Using smoked foods, including smoked salmon, is an elegant alternative to old standards for entertaining, or even every day meals. It has a unique taste and the flavors of natural wood smoke, seasonings, and brines. The quality, texture, and taste of salmon lend themselves to outstanding quality and versatility in recipes. Smoked salmon can be used for appetizers or main courses for breakfast, lunch, or dinner.Smoked salmon is commonly seen on breakfast or weekend brunch menus as a delicious option. Classic Nova style sliced smoked salmon is delectable on its own or paired with bagels, cream cheese, capers, and onions. It also works well for delightful brunch recipes such as the following frittata:Smoked Salmon, Leek, and Dill Frittata
Preparation Preheat broiler. Melt butter in medium, nonstick, ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve. Smoked salmon is also frequently seen as a wonderful appetizer or hors d’oeuvre, and again, it stands alone beautifully, but can also be enjoyed in many recipes. An elegant smoke salmon recipe to serve for entertaining special guests could be the Caviar and Salmon Blini Tortes, which are sure to impress. Caviar and Salmon Blini TortesFor Egg Salad
For Blini
For Filling
Preparation Make egg salad:Stir together all ingredients and a pinch of salt. Make blini:Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter. Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches. Fill tortes:Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini and serve.Using smoked salmon recipes for a main course makes a statement with the distinctive taste that sets it apart from the ordinary. North Atlantic salmon is available as well as wild Alaskan Sockeye salmon. Both can be prepared hot or cold smoked with unique spice blends for their characteristic flavor. The following main dish pasta recipe uses the smoked salmon combined with crème fraiche and herbs to complement the flavor. Smoked Salmon Pasta Verde
Preparation Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche. Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, and then return to pot. Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve. Sugartown Smoked Specialties, Inc. offers smoked salmon, and has an expertise smokehouse staff who pays particular attention to detail in preparing their smoked foods. The result is exceptional tasting smoked seafood, fowl, pork, and other specialties offered by Smokedfoods.com. Products are available on line, and at their retail location in Chester County, Pennsylvania.
miércoles, 25 de agosto de 2010
A Variety of Indian home remedies - South Indian Recipes
Indian cuisine is considered as one of the most exotic yet tasteful cuisines in the whole world. If you are up for something different,then Indian foods, particularly south indian recipes are a must-try. Their flavors are so rich and their spices are very proportionate, which make them really different. No wonder why all kinds of people, whether you are brought up in a Western or Eastern culture, are so fond of south Indian recipes . Dosa is one of the most admired South Indian Recipe. Dosa is a kind of fried pancake made from split Urad Dal and rice batter. Rice and dal are soaked into water and blended into fine pastes. These pastes are mixed and salt is added into it before leaving it for fermentation.Ferment overnight or for a day. For making crispy dosas take a laddle of the batter and spread it on a hot greased skillet into a thin circle and fry with oil or ghee until golden brown.The dosa may then be folded in half and served. Dosa can be eaten plain or with some stuffing inside. For making stuffed dosa or masala dosa, a very popular south Indian recipe, prepare the stuffing separately and fill in the centre and close the dosa.Idli is another culinary delight among South Indian recipes which is savored by all food lovers of the country and the abroad. Idli, the steamed rice cake is more like steamed dumplings.This tasteful south Indian recipes is made by steaming batter, traditionally made from pulses and rice. Rice and pulses are soaked into water and ground to a paste which is fermented overnight or until double in its volume. The fermented batter is put into greased idli mould and steamed until done. Idli moulds are perforated that allow the idlis to be cooked evenly.Idlis can be steamed into cooker or idli maker.
5 Easy No-Bake Pie Crust Recipes
During the hot Summer months, I avoid heating up my kitchen with the oven. I prefer to make no-bake pie crusts, by using alternative ingredients. You don't need to use a rolling pin, dough board, pastry blender or any of the traditional pie baking equipment. All you basically need are the ingredients, a large bowl, a measuring cup and of course, your pie pan.These recipes are easy to make and best suited for refrigerated or frozen dessert-style pies. You will want to chill your pie crust for 1 hour (or until firm), before filling the pie shell with your pie filling.Here are 5 of my favorite recipes.Chocolate Cookie Crumb24 chocolate sandwich cookies, crushed 1/4 c. butter, melted Combine crushed cookie crumbs with melted butter until well mixed. Press mixture firmly into place into a 9" around pie pan. Cornflake Crust 1 c. crushed cornflakes 1/4 c. sugar 6 tbsp. butter (melted) Combine crushed cornflakes with sugar and butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan. Vanilla Wafer Crust 1 1/2 c. finely crushed vanilla wafers (about 39) 6 tbsp. butter, melted Combine crushed wafers with butter, until well mixed. Spread the crumb mixture evenly and firmly into a 9" round pie pan. Graham Cracker Crumb 1 c. crushed graham crackers 1/4 c. sugar 6 tbsp. butter (melted) Combine crushed graham crackers with sugar and butter. Toss thoroughly to combine. Press mixture firmly into a 9" round pie pan. Pretzel Crust 1 1/4 c. crushed pretzels (no salt)1/4 c. sugar 6 tbsp. butter (melted) Combine crushed pretzels with sugar and melted butter. Toss to thoroughly to combine. Press mixture firmly into a 9" round pie plate.
3 Great Summertime Cole Slaw Recipes
When it comes to Summertime picnics and family gatherings, I always look forward to eating some great Cole Slaw. The word Cole Slaw (also spelled as coleslaw), basically means raw cabbage salad. It can be made from white or red cabbage. The slaw can be eaten as a side dish or as a food topping, such as the case with Southern hot dogs.Cole Slaw was traditionally made just from cabbage. However, these days you will find recipes that include the addition of: carrots, green peppers, onions and celery. I have also seen recipes that include the addition of fresh fruits such as apples, grapes, and chunks of pineapple.When making Cole Slaw it's important to refrigerate your slaw for several hours. The refrigeration helps the dressing to infuse into the cabbage and other vegetables. When picking out the perfect cabbage head, you need to look for one that is compact and firm. It should have crisp leaves, no brown spots or insect damage. You can use bagged shredded cabbage that is commonly found at your grocery store, but I prefer to make my own, the old fashioned way.I would like to share 3 of my favorite recipes with you. Spanish Cole Slaw 1 head cabbage, shredded 1 green pepper, sliced 1 onion, sliced 1 jar sliced pimento 1/2 c. vinegar 1/2 c. salad oil 1 c. sugar In a large bowl combine cabbage, green pepper, onion, and pimento. In a large saucepan bring vinegar, salad oil, and sugar to a boil. Pour over the slaw ingredients, mix well. Cover bowl and refrigerate for 12 hours before serving.Cabbage Pepper Slaw 4 c. cabbage 1/2 c. green pepper 2 tbsp. sugar 1 tsp. salt 1 tsp. celery seed dash of white pepper 2 tbsp. vinegar 1 tsp. prepared mustard 1/2 c. salad dressing Combine vegetables, sugar, salt, celery seed and pepper in a large bowl. Combine vinegar, mustard and salad dressing in a small bowl, stir until blended. Pour dressing over vegetables and toss to coat. Refrigerate for 4 hours before serving.Creamy Cole Slaw 1 c. mayonnaise 1/4 c. milk 2 tbsp. sugar 1 tsp. salt 1/2 onion, finely chopped 1 head of cabbage, shredded 1-2 carrots, shredded 1 green pepper, finely chopped In a large bowl, mix mayonnaise, milk, sugar and salt. Stir until well blended. Add the remaining ingredients and blend well. Refrigerate for 3 hours before serving.The next time you are hosting a family picnic, I hope you will give one of these recipes a try.
3 Delicious Crock Pot Chicken Recipes
Are you looking for some new ways to cook chicken without spending a lot of time in your kitchen? If so, I have 3 delicious chicken recipes to share with you!These recipes are all made in the crock pot (slow cooker). They only take a few minutes to prepare. If you are a busy mom, I think you will enjoy these recipes.Crock Pot Cooking TipsFill your slow cooker at least 1/2 full for the best slow cooking results. Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them. To assure even cooking of meat, be sure there is some space between the pieces to allow for circulation of heat and seasonings. Some vegetables, especially onions and carrots, often take longer to cook than meat. Always place them at the bottom of the slow cooker. Chicken Marengo2 1/2 to 3 lb. frying chicken, cut up1 (1 1/2 oz) pkg. spaghetti sauce mix1/2 c. dry white wine2 fresh tomatoes, quartered1/4 lb. fresh mushroomsPlace chicken parts in crock pot. Combine dry spaghetti mix with wine; pour over chicken. Cover and cook on low for 7 hours. Turn control to high; add tomatoes and mushrooms. Cover, cook on high for 40 additional minutes. Zucchini Chicken 1 frying chicken, cut up 1 tsp. seasoned salt 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1 lb. zucchini, cut into thin slices 1/2 c. chicken bouillon 1 (4 oz.) can mushrooms, drained Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese and paprika; coat chicken with mixture. Place zucchini in bottom of crock pot. Pour bouillon over zucchini. Arrange coated chicken on top. Cover and cook on low for 5-6 hours or until tender. Turn to high and add mushrooms and cook for an addition 15-20 minutes. Cheesy Chicken 6 boneless chicken breasts 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 2 (10.75-oz.) cans condensed cream of chicken soup 1 (10.75-oz.) can condensed cheddar cheese soup Rub chicken breasts with salt, pepper and garlic powder. Place chicken in slow cooker and pour soups over the top. Cover and cook for 6 to 8 hours on low.
Experimenting With Barbecue Sauce Recipes
In general, I am not a chef. In my house, I do very little of the cooking, although I do enjoy it when I get the chance. The one thing that I have always loves to cook, and insist on cooking every time, is barbecued meat. I love barbecuing, grilling, roasting, smoking anything that involves placing a good cut of meat over high heat and open flames.
I have to confess that one of the things I like about this form of cooking is that it is so easy to get good results. As long as you have the rights barbeque sauce, you can not go wrong. Until recently, I never had to try a barbecue sauce recipe, because there was a locally made barbecue sauce called Memphis Minnie's that was just simply spectacular. Unfortunately, it recently went under.
I tried cooking with other locally available barbecue sauce recipes, but it was just not the same. People who had praised my cooking in the past were much less lavish with their praise. I just could not get the same results. I looked everywhere for a barbecue sauce recipe that would duplicate the flavor of Memphis Minnie's, but it was all in vain.
Finally, I figured out that I would have to invent my own barbecue sauce recipe. I had no idea how to go about doing this, and had to learn all kinds of new things. Preparing a barbecue sauce recipe is not as easy as you might think. You have to strike a delicate balance between preserving the flavor, and creating something that is delicious immediately after it is cooked. Almost any good barbecue sauce recipe, it turns out, has to be used within a week of being prepared. Otherwise, it will become stale.
The fact that I lost my favorite recipe for barbecue sauce turned out to be a blessing in disguise. You see, once I started experimenting with barbecue sauce recipes, I found out quickly that you can make something that is much more delicious than anything you can buy in the store. As long as you are able to use it up within the next couple days, you can make something that is spectacularly flavorful and much more healthy than any commercially available barbecue sauce recipe. Knowing this, I have decided to never buy barbecue sauce again. Why would I, when I can make something that tastes much better? I never got so many compliments before...
I have to confess that one of the things I like about this form of cooking is that it is so easy to get good results. As long as you have the rights barbeque sauce, you can not go wrong. Until recently, I never had to try a barbecue sauce recipe, because there was a locally made barbecue sauce called Memphis Minnie's that was just simply spectacular. Unfortunately, it recently went under.
I tried cooking with other locally available barbecue sauce recipes, but it was just not the same. People who had praised my cooking in the past were much less lavish with their praise. I just could not get the same results. I looked everywhere for a barbecue sauce recipe that would duplicate the flavor of Memphis Minnie's, but it was all in vain.
Finally, I figured out that I would have to invent my own barbecue sauce recipe. I had no idea how to go about doing this, and had to learn all kinds of new things. Preparing a barbecue sauce recipe is not as easy as you might think. You have to strike a delicate balance between preserving the flavor, and creating something that is delicious immediately after it is cooked. Almost any good barbecue sauce recipe, it turns out, has to be used within a week of being prepared. Otherwise, it will become stale.
The fact that I lost my favorite recipe for barbecue sauce turned out to be a blessing in disguise. You see, once I started experimenting with barbecue sauce recipes, I found out quickly that you can make something that is much more delicious than anything you can buy in the store. As long as you are able to use it up within the next couple days, you can make something that is spectacularly flavorful and much more healthy than any commercially available barbecue sauce recipe. Knowing this, I have decided to never buy barbecue sauce again. Why would I, when I can make something that tastes much better? I never got so many compliments before...
Delicious, Healthy Goji Berry Recipes
The benefits of Goji berries are very well known to many and more and more people are becoming aware of the health benefits of Goji berries. It is available to one and all in fresh, dried or in juice form. Let us try to have a look at some of the Goji berry recipes which could let you enjoy this delicious as well as highly beneficial fruit.
