Desserts for Kids

 By Katy Cavallero 

Photo: media1.onsugar.com
 
Dessert is one course of the meal that is probably enjoyed the most by children as sweetness is something that is most appreciated by young taste buds. Ask children what their favorite foods are and most likely they're going to mention something sweet like chocolate cake, apple pie or ice cream sundaes. Other foods that make the list include fast food favorites like pizza, fried chicken or comfort foods that mom used to make.

With desserts, parents should be careful not to overindulge their children and give in to their every whim. In typical American families, parents scolding children when they're naughty would send them to bed without any dessert. It would be wise for parents to feed their children sensibly while they're still young so they don't have any difficulties in training them later on in life.
When all you know to make are decadent desserts like sugary and buttery pastries, then limit the portions into reasonably sized servings. The reason why a lot of people become obese is the excessive consumption of fattening foods, including dessert. A solution to this is not to make it available in your house all the time and instead have more fruits.

Should you be open to modifying traditional recipes, then by all means make some simple yet high impact substitutions that make the dish a lot healthier. Replace refined white sugar with natural sweeteners like coconut sugar, raw sugar, honey, muscovado, stevia and agave extract. Other tips include replacing a portion of flour with fiber rich wheat flour. Incorporate fresh or dried fruits, nuts and even some vegetables (like carrots, beetroot and yams) into certain recipes to boost nutrition and fiber content. Sneak in super food like fiber rich chia seed for added digestive health benefits aside from energy.

Presentation is the key as visual appeal is also an important factor for a child to eat something. Cutting cookies into fun shapes or sprinkling with colorful candy sprinkles or dried fruit is a great way of making something more appealing.

Overall menu planning for families should likewise include desserts. Serve more fresh fruits in season as opposed to baking rich desserts. Not only is it cheaper, it's a lot economical as well. For restaurants, consider having a dessert selection for kids that are healthy as well. A great option could be carrot cake muffins, banana bread slices with vanilla sauce or fresh fruit skewers.

Feel free to share this with your friends. I discovered new recipes on this link http://www.gourmandia.org.uk

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A Collection of Indian Curry Powder Recipes

Author: Laura Davis

Photo: creativehousehold.com
 
In a bid to improve our the quality of food we eat we should be trying to cook our foods and sauces from fresh; here is a list of different curry powders collated from across the net that will aid you in making the perfect homemade curry.

Curry Powder

• 5 Tablespoons ground coriander
• 7 Tablespoons ground cumin
• 1 Tablespoon Paprika
• 1 Tablespoon Turmeric
• 1 Tablespoon chilli powder
• 1 teaspoon ground fennel seeds
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder

Mix all the spices together and store in an air tight jar.

Curry Powder

• 2½ tbsp coriander seeds
• 2½ tbsp cumin seeds
• 1 tsp fennel seeds
• 5 cm (2 inch) cinnamon stick
• 1 tsp cloves
• 3 bay leaves
• ½ tbsp paprika
• 2 tsp turmeric
• 1 tsp chilli powder
• 1 tbsp garam masala

Mix together the whole spices in a dry frying pan and stir fry over a medium heat for about a minute. Once they start to release a strong scent remove from the heat and allow it to cool.
Using a pestle & mortar grind the seeds, cinnamon stick, cloves and bay leaves as fine as you can. Mix in the ground spices and store in a dark, cool place in an airtight.

Masala Powder

• 4 tsp ground coriander
• 3 tsp ground cummin
• 4 tsp garlic powder
• 4 tsp paprika
• 3 tsp ground ginger
• 2 tsp mango powder
• 1 tsp dried mint
• 3 tsp deep red colouring
• 1 tsp chilli powder
• 1 tsp yellow colouring

Ground the fresh coriander and cumin powder in a pestle and mortar, mix in with the rest of the ingredients and store in an airtight container. The coriander and cumin powders must be freshly ground.

Tandoori Powder

• 5 Tablespoons ground coriander
• 7 Tablespoons ground cumin
• 2 Tablespoons smoked Paprika
• 2 Tablespoons Turmeric
• 1 Tablespoon chilli powder
• 2 teaspoons ginger powder
• 4 teaspoons garlic powder
• 1 tablespoon garam massalla

Mix all the spices together and store in an air tight jar. For red tandoori powder add 1 tablespoon red colouring powder and remove 1 tablespoon of turmeric powder.

