Budget Blooms -- Savings Experiment Carly Cylinder of FlourLA.com offers tips on how to make inexpensive flowers look chic and last longer. Fresh flowers make beautiful additions to any room, but bouquets can add up. Not to worry, though -- there are ways to use blooms to brighten up your home without breaking the bank. Carly Cylinder of FlourLA.com says flowers don't have to be a luxury. One idea is to buy inexpensive pre-made bouquets from your local supermarket or flower shop and then deconstruct them. Another way to save money is by buying one kind of flower and then placing mini bunches in recycled vases. To get the most out of the flowers you purchase, choose bunches with buds that haven't opened yet. According to Reader's Digest, many household items can be added to your vase water to make your flowers last longer. Fresh flowers can look luxurious without costing you a fortune.
Moroccan/Mediterranean Lamb Chops w/ Roasted Veggies | sportsglutton Sportsglutton is feeling a little under the weather today, so I, Liz-aka Craftyglutton, will be posting this Wednesday’s food recipe. We celebrated a belated Christmas with Sportsglutton’s family this year with some fabulously delicious (and easy) rack of lamb. This recipe is a Moroccan/Mediterranean twist on roasted lamb chops. Feel free to spice it up by adding some red pepper flakes or subbing hot paprika for the mild. Enjoy and be sure to check back in tomorrow for another edition Thirsty Thursday! The Necessities: For Rack of Lamb 1 rack of lamb (about 6 bones), trimmed of excess fat (leave a thin layer) ½ tbsp sea salt ¼ tbsp pepper ½ tbsp ground cumin ½ tbsp mild sweet paprika Leaves from 2 sprigs of mint, torn 3 cloves of garlic, crushed Juice from 2-3 small lemons 2 tbsp olive oil For Roasted Veggies Directions: Place the trimmed rack of lamb in a baking dish. Mix together the remaining ingredients for the lamb. Pour the marinade over the lamb. Like this: Like Loading...
How to make and can homemade spaghetti sauce from fresh tomatoes - easy and illustrated! How to make and can homemade spaghetti sauce from fresh tomatoes - easy and illustrated! This month's notes: April 2014: Spring is just around the corner. Strawberries are here in Florida, Texas and California, next in late March and April for much of the South, then in May for most of the country and June in cooler northern areas. See how easy it is to make strawberry jam or strawberry-rhubarb jam! Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Click here for a PDF print version! Making and canning your own spaghetti sauce is something families remember years later. You can add meats, but that requires a pressure canner and a different set of directions (see this page for directions for spaghetti sauce with meat) And if you only want to make 1 quart of spaghetti sauce, see this page instead. Here's how to do it, in easy steps and completely illustrated.
Petite Lasagnas & Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
Easy vegetables to grow Planting a garden doesn’t have to be a huge undertaking. But the fear of failure keeps many a gardener-wannabe from spending time and energy on planting backyard crops. Knowing the easy vegetables to grow for your region — in addition to when and where to plant them — is the best way to ensure success. When planning your crops, try to space out the planting of foods that have a short harvest season. Some of the easiest garden goods for first timers are yellow squash and zucchini, potatoes, radishes and tomatoes. Squash plants can be planted into small hills, and are ready to eat when they are about 6 inches in length. Radishes are another no-brainer crop. Strawberries are popular for their ability to grow in many places and for their sweet, tangy taste and beautiful appearance. Keep in mind that something must be done to keep away the squirrels — they have a thing for those sweet berries. Tomatoes are possibly the most popular garden vegetable. Know of other easy vegetables to grow?
Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook - StumbleUpon “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice
How to make homemade canned tomato paste, from fresh tomatoes - easy and illustrated! How to make homemade canned tomato paste, from fresh tomatoes - easy and illustrated! This month's notes: April 2014: Spring is just around the corner. Strawberries are here in Florida, Texas and California, next in late March and April for much of the South, then in May for most of the country and June in cooler northern areas. See how easy it is to make strawberry jam or strawberry-rhubarb jam! Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Click here for a PDF print version Yield: About 9 half-pint jars Making canned tomato paste is something easy to do and will make your tomato dishes taste so much better. Here's how to do it, in easy steps and completely illustrated. And if you'd rather can your tomatoes or freeze your tomatoes, see this page! Ingredients Equipment Process / Directions - How to Make Home Canned Tomato Paste from Fresh Tomatoes then....