Most of the Goji berry recipes dont need any cooking and are very simple. So, you can have Goji trail mix which involves mixing Goji berries with other dry fruits and grains. It is a wonderful snack. The same goes with salads also. As you use dried cranberries or raisins in your salads you can use Goji berries. Who says, you can't add Goji berries in your favorite scoop of ice cream.
Well, there certainly are Goji berry recipes which are relatively more complex. So, recipes like blueberry, Goji berry compote and peach pie etc do need some effort on your part but is relatively simpler. You need to treat Goji berries as you use raisins and other dry fruits. You can add Goji berries to your chicken or duck marinade or better still add some Goji juice. And if you have been using raisins in your rice dishes; try switching over to Goji berries.
What's more you can freeze Goji fruit or juice to prepare delicious Goji sorbet. Kids would love Goji-cicles. Well, it is so simple. Just pour the Goji juice in an ice cube tray and stick in toothpicks. Well, your popsicles are prepared. What about chewy Goji bars? Well, just add Goji berries to the mixture of your fruit and nut bars. The best thing about Goji berries is that it is a very versatile product. You can use it in any way you want and you can prepare your own Goji berry recipes that suits your tastes.
GOJI DRINKS
It is very simple to prepare. Start with adding about one handful of Goji berries to a big glass of water (hot or cold juice) or even herb tea. Now leave the mixture to hydrate for a while until they look plump and juicy. If you like the taste, prepare jugs full of this wonderful drink and go on drinking all through the day. It is one of the healthiest drinks that you would ever drink and chew with Vitamin C about five hundred times more than oranges.
GOJI FRUIT SMOOTHIE
If you want phytonutrient energy running your body, go for this recipe. Just mix equal quantities of Goji berries, blueberries, raspberries, apples, blackberries and cherries. Let the mixture churn in the blenders for a few seconds. You can add a cup of water, or orange juice or rice milk to smooth blending. Serve it with the toppings of cocoa powder and chopped pine nuts.
GOJI TRAIL MIX
This very popular recipe is one which could be played up on every time you prepare it. Thus, you can go for Goji berries with sunflower seeds, pumpkin seeds, flax seeds, pecans, pieces of walnuts, pine nuts, slices of apples, dried blueberries, peaches, cherries, pineapple and coconut shreds. You can make any innovations as you decide.
GOJI BERRIES AND CREAM OF BUCKWHEAT
Buckwheat has always been considered the best by people who are allergic to wheat and gluten. It is also seen that if you are feeling physically and emotionally challenged, getting rid of wheat and gluten foods from your diet can have good overall impact on your life. The main constituents of buckwheat include proteins in rich quantities and vitamin B. It is also very rich in potassium, phosphorus, calcium and iron. Despite it's seemingly resemblance to other grains, it is actually a fruit biologically and that is why it could be consumed by people who are allergic to wheat. Now, about the Goji berry recipe!
Let us first talk about serving two people. Boil about 2 1/2 cups of water and then stir about 1/2 cup of cream of buckwheat slowly. Boil the mixture. Now, add a Goji berries as per your wish. Adding salt is also optional. Now, reduce the heat and let the mixture simmer for about ten minutes with continued stirring.
GOJI JUICE BREAD RECIPE
The ingredients that you would need are:
2 1/2 cups of flour
1 cup of sugar
1 table spoon of baking powder
1 table spoon of salt
1 egg
1/2 cup of shortening
3/4 cups of milk
3 tablespoons of finely grated orange peel
1 cup of chopped pecans
1/2 cups of Goji juice
It is pretty simple to prepare. Take all purpose flour, baking powder, sugar and salt and mix it in a mixing bowl till the mixture becomes uniform. Now, use blender or a fork to add the shortening to the mixture. Enjoy!
Most of the Goji berry recipes dont need any cooking and are very simple. So, you can have Goji trail mix which involves mixing Goji berries with other dry fruits and grains. It is a wonderful snack. The same goes with salads also. As you use dried cranberries or raisins in your salads you can use Goji berries. Who says, you can't add Goji berries in your favorite scoop of ice cream.
Well, there certainly are Goji berry recipes which are relatively more complex. So, recipes like blueberry, Goji berry compote and peach pie etc do need some effort on your part but is relatively simpler. You need to treat Goji berries as you use raisins and other dry fruits. You can add Goji berries to your chicken or duck marinade or better still add some Goji juice. And if you have been using raisins in your rice dishes; try switching over to Goji berries.
What's more you can freeze Goji fruit or juice to prepare delicious Goji sorbet. Kids would love Goji-cicles. Well, it is so simple. Just pour the Goji juice in an ice cube tray and stick in toothpicks. Well, your popsicles are prepared. What about chewy Goji bars? Well, just add Goji berries to the mixture of your fruit and nut bars. The best thing about Goji berries is that it is a very versatile product. You can use it in any way you want and you can prepare your own Goji berry recipes that suits your tastes.
GOJI DRINKS
It is very simple to prepare. Start with adding about one handful of Goji berries to a big glass of water (hot or cold juice) or even herb tea. Now leave the mixture to hydrate for a while until they look plump and juicy. If you like the taste, prepare jugs full of this wonderful drink and go on drinking all through the day. It is one of the healthiest drinks that you would ever drink and chew with Vitamin C about five hundred times more than oranges.
GOJI FRUIT SMOOTHIE
If you want phytonutrient energy running your body, go for this recipe. Just mix equal quantities of Goji berries, blueberries, raspberries, apples, blackberries and cherries. Let the mixture churn in the blenders for a few seconds. You can add a cup of water, or orange juice or rice milk to smooth blending. Serve it with the toppings of cocoa powder and chopped pine nuts.
GOJI TRAIL MIX
This very popular recipe is one which could be played up on every time you prepare it. Thus, you can go for Goji berries with sunflower seeds, pumpkin seeds, flax seeds, pecans, pieces of walnuts, pine nuts, slices of apples, dried blueberries, peaches, cherries, pineapple and coconut shreds. You can make any innovations as you decide.
GOJI BERRIES AND CREAM OF BUCKWHEAT
Buckwheat has always been considered the best by people who are allergic to wheat and gluten. It is also seen that if you are feeling physically and emotionally challenged, getting rid of wheat and gluten foods from your diet can have good overall impact on your life. The main constituents of buckwheat include proteins in rich quantities and vitamin B. It is also very rich in potassium, phosphorus, calcium and iron. Despite it's seemingly resemblance to other grains, it is actually a fruit biologically and that is why it could be consumed by people who are allergic to wheat. Now, about the Goji berry recipe!
Let us first talk about serving two people. Boil about 2 1/2 cups of water and then stir about 1/2 cup of cream of buckwheat slowly. Boil the mixture. Now, add a Goji berries as per your wish. Adding salt is also optional. Now, reduce the heat and let the mixture simmer for about ten minutes with continued stirring.
GOJI JUICE BREAD RECIPE
The ingredients that you would need are:
2 1/2 cups of flour
1 cup of sugar
1 table spoon of baking powder
1 table spoon of salt
1 egg
1/2 cup of shortening
3/4 cups of milk
3 tablespoons of finely grated orange peel
1 cup of chopped pecans
1/2 cups of Goji juice
It is pretty simple to prepare. Take all purpose flour, baking powder, sugar and salt and mix it in a mixing bowl till the mixture becomes uniform. Now, use blender or a fork to add the shortening to the mixture. Enjoy!
Colon Healthy Recipes And Foods
Having a healthy colon is the key to long term health and finding good colon healthy recipes is one way to help keep your body healthy. While it might be difficult to actually locate recipes that are labeled to be healthy for the colon, you can learn to recognize them by the ingredients that they contain- namely fresh fruits and vegetables. In addition, a healthy recipe will contain little or no white flour and white sugar. Perhaps the best recipe for colon health, however is to include lots of fruits and vegetables in your meals as described below.
The large intestine or colon is where the results of the entire digestive process gather up to leave the body. Due to poor eating habits, most people have an unhealthy colon resulting in constipation. If your colon is not in tip top shape, food can get trapped in the lining and start to rot. It can also become hardened in there and can even be trapped in your colon for years!
Of course, food plays a big role in the health of your colon. There are many arguments for the pros and cons of a vegan diet, however when it comes to colon health, a vegetarian way of eating has many benefits.
Animal foods are hard to digest where plant foods are quite easy to digest. So, colon healthy recipes will include little or no animal foods and be based mainly on whole grains, fruits and vegetables. In addition to good colon health, using recipes made with these foods will have a pronounced effect on your overall health in general.
Vegetables and fruits are very colon friendly and can be processed or digested quite easily by the body. They contain a variety of vitamins and minerals as well as enzymes and fiber- all things that are essential to good health. Fiber, in particular, is good for your colon health as it adds bulk which helps to pass the food along the digestive tract.
One simple and easy breakfast recipe could be a fruit salad with oatmeal (not the packaged or instant stuff). Natural fruit juice can be quite healthy too although it does not have fiber and drinking a lot of water will help with the digestive process.
Always try to include a salad for lunch with lots of dark leafy greens. Stay away from the iceburg and try to include romaine lettuce and spinach as these have more vitamins. Broccoli, carrots, cauliflower and kale are great additions to any salad. Don't forget the olives and artichokes for a little zest. Instead of bottled dressing which is probably loaded with sugar, try olive oil and vinegar- you might even mix in some fresh herbs and create your own salad dressing recipe!
For snacks, stay away from anything that comes in a package and go for raw nuts, fruit, veggies or even a nice fruit smoothie- made with real fresh fruit, of course! If you need something crunchy try spreading all natural peanut butter on celery (this can also help to satisfy any cravings for sweets).
Colon healthy recipes for dinner follow the same common sense rules. Try cutting down on the red meat and eating fresh fish along with a salad and perhaps some steamed broccoli, zucchini and carrots. If you need something more substantial try adding brown rice, corn on the cob or potatoes.
Just like with any other aspect of your health, eating nutritious healthy foods is a sure fire way to keep your colon, and your whole body, in good health.
The large intestine or colon is where the results of the entire digestive process gather up to leave the body. Due to poor eating habits, most people have an unhealthy colon resulting in constipation. If your colon is not in tip top shape, food can get trapped in the lining and start to rot. It can also become hardened in there and can even be trapped in your colon for years!
Of course, food plays a big role in the health of your colon. There are many arguments for the pros and cons of a vegan diet, however when it comes to colon health, a vegetarian way of eating has many benefits.
Animal foods are hard to digest where plant foods are quite easy to digest. So, colon healthy recipes will include little or no animal foods and be based mainly on whole grains, fruits and vegetables. In addition to good colon health, using recipes made with these foods will have a pronounced effect on your overall health in general.
Vegetables and fruits are very colon friendly and can be processed or digested quite easily by the body. They contain a variety of vitamins and minerals as well as enzymes and fiber- all things that are essential to good health. Fiber, in particular, is good for your colon health as it adds bulk which helps to pass the food along the digestive tract.
One simple and easy breakfast recipe could be a fruit salad with oatmeal (not the packaged or instant stuff). Natural fruit juice can be quite healthy too although it does not have fiber and drinking a lot of water will help with the digestive process.
Always try to include a salad for lunch with lots of dark leafy greens. Stay away from the iceburg and try to include romaine lettuce and spinach as these have more vitamins. Broccoli, carrots, cauliflower and kale are great additions to any salad. Don't forget the olives and artichokes for a little zest. Instead of bottled dressing which is probably loaded with sugar, try olive oil and vinegar- you might even mix in some fresh herbs and create your own salad dressing recipe!
For snacks, stay away from anything that comes in a package and go for raw nuts, fruit, veggies or even a nice fruit smoothie- made with real fresh fruit, of course! If you need something crunchy try spreading all natural peanut butter on celery (this can also help to satisfy any cravings for sweets).
Colon healthy recipes for dinner follow the same common sense rules. Try cutting down on the red meat and eating fresh fish along with a salad and perhaps some steamed broccoli, zucchini and carrots. If you need something more substantial try adding brown rice, corn on the cob or potatoes.
Just like with any other aspect of your health, eating nutritious healthy foods is a sure fire way to keep your colon, and your whole body, in good health.
Cooking and Recipes
The 21st Century has seen an explosion in the popularity of cooking and creative catering on both sides of the Atlantic. Although cooking and preparing food is an age old skill that has been passed down through generations of people, the recent fashion for celebrity chefs has led to an increase in the amount of people who cook and prepare food. Traditionally, cooking and preparing recipes has been the domain of the housewife or matriarch in a household but due to the emergence of celebrity chefs such as Gordon Ramsay and Aldo Zilli more and more people have developed a flair and passion for creating culinary masterpieces.
As well as many cook books and recipe books being published and available in retail outlets and television programmes and dvds being shown, the internet is a very valuable resources for chefs of any standard and also the casual and occasional cook. Many celebrity chefs have put their names and signatures to recipes and too products used in cooking.
Recipes for almost any type of food, from Indian to Mexican through to traditional English meals can be found online. For example, typing in the phrase “recipes” into Google provides 122,000,000 results.
