271 Slices
Medium 9782067181977

ABRUZZO AND MOLISE

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

ABRUZZO AND MOLISE

Regions where nature is unspoilt and at times spectacular, Abruzzo and Molise have always been rural areas given over to agriculture and stock-raising. It is no surprise then that the origin of their link with viticulture is lost in the mists of time. What captures the wine-lover’s attention, however, is their recent dedication to quality, which has resulted in the establishment of new appellations. Until 1982, Molise did not have a single DOC zone, whereas today it has four; and in Abruzzo it was not until 2003 that the region could boast a DOCG zone. Another development is that over recent years there has been a progressive diminution in the sale of loose table wine, and a substantial increase in the sale of hectolitres of VQPRD wine. The estates are for the most part small to medium-sized and family-run, with the exception of the cooperative wine associations.

Lake Barrea in Abruzzo National Park

ABRUZZO PROMOZIONE TURISMO

Abruzzo

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Medium 9781742207841

San Andrés & Providencia

Planet, Lonely Lonely Planet Publications ePub

The archipelago of San Andrés and Providencia is geographically located near to Nicaragua, historically tied to England and politically part of Colombia. While these pristine islands may lack an untainted pedigree, their diverse history and picture-postcard setting make them Colombia's most interesting paradise.

Here you'll find isolated beaches, unspoiled coral reefs and an alluring island flavor, and with just a little digging the 300-year-old English-Creole-speaking Raizal culture emerges.

San Andrés, the largest island in the archipelago, and its commercial and administrative hub, attracts many tourists seeking duty-free shopping sprees. The crowds, however, are not difficult to escape.

Providencia offers the same turquoise sea and extensive coral reefs, but it's much less commercialized and its colonial heritage is still thriving in small hamlets of colorful wooden homes peppered about the island.

AJan–Jun During the dry season you can avoid the Caribbean’s hurricanes.

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Medium 9781608682348

Menu 11. THE FIXINS BAR

Brian L. Patton New World Library ePub

104

The Sexy Vegan’s HAPPY HOUR AT HOME

Loaded Baked Potato Flatbread

1 ½ pounds Yukon Gold potatoes, peeled and quartered

2 tablespoons thinly sliced fresh chives

¼ cup vegan margarine

⅔ cup unsweetened soy creamer or nondairy milk, warmed or at room

temperature

Salt and pepper

Extra-virgin olive oil for the baking sheet and brushing the dough

1 pound store-bought pizza dough or Basic Pizza Dough (see recipe,

page 13), at room temperature

12 ounces vegan cheddar cheeze, shredded

Toppings

2 scallions, thinly sliced

8 ounces store-bought vegan bacon or 16 strips Tempeh Bacon (recipe

follows), browned and finely chopped

3 Roma tomatoes, seeded and diced

One 15-ounce can vegan chili, warmed

1 ½ cups vegan sour cream

Preheat

the

oven

to

400F.

In

a

medium

pot,

cover

the

potatoes

with

cold

water

and

bring

to

a

boil.

Boil

for

8

to

10

minutes,

or

until

the

chunks

easily

fall

apart

when

you

put

a

fork

through

them.

Drain

the

potatoes

and

return

them

to

the

empty

pot.

Cook

them

over

low

heat

for

1

to

2

minutes

to

help

dry

them

out.

Pass

the

warm

pota-

toes

through

a

potato

ricer

or

food

mill

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Medium 9781623152024

Chapter 8: Paleo Food Guide

Rockridge Press Rockridge Press ePub

8

Shopping for foods that are Paleo friendly can be a daunting task when you’re first starting out. What’s allowed and what’s not? What are all of those mystery ingredients that are listed on food labels? For the most part, stocking your refrigerator and pantry is fairly simple, but there are going to be times when you don’t want to eat just steak and broccoli, and there will be other times when you need something fast and simple. Don’t worry—you’ll get the hang of it.

There are a few different versions of the Paleo diet, but for the sake of this discussion, we’re going to take the modern middle road so that it’s easier for you to make the transition to your new, healthier lifestyle. Throughout the following pages, we’re going to discuss what foods are okay and where you can find them. We’ll also discuss some alternate ingredients for baking bread and other goodies that won’t get you kicked out of the cave!

The first bit of good news is that you’re not going to be counting calories. Instead, you’re going to try to keep your portions in line with what your ancestors most likely ate. A diet that consists of 50 to 60 percent protein, 30 to 40 percent healthy carbs, and 5 to 10 percent healthy vegetable fats such as extra-virgin olive oil, avocados, nuts, and seeds is the general goal.

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Medium 9781574415889

Marinades, Seasonings, and Sauces

Kim Stanford and Bill Backhaus University of North Texas Press ePub

MARINADES, SEASONINGS, AND SAUCES

We love bold taste. We think the most important part of any dish is the seasoning. Not only do spices make a dish piquant and intriguing, but so many of the herbs and spices we commonly use have marvelous medicinal and healing properties. We use a wide variety in our recipes, and that goes for our mouthwatering marinades and zesty sauces, too. Our marinade for chicken, beef, and lamb, and our sparerib seasoning will have your family coming back for seconds. Our recipes for New Orleans Peach-Bourbon Basting Sauce and our Asian Ginger-Plum Dipping Sauce are always crowd-pleasers.

We recommend making your own sauces and marinades whenever possible. You would not believe how many of the sauces, marinades, and seasonings on the supermarket shelves have gluten in them. Even basic, simple items, like ketchup, soy sauce and other Asian sauces, barbecue sauce, and mustard often contain gluten, though you’d never know it by reading the label.

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