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I want to open a blog related to beauty / cooking.plz vegetarian suggest a name that is catchy. u. thick?

* Beauty & The (vegan / vegetarian) Fiesta beauty tips and Vegetable Dips (and more) * Good Lookin 'and Great Cookin' (<--- or some variation of it) * It seems beauty of a chef vegetarian who is also trying to think of a way to incorporate the cucumbers because, obviously, you can eat, but also used in the eyes in the beauty spa to reduce swelling.

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Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen $11.35 Recipe Excerpts from Super Natural Every Day Baked Oatmeal Tutti-Frutti Crumble ...

The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes $11.97 This book will save you money by using "everyday" inexpensive ingredients, save you time with easy, no fuss recipes and improve your health with each nutritional bite.Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay S. Nixon, creates recipes that show eating a low fat vegan diet is not only healthy but delicious, too.Now, Nixon combines some of her tastiest recipe...

The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour $8.99 This cookbook is packed with slow cooker recipes that incorporate all the healthiest vegan-friendly ingredients. Try vegan casseroles, stews, chilis and even desserts!...

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Featured Vegan and Vegetarian Blog Interviews

HOME COOKING: Chipotle Mexican Grill Restaurant Recipes to Cook Home - Guacamole - Barbacoa Burrito - Basmati Rice

CHIPOTLE MEXICAN GRILL is a fast-growing chain of Mexican gormet fast-food restaurants offering high-quality ingredients including beans, rice and vegetables and naturally-raised meats including pork, chicken and beef in burritos, burrito bowls, tacos and salads.

They helped popularise the Mexican Burrito - Flour tortilla, choice of cilantro-lime rice, pinto or vegetarian black beans, meat (braised carnitas or barbacoa, adobo-marinated and grilled chicken or steak) or guacamole, salsa and cheese or sour cream.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date - here are Chipotle Mexican Grill's most popular recipes of all time...

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--Chipotle Mexican Grill Restaurant Guacamole--

1 ripe avocado, peeled and pitted

1/2 small red onion, finely chopped

1/2 lime

1/2 jalapeno (more to taste), chopped

1 handful cilantro, roughly chopped

2 pinches salt

1 clove garlic, minced

Cut the avocado in half and remove the pit. Scrape the flesh out with a fork. Before mashing, squeeze the lime over the avocado. The lime juice will prevent the avocado from browning as well as add some flavor.

Add the onion, jalapeno, and salt and mix well.

Once mixed, add in the chopped cilantro and stir. Grab a chip and give it a taste!

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--Chipotle Mexican Grill Ancho Chile Marinade for Meat--

 

1 (2 ounce) package dried ancho chiles

1 teaspoon black pepper

2 teaspoons cumin powder

2 tablespoons fresh oregano, chopped

6 cloves garlic

1/2 red onion, quartered

1/4 cup vegetable oil

4 chicken breasts or meat of choice

 

Soak dry chiles in water overnight or until soft. Remove seeds. Add

all ingredients except chicken in a food processor

 

Spread mixture over chicken breasts and refrigerate at least one

hour, up to 24 hours.

 

Heat grill to about 400 degrees F, or if cooking inside, heat small

amount of oil in skillet or grill pan over high heat. Salt chicken

breasts to taste. Grill chicken breasts about4 minutes per side,

depending upon thickness, until done.

 

Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.

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--Chipotle Mexican Grill Barbacoa Burrito--

 

Barbacoa:

4 guajillo chiles

2 teaspoons cumin seeds

1 teaspoon ground cloves

10 allspice berries

1/3 cup Mexican oregano

12 sprigs fresh thyme

6 garlic cloves

1 Spanish onion, roughly chopped

1/3 cup cider vinegar

1 (6 to 8-pound) beef roast

Salt and pepper

1 (2 pound) package dried avocado leaves *

 

Large tortilla for wrap

Beans, rice and vegetables of your choice.

 

Toast chiles, cover with boiling water in a deep bowl, and set aside

for 20 minutes.

 

Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain

soaked chiles, puree in blender the chiles, ground spices, thyme,

garlic, onion, vinegar and 1/2 cup of water. Process until smooth.

Push mixture through a sieve, season roast with salt and pepper. Rub

paste all over the meat. Arrange in a bowl and allow to marinate for

4 hours, refrigerated.

