Torc Waterfall, Killarney
Yesterday, I had to visit our Killarney shop, and given that the sun was shining, I brought along the family. We decided to take a side trip to Torc Waterfall, and I discovered something that I didn’t know – there are three loop walks to make the experience much more special. One is 35 minutes, one an hour, and the last two and a half hours (it’s rated as challenging). Given that we have little legs in the family, we opted for the middle option, and it was delightful.

KillarneywalkI highly suggest that anyone coming to Kerry spends a little time in Killarney National Park. It’s a treasure, and there are so many breathtaking parts to it. If you have the time to walk the Kerry Way, you will be well rewarded! If not, an hour out of your day would be well spent on a loop walk that shows off the mountains and the lakes.

And there is always our Killarney shop near by if you need a bit of refreshment!
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This Kale and Quinoa Salad satisfies the craving for something light and refreshing, making it perfect to enjoy on a hot summer day. It’s nutrient-dense and packed with protein commercial air conditioner companies!

Sometimes a big bowl of fresh leafy greens (psst…kale!) really hits the spot. Kale is deliciously tender, crazy versatile, and doesn’t get soggy. It’s also the most nutritious of all greens. When you really think about it, kale is pretty damn awesome Sage 300 ERP.

Unfortunately, raw kale sometimes gets a bad rep for having a tough texture and bitter flavor. The secret is, you just gotta treat your kale right.

Truth be told, my boyfriend Nathan – who will devour almost anything – wasn’t exactly thrilled at the thought of kale salad. Let’s just say his previous experiences of kale left a lot to be desired. But, I’m happy to report that I was able to change his mind with this tasty salad. He even asked me to make it again. Since this is my first blog post (yay!), it was definitely encouraging to hear sheung wan apartment!

If you’re a fan of simple, then you’ll love this recipe.

Olive oil, lemon juice, miso, garlic and parsley are whisked together to create a dressing that’s got some zip to it. Once this gets poured over the kale, massage the kale for about a minute. That’s right. Showing your kale some love is worth the extra effort. A good rub-down softens the leaves and gives it a gentler flavor. Quinoa makes for a hearty, protein-packed addition and toasted pine nuts give a nice crunch.

This Kale and Quinoa salad is light and refreshing, perfect for lunch on a hot summer day or as a side dish. It’s a healthy dish to bring along to any Labor Day grill out, and it can also be prepped in advance for school and work meals throughout the week. I hope you enjoy it as much as we did!

If you make this recipe, please let me know what you think by rating it or commenting below. And, if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
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The Perfect Healthy Granola
There are a few different granola camps. This one falls squarely in the great, everyday, healthy granola category. Instead of the cookies masquerading as granola camp. It is my new favorite thing, and I’ve had it on my counter for weeks now. Give it a go Duct type air conditioner!

Midnight black and deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats and seeds. Naturally sweetened,clumpy, and crunchy, the recipe calls for just a small splash of olive oil, and leverages a secret ingredient to bring it all together master of social science.

Is Homemade Granola Bad for You?
This is a question I get asked a lot. The short answer is, many granolas have a lot of sugar in them. And, many granolas have a lot of unnecessary added fat or oils. We’re essentially talking about cookies in clumpy form, which, I think we can all agree is delicious. As the foundation for your daily breakfast? Laugh / cry. My hope is today’s recipe will be a nice alternative.

My Healthy Granola Inspiration
In Los Angeles last month, I finally made it to beautiful Botanica. After dinner, Emily Fiffer, one of the inspiring owners, sent us home with a tote of treats for our long drive back to San Francisco. Included was a jar of Botanica’s Cacao Coconut Granola. In short, it was a (serious) granola revelation - crunchy, clumpy, deeply chocolate flavored, short ingredient list. The Botanica granola was the jumping off point for this recipe, and if you want to take that recipe for a spin as well, you can find it here.

The main tweaks? I used whipped aquafaba (the liquid in a can of chickpeas) as the binder, allowing me to scale back the added oil by a good chunk. Black cacao gives you that midnight chocolate flavor reminiscent of Oreo cookies, but regular cocoa powder is also great! And, I dial back the sweetness a shade https://www.thebauhinia.com.hk/.
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Fantastic Noodle Soups to Cook this Winter
A good brothy noodle soup is great anytime of year, but it's particularly good in the middle of winter. And you have options! Between the broth, the type of noodles, and whatever else you put in the bowl, the possibilities are nearly endless. Below you'll find a collection of A+ noodle soups to try. There are interpretations of classics like pho and ramen, alongside seasonal ideas, and unique seasoning approaches Chiller system design.

