Shark fine soup

Finding Cooking Recipes For You

2007-09-24T07:35:00.001-07:00

Cooking formulas can run from a simple broiled poulet breast to the alien such as as Beef Wellington. The job is that most people go intimidated by the idea of stepping outside of their comfortableness zone.

The chefs on telecasting do it look simple yet when we gaze at the formula we acquire lost in the countless of ingredients and the techniques needed to convey the dish to life. The world is that anyone can cook a great repast if they cognize some simple cutoffs and tips.

Healthy cookery have go the mantra of today's wellness witting society. Everywhere we turn there are advertisements telling us "No trans fats" or "zero calories" not to advert the ballyhoo surrounding carbohydrate-free meals. The secret to cookery formulas low in fat and healthy for us is to utilize the outer aisle.

No, the outer aisle is not some eldritch 3rd dimension. In a grocery shop store the outer aisles are where you can happen vegetables, meats, dairy, eggs and breads. Most layouts follow this flooring plan.

Low carb formulas are very simple to set up once you have got the necessary ingredients. Avoid saccharides that are not filling. When making a pick between achromatic flour and whole wheat, take the whole wheat.

It is more than filling and have the indispensable foods you necessitate without the copiousness of carbohydrates. Cooking formulas that use fresh veggies and thin meats are a great manner to avoid too many carbohydrates.

If you are a vegetarian, expression to the salad barroom at your local grocery shop store. Many people happen themselves lacking the clip to cut and chop up vegetables. The salad barroom takes the work out of snappy up a speedy stir-fry dish. The veggies are already cut, washed and ready to eat.

For protein see adding bean curd or chickpeas. A vegetarian repast makes not have got to be bland. There are many free formulas on the cyberspace for vegetarian meals.

Cooking formulas that are fast and simple look to be very popular thanks to Rachel Ray's 30 Minute Meals. The premiss is great nutrient prepared and cooked in less than thirty minutes. These entreaties to those that happen themselves pressed for clip after work.

The repasts are nutritious, appealing and simple for anyone to prepare. The cardinal is having ingredients that make not necessitate an inordinate amount of clip to cook.

We have got all had formulas that turned out to be fitting lone for the refuse disposal. Take bosom from the errors and cognize that every cook have made them. Find the formulas that entreaty to you and experimentation them. Fit them to your taste sensation and life style and you will ran into with success.

It is of import to have got a good clip in the kitchen. Invite a few friends over and have got a dinner party. Eat, drink and be merry for tomorrow we begin all over again.

Low Calorie and Vegetarian Recipes For You To Try

2007-09-19T14:37:00.001-07:00

Vegetable Fried Rice

Serves 3 to 4 persons

Ingredients

3 cups of water
1½ cups of brownish rice, quick-cooking is better
2 tbsp peanut oil (be certain that you are not cooking for people with peanut allergy)
1 little chopped onion
1 greenness chopped bell pepper
3 finely sliced springtime onions
1 little tin of babe peas, drained
¼ cup of roasted peanuts
3 tbsp soybean sauce
2 tsp of benne oil
1 tsp crushed garlic
¼ tsp chili flakes

Method

Bring the H2O to the furuncle in a medium sized saucepan. Add the rice and stir. Reduce the heat energy energy energy a small and simmer with a eyelid for 20 minutes.

Meanwhile, in a wok over a medium heat, heat the peanut oil. Add the onions, chopped pepper, crushed Allium sativum and chili con carne flakes. Cook for approximately 3 minutes, stirring continuously.

By this clip the rice should be cooked. Drain the rice and add to the wok along with the springtime onions and soybean sauce. Stir for approximately 1 minute. Mix in the benne oil and garnish with the peanuts.

It is a very visible light dish, but filling at the same time.

The adjacent formula is a traditional Eighth Day wholefood style of cookery, and although it is a very simple dish to make, it is simply delicious. The formula can be made vegan or dairy farm based, just exclude the milk and cheese.

Cauliflower and Lentil Bake

Serves 4 to 6 persons

Ingredients:

1lb Red Lentils
1 Onions, thinly sliced
1 Large Cauliflower
½lb White Person Bread crumbs
1oz Wholemeal Flour
1oz Butter
1 tsp Wholegrain Mustard
1 Pint Milk (cows milk or soybean milk)
Sunflower Oil
Pinch of Nutmeg
Pinch of Black Pepper
Pinch of Salt
Splash of Shoyu
½lb grated Cheese or 1 Block Smoked Bean Curd (chopped small)

Method

Place the lentils in a big pan, screen with cold H2O and add the splash of shoyu. Bring to the furuncle on a medium heat, stirring occasionally to halt the lentils from sticking. Once the H2O is boiling, bend down the heat energy and cover with a lid. Leave to simmer until the lentils are cooked.

In a separate pan, Fry the onions until soft in a small helianthus oil, and maintain at one side.

Cut the Brassica oleracea botrytis into florets and piece the good leaves of absence of the cauliflower. Bring to the furuncle in a separate pan. Let the Brassica oleracea botrytis to cook for 5 proceedings before draining.

Keep at one side.

Make the achromatic sauce in a heavy based pan. Melt the butter and add the flour, cook for a few minutes. Slowly add the milk, stirring continuously with a whisk to forestall chunks from forming. The sauce will thicken quickly. Add the wholegrain mustard along with the nutmeg.

