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Filed under: |
Randy's question, camera jam, more hard drive no news, annoying and, most important interval training...
Susan Powter Filed under: |
Dolly asks and, I'm sooooo glad you did...
Brilliant and worth a front page blog Q&A... Dolly: Susan, you mentioned breast feeding 5, did you donate milk? I really wanted to with my two but couldn't (hereditary issue) I wish I could have found someone to donate  Not too PC in the USA.You couldn't be more right... Beyond not PC, it's illegal "transporting breast milk" Swear, I heard it right from The men who make The law and As with many things A complete waste of One of Our most Valuable resources Wasteful and stupid Which is the theme Look around... So I, and 20 other Women donated Anyway... And, what a story It is Being told, as I write Mothering Menopause and Madness which I am now... Yes, you Are absolutely Right...and, a Joy! Susan Powter Filed under: |
While the rice was cooking, no hard drive yet but still, she blogs....
Susan Powter Filed under: |
A dropped computer
Wireless smashed Hard drive Full, holding Up blogging For a moment In time but, Not holding Up lots of Cooking, yoga Living, all of Which you'll Be the first To see when The systems Are working... Susan Powter Filed under: | Behind the Scenes |
...what I saw, the last few days...
Susan Powter Filed under: | Lifestyle |
Lentil soup, the tv show, production, what it takes...
Susan Powter Filed under: | Lifestyle |
Taste My lentil soup Broth, kitchen clothing, what it takes...
Susan Powter Filed under: |
The Insider catches up with Susan
Filed under: | Recipes |
Recipes for those who have asked...
Ann: Yes, oven's do it too... OVEN-BAKED BROWN RICE Hands-on time: 5 minutes Time to table: 1-1/4 hours Makes 4 cups • 2-1/3 cups water (or chicken broth) • 2 teaspoons butter (olive oil optional) • 1 cup brown rice, any variety • 1/2 cup wild rice (or another 1/2 cup brown rice) • 1/2 teaspoon table salt Set oven to 375F. Bring liquid and butter to a boil. Meanwhile, in an 8x8 glass baking dish, stir together brown rice and wild rice. Sprinkle with salt. Pour hot liquid over rice and gently stir, distributing rice evenly throughout dish. Cover tightly. Bake for 60 minutes. Remove from oven. Fluff rice with a fork, then cover lightly with a paper towel and let rest for 5 minutes. Uncover and fluff again, let rest another 5 minutes. Serve and enjoy! Kitchenparade.com© - Copyright 2008 Carol: Yes black beans and rice, always.. Black Beans and Rice Serve with baked tortilla chips and a green salad. Servings: 6 • 2 tablespoons canola oil • 1 medium onion, finely chopped • 2 cloves garlic, minced • 3 cups cooked white rice • 2 cups cooked black beans, drained and rinsed • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/2 teaspoon ground ginger • 2 - 3 tablespoons Worcestershire sauce • Salt & freshly ground black pepper, to taste • Fresh cilantro (optional) • Sliced green onions (optional) Heat oil in a large skillet over medium heat. Add onion and sauté until it just begins to soften. Add garlic and sauté for about 5 more minutes, or until the onion turns golden. Add spices and Worcestershire sauce, and stir into onion and garlic. Next, add the beans and then the rice. Combine the rice and beans evenly and cook until mixture is heated through. Add salt and pepper to taste and serve hot. Garnish with some chopped cilantro or green onions if desired. Per Serving: 261 Calories; 5g Fat (18.8% calories from fat); trace Saturated Fat; 9g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 82mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Vegan Worcestershire sauce can be used Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007 Shaun: Here's your Toasted Almond Rice Pudding 8 SERVINGS EGG-& DAIRY-FREE For best flavor and texture, be sure this pudding is thoroughly chilled before serving. If you like cinnamon, sprinkle a generous amount on top. 1 1/4 cups blanched slivered almonds (5 oz.) 1/4 tsp. salt 1/2 cup uncooked rice (such as arborio, basmati or jasmine) 1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract 1/4 cup plus 1 Tbs. maple syrup or 1/4 cup plus 2 Tbs. maple sugar Fresh strawberries and mint sprigs for garnish 1. Preheat oven to 350 [degrees] F. Spread almonds on baking sheet and bake until golden, about 8 minutes. Remove from oven; set aside to cool. 2. In medium saucepan, bring 1 cup water and salt to a boil over high heat. Add rice, reduce heat to low, cover and simmer until water is absorbed and rice is tender, 16 to 20 minutes, depending on type of rice. 3. Meanwhile, chop 1/4 cup toasted almonds and set aside for garnish. In blender, combine remaining 1 cup toasted almonds and 1 cup water. Blend until mixture is smooth, 1 to 2 minutes. Add 1 3/4 cups water and blend until smooth, about 1 minute. 4. Strain almond "milk" through cheesecloth into cooked rice in saucepan, squeezing out as much liquid as possible. (Or, strain "milk" through fine-mesh sieve several times before adding to rice.) 5. If using vanilla bean, scrape seeds into rice mixture with tip of knife then add bean, or stir in vanilla extract. Stir in maple syrup, return to a simmer and cook uncovered, stirring occasionally, until thickened slightly, about 8 minutes. Remove from heat; cool slightly. Transfer pudding to a bowl, removing vanilla bean if using. Cover and refrigerate overnight. 6. To serve, spoon rice pudding into dessert dishes, sprinkle with reserved almonds and garnish with strawberries and mint sprigs. PER SERVING: 190 CAL.; 5G PROT.; 11G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 70MG SOD.; 3G FIBER VT recipe 11 grams fat 0 cholesterol Typical recipe 6 grams fat 84mg cholesterol COPYRIGHT 2000 Sabot Publishing COPYRIGHT 2000 Gale Group Filed under: | Behind the Scenes |
Susan Powter Filed under: | Lifestyle |
The training continues, when it begins, lean muscle mass, form, Mario's MILF, and some...
Susan Powter Filed under: |
The SPO Concierge is excited to announced the release of 7 new DVD titles as part of Susan's Lifestyle Exchange DVD Series now exclusively available in Susan's online store.
Whether you are just starting to exercise or if you are already in shape, these new workouts will give your body the oxygen and muscle building exercises needed to lose weight and get in shape at any fitness level. Susan's workouts allow for modifications that ease or increase the level of intensity of each workout. Why wait any longer to exchange a lifestyle that is not working for one that does? Make the change today. Give you body the gift of exercise for 30 minutes, three to five days a week with Susan's Lifestyle Exchange DVD series program. A new you is only one click away.  |
   
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