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Weight Loss Recipe: Fish In Orange Sauce
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| Wednesday, December 31, 2008 |
Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat than red meat.
Long-term weight loss is not about hunger, misery and crash systems. It is a whole new way to learn to prepare nutritious food that your body needs and enjoys. "Fish in Orange Sauce" is one of a series of the fight against hunger, low-fat recipes to help you keep your weight under control. This irresistible, no fuss meals will help you achieve your weight loss goals - while making meals a real treat.
Singing is an essential element of any successful program. If you get bored with food, you're much more likely to simply abandon your program. Each main meal should be accompanied by a full range of colorful vegetables.
Fish in Orange Sauce (for four)
Ingredients
Juice of 2 oranges
Juice of 1 lemon
1 teaspoon margarine
¼ c. Tea black pepper, coarsely ground
4 fish fillets
small amount of regular flour
Directions
1. Place juice, margarine and pepper in pan.
2. Cook until slightly reduced.
3. Dust fish meal.
4. Add the sauce and poach until cooked, turning once.
5. Exit onto the plates. Spoon sauce over fish.
Nutrition to serve
166 calories, 4 g carbohydrate, 27g protein, 4 g fat.
Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. This world-renowned, medically approved program will give you the results you all the love and support you need! Estimate your percentage of body fat and to register for our Webzine weight loss and other revenue http://leanmachine.org/?refid=fshrngsc-33187 |
posted by neptunus @ 9:24 PM
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Planning Help: Meal One
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It's Nice when I find a meal where food complement each other because it simplifies my life by knowing what to serve with what. Of course, I did not stick to a meal plan, I can mix and match the main dishes and sides, but much of the time I'm in a hurry and I do not have much time to think about it. I have a certain number of meals as my sleeve, but when I find a new to add to my collection, I am happy because it adds a little more variety to our meal choices.
I would like to share some of my new and old meal plans with you in the hope to help you with the question "what do I do for dinner." Here is a meal that we tried recently where food complimented each other very well. The food items are not necessarily new to us, but the flavors are and that makes a big difference.
The meal:
* Honey Barbecue Meatloaf
* Ranch mashed potatoes
* Your choice of vegetables (I just warm up a can of green beans or corn)
* Apple cinnamon muffins with honey butter and cinnamon
Make Ahead Tips: You can make honey butter and cinnamon in advance and refrigerate until service. You can also prepare the Meat Loaf and refrigerate before cooking.
Recipes:
Honey Barbecue Meat Loaf
I'm not usually a Eating Meat Loaf, but I like it and the family too.
1 envelope onion soup mix dry
1 egg
1 / 2 cup oats - quick cooking
1 / 3 cup barbecue sauce - flavored honey
1 / 4 cup chopped onion
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard - prepared
1 / 2 c. Tea garlic powder
1 / 4 c. Tea salt
1 / 4 c. Tea pepper
1 / 4 c. Tea chili powder
1 pound of ground beef
ketchup
In a large bowl, mix together soup, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add meat and mix well. Tap an ungreased 8-in. x 4-in. x 2-in. bread pan. Bake at 350 * for 1 hour. Top with ketchup. Bake 5-10 minutes or until meat is no longer pink and meat thermometer reads 160 *. Let stand 10 minutes before serving.
Ranch mashed potatoes
Make mashed potatoes as you usually do but do not add the butter and ranch dressing and cream cheese to taste with less milk than usual. Top of shredded cheddar cheese.
Muffins and apple cinnamon
My children love these (so do I) and there was never any leftovers because of it. We also pay for breakfast. Be sure to try them with honey and cinnamon butter (recipe follows).
1 1 / 2 cup all-purpose flour
1 / 2 cup sugar
1 3 / 4 c. Tea baking powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground cinnamon
1 / 8 teaspoon ground nutmeg
1 egg
1 / 2 cup milk
3 c. tablespoon vegetable oil
3 c. potato soup
1 medium tart apples - peeled and grated
Trim:
1 / 4 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine - cold
1/2-cup oatmeal - old
In a bowl, combine first six ingredients. Add egg, milk, oil and apple and stir until all moistened. Fold in apples. Fill greased or paper lined muffin cups two-thirds. For filling, mix brown sugar and flour. Cut in butter until crumbly. Mix oats. Sprinkle muffins. Bake at 400 * for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve hot with honey and cinnamon butter (recipe follows). Yield: 1 dozen.
Honey butter and cinnamon
1 cup butter or margarine, softened
1 / 2 cup honey
1 tsp Tea cinnamon
Mix all ingredients in a small bowl, beat until smooth. Serve with muffins, toast, bagels, French toast or pancakes. Refrigerate leftovers. Yield: 1 1 / 3 cups.
In the meantime, keep your eyes open for two meals.
About the author
Copyright, Monica Resinger
Monica Resinger is editor of Creative Home, the creation of gardening and the creation of money ezines. Join one or all of these fun and informative ezines and get answers to your housework, gardening or money matters! Our readers are sure to have an answer for you. An informative article is also included in each issue. For more information, go to: http://www.geocities.com/plantldy.geo or send a blank e-mail to the appropriate address to join: CreativeHome-subscribe@egroups.com;-Subscribe CreativeGardening @ egroups.com; CreativeHomeMoney-subscribe@egroups.com |
| posted by neptunus @ 9:22 PM
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Kid Party Food - Without the Stress!
