Reasons to give Gourmet Food a Try

 by Martin Boshoff

 

Photo: katsgourmetfoods.com

Why are so many people interested in gourmet food? Have you ever really given this a second thought? While some are unsure of what gourmet food has to offer, others know that this is a great choice.

The main reason to give gourmet food a try is simple: it tastes better. When you buy this type of food, from cheese to chocolate and everything in between, you are guaranteed to enjoy the taste. This alone is something that is a big deal to a lot of people.

Did you know that gourmet food can be quite affordable? So many people believe that this will cost them a lot of money. However, they find out soon enough that this is not the case. Once you realize that you can buy gourmet food for cheap there is a much better chance that you will actually doing so.

Finally, there is one detail you may be forgetting about: you have the ability to buy gourmet food online. This makes it much easier to find what you are looking for, to place an order, and to fill your stomach soon enough. Generally speaking, this is much easier than going to a local store and searching for what you need. Why not shop from the comfort of your own home?

Now that you know why you should give gourmet food a try it is time to get started. Who knows, you may find out soon enough that this is the only type of food that you actually want to eat.

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Organic Spices - Key Ingredient for Grilling Corn and Tomatoes

 by Spice Man

 

Photo: www-tc.pbs.org

Summer time and grilling season are almost interchangeable terms. What makes it so special is that all the things we enjoy about this time of year kind of come together at the same time. Fresh vegetables and fresh herbs and spices from the garden are readily available and the fun of cooking on the grill provides a wonderful opportunity to add some extra flair to our dinner time menu.

Here are a few ideas for using organic spices and preparing some great summer time food for your family and friends.

Sweet Corn is a summer time favorite. However you plan to cook sweet corn, one well known tip is to keep your corn in the husk to retain the rich flavor and husk it only when it's time to cook. Grilling sweet corn is an easy way to prepare it, so leave the husk on and soak the corn in water for an hour before you put it on the grill. The corn cooks best on medium high heat and takes about ten to fifteen minutes to cook. Mean while, melt a stick of butter in a coffee can, half full of water, and add some fresh, finely chopped cilantro and organic basil to melted butter. When ready to serve, remove the corn from the grill and pull the husk back. Dip the corn into the coffee can mixture and remove. End result, you get a well coated, delicious ear of fresh corn, with a great taste.

Fresh Tomatoes are certainly another great grilling time favorite. Although there is nothing that can beat a freshly sliced tomato, with just the right touches of organic pepper and salt, you may want to try this grill pleaser. Slice the tomato about one half inch thick. Season with organic salt and pepper and add some chopped fresh basil leaf and place on the grill. Turn after a few minutes, from one side to the other. For an added treat, top each slice with a thin slice of mozzarella cheese after you turn it the first time. With or without the cheese it is a wonderful way to enjoy fresh grown tomatoes.

Add these two to your favorite grilled meat or fish and you are certain to please. If fresh organic spices and herbs are not available you can use the dried variety. Just remember that when using dried organic spices to use lesser amounts, as they tend to be more robust.

Enjoy your summer time grilling season.

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Doug Stranahan is the owner of http://www.organicspicesrack.com and knows the importance of picking the right organic spice for the right job.

