutes.

Stir in the cooked spinach and black pepper. Let simmer until spinach is warm.

Transfer the cooked rice pilaf to a bowl, using a fork to fluff it.

Fold the chickpea mixture into the rice pilaf and serve warm.

Preparation: 15 minutes
Serves: 4.
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—— CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE

When hosting Melaveh Malka or a dairy meal for special company there has to be something different to please the crowds. This quiche fits the bill it is considered crust less yet the addition of flour makes for a delicious crusty bottom and sides to this quiche. It is simple and nutritious.
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Ingredients:

1 large onion, diced 1 bag frozen Spinach 8 oz
8 oz fresh mushrooms (or a can without the liquid)
4 large eggs
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt Pinch cayenne pepper (optional)
1 1/3 cups plain (unsweetened) yogurt
¾ cup feta cheese

Directions:

Preheat oven to 400F. Lightly grease a 10-inch quiche/tart pan (or a pie plate) In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in frozen spinach and washed mushrooms cook until just warmed through. Set aside to cool for a few minutes In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in yogurt, then stir in spinach-mushroom mixture. Pour vegetable mixture into prepared pan. Top with feta cheese. Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let set for 5 minutes, then slice and serve. Serve with a salad and chunky slice of bread for a complete meal.

Preparation: 20 minutes
Serves: 6
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The Man Bait Mandate … Six Can’t-Resist Goat Cheese Recipes — “I like goat cheese because I can taste their stubbornness.” (Feb 7th, 2012) …
herbs that make you high
Image by marsmet544
Cooking with goat cheese is pretty much the same as with other cheese. When you heat goat cheese, it softens, but doesn’t melt the way cow milk cheeses do.

If fact, if it has a rind on it, you can treat it much like you do a good brie and spread it on crackers or bread with roasted garlic, fruit preserves or grilled onions.
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…..item 1)…. ORTHODOX UNION … www.ou.org/life/food … Enhancing Jewish Life …

Six Can’t-Resist Goat Cheese Recipes
By Eileen Goltz … Feb 7th, 2012

www.ou.org/life/food/recipes/six-cant-resist-goat-cheese-…

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

Kosher cheese has never been so available or so artesian. However, I have never, ever been a fan of strong tasting cheeses. My friend Arlene and my son Avi, however, are big fans and say, “Blue cheese forever!” and, “Bring on the Chevre (goat cheese)!”

In fact, my 24-year-old teases me with phrases like: “It’s sooo yummy Mommy – here try some!” as he’s trying to force-feed me a fork full. He also occasionally throws in my personal favorite: “I like goat cheese because I can taste their stubbornness.”

All this from the man who thinks mac ‘n cheese is gourmet if I use two kinds of cheese instead of one.

So after his last round of finger-licking, lip-smacking, in-my-face snacking, he asked me what the difference between feta cheese and goat cheese was. He’d heard me refer to the feta I was using as a goat cheese “in disguise.” I explained that while feta is primarily made from sheep’s milk, it actually contains goat’s milk as well. According to the laws, rules and regulations pertaining to content, “feta cheese” can contain no more than 30% goat’s milk and must contain at least 70% sheep’s milk.

His eyes glazed over about three words into my explanation. TMI for him, great column for my readers. So about goat cheese…

The best way to store your goat cheese is to keep it tightly wrapped in plastic wrap or in a zip-style bag in your refrigerator. Goat cheeses can have a flavor or taste ranging from “oh-my-goodness” strong and sharp and crumbly to light, mild and smooth.

You can buy goat cheeses in a bunch of shapes (cone, disc, wheel, log and the ever popular hockey puck shape). It’s sold fresh, aged or marinated in olive oil or wine as well as coated in herb, spices and – my son’s personal favorite – cracked pepper.

Cooking with goat cheese is pretty much the same as with other cheese. When you heat goat cheese, it softens, but doesn’t melt the way cow milk cheeses do. If fact, if it has a rind on it, you can treat it much like you do a good brie and spread it on crackers or bread with roasted garlic, fruit preserves or grilled onions.

Goat is also good for you is when it comes to calories and cholesterol. Compared to regular cream cheese, goat cheese is higher in calcium and lower in fat, calories and cholesterol.

