Search Blog Content

Friday, April 29, 2011

How To Prepare Banana Heart For A Perfect Veggie Burger

 By Marichu Coning


Vegetarians can still enjoy eating meat free burgers by using vegetables as meat substitutes. Aside from being healthy, they are cheap and tastier than the ready to cook and processed ones. There are several ways to make veggie burger by adding different kinds of vegetables to beans. My mother shared me a recipe using banana heart with bits of shrimps or meat in a batter and deep fried. She simply called it fritter and we enjoyed its crispy and delicious taste dipped in catsup. When I got children of my own I did some variations and developed the recipe as one way of getting the kids to eat vegetables. Since burgers became very popular among kids, banana heart is one best way to have burger that is totally free of meat yet tastes like meat burger or even tastier and of nutritive value.

To prepare banana heart, discard the outer layers and the flowers until the light yellowish color is left. Finely chop and soak in water with salt for 5 to 10 minutes to retain the color. Drain and squeeze out the water making sure that no extra water is left. This way, a crumbly burger can be avoided.

Banana Heart Burger


    2 lbs. prepared banana heart
    4 cloves garlic, minced
    1 bulb spring onion, chopped
    1 medium size carrots, finely chopped
    3 eggs
    1 tablespoon oyster sauce
    all-purpose flour
    Salt and pepper to taste


    Place all ingredients in a mixing bowl except flour and mix thoroughly.
    Add the flour a little at a time to achieve the desired consistency.
    Form the mixture into individual patties making sure that they have compressed, even thickness for even cooking.
    Place the patties on a well-oiled cast iron grill pan few inches apart and cook each side for 4-5 minutes on a medium to high heat until golden brown.

Grilling them creates a smoky flavor when properly done. We can also bake or fry the burger. Place on a well-oiled tray and put in a hot oven for about 10 minutes to have it baked. Use a little amount of virgin olive oil if preferred fried and use a non- stick skillet or frying pan. Place the patties in the middle of the pan with some spaces apart to ensure the desired heat exposure. Set on medium to medium- high heat. This is to avoid over-cooking or charring on a high heat or under-cooking when heat is low.

Banana heart burger can be served with rice and tomato catsup for a dip to have a complete, nutritious meal.

Marichu Coning

Browse a wide selection of quality cookware and kitchenware at our on line location Your Smart Kitchen at reasonable prices with customer satisfaction guaranteed. Your Smart Kitchen specializes in Fissler, Swiss Diamond, Chasseur, Claybaker, Bosch and more quality brands.

Article Source:

Wednesday, April 27, 2011

Tips for Making a Leafy Green Salad

 By Helena Reimer


A leafy green salad is a great addition to any meal, as vegetables go good with all foods, including meats and starches. The salads are generally low in calories, but high in nutrients, which means that they will fill you up without all the extra calories. Leafy green salads are also high in fiber, which latches onto the buildup within the digestive tract and eliminates it from the body. You can enjoy these salads as a snack, or even in a meal by themselves, or as a side dish.

Leafy green salads are easy to make, and you can add just about any ingredient that you like. But there a few things to keep in mind in order to make the salad the best that it can be.

Use Fresh Produce

Produce begins to lose its freshness and its nutrients as soon as it is picked. Therefore, always eat your produce the day that you purchase it, or at least within the next day or two. Even better, grow your own vegetables if you have a garden. And if you do not have a garden, you might want to consider growing a patio garden, or even an indoor vegetable garden, as vegetables are fairly easy to grow.

Make Your Own Dressing

Next, always, always, always make your own salad dressings for your leafy green salads. The bottled stuff that you can buy contains many artificial ingredients and food additives that do not belong in the human body.

Salad dressings are very easy and quick to make. All you need is a bit of olive oil, lemon juice, and a hint of sea salt and pepper, and you are all set. You can also add vinegar, herbs and many other spices to make a rich dressing. Avocados and ground flax seed are also great for a dressing.

Just make sure that you use the dressing up that same day, or at least the next day, as fresh produce such as lemon juice and avocados go rancid very quick.

Add Nuts and Seeds

For a salad topping, you can add your favorite nuts and seeds. They not only add to the flavor of the salad, but they are also rich with proteins, and healthy fats that can help with the absorption of fat soluble vitamins.

To enhance the flavor of the nuts, you can lightly toast them. Just make sure that you allow them to cool thoroughly before adding them in with the leafy greens, as the warmth can cause the greens to wilt fast.

