These aren't your grandfather's frozen foods! The variety, quality and taste of today's Freezer Favorites have surpassed the well-known convenience of frozen foods years ago. You now have many choices for warm, delicious, home-cooked meals, from your freezer to the table in minutes.
There may be no better time to enjoy these delicious foods than during March National Frozen Food Month, when many stores will be featuring special prices and promotions on these tasty freezer favorites. Here are some great ideas:
• Breakfast--stock your freezer with quick-fix options such as waffles, pancakes, bagels, eggs, sandwiches, juices and more.
• Lunch--you'll find many lean, one-dish selections. Convenient, quick, take to work, microwave-enjoy.
• Snacks--always have on-hand pizza, mozzarella sticks, chicken tenders and more.
• Dinner--try the many frozen fish, seafood, chicken, beef and full-course meal selections, as well as vegetables, potatoes and pasta.
• Desserts--keep frozen pies, cakes and ice cream on hand to make any occasion special.
Here is a marvelous meal in minutes:
Scrumptious Ravioli
1 16-oz. bag frozen Cheese Ravioli
1 jar prepared Spaghetti Sauce
Parmesan Cheese
Add frozen ravioli to pot of gently boiling water. Cook according to package directions. Drain and toss with small amount of olive oil to avoid sticking. Toss with heated spaghetti sauce. Serve in your favorite pasta dishes. Sprinkle generously with parmesan cheese. Don't forget the garlic bread!
Friday, August 20, 2010
Warm Up the Holidays With Organic Gingerbread
What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream.
Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.
Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.
Autumn Brennan, Organic Valley's food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.
BUTTERMILK GINGERBREAD
(Makes 16 servings)
1 1/4 cups all-purpose flour (sifted)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup raw sugar
1/2 cup Organic Valley unsalted cultured butter, melted
1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken
1 Organic Valley Grade A extra large brown egg
Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.
In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.
Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.
Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.
Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.
Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.
Autumn Brennan, Organic Valley's food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.
BUTTERMILK GINGERBREAD
(Makes 16 servings)
1 1/4 cups all-purpose flour (sifted)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup molasses
1/3 cup raw sugar
1/2 cup Organic Valley unsalted cultured butter, melted
1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken
1 Organic Valley Grade A extra large brown egg
Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.
In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.
Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.
Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.
V-egg-ie Good for You
According to the latest U.S. Dietary Guidelines, adults and children alike should have from 5 to 13 servings of fruits and veggies a day, each serving at least 1/2 cup. While this is beyond what most people currently consume, it's not an impossible task. For veggies, simply include them with foods you and your family already like.
In general, you need to eat a wide variety of vegetables, including plenty of the bright- and deep-colored ones, to get all the vitamins, minerals and fiber that veggies have to offer. With the exception of soy foods, though, the protein in plant foods is incomplete. It lacks one or more of the protein building blocks that your body can't make.
You can mix and match different plant foods to make their protein complete. But even many vegetarians find that it's easier to simply include a complete protein source, such as eggs or milk foods, in their meals. Nutrient-dense eggs provide not only some of the highest quality protein available but, except for vitamin C, eggs also contain varying amounts of all the essential vitamins, including those that are not abundant in plant foods.
It's simple to combine eggs and veggies in satisfying entrees. For instance, you can turn a salad into a quick-fix main dish by starting with greens -; the darker green, the better nutrient content. Toss with other vegetables, perhaps whatever is coming up in your home garden or is most appealing at the store. Then, top with wedged, sliced or chopped eggs to add the protein you need. Finish the unique salad off with a hurry-up, homemade hot dressing. This salad is especially easy to make if you keep a dozen hard-cooked eggs chilled in the fridge. You can store the eggs for a week after cooking and use them for handy snacks, too.
Warm Mimosa Salad
6 servings
6 cups loosely packed, torn mixed greens (about 9 oz.)
6 hard-cooked eggs, chopped
2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups)
1 cup thinly sliced onion (about 1 medium)
2 tablespoons cooking oil
2/3 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Italian seasoning, crushed
1 teaspoon sugar
1/2 teaspoon garlic powder
1 large tomato, wedged (about 7 to 8 oz.)
Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in hot oil, stirring occasionally, until crisp-tender, about 4 to 5 minutes. In small bowl, stir together vinegar, mustard, seasoning, sugar and garlic powder. Pour over vegetables in skillet. Stir in tomato and cook until heated through, about 1 minute more. Pour over reserved greens. Gently toss until evenly coated with dressing. Serve immediately.
Nutrition information per serving of 1/6 recipe using romaine, leaf lettuce and corn oil: 162 calories, 10 gm total fat, 213 mg cholesterol, 165 mg sodium, 448 mg potassium, 9 gm carbohydrate, 8 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, phosphorus
In general, you need to eat a wide variety of vegetables, including plenty of the bright- and deep-colored ones, to get all the vitamins, minerals and fiber that veggies have to offer. With the exception of soy foods, though, the protein in plant foods is incomplete. It lacks one or more of the protein building blocks that your body can't make.
You can mix and match different plant foods to make their protein complete. But even many vegetarians find that it's easier to simply include a complete protein source, such as eggs or milk foods, in their meals. Nutrient-dense eggs provide not only some of the highest quality protein available but, except for vitamin C, eggs also contain varying amounts of all the essential vitamins, including those that are not abundant in plant foods.
It's simple to combine eggs and veggies in satisfying entrees. For instance, you can turn a salad into a quick-fix main dish by starting with greens -; the darker green, the better nutrient content. Toss with other vegetables, perhaps whatever is coming up in your home garden or is most appealing at the store. Then, top with wedged, sliced or chopped eggs to add the protein you need. Finish the unique salad off with a hurry-up, homemade hot dressing. This salad is especially easy to make if you keep a dozen hard-cooked eggs chilled in the fridge. You can store the eggs for a week after cooking and use them for handy snacks, too.
Warm Mimosa Salad
6 servings
6 cups loosely packed, torn mixed greens (about 9 oz.)
6 hard-cooked eggs, chopped
2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups)
1 cup thinly sliced onion (about 1 medium)
2 tablespoons cooking oil
2/3 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Italian seasoning, crushed
1 teaspoon sugar
1/2 teaspoon garlic powder
1 large tomato, wedged (about 7 to 8 oz.)
Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in hot oil, stirring occasionally, until crisp-tender, about 4 to 5 minutes. In small bowl, stir together vinegar, mustard, seasoning, sugar and garlic powder. Pour over vegetables in skillet. Stir in tomato and cook until heated through, about 1 minute more. Pour over reserved greens. Gently toss until evenly coated with dressing. Serve immediately.
Nutrition information per serving of 1/6 recipe using romaine, leaf lettuce and corn oil: 162 calories, 10 gm total fat, 213 mg cholesterol, 165 mg sodium, 448 mg potassium, 9 gm carbohydrate, 8 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, phosphorus
Vegan Jamaican Jerk Kabobs
Kabob ingredients:
2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
½ organic onion
Jamaican Jerk marinade ingredients:
½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic escallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste
Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor.
Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks. Chop peppers and portobellos into bite-sized chunks that will easily stay put on a skewer.
Slice the halved onion vertically into wedges. Add peppers, portobellos and onion to the pile of vegan chicken chunks.
Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and all other Jerk marinade ingredients to a blender or food processor; puree until smooth.
When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. And whatever you do, don’t rub your eye! You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.
Likewise, you can turn up the heat by retaining the seeds and increasing
the numbers of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.
Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire.
But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour. Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.
Scotch bonnet peppers are a staple of Jamaican Jerk cooking. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos.
You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes--whatever you like.
To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread. Red Stripe beer optional.
Serves four. You be jammin’, mon!
2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
½ organic onion
Jamaican Jerk marinade ingredients:
½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic escallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste
Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor.
Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks. Chop peppers and portobellos into bite-sized chunks that will easily stay put on a skewer.
Slice the halved onion vertically into wedges. Add peppers, portobellos and onion to the pile of vegan chicken chunks.
Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and all other Jerk marinade ingredients to a blender or food processor; puree until smooth.
When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. And whatever you do, don’t rub your eye! You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.
Likewise, you can turn up the heat by retaining the seeds and increasing
the numbers of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.
Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire.
But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour. Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.
Scotch bonnet peppers are a staple of Jamaican Jerk cooking. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos.
You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes--whatever you like.
To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread. Red Stripe beer optional.
Serves four. You be jammin’, mon!
Valentine Recipes - Delicious Puddings for your sweetheart
Valentine Recipes - Delicious Puddings for your sweetheart
Valentine's Day is just around the corner. Here are Recipes of Delicious Valentine Puddings for your special person coming to dinner on Valentines's Day. Try these Valentine Recipes to make this day more Romantic.
Valentine Recipe:1 HONEY PUDDING
Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.
Valentine Recipe:2 CHOCOLATE PUDDING
Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.
Valentine Recipe:3 JELLY PUDDINGS.
Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.
Valentine Recipe:4 APPLE CUSTARD PUDDING.
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.
Valentine Recipe:5 APRICOT PUDDING
Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.
Valentine Recipe:6 CARROT PUDDING
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce.
Valentine Recipe:7 CHEESE PUDDING
Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes.
Valentine Recipe:8 DATE PUDDING
Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce.
Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!
Valentine's Day is just around the corner. Here are Recipes of Delicious Valentine Puddings for your special person coming to dinner on Valentines's Day. Try these Valentine Recipes to make this day more Romantic.
Valentine Recipe:1 HONEY PUDDING
Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.
Valentine Recipe:2 CHOCOLATE PUDDING
Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.
Valentine Recipe:3 JELLY PUDDINGS.
Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.
Valentine Recipe:4 APPLE CUSTARD PUDDING.
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.
Valentine Recipe:5 APRICOT PUDDING
Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.
Valentine Recipe:6 CARROT PUDDING
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce.
Valentine Recipe:7 CHEESE PUDDING
Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes.
Valentine Recipe:8 DATE PUDDING
Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce.
Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!
Thursday, August 19, 2010
Two Low Carb Chinese Recipes
Chinese cooking can be very healthy as it contains low carb as well as low fat dishes. Today, I am sharing with you two low carb chinece recipes for chinese green beans and chinece lemon chicken, a classic in chinese cooking.
Low Carb Recipe of Chinese Green Beans
Ingredients:
1 pkg frozen green beans -- (16 ounce) 500g
1 pkt chicken broth -- dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter -- creamy
1/8 tsp sesame oil -- chinese
Directions:
In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings
Nutritional information, per serving (excluding unknown items):
52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Low Carb Recipe of Lemon Chicken
Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
Directions:
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes
Nutritional information, per serving
294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Low Carb Recipe of Chinese Green Beans
Ingredients:
1 pkg frozen green beans -- (16 ounce) 500g
1 pkt chicken broth -- dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter -- creamy
1/8 tsp sesame oil -- chinese
Directions:
In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings
Nutritional information, per serving (excluding unknown items):
52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Low Carb Recipe of Lemon Chicken
Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
Directions:
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes
Nutritional information, per serving
294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Two Healthy Chinese Recipes
Chinese cooking has healthy, well balanced recipes that can very well fit in almost any dietaty regiment. Today, I am sharing with you two of these healthy recipes for your enjoyment.
Chinese Recipe of Beef Fried Rice Recipe
Ingredients:
2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold
Directions:
Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.
Per serving:
calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3.
Classic Chinese Chicken Teriyaki
1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)
Directions:
In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.
In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.
In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.
Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.
Chinese Recipe of Beef Fried Rice Recipe
Ingredients:
2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold
Directions:
Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.
Per serving:
calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3.
Classic Chinese Chicken Teriyaki
1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)
Directions:
In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.
In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.
In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.
Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.
Two Bennigan's Restaurant Recipes
Bennigan's is an Irish-American Grill & Tavern famous for their food and fun, casual atmosphere. Its menu is loaded with healthy salads, nice selection of burgers, steak and chicken entrees, sandwiches and desserts. Whatever you go to one of their locations in the US, Cyprus, El Salvador, Greece or elsewhere, you can enjoy great, creative food. Let me share with you two copycat recipes from their extensive menu.
Bennigan's Onion Soup
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.
Bennigan's Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
Bennigan's Onion Soup
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.
Bennigan's Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
Turn Mealtime Upside Down
Have you ever had breakfast for dinner? No? Then, you might want to give it a try. At the end of a hectic day, a breakfast or brunch dish is a simple, satisfying and speedy answer to the "What's for dinner?" question. Since breakfast foods also tend to be comforting, they just might help soothe and calm you, too.
Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case, their high-quality protein places eggs in the Food Guide's meat group. Any time of the day, you can substitute eggs for meat, poultry, fish or seafood -- one egg for one ounce of lean meat.
One of the handiest egg dishes for dinner is a frittata, a one-pan, open-faced, Italian-style omelet big enough to feed the whole family. In Spain, the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet, simply run the pan under the broiler.
This Asparagus Frittata relies on veggies and herbs for its flavor, but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done, simply add a green salad, bread sticks and, for dessert, fresh fruit topped with yogurt. With only one pan to wash, you could hardly ask for a more convenient dinner.
Asparagus Frittata
6 servings
1 1/2 teaspoons cooking oil
2/3 cup chopped onion (about 1 medium)
2 teaspoons lemon-herb or lemon-pepper seasoning blend
1 package (10 oz.) frozen chopped asparagus*, thawed and well drained
6 eggs
1/3 cup skim or low-fat milk
1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese
In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about 3 to 4 minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan.
Cook, stirring occasionally, about 1 to 1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to serve. Or, cut into wedges and serve from pan.
* Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in small amount of boiling water until tender, about 8 to 10 minutes. Drain well.
** To make handle ovenproof, wrap completely with aluminum foil.
Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.
Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case, their high-quality protein places eggs in the Food Guide's meat group. Any time of the day, you can substitute eggs for meat, poultry, fish or seafood -- one egg for one ounce of lean meat.
One of the handiest egg dishes for dinner is a frittata, a one-pan, open-faced, Italian-style omelet big enough to feed the whole family. In Spain, the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet, simply run the pan under the broiler.
This Asparagus Frittata relies on veggies and herbs for its flavor, but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done, simply add a green salad, bread sticks and, for dessert, fresh fruit topped with yogurt. With only one pan to wash, you could hardly ask for a more convenient dinner.
Asparagus Frittata
6 servings
1 1/2 teaspoons cooking oil
2/3 cup chopped onion (about 1 medium)
2 teaspoons lemon-herb or lemon-pepper seasoning blend
1 package (10 oz.) frozen chopped asparagus*, thawed and well drained
6 eggs
1/3 cup skim or low-fat milk
1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese
In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about 3 to 4 minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan.
Cook, stirring occasionally, about 1 to 1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to serve. Or, cut into wedges and serve from pan.
* Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in small amount of boiling water until tender, about 8 to 10 minutes. Drain well.
** To make handle ovenproof, wrap completely with aluminum foil.
Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.
Turkish Delight (Lokum)
Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts.
Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule.
In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.
The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.
During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era.
This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.
Recipe:
2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Crème de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios
1 glass = 250 ml
Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule.
In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.
The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.
During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era.
This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.
Recipe:
2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Crème de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios
1 glass = 250 ml
Wednesday, August 18, 2010
Trout Grenobloise
Trout Grenobloise
Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley
Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.
First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke.
Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.
Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.
Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.
Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley
Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.
First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke.
Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.
Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.
Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.
Translation of Italian Recipes: Localization?
Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning.
Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.
Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too!
The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.
So why do any recipes get localised?
4 Reasons for Recipe Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.
Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.
For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.
I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.
For more information about Italian translation visit ‘http://www.axistranslations.com
Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.
Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too!
The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.
So why do any recipes get localised?
4 Reasons for Recipe Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.
Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.
For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.
I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.
For more information about Italian translation visit ‘http://www.axistranslations.com
Traditional Nigerian recipes
Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.
They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.
These recipes celebrate the traditional food of Nigeria:-
Egusi Soup
Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.
200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste
Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.
Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.
Curried Okra
This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.
The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt
Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.
Serve with cooked rice and a meat stew, for protein.
With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food
This article was submitted by Jen Carter, owner of the World Food & Recipes website.
They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.
These recipes celebrate the traditional food of Nigeria:-
Egusi Soup
Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.
200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste
Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.
Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.
Curried Okra
This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.
The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt
Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.
Serve with cooked rice and a meat stew, for protein.
With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food
This article was submitted by Jen Carter, owner of the World Food & Recipes website.
Traditional Jamaican Recipes & Food
The flavors of Jamaica are the product of the island's history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.
The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.
Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.
Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry.
Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.
Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies.
Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.
For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes
This article was submitted by Jen Carter, owner of the World Recipes website.
The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.
Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.
Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry.
Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.
Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies.
Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.
For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes
This article was submitted by Jen Carter, owner of the World Recipes website.
Tomatoes--No Refrigeration Required
Did you know that one of the most popular vegetables in the United States is actually a fruit? Categorized by botanists as a fruit but eaten by consumers as a vegetable, tomatoes are appreciated for their combination of sweetness and acidity.
Any way you slice it, tomatoes are a delicious way to add nutrients to the diet. They are rich in vitamins A and C and are a good source of potassium. Tomatoes are also naturally low in sodium and contain no cholesterol.
Many people store tomatoes alongside other vegetables in their refrigerator's crisper drawer, but that's not the best place for them. Tomatoes should be stored at room temperature to maintain maximum flavor. Cool temperatures inside your refrigerator will stop the ripening process and begin to decrease the flavor and change the texture. Try storing your tomatoes in a decorative bowl on the counter.
Tomatoes and bananas help each other ripen quicker. Tomatoes and bananas emit a naturally occurring ripening gas called ethylene and when you store the two together they both ripen rapidly. If you need to ripen a tomato quickly, store it in a closed paper bag on the counter. The ethylene gas speeds up the ripening process when confined around the fruit in a closed bag.
Although tomatoes are native to Central and South America, they are now eaten throughout the world and are an ingredient in countless recipes. Many people consider tomatoes an essential part of their vegetable gardens each summer and they are available at your local market year-round.
For more information about tomatoes online, log on to www.sunripeproduce.com. For more recipes and information on how to incorporate a variety of fruits and vegetables into your diet, visit www.5aday.org.
Pico de Gallo
Pico de Gallo is a fresh tomato salsa often served as a dip for tortilla chips but it's also terrific spooned onto grilled fish, chicken or pork.
Ingredients:
8 SUNRIPE Bella Roma (plum) tomatoes, chopped
1/4 cup red onion, finely chopped
2 jalapenos, minced
1/2 cup cilantro, chopped
Juice of 1/2 a lime
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
Mix all ingredients together and enjoy.
Serves: 8 − 1/2 cup of vegetables per serving
Nutrition Information per Serving: calories: 15, total fat: 0.2g, saturated fat: 0.03g, % of calories from fat: 8, % of calories from saturated fat: 1, protein: 1g, carbohydrate: 3g, cholesterol: 0mg, dietary fiber: 1g, sodium 149mg.
Any way you slice it, tomatoes are a delicious way to add nutrients to the diet. They are rich in vitamins A and C and are a good source of potassium. Tomatoes are also naturally low in sodium and contain no cholesterol.
Many people store tomatoes alongside other vegetables in their refrigerator's crisper drawer, but that's not the best place for them. Tomatoes should be stored at room temperature to maintain maximum flavor. Cool temperatures inside your refrigerator will stop the ripening process and begin to decrease the flavor and change the texture. Try storing your tomatoes in a decorative bowl on the counter.
Tomatoes and bananas help each other ripen quicker. Tomatoes and bananas emit a naturally occurring ripening gas called ethylene and when you store the two together they both ripen rapidly. If you need to ripen a tomato quickly, store it in a closed paper bag on the counter. The ethylene gas speeds up the ripening process when confined around the fruit in a closed bag.
