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August 08 2011

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Reposted byelentariebng123negacjaEdgito-nieistotnekajakkowalikBincsmhighhopespommynietutejszatangerinepathetic8white-cottagefry
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Opcja: zaprzyjaźnij się z samym sobą jest idealna, a właściwie jedyna, żeby nie czuć się megasamotnym w życiu.
— Kasia Nosowska
Reposted fromxxoxxo xxoxxo vialugola lugola
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Reposted fromvelocet velocet viabng123 bng123
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foodiwantinmymouth:

Blueberry Oatmeal Crisp

Blueberry Filling:

  • 2 cups (1 pint) blueberries
  • 1 teaspoon lemon juice
  • 1 tablespoon evaporated cane sugar

Crisp Topping:

  • 1/2 cup old fashioned rolled oats
  • 3 tablespoons whole wheat flour
  • 3 tablespoons sucanat or packed dark brown sugar
  • 2 tablespoons unsweetened coconut flakes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons extra virgin coconut oil, melted (liquid)
  • 1 tablespoon unsweetened almond milk or soymilk

First, prepare the filling. Place blueberries in 9-inch round pie pan. Drizzle lemon juice over fruit. Sprinkle fruit mixture with 1 tablespoon sugar.

For topping, in medium bowl combine oats, flour, sucanat, coconut, cinnamon and ginger. Add coconut oil and almond milk; stir until crumbly. Sprinkle topping over fruit.

Bake in a 375 degree oven for 20 to 25 minutes bubbly around edges and topping is browned. Serve slightly warm or completely cooled.

Makes 4 servings

Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools. If you prefer to eat your berry crisp hot (and want a thicker filling), add a few teaspoons of flour to the blueberry filling mixture before baking.

Source

twice
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Reposted fromIzzabel Izzabel viahajskul hajskul
Villentretenmerth
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Reposted frombumszakalaka bumszakalaka viaKabrioletta Kabrioletta

Shrimpless Fra Diavolo with Pasta Recipe

Ingredients:

  • 1 lb. pasta (I used mostaccioli)
  • 4 Tbsp. olive oil
  • 5 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup dry white wine
  • 1 (28 oz.) can crushed tomatoes
  • 1 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh basil, chopped
  • grated Parmesan cheese

Method:

In a large skillet, add the onions and 1 Tbsp. oil and saute for 5 minutes, or until translucent.  Add garlic and saute for one minute.  Add wine, and deglaze pan for one minute.  Then add tomatoes, crushed red pepper, and oregano.  Reduce heat to medium-low, and let sauce simmer and reduce for 10-15 minutes until it is your desired thickness.  

Meanwhile, bring a large pot of water to boil, and cook pasta according to package instructions.  Drain the pasta, then toss with the sauce.  Garnish with chopped parsley, basil and/or Parmesan cheese.

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