Combine the breadcrumbs and cheese and add a small helianthus oil.

In an ovenproof dish topographic point the onions with the cooked lentils. Topographic Point the Brassica oleracea botrytis on top of the lentil mix, pour over the sauce and scatter with the breadcrumbs and cheese mix.

Bake in the oven for 30 proceedings on gas grade 5, 190°C, 375°F.

Chicken Parmesan Recipes - Easy & Quick To Prepare!

2007-09-13T13:43:00.001-07:00

These poulet Parmesan formulas are easy, speedy and delicious. Just check up on these out and I'm sure you'll be amazingly surprised.

So put option your chapeau on and acquire ready for some speedy easy poulet Parmesan recipes:

>> Chicken Breasts Parmesan

4 Boneless Skinless Chicken Breast Halves

1/4 Cup Flour

1 Egg

3/4 Cup Bread Crumbs

1 Teaspoon Salt

1/2 Teaspoon Onion Powder

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Paprika

1/2 Cup Chopped Onions

2 Cloves Garlic Minced

16 Ounces Tomato Sauce -- (canned ok)

1/2 Teaspoon Oregano

1/2 Teaspoon Basil

1/4 Cup Olive Oil

1/2 Cup Parmesan Cheese

4 Ounces Mozzarella Cheese -- shredded

Flatten each breast into an ellipse shape. Get out three bowls. Put flour in the first. Lightly beat out the eggs in the second. In the third, compound the breadstuff rotters with the salt, onion powder, Allium sativum pulverization and
paprika. Dip each breast into the flour, then the eggs, and finally into the breadstuff rotter mixture. Topographic Point on a cooky sheet and refrigerate to put coating--at least 30 minutes. Brand the sauce by lightly sautéing the chopped onion and Allium sativum and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a frying pan and sauté the breasts until aureate brown. Arrange them in a shallow baking hot dish. Pour the sauce over the breasts, top with Parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and scatter mozzarella on breasts. Tax Return to the oven for another 10 minutes.

>> Chicken Parmesan Version 2

1/2 degree Centigrade seasoned dry breadstuff crumbs

1 terbium Petroselinum crispum -- chopped

1 samarium Allium sativum clove -- minced

olive or salad oil

coarsely land blackness pepper

2 terbium Dijon style mustard

2 lg poulet breast halves -- w/skin and bones, about 1 1/2 pounds

3 mendelevium plum tree tomatoes -- about 3/4 lb

2 terbium Parmesan cheese -- grated

1 deoxythymidine monophosphate dried marjoram go forths crushed

1/2 deoxythymidine monophosphates salt

1 bn watercress

bottled olive oil and acetum salad dressing

About 50 proceedings before serving:

Preheat the oven to 400 Degrees F. Inch a little bowl, premix the breadstuff crumbs, chopped parsley, minced garlic, 2 deoxythymidine monophosphates of the olive or salad oil, and 1/4 deoxythymidine monophosphates of the pepper, blending well.

Brush the Dijon style mustard onto the tegument side of the chicken-breast halves, then coat with the breadstuff rotter mixture, firmly pressing the coating mixture into the chicken. Spray an 11 Ten 7-inch glass or ceramic baking hot hot dish with non stick cookery spray.

Place the chicken, tegument side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, premix the Parmesan cheese, oregano, salt and 1/4 deoxythymidine monophosphates of achromatic pepper, stirring to blend well. Scatter the cheese mixture over the tomato halves.

Add the tomatoes to the poulet in the baking hot dish and bake for an further 15 to 20 proceedings or until the coating on the poulet is crispy and browned and the juices run clear when the poulet is pierced with the tip of a knife.

To Serve:

Toss the watercress with the salad dressing. Arrange the tomatoes, poulet and the salad on 2 plates and sit down down to eat.

That's it for today! If you desire more than poulet Parmesan formulas just check up on below:

Cookie Baking

2007-07-19T16:57:00.001-07:00

Baking cookies always reminds me of my ma back in the day, every clip I acquire a pennant of that sweet smell, it always conveys me back and sets a smiling on my face.

Below are formulas and methods for a couple of different cooky varieites:

You will need:

Cassic or Spiced Cookies

Large mixing bowl

Cups and spoons for measurement

Pitchfork for stirring

Flour

Baking pulverization and sodium carbonate

Salt

Cocoa pulverization

Spices(optional)

Butter Melt Cookies

Another big mixing bowl or wash and reuse the other 1

A 2nd set of measurement cups and spoons

Food processer

Wooden spoon

Rubber spatula

Butter, oleo and pick cheese

White Person and brownish refined sugar

Egg

Vanilla infusions

Raisins, nuts and cocoa bits

Rolled oats

Any other ingredients that are added to the butter and eggs in your formulas

For the novitiate baker among you, to best avoid transferring spirits from one formula to another, you necessitate to begin with basic formulas that have got no spices, chocolate, or other over powering ingredients.

Starting with your first recipe, measurement your flour and baking hot sodium carbonate into 1 bowl. Then, compound the butter, sugar, eggs, vanilla in another bowl as directed. Gradually premix flour and bking sodium carbonate into the butter mixture and add any extras.