As well as the recipes published on websites, it is also possible to purchase the cook books and recipe books mentioned in the previous paragraph from online retailers such as Amazon. Purchasing using this method allows the consumer to read reviews of the books and compare them online very easily. These sites also allow people to buy new books and also second hand books for cheaper than the new version. These books can be ordered, dispatched and received within 24 hours from some sites and this has helped see a huge surge in online book sales. E-Bay is another very useful resource for picking up recipe books, cookery books and items needed for cookery. Often very good condition, second hand and new items can be found on EBay for very good and affordable prices.
As well as these online book stores and recipe websites which can help chefs at all levels and culinary standards to achieve great results there is another aspect to the internet which can help greatly. There are many forums online which are used by people who have great knowledge and experience in cookery and food preparation. They can provide answers to specific questions if necessary or even just help with general cooking tips and ideas. These forums allow people to compare and discuss results they have achieved when cooking as well as giving tips and advice. Forum users must be wary however when taking advice and help from other users because it is very difficult to ascertain the validity of someone’s ability or expertise in the cookery world. Sometimes an element of trial and error is needed when using forums and the advice received from members of them.
As well as many cook books and recipe books being published and available in retail outlets and television programmes and dvds being shown, the internet is a very valuable resources for chefs of any standard and also the casual and occasional cook. Many celebrity chefs have put their names and signatures to recipes and too products used in cooking.
Recipes for almost any type of food, from Indian to Mexican through to traditional English meals can be found online. For example, typing in the phrase “recipes” into Google provides 122,000,000 results.
As well as the recipes published on websites, it is also possible to purchase the cook books and recipe books mentioned in the previous paragraph from online retailers such as Amazon. Purchasing using this method allows the consumer to read reviews of the books and compare them online very easily. These sites also allow people to buy new books and also second hand books for cheaper than the new version. These books can be ordered, dispatched and received within 24 hours from some sites and this has helped see a huge surge in online book sales. E-Bay is another very useful resource for picking up recipe books, cookery books and items needed for cookery. Often very good condition, second hand and new items can be found on EBay for very good and affordable prices.
As well as these online book stores and recipe websites which can help chefs at all levels and culinary standards to achieve great results there is another aspect to the internet which can help greatly. There are many forums online which are used by people who have great knowledge and experience in cookery and food preparation. They can provide answers to specific questions if necessary or even just help with general cooking tips and ideas. These forums allow people to compare and discuss results they have achieved when cooking as well as giving tips and advice. Forum users must be wary however when taking advice and help from other users because it is very difficult to ascertain the validity of someone’s ability or expertise in the cookery world. Sometimes an element of trial and error is needed when using forums and the advice received from members of them.
Easy Low Fat Recipe for the Whole Family to Enjoy
Modern life is busy and many things can fall by the wayside in the quest to get everything done. One of those things might be family dinners eaten together. Lots of busy families are opting to order out or eat at fast food restaurants, and their health and pocketbooks are suffering.
Eating and ordering out can become a very expensive venture. Think about how much you spend per week to eat on the go. Then multiply the figure by four and you will have a round about figure of what you are spending monthly to eat out. It is probably a high figure, and you can do something about it by preparing an easy low fat recipe that your whole family will enjoy eating.
There are lots of places you can find a quick and easy low fat recipe to prepare. Most easy low fat recipe use a few ingredients that can be put together quickly and easily. You can even find many easy low fat recipe you can cook all at once and freeze for your family to eat during the week.
When you prepare an easy low fat recipe that is chock full of healthy ingredients, you can rest assured that you are doing your family a great service. If you get your kids used to eating foods that are high in fat and low in nutrition, they may eat that way long into their own adulthood. Getting started eating healthy and nutritious when you are young is a great way to get into a routine of low fat living with a diet that is rich in fresh fruits and vegetables, lean proteins and whole grains.
You will be amazed at how quickly your family gets used to eating an easy low fat recipe. Many easy low fat recipe are so tasty, your family may never know they are eating something that is good for them. You can also think about introducing an easy low fat recipe the next time you are asked to contribute food to a family get together or party.
Eating and ordering out can become a very expensive venture. Think about how much you spend per week to eat on the go. Then multiply the figure by four and you will have a round about figure of what you are spending monthly to eat out. It is probably a high figure, and you can do something about it by preparing an easy low fat recipe that your whole family will enjoy eating.
There are lots of places you can find a quick and easy low fat recipe to prepare. Most easy low fat recipe use a few ingredients that can be put together quickly and easily. You can even find many easy low fat recipe you can cook all at once and freeze for your family to eat during the week.
When you prepare an easy low fat recipe that is chock full of healthy ingredients, you can rest assured that you are doing your family a great service. If you get your kids used to eating foods that are high in fat and low in nutrition, they may eat that way long into their own adulthood. Getting started eating healthy and nutritious when you are young is a great way to get into a routine of low fat living with a diet that is rich in fresh fruits and vegetables, lean proteins and whole grains.
You will be amazed at how quickly your family gets used to eating an easy low fat recipe. Many easy low fat recipe are so tasty, your family may never know they are eating something that is good for them. You can also think about introducing an easy low fat recipe the next time you are asked to contribute food to a family get together or party.
Aromatherapy Recipe: a Soothing Gift of Nature
Aromatherapy recipe is blend of essential oils according to its different benefits. Aromatherapy has its roots in the ancient times, has continued to grow with time. These days, a large number of people have started confiding in the healing power of nature. It is something like a renaissance of ancient mode of healing. Aromatherapy Recipe helps in curing health problems like stress, congestion, common cold and various disorders effectively without any side effects. In order to make the most out of the prepared aromatherapy recipe, you need to be well-acquainted with the benefits of the basic ingredients constituting it. This approach is beneficial in deciding upon the essential oils which need to be blended.
In the aromatherapy recipe, essential oils are put to use to treat various mental and physical ailments. In these essential oils, the life preserving element is preserved while extracting the oil from plants, seeds and roots. Different aromatherapy helps in different ways. Like an aromatherapy receive comprising on lavender oil, marjoram and tangerine each including one drop of chamomile oil is meant to stimulate a relaxation of the muscles, tissues and joints. This blend of essential oils can be used an ounce of carrier oil, you can massage it, use as bath oil or any other way you like. It will help you to experience relief from stress and anxiety.
In fact, a recipe of lavender, peppermint and roman chamomile can do wonders for your headache. There are very many kinds of aromatherapy oils that you can put to use in your recipes with different curative properties. Some of these are eucalyptus oil, cedarwood oil, peppermint oil and many more. A massage of these essential oils improves blood circulation and brings balance to your body, soul and mind. After a short while, you can feel the difference on your own.
In order to know the right kind of aromatherapy recipe, you must be completely acquainted with the benefits of individual oils. You can take hold of essential oils from some retail shop in the market or from some spa, as these days spas also put aromatherapy oils for sale. You can seek advice from some professional or research through internet on your own. Always keep in mind that your decision should be based on thorough knowledge. There are more than one ways to make use of aromatherapy recipes. You can choose among massaging, inhaling, ingestion and various other modes of making use of aromatherapy recipe.
In the aromatherapy recipe, essential oils are put to use to treat various mental and physical ailments. In these essential oils, the life preserving element is preserved while extracting the oil from plants, seeds and roots. Different aromatherapy helps in different ways. Like an aromatherapy receive comprising on lavender oil, marjoram and tangerine each including one drop of chamomile oil is meant to stimulate a relaxation of the muscles, tissues and joints. This blend of essential oils can be used an ounce of carrier oil, you can massage it, use as bath oil or any other way you like. It will help you to experience relief from stress and anxiety.
In fact, a recipe of lavender, peppermint and roman chamomile can do wonders for your headache. There are very many kinds of aromatherapy oils that you can put to use in your recipes with different curative properties. Some of these are eucalyptus oil, cedarwood oil, peppermint oil and many more. A massage of these essential oils improves blood circulation and brings balance to your body, soul and mind. After a short while, you can feel the difference on your own.
In order to know the right kind of aromatherapy recipe, you must be completely acquainted with the benefits of individual oils. You can take hold of essential oils from some retail shop in the market or from some spa, as these days spas also put aromatherapy oils for sale. You can seek advice from some professional or research through internet on your own. Always keep in mind that your decision should be based on thorough knowledge. There are more than one ways to make use of aromatherapy recipes. You can choose among massaging, inhaling, ingestion and various other modes of making use of aromatherapy recipe.
Healthy Chicken Recipes
What I like about healthy chicken recipes is that chicken meat is so versatile to cook with and there are just a multitude of ways that chicken may be used in recipes.
Although great care must be taken when handling chicken, using rubber gloves and disinfecting any area the chicken may have touched during preparation with bleach, it has to be one of the tastiest, containing low fat once skin is removed, and its main function is to provide protein. Chick may be roasted, fried, put in stir fry recipes, casseroles, eaten with almost anything and is low cal once the skin has been removed.
My favorite is chicken breasts, bones removed, easy to cook with Sharwood's Tandori Butter Sauce and a multitude of healthy vegetables, apples, raisins, potatoes, red peppers, Spanish onions. It is an amazing Curried Sauce that just blends with the chicken breasts amazingly well. This can be done in a crock pot by cooking the breasts ahead in their juice, and one bay leaf and 1 tbsp of olive oil. When breasts are cooked, add Tandori Butter Sauce and your red peppers, potatoes chopped in cubes and Spanish onions and raisins and apples. Wow - this is my favorite healthy chicken recipe.
Aside from being lower in saturated fats then red meat, it is also a good source of Vitamin A, the B Vitamins and minerals. Remember when buying chicken to check for bruises, and very yellow skin - these birds have actually been fed colorants to make them look fat healthy. The best chicken for you to buy for healthy chicken recipes, is organically fed and range free grown. No pesticides and an proper anti-biotic-free fed bird. These can often be purchased at your favorite local meat shop, where you should know the practices of the butcher and grower etc.
Man birds are killed at 5 weeks to 5 months of age after being fed to fatten and given antibiotics in their foods. Much better than shopping at a department store for your precious white bird meat.
All poultry must be washed prior to cooking and your hands washed frequently during preparation as mentioned previously, but safety at all costs is important cooking healthy chicken recipes. Any knives, cutting boards, plates must also be bleached.
Chicken is cooked when leg joints move easily, or when meat pulls apart gently with a fork, when in casserole or crock pot. Note for healthy chicken recipes, remove skin prior to cooking and never refrigerate a stuffed chicken before cooking it stuffed poultry should be cooked at 325 F - lower temp will allow bacteria to multiply and higher temps may cook the outside but not the stuffing on the inside.
Once Healthy Chicken Recipe is cooked, savor the flavor. It is one of the better organically fed and grown tastes to experience.
Although great care must be taken when handling chicken, using rubber gloves and disinfecting any area the chicken may have touched during preparation with bleach, it has to be one of the tastiest, containing low fat once skin is removed, and its main function is to provide protein. Chick may be roasted, fried, put in stir fry recipes, casseroles, eaten with almost anything and is low cal once the skin has been removed.
My favorite is chicken breasts, bones removed, easy to cook with Sharwood's Tandori Butter Sauce and a multitude of healthy vegetables, apples, raisins, potatoes, red peppers, Spanish onions. It is an amazing Curried Sauce that just blends with the chicken breasts amazingly well. This can be done in a crock pot by cooking the breasts ahead in their juice, and one bay leaf and 1 tbsp of olive oil. When breasts are cooked, add Tandori Butter Sauce and your red peppers, potatoes chopped in cubes and Spanish onions and raisins and apples. Wow - this is my favorite healthy chicken recipe.
Aside from being lower in saturated fats then red meat, it is also a good source of Vitamin A, the B Vitamins and minerals. Remember when buying chicken to check for bruises, and very yellow skin - these birds have actually been fed colorants to make them look fat healthy. The best chicken for you to buy for healthy chicken recipes, is organically fed and range free grown. No pesticides and an proper anti-biotic-free fed bird. These can often be purchased at your favorite local meat shop, where you should know the practices of the butcher and grower etc.
Man birds are killed at 5 weeks to 5 months of age after being fed to fatten and given antibiotics in their foods. Much better than shopping at a department store for your precious white bird meat.
All poultry must be washed prior to cooking and your hands washed frequently during preparation as mentioned previously, but safety at all costs is important cooking healthy chicken recipes. Any knives, cutting boards, plates must also be bleached.
Chicken is cooked when leg joints move easily, or when meat pulls apart gently with a fork, when in casserole or crock pot. Note for healthy chicken recipes, remove skin prior to cooking and never refrigerate a stuffed chicken before cooking it stuffed poultry should be cooked at 325 F - lower temp will allow bacteria to multiply and higher temps may cook the outside but not the stuffing on the inside.
Once Healthy Chicken Recipe is cooked, savor the flavor. It is one of the better organically fed and grown tastes to experience.
Canning Homemade Salsa Recipes Requires Special Care!
When working with canned salsa recipes special care is required because there is a health risk if not done properly. Because of the bacteria which grows in improperly canned food, the central nervous system can be damaged, and even death can result in the worst case, when this bacteria is consumed in small quantities.
