Sushi Roll Recipes - Spicy Crab With Cream Cheese and Cucumber Sushi Roll With Masago on Top

By Mark Baker Mark Baker
Level: Basic

My Name is Mark Baker and . . . I am currently a full-time, licensed real estate agent in the state of Florida and a ...

Place your sushi mat inside of the gallon sized freezer bag. This prevents the rice from sticking to your mat, and makes it easier to roll up the sushi. Lay the freezer bag covered sushi mat out on the table in front of you. Lay the ? piece of nori Seaweed onto the mat. With wet hands spread a handful of sushi rice over the top of the nori seaweed, making sure to get rice out to the end of the nori. Press the rice gently but firmly into the nori seaweed until it is just compacted together. Spoon the Masago over the entire surface area of the rice. You can add the Masago as thickly as you want. I love Masago on my American sushi roll, and sometimes go a little crazy with its application, but it adds such a wonderful flavor that no one blames me. Sometimes I add the Masago at the end to the top of the sushi roll, instead of at this step of the recipe; it is really up to you to decide. Gently press the Masago into the rice.

Flip the seaweed, rice and Masago over so that the Masago is now on the bottom. Next I am going to put some cream cheese in the roll; just take it right off the block in a long strip. Using the cream cheese in the rolls adds a nice creamy texture that combines well with the spicy crab. For the most beautiful presentation make sure that the cream cheese is down the center of the seaweed. Add the cucumber strips, one on either side of the cream cheese. Next we take the spicy crab and lay it on top of the cucumber and cream cheese, making sure not to overfill the American sushi roll. Remember that you can always add more heat once the roll is complete by providing some wasabi to dip the sushi roll into.

Time to Roll: Grabbing the portion of the sushi mat closest to you, roll it over the top of the sushi filling to compact it into one solid roll, press it down, and quickly reroll, making sure that the two ends of the seaweed (that closest to you and furthest away from you) are touching so that they seal together. Notice how the Masago completely covers the outside of the sushi roll, giving it a stunning presentation. Add some Masago, sesame seeds, or avocado to your roll if you skipped that step above, or just want some additional topping. Using a wet serrated knife cut the roll in half, and then each side in half again and again until you have eight equal pieces of sushi. Place with the filling showing on an ornamental plate so that it is pleasing to the eye.

If you are planning on having guests for dinner or cocktails this will make an excellent presentation. It looks as though you worked all day in the kitchen to make the perfect American sushi, when in fact it only took you minutes! These stunning and succulent treats can be finished with some delicious hot wasabi, and fresh ginger. Enjoy!

What if you could make your own sushi?

I know how hard it can be to try something new, but if you want to really impress family and friends you'll need to learn my simple method that works amazingly well.

This method is simple to pick up and will take some practice, you can read or watch a video on how to do it here: Spicy Crab Sushi Recipes Recipes.

Don't give up hope, it's NOT impossible. Learn more ways to Make American Sushi Roll Recipes by clicking the link.

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

This article has been viewed 14 time(s).
Article Submitted On: May 25, 2011

View the original article here

How to Make Saag Gosht - A Lamb and Spinach Curry That Is So Good For You

You are about to learn a simple yet delicious recipe that has its origins in the north of India. Homemade fresh saag gosht doesn't get much better than this! Compared to the saag gosht you find in most curry houses, it's alive with flavour and full of amazing eye-catching colour! The spinach is not added until the very end so as to keep the beautiful bright green colour of the fresh spinach leaves.

Unlike most restaurant versions where the spinach and vegetables are stewed to a dark green, discoloured slop, this lamb and spinach curry will make you want to grab for a naan or chippati bread and dig in!

If you are serving it to a group of four, don't be surprised if you are all competing at the end to dip the last bits of chippati into what remains of the sauce.

I warned you.

Enjoy!

Serves 4 hungry people

Preparation time: 20 minutes
Cooking time: 1 hour

INGREDIENTS

450g (1 lbs) Lamb leg meat cut into 1 inch cubes

3 Tablespoons ghee or clarified butter
1 Tablespoon cumin seeds
1 Tablespoon cloves
2 Large red onions
8 cloves garlic - finely chopped
1 two inch piece of ginger finely chopped
1 Tablespoon red chilli powder
1 Tablespoon salt
300g (1/2 lb) fresh baby spinach leaves
3 green chilli peppers cut lengthwise in half and seeded
3 tomatoes finely chopped
1 large carrot sliced into 2mm rounds
1 cup water or homemade chicken stock
1 Tablespoon butter
Juice of one lemon
1 Tablespoon garam masala

In a large heavy-bottomed pan melt the ghee over medium heat.

Throw in the cumin seeds and cloves. When the seeds begin to pop, add the onions and fry until they turn translucent and light brown.

Then add the garlic and ginger and fry for another two minutes.

Now add the red chilli powder and salt and then the diced lamb. Brown the lamb for a few minutes until the outside turns slightly crispy.

Pour in the water/stock and the chopped tomatoes and green chillies. You may need to add just a bit more water. The lamb should be just covered.

Cover and simmer for about 30 - 40 minutes until the lamb is tender.

While the lamb simmers, blanch your spinach. You may first need to wash the leaves of sand.

Bring a large pot of water to a boil. Throw in the spinach leaves and blanch for about 30 seconds before pouring the spinach into a colander. Transfer the spinach immediately into a bowl of ice cold water. This will help retain the deep green colour of the fresh spinach.

Pulverise the spinach leaves in a food processor to a fine green paste.

When your lamb is mouthwateringly tender, add the spinach and mix together nicely.

Add the butter, lemon juice and garam masala. Check for seasoning and serve immediately with chippati bread or naan.

Be sure to stop back and let me know how you like this recipe. This saag gosht is a real favourite of mine!

View the original article here

Zucchini Appetizer Recipes

My Best Zucchini Appetizer
This is a delicious, elementary appetizer for any occasion. Zucchini, Cheddar cheese & onions are baked together and generate irresistible bite-sized appetizers.

Ingredients
- 3 cups sliced zucchini
- 1 cup all-purpose baking mix
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 4 eggs, beaten
- 1/2 cup shredded Cheddar cheese
- 1/2 cup vegetable oil
- 1 clove garlic, minced

Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13 inch baking dish.
- In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
- Spread zucchini mixture in to the baking dish.
- Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned.
- Cut in to bite-sized pieces to serve.

Zucchini Cheese And Garlic Appetizer
Great biscuits filled with cooked zucchini and cheese. The Garlic and herbs round out the flavor nicely.

Ingredients
- 4 cups grated zucchini
- 1 3/4 cups biscuit baking mix
- 3/4 cup grated Parmesan cheese
- 1 cup shredded sharp Cheddar cheese
- 4 eggs, beaten
- 1/2 cup vegetable oil
- 1 large finely chopped onion
- 4 cloves chopped garlic
- 3 tablespoons dried parsley
- 1/2 teaspoon salt
- 3/4 teaspoon dried oregano

Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano.
- Spread the mixture into a greased 9x13 inch baking pan and bake for 25 to 30 minutes, until golden brown.
- Allow the mixture to cool. Cut into small squares and serve warm or cold.

Zucchini Casserole
Tasty rich & custard dish with mayonnaise, eggs, & cheese, topped by crackers. This can be made with either summer squash or zucchini or both.

Ingredients
- 1 cup mayonnaise
- 6 zucchini, sliced
- 2 eggs, beaten
- 1 small onion, diced
- 2 tablespoons butter, diced
- 1 cup grated Romano cheese
- 1/4 teaspoon ground black pepper
- 24 buttery round crackers, crushed

Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
- Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
- In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash and then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
- Bake in the preheated oven for 30 to 40 minutes, until the middle of casserole is no longer moist, and springs back when gently pressed.

Zucchini And Squash Casserole
A vegetable casserole thats great as a summer meal. you may need to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over......YUMMY:)

Ingredients
- 2 medium yellow squash
- 2 large zucchini
- 1 Vidalia onions, thinly sliced
- 2 large tomatoes, sliced
- 2 cups grated Romano cheese
- 1/2 cup butter, divided
- salt and pepper to taste

Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper for taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Zucchini Appetizer
This recipe i got from my sister more than 20 years ago. She made this whenever the relatives got together in the summer. It helps use up that entire zucchini you have in your garden.

Ingredients
- 3 cups tiny sliced unpeeled Zucchini (4 small)
- 1 cup Original Bisquick mix
- 1/2 cup finely chopped onion
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried marjoram or oregano leaves
- 1/8 teaspoon pepper
- 1 garlic clove, finely chopped
- 1/2 cup vegetable oil
- 4 eggs, slightly beaten
- 1 garlic clove, finely chopped

Directions
- Heat oven to 350?F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Stir together all ingredients. Spread in pan.
- Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Garlic Zucchini Appetizer (Mutabbal Koosa)
A well made garlic zucchini appetizer mutabbal koosa is salty, which has made it a choice of even the most discrete palate. Crunchy garlic zucchini appetizer mutabbal koosa is prepared by baking. It is a high protein food that is nice for any occasion. it is usually regarded appetizer. No matter whether you are an iron chef or a novice, you will find garlic zucchini appetizer mutabbal koosa medium to prepare.

Ingredients
- 4 tablespoons olive oil1 small head of garlic, peeled and sliced
- 1 1/2 lbs zucchini, cut into 1/4 inch thick slices
- 4 tablespoons vinegar
- salt and pepper
- 2 tablespoons green onions, chopped
- 1/8 teaspoon cayenne
- 2 tablespoons fresh cilantro, finely chopped

Directions
- Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown.
- Remove garlic slices with a slotted spoon and set aside.
- In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once.
- Remove and drain on paper towels.
- Combine vinegar with remaining ingredients.
- Place zucchini on a serving platter. Sprinkle vinegar mixture over top then evenly top with garlic slices.
- Allow to stand for 4 hours or so before serving

Zucchini Appetizer - Bar Style
Yummy This was easy to do and tasted great I dipped them in Mojo Picon(garlic sauce) and also tried honey mustard. Its A treat.

Ingredients
- 2 zucchini
- 2 cloves garlic, pressed
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cups seasoned dry bread crumbs
- 1 cup olive oil or 1 cup peanut oil
- 1 cup soy sauce

Directions
- Slice the zucchini into uniform size pieces suitable for finger food.
- Wash the slices in cold water and dry.
- Mix the garlic, oil, and soy sauce.
- Place the zucchini into the marinade and allow to sit for at least 30 minutes.
- Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs.
- Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs.
- Deep fry until golden brown.
- Drain on paper towels and serve with your favorite dip.

View the original article here

How to Make Sweet and Sour Indian Spicy Prawns

This is one of my favourite Goan prawn recipes! The Indians have so many different prawn recipes due to the abundance of prawns caught in the sea around Indian. In fact, here in the UK, most of our good quality large prawns come from India. Here I would like to show you how to make one of my all time favourite spicy Indian prawns - Prawn Balchao.

Balchao is a style of masala (spice mixture) with Goan origins. To make it, whole spices such as cumin, black peppercorns and red dry chillies are mixed with other ingredients to form a spicy think paste. The Goan masala is sweet and sour and quite spicy.

Meat and also seafood are often marinaded for a few days in the paste for a really intense flavour that is totally delicious. So then... are you ready to give these spicy Indian prawns a try? You could make and try them tonight or eat them as they do in India after marinading them in the cooking juices for a couple of days.

Either way, these spicy Indian prawns taste fantastic.

Serves 4

Preparation time: 30 minutes
Cooking time: 10 minutes

INGREDIENTS
5 Tablespoons vegetable oil
1 teaspoon black mustard seeds
2 Large red onions finely chopped
20 fresh curry leaves
5 cloves garlic and 1 inch ginger pounded into a paste with a little water
5 green chillies cut in half lengthwise
1 teaspoon turmeric
12 medium sized prawns peeled and deveined
1 Tablespoon salt
1 teaspoon sugar
4 Tablespoons malt vinegar
1 Tablespoon white cumin seeds
1 Tablespoon black peppercorns
3 Tablespoons ( or less if you are not a spice lover) red chilli flakes

In a dry pan, dry fry the cumin seeds, black peppercorns and chilli flakes. When the spices begin to smoke, take them off the heat and grind into a fine powder with a spice grinder or pestle and mortar.

Now, heat the oil in a large frying pan. Add the black mustard seeds and wait until they begin to pop. Then add the chopped red onions and curry leaves and stir continuously until the onions become transparent and lightly browned.

Add the garlic/ginger paste and the green chillies and stir for another minute or so.
Then throw in the turmeric and spice powder followed by the prawns and cook until the prawns are pink and almost cooked through.

Add the sugar, salt and vinegar.

At this point, you can either serve the prawns with rice or lentils or let them marinade in their cooking juices for two days. If you do this, you can eat them cold or heat them up again with about a tablespoon of oil in a pan.

I recommend being patient and try them after two days. You won't try anything as spectacular as that in the average curry house!

Be sure to stop back around and let me know how you like these Goan prawns.

View the original article here

How to Make Different Variations of the Dependable Sloppy Joe: Cheddar, Rice, or Smokey Sloppy Joes

One quick and easy way to feed the family is with Sloppy Joes. This mixture of meat, onions, and sauce cooked together makes great, easy sandwiches. Ready in minutes in one skillet or left to simmer for hours in a slow cooker, they are a busy family's dream. When the family is going in different directions to school activities, games, etc, a pot of Sloppy Joes is the perfect way for each to find a hot meal at whatever time they hit the kitchen. Here we offer three different versions of Sloppy Joes, all sure to please that busy family of yours! The Rice Sloppy Joes add a grain to your sandwich while it almost goes undetected. For a healthier version, use brown rice and whole-wheat buns. Cheesy Sloppy Joes have cheese spread (Velveeta) cooked right in and the Smokey Sloppy Joes use liquid smoke for an outdoor grill flavor. Serve with a condiment/veggie tray of an assortment of pickles and carrot and celery sticks, fresh broccoli florets, etc.

RICE SLOPPY JOES
2 lb lean ground beef
1 large onion,chopped
salt to taste
pepper to taste
1/4 tsp garlic powder
2 tbsp uncooked quick-cook rice
3/4 of a small bottle of catsup
small amount of water
1 small can tomato paste

In a large skillet brown the ground beef with the onion until no longer pink; drain well in a colander. Return to skillet and add the salt, pepper, garlic powder, and rice. Mix the catsup with approximately a couple of tablespoons of water to thin; add to the skillet mixture. Cook over low heat until the rice is done. Add the tomato paste and simmer 5 minutes adding small amounts of water, if needed.

Serve on hamburger buns or your favorite sandwich rolls.

CHEESY SLOPPY JOES
1 lb ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/2 small carton Velveeta cheese, cubed
1 can (14 1/2-oz) can diced tomatoes
6 hamburger buns

In a large skillet brown the ground beef and drain. Add the onion and bell pepper, saute until tender. Stir in the cheese and tomatoes; stir and cook over medium-low until the liquid cooks out. Serve on the buns.

SMOKEY SLOPPY JOES
1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 tsp salt
1/2 cup catsup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 to 4 drops liquid smoke
2 tbsp brown sugar

In a large nonstick skillet, brown the ground beef with the onion and salt. Cook, stirring to crumble, until meat is no longer pink and onion is becoming transparent. Drain off any excess fat, if necessary. Return to skillet and simmer for a few minutes to combine all the flavors. Serve on hamburger buns with your favorite condiments.

Enjoy!

View the original article here

How to Make Easter Recipes

Discovering how to make Easter recipes provides you with a variety of food choices for appetizers, entr?es, and desserts as well as some items for children to enjoy. Recipes can be fun, easy, add a lot of flavor, and offer new spins on old classics. The versatility of Easter recipes also allows you to cook within your budget, prepare vegetarian dishes, make heart healthy plates, or substitute ingredients for those with other dietary restrictions, such as sugar or salt.

Lamb

When learning how to make Easter recipes, the first action you should master is the preparation and cooking of lamb because it tends to be a customary staple for many people. You have the option to fry, grill, or bake lamb, depending on the cut of meat and the flavor you want to create. For Easter, however, preparing a lamb roast is traditional. To make a garlic and herb roast, the following is required:

One leg of lamb weighing five poundsThree cloves of garlic, finely cutThree teaspoons of dried dill weedOne and a half teaspoons of salt (optional)A teaspoon of crushed, dried rosemaryHalf a teaspoon of ground black pepper

Before you start to make the lamb, preheat the oven to 325? Fahrenheit. Next, you need a knife to put holes throughout the leg that are big enough for the garlic to fit in, with the combination of dill, salt, and rosemary covering the lamb as a rub.

Once you are done preparing the lamb, place it fatty side up in a shallow roasting pan and leave it uncovered. Then, place it in the oven and let it cook for two to two and a half hours. When you take it out, cover the lamb with aluminum foil for about 20 minutes. This allows the juices to set, giving you a nice, moist leg to carve.

Ham

If you or your family do not like lamb, you may elect to make the other Easter staple, ham. How to make Easter recipes do not get any easier than this one since all that is required is an eight pound, bone- in ham, two packed cups of brown sugar, and a slow cooker. Simply put 1 1/2 cups of brown sugar on the bottom of the slow cooker and then place the ham flat side down on top of the sugar. Rub the rest of the brown sugar onto the ham, cover, and cook on low for 8 hours. In as little as five minutes you have prepared a feast that cooks itself, allowing you to move on to other dishes, like dessert.

Chick Cupcakes

You already made the cupcakes but want to know how to make Easter recipes that dress them up a little, say as cute baby chicks. To do this, you need:

Vanilla frostingYellow-dyed coconutA large marshmallowOne pretzel stickOrange Starburst beakA single mini marshmallowBlack gel icing

To start, ice the cupcake and cover it with the yellow coconut. Place the pretzel stick into the large marshmallow, cover with icing and more yellow coconut and then stick it into the cupcake. Next, press the orange Starburst beak into the chick head, cut two thin slices from the mini marshmallow to form the chick's eyes and use the black gel icing to draw pupils.

When researching how to make Easter recipes, you can find any number of dishes to make from a beginners level to that of a culinary expert. You may choose to prepare an easy dish, a creative concoction, or a recipe that has you prepping and cooking all night but no matter what, when it's all done, it's sure to be delicious.

View the original article here

How to Make Old Fashion Candies: Taffy, Peanut Brittle, and Mexican Pecan Candies

Homemade candy is a great way to show your loved ones how much you care. With Father's Day approaching, these recipes will help you make some candy for Dad that just might bring back some wonderful memories he will cherish! These are recipes for different types of candies so you can find one to please him. Taffy, Mexican Pecan Candy, or Hoosier Peanut Brittle, give Dad a box of candy from your kitchen.

Ms Downing's Taffy
1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooked enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

MEXICAN PECAN CANDY
This recipe was used in home economics classes in Texas during the 1950s.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

HOOSIER PEANUT BRITTLE
A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

Enjoy!

View the original article here

Garden Fresh Tomato and Pepper Salsa

Tomatoes and peppers are amongst the easiest vegetables to grow successfully in any garden. So if you plant them at the same time, there's a good chance that you will get a good crop.

Having said this, tomatoes and peppers (both capsicums and chillies) are from the same solanaceous family, and may suffer from similar problems. Most horticulturists recommend that they should be rotated as crops. In fact, the ideal is that they should not be grown within three years of each other. That's a tricky one for people like me who simply adore tomatoes and the full range of peppers and chillies.

If you have the space, you can plant in distinctly different areas of your garden, and rotate the plants this way. But not everyone has lots of space. The good news is that tomatoes, capsicums and a variety of chilli types grow extremely well in pots. Then all you need to do is renew the potting soil and carry on growing regardless.

All tomatoes and peppers may be eaten raw, cooked, or used with other foods in a wide variety of recipes. Salsa is a favourite with many people, and there are many recipes, some of which involve cooking the ingredients - even though some purists will say that it should not be cooked.

Whichever way it is created, salsa claims Mexican origins, and so it often eaten with tortilla chips, Mexican tacos or fajitas. This salsa is great served this way, or you can use it instead of tomato sauce, over potato chips, fried or scrambled egg, or on plain grilled chicken or meat. You can also use it for cooking.

The ingredients you will need to make approximately 2 litres or half a gallon of garden fresh tomato and pepper salsa are:

? 8 raw juicy tasty tomatoes, coarsely chopped
? 2 cans of tomatoes or tomato and onion mix(400 g or 14 oz)
? 4 small or 2 large onions, peeled and coarsely chopped
? about half a head of garlic (5 large cloves), peeled and coarsely chopped
? 1 yellow pepper, coarsely chopped
? 1 red pepper, coarsely chopped
? 3 fresh red chillies, coarsely chopped
? seasoning

You may adjust the seasoning according to taste, but as a guideline, use:

? about a teaspoonful each of black peppercorns and ground paprika (which of course is a mild seasoning made from red peppers)
? at least two teaspoons of mixed dried herbs
? between a pinch and half a teaspoon each of salt and white pepper

The number of chillies you use will depend on the type you have grown, and how hot they are. If you want to reduce the "hotness" of the salsa, remove the pips before blending. If you aren't using home-grown tomatoes, chances are the tomato skin will be quite tough. If so, blanch and peel before chopping.

The quantities here will require about three or four blender batches, so mix the ingredients in each batch. Then mix them all together in a large bowl before decanting into bottles.

This salsa is relatively smooth. If you prefer chunky salsa, don't blend for very long. The texture will be completely different, but the taste will be the same - well not quite, but still delicious.

This yummy salsa will last for several weeks if stored in the fridge - although if you and your family like salsa it certainly won't last that long!

Annette Welsford and Lucia Grimmer are the authors of best selling books How to Grow Juicy Tasty Tomatoes and How to Grow Great Potatoes.

Lucia Grimmer is a world renowned expert in plant disease and nutrition who trains horticulturists, agronomists and professional growers. She has won awards for her technical papers and regularly conducts trials on a range of crops with the objective of improving yield and reducing disease.

Annette Welsford also has a horticultural background, however her true skills like with taking complex technical information and representing it so that even novice gardeners find it easy to understand.

Their books are considered to be the authoritative "bibles" on Growing Tomatoes and Growing Potatoes and have sold to thousands of novice and professional gardeners in 82 countries, and have been featured on TV, radio and leading gardening publications in 4 continents.

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

View the original article here

Fat Free Pizza!

Here are some great recipes for fat free pizzas. Everyone loves pizza, but did you know that pizza doesn't have to contain fat to taste great? 3 great pizza recipes are detailed in this article.

So why cut fat? Dietary fat is found in both animal and plant foods. There are three basic classifications of fat:

(1) monounsaturated,
(2) polyunsaturated and
(3) saturated.

Too much fat--especially saturated fat--is not good for you. Fat is high in calories and unburned fat causes weight gain. In order to lose weight you must cut out the fat!

Pita Bread Mozzarella Pizza

1 Fat Free or 0.5 gram of fat pita bread
2 oz. pizza sauce
2 oz. fat free Mozzarella cheese
1/2 oz. sliced pepperoni (optional)
1/2 oz. sliced olives (optional)
Add whatever vegetables you want

Spread pizza sauce on top of the pita, and then sprinkle the cheese on the sauce. Add vegetables- you can add whatever kind you want. Cook for 12 to 15 minutes at 350 degrees.

Yields 1 serving with 1 gram of fat and 250 calories for a cheese pizza (without pepperoni or olives).

Low Fat Hand Tossed Pizza

3 cups Bread Flour
1 teaspoon salt
1 cup warm water (110 - 115 degrees F.)
1 teaspoon yeast
4 oz. pizza sauce
4 oz. fat free Mozzarella cheese
1 oz. sliced mushrooms
1 oz. sliced onions
1 oz. sliced bell pepper
Add whatever vegetables you want

In a mixer bowl add the one cup of warm water and a teaspoon of yeast. Mix until yeast dissolves, then add 3 cups of bread flour and teaspoon of salt. Mix with dough hook about 15 minutes, until ball of dough forms pulling away from the sides of the mixer bowl. This makes enough dough for about 2, 14" personal pan pizzas.

Put the dough out on a pan sprayed with fat free cooking spray. Spread pizza sauce on top of the dough, and then sprinkle the cheese on the sauce. Add vegetables- you can add whatever kind you want. Cook for 15 minutes at 350 degrees. For a crispier pizza, you can broil it for 2 to 3 minutes. Garnish with bay leaves.

Yields 1 serving with 2 grams of fat and 300 calories

Bean Mexican Pizza

Readymade Pizza Crust1, 16 oz can of refried beansFat free shredded cheeseGreen onion / scallionsTomatoesLettuceSalsa (optional)

Bake pizza crust according to directions. Spread refried beans around covering crust. Sprinkle shredded cheese on top of beans. Bake ate 350F degrees until cheese is melted and beans solidify and brown a bit. Take out of oven and add tomatoes, lettuce, green onions/scallions, a touch more cheese and salsa if you want.

Dr. Riley is a weight loss psychologist with WellBalance Weight Loss Camps. The WellBalance approach is based on decades of clinical scientific research and the expertise of medical professionals who have dedicated their lives to healthy living. Our team of professionals has helped change the lives of thousands through effective, lasting weight loss and lifestyle change. Quite simply, WellBalance works.

http://wellbalance.com/

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

View the original article here

Irish Soda Bread Muffin Recipe

I am a huge fan of both Irish Soda Bread and all kinds of quick breads and muffins, so this recipe for Irish Soda Bread muffins has been on my list to try since I first came across it last summer.

I finally gave them a try, although I needed to make several changes to accommodate the ingredients that were readily available here in Florida at my Mom & Dad's house.

I used all all-purpose flour instead of the combination of white and wheat, a combination of chopped dried fruit bits instead of all currents or raisins, and skipped the caraway seeds and sparkling white sugar on top.

These muffins were a big hit with both my mom, who prefers not-too-sweet muffins and her longtime friend, Mary. They are definitely going into my "make again" file. Next time I will be sure to use white wheat flour, currants and a bit of orange zest.

Irish Soda Bread Muffins Recipe

Prep Time: 10-15 minutes

Baking Time: 20 minutes

Yield: 12 muffins

Ingredients

1 1/2 cups all-purpose flour

3/4 cup whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup sugar

1 1/2 cups currants, raisins or other chopped dried fruit

1/2 to 2 teaspoons caraway seeds, to taste (optional)

1 large egg

1 cup buttermilk, yogurt, or sour cream

6 tablespoons butter, melted or 1/3 cup vegetable oil

Directions

1 Preheat the oven to 400?F. Lightly grease the cups of a standard 12-cup muffin pan or line the cups with paper cupcake liners, and then grease the paper liners.

2 In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds (if using) until well blended.

3 In a separate bowl, whisk together the egg, buttermilk and melted butter. Quickly and gently stir together the dry and wet ingredients, just until the mixture is combined. (Stirring more will cause the muffins to be tough.)

4 Spoon the batter into the prepared muffin pan, filling the cups about 3/4 full. The stiff batter will look mounded in the cups.

5 Bake the muffins until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve these muffins plain or with butter and/or your favorite jam.

View the original article here

How to Make Goan Spicy Chicken and Coconut Curry

This recipe is bursting with the flavours of southern India. The bite of the chopped chillies is mellowed by the sweet flavour of the dried grated coconut and rich coconut milk. That together with the essential fresh curry leaves, poppy and mustard seeds and of course garlic and ginger make this a dish not to be missed!

I have made this curry in many different ways. I've tried it with chicken tikka (small bite sized pieces of chicken), whole chicken, quartered chicken and many different types of game such as pheasant, quail and partridges.

This time of year when game is difficult to find, I make it with two small chickens weighing about a pound each. The chickens are stuffed with a spice mixture and then trussed to keep the stuffing and juices in while they are pan fried and then simmered in coconut milk.

If you like spicy chicken curries, you're going to love this one!

Serves 4 hungry people

Preparation time: 20 minutes
Cooking time: 30 minutes

INGREDIENTS

2 x 450g (1 lb) free range chickens or 4 small quails

3 Tablespoons ghee or clarified butter
10 curry leaves
1 Tablespoon mustard seeds
1 Tablespoon poppy seeds
2 Tablespoons coriander seeds
2 Tablespoons cumin seeds
1 inch cinnamon stick
1 teaspoon cardamom seeds
1 large red onion - finely chopped
1 inch ginger - finely chopped
4 green chillies (or more) finely chopped
6 cloves garlic - smashed and finely chopped
1 Tablespoon red chili powder
1/2 dried and grated coconut
4 tablespoons vegetable oil
500ml coconut milk
4 Tablespoons cream
salt and pepper
1 Tablespoon garam masala
Juice of one lemon
3 Tablespoons chopped mint leaves

method

In a large heavy bottomed frying pan over medium heat, dry fry the poppy seeds,coriander seeds,cumin seeds, cinnamon and cardamom seeds until they begin to smoke.

Remove from the heat and transfer to a spice grinder or pestle and mortar and grind to a fine powder.

Now put the ghee in the frying pan. When the ghee melts, add the curry leaves and mustard seeds. When the seeds begin to pop, add the chopped onion.

Fry until the onions turn light brown and become translucent.

Add the spice powder, ginger, green chillies, garlic, chili powder and grated coconut and continue to fry for another 2 minutes.

Stuff your chickens with this stuffing and then truss the birds to keep all the stuffing in.

Add the vegetable oil to the pan. When the oil is good and hot, add the chickens and fry them all over so that the skin turns a shiny, crispy brown.

Pour in the coconut milk and cream and simmer until the chickens are cooked through - about 20 minutes.

to serve

Cut each chicken into eight pieces. Scrap the stuffing into the coconut sauce and mix well.

Add the garam masala and salt and pepper to taste.

Place a couple pieces of chicken on each plate with a little sauce, a squeeze of lemon juice and top with chopped mint leaves.

Soak up the juices with saffron rice or naan bread.

Don't forget to stop back and let me know how you like this spicy chicken and coconut curry!

View the original article here

How to Make a Pie Is Knowing How to Make Pie Crust and Meringue Recipe

Learning how to make a pie can sometimes feel overwhelming. If even one detail is overlooked or poorly executed, it can often result in failure. These tips should make your pie a hit every time.

Pie Crust 101

Often a homemade pie is dubbed a failure because the crust was too dense or because it just wasn't flavorful. Whatever the reason it ends in failure, it usually involves the crust. By following these tips, you can learn how to make a pie with perfect crust:
Make sure all your ingredients are very cold. The colder the ingredients, the flakier your crust will be.If you handle the dough too much, it will cause excessive gluten formation and will make tough dough that is difficult to roll out.Chill the dough before rolling it out. For easy rolling, flatten the crust before placing it in freezer.Use as little flour as possible when rolling out dough.To make your crust extra-crispy brush it with water and sprinkle with sugar before baking.To make your crust shiny brush it with a beaten egg combined with two tablespoons cream.Cut vents in the top of crust to allow steam to escapeBake pies on the lowest rack in your oven so that the bottom crust gets adequate time to cook without overcooking the top crust.

Pie Filling 101

If not properly prepared, pie filling can become runny and cause the crust to be soggy. The following ideas will help you learn how to make a pie with a perfect filling:
To avoid the starchy flavor that cornstarch and flour tend to give fruit fillings, try using arrowroot, potato starch or tapioca starch.If you are using a very juicy fruit, you can soak the fruit in 2-3 tablespoons of sugar and then strain off the excess liquid. In addition, you can cook the pie directly on the bottom of the oven to ensure a crispy crust.If your fruit filling is still runny when the crust is done, allow the pie to cook for another 5-10 minutes, making an aluminum foil tent to keep from burning the crust.Use drained juices from canned or frozen fruits instead of water.

Meringue 101

When making meringue, a number of different problems can cause your fluffy concoction to deflate. To keep your meringue from falling short, remember these tips:
Plastic bowls are not suitable for making meringue, because even though it may appear that they are clean, they tend to hold on to greases and oils which will destroy a meringue. Ceramic, glass, or stainless steel bowls work best.
Room temperature eggs will whip to higher volume than cold eggs. However, cold eggs provide for easier separation. To solve this problem, use cold eggs and allow them to sit for 10-15 minutes before whipping.
Any trace amount of yolk can ruin your meringue, so carefully separate eggs in individual bowls to avoid this problem.

Sausage-Apple Pie

Once you've learned how to make a pie with a good pie crust, then you can experiment with non-fruit pies. After all, it's the same pie crust that you use for a cherry pie that you use for a pot pie or meat pie.

Mix a pound of pre-cooked breakfast sausage, quarter cup of chopped onion, one egg, one chopped apple and pour into a pie pan, on top of the bottom unbaked pie crust. Sprinkle a quarter-cup of shredded cheddar cheese and cover with the top pie crust. Seal the edges, cut steam slits in the top crust and bake at 350?F for an half an hour, or until the crust is golden brown and the center cooked through.

It may seem like a lot of work to learn how to make a pie, but the end result will justify the effort. Once you perfect your technique you will see it's as easy as pie!

View the original article here

Home Made Smoothie Drinks Fast

If there are not enough reasons for you think about how much those expensive juices cost at the store or coffee shop here is one more. You can have yours for far less money if you make the homemade version of the smoothie and you can save time and money. The oat bran in this recipe, adds the fiber that is missing from most smoothie drinks.

The versatility of smoothies means you can add whatever you want and like in your daily blender breakfast, quick and easy changing flavors for whatever you have in the fridge is a snap. Bananas, apples and oranges are a staple in most family kitchens and you can change the flavors every day to relieve boring breakfast syndrome. Fresh fruit is now available frozen at your local health food store or use the freshest fruit you can buy in your local area.

Here is one of the recipes for Home Made Diet Smoothie that is going to put you on the road quicker than you know.l

STRAWBERRY ORANGE SMOOTHIE

1 cup strawberries (fresh or frozen)

1 orange, peeled and seeded

1/2 cup soy milk ( or use fresh orange juice) (almond milk can also be used)

2 oranges peeled

1 tablespoon honey

2 tablespoons oat bran.

Clean and wash all fruit before beginning to prepare the ingredients. Put strawberries, soy milk, or orange juice,

oat bran, honey into the blender. Blend for 1 or 2 minutes until smooth until thick. Pour into your glass or stainless steel mug and go to work. If the mixture is too thick you can add more milk or juice.

Time: 3 minutes tops.

Fat: 3 grams.

Calories: 325

High in vitamin C, Calcium, Phosphorus Potassium, Folacin, Iron, Magnesium, Riboflavin and Thiamine all vitamins necessary for a healthy diet. Best of all - no chemicals, no additives, no artificial colors that you find in packaged smoothie products. The real best part is that this is very tasty and will keep your engine humming all morning long which is sadly missing in most breakfast recipes. You can add a low-fat piece of toast, with apple sauce if you need more for the morning meal or a fresh apple for extra fiber.

Diets on the go are easy to prepare, very nutritious and portable with a straw and traveling container. To lose weight these meals in a cup are ideal for preparation time is practically minutes. Most people ignore the nutritional value of the food they eat every day especially the all important morning breakfast meal.

Sure you can buy these drinks and juice specialty shops but that can get expensive on a daily basis when you can make them at home for a third of the cost.

To beef up the protein count in this smoothie you can add your favorite protein powder available at all health food stores for added protein. Also you can substitute your favorite fruit combinations by adding: blueberries, pineapple, apple, pear, grapes or bananas.

For a healthy start to your day enjoy a fresh healthy smoothie made in your own home that's easy on the budget.

View the original article here

How to Make Muffins

Learning how to make muffins is something with which many people struggle. It is very common for the end product to be more comparable to a golf ball than a muffin, but with a little practice, you can make delicious muffins like you find at your local bakery.

Muffin Making Tips

Simple mistakes are commonly made when you are first learning how to make muffins. Following these tips will help you avoid these common errors:

The most important thing to remember is do not over mix your batter. Mixing too much will cause glutens to develop, causing the muffins to be dense, instead of light and airy.All ingredients should be allowed to reach room temperature.Mix dry ingredients separately from the wet ingredients. Gradually combine the two until everything is slightly moistened.If spices are required, use the freshest available.The batter should be thick and lumpy. If it seems runny, you can fold in a tablespoon of flour at a time until correct consistency is reached.Use a ladle or a small ice cream cone to scoop up batter to ensure each muffin is proportionate to the others. Tins should be three-quarters full.Save add-ins such as fruit and nuts for last using one quick stir to incorporate them into the batter.Make sure the muffin pan is properly greased with butter or cooking spray. This includes the entire muffin tin, not just the holes.To ensure even cooking, place the rack in the middle of the oven.Allow muffins time to cool before removing them from pan. Hot muffins often fall apart when removed.Place the muffin tin on top of a baking sheet to help keep the bottoms of the muffins from getting too dark and to catch any overflow.

Basic Muffin Recipe

Although there are countless methods of how to make muffins, a basic recipe is the base for the majority of them. To make this batter, gather:

2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt2 tablespoons sugar1 egg, slightly beaten1 cup milk1/4 cup melted butter

Before mixing, preheat your oven to 375 degrees Fahrenheit, and grease the muffin pans. Mix all dry ingredients in a small bowl until thoroughly combined, making a small well in the middle when finished. Slowly add the wet ingredients to the well and gradually fold all ingredients together, careful not to over mix. Fill the muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.

Variations

After you learn how to make muffins, you can make a number of different flavor variations simply by adding a few extra ingredients to the recipe above. Among the most popular are banana nut and blueberry.

To make a blueberry flavored muffin, increase sugar to ? cup, and add 1 cup of blueberries that have been coated in ? cup of flour.

For a banana-nut flavored muffin, increase sugar to ? cup, add ? cup each of mashed banana and crushed pecans. Before baking sprinkle muffin tops with a mix of chopped nuts and cinnamon sugar.

Learning how to make muffins isn't as challenging as it may seem. Once you get the basic recipe down pat, you can literally make any flavor of muffin that your heart desires.

View the original article here

Pork Chop Recipes: Pork and Bacon Quiche

A quiche is an oven-baked dish in a pastry crust that has been made famous by the French cuisine. Ingredients for the quiche filling had been varied depending on the preferences and dietary requirements of those quiche lovers all over the world.

Generally like an open pie, quiche had been a favorite dish to be served during family gatherings and small parties. It is best served at lunch but is also a great complete meal for any time of the day.

In this quiche - pork chop recipe, we will prepare a complete home cooked meal with an extra side dish of delicious homemade potato fries. If you have any extra potato fries, you can add them to other pork chop recipes. What you'll need:

Pork Chop and Bacon Quiche Ingredients:

2 slices cooked pork chop, cut into small cubes
12 bacon slices, crumbled
4 whole eggs
1 9-inch pie crust, unbaked
1 bag shredded mozzarella cheese
1 tablespoon butter
2 cup heavy cream
? teaspoon salt
Homemade Potato Fries Ingredients:

4 medium potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
2 teaspoons salt
? teaspoon paprika
? teaspoon ground black pepper
? cup chopped fresh parsley
What to do:

Pork Chop and Bacon Quiche:

- Preheat your the oven to 425 degrees Fahrenheit.

- Spread crust into a pie or quiche dish.

- Using a cooking brush or spatula, spread butter evenly unto the crust.

- Fill the crust with cubed pork chops, bacon and cheese. Make sure that everything is combined and mixed well.

- Beat eggs with the rest of the quiche ingredients and pour into crust covering all of the meat.

- Bake for 15 minutes.

- Turn down the oven temperature setting to 325 degrees Fahrenheit and bake for about 40 minutes longer.

- When cooked, take out from oven and allow it to cool down by letting it stand for about 10 minutes or so.

Homemade Potato Fries:

- Boil a large pot of water in high heat and add a teaspoon of salt.

- Add the potatoes and cook for about 15 minutes or until it is tender.

- Drain potatoes from water and leave it to cool down.

- Cut into 1/2 inch cubes.

- Warm up a large skillet in medium heat.

- Put in a tablespoon of olive oil (leave the rest for later).

- Add onion and green pepper. Cook and stir often for about 2~3 minutes or until soft.

- Transfer to a plate and set aside.

- Pour remaining olive oil into the skillet and turn heat up to high heat.

- Add potato cubes and season with salt, paprika and black pepper.

- Stir occasionally. Cook for 10 minutes or until potatoes are browned.

- Stir in the rest of the ingredients and cook for another minute.

Serve the Pork Chop and Bacon Quiche together with the Home made potato fries for the family to enjoy.

View the original article here

Hummus Recipe Plus Bonus Ideas

Hummus is a golden chickpea puree flavored with sesame, garlic, and lemon juice, and served as an appetizer, spread, or dip. I also love it on sandwiches or as a side with baba ghanoush (or spelled ganoush) (eggplant hummus). This is my favorite recipe that I modified from the BlendTec Home Recipe Book. Hummus recipes come in many varieties and textures.

I personally like my hummus heavy on the garlic and lemon juice. Some types of hummus have a strong lemon flavor, some an overwhelming garlic flavor, and some have a unique spicy tone. This recipe is designed for a high-powered blender like BlendTec or VitaMix, but could probably be made in a food processor. Hummus is a very popular dip from the Middle Eastern countries. It is usually eaten with pita bread or dipped with chips or vegetables.

Ingredients

1 Tablespoon olive oil15 ounce canned or cooked chickpeas (garbanzo beans) - drained (put aside 1/4 cup chickpeas for garnish)1/3 cup sesame seeds (may need to use tahini if using a food processor)1/2 cup lemon juice2 cloves garlic - peeled1/8 teaspoon salt1/8 cup diced scallions (for garnish)

Directions

Place ingredients into blender jar in order listed and secure the lid. Press the Speed Up button until the blender reaches speed 1 (or blend for 2 minutes). Allow blender to run a full cycle (may appear the ingredients are not being blended). When the cycle has finished, remove the lid and scrape ingredients towards the center of the jar with a spatula. Secure the lid and press the Speed Up button until the blender reaches speed 5 (or continue to blend for another 2 minutes). The spread should begin to form around the blade. Repeat this process until spread has reached desired consistency. I like the hummus thick and at this consistency best. Plate and garnish with a few whole chickpeas and paprika or diced scallions. You may also drizzle a little olive oil on top. Serve with cut up vegetables and/or pita bread.

Makes 2 cups of hummus.

Bonus Ideas

1. Spicey hummus - add a sliced red chili or a dash of cayenne pepper.

2. Roasted eggplant - add 1 (1 1/2 pound) eggplant or 3 Japanese eggplants and 1 cucumber.

3. Roasted red bell pepper - add 6 ounces roasted red bell peppers, 3 tablespoons cilantro, 1 teaspoon paprika, 3 tablespoons chopped onion, 1 tablespoon chipotle pepper, 1 teaspoon freshly cracked black pepper, and 1 jalapeno, seeded.

Davee Kaplan is an expert author for EzineArticles, writes her own blog, microblogs on Twitter and Facebook, has written product critiques for Amazon, buyer/seller critiques for eBay, service critiques for ServiceMaster, and restaurant critiques for Yelp and Zagat. Davee loves to cook, write, make smoothies and juices, critique restaurants, indoor garden and dance. http://eatanddance.com/ was started to write about healthy eating from a dancer's perspective. Davee is a world champion Salsa dancer and has been dancing for over 20 years. Follow her through EatAndDance on Facebook and Twitter.

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

View the original article here

How to Make an Easy and Healthy Indian Chicken Dish That Is Packed With Flavour

When I show people how to cook Indian food, I always emphasise the advantages of using freshly roasted and ground spices. Put simply, they make any Indian dish taste better. That said, we don't all have time to be roasting and grinding spices after a long hard day at work. Sometimes we just want healthy food full of flavour with a minimum effort.

This recipe is so easy and good for you. Removing the chicken skin gets rid of loads of fat and calories. Fatty chicken skin may taste great but with this simple and tasty marinade, you just don't need it.

In this recipe I recommend shallow frying the chicken in ghee or vegetable oil. This is the easiest cooking method. If you want an excellent recipe for your summer barbecues, however, this could be the one! Removing the fatty skin makes the meat easier to grill without flare ups.

INGREDIENTS

12 chicken thighs
5 cloves garlic
1 Tablespoon coriander powder
1 Tablespoon cumin powder J
uice of two lemons
1 green chilli finely chopped
1 teaspoon red chilli powder
1 teaspoon turmeric
1 Tablespoon garam masala (preferably homemade)
3 Tablespoons ghee or vegetable oil Salt and pepper to taste
1 additional lemon

Serves 4

Preparation time: - 10 minutes plus marinading time
Cooking time: 15 minutes

Method

Remove the skin from the chicken thigh and discard.

Make three slices into the flesh of each chicken thigh.

Blend the coriander powder, cumin powder, lemon juice, green chilli, red chilli powder, turmeric and garam masala to a smooth paste. Then add the chicken to the marinade.

Rub the marinade into the slits and all over the chicken pieces. For best results, really press the spice mixture into the meat with your fingers.

Allow to marinade for 2 hours or overnight - the longer the better.

When you are ready to cook the chicken, melt the ghee in a heavy bottomed frying pan over medium heat. Then fry the chicken thighs until they are browned on all sides and cooked through. This should take about eight minutes. You may wish to fry the chicken thighs in batches.

Sprinkle with lemon juice and salt and pepper to taste.

Serve hot with a green salad.

Voila! You have prepared an easy and healthy chicken dinner that is packed with flavour.

I hope you enjoy this Indian chicken recipe. Be sure to come back and let me know how you got on! I am always interested in reading comments and also suggestions as to how my recipes can be improved or changed.

View the original article here

Lasagne Recipe - A Tasty, Wholesome Family Meal

Do you have a big family, or need to feel a lot of people? Here is a great recipe I have used many times to feed and impress a lot of people. Just cook and enjoy.

Family Lasagne favourite

Ingredients:

1 400g packet of lasagne sheets1 cup of grated mozzarella cheesePepper and salt to taste

Bolognese:

1 tablespoon olive oil500grams beef mince1 medium brown onion diced2 cloves garlic crushed1 500gram pasta sauce (basil/garlic/red wine)1 400gram tin of tomato soup

White sauce:

2 cups milk60 grams butter3 tablespoons plain flour? cup of grated mozzarella cheese1 teaspoon of whole seed mustard

Bolognese Method:

Heat olive oil in pan, add onion and garlic and saut?, add beef mince and stir until browned. Add pasta sauce and tomato soup and stir until combined, season with pepper and salt to taste. Simmer while preparing white sauce.

White sauce method:

Melt butter in saucepan and add plain flour, use whisk to stir until combined, cook for a minute or so. Slowly add milk a little at a time while continuing to whisk the mixture. Continue adding milk and whisking until all milk is added, continue whisking until sauce thickens then add whole seed mustard and whisk and grated cheese and whisk until melted/combined. Season with pepper and salt to taste.

Lasagne preparation:

In a large casserole dish place lasagne sheets to cover the base and spread a thin layer of Bolognese sauce over, then spread a thin layer of white sauce over the Bolognese. Continue layering lasagne sheets, Bolognese and white sauce until dish is full, making the last layer white sauce. Sprinkle grated cheese over top.

Place in moderate oven (180 degrees) uncovered for 35-45 minutes. When ready, the top of the lasagne should be golden and when you push a knife into pasta - it should be soft - if not then it needs to be cooked a little more (at a low heat so you don't burn the top).

Serve with a side salad and garlic bread.

Side Salad Suggestion

This lasagna is amazing on its own, but creates a taste explosion when combined with a side salad using the following ingredients.

A bed of lettuceRoasted pumpkin cut into small pieces.Roasted carrot also cut into small piecesRoasted onion also cut into small piecesKalamatta olives cut in halfFetta cheese cut into small piecesSweet, cherry tomatoes cut in half

View the original article here

How to Make Simple But Tasty Diabetic Meals: Chicken, Peach, Walnut Salad or Chicken Tortilla Soup

Would you like to invite your diabetic friend over for lunch or perhaps you are diabetic and want to invite friends to lunch but don't want them to feel they have to eat "diabetic food." There are quick, easy and lite meals you can make quickly, easily, and all will enjoy. This recipe for the Chicken, Peach, and Walnut Salad is a perfect choice. This recipe works for diabetics because of the carb to protein ratio and the 3 grams of fiber per serving. Remember there is basically no nutritional value in iceberg lettuce so it is best not to use it as a substitute for the mixed spring greens. Walnuts are very healthy nuts but if you just don't like them, you could substitute pecans or slivered almonds. If you prefer soup over salad or want to have a soup and salad luncheon, here is a Chicken Tortilla Soup recipe.

CHICKEN, PEACH, AND WALNUT SALAD
2 cups cubed or shredded cooked chicken breast
2 fresh peaches (medium sized), peeled and chopped coarse
1/4 cup raisins
1/2 cup chopped walnuts
1/2 cup mayonnaise (fat-free preferred)
1 tsp curry powder
8 cups packaged spring salad greens

In a medium mixing bowl combine the chicken, peaches, raisins, walnuts, mayonnaise, and curry powder. Gently toss to combine ingredients until coated.

Place salad greens on salad plates and top with the chicken mixture.

Yield: 4 servings
Per serving with 1/2 cup chicken mixture and 2 cups salad greens: 277 calories, 19 g carbs, 26 g protein, 3 g fiber, 12 g (1 g sat)fat, 57 mg cholesterol, 295 mg sodium Note: This analysis figured using fat-free mayonnaise!
Diabetic exchanges: 3 lean meats, 1 1/2 fat, 1 starch

CHICKEN TORTILLA SOUP
1 large chicken breast
32-36 oz chicken broth
1/2 cup chopped yellow onion
1 garlic clove, minced
1 can diced tomatoes with green chilies
2 tbsp minced cilantro
2 cups Monterey Jack cheese, shredded
8 corn tortillas

In a large saucepan, simmer chicken covered in water for about 30 minutes.
Remove chicken from broth. Add enough of the canned broth to make the needed amount of broth called for. Shred chicken into the broth; add the onion, garlic, and tomatoes. Simmer mixture for 20 minutes. Add the cilantro and simmer 10 minutes longer.

To serve, cut 1 tortilla per serving and place in the bottom of the bowl. Add soup and sprinkle 1/4 cup of the shredded cheese over the top of each bowl. Float a sprig of fresh cilantro on top of each bowl as a garnish, if desired.

Enjoy!

View the original article here

Primal Post Workout Blueberry Breakfast Smoothie Recipe

I enjoyed a Primal Protein Blueberry Coconut Smoothie just a few minutes after a lift strength training workout. I will share the recipe with you below.

It only gave me 300 calories which was not enough but I didn't want a full meal since I knew I was going to eat at a local restaurant for brunch. There, I had a nourishing and delicious omelet along with a few non primal things that I will share in tomorrow's post!

This recipe is simple, yet tasty. The smoothie was fluffy due to the whey protein and not much else, however, if you add some crushed ice it should be less fluffy and smoother. Enjoy!

Primal Protein Blueberry Coconut Smoothie Recipe

1.5 Scoops Whey Protein Powder1 C Frozen Blueberries (I used exactly 4.6 oz) 2 Tbsp Shredded Coconut2 Drops Stevia 4 oz Water Add ice if you desire or have unfrozen blueberries

I personally prefer Now Foods brand of Whey protein powder. When you buy on Amazon in bulk you get a fantastic deal. Due to the fact that I live in Michigan, I picked blueberries from a local farm last summer. Several pounds worth of blueberries are still stored in the freezer from last year. If you have fresh blueberries then add 1/4 to 1/2 cup of ice or as desired to decrease the temperature.

The 2 drops of stevia added a little sweetness. The powder version of stevia is a lot better but a couple of liquid drops will do.

Quick Nutrition Breakdown

297 Calories 38.8 g Protein, 20 g Carbs (5 from fiber) Trace amounts of some vitamins and minerals

At less than 300 calories, this smoothie is perfect as a snack or as a "side dish" in a larger meal. It is a decent dose of protein. Three jumbo eggs cooked in coconut oil, butter or lard would be a great complimentary food to this smoothie. Eggs are one of the most nutrient dense foods on the planet as well as one of the cheapest.

If you do enjoy this smoothie with eggs then be sure to eat the entire egg. The yolk is the most nutritious part of the egg and the cholesterol content has zero effect on your risk for heart disease.

Cost Breakdown - $1.43

Whey Protein from Amazon - 90 cents Shredded Coconut from Amazon - 7 cents I-Pick Blueberries from Local Farm - 46 cents

This meal is not cheap but is not expensive either. If you double the recipe than most people have a full meal for under $3.

View the original article here

Catering Recipe for Special Requirements

Recipes that will delight - Carob Mousse, Gluten free and Dairy Free

Have you ever found a recipe in a cookbook or cooking magazine that looked mouth-watering good? Then when the end result stood before you, it looked nothing like the product you had in mind.

There are many recipes that you will try that promise you a wonderful outcome; however they disappoint you in the end. I am not sure what it is, at times you can follow a recipe to a tee and what you are producing looks nothing like the photo you have seen. I wonder sometimes if those recipes have been tried at all.

I found that when I find a promising recipe that has worked for me, I will not only make comments on the recipe and note any changes that I have made to the recipe along the way to ensure that next time I will have the same result.

One of the things that I can't eat is Chocolate. There are not many things that you can substitute chocolate for. Because there is no way around the fact that I have to cancel chocolate from my diet, I have grown (out of desperation) a liking for Carob.

Today I would like to share a recipe for "Carob Mousse" with you, which will not disappoint you. This recipe is not only made with Carob, it is Dairy free and Gluten free as well. Many times have people told me what beautiful chocolate mousse that they were eating, and being perplex, as they knew that I could not eat chocolate. Here is the recipe for you to try:

Carob Mousse

4 cups of Soya milk

3 Tbsp. Cornflour or arrowroot

1 tsp. Vanilla

? cup soft brown sugar or honey

1 can coconut cream (optional)

4 Tbsp. Carob powder

3 tsp. cereal coffee (eg. Caro, Ecco)

Combine 1 cup of soya milk in a blender with the reminding ingredients and blend until smooth. Combine in a saucepan with remaining milk, and cook until thick, stirring all the time. Using a microwave, cook on high for 10 minutes, stir, then cook a further 5 - 8 minutes until thick. Once thickened, pour the mousse into individual serving bowls, or into a pre-baked pie crust.

If using honey, this recipe may need some extra cornflour to thicken.

To make it extra special, mix in (place into blender) 1 Tbsp. Peanut-butter or other nut butter. This will taste so close to real chocolate, you'll be surprised.

Bon Appetit

View the original article here

Primal or Paleo Low Carb Vanilla Coconut Smoothie Recipe

The following smoothie recipe that I am about to present to you is slightly different then the one I enjoyed. I added a full cup of blueberries but realized I did not need that much. I hesitated to do this because, well, blueberries are one of the most antioxidant rich foods on the planet. But, many will frown because the recipe will contain too many carbohydrates. Because of the alteration I made, I will be trying it one more time before adding it to the Primal Smoothie Recipe eBook.

I own one vanilla and one chocolate canisters of Primal Fuel. Primal Fuel is very expensive and does not work with most people's budgets. Do not worry as only a handful of the 500+ recipes will have Primal Fuel in them. However, I encourage you to try it as it is very beneficial and delicious. I had the lucky opportunity to enjoy eight smoothies based on Primal Fuel at Primal Con and fell in love.

Vanilla Coconut Smoothie Recipe ($3.39)

8 oz water2 scoops Vanilla Creme Primal Fuel $2.636 TBSP Shredded Coconut (30 g) $0.201/2 C Frozen Blueberries $0.301 C Spinach (1 oz) $0.26

Throw all the ingredients in a blender and blend until smooth.

Total Cost = $3.39: This is on the more expensive side but still is not terrible. If you were to order this at a smoothie shop you would pay around twice as much is my guess. When I open the Primal Smoothie & Salad Shop recipes will be as reasonable as possible.

I will be taste testing this sometime this week and will report back with my findings. But, don't wait till then! Try this smoothie now please let me know how it tastes! I enjoyed it this morning but decided to modify it since it could have used a little more water and a little less blueberries.

Macro nutrient Breakdown

Calories: 447Protein: 23 grams - 19%Carbs: 31 grams - 24%Fat: 29 grams - 57%0.5 grams of Polyunsaturated Fat (this is very key!)

The fact that this smoothie only has.5 grams of polyunsaturated fat is extremely important. Our bodies prefer a the golden ratio of equal parts omega 3 fatty acids and omega 6 fatty acids. It is much easier to consume omega 6 fatty acids in your diet since omega 3's only come from fatty fish.

I hope you enjoy this recipe. Check out my profile for more!

View the original article here

How to Make Quick, Easy, and Tasty Sandwiches - Burgers, Crab, and Pitas

For all you busy cooks out there, it is possible to turn to quick sandwiches without feeding your family an unhealthy meal. These sandwiches go together quickly and are far better than dropping by the fast food street in your neighborhood. These Blue Cheese Burgers, Crab Cake Sandwiches, or Chicken Fajita Pitas are sure to please your family. With a tray of fresh veggies, you won't be destroying your family's nutrition by serving these from time to time! Need a dessert? A piece of fresh fruit is quick and nutritious.

BLUE CHEESE BURGERS
1 beaten egg*
1 tbsp Worcestershire sauce
1/3 cup fine dry bread crumbs**
1 tsp prepared mustard
1/8 tsp pepper
dash of garlic powder
1 1/2 lbs lean ground beef
3/4 cup crumbled blue cheese
6 hamburger buns, split***
olive oil

In a medium bowl combine the egg and Worcestershire sauce. Stir in the bread crumbs, mustard, pepper, and garlic powder. Add the ground beef and mix well. Divide the mixture into 12 patties about 1/4-inch thick. Place about 2 tablespoons of the blue cheese atop 6 of the patties. Spread to within 1/2-inch of edges. Top with remaining patties. Press meat around edges to seal well.

Place patties on a grill of medium-hot coals and grill for about 14-15 minutes, turning once during cooking.

To prepare buns, brush insides with olive oil. Place on grill to heat until toasted. Serve patties on buns with your choice of condiments.

You can make these burgers healthier by using:
*1/4 cup egg substitute
**whole-wheat bread crumbs
***whole-wheat buns

PARMESAN CHEESE CRAB CAKE SANDWICHES
1 pkg (8-oz) crab delight flakes, rinsed and chopped
1 cup grated Parmesan cheese
2 eggs, beaten*
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
1 tsp Dijon mustard
1/2 cup dry bread crumbs
1/4 cup canola oil
Bottled tartar sauce
8 toasted sourdough bread slices

In a medium bowl, mix together the crab flakes, Parmesan cheese, eggs, bell pepper, green onion, and Dijon mustard. Mix together well to combine and shape into 8 patties. Coat patties with the bread crumbs.

Heat the oil in a large skillet over medium-high heat. Add patties and cook approximately 3 minutes on each side or until golden brown.

To make into sandwiches spread tartar sauce on bread slices. Place two crab cakes on a bread slice and top with a second bread slice to make 4 double meat sandwiches. Cakes can also be eaten as an entree instead of sandwiches.

*Make healthier with 1/2 cup egg substitute instead of eggs. Or use Omega-3 rich eggs.

CHICKEN FAJITA PITA
4 pita pockets
1 lb boneless, skinless chicken
1 green bell pepper
1 tsp canola oil
1 tsp lime juice

Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips.

In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and cook another 3 or 4 minutes, until the pepper is tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.

Enjoy!

View the original article here

How to Make Gajar Matar - A Famous Indian Carrot and Pea Recipe

Have you ever been excited about a new vegetable dish? This carrot and pea medley was a total surprise for me. Not only did I absolutely love it, my picky children did too! Now that's an accomplishment. Gajar matar is a north Indian recipe that is famous for its sweet flavour. It is an easy dish that goes well with all Indian meals.

Gajar matar is a great dish for experimenting with flavours. None of the ingredients are really overpowering. Use my recommended measures as a guide but by all means add a little more salt or give it a boost with a touch more lemony coriander powder. With a little more of this and a little less of that, you could make this your signature vegetable dish perfect for your next curry night, Thanksgiving or Christmas.

I think you are really going to enjoy this!

Serves 6

Preparation time: 20 minutes
Cooking time: 20 to 25 minutes

INGREDIENTS

2 garlic cloves - pulverised to a paste
1 1/2 inch ginger - pulverised to a paste
1 red onion finely chopped
1/2 cup vegetable oil
1 tablespoon cumin seeds
1 tablespoon turmeric
5 large carrot diced
1 tablespoon ground coriander seeds
1 teaspoon ground cumin
250g (1 2/3 cups) peas
1 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon red chilli powder
1 teaspoon garam masala (preferably homemade)

Method

Put your garlic and ginger in a spice grinder or pestle and mortar with about a tablespoon of water and grind to a fine paste.

Heat a large frying pan over medium heat and pour in the oil.

When the oil is good and hot, throw in the onions and garlic and ginger paste and fry until the onion turns translucent.

Add the cumin seeds and turmeric and the diced carrots and stir to coat with the oil.

Now add the ground coriander seeds and ground cumin and mix it all in well.

Pour in the peas with about two tablespoons of water. Then add the salt, sugar and chilli powder. Fry for about 15 minutes checking regularly. You want the carrots to be just cooked through but still a bit crunchy. No mushy carrots here!

Serve sprinkled with the garam masala.

I hope you enjoy gajar matar as much as I do. Be sure to let me know how you like it and please don't hesitate to ask questions!

View the original article here

Easy Dinner Recipes: How to Make a Fabulous Healthy Meal From Fresh, Whole, Unprocessed Ingredients

Easy dinner recipes don't have to involve cans, prepackaged foods or a microwave. Let's put our chef hats on and start thinking outside the box! There is a whole tantalizing world of delicious and easy dinner recipes open to you, that are also fantastically healthy, and I'm going to tell you all about it.

Does a crispy golden chicken breast stuffed with a yummy cilantro cashew pesto sound good to you? How about that same chicken breast smothered with a fat free sun dried tomato sauce and stuffed with tomatoes and fresh basil? Does a cut of velvety steamed salmon on a vibrant bed of fresh greens whet your appetite? How about gluten-free, whole grain pasta with a homemade spaghetti sauce that includes five different fresh vegetables?

All of this is as your fingertips when you truly open your mind to a healthy eating lifestyle.

My easy dinner recipes involve ingredients that can all be obtained from your local grocery store, where you'll spend almost all of your time in the fresh produce department, amongst all those gorgeous fruits and veggies. When you begin building your easy dinner recipes around abundant use of fresh produce, thus filling your stomach with healthy, life-giving foods, you will naturally cut down on the bad stuff that we all want to eat less of. Over time, your cravings for these foods will become fainter and fainter.

Unless you're a gourmet cook, you probably don't want to spend tons of time in the kitchen chopping and dicing and simmering. I am not a gourmet cook. That's why having a collection of easy dinner recipes up my sleeve that are also super good for me is so important. I want top quality food that makes me feel amazing and energized when I eat it, but I don't want to spend a lot of time preparing it.

When you start eating real foods (i.e. fresh, whole and unprocessed), you really do open up a whole undiscovered level of flavor. Your taste buds will thank you again and again! The reason all those packaged foods have so many ingredients (most of them unpronounceable chemicals) is because they have to: they don't have any flavor of their own, so chemists in a lab somewhere insert additives to make them taste like something. They are amazingly good at disguising the tastelessness of fake, dead food.

These fake foods, for so many of us, have robbed real, fresh, whole foods of their rightful place at center stage, and they've also robbed us of our health. Let's toss all those packaged foods in the garbage, where they belong, and start basing our easy dinner recipes around real foods.

Try this: buy a ? pound of salmon per person, and steam it for five or six minutes, until it's no longer dark pink in the center. Place the salmon on a bed of fresh mesclun greens, add some diced tomato and a few squeezes of lemon, and you've got yourself a meal! If you're feelings sassy, add some finely chopped scallions. You don't need salt or anything else. The brief steaming retains all of the natural juicy flavor of the salmon and it will melt like rich velvety butter on your tongue.

Healthy and easy dinner recipes really are as simple as that. I encourage you to try out some easy dinner recipes this week with your family. You're all going to love it! A healthy eating lifestyle is one of the most rewarding journeys you will ever take, and sharing it with your family is one of the greatest gifts you can give them.

View the original article here

Old Fashion Recipes for Easy Skillet Meals: Franks 'N' Kraut, Goulash With Noodles, Chili Pie

With the economy putting pressure on many family's food budgets, I thought it would be a good time to bring out some of the old fashion skillet meals in my vintage recipe collection. These meals are easy, inexpensive, and make great family meals. Old Fashion Franks 'N' Kraut, Goulash With Noodles, or Upside Down Chili Pie all offer a taste of the past and a wide variety of taste. The kraut skillet also has potatoes, tomatoes, carrots, etc making it a complete meal. The goulash uses ground beef allowing you to stretch your meat budget farther. The chili pie combines vegetables, again, the less expensive ground beef, corn muffin mix, etc. I enjoy it with salsa with gives it a Tex-Mex taste.

OLD FASHION FRANKS 'N' KRAUT
This recipe is from a very old Midwestern church gatherings cookbook.

2 tbsp shortening
1 large onion
1 green bell pepper
1 lb whole tomatoes, peeled
3 medium potatoes, peeled and cubed
1/2 cup water
2 medium carrots, sliced
1 lb sauerkraut
1 lb pkg franks, quartered
2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper

Melt the shortening and cook the onion and bell pepper until tender. Add the tomatoes, water, carrots, sauerkraut, brown sugar, salt, and pepper. Cover and simmer for 30 to 35 minutes. Add the franks, replace cover and simmer another 10 minutes.

GOULASH WITH NOODLES
Another old recipe from my early years growing up in Southern Indiana.

4 oz fine noodles
1/2 cup chopped onion
1/2 cup catsup
1 jar sliced mushrooms
2 tsp salt
1 can tomatoes
1/4 tsp pepper
1 lb ground beef
2 cups sliced celery

Cook the noodles in salted water just until tender while you are frying the ground beef and onion in a large skillet. When the meat is browned and the onion is tender, drain off the fat. Stir in the noodles, celery,catsup, drained mushrooms,tomatoes, salt and pepper. Cover pan and simmer for 30 to 35 minutes.

UPSIDE DOWN CHILI PIE
This is a recipe I have had since we left the USAF and moved back to Indiana around 1970.

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (8.25-oz) tomatoes, undrained
1 can (8.50-oz) kidney beans, undrained
1/2 cup red wine*
1 pkg (12-oz) corn muffin mix
1 can (8.75-oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

Put the oil in a hot heavy 10-inch skillet. Saute the beef, onion, and garlic until the beef is browned--about 5 minutes.

Add the chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.

Preheat oven to 400 degrees.

In a medium bowl, combine the corn muffin mix, corn, egg, and milk; mix just until the muffin mix is moistened.

Skim the fat from the meat mixture in the skillet and discard. Spread the muffin mixture over the meat mixture evenly.

Bake 25 minutes or until top is golden brown. Let stand in skillet for a couple of minutes. Invert pan onto a serving plate. Garnish with the chopped parsley. Serve with catsup.

Yield: 8 servings

*If you don't want to use wine, substitute water.
Note: Instead of catsup, I like to use salsa.

Enjoy!

View the original article here

Easy Broccoli Cauliflower Soup

This easy broccoli cauliflower soup is based on another simple recipe template I use a lot.

There are gazillions of recipes for "cream of vegetable soup" and/or "pureed vegetable soup" online and in cookbooks that are virtually all the same with very minor differences among them. (Trust me, I've spent more time than I should've comparing and contrasting them.)

The more you cook and read about cooking, the more you begin seeing patterns that let you rely less on recipes, which can make the process a whole lot easier and more fun.

To make a 'cream of' or 'pureed' vegetable soup, all you need to do is cook a vegetable or some combination of vegetables with some seasonings until tender, puree the mixture until it's creamy and then reheat it with a little cream or butter, if you want.

If the vegetables you're using don't have a lot of body or if you prefer thicker soups, adding a peeled and chopped medium sized baking potato or 1/3 cup rice will help. It also will add creaminess without the cream, something I first read in Julia Child's cookbook, The Way to Cook back in the 1990's, when even she seems to have been affected by the low-fat craze.

Adding a bit of cream or butter at the end will make your soup incredibly smooth and rich, but this is totally optional. Sometimes I do; sometimes I don't, depending on the day and how virtuous I'm feeling.

There are two basic approaches for making a pureed soup. In the first, you begin by sauteeing an onion in a little oil or butter for a few minutes before adding the rest or your vegetables, seasonings and stock or water. The second and easier way is just to combine everything in a pot, bring it to a boil and then simmer until the vegetables are tender. Both methods can make great soups.

You can puree your soup in a blender or food processor, with an immersion blender or with an old-fashioned food mill. I like my blender best. (Last year, I finally bought the Vita-Mix I'd been coveting for years and now use it every chance I get!)

For a super quick and easy soup, you can even use frozen vegetables, which is what I did yesterday.

I will give you the basic recipe for a simple broccoli cauliflower soup along with several variations so you can see how variable this delicious satisfying soup can be.

Broccoli Cauliflower Soup Recipe

Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Yield: Makes 4 servings

You can use either fresh or frozen broccoli and cauliflower in whatever proportions you prefer to make this soup. I used a frozen package of broccoli cauliflower blend since that's what I had on hand. If you are in a hurry, skip cooking the onion in the butter, before adding the broccoli, cauliflower and stock. Once the soup is finished, if it seems too thick you can thin it to your desired consistency by adding more stock or water a little at a time.)

For a delicious burst of flavor, add a handful of fresh basil to the soup when you puree it and garnish with some grated Parmesan cheese.

Ingredients

1 tablespoon butter or olive oil

1 medium onion, chopped

Salt and freshly ground pepper to taste

1 to 1 1/2 pounds broccoli and cauliflower florets (about 4 cups)

1 medium baking potato, peeled and chopped

4 to 5 cups chicken stock, vegetable stock or water

1/4 to 1 cup cream, preferably organic, if desired

Chopped fresh parsley, for garnish if desired

Directions

Put the butter in a large, deep pot set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes. (You'll want to give the pot an occasional stir to prevent sticking.)

Carefully puree the soup until smooth. If you're using a blender, be sure to let the mixture cool a bit and do it in batches, only filling the blender halfway, to prevent any exploding soup accidents. (It's also a good idea to remove the cap from the hole of the blender's lid and cover the hole with a dish towel while blending to allow the heat to escape and prevent splattering.)

Give the pot a quick rinse and then add the soup back to the pot set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.

Other Variations and Combinations

Butternut Squash Coconut Soup: Use peeled and chopped butternut squash. Substitute 2 cups coconut milk for 2 cups of the stock. Add 2 tablespoons chopped garlic and 1 ? tablespoons curry powder with the vegetables.

Carrot Ginger Soup: Use sliced carrots instead of broccoli and cauliflower. Add 1 tablespoon minced fresh ginger with the vegetables. Add ? cup orange juice and a small drizzle of maple syrup when you puree it.

Cream of Asparagus Soup: Use trimmed asparagus cut into 1-inch pieces. Add 1/4 teaspoon dried thyme with the vegetables. Stir in 1/4 cup cream and 2 to 3 tablespoons lemon juice at the end.

Cream of Mushroom Soup: Use 1 pound button mushrooms, trimmed and chopped and 4 cups stock. Add 1/4 to 1 cup cream at the end.

Creamy Parsnip Soup: Use 1 pound parsnips, peeled and sliced into 1-inch pieces, 2 apples, peeled, cored and cut into 1-inch pieces, 2 cups chicken stock and 4 cups water. Stir in 1/2 cup cream at the end.

Curried Zucchini Soup: Use sliced zucchini (about 3 medium). Add 2 garlic cloves minced and 2 teaspoons curry powder with the vegetables.

View the original article here

3 Tasty Low-Cholesterol Recipes

Eating healthy food even while you are still young contributes to a longer life. Moreover, your immune system remains very strong because you eat the right amount of food with sufficient vitamins and minerals.

To help curb risk factors for many diseases, you ought to try making these 3 simple low-cholesterol recipes that are tasty and healthy at the same time:

1. Potato Wedges

Potatoes are actually very healthy food when they are cooked the right way. Deep frying potatoes in ordinary cooking oil destroys all their beneficial substances, making them very fattening to eat. This recipe is a recipe that uses no harmful cooking oil. Try it yourself and you will surely cook it again.

You will need:

4 medium-sized potatoes

1 clove minced garlic

1 1/2 tablespoons salt

1 1/2 tablespoons pepper

Scrub the potatoes and cut them into quarters. Boil the potatoes and cover for 10 minutes until they are cooked. You will know that they are cooked if you can push a fork easily into them. Drain the potatoes.

Combine garlic, salt and pepper in a bowl. You may more seasonings if you wish. You may add little water to make it easy to brush on the potatoes. Whenever ready, brush the mixture over the potatoes and place them along a grill basket.

Start grilling the potatoes for about 10 minutes, turning them occasionally, until the edges begin to turn brown.

2. Curry Dip and Veggies

Curry is not only a Mediterranean dish, because from all over the world, many people appreciate its strong flavor that goes well with a lot of food. This is a very easy recipe that helps you whip a delicious and healthy snack.

You will need:

12 oz (or 2 cartons) of plain and low-fat yogurt

? cup of mango chutney

2 teaspoons of curry powder

1 pound of vegetables like carrots, peas, snow pods and squash.

To prepare the curry dip, stir yogurt, mango chutney and curry powder in a bowl.

Carrot sticks and young corns actually go very well with the curry dip. Try to experiment with other vegetables to know what tastes best with the curry dip. You may serve this immediately or set it aside. Make sure to keep it chilled.

3. Garlic-Herb Mushrooms

Garlic is a healthy ingredient indeed, as it has been known to decrease hypertension and bad cholesterol. This recipe will guide you to make a great appetizer that will stimulate your taste buds to eat more.

You will need:

3 minced garlic cloves

3 shallots

2 teaspoons of olive oil

8 cups of button or shiitake mushrooms

1/4 cup of freshly mixed herbs like basil, parsley and oregano

1/4 teaspoons salt

1/4 teaspoons pepper

Cook the garlic and shallots in a skillet over medium to high heat. Do this for two minutes, but make sure the garlic does not burn. Add the mushrooms and cook together. Stir all the ingredients together for 10 minutes until the mushrooms become tender.

Generally, button mushrooms take about 7 minutes to cook, while shiitake mushrooms need only 4 minutes.

Finally, add the herbs, salt and pepper to enhance the flavor.

Preparing low-cholesterol dishes is actually not that hard. Ideally, you can start with these 3 simple recipes to help you get acquainted with the healthy ingredients. As you appreciate the benefits of eating healthy, you can discover more unique recipes that you can share with everyone.

View the original article here

Ordering Maine Lobster Online Is Hassle-Free

Well, now it's summer time and you are making plans for outings. Throughout the day you must be busy exploring sites and hunting for top class touring spots. So, you can look for such a destination that can provide you the best food along with plenty of sightseeing venues. Now, if you are addicted to seafood, there cannot be any better option than heading to Maine. You must have come across lobsters but never had the best ones. Yes, it's Maine, the lobster capital of the world, where you can have not only the world's best lobsters but quality seafood as well. Be it the Maine lobster or the live one, these scrumptious seafood are considered the tastiest and preferred by the majority of top chefs.

Once you put your steps among the seafood outlets nearby the Maine coast, the flair of the recipes will take seconds to mesmerize your senses. Well, you can certainly enjoy the best seafood at the Rockland summer event in Maine. This very event is popular since people come here from various corners to taste the best seafood. In fact, people of diverse age groups take pleasure to participate in this famous lobster festival. You can even make plans for the Winter Harbour lobster festival that arranges a grand seafood dinner party with some exotic Maine lobsters.

In the recent years, the global demand of lobsters has increased so much that the Maine coast is running with shortages. As a result, necessary steps have been taken to protect the Maine lobsters from getting extinct. Well, the present scenario has bettered and various ways are being adopted to create awareness about their continued existence. All these have been initiated since the Maine lobsters play a crucial role in upholding the earth's ecological balance.

Now, if you are one of them willing to open a lobster outlet, you have to do enough researches. Nowadays, the live lobster dealers are doing good business. So, if you are planning to order live lobster from an online store, you need to keep a few things in mind. First, you need to check reviews of the site you are willing to deal with. Having a look at the reviews will certainly help you have an idea whether the customer service provided by the site is good or not. It's also important to check whether the website you are visiting excels in providing quality shipping services. Don't commit the blunder to get in touch with an inexperienced company.

While ordering Maine lobster, don't forget to check the shipping information. You must be aware of the delivery time as to when the order will be delivered to you the following day. Therefore, it's always wiser to make deals with professional and reputed dealers who can get you the delivery in right time.

Once you get the Maine lobster, put it instantly under refrigeration so that they don't get rotten and can give you the perfect flair when cooked. Since they come in packages, you can be assured of their freshness. Make sure that they don't have black spots, and if they do, it's better to throw them. A Maine lobster should always be submerged in water so that the seawater trapped in their gills can be washed out.

View the original article here

Adobo Sa Gata - Filipino Recipe

We Filipinos love the sweet and sour taste of Adobo, right? And we just can't help it when it's served with hot and steamy rice. This dish is certainly a trademark of us Filipinos. But do you know that we Filipinos inherit this dish from the Spaniards? Well basically, it started when the Spaniards conquer us during the late 16th and early 17th century, they encountered an indigenous cooking process that uses stewing with vinegar. They called this process as adobo, which is the Spanish term for marinade or seasoning. Since then, we Filipinos called the dish Adobo. The original name of the dish was lost in history. But even though the term or the name Adobo came from the Spaniards, we have our own, indigenous, way of cooking adobo, apart from its Spanish counterpart. And today I learned something that I want to share with you, adobo with a twist. How? Have you ever tasted Adobo with gata or coconut milk? Now that's different! So, let's do our Filipino recipe Adobo sa gata!

This adobo sa gata or adobo in coconut milk is not that hard to do. If you know how to cook the usual adobo, you won't get lost in cooking this dish as well. So, what are the ingredients of this adobo sa gata? We should first prepare our 1 lb chicken, cut into serving pieces, 1/3 cup white vinegar, 2 to 3 tbsp. soy sauce, 2 tbsp crushed garlic, salt to taste, 1/4 tsp pepper (or 1 tsp peppercorn), water, 3/4 cup coconut milk, chili pepper, 1 tbsp oil. After you've prepared the ingredients, we can now start cooking, in a deep skillet, put oil and sear chicken until brown. Then, when the chicken is already brown (the edible "brown" color, ok?), in a separate pan, combine vinegar, soy sauce, garlic, salt, and pepper, add depending on your taste preference. Stir the mixture until they blend; now you can add the brown chicken. Bring this to a boil, and let it simmer uncovered, if the sauce is reduced add about ? cup of water. This time cover it and still let it simmer until the chicken is tender enough. Now, our special addition to our adobo - gata! Together with the chili pepper, pour in the gata. Cook it for another few more minutes to thicken the sauce. And that's how you do your own Adobo sa gata! That's easy, isn't it?

You know adobo is not just another delicious dish for your family to share, but also, it has a lot of nutritional benefit. Aside from the fact that chicken (that's used in this dish) is rich from protein, adobo is also rich with carbohydrates, and healthy fat content. You see from this recipe, that you could invent new, tasty, and healthy dish from our traditional and ever-loved Philippine foods. It's always on us, how we like our dishes to taste like? Just remember that our love for cooking and eating will bring us new ideas. Enjoy eating!

View the original article here