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Simplicity<br />
PURE<br />
Food Lover Owned Since 2012<br />
March 2013 - Issue 3 - Vol. 2<br />
12 Tasty<br />
Recipes<br />
Inside!<br />
Pasta<br />
Passion?<br />
We got that<br />
covered in<br />
this issue.<br />
Fill Your<br />
Bowl Up!<br />
Soup season<br />
is here. Let's<br />
warm up.<br />
Simple and<br />
Sweets<br />
Indulge in<br />
a treat.<br />
Low fat<br />
desserts.<br />
Kitchen Style<br />
Bring some colour into your kitchen.
13<br />
7<br />
9<br />
4<br />
10<br />
11<br />
8
Issue 3 - March 2013 - Pure Simplicity | 3<br />
Simplicity<br />
PURE<br />
Food Lover Owned Since 2012<br />
12<br />
Lorem ipsum dolor sit amet, consectetur adipiscing<br />
elit. Aliquam in diam ante. Nam sem lorem, dignissim<br />
vitae aliquet rhoncus, convallis in sem. Vivamus ac<br />
metus neque, sit amet semper quam. Maecenas in lacus<br />
justo.<br />
6<br />
18<br />
4 Rice is Nice<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
7 Simple & Sweet<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
8 Hearty & Filling<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
11 Pasta & Basil<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
13 Cups & Bowls<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
16<br />
7<br />
14 Kitchen Style<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
17 Dressings & Greens<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
18 Fried Chicken<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
19 Truth - Brussels Sprouts<br />
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adipiscing elit. Fusce placerat mollis elit.<br />
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elit. Aliquam in diam ante. Nam sem lorem, dignissim<br />
vitae aliquet rhoncus, convallis in sem.
4<br />
| Pure Simplicity - Issue 3 - March 2013<br />
Rice is nice.<br />
Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal<br />
grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia<br />
and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to<br />
data for 2010.<br />
Onigiri are Japanese rice balls. They’re fun to make and are a staple of Japanese lunchboxes (bento). You can put<br />
almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with<br />
mayonnaise.”<br />
Rice is the seed of the monocot<br />
plants Oryza sativa (Asian rice) or<br />
Oryza glaberrima (African rice). As<br />
a cereal grain, it is the most widely<br />
consumed staple food for a large part<br />
of the world's human population,<br />
especially in Asia and the West Indies.<br />
It is the grain with the secondhighest<br />
worldwide production, after<br />
maize (corn), according to data for<br />
2010.<br />
Since a large portion of maize crops<br />
are grown for purposes other than<br />
human consumption, rice is the most<br />
important grain with regard to human<br />
nutrition and caloric intake,<br />
providing more than one fifth of the<br />
calories consumed worldwide by the<br />
human species.<br />
There are many varieties of rice and<br />
culinary preferences tend to vary regionally.<br />
In the Far East, there is a<br />
preference for softer and stickier varieties.<br />
Because of its importance as<br />
a staple food, rice has considerable<br />
cultural importance. Rice is often<br />
directly associated with prosperity<br />
and fertility. Therefore, there is the<br />
custom of throwing rice at weddings.<br />
The traditional method for cultivating<br />
rice is flooding the fields while,<br />
or after, setting the young seedlings.<br />
This simple method requires sound<br />
planning and servicing of the water<br />
damming and channeling, but<br />
reduces the growth of less robust<br />
weed and pest plants that have no<br />
submerged growth state, and deters<br />
vermin. While flooding is not mandatory<br />
for the cultivation of rice, all<br />
other methods of irrigation require<br />
higher effort
Issue 3 - March 2013 - Pure Simplicity | 5<br />
Onigiri Japanese<br />
Rice Balls<br />