Next, scraping down the borders of the mixing bowl with the spatula to unclutter up any excess, form the dough into a ball and wrapper it in cleave film. Identify the different formulas by authorship the name on the plastic with a felt-tip marker and set it in the fridge.

Crock Full of Beef

2007-05-30T07:09:00.001-07:00

The crock pot is the busy person's best friend and right hand man (woman,) always working with you, never against you, and couldn't care less about what the weather's doing outside.

The beauty of the crock pot is that it can be stocked in the morning and left to its own devices all day. No babysitting required. And by the time you drag your sore body home at the end of a hectic day, your crock pot will greet you with a ready-to-serve home-cooked meal!

If you're curious to test the servitude of your crock pot, here's a quick (prep time wise) and easy recipe for barbecue beef.

Crock Full of Beef

4lb roast of beef

2 tbsp cooking oil

1 large onion, peeled and sliced

1/2 cup water

5 cloves of garlic, peeled

1tsp salt

1tsp ground black pepper

2 cups of your favorite barbecue sauce

Add cooking oil to frying pan over medium-high heat. Brown the meat on all sides. Remove from heat.

To stock your pot, add 1/2 of the sliced onion to the bottom of the pot. Place the browned roast on top of the onion. Add the water, garlic cloves, salt and pepper and the remaining onion.

Cover and set timer according to the length of your work day for a minimum 4-6 hours or maximum 8-10 hours. The longer you work, the better your roast will be!

Fast forward 6-10 hours ...

Welcome home! Supper's almost ready!

Remove the roast from your trusty crock pot and discard the juices. Shred the meat using a fork and return it to the crock pot.

Add the barbecue sauce and cook on high for another 30-60 minutes, or the amount of time it takes to change into something comfortable and check a day's worth of emails.

Once the last email is answered, you will have yourself one happy crock full of tasty beef!

Serve it over rice or pasta, or make a gourmet sloppy joe and serve it up on a fresh bun.

For an easy all-purpose barbecue sauce, which tastes great with beef, pork or chicken, here's one of my favorites from "Barbecue Secrets Revealed".

The sauce can be made ahead of time and stored either in the refrigerator or freezer in an airtight container.

Amazing All Purpose Barbecue Sauce

1 cup Catsup

1 tbsp Worcestershire sauce

2 dashes Bottled hot pepper sauce

1 cup Water

1/4 cup Vinegar

1 tbsp Brown sugar

1 tsp Salt

1 tsp Celery seed

1 tbsp Minced onions

Combine ingredients in slow-cooking pot. Cover and cook over low heat 2 to 3 hours.

Makes 2 to 2 1/4 cups sauce.

Happy crockin'!

Grilling Vegetables - Easy Dinner Ideas

2007-05-13T12:16:00.001-07:00

Grilled Corn

Wrap shucked ears in foil. Sprinkle them with water and dot with butter before rolling up individually in generous squares of foil. Grill on high heat for about 20 minutes, turning every 5 minutes or so. Corn will be blackened in places and delicious. You can also include a sprig of fresh herbs, a sprinkle of sea salt or a grind or two of fresh pepper.

Peppers

Grilled peppers are awesome. Leave the pepper whole and grill over high heat, turning often, until blackened and all over. Place the peppers in a bag or wrap in foil to cool and loosen the skin. After about 10 to 15 minutes the skin should peel off easily, then peppers can be cored, seeded and sliced or chopped as desired. Grilled peppers are great on an antipasto tray, in panini or served plain.

Grilled vegetables can be the basis of a great vegetarian meal. For more great vegetarian recipes and easy dinner recipes, visit http://www.dinnersinaflash.com

Portabella Mushrooms

Wash the portabellas and remove the gills with a spoon. Brush lightly with oil. Grill over high heat cap side down until very brown. The cap will fill with moisture. Turn the mushrooms, pressing down to expel as much moisture as possible. When done about 10 to 15 minutes, salt and pepper to taste and serve.

Onions

Trim ends of the onion and slice into thick rounds. Secure the rings together by skewering the rounds with long metal skewers. Brush lightly with olive oil and season as desired. Grill onions over high heat about 15 minutes turning halfway through cooking time. Move the onions off to a cooler area of the grill for 10 more minutes or until tender.

Grilled vegetables are also great when camping. For more great grilling recipes and easy dinner recipes, visit http://www.dinnersinaflash.com

Tomatoes

Choose Tomatoes that are firm and not overripe. Slice them in half horizontally and remove seeds. Drain cut side down on paper towels. When ready to grill, season cut side generously with salt and pepper. Grill cut side down until softened and blistering. Turn tomatoes over and continue grilling a few minutes more. When tomatoes are done, drizzle them with vinaigrette or some pesto thinned with a bit of olive oil.

Cooking with Applesauce

2007-05-10T09:12:00.001-07:00

When I think of applesauce I think of a childhood memory. My mom used to buy the applesauce with cinnamon in it. Until I was a teen, I thought all applesauce was dark in color and had a cinnamon flavor. I still smile when I see the small servings of cinnamon flavored applesauce in the market, knowing that other moms are also giving their kids this yummy treat.