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Kid included in the diet did not take hours to prepare or completely blow your budget. When it comes to children and the food part, the variety and presentation are the answer.
Rather than cooking a few specialties, to serve many small dishes and fun for children-friendly snacks.
Try to mainly serve tasty food and only a few sweet treats. This will help avoid the terrible More sugar. Here are some time tested party food tips.
Kid presentation of the food - Have Fun, fun, fun!
Honestly, it does not really matter what you use as long as you wow with the presentation. You want children to see the table, light and race for them. Okay? So how do you do that?
1. Many color - Use tableware colored child, balloons, serving bowls, etc.
2. Many of variety - Serve many small bowls or plates containing a selection of different finger foods such as cut fruit, bread sticks, mini-muffins, mini-wrapping, crackers, cheese, etc.
3. Serve Fun Foods - You can easily transform into more normal foods FUN KID food. Cut sandwiches with fun cookie cutter shapes to make them more interesting or roll them in pinwheel, cup up a selection of vegetables and fruit and serve with a dip of colors. Also all food size child. Cut any pizza to hot dogs into small cubes. It will be easier to eat and more fun.
4. Personalize - I found that using table tags with the names does not like children rushing just find the first available seat. Instead of linking a simple ball to each chair and using a black marker to each child to write his name on a large balloon characters. Make a game of every child to find their seats.
5. Keep it interesting - Play a game calm to the table. For older children each have to turn in their favorite foods or telling a funny joke. Play or sing songs for the youngest.
So what do you serve?
Some early favorite Kid party food ideas:
Fun mini-sandwiches and wraps.
Cut fruit and vegetables and dip.
Breadsticks and sprinkle with chocolate dip.
Pizza fingers, chicken fingers, fish fingers? no fingers!
Potato Wedges or mini baked potatoes.
A selection of tasty small crackers, dried fruit, and a few chocolate chips will be happy mixture.
Mini-muffins.
Classic cheese and crackers with a baby tomatoes at the heart of the plate.
Small meatballs (chicken, pork or beef and all the work).
With a little imagination you can turn most foods in the kitchen cupboards child party food. Also, do not go over in the amount of food you provide. Most children are so excited by the party they take lightly part of their food? no matter how delicious it is.
So take it easy, prepare lots of finger food quickly, it presents well and especially enjoy the day!
Mila Sidman is a mother of three and the creator of http://www.easy-kid-recipes.com - A leading website providing simple, small-friendly recipes, nutrition information, advice planning meals, cooking projects KID FUN and more. |
| posted by neptunus @ 9:20 PM
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Ground Turkey Recipes
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| Saturday, December 27, 2008 |
Our family recently moved ground meat of turkey. With minced meat over $ 2 per pound, we had to leave the bulk of eating hamburgers for a while. During a recent visit to the grocery store, I noticed that the turkey was half the price of ground meat, about 1 per pound. I decided to test, and our family loved the turkey. Honestly, you can not even tell the difference in taste, and it is very low in fat. There is almost no fat to remove from your stove. Here are some recipes our family adapted to our tastes:
Turkey Chili
1 tsp soup. vegetable oil
1 medium onion, chopped
1 medium red pepper, chopped
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves garlic, minced
V. 1-2 soup. chili powder
1 28-oz. can crushed tomatoes
1 15-oz. can black beans, drained
1 tsp tea. dried oregano
1 can corn (optional)
In a large soup pot, cook the onion, pepper, celery, and Turkey in oil until Turkey is cooked. Add garlic and cook 1 minute. Add tomatoes, beans and oregano and stir well. Bring to a boil, reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add corn and simmer for 10 minutes. Serves 6.
Turkey Lasagna
1 tsp soup. vegetable oil
1 lb. ground turkey
1 clove garlic, minced
1 cup onion, chopped
1 (14 1/2-oz.) Can tomatoes, chopped, reserve liquid
1 (6 oz.) Can tomato paste
2 1 / 2 c. tea. Italian seasoning
8 uncooked lasagna noodles
1 (12 oz.) Carton cottage cheese or Ricotta
3 cups mozzarella cheese, shredded
In a large skillet, cook onion, garlic, and Turkey in oil until Turkey is cooked. Add tomatoes with liquid, tomato paste and Italian seasoning. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Cook lasagna noodles according to package directions.
Lightly grease 13x9x2-inch baking dish. Spoon 1 / 3 sauce in the bottom of baking dish. Top with 4 lasagna noodles. Spoon ricotta or cottage on the noodles. Sprinkle 2 cups mozzarella cheese on top of cottage cheese. Spoon 1 / 3 sauce over cheese, top with the remaining noodles, then spoon remaining sauce over noodles. Top with remaining mozzarella cheese. Bake at 350 degrees for 30 to 40 minutes. Serves 8.
Turkey Burgers
1 lb. fresh ground turkey
1 / 2 cup fresh bread crumbs
1 / 2 cup finely chopped onion
1 / 4 cup ketchup
1 / 2 lemon juice
1 tsp tea. Worcestershire sauce
1 tsp tea. soy sauce
Mix Turkey, breadcrumbs, and onion in large bowl. In another bowl, combine the remaining ingredients. Using hands, work sauce into the turkey mixture. Shape into 6 patties and fry or grill. Serves 6.
