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| 2 pounds fresh baby spinach, washed and stems trimmed 1/4 cup ghee, recipe follows 1/2 pound cubed paneer cheese 2 yellow onions, finely chopped 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1 teaspoon curry powder, recipe follows 1/2 cup buttermilk 1/4 cup plain yogurt SaltBring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside. Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread. Ghee:1 pound unsalted butterPut the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Yield: 1 1/2 cups Curry Powder:2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 2 dried red chiles, broken in pieces, seeds discarded 1 tablespoon turmericToast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. Yield: about 1/2 cup | |||||||
Getting rid of an old computer is a predicament that people face when their systems slow down or break down.
That's especially true now as more users decide to buy computers running Microsoft's recently released Windows Vista operating system. Apple Inc.'s campaign encouraging users to switch to its platform from Windows has also contributed to PCs piling up in basement corners.
But where should all this old equipment go? And what happens once it is taken away? How can you be sure that your private data aren't being exposed? And will being a tree hugger turn out to be too costly?
If you're looking to recycle your old system -- monitor, computer tower and printer -- you might think the only option is to search for a local drop-off spot. But surprisingly, most big-name computer manufacturers offer their own recycling programs, some of which come right to your door.
Each company has its own methods, which makes the process more confusing for consumers. Some take old computers away, but charge you around $30 for the shipping and handling. Others will reward you for buying one of their systems by offering to remove your old system free. Below, you'll find some general guidelines for getting your computer out of your house.
-- Which company does what?
Dell Inc. offers home pickup of any old Dell equipment anytime, free. It will also pick up any brand of computer or printer free with the purchase of a new Dell PC or printer. Details can be found at www.dell.com/recycling .
Hewlett-Packard Co.'s recycling procedures are a bit more complicated. At anytime, the company offers to pick up and recycle your old equipment, regardless of brand, but charges $13 to $34 per product for shipping and handling. You will be compensated for each product with a $30 to $50 coupon to be used at www.hpshopping.com , where you can buy products from H-P. Recycling details for H-P can be found at www.hp.com/recycle .
Lenovo's ThinkPlus Recycling Service offers prepaid shipping labels for $30 each to be used for sending any manufacturer's old system, monitor, printer and peripherals to Lenovo for recycling or refurbishment. Lenovo doesn't offer a home pick-up service. Once received, Lenovo uses a designated center to recycle your materials and sends reusable equipment to Gifts In Kind International, a charity specializing in product philanthropy.
Apple is different still. Like Lenovo, it doesn't offer home pick-up but will receive all brands so long as you buy a $30 shipping label from the company's Web site. With the purchase of any new Mac through Apple's Web site or at one of its retail stores, you'll receive an email with instructions and shipping codes for up to two prepaid boxes. These can be used for shipping any old equipment, regardless of manufacturer, to Apple for recycling. Details can be found at: http://www.apple.com/environment/recycling/program .
Apple's retail stores will accept all manufacturers' rechargeable batteries as part of a program run by the Rechargeable Battery Recycling Corp., a nonprofit organization. These stores also accept unwanted iPods for recycling and take 10% off the purchase of a new iPod in exchange for your old one.
-- What about my data?
When recycling, almost all companies vow to mechanically shred your hard drive. But they also suggest that you take responsibility for your data and delete them to be safe.
Various software programs let you clear out your hard disk on your own. Symantec's Wipe Info in Norton Utilities and System Works ( http://symantec.com ) will help on Windows PCs and Macs. Webroot Software Inc.'s Window Washer ( http://www.webroot.com ) is another option for Windows, and Jiiva Inc.'s SuperScrubber ( http://www.jiiva.com ) is an alternative for Macs. I haven't tested these programs, and there are many others that do the same thing.
-- What happens to my computer?
Generally speaking, after your computer is sent to a recycling plant, it is disassembled and its materials are separated, melted down and reused. H-P, which has been recycling computers since 1987, says it will have collected and recycled one billion pounds of used products by the end of this year. The company uses some materials over again in its own products, such as plastics that are melted down, combined with plastics from recycled water bottles and used to make one of H-P's scanners.
-- Recycling alternatives
Plenty of other groups, such as the National Cristina Foundation ( http://www.cristina.org ) and Share the Technology ( http://sharetechnology.org ) specialize in distributing reusable computers to people or organizations in need of computers.
For the most part, the best systems for reuse are those that are less than five years old. A good rule of thumb is to donate your computer as soon as possible, so you don't forget about it before it becomes outdated.
Microsoft specializes in PC refurbishment by partnering with TechSoup, a tech nonprofit, and by labeling groups as Microsoft Authorized Refurbishers. These groups, which are located around the world, receive low-cost software licenses so they can install Windows and Office programs on refurbished computers for distribution to low-income families, nonprofit and educational institutions. In the U.S. alone, over 100,000 licenses have been supplied to 400 such groups. A list of them can be found here: http://www.microsoft.com/mar .
With Earth Day coming on April 22nd and "going green" becoming a fashionable proclamation, you're sure to find more and more options for recycling your computer or sending it away to someone who can refurbish it. One way or another, your old computer can be used for much more than gathering dust in a basement corner.