I love to use applesauce when cooking. I'll share a few recipes that I enjoy using applesauce:

Cookies Made with Applesauce

2 3/4 cups flour

1 1/2 cups brown sugar, packed

3/4 cup applesauce

1/2 cup shortening

1/2 -3/4 cup chopped nuts (optional)

1 small package chocolate chips (I always prefer milk chocolate)

2 eggs

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon cloves

Combine all ingredients and mix well. Drop dough by level tablespoonfuls two inches apart on an un-greased baking sheet. Bake 10 minutes at 350 degrees or until done.

And what about Applesauce Chicken?

1 fryer, cut up into 8 pieces

1 medium onion, finely chopped (about 3/4 cup)

1 cup unsweetened applesauce

1 cup ketchup

1/4 cup cider vinegar

2 tablespoons vegetable oil

2 tablespoons light brown sugar, packed

1 tablespoon Worcestershire sauce

Pepper to taste

Heat the oil in a saucepan over medium-high heat. Add onion and cook about 5 minutes. Onion should be soft. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened.

Arrange chicken in casserole dish. Pour most of the sauce over the chicken leaving enough to baste once during cooking. Bake in 350 degree oven until chicken is done.

I love quick breads. These are loafs made in a loaf pan, without yeast. They are quick and easy to make and require no rising time.

Applesauce Bread

2 1/2 cups Bisquick

1 cup applesauce

1/3 cup sugar

1/4 cup butter

2 eggs, beaten

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

Note: Try both sweetened and unsweetened applesauce. Try Splenda, instead of sugar. Try cinnamon applesauce and omit the teaspoon of cinnamon. If you like nuts, add some chopped up nuts to the recipe. There are so many variations on making this quick bread.

Mix all ingredients together. Beat well, medium speed about 2 minutes. Pour into loaf pan and cook about 55 minutes at 350 degrees. Insert toothpick into center of cake. Toothpick should come out clean.

Enjoy these 3 recipes, using applesauce as a main ingredient.

Bon Appetite!!

Healthy Crock Pot Recipes With Easy Preparation

2007-05-06T17:09:00.001-07:00

The other day I was looking through my grocer's weekly sale flyer and I found myself thinking, "The easier the preparation, the worse it is for you." Think about fast food. No preparation, but completely unhealthy.

I continued my thoughts through meal preparations - frozen TV dinners, frozen pizza, frozen "meal in a bag", boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.

I pictured my grocery store, which wasn't difficult since I'm usually there at least twice a week. I love my grocer's produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food - even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we're bombarded with packaged, boxed, preserved food?

Thinking about my own cooking, I know that I use more "pre-packaged" items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don't eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.

These thoughts drove me to research my own recipes; were there a handful of crock pot recipes with extremely easy preparation that are healthy? I did find a bunch, and although the recipes with canned soups tend to be higher in sodium, I believe I found a nice balance between easy preparation and health. Plus, every recipe on the list has 10 ingredients or less. You can view these recipes at http://www.natalies-recipes.com/website/easy-healthy-recipes.aspx.

When it comes right down to it, we want to be healthy and feed our families healthy meals. However, our busy lives often take over and prevent us from doing so. I hope that I have offered you some options to avoid the frozen dinners and fast food restaurants and create healthy meals with ease.

The Joy of Convection Ovens - They're Not Just for Restaurants Anymore

2007-05-04T06:39:00.001-07:00

Nowadays, it is easier for home cooks to buy professional equipment for their kitchens. For example, the convection oven is a tool used by professional bakers worldwide. Convection ovens that restaurants use are highly priced (a few thousand dollars for a good one) and need special wiring. But now, there are a line of table-top, home ovens that provide convection-style cooking, for only a few hundred dollars each.

When looking for convection ovens, decide what features do you want. And, compare different brands. There are many brands, such as German-made Wiesheu, US-made Kenmore or Viking. Do you want a professional oven or one for the home? Freestanding model or table-top? The bigger and fancier it is, the larger the price tag. Mine is a counter-top model that also includes a built-in breadmaker and jam-maker. There are many options to choose from, so check around. The most desired kind of convection oven is the European, or "third element" kind of convection oven (three heat sources). Mine is not a "third element" style, most countertop models aren't, and it does just fine, so don't rule out the two-element kinds, they are great, too. Whatever suits your needs the best, and fits within your budget.

Convection ovens cause breads to have superior crust and texture, just like a bakery. Pastries come out incredibly flaky, such as croissants or puff pastry. It is amazing how beautifully golden and evenly cooked my breads are now. Before, in a gas oven, they came out nice, but now they rise better. Breads baked in the convection oven even have a quality taste, since the strong heat carmelizes the exterior, they have a slightly nutty and sweet flavor. It's because the oven strongly circulates the air around the inside, distributing the heat more efficiently to the food.

Some foods aren't meant to be made using convection style, due to the air movement inside the oven. Making souffles, meringues or anything delicate is discouraged. Also, if you work with parchment, anchor it down in the oven to keep it from blowing all over the place. But, in general, nearly everything can be made in the oven, from cookies and cakes to breads of many kinds. The breadmaker in my unit is fantastic. Just load the included container with the ingredients, and the oven does the rest: mixing, poofing and baking. When it is finished, it just sounds a chime. Pies bake perfectly, my oven has a round baking rack for pizzas and pies, that rotates as it cooks. The oven also makes great roasts and includes both a vertical and horizontal spit to cook with. With convection, the possibilities are nearly endless.