Rachel Paxton is a freelance writer and mother who is the author of What's for dinner? An e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday tips, and more, visit Creative Work http://www.creativehomemaking.com |
| posted by neptunus @ 5:22 PM
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Teas from Wild Plants and Their Benefits
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All these teas (unless specified) are brewed with a teaspoon of dried leaves or two teaspoons of fresh leaves to a cup of water. You should always steep teas. This means pour the water on hot tea and out of place for five to fifteen minutes. You should always dry the tea leaves and roots of the sun, dark in places ventilated. Then you must store the dried tea in airtight containers.
Persimmon Tea:
a fine high tea can be made from the persimmon leaves when dried and crushed. The leaves can be used all year round and are rich in vitamin C. Persimmon using tea as a tonic in good health.
Sassafras Tea:
Boil the roots of sassafras costs after washing, until the water becomes reddish brown. They can be sliced and dried for later use. Some say this tea to be a blood thinner, a blood purifier to help bronchitis, and is a stimulating spring tonic. Above all this tea is used for pure enjoyment.
Birch Tea (Wintergreen):
Tea can be made of e black, yellow and white birch leaves. Dried leaves can be used year round for tea. A large handful of fresh leaves steeped in hot water can be drunk (1 to 2 cups per day) - for rheumatism and headaches. Birch tea is said to reduce the pain of passing kidney stones, and a fever reducer. If it is used to cold, this tea can be used as a mouthwash.
Ripe raspberry or tea:
The maturity of the dried leaves of these brambles make a good tea. This tea can be used to help control diarrhea, as a blood purifier and tonic. Use this tea throughout the year.
Blueberry Tea:
The maturity of the dried leaves are steeped until cool. Drink 1 to 2 cups per day as a blood purifier and tonic. Blueberry Tea can be used to help inflammation of the kidneys and increase the flow of urine. This tea can be a little bitter. Use it throughout the year.
Alfalfa Tea:
The powder dry leaves and heads of flowers infusion of tea in a very nutritious, but perhaps a little bland. You can mix with teas to stretch them out and add more nutrition. This tea of the vitamin content is very high. Use it throughout the year.
Tea wild strawberries:
For this tea, use the dried leaves as usual. For several cups of boiling water on a handful of fresh leaves in the evening. Cover the tea and let it steep overnight. In the morning, the strain and warm water. This tea is renowned for help with a multitude of health problems, such as stomach disorders, diarrhea and eczema. According to experts, it is much healthier than buying coffee or tea. Use this tea throughout the year.
Wild Rose Hip-Tea:
Gather a handful of these leaves, their strong for 10 minutes, then strain and make a good tea. The leaves can be used dried or fresh in season. Instead of cooking, you can place a handful in cool water overnight, then strain and reheat in the morning. Use the tea all year. This tea has a high content of vitamin C and helps with colds and influenza.
It is also useful for a sore throat.
Sweet Tea Goldenrod (anise):
For this tea, you can use dried or fresh leaves or flowers. It is a very flavorsome tea. This tea is very nice! Use it throughout the year.
Soldier's tea:
This common weeds behind a green leaves and two points seedy. It was used by settlers and Indians as well. A teaspoon of seeds per cup of boiling water anchored for a half-hour is useful for Dropsy and jaundice. To make this tea, use the fresh leaves chopped fine. Place a heaping c. tea per cup of boiling water anc steep for a half-hour. If you have dried leaf powder, use a teaspoon level and reduce the time brewing fifteen minutes. Drink this tea for four to five times a day until they are achieved. This tea can be used for gout, to help clear nasal passages and slow menstruation. It is also used to expel worms. A cooled tea from rainwater can be used as an eyewash.
Steve Happ is a flash and web developer. His hobbies include the tea ceremony, cars, and psychology. To learn more about this topic, go tea to its site. |
| posted by neptunus @ 5:21 PM
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Blue Cheese Omnivorous
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| Tuesday, December 23, 2008 |
Ingredients
Romaine Lettuce (head $ 1.29)
1 pound of beef ($ 10 per pound)
1 box of colored pasta ($ 1.03 Blue's Clues, because my inner child looks to me from time to time.)
1 red pepper ($ 2.62)
Blue cheese dressing ($ 2.43)
½ pound block of blue cheese ($ 3.79 optional ingredient)
* Save money everywhere but in the purchase of meat. Cheap meat is too hard for this.
Wash and tear lettuce. Put them in the fridge to keep it cool and crisp before serving.
Then, cook pasta until tender but not really floppy. We want the pasta to be a little cold in this case it is normal to rinse with cold water a little so that it is more fumes.
Meanwhile, cut steak into slices and enter with salt and pepper. Do it in a pan and a tablespoon of oil in the pan. As the meat cooks, combine a bit around. When it starts to stick to the pan, you have done in thirty seconds.
As the steak finishes, washing and half the red pepper. Faux roast a half electric or a half roast on a gas stove, so that the exterior is dark and warm. While the pepper can still keep its shape, carefully remove from heat and slice lengthwise. It is a beautiful and tasty garnish with dramatic flair during cooking!
Assembly for the presentation:
Combine lettuce and cooled pasta and evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this mixture, tossed in a bed on a plate or in a bowl. With clean fingers, crumble some of the iceberg of blue cheese. Now, place the steak on top bands in no particular pattern. Light Drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices of your pet.
What you have is a colorful and healthy salad for humans omnivorous. Most of the needs of the food is included in this beautiful dish that goes well with red wine, water, cola, or even for the kiddies.