Although tomatoes are native to Central and South America, they are now eaten throughout the world and are an ingredient in countless recipes. Many people consider tomatoes an essential part of their vegetable gardens each summer and they are available at your local market year-round.
For more information about tomatoes online, log on to www.sunripeproduce.com. For more recipes and information on how to incorporate a variety of fruits and vegetables into your diet, visit www.5aday.org.
Pico de Gallo
Pico de Gallo is a fresh tomato salsa often served as a dip for tortilla chips but it's also terrific spooned onto grilled fish, chicken or pork.
Ingredients:
8 SUNRIPE Bella Roma (plum) tomatoes, chopped
1/4 cup red onion, finely chopped
2 jalapenos, minced
1/2 cup cilantro, chopped
Juice of 1/2 a lime
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
Mix all ingredients together and enjoy.
Serves: 8 − 1/2 cup of vegetables per serving
Nutrition Information per Serving: calories: 15, total fat: 0.2g, saturated fat: 0.03g, % of calories from fat: 8, % of calories from saturated fat: 1, protein: 1g, carbohydrate: 3g, cholesterol: 0mg, dietary fiber: 1g, sodium 149mg.
Tuesday, August 17, 2010
Tips to Jazz Up Your House for a Holiday Party
How do you make your holiday party memorable? Create a festive atmosphere that will boost your guests' holiday cheer.
Here are some tips to make your party stand out this season.
* Start outdoors. Carry the theme of your party outdoors using wreaths, lights or lawn decorations.
* Light up the place. Hang strings of lights along walls and banisters. Turn off overhead lights to create a cozy atmosphere.
* Spruce up your table. A centerpiece - anything from a fancy floral arrangement to brightly colored candles - can add charm to the dining room table.
* Decorate with food. Many food, candy and drink companies sell holiday versions of their products. These festive foods and drinks act as decorations as well as fun treats for guests.
For instance, Welch's Sparkling Grape Juice Cocktail, available in red grape or white grape flavor, comes in a package of two nutcracker-themed bottles for the holidays. These decorative bottles add a whimsical touch to your holiday table, and the non-alcoholic juice cocktail can be enjoyed by all. Add some spice to this sparkling beverage with the following recipe.
SPARKLING PUNCH
(Makes about 30 half-cup servings)
FOR THE PUNCH:
2 bottles Welch's Sparkling
White Grape Juice Cocktail, chilled
1 can (11.5 ounces) Welch's
Frozen Concentrated
Cranberry Juice Cocktail
3 cups cold water
3 cans (12 ounces each) ginger
ale, chilled
FOR THE ICE RING:
6 ounces Welch's Frozen Grape
Juice
12 ounces water
8 or 9 thin lemon slices
In punch bowl, combine Sparkling White Grape Juice Cocktail, Frozen Concentrated Cranberry Juice Cocktail and water. Gently stir in ginger ale.
To prepare the ice ring, combine Welch's Frozen Grape Juice with water and mix well. Place lemon slices in bottom of an 8-inch ring mold. Pour small amount of grape juice over slices and allow to freeze. Add remaining grape juice and freeze solid.
When ready to serve, unmold the ice ring and place it in the punch, lemon side up. Serve immediately.
The Welch's Sparkling Grape Juice Cocktail holiday two-pack has a suggested retail price of $5.99.
Here are some tips to make your party stand out this season.
* Start outdoors. Carry the theme of your party outdoors using wreaths, lights or lawn decorations.
* Light up the place. Hang strings of lights along walls and banisters. Turn off overhead lights to create a cozy atmosphere.
* Spruce up your table. A centerpiece - anything from a fancy floral arrangement to brightly colored candles - can add charm to the dining room table.
* Decorate with food. Many food, candy and drink companies sell holiday versions of their products. These festive foods and drinks act as decorations as well as fun treats for guests.
For instance, Welch's Sparkling Grape Juice Cocktail, available in red grape or white grape flavor, comes in a package of two nutcracker-themed bottles for the holidays. These decorative bottles add a whimsical touch to your holiday table, and the non-alcoholic juice cocktail can be enjoyed by all. Add some spice to this sparkling beverage with the following recipe.
SPARKLING PUNCH
(Makes about 30 half-cup servings)
FOR THE PUNCH:
2 bottles Welch's Sparkling
White Grape Juice Cocktail, chilled
1 can (11.5 ounces) Welch's
Frozen Concentrated
Cranberry Juice Cocktail
3 cups cold water
3 cans (12 ounces each) ginger
ale, chilled
FOR THE ICE RING:
6 ounces Welch's Frozen Grape
Juice
12 ounces water
8 or 9 thin lemon slices
In punch bowl, combine Sparkling White Grape Juice Cocktail, Frozen Concentrated Cranberry Juice Cocktail and water. Gently stir in ginger ale.
To prepare the ice ring, combine Welch's Frozen Grape Juice with water and mix well. Place lemon slices in bottom of an 8-inch ring mold. Pour small amount of grape juice over slices and allow to freeze. Add remaining grape juice and freeze solid.
When ready to serve, unmold the ice ring and place it in the punch, lemon side up. Serve immediately.
The Welch's Sparkling Grape Juice Cocktail holiday two-pack has a suggested retail price of $5.99.
Tips on Cooking, Baking With Heart-Healthy Spreads
You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?
To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving.
Dana Jacobi, author of the "12 Best Foods Cookbook," offers these tips for cooking and baking with margarine spreads:
* To measure soft tub spread correctly, make sure to level the cup or spoon.
* When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.
* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.
* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.
Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.
DANA JACOBI'S OATMEAL-RAISIN COOKIES
(Makes 36 cookies)
1/3 cup chilled Promise Buttery Spread
1 cup sugar
1 large egg, at room temperature
1 tablespoon mild molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup sliced almonds
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.
Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.
Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.
Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely. - NU
To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving.
Dana Jacobi, author of the "12 Best Foods Cookbook," offers these tips for cooking and baking with margarine spreads:
* To measure soft tub spread correctly, make sure to level the cup or spoon.
* When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.
* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.
* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.
Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.
DANA JACOBI'S OATMEAL-RAISIN COOKIES
(Makes 36 cookies)
1/3 cup chilled Promise Buttery Spread
1 cup sugar
1 large egg, at room temperature
1 tablespoon mild molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup sliced almonds
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.
Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.
Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.
Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely. - NU
Tips for Delectable Soy Smoothies
Many people in today's busy world have found that a fruit-packed smoothie made with soy milk is a good way to get essential nutrients when they're on the go.
Research shows that soy milk is good for you and your family since it's high in protein, fiber and calcium. It's also a great choice for people who avoid dairy products.
Many physicians, such as Dr. Alan Greene, a pediatrician at Lucile Packard Children's Hospital, recommend choosing foods made from whole organic soybeans. This is because soy milk made from whole organic soybeans contains all of the nutritional goodness of the bean as nature intended - not concentrated or diluted.
"Organic soybeans are not genetically modified and have been grown without the use of toxic pesticides or other toxic chemicals," said Greene.
For your soy smoothies, try Organic Valley Soy, which is produced by families of organic farmers. Here are some tips for smoothie success.
* To boost creaminess, freeze the fruit (except for citrus fruit). You also can add a few tablespoons of Organic Valley Nonfat Dry Milk Powder for a rich, creamy taste without the guilt.
* For extra protein, add a handful of raw almonds.
* Blend a few tablespoons of raw flax seeds for omega-3 fatty acids. Add a handful of raw sunflower seeds for your daily dose of omega-6 and omega-9 fatty acids as well as vitamin E.
* Add liquids first and gradually add seeds and nuts and then frozen fruit. Liquid extracts (such as vanilla or almond extracts) go in last.
* Serve or freeze immediately to retain the full flavor and nutrients.
SUPER MAMA SOY SMOOTHIE
(Makes 2 servings)
2 cups Organic Valley Vanilla Soy beverage
1/2 cup blueberries
2 medium bananas (peeled, sliced and frozen)
1 tablespoon flax seeds
1 tablespoon raw almonds
Whirl all of the ingredients in the blender until smooth - up to 5 minutes - and enjoy! - NU
Research shows that soy milk is good for you and your family since it's high in protein, fiber and calcium. It's also a great choice for people who avoid dairy products.
Many physicians, such as Dr. Alan Greene, a pediatrician at Lucile Packard Children's Hospital, recommend choosing foods made from whole organic soybeans. This is because soy milk made from whole organic soybeans contains all of the nutritional goodness of the bean as nature intended - not concentrated or diluted.
"Organic soybeans are not genetically modified and have been grown without the use of toxic pesticides or other toxic chemicals," said Greene.
For your soy smoothies, try Organic Valley Soy, which is produced by families of organic farmers. Here are some tips for smoothie success.
* To boost creaminess, freeze the fruit (except for citrus fruit). You also can add a few tablespoons of Organic Valley Nonfat Dry Milk Powder for a rich, creamy taste without the guilt.
* For extra protein, add a handful of raw almonds.
* Blend a few tablespoons of raw flax seeds for omega-3 fatty acids. Add a handful of raw sunflower seeds for your daily dose of omega-6 and omega-9 fatty acids as well as vitamin E.
* Add liquids first and gradually add seeds and nuts and then frozen fruit. Liquid extracts (such as vanilla or almond extracts) go in last.
* Serve or freeze immediately to retain the full flavor and nutrients.
SUPER MAMA SOY SMOOTHIE
(Makes 2 servings)
2 cups Organic Valley Vanilla Soy beverage
1/2 cup blueberries
2 medium bananas (peeled, sliced and frozen)
1 tablespoon flax seeds
1 tablespoon raw almonds
Whirl all of the ingredients in the blender until smooth - up to 5 minutes - and enjoy! - NU
Timesaving Chili: A Family Favorite
Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that's ready to serve in half an hour, the family can be eating in less time than the pizza delivery.
Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.
For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.
The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve.
