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Tuesday, December 25, 2012

Dessert Recipes To Help You Lose Weight


Until recently the directive for most weight loss aspirants was to stay clear of fat laden foods such as desserts. However new compelling research from the medical field seems to suggest that in order to achieve successful weight loss, the dieter should eat a breakfast rich in carbs, proteins and dessert. A wholesome breakfast with a moderately low calorie dessert would satiate the dieters' food cravings and suppress his appetite for the rest of the day, thus helping him lose weight. Here are 5 appetizing low calorie dessert recipes that will see your weight loss aspirations come to fruition.
Recipe 1: Lemon Mousse with Strawberries
2 cups of strawberries
  • 1 envelope of gelatin
  • ¾ cup of sugar
  • 2 teaspoons of grated lemon rind
  • ½ cup of freshly squeezed lemon juice ]
  • 1 tablespoon of extra light olive oil
  • 1 large egg
  • 1 1/3 cups of fat free plain yogurt
Method: Hull and slice the strawberries and keep aside. Combine the gelatin in a ¼ cup of cold water and allow it stand for about 5 minutes. Meanwhile combine the lemon rind, lemon juice, sugar, oil and egg in a saucepan and cook over low heat while stirring constantly. Now pour in the softened gelatin mixture and continue stirring until all the gelatin has dissolved. Remove from heat and transfer the contents to a medium sized bowl. Lastly whisk in the yogurt and spoon the moose into dessert bowls. Top each bowl with an equal portion of strawberries and serve.
Recipe 2: Toasted Almond Meringue Cloud
1 cup of sliced almonds
  • 1 cup of egg whites
  • 1 cup of sugar
  • 1 cup of confectioner's sugar
  • ½ teaspoon of salt
Method: Preheat the oven to a temperature of 200° F. Meanwhile line up a baking pan with parchment paper and set aside. Tip the almonds into a dry skillet and toast them over medium heat. Continue stirring and toasting until the almonds smell fragrant. Turn off the heat and keep aside to cool. Transfer the egg whites to a blender and whip at medium speed. Now whisk in the granulated sugar in three parts, keeping a gap of 20 seconds between each addition. Next fold in the sugar, salt and a cup of the toasted almonds and mix well. Using a spatula scoop out oval shaped mounds of the meringue and place it on the prepared baking sheet. Top the meringue clouds with the remaining toasted almonds. Bake for about 2 hours and serve.
Recipe 3: Fruit Sorbet
  • 1 cup of water
  • 1 cup of sugar
  • 4 cups of fruit or fruit juice
  • 1 tablespoon of lemon juice
  • 2 teaspoons of vodka
Method: Combine water and sugar in a saucepan and bring to boil over medium heat until the sugar has dissolved. Transfer the sugar syrup along with the fruit and lemon to a blender and whisk until smooth. Add 2 teaspoons of vodka to the blender and whip for a minute. Now pour the mixture into a freeze-safe container and refrigerate for about 45 minutes. Break up the ice with a fork and freeze for another hour. Continue repeating this process until the desired consistency has been achieved and serve.
Recipe 4: Baked Almond Stuffed Peaches
10 dried apricot halves, chopped finally
  • 6 packaged amaretti cookies, crumbled
  • 2 teaspoons of almond extract
  • 1 tablespoon of brandy
  • 1 large egg white
  • 1/3 cup of chopped blanched almonds
  • ¼ cup of packed light brown sugar
Method: Preheat the oven to a temperature of 350°F. Next fill a large saucepan upto half its depth with water and bring to a boil. Slice the peaches into half and remove their core. Tip the peaches into the boiling water and cook for about 2 minutes until soft. Now, place the peaches with the cut side up in a prepared baking pan. For the filling finely chop the remaining peaches and place them in a large bowl. Whisk in the dried apricots, almond extract, amaretti crumbs, brandy and egg white. Toast the almonds in a skillet over medium heat, stirring until golden brown. Combine the almonds with the fruit mixture and give it a final toss. Spoon the fruit mixture into the cavities of each hollowed peach half and drizzle the brown sugar over the tops of each. Cover with foil and bake for about 25 minutes until the fruits are tender. Now remove the foil and increase the oven temperature to 400° F. Bake until the top of the stuffed peaches is golden brown. Serve warm with a scoop of ice cream.
Recipe 4: Apple and Blueberry Crumble:
4 granny smith apples
  • 250 grams of frozen blueberries
  • 1 teaspoon of cinnamon
  • 1 cup oats
  • 1 cup flour
  • 1 cup brown sugar
  • 50 grams of butter, sliced
Method: Preheat the oven to 360°F. Peel the apples, cut into quarters and remove their cores. Transfer the apples to a large bowl and whisk in 1 tablespoon of brown sugar and cinnamon. Mix well till all the apples are well coated and add the blueberries. Press the mixture into a prepared baking dish and keep aside. Meanwhile combine the flour, butter, sugar and oats together in a large bowl and drizzle the mixture over the contents of the baking dish. Bake for about 40 minutes until it starts to bubble and the coating is brown. Remove from heat and allow the crumble to cool on wire racks. Serve with yogurt or low fat custard.
Come explore the hundreds of the best Healthy Desserts on the web. We also offer thousands of recipes for any occasion at Your welcome to come an browse, share or even write reviews on our recipes. uFOODz believes it is the community that makes every recipe great!
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Friday, December 21, 2012

2 Easy Recipes for Jalapeno Havarti Cheese


Havarti is a semi-soft cheese that has a mild yet slighty nutty taste. This cheese, originally made in Denmark, is a common addition to cheese platters, sandwiches, fondues and sauces. It's also available in a variety of styles as flavors like dill, caraway and even jalapeno. The jalapeno variety of havarti has just enough kick to spice up for favorite panini, salad or entree without overpowering it.
Here are two ways to try this tasty variety of havarti.
Havarti Macaroni and Cheese
Mac and cheese recipes are so wonderful because they're easy to adapt. You can use nearly any type of cheese -- or a blend -- from havarti to cheddar, gouda and mozzarella. You can try this recipe with regular havarti cheese but the jalapeno adds a grown-up flavor to a meal that's usually a favorite for kids.
3 cup pasta, uncooked
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each salt and pepper
1-1/2 cup milk
6 ounces shredded mild cheddar
4 ounces shredded jalapeno havarti
1/2 cup plain breadcrumbs
2 tablespoons butter, melted
1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
2. Meanwhile, prepare a baking dish with cooking spray or butter.
3. In a double boiler over gently simmering water, melt the two tablespoons of butter. Stir in flour, milk, salt and pepper. Stirring constantly, cook until sauce slightly thickens. Add both cheeses and continue cooking until melted.
4. Drain pasta and layer in baking dish. Pour the cheese sauce over the pasta and stir gently.
5. Melt remaining butter and mix with breadcrumbs. Spoon over pasta in dish.
6. Bake for 20 minutes, or until golden brown and bubbly.
Chicken Stuffed with Jalapeno Havarti
This cheese recipe requires only four ingredients. The spice is enough to satisfy the adult palate without turning away the kids, too.
Two boneless, skinless chicken breasts
1 teaspoon chili powder
1 package of Dofino Havarti with Jalapeno, sliced
Salt and pepper, to taste
1. Preheat oven to 375 degrees F. Create a pocket in the chicken breasts by slicing into the side without going all the way through. Lay the chicken open.
2. Cover the chicken with saran wrap and pound it with a mallet until flat. You can also use the edge of a plate for this. Remove the wrap and sprinkle with chili powder. Add a single slice of havarti to each side.
3. Fold chicken closed and secure with toothpicks. Season with salt and pepper and bake in a baking dish, covered with aluminum foil, for about 30 minutes.
To find more cheese recipes for havarti, fontina, gouda and other varieties, visit Dofino USA.
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Thursday, December 20, 2012