Chaat Masala Powder

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp ajwain (thymol) seeds
• 2-3 whole dry red chillies
• 3 tbsp black salt crystals
• 1/2 tsp citric acid
• 1 tbsp dry mango powder (amchoor)
• 1 tbsp salt
• 2 tsp garam masala
• 1 tsp white/black pepper (optional)

Roast the all the seeds separately and grind them in a pestle and mortar with the chillies, black salt and citric acid until it forms a powder. Mix in the remaining ingredients and store in an airtight container.

Article Source: http://www.articlesbase.com/recipes-articles/a-collection-of-indian-curry-powder-recipes-504238.html

About the Author
The Ashoka restaurant in Glasgow serves Indian cuisine and is the original curry karaoke.

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Seafood Salad With Mixed Vegetables

 By Dan Lefevre 

Photo: us.123rf.com
 
When it comes to preparing a meal for several people, timing is everything. If you can manage it, it's always best to have at least one dish that you can prepare well ahead of your guests' arrival.
Seafood Salad with Mixed Vegetables is one of those salads that will save you considerable time when it counts the most, allowing you to focus on preparing the main course. This salad can be made ahead of time and kept in the fridge. It's a simple yet delicious salad that can be prepared in as little as thirty minutes.

Since this salad contains garlic, you should crush the garlic first and let it sit for at least 10 minutes before adding to the rest of the vegetables. By crushing the garlic and letting it sit for 5-10 minutes first, you'll enjoy the many health benefits associated with garlic.

The next step is to prepare the vegetables. Start by thoroughly rinsing them to get rid of any dirt or sand. Trim and chop the bell peppers and shallots into very fine pieces and toss them into a medium bowl. Cut the cucumber in half and scoop the seeds out, then dice into small pieces and add to the shallots and bell peppers. Slice your tomatoes in half, drain the juice, and then cut them into small cubes and add to the veggies.

In a skillet, melt 1 tablespoon of butter under medium heat. Add the scallops and keep them on for no more than two or three minutes per side, turning as needed. Remove scallops and cut into very small pieces, and then add to the bowl of veggies. Cut the cooked shrimp into small pieces and add to the mix, and then do the same with the cooked imitation crab meat.

In a small bowl, mix together the balsamic dressing, olive oil, and crushed garlic. Wash and pat dry the parsley and finely chop before adding to the dressing. Finally, pour the dressing over the salad. Toss thoroughly and then cover. Place in refrigerator and chill for at least 30 minutes before serving.

Ingredients:
2 cloves of garlic
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 small cucumber
3 shallots
2 large tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/3 cup of creamy balsamic dressing
8 ounces of sea scallops (side muscle removed)
6 ounces of peeled, cooked shrimp
8 ounces of imitation crabmeat, chopped
1 bunch of parsley

Please visit our website to learn more about our delicious salad dressings that can be shipped straight to your home: RedShell.com

Article Source: http://EzineArticles.com/?expert=Dan_Lefevre

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The World's Five Best Burger Recipes

Author: Daniel Jowssey

Photo: 1.bp.blogspot.com
 
Here's what you will need:

one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa

Prepare as follows:

1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.

Zesty Burgers- 4 Servings

Thanks to http://southernfood.about.com for this delicious recipe.

The ingredients you'll need are:

1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted

Preparation:

Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.

Texas Stuffed Grilled Burgers- Serves 5

Thanks to allrecipes.com for this terrific, original recipe.

Ingredients you'll need:

5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese

To prepare:

Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.

Marinated Hamburgers

Thank you razzledazzlerecipes.com for this culinary delight.

The ingredients you'll need:

3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar

To prepare:

Combine the ingredients.

Use a pound and a half of ground beef to make patties.

Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight.

Remove from marinade and sear over high heat to seal in the juices.

Mushroom Stuffed Burgers- serves 6

This too is from razzledazzlerecipes.com. If you're smart, you'll visit often.

Required ingredients are:

1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese

Proceed as follows:

Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.

Broil or grill to desired doneness. Top with cheese. Serve on toasted buns.

I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.
Article Source: http://www.articlesbase.com/recipes-articles/the-worlds-five-best-burger-recipes-314096.html
About the Author
Find gourmet food and more useful information about drink and food at this restaurant directory.