Like I said – I’m not a huge fan of goat cheese. But several of my readers are, and they sent in a few of the following recipes swearing that even I (who won’t touch the stuff except to serve it) would love them. Let me know what you think.
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— POTATO CHEESE CHILIES (dairy)

Servings: 4

Ingredients:

… 2 cups mashed potatoes, hot or cold

… 1/2 cup chevre (goat cheese)

… 1/2 cup crumbled feta cheese

… 1 can (4 oz) diced green chilies

… 1 tablespoon chopped green onion

… salt

… about 1 pound fresh poblano chilies (also called pasillas; 6-8 equal size ones), rinsed

… 1 cup salsa

Directions:

1. Preheat oven to 350. In a bowl, use a fork or mixer to blend potatoes, chevre, 1/4 cup chilies, onion and salt to taste.

2. Wearing rubber gloves, cut poblanos in half lengthways. With a knife, cut the membranes and seed from the inside each poblano chili, leaving stem end in place (to form a cup). Fill the chilies equally with potato mixture.

3. Set chilies in an oiled 9X13 casserole, filling it. Cover tightly with foil. Bake for 30 minutes. Uncover, sprinkle with remaining 1/4 cup diced chilies, and bake until stuffing is golden brown, about 20 minutes longer. Serve with salsa.

Modified from a Barbara Schack recipe published in Sunset Magazine.
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— PENNE PASTA AND VEGETABLES WITH GOAT CHEESE AND SPINACH SAUCE (dairy)

Servings: 4

Ingredients:

… 1 lb penne pasta, cooked, drained, cooled and tossed with a little oil

… 8 oven-roasted baby artichokes, or small can artichoke hearts, drained very well

… 2 roasted bell peppers, peeled and thickly sliced

… 12 oz mushrooms, halved

… 2 tablespoons olive oil

… 2 minced shallots

… 1 tablespoons minced garlic

… 2 cups white wine

… 1 cup cream or half & half

… 6 ounces goat cheese

… 1/2 bunch spinach cleaned, roots off

… 4 tablespoons chopped fresh basil and/or parsley

… 1/2 cup grated Asiago cheese

… salt and pepper

Directions:

1. Put pot of water on to boil. Heat olive oil in pan; add artichokes, pepper, mushrooms, shallots and garlic. Simmer 2 minutes. Add wine and reduce by half. Add cream and simmer until warm throughout.

2. Add chevre, stirring with wooden spoon. Lower cooked pasta and raw spinach into boiling water (only 10 seconds) and quickly drain. Toss gently with cream sauce, divide into 4 bowls and garnish with 4 tablespoons chopped fresh basil and/or parsley, 1/2 cup grated Asiago cheese and salt and pepper.

Modified from a recipe from Jesse McQuarrie of Feast Bistro, Santa Rosa, CA.
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— YAM AND GOAT CHEESE WONTONS (dairy)

Servings: 38

Ingredients:

… 3/4 lb small yams, peeled and cut into 1/2-inch pieces

… 2 tablespoons unsalted butter

… 2 leeks, white part only, chopped

… 2 tablespoons fresh sage or 1 teaspoon dried

… 3 1/2 oz mild goat cheese

… salt and pepper to taste

… 38 wonton wrappers

… oil for deep frying

Directions:

1. Cook yams in medium saucepan of boiling water until tender, about 10 minutes. Drain. Transfer to a bowl. Melt butter in heavy medium skillet over medium heat. Add leeks and saute until tender, about 8 minutes. Mix in sage.

2. Add leek mixture and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper.

Tip: Filling can be prepared one day ahead. Cover and refrigerate. Bring to room temperature before using.

3. Place 1 heaping teaspoon of filling in center of each wonton. Brush wonton edges with water. Fold diagonally in half, pressing edges to seal.

4. Pour oil into heavy large saucepan to depth of 3 inches and heat to 350. Add prepared wontons in batches and fry until golden brown, about 2 minutes. Using slotted spoon, transfer wontons to paper towels and drain. Arrange on platter and serve.