Since most salsa recipes contain a mixture of low-acid foods such as onions and chiles, an acid such as lemon juice or vinegar must be added to prevent the growth of this bacteria. Special care must be taken to ensure that they contain enough of this acid to be processed safely in a boiling water canner.
When following canned salsa recipe instructions, make sure to follow them exactly. Use the amounts of each vegetable listed in the recipe and add the amount of vinegar or lemon juice listed.
Do not can salsas that do not follow these or other research tested recipes. Remember that you always have the option of freezing or refrigerating the salsa.
Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.
Pretreat the jar lids according to the manufacturer's instructions. When canning your salsa, fill the hot clean jars with the hot salsa. Make sure you don't leave any salsa on the rims. Take a clean, damp paper towel and wipe the rims of the jar. Put on lids and screw on metal bands.
When processing in a boiling water canner, use a rack to keep jars from touching the canner bottom and to allow the heat to reach all sides of the filled jars. Put the jars into a canner that contains simmering water.
Add the boiling water if needed to bring water 1-2 inches above the top of the jars. Don't pour the water directly on the jars. Place a tight-fitting cover on canner.
Bring water back to a rolling boil and set a timer for recommended processing time. Make sure the water is boiling gently and steadily.
Remove the jars from the canner immediately after timer sounds. Don't leave the jars in the water too long or the food might spoil.
If you find that a jar is not sealed, refrigerate it and use it soon after that.
When storing, wipe the jars and label them with the date and the contents of the jar. Store the salsa jars in a cool dark place and use it within a year.
When you are ready to try your homemade salsa recipe, before opening each jar, look for any bulging lids, leaks, or any unusual appearance of the food. If you notice an odor, mold, foam, or anything that might make you suspicious, destroy the salsa food.
As you can see, you need to take great care when canning salsa to ensure that the quality of the food is maintained. But the results are worth the effort!
Since most salsa recipes contain a mixture of low-acid foods such as onions and chiles, an acid such as lemon juice or vinegar must be added to prevent the growth of this bacteria. Special care must be taken to ensure that they contain enough of this acid to be processed safely in a boiling water canner.
When following canned salsa recipe instructions, make sure to follow them exactly. Use the amounts of each vegetable listed in the recipe and add the amount of vinegar or lemon juice listed.
Do not can salsas that do not follow these or other research tested recipes. Remember that you always have the option of freezing or refrigerating the salsa.
Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.
Pretreat the jar lids according to the manufacturer's instructions. When canning your salsa, fill the hot clean jars with the hot salsa. Make sure you don't leave any salsa on the rims. Take a clean, damp paper towel and wipe the rims of the jar. Put on lids and screw on metal bands.
When processing in a boiling water canner, use a rack to keep jars from touching the canner bottom and to allow the heat to reach all sides of the filled jars. Put the jars into a canner that contains simmering water.
Add the boiling water if needed to bring water 1-2 inches above the top of the jars. Don't pour the water directly on the jars. Place a tight-fitting cover on canner.
Bring water back to a rolling boil and set a timer for recommended processing time. Make sure the water is boiling gently and steadily.
Remove the jars from the canner immediately after timer sounds. Don't leave the jars in the water too long or the food might spoil.
If you find that a jar is not sealed, refrigerate it and use it soon after that.
When storing, wipe the jars and label them with the date and the contents of the jar. Store the salsa jars in a cool dark place and use it within a year.
When you are ready to try your homemade salsa recipe, before opening each jar, look for any bulging lids, leaks, or any unusual appearance of the food. If you notice an odor, mold, foam, or anything that might make you suspicious, destroy the salsa food.
As you can see, you need to take great care when canning salsa to ensure that the quality of the food is maintained. But the results are worth the effort!
How to Cook Salmon - Easy Salmon Recipes for All Occasions
If you're a salmon lover, you'll definitely want to learn more ways how to cook salmon and this article will give you more easy recipes for salmon that you can certainly add to your tasty and easy to prepare salmon recipes.
First, the Salmon Mold.
SALMON MOLD
Salmon mold is a delicious dish, very attractive and it's definitely different from common and popular recipes for salmon that you can always find.
Ingredients:
2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water
Procedures:
First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.
Second, the Salmon Patties Recipe.
SALMON PATTIES
Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.
Ingredients:
2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs
Procedures:
First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.
Third, the Salmon Loaf Recipe.
SALMON TIMBALE OR LOAF
Ingredients:
1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk
Procedures;
Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.
First, the Salmon Mold.
SALMON MOLD
Salmon mold is a delicious dish, very attractive and it's definitely different from common and popular recipes for salmon that you can always find.
Ingredients:
2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water
Procedures:
First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.
Second, the Salmon Patties Recipe.
SALMON PATTIES
Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.
Ingredients:
2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs
Procedures:
First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.
Third, the Salmon Loaf Recipe.
SALMON TIMBALE OR LOAF
Ingredients:
1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk
Procedures;
Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.
Preparing Great Vegetarian Soup Recipe
A great vegetarian soup recipe is not just all about preparing your appetite for a healthy vegetarian meal - it should be healthy as well. To help you come up with some of your very own vegetarian soup recipe, here are some tips.
Experiment
When it comes to vegetarian recipes, there is really no hard-and-fast rule. You just have to follow the preliminary basics and then let your imagination rule. This means that you may just have to sauté the usual garlic, onions and your choice of vegetables, add the soup stock or vegetable broth and then add whatever you like including spices. If you are preparing a cold and raw vegetarian soup recipe, then you can experiment by swapping some ingredients like watermelon for tomatoes or vice versa.
The only general rule is to basically respect your taste buds and whoever you are cooking for. It would be better though to reserve experimentation on your free days and simply use tested soup recipes on regular days when you have little time.
Be Generous with Spices
At times, a small portion of green onions, celery or carrots sauted in onions will make a big difference in taste. Other soup recipes however may need a little more than the usual herbs and spices. Try a few mixes like oregano and rosemary; pepper and lemon or pepper and lemon grass. You can also use other spices like cayenne and cumin. One tip with vegetarian soup recipe seasoning is to use an appropriate amount or mix of spices so you can cut back on salt.
Thicken the Soup
To make the soup more savory, make the texture just right - not too thin, and not too thick. Texture may of course be improved by thickening the soup. One secret of oriental cooks is that they use flour or cornstarch to thicken a vegetarian soup recipe instead of using milk. Some would suggest adding a precise number of parts of flour or cornstarch to water but sometimes you just have to make an estimate.
To put more texture or thickness to your soup, simply add a small amount of cornstarch. Simply mix a small amount of cornstarch with some warm water and then slowly pour the mixture while stirring in soup that is just about ready to be taken out of the fire.
Convert
Non-vegetarians usually add meat to make the soup tastier. However, vegetarians can substitute the meat with other ingredients. Aside from spices, pepper and green onions, you can also add a bit of soy sauce to give your soup some flavor. Beans can also add to the flavor of your vegetarian soup recipe and even supply much needed protein which others normally get from meat. Aside from beans, peas, lentils and squash are also tasty additions to vegetarian soup.
Freezing Soup
One great thing about soup is that you can prepare more than enough and freeze the rest for the next day. Just make sure that before you freeze soup, you allow it to cool completely first. Have it chilled so that you can remove excess oil before transferring it to small containers for freezing. Makes sure there is some extra space in your container after the soup has been transferred to allow the liquid to expand.
Experiment
When it comes to vegetarian recipes, there is really no hard-and-fast rule. You just have to follow the preliminary basics and then let your imagination rule. This means that you may just have to sauté the usual garlic, onions and your choice of vegetables, add the soup stock or vegetable broth and then add whatever you like including spices. If you are preparing a cold and raw vegetarian soup recipe, then you can experiment by swapping some ingredients like watermelon for tomatoes or vice versa.
The only general rule is to basically respect your taste buds and whoever you are cooking for. It would be better though to reserve experimentation on your free days and simply use tested soup recipes on regular days when you have little time.
Be Generous with Spices
At times, a small portion of green onions, celery or carrots sauted in onions will make a big difference in taste. Other soup recipes however may need a little more than the usual herbs and spices. Try a few mixes like oregano and rosemary; pepper and lemon or pepper and lemon grass. You can also use other spices like cayenne and cumin. One tip with vegetarian soup recipe seasoning is to use an appropriate amount or mix of spices so you can cut back on salt.
Thicken the Soup
To make the soup more savory, make the texture just right - not too thin, and not too thick. Texture may of course be improved by thickening the soup. One secret of oriental cooks is that they use flour or cornstarch to thicken a vegetarian soup recipe instead of using milk. Some would suggest adding a precise number of parts of flour or cornstarch to water but sometimes you just have to make an estimate.
To put more texture or thickness to your soup, simply add a small amount of cornstarch. Simply mix a small amount of cornstarch with some warm water and then slowly pour the mixture while stirring in soup that is just about ready to be taken out of the fire.
Convert
Non-vegetarians usually add meat to make the soup tastier. However, vegetarians can substitute the meat with other ingredients. Aside from spices, pepper and green onions, you can also add a bit of soy sauce to give your soup some flavor. Beans can also add to the flavor of your vegetarian soup recipe and even supply much needed protein which others normally get from meat. Aside from beans, peas, lentils and squash are also tasty additions to vegetarian soup.
Freezing Soup
One great thing about soup is that you can prepare more than enough and freeze the rest for the next day. Just make sure that before you freeze soup, you allow it to cool completely first. Have it chilled so that you can remove excess oil before transferring it to small containers for freezing. Makes sure there is some extra space in your container after the soup has been transferred to allow the liquid to expand.
Kid Recipe
How To Teach Your Children To Cook
If you're ready to teach your children how to cook (with kid recipe), here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!
First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.
Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start teaching their children to cook by showing them how to make things that don't require cooking first, and then graduating to letting them make food in the microwave.
Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen cleans when you're finished.
Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they're learning while they're having fun!
Begin with simple kid recipe that include step-by-step instructions and pictures so kids can see what something's supposed to look like while they're assembling the recipe...let success build on success.
Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning -- and cooking lunch or dinner one night. Letting your kids plan the meal -- and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.
As your kids become more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.
Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.
Make sure you take plenty of pictures -- you may not realize it now, but you're making memories that someday will be as delicious as that batch of chocolate chip cookies you're baking now!
Make fun and delicious kid recipe with your family!
If you're ready to teach your children how to cook (with kid recipe), here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!
First of all, think safety. Any child that has to stand on a stool or chair in order to reach the stove is too young to cook. Start younger children off by letting them help set and clear the table, gathering ingredients, and stirring, mixing or adding ingredients.
Next, set rules about handling knives and other sharp instruments and handling hot pans or boiling ingredients. Some parents start teaching their children to cook by showing them how to make things that don't require cooking first, and then graduating to letting them make food in the microwave.
Create a relaxed atmosphere that is fun when teaching your kids to cook. Remember what it was like when you were learning to cook? Chances are, you made a few messes and broke a few dishes. It happens. Learning to cook should be fun, not drudgery, although there are certain responsibilities that go along with the privilege, such as cleaning up as you go along, and leaving the kitchen cleans when you're finished.
Start with the basics. Show your kids what the different utensils are used for, and the right way to use them. Teach them about herbs and spices, and using the right ingredients for the right dishes. Cooking is a great way to learn fractions and chemistry, and your kids might not even realize they're learning while they're having fun!
Begin with simple kid recipe that include step-by-step instructions and pictures so kids can see what something's supposed to look like while they're assembling the recipe...let success build on success.
Give your kids a chance to shine. As they learn to cook more complicated recipes, let them be responsible for planning -- and cooking lunch or dinner one night. Letting your kids plan the meal -- and even shop for the ingredients will help them to realize and appreciate the effort that goes into cooking.
As your kids become more skilled, begin including foods from different cultures. Many recipes such as French crepes or Italian lasagna are not difficult to make, and your kids will develop an appreciation for many different kinds of food.
Especially for younger children, having tools that are their own size not only make cooking more fun, but make it easier for them to participate. Kid-sized kitchen utensils can be found at many department or specialty stores.
Make sure you take plenty of pictures -- you may not realize it now, but you're making memories that someday will be as delicious as that batch of chocolate chip cookies you're baking now!
Make fun and delicious kid recipe with your family!
Pasta Recipes – the Very Best in Italian Cuisine!
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go…
Lemon Tuna Pasta
4 tsp Butter
18 Black olives, pitted & sliced
1 tsp Oil; olive
2 can Tuna; chunk, drained
4 large Garlic cloves, chopped
Pasta; penne, cooked and drained
1/8 cup Lemon juice
4 tsp Butter (add at end)
3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
3 tbsp Olive oil
1/2 tsp Black pepper
1 small Onion, chopped
1 tsp Basil
1 lb Tomatoes, chopped
3 pt Stock
1 Carrot, sliced
1 cup Small pasta / broken vermicelli
1 Celery stick, sliced
1 tbsp Chopped parsley
1 tsp Salt
Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.