Easy English Muffin Pizza Recipe


Looking for a great idea for your child's lunch? Pressed for time during dinner? English muffin pizzas are a great idea. Cheap, fast and kids absolutely love them! You can keep it fresh and interesting by adding new toppings or keep it simple. We'll go over how to make them and some interesting ideas that I've experimented with. Let's get started.
You'll need:
1 English muffin, cut in half as evenly as possible.
Pizza sauce, you can get pizza sauce at your local super market.
Shredded mozzarella cheese
Start by preheating your oven to 400 degrees. While your oven is preheating you can sauce and cheese you pizzas. If your muffin isn't already cut in half, go ahead and do so. Try to cut the English muffin in half as evenly as possible to help them cook evenly. Scoop about 1 table spoon of pizza sauce on each half of your English muffin. Using the back of your spoon you can use a circular motion and spread your sauce to the edge of each muffin. You can use more or less sauce depending on personal preference. Next sprinkle just enough of your shredded mozzarella to completely cover the sauce on top of the pizzas. The English muffin pizzas should take about 6-8 minutes at 400 degrees, your looking for your cheese to be fully melted and starting to brown. Use a cookie sheet to make them soft and doughy or right on the oven rack to make them crispy. Let your pizzas cool for a minute or two before serving.
That's literally it! An extremely simple recipe that takes absolutely no culinary skill. If you decide to add toppings to your pizzas, I've found that loading too many toppings can cause your pizzas to cook unevenly and sacrifices quality. With that said here are some ideas I use to keep my pizzas interesting.
  • Spinach, bacon, feta, tomato - Crumble fresh baby spinach leaves, crumble pre cooked bacon, add feta and diced tomato
  • Buffalo chicken- toss pre cooked all white meat chicken breast in your favorite buffalo sauce
  • cheesy blend- mix and match your favorite cheeses( I do a mix of parmesan, romano, provolone and a teaspoon of ricotta right in the middle of the muffin)
You can get just about any topping at your local super market, from peperoni to anchovy, you can never go wrong with this one.
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Tuesday, December 18, 2012

Cooking For Beginners - 9 Pasta Tips and Tricks



Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.
If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here:
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Monday, December 17, 2012

Grandma's Easy Tortilla Soup With Toppings


As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed.
In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated.
Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips
I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings.
1 tablespoon olive oil
1 pound lean hamburger
1 medium onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
15.25-ounce can of corn with liquid
16-ounce carton of chicken stock (I used salt-free.)
Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.)
1/2 cup salsa of your choice (I used medium hot.)
Salt, if you think the soup needs it
Crumbled taco chips
Shredded Cheddar cheese (I used reduced fat.)
1 ripe avocado, chopped
Sour cream
Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings.
Copyright 2012 by Harriet Hodgson
A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author.
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Friday, December 14, 2012

How To Make A Dessert Sauce


A dessert sauce is a thickened sauce, usually sweetened, that tops a dessert. Dessert sauces can spark a wide array of dessert foods by providing the extra touch that turns an ordinary dessert into a dazzling delight. Ice creams and sherbets, pies, cakes, and fruits or fruit based desserts are frequently dressed up with a sauce. In fact, an intriguing sauce served over a simple base, such as vanilla ice cream or yellow cake, often develops into the star course of a menu.
The most common dessert foods served with a sauce are ice cream and sherbet. Often a spectacular display is created by spooning flaming sauces over each portion. Chocolate or fruit filled sauces can be the beginnings for rich ice cream sundaes and multi-layered parfaits.
Cakes, particularly when unfrosted, and pies can also be glamorized with the addition of a sauce. Cake that has started to dry is revived to moistening goodness by spooning a sauce over each slice. A luscious fruit sauce with a dollop of whipped cream atop is an attractive finish to a serving of light lemon chiffon pie.
Don't forget the easy way to brighten fruit desserts either. A thick custard or lemon sauce transforms a fresh fruit cup finale into a rare treat. Lemon and custard sauces are also traditional crowning touches for fruit-filled steamed puddings and oven fresh cottage puddings.
Sauces not only give desserts a more glamorous touch but also are a quick and convenient way to create a last minute refreshment. Many sauces are prepared in advance, then stored in the refrigerator. These sauces are then served right from the refrigerator; a quick reheating brings the sauces back to their original delicious state.
Here are several dessert sauces for you to try:
Marshmallow Sauce
½ pint jar marshmallow creme
¼ cup pineapple juice
Spoon the marshmallow creme into a small mixer bowl. Gradually add the pineapple juice, beating at high speed until thickened.
Golden Apricot Sauce
1 30-ounce can apricot halves
¾ cup sugar
¼ cup orange juice
½ teaspoon almond extract
Drain the apricots, reserving ½ cup of the syrup. Cut up the apricots and stir in the reserved syrup, the sugar, the orange juice, and a dash of salt. Simmer this mixture for 10 minutes, stirring occasionally. Stir in the extract and chill. Serve this sauce over ice cream.
Mocha Sauce
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 tablespoon instant coffee powder
1 14 1/2-ounce can evaporated milk
¼ teaspoon vanilla
Vanilla ice cream
In a saucepan combine the sugar, the cocoa, the cornstarch, and the coffee powder. Gradually stir in the milk. Cook, stirring constantly, until the mixture is thickened and bubbly. Remove the sauce from the heat and stir in the vanilla. Spoon the sauce over ice cream.
Try these dessert sauces with your next dessert and see not only how easy it is to make a sauce, but how it adds flavor and eye appeal to a simple dessert. Once you try one of these dessert sauces, you will never serve a dessert without a sauce.
If you would like to find some great dessert recipes, you can find some at Baba Spongecake
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Tuesday, December 11, 2012

How To Cook Tilapia: A Tasty Dish

 by: Liz Funk

The recipe is quick and easy you can get idea through this article. The fish can be cooked in many ways like baking, steaming and grilling etc. People enjoy eating fish in different flavors to enjoy this seafood. By looking some recipes online, one can easily learn how to cook tilapia in the best possible ways at home. There are some of the delicious and simple recipes that use the fish as a base ingredient.