Lavender Recipes - Happy Valley Lavender and Herb Farm Lavender Recipes Here are a few Lavender recipes to try regardless if you are a beginner or a Lavender aficionado! Tasty and easy to make. Please use organically grown, non-sprayed "Sweet" Lavender (Lavandula angustifolia) for best results. "Hidcote" Lavender will give you the best colour for any infusions eg. syrups, jelly or vinegars. Lavender-Cheesecake BrowniesLavender Sunshine CookiesLynda's Three Bowl Lavender-Chocolate CakeLynda's Lavender MarmaladeFrances' Secret Lavender Chocolate Chip Cookies! See Lynda's article on edible flowers ~ "Eating Lavender & Beyond!" Want more Lavender cooking recipes? Lavender-Cheesecake Brownies Makes 16 generous squares to share! 6 TBSP (3 oz. /85gr) unsalted butter 4 ounces (115 grams) bittersweet chocolate, chopped 2/3 cup (130 gr) sugar 2 TBSP dried Lavender flowers 2 large eggs, room temp ½ cup (70 gr) all-purpose flour 1 TBSP (8 gr) good cocoa powder 1 tsp vanilla extract ½ cup (80 gr) good chocolate chips Top Layer Preheat oven to 350 F/175C ...
syrian hummus If I was on the show "Who Wants To Be A Millionaire," and was asked the question "Where does hummus originate from?"...I would without a doubt shout GREECE!! Regis Philbin would give me that face where he hangs his head low and looks at me with great disappointment. According to my international cookbook, hummus originates from Syria. Ian and I go through a container of hummus about every 3 days. What you need:2 cups of chick-peas2/3 cups of tahini (sesame paste)3/4 cup lemon juice2 cloves of garlic1 teaspoon of saltParsley leaves1 roasted red bell pepper. 1)Place the chick-peas, tahini, lemon juice, garlic, salt and roasted red bell pepper in the blender. 2)Place in a small bowl and garnish with parley leaves. DONE!!
How to Forecast Weather | Ever wondered how to forecast the weather without actually using instruments? Check the Clouds: Clouds can tell us a lot about the weather. For example, they can tell us if it’s going to be warmer on a particular night by simply being there. Check the Humidity: If you’re one of those people whose hair gets all curly when it gets really humid out, you know exactly what this is about. Check the Animals: Birds only fly in the sky when they expect fair weather ahead. Look at the Rainbow (but only in the west) and look for a Red Sky: If you see one in the west, it means a major storm front is coming. Check the Air: If it smells like a compost heap, expect some rain soon. Check the Moon: Seen any red moons lately? Check the Wind: If you can tell which way the wind is blowing, you can tell if there is a storm approaching. A Few More Ideas: Make a campfire – If the smoke goes straight up, clear skies ahead. Check the grass – if it’s wet and dewy, that means it probably won’t rain.
Smoretini Shooters | How Sweet It Is - StumbleUpon Me again. Here to convince you that you need yet another trendy, insanely-flavored bottle of booze. I do what I can. I know what you’re thinking. “Does marshmallow vodka really taste that different from that whipped cream vodka you already insisted that I buy? Well… not technically. You seriously don’t want to see our liquor cabinet. But don’t blame me. Don’t mind my fingerprints. I also like my marshmallows charred. I roast them ’til they’re flaming. The good news is that this world seriously CANNOT come up with another vodka flavor that I will have to run out and immediately purchase. [Right.] The best part? People go nuts. And for those of you that don’t like alcohol, don’t consume alcohol, or are underage… you can totally make virgin versions of these with chocolate fudge on the bottom, some chocolate milk (maybe even whipped with marshmallow fluff? You. S’moretini Shooters makes 1 (2 ounce) shooter, easily multiplied 1/2 ounce Godiva chocolate liqueur 1/4 ounce Bailey’s Irish Cream liqueur