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Four Super Simple Recipes For Fish

 By Stephen G John 

Photo: farm1.static.flickr.com
 
Some people are tired of eating meat but are also afraid of cooking fish. There are actually many reasons why some folks dread preparing and cooking a variety of fish and seafood. One reason is they hate cleaning up fresh fish from the market. Another is the appearance of freshly caught fish - scales, fins, tails, and all. The monk fish is one of the ugliest (pardon) fish you can find in the wet market, but this is also among the tastiest when cooked.

Here are some of the easiest recipes for fish that you can cook within minutes:

[1] Baked crusted fish fillet
You can use any tender, white fillets for this recipe. You may also use salmon if you wish. Pre-heat your oven at 350-420 degrees. On a baking dish, place your fillets and sprinkle both sides with salt and pepper. Drizzle with olive oil and juice of half a lemon. You may want to use some garlic or onion powder for added flavor. Rub both sides with this mixture to coat and flavor the fish all over.
Prepare the crust by mixing almonds, fresh bread crumbs, salt and pepper. Spread the crust on top of the fillets before popping the baking dish in the oven. Cook this dish for 10 to 15 minutes or until the fillets are tender and flaky.
You can serve this dish with steamed vegetables and rice or dinner roll.

[2] Baked fish n' chips
The classic fish n' chips is usually deep-fried in hot oil, but you can go healthy by baking the ingredients instead. You can use any tender fish that's cut into long thick strips. Use baking potatoes with their skins on and cut into wedges.
Flavor the fish with salt and pepper before dredging with flour or corn meal. Arrange the strips on a baking sheet that's been sprayed with vegetable spray or whipped with olive oil. Pop in a pre-heated oven and cook for 15 minutes or until brown. You may want to turn over the strips to crisp up the other side.

Place the potatoes on a separate baking sheet. Drizzle with a bit of olive oil and sprinkle salt and pepper. Popped the potatoes in the oven as well, and cook until potatoes are tender and crisp.
You can make a dipping sauce made with mayonnaise, a little Dijon mustard, sugar, pepper, and salt. You may also serve bottled sweet chili sauce on the side, too.
This dish is great for lunch and dinner, and can be served with mixed green salad and tomatoes.

[3] Steamed fish with soy
You can use fillet or whole grouper and other fleshy fish. Put slices of ginger and salt inside the fish cavity if you're using a whole one to remove the fishy smell. For fillets, just lay them side by side on aluminum foil before adding the soy sauce, thinly sliced ginger, sliced leeks, and lemon slices [optional].

Close the foil in such a way that there's ample space inside for the fish to steam. Place the aluminum-wrapped grouper in a steaming pot with already boiling water. Turn the heat to medium high. Cook until fish is tender.
Serve with hot rice and tea.

[4] Sweet and sour fish fillet
Any tender, fleshy fish is great for this recipe. Cut the fillets in thick strips and sprinkle with salt and pepper. Dip fillets in flour and egg batter before deep-frying. Make sure the fillets are golden brown before taking them out of the oil. Place cooked fillets on a plate with paper towels to drain excess oil.
Mix vinegar, sweet chili sauce, a dash of soy sauce, ketchup, salt, and sugar in a sauce pan. Taste the liquid sauce and adjust seasonings if needed. Add minced hot chili pepper if you want a spicy sauce. Add cornstarch to thicken.

On a saucepan, saute sliced onions, carrots, and bell pepper. Just cook the vegetables briefly. Pour in the sauce mixture. Cook over low to medium flame while stirring continually until sauce becomes translucent and thick. Add pineapple chunks before turning the flame off [optional].
It's best to eat this dish right away if you want the sauce and fillets served together. Garnish with pineapple chunks and parsley, and serve with hot rice.

Cooking with fish shouldn't be daunting. If you know what you'll cook at home, you'll have an idea of how the fillets or the whole fish should end up in a pot. But if you are a still learning how to cook, it is a good idea to stick with the easiest recipes for fish.

If you need more dishes in your menu, you can check recipes for fish here.

Article Source: http://EzineArticles.com/?expert=Stephen_G_John

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Heart Warming Vegetable Beef Soup

 By Terry L Arkin 

Photo: pics.chezpei.com



Vegetable Beef Soup On A Cold Winters Day

Waking up with freezing rain and temperatures below freezing warrants a day for a steaming hot bowl of soup. We have all grown up with our favorite version of Vegetable Beef Soup. Soup is one of those dishes that taste even better the next day. When I make Vegetable Beef Soup I start it early in the morning and let the beef cook most of the day in the rich broth, it produces amazing flavor.