It is kind of tropical fish that falls behind salmon and catfish in US. Tilapia is becoming more popular because it is neutral in taste, cheap and sustainable fish dish. Do you know what does tilapia taste like? It is very white, lean and contains high amount of proteins. This dish is crispy when served with ripping hot Sichuan sauce.

There are some recipes that will give you idea on How To Cook Tilapia:

1. Oil-poached tilapia with citrus salsa

2. More fish fillet recipes

3. Orange-Cilantro tilapia

However to make that perfect tilapia one should see some tips and techniques to make tasty tilapia. These tips should be related to how to properly sear a fish fillet? Choosing the freshest fish and storing your fish at home.

The best part about tilapia dishes is that they are not very oily have a mild sweet flavor that makes it extremely easy to cook. When crusted in blackening spice and thrown on grill tastes delicious while eating. If you are interested in a rich baking tilapia dish in the oven then you need to refer to rich baking dishes on internet. This will also help the fish stay moist for longer.

Conclusion: Learn the recipes of making healthy seafood at home that is an ideal course for health conscious consumers. Enjoy different ways of making tilapia by going online at various sites and searching how to cook tilapia.

About The Author
Liz Funk is a recognized writer with interest in writing for new parents preparation, making has browns, building toy box etc, however his expertise lies in writing cooking articles like How To Cook Tilapia.

Monday, December 10, 2012

Bulalo - Filipino Beef Soup

 by: Jamie Omugtong

When you go to different parts of the Philippines, you’ll see variations of foods and recipes that you haven’t seen before. Many provinces have their own proud recipe, their unique trademark when it comes to food. One province that I know is Batangas. Famous as the cattle raising region of the Philippines, Batangeños found their own unique way of cooking their specialty – Bulalo. Bulalo or beef bone marrow soup in English, has win hearts of many Filipinos over the years, and has been a Filipino soup favourite. The hotter this soup is the better. So now, let’s discover how this soup is cooked. A unique Philippine food cooked the Filipino way!

Estimated preparation time is 10 minutes, cooking time is two hours and 30 minutes. Here are the ingredients:

• 2 kg beef bone marrow, have your butcher chop it into small pieces

• 1 kg boneless beef shank or stewing beef

• 1 onion, peeled and sliced

• 3 liters water

• 2-3 medium potatoes, peeled and quartered

• 2-3 saba (plantain) bananas, each cut into two pieces

• 1 whole medium cabbage, quartered

• 3-4 tablespoons fish sauce (patis)

• Salt and pepper to taste

Now, that you have all the ingredients ready, let’s start cooking. First, blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to get rid of scum and blood. Next, place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. Then, lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef and return to the boil. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours. A good tip to do when tenderizing beef is to use jackfruit leaves, it helps on tenderizing the beef faster. Now, add the potatoes and bananas. Let it simmer until potatoes and bananas are tender, this may take about 10 to 15 minutes. Afterwards, add the cabbage and stir in fish sauce, salt and pepper to taste. And finally, cook the whole mixture until cabbage is tender-crisp, this would be about 2 minutes. Serve with rice. And that’s it!

Beef, the primary ingredient of bulalo, is a good source of minerals, such as zinc, selenium, phosphorus and iron, and B vitamins. See, bulalo is not just a good soup; it’s a healthy soup as well.

Cooking this beef recipe might take time, because of the beef. The beef should be tender enough for you to chew; it’s hard to eat beef when it’s not tender enough (remember that!). Another good thing to add in this recipe is to use bouillon cubes, there are many commercial products who sell this cubes in beef flavour. This would add taste to your bulalo.

Preparing dishes for your family is always fun, because you know that what you are cooking is safe, delicious, and healthy. So, why not try this Filipino recipe, Bulalo, for your next dish? It’s not just delicious, but also good for the health. Happy eating!

I'm a student and I love cooking!

About The Author

Sunday, December 9, 2012

Stuffed Mushroom Bowl - A Quick, Easy and Tasty Recipe


A stuffed mushroom bowl is my quick easy and yummy breakfast today! I felt lucky to grab and buy this giant mushroom since it was the only big size mushroom left in the basket that day. Too bad for the rest of the week I neither cook nor eat at home as I had my meals at work, church and when going out with my friends. So it is almost forgotten if only I did not check the fridge yesterday. I am sorry Mr. Mushy to neglect you for so long!
Today I have no work and decide to treat myself with homemade cooking. Since the first time I bought the mushroom, I have planned to stuff it with something yummy. You might be wondering how big the mushroom is since I keep saying it as a giant mushroom. Well, the diameter is about 9 cm long. Maybe you guys have seen a mushroom in this size but honestly this is my first one. I could not find this size of mushroom in my hometown. I think it is cute and looks like a small bowl.
In this post I will tell you how to make the stuffed mushroom bowl. The first step is you have to find a fresh and quite big size mushroom or either way is you can use smaller size mushrooms that will be great tiny bites too. This dish is perfect for appetizer.
  • Mushrooms
  • Shaved roast turkey
  • Onion (diced)
  • Grated cheddar
  • Chili powder
Step by Step:
  1. Wash and cut the bottom part of the mushroom carefully
  2. Grilled the shaved roast turkey for about 1-2 minutes after browned and aromatic
  3. Sautee the diced onion with a little bit of olive oil
  4. Cut the turkey into small squared pieces
  5. Mix the turkey and onion and grated cheddar in a bowl
  6. Stuff the mix into the mushroom
  7. Sprinkle with more cheese to cover the filling
  8. Bake the mushroom about 3-4 minutes
  9. Sprinkle chili powder on the top and serve!
I love the dish since this is such a combination of my favorite foods. I love mushroom, cheese, onion and any kind of meat so turkey is on my list as well. For those who do not like onion, you can just leave it but for me onion is really enhancing both the taste and the aroma. You can also change the turkey with another meat or ham. I reckon bacon will give a tasty aroma or grounded beef will be fine too. Happy cooking all!
Hi I am Neysa Valeria T. A, a food and tea enthusiast who write my foodie journey to be shared with everyone all over the world. Please kindly visit my food blog at to get more recipes, food, restaurant and tea reviews. Let's travel together!
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Thursday, December 6, 2012

Great Recipes From Around the World


One of my favorite recipe is "Curry Chicken." This dish is full of flavors, with minimal time spent in the kitchen.
I first tried this recipe while on the island of Jamaica, over 25 years ago and I've continued to enjoy it since then. Most Jamaicans are quite fond of spicy foods, so they tend to use the curry that has a little pepper already mixed into it, and they add a few pieces of hot chili peppers, or scotch bonnet peppers, to the chicken to increase the spicy taste. But the recipe I'll share with you will be on the mild side, allowing you to enjoy as is, or you may wish to add hot peppers to it.
It is important to note that the curry will leave a stain on some surfaces such as plastic and cloth. To remove the stain add a little bleach at the time of washing and allow to soak for 10-15 minutes before washing and rinsing.
With that being said, let's get going with this great meal!
Curry Chicken
4-6 chicken thighs
1 1/2 tsp McCormick curry powder
1 small onion chopped into small pieces
1 scallion cut into small pieces
2 cloves garlic cut into small pieces
2 -3 pieces of fresh thyme
1/2 tsp garlic powder
1 tbsp cooking oil
1 tbsp buttery spread
salt and black pepper
1/4 cup lemon juice
  • Remove skin and bone from thighs, then cut into three pieces, lengthwise, and rinse.

