もしあなたは命を惜しむ

From Redbook
This recipe has been tested by Redbook
Sweet, juicy mango and fragrant mint are an unbeatably refreshing combo — especially when spiked with a shot of rum.
Courtesy of Tasty Trials
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Nutritional Information

Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
mango mojito popsicles
Courtesy of Tasty Trials
Yields: 6
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) (2 mangoes) chopped mango
1 ounce(s) rum
1 lime, juiced
2 tablespoon(s) sugar
2 teaspoon(s) chopped mint Loop app iphone
1/2 cup(s) water
Directions
Blend mangoes, rum, lime juice, and sugar until smooth. Add mint and water. Pulse until water is just blended into mixture and you can still see flecks of mint. Pour into molds and place popsicle sticks in the middle. Freeze
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This recipe has been tested by Country Living
Stir leftover salsa into mayonnaise and Dijon mustard for a spicy-sweet day-after turkey sandwich.

By Marian Cooper Cairns and Mary Allen Perry

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Nutritional Information


Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
pickled peach and cranberry salsa

Johnny Miller PDQ Trays

Yields: 8 servings

Total Time: 25 min

Prep Time: 15 min

Ingredients
U.S. Metric Conversion chart

1 1/2 cup(s) fresh cranberries, chopped
1 fresh jalape?o pepper, finely chopped
1/4 cup(s) fresh cilantro, finely chopped wine hong kong
2 tablespoon(s) sugar
1 teaspoon(s) lime zest
1 tablespoon(s) lime juice
3/4 teaspoon(s) fresh ginger, finely grated
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
3/4 cup(s) chopped pickled peaches

Directions

Stir together first 9 ingredients in a medium bowl.ac dc electric motors Let stand 10 minutes, stirring occasionally. Fold in peaches and seasoning with additional salt and pep- per to taste. Chill until ready to serve, up to 6 hours.
  

triple-tested at the Good Housekeeping Research Institute
This good-for-you recipe contains whole grains, yellow-orange veggies, lean proteins, and green veggies.
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Nutritional Information

Calories475
Total Fat9g
Saturated Fat1g
Cholesterol44mg
Sodium580mg
Total Carbohydrate70g
Dietary Fiber10g
Sugars--
Protein34g
Calcium--
spaghetti with szechuan chicken
Ngoc Minh Ngo
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) whole-wheat spaghetti
1 teaspoon(s) vegetable oil
2 bunch(es) green onions, cut into 1/2-inch pieces
1 pound(s) ground chicken or turkey-breast meat
2 tablespoon(s) grated peeled fresh ginger
3 clove(s) garlic, crushed with press
1 bag(s) (12- to 16-ounce) shredded broccoli, cauliflower, carrot, cabbage blend
1 can(s) (14- to 14 1/2-ounce) chicken broth
property mortgage
1/3 cup(s) stir-fry sauce
1/4 cup(s) natural peanut butter
Hot pepper sauce (optional)
Directions
Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
Meanwhile, in 12-inch skillet, heat oil over high heat. Add green onions and cook 1 to 2 minutes or until wilted, stirring; transfer to bowl.
In same skillet over high heat, cook chicken, ginger, and garlic 3 minutes or until chicken is no longer pink, stirring to break up chicken.
Stir in vegetable blend, broth, stir-fry sauce, peanut butter, Loop HK and green onions; heat to boiling. Reduce heat to medium and cook 6 to 8 minutes or until vegetables are tender-crisp and sauce thickens slightly, stirring.
Drain spaghetti; return to saucepot. Add chicken mixt  

Amazon’s decision to deeply discount its voice-powered Echo devices for Prime Day appears to be paying off for the online retailer. Though Prime Day is still underway this afternoon, Amazon has already sold more Echo devices than it did on Prime Day last year, it says .
Specifically, it has sold more than twice as many Echo devices here in the U.S., compared with Prime Day 2016, and more than three times as many worldwide. Insiders at the company, according to one source, say that Echo devices are selling at a rate of “thousands per minute” at the moment. Echo Dot appears likely to sell out first, the source added, although there has been unexpectedly high interest in all of the Alexa-powered products Study Tour.
In other words, although the likes of Google, Microsoft, Apple and maybe more also want to flood our homes with voice-powered speakers, the first mover is still bringing in its own tsunami of buyers.
For comparison’s sake, Amazon Prime Day 2016 had led to a 3x increase in Amazon device sales, including a 2.5x increase in U.S. sales for its Echo speaker Cloud Provider. It seems we’re on track to surpass those increases this year.  