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Bryan Applegate is> Online cooking deputy editor and has really cool things with 3D graphics! |
| posted by neptunus @ 1:14 AM
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A Simple Technique to Remember Grocery Items
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Whoops! I forgot ... at the grocery store!
Have you ever left the shop and said: "Oops, I forgot one recipe ingredient"? Or, "Oops, I forgot to use my coupon? Or, while in the store, "Oops, I missed this corridor, and now I must go back"?
Here is a simple technique to help you. Use a corridor by corridor shopping list. Include coupon reminders on your list.
You could do a corridor by corridor to your store, and then write articles in the right lane. Another way is to write articles in groups, by category. This requires thought and discipline in advance. Most people just note the items in the order they think of them, and they end up with a randomly ordered list.
Otherwise, you can use the software. Then simply select the items and let the computer is on the aisles. Of course, you first enter the lane information into the computer so that it knows what to work.
A buyer of experience with the shopping corridor by corridor follows:
Before using the program took my order for ever. I would like to have a list created by the "what do I need for the method. Things were jotted down that I thought of them, so my lists were a mess. I need to go and to come through the store checking items willy-nilly. This would take forever, make me stay in the shop for 2-3 hours each time. I often forget items and return to the store hours later.
Now I can shop aisle by aisle and rarely forget to take articles. I can keep track of coupons and to ensure that I get the discount that I am right. I tried different methods of shopping, but the aisle by aisle program took my shopping easier. I can use my time more effectively and I'm able to have more free time with my family because of rapid shopping .!!!!
************************************************** ***************
Visit http://www.aislebyaisle.com recommended for software. |
| posted by neptunus @ 1:13 AM
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Spanish Food - How To Prepare Boquerones
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If during your trip to Spain and pausing to take a puff of site visit, you certainly have the experience of "tapas" at a bar.
If so, it is more likely that you have found the small, tasty fish fillets, preserved in olive oil, minced garlic and parsley, and very popular throughout Spain. This tasty dish is generally known as "boquerones," but, depending on the area, can also be called "anchoas.
Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a pleasure to eat. In addition - as with many traditional Spanish dishes, which are the famous Mediterranean diet - they are extremely healthy.
Like his friend, sardines, anchovies is a fatty fish, full of protein and minerals, protection against heart disease, and "good" for cholesterol. Moreover, in many areas of Spain - especially the Mediterranean coast - fresh anchovies are extremely cheap.
The first to come to Spain, I happily enjoyed many tapas boquerones completely ignore the fact ... all those little anchovies I had eaten were not cooked! For a moment, I deeply regret to ask my neighbor Spain, Carmen, how to do it!
Fortunately, Carmen went into immediate action and saved the day! She walks me frog fish, bought a kilo of small fish, took me and showed me the house "his way of preparing them. They were so delicious that I quickly recovered my passion for and boquerones were benefiting from them!
Boquerones preparation methods tend to vary slightly from family to family. However, the basic principles remain the same. You must first clean the fish and tenderloin, which is fairly simple, but hard enough, until you blow it.
Then you soak the fillets, or white wine vinegar or a mixture of vinegar and half water half. Vinegar to clean the fish and bleach and soften the remaining small bones. Some people sprinkle the fish with salt, others (including me) think that the fish is already quite salty.
The fish should be left for many hours of soaking in vinegar. Again, this tends to vary with Spaniards leaving them overnight in the fridge and others just wait a few hours. Also, some families change the vinegar and water and vinegar mixture once during this process, while others do not bother.
Once you've thrown the vinegar, laundering nets are coated with a good quality virgin olive oil, which will keep. You can add as much or as little, sliced garlic as you wish, plus freshly chopped parsley.
So ... here is the recipe.
Boquerones
Ingrediants:
- 1 kilogram of fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).
Method:
1. Top and tail anchovies.
2. Along the lower slot and discard viscera.
3. Open to the fish.
4. Remove the central bone by lifting the tail up.
5. Rinse well.
6. Place a layer of anchovy fillets in a bowl.
7. Sprinkle with salt (optional) and full of vinegar.
8. Repeat with another layer, changing direction.
9. Soak in vinegar for a few hours or overnight.
10. Drain the vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add the sliced garlic and parsley.
It is so nice to find something in life is a delight for the senses, affordable, healthy and no one hurt (my apologies to all vegetarians out there and also the little anchovy ...). So ... do most of fresh anchovies while you are in Spain and enjoy!
Linda Plummer is English and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the site rich in information: http://www.top-tour-of-spain.com with its monthly newsletter for free, "The magic of Spain." |
| posted by neptunus @ 1:10 AM
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Straight Talk from a Comfort Foodie - The Gravy Train
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| Sunday, December 21, 2008 |
In fairness to my mother and the house it is, our family did enjoy the fruits of his "from scratch" dishes. She made great tuna sandwiches, pancakes and his drummer never had lumps. Steak au poivre of electric wok was one of my favorites, I do not care for peppers, onions or elsewhere, but the thin slices of beef were soaked through and through with the salty teriyaki sauce was right on the money. When I think that May was the only dish that makes a mother sauce. I seem to remember my childhood meals being very dry. I do not think she loved the sauce, because we didn 't, which was the case with many seemingly traditional foods.
