What Is The Best Drugstore Eye Cream?

fricassee Chicken in

The fricassee is one of those dishes that remind us of the traditional cuisine of our grandmothers. Who has not heard of chicken fricassee, but originally, and even a few decades ago was the chicken which tasted in this preparation without forgetting also known pepitorias less famous lamb, goat, partridge, rabbit, rabbit or turkey. By the way, know that the chicken is a bird Originating in India reached the eastern Mediterranean from the eighth century BC to keep company with geese, ducks and guinea fowl that inhabited surti pens and meat and eggs to the Egyptians, Phoenicians, Greeks and other peoples of the region. They distributed it across the Mediterranean.

Although pepitoria is a typical traditional English stew, the origin of the term seems to come from French, a language where "petite oie" meant little goose or goose, as in the French version the dish was made with the giblets this bird (wings, gizzards, heart, egg and neck). Indeed in some regions of Spain, is called a fricassee stewed dishes with offal, lamb or goat entrails.

Although judging by the ingredients, which usually does not miss the saffron and nuts, the popular belief attributed its origin to the Arabic cuisine and but already in the thirteenth century Hispano recipes appear in formulas that could be history of this dish. What it does is certain is that taste like both large and small so if you have not yet tested, this is your chance.

INGREDIENTS 4 cloves garlic, 3-4 slices of bread (also serves bimbo bread), 35-40 grs. almonds, salt, pepper, 1 kg. Clean chicken and chopped, 1-2 tablespoons strong vinegar of wine, 1 medium onion, water, a few strands of saffron, a pinch of cinnamon, 1 clove, 3 or 4 grams of pepper, 1 pinch of cumin, 1 bay leaf, 2 boiled egg yolks (optional)

put in place Pirma to heat some oil in a frying pan where we bread, garlic and almonds last, withdrawing as ballan browning but not we will burn. Put them in the bowl of a blender along with the previously saffron toast, 3 or 4 peppercorns, a pinch of cinnamon, 1 nail, the tip of a chucharilla of cumin, salt and a little water. I grind all well and reserve.

in a pan then put some oil and fry the chicken pieces lightly spiced. When browned remove them. In the same oil we fry also our very thin sliced \u200b\u200bonion, sauté until they are limp and transparent. Then add the vinegar and let cook for a couple of minutes.

It's time to add the chicken back into our pot. We add our crushed and a little more water if necessary. Let me simmer for about 20 minutes, until meat is done.

If you want you can pass the sauce through a Chinese hat is thinner but not essential.

Just before serving, mash the egg yolks and, diluted with a little sauce. Add to stew and must not return to a boil so it does not cut the sauce. This time I did not put the egg yolks. And now there is to rest the stew for 24 hours for the flavors to blend and the results are even better. And now, we can scrape the plate.

Prostatitis Male Genital Exam

Orzo Delicious green beans with tomato sauce and sweet and sour rabbit CHORIZO TESSA

Who says that vegetables have to be boring? I assure you that whoever had not tasted this delicious dish that nobody can resist, is the perfect combination. You know I used orzo sometimes but if anyone is still not knows what it is, can take a look here the salad I prepared this summer. He was fine though as the first time he used this type of pasta cooked them too much and finally I left some leftovers in the fridge. To take advantage of the following day joined the green bean casserole was prepared and the result is that you see. We liked it so much that I have been repeated many times so blessed chance. Surely you've also discovered some interesting recipes by chance, does not it? In fact, our lives would be without that chance, because the result of it are, among many other discoveries, penicillin, X-rays, the microwave and so many things that today are part of our daily life.

Indeed, the combination of pasta and vegetables may be new to us but in Greece and especially in Italy, is very common. Of course they do not have that touch made in Spain that gives the chorizo \u200b\u200band believe me, it makes a difference. Ummmm, you can not imagine how it is this.

