Wednesday, December 10, 2014

Moon Mosaic Nov. 24 2009

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Moon Mosaic Nov. 24 2009
image source
Image by nudenut
Taken on Nov 24 with an Imaging Source DMK41AF02 astronomy camera attached to an Orion XT10i dobsonian telescope. This is a mosaic of 4 images processed using AviStack and stitched with MS ICE. It is also one of the first images taken after collimating my telescope with Catseye collimation tools.

South is up :^)

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View of the Chateau at Gommecourt
image source
Image by National Library of Scotland
Ruins of Gommecourt Chateau, France, during World War I. This image was taken looking up at the horizon and as a result the shapes are all silhouetted. There are two broken tree stumps and a section of gable wall. The rest of the scene is a jumble of plant and building debris.

The town of Gommecourt fell within German lines, and taking the park around the villa was one of the British objectives. This explains the absolute destruction of the Chateau.

[Original reads: 'OFFICIAL PHOTOGRAPH OF THE RECENT BRITISH ADVANCE ON THE WESTERN FRONT. View of the Chateau at Gommecourt.']

digital.nls.uk/74548560


Bell Telephone System .. Dinner in a Flash -- “What’s for dinner?” (October 29, 2011 / 1 Cheshvan 5772) ...item 2.. Delicious meals prepared in minutes (February 9, 2012 / 16 Shevat 5772) ...
image source
Image by marsmet542
Sumptuous Chicken and Veggies... This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in.

I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions.

The onion and tomato are essential though, as they are key contributors to the amount of juice.
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.....item 1).... aish.com .... Dinner in a Flash ... Quick recipes and tips for saving time in the kitchen

October 29, 2011 / 1 Cheshvan 5772

by Rivka Moshayev
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After a long days work, you walk in the door at five. Dinner needs to be on the table in an hour and the hungry troops are already asking, “What’s for dinner?” With homework and bedtime up ahead, there is no spare time to while away in the kitchen. Here are some great tips for saving time and a few recipes that require only a few minutes of preparation time.

Tips in thinking ahead:

..... Make long lasting salads over the weekend. Salads like Moroccan carrot salad, fresh carrot salad, cucumber salad, corn salad are all great dishes that will keep for quite a few days in the fridge. Our first course on shabbos is usually lots and lots of salads – if you make a large amount of each you can use one a day as a refreshing side dish during the week.

..... Just keep cutting. If you are making a salad that doesn’t keep well after seasoning, like lettuce salad or Israeli salad than cut a large amount to store in a the fridge and season only what you need for now. Tomorrow, you can pull out the container and season another few portions and voila – a freshly made salad.

..... Be prepared. If you already have your food processor out, then go ahead and add an extra few carrots or zucchini or whatever it is you are grating. Place the extra in a sandwich baggie and freeze it. When you are a throwing together a last minute soup, just tear open the bag and throw those shredded veggies in! The same goes for garlic pressing or chopping parsley – just go ahead and freeze some. (According to Jewish law, it is important to add some salt to unpeeled garlic if leaving it overnight before mixing it into another mixture.)

..... Why not cook it? So, this may sound strange, but when you have half a bowl of tomato basil salad leftover and you know that no one is going to eat it tomorrow, you can toss that into your chicken, brisket, or homemade tomato sauce and you have a delicacy! You can even freeze it and save it for an opportune entrée! This applies to many salads like carrot or three colored pepper salad. Just use your imagination before rushing to throw those wilting veggies out! You may just save yourself lots of cutting time.

Here are a few recipes that are real quickies, but using the above tips you can cut already minimal preparation time in half!
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------Sumptuous Chicken and Veggies

This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice.