1. Winter Green Miso Noodle Soup - (101 Cookbooks) The noodle soup above is built on my green miso paste. Simply add water, whatever fresh noodles, and some winter greens, and you're good Sage 300 support.

2. Pumpkin Miso Broth with Soba - (My New Roots) Perfect winter combination and colors. The combination of sesame seeds and sautéed shiitake mushrooms on top looks wonderful.

3. One-Pot 5-Spice Chickpea Noodle Soup - (Will Frolic for Food) A hearty soup made with rotini. It highlights an array of five spices along with a combination of balsamic, apple cider vinegar, and yogurt to create a rich stew-y soup master of english.

4. Shiitake and Spinach Miso Soup - (A Beautiful Plate / Love and Lemons ) Originally from the beautiful Love and Lemons cookbook, this recipe will inspire you to source some perfect shiitake mushrooms. Two cups of spinach means you'll get a healthy dose of greens.

5. New Year Noodle Soup Recipe - (101 Cookbooks) This is an all-time favorite traditional Persian noodle soup. It features thin egg noodles, borlotti beans, herbs, turmeric, cumin, and all sorts of other ingredient magic.
[ 投稿者:copypipizhu17 at 14:05 | お友達 | コメント(0) | トラックバック(0) ]

Rosemary Garlic Fried Potatoes
Sometimes you just need to throw potatoes in a pot and fry them. You just do. But in all my experience with frying potatoes through the years, I’ve found that simply throwing them (however violently) into a pot of oil when they’re raw just will never result in that magical, crispy wonderfulness that potatoes are meant to have. The best approach, I’ve found, is to cook the potatoes (whether by boiling or roasting) before frying them. The result is crispy, awesome potatoes every time incorporate hong kong company!

Make these the next time you’re serving up steaks, burgers, pork chops…or anything! And I wouldn’t put it past myself to serve these with a salad. (But maybe that’s just me Floor standing type air conditioner.)

The Cast of Characters. This is a complicated one, folks! Ha. Potatoes, rosemary, garlic, and vegetable oil for frying. Done!

Start by scrubbing the potatoes clean and cutting them into chunks. If they’re larger potatoes, cut them in half lengthwise, then make a couple of cuts in the opposite
direction. If they’re smaller, just cut them in fourths master of fine art hong kong.

At the same time, slice the garlic cloves as thin as you can! I used about 10 small cloves.

This is about 3 1/2 pounds of potatoes, but use as many (or as few) as you need.
[ 投稿者:copypipizhu17 at 14:29 | お友達 | コメント(0) | トラックバック(0) ]

Life Changing Green Rice Porridge (Instant Pot, Vegan)
I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice Best HVAC.

The Cooking Method
I make this porridge in an Instant Pot. You can also make it in a thick-bottomed pot on the stovetop - no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings offshore company formation.

Let’s Talk about Toppings
Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t.

Getting the Rice Porridge Just Right
I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like - French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call!

I know I say this often, but feel free to use this recipe and ratio as a jumping off point. Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water.

I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings.
[ 投稿者:copypipizhu17 at 11:06 | お友達 | コメント(0) | トラックバック(0) ]

Winter Green Miso Paste (and Ten Ways to Use It)
Let's chat about shortcuts! Having a rainbow-colored lineup of homemade curry pastes in the freezer is one of my favorite, slightly cheaty culinary strategies. Tricked out miso pastes fall into this category as well. A few times a year, I take an hour or two, and make a range of favorite pastes. I freeze them in little snack-sized baggies, and stack them flat in the freezer enabling quick thaws for flash-quick weeknight curries, vibrant broths, and noodle bowls Air Cooled Screw Chiller.

A lot of you are familiar with this Lemongrass Turmeric Curry Paste (a long-time favorite), and today's recipe is a beautiful rosemary spiked alternative. It's a herbaceous start business in hong kong,

green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, and ginger. The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Also, lots of chopped chives, and some leafy broccoli (cooked in the pasta water for the last minute).

I'm also including ten other ways I like to use it - but, I'm sure you can think of more av equipment rental! :)

Ideas & Variations:
- Winter Green Miso Soup: add a big(!) dollop of the miso paste to 4 - 6 cups of hot water (just shy of simmering), for an herby green miso soup. Season with more paste for more flavor, and take some time to salt to taste.