When converting your recipes to convection cooking, the experts say to subtract 25 degrees from the recipe's given setting. Convection ovens cook faster, so also decrease the cooking time by about 25% as well. Multiple racks of cookies can be baked at the same time with superior results to the less evenly cooked multiple batches in a regular oven. That is why most bakeries and restaurants use convection ovens, because they can bake in quantity without sacrificing quality of the finished product.

Don't be afraid to switch to convection cooking. Once you make the change, you will be glad that you did. I know I am. After seeing others use them and tasting their artisan breads, I decided to get my own. If you are a serious bread baker or cook, this oven will be of great use to you. That is why cooking schools use and prefer them to conventional ovens. Give it a try, you won't be disappointed. If anything, you'll be finding excuses to do more baking. Your family will most definitely approve.

Healthy Salad Dressings Made Easy

2007-04-29T11:12:00.001-07:00

With warmer weather looming on the horizon in Northern
America, many women and men start to simplify and streamline
their diets. Gone are the heavy chili dinners and beef stews
that fill our bellies in the dead of winter. Enter the
salad: cool, fresh, crisp bursts of flavor - but not
necessarily a significant caloric savings over a meat and
potatoes dinner. The culprit: creamy, oil based dressings.
The solution: for most, it's to take their dressing on the
side.

Traditional commerically prepared salad dressings are an
easy way to turn a healthy salad into a calorie-dense,
fat-laden disaster. Bottled dressings can have anywhere from
8 to 20 grams of fat per serving.

Take your dressing on the side? Never! At least, there's
never a need when you make your own healthy salad
dressings.

Of course, you can buy decent commercial low-fat dressings,
or even organic dressings but, more often than not, they are
loaded with unhealthy elements like sugar and heavy amounts
of heart-unhealthy sodium.

It's hard, however, to beat a homemade dressing!

The key to making delicious healthy dressings at home is to
reduce the oils and other fats, and bump up the ingredients
that add texture and flavor.

The oil in any salad dressing serves several functions,
including providing a "cling" or "binding" factor, so
your acidic and other flavorings (such as vinegar and herbs)
don't end up in a puddle at the bottom of the bowl.

Oil also serves to soften and balance the acids so that
they're more pleasing to the pallate.

When thinking of healthier dressings, most people eschew
creamy dressings in favor of lighter vinaigrettes. But
classic vinaigrettes often use a 3-to-1 or 4-to-1 ratio of
fat to acid (for example: olive oil and red wine vinegar).
Such a ratio can yield at least 10 grams of fat per
tablespoon! And who uses just one tablespoon?

So what constitutes a healthy salad dressing?

Let's look at oil.

When choosing oils for your dressing, think carefully about
flavors. Extra-virgin olive oil is almost always an
excellent healthful and flavorful choice. But so are nut
oils such as almond, macadamia and hazelnut. Each
contributes complex yet subtle flavors that can complement a
salad. Olive and nut oils also are rich in healthy
monounsaturated fats.

You can reduce the amount of oil, however, in any dressing
by approximately 40 percent if the other ingredients that
balance the dressing are not too acidic.

A common complaint when reducing the oil content of a
dressing recipe is that one often misses the thick texture
that oil adds to your recipes. Try adding Dijon mustard as
an emulsifier to make up for the reduced oil. Like oil,
mustard is thick enough to bind the other ingredients and
adds a tangy flavor.

In creamy dressings, the emulsifier often is sour cream or
mayonnaise (and sometimes oil, too). Providing a healthy
option for these ingredients is an easy fix.

Nonfat yogurt, reduced-fat sour cream, and reduced-fat
mayonnaise all make good substitutes. They each have good
flavor and produce dressings that hold together and coat
vegetables quite well.

Or try buttermilk. Buttermilk is always either nonfat or
reduced-fat. Its thick texture and mild, tangy flavor makes
it a useful ingredient.

With a little bit of ingenuity and creativity, it is
possible to make healthy salad dressings without sacrificing
good nutrition by cutting calories, fat and chemicals.

Kitchen Appliance Juicers - How They Can Keep You Healthy

2007-04-24T13:15:00.001-07:00

How to choose a juicer? There are many kinds of juicer on the market today, from the simple lemon squeezer to state-of-the-art juice extractors. So which one should you choose , you want to consider your budget, the size of your family or if you are a vegetarian. In my opinion you should get the best and strongest that you can afford so you are not tempted to put it away in the cupboard and forget about it. You want to keep this kitchen appliance on the counter where you see it. Mixers and blenders can also be used.

How long can you keep the juice for? If you squeeze fresh orange juice you want to drink it right away. The reason for this is because it will start to separate in a matter of moments. Oxidization starts to happen within minutes, depending on the kind of juice. Another way to look at it - think of an apple and how quickly it turns brown. The apple is still edible, but it's better for you, not to mention tastier if you juice it and drink it right away. The antioxidants in the juice will absorb any excess free radicals within your body to help prevent cell damage by these free radicals.