4 cups uncooked short-grain<br />
white rice<br />
4 1/2 cups water<br />
1 cup water<br />
1/4 teaspoon salt<br />
1/4 cup bonito shavings (dry fish<br />
flakes)<br />
2 sheets nori (dry seaweed), cut<br />
into 1/2-inch strips<br />
2 tablespoons sesame seeds<br />
Yields: 8 Servings<br />
Wash the rice, combine rice and 4<br />
1/2 cups water in a saucepan. Bring<br />
to a boil over high heat, stir occasionally.<br />
Reduce heat to low; cover.<br />
After water is absorbed, 15 to 20<br />
minutes. Let rice rest, for 15 minutes<br />
to allow rice to cool.<br />
Combine 1 cup water with the salt.<br />
Use this water to dampen hands to<br />
handle rice.<br />
Divide one portion of rice in two.<br />
Create a dimple in the rice and fill<br />
with a heaping teaspoon of bonito<br />
flakes. Cover with the remaining<br />
portion of rice and press lightly to<br />
enclose filling inside rice ball. Gently<br />
press the rice to shape into a<br />
triangle. Wrap with a strip of nori.<br />
Sprinkle with sesame.<br />
Mushroom<br />
Risotto<br />
Mushroom Risotto<br />
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amet porttitor nec, dignissim ac orci<br />
2 Tbsp butter<br />
2 cups flavorful mushrooms cut into<br />
half inch to inch pieces<br />
2/3 cup brandy/dry white wine<br />
5-6 cups chicken stock<br />
1/3 cup of peeled and minced shallots<br />
(or 1/3 cup of yellow or white<br />
onion, finely chopped)<br />
1 3/4 cups arborio rice<br />
1/3 cup freshly grated<br />
Parmesan cheese<br />
Salt and black pepper<br />
2 Tbsp chopped fresh parsley<br />
Yields: 4-6 Servings<br />
The recipe calls for risotto rice, Italian rice varieties that are high in a<br />
particular type of starch, with grains that are shorter and fatter than most<br />
other rices: Arborio, Carnaroli and Vialone Nano are the most famous.<br />
Bring stock to a simmer. Melt the<br />
butter in a saucepan over medium<br />
heat. Add mushrooms and shallots<br />
and sauté about 5 minutes. Add the<br />
rice and stir to combine.<br />
Add brandy, bring to a boil, and reduce<br />
liquid by half, about 3-4 minutes.<br />
Add simmering stock, 1/2 cup<br />
at a time, stirring enough to keep the<br />
rice from sticking. Stir the rice almost<br />
constantly. Wait until the stock<br />
is almost absorbed, add the next 1/2<br />
cup. Will take about 25 mins.<br />
Stir in the Parmesan cheese and season<br />
to taste. Garnish with chopped<br />
fresh parsley.
Strawberry Topping<br />
1 pint strawberries, cleaned and<br />
stemmed<br />
1/3 cup white sugar<br />
1 teaspoon vanilla<br />
Yields: 4 Servings<br />
Cut about 1/3 of the strawberries in half. In a saucepan over medium high<br />
heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally,<br />
until thick. Remove from heat.<br />
In a blender, puree about 1/3 of sauce, then mix back into remainder. Store<br />
in refrigerator.
Strawberry Topping<br />
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amet porttitor nec, dignissim ac orci<br />
Issue 3 - March 2013 - Pure Simplicity | 7<br />
Simple<br />
& Sweet<br />
Mocha<br />
Sponge Cake<br />
1 tablespoon instant espresso<br />
1 tablespoon unsweetened<br />
cocoa powder<br />
3 tablespoons hot water<br />
1 tablespoon coffee liqueur<br />
1 tablespoon chocolate liqueur<br />
1 cup sifted cake flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
3 egg whites, 3 egg yolks<br />
1 cup white sugar<br />
Preheat the oven to 350F Grease two 9 inch round cake<br />
pans. Dissolve the espresso powder and cocoa powder in<br />
the hot water; set aside to cool slightly.<br />
In a large bowl, whip egg whites to soft peaks. Sprinkle<br />
1/4 cup sugar, whip until stiff.<br />
In a separate bowl, whip egg yolks with remaining sugar<br />
until thick and pale, about 5 minutes. Stir in the espresso<br />
mixture, then flour, baking powder & salt. Fold 1/3 of<br />
the egg whites into the batter until very well mixed, then<br />
gently fold in the remaining egg whites. Divide the batter<br />
into pans.<br />
Bake for 25 to 30 minutes.
