Found: local online giving

After hearing of Kiva's website to give mircoloans to people around the world, I started thinking of helping people in my own backyard with their needs.

Here's a site called Modest Needs that does just that.


I found it by listening to an conversation between Bill Gates and Bill Clinton on Giving.

Mexican Salad in a Burrito

Ingredients:

-2 Flour tortillas
-1 Cup shredded lettuce
-1/2 Cup chopped tomatoes
-1/4 Cup chopped onions
-10 Small, pitted black olives, sliced (3 tablespoons)
-2 Ounces shredded lowfat cheddar cheese (1/2 cup)
1 Teaspoon chili powder

Directions for making:

-Preheat oven to 350 degrees.
-Wrap tortillas tightly in aluminum foil and heat for 10 minutes.
-While tortillas are heating, combine lettuce, tomatoes, onions, olives, and cheddar cheese in a medium bowl. Sprinkle with chili powder and toss util evenly distributed.
-Divide vegetable mixture evenly onto warm tortillas. Add salsa or guacamole if desired, and wrap tortilla around filling.

Enjoy! =)

Which herbs do i use when i cook?

I don't use any, becasue i don't cook.

I would recommend growing oregano

vegetarian recipe

Meatiest Vegetarian Chili


1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco™





DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the sauteed vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.

Walnuts

The other day we cracked walnuts for our cookies. It was different... We used hammers to crack the walnuts, instead of a nut cracker. We placed the walnuts of a woodblock that Ms. White brought in. I think it was more fun this way because the class enjoyed smashing them, even sometimes with their hands.

7 layer dip

INGREDIENTS (Nutrition)
2 avocados - peeled, pitted and diced
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives - drained and finely chopped

DIRECTIONS
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

got recipe from http://allrecipes.com/Recipe/Seven-Layer-Dip-II/Detail.aspx

Cinabon Cinamon Rolls

Ingredients

Rolls:

1/4	ounces	yeast, active dry
1	cup	milk	105 to 110 F
1/2	cup	sugar
1/3	cup	margarine	melted
1	teaspoon	salt
2	large	eggs
4	cups	flour, all-purpose

Filling:

1	cup	brown sugar	packed
2 1/2	tablespoons	cinnamon
1/3	cup	margarine	softened

Icing:

8	tablespoons	margarine	softened
1 1/2	cups	powdered sugar
1/4	cup	cream cheese
1/2	teaspoon	vanilla extract
1/8	teaspoon	salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add the sugar, margarine, salt, eggs, and flour, and mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm palce about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface.

Roll the dough until it is approximately 21 inches long and 16 inches wide.

It should be about 1/4 inch thick.

Preheat oven to 400 F.

For the filling combine the brown sugar and cinnamon in a Spread the softened margarine evenly over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface.

Working carefully from the top (a 21 inch side) roll the dough down to the bottom edge.

Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.

Bake for 10 minutes or until light brown on top.

While the rolls bake, combine the icing ingredients.

Beat well with an electric mixer until fluffy.

When the rolls come out of the oven, coat each generously with icing.