How many ingredients do I need? The fewer the better. If you start to add too many flavors, your drink will taste very fruity and be very thick like a milkshake. Some juices, like beetroot and spinach are good for you in small quantities, but not so good for you in large quantities. Beets are famous as a blood tonic and are full of vitamins - A, B group, C, potassium, calcium and iron. They are good for blood pressure, protect against anemia, and promote overall good health. Spinach contains oxalic acid which stops other vitamins from being used by the body. You want to mix small amount of your favorite juices like apples and oranges which both contain vitamin C.

Sweet and Salt? Fruits today often do not get a chance to ripen on the tree, so they are sour in taste. You can add sugar or honey (which is sugar) to sweetener up your drink or you can use one of natures natural sweetener - apple juice. Some vegetable juices could use a pinch of salt to spice up their flavor. But if you do not approve of salt like me, try squeezing a little bit of lemon juice.

Tonics from herbs and spices: Herbs and spices are age-old ways to flavor food and influence the body and mind. Rosemary tea will wake you up and lavender tea will help you sleep. Ordinary tea will perk you up. Cardamom and ginger will calm an upset stomach. Star anise and lemon are just simply comforting.

Thanks to inexpensive juicers, blenders and mixers we can all make our own drinks from fresh fruits and vegetables in no time at all. It's an easy way to good health.

Easy Recipe - Strawberry Pie

2007-04-20T12:06:00.001-07:00

Since spring is finally here, sort of (it snowed here in Denver on Easter day, sigh), I thought I would share one of my favorite strawberry recipes with you. It is a pretty easy recipe that does not even require any baking. Start to finish, it takes about 20 minutes. As I do at my baking site, I am going to share with you here the story behind the recipe.

Cream Cheese Strawberry Pie

Strawberries are my favorite fruit. I always have them around when they come into season in the spring. It always brings back memories of going to pick berries with my family in the summer. We would all pile in the car with buckets and ice cream pails, eager to taste fresh summer berries. We would go to one of the nearby berry farms that had acres and acres of berries. I remember it seemed so huge to me as a kid and I could not believe how many rows upon rows upon rows there were. All of us kids of course ended up eating just as many berries as we picked. There is nothing that has quite as much flavor as a strawberry fresh from the field, warm with sunshine. Makes me want to go hunt down a local berry farm so I can share that memory with my daughter!

1 package (8 ounces) strawberry flavored cream cheese

1 package (3.4 ounces) vanilla flavored pudding

2 cups cold milk

1 (6 ounce) ready-to-use graham cracker pie crust

1 pint of strawberries

Prepare the vanilla pudding according to the package directions. (Put the pudding mix and the milk into a bowl and whisk together for 2 minutes.) Allow it to set for 5 minutes. I usually use this time to start washing and cutting the strawberries. I typically just cut them in half for this recipe. Once the pudding has set, place the cream cheese in a medium sized bowl and mix with an electric mixer for 30 seconds at low speed. Add the pudding to the cream cheese and mix for about one minute on low speed. Put the mixture into the pie crust and put it in the refrigerator for 10 minutes. Continue washing and cutting the strawberries while the pie is in the refrigerator. Place the strawberries on top of the pie. Store any leftovers in the refrigerator.

Enjoy your spring (and your berry picking adventures)!

Happy Baking!

Chicken Masala

2007-04-17T13:17:00.001-07:00

The country of Suriname is located in the north of the continent. Suriname also lies in the western hemisphere. This tiny country is encased by one water body the Atlantic Ocean in the north, French Guiana to the east, Brazil to the south and Guyana to the west.

Surinam has a very mixed population. The original people of the country were the Arawaks and the Caribs(Amerindians). When the Dutch colonized the country, other Europeans filtered in. with slavery being a rampant practice, the colonizers imported African slaves. Later bonded laborers from India, Indonesia and China were also brought in.

Mixing the different varieties of vegetables which grow in Suriname with the traditional cuisine of the different ethnic groups, Surinam offers a spicy, good and colourful variety of dishes including American, Chinese, Creole, European, Indian and Indonesian.

Chicken Masala

Masala is an exotic blend of spices- cinnamon, cloves, black pepper, cardamom- that adds flavor and aroma. (Hindustany curry powder)

Ingredients:

For the marinade:

4 cloves of finely chopped garlic

3 to 4 tablespoons of masala powder

1 to 2 tablespoons of corn oil

salt and pepper to taste

For the main meal:

1 kilogramme chicken fillet cut into cubes

2 big chopped onion

2 cloves of finely chopped garlic

1 tablespoon thinly sliced celery

2 whole dry red chilli (optional)

5 hard boiled eggs

2 tablespoons of corn oil and a little bit of water

1 cup tomato puree

salt and pepper to taste

a stock cube if required

vegetables :

Half a kilogramme of string beans or, if not available, green beans

6 to 7 medium size potatoes

some salt and pepper

2 to 3 tablespoons masala (Hindustany curry powder)

Directions

Make a mix of 3 tablespoons of oil, salt, pepper and masala. Add the cut meat and marinade it for at least 2 hours.

Fry the onion, garlic, tomato puree and the celery in the oil , add the meat and cook all until brown. Add some water until the meat is covered and lower the heat.

Immerse the diffuser with the 2 whole dry red chilli in it and let all simmer for about 40 minutes. If needed, season it with extra masala and a stock cube to your taste if necessary.

Cut the potatoes into quarters and cook them just like your meat and than for 10-15 minutes in water with 1-2 teaspoons of masala and some salt and pepper.

