BE SMART...DIY LIKE HE DID IT!

My brother lives alone in the US alone and is constantly in a fix about everything,... specifically Cooking...and he is forever on the phone with me asking me what to do???what to cook???how to cook???what to eat??? and so on and so forth haha.
Recently he came across an even bigger problem, his stove was not working and trust me it is enough for him to throw a fit... and call me up...of course lol, after hearing him out patiently, I suggested that he get either a repairman or as a last resort another stove top, now he being a student and on a tight budget at that was so completely devastated...then suddenly it stuck me...I had come across this cool website Partselect.com.
Both of us logged onto the site together and heyy check this out...there it was, everything you ever needed and on top of that- same day shipping, 30 day returns, 2 million parts, as we checked out the brand he owns there was even listings by colour, material and what not!
He quickly checked out what he needed, and there are even videos of how to replace that part, how helpful is that.I then pointed out to another good feature a Virtual repairman!, you just put in the model number and he will diagnose the problem for u!!
All in all so very helpful and my brother happily reported he got the stove fixed at a fraction of the cost, so I decided to post about it so that it helps my readers in a fix just liked it helped my bro!

Red Onion & Goat Cheese Pancake Recipe

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 2 large red onions, sliced (see Kitchen Tip)
• 2 tablespoons water
• 2 tablespoons chopped fresh thyme
• 1/2 cup all-purpose flour
• 1/2 cup low-fat milk
• 2 large eggs
• 2 large egg whites
• 1 tablespoon canola oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup crumbled goat cheese
• 1 cup balsamic vinegar
• 2 teaspoons honey

PREPARATION

Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
Meanwhile, position rack in middle of oven; preheat to 450°F.
Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
Bake the pancake until puffed and golden, about 15 minutes.
Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.

TIPS & NOTES

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

NUTRITION

Per main-dish serving: 295 calories; 12 g fat ( 3 g sat , 6 g mono ); 112 mg cholesterol; 38 g carbohydrates; 11 g protein; 2 g fiber; 269 mg sodium; 247 mg potassium.

Red Onion & Goat Cheese Pancake Recipe

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 2 large red onions, sliced (see Kitchen Tip)
• 2 tablespoons water
• 2 tablespoons chopped fresh thyme
• 1/2 cup all-purpose flour
• 1/2 cup low-fat milk
• 2 large eggs
• 2 large egg whites
• 1 tablespoon canola oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup crumbled goat cheese
• 1 cup balsamic vinegar
• 2 teaspoons honey

PREPARATION

Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
Meanwhile, position rack in middle of oven; preheat to 450°F.
Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
Bake the pancake until puffed and golden, about 15 minutes.
Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.

TIPS & NOTES

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

NUTRITION

Per main-dish serving: 295 calories; 12 g fat ( 3 g sat , 6 g mono ); 112 mg cholesterol; 38 g carbohydrates; 11 g protein; 2 g fiber; 269 mg sodium; 247 mg potassium.

How to make Indonesian Tofu Satés Recipe

INGREDIENTS

• 1/4 cup kecap manis, (see Ingredient Note)
• 2 tablespoons reduced-sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon peanut or canola oil
• 1 tablespoon rice vinegar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 21 ounces (about 1 1/2 packages) extra-firm water-packed tofu, patted dry and cut into 1-inch cubes
• 1/4 cup smooth natural peanut butter
• 1/4 cup water
• 2 tablespoons ketchup
• 1-2 teaspoons hot sauce

PREPARATION

Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place tofu in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.

Remove the tofu from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the tofu is heated through, 6 to 8 minutes per side. Serve the satés with the reserved peanut sauce for dipping.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. | Equipment: Six 12-inch skewers
Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.

NUTRITION

Per serving: 232 calories; 14 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 6 g carbohydrates; 14 g protein; 2 g fiber; 525 mg sodium; 37 mg potassium.

How to make Indonesian Tofu Satés Recipe

INGREDIENTS

• 1/4 cup kecap manis, (see Ingredient Note)
• 2 tablespoons reduced-sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon peanut or canola oil
• 1 tablespoon rice vinegar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 21 ounces (about 1 1/2 packages) extra-firm water-packed tofu, patted dry and cut into 1-inch cubes
• 1/4 cup smooth natural peanut butter
• 1/4 cup water
• 2 tablespoons ketchup
• 1-2 teaspoons hot sauce

PREPARATION

Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place tofu in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.

Remove the tofu from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the tofu is heated through, 6 to 8 minutes per side. Serve the satés with the reserved peanut sauce for dipping.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. | Equipment: Six 12-inch skewers
Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at importfood.com. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.

NUTRITION

Per serving: 232 calories; 14 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 6 g carbohydrates; 14 g protein; 2 g fiber; 525 mg sodium; 37 mg potassium.