  • Add just enough water to cover chicken, add lemon juice, and let stand for 5-8 minutes, then drain.

  • Season chicken with salt, pepper, garlic powder and McCormick curry powder. Use a spoon to mix the seasoning and chicken together, then cover and place in refrigerator.

  • Place saucepan over medium heat, and add oil and buttery spread.

  • Add garlic, onion, and scallion, to the saucepan, and let this cook for 2 minutes.

  • Add chicken, 1/2 cup water, fresh thyme, and bring to a boil.

  • Cover, and cook over low to medium heat for approximately 30 minutes, stirring occasionally to make sure the liquid isn't too low, and the content isn't sticking to the bottom of the pan.

  • Adjust the heat setting to low when most of the liquid is gone, and keep the saucepan uncovered, as you frequently, but gently stir the chicken.

  • The chicken is ready when a thin, buttery gravy is formed.

  • Spoon over warm rice and enjoy with a side of veggies.
Angela Cordell
Hungry for more mouthwatering recipes? Then come on over to my place and lets start cooking! Angies Global Food Connection
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Wednesday, December 5, 2012

Crunchy Coleslaw With Roquefort or Blue Cheese


Coleslaw goes with everything. Pulled pork sandwiches are often topped with this crunchy salad. It is also a common "side" for grilled steak, chicken, pork, and fish. Like soup, it is one of those recipes that tastes better the next day.
Though you can buy packaged salad in the grocery store, some nutritionists think pre-cut vegetables lose some of their nutritional value. Instead, they recommend buying whole vegetables and slicing or shredding them yourself. If you're watching your weight as I am, this recipe is a good choice.
Cabbage is filling and a storehouse of nutrients. According to the Nutrition Data website, the raw vegetable is low in calories and contains no cholesterol. One cup of chopped, raw cabbage contains only 22.2 calories. It also contains Vitamins A, C, D, E and K. This common vegetable is also high in calcium, with 35.6 milligrams per serving.
Commercial dressing is an option, but one I try to avoid because of the high sugar and salt content. One brand listed high fructose corn syrup as the first ingredient and that's not for me. I prefer to make my own dressing and used a sugar substitute. You may prefer to add sugar.
I read cookbooks like some people read novels. When I was paging through some of my cookbooks I came across several recipes for this crunchy salad with Roquefort cheese. Since I had made the salad (my husband and I had already eaten half) I added some cheese to the remaining coleslaw. It was so fantastic I decided to serve it for dinner.
To my surprise, the blue cheese flavor was barely there. That's why I recommend adding the cheese just before serving. Most coleslaw recipes call for cider vinegar. Since I didn't have any, I used rice vinegar instead. Bok choy may also be substituted for green cabbage. Are you wondering what to serve with sandwiches or a picnic supper? This sassy coleslaw will please all Roquefort cheese-lovers.
3 cups thinly sliced or shredded green cabbage
3 cups thinly sliced or shredded red cabbage
1 1/2 cups shredded carrots
1/2 cup green onions, white and green parts, chopped
1 cup light mayonnaise
2 tablespoons rice vinegar
2 tablespoons sugar substitute
1/2 teaspoon lower sodium salt
A pinch of pepper
1 cup crumbled Roquefort or Blue cheese
Combine all ingredients, with the exception of cheese, in a large bowl. In a small bowl whisk together mayonnaise, vinegar, sugar substitute, salt and pepper. Pour over vegetables and toss gently. Cover with plastic wrap and refrigerate for two hours or more. Add Roquefort or Blue cheese just before serving. This recipe serves about a dozen people.
Copyright 2012 by Harriet Hodgson
Harriet Hodgson has been a freelance writer for 35+ years and is the author of 21 published books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Please visit her website and learn more about this busy author and grandmother.
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Tuesday, December 4, 2012

Mouth-Watering Lechon Asado Recipe


Making the best tasting Cuban Lechon Asado is about providing the correct amount of ingredients, and cooking the food to perfection. From start to finish, the whole time it should take to prepare and cook the meal is roughly 7 hours in total. The idea behind cooking this delectable dish is to slow cook it to perfection.
Steps to Cooking CubanLechon Asado
To get started, the ingredients you should be using include:
-6 pound pork shoulder roast
-20 cloves of garlic
-1 teaspoon of black peppercorns
-2 teaspoons of salt
-1 and half cups sour orange juice
-1 teaspoon of oregano
-1 cup of minced onion
-1 and half cups olive oil
Lechon Marinades
-Apart from the 6-pound of pork shoulder roast, the other ingredients are here to help flavor up the roast and provide great taste.
-Start by mashing up all of the marinades, such as the garlic, salt, black peppercorns, onions and oregano.
-Once mixed together, you will need to heat up the sauce to boiling point (220F).
-After being heated up, you can apply the marinade to the pork and work your hands through the meat.
-Once you have massaged the flavor into the pork, pierce the meat as many times as possible and leave the meat to rest in the refrigerator for several hours (preferably overnight).
Now, it's time to get started with the actual cooking. The way to get the best tasting Lechon is to use the oven. Place the oven to 450 Degrees F and place the pork shoulder roast in the oven for roughly 7 hours. You should remove the pork when the internal temperature is 195 Degrees F. If you want pork that is easy to cut and sliced, you can pull the pork out when the internal temperature is 175 Degrees F.
Cooking Your Cuban Lechon Asado in a Pig Roaster
You can also cook your Lechon Asado using your pig roaster!
-Simply inject a mojo marinade into your pork shoulder, marinate it overnight, then place the pork shoulders in your roaster.
-Be sure to following the cooking instructions as specified and the temperature as well. Cover the roaster and place some charcoal on top. Don't forget to insert a meat thermometer.
-After the designated time, check the pork and turn the rack upside down. Make some diagonal or criss-cut slices on the pork shoulder.
-Cover, then add the charcoal and wait for it to cook perfectly!
- Now, you can serve your guests with delicious Cuban Lechon Asado!
For the most succulent and tasty Lechon Asado, choose only US made, quality roasters from La Caja China. Download their free eBook today to cook your pig roast deliciously and conveniently by visiting their website at
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Monday, December 3, 2012