Clean the String beans, cut them into 1-2 inch-pieces and cook them as well for 10 minutes until bite-ready.

Boil the eggs until hard(8-10min.) and shell them.

Remove the diffuser with the chili pepper from the meat and season the sauce with some salt and pepper if required. Add the eggs and heat all thoroughly.

Serve the potatoes, the vegetables with white rice, naan bread or roti

(Roti is a kind of a double pancake with ground yellow split peas in it ).

Good Luck - Enjoy your meal

Barbeque Safety Tips

2007-04-15T15:12:00.001-07:00

When considering barbeque safety, there are several things to consider.

1. The Location Of The Grill

Be careful to choose a spot that is away from trees, brush and other overhanging structures. Imagine a flare up. Will your roof catch fire? Locate the grill well away from all flammables.

Choose a spot that is away from the main traffic flow patterns. You do not want the football game to accidently back up into your grill. Ruining your dinner and possibly burning someone or something. It would also be a good idea to be located near a garden hose.

2. Using Proper Utensils

Grill safety includes using the proper utensils to avoid burning. The barbeque utensils that you see in stores are longer than kitchen tools for a reason. You want to be able to reach into the fire, if needed, without getting burned. You will be safe if you use the proper utensils.

3. Dress Properly For The Grill

This seems a bit crazy, but it is important. You need to be sure that you are not wearing anything that is too loose or that might somehow find its way into the fire. Also, I recommend closed toe shoes. I know you wouldn't drop any of that precious barbeque, but just to be safe. . .

4. Follow Proper Lighting Procedures

Follow your manufacturers instructions for lighting your grill. Never pour lighter fluid or other flammables onto a lit grill, even if it appears not to have caught. I know you've heard this before, but confess -- I bet you've tried it. It is definitely not safe, so don't do it again!

I hope that these tips will be helpful to you. Enjoy a safe and tasty barbequing season.

Why Is My Steak Always Tough?

2007-04-14T09:18:00.001-07:00

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. Here are the grades for beef used in the United States.

USDA Prime - The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain.

USDA Choice - The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket.

USDA Good - USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, and will not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

The first step to a tender juicy steak is choosing the right cut of meat. I hope that these tips will help you next time you decide to invest in a nice steak. Choose the best cut of meat available and look for the thin marbling of fat that indicates a tender steak. If you cannot find or afford the better cuts, then investigate marinating the meat to increase tenderness.

Simple Tips on Cooking For Two

2007-04-13T05:06:00.001-07:00

I come from a fairly large family, so I was used to cooking for a lot of people when I first started cooking. It was hard for me to cut down my cooking proportions to adapt to smaller portions, but that is important when you are cooking for a few. Cooking for two can be a lot of fun and much less expensive than cooking for a lot. You don't have to cut down on quality or elegance just because you are preparing for a few. Many people think it is hard to fix meals for just two people, so they will often eat out because they don't want to go to all the trouble of cooking a meal for just two. This article will give some simple tips on cooking for two that can not only help plan your meals, but make it fun as well.

Cooking for two should be just as rewarding as cooking for many. I've always loved a good challenge and sometimes just fixing a meal for two can seem more like a chore than a privilege. It is up to you the cook, to make each meal a special treat. Your spouse will love the different meals you prepare, and if you are excited and look for new and creative ways of displaying your meals, you will both look forward to the special time together. You can often buy cheaper for two, so you will be able to afford better cuts of meat, fish, or wine, and be able to afford more expensive meals at home more often than most families. Cooking for two can afford you the luxury of gourmet meals at more affordable prices.

It is often easier when cooking for two to prepare extra that can be frozen and pulled out at a later date. On nights when you are limited on time, you can pull out one of your special meals you had already prepared and dress it up a little different than the last time you had prepared it. Your spouse will think you spent a lot of time preparing it and they will appreciate all your effort. You will feel proud of the little time you spent cooking for two and know that this particular night would normally have cost you money eating out, but because you planned ahead while previously cooking for two, you were able to save money that can be used for something else.

Grocery stores have now made cooking for two easy. You can buy just about anything these days in smaller portion sizes. This doesn't always give you the best prices, but in many cases, you can freeze what you don't use the first time. In other cases, buying a larger quantity, dividing and freezing up the portions you will need in cooking for two will allow you to save money for other expenses. With some creative ideas and a little desire on your part, cooking for two can be very fun and rewarding. I know your spouse will feel special that you went to all the trouble.

Three-Layered Bee Hoon Soup, A Hakka Specialty In Machap

2007-04-10T06:38:00.000-07:00

Bee hoon soup is as familiar as chicken rice and nasi lemak. But three-layered bee hoon soup? Many would would have heard or eaten this exotic noodle dish if they are a resident or frequent visitor to Machap.

The three-layered bee hoon soup or "Shang Chen Mi Fen Tang" is a popular Hakka noodle soup here, and what makes it special is that it can only be found in Machap New Village.

"We call it three-layered bee hoon soup because it consists of three layers of pork. Many people come here just for that," cook Tai Chee Fong, 33, told Bernama.

Tai, a local, has been dishing out this special rice vermicelli soup since he started his family business five years ago.