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Edited by Walter S. Mossberg
You need:
Steps:
It was bound to happen. Can’t be pregnant, be a cupcake baker, and not make pink and blue cupcakes, right? I made these for the last day of birthing class. We have a snack break every class and it’s always filled with healthy savory treats. So, while I was bringing cupcakes, I wanted to make them relatively “healthy” (without sacrificing taste, of course).
This recipe is a slight variation from one I made a while back. I wanted to try using fresh almonds (hooray for vitamin E and “good” fat) instead of almond paste. The resulting cake was good, but not “almondy” enough. Next time around I would add a half teaspoon of almond extract. I actually really liked the grainy texture that the ground almonds added. But if this sounds unappealing to you, stick to the almond paste (or really grind the hell out of your almonds). As with the last recipe, this one turned out very moist. I could see these standing up to a few days of refrigeration.
I figured between the almonds, the berries, the eggs, the ricotta, and the cream cheese, I ended up with a fairly balanced treat. Fruits, healthy fats, protein, etc. to counter the heavy dose of sugar (yum, sugar). But to keep myself honest, I used my copy of Accuchef software to calculate the nutritional value. Scroll to the very end if you are curious, but perhaps some things are better left unknown…
On a side note, I have had to turn on comment moderation for the time being. So while it may seem like your comment has been posted, it will not show up on the blog until I approve it. This will hopefully be temporary. If anyone has any questions about this, feel free to email me directly.
Cupcakes
~15 cupcakes / 350 degree oven
4 ounces almonds, slivered/peeled
1 cup + 2 tablespoons sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raspberries
1/2 cup blueberries
1. Grind almonds with 2 tablespoons sugar in a food processor until very fine. Transfer to the bowl of an electric mixer.
2. Gradually add the remaining 1 cup of sugar to the ground almonds while beating at low speed.
3. Add the ricotta and beat to combine.
4. While beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat. The butter must be at room temperature or it will not incorporate well.
5. Stop the mixer, scrape the bowl, then beat at medium for about 2 minutes.
6. Crack eggs into a bowl and break up with a fork. At low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit.
7. Beat again at medium speed for about 2 minutes.
8. Measure out flour, salt, and baking powder into a bowl and whisk to combine.
9. With a rubber spatula, fold flour mixture into the cake batter until combined.
10. Wash and dry the berries. Toss with a small amount of flour. This will help keep the berries from sinking.
11. Fold berries into the batter.
12. Scoop batter into cupcake liners, about 2/3s full.
13. Bake at 350 for about ~25 minutes or until cake tester comes out clean
Note: I wanted “pink” and “blue” cupcakes so I divided the batter in two and added blueberries to one and raspberries to the other. You could do this, mix the berries, or even use different fruit.
cooling cupcakes
Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1 teaspoon vanilla
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.
Assembly
1. Frost cupcakes.
2. Top with a candy decoration, berries, or slivered almonds.
Note: I kneaded store-bought white fondant with gel food coloring, rolled out with a little corn starch to prevent sticking, and stamped out small shapes to top the cupcakes.
Approximate Nutritional Value per Serving
Without frosting
Per Serving: 216 Cal (50% from Fat, 9% from Protein, 41% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 5 g Mono Fat; 23 g Carb; 1 g Fiber; 16 g Sugar; 51 mg Calcium; 1 mg Iron; 78 mg Sodium; 84 mg Cholesterol
With frosting
Per Serving: 478 Cal (43% from Fat, 6% from Protein, 52% from Carb); 7 g Protein; 23 g Tot Fat; 12 g Sat Fat; 8 g Mono Fat; 63 g Carb; 1 g Fiber; 56 g Sugar; 70 mg Calcium; 1 mg Iron; 167 mg Sodium; 117 mg Cholesterol
Maple sugar can be found at some supermarkets and natural foods stores.
Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Filling
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.
Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.
For filling:
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.
2 cups crème fraîche or sour cream
Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.
Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
Filed under Chicken, Main Course, Quick, Wheat-free
My friend Heidi H prepared this grilled chicken dish for me last month when I was visiting her and family in Massachusetts. It was absolutely delicious and I couldn't wait to try it at home on our grill. The recipe calls for skin-on which we all loved, but you could easily use skinless if you wanted. My father suggests using basil instead of tarragon for another twist on this recipe.
3 Tbsp chopped fresh tarragon (or 1 Tbsp dried tarragon)
3 Tbsp olive oil
1 1/4 teaspoons minced garlic
4 boneless chicken breast halves, skin on (about 1 1/2 pounds)
2 cups chopped fresh tomato (1-2 tomatoes, depending on their size)
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 Get the grill started on medium high heat. While the grill is heating up, whisk together half of the tarragon, half of the oil, and all but 1/4 teaspoon of the minced garlic in a shallow dish. Lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
2 Meanwhile, in a blender or food processor, blend the tomato and remaining olive oil until smooth. Add the vinegar and remaining tarragon and garlic and pulse until well mixed. Season to taste with salt and pepper.
Ras
Adapted from Susan Elizabeth Fallon via Bon Appétit, July 2006
Yield: 14 large or 56 miniature muffins
1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries
Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).