 

Heat the oven to 325 degrees F.

 

In a deep roaster pan scatter half of the avocado leaves on the

bottom, place meat on top of the avocado leaves and scatter the

remaining leaves over the meat. Cover the pan tightly with aluminum

foil. Cook the roast 6 to 7 hours until meat is falling off the bone.

 

Heat tortilla until it is warm and soft. Place barbacoa, beans, rice

and vegetables of choice on tortilla. Wrap tortilla in long circular

manner to create burrito.

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--Chipotle Restaurant Basmati Rice--

 

1 teaspoon vegetable oil or butter to equal

2 teaspoons fresh cilantro

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt

1 lime

 

In a heavy 2-quart saucepan heat oil or butter over low heat,

stirring occasionally until melted. Add rice and lime juice, cook,

stirring, 1 minute. Add water and salt and bring to a boil. Cook

covered over low heat until rice is tender and water is absorbed,

about 25 minutes. Fluff rice with a fork.

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.

His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND'S NOTECOOK at Click Here to See My Recipes on Notecook!.

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Notes on Chipotle's Top Three Items:

BARBACOA: "Fresh whole cuts of beef shoulder are rubbed with a seasoning blend and fresh chopped garlic and braised for a full 8 hours until rich, tender, and juicy. Then it's shredded by hand right before you eat it.

Similar quality in Canada and the UK."

CARNITAS: "We start with the best, naturally raised pork we can find. Then it's rubbed with spices and marinated overnight. Nothing is injected or plumped, processed or frozen (which is a good thing.) It's braised for hours and hours (and hours) until it's so tender we can shred it by hand."

GUACAMOLE: "You don't need an oven or a stove to prepare it, but making guacamole the right way takes a little time and a whole lot of elbow grease. It would be easier if we used food processors or mixers--but we get the best flavor by hand mashing our avocados with freshly diced onions and lime multiple times a day."

- Brian

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

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Betty Crocker Vegetarian Cooking $33.36 Vegetarian cooking isn¿t just for vegetarians anymore! Today, more and more families incorporate vegetarian meals and products into their everyday cooking. This book offers 200 fresh, flavorful recipes that work for everyone.Betty Crocker Vegetarian Cooking is all about flexibility¿with loads of tasty vegetarian choices for every meal of the day, plus recipes that include options for adding meat, poultry, or fish to give busy families even more variety.The new edition has been extensively updated with brand-new recipes and a focus on vegetarian convenience products, plus many new photos and a fresh, attractive interior design. Readers will love chapters on vegetarian slow-cooking, soy in all its forms, and favorite categories such as Pasta, Burgers, Wraps, Stews, and Pot Pies.Complete with kid-pleasing options, holiday menus, vegetarian substitution ideas, nutrition information, and more, Betty Crocker Vegetarian Cooking makes cooking and eating vegetarian easy, satisfying, and delicious.

Vegetarian Cooking For Everyone $23.19 What Julia Child is to French cooking and Marcella Hazan is to Italian cooking Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco where she was the founding chef and in her two acclaimed vegetarian cookbooks Madison elevated vegetarian cooking to new heights of sophistication introducing many people to the joy of cooking without meat whether occasionally or for a lifetime. But after her many years as a teacher and writer she realized that there was no comprehensive primer for vegetarian cooking no single book that taught vegetarians basic cooking techniques how to combine ingredients and how to present vegetarian dishes with style. Now in a landmark cookbook that has been six years in the making Madison teaches readers how to build flavor into vegetable dishes how to develop vegetable stocks and how to choose care for and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 1 400 recipes which range from appetizers to desserts are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta polenta pizza and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter which describes the unique personalities of readily available vegetables the sauces and seasonings that best complement them and the simplest ways to prepare them. "Becoming a Cook" teaches cooking basics from holding a knife to planning a menu and "Foundations of Flavor" discusses how to use sauces herbs spices oils and vinegars to add flavor and character to meatless dishes. In each chapter the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all Madison presents a philosophy of cooking that is both practical and inspiring. Despite its focus on meatless cooking Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively healthfully and passionately. The recipes are remarkably straightforward using easy-to-find ingredients in inspiring combinations. Some are simple others more complex but all are written with an eye toward the seasonality of produce. And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook this wonderful cookbook has something for everyone. From the Hardcover edition.

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