Serves 4 -6

1 onion cut into quarters
3 large potatoes, peeled or scrubbed and cut into cubes
1 large sweet potato, peeled or scrubbed and cut into ½” wide circles
2 carrots, peeled or scrubbed and cut into sticks
2 zucchinis, scrubbed and cut into half circles
1 tomato, sliced
1 cup butternut squash, peeled and cubed
1 cup of canned or fresh green beans, washed and snipped
1/4 teaspoon turmeric
1 Tablespoon Oregano
1 teaspoon paprika
Salt and Pepper to taste
1 chicken, cut in eight or
4 Chicken thighs or
4 pieces of chicken breast or
One package Chicken wings

Directions: Preheat oven to 375 Fahrenheit. Place all vegetables in Pyrex roasting pan. Add spices and toss. Dip chicken pieces in the vegetable mixture to coat with spices and then place on top of the vegetable layer. Bake for 50 minutes or until potatoes are tender and chicken is completely cooked.

Enjoy!
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------Choose Your Ending Soup

This soup is so versatile. The basic beginning is simple and quick and you can add whatever you would like to give it its name. Put in lentils and it is lentil soup, barleys and you have barley soup. Just remember, whichever legume or grain you add will determine the required cooking time. Red lentils, quinoa s or white rice cook very quickly, whereas wheat berries or brown rice need at least half an hour longer, but are also more filling.

Serves 6

2 Tablespoons oil
1 large onion, chopped
2 cups shredded carrots
1 cup shredded zucchini
1 tomato, grated or cubed
2 teaspoons curry
2 teaspoons cumin
½ teaspoon turmeric
Kosher Salt , to taste
Black Pepper, to taste
4 cups boiling water
One of the following:
2 cups red lentils, rinsed or
1 cup white or brown rice or
¾ quinoa or
1 cup wheat berries or
1 cup barley
Or ¾ cup whole bulgur

Directions: Heat oil in large soup pot. Add onions and sauté, covered, on medium low heat till soft. Add carrots, zuchinni, tomato and spices and sauté, covered, for an additional five minutes on medium-low heat. Add boiling water and red lentils or other legumes. Cook on medium low heat, stirring occasionally, until the legumes are very soft. If soup is too thick, add water. Cooking time varies, depending on ingredients. Serve with toasted bread or warm pitas.

Enjoy!
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------Crispy Oven Baked Potatoes with Sour Cream Sauce

An old time American favorite is baked potatoes, but let’s be honest, who has an hour and a half for that potato to cook all the way through? Your family will love this speedy and crispy version! Add a platter of freshly cut veggies or a cucumber salad and you have dinner!

Serves 6

8 potatoes, peeled or scrubbed and cut into cubes
2 Tablespoons oil
½ Tablespoon salt
½ teaspoon black pepper
1 teaspoon Paprika
1 pint sour cream
1 ½ teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped or 1 Tablespoon chopped dill
2 cloves of garlic, minced

Directions: Preheat oven to 425 degrees Fahrenheit. Line large baking sheet with parchment paper. In a large mixing bowl, toss potatoes with oil and spices. Spread evenly on baking sheet. Bake until potatoes are soft and edges are browned or until desired crispiness, about 25 minutes.
Meanwhile, pour sour cream into small mixing bowl, add salt pepper, green onions or dill and garlic.
Serve with hot potatoes!

Enjoy!
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------Shleppy Moes

A homemade version of a childhood favorite dish. Fast to prepare and a real crowd pleaser!

Serves 6

2 tablespoons oil
1 large onion, chopped
5 garlic cloves, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 ½ pounds ground beef
½ cup of dry red wine
3 Tablespoons tomato paste
1 Tablespoon prepared mustard
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon basil, dried or fresh
¼ teaspoon ground cayenne pepper ( optional)

In medium saucepot , heat oil. Add onion and sauté , covered, till soft over medium-low heat. Add garlic, and bell peppers. Saute, covered, for another three minutes. Crumble the ground meat over the vegetables. Do not mix. Cover and allow meat to cook. When meat has turned gray in color, mix and add the wine, tomato paste, mustard, and spices. There should be enough sauce from the meat and vegetables themselves, but if not, add ¼ cup of water to create sauce. Simmer for 10-15 minutes on low fire. Serve over hamburger bun, toasted challah or rice.

Enjoy!

