A little something different today, skincare. I don’t know about you, but I’ve used Vitamin C infused wash and moisturizers for ages, and am always looking for something that works at a decent price. I have sensitive skin that dries out easily, and I don’t often wear makeup, so something that works without a significant time investment, but can be used simply and easily is what I need.
One of the fortunate circumstances of being a prolific reviewer is the option to review products – and have I got a wonderful set of items for you today.
If you are a fan of tea – and love to have pretty little teapots in your house for use and on display – you will want to check out these items from Tea Beyond!
This is one of several recipes I will post – Turkish in origin, as part of a review of the cookbook A Gluten Free Taste of Turkey by Sibel Hodge. Review will be at I am, Indeed on 30 January, 2013 So – my other half is not quite so “experimental” in his food tastes, but he will try most things I make. I did a batch of these as a small snack – planning to make the rest of the calamari rings the next day as a small appetizer. I didn’t get that chance – he not only ate the squid, but he even enjoyed the dip – after he added more “heat” to it. I could eat a plate of these, or use them in a hot-dog roll, with some lettuce and the dip as a dressing to make a little portable lunch. Continue reading
I assume you have heard of dump cakes – where you just toss everything in, mix and bake? Well, today I wanted soup. And I didn’t want to go through the hours waiting for it to be “good” soup. So, I went to the leftovers with a touch of pantry items. And in 40 minutes I had a tasty and amazing Chicken and Rice soup.
What you need:
This is a multi-phase recipe – which also means that you can do each phase as a “part” of the whole – then when all are complete – assemble and bake. It tastes wonderful with a nice “kick” from the Puttanesca sauce, and you don’t even miss the meat. I tend to use “low” or no fat ingredients where possible – and I’ve shared those substitutions with you. I also like to use the “no boil” lasagne noodles – they have a better texture and taste as they absorb the juices from the cooking vegetables, cheese and sauce.
What you need:
1 package lasagne noodles – if using the pre-cook – prepared according to directions on package
1 24 oz. container of Ricotta ( I use no-fat ricotta and no-fat cottage cheese, mixed to measure 24 oz)
1 tsp salt
8 oz of coarsely grated mozzarella cheese
Freshly grated Parmesan cheese – about 3 oz.
Puttanesca Sauce *
Grilled Vegetables *
Basil Oil *
** is all recipes to follow.
Read on for assembly instructions, and how to create the components~