For more information on how to prevent disease and live a long and healthy life, visit LivingFood101 There you will find tasty raw food recipes along with other raw food diet tips. You can also visit for more articles.

Article Source:

Article Source:

Sunday, April 24, 2011

Chicken Pastas With Zing

 By Ruby Waters


Many families use chicken pastas regularly. They are relatively inexpensive, usually quick and easy to prepare and offer a flavorful meal for many occasions These chicken pasta meals can however, become the innocent victims of our own lack of time and creativity.

Chicken pastas are a good meal for your family, so I hope to offer some new and interesting ways to serve this valuable staple. Hopefully, we will retain the convenience of these meals, but vary the presentations.

These meals mix together two classic ingredients, chicken and your choice of pasta. They are usually simple to put together and you end up with a healthy combination of carbohydrates and protein that gives you balance and taste. There are many ways to combine chicken and pasta.

Whether it is a convenient salad, a tasty family dish or a special ethnic dish, chicken pastas can do it all. So what are the choices? There are no limits...let's take a look at a few:

1) Chicken pastas based around a salad are handy to have for lunch and also good to have after exercising to help your body recuperate.

Use salt and pepper to season your chicken that has been cut into cubes. While this is happening cook your pasta in boiling salted water. Cook the chicken in a small amount of olive oil and garlic. Set this aside to cool. Drain and cool the pasta when it is done. Now combine the chicken and pasta, and finish off with light mayonnaise and chives.

2) Chicken pastas can be enhanced with the use a tasty sauce which can compliment both ingredients.

A sauce based around tomatoes that have been crushed and sieved brings richness and flavor. Parsley, chopped onions and basil would be great flavorings. Mix these in a saucepan, add to your chicken pastas and serve with grated Parmesan cheese.

3) Pesto is made by combining pine nuts, basil and olive oil. It is quite low in fat.

Although the taste might take some getting use to, it is an excellent addition to your meal. You can buy pesto in a jar at the market or make it fresh. When you serve the pesto with your pasta combo, it gives you a pleasant smelling dish that is light on the tummy and can be served for lunch or dinner.

4) For less healthful, but great tasting pastas dish...

Grate a bunch of your favorite hard cheese. Dress your chicken and pasta in oil, then combine with the cheese. The grated cheese needs to be added to both and then stirred.

To enhance the flavor even more, combine all these ingredients then put them in the oven briefly until the cheese melts. Meals like this might prove too rich for some as they have some very strong flavor, but will be favored by those who enjoy tastes that are both simple and strong.

5) For the health conscious among us...

Adding broccoli to your chicken pastas will work very well. This combines pasta with garlic, grilled chicken and Parmesan cheese. After cooking the spaghetti, put it aside to drain and dry slightly. Toss your spaghetti in oil and garlic, toss in some steamed broccoli and top with your grated hard cheese.

You can eat chicken and pasta in any number of ways. All these dishes can be varied by the use of any other herbs you may like. You should by all means experiment with your own favorite herbs and seasonings.

Hopefully, these few simple suggestions have been helpful and will keep your chicken pastas a reliable and welcomed part of your family meals and your entertaining food arsenal.

Get the exclusive low down on ideas for better chicken pastas now in our guide to all you need to know about exquisite pasta with chicken recipes.

Article Source:

Sunday, April 17, 2011

Spicy Tortilla Soup Recipe

 By Christine Szalay Kudra


Tortilla soup has often been a favorite Mexican soup. It is one way to take your run of the meal chicken soup and put a big spicy twist on it. The soup can contain many different spices to make it fabulously flavored and very filling. This is the perfect item to serve your family on those cold winter nights when you crave flavors from south of the border from your favorite restaurant but it is too cold to go out to eat.

Tortilla soup can be topped with a variety of ingredients to make it tailor made to the person eating it. Many popular toppings include, tortilla strips, shredded cheese, diced onions, diced tomatoes, rice, jalapenos, sour cream and salsa. Pico de gallo makes a great topping. No matter if you prefer a lot of spice or just a little, your bowl of soup can have added topping to fit your personal taste while everyone else can enjoy their own unique bowls, too.

Spicy Tortilla Soup

This recipe takes your usual tortilla soup and kicks it up a notch. If you love spicy foods, this soup is bound to pack a punch of spiciness right up your alley. If you are not a big fan of spice, try adding sour cream to your bowl of soup since it will help mellow down the spices. This is the perfect thing to serve on cold days when you really are in need of a pick me up. This recipe yields 2 ½ quarts.

