COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste
br>Combine egg whites, eggs, water, tarragon, and salt in medium
Bring large pot of water to a boil. Add broccoli,
r via importfood.com.
Flat Belly Bonus.
The fiber and
edium pot of lightly salted water to a boil. Add pasta
Heat the oil in a nonstick skillet over medium high heat.
Add the peppers and cook for about 5 minutes, stirring, occassionally.
Add the jam and vinegar. Cook for 2 minute or until bubbling.
Add the shrimp and cook for 3 minutes or until bubbling.
Serve and sprinkle with peanuts.
NOTE: I changed the cook times slightly to account for the recipe being doubled.
he pork belly and trim.
Combine the salt and water together
Rinse pork belly in hot water. Transfer to a cutting board
Mix water, prickly pear juice, diet tonic water, and lime juice together in a glass.
Mix all ingredients together in a pitcher.
Refrigerate overnight.
Strain water.
Drink all 8 1/2 cups during the day.
Really good!
Make tangzhong (water roux) by wisking together the
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Preheat oven to 425\u00b0F Put crust on baking sheet or pizza pan. Spread crust with pesto.
2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and saute until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
3. Top crust evenly with cheeses. Arrange sauteed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
Nutritional ...
cup of very hot water. Stir until sugar and salt
inutes to remove the natural water from the vegetables. Thoroughly rinse
f aluminum foil on a flat work surface. Lay 1/2
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
1. PREPARE pasta per package directions.
2. HEAT oil in large skillet over medium-high heat while pasta cooks. Add tomatoes and cook 1 to 2 minutes. Raise heat to high and add wine, salmon, basil, oregano, garlic and capers and cook until salmon is just opaque, about 4 minutes. Or cook other ingredients and add grilled salmon with pasta in step 3.
3. DRAIN pasta and add to skillet. Toss with tomatoes and salmon to combine. Divide equally among 4 bowls. Sprinkle with additional basil and oregano, if desired.
Nutritional Info Per ...
ot the flesh. Pour boiling water over the skin, drain and
Place the pork belly in a flat ovenproof dish and cover with Hot water. Season with salt and pepper. Place on the BBQ (or stove) and bring to the boil. Add all of the above ingredients and mix thoroughly and continue to poach for 1/2 hour. Remove from the liquid and allow to cool slightly.
Place the liquid in a pan and reduce very quickly until a sticky glaze.
BBQ (or grill) the Pork Belly slowly until cooked and a lovely golden brown, when almost done start to baste the belly with the sticky glaze to finish it off.