Both Pasta Recipes yield 4 servings
If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…
Broccoli-Pasta Toss
2 cups Broccoli flowerets
3 tbsp Parmesan cheese, grated
4 oz Fettuccine, broken up
1 tsp Sesame seed, toasted
1 tbsp Oil, cooking
1/8 tsp Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go…
Lemon Tuna Pasta
4 tsp Butter
18 Black olives, pitted & sliced
1 tsp Oil; olive
2 can Tuna; chunk, drained
4 large Garlic cloves, chopped
Pasta; penne, cooked and drained
1/8 cup Lemon juice
4 tsp Butter (add at end)
3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
3 tbsp Olive oil
1/2 tsp Black pepper
1 small Onion, chopped
1 tsp Basil
1 lb Tomatoes, chopped
3 pt Stock
1 Carrot, sliced
1 cup Small pasta / broken vermicelli
1 Celery stick, sliced
1 tbsp Chopped parsley
1 tsp Salt
Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.
Both Pasta Recipes yield 4 servings
If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…
Broccoli-Pasta Toss
2 cups Broccoli flowerets
3 tbsp Parmesan cheese, grated
4 oz Fettuccine, broken up
1 tsp Sesame seed, toasted
1 tbsp Oil, cooking
1/8 tsp Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings
A Recipe for Rye Bread
The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it’s six-fifteen of a summer morning and I’m up early, kneading bread, because we’ve run out again, I’m especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread you’re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch off…very therapeutic. Having a view thrown in as well is just an added bonus.
I haven’t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family.
We’d stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?
So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, and though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.
Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I Endeavour to keep the supply level with the ever increasing demand.
Any way, finally to the recipe:
500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water
Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack
So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was ryvita for lunch…!
I haven’t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in it…instant rejection by the whole family.
We’d stopped the wheat bread to try and help my son’s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that I’d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?
So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, and though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.
Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldn’t see my family going for that, so settle for a half and half rye/whole-wheat recipe… triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I Endeavour to keep the supply level with the ever increasing demand.
Any way, finally to the recipe:
500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water
Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry – you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack
So how do I keep track of the bread making, in between school runs, mealtimes and the rest? Well I don’t always. There are times when I optimistically start the bread off, leave it to rise and four hours later remember about it, knock it down, forget to switch on the oven so it has had an extra day or so in rising time by the time it gets cooked. It does seem to be very forgiving though – whatever you do to it, you do generally get bread out at the end, it may not always be the perfect loaf, but then variety is the spice of life after all. There was one time it hadn’t quite finished cooking by the time I had to do the school run, so I asked my husband to take it out in ten minutes….. By the time I got back we had a very useful weapon against intruders. We didn’t eat that one…I think it was ryvita for lunch…!
Affordable Gourmet-style Recipes
Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna!
For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.
Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.
** Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)
Directions:: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.
Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).
Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.
** Delicate, Festive Albacore Tuna Canape
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.
Ingredients:
1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained
2 finely diced shallots
1 tablespoon chives, thinly sliced
1 soup spoon crème fraiche
Sea salt and freshly ground pepper to taste
Sourdough bread (optional)
3 ounces of comté cheese or aged white cheddar, sliced thinly
Extra crème fraiche for garnish (optional)
1/2 ounce domestic caviar (optional)
Chervil sprigs (optional)
Directions:: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.
** Prime Fillet Albacore Tuna and Potato Casserole
Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco
Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered
1 cup dry white wine
3 cups vegetable stock or canned vegetable broth
6 to 8 saffron threads
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1 mild dried chili pepper
4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
3 tablespoons chopped fresh parsley
Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder
Directions:: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.
For more information visit http://www.dishadvice.com
For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.
Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.
** Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)
Directions:: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.
Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).
Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.
** Delicate, Festive Albacore Tuna Canape
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.
Ingredients:
1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained
2 finely diced shallots
1 tablespoon chives, thinly sliced
1 soup spoon crème fraiche
Sea salt and freshly ground pepper to taste
Sourdough bread (optional)
3 ounces of comté cheese or aged white cheddar, sliced thinly
Extra crème fraiche for garnish (optional)
1/2 ounce domestic caviar (optional)
Chervil sprigs (optional)
Directions:: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.
** Prime Fillet Albacore Tuna and Potato Casserole
Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco
Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered
1 cup dry white wine
3 cups vegetable stock or canned vegetable broth
6 to 8 saffron threads
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1 mild dried chili pepper
4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
3 tablespoons chopped fresh parsley
Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder
Directions:: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.
For more information visit http://www.dishadvice.com
Low Calorie and Vegetarian Recipes - the Delicious Options
It is common belief that low calorie and vegetarian recipes have to challenge your palate. The truth is, however, they can be just as delicious as your favorite dishes. Now, I am about to share with you two such recipes, and you can just give them a try to convince yourself.
1. Vegetarian Black Bean Burgers
You will need the following ingredients to prepare for this recipe:
* 1 can of black beans
* 1/2 of an onion
* 1/2 cup of flour
* 2 slices of bread
* 1 teaspoon of garlic powder
* 1 teaspoon of onion powder
* 1/2 teaspoon seasoned salt
* salt and pepper
To prepare, follow the steps below:
a) Dice the onion, then saute it for about 4 or 5 minutes until soft.
b) Pour the black beans into a large bowl and mash them until they are almost smooth.
c) Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
d) Crumble up the sliced bread and add them to the mixture.
e) Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
f) Add a small amount of oil into a frying pan, and heat it up.
g) Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
h) Fry the patties until they are firm.
Have a try and you will be amazed at the wonderful taste of the burgers.
2. Tofu Scramble
If you have ever tried vegetarian diet, you will know that tofu is always used as a meat substitute. And, the tofu scramble which we are about to try can be served as a wonderful substitute for scrambled eggs.
You need these ingredients:
* 1 block of tofu, drained and press
* 1/2 yellow onion
* 1/2 green pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried parsley
* 1 tablespoon soy sauce
* 2 tablespoons nutritional yeast
* 2 teaspoons oil or margarine
Here are the steps for cooking:
a) Cut the tofu into one inch cubes, and then use a fork to slightly crumble it.
b) Dice your onion and bell pepper.
c) Add some oil or margarine to a skillet set to medium-high.
d) Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
e) Add to the skillet with garlic powder, onion powder, parsley, soy sauce, and nutritional yeast.
f) Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.
You can treat a tofu scramble like what you would do with scramble eggs, adding vegetables of your choice, like tomatoes, mushrooms, spinach, and carrots.
Now, are you convinced that low calorie and vegetarian recipes can be just as tasteful as the non-vegetarian ones? Simply give the two recipes a try. In fact, there are thousands of people out there who are enjoying delicious and healthy vegetarian diet every single day!
1. Vegetarian Black Bean Burgers
You will need the following ingredients to prepare for this recipe:
* 1 can of black beans
* 1/2 of an onion
* 1/2 cup of flour
* 2 slices of bread
* 1 teaspoon of garlic powder
* 1 teaspoon of onion powder
* 1/2 teaspoon seasoned salt
* salt and pepper
To prepare, follow the steps below:
a) Dice the onion, then saute it for about 4 or 5 minutes until soft.
b) Pour the black beans into a large bowl and mash them until they are almost smooth.
c) Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
d) Crumble up the sliced bread and add them to the mixture.
e) Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
f) Add a small amount of oil into a frying pan, and heat it up.
g) Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
h) Fry the patties until they are firm.
Have a try and you will be amazed at the wonderful taste of the burgers.
2. Tofu Scramble
If you have ever tried vegetarian diet, you will know that tofu is always used as a meat substitute. And, the tofu scramble which we are about to try can be served as a wonderful substitute for scrambled eggs.
You need these ingredients:
* 1 block of tofu, drained and press
* 1/2 yellow onion
* 1/2 green pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried parsley
* 1 tablespoon soy sauce
* 2 tablespoons nutritional yeast
* 2 teaspoons oil or margarine
Here are the steps for cooking:
a) Cut the tofu into one inch cubes, and then use a fork to slightly crumble it.
b) Dice your onion and bell pepper.
c) Add some oil or margarine to a skillet set to medium-high.
d) Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
e) Add to the skillet with garlic powder, onion powder, parsley, soy sauce, and nutritional yeast.
f) Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.
You can treat a tofu scramble like what you would do with scramble eggs, adding vegetables of your choice, like tomatoes, mushrooms, spinach, and carrots.
Now, are you convinced that low calorie and vegetarian recipes can be just as tasteful as the non-vegetarian ones? Simply give the two recipes a try. In fact, there are thousands of people out there who are enjoying delicious and healthy vegetarian diet every single day!
Family Favorite Mexican Crock Pot Recipes
There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Easy Chocolate Fondue Recipes
There are some great chocolate fondue recipes out there. The world loves chocolate. You would be hard pressed to find somebody that doesn’t like chocolate in some form or another. Chocolate has even been called the food of the Gods. Fondue makes a great dip for dipping fruit, shortbread cookies, pound cake and even salty snacks like pretzels. You put chocolate and fondue together and you can’t go wrong. Have some kind of chocolate fondue at a party or get together with some dippers and watch how fast it disappears. However if you’re like most people you don’t really want to spend a lot time on your chocolate fondue recipes. Well here are a couple of chocolate fondue recipes that are fast, easy and delicious. Serve any of these at your next get together and your guests will think you’re and angel.Two Minute Chocolate Fondue RecipeOnly two minutes and you’ve got a tasty chocolate fondue dessert.Ingredients You Need:12 ounces good quality semi-sweet chocolate2/3 cup heavy cream2 tablespoons pure vanilla extract3 tablespoons Grand Marnier or Amaretto liqueur (optional)Bite sized pieces of fruit or cakeHow To Prepare:Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.Serves 6 Smores Chocolate Fondue RecipeThis is a new take on an old favorite camping recipe.Ingredients You Need:1 cup cream8 ounces semi-sweet chocolate, chopped1 cup marshmallow creamHow To Prepare:Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.Serve with graham crackers and marshmallows.Serves 6 or moreSo do you think these chocolate fondue recipes will make your guest glad they came to your get together? Sure they will and it took you no time at all to do. You don’t only have to have chocolate fondues as a party treat, you can have it any time you want. Let these two chocolate fondue recipes be just the first of many more.
5 Great Catfish Recipes
There are many recipes for catfish. The best catfish recipes include Grilled Citrus Catfish, Fried Catfish, Baked Catfish, Catfish Croquettes and Blackened Catfish. These recipes have proven to be very tasty. Because catfish is so tender to eat, many recipes only require a short baking or frying time. These recipes are good for home cooking while the Grilled Catfish is good for catfish right out of the water.
The recipe for Grilled Citrus Catfish:
4 fillets
1/4 cup of olive oil
1/4 cup lemon juice
1/2 teaspoon garlic salt
2 teaspoon minced onion dried
1/4 teaspoon Tabasco sauce
4 lemon wedges
Step 1-Rinse the fillets and dry by patting.
Step 2- Combine all the ingredients except the lemon wedges in a casserole dish.
Step 3- Add the fillets and marinate overnight while turning a few times.
Step 3- Over medium hot coal, grill the fillets while continually basting with the marinate mixture.
Step 4- Grilling takes about eight minutes a side. Remove from the grill and squeeze lemon wedges over the grilled fillets.
The recipe for Fried Catfish:
4 fillets
2 cups flour
1 cup milk or beer can be substituted
Vegetable oil
Salt
Pepper
Garlic
Step 1- Mix together half of the pepper, salt, garlic, milk and flour in a bowl.
Step 2- Coat the fillets with the other half of the flour.
Step 3- Dip the filets into the batter mixture and then place in the frying pan with vegetable oil or a deep fryer.
Step 4- Fry or deep fry until the fillets are golden brown.
The recipe for Baked Catfish:
4 to 8 fillets
1 cup milk
1 stick butter
1 chopped bell pepper
1 chopped onion
2 cups flour
2- 8 ounce cans shrimp soup
1-8 ounce can mushrooms sliced
1 lemon
1/2 cup sherry
2 dashes of Worcestershire sauce
Salt
Pepper
Steps 1- In the milk soak the fillets for a few hours.
Step 2- Dip each fillet into the flour and brown in butter in frying pan. Then place fillets in casserole dish.
Step 3- Brown the onion and pepper in the butter. Mix the seasonings, squeezed lemon juice, mushrooms and shrimp soup as well as the onion and bell pepper together.
Step 4- Pour the mixture over the fillets in the casserole dish and bake at 350 degrees for thirty minutes.
The recipe for Catfish Croquettes:
2 cups cooked fillets
3/4 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 cup breadcrumbs dried
1 tablespoon grated onion
3 tablespoons chopped parsley
1- 12 ounce cheddar cheese soup
2 beaten eggs
2 tablespoons water
Frying oil
1/4 cup milk
1/2 teaspoon basil
Paprika
Step 1- Mix water, eggs, 1/2 cup of cheddar cheese soup, parsley, onion, breadcrumbs, pepper, celery salt and salt together.
Step 2- divide the mixture into twelve portions. Then shape into logs.
Step 3- Fry the logs for five minutes in oil. Turn and fry another five minutes.
Step 4- Mix the remaining cheddar cheese soup with the basil and milk. Heat and serve over the fillets. Sprinkle with some paprika.