I was online in the school cafeteria with a tray full of carbohydrates. It is time grace, paperboard and cut cornucopia I spotted a strange-looking orange dessert. The other children were in line with misappropriation of plates as a blue-light special, so I took their example. When I had finished my slice of pizza, a dinner roll with butter and some fries, I again focused on the small paper plate with orange mixture. It is smooth and sweet tasting cake spices like pudding. The dense texture filled my mouth and was a perfect match with a pony of cold milk. When I came home that night and told my mother what I fantastic dessert was presented to, she simply replied: "Oh that was Pumpkin Pie."
In amazement I asked, "How is it that we never have that at home? It is really good." She looked at me rather flat and said:
"My mother never served. This dish is not a very Jewish. "I did not understand the explanation and do not yet. My mother is an atheist? But I suppose it recognizes itself as a" culinary Jew. "If it does not fall within the traditional Jewish cooking, it's not worth serving. For my mother, Thanksgiving is a holiday assimilated. She celebrated the event with some passion all the time knowing that they were not his ancestors. There was not a Jew Pilgrim through to the original table, and she felt that. It took place on the Pumpkin Pie for as long as she could. Now that the secret was out: it has no objection to what I ate, it is not just cooking! Starting this year, I had to buy the Entenmanns the grocery store if I wanted to have pumpkin pie with Thanksgiving dinner.
Mom out the culinary stops during the Jewish holidays, though. The matriarch of the family, Grandma Lil and his nieces, sisters, Sara and Bertha (both married to guys named Sam), comes two days before you begin cooking the meal. This group of four women, none of which was above five feet mark, cooked and fought from dawn to dusk. Grandmother begin at 7h00 in the morning without a cup of coffee to get its way, only the competition has received his adrenaline flowing. Her specialty was beef brisket, and it is that I was a married woman, she revealed that the secret ingredient of its sauce.
"Do not tell anyone," she said.
"I promise," I assured him. "Do not even speak the words, just point."
She admires my belief. "A bottle of ketchup," she humbly admitted. That's all. The secret ingredient that I expected to know was ketchup? Even the grandmother at the entrance of Slow Food says all of convenience it.
The three elderly ladies, two bottles of red hair, and the other with a blond-hive of bees, each song foreseen that our family would eat more than two-night Passover feast. When they could not agree on which recipe to use, they have simply prepared two versions. My mother will make a turkey for the night following the chest. I could not convince his place of the stuffing inside the bird as I had seen in the TV ads. Instead, his joke was always cooked in a metal pan, so that when it was done, the summit was charred, and content like wood chips. The sauce boat was taken out of China cabinet with good food, but he never made an appearance at the table.
My best friend's mother has jammed the market on the preparation of lamb. I just could not get over how juicy it was. I had her call my mother right of the table, setting its place with the recipe. Mom felt a little put off by such an elementary lesson on the grill until the weapon of succulence was revealed: sauce made from the pan runoff. Mom I forced to try to recreate the dish in her own kitchen, but in vain. She just did not have the gene sauce.
It was not until I started having dinner at my mother-in-law of the house that I could soak up every piece of meat, potatoes, or bread with a rich sauce to help. His cuisine has followed the English style of the heavy hand of butter and cream. Roast beef with Yorkshire pudding we were served on Christmas Eve was legendary within the family. She taught me to turn in sauce flows blown gold. It will in the oven and fell when he hit the air, then lay flat on the plate just waiting to be washed down with hot brown sauce. We all knew that gout is a disease that is the rear its ugly head in this family. We just did not know when.
Steak au poivre
1 1 / 4 cups beef broth, divided
1 / 4 cup soy sauce
1 1 / 4 c. Tea ginger
1 / 2 teaspoon granulated sugar
1 / 4 c. Tea pepper
1 / 2 cup thinly sliced sweet onions
1 (1 1 / 2 lb) boneless round steak, cut into strips
1 clove garlic, minced
1 / 4 cup olive or vegetable oil
4 MEDIUM green peppers, cut into julienne
2 large tomatoes, peeled and chopped
3 c. tablespoons cornstarch
Hot cooked rice
Directions:
1. In a small bowl, mix 3 / 4 cup broth, soy sauce, ginger, sugar and pepper; set aside.
2. In a skillet or electric wok over medium-high heat, brown beef and garlic in oil.
3. Add peppers and tomatoes. Cook and stir until peppers are crisp to tender, about 3 minutes.
4. Stir the mixture of soy sauce and add to saucepan. Cover and cook until meat is tender, about 15 minutes.
5. Combine cornstarch with the remaining broth until smooth, add to saucepan. Bring to a boil, stir and cook for 2 minutes.
6. Serve over rice.
Marti Ladd is the author of designer kitchen and a food product "The Company revenue." See kit support http://www.martiladd.com or visit her virtual store kitchen http://www.ecookbookstore.com |
| posted by neptunus @ 4:30 AM
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Low Carb Barbeque Sauce
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Is there such a thing as low carb recipes for barbecue sauce? The answer is yes! You can enjoy all that barbequing has to offer several low carb barbecue recipes.
The main item in BBQ sauce at the origin of high carb is of course sugar, so you should look for revenue that has no sugar or sugar substitute by as a substitute Splenda. You can make your sweet sauce if you like, but not all barbecue sauces to be delicious sweet.
Try it on. You will need:
1 onion, chopped
1 small tin of tomato sauce,
2 cups water
¼ cup cider vinegar potato (a sugar-free)
¼ cup Worcestershire sauce or soy sauce, paprika,
chili powder,
cinnamon
cloves,
salt and pepper to taste.
