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20

farihahxd:

Vegetable Curry
My family and I are Bengali which means we have a tradition to eat curry everyday. Not that I mind curry is so good! Meat curries are really good but its nice to go vegetarian sometimes. Here’s my recipe. It’s also vegan friendly. :)
Ingredients
Vegetables
1 Japanese eggplant
1 zucchini
1 medium sized onion
2 chilli peppers ( more or less depending how spicy you like your curry)
1 bunch of string beans (about 1 to 1.5 cups)
2 medium or 1 large sized potato ( I used red for this recipe but any potato will do)
1/2 bell pepper ( I used green)
1/2 head of cauliflower
1 large tomato
2 or 3 cloves of minced garlic
1 tsp of chopped up ginger
Spices
2 tsp of turmeric
1 tsp chill powder
3 tsp of cumin powder
3 tsp of coriander power
2 tsp of paprika
1 tsp of freshly ground black pepper
Other ingredients
1 tbs of olive oil
2 tsp of salt (or more to taste)
1 tbs of fresh chopped cilantro for garnish
1. Wash and chop up all vegetables around the same size so they can all cook evenly.
2. Heat up oil in frying pan on high heat and lower the heat to the lowest setting once there are wisps of smoke, until the oil is really hot.
3. Saute onions, garlic and ginger with a pinch of salt.
4. Once onions are translucent, add in all the vegetables, spices and salt. Stir everything together until all the vegetables are coated with the spices and oil. Add more oil is vegetables look dry.
5. Cover the pan with a lid and make sure the curry is cooking over a low heat. Leave on the heat for 20 to 30 min depending on how tender you like your veggies.
6. Serve with any kind of plain cooked rice and sprinkle chopped fresh cilantro and black pepper on top.
This should make more than four servings depending on how much rice you like to eat. ;)
Also try experimenting with any other vegetables you like. These are just my favorite.

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soulfulandtrue:

I’m making this Saturday for din-din!

608

angelikacourtois:

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce
Yield: 8 large soft pretzelsSoft homemade pretzels with fresh rosemary and sea salt. Dip them into a rosemary cheese sauce for a great snack!Ingredients:For the pretzels:1 1/2 cups warm water2 tablespoons light brown sugar1 package active dry yeast (2 1/4 teaspoons)3 ounces unsalted butter, melted2 1/2 teaspoons sea salt4 1/2 to 5 cups all-purpose flour2 tablespoons chopped fresh rosemaryCanola oil, to grease bowl3 quarts water2/3 cups baking soda1 whole egg, beaten with 1 tablespoon cold waterCoarse sea saltFor the Rosemary Cheese Sauce:2 tablespoons butter2 tablespoons all-purpose flour1 cup milk1 cup shredded Cheddar cheese2 teaspoons fresh rosemarySalt and pepper, to tasteDirections:1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.6. Remove pretzels from oven and let cool on a wire baking rack.7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is melted and smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels.
via
http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/

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heyfranhey:

Not only is it calming, mentally, but tea also helps keep your digestive tract in motion. Yes, so you can poop and stay healthy! Try having a glass (or two) before going to bed.

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the-psalmist:

ladienique:

iamcdre:

LEAVE THE CITY!

Bahahaha! I’m sorry, but this is hilarious…. Ladies, please don’t….

LMAOOOO!! Oh the desperation. It makes me sick & laugh at the same time LMAO

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muffintop-less:

8 Health Benefits of Asparagus

Asparagus has so many health benefits, it should be added to the healthy diet. Asparagus is great as a detox vegetable, an anti-aging vegetable, and no surprise - an aphrodisiac, and much more.
The asparagus is a member of the lily family. It grows easily in the home garden right in the flower bed - it is a perennial and can yield a harvest for decades. Asparagus can be planted as seeds or roots any time of the year.
Here is a list of some of the health benefits of asparagus followed by a list further explaining those health benefits.
Asparagus:
can detoxify our system
has anti-aging functions
is considered an aphrodisiac
can protect against cancer
reduces pain and inflammation
can prevent osteoporosis and osteoarthritis
reduces the risk of heart disease
can help prevent birth defects

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ASK me Anything

366

boho-dolphin:

ohh i want this <3

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