Quick Chicken Picadillo Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained
Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream
Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.
Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.
Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.
For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.
The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve.
Quick Chicken Picadillo Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained
Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream
Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.
Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.
Three Crockpot Recipes for Soup
One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process. Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
BARBECUED BEAN SOUP
* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
BARBECUED BEAN SOUP
* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
Thursday, August 12, 2010
The Truth about BBQ Sauce
Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.
Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.
Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.
Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.
Finally, there are the ‘Texas’ barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!
Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.
Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.
Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.
Finally, there are the ‘Texas’ barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!
The Secret of Christmas Candies
What is Christmas without treats? Does it really seem like Christmas without them? All those delicious candies are a delight fit for the holidays.
Candy making is more of an art but there is some science to it. You must balance creativity with skill and incorporate some technical procedures that are sometimes hard to comprehend.
Wait, here’s where we can help.
The trick to candy perfection is knowledge, so what do you need to know this holiday season to keep your sweets just as delightful as the occasion? Easy, you just need to know a little bit about the basics on how candy is made, starting with that basic candy building block, sugar. Well what’s so special about sugar, you ask? Sugar has some special properties that make it the perfect choice for candy recipes.
Now, what special properties, you ask? Sugar crystals are solid at room temperature, but once you put these sugar crystals in water, they dissolve, this is the step-one in candy-making, this forms a clear solution. Apply heat and hold at "just right" temperatures and then this sweet elixir is allowed to boil at very at these specific temperatures. In doing so chemical changes or reactions occur in the sugar; this is because heat breaks the crystals apart into molecules, later the molecules will get back together forming sugar crystals again as the sugar syrup cools. This basis of candy making the backbone of all candies.
You need to understand the care required for the candy before you can ensure that they’re served in the optimal state, you want to give your sweets the proper care and storage they need. Here’s what you’ll need to know:
Although there are many different varieties, as many as imagination will allow, there are only three main types of candy. They can usually be classified as one of the following, or a combination of the following:
First, we have the hard candy. Hard candy is made with the highest sugar content. Characteristically, they include various flavors and colors. Some of the most classic hard candies include peppermint sticks and a variety of different mints, does anyone remember rock candy?. Hard candy should be stored at temperatures ranging from 10-21°C for best results, and a relative humidity of 40%.
Second, are the softer candies. In this category we have marshmallows, jellies, and nougats etc. These sweets contain mostly sugar, as well as a low percentage of other ingredients that do not solidify like pure sugar. For optimum results, these soft candies should be stored at temperatures ranging from 24-27°C, with a relative humidity of 45-40%.
Third, we look at candies that contain a majority of other ingredients rather than being heavily concentrated on sugars. In this group, we’ll find fudge, chocolates, sugar- or chocolate-covered raisins or nuts, my personal favorite, caramels, and much, much more.
In terms of storage, this group is the trickiest. Caramels are optimum at temperatures ranging from 21-27°C, while chocolates are best at the temperature range of 16-18°C, with a 50% relative humidity. It’s definitely worth paying attention to to get the most from this exquisite delicacy called candy.
The amount of moisture that candy gains will affect the storage and shelf life of most candies, if they last that long ;-)
Storing Your Candies
Careful storage will enable your magical Christmas candies to be the best nature intended it to be, remaining firm but not hard, soft but not sticky. No matter what age you are, you can always appreciate the taste of good quality candy.
Candy making is more of an art but there is some science to it. You must balance creativity with skill and incorporate some technical procedures that are sometimes hard to comprehend.
Wait, here’s where we can help.
The trick to candy perfection is knowledge, so what do you need to know this holiday season to keep your sweets just as delightful as the occasion? Easy, you just need to know a little bit about the basics on how candy is made, starting with that basic candy building block, sugar. Well what’s so special about sugar, you ask? Sugar has some special properties that make it the perfect choice for candy recipes.
Now, what special properties, you ask? Sugar crystals are solid at room temperature, but once you put these sugar crystals in water, they dissolve, this is the step-one in candy-making, this forms a clear solution. Apply heat and hold at "just right" temperatures and then this sweet elixir is allowed to boil at very at these specific temperatures. In doing so chemical changes or reactions occur in the sugar; this is because heat breaks the crystals apart into molecules, later the molecules will get back together forming sugar crystals again as the sugar syrup cools. This basis of candy making the backbone of all candies.
You need to understand the care required for the candy before you can ensure that they’re served in the optimal state, you want to give your sweets the proper care and storage they need. Here’s what you’ll need to know:
Although there are many different varieties, as many as imagination will allow, there are only three main types of candy. They can usually be classified as one of the following, or a combination of the following:
First, we have the hard candy. Hard candy is made with the highest sugar content. Characteristically, they include various flavors and colors. Some of the most classic hard candies include peppermint sticks and a variety of different mints, does anyone remember rock candy?. Hard candy should be stored at temperatures ranging from 10-21°C for best results, and a relative humidity of 40%.
Second, are the softer candies. In this category we have marshmallows, jellies, and nougats etc. These sweets contain mostly sugar, as well as a low percentage of other ingredients that do not solidify like pure sugar. For optimum results, these soft candies should be stored at temperatures ranging from 24-27°C, with a relative humidity of 45-40%.
Third, we look at candies that contain a majority of other ingredients rather than being heavily concentrated on sugars. In this group, we’ll find fudge, chocolates, sugar- or chocolate-covered raisins or nuts, my personal favorite, caramels, and much, much more.
In terms of storage, this group is the trickiest. Caramels are optimum at temperatures ranging from 21-27°C, while chocolates are best at the temperature range of 16-18°C, with a 50% relative humidity. It’s definitely worth paying attention to to get the most from this exquisite delicacy called candy.
The amount of moisture that candy gains will affect the storage and shelf life of most candies, if they last that long ;-)
Storing Your Candies
Careful storage will enable your magical Christmas candies to be the best nature intended it to be, remaining firm but not hard, soft but not sticky. No matter what age you are, you can always appreciate the taste of good quality candy.
The secret for a great barbecue is really in the sauce?
We have hear a ton of time that the secreat for a great barbecue is in the sauce. Well, it migth be! What is a barbecue chicken, a rack of barbecue ribs or a t-bone steak without a accompaining sauce? Well I am sure this can spark a debate among different school of though ( or I should say barbecuing?...) about the need of sauce, but my own personal experience has lead me to believe that the secret is in the sauce.
Let me share with you four barbecue sauce recipes and you will be the judge!
Simple Pork Barbeque Sauce
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste
Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.
Honey Tomato Barbeque Sauce
1 pkg. taco seasoning
1/2 c. tomato sauce
2 tbsp. butter
1/2 tsp. salt
1-2 tbsp. soy sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 sm. onion, diced
Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill.
Easy Barbeque Sauce
1 tsp. Worcestershire sauce
3 tbsp. vinegar
1/4 c. catsup
1/8 tsp. pepper
4 tbsp. sugar
1/4 c. chopped onion
Mix together and cook over low heat 5 minutes. Easily doubled.
Barbeque Sauce with a Spicy Kick
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
1 tbsp. Worcestershire sauce
1 tsp. onion salt
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. water
Red pepper
1/3 c. butter
Heat all ingredients, stirring frequently until butter is melted.
As I said before, you'll be the judge. Pick the one that best suits your barbecue venture and enjoy!
Let me share with you four barbecue sauce recipes and you will be the judge!
Simple Pork Barbeque Sauce
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste
Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.
Honey Tomato Barbeque Sauce
1 pkg. taco seasoning
1/2 c. tomato sauce
2 tbsp. butter
1/2 tsp. salt
1-2 tbsp. soy sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 sm. onion, diced
Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill.
Easy Barbeque Sauce
1 tsp. Worcestershire sauce
3 tbsp. vinegar
1/4 c. catsup
1/8 tsp. pepper
4 tbsp. sugar
1/4 c. chopped onion
Mix together and cook over low heat 5 minutes. Easily doubled.
Barbeque Sauce with a Spicy Kick
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
1 tbsp. Worcestershire sauce
1 tsp. onion salt
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. water
Red pepper
1/3 c. butter
Heat all ingredients, stirring frequently until butter is melted.
As I said before, you'll be the judge. Pick the one that best suits your barbecue venture and enjoy!
The Scoop On Ice Cream Summer Entertaining
The scoop on ice cream is that it's an excellent choice for simple, delicious and, if desired, elegant entertaining. Whether it's a birthday, graduation, summer holiday or family celebration, ice cream and novelties can make any occasion special.
Sundaes, root beer floats, banana splits, milkshakes and ice cream cones are always popular favorites. Serve an ice cream cake for a birthday or holiday celebration and see your guests smile. Add a scoop of ice cream on warm apple pie and you will delight everyone at the table. Serving ideas for ice cream are only limited by your imagination.
Other popular entertaining ideas, particularly for children, are the many novelties selections in the frozen food aisle. Novelties are separately packaged single servings of a frozen dessert, such as ice cream sandwiches, fudge sticks and juice bars. Today's novelties offer fun, tasty, convenient dessert options for you, your family and guests.
June and July of each year mark the annual Ice Cream & Novelties Promotion, sponsored by the National Frozen & Refrigerated Foods Association (NFRA). That's when you will find special promotions and prices on your favorite summer treats.
NFRA has these suggestions on storing and handling ice cream and novelties:
• Make the ice cream aisle your last stop.
• Put ice cream products in a separate section of the grocery cart or place on top of other groceries.
• When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream for the ride home.
• At home, don't allow the ice cream to repeatedly soften and refreeze.
• Store ice cream in the main part of the freezer, not on the door, where it is subject to more fluctuating temperatures.
Here is an elegant yet simple dessert for your summertime entertaining.
Peaches & Cream Shake
16 oz Frozen Sliced Peaches
1 cup Frozen Non-Dairy Creamer, thawed
1 large scoop Vanilla Ice Cream or Frozen Yogurt
1/4 tsp. vanilla
Place all ingredients in a blender and process on high for 1-2 minutes, or until well-blended. Pour into serving glasses and garnish with a peach slice.