Old Man Winter sure doesn’t fight fair, unafraid to hit below the belt and then kick you when you’re down. Dirty tricks are just half of the relentless assault, adding in mind games that could soften anyone’s resolve to the consistency of over-boiled ramen noodles. Surely, one would think that by the last day of March, spring would have been able to fend off this attack, but the snow currently accumulating on top of the delicate, freshly sprouted crocuses would say otherwise. The month is going out like a lion, indeed.
Beaten and bruised, I officially accept defeat. Winter can continue its reign of terror as long as it doesn’t stop me from dreaming about spring. Let’s forget about the weather, planning instead for the garden parties and spring celebrations that are sure to come. Demanding paper products company
lighter fare, fresher flavors, and easy offerings to share with any number of hungry guests, the classic brunch spread is where my thoughts wander first. Bagels, cream cheese, and lox are the anchor of this idyllic vision, a taste preference that could arguably have been genetically inherited from both of my Jewish parents. Despite the great advances in vegan food technology, fish have remained largely out of reach, residing only in fantasies… and sometimes a kelp-infused tofu patty that tastes of little more than soybeans and sadness.
Until now.
Sophie’s Kitchen, innovators of numerous frozen fishless delights, has the answer to every pescatarian’s dilemma. As soon as I caught wind of this unrivaled smoked salmon offering, I scoured the stores, only to turn up nothing for months on end. It still eludes me in the open marketplace, but I was lucky enough to score a few packages through my mother’s co-op. Despite being so pricy and difficult to find, the positives far outweigh the negatives, beginning with the high fiber content and soy-free ingredients.
What really matters though is the taste, and let me assure you that it doesn’t fall short. Incredibly, unbelievably, it could truly pass for fish, at least by my inexperienced palate. Woodsy, smoky overtones define these thin sheets, with subtle oceanic notes adding in a touch of realism. Lovely striations embellish the peachy rectangles, presenting beautifully to even the most discerning artistic eye. I’d like to believe that it could almost fool one into believing it came from a new breed of square fish. Satisfyingly rich, with a realistic oily sheen, this salmon substitute has the same bouncy, slippery texture as Sophie’s Kichen’s other konjac creations; not quite authentic, but more than passable, especially when eaten in other recipes or loaded onto a toasted bagel with the works.
Though I would have happily scarfed down my entire cache of smoky, savory slices in the aforementioned bagel assembly, such a rare treasure demanded further experimentation. Harkening back to the classic fish spreads of yore, a creamy base proves to be the perfect foil for these alternative smoky, salty strips as well. Load up a platter with chips and cut vegetables, and I promise that it will be the first thing to go, no matter how discerning the crowd. Beyond the party setting, it’s truly stellar in sandwiches, running circles around the tired old tuna salad.

On the other hand, this dip is a versatile ally, capable of dressing up with great aplomb should the situation demand. Pipe that salmon spread into neatly carved cucumber cups and top with vegan caviar, and no one will be able to contain their awe. Trust me: If you need a recipe to impress, it doesn’t get any better than this.
Fish-Free Smoked Salmon Dip
1 12-Ounce Package Extra-Firm Silken Tofu
3 Tablespoons Tahini
2 Tablespoons Rice Vinegar
1 Tablespoon Olive Oil
1 Tablespoon White Miso Paste
1 Tablespoon Nutritional Yeast
1 4-Ounce Package Sophie’s Kitchen Vegan Smoked Salmon
2 Tablespoons Fresh Chopped Dill
1 – 2 Scallions, Thinly Sliced
1/2 Teaspoon Lemon Zest
1/4 Teaspoon Ground Black Pepper
Thoroughly drain the tofu before tossing it into your food processor along with the tahini, vinegar, oil, miso, and nutritional yeast. Puree until completely smooth, pausing to scrape down the sides of the bowl with your spatula to ensure to all the ingredients get incorporated. Make sure that there are no chunks of tofu hiding below the blade before proceeding.
Separate the smoked salmon slices and add them to the mixture, pulsing the machine to break the pieces down but not entirely blend them. You want to leave some texture here, keeping the pieces about the same size as grains of rice. Finally, introduce the fresh herbs, zest, and pepper, stirring them in by hand. The salmon slices are fairly salty as it is, so you shouldn’t need to add extra salt.
Transfer the spread to an air-tight container and chill for at least 2 hours before serving. Refrigerated, it should keep for up to a week.