The recipe for Grilled Citrus Catfish:
4 fillets
1/4 cup of olive oil
1/4 cup lemon juice
1/2 teaspoon garlic salt
2 teaspoon minced onion dried
1/4 teaspoon Tabasco sauce
4 lemon wedges
Step 1-Rinse the fillets and dry by patting.
Step 2- Combine all the ingredients except the lemon wedges in a casserole dish.
Step 3- Add the fillets and marinate overnight while turning a few times.
Step 3- Over medium hot coal, grill the fillets while continually basting with the marinate mixture.
Step 4- Grilling takes about eight minutes a side. Remove from the grill and squeeze lemon wedges over the grilled fillets.
The recipe for Fried Catfish:
4 fillets
2 cups flour
1 cup milk or beer can be substituted
Vegetable oil
Salt
Pepper
Garlic
Step 1- Mix together half of the pepper, salt, garlic, milk and flour in a bowl.
Step 2- Coat the fillets with the other half of the flour.
Step 3- Dip the filets into the batter mixture and then place in the frying pan with vegetable oil or a deep fryer.
Step 4- Fry or deep fry until the fillets are golden brown.
The recipe for Baked Catfish:
4 to 8 fillets
1 cup milk
1 stick butter
1 chopped bell pepper
1 chopped onion
2 cups flour
2- 8 ounce cans shrimp soup
1-8 ounce can mushrooms sliced
1 lemon
1/2 cup sherry
2 dashes of Worcestershire sauce
Salt
Pepper
Steps 1- In the milk soak the fillets for a few hours.
Step 2- Dip each fillet into the flour and brown in butter in frying pan. Then place fillets in casserole dish.
Step 3- Brown the onion and pepper in the butter. Mix the seasonings, squeezed lemon juice, mushrooms and shrimp soup as well as the onion and bell pepper together.
Step 4- Pour the mixture over the fillets in the casserole dish and bake at 350 degrees for thirty minutes.
The recipe for Catfish Croquettes:
2 cups cooked fillets
3/4 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 cup breadcrumbs dried
1 tablespoon grated onion
3 tablespoons chopped parsley
1- 12 ounce cheddar cheese soup
2 beaten eggs
2 tablespoons water
Frying oil
1/4 cup milk
1/2 teaspoon basil
Paprika
Step 1- Mix water, eggs, 1/2 cup of cheddar cheese soup, parsley, onion, breadcrumbs, pepper, celery salt and salt together.
Step 2- divide the mixture into twelve portions. Then shape into logs.
Step 3- Fry the logs for five minutes in oil. Turn and fry another five minutes.
Step 4- Mix the remaining cheddar cheese soup with the basil and milk. Heat and serve over the fillets. Sprinkle with some paprika.
Slowcooker Recipes for Easy, Tasty, and Economical Meals
Busy lives! Aren't we all busy, busy, busy? Bring out the crockpot or slow cooker and you can make some tasty, economical meals for your family and cut down your kitchen time too. For these recipes, all you have to do is add a salad, perhaps a bread, and you've got dinner. Dessert can be elaborate or as simple as sugar-free cookies or a bowl of sugar-free ice cream.
PORK ROAST WITH ONIONS AND POTATOES
This recipe requires a 4-quart slowcooker for best results.
Approximately 3 lb boneless pork loin roast, trim off fat
1 large garlic clove, sliced
5 medium potatoes, washed, cubed, unpeeled
1 large onion, sliced
3/4 cup water (or tomato juice, if desired)
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tbsp cold water
Make slits in roast in insert slices of garlic. Place roast under broiler to brown. Put potatoes in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables and cover with remaining onions. Combine water or juice with soy sauce and pour over roast. Place lid on slowcooker and cook on low about 8 hours. When ready to serve, remove roast and vegetables from cooker. Combine cornstarch and cold water. Add to the liquid in the slow cooker. Turn cooker to high until liquid is thickened. Slice meat and serve thickened liquid over the meat and vegetables.
This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old "meat and potatoes".
COWBOY CASSEROLE
1 medium onion, chopped
1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.
Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.
PORK ROAST WITH ONIONS AND POTATOES
This recipe requires a 4-quart slowcooker for best results.
Approximately 3 lb boneless pork loin roast, trim off fat
1 large garlic clove, sliced
5 medium potatoes, washed, cubed, unpeeled
1 large onion, sliced
3/4 cup water (or tomato juice, if desired)
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tbsp cold water
Make slits in roast in insert slices of garlic. Place roast under broiler to brown. Put potatoes in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables and cover with remaining onions. Combine water or juice with soy sauce and pour over roast. Place lid on slowcooker and cook on low about 8 hours. When ready to serve, remove roast and vegetables from cooker. Combine cornstarch and cold water. Add to the liquid in the slow cooker. Turn cooker to high until liquid is thickened. Slice meat and serve thickened liquid over the meat and vegetables.
This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old "meat and potatoes".
COWBOY CASSEROLE
1 medium onion, chopped
1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.
Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.
Tasty Fat Loss Recipe for Easy Weight Loss Success
A frequently asked fat loss related question asked of a lot of Professional Personal Trainers is, "So, what foods did you eat yesterday?" or some variation of that common question. It's a great question because it gives people some insight as to what diet habits one should follow to feel and look their best in their quest for optimal weight and health.
Well, my answer for one of my favorite all around fat burning lunches is:
- 1/2 can chick peas (garbanzos) [Eden brand in non-BPA lined]
- 3/4 cup fresh chopped baby carrots
- 1 tablespoon of raisins - red or green
- 2 tablespoons balsamic vinegar or red-wine vinegar
- 1 tablespoon extra virgin olive oil
- sea salt & crushed black pepper to taste
I always prefer to choose fresh organic foods when possible and convenient...
How does this easy fat reduction/weight loss recipe burn fat?
- it is under 400 calories (a big difference compared to a lot of other unhealthy foods people choose for breakfast, lunch or dinner)
- it has well-balanced amounts of protein, fiber and healthy high nutrient value carbohydrates (the good ones)
- since this fitness meal is highly unprocessed, the body has to work at breaking down the foods, a great thing for boosting metabolism.
You can even add some garlic powder and/or onion powder to give this simple diet recipe a nice spicy kick. You can actually add almost any spice or herb without adding calories - which only helps to enhance the fat loss value of the recipe. This happens by making you feel satisfied since you ate something quite flavorful and appetizing - unlike many other bland or sodium loaded, packaged diet foods.
Feel free to create your own healthy variation of this tasty fat loss combo - buy using a different type of bean, a different vegetable, different spices or condiments - or a different type of dried fruit.
You really can't mess this fat loss recipe up. It's fast, easy and in a healthy way - somewhat addicting. It's also a great model for creating other simple and appetizing weight loss recipes.
What most people like about this type of recipe is that it only takes about 7 minutes to prepare and you can make extra to refrigerate for the next day.
Another untold benefit of this type of recipe is that your family will even like it - making your life that much easier.
So you really have nothing to lose. The only thing you have to lose is unwanted body fat.
Well, my answer for one of my favorite all around fat burning lunches is:
- 1/2 can chick peas (garbanzos) [Eden brand in non-BPA lined]
- 3/4 cup fresh chopped baby carrots
- 1 tablespoon of raisins - red or green
- 2 tablespoons balsamic vinegar or red-wine vinegar
- 1 tablespoon extra virgin olive oil
- sea salt & crushed black pepper to taste
I always prefer to choose fresh organic foods when possible and convenient...
How does this easy fat reduction/weight loss recipe burn fat?
- it is under 400 calories (a big difference compared to a lot of other unhealthy foods people choose for breakfast, lunch or dinner)
- it has well-balanced amounts of protein, fiber and healthy high nutrient value carbohydrates (the good ones)
- since this fitness meal is highly unprocessed, the body has to work at breaking down the foods, a great thing for boosting metabolism.
You can even add some garlic powder and/or onion powder to give this simple diet recipe a nice spicy kick. You can actually add almost any spice or herb without adding calories - which only helps to enhance the fat loss value of the recipe. This happens by making you feel satisfied since you ate something quite flavorful and appetizing - unlike many other bland or sodium loaded, packaged diet foods.
Feel free to create your own healthy variation of this tasty fat loss combo - buy using a different type of bean, a different vegetable, different spices or condiments - or a different type of dried fruit.
You really can't mess this fat loss recipe up. It's fast, easy and in a healthy way - somewhat addicting. It's also a great model for creating other simple and appetizing weight loss recipes.
What most people like about this type of recipe is that it only takes about 7 minutes to prepare and you can make extra to refrigerate for the next day.
Another untold benefit of this type of recipe is that your family will even like it - making your life that much easier.
So you really have nothing to lose. The only thing you have to lose is unwanted body fat.
Breakfast And/or Brunch Recipes (suitable for Diabetics, Too!)
If you are tired of the same old thing for breakfast, here are some new ideas for you. Planning a brunch and want something different than the usual? These recipes are for you, too. Pork and apple breakfast sausage is a unique twist on sausage. Since this sausage is made from the pork tenderloin, you are eliminating almost all of the fat. Sausage as a healthy choice; what a concept! Give this recipe a try. You, your family, and brunch guest will be glad you did.
PORK AND APPLE BREAKFAST SAUSAGES
1 lb pork tenderloin, cut into chunks
1/2 medium to large apple, peeled and cut into chunks
3/4 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp salt
Put the pork, apple and spices into the bowl of a food processor fitted with a metal blade. Process about 1 minute until finely chopped. Wash hands thoroughly then using hands shape the mixture into 24 patties. Coat tops lightly with vegetable oil spray. Heat a nonstick skillet over medium-high heat. Place patties, sprayed side down, in pan. Cook approximately 5 minutes, turning as needed, until brown and no pink remains. Reduce heat if the patties start to brown too quickly.
This makes 8 servings of 3 patties each. Per serving: 73 calories, 1 g carbs, 12 g protein
After cooking, patties may be kept in refrigerator in a resealable plastic freezer bag for up to 4 days or in the freezer for up to 6 weeks. To reheat, place on a microwave-safe plate, cover loosely with waxed paper or paper towel. Microwave on medium power for 1 minute or until heated through. NOTE: I found this recipe in a Diabetes Cookbook from Prevention Magazine.
Easy Cinnamon Spread is perfect on bagels, toast, or crackers. It is simple to make and all ages enjoy it.
EASY CINNAMON SPREAD
1/4 cup softened butter or margaine
1/4 cup packed brown sugar OR 2 tbsp Splenda Brown Sugar Blend
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Combine all ingredients in a small mixing bowl.
For a quick and easy "French toast" spread this mixture on whole-wheat toast or mini whole-wheat bagel halves.
Cheesy Ham Nuggets are a great bite-sized food that is great on a buffet table. It seems that children always enjoy hand foods so if you have a picky eater at home, maybe this is a way to get them to eat something besides cereal for breakfast.
CHEESY HAM NUGGETS
2 tbsp butter, softened
1 cup shredded low-fat cheddar cheese
1/2 cup flour
1/2 tsp paprika
2 tbsp water
dash of salt
1 lb cooked ham, cut into 20 cubes
Combine the butter, cheese, flour, paprika, water and salt; mix well with a fork. Shape a thin layer of cheese mixture around each ham cube. Place on a greased cookie sheet. Bake at 400 degrees for 15 minutes or until lightly browned.
Chopped Egg Casserole is not your usual egg casserole. This dish uses chopped boiled eggs, rice, tomatoes, mexican cheese, etc. This is another surprise dish for your family and friends.
CHOPPED EGG CASSEROLE
1 1/2 cups sliced celery
1 cup diced bell pepper
1 medium sweet onion, sliced thin
1 tbsp unsalted butter
1 tbsp flour
1 tsp garlic salt
1 can (16 oz) Mexican-style diced tomatoes with juice
dash of hot sauce
6 hard-boiled eggs, chopped
2 cups brown rice, cooked
3/4 cup low-fat shredded Mexican-blend cheese
Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray. In a large saucepan, melt butter and saute celery, onion, and pepper until tender. Add flour and garlic salt, stirring to blend well. Stir in tomatoes and hot sauce. Bring mixture to a boil, reduce heat and simmer 10 minutes, stirring occasionally, until mixture is thick and bubbly. Carefully, stir in eggs. Spoon rice into the bottom of the prepared casserole dish. Pour egg mixture over the rice. Bake 25 to 30 minutes, until thoroughly heated. Top with the shredded cheese and bake about 5 minutes until cheese is melted.
Enjoy!
PORK AND APPLE BREAKFAST SAUSAGES
1 lb pork tenderloin, cut into chunks
1/2 medium to large apple, peeled and cut into chunks
3/4 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp salt
Put the pork, apple and spices into the bowl of a food processor fitted with a metal blade. Process about 1 minute until finely chopped. Wash hands thoroughly then using hands shape the mixture into 24 patties. Coat tops lightly with vegetable oil spray. Heat a nonstick skillet over medium-high heat. Place patties, sprayed side down, in pan. Cook approximately 5 minutes, turning as needed, until brown and no pink remains. Reduce heat if the patties start to brown too quickly.