INGREDIENTS

frozen green beans, orzo, tomato sauce, homemade sausage, basil, olive oil, garlic and salt

To begin put to boil in salted water orzo , as would any other type of pasta. As little soon be ready. With 4 minutes is enough but who likes a little more squishy you can leave 5. While doing so, we take to make our garlic basil oil, just putting in the blender all the ingredients. We do not want to make a pesto consistently but lightly flavored oil so just use a few leaves of basil and a little bit of garlic, and half a clove. I can not tell the exact numbers because I always do but try to eye with 6-10 basil leaves, depending on the amount. The only rule of thumb is that basil is fresh, can not be replaced by the next dry in vials. Anyway, if you can not conesguirla not worry, not the end of the world, can make the recipe apart from the oil, they will also be very, very rich. When put in the blender can cut the mixture with a couple tablespoons of water so we would not be so heavy. By then it will list our pasta. The slip and the oil seasoned with just flavored, not cool it before. That's how they do in Italy and since they are the teachers, the better we ignore them.

Next we have to cook the green beans. If you use a pot SuperAP be ready in 4 to 5 minutes depending on how you like it, but following the instructions coceremos us Inida the manufacturer on the package. Once the drain and reserve list.

In a skillet incorporate a drizzling of olive oil to make fried. Meanwhile chop into cubes our sausage. When oil begins to heat up and add it braise well. It is best to use a spicy sausage is not too dry. Within seconds we ready rehash. Now add it over the green beans and mix in the same pot with orzo had already seasoned. All we need to incorporate the homemade tomato sauce and simmer for 2 whole 3 minutes to blend flavors. For this recipe the tomato sauce that I take simply can crushed tomatoes, some garlic cloves, pepper, salt and some sugar (to counteract the acidity of tomatoes). I let it simmer for 25-30 minutes and is ready. Encourage them to try because I like the result much more than if you use prepared tomato sauce. Hope you like it.

How To Bring Down Bilirubin

Kiros

Today I come again with two prizes under his arm. For those who have a blog the best reward is no doubt know that the other side are people who read what we write, which come from time to time to see what we have published, ultimately, who enjoy our recipes. But when recognition comes from fellow bloggers as well, the satisfaction is even greater still, because they know better than anyone else the effort, dedication and love that is behind each entry because it is also his daily bread. So these awards are worth their weight in gold, especially for the affection with which they are delivered, this is probably the most important. So it is a pleasure to collect the Award sweetest blog has given me another Maleka and Stylish Blogger Award this time Calohe hands.

A Maleka and I presented it in the previous post but if there is still some clueless out there I put the link back to your blog because find it delicious things. Today we made a loaf of people rich, rich. To visit only have to click here . Maleka Thanks for thinking of me again, heart.

A Calohe probably already know most of it is a veteran and because the page is a gem, a delight. The truth is that this award fills me doubly pleased that his was one of the blogs that I still regularly before starting to write my own. It was and remains one of my favorites. So see now that it is she who remembers me great satisfaction. Thanks Calohe not know the illusion that I have done. And do not miss things so delicious that you can follow it prepares here. Today we propose a pie Mondoñedo style, delicious.

I going to forgive you again not to give the prizes back to me concecido any particular blog because I think all you deserve.

And now, on to the recipe. Today I bring you another recipe from my beloved Tessa Kiros. I guess at this point, with all that I have talked about it, there should be no one who does not know but if there's still some clueless who do not know who can take a look here .

I do not know if I passed once you have bought a cookbook that had a pint impressive, and when you come home so excited and finally you sit down to leaf through it easy, you discover that the recipes are not what I expected. Let the book in question happens to be a fiasco. To me at least it happened to me. What I had not happened until now was never the reverse. So buy a book that you think is right and when you come home and find that carefully ojeas is even better. Yes, that's what happened to me books by Tessa Kiros. As if by magic, every time I open them I discover new recipes wonderful had happened the previous time unnoticed. Never cease to amaze even though I have browsed and all a thousand times. I love them.

This is one of those recipes that from the beginning caught my attention and the result is that the truth is very rich. For those who do not like the rabbit will tell you that by Tessa Kiros itself also can be prepared with skinless chicken cut into pieces and so I encourage you. Which version do you prefer? INGREDIENTS

1 rabbit cut into pieces not too large, 500 ml. red wine, 1 onion, peeled and finite, 4 cloves garlic, peeled and rolled, 3 fresh bay leaves, 6-10 peppercorns, 4 tablespoons olive oil, vegetable broth or water, 2 tablespoons sugar, 60-100 ml white wine vinegar, 2 tablespoons currants 2 tablespoons pine nuts and

