How To make Couscous with Currents (Ew)
2 c Couscous
1/2 c Dried currents
1/2 ts Salt, plus more to taste
6 Ripe plum tomatoes
3 Cloves garlic, unpeeled
1/4 c Fresh lemon juice
3 tb Olive oil, preferably extra
-virgin 1 ts Dijon mustard
1/4 ts Sugar
Freshly gound black pepper -to taste 1/2 c Finely chopped scallions
-5 scallions 1/2 c Chopped fresh parsley
In a large bowl, stir together 3 cups lukewarm water, couscous, currants and salt. Let stand for 30 minutes, or until the water has been absorbed and the couscous is tender.
Meanwhile, dip tomatoes into boiling water for a few second, refresh under cold water and slip off skins. Cut the tomatoes in half crosswise, remove seeds, dice and set aside.
Heat a cast iron or heavy-bottomed skillet over medium heat. Add garlic cloves and cook, turning occasionally until blackened in spots and tender, about 10 minutes. Slip the garlic cloves from their skins and trim the tough ends.
In a blender or food processor, combine lemon juice, olive oil, mustard, sugar and the roasted garlic; blend until smooth. Season with salt and pepper.
Fluff the couscous with a fork. Add scallions, parsley and the diced tomatoes. Drizzle with the lemon dressing and toss lightly to coat. Taste and adjust seasonings. Serve within 2 hours.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
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High Pressure Processing (HPP) Revolutionizes Seafood Processing - Seafood Expo North America 2021
Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced.
HPP is a non-thermal technology that eliminates common seafood pathogens like Vibrio spp. or Listeria spp., among others, and slows down the growth of spoilage microorganisms. The use of cold water to generate pressure minimally alters the sensory and nutritional properties of seafood, aiding in the development of clean label products.
The versatility of the technology allows processors to seamlessly adapt HPP in the production lines of fresh or pre-cooked products. HPP is also used to shuck oysters, lobster, crab, mussels, clams, and scallops to recover up to 100% of edible meat, as high pressure loosens the muscle attaching meat to the shell.
All in all, high pressure processing aids seafood manufacturers to find the adequate balance between safety, quality, processing efficiency and regulatory compliance.
Goose Goose Duck + Speedrunning Plateup! || 24th January 2023
Today Dytolan plays the Goose Goose Duck new desert map. After GGD we jump into some PlateUp speedruns games!
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Bodylove Beauty Food: Spice Up Your Life Moroccan -- African Fish
Eating for self-love, pleasure, happiness and a rocking healthy bod!
There is no time like the present to enter into a new sassy mode of living! I just love living the good life and I've dedicated much of my time to the pursuit of nirvana or heaven on earth, as I like to call it. So with my passion for all things juicy, I'm launching Bodylove Beauty Food with me, Miss Bodylove A.K.A Ingrid Arna, in the kitchen.
You see, I'm on a mission to help women heal their bodies, on both an energetic and physical level! So to support your journey, I'm going to cook up a storm bringing you divine food to nourish your body, mind and spirit. With Bodylove Beauty Food and The Bodylove Diet ( launching in MAY -- a ground breaking myth busting program), you will gain a whole new appreciation of food, sex, love, pleasure- based weight loss, beauty and your body.
In this episode, I visit my Mum cosmetic entrepreneur Lydia Jordane and on a whim we decide to welcome you in to our cooking extravaganza.
We discuss the gourmet curry chicken Lydia had already prepared on the stove then we move into cooking our Spice Up Your Life Moroccan - African Fish for you!
Tomorrow, I will post a one minute Bodylove Beauty Tip so come back and to check out how chill mode = a stronger metabolism and digestive system = feel better and look fabulous lovely ones. Please post your comments here on FACEBOOK at Ingrid Arna, I would love to hear from you!
Much Bodylove, Beauty & Bliss,
Ingrid Arna xx
If you would like to know more please read my post on my rocking blog:
Mybodyloveblog.com
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What I Eat In A Day | Chickpea Tacos, Groceries, Cashew Pomegranate Kale Salad + more! | AD
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♡ recipe: Ecems fav weetabix
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