Friday, August 14, 2009
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Orignal From: DIET RECIPE - Vegetarian Pita with Garlic Green Peas
The criminal food safety bill Hr 2749 got shoved through the house even though it was voted down. We the people must get fighting mad and make some noise. We must demand that the constitution be upheld. There isn't anymore time to waste www.youtube.com www.youtube.com www.youtube.com...
Orignal From: Criminal Food Bill Passed, Constitution Useless, WE are not alone- Hr 2749 moves
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Orignal From: Truth about High FIber Foods - Nutrition For Weight Loss
What Would Brian Boitano Make? premieres August 23 at 1p/12c. SHOW DESCRIPTION :Everyone knows Olympic figure skater Brian Boitano is a champion on the ice, but he also gives a gold medal performance in the kitchen! In the new daytime series, What Would Brian Boitano Make?, Brian demonstrates his culinary skills and passion for one-of-a-kind entertaining. In every unpredictable episode, Brian hosts get-togethers at his San Francisco home. With a humorous and knowledgeable approach to cooking ...
Orignal From: Watch What Would Brian Boitano Make? on Food Network
225g/8oz prawns in the shell
150ml/5fl oz olive oil
175g/6oz onion, roughly chopped
175g/6oz celery, roughly chopped
175g/6oz Florence fennel, roughly chopped
5 garlic cloves, sliced
juice of 1 orange plus 5cm/2in slice peel
400g/14oz tin of tomatoes
1 red pepper, sliced
1 fresh dried bay leaf
1 sprig thyme
%26frac12; tsp saffron
a large pinch cayenne pepper
salt and freshly ground black pepper
For the Croutons:
2 garlic cloves, peeled
50g/2oz freshly grated parmesan
2 tbsp rouille (see additional recipe)
1. Fillet all the fish and use the heads and bones to make a fish stock with the 2.25l/4pt of water.
2. Heat the olive oil in a large pan and add the onion, celery, leek, fennel and garlic. Cook gently for about 20 minutes without colouring until the vefetchables are just soft. Add the orange peel, tomatoes, red pepper, bay leaf, thyme, saffron, prawns and fish fillets. Cook briskly, stirring, then add the stock and orange juice. bring to the boil and simmer for 40 minutes.
3. Liquidize the soup in a liquidizer or food processor, then pass it through a conical strainer, pushing it through with the rear of a ladle to extract all the juices. Return to the heat and season with salt, pepper and cayenne. The soup should be a little on the salty side, with a subtle but noticeable hint of cayenne.
4. To make the croutons, thinly slice the baguette then fry in olive oil. When cool enough to handle, rub the croutons with garlic. Serve the soup, parmesan and rouille separately. The idea is that each person spreads some rouille onto the croutons, floats them in the soup and sprinkles them with parmesan.
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Orignal From: Fish soup with croutons