What You Need:

    1 large onion, coarsely chopped
    vegetable oil
    4 corn tortillas, coarsely chopped
    6 cloves garlic, minced
    1 tablespoon chopped fresh cilantro or parsley
    2 10 ¾-ounce cans tomato puree
    2 quarts chicken broth
    1 tablespoon ground cumin
    2 teaspoons chili powder
    2 bay leaves
    1/8 teaspoon ground red pepper
    3 corn tortillas
    2 skinned and boned chicken breast halves, cut into strips
    1 avocado, peeled, seeded and cubed
    1 cup shredded Cheddar cheese

How To Make It:

Position knife blade in food processor bowl; add chopped onion, and process until smooth. Measure 1 cup onion puree, and set aside. Reserve any remaining puree for another use.

Heat 3 tablespoons vegetable pol in a Dutch oven over medium heat; cook 4 chopped tortillas, garlic, and cilantro in hot oil until tortillas are soft.

Add 1 cup onion puree, tomato puree, chicken broth, cumin, chili powder, bay leaves and ground red pepper. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves.

Cut 3 tortillas into thin strips. Pour oil to depth of ½ inch into a large, heavy skillet. Fry tortilla strips in hot oil over medium heat until browned. Remove tortillas, reserving ½ tablespoon oil in skillet. Drain tortillas on paper towels, and set aside.

Add chicken strips to skillet. Cook chicken over medium heat, stirring constantly, for about 8 minutes, or until chicken is completely done.

Spoon soup into bowls, and add chicken strips, avocado, and cheese. Top with tortilla strips.

Serve immediately.

There are numerous traditional Mexican recipes for tortilla soup. No matter which one you prefer, why not try pairing it with your favorite salsa recipe for an added topping. When it has to be Real Authentic Mexican Food

Article Source:

Article Source:

Friday, April 15, 2011

Wild Salmon Chowder Starts With a Can of Soup

 By Harriet Hodgson


My doctor advised me to eat fish twice a week. While some stores in the Midwest are able to get fresh fish, I am not assured of its freshness. I also need to know if the fish is farm-raised or caught in the wild. Many health experts are concerned about farm-raised salmon, and for good reasons.

Learning that farm-raised fish was often injected with food coloring came as a shock. Who wants that?

Farm conditions are another cause for concern. Cornell University addresses the issue in a website article, "Stick to Wild Salmon Unless heart Disease is a Risk Factor, Risk/Benefit Analysis of Farmed and Wild Fish Shows." Susan S. Lang, author of the article, says farm-raised fish "tends to have much higher level of contaminants."

A run-off from pesticides, these contaminants may be harmful to those who have coronary disease and pregnant women.

There's another problem with farm-raised salmon, according to "Dramatic Declines in Wild Salmon Populations Linked to Exposure to Farmed Salmon," an article on The Science Daily website. Salmon that escape from fish farms breed with wild salmon, passing on diseases and parasites.

So I stick to frozen or canned wild Alaska salmon. We had salmon for dinner the other evening and I didn't know what to do with the leftovers. I decided to make chowder from ingredients that I had on hand and it was delicious. If you like salmon I think you'll like this chowder.


1 tablespoon butter
3 scallions, white and green parts, chopped
1/ 3/4-ounce can low-fat celery soup
1 soup can water
1 envelope salt-free chicken bullion
1/4 teaspoon lemon pepper
1/2 cup frozen petite peas, defrosted
1/2 cup fat-free half and half
7.5-ounce can wild salmon, de-boned and in chunks


Melt butter in medium saucepan. Add scallions and saute over low heat for a minute. Add celery soup, water, chicken bullion, lemon pepper, peas and half and half. Cover and simmer over very low heat for about five minutes. Gently fold in salmon. Cover, return to heat, and simmer on lowest setting. Ladle into soup bowls and garnish with chopped bacon, if desired. Makes four servings.

Copyright 2011 by Harriet Hodgson

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, Smiling Though Your Tears: Anticipating Grief, written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, Writing to Recoverand a companion journal. The company also published her latest book, The Spiritual Woman: Quotes to Refresh and Sustain Your Sooul.

Hodgson has another book out, 101 Affirmations to Ease Your Grief Journey, also available from Amazon. Please visit her website and learn more about this busy author and grandmother.