Related Article: Chicken Wings
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.....item 2).... aish.com ... HOME FAMILY COOKING CORNER ... Quick Dinners

Delicious meals prepared in minutes.
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February 9, 2012 / 16 Shevat 5772

by Gitta Bixenspanner

www.aish.com/f/r/Quick_Dinners.html

Ever stand in front of the fridge or freezer pondering what to serve for dinner? In today’s rushed world with so many obligations to attend it is imperative that we have some meals that can be whipped up in minutes. Here are a few recipes that fit that description. They are simple, full meals that take very little time to prepare and thus can be served in minutes.
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------ FLAVORFUL PAN SEARED TILAPIA

Serve this simple yet flavorful fish dish with whole grain couscous and steamed green beans for a delicious meal that can be served in minutes. If using frozen tilapia, thaw before preparing.
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Ingredients:

4 tilapia fillets (6 to 8 ounces each)
1 Tbs oil
1 Tbs chopped parsley
1 clove garlic, minced
1 tsp Cajun seasoning (optional)
1 lemon, juiced

Directions:

Coat a large skillet with cooking spray. Add oil and melt over medium heat. Add the tilapia and sprinkle with the parsley, garlic, and Cajun seasoning. Drizzle with the lemon juice. Cook for 5 minutes, turning the fillets once, until the fish flakes easily.

Preparation: 8 minutes
Serves: 4
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------ EASY VEGETABLE OMELETTE

Eggs are always the easiest to serve when there is no time for anything more elaborate. Eggs being a full protein is a great choice for those occasions when tight on time. With vegetables and cheese they are tasty and a satisfying full meal!
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img code photo .... EASY VEGETABLE OMELETTE

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Serve with whole wheat bread or stuff into a toasted whole wheat pita.

Ingredients

½ cup chopped onion
½ cup chopped red bell pepper
1 Tbs chopped tomatoes + more tomatoes for garnish
4 egg, beaten
8 egg whites, beaten
Salt and pepper to taste
4 Tbs grated Mozzarella cheese

Directions:

In a large bowl mix whole eggs and egg whites. Sprinkle with a little salt, and set aside. In a medium non-stick skillet coated with cooking spray over medium heat, add the onion and peppers. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 2 minutes, or until sizzling. Add the tomatoes. Cook for about 1 minute longer, or until just starting to soften. Set aside.

Coat a frying pan with 1 Tbs oil, or cooking spray and ladle ¼ of the egg mixture into the pan. Reduce the heat to low and cook for about 5 minutes, lifting the cooked edges of the egg mixture with a fork so the uncooked egg can run underneath, and until the bottom is almost set. Add ¼ of prepared vegetables sprinkle with 1 Tbs cheese. Cook for 1 to 2 minutes, until the eggs are cooked through. Then fold the omelette in half and serve. Repeat with remaining eggs and vegetable mixture for 4 delicious omelettes.

Preparation: 10 minutes
Serves: 4
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------ MOIST BAKED TENDER CHICKEN FINGERS

These chicken breasts are moist and tender even though they are baked in the oven. Served with your favorite grain such as rice millet or barley and some steamed broccoli florets it is a complete meal that takes minutes to prepare. It is sure to be a favorite with young and old!
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img code photo ... MOIST BAKED TENDER CHICKEN FINGERS

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Ingredients:

1/3 cup light mayonnaise spiced with a sprinkle of onion powder and garlic powder
1/2 cup Panko crumbs or whole wheat bread crumbs
1 pound boneless, skinless chicken breasts
1/4 cup ground flaxseed for added nutrition (optional)

Directions:

Preheat the oven to 425°F. Coat a large baking sheet liberally with cooking spray.

Place the spiced mayonnaise in a shallow bowl. Combine the bread crumbs and flaxseed in another shallow bowl. Dip the chicken into the dressing and dredge in the crumb mixture, then place it on the prepared well oiled baking sheet. Coat the breasts with cooking spray.
Bake for 20 minutes, turning once, or until the chicken is no longer pink and the juices run clear.