Submitted by K.T. Meisner Chicago, IL Modified from about.com.
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— NO-NOODLE EGGPLANT AND GOAT CHEESE LASAGNA (dairy)

Servings: 8

Ingredients:

Tip: You can make the tomato sauce ahead of time cover and refrigerate it for several days, or freeze up to 1 month or use store bought sauce if you don’t have the time to make homemade sauce.
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… 3 cups canned vegetable or chicken broth

… 1/4 cup olive oil

… 2 cups diced red bell peppers

… 2 tablespoons minced garlic

… 2 cups diced red onion

… 2 tablespoons tomato paste

… 1 can (28 oz) Italian-style whole peeled tomatoes, undrained

… 1 dried bay leaf

… 2 tablespoons butter

… 1 tablespoon finely chopped fresh oregano leaves

… 1 tablespoon finely chopped fresh basil leaves

… 1/4 cup + 1 tablespoon tablespoon finely chopped fresh Italian (flat-leaf) parsley

… 2 teaspoons sea salt or kosher (coarse) salt

… 1 teaspoon freshly ground pepper

… 2 unpeeled eggplants (about 2 1/2 lbs total)

… 1 cup flour

… 2 to 4 tablespoons olive oil or peanut oil

… 1/2 cup freshly grated Parmesan cheese

… 1/2 lb. goat cheese

… 3 tablespoons Italian bread crumbs

Directions:

1. In 2-quart saucepan, bring broth to a boil and cook 8 to 10 minutes until reduced by half. Meanwhile, in 3-quart heavy saucepan, heat 1/4 cup oil. Add the bell peppers; cook about 7 minutes, stirring frequently, until peppers begin to brown. Stir in garlic; cook about 30 seconds or until fragrant. Stir in onion; cook about 5 minutes, stirring frequently, until onion begins to brown.

2. Stir in tomato paste, tomatoes (with juice), broth and bay leaf; break up tomatoes with spoon. Heat to boiling. Reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring frequently, until thickened. Stir in butter, oregano, basil, 1 tablespoon parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove bay leaf. Keep warm over low heat.

3. Cut unpeeled eggplants lengthwise into 1/8-inch-thick slices. Sprinkle with 1 1/2 teaspoons salt; let stand 20 minutes, then rinse and dry. In shallow medium bowl, mix flour and 1/2 teaspoon pepper. In 12-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Coat eggplant slices in flour, shaking off excess. Add eggplant in batches to oil in skillet; cook about 2 minutes, turning once, until browned (add more oil as needed). Drain on paper towels.

4. Preheat oven to 375. In bottom of 13×9 glass baking dish, spread thin layer of tomato sauce. Arrange layer of eggplant in dish to cover bottom completely; spread with another layer of sauce. Sprinkle with 2 tablespoons of the Parmesan cheese and 1 tablespoon of the parsley; dot with 1/3 of the goat cheese. Repeat layering twice, beginning with eggplant and ending with wine. Do not press down on layers. Top with remaining eggplant and another thin layer of sauce. Sprinkle with remaining Parmesan (about 2 tablespoons), remaining parsley (about 1 tablespoon) and the bread crumbs.

Tip: At this point, the dish can be covered and refrigerated up to 1 day; return to room temperature before baking, or add another 10 minutes to bake time if baking straight from refrigerator.

5. Bake uncovered about 30 minutes or until browned and bubbling (do not overbrown). Let stand a few minutes before cutting into squares to serve.

From my files, modified from epicurious.com.
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— GOAT CHEESE, OLIVE, RED PEPPER AND SPINACH FRITTATA (dairy)

Servings: 6

Ingredients:

… 1 tablespoon + 1 teaspoon olive oil

… 1 large red pepper, diced

… 1 1/2 tablespoons fresh tarragon finely minced

… 1/4 cup sliced green onions

… 6 oz spinach ends, trimmed

… 1/3 cup diced black olives

… salt and pepper

… 8 large eggs

… 1 tablespoon milk

… 2 tablespoons fresh parsley, finely chopped

… 2 1/2 oz goat cheese crumbled (Brie can also be used)

Directions:

1. Preheat oven to 425. In a large, heavy, 10-inch skillet, heat 1 tablespoon of the olive oil over low heat. Add the red pepper, 1/2 tablespoon tarragon and cook, stirring, about 3 minutes. Add the green onions and olives and cook for 1 more minute, then remove the vegetables to a plate.

2. Add the remaining oil to the skillet and add the spinach, salt and pepper and cook, stirring, for 3 minutes. Remove half of the spinach to a plate and keep the remaining half in skillet.