Article Source:

Article Source:

Sunday, April 10, 2011

Lobster Tails Add to the Lip Smacking Seafood Recipes

 By Make Smith


The sea is a visual delight for the individuals visiting the seaside, similarly the different palatable seafood recipes delight for the taste buds of the individuals plunging into the sea of delicious seafood dishes doing the rounds. The best part of the seafood delicacies are that they do not tax the health of the individual consuming it irrespective of the amount of consumption. All that the individual needs to take into account is the freshness of the food obtained. While some connoisseurs enjoy the entire experience of going out to a food outlet and enjoying the lobster tails delicacies some individuals prefer the privacy of their residence while enjoying the delectable dishes. The recipes of the various and innumerable dishes pertaining to the seafood are available both in the recipe books in the stores and on internet.

Maine lobster, the name itself is sets one watering in the mouth and craving for the moment one gets to gorge on the palatable delicacies. The lobster tails have gained increasing popularity and demand in the list of seafood recipes both in the restaurants and the residences. Though the experience of dining out is a very fulfilling and enjoyable one the experience that one has preparing the dishes and surprising the loved ones is truly something out of this world. The seafood dishes can be prepared for any and every purpose. It can cater to the int6ention of adding variety to the mundane meals at home, and it can also cater to the needs of preparing a unique and finger licking meal for the guests during the celebration of an occasion at home.

Moreover the lobster tails prepared at home can actually enable one to attain the fame of being the most demanding and exceptional cook in one's locality as well as among friends and family. The lobster tails are actually the best part for consumption. The tails can be broiled, steamed, grilled, baked or barbecued. One additional information that is mostly unknown is that the female lobster tail is wider and broader, than that of the male counterpart. The primary cause for this being so; is that the female lobster carries her eggs with the aid of the tail.

While preparing the seafood recipes of the tails of lobster one must also take into account that the tails of the lobster in cold water are healthier and fresher than the warm water counterparts. One might be confused as to how to distinguish the cold water one from the warm water one; one need not be worried as the cold water ones bear spots and yellow bands. Once one has got hold of the best that is available the seafood recipes are hardly an issue. With the best of ingredients and guidance the recipe is bound to create a spark.

The final stage or the consumption part now comes into the picture. Having the lobster tails is not a mean feat. Inexperienced and amateur diners can even end up hurting themselves while opening the tail. The best option is to squeeze the sides prior to opening the tail. With the proper mastery in both cooking the seafood recipes and eating them one is bound to experience the realm of heavenly delight.

Make Smith who is a chef has vast knowledge on lobster tails. For more information on seafood recipes recipe he suggest to visit

Article Source:

Article Source:

Friday, April 8, 2011

Recipes for Chinese Food - Fried Rice

 By Paul Jacob Allen


Learn Some of the Best Chinese Food Recipes Now

Over the last few decades, Chinese food has become a staple in the diet of many Americans. It is thought that more than a quarter of the world's population eats Chinese food every single day! A Chinese restaurant or Chinese takeout place can be seen on most main streets in the United States. The great news is that you do not have to go to a restaurant anymore to feed your cravings. The goal of this website is to offer you the best recipes for Chinese food that you can enjoy anytime from your own home absolutely free. We wish to share our favorite Chinese food recipes with you so that you can experience the benefits of these delicious delicacies whenever your heart desires.

All of the recipes on our website are easy to follow and include ingredients that can be cheaply purchased from any grocery store and stored safely at home. Chinese food goes far beyond the tremendous tastes and flavors that you have tried at your local restaurant though! We are going to offer Chinese food recipes from the following cultures: American, Canadian, Japanese, Korean, and of course Chinese! You are in for a great experience as each of these recipes will give you a whole new level of appreciation for the variety of different flavors that this delicacy offers. We will also offer some healthy recipes that taste just as great.

Some of the common ingredients that you will be cooking with include white or brown rice, soy sauce, oil, Chinese red wine, garlic, mushrooms, onions, and bean sprouts. More personal ingredients include chicken, pork, egg, and corn. However, some of the recipes that we offer will sometimes require additional ingredients. We will make sure not to include any type of product that is too difficult to find. These ingredients will come together to build recipes for some of your favorite Chinese food dishes. A few of these dishes include chicken with broccoli, egg rolls, chow Mein, orange chicken, sweet and sour chicken, and our personal favorite, General Tso's chicken.

Please keep a few things in mind when reading our recipes for Chinese food. Remember to use every single ingredient at the listed amount. We have gone through countless tests in order to find the right ratios to make it to reach its full flavor. While you are welcome to try to add your own style to each recipe, it is not recommended until you have mastered the art of the original recipe. As with cooking anything, preparation is crucial to the process going smoothly. We find that it works best to have all of the ingredients for the dish measured and chopped in an orderly fashion. These recipes often contain very small ingredients which can be overlooked if not properly prepared prior to cooking.