Vegan Stewed Peas With Dumplings


1lb /0.5kg dried kidney beans
6 cups water - 1 cup = 250ml
500ml coconut milk - coconut milk is Vegan
1 onion, minced and/or 2 spring onions, chopped
2 cloves garlic, crushed or minced or diced
1 carrot, diced
1 ½ - 2 tsp salt or to taste
1 sprig thyme or ½ tsp dried thyme
1 whole scotch bonnet pepper (with stem intact)
¼ tsp ginger (optional)
¼ tsp ground all spice optional
½ cup whole wheat flour /Plain flour
¼ cup water
pinch salt
METHOD for Stew Peas
Wash the beans thoroughly and soak in water overnight or for at least 8 hours. The following day you need to discard the water and thoroughly rinse the beans, place them in a saucepan with water and bring to the boil, lower the heat to a simmer until they are tender for about 1 hour or so. Add coconut milk and vegetables carrots, onion, garlic, and continue simmering. Add the dumplings (see below for method) and thyme and other seasonings, simmer for around another 30 minutes or so until the sauce is thick. Discard pepper before serving.
METHOD for Dumplings (Dumplings are key to this recipe)
Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.
To lose weight and be healthy Vegans we sometimes need to cut down on the amount of calories we consume, the problem with eating less is we tend to feel even more hungry so the best way of reducing the amount of calories you eat is to choose good food. Instead of having smaller portions why don't we bulk up our meals with foods that will fill you up without weighing you down, like fruit and vegetables and healthy nuts and pulses, these food will fill you up without piling on the pounds.
Eat as many vegetables and as much fruit as you can with every meal, your five a day mean you can fill your meals with vegetables and fruit so there's less room for higher-calorie foods. At lunch, you can have salads with lettuce, tomato, onion, carrots, peppers or add these ingredients to a delicious sandwich. At dinner time, you can still enjoy your favourite meals like rice, vegan casseroles and pasta and fill them up with more veggies.
To book Kirly-Sue email
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Sunday, December 2, 2012

Cooking For Beginners - 9 Pasta Tips and Tricks


Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.
If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here:
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Wednesday, November 28, 2012

Top 7 Energy Boosting Foods


A fast-faced lifestyle is very tiring and undeniably most people are into it. It is actually a must for every individual with a fast-faced lifestyle to stay awake when needed particularly in attending to their daily job. However, there will surely time that your body becomes tired and you may not be able to stay energized the whole day. It is really tough to fight those midday yawns and sleepy eyes each time you're at the brink of falling asleep while at work. Of course, the best way to get the body energize is to take a nap, however this is not possible if you are at work. Therefore, you must know the right food to consume in your meals everyday to boost your energy level. These foods should help you stay energize until you fulfill your daily routine at the office.
As the day starts, you must already know how to revitalize your body if you get tired. Therefore, eating your breakfast is a must not only because it is the most important meal of the day but also because the foods that are served in your daily breakfast are energy boosting foods. Below are the top 10 energy boosting foods you may include in your daily meal.
  1. Whole grain products -This is perfect for your daily breakfast. It is a fiber rich food which makes digestion easier. It also contains anti-oxidant which is good for your skin. In addition, it helps in reducing the risks of having cancerous cells, diabetes and heart ailment.

  2. Oatmeal -The American Dietetic Association testified that oatmeal is one of the best suppliers of soluble fiber and when combined with raisins or low-fat yogurt gives it gives an individual jam-packed energy throughout the day. Oatmeal is among the perfect breakfast menu for diabetic people.

  3. Fresh Clean Banana- As everybody knows, this fruit is not just yummy but it is also rich in potassium which is ideal for pregnant women and for people having muscle contraction problems. A piece of a fresh sweet banana a day helps thwart stiffness from sitting long hours at the office.

  4. Sweet Orange Juice- This is not just energy giving fruit but it is also rich in amino acid or commonly called vitamin C. Vitamin C is important to boost our immune system. Once the immune system is at its best your body will surely have sufficient energy to comply all your daily tasks.

  5. Pasta dish- Pasta dishes are loaded with carbohydrates. Most athletes today eat a plate of any pasta dish before going to the game. But you must also make sure that the pasta dish is low in calories, fatty acids and sodium to make it a perfect energy boosting meal.

  6. Fish and salmon- Fish are abundant with protein, omega3 and vitamin B which are ideal for your cardio-vascular wellness.

  7. Beans- These are loaded with several nutrients and vitamins needed by the body to fulfill its daily tasks. Consume beans in a creative way to make your every meal flavorful. You can add it in soup and pasta dishes. According to the America's Department of Agriculture, a person must consume 3 cups of beans weekly to revitalize her or his body.
The energy boosting foods listed above are just an example of foods that provides energy. There are more lists you can find in the internet or by asking your dietician. Dieticians can surely provide you the best lists you are looking for.
Stephan is a newbie in internet and network marketing. He also does SEO and Social Media Management. He loves writing articles about health and reading articles relating to fast food for sustained energy. Click here and find more about healthy living tips.
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Tuesday, November 27, 2012

Cupcake Decoration Ideas


Why vegans or those suffering from egg allergy miss on scrumptious cupcakes, this Christmas. There are several variations of which, this one is simply lip smacking.
This easy vegan cupcake is no hassle and ready within minutes. Top with butter cream or cream cheese frosting or with fondant decorations. You can also have it as it is.
1½ cup - Flour
1 cup - Sugar superfine
1 tsp - Baking soda
½ cup - Sunflower oil
¼ cup - Cocoa
1½ tsp -Vinegar
1 tsp - Vanilla essence
1 tsp - Instant coffee
1 cup - Warm water
Pre-heat the oven to 180C and line the tin with cupcake cases.
In the bowl mix flour, soda and vinegar.
Add the remaining ingredients using your electric mixer, or hand mixer beat for 5 minutes on medium speed. Divide the mixture equally between the paper cases and level the tops.
Bake in the pre heated oven for approx. 20-25 minutes or until well rise and springy to touch. Leave to cool on a wire rack.
Scrape down the sides of the bowl as needed.
Cupcake decorating ideas with fondant
Fondant is a versatile ingredient. Just roll out and cut it, imprint or emboss designs, add colour and shine (metallic shades) to make fancy creations.
You can do anything from ruffle borders to flowers and figurines etc. Make designs and top them as it is or pipe cream icing and place the decorations thereafter. The choice is simply endless.
Personally, I would suggest ready rolled fondant or satin ice fondant, because of the benefits:
Highly elastic, therefore, easy to shape
Tends to be smoother
Long shelf life up to 1 year
Time saving - no kneading, no mess or guesswork
Certain fondant tools to make cupcake decorating easy. There are many different types of tools, but for my suggestive designs you need:
Rolling Pin - From start to finish when working with fondant there is rolling to do! When making fondant cake tops, Santa's beard, scarf for the snow man so on.
Cookie cutters for making circular cut outs as our fondant top.
Paint brush for sticking designs with edible glue.
Fondant tools required are pin, scalpel, ball and paw tool for shaping different parts.
Suggestive Christmas theme try out:
A stand up snowman in warm clothes in the blistering cold
Santa with a handful of candies for kids
A sumptuous plate of Christmas meals - carrots, Brussels sprout, turkey and wine bottle
The elf enjoying the Christmas party
Sleigh ladened with gifts
Creative decorating ideas for christmas cupcakes
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Monday, November 19, 2012