3. Meanwhile, in a bowl, vigorously whisk the eggs with the milk, parsley, the remaining tablespoon of tarragon, salt and pepper. Add the eggs to the skillet on top of the spinach and remove from the heat. Scatter the goat cheese, remaining spinach and the peppers on top of the eggs and place on the middle shelf of the oven.

4. Bake for about 10 to 15 minutes, or until it looks “puffed” and the egg looks cooked; there shouldn’t be any “wet” looking egg left. Remove from oven and serve hot or at room temperature.

Submitted by Andi Genese from Teaneck, NJ. Source unknown.
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— GOAT CHEESE MACARONI (dairy)

Servings: 4 – 6

Ingredients:

… 2/3 to 1 pound macaroni shaped pasta, cooked al dente, drained

… 3 tablespoons butter

… 3 tablespoons flour

… 2 1/2 to 3 cups milk or half and half

… ground pepper

… 2 tablespoons minced onion

… 1/2 cup grated Parmesan cheese

… 1/2 cup goat cheese

… 1 tablespoon olive oil

… 1/2 cup grated Parmesan cheese

… 3 tablespoons dried breadcrumbs

… 1/4 to 1/2 teaspoon dried thyme, or 1 tablespoon chopped fresh

… 1/4 to 1/3 cup goat cheese, crumbled

… grated pepper

Directions:

1. Grease the bottom of a 9X13 baking dish and set it aside. Preheat oven to 350. In a medium saucepan, melt the butter and add the flour whisking to create a paste and cook 1 minute. Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until it coats the back of a spoon. Turn off the heat and slowly add the Parmesan, onion and the goat cheese, whisking until smooth. Add salt and pepper to taste.

2. Place the drained macaroni back into the saucepan and pour the cheese sauce on top, stirring coat. Pour the mixture into the prepared 9X13 dish. In a bowl, place the 1/3 cup parmesan, breadcrumbs, thyme, 1/4 cup goat cheese and a little pepper. Mix to combine. Sprinkle the topping over the macaroni and then top with the crumbled goat cheese. Bake for 25 to 30 minutes, or until the cheese is melted and bubbling.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.

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IMD 2007 HDR Group Shot – Post Hike
herbs that make you high
Image by justin
It’s hard for me to take a photo that’s not high dynamic range (if I have the right camera – in this case, a Sony DSC-R1).

Here, the USC Interactive Media Division class of 2007 posed together (minus Yuechuan Ke) for an exposure-bracketed group portrait. This after the Temescal Thesis Hike (chronicled by Noha).

From left: Erik Nelson, Peggy Weil, Josh Green, Jess Rosenblatt, Doo-Yul "Doox" Park, Noah Keating, Aaron Meyers, Mihai Peteu (squatting), Michael Naimark, Herb Yang, Justin Hall. The professors are the ones wearing sunglasses.

I zoomed out after this shot, after people asked if you could recognize the outdoor context. I set the camera up on self-timer and seem to have moved here after I rushed to my spot.

Photomatix HDR making; Photoshop resize. No color retouching.

Ohio Medical Marijuana March Sept. 20 2011 Columbus, Ohio.mp4

This is a slideshow promoting the Ohio Medical Marijuana March to be held in Columbus at the Statehouse on Sept. 20. Please feel free to like and share this video with all your friends. I encourage each and every Ohioian to attend our rally in support of Medical Marijuana in Ohio. Links: Full Page Flyer:docs.google.com

Chicago's Top 100 Events of 2011

Chicago's Top 100 Events of 2011
Law Enforcement Torch Run's Polar Plunge enlists 5100 brave souls to plunge into the frigid waters of Lake Michigan in 17 statewide locations to beneÔ¨Åt the Special Olympics. February-March 8. Race to Mackinac, a prestigious affair presented by Veuve …
Read more on BizBash

Yes, we're open
The Appeals Court said in its ruling that Compassionate Apothecary in Mount Pleasant (whose owners, Brandon McQueen and Matthew Taylor, also had a store on Michigan Avenue in Lansing) was a public nuisance, overturning a Mount Pleasant Circuit Court …
Read more on City Pulse

San Diego Week: Friday, June 17, 2011

Governor Jerry Brown vetoes the state budget. We’ll tell you why he didn’t sign a budget passed by his own party.
Video Rating: 3 / 5