Put the rabbit in a bowl. In a saucepan put the wine, onion, garlic, bay leaves, some peppercorns and bring the fire to warm up but without boiling. When I retire, let stand 5 minutes and pour the liquid from the marinade over the rabbit pieces. Cover with plastic wrap and let rest in refrigerator for an hour and a half, minimum. After that time

heat the oil in a large saucepan. We took drain well, the rabbit from the marinade. Then we put the fire to brown evenly. When ready, add the liquid marinade with vegetables and spices. Season and leave to heat until slightly reduced and the alcohol evaporates. Occasionally move the rabbit to prevent us sticking. Then add some hot broth or water failing. We lower the heat and cook slowly for an hour and a half or until the rabbit is very tender and has formed a thick sauce in the pan. If during the cooking we need more liquid can be added. Remove the rabbit comes in handy from time to time to ensure that we hold.

THAT FOLLOW dissolve the sugar and vinegar in a small pan letting it boil for a couple of minutes, then remove from heat. Then incorporate the raisins and pine nuts in the sauce and pour sauce over rabbit and what we cooked. We leave it to a boil all together for a couple of minutes to blend the savor and serve.

Although vinegar sauce has not at all strong. On the contrary, if you use the minimum amount that you indicated in the recipe is very, very soft. For my taste it is necessary to add more quantity to give a little more kick to the sauce but that depends on your tastes. If you want you can use a Sherry vinegar is more powerful and with the same amount shall obtain a pronounced shade. It is a matter of taste but anyway, I hope you enjoy it. A kiss and pass good weekend.

My 5 Year Old Son Has A Hernia

SUPER QUICK QUICHE

addition
Today I bring you a surprise recipe twice. Maleka's The sweet moon and Loli of From my kitchen with love have given me both the award Stylish Blogger Award. " The truth is that made me really happy because although I get every day the best gift (your views and comments) these gestures of love are always with a smile from ear to ear Is not it? It's what he said to them, with the posts of cuisine in the Internet, someone think of you when a prize is very, very flattering. Only hope to be of return from this blog at least a little of the illusion that they have given me. So thanks, guys are great. By the way, if anyone still unaware of their blogs do not delay in going there because right now you are going to find two delicious dishes: a trunk Tiramisu and a salad Niçoise are scrumptious.

The rules of this award is simple, it is to have seven things about yourself and choose to turn fifteen other blogs to which it attaches. Although given the amount of wonderful blogs out there and how difficult it is having to stay only a few, with your permission I'm going to abstain because I think all you deserve. So I tell you some things about myself:

1 - If I have to define say that I am shameful, even when there is trust talk up a storm (as here, heh, heh, heh). Also I have a great sense of humor. And if there is something that bothers me is that I take for a fool or trying to convince me that it is daytime when it is night. I can not stand to tell me this is just like that. If anything I can explain or show me no serves. I can change my mind but only if I show that one is more reasonable. I like smart, funny people, who have things to say and above all a great sense of humor.

2 - can not stand injustice. I know in the world every day there are thousands of them and would be useless and unwise to want to fix them all. Fortunately, each person so we are only so many different sensibilities as individuals on this planet. Everyone feels closer to something and working to put their two cents. Some help starving children, others who suffer from incurable disease .... I was very young I have been always identified with victims terrorism. Two things I remember most pain and sometimes still make me mourn were the murder of Miguel Angel Blanco and 11M. I do not understand the atrocity of which is capable man and the passivity of the people before it.

3 - One of my great passions, you know what? ... Do not you going to believe: the kitchen. But I also enjoy travel, history (especially ancient), photography and something that I love a good conversation. Nothing is more suggestive. In fact someone once said that the conversation is the sex of the soul.

4 - I do not watch much television but when I put my favorite channels are: Travel Channel, History Channel and of course, Canal Cocina.

5 - My favorite chefs, see if you guess who they are ... (The first I've put it very difficult)

Starts with "T "................. Tessa Kiros ,

Starts with "J ".................. Jamie Oliver

Starts with "R "................. Rick Stein

Starts with "D "................. David Rocco

I still have some more that I discovered recently. I'll introduce shortly but for now I leave you with the plot ... (Heh, heh, heh).