Tasty Philippine Recipes - Healthy Baked Lumpia Rolls


There are many tasty Philippine recipes, although they're not as well known as those of their Vietnamese, Chinese and Indonesian neighbours. Popular Philippine recipes include Filipino Chicken or Pork Adobo (not to be confused with the Mexican version), Pancit Canton, a traditional noodle dish and boiled pickled fish with vegetables. Pandesal Bread is a favourite accompaniment or you can eat it with butter and jam.
Here is just one of the most popular Philippine recipes:
Baked Lumpia Rolls
These make a lovely starter or snack to serve with drinks and are much healthier than the deep fried version. The dipping sauce gives a lovely zing to the dish. This recipe makes about 60 small rolls which will serve 15 people; you can halve the quantities if you wish or if you're serving more than one starter.
For the Lumpia Rolls:
500g lean pork mince
1 medium sized finely chopped carrot
1 medium sized finely chopped onion
250g tin of drained and finely chopped water chestnuts
250g tin of drained and finely chopped bamboo shoots
8 cloves garlic
1 tsp fresh ginger, grated
2 tsp soy sauce
1 tsp ground black pepper
1 pack of small spring roll wrappers
1 large egg, beaten
For the Dipping Sauce:
45g brown sugar
120ml white vinegar
1 tsp soy sauce
2 tsp water
1 tsp corn flour
3 tsp fresh ginger, finely grated
For the Lumpia Rolls:
Preheat your oven to 450ºF, 230/210ºC (normal/fan), Gas Mark 8
Mix the all the ingredients except the wrappers and the egg in a large bowl. Stir thoroughly until well combined. This will keep in the fridge overnight, covered with cling film.
Lay out as many of the spring roll wrappers as you have room for and roll the meat mixture into tube shapes about the thickness of a forefinger and slightly shorter than the wrapper.
Roll up the wrapper, brush the ends and long side with beaten egg, fold in the ends and stick down the long side. Place on a baking tray with the seam downwards. Keep going until you've used up all the mixture.
Bake for about 20 minutes or until golden brown, turning once. Serve hot.
For the Dipping Sauce:
Put the sugar, vinegar and soy sauce in a saucepan and stir over a high heat until the sugar dissolves. Add the corn flour mixed with water and stir until the mixture is boiling. Turn off the heat and add the ginger. Serve in a separate dish with the Lumpia Rolls.
For more tasty Philippine recipes including Pork Adobo, visit Asian Food and Cookery.

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Tuesday, November 13, 2012

Caribbean Vegetarian Recipes



So, the idea of like a vegetarian appears attractive to you but you are somewhat overcome. Are you currently presently racking your brains on just how to be a vegetarian? If you wish to change but aren't prepared to quit meat cold chicken, try progressively shifting.
Begin by getting rid of only one type of meat out of your diet (like beef). Then, before extended, drop another. And, throughout this method, begin integrating vegetarian foods for the schedule. Begin progressively, possess a couple vegetarian foods every week. Before extended, increase the amount of vegetarian foods until all meat is progressively removed the foods you eat.
Almost everyone has favorite dishes that could be easily transformed into meatless versions. These may be homemade foods or menu products inside the restaurant for example spaghetti with marinara sauce, vegetable lo mein, and bean burrito. Also, if you would like vegetable lasagne, stir-fried veggies, or pasta primavera, you can start your transition by thinking about making these foods more frequently. In addition, find high quality vegetarian prepare books to discover with to actually will keep a delicacy interesting acquiring a few exciting meatless dishes.
You've considered your options carefully, examined professionals together with the disadvantages, and made a decision the vegetarian lifestyle meets your needs. But where is it possible to start to make the modifications? Is it possible to go 'cold chicken?' Is it possible to adopt a much more gradual approach to shifting to vegetarianism? However you choose to make change, you can begin to possess health improvements of vegetarianism by substantially reducing on the amount of meat consumed, and making vegetables, fruits, beans, and bread toasted items the primary concentrate the meals.
Choose whole-grain products like whole wheat grains grains grains grains bread and flour, instead of refined or white-colored grains. Eat numerous foods, and book vegetables, fruits, grains, breads, nuts, or seed items you have not attempted before. Experiment and explore! You may uncover a completely new favorite or two, and learn brand-new techniques to boost classical vegetarian dishes. Many vegetarian foods can be found in any supermarket. Niche food stores may have many within the more uncommon items, additionally to several vegetarian convenience foods. When searching for food, plan ahead of time, shop acquiring an inventory and focused food labels. And if you select to consume milk items, choose non-body fat types, and limit your egg intake to 3-4 yolks every week.
As being a vegetarian is frequently as easy as you choose to ensure it's. Whether you'll need planning delectable, tasty meals or choose quick and easy ones, vegetarian meals can be very satisfying. When you are getting within the thought of keeping the following available, meal preparation time will complete easy: -Ready-to-eat, whole-grain whole wheat grains grains grains toast items, and quick-cooking whole-grain cereal items for instance oatmeal, whole-grain breads and crackers, for instance rye, whole wheat grains grains grains grains, and mixed grain together with other grains for instance barley and bulgur wheat
- Canned beans, for instance pinto, black beans, and garbanzo beans
- Grain (including brown, wild, etc.) and pasta (presently available entirely wheat, eco-friendly green spinach, together with other tastes) with tomato sauce and canned beans and/or chopped veggies
- Vegetarian sauces like lentil, navy bean, or minestrone
- Numerous plain frozen vegetables, and canned and frozen fruit
- Prepared soymilks and soy cheeses, if you choose to not eat dairy
- Numerous fruits and vegetables, which medicine core connected acquiring an eating plan system
In case you comprehend the simplest approach to test foods and uncover a meatless diet do not have to lack variety, you'll find your decision for vegetarianism wasn't only wise, but fun and simple come a delicacy
Check out some great vegetarian recipes and a free video at my blog:
My recipe blog that has a free video showing several Caribbean Vegetarian Recipes
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Sunday, November 11, 2012