Is the Internet stoking democratic change or is its impact hyped? Are repressive regimes conditioning people not to expect free expression on the Internet? Is online organizing little more than a game of Whac-a-Mole with one form of repression being replaced by another? What are the implications for political organizing of the recent discovery that the email accounts of dozens of Chinese human rights advocates appear to have been hacked? Join Google and Freedom House to answer this question and many more. Moderator: Pablo Chavez, Managing Policy Counsel, Google Panelists: Larry Diamond, Professor & Senior Fellow, Hoover Institution, Stanford University Daniel Calingaert, Deputy Director of Programs, Freedom House Omid Memarian, Iranian Dissident Blogger

ZEITGEIST: MOVING FORWARD | OFFICIAL RELEASE | 2011

*Please sign up for our main Mailing List: www.thezeitgeistmovement.com * This is the Official Online (Youtube) Release of “Zeitgeist: Moving Forward” by Peter Joseph. [30 subtitles ADDED!] On Jan. 15th, 2011, “Zeitgeist: Moving Forward” was released theatrically to sold out crowds in 60 countries; 31 languages; 295 cities and 341 Venues. It has been noted as the largest non-profit independent film release in history. This is a non-commercial work and is available online for free viewing and no restrictions apply to uploading/download/posting/linking – as long as no money is exchanged. A Free DVD Torrent of the full 2 hr and 42 min film in 30 languages is also made available through the main website [below], with instructions on how one can download and burn the movie to DVD themselves. His other films are also freely available in this format. Website: www.zeitgeistmovingforward.com http SUPPORT PETER JOSEPH (DONATIONS): zeitgeistmovie.com Release Map: zeitgeistmovingforward.com DVD: zeitgeistmovie.com Movement: www.thezeitgeistmovement.com
Video Rating: 4 / 5

Part 7 - Tess of the d'Urbervilles by Thomas Hardy (Chs 45-50)

Part 7. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Adrian Praetzellis. Playlist for Tess of the d’Urbervilles by Thomas Hardy: www.youtube.com
Video Rating: 3 / 5

Top 10 Smoking Songs 2011 + Download (ZIP FILE)

Top 10 Smoking Songs (NOT IN ORDER) Download : www.mediafire.com 1. 2 Pac – Weed Got Me Crazy 2. Lil Wyte – Look Like You 3. Kotton Mouth Kings – Where’s The Weed At ? 4. Lil Wayne – I Feel Like Dying 5. Bob Marley – Three Little Birds 6. Cyprus Hill – Dr.Green…
Video Rating: 4 / 5

High Times Cannabis Cup Denver 2011

Most awesome day ever at the Cannabis Cup in Denver , some of the video is shot at down angel for peoples privacy. Only Legal Red card holders could go back here , and it was like being a kid and walking into that magical candy forest in Willy Wonka …. lol hard to descried you really just have to be there.
Video Rating: 4 / 5

Extended Clip June 14, 2011

The Largest Online News Show in the World. Facebook: www.facebook.com Subscribe: bit.ly TYT Mobile: bit.ly Twitter: twitter.com www.theyoungturks.com FREE Movies(!): www.netflix.com Read Ana’s blog and subscribe at: www.examiner.com Read Cenk’s Blog: www.huffingtonpost.com
Video Rating: 4 / 5

4/1/2010 – Operation Fortune Cookie! What happens when animals eat edibles, does Romer really suck and a call to stop the raids. Aeryn and Max make some interesting phone calls on-air and MORE! FEATURED: Special guest David Cerullo of Mile High MMJ Patient Magazine!Segment 2 (4/1/2010) of the web’s latest and greatest show (LIVE from Colorado) about Medicinal Marijuana – www.MedicinalMarijuana.TV. Go to the site every week at 7pm MDT and pick up the FREE player and watch the show live. You can join in via chat or Skype in with video. Put your pictures, videos, comments and blogs in our “Grow Room” and your stuff will be on the show. Don’t miss a single show!

The 700 Club – June 27, 2011 – CBN.com

Robert Leon Davis used to be the law, but his crookedness put him on the run from the law for decades. Find out what brought him out of hiding and the story of Trish Wilkinson who was obsessed with being perfect and the toll it took. The 700 Club. www.cbn.com CBN.com