6 - When it comes to movies, my favorite is undoubtedly Out of Africa . Have I seen more than fifty times, never get tired. I also like The Bridges of Madison , The English Patient or Memoirs of a Gheisa . Yes, surely you realize the more sad and tear more often like me, we're going to do. Best mourn at the movies than in real life, right? On a more casual I also loved Under the Tuscan Sun . If you like Italy can not you lose because the photography is spectacular. I want to go come, for sure. And a film that surprised me very, very pleasantly and with that howling was V for Vendetta . Removed many things inside me.

7 - And if you know what I read, now I'm with History of a German Sebastian Haffner and Workers in the death of Fernando Estrada Laza . Two fascinating books I are enjoying it very much.

Well, now I know a little more. And as for today I rolled up enough, I leave with a prescription Sencillito that allows us to enjoy a good quiche without complications.

INGREDIENTS 250 gr. Zucchini, 200 grams. Emmental cheese, 50 oz. flour, 1 clove garlic, 1 cda. chopped parsley, 250 ml. milk, 125 ml. cream, 4 eggs, 1 package goat cheese curl, 75 grs. Parmesan cheese, 1 clove of garlic.

The preparation is very simple. We just have to beat the eggs with the garlic, flour, milk and salt. In the mold that we will use (and we can get on the bus) we cover the bottom with a layer of zucchini slices (very thin) that we will salting. On this sprinkle the cheese and also placed the medallions of goat cheese. We repeat the operation until the ingredients. Since we only have to pour the egg mixture, flour and milk on zucchini and bring to the microphone. We'll leave it for 20-30 minutes at 55% power. Let stand covered with a lid for 15 minutes and serve. It is delicious. Try it and jugard to change ingredients, you'll like.

Hide Certain Posts From

Delicious Pork Chops with Tomato and Roasted Peppers to the best macaroni

Today I want to share with you a very typical dish from my homeland. Pork is an important food in our kitchen, especially in the mountains. Were the shepherds camerano which brought him Estremadura since the killing livelihood depended for most of the year. And according to some sources tell the Virgin of Orio loins the miracle of providing the best products to beeches and oaks of the region to ensure an excellent food for the animals after being popularized in one of the tastiest dishes of our cuisine, the well-known potatoes with chorizo. So important is the cold cuts industry in the Sierra de Cameros that even today retain some traditions are closely linked to it. According to legend in 1520, during the War of the Communities, nomadic shepherds who had returned to their lands Camerana from Extremadura were attacked by a band of villagers who tried to steal their cattle. No means by which to defend themselves on equal terms, the shepherds were lost and who prayed to the Virgin to protect them. In exchange for her favors pledged that every man who had more than sixty head of cattle turned over to the Virgin of Orio a lamb loins for its meat was distributed among the poor. According to legend once held the vote, the fog covered the shepherds, clueless and the commoners. Since then, every year in the chapel of steaks Orio held a procession on the first Sunday of July to comply with the rite of "big love", joining thousands of people across La Rioja. For decades, the donation of the meat is done by descendants of emigrants from Villoslada Cameros who went to Argentina, Chile or Mexico, gratitude for his good fortune. And for our own good fortune today to enjoy these dishes. Hope you like. They are delicious.

INGREDIENTS pork chops

12 of about 150 grs., 12 roasted red peppers (or canned), 1 / 2 l. homemade tomato sauce, 6 cloves garlic, sugar, oil, parsley and salt.

is best to start preparing eve, putting the meat marinated in a paste of olive oil, garlic and parsley (to taste) and letting it marinate in the refrigerator overnight to wet out of spices. Even if we hurry a couple of hours will suffice. It is best to use for developing kidney chops that although they are more juicy look worse. Where should we go to fry them a couple of cuts on the fat part not to shrink when put in fire. Then, toss in the pan with hot oil and fry on both sides. When chips are seasoned and removed (the meat is always seasoned after sealing the juices do not lose). In the same oil fry the garlic and when they start to brown add the peppers are roasted, cut into strips. Sprinkle a little sugar (as if we were to salar), lowered the heat and left idle for a couple of minutes. Then in the source you're going to serve it put a small bed of homemade tomato sauce (I do it just with tomato, olive oil and garlic for 25 minutes.) On it we put our chops, cover with remaining sauce and peppers. We put in the oven and let cook at 180 º C for 5 minutes. If we did them in a pot would not be necessary to put in the oven but just cook the whole for 5 minutes. Sprinkle with parsley and serve.