Preparation: 30 minutes total time
Serves: 4
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------ QUICK QUINOA & TOFU MEAL

Quinoa is a delicately flavoured, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets .It is easy to prepare and is a full meal in one dish! Prepare extra quinoa and serve it in a variety of dishes the next day!
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img code photo ... QUICK QUINOA & TOFU MEAL

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Tofu is a good source of protein for those that keep a vegetarian diet. To prepare the tofu buy the firm tofu with herbs, cut them into slices and pat dry with a paper towel. Then cut into desired size usually cubes and marinate in 1/3 cup light Tamari Sauce and 1/3 cup honey. Shake vigorously so all pieces are well coated. The longer they marinate the better the taste!

Precooked “baked tofu” is available in better health food stores it is firmer than water-packed tofu and comes in a wide variety of flavours. You might also like flavoured baked tofu on a sandwich or in a stir-fry.

Try various flavours until you find the one that you like best!

Ingredients:

2 cups water
3/4 tsp salt, divided
1 cup quinoa, rinsed well
¼ cup lemon juice
3 Tbs extra-virgin olive oil
2 small cloves garlic, minced
1/4 tsp freshly ground pepper
1 cup prepared marinated tofu or
1 package baked smoked tofu, (6-8 oz.)
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
½ cup chopped fresh parsley (optional)
½ cup slivered almonds toasted

Directions:

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Allow to cool for a few minutes

Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl.

Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, and parsley; toss well to combine. Garnish with toasted slivered almonds.

Serve hot or cold.
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 day.

Preparation: 10 minutes
Serves 4
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------ BROWN RICE PILAF WITH CHICKPEAS & SPINACH

This recipe represents a balanced meal all in one dish. Whole grains, protein-packed chickpeas and vitamin rich spinach offer endless health benefits, while onions sauteed in cumin and paprika provide all the flavour. Brown Rice is a great substitute for heavier pastas and absorbs flavour of the ingredients it’s combined with. Brown rice and chick peas are a full protein that keeps the calories low and the nutrients high.
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img code photo ... BROWN RICE PILAF WITH CHICKPEAS & SPINACH

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Ingredients:

1 cup brown rice
½ cup wild rice
3 cups water
1 Tbs olive oil
1¼ cup chopped white onion
3 cloves garlic, minced
½ tsp ground cumin
½ tsp paprika
½ tsp turmeric
¼ tsp salt
1 Tbs tomato paste
1 (15-oz.) can chickpeas, rinsed and drained
1 (10-oz.) bag frozen spinach drained
1 cup water
¼ tsp black pepper

Directions:

Combine brown rice and wild rice and cook in water for about 30 minutes or until tender. Add salt and pepper to taste.

While the rice cooks, heat 1 Tbs olive oil in saucepan over medium heat. Add the chopped white onion and sauté for 4-5 minutes until translucent.

Stir in the minced garlic, ground cumin, paprika, turmeric, and salt and tomato paste. Cook for 1 to 2 minutes, stirring constantly until the tomato paste darkens in color.

Add the chickpeas and water. Cover the pan and reduce the heat to low. Let simmer for 10 minutes.

Stir in the cooked spinach and black pepper. Let simmer until spinach is warm.

Transfer the cooked rice pilaf to a bowl, using a fork to fluff it.

Fold the chickpea mixture into the rice pilaf and serve warm.

Preparation: 15 minutes
Serves: 4.
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------ CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE

When hosting Melaveh Malka or a dairy meal for special company there has to be something different to please the crowds. This quiche fits the bill it is considered crust less yet the addition of flour makes for a delicious crusty bottom and sides to this quiche. It is simple and nutritious.
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img code photo ... CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE

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Ingredients:

1 large onion, diced 1 bag frozen Spinach 8 oz
8 oz fresh mushrooms (or a can without the liquid)
4 large eggs
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt Pinch cayenne pepper (optional)
1 1/3 cups plain (unsweetened) yogurt
¾ cup feta cheese

Directions:

Preheat oven to 400F. Lightly grease a 10-inch quiche/tart pan (or a pie plate) In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in frozen spinach and washed mushrooms cook until just warmed through. Set aside to cool for a few minutes In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in yogurt, then stir in spinach-mushroom mixture. Pour vegetable mixture into prepared pan. Top with feta cheese. Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let set for 5 minutes, then slice and serve. Serve with a salad and chunky slice of bread for a complete meal.

Preparation: 20 minutes
Serves: 6
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