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Chicken Fajitas Marinade

 By William H Lowe 

Photo: s3.hubimg.com

Good chicken fajitas marinade can be hard to come by on the supermarket shelves, so I always make my own. Making your own marinade is extremely easy and gives you control over the spices and ingredients you eat. My two fundamental rules for producing a good chicken fajitas marinade are: 1) always use fresh ingredients, and 2) the longer you marinate the better.
Give this recipe a try and I guarantee you'll never want to buy a chicken fajitas marinade again. Satisfaction guaranteed.
Ingredients: 1 1/2 lb skinless, boneless chicken breasts 1/4 cup roasted tomato taco sauce 3 tablespoons tequila 3 tablespoons lime juice 2 jalapeno peppers, seeded and minced 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon coarsely ground black pepper 1 teaspoon salt 1/2 teaspoon ground cumin 12 flour or corn tortillas Accompaniments: salsa, guacamole, shredded lettuce, sour cream, diced tomatoes
Rinse chicken breasts and pat dry. Trim fat. In a large glass bowl, marinate chicken breasts in taco sauce, lime juice, tequila, jalapenos, garlic, oregano, pepper, salt, and cumin for 2 hours at room temperature or 12 hours in the refrigerator.
Set the chicken on a hot oiled grill 4-6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white but still moist, 8 to 10 minutes. Let rest for 3 to 5 minutes before slicing into strips.
Heat tortillas. Divide chicken into 12 and place in center of each tortilla. Top with salsa, guacamole, shredded lettuce, sour cream and tomatoes. Roll up and eat.
Yield: 12 fajitas
Prep Time: 15 min
Cook Time: 15 min Difficulty: Easy
There you have it. A great recipe for chicken fajitas marinade that you can concoct with ease. Don't get sucked in to buying store marinade when you can make this for less money and with better flavor. I used to buy chicken fajitas marinade at the store until my grand mother bestowed this delicious recipe upon me. Not only is it a healthier alternative to what you get at the store, but it just plain tastes better. I'd venture to say that after perfecting this marinade, you will never want to purchase another marinade from the store again. Who knows what is being put in our processed foods, and to be honest, I like to stay away from store bought any chance I have. Please let me know know if this recipe is as good for you as it has been for me.

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Bulalo - Filipino Beef Soup

 by: Jamie Omugtong

Photo: media.zenfs.com

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
I'm a student and I love cooking!

For more delicious recipes check out: http://www.recipe-tv.ph/category/beef-recipes/
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Sustainable Fish Pie

 By Lianne Walker 

Photo: farm2.static.flickr.com/

When you come home on a cold winter's night, what better comforting dish than Sustainable Fish Pie, warming and nourishing? Although it is called a pie, there is no pastry involved; just an unctuous topping of creamy, mashed potato the top of which should crisp up slightly in the oven.
Serves 4-6 people
Shopping list:
1kg firm, sustainable fish fillets (it can be a mixture of smoked and unsmoked fish for added flavour)
1.5kg of floury potatoes
350ml of full cream milk
A few good knobs of butter
2 tablespoons of sifted white flour
150g grated cheese (a mixture of strong cheddar and Parmesan works well)
A handful of fennel leaves or dill (or a mixture of both) finely chopped
1 small onion (finely diced)
A good slug of dry, white wine
1 bay leaf
A small grating of nutmeg.
Method:
1. First of all, peel and boil the potatoes until cooked through. Drain immediately and leave to cool a little. While the potatoes are cooking, melt a little butter in a large frying pan and when it starts of sizzle, add the onion and fennel/dill and fry gently until the onion is translucent. Turn up the heat and add the white wine. Let it evaporate for a couple of minutes, then add the milk to the pan.
2. When the milk is hot (be careful not to boil it or it will 'split') add the fish fillets. Wait until the milk has reheated, then turn off the heat and cover the pan. Leave for around 5 minutes until the fish is almost cooked through, before draining the fish, and reserving the liquid.
3. Melt a good knob of butter in a saucepan and the flour. Mix well, before adding the reserved fishy milk (saving a little back for the mash). Add the bay leaf, grated nutmeg and gently warm through, stirring well. When the sauce has thickened add around 2/3 of the grated cheese. The sauce should be thick, smooth and glossy.
4. Mash the potatoes with a little melted butter and as much of the remaining fishy milk that you need. Season it well. The mash should be thick, rich and smooth.
5. Place the fish in an oval oven proof dish, pour over the cheesy sauce (removing the bay leaf) and mix it carefully together so all of the fish is well coated. Add the mash, either by gently spreading over the fish mixture, or spoon in dollops, like islands in the fishy sea.
6. Place in a pre-heated, moderate oven (around 200 degrees C /Gas mark 6) for around 30 minutes, until the sauce is bubbling up and the mash is lightly browned and crisp on the top.
7. Leave to cool a little before serving with some steamed seasonal greens and a chilled glass of white wine.

