Food

Is it time for her to be locked in a mental asylum? Yesterday she said they were Maoists & today "CPM Supporters" -

Cute little individual tarts made with cabbage and apples that are cooked with honey. They're topped with pie crust, baked, then topped with gorgonzola cheese and reduced balsamic vinegar. They are meant to be eaten alongside a Steak Salad.

Tea plantation images from around the world, including Japan, India, Africa, Australia, Sri Lanka, Malaysia, and more.

GETTING READY 1. Preheat the oven to 190 degrees C. MAKING 2. In a roasting pan pour olive oil and place the lamb shanks in it. 3. Rub some of the harissa over the shanks. 4. Cover the baking dish with foil and roast it in the oven for 2 hours. 5. In another roasting pan place the peppers, courgettes, onions and aubergines. 6. Drizzle olive oil and season with salt and pepper. 7. Roast...

Father’s Day weekend was busy like whoa for us this year.  We hosted Andrew’s fifth birthday party on Saturday (more about that next week), and Sunday we spent the day at a lovely party celebrating Ben’s grandparents’ 65th wedding anniversary where I was the unofficial official photographer.  So yes, lots of fun but overall exhausting.  The kids and I gave Ben a few gifts but I didn’t get to cook or bake him any special Father’s Day treats.  I made up for it though, by making him this peanut butter smoothie.  Why is this smoothie worthy of a Father’s Day gift, you might ask?Oh, this smoothie.  It all started back in April when we took a short little jaunt up to Chicago for an incredible dinner at Next, the second restaurant created by Grant Achatz (remember Alinea?) along with Chef Dave Beran. We experienced their menu for The Hunt and the meal was truly amazing beyond description (hence why I haven’t written anything else about it.)  We experienced several new-to-us foods that evening, many of which would make most people squeamish…but per the usual of the talented staff they employ, every single bite was an enjoyable adventure.  When discussing it later, Ben and I agreed that we couldn’t even determine a least favorite course because we had loved them all.  What does this have to do with the smoothie?  The morning after The Hunt, we visited a lovely restaurant for brunch recommended by our favorite traveling and eating buddies, Ryan and his wife Andrea.  Ben ordered a peanut butter smoothie and I’m telling you, I haven’t heard the end of it since.  Despite our incredible experience at Next, this smoothie was all Ben could talk about.  He has been asking me to recreate it at home ever since.  Well, it took me a couple of months to get around to it and a few rounds of tweaks, but we finally got result we were hoping for.  Creamy, thick, and very peanut buttery.  Add the drizzle of chocolate syrup and/or whipped cream for extra indulgence.  Ben says: two thumbs up! Recipe: Peanut Butter SmoothieYield: about 2 servings Ingredients:1 cup low-fat greek yogurt 6 tbsp. creamy peanut butter ½ peeled banana, frozen* ½ cup oats 1 cup ice 2 tsp. vanilla extract 1 tbsp. honey Chocolate syrup, for serving (optional) Directions: Combine all ingredients in a blender or food processor.  Blend until completely smooth and well mixed.  Serve with a drizzle of chocolate syrup, if desired.*Add up to 1 whole frozen banana if you like.  We felt this made the banana flavor too prominent when we were hoping for a more pure peanut butter taste.

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Looking to lose weight? - Weight loss surgeon Dr. Terry Simpson has a chance to ask an Iron Chef, renown for his Italian cooking - what he'd cook to lose weight! Find out what food myths Mario Batali can't stand and what he's up to these days in Las Vegas!

GETTING READY 1. Season the beef with bouillon cubes, salt and black pepper. MAKING 2. In a skillet, heat the vegetable oil and brown meat for few minutes. 3. Add mustard, onion, and garlic. Fry for 5 minutes. 4. Stir in black pepper, one bouillon cube and bay leaves. Saute for 5 more minutes or until sauce thickens. 5. Pour water and add carrot, potato, pumpkin, cabbage, and chili. Add...

This challenging sprinting exercise using an elastic band and a medicine ball will make a great cardio interval at the end of a workout. Try 15 sprints or 60-seconds of sprints.

This medicine ball interval workout will get your heart rate up and work your entire body - arms, abs, hamstrings, glutes, obliques, thighs, and shoulders! Beginners, do 30 seconds of work and 30 seconds rest for each move. Intermediates, do 40 seconds of work and 20 seconds of rest. Advanced, do 50 seconds of work and 10 seconds of rest. Lisa Johnson is using a 4-pound medicine ball, but you...