This makes 8 servings of 3 patties each. Per serving: 73 calories, 1 g carbs, 12 g protein
After cooking, patties may be kept in refrigerator in a resealable plastic freezer bag for up to 4 days or in the freezer for up to 6 weeks. To reheat, place on a microwave-safe plate, cover loosely with waxed paper or paper towel. Microwave on medium power for 1 minute or until heated through. NOTE: I found this recipe in a Diabetes Cookbook from Prevention Magazine.
Easy Cinnamon Spread is perfect on bagels, toast, or crackers. It is simple to make and all ages enjoy it.
EASY CINNAMON SPREAD
1/4 cup softened butter or margaine
1/4 cup packed brown sugar OR 2 tbsp Splenda Brown Sugar Blend
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Combine all ingredients in a small mixing bowl.
For a quick and easy "French toast" spread this mixture on whole-wheat toast or mini whole-wheat bagel halves.
Cheesy Ham Nuggets are a great bite-sized food that is great on a buffet table. It seems that children always enjoy hand foods so if you have a picky eater at home, maybe this is a way to get them to eat something besides cereal for breakfast.
CHEESY HAM NUGGETS
2 tbsp butter, softened
1 cup shredded low-fat cheddar cheese
1/2 cup flour
1/2 tsp paprika
2 tbsp water
dash of salt
1 lb cooked ham, cut into 20 cubes
Combine the butter, cheese, flour, paprika, water and salt; mix well with a fork. Shape a thin layer of cheese mixture around each ham cube. Place on a greased cookie sheet. Bake at 400 degrees for 15 minutes or until lightly browned.
Chopped Egg Casserole is not your usual egg casserole. This dish uses chopped boiled eggs, rice, tomatoes, mexican cheese, etc. This is another surprise dish for your family and friends.
CHOPPED EGG CASSEROLE
1 1/2 cups sliced celery
1 cup diced bell pepper
1 medium sweet onion, sliced thin
1 tbsp unsalted butter
1 tbsp flour
1 tsp garlic salt
1 can (16 oz) Mexican-style diced tomatoes with juice
dash of hot sauce
6 hard-boiled eggs, chopped
2 cups brown rice, cooked
3/4 cup low-fat shredded Mexican-blend cheese
Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray. In a large saucepan, melt butter and saute celery, onion, and pepper until tender. Add flour and garlic salt, stirring to blend well. Stir in tomatoes and hot sauce. Bring mixture to a boil, reduce heat and simmer 10 minutes, stirring occasionally, until mixture is thick and bubbly. Carefully, stir in eggs. Spoon rice into the bottom of the prepared casserole dish. Pour egg mixture over the rice. Bake 25 to 30 minutes, until thoroughly heated. Top with the shredded cheese and bake about 5 minutes until cheese is melted.
Enjoy!
Recipes for Halloween and Autumn-swamp Dip, Chocolately Holiday Bark, Spiced Cranberry Apple Cobbler
Getting ready for a Halloween or Autumn Theme Party can be a lot of work so when choosing recipes, look for ones that are:
Are simple to makeHave few ingredientsHold up well over timeAre pleasing to look at and of course,Taste great!
We polled our friends and relatives to get their favorite recipes for Halloween and Autumn. Some of our favorites can be found here including Swamp Dip, Chocolately Holiday Bark and Spiced Cranberry Apple Cobbler served with Cinnamon Vanilla Ice Cream.
Hot Halloween Appetizer--Swamp Dip (aka Creamy Feta Spinach Dip)
1/4 cup (1/2 stick) butter 1 cup onion, chopped 1 small red bell pepper, chopped 1 tablespoon garlic, finely chopped 2 tablespoons flour 1/2 cup chicken broth 1/2 cup heavy whipping cream 1/2 cup feta cheese 1 teaspoon Italian seasoning 1/4 cup plain yogurt 1-10 oz. package spinach leaves, stems removed, cut into thin strips 1/8 teaspoon hot pepper sauce Salt and pepper Dippers including crackers, bread chunks and assorted vegetable sticks Melt butter in 10-inch skillet and add onion, red pepper and garlic. Cook over medium heat until softened. Stir in flour and continue cooking 1 minute.
Whisk in broth and whipping cream. Continue stirring until mixture is thickened.
Add cheese, seasoning, yogurt, spinach and hot pepper sauce and stir until spinach wilts and mixture is heated through. Season with salt and pepper to taste.
This Halloween appetizer is best served warm with dippers.
Easy Halloween Dessert--Chocolately Holiday Bark
The best thing about this Chocolatey Holiday Bark recipe is that you can customize it for every holiday or theme party. For Halloween, use white chocolate and candy corn. For a Football party, milk chocolate and candy the color of your favorite team. The possibilities are endless.
Ingredients
16 chocolate sandwich cookies, chopped 1-1/2 cups broken small pretzels 1/3 cup raisins 1-1/2 pounds chocolate, broken into squares 2 cups candy (M & M's, candy corn...) Sprinkles Start by spreading the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet.
Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. Watch carefully as chocolate can burn easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
You can usually find sandwich cookies the color of the holiday (orange for Halloween, red for Christmas...). Coordinate the cookies, chocolate, candy and sprinkles to match the holiday or theme of your party. Most Requested Autumn Dessert--Spiced Cranberry Apple Cobbler
This Autumn Recipe is the perfect dessert for a cool Fall night.
Ingredients
4 cups cranberries 6 Granny Smith apples, peeled and sliced thin 2 cups firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon vanilla 2 cups plus 1 tablespoon flour, divided 4 tablespoons butter, cut into bits 2 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening (I use butter flavored) 1-1/2 cups sour cream 2 teaspoons sugar Preheat oven to 400 degrees. Combine cranberries, apples, brown sugar, cinnamon, vanilla, ground cloves and 1 tablespoon flour in 3-quart baking dish. Mix evenly and dot top with butter bits
Stir together remaining 2 cups flour, baking powder and salt in medium bowl. Cut shortening in using pastry blender or 2 knives until crumbly. Add sour cream and blend well (dough will be sticky).
Drop dough by spoonfuls on top of fruit mixture. Sprinkle with sugar and bake for 20 to 30 minutes on middle rack until top is golden.
Spiced Cranberry Apple cobbler is outstanding served with Cinnamon Vanilla Ice Cream. It is hard to find in stores so you can make my own. Add a teaspoon of cinnamon to a pint of softened vanilla ice cream and re-freeze. When ready to serve, put a big scoop on top on each bowl of warm cobbler.
Are simple to makeHave few ingredientsHold up well over timeAre pleasing to look at and of course,Taste great!
We polled our friends and relatives to get their favorite recipes for Halloween and Autumn. Some of our favorites can be found here including Swamp Dip, Chocolately Holiday Bark and Spiced Cranberry Apple Cobbler served with Cinnamon Vanilla Ice Cream.
Hot Halloween Appetizer--Swamp Dip (aka Creamy Feta Spinach Dip)
1/4 cup (1/2 stick) butter 1 cup onion, chopped 1 small red bell pepper, chopped 1 tablespoon garlic, finely chopped 2 tablespoons flour 1/2 cup chicken broth 1/2 cup heavy whipping cream 1/2 cup feta cheese 1 teaspoon Italian seasoning 1/4 cup plain yogurt 1-10 oz. package spinach leaves, stems removed, cut into thin strips 1/8 teaspoon hot pepper sauce Salt and pepper Dippers including crackers, bread chunks and assorted vegetable sticks Melt butter in 10-inch skillet and add onion, red pepper and garlic. Cook over medium heat until softened. Stir in flour and continue cooking 1 minute.
Whisk in broth and whipping cream. Continue stirring until mixture is thickened.
Add cheese, seasoning, yogurt, spinach and hot pepper sauce and stir until spinach wilts and mixture is heated through. Season with salt and pepper to taste.
This Halloween appetizer is best served warm with dippers.
Easy Halloween Dessert--Chocolately Holiday Bark
The best thing about this Chocolatey Holiday Bark recipe is that you can customize it for every holiday or theme party. For Halloween, use white chocolate and candy corn. For a Football party, milk chocolate and candy the color of your favorite team. The possibilities are endless.
Ingredients
16 chocolate sandwich cookies, chopped 1-1/2 cups broken small pretzels 1/3 cup raisins 1-1/2 pounds chocolate, broken into squares 2 cups candy (M & M's, candy corn...) Sprinkles Start by spreading the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet.
Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. Watch carefully as chocolate can burn easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
You can usually find sandwich cookies the color of the holiday (orange for Halloween, red for Christmas...). Coordinate the cookies, chocolate, candy and sprinkles to match the holiday or theme of your party. Most Requested Autumn Dessert--Spiced Cranberry Apple Cobbler
This Autumn Recipe is the perfect dessert for a cool Fall night.
Ingredients
4 cups cranberries 6 Granny Smith apples, peeled and sliced thin 2 cups firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon vanilla 2 cups plus 1 tablespoon flour, divided 4 tablespoons butter, cut into bits 2 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening (I use butter flavored) 1-1/2 cups sour cream 2 teaspoons sugar Preheat oven to 400 degrees. Combine cranberries, apples, brown sugar, cinnamon, vanilla, ground cloves and 1 tablespoon flour in 3-quart baking dish. Mix evenly and dot top with butter bits
Stir together remaining 2 cups flour, baking powder and salt in medium bowl. Cut shortening in using pastry blender or 2 knives until crumbly. Add sour cream and blend well (dough will be sticky).
Drop dough by spoonfuls on top of fruit mixture. Sprinkle with sugar and bake for 20 to 30 minutes on middle rack until top is golden.
Spiced Cranberry Apple cobbler is outstanding served with Cinnamon Vanilla Ice Cream. It is hard to find in stores so you can make my own. Add a teaspoon of cinnamon to a pint of softened vanilla ice cream and re-freeze. When ready to serve, put a big scoop on top on each bowl of warm cobbler.
Vintage Recipes for the Thanksgiving and Christmas Holidays
Here we are in October and already the Christmas decorations are hitting the stores. It may seem early to be thinking about the holidays but in actuality, we will be preparing holiday meals, or dishes to take to holiday meals, before we know it. If you are looking for something different to prepare this year for Thanksgiving or Christmas, let these recipes help you out. All of these recipes are from my vintage recipe collection. Most are from my mother's estate but I have no idea where she got most of them. If you like seafood, try Oyster Dressing this year. Want to do something different with sweet potatoes? Try this Sweet Potato Apple Scallop. For a different touch to the dessert selection, add this tasty Cranberry Meringue Pie. Be bold, step out, and add a few new touches to your holiday table this year.
CRANBERRY MERINGUE PIE
1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)1 cup orange juice3/4 cup water1 1/2 cups sugar1/3 cup quick cooking tapioca2 tsp grated orange peel, optional1/4 tsp saltMERINGUE:4 egg whites1/4 tsp cream of tartar1/2 cup sugar1 baked 9-inch pie shellPlace cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.
SWEET POTATO APPLE SCALLOP
2 lbs sweet potatoes (3 medium)2 med apples, peeled and cored1 tbsp lemon juice1/2 cup packed brown sugar1/4 cup chopped pecans1/2 tsp ground cinnamon1/2 tsp pumpkin pie spice1/2 tsp orange extract2 tbsp butterPlace sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.
OYSTER DRESSING
1 pint fresh oysters6 to 7 cups dried bread crumbs1 cup chopped onions1 tbsp sage1 tsp each of rosemary and thymeDash of salt and of pepper2 to 2 1/2 cups turkey broth (or chicken broth)1/4 cup melted margarineWash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.
Note: This recipe is from an old complimentary grocery store card.
CRANBERRY MERINGUE PIE
1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)1 cup orange juice3/4 cup water1 1/2 cups sugar1/3 cup quick cooking tapioca2 tsp grated orange peel, optional1/4 tsp saltMERINGUE:4 egg whites1/4 tsp cream of tartar1/2 cup sugar1 baked 9-inch pie shellPlace cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.
SWEET POTATO APPLE SCALLOP
2 lbs sweet potatoes (3 medium)2 med apples, peeled and cored1 tbsp lemon juice1/2 cup packed brown sugar1/4 cup chopped pecans1/2 tsp ground cinnamon1/2 tsp pumpkin pie spice1/2 tsp orange extract2 tbsp butterPlace sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.
OYSTER DRESSING
1 pint fresh oysters6 to 7 cups dried bread crumbs1 cup chopped onions1 tbsp sage1 tsp each of rosemary and thymeDash of salt and of pepper2 to 2 1/2 cups turkey broth (or chicken broth)1/4 cup melted margarineWash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.
Note: This recipe is from an old complimentary grocery store card.