Place all ingredients in a medium saucepan and bring to boil. Then reduce heat and simmer for about 15 minutes. All done and you have a low carb barbecue sauce that everyone at your dinner is sure to love. Of course, you can adjust if you serve seafood, beef, pork, chicken or hamburgers plain.
For any barbecue sauce you'll need a certain type of tomato products like tomato sauce, ketchup, or a combination of tomato paste and tomatoes. Then all the other ingredients are about the taste.
You can add onion, green pepper, red pepper, jalapeno peppers, orange juice, pineapple juice, Worcestershire sauce, soy sauce or anything else to improve the flavor and aroma of your barbecue sauce. But for the low carbohydrate stay away from sugar or items that have added sugar. Some have added sugar ketchup, so be sure to read the label before purchasing items to prepare your BBQ sauce.
Enjoy your meal low carb!
Hans is the author of steaks, seafood and barbecue Recipes Steaks-Guide.com |
| posted by neptunus @ 4:29 AM
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Spanish Food - The Perfect Paella
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Looking for a traditional Spanish recipe? Without doubt, the best known will be the prodigious paella ... that tasty, adaptable, gregarious dish famous throughout Spain and worldwide.
And what an impressive choice of recipes exist for a nice paella: seafood, chicken, rabbit ... or a mixture of three! Maybe you're not eating meat ... Well, opt for one of several paella vegetarian recipes. Bit of a health fanatic? Then, replace white rice with whole grain rice or wild rice.
You have a big family and not much money to feed them on? Use lots of rice and imagination with a good stock, and what you can find in the cupboard! I certainly enjoyed paellas many where there was more bone / shells that the meat / seafood! And very tasty, they were too, the richness of the company more than compensate for any shortage in the ingrediants.
So ... How do you go about making the perfect paella? First, you must choose your rice. The short-grain rice from Valencia - where most Spanish rice origin - is very well to make paella. However, the "bomba" rice grown in the neighboring region of Murcia, is the "king" of paella rice: again, short grain, it has the ability to absorb the stock, while remaining firm.
Another "must" is to use saffron ( "Azafrán") to create the soft, yellow for what is delicious dish of renown. Yes, it is possible to buy cheaper, artificial coloring, but ... go for the traditional - give it a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can be made using a delicious, homemade stock. Whatever your decision, allow at least double the amount of liquid rice. If, during cooking, the dish becomes a little dry, add a dash more water or stock.
Another tip I have been told many times, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well coated in oil. I think all Spaniards agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Perhaps the most important ingrediants to make that perfect paella, is to use lashings and lashings of love in preparing it - for surely that is something we can all means - And enjoy the wonderful company of those who will share it with you.
I now have to choose a paella recipe for you as an example! I think I'll opt for a paella of seafood, typical of the Valencia region where I live. The ingrediants are a hearty serve four. If you're not a big eater, or on a diet, then reduce the amount of rice / stock slightly.
Paella Valenciana - Paella Valencia
Ingrediants:
- 4 cups of rice.
- 8 cups fish stocks.
- 8 king-size shrimp / prawns.
- 8 mussels.
- 200 gr shrimps.
- 200 g of peas (fresh or frozen).
- 2 tomatoes, chopped and skin.
- 2 cloves garlic, minced.
- 3 strands of saffron, crumbled.
- Olive oil for frying.
Method:
1. Sauté garlic in a paella pan-type.
2. Add tomatoes, peas, shrimp and saffron.
3. Cook a few minutes.
4. Add the rice and broth.
5. Simmer for about 20 minutes.
6. Decorate with shrimp and mussels.
7. Paella cover with a lid.
8. Poach seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!
Linda Plummer is English, and lived on the Costa Blanca in Spain for 20 years. It is Webmistress of information-rich site: http://www.top-tour-of-spain.com with his free monthly newsletter, "The magic of Spain". |
| posted by neptunus @ 4:27 AM
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London Broil - Garlic
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| Thursday, December 18, 2008 |
Revenue erix
London broil - Garlic
Ingredients:
? 2 lbs. London Broil beef
? 1 ½ cup diced, peeled carrots
? 1 ½ cups diced cabbage
? ½ cup diced yellow onion Spanish
? 2 cups halved, potatoes peeled red
? 1 teaspoon salt
? 1 tablespoon canola, vegetable oil
? Quartered 4 cloves of garlic from the bulb
? ½ cup water
First step? take the slab 2 lb London broil beef and breathe with the quartered 4 cloves of garlic. The simplest
how to accomplish this is to take a stick or a knife Paring to the incision in the beef about 2 inches,
then take the garlic and insert into the holes created. Take half the teaspoon of oil in a saucepan set
warming medium-high. Take ½ tsp Tea salt and dust the slab of beef. When the pan is heated for about 2
minutes, in beef and spend 10 minutes browning all sides of beef. Do not wash the pan
keep the heat at medium-high and place ½ cup water in saucepan and bring to boil, then remove from heat
and to be placed on vegetables. From this point of the place Seared meat on a grill rack lined with a sheet
and in a pre-heated 400 º oven for 20 minutes. This will give preference meat cooking medium-rare.
Adjust the time longer or shorter to your taste cooking meat.
Second step? London while the slab roast beef is in the oven, take ½ tablespoon of canola oil and in another place
warming pan over high heat. Following the halved potatoes and carrots and begin to cook about 4 minutes,
then add the onion and cabbage and cook for another 4 minutes. Add remaining ½ tsp Tea salt and ½ cup
of water that is in the pan brown the beef, then cover and cook for another 4 or 5 minutes. Remove the
heat and let rest until time to serve.
