Stuffed Mushroom Bowl - A Quick, Easy and Tasty Recipe

By Neysa Valeria T. A.  

Photo: 4.bp.blogspot.com
 
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.
Ingredients:

• 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 http://foodandteatraveller.wordpress.com to get more recipes, food, restaurant and tea reviews. Let's travel together!

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Great Recipes From Around the World

By Angela T Cordell 

Photo: dailyspark.com
 
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
Ingredients:
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
Preparation:

• 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
Visit the website below to enjoy other great recipes, and share your favorite recipes with us. http://www.angiesglobalfoodconnection.com

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Crunchy Coleslaw With Roquefort or Blue Cheese

 By Harriet Hodgson 

Photo: 1.bp.blogspot.com
 
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.
Ingredients
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
Method
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

http://www.harriethodgson.com
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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Mouth-Watering Lechon Asado Recipe

By Diane Louise Villanueva  

Photo: img.scoop.it
 
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 www.LaCajaChina.com.

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Vegan Stewed Peas With Dumplings

By Susanne Kirlew  

Photo: mywholedeal.com
 
STEW PEAS
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
DUMPLINGS
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 info@kirlysuesKitchen.co.uk

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Cooking For Beginners - 9 Pasta Tips and Tricks

By Sandy Little  

Photo: realfood.tesco.com
 
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: http://sandyscookingblog.com/cooking-blog/

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Top 7 Energy Boosting Foods

By Stephan W McCabe  

Photo: images.idiva.com
 
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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