Diabetic Dessert Recipes
The large array of content that is now available on the internet is amazing not only does it give people something to read for endless hours it helps us people with diabetes to shop, buy and educate ourselves with vital information for our illness.This article takes a look at diabetic dessert recipes and how they differ from regular recipes whilst they may look the same. From taking a quick glimpse if you read over the information carefully you will realise that diabetic recipes include very accurate and in depth information on the carbohydrates, fats, proteins, vitamins and minerals that are contained with in each ingredient. Many sites don't just include recipes they include guides on how to cope with diabetes whether its type 1 or type 2, there are all sorts of guides and articles that both express peoples own experiences of suffering from diabetes to others who merely advise diabetics on what to eat what not to eat, how to create a diabetic meal plan, how to not let diabetes affect your life too much.However there are few sites or guides which include everything you need to know about diabetes in my earlier days of suffering from diabetes I found my self surfing the internet daily to find some information that was vital to me, although I come across some really good guides and articles I never was able to find one guide with all the knowledge on diabetes that I needed. However one day I did find this and it has now helped me to educate others on diabetes. Here is a great recipe for making chocolate chip cookies1/4 c. margarine1 tbsp. granulated fructose1 egg1 tsp. vanilla extract3/4 c. flour1/4 tsp. salt1/2 c. mini semi-sweet chocolate chipsCream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies. I have found lots more recipes for making all sorts of diabetic recipes, which i will be soon offering on my site.
Famous Restaurant Recipe - Chicken Ala King Recipe
Good food need not be expensive. It is really a good thing that the Internet has been introduced. This information highway can certainly provide a lot of information. There are many famous restaurant recipes available online. I recommend the CopyKat Cookbook as it contains a list of the most famous restaurant recipes contain in a single ebook that is easy to download and print.
Now, people can cook their favorite foods with the guidance of recipes found online. All that one has to do is to find a famous restaurant recipe and off he goes to the kitchen. Take Chicken ala King for example. Simply follow the instructions below.
Ingredients:
Three tablespoons of unbleached flour
1 and ½ cups of milk
1 and ½ teaspoon of instant chicken bouillon
2 cups of cubed chicken, cooked
2 cup of pea, frozen
1 jar of pimiento
And 1/8 teaspoon of pepper
Preparation:
Combine the flour with 1/2 of the cup of milk. Cover the container and mix it well by shaking, there has to be no lumps.
Pour it in a saucepan with the remaining milk bad add the chicken bouillon. And water and bring to a boil. Stir the mixture constantly until you get a thick sauce. Lower the heat and then add the remaining ingredients to the sauce. Continue stirring so the sauce will not stick to the pan. Serve hot.
See how easy it is to cook a famous restaurant recipe? Other than that, you can actually control calorie intake and the amount of seasoning you use because you can’t really decide what to add and what not to add in a restaurant.
This means that you can decide what food to cook and balance your family’s intake of nutrients. You can cook an easy and healthy famous restaurant recipe at home.
Now, people can cook their favorite foods with the guidance of recipes found online. All that one has to do is to find a famous restaurant recipe and off he goes to the kitchen. Take Chicken ala King for example. Simply follow the instructions below.
Ingredients:
Three tablespoons of unbleached flour
1 and ½ cups of milk
1 and ½ teaspoon of instant chicken bouillon
2 cups of cubed chicken, cooked
2 cup of pea, frozen
1 jar of pimiento
And 1/8 teaspoon of pepper
Preparation:
Combine the flour with 1/2 of the cup of milk. Cover the container and mix it well by shaking, there has to be no lumps.
Pour it in a saucepan with the remaining milk bad add the chicken bouillon. And water and bring to a boil. Stir the mixture constantly until you get a thick sauce. Lower the heat and then add the remaining ingredients to the sauce. Continue stirring so the sauce will not stick to the pan. Serve hot.
See how easy it is to cook a famous restaurant recipe? Other than that, you can actually control calorie intake and the amount of seasoning you use because you can’t really decide what to add and what not to add in a restaurant.
This means that you can decide what food to cook and balance your family’s intake of nutrients. You can cook an easy and healthy famous restaurant recipe at home.
Traditional Yorkshire Pudding Recipe
Yorkshire puddings are a great British tradition; in this article you will learn more about Yorkshire puddings and find a Yorkshire pudding recipe.
Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?
Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.
Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.
Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend 'Traditional British Sunday Dinner' or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.
Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.
I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother's non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!
Yorkshire Pudding Recipe
This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.
4oz (100g) Plain Flour
1 medium sized egg
pinch of salt
½ pint (280ml) of milk (or mixture of milk and water)
2oz (50g) lard/fat or 2 tablespoons of oil - as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 - 20 minutes.
When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.
A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.
Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.
Yorkshire Pudding Facts
The first known Yorkshire Pudding Recipe was published in 1737 in 'The Whole Duty Of A Woman' and named 'A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each 'boat' used up 50 eggs.
Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?
Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.
Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.
Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend 'Traditional British Sunday Dinner' or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.
Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.
I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother's non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!
Yorkshire Pudding Recipe
This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.
4oz (100g) Plain Flour
1 medium sized egg
pinch of salt
½ pint (280ml) of milk (or mixture of milk and water)
2oz (50g) lard/fat or 2 tablespoons of oil - as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 - 20 minutes.
When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.
A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.
Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.
Yorkshire Pudding Facts
The first known Yorkshire Pudding Recipe was published in 1737 in 'The Whole Duty Of A Woman' and named 'A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each 'boat' used up 50 eggs.
Healthy Thanksgiving Recipes Key to Keeping Calories in Check
It’s that time of year again. The time of year when calories are in total abundance and everyone is having some sort of holiday party or potluck dinner. You bring your favorite dish and hope that others are cooking healthy like you are trying to do. You know the days are coming when you’ll have a house full of people and a fridge full of leftovers. You know it’s ok to indulge once in a while, but having so much high calorie food on hand can only lead you to overeat. And then there are the gatherings. Around the holidays, offices, churches and schools all typically have some sort of gathering where they want to celebrate by having people bring food. The problem with this is you never know what everyone else is going to bring, and you never know how many calories are in each item.If you’re someone that’s trying to lose weight, the holidays can wreak havoc on your diet. Calories are usually overflowing from holiday food. Some of the classic holiday dishes include macaroni and cheese, turkey, stuffing, ham, casseroles and desserts galore. One of the staples that might help dieters make it through the holidays is having healthy Thanksgiving recipes. Thanksgiving is the holiday that kicks off the holiday season, so starting off on the right foot can pave the way for healthy eating. Having some healthy Thanksgiving recipes at your disposal will allow you to enjoy some of your favorite dishes without the guilty feeling of blowing your diet. Having these recipes will also allow you to try some different things. There are certain dishes that are standard for Thanksgiving, but it never hurts to bring something new that will draw excitement. Most of your classic recipes can be made into healthy Thanksgiving recipes by simply switching out some of the higher fat key ingredients. For example, if you replace heavy cream and regular cheese with low-fat or skim milk and low-fat cheese, your macaroni and cheese receives an instant makeover. For cakes you can use applesauce in place of oil. By simply looking around you can find thousands of low-fat or healthy Thanksgiving recipes that you may have never tried before. Select a few that sound interesting and you’ll find yourself trying new things and wowing your friends and loved ones at your next potluck dinner. You might even find that by trying these new healthy Thanksgiving recipes, you have some new favorites. It’s common knowledge that the holidays are the worst time of year to attempt to lose weight, but if you substitute just a couple of your traditional favorites with some healthy Thanksgiving recipes, you’ll be well on your way to staying on track with losing weight. The holiday season doesn’t mean you can’t indulge. The important thing to remember is that Thanksgiving Day and Christmas Day are each just one day. If you stick to limiting your indulgences to those specific days, you’ll find it much easier to stay on track.
Old Fashion Recipes for Never Fail Cake and German Apple Cake
These cake recipes will take you back to the days when mom and/or grandma baked delicious desserts just for you. Perhaps the 'never-fail cake' will remind you of a birthday cake she made for one of your early birthdays. Or a delicious piece of white cake topped with fresh fruits or berries from your backyard garden or orchard could be a favorite memory. Perhaps the apple cake will remind you of picking apples in the fall and coming in from the cold to the scents of apple desserts coming from grandma's kitchen. One of the best things about vintage recipes is the memories they bring to mind. Of course the tastes are special, too! Get the kids in the kitchen and let them bake up some memories of their own with you. While working together, you can share some of your poignant memories with them. It's a great thing to pass family stories down to your children or grandchildren.
OLD FASHION NEVER FAIL CAKE
1 cup sugar1/2 cup butter or lard1 egg3 tbsp cocoa3/4 cup sweet milk*1/2 cup boiling water1 tsp soda1 rounding cup flour1 tsp vanillaPreheat oven to 350 degrees.Cream sugar and butter, add unbeaten egg and beat. Add cocoa to egg mixture, blend well. Add flour and milk alternately. Last add hot water with soda dissolved in it. (Batter will be thin.) Pour into a 9x13-inch prepared baking pan. Bake 35 to 40minutes at 350 degrees. Frost with your favorite frosting.*This is regular milk; not sweetened condensed milk. The old-timers referred to regular milk as sweet milk vs buttermilk.
GERMAN APPLE CAKE
This recipe is said to be from an old church cookbook. I have no way to trace its origins.2 large or 3 small eggs1 cup salad oil (butter flavored)2 cups sugar1 tsp vanilla2 tsp cinnamon2 cups sifted flour1 tsp baking soda1/2 tsp salt4 cups thinly sliced apples1/2 cup chopped walnutsPreheat oven to 350 degrees.Beat eggs well, then add oil. Continue to beat while adding 2 cups sugar. Add vanilla and the sifted dry ingredients, mix well. Add the thinly sliced apples and walnuts. Pour into a 9x13-inch baking pan that has been greased and lightly floured. Bake 40 to 60 minutes until done. ICING: 2 small packages of cream cheese2 tbsp melted butter1 tsp vanilla1/2 cup powdered sugar. Mix all ingredients well with an electric mixer. If too thin, add powdered sugar until of the right consistency to spread. Sprinkle with chopped walnuts, if desired.Enjoy!
OLD FASHION NEVER FAIL CAKE
1 cup sugar1/2 cup butter or lard1 egg3 tbsp cocoa3/4 cup sweet milk*1/2 cup boiling water1 tsp soda1 rounding cup flour1 tsp vanillaPreheat oven to 350 degrees.Cream sugar and butter, add unbeaten egg and beat. Add cocoa to egg mixture, blend well. Add flour and milk alternately. Last add hot water with soda dissolved in it. (Batter will be thin.) Pour into a 9x13-inch prepared baking pan. Bake 35 to 40minutes at 350 degrees. Frost with your favorite frosting.*This is regular milk; not sweetened condensed milk. The old-timers referred to regular milk as sweet milk vs buttermilk.
GERMAN APPLE CAKE
This recipe is said to be from an old church cookbook. I have no way to trace its origins.2 large or 3 small eggs1 cup salad oil (butter flavored)2 cups sugar1 tsp vanilla2 tsp cinnamon2 cups sifted flour1 tsp baking soda1/2 tsp salt4 cups thinly sliced apples1/2 cup chopped walnutsPreheat oven to 350 degrees.Beat eggs well, then add oil. Continue to beat while adding 2 cups sugar. Add vanilla and the sifted dry ingredients, mix well. Add the thinly sliced apples and walnuts. Pour into a 9x13-inch baking pan that has been greased and lightly floured. Bake 40 to 60 minutes until done. ICING: 2 small packages of cream cheese2 tbsp melted butter1 tsp vanilla1/2 cup powdered sugar. Mix all ingredients well with an electric mixer. If too thin, add powdered sugar until of the right consistency to spread. Sprinkle with chopped walnuts, if desired.Enjoy!
Rachel Ray Recipes - Delicious Cooking in a Flash
Considering the wide array of Rachel Ray recipes, you can easily find something special for every occasion. Some of the most popular recipes include Reuben Mac 'N Cheese, Iceberg Lettuce with Russian Dressing, Butternut Bowties, Family-Size Carbonara Frying Pan Pizza, Colcannon, Roman-Esco (Italian Romesco) with Red Snapper, Lemon-Pepper Ricotta Spread, Mini Cheeseburger Salad with Yellow Mustard Vinaigrette, Great Chicken and Rice Cakes with Bacon, Broccolini-Basil Spaghetti, and the Gaucho Burger. 30-Minutes Meal IdeasIf you are looking for an easy way to cook a special dish for your loved ones, one of the best things you can do is to get your ideas from Rachel Ray recipes. If you cannot watch the Saturday night show on television, you can at least get your copy of the monthly magazine “Everyday with Rachael Ray”. It includes 30-minutes meal ideas for everything, including pasta & pizza, salads & vegetables, soups and stews, starters and sides, and breakfast. The procedure described in the magazine is very easy to follow. The book of Rachel Ray recipes will impress you with supremely easy healthy recipes, a nice layout, good variety, and a sense of fun. The greatest thing about these recipes is that you do not have to spend much time on it. These are 30-minutes meals. Therefore, if you do not have much time for a sit-down dinner, Rachel Ray recipes can help you. You will be able to make Chicken Curry, Beef Wellingtons, Greek Style Tuna Salads, Roasted-Potato Pennette, Turkey Kebabs, Orange Beef with Cilantro Rice, Grilled Beer Chicken with Potato Slabs, and much more. What is more, you will also get plenty of ideas for dessert recipes. If you are in the mood of having pizza with your family on Friday night, Rach's Family-Size Carbonara Frying Pan Pizza or Individual Florentine Frying Pan Pizzas will also make a great choice. These Rachel Ray recipes also make a great appetizer.
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