Lets get started with a recipe on how to cook fried rice.

Preparing fried rice is not an extremely difficult task. The whole process including preparation and cooking takes about twenty minutes to a half hour. Depending on your personal preferences, you may wish to add or subtract some of the ingredients listed which will affect the total time. This should give you a better understanding on how to make fried rice at home.


    The first and most important necessary ingredient is rice of course! We recommend 3-4 cups of refrigerated long grain white rice.
    The next ingredient is soy sauce. 1.5 to 2 teaspoons is a number that we find works well. Oyster sauce can also be used if that is your personal preference.
    4 tablespoons of vegetable oil
    1-2 onions based on personal preference
    ½ to 1 teaspoon pepper
    ½ to 1 teaspoon of salt
    Optional ingredients include:
    1-2 eggs
    Shredded carrots


    Frying pan or wok
    Large spoon

Preparing the Ingredients

Make sure all of the ingredients are readily accessible. This includes making sure that the rice is precooked, chopping up the onions, beating the eggs and basically making sure that you will not have to search for anything in the middle of the cooking process. This will save you a lot of time in the kitchen. When everything is ready, it is time to begin the cooking process.

Cooking the Fried Rice

The first step is to put the wok or frying pan on the burner and turn the heat to medium high. Allow it to heat a little and add half of the vegetable oil amount that you will be using. When the bottom is coated reduce the heat to medium and add the eggs. Cook until finished and then remove them from the pan. Clean out the residue in the pan and add the rest of the vegetable oil. Add all of the rice. Using the large spoon, stir occasionally for a few minutes. The next step is to add in the oyster or soy sauce. After a minute or so, add in the rest of the ingredients. This includes the finished scrambled eggs. Stir a few more times and allow the ingredients to form a nice mixture. When hot, remove from burner, place in bowl, serve and enjoy!

We hope that you now know how to make fried rice at home.

Hi, my name is Paul Jacob Allen. I am heavily involved in outdoor activities. Some of my favorites include rock climbing and sky diving. I am also a cooking enthusiast. I love finding new recipes for foods such as Chinese food, Italian food, and Irish food. Trying new restaurants is one of my favorite activities. My favorite is La Bec Fin. I also enjoy attending and playing in sports events. My favorites include Soccer and Football.

Article Source:

Article Source:

Monday, April 4, 2011

Leek and Potato Soup Recipe

 By James Howes


Soup is an excellent starter, and also a fantastic way to diet. The reason for this is because when we eat food and then have a drink, our bodies let the drink go straight through our stomach but hold the food back for digestion. However, with soup, which is essentially food and water blended together, we "fool" our bodies into holding back the food AND water, meaning we'll feel fuller for longer, and this means we'll be better at holding off those snacks until dinner time! Simple, but incredibly effective.

This recipe is a substitute for another popular soup - leek and potato. I like to mix things up a bit though - below is a great recipe for making a butternut squash soup with leeks! Quick, easy and delicious...


1 large butternut squash

4 large leeks

1 large onion

1 teaspoon butter

800 ml vegetable stock

275 ml semi-skimmed milk

2 tablespoons chives

Salt and pepper for seasoning


1. Peel the butternut squash with a sharp knife and cut in half. Using a spoon remove the seeds and then cut the squash into 1" cubes (2.5cm each length).

2. Remove the tough root end of the leeks and the green leaves. Wash well and cut 1" lengths.

3. In a saucepan add the butter and allow it to melt over a medium heat. While the butter melts peel, slice and dice the onion.

4. Once the butter has melted completely add the butternut squash, leek and onion into the pan as well as a little seasoning. Stir with a wooden spoon allowing the vegetables to be coated well with the butter and then turn the heat right down low. Put the lid on the pan and leave slowly heating for around a quarter of an hour. This process will give the vegetables a chance of releasing some of their flavour and the soup will taste fantastic.

5. After the 15 minutes add the stock and milk. Stir the vegetables around to spread the flavour and then allow the soup to simmer for another 15-20 minutes.

6. After this time the squash should be nice and tender - now blend the mixture into a smooth soup. Either do this in a blender or a hand held liquidizer.

7. Return the pureed soup to the pan for a little more heating, and after 5 minutes or so serve with a sprinkling of chives and a large chunk of crusty bread.

For a fantastic range of butternut squash soup recipes click the link!

Article Source:

Article Source: