1 c. whole wheat
1 T. baking powder
1 ½ c. milk
2 T. sugar
½ c. vegetable oil
1 t. salt
1 egg
Blend 1 c. of milk with the wheat for 2 minutes on high; add the rest of the milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.
from: Kerma
Monday, March 7, 2011
Thursday, March 3, 2011
Roasted Asparagus
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
from: Ina Garten
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
from: Ina Garten
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