He only operates from 8am to 4pm, almost daily, taking off once every two weeks.

"Many people here couldn't find a job. That's they've become self- employed. This (the noodle soup) is my own recipe, you can't find it at other places," he said.

Tai said many captains of corporations and politicians had dropped by his shop to savour the dish.

"Sometimes, I can't operate longer as the ingredients run out early due to many orders. I only order 3kg of pork each day," he said, adding that the popularity of his noodle soup was spread by word of mouth.

Tai said he would definitely be voting in the Machap state seat by-election this Thursday after finishing work.

"I've made my mind on who I would vote for," he added, smiling.

-- BERNAMA

Easy Crock Pot Recipes - Beef Burgundy and Country-Style Ribs and Sauerkraut

2007-04-01T15:43:00.001-07:00

Crock pot meals are convenient on those busy work nights. Its nice to come home to the tantalizing smell of a well cooked meal waiting for you. The challenge is to find those recipes that are not only quick and convenient, but tasty as well. Here I offer two recipes that are tasty and easy - Beef Burgundy and Country-Style Ribs with Sauerkraut.

This is my version of Crock Pot Beef Burgundy. It is quick to prepare in the morning, especially if you opt to skip the browning process (I usually do.) You can also cook this, well covered, for 2 hours in a 350 degree oven. The cooking time on the Beef Burgundy is 3-6 hours, but the longer you cook it on low, the more tender it will be. I don't usually worry about the time, I put it in before I leave for work and eat whenever the wonderful smells are too much for my willpower.

Beef Burgundy in the Crock Pot

2 pounds Beef Cubes (round steak, sirloin tip, or roast)

1 can golden mushroom soup

1 package dry onion soup mix

1 cup burgundy wine

OPTIONAL, but does add good flavor: Brown the beef cubes in a little oil.

Combine all ingredients in crock pot. Stir to combine. Cover with lid.

Cook in crock pot for 3 hours on high or 6 hours on low.

Serve over hot noodles or rice.

Country-Style Ribs and Sauerkraut 1 bag sauerkraut ; rinsed, drained

1 onion

1 red-skinned apple

2 - 3 pounds country style pork ribs

1 cup beer

1. Put sauerkraut in bottom of crock pot. Add diced onion and chopped apple. Do not need to peel apple. Stir and even the top.

2. Layer country ribs on top of kraut mixture. Pour beer over all. Cover and cook on LOW from 8 to 10 hours.

This recipe yields 4 to 6 servings.

An Easy Meatloaf Recipe For A Busy Cook

2007-03-26T12:41:00.001-07:00

There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.

To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don't actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.

Basic Easy Meat Loaf Recipe

1 1/2 pounds ground chuck

3/4 cup Italian style bread crumbs

2 eggs

1 large onion, finely chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon each garlic powder and onion powder, optional

1/4 cup catsup + more for top if desired

2 Tablespoons Worcestershire sauce, optional but good

1. Preheat oven to to 375 degrees F.

2. In a large loaf pan or ovenproof baking dish, mix all ingredients.

3. Shape into loaf shape.

4. Bake at 375 for 1 hour or until done.

5. I like to cover the top with more catsup during the last 20 minutes of baking.

You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.

If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don't count on it. My family eats this up.

Chicken – Easy Recipe for Chicken Breasts Glazed with Hot Pepper Jelly Sauce

2007-03-24T20:44:00.001-07:00

What's for dinner? The answer to the dreaded question when you're busy and out of ideas -chicken, an easy recipe that is guaranteed to get you out of the dinner time rut and start your creative juices flowing. Well this recipe is just the thing to add interest back into your dinnertime. This Chicken Breasts Glazed with Hot Pepper Jelly recipe can be on the table in under 30 minutes, even less if you pound the breasts for quicker cooking and tenderness.

This is a different presentation of chicken, an easy recipe. You can use a pepper jelly that is mild or extremely hot, according to your taste. The sweet and spicy flavors of the jelly and mustard compliment the chicken breast, and the celery adds a visual and textural interest. This recipe serves 2, but you can increase the amounts to serve more easily.

Chicken Breasts Glazed with Hot Pepper Jelly Sauce

2 Tablespoons hot-pepper jelly

½ teaspoon Dijon mustard

1 chicken breast, halved, boneless and skinless

Salt and freshly ground pepper

2 Tablespoons unsalted butter

2 medium celery ribs, cut into matchsticks

1 tablespoon fresh lemon juice

1 tablespoon coarsely chopped celery leaves

Pound the chicken breasts to an even thickness.

Combine the pepper jelly and the mustard, set aside

Season the chicken with salt and pepper.

In a large skillet, melt the butter over medium high heat. Add the chicken breasts and cook, turning once, until they are browned, approximately 3 minutes per side.

Pour off most of the fat. Add 1 tablespoon of water and stir to loosen the browned bits on the bottom.

Push the chicken to one side, add the celery matchsticks and cook stirring for 1 minute.

Add the jelly mixture and the lemon juice and shake to coat the chicken with the sauce.

Cook until the sauce is reduced to a glaze, about 20-40 seconds.

Transfer the chicken to a plate or platter. Spoon the matchsticks on top and garnish with the chopped celery leaves.

Serve immediately. Serves 2.

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2007-03-19T21:06:00.001-07:00

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