Third step? a simple, clean presentation of the food is always wet the appetite of those about to eat a meal.
Therefore, never crowd the plate more than three points at a time. I suggest you take the meat into slices about ¼ "
thick-against the grain of the meat so tender and cuts up a fan shape on the lower left
the plate. Nid to take the vegetables and place above and left of the meat. This compliment your
Favorite salad placed in front of the vegetables and you have a delicious, hearty garlic-infused London broil your
Family and friends rave about. I like how cool slices of garlic appear in meat and as
really tastes.
© erix 2004-08-26
Eric Smith - over 9 years experience as a Japanese Teppan-yaki cooking
ebernard38@yahoo.com
http://www.quality-gifts-galore.com |
| posted by neptunus @ 10:48 PM
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Juniors Cheesecake
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Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two son, Walter and Marvin. Harry and Eigel Peterson, the master baker, press the secret formula for young recipe for cheesecake and it was part of the Rosen family for three generations.
Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was ranked No. 1 by the New York Magazine in the 1970s and people began coming from all corners for winning installment. In 1982, Governor Mario Cuomo declared May 27th as Junior's Restaurant Day.
In 1989 Juniors cheesecake became available through mail order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8 "large Juniors cheesecake comes at a time, guaranteeing freshness containing freshness.
Today, people still come from all regions famous for their favorite slice of cheesecake. For over 50 years, said is still true: You have not lived until you've had cheesecake at Junior.
For those of you who want the recipe for cheesecake junior Here is the famous No. 1 recipe Juniors cheesecake.
Cheesecake pure - "The best of the best"
1 sponge recipe Thin Layer Cake (see below)
Cream Cheese Filling: 4 (8 oz) packages cream cheese, plain, room temperature 1 2 / 3 cups granulated sugar 1 / 4 cup cornstarch 1 tablespoon vanilla extract 2 extra-large large eggs 3 / 4 cup heavy whipping cream
1. Preheat oven to 350 * F (180 C) and generously butter 9-inch spring-form pan. Make dough for the sponge cake as the recipe directs. Uniformly distributed dough on the bottom of the pan and cook until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove from pan).
2. While the cake cools, make cream cheese filling: Place 8 ounces in the process of cream cheese, 1 / 3 cup sugar, flour and corn in a large bowl. Beat with an electric mixer at low speed until creamy, about 3 minutes. Then beat the other in 3 packages cream cheese.
3. Increase mixer to high speed and beat in the remaining 1 1 / 3 cups sugar, then beat in vanilla. In the egg mixture, one at a time, beating the dough and after adding each. In the mixture of cream. At this point, the mixture filling only until completely blended (just like they do in the winter). Be careful not to mix the dough.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large pan of hot water just about 1 inch side of the stove. Bake the cheesecake until the center barely jiggle when you shake the pan, about 1 hour.
5. Cool the cake on rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight. Remove sides of spring form pan. Slide the cake on the bottom of the pan on a platter. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a platter. If a cake is left over, cover with plastic wrap and store in the refrigerator.
Thin layer of sponge cake to cheesecake
A suggestion: keep an eye on this cake baked it. There is not much dough, so it only needs about 10 minutes - enough time for the cake to turn light golden and set on top.
1 / 2 cup cake flour, sifted 1 tsp Tea baking powder pinch of salt 3 Extra-large eggs, separated 1 / 3 cup + 2 v. tablespoon granulated sugar 1 tsp Tea pure vanilla extract 3 drops of pure lemon extract 3 tablespoons unsalted butter, melted 1 / 4 teaspoon cream of tartar
1. Preheat oven to 350 * F (180 C) and generously butter 9-inch spring-form pan. Sift the cake flour, baking powder and salt in a medium bowl and set aside.
2. Beat the egg yolks in a large bowl with an electric mixer at high speed for 3 minutes. Then, with the console still running, gradually add the 1 / 3 cup sugar and continue beating until thick light-yellow ribbons form in bowl, about 5 minutes more . Beat in vanilla and lemon extracts.
3. Sift flour mixture over batter and stir by hand until no more white flecks appear. Then mix in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar on high speed until sparkling. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should defend stiff peaks but not dry). Stir about 1 / 3 cup of whites into batter, then gently fold in remaining whites - do not worry if some white spots remain.
5. Gently spoon the batter into the pan. Bake the cake until the center of the cake springs when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in pan on a wire rack while you continue to make the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.
Source: From the kitchen, "Welcome to winter! Remember Brooklyn with recipes and memories of her favorite restaurant."
Enjoy Juniors cheesecake in one way or another, you will not be sorry.
Copyright © 2005 Perfect Coffees.com. All rights reserved.
This article is provided by http://www.perfectcoffees.com where you can buy online quality coffee, tea, cups, mugs, coffee, delicious desserts and sugar-free desserts online. For a coffee monthly newsletter with articles like this one, go to: http://www.perfectcoffees.com/newsletter.html |
| posted by neptunus @ 10:47 PM
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Going Halfway Around the World: How to Make German Cookies
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I quite liked experimenting with recipes, especially dessert recipes, when I was in high school. One of my favorite people to make cookies is German. I learned from him after I tried a recipe for German Crumble Cake.