- Winter Green Miso Guacamole: For a twist on guacamole, mash a dollop of the miso paste into a ripe avocado, along with a squeeze of lemon or lime juice, and a pinch of salt.

- Winter Miso Veggie Burger: Stir a big dollop into your favorite veggie burgers- Winter Green Miso Roasted Tofu: (Pictured here, on noodle bowl) Cut tofu into small cubes and toss with a generous amount of paste. Arrange on a baking sheet, and bake at 375F until tofu is golden.
[ 投稿者:copypipizhu17 at 21:31 | お友達 | コメント(0) | トラックバック(0) ]

Work in batches
Work in batches—the important thing is to cook the mushrooms properly, and if you overcrowd the pan, the mushrooms will steam rather than sautéing. Arrange them so that they do not touch. Also, it is best to sauté like with like, which will help you treat them more uniformly. Add more butter with each batch—mushrooms love to soak it up Service apartment.

Some recipes claim that 2 pounds of mushrooms can be sautéed in four batches. HAHAHAHAHAHAHA no. Take your time and do it right. Reserve all the batches of cooked mushrooms in a bowl Wall mounted type air conditioner.

Put the dried mushrooms in a medium saucepan with the stock and bring to a simmer. Simmer for ten minutes, or until the mushrooms are softened. Scoop them out, sauté them too, briefly, and reserve them. Leave the stock in the saucepan over low heat.

Next, make the rice. Have the warm stock at hand, in its saucepan over very low heat (you want it warm but not simmering). Melt 2 tablespoons butter in a heavy-bottomed six to eight quart pot. Gently sauté the leeks until they are clear—about 4 minutes. Then add the rice to the pot and stir to coat with the butter. Stir and sauté until the edges of the rice look clear, about 3 minutes. Add the wine and vermouth all at once, raise the heat a bit, and stir until all the wine is absorbed. It will take about a minute master of biomedical engineering hong kong.

Add a cup of the stock and cook, stirring constantly, until it is mostly absorbed – about two or three minutes. Then add a ladle of stock and continue to stir. Repeat two or three times. After about 10 minutes, stir most of the mushrooms into the risotto. (Reserve about 2/3 cup for garnish.)

Continue adding ladles of stock and stirring, letting the rice absorb the stock, until the risotto is creamy and the rice is tender and just a little firm. Most recipes will tell you that this will take about 20 minutes altogether. This is a lie. So is the part where the recipe calls for 6 cups of stock. I have never, ever made risotto that has come up that quickly and that has taken only 6 cups of stock to 2 cups of rice. Be prepared to stir this for a while. Until it’s done! And if need be, be prepared to use eight or more cups of stock. It will be a meditation.

When the risotto is creamy and al dente, stir in the Parmesan. Taste it—you may want to add more. It is ready to serve, in handsome shallow bowls, with the reserved mushrooms scattered on top. (Leftovers reheat nicely—see Kitchen Notes.)
[ 投稿者:copypipizhu17 at 14:19 | お友達 | コメント(0) | トラックバック(0) ]

I couldn’t resist this pumpkin from the pile. I’ve never seen one so evenly covered! It’s like someone crocheted a pumpkin cozy for it HKdesign.

This creamy and delicious garlic and saffron soup with curried shrimp by my friend Aran Goyoaga in her gorgeous book Small Plates and Sweet Treats. I want to make almost everything in this book! I’m trying out a bit of a restrictive diet, so I made a couple of changes to the soup, subbing in cauliflower and white beans for the potato and celery root, and it was fantastic, despite the fact that my saffron didn’t quite pump out the same vivid color as Aran’s. (Those curried shrimp? I scarfed down a dozen.) I love that this book has such creative flavor combinations that are spot on… but also very easy to adjust for your own tastes (or diet restrictions).

This Vietnamese Curried Chicken and Squash Stew from Jess Thomson’s Pike Place Market Cookbook, made miniature for a great little one pot, one person dinner. I subbed in carrots for the kabocha, since that’s what I had in the fridge. Mmmm… fish sauce and lemongrass. Delicious foreign company registration in hong kong.

If you haven’t seen it yet, I do hope you check out this cookbook… Jess is one of the best food writers and recipe developers I know (and having worked with her on her upcoming book, Dishing Up Washington, I’ve tasted a LOT of her recipes), and this book is no exception PA rental.

So, what are your fall favorites?
[ 投稿者:copypipizhu17 at 11:01 | お友達 | コメント(0) | トラックバック(0) ]