Unique Vegetable Soup


You are probably wondering about the perfect food that is quick and easy to prepare, has myriads of choices of ingredients, benefits you with better health, and is cost effective to make? Then, the answer to all your questions is vegetable soup.
Why is vegetable soup so important?
For starters, this soup is very easy to prepare. With just few easy steps, anyone can prepare it.
There are plenty of soups recipes available. You can try out different vegetables every time you prepare it.
Although for most recipes, the method of preparation remains the same, it may vary a little depending on the ingredients you choose.
You may not have adequate vegetables in your diet at the moment. For instance, most American diets have a lesser vegetable content. So, with vegetable soup, you can boost your vegetable intake to meet your five-a-day recommended portion.
Consuming this soup is advantageous to your health, as vegetables reduce the chances of heart disease, hypertension, Diabetes, it protects you against specific type of cancers, and, in general, it leads to an increase in the body's resistance against many diseases and aliments through improving the body's immune system.
If you are weight conscious, vegetable soup acts like a diet soup, which limits unwanted calories and fat build-up in your body unlike other foods. It can help you reduce and maintain the required weight.
If you are sick, vegetable soup acts like a healthy soup that improves your health by providing you with the necessary nutrients.
Here are some ingredients to prepare vegetable soup:
50 grams each of any two vegetables. They can be carrots, onions, potatoes, cauliflower, etc. They can be scraped and chopped depending on your choice.
200 grams of tomatoes.
20 grams of butter.
1 tablespoon of oats
2 teaspoons of ginger and garlic paste
50 milliliters of fresh skimmed milk
2 teaspoons of oil
1 tablespoon of flour (all purpose)
1 teaspoon of pepper powder
Salt as per your taste
1 - 2 green chilies
5 - 6 cups of water
5 - 6 neatly chopped Coriander leaves.
Method of preparation of vegetable soup:
You have to ignite or switch on your stove, and place a pan on it.
Put 5 - 10 grams of butter in the pan, and heat it. You have to let the butter span across the pan as it melts.
Put the ginger and garlic paste into the pan, and fry it for 2 - 3 minutes, stirring it so that it does not stick to the pan.
Put in the vegetables and tomatoes into the pan.
Put in 5 - 8 cups of water, and let it boil. Time is dependent on the flame intensity.
When you feel the vegetables are cooked, you can sprinkle some pepper powder upon it depending on your taste.
Now, you have to mix milk, flour, and oats in a jug, and then add the mixture to the pan.
Now, you can decrease the flame intensity to a simmer.
Fry oil with a mixture of the Coriander leaves and green chilies for about 1 - 2 minutes in another pan, and then transfer it to the vegetable soup pan. Take care to protect yourself from the oil if it spurts when you transfer it to the soup.
Simmer for 2 more minutes, and stir the contents well.
Now your vegetable soup is ready.
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Wednesday, November 7, 2012

Fish Salad - A Memorable Dish in Danang


If your Vietnam Tour adventure brings you to Danang, then you're in the right place. Not only was it an educational and commercial center of Central Vietnam, it also lies within 100 kilometers of the best sites and places you can visit in this country. Several UNESCO World Heritage Sites like the ruins of My Son, Hoi An Old Town and the Imperial City of Hue are easily accessible from this natural transportation hub which you will visit one by one on your booked Vietnam Tours.
But perhaps, the most memorable experience you can have in this fabulous city is a taste of their exotic dish called "Goi Ca" or fish salad. You might have heard of this when you have booked your best Vietnam Tours package and you might even have a taste of it back in your accommodation. But if you have tasted a fish salad that features sliced tomatoes all mangled with lettuce leaves that are already flaccid; and served with a few slices of tuna and some small prawns all swimming in mayonnaise, then you haven't tasted the real thing! Fact is you have tasted the commercial offerings which you can safely call the "Westernized" version. If you want to taste the real Vietnam Goi Ca, then go to Man Thai Beach along Son Tra Peninsula in Danang.
Lined along the beach front where the fishing boats are moored, on the brick side walk itself are several vendors of real Danang style fish salad. These vendors only sell "Goi Ca" and it will taste a lot better than the one you can order at most restaurants lining the beach in Danang. The first reason is that it's the only thing they do. The second one is they only use the freshest ingredients available.
True to Vietnam's style of food preparation, local ingredients that Danang fish salad vendors use are fresh mint and herbs in abundant quantity, onions, carrot, galangal, green mango and squids; and fish newly caught by local fishermen. With this variety of natural ingredients, prepare your palate on a complex taste of Asian salad that is anything but bland. The color of the fresh ingredients is really enticing. No fancy food garnish is needed to make your mouth water with anticipation. Just imagine the arrangement of lush green mint leaves, yellow green of fresh sprouts, red of pepper and yellow galangal. Set it on the white of the squid and fresh fish meat and what you get is a festival of colors. The texture of the taste is incomparable, spicy pepper and galangal, sour green mango, salty sweet seafood and the bittersweet taste of fibre on the leaves makes for some real mouth-watering indulgence. Don't forget to wrap them in rice paper and dip in locally prepared sauce before you take a bite to have that mouth full of bursting flavors that no words can describe.
If you want to also feast your eyes as well as your taste buds, grab a couple of fish salad and head down south on the beach road towards My Khe Beach. As you continue your Vietnam Tours adventure this way, you will be amazed at the fantastic view of Son Tra Peninsula as you glaze at the Big Buddha situated on the opposite side. And as you savor the lingering taste of "Goi Ca" in your mouth, take a couple of pictures of you and your friends with the magnificent East Vietnam Sea in the backdrop.
Welcome to Danang, the city with the best culinary adventure of the entire Vietnam Tours vacation.
Jayce Castillo is totally charmed by the beauty of Indochina. He paid his very first visit with Vietnam tours before heading for Cambodia. You can find the destination in Vietnam package tours.
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Monday, November 5, 2012