8<br />
| Pure Simplicity - Issue 3 - March 2013<br />
Hearty<br />
& Filling<br />
This easy German<br />
recipe is one of our<br />
favorites.<br />
Boneless pork<br />
chops can also be<br />
substituted for<br />
veal and taste<br />
excellent!<br />
Wienerschnitzel<br />
Wienerschinitzel<br />
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amet porttitor nec, dignissim ac orci<br />
1 1/2 pounds veal cutlets<br />
1/2 cup all-purpose flour<br />
3 tablespoons Parmesan cheese<br />
2 eggs<br />
1 teaspoon minced parsley<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 pinch ground nutmeg<br />
2 tablespoons milk<br />
1 cup dry bread crumbs<br />
6 tablespoons butter<br />
4 slices lemon<br />
Yields: 4 Servings<br />
Place each veal cutlet between two<br />
pieces of plastic wrap, and pound<br />
with the flat side of a meat mallet<br />
until about 1/4 inch thick. Dip in<br />
flour to coat.<br />
In a medium bowl, stir together the<br />
Parmesan cheese, eggs, parsley, salt,<br />
pepper, nutmeg and milk. Place<br />
bread crumbs on a plate. Dip each<br />
cutlet into the egg mixture, then<br />
press in the bread crumbs to coat.<br />
Place coated cutlets on a plate and<br />
refrigerate for 1 hour or overnight.<br />
Melt butter in a large skillet over<br />
medium heat. Cook the breaded<br />
cutlets until browned on each side,<br />
about 3 minutes per side. Remove<br />
to a serving platter, and pour the<br />
pan juices over them. Garnish with<br />
lemon slices.
Issue 3 - March 2013 - Pure Simplicity | 9<br />
Garlic Roast Beef & Gravy<br />
3 lb top sirloin premium oven roast<br />
5 cloves garlic, minced<br />
1 tsp salt<br />
1 tbsp vegetable oil<br />
3/4 tsp pepper<br />
1/4 tsp dried thyme<br />
1/4 cup red wine (optional)<br />
2 cups sodium-reduced beef broth<br />
2 tbsp all-purpose flour<br />
Yields: 8 Servings<br />
Place roast, fat side up, on rack in<br />
roasting pan. Mash garlic with salt<br />
into paste; stir in oil, 1/2 tsp of the<br />
pepper and thyme. Spread all over<br />
roast.<br />
Oven-sear roast, uncovered, at 450°F<br />
for 25 minutes. Reduce heat to<br />
325°F; roast for about 80 minutes.<br />
Transfer to cutting board; tent with<br />
foil. Let stand for 10 min. Reserve<br />
juices.<br />
Place roasting pan over medium high<br />
heat. Add wine, whisking up brown<br />
bits. Add broth, pepper and juices<br />
from roast; bring to simmer.<br />
Whisk flour with 1/4 cup water;<br />
whisk into pan. Bring to boil, whisking<br />
constantly. Reduce heat and<br />
simmer for about 3 minutes or until<br />
thickened; strain. Serve.<br />
Garlic Roast Beef<br />
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amet porttitor nec, dignissim ac orci
Pasta<br />
Issue 3 - March 2013 - Pure Simplicity | 11<br />
& Basil<br />
Lobster Pasta<br />
1 large (2 pound) fresh lobster<br />
3 tablespoons butter<br />
1 large onion, chopped<br />
1 bunch of fresh basil, chopped<br />
3 cloves garlic, chopped<br />
1 can diced tomatoes<br />
4 tablespoons olive oil<br />
4 teaspoons salt<br />
1 teaspoon black pepper<br />
1 tablespoon ground cinnamon<br />
1 cup heavy cream<br />
1 package dried spaghetti<br />
1 tablespoon butter<br />
1 clove garlic, minced<br />
1 bunch fresh parsley, chopped<br />
Yields: 4 Servings<br />
Growing Basil<br />
Bring a pot of water to a boil. Add<br />
the lobster & cook until bright red.<br />
As soon as the lobster starts cooking,<br />
melt 3 tablespoons of butter in a<br />
large skillet over medium heat. Add<br />
the onion and 3 cloves of garlic and<br />
basil. Cook and stir just to release<br />
the liquid. Do not let them brown.<br />
When the lobster is done place it on<br />
a cutting board and use a big knife<br />
to cut it in half lengthwise. Place the<br />
halves meaty side down into the skillet<br />
with the onion and garlic. Cook<br />
for about 3 minutes.<br />
Bring another pot of water to a boil<br />
and season with a little salt. Add the<br />
spaghetti and cook for 8 minutes, or<br />
until tender.<br />
Add the tomatoes to the skillet bring<br />
to a boil. Add the olive oil, salt, pepper<br />
and cinnamon. Cook for about<br />
7 min. Slowly pour in the cream,<br />
stirring constantly. The sauce will<br />
become a nice pink color. Turn the<br />
heat down to medium-low.<br />
Drain the spaghetti. Stir in the remaining<br />
butter and garlic. Pour the<br />
tomato sauce over the spaghetti and<br />
arrange the two lobster halves in the<br />
center.<br />
Start seed indoors four to six weeks before last frost. Fill flats with equal parts perlite, vermiculite, and peat. Press<br />
soil slightly to eliminate air pockets. Dampen soil. Drop one to two seeds into each container. Cover lightly with soil.<br />
Cover containers with clear plastic kitchen wrap leave in a sunny window.
12 | Pure Simplicity - Issue 3 - March 2013<br />
This entrée falls<br />
somewhere between<br />
a soup and a noodle<br />
dish. You can eat<br />
it with chopsticks,<br />
but be sure to have<br />
spoons around to<br />
catch the broth.<br />
Udon-Beef Noodle Bowl<br />
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amet porttitor nec, dignissim ac orci<br />
Udon-Beef Noodle Bowl<br />
8 ounces uncooked udon noodles<br />
(thick, round fresh Japanese wheat<br />
noodles)<br />
1 1/2 teaspoons bottled minced<br />
garlic<br />
1/2 teaspoon crushed red pepper<br />
2 cans low-salt beef broth<br />
3 tablespoons low-sodium soy sauce<br />
3 tablespoons sake (rice wine) or<br />
dry sherry<br />
1 tablespoon honey<br />
Cooking spray<br />
2 cups sliced shiitake mushroom<br />
caps<br />
1/2 cup thinly sliced carrot<br />
8 ounces top round, thinly sliced<br />
3/4 cup diagonally cut green onions<br />
1 (6-ounce) bag prewashed baby<br />
spinach<br />
Cook noodles according to package directions; drain. Place garlic, pepper,<br />
and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10<br />
minutes. Combine soy sauce, sake, and honey in a small bowl; stir with a<br />
whisk.<br />
Heat a large nonstick skillet coated with cooking spray over medium-high<br />
heat. Add mushrooms and carrot; sauté 2 minutes. Stir in soy sauce mixture;<br />
cook 2 minutes, stirring constantly. Add vegetable mixture to broth<br />
mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir<br />
in noodles, green onions, and spinach. Serve immediately.<br />
Yields: 5 Servings<br />
Shimeji Mushroom Noodles<br />
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elit, auctor sit amet porttitor nec
Cups<br />
Issue 3 - March 2013 - Pure Simplicity | 13<br />
Gazpacho<br />
4 cups tomato juice<br />
1 onion, minced<br />
1 green bell pepper, minced<br />
1 cucumber, chopped<br />
2 cups chopped tomatoes<br />
2 green onions, chopped<br />
1 clove garlic, minced<br />
3 tablespoons fresh lemon juice<br />
2 tablespoons red wine vinegar<br />
1 teaspoon dried tarragon<br />
1 teaspoon dried basil<br />
1/4 cup chopped fresh parsley<br />
1 teaspoon white sugar<br />
Salt and pepper to taste<br />
& Bowls<br />
Yields: 10 Servings<br />
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic,<br />
lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still<br />
slightly chunky. Chill at least 2 hours before serving.<br />
Noodles with Shimeji Mushroom<br />
7 ounces dried Japanese<br />
style noodles<br />
1/2 cup olive oil<br />
2 garlic cloves, minced<br />
6 ounces shimeji mushrooms<br />
2 tablespoons soy sauce<br />
2 teaspoons miso paste<br />
salt and pepper<br />
2 tablespoons finely minced parsley<br />
Bring a saucepan of water to a boil<br />
and cook the noodles according instructions.<br />
Heat the oil in a skillet<br />
over a low heat and add the garlic<br />
cloves. Saute until fragrant.<br />
Turn up the heat & add the shimeji<br />
mushrooms and saute until the<br />
mushrooms are soft. Lower the heat<br />
and add a ladleful of cooking water<br />
from the noodles, the soy sauce, and<br />
the miso paste. Stir until the miso is<br />
dissolved. Season with salt & pepper<br />
and seave the sauce to simmer.<br />
Drain the noodles and add them to<br />
the sauce. Stir well to coat every<br />
noodle & serve with chopped parsley
14 | Pure Simplicity - Issue 3 - March 2013<br />
Kitchen<br />
& Style<br />
Nam leo sem, facilisis ac adipiscing mollis, commodo at lorem. Duis molestie,<br />
diam in sodales fermentum, dolor purus bibendum diam, at porttitor ipsum.<br />
Lorem ipsum dolor sit amet, consectetur<br />
adipiscing elit. Mauris non<br />
laoreet ante. Suspendisse aliquet velit<br />
ut lacus dignissim dapibus. Class aptent<br />
taciti sociosqu ad litora torquent<br />
per conubia nostra, per inceptos himenaeos.<br />
Aenean mollis tempus ipsum,<br />
sed vehicula neque molestie ut.<br />
Class aptent taciti sociosqu ad litora<br />
torquent per conubia nostra, per inceptos<br />
himenaeos. Nulla a imperdiet<br />
nibh. Phasellus imperdiet malesuada<br />
justo eu mattis. Donec metus sapien,<br />
egestas quis fermentum ac, gravida<br />
eget orci. Duis eu felis magna, quis<br />
sollicitudin felis. Nulla ultrices quam<br />
ac erat varius ornare. Donec facilisis<br />
bibendum turpis in vestibulum.<br />
Lorem ipsum dolor sit amet, consectetur<br />
adipiscing elit. Mauris non<br />
laoreet ante. Suspendisse aliquet velit<br />
ut lacus dignissim dapibus. Class aptent<br />
taciti sociosqu ad litora torquent<br />
per conubia nostra, per inceptos himenaeos.<br />
Aenean mollis tempus ipsum,<br />
sed vehicula neque molestie ut.<br />
Class aptent taciti sociosqu ad litora<br />
torquent per conubia nostra, per inceptos<br />
himenaeos. Nulla a imperdiet<br />
nibh. Phasellus imperdiet malesuada<br />
justo eu mattis. Donec metus sapien,<br />
egestas quis fermentum ac, gravida<br />
eget orci. Duis eu felis magna, quis<br />
sollicitudin felis. Nulla ultrices quam<br />
ac erat varius ornare. Quisque ligula<br />
lacus, dignissim et interdum ut, aliquam<br />
a ante. Donec facilisis bibendum<br />
turpis in vestibulum.<br />
Red Bowl<br />
consectetur adipiscing elit. Ut est elit, auctor sit<br />
amet porttitor nec, dignissim ac orci<br />
Praesent quis ipsum in quam congue<br />
tempor eget et diam. Nullam tincidunt,<br />
sem eget tristique tristique, lorem<br />
ipsum faucibus lectus, sit amet<br />
dignissim dolor lorem a lectus. Proin<br />
sapien ipsum, vestibulum at facilisis<br />
nec, feugiat at lacus. Morbi egestas<br />
nisi eu quam feugiat congue. Proin<br />
elementum dictum nibh, id convallis<br />
velit porta ut. Pellentesque habitant<br />
morbi tristique senectus et netus<br />
et malesuada fames ac turpis egestas.<br />
Praesent fringilla, magna vitae<br />
gravida ultricies, ligula nisl placerat<br />
quam, sit amet lacinia justo libero<br />
quis neque. Donec gravida dolor sed<br />
mi dapibus consectetur.
Lorem ipsum dolor sit amet, consectetur<br />
adipiscing elit. Mauris non<br />
laoreet ante. Suspendisse aliquet velit<br />
ut lacus dignissim dapibus. Class aptent<br />
taciti sociosqu ad litora torquent<br />
per conubia nostra, per inceptos himenaeos.<br />
Aenean mollis tempus ipsum,<br />
sed vehicula neque molestie<br />
ut. Class aptent taciti sociosqu ad<br />
litora torquent per conubia nostra,<br />
per inceptos himenaeos. Nulla a imperdiet<br />
nibh. Phasellus imperdiet<br />
malesuada justo eu mattis. Donec<br />
metus sapien, egestas quis fermentum<br />
ac, gravida eget orci. Duis eu<br />
felis magna, quis sollicitudin felis.<br />
Nulla ultrices quam ac erat varius<br />
ornare. Quisque ligula lacus, dignissim<br />
et interdum ut, aliquam a ante.<br />
Donec facilisis bibendum turpis in<br />
vestibulum.<br />
Praesent quis ipsum in quam congue<br />
tempor eget et diam. Nullam<br />
tincidunt, sem eget tristique tristique,<br />
lorem ipsum faucibus lectus,<br />
sit amet dignissim dolor lorem a<br />
lectus. Proin sapien ipsum, vestibulum<br />
at facilisis nec, feugiat at lacus.<br />
Morbi egestas nisi eu quam feugiat<br />
congue. Proin elementum dictum<br />
nibh, id convallis velit porta ut. Pellentesque<br />
habitant morbi tristique<br />
senectus et netus et malesuada fames<br />
ac turpis egestas. Praesent fringilla,<br />
magna vitae gravida ultricies, ligula<br />
nisl placerat quam, sit amet lacinia<br />
justo libero quis neque. Donec gravida<br />
dolor sed mi dapibus consectetur.<br />
Nam leo sem, facilisis ac adipiscing<br />
mollis, commodo at lorem.
Issue 3 - March 2013 - Pure Simplicity | 17<br />
Dressing<br />
& Greens<br />
Romaine Salad<br />
with Spicy Caesar Dressing<br />
1 tablespoon prepared mayonnaise<br />
1 teaspoon Dijon mustard<br />
1 teaspoon freshly ground pepper<br />
1 teaspoon pureed canned chipotles<br />
1 teaspoon Worcestershire sauce<br />
Few drops of hot pepper sauce<br />
1 tablespoon fresh lime juice<br />
1 teaspoon capers<br />
5 anchovy fillets<br />
8 cloves garlic<br />
1 cup olive oil<br />
2 tablespoon red wine vinegar<br />
Salt and freshly ground pepper<br />
24 romaine leaves<br />
Good<br />
Greens<br />
3 tablespoons olive oil<br />
Salt and freshly ground pepper<br />
2 - ounce piece of parmesan cheese,<br />
shaved<br />
Grilled croutons<br />
Yields: 8 Servings<br />
Put all ingredients, except the oil<br />
and vinegar, in a food processor and<br />
process until blended. Slowly mix in<br />
the oil, then mix in the vinegar. If<br />
too thick, add a little water.<br />
Brush the leaves of romaine on both<br />
sides with the olive oil and season<br />
lightly with salt and pepper. Grill<br />
on each side for 30 seconds. Place<br />
6 leaves on each plate, drizzle with<br />
the dressing and garnish with shaved<br />
cheese and croutons.<br />
The Goodness of Cucumber<br />
consectetur adipiscing elit. Ut est elit, auctor sit<br />
amet porttitor nec, dignissim ac orci<br />
The cucumber is a<br />
creeping vine that roots<br />
in the ground and grows<br />
up trellises or other supporting<br />
frames, wrapping<br />
around supports with<br />
thin, spiraling tendrils.<br />
The plant has large leaves<br />
that form a canopy over<br />
the fruit. Cucumbers are<br />
usually more than 90%<br />
water.
18 | Pure Simplicity - Issue 3 - March 2013<br />
Fried Chicken<br />
with Collard Greens<br />
1/4 cup salt<br />
4 tbs white pepper<br />
4 tbs garlic powder<br />
4 tbs onion powder<br />
2 tbs cumin<br />
2 tbs mustard powder<br />
3/4 cup paprika (spanish)<br />
2 tbs chili powder<br />
4 tbs ground black pepper<br />
1/2 tsp ground cayenne pepper<br />
2 tbs thyme (dry)<br />
2 tbs basil (dry)<br />
2 tbs oregano (dry)<br />
Whole 3 1/2 lb chicken<br />
6 tbs seasoning mix, above<br />
1/4 cup worcestershire sauce<br />
1/4 cup hot sauce or pepper sauce<br />
2 bunches collard greens<br />
3 tbs butter<br />
Udon-Beef Noodle Bowl<br />
consectetur adipiscing elit. Ut est<br />
elit, auctor sit amet porttitor nec.<br />
Combine in a bowl. Place a sifter on<br />
a plate. Sift spices 3 times and pour<br />
back in bowl. Pour any seasoning<br />
left in sifter after last sifting back in<br />
bowl. Stir a couple of times with a<br />
spoon. Store in a spice container.<br />
Preheat oven to 350 degrees. Take a<br />
whole, 3 1/2 pound chicken. Cut into<br />
8 pieces (or ask butcher to do it).<br />
Place pieces in a large bowl. Add 2<br />
tbs Seasoning mix, 1/4 cup Worcestershire<br />
sauce, and 1/4 cup hot sauce<br />
(or pepper sauce) into the bowl and<br />
run into chicken. Then place the<br />
chicken onto a sheet pan and into the<br />
oven. Completely cook chicken (approximately<br />
20-25 minutes). Remove<br />
from oven, let cool, and place into<br />
refrigerator to chill.<br />
Take 2 bunches of collard greens.<br />
Clean and remove stems. Cut into 1<br />
1/2-inch squares. Wash thoroughly<br />
and set aside.<br />
Heat an 8-quart pot on medium<br />
flame. Add 3 tbs butter and melt.<br />
2 cups onions, 1 cup bell pepper, 1<br />
cup celery, 1 tbs fresh chopped garlic<br />
and 2 tbs seasoning mix. Stir and<br />
cook for 15 minutes. Then, deglaze<br />
the pan by stirring in 3 cups chicken<br />
stock. Reduce flame to low. Next,<br />
slowly add the greens. When all the<br />
greens have been added, stir and<br />
cook for an additional 15-20 minutes.<br />
Heat an 8" skillet on medium flame.<br />
When skillet is hot, add 1/2 lb bacon<br />
(diced into 1/2-inch squares). Render<br />
until crispy, and golden brown<br />
(approximately 15 minutes). When<br />
cooked, add the bacon and fat to the<br />
simmering collard greens. Continue<br />
simmering until greens are tender.<br />
Make have to add more chicken<br />
stock, if necessary.<br />
Take 2 bowls and 1 package corn<br />
tortilla chips (chips may be flavored<br />
with tomates, be creative).. Place a<br />
handful of chips in a food processor<br />
and pulse several times until they<br />
are in small pieces, but not dust.<br />
Continue grinding until there are<br />
2 cups ground chips. (Note: If you<br />
don't have a food processor, simply<br />
crumble the chips by hand.) Place<br />
chips in bowl #1. Also add 4 cups<br />
flour, and 2 tbs seasoning mis. In<br />
bowl #2, add 3 eggs and 2 cups<br />
milk, whip ingredients.<br />
Make a mini-deep fryer by heating<br />
a 4-6 quart pot on a high flame,<br />
adding 6 cups corn oil and heating<br />
to 360 degrees.
Simplicity<br />
PURE<br />
Food Lover Owned Since 2012<br />
Editor Notes<br />
Ms Fiona Walters<br />
Editor-in-Chief<br />
Pure Simplicity<br />
Food Magazine<br />
Lorem ipsum dolor sit amet, consectetur<br />
adipiscing elit. Duis malesuada, libero ac<br />
facilisis condimentum, ante arcu pulvinar<br />
sem, nec tempor nisl augue ut leo. Suspendisse<br />
potenti. Maecenas pharetra magna at<br />
elit mattis dictum. Donec erat massa, porta<br />
ut hendrerit sit amet, eleifend eget justo.<br />
Nulla facilisi. Praesent non metus dolor,<br />
vel bibendum odio. Aliquam ac nisi facilisis<br />
diam facilisis ultrices.<br />
The Truth About<br />
Brussel Sprouts<br />
Praesent quis ipsum in quam congue tempor eget et diam.<br />
Nullam tincidunt, sem eget tristique tristique, lorem ipsum<br />
faucibus lectus, sit amet dignissim dolor lorem a lectus. Proin<br />
sapien ipsum, vestibulum at facilisis nec, feugiat at lacus.<br />
Morbi egestas nisi eu quam feugiat congue. Proin elementum<br />
dictum nibh, id convallis velit porta ut. Pellentesque habitant<br />
morbi tristique senectus et netus et malesuada fames ac turpis<br />
egestas.<br />
Praesent fringilla, magna vitae gravida ultricies, ligula nisl<br />
placerat quam, sit amet lacinia justo libero quis neque. Donec<br />
gravida dolor sed mi dapibus consectetur. Proin ultricies<br />
auctor condimentum. In hac habitasse platea dictumst. In<br />
semper arcu rhoncus massa tincidunt facilisis. Nam pulvinar<br />
laoreet mauris, nec viverra nulla consectetur nec. Nullam<br />
suscipit eros ut diam congue sit amet consequat sem iaculis.<br />
Fusce tempor tincidunt massa non tincidunt<br />
Nunc sollicitudin metus vitae mi malesuada<br />
in aliquam diam interdum. Curabitur ac leo<br />
nisl, sit amet ullamcorper velit. Nulla facilisi.<br />
Vivamus mollis molestie auctor. Proin<br />
eleifend, metus at cursus rutrum, mauris<br />
sapien dictum mauris, condimentum malesuada<br />
nibh magna ut arcu.<br />
Cras et dui sapien. Suspendisse potenti.<br />
Sed dictum bibendum ligula quis dignissim.<br />
Nam convallis leo et est molestie scelerisque.<br />
Etiam ut est non justo sollicitudin rutrum.<br />
Donec et lacus eros. Curabitur vestibulum<br />
quam non felis dapibus imperdiet. Curabitur<br />
id est nec ligula fermentum pretium<br />
sed at lorem. Ut congue, leo eget laoreet<br />
consectetur, elit sapien blandit velit, in tristique<br />
nunc nunc sagittis elit. Ut neque nibh,<br />
rutrum vel euismod mattis, mollis quis arcu.<br />
Pure Simplicity<br />
55 Station Street,<br />
Nanaimo, BC, Canada<br />
555.555.5555<br />
email@address.com<br />
www.website.com
Simplicity<br />
PURE<br />
Food Lover Owned Since 2012<br />
Join Us Online For Even More<br />
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Pure Simplicity: 55 Station Street, Nanaimo, BC, Canada<br />
555.555.5555 email@address.com www.website.com