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Tofu scrambled with mushrooms and parsley

A breakfast or brunch very hearty and downright too good to serve with toasts and seasonal vegetables, steamed asparagus, slices of fried tomatoes, some potatoes hash browns, etc..

Cart (2 people)

- 1 onion, chopped
- 1 clove garlic, minced
- 200 g mushrooms, cut into small cubes
- 1 / 2 block of tofu crumbled
- 1 / 8 tsp turmeric powder
- 1 tbsp chopped parsley
- salt, pepper

Cauldron

1 / Sauté onions, garlic and mushrooms in 1 tsp oil for 10 minutes over medium heat.
2 / Add remaining ingredients and cook over low heat 10 minutes. Serve.

Zumba Wear Calgary Retailers

So that's something I love-love-love. I have awesome memories with my dear mother, cooked Brussels sprouts giant pullover that both of us, and the horrified gaze of my brother and my father were of course always hated the taste. The fact is that, simply cooked in water or steam, the taste of Brussels sprouts is very far (too good according to mom and me !!!). The cooking method that I propose this evening gives Brussels sprouts taste a little spicy and caramelized. Frankly it's downright delicious.

Attention caramel does not mean burnt! Caramel is brown, crisp on the outside is terribly melting inside. Pure happiness.

Basket (serves 4)

- 1 pound of Brussels sprouts
- 2 tbsp olive oil
- salt, pepper

Cauldron

1 / Wash cabbage, cut the tail and remove the outer leaves, which are often damaged.
2 / Cut in half and arrange in a baking dish. Drizzle with olive oil and mix in the sprouts are coated.
3 / salt and pepper and bake for 40 minutes at Gas 4.

hmmmm, hmmmm, hmmmmm, hmmmmm ...

Bipasha Basu Kardashian

Haizer under the influence of his thugs!