Innovate! A Solutions Forum on Housing, Keynote Speech pt1
Join Denver Economic Development & Opportunity for the kickoff of the fifth annual Denver Housing Forum. Keynote speaker Marsha Brown from Denver Human Services provides a first-hand account on the best of social services, advocacy, financial health, and home ownership resources. Welcoming remarks provided by Denver Mayor Michael B. Hancock.
5 நிமிஷத்தில் மொறுமொறு உடனடி தோசை | instant dosa | Instant dosa In Lock-down | Crispy Wheat dosa
5 நிமிஷத்தில் மொறுமொறு உடனடி தோசை | instant dosa | Instant dosa In Lock-down | Crispy Wheat flour dosa
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The Victory Garden #1228 | Full Episode | Peter Seabrook | PBS
The Victory Garden #1228
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About Peter:
Peter Seabrook MBE., VMH., AH(RHS), M.oH.(RHS) started working at weekends on a local market garden before starting secondary school. He grew sweet peas in his back garden to sell to the local florist and raised enough money to fly to Holland and visit nurseries there aged sixteen.
Peter was employed on seed trial grounds for two years before studying horticulture at Writtle College gaining the College Diploma in 1956. During college vacations experience was gained working in top fruit orchards, bedding plant and tomato nurseries, before doing two year national service were the army paid for lessons in floristry!
Returning to Cramphorn the seed and garden retail company, he worked in all areas of nursery production, mail order and shows becoming nursery director. Then after four years on the road for Bord na Mona, travelling in the South East of England and the Channel Isles as their technical representative, he became a consultant to leading wholesale nursery companies, a director of two separate garden centre companies and gave advice to many independent horticultural businesses.
His broadcasting appearances started with the BBC Radio Home Service in 1965 including In Your Garden and Gardeners' Question Time, then on to BBC Television from 1975 presenting such programmes as Gardeners' World, Pebble Mill at One, Chelsea Flower Show and in America over twenty years broadcasting coast to coast with PBS programme The Victory Garden out of Boston, USA.
Two of his books Complete Vegetable Gardener and Shrubs for Your Garden, the latter set to music and premiered in Sydney Opera House, have been published in more than ten languages.
Exotic homemade schezwan rice like restaurant.
Schezwan rice made in simple and quick way, you will see how easily you can make this recipe and enjoy at home.
சைவ மீல்/Three Spices Steamed Vegetables/Samaiyal_attakaasam by Jaleelakmal
சைவ மீல்/#ThreeSpicesSteamedVegetables#/Diet For all age groups/Samaiyal_attakaasam by Jaleelakmal
healthy eating for different ages #gohealthy#pleasesubscribe#
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**Steamed vegetables with Three Spice sauce**
Bitter Guard - 150 gram
Sweet potato – 100 gram
Beetroot – 100 gam
Potato – 1 50 gram
Carrot – 100 gram
Sauce
Mustard oil - 1
Olive oil - 3
Soy sauce - 3
Apple cider vinegar – 1tspn
red chilli flakes – ½ tpn
Pepper – ½ tspn
Green chilli – 1 no chopped
Oyster sauce – 1tpsn
Honey
Brown sugar – ½ tspn
Dill leaves – few
Salt
1. Cancer cure salad/Pomegranate and Sweet corn salad with Women''s Day
2.Steamed Whole Fish with Vegetables (Tilapia)
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3. Fire less Cooking
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3. Steamed Dori Fish
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4. Arabiyan salad /Emarati Salad
5.TAMARIND PASTE
6.JAGGERY CUBE
7.GINGER GARLIC PASTE
8.COCONUT MILK CUBE
சமையல் அட்டகாசங்கள் by Jaleelakamal
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Elyrian Cuisine Episode 3: Svellrosi Cod Au Gratin
CoE Website Friend Code: 1C580F
Donations:
Hello guys! Here is the third episode of Elyrian Cuisine!
Today, we will be learning how to prepare Svellrosi Cod Au Gratin with Cilantro-Lime Rice. (Cod Au Gratin.)
If you have any recommendations for other recipes or stuff you want to see please comment!
Cod Au Gratin:
2.5 lb cod -about 4 large fillets, cut into bite sized pieces
3 cups milk
1.50 tbsp olive oil
6 tbsp unsalted butter -1/4 cup
6 tbsp all purpose flour
1.88 tsp salt -divided
3/4 tsp black pepper
1.50 tbsp lemon zest -reserve lemon for wedges (4) later
2 5/8 tsp dried dill -divided
3 cups shredded cheddar cheese
1 cup panko break crumbs
In a small pot on stovetop heat milk on low. Preheat oven to 375F. Place cod in casserole dish and sprinkle with 1/4 tsp of salt. Lay to one side until you make the sauce. Meanwhile, in another pot on stovetop, add 1 tbsp. of olive oil. Heat on medium low. Add butter; melt. Add flour and stir to form a paste. Stirring, cook for about 3-5 minutes. Slowly add milk to this (cup at a time), stirring until thickened about 2-3 minutes. Sauce mixture should coat back of a spoon. Mixture will be thick.
To sauce mixture, add remaining salt, pepper, lemon zest and 1.5 tsp of dill. Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.
Add cheese and panko bread crumbs on top of sauced fish mixture. Bake for 40 minutes until brown and bubbly. Sprinkle remaining 1/4 tsp of dried dill over top. Serve with lemon wedges. Enjoy!
Cilantro-Lime Rice:
1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish
Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
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