Today is the second most common dessert I do. The witnesses themselves are not really sweet (unless I was wrong to make them all this time), but the sweetness has never been a "must-have" for me when it is a dessert recipe. And you can always experience in putting the icing on the cookies or adding more sugar.
Cookies German is also a real "hands on" the recipe that contains a little butter. Hope you enjoy!
German Cookies
* 4 cups flour
* 3 / 4 cup sugar
* 2 sticks butter
* 2 eggs
* 1 teaspoon vanilla extract
Take a sieve, a rolling pin, a bakery board, and cookie cutters (optional). Sift flour on the edge of the cooking. Make an indentation in the middle of the flour.
Pour the Vanilla Extract on flour and sprinkle sugar on top. Cut butter into small pieces and scatter over the flour. Crack the eggs and pour the yolk in the tooth.
Mix all ingredients by hand, and smooth the dough flat about a half centimenter thick with rolling pin. Burn or biscuit dough cutters roll and flatten into a circle forms.
Grease a cookie sheet and place cookie dough forms on top. Turn oven to 350 degrees Fahrenheit (ovens vary May) and back for 10 minutes or until golden brown.
Let them cool. Leftovers should be covered to last.
And you have one! You have performed German delicious cookies!
About the author
Find out more proven dessert recipes now have the sweet tooth you to shouts of joy http://www.koripuckett.com/just-desserts |
| posted by neptunus @ 10:43 PM
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Rice Noodles with Tomatoes and Tuna -A Savoury Gluten-free Alternative to Pasta
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| Wednesday, December 17, 2008 |
Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I've come to understand and love the little blighters.
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.) Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Buon appetito.
(C) 2005 Annie Kaszina
Annie Kaszina, Coach, writer and 'foodie'is not a Celiac, but has foresworn wheat in the interest of 'caring for a delicate digestion'. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.
Annie's e-cookbook "Gloriously Gluten Free" and Gina's handbook for Celiacs "Live Well - Eat Well With Celiac Disease" are available through their website: http://www.celiacliving.com. |
| posted by neptunus @ 9:17 PM
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Tayberry Jam
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The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex.
Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering the fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and the rest ! Tayberry, Raspberry or Blackberry jelly is a great way to preserve this fruit for when it is needed in the winter - it makes a great base for a hot toddy.
Legend has it that wild Blackberries should not be eaten after October 10th because the Devil spits on every bush at this time and they certainly lose flavour and become 'fly blown' as autumn progresses. Roger Phillips in 'Wild Food' (my favourite food book) notes that this choice of date falls around Michaelmas Day (allowing for an 11 day calendar shift in 1752). This feast day celebrates "the primeval war in which St. Michael the Archangel hurled Lucifer out of Heaven and down to earth" and provides more evidence of how Christianity assimilated much of folklore for its own ends.
These berries are rich in vitamin C and provide a recognised boost to the immune system. The fresh berries are rich in bioflavonoids, fibre and folate. There are also traces of salicylate - a natural aspirin like compound that can trigger allergic reactions in some people. The leaves and roots are also a valuable herb that can help to control diarrhoea. The chewing of blackberry leaves for bleeding gums goes back at least 2000 years.
For this recipe I used about 2 pounds of fresh Tayberries with a quarter pint of water (and a couple of Strawberries thrown in). Let it simmer for a few minutes, add 2 pounds of sugar and stir until it dissolves, then add the pectin and a knob of butter, get it to a rolling boil for a few minutes and pour into sterilised jars, and seal. It won't last until winter as my son keeps eating it, and so do I. Yum !
From an ebook called 'Wild Food' underway at simonthescribe. If you wish to republish this article (with this resource box intact) you will find excellent quality pictures to accompany it at http://www.simonthescribe.co.uk/TAYBERRY%20AND%20STRAWBERRY%20JAM.html |
| posted by neptunus @ 9:17 PM
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Rowan Jelly (Mountain Ash - Pyrus aucuparia)
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Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !
'Rowan tree and red thread - have the witches all in dread'
On May eve Rowan crosses used to be worn in UK and were sometimes fastened to cattle (or their barns) for protection against witches and other 'evil doers'. Legend has it that the crosses had to be made without a metal knife to work properly. Rowan branches were also bought indoors on a Good Friday as this tree had a reputation for strong protection against psychic forces.
This 'mish-mash' of folklore and Christianity indicates older uses of the tree having been 'assimilated' into a religion that converted people by adapting their beliefs and practices to its own ends. 'Rowan' is the most interesting of tree names with connections to both ancient Norse and Hindu/Sanskrit culture. Spelled several ways it is connected to the old Norse word 'Runa' - meaning a charm - and being able to ward off the effects of the 'evil eye'. In even earlier times 'Runa' was the Sanskrit word for 'magician'. 'Run-stafas' were staves cut from the Rowan tree and inscribed with runes for magical (and most likely protective) reasons. The smooth bark is ideal for this purpose.
The Rowan was such a sacred tree to the Celts that many churchyards in Wales still include the tree, not unlike the Yew tree in English churchyards. The berries were much used by the Celts for brewing wine, spirit, flavouring mead, ale, perry and cider. Try squeezing some of the fresh berry juice and putting it into a gin and tonic - it makes a convincing alternative to Angostura bitters. The fresh juice is mildly laxative and good for soothing inflamed mucous membranes. In herbal medicine the juice forms the basis of an astringent gargle for sore throats and in the 19th century it was used to treat scurvy - the disease of vitamin C deficiency.
Rowan berries are around from July/August