Tips to Make Easy Citrus Chicken


Chicken is one of those entrees that can get boring quickly. How many chicken rice and mushroom casseroles can you eat anyway?
The advantages of chicken include it's relatively cheap, tastes good, and cooks quickly. Here's a recipe that is adaptable for any season. The tang of the citrus brings out the best in the chicken. The herbs add a fresh note and more flavor. If you don't like garlic, use scallions instead. Change the citrus and herbs and it's a brand new dish. Here are tips to make easy citrus chicken.
4 Chicken breasts, 8 thighs or 8 drumsticks
1 orange
2 lemons
2 limes
1 pink grapefruit
4 slices of citrus fruit
1/2 cup chopped herbs, sage, cilantro, parsley or tarragon
3 cloves chopped garlic
salt and pepper to taste
This dish includes all four citrus fruits. However, you could use only one fruit and herb, such as lemon and tarragon for a French dish, limes and cilantro for Southwest flavor -- add a 1/2 teaspoon of crushed red pepper flakes, or Orange and sage.
Zest the fruit, leaving the white pith. That's bitter and won't add any flavor. Squeeze the citrus fruit until you have at least 1 cup of juice. Add the zest, garlic and chopped herbs. Reserve 1/2 cup of the marinade.
Pull the skin away from the chicken but don't remove it. You want the marinade to bath the chicken meat. Add the marinade. Push some of the herbs, zest and garlic under the skin. Refrigerate for a minimum of four hours up to overnight.
Now you have your choice of cooking methods. Pull the skin back over the chicken meat. The skin keeps the meat moist. Brown in a skillet with a tablespoon of olive oil over high heat. Lower the heat and let simmer for 30 to 45 minutes until the chicken is cooked through, the juices run clear and the meat is no longer opaque. Or brown the chicken then transfer to a slow-cooker with the marinade. Add enough chicken broth to cover the meat. Cook for four to eight hours depending on your slow-cooker.
Or put the chicken straight from the fridge into a baking pan. Add the marinade. Bake for 45 to 60 minutes until the chicken is cooked through.
Serve with couscous or rice. Add the reserved marinade to the rice or couscous during the last five minutes of cooking. Actually with the couscous add the boiling water, stir then immediately add the marinade. Cover for five minutes then fluff with a fork.
Plate the chicken adding a slice of the citrus fruit on top as a garnish. This dish is good with peas, fresh string beans or asparagus.
Make a double batch. Use the leftovers for chicken salad adding 1/4 cup of the citrus juice you used for the marinade, 1/4 cup of mayonnaise, 1/4 cup dried cranberries, 1/2 cup of chopped celery and one small can of mandarin oranges.
Now you know how to make easy citrus chicken.
Find more recipes such as pork and apples Dee is the author of several nonfiction books and the novel, Over Time. She likes to share her grilling secrets.
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Sunday, October 7, 2012

Recipe: Baked Taco Salad Bowls


A few months ago, my daughter saw a TV ad for a kitchen tool that makes taco salad bowls out of tortillas. You've probably seen it. Essentially, it's a pan shaped like a taco bowl. You put in a tortilla, shape it to the pan, and bake it. Let me tell you, it was love at first sight for my daughter, and she's been asking for it ever since - I was not as impressed. The thought of another dish, small appliance, or contraption taking up space in my kitchen did not leave me wanting to pick up the phone to order.
Ironically, a few days later I stumbled upon an answer to end the begging. This is so clever and I just have to share. It's quite simple really. Just flip a muffin tin upside down and press the center of a tortilla into the crevasse in the middle of the pan. Gently put the rest of the tortilla around the muffin cups so it looks like a bowl. The tortilla will actually just sort of shape itself. Hit the tortilla with a spritz of olive oil from a mister or cooking spray and bake at 350º F for about 8 minutes or until crisp. Viola! Taco salad bowls using a pan you already have. They aren't deep fried like in a restaurant, but neither would they be if you bought the special pan from the TV commercial.
I baked a few of these up ahead of time then put out some lean taco-seasoned meat, black beans, lettuce, onion, tomato, reduced-fat cheese, and sour cream for "make your own taco salads". This is just a simple way to turn something as routine as taco night into something a bit more interesting.
My daughter's idea (and I believe the real reason she wanted this pan) was to sprinkle the tortillas with cinnamon before baking and fill them with dessert (pudding or ice cream, etc.). We haven't tried that one yet, but I can already see the possibilities.
Betsy McGuire invites you to visit and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
Copyright 2012 Chickpea Wellness, LLC
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Tuesday, August 14, 2012

Why Does Salmon Taste So Fishy?


The AHA (American Heart Association) recommend eating fish (particularly fatty fish) at least two times (two servings) a week. Fatty fish include one of my favorites, salmon. But what do you do if you have been getting salmon and can't stand the fishy smell and taste?
This time around we will talk about what causes that fishy smell, and at least one thing that you can do about it.
Why do salmon or any other fish smell fishy in the first place?
As an angler that at least from time to time pulls salmon out of the water in the morning and has them for dinner that night, I can tell you that salmon should not have a fishy taste or smell. But, if you leave that nice fresh salmon in the fridge for a few days, it starts to smell 'fishy'.
The reason for this is a chemical called trimethylamine N-oxide that scientists believe act as an anti-freeze and to protect a fish's cellular proteins under the pressures they encounter in the deep. The problem starts after a fish dies.
After a fish has ceased to be, trimethylamine N-oxide starts breaking down into Trimethylamine. It is this chemical that causes the characteristic fishy smell you probably have experienced in a fish market before.
Prevention is key to avoiding stinky fish!
Now that you know that the fishy smell comes from a chemical that is too long to pronounce breaking down into one moderately more pronounceable, the key element in avoiding it is obvious.
Buy fresher fish!
Even the freshest fish at the store has had to undergo the process of being caught, processed, frozen, thawed and displayed at your local grocers. Under the best circumstances it has been at above freezing temps for only a few days, but that is still long enough for trimethylamine N-oxide to start breaking down and stinking up your otherwise beautiful fish.
Find the busy fish markets and avoid ones that look questionable. Don't be shy about asking to smell your salmon or other fish before you buy it. If it smells fishy now, then it won't be any better by the time you take it home.
Take care of your fish before you cook it!
You know how the meat counter is usually one of the first stops when you wander through a grocery store? How might that affect your fish? I suggest making the stop at the fish counter your last stop before you check out. You may even want to bring along a small cooler with a cold pack in it do keep your fish in on the ride home.
Too psycho for you? Considering that the fishy smell we are trying to avoid is the breakdown of chemicals, the colder we can keep our fish, the slower that process will be and the less fishy smell your salmon will have.
Lastly, try and buy fish the same day you are going to cook it. At most I would buy it the night before and keep it in the bottom of your fridge where it is coldest.
What can you do to eliminate that fishy smell?
If after all this, you can't avoid some of the dreaded fish smell, one thing you can do is drizzle it down with lemon juice. Lemon juice is acidic and actually converts the volatile chemicals in the amines to a much less volatile salt. The effect of this is to bind up the stinky chemicals into form you don't smell and taste as much.
I hope this article has been useful to you in realizing that salmon should not be fishy tasting or smelling. Good fresh salmon tastes sweet and quite honestly, like salmon. There is no other way to describe it. So shop more carefully, smell fish before you buy it and store it right to avoid 'stinky fish syndrome'.
Looking to find out more about salmon and other fish? Want to learn how to catch your own salmon and taste it as fresh and clean as you possibly can? If so, I invite you over to our fishing blog to share in our fishing adventures, read our product reviews, try out our fish recipes and have a few laughs at our expense.
Drop in today! The address is and the door is always open and the beer is usually cold!
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