Capstone Concept For Joint Operations 2012 For Money
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Capstone concept for joint operations 2012 for money

Capstone concept for joint operations 2012 for money capstone peds clarksville tn get to know you questions for athletes ´╗┐it's pretty a Caribbean putt that calm vibes in the top in the kitchen watch knives on too bad I can use some so cats on Greg and Zhu can thing in the background for y'all in a now police will lock now today's recipe watch now is all kind of lovely flavors but here's the thing we're doing a traditional car loo as it's done in the Southern Caribbean so turn on Tobago Barbados Antigua Dominica st. Lucia Saint Vincent watch all these islands do a version of this caribou which is basically a spinach soup but we're not doing it the traditional way we're gonna vary a little bit we're gonna do it vegetarian as well as gluten free so no crap no salt didn't mean nothing like that vegetarian watch this one it is packed with flavors let's get it's got a nice big part and I mean they say you could use a soup pot nice and heavy on a medium flame and I'm gonna go in what about a tablespoon of olive oil since the pot is already warm I'm gonna turn my heat down to low and I'm gonna go in with the truck small cloves of garlic that is smashed for the night oh that's gonna break down and like slow cooking flavor so I'm going to go in with some black pepper oh yes some fresh thyme and you really want to pick the leaves off the stem because later on you don't want to have to be dealing with a sort of woody stem I guess I have about four of them in there if you recall a few videos ago I did what's called sofrito which is not a traditional part of making color let me stress that however I'm gonna go in with a heaping tablespoon of that sofrito if you have Caribbean green seasoning you can use about half of a teaspoon just for a turbo element if you're looking for that you're free to recipe and it says garlic and all these peppers and everything in there check out the main page of The Cooking Channel here at Caribbean next up we're gonna go in with some diced up this I'm using butternut squash because I don't have access to that full Caribbean star pumpkin that we get down there Mike's heat is still on low and I've got here some chopped up okra or okra as we say in the Caribbean and we just want to give that a good one here I also went in with two of these what we call red pepper Birds Eye chili into the pot you can any sort of heat element you want you can put in there or it's totally up to you you can leave that out but you want that little kick in there and I put them in a hole because I'm gonna get a ton of flavor from them without breaking them I'm gonna go in with one diced sweet potato now it's time to add the key ingredient to any tree begonia or Southern Caribbean color which is the spinach but traditionally we use taro leaves or what we call - especially the baby leaves I cannot get that in North America and when I do get it mmm the quality is rather crap so what i'm going in with is just everyday baby spinach just a normal variety you would get to North America in Europe everywhere else easily accessible and I have you're gonna notice I have the stems and everything because this is baby spinach it is very tender and it will cook down perfectly if you're using the cheap stuff that that looks home and it looks like plastic almost that's all over overgrown that spinach is do not use the stems it will be too fibrous for you a couple more ingredients to go in here and remember we said we're doing this vegetarian so there is no crab there is no soil to pigtail or salted beef or anything like that we're gonna go in with some sea salt and it may seem like a lot but trust me that sea salt is gonna do some wonders in there and some homemade coconut no you're gonna need a liquid to bring all of this together and I'm using coconut milk and a bit of water if you want you can go in with vegetable stock and making that homemade coconut milk is very simple if you go to my food at viq channel you will see it in there bring that up to a boil and that was a turning heat up and bring it up to a boil as it comes up to a boil I just want to remind you it needs about three to four cups of liquid to bring everything together the other thing is I like going in with a little bit of lemon juice because you tend to find that sometimes you eat callaloo or okra or spinach and the back of your throat is a little bit itchy going with that that lemon juice that's gonna make a huge difference in everything we have here mister seed front dish bring that up to a boil and then we're gonna gently start it to come to a boil now on you will notice one once you start adding that spinach to there it will seem like a lot but as it cooks down it will be enough to fit in your pots don't fret about that now all we need to do is reduce this to a simmer now and let that go for about an hour to an hour and a half until everything is nice and tender now you'll probably see in an hour an hour and a half that's a long time Chris Watchmen mom's had a saying hurry dogs eat raw meat we are not in royal here we want everything to combine so I'm gonna turn my heat down put my lid on about an hour and 15 minutes we'll check it at that point it's been simmering now for about an hour and 15 minutes and I was so often I started because you don't want it to stick into the bottom and all that lovely color goodness is at the bottom you know nice and thick but here is where we've got to really break it all down into that nice smooth silky consistency get all that sweet potato and I must mention to you guys one thing because we added that sweet potato in there it may take on a sort of a Swedish flavor so you may want to counter that with a little bit more salt taste for salt at this point and if you want you can go in with a little bit more hot peppers or pepper sauce or whatever two options here and this is the final sort of breakdown of things I have here the old school what we call swizzle stick and this is what I am going to be using today to break this down the second option is one of these electric little thing that goes in there me and you pulse it if you are using an electric one or if you are putting this into your food processor or blender to smoothen it to make it smooth I do apologize that's the dishwasher going this is a functional family kitchen pulse it please hit a pulse do not go with a steady work on this because all you're gonna get is a frothy consistency that will change the flavor and texture of this color so in with my swizzle stick and I'm gonna turn it off at this one because I don't want that heat coming back at me and all you gotta do with a sort of a a rolling motion and we're just gonna go in and seumas on this callaloo as we see down in the Southern Caribbean just to break everything down so it goes nice and smooth I've been working this now I mean it's it takes a little bit of elbow grease with this old-school swizzle stick but look at my silky and it still adds a little bit of texture to it remember to taste it for salt I have worked a couple two or three minutes here but again if you want you can use a food processor one of those stick blenders or a typical blender just allow it to cool down a bit if you're gonna be transferring it into a food processor or something Chris yet Carrigan pod comm I do hope you guys give this vegetarian gluten-free color what try it is very tasty you can use it as a soup or I like to pair it up at my rice and my stew chicken and oh I'm gonna have some fun with this do my research paper on information technology pdf College of Arts Sciences and Engineering.

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