During June and July, you can play Family Freezer Pleasers Online Instant Win Game.
Sundaes, root beer floats, banana splits, milkshakes and ice cream cones are always popular favorites. Serve an ice cream cake for a birthday or holiday celebration and see your guests smile. Add a scoop of ice cream on warm apple pie and you will delight everyone at the table. Serving ideas for ice cream are only limited by your imagination.
Other popular entertaining ideas, particularly for children, are the many novelties selections in the frozen food aisle. Novelties are separately packaged single servings of a frozen dessert, such as ice cream sandwiches, fudge sticks and juice bars. Today's novelties offer fun, tasty, convenient dessert options for you, your family and guests.
June and July of each year mark the annual Ice Cream & Novelties Promotion, sponsored by the National Frozen & Refrigerated Foods Association (NFRA). That's when you will find special promotions and prices on your favorite summer treats.
NFRA has these suggestions on storing and handling ice cream and novelties:
• Make the ice cream aisle your last stop.
• Put ice cream products in a separate section of the grocery cart or place on top of other groceries.
• When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream for the ride home.
• At home, don't allow the ice cream to repeatedly soften and refreeze.
• Store ice cream in the main part of the freezer, not on the door, where it is subject to more fluctuating temperatures.
Here is an elegant yet simple dessert for your summertime entertaining.
Peaches & Cream Shake
16 oz Frozen Sliced Peaches
1 cup Frozen Non-Dairy Creamer, thawed
1 large scoop Vanilla Ice Cream or Frozen Yogurt
1/4 tsp. vanilla
Place all ingredients in a blender and process on high for 1-2 minutes, or until well-blended. Pour into serving glasses and garnish with a peach slice.
During June and July, you can play Family Freezer Pleasers Online Instant Win Game.
The Other Side Of Mexican Cooking
High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer's markets yet, but they're crisp, fresh and abundant at the supermarket-and most likely imported from Mexico.
Many people don't realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.
Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.
Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.
Zucchini & Red Pepper Salsa
2 pounds zucchini (look for small to medium ones)
2 medium red bell peppers, seeded and cut into a small julienne
1/2 cup peeled, seeded and diced cucumber
2 tablespoons finely chopped red onion
2 serrano chiles, seeded and minced
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
2 tablespoons chopped cilantro
Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings.
Many people don't realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.
Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.
Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.
Zucchini & Red Pepper Salsa
2 pounds zucchini (look for small to medium ones)
2 medium red bell peppers, seeded and cut into a small julienne
1/2 cup peeled, seeded and diced cucumber
2 tablespoons finely chopped red onion
2 serrano chiles, seeded and minced
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
2 tablespoons chopped cilantro
Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings.
Wednesday, August 11, 2010
The Original Old Fashion Paczki Recipe
This is the original recipe for making paczki that was brought from Europe by my wife’s grandmother when she first arrived at Ellis Island and the onward to Pennsylvania where she finally settled.
Just how old this recipe really is I have no idea but the only thing I know is how good the paczki’s are.
You must follow this recipe exactly or it will not work well, I know, I have tried to create some shortcuts that were ok but not as good.
This recipe yields 4dozen of the most delicious punczki that you ever had.
Remember all ingredients should be room temperature.
1.Disolve:
¾ ounce yeast in ¼ cup warm water
warm ½ quart milk
add to the yeast and warm milk 3 cups flour and let rise for about ½ hour to create what is called a sponge.
2.Put together:
½ quart warm milk
¼ lb. Butter
2 tablespoons shortening
½ cup sugar
2 tablespoons whiskey
3.Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour and mix until you get a really good textured dough.
Let the dough rise until double in size, cut the dough into 2 ounce pieces and form balls.
Place the dough balls on a well oiled flat pan, let them rise for about ½ hour to about ¾ hour.
Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.
Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil, roll in sugar or 10x sugar and enjoy with a hot cup of coffee.
You can fill them with prune leckvar or any jellies that you like.
Just how old this recipe really is I have no idea but the only thing I know is how good the paczki’s are.
You must follow this recipe exactly or it will not work well, I know, I have tried to create some shortcuts that were ok but not as good.
This recipe yields 4dozen of the most delicious punczki that you ever had.
Remember all ingredients should be room temperature.
1.Disolve:
¾ ounce yeast in ¼ cup warm water
warm ½ quart milk
add to the yeast and warm milk 3 cups flour and let rise for about ½ hour to create what is called a sponge.
2.Put together:
½ quart warm milk
¼ lb. Butter
2 tablespoons shortening
½ cup sugar
2 tablespoons whiskey
3.Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour and mix until you get a really good textured dough.
Let the dough rise until double in size, cut the dough into 2 ounce pieces and form balls.
Place the dough balls on a well oiled flat pan, let them rise for about ½ hour to about ¾ hour.
Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.
Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil, roll in sugar or 10x sugar and enjoy with a hot cup of coffee.
You can fill them with prune leckvar or any jellies that you like.
The Original Healthy Fast Food
Just about everybody loves cheese. Loaded with calcium and protein, the "real thing" makes so many dishes more appealing, and mellow, nutty, smooth-melting Norwegian Jarlsberg-America's most popular specialty cheese-is particularly versatile, a family favorite.
Made from part-skim milk, it's naturally low in calories, sodium and fat-newer Jarlsberg Lite, also great for snacking and cooking, has 50 percent less fat than regular Swiss.
Try this super simple Asparagus Rolls recipe-a surefire party idea. Here are a few other easy, creative, absolutely delicious uses for either classic Jarlsberg or Jarlsberg Lite.
• Roll cheese slices around fresh fruits or raw vegetables.
• Add cubes to salads and pastas-warm or cool.
• Shred on vegetables and into sauces.
• Enhance stuffings for meat, poultry or fish.
• Enrich egg dishes.
• Shred into mashed or "smashed" potatoes.
• Grill with peppers, squash, potatoes.
• Top burgers-beef, turkey or salmon.
• Make hors d'oeuvres, wraps and sandwiches galore.
2006 marks the 50th anniversary of Jarlsberg cheese-and the 125th of its source, Tine B.A. Norwegian Dairies, a farmers cooperative. One way to celebrate is to discover tasty new ways to give your menus pizazz-and a nutritional boost.
Asparagus Rolls With
Ham and Jarlsberg
12 clean asparagus spears
12 thin slices lean ham
1 cup grated Jarlsberg cheese
Boil asparagus in lightly salted water 1 minute. With slotted spoon, dip spears in ice water to preserve color; drain on paper towels. Wrap a slice of ham around each spear and place on baking sheet lightly sprayed with oil. Sprinkle spears liberally with Jarlsberg and brown in 450° oven about 5 minutes. Serve immediately.
Serving suggestions: Place on grilled country bread brushed with olive oil and garlic and topped with chopped tomatoes plus a bit of sea salt, if desired.
Cheese, glorious cheese is just delicious when included in this Asparagus Rolls With Ham and Jarlsberg recipe.
Made from part-skim milk, it's naturally low in calories, sodium and fat-newer Jarlsberg Lite, also great for snacking and cooking, has 50 percent less fat than regular Swiss.
Try this super simple Asparagus Rolls recipe-a surefire party idea. Here are a few other easy, creative, absolutely delicious uses for either classic Jarlsberg or Jarlsberg Lite.
• Roll cheese slices around fresh fruits or raw vegetables.
• Add cubes to salads and pastas-warm or cool.
• Shred on vegetables and into sauces.
• Enhance stuffings for meat, poultry or fish.
• Enrich egg dishes.
• Shred into mashed or "smashed" potatoes.
• Grill with peppers, squash, potatoes.
• Top burgers-beef, turkey or salmon.
• Make hors d'oeuvres, wraps and sandwiches galore.
2006 marks the 50th anniversary of Jarlsberg cheese-and the 125th of its source, Tine B.A. Norwegian Dairies, a farmers cooperative. One way to celebrate is to discover tasty new ways to give your menus pizazz-and a nutritional boost.
Asparagus Rolls With
Ham and Jarlsberg
12 clean asparagus spears
12 thin slices lean ham
1 cup grated Jarlsberg cheese
Boil asparagus in lightly salted water 1 minute. With slotted spoon, dip spears in ice water to preserve color; drain on paper towels. Wrap a slice of ham around each spear and place on baking sheet lightly sprayed with oil. Sprinkle spears liberally with Jarlsberg and brown in 450° oven about 5 minutes. Serve immediately.
Serving suggestions: Place on grilled country bread brushed with olive oil and garlic and topped with chopped tomatoes plus a bit of sea salt, if desired.
Cheese, glorious cheese is just delicious when included in this Asparagus Rolls With Ham and Jarlsberg recipe.
The Original Chocolate
The word "chocolate" is said to be derived from the Mayan word "xocoatl." In fact, the Mayans, who occupied the Yucatan Peninsula in Mexico starting in the 3rd century, were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage, known today as Mayan Hot Chocolate: a mix of intense, bitter dark chocolate with spicy notes of cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.
Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Häagen-Dazs® ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.
Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a "salsa bar" for various levels of spiciness.
Ginger Fruit Salsa
1 cup diced fresh strawberries
1 cup diced fresh pineapple
2 tablespoons minced crystallized ginger
Mayan Chocolate Ice Cream
Combine strawberries and pineapple. Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.
Jalapeño Fruit Salsa
1 cup diced fresh strawberries
1 cup diced fresh mango
1-2 tablespoons finely minced fresh jalapeño pepper
1 teaspoon granulated sugar
Mayan Chocolate Ice Cream
Combine strawberries and mango. Stir in jalapeño and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.
Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Häagen-Dazs® ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.
Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a "salsa bar" for various levels of spiciness.
Ginger Fruit Salsa
1 cup diced fresh strawberries
1 cup diced fresh pineapple
2 tablespoons minced crystallized ginger
Mayan Chocolate Ice Cream
Combine strawberries and pineapple. Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.