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How To Make a Moist Roast Turkey

 By Nick Cavataio 

Photo: http://recipeland.com

If you fear roasting turkey for Thanksgiving because it always seems to be to DRY. Then do not FEAR moist turkey is here. There are several marinades you could use and that is fine, but for now I would like to suggest a couple of my favorite brine recipes. There is very little preparation and in return, lots of juicy, flavorful, very moist roast turkey.
Check out the instructions and I think you will agree it does not get much simpler than this. Saltwater brines actually helps the turkey hold its juices. Impress your family and friends this year with mouthwatering moist roast turkey. Tuck these tips away to be passed down for generations. Like I mentioned these are my favorites, but please feel free to adjust the herbs and seasoning to your liking.
Chef Nicks Saltwater Brine Roast Turkey - Method one
Brine
Turkey of your choice
1 gallon water
¾ cup sea salt
Seasonings & herbs
½ cup brown sugar
2 tablespoons fresh ground pepper
¼ cup granulated garlic
¼ cup poultry seasoning
1 cup fresh rosemary
1 cup fresh basil
1 cup fresh tarragon
1 cup fresh thyme
Instructions:
Mix water and salt, and all seasonings and herbs.
Soak turkey overnight, pat dry with paper towel.
Roast according to directions.
Chef Nicks Saltwater Brine Roast Turkey - Method Two
Ingredients:
1 (16-18 pound) whole turkey, neck and giblets removed
2 ½ cups sea salt
¾ cup melted butter
2 large onions, peeled and quartered
6 carrots, peeled and chopped
6 stalks celery, chopped
4 turnips peeled and quartered
6 sprigs fresh thyme
2 bay leaves
2 cups dry white wine
Instructions:
Rinse turkey, rub inside and out with the sea salt. Place the bird in a large stockpot, cover with cold water. Place in the refrigerator, soak overnight. Preheat oven 350 degrees. Rinse turkey and discard brine. Brush turkey with ½ the melted butter. Place the bird breast side down in a shallow roasting pan. Stuff the turkey with half of each veggies, thyme and bay leaves. Place the remaining veggies, thyme and bay leaf around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 ½ - 4 hours in the preheated oven, until the internal temperature o the thigh reaches 180 degrees. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with remaining butter. Allow the bird to stand about 30 minutes before carving.

And now I would like to invite you to claim your FREE instant access to 15 Quick, Easy, Healthy Recipes when you visit http//www.conqueringhealthierrecipes.com.

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Recipes for Pasta Dishes That Diabetics Can Enjoy, Too

 By Linda Carol Wilson 

Photo: diabetesfoodrecipes.com

One of most difficult things about receiving a diagnosis of diabetes is the concern of what to eat. Food is not just a necessary substance for life, it is something we enjoy. And that diabetic diagnosis can leave one confused about what foods they can still enjoy. Once a diabetic starts their treatment plan and gets their blood sugar level under control, they can still enjoy pasta. As with all foods, the diabetic must eat pasta in moderation, use a sugar-free sauce, add some protein to the meal, and leave off or severely limit their indulgence in the tasty breads that often accompany pasta. So bottom line, even though you have been diagnosed as a diabetic, you can still enjoy pasta. The recipes in this article, are not diabetic recipes, but they are diabetic-friendly and can be an occasional part of the diabetics diet.
BAKED THREE-CHEESE BEEFY ZITI
1 pkg (12-oz) uncooked whole-grain ziti pasta
1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese
Cook pasta according to pkg directions; drain.
While pasta cooks, brown the ground beef in a nonstick skillet and drain well.
In a large mixing bowl combine the cooked pasta with the browned beef. Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper. Stir until well blended.
Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray. Spoon the ziti-beef mixture into the baking dish. Spoon the last cup of marinara sauce over the casserole. Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.
Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly. Serve with additional grated Parmesan cheese.
Yield: 6 to 8 servings
LEMON AND PARSLEY LINGUINE
1/2 lb whole-wheat linguine
3 tbsp extra-virgin olive oil
2 medium cloves garlic, pressed
1 tsp finely grated lemon peel
2 tbsp chopped fresh flat-leaf parsley
2 tsp fresh lemon juice
Cook linguine in large pot of boiling salted water until tender but firm, stirring occasionally. Drain, reserving 1 cup of the liquid.
Meanwhile heat the olive oil in a large skillet over medium heat. Add garlic and saute until golden, approximately 1 minute. Add the lemon peel and cook about a half a minute. Remove from the heat.
Add the well drained linguine to the garlic skillet. Return to the heat and mix in the parsley. Add the lemon juice and 1/2 cup of the reserved liquid. Season with salt and pepper, if desired. Toss until heated through. Add more of the reserved liquid, if needed.
Yield: 4 servings
Note: I suggest a small low-fat meat for protein with this pasta.
Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

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