Varieties of Vegetables for Soup

When making Vegetable Beef Soup you can use any vegetables that you like. Some people choose corn, peas, green beans with potatoes and carrots added. In our home we have potatoes, turnips, carrots and cabbage. The secret to Vegetable Beef Soup is your broth, if your broth is bland your soup will be bland. There is nothing as heart warming than coming in from the freezing cold and smelling the wonder aroma of the broth from your soup.

Mama T's Vegetable Beef Soup

Ingredients:
-1/4 cup olive oil
-2-3 pounds rump roast cut into chunks
-1 large onion, diced
-4 cups beef broth (made from 5-6 tablespoons beef base and 4 cups water)
-1 14ounce can of tomato sauce
-1 tablespoon oregano
-1 tablespoon marjoram
-1 tablespoon thyme
-1 tablespoon basil
-3-4 bay leaves
-Salt and Pepper, to taste
-6 large carrots, diced
-3-4 turnips
-4-6 potatoes, diced
-1 medium to large head of cabbage, shredded

Directions:

1. In a heavy-bottom stock pot add 1/4 cup olive oil on medium-high heat. Add onions and roast chunks. Cook until meat is brown.
2. Mix together the beef broth and tomato sauce. Add to the meat mixture; and turn heat down to medium.
3. Add all spices. Add extra water if needed. Make sure and keep the meat covered in liquid. Cook 3-5 hours, make sure meat is very tender.
4. Add carrots, turnips, potatoes and cabbage. Cook on medium until done.
5. Once the vegetables are tender you can turn the heat to medium-low and allow for the flavors to continue to meld together.

It is ready to serve with your favorite rolls.
Our pot of soup is almost ready. Soon our family will sit around the table enjoying this heart warming Vegetable Beef Soup. When you sit around the dining room table with a warm bowl of soup, it is a great time to talk about your favorite memories with your family.

Would you like more exciting recipes? Click the link below:
http://forms.aweber.com/form/78/479830278.htm

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How to Make a Yummy Lemon Cheesecake that is Diabetic Friendly

Author: Linda Wilson

Photo: cwebnews.com

Receiving a diagnosis of diabetes usually means a change in lifestyle and diet.  If you are like me--I have a terrible sweet tooth!--I had this mental image of all things sweet and good disappearing from my diet.  Imagine my surprise to discover this is not true.  In fact, doctors and nutritionists recommend eating fresh fruit.  And there are many ways to make delicious diabetic desserts.  As with all foods, we diabetics have to watch our portions and even more so with sweets.  Do not make this cheesecake and eat it all before bedtime!  But incorporated into a healthy diet, you should be able to enjoy it.  With its sugar-free ingredients and fresh fruits, it is healthy and tasty enough for anyone!

DIABETIC'S LEMON CHEESECAKE

1 1/4 graham cracker crumbs*

1/4 cup Splenda granular

1/3 cup butter, melted

1 pkg (3-oz) sugar-free lemon gelatin mix

2/3 cup boiling water

2 bars (8-oz each) light cream cheese

6-oz. lite/firm silken tofu

grated rind of 1 lemon

juice of 1 lemon

1 cup sugar-free frozen whipped topping, thawed

Fresh fruit of your choice, optional

In a small mixing bowl combine the graham cracker crumbs, Splenda, and melted butter until mixed together well.  Using the back of a large spoon, press the mixture on the bottom and up the sides of an 8-inch springform pan.  Chill the crust for about ten minutes.

In a blender container mix the lemon gelatin mix and the hot water; slowly add in the cream cheese and the tofu.  Continue to mix until smooth.  Pour the mixture into a large mixing bowl and add the lemon rind, lemon juice and the thawed topping.  Pour into the prepared pan, smoothing the top.  Chill for 4 hours or more.  Before serving garnish with more whipped topping and fresh fruit/fruits of your choice, if desired.

*If you cannot use crumbs made from graham crackers, make your crumbs from sugar-free butter cookies or sugar-free vanilla wafers.

Serves 12.

Enjoy!
Article Source: http://www.articlesbase.com/desserts-articles/how-to-make-a-yummy-lemon-cheesecake-that-is-diabetic-friendly-2246584.html

About the Author

A grandmother with diabetes along with other autoimmune diseases, I enjoying sharing my recipes and diabetic tips on my blog at http://diabeticenjoyingfood.blogspot.com
   

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