Jalapeño Fruit Salsa
1 cup diced fresh strawberries
1 cup diced fresh mango
1-2 tablespoons finely minced fresh jalapeño pepper
1 teaspoon granulated sugar
Mayan Chocolate Ice Cream
Combine strawberries and mango. Stir in jalapeño and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.
The Food Lover’s Site I’ve Been Waiting For
As I grew, however, the repertoire of recipes that I enjoyed watching other home cooks and chefs prepare (and eat), also grew. With the advent of the internet, it was a gold mine of goulashes, a reservoir of resources and a collection of food communities to share and exchange a love of all things – food!
But – something was missing.
Not one of those food sites had videos. There’s nothing like, virtually, sitting on the edge of the counter, watching an experienced and enthusiastic home cook or chef preparing their specialty recipe right in front of you. You know what I mean – those folks who cook and measure everything with a “pinch of this” or a “dash of that.”
Welcome to the age of IPTVRecipes.com (www.IPTVRecipes.com), a site which truly delivers a food lovers present and future needs. Home cooks, chefs, and food-related businesses now have a truly genius cooking social network site where everyone can fully interact and share cooking and food-related videos. A completely free service to all members, you have the option to broadcast your cooking talents through your personal MyKitchen, and (get this!) soon straight to your home televisions via IPTV! This site combines innovative and tested technologies, traditional needs and creative ideas to bring like-minded folks together to broadcast themselves, interact and enjoy shared value.
Your first visit to IPTVRecipes brings you to their homepage that’s elegant in its’ simplicity of design and function. After registering, you become part of the virtual kitchen – everyone has their own – where you can upload videos of your favorite recipes, check out other’s videos, upload written recipes, participate in various Forum topics and, even, check out their store front for food-related shopping deals.
To reply to a question on the site – “What are you hungry for?” – my response is – “This is the food lover’s site I’ve been waiting for!”
But – something was missing.
Not one of those food sites had videos. There’s nothing like, virtually, sitting on the edge of the counter, watching an experienced and enthusiastic home cook or chef preparing their specialty recipe right in front of you. You know what I mean – those folks who cook and measure everything with a “pinch of this” or a “dash of that.”
Welcome to the age of IPTVRecipes.com (www.IPTVRecipes.com), a site which truly delivers a food lovers present and future needs. Home cooks, chefs, and food-related businesses now have a truly genius cooking social network site where everyone can fully interact and share cooking and food-related videos. A completely free service to all members, you have the option to broadcast your cooking talents through your personal MyKitchen, and (get this!) soon straight to your home televisions via IPTV! This site combines innovative and tested technologies, traditional needs and creative ideas to bring like-minded folks together to broadcast themselves, interact and enjoy shared value.
Your first visit to IPTVRecipes brings you to their homepage that’s elegant in its’ simplicity of design and function. After registering, you become part of the virtual kitchen – everyone has their own – where you can upload videos of your favorite recipes, check out other’s videos, upload written recipes, participate in various Forum topics and, even, check out their store front for food-related shopping deals.
To reply to a question on the site – “What are you hungry for?” – my response is – “This is the food lover’s site I’ve been waiting for!”
The best database site for all restaurants in New York City
If you are looking for a particular restaurant that suits not
only your taste buds but your budget as well, then be sure to visit
DiningFever. The site has great features, and is a comprehensive online
database of the best restaurants in New York City, with a continuously
updated restaurant list.
The restaurant names are arranged in alphabetical order to make your
search easier. For example, if you are looking for the restaurant Bice,
all you have to do is scroll down the list of restaurant names until you
see Bice. Once you click on it, a new window will show you all the
information about the restaurant, such as the type of cuisine itoffers,
contact details, hours of operation and even special restaurant features.
Special offers, such as discounts, are also displayed on the
restaurant page. There are also detailed instructions for redeeming those
discounts.
The other details provided about each restaurant include customer
ratings, and visitors to the site are encouraged to rate the restaurants
they’ve been to. Ratings range from one to five points. The rating feature
helps potential customers decide whether or not to try the restaurant.
There is even a menu tab which links to the menu on the restaurant’s
website, where you will find all of the restaurant’s dishes from
appetizers to desserts.
The individual restaurant’s page also links to the restaurant’s website
for more information, and there is also a separate link for a map, so
you’ll have the location right at your fingertips. You can see that
DiningFever is a great tool for all foodies living in and visiting New
York City. When planning your next trip to New York, check out thesite
first so you can plan your dining experiences as well. And, while you’re
in the city, if you decide to stay in one night, check out the
delivery section of DiningFever, where you will find details of all
restaurants that are ready to deliver hot food right to your doorstep.
only your taste buds but your budget as well, then be sure to visit
DiningFever. The site has great features, and is a comprehensive online
database of the best restaurants in New York City, with a continuously
updated restaurant list.
The restaurant names are arranged in alphabetical order to make your
search easier. For example, if you are looking for the restaurant Bice,
all you have to do is scroll down the list of restaurant names until you
see Bice. Once you click on it, a new window will show you all the
information about the restaurant, such as the type of cuisine itoffers,
contact details, hours of operation and even special restaurant features.
Special offers, such as discounts, are also displayed on the
restaurant page. There are also detailed instructions for redeeming those
discounts.
The other details provided about each restaurant include customer
ratings, and visitors to the site are encouraged to rate the restaurants
they’ve been to. Ratings range from one to five points. The rating feature
helps potential customers decide whether or not to try the restaurant.
There is even a menu tab which links to the menu on the restaurant’s
website, where you will find all of the restaurant’s dishes from
appetizers to desserts.
The individual restaurant’s page also links to the restaurant’s website
for more information, and there is also a separate link for a map, so
you’ll have the location right at your fingertips. You can see that
DiningFever is a great tool for all foodies living in and visiting New
York City. When planning your next trip to New York, check out thesite
first so you can plan your dining experiences as well. And, while you’re
in the city, if you decide to stay in one night, check out the
delivery section of DiningFever, where you will find details of all
restaurants that are ready to deliver hot food right to your doorstep.
Tuesday, August 10, 2010
The 10 most popular french recipes
Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.
Here are the top 10 most popular recipes in France:
Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.
Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.
Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.
Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.
Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.
Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.
Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.
Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.
Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.
Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.
Here are the top 10 most popular recipes in France:
Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.
Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.
Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.
Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.
Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.
Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.
Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.
Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.
Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.
Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.
Tender Loving Airsoft Care
There are some very important rules for safety when using airsoft guns.
The first caution is to thoroughly read your airsoft gun manual before using the gun. Each airsoft gun is going to have different characteristics for operating it.
After you play with airsoft guns, you should always remove its magazine and switch it back to the mode of single shot. This releases the spring within hthe box. Next you should disconnect the airsoft gun's battery and clean and lubricate all airsoft guns before storing them.
The inner barrels of the guns should be sprayed with silicone on the hop up if you've used them extensively.
There are maintenance tips specific to gas operated air soft guns. With these pistols you must clean all dirt off their mechanisms, release the gas that remains in the magazine, and lubricate most areas of the gun.
When you fill gas airsoft gun magazines, do it the proper way. Invert the gas as you fill the magazine. If you're unsure consult the user manual and follow the illustrations and instructions carefully.
Make sure you don't use too much gas in your airsoft guns. If you overfill the magazine or their seals could be damaged and this could result in gas leakage. The standard amount is a charge of only 2-3 seconds.
The magazine of these gas airsoft guns could get quite cold after they are used a lot. What this will do is decrease the guns power. If this happens wait for 10 minutes before continuing your play so that your airsoft gun's magazine can warm up.
The first caution is to thoroughly read your airsoft gun manual before using the gun. Each airsoft gun is going to have different characteristics for operating it.
After you play with airsoft guns, you should always remove its magazine and switch it back to the mode of single shot. This releases the spring within hthe box. Next you should disconnect the airsoft gun's battery and clean and lubricate all airsoft guns before storing them.
The inner barrels of the guns should be sprayed with silicone on the hop up if you've used them extensively.
There are maintenance tips specific to gas operated air soft guns. With these pistols you must clean all dirt off their mechanisms, release the gas that remains in the magazine, and lubricate most areas of the gun.
When you fill gas airsoft gun magazines, do it the proper way. Invert the gas as you fill the magazine. If you're unsure consult the user manual and follow the illustrations and instructions carefully.
Make sure you don't use too much gas in your airsoft guns. If you overfill the magazine or their seals could be damaged and this could result in gas leakage. The standard amount is a charge of only 2-3 seconds.
The magazine of these gas airsoft guns could get quite cold after they are used a lot. What this will do is decrease the guns power. If this happens wait for 10 minutes before continuing your play so that your airsoft gun's magazine can warm up.
Tasty Tomatoes Add Variety to Meals
Today, we look for versatility, variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you, they complement almost any meal or occasion.
There are more than a dozen varieties of tomatoes. Slices of large, round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.
Tomatoes' versatility makes them ideal for all eating and entertaining occasions, whether used as an ingredient, an accompaniment or as a stand-alone.
To ensure the best flavor, never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees, it permanently stops producing that enzyme.
Tomatoes are an important dietary source of lycopene, an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber - one medium red tomato has 20 percent of the daily requirements of vitamin A, 40 percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.
This tomato recipe, developed by SunRipe Produce, meets nutritional standards set by Produce for Better Health Foundation.
SUNRIPE BELLA ROMA
DI POMODORO
(Makes 6 servings)
3 tablespoons extra virgin olive oil
3 medium garlic cloves, peeled and thinly sliced
12 Bella Roma Italian-style tomatoes (plum tomatoes), cut into chunks
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound penne pasta
10 basil leaves, torn by hand into small pieces
1/4 cup chopped fresh parsley
In a large skillet, heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.
Nutritional information per serving: 364 calories, 8.3g total fat, 1.3g saturated fat, 20 percent calories from fat, 3 percent calories from saturated fat, 12g protein, 63g carbohydrates, 0mg cholesterol, 4g dietary fiber, 65mg sodium.
Elizabeth Pivonka, Ph.D., is a registered dietitian and president and CEO of Produce for Better Health Foundation.
There are more than a dozen varieties of tomatoes. Slices of large, round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.
Tomatoes' versatility makes them ideal for all eating and entertaining occasions, whether used as an ingredient, an accompaniment or as a stand-alone.
To ensure the best flavor, never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees, it permanently stops producing that enzyme.
Tomatoes are an important dietary source of lycopene, an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber - one medium red tomato has 20 percent of the daily requirements of vitamin A, 40 percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.
This tomato recipe, developed by SunRipe Produce, meets nutritional standards set by Produce for Better Health Foundation.
SUNRIPE BELLA ROMA
DI POMODORO
(Makes 6 servings)
3 tablespoons extra virgin olive oil
3 medium garlic cloves, peeled and thinly sliced
12 Bella Roma Italian-style tomatoes (plum tomatoes), cut into chunks
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound penne pasta
10 basil leaves, torn by hand into small pieces
1/4 cup chopped fresh parsley
In a large skillet, heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.
Nutritional information per serving: 364 calories, 8.3g total fat, 1.3g saturated fat, 20 percent calories from fat, 3 percent calories from saturated fat, 12g protein, 63g carbohydrates, 0mg cholesterol, 4g dietary fiber, 65mg sodium.
Elizabeth Pivonka, Ph.D., is a registered dietitian and president and CEO of Produce for Better Health Foundation.
Tasty Fettucine With Asparagus, Red Pepper and Avocado
Ingredients:
1 16 oz. package organic fettucine noodles
1 pound fresh organic asparagus (try to obtain local, farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste
Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados. To dice the avocado, carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out. (If you rinse the pit off, it makes a silly temporary cat toy.)
Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those. Use a spoon to pop the cubes out of the skin. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like.
When smaller saucepan of water boils, add asparagus and cook for only two minutes--no longer! The water may not return to a boil, which is just fine. You want the asparagus to be quite firm. Drain asparagus, then place back in saucepan and cover to keep warm.
Cook fettucine in large pot of water until it’s al dente; in other words, until it’s just done and still firm--not overcooked and mushy. Pasta is healthier if it’s not overcooked.
Drain pasta, then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.
If you want a little protein to accompany this dish, serve it with a light-colored organic or local semi-hard cheese on the side, such as raclette. This dish also pairs nicely with white wine. It easily serves six.
This dish is addictive, so there won’t be any leftovers--which is a good thing, because the avocados won’t keep anyway!
1 16 oz. package organic fettucine noodles
1 pound fresh organic asparagus (try to obtain local, farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste
Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados. To dice the avocado, carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out. (If you rinse the pit off, it makes a silly temporary cat toy.)
Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those. Use a spoon to pop the cubes out of the skin. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like.
When smaller saucepan of water boils, add asparagus and cook for only two minutes--no longer! The water may not return to a boil, which is just fine. You want the asparagus to be quite firm. Drain asparagus, then place back in saucepan and cover to keep warm.
Cook fettucine in large pot of water until it’s al dente; in other words, until it’s just done and still firm--not overcooked and mushy. Pasta is healthier if it’s not overcooked.
Drain pasta, then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.
If you want a little protein to accompany this dish, serve it with a light-colored organic or local semi-hard cheese on the side, such as raclette. This dish also pairs nicely with white wine. It easily serves six.
This dish is addictive, so there won’t be any leftovers--which is a good thing, because the avocados won’t keep anyway!
Taking Dinner Outdoors? Americans Get Their Grills On
While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on:
Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.
Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.
Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:
Flank Steak with Green Olive-Jalapeño Tapenade
A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.
Prep time: About 20 minutes
Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill
Makes: 4 servings
1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained
2 garlic cloves, peeled
1 cup coarsely chopped Italian parsley
2 tablespoons fresh rosemary leaves
1 tablespoon grated lemon peel
1/4 cup Safeway Select Verdi Olive Oil
1 Rancher's Reserve Flank Steak (about 11/2 lb.)
1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.
2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.
3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.
4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.
5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).
6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.
Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.
Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.
Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.
Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.
Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:
Flank Steak with Green Olive-Jalapeño Tapenade
A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.
Prep time: About 20 minutes
Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill
Makes: 4 servings
1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained
2 garlic cloves, peeled
1 cup coarsely chopped Italian parsley
2 tablespoons fresh rosemary leaves
1 tablespoon grated lemon peel
1/4 cup Safeway Select Verdi Olive Oil
1 Rancher's Reserve Flank Steak (about 11/2 lb.)
1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.
2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.
3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.
4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.
5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).
6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.
Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.
Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.
Monday, August 9, 2010
Tender Loving Airsoft Care
There are some very important rules for safety when using airsoft guns.
The first caution is to thoroughly read your airsoft gun manual before using the gun. Each airsoft gun is going to have different characteristics for operating it.
After you play with airsoft guns, you should always remove its magazine and switch it back to the mode of single shot. This releases the spring within hthe box. Next you should disconnect the airsoft gun's battery and clean and lubricate all airsoft guns before storing them.
The inner barrels of the guns should be sprayed with silicone on the hop up if you've used them extensively.
There are maintenance tips specific to gas operated air soft guns. With these pistols you must clean all dirt off their mechanisms, release the gas that remains in the magazine, and lubricate most areas of the gun.
When you fill gas airsoft gun magazines, do it the proper way. Invert the gas as you fill the magazine. If you're unsure consult the user manual and follow the illustrations and instructions carefully.
Make sure you don't use too much gas in your airsoft guns. If you overfill the magazine or their seals could be damaged and this could result in gas leakage. The standard amount is a charge of only 2-3 seconds.
The magazine of these gas airsoft guns could get quite cold after they are used a lot. What this will do is decrease the guns power. If this happens wait for 10 minutes before continuing your play so that your airsoft gun's magazine can warm up.
The first caution is to thoroughly read your airsoft gun manual before using the gun. Each airsoft gun is going to have different characteristics for operating it.
After you play with airsoft guns, you should always remove its magazine and switch it back to the mode of single shot. This releases the spring within hthe box. Next you should disconnect the airsoft gun's battery and clean and lubricate all airsoft guns before storing them.
The inner barrels of the guns should be sprayed with silicone on the hop up if you've used them extensively.
There are maintenance tips specific to gas operated air soft guns. With these pistols you must clean all dirt off their mechanisms, release the gas that remains in the magazine, and lubricate most areas of the gun.
When you fill gas airsoft gun magazines, do it the proper way. Invert the gas as you fill the magazine. If you're unsure consult the user manual and follow the illustrations and instructions carefully.
Make sure you don't use too much gas in your airsoft guns. If you overfill the magazine or their seals could be damaged and this could result in gas leakage. The standard amount is a charge of only 2-3 seconds.
The magazine of these gas airsoft guns could get quite cold after they are used a lot. What this will do is decrease the guns power. If this happens wait for 10 minutes before continuing your play so that your airsoft gun's magazine can warm up.
Tailgating Fun With Shrimp
Football season means party time, and nothing is more fun than tailgating with friends before the big game.
Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.
"Wild American shrimp go great with tailgating because it's easy, simple and good," said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.
Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.
"You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country," Cahn said. "And shrimp from the Gulf and Atlantic just tastes better."
Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.
For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:
GRILLED TEXAS WILD AMERICAN SHRIMP
(Makes 6 servings)
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.
In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.
Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.
"Wild American shrimp go great with tailgating because it's easy, simple and good," said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.
Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.
"You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country," Cahn said. "And shrimp from the Gulf and Atlantic just tastes better."
Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.
For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:
GRILLED TEXAS WILD AMERICAN SHRIMP
(Makes 6 servings)
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and
de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.
In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.
Table Grapes Are In Season
If you thought table grapes were the same all year round, it's time to have a taste test. The year's best crop is fresh from Mexico. From May through July, the finest harvest of green, red and black grapes will begin to hit supermarket shelves.
These grapes' bright color and crisp texture signify the end of winter, when fresh, new harvests begin arriving from the Mexican state of Sonora. Grapes for wine and brandy have been grown in Sonora since the days of the Spanish missionaries almost four centuries ago. Out of this tradition, growers in Sonora began growing fresh grapes that are enjoyed across the world. Sonora grapes are coveted for their notably sweet, juicy flavor.
With more than 30,000 acres of vineyards, Sonora supplies 300 million pounds of grapes for U.S. consumption.
Grapes offer several benefits. Not only are they a handy snack, but they're a unique addition to many summer dishes, including green salads and fruit salads. They enhance the beauty of these dishes as well as their nutritional value. One and a half cups of grapes provide 25 percent of the Daily Value of vitamin C, as well as fiber, vitamin A, calcium and iron.
Try pairing mango and red onion with grapes in Red Grape and Mango Relish, a fragrant, colorful sauce to serve warm or cold. Use it as a topping for grilled chicken or fish, or just enjoy it with some tortilla chips.
Red Grape and Mango Relish
3 cups seedless red grapes
2 tablespoons fresh minced ginger
4 cloves garlic, minced
1 teaspoon allspice
3/4 teaspoon red pepper flakes
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 mango, pitted and diced
2 teaspoons fresh lime juice
Pinch of salt
Purée grapes in a blender. Strain purée, separating juice and grape pulp. Place pulp aside. Pour freshly strained juice into a saucepan and bring to a simmer with ginger, garlic, allspice and red pepper flakes. In a separate bowl, combine grape pulp with diced onion, cilantro, mango, lime juice and salt. Add the heated mixture and stir gently to combine all ingredients. Serve warm or chilled. Makes about 3 cups.
These grapes' bright color and crisp texture signify the end of winter, when fresh, new harvests begin arriving from the Mexican state of Sonora. Grapes for wine and brandy have been grown in Sonora since the days of the Spanish missionaries almost four centuries ago. Out of this tradition, growers in Sonora began growing fresh grapes that are enjoyed across the world. Sonora grapes are coveted for their notably sweet, juicy flavor.
With more than 30,000 acres of vineyards, Sonora supplies 300 million pounds of grapes for U.S. consumption.
Grapes offer several benefits. Not only are they a handy snack, but they're a unique addition to many summer dishes, including green salads and fruit salads. They enhance the beauty of these dishes as well as their nutritional value. One and a half cups of grapes provide 25 percent of the Daily Value of vitamin C, as well as fiber, vitamin A, calcium and iron.
Try pairing mango and red onion with grapes in Red Grape and Mango Relish, a fragrant, colorful sauce to serve warm or cold. Use it as a topping for grilled chicken or fish, or just enjoy it with some tortilla chips.
Red Grape and Mango Relish
3 cups seedless red grapes
2 tablespoons fresh minced ginger
4 cloves garlic, minced
1 teaspoon allspice
3/4 teaspoon red pepper flakes
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 mango, pitted and diced
2 teaspoons fresh lime juice
Pinch of salt
Purée grapes in a blender. Strain purée, separating juice and grape pulp. Place pulp aside. Pour freshly strained juice into a saucepan and bring to a simmer with ginger, garlic, allspice and red pepper flakes. In a separate bowl, combine grape pulp with diced onion, cilantro, mango, lime juice and salt. Add the heated mixture and stir gently to combine all ingredients. Serve warm or chilled. Makes about 3 cups.
Swing Into Spring With A Unique Recipe Pairing
With spring in full swing, there are plenty of occasions to celebrate-and even more occasions to dig into nature's bountiful harvest. When thinking about which dishes to serve-at a picnic, family meal or other social occasion-it may be helpful to consider simple, delicious pairings that are full of flavor.
Adding fruit to any dish is an easy way to tickle the taste buds and add lively color. Currently in season, fresh California avocados are both delicious and versatile. They can be added to dozens of springtime dishes, from omelets and crêpes to salads and sandwiches. California avocados are grown in an ideal climate and their creamy taste and velvety texture are simply sublime for springtime meals.
Also, don't be afraid to try new food pairings that play well together, like this quick and easy Avocado Crêpe-Wrap that pairs the slightly sweet flavor of Frieda's® French-Style Crêpes with delicious avocados. Using ready-made crêpes cuts your kitchen time in half, making this tasty combination great for any holiday celebration or for an everyday brunch, lunch, snack or dinner.
Fresh California Avocado Crêpe-Wrap
11/2 cups diced Fresh California Avocados
1/2 cup diced cherry or grape tomatoes
1 tablespoon diced red onion
1/2 cup ranch-style dressing
4 to 6 Frieda's® French-Style Crêpes
1 cup shredded, smoked, cooked chicken or cooked, chilled crabmeat (optional)
Salt and pepper to taste
1/2 cup prepared salsa (for garnish)
Gently toss avocados, tomatoes and onion in a medium bowl. Pour salad dressing over vegetables and toss gently to combine. Toss in chicken or crab, if desired.
To assemble, place approximately two tablespoons of the avocado mixture onto the center of a crêpe. Fold crêpe in half, bottom to top, with fold at bottom and slightly uneven edge at top. Roll left to right, starting from bottom left corner, to create a cone shape with opening at top. Repeat with each crêpe. Place wraps on a serving plate. If desired, place a small dish of salsa in the center of the serving dish for dipping.
Makes 4-6 servings.
California avocados can be a lively way to add color and flavor to a variety of light springtime dishes.
Adding fruit to any dish is an easy way to tickle the taste buds and add lively color. Currently in season, fresh California avocados are both delicious and versatile. They can be added to dozens of springtime dishes, from omelets and crêpes to salads and sandwiches. California avocados are grown in an ideal climate and their creamy taste and velvety texture are simply sublime for springtime meals.
Also, don't be afraid to try new food pairings that play well together, like this quick and easy Avocado Crêpe-Wrap that pairs the slightly sweet flavor of Frieda's® French-Style Crêpes with delicious avocados. Using ready-made crêpes cuts your kitchen time in half, making this tasty combination great for any holiday celebration or for an everyday brunch, lunch, snack or dinner.
Fresh California Avocado Crêpe-Wrap
11/2 cups diced Fresh California Avocados
1/2 cup diced cherry or grape tomatoes
1 tablespoon diced red onion
1/2 cup ranch-style dressing
4 to 6 Frieda's® French-Style Crêpes
1 cup shredded, smoked, cooked chicken or cooked, chilled crabmeat (optional)
Salt and pepper to taste
1/2 cup prepared salsa (for garnish)
Gently toss avocados, tomatoes and onion in a medium bowl. Pour salad dressing over vegetables and toss gently to combine. Toss in chicken or crab, if desired.
To assemble, place approximately two tablespoons of the avocado mixture onto the center of a crêpe. Fold crêpe in half, bottom to top, with fold at bottom and slightly uneven edge at top. Roll left to right, starting from bottom left corner, to create a cone shape with opening at top. Repeat with each crêpe. Place wraps on a serving plate. If desired, place a small dish of salsa in the center of the serving dish for dipping.
Makes 4-6 servings.
California avocados can be a lively way to add color and flavor to a variety of light springtime dishes.
Sweet and Simple Reduced-Sugar Treats
For some families, Grandmother's warm apple pie or Aunt Jean's chocolate chip cookies are traditions without which family meals are not complete. But this season, Americans may be taking a different route to a great-tasting dessert.
Now, it is easier than ever before to cook and bake reduced-sugar treats by using the all-new SPLENDA® Brown Sugar Blend - a mix of brown sugar and Splenda Brand Sweetener - great for those looking to lower their sugar intake without sacrificing taste. Splenda Brown Sugar Blend can be used almost anywhere brown sugar is used because it retains its sweetness under high temperatures with a great molasses flavor and moistness.
CHOCOLATE TOFFEE BARS
(Makes 30 bars)
Preparation time: 15 to 20
minutes
Bake time: 30 minutes
Crust:
1/4 cup unsalted butter,
softened
1/2 cup Splenda Brown Sugar Blend, firmly packed
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
Toffee:
1/4 cup unsalted butter, softened
1 cup Splenda Brown Sugar
Blend, firmly packed
1/2 cup light corn syrup
1/2 cup evaporated milk
1 1/2 teaspoons vanilla extract
Topping:
3 (1-ounce) squares unsweetened chocolate, chopped
2 tablespoons Splenda Brown
Sugar Blend
1 cup chopped pecans, toasted
Crust
Preheat oven to 350 F. Lightly spray a 13-by-9-by-2-inch baking pan with vegetable cooking spray.
Beat 1/4 cup butter and 1/2 cup Splenda Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk, beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan.
Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.
Toffee
Combine butter, Splenda Brown Sugar Blend, corn syrup, evaporated milk and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly, until Splenda Brown Sugar Blend dissolves. Bring mixture to a boil over medium heat and cook until candy thermometer reaches 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.
Topping
Combine chocolate squares and Splenda Brown Sugar Blend in the top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle over toffee. Sprinkle with chopped pecans. Cool completely on wire rack. When chocolate is firm, cut into bars or diamond shapes. Store in an airtight container.
Nutrition information per serving (serving size: 1 square):150 calories, 70 calories from fat, 8 g total fat, 3 g saturated fat, 15 mg cholesterol, 30 mg sodium, 20 g total carbohydrate, 1 g dietary fiber, 15 g sugars, 2 g protein.
Dietary exchanges: 1 1/2 starch, 1 fat.
This recipe, when compared to the traditional recipe, has a 22 percent reduction in calories, a 34 percent reduction in carbohydrates and a 40 percent reduction in sugars, making it a perfect choice for the whole family. - NU
Now, it is easier than ever before to cook and bake reduced-sugar treats by using the all-new SPLENDA® Brown Sugar Blend - a mix of brown sugar and Splenda Brand Sweetener - great for those looking to lower their sugar intake without sacrificing taste. Splenda Brown Sugar Blend can be used almost anywhere brown sugar is used because it retains its sweetness under high temperatures with a great molasses flavor and moistness.
CHOCOLATE TOFFEE BARS
(Makes 30 bars)
Preparation time: 15 to 20
minutes
Bake time: 30 minutes
Crust:
1/4 cup unsalted butter,
softened
1/2 cup Splenda Brown Sugar Blend, firmly packed
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
Toffee:
1/4 cup unsalted butter, softened
1 cup Splenda Brown Sugar
Blend, firmly packed
1/2 cup light corn syrup
1/2 cup evaporated milk
1 1/2 teaspoons vanilla extract
Topping:
3 (1-ounce) squares unsweetened chocolate, chopped
2 tablespoons Splenda Brown
Sugar Blend
1 cup chopped pecans, toasted
Crust
Preheat oven to 350 F. Lightly spray a 13-by-9-by-2-inch baking pan with vegetable cooking spray.
Beat 1/4 cup butter and 1/2 cup Splenda Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk, beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan.
Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.
Toffee
Combine butter, Splenda Brown Sugar Blend, corn syrup, evaporated milk and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly, until Splenda Brown Sugar Blend dissolves. Bring mixture to a boil over medium heat and cook until candy thermometer reaches 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.
Topping
Combine chocolate squares and Splenda Brown Sugar Blend in the top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle over toffee. Sprinkle with chopped pecans. Cool completely on wire rack. When chocolate is firm, cut into bars or diamond shapes. Store in an airtight container.
Nutrition information per serving (serving size: 1 square):150 calories, 70 calories from fat, 8 g total fat, 3 g saturated fat, 15 mg cholesterol, 30 mg sodium, 20 g total carbohydrate, 1 g dietary fiber, 15 g sugars, 2 g protein.
Dietary exchanges: 1 1/2 starch, 1 fat.
This recipe, when compared to the traditional recipe, has a 22 percent reduction in calories, a 34 percent reduction in carbohydrates and a 40 percent reduction in sugars, making it a perfect choice for the whole family. - NU
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