t’s been almost three years since I first blogged about this DIY face mask, courtesy of now-Martha Stewart Wedding accessories editor Melissa Colgan. To this day it remains our most-visited and most-pinned post. There’s a lot to love about a treatment that calls for just two ingredients, costs less than 50 cents to make, and banishes oil and blackheads in 20 minutes. The baking soda exfoliates and fights acne while the acid in the orange juice tightens pores and the Vitamin C brightens (you can use a different type of citrus juice but you won’t get quite the same effect).

Use 1-2 times/week depending on skin’s sensitivity.

1. Mix 1 tsp. real orange juice with 1 T. baking soda.
2. Spread a thin layer on face, neck and décolletage.
3. Leave on for 20 minutes.
4. Dampen finger tips and scrub mask in circular motions for extra exfoliation. Rinse.
5. Follow with a gentle toner and moisturizer.

NOTES:
The mask will tingle and itch a little so it’s good too have a distraction—paint your nails, watch TV, but whatever you do, don’t talk. As the paste dries, any facial movements will cause it to flake off. Your skin may be pink afterwards, but that will dissipate.

INGREDIENTS:

1 tablespoon olive oil
1 clove fresh minced garlic or 1
teaspoon bottled
1 small onion, chopped
1 large green bell pepper, cut
4 eggs, slightly beaten
Salt and pepper to taste
Salsa (optional)











PREPARATION:
 
Heat oil in a wok or large skillet. Add garlic, onion and green pepper. Stir fry until pepper is tender. Add eggs, saltt and pepper, keep stirring with wooden spoon until eggs reach desired consistency.
Serve immediately with salsa, if
desired.

 

INGREDIENTS:

 1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

PREPARATION:


 
1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

INGREDIENTS:

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves 
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime




PREPARATION:

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

 

Its been just two days when I posted Kurta Eid collection and now its time for some more new designs of kurtas... and the reason is very simple, most of the girls are interesting in having stylish kurtas even on the Eid, so due to increasing demands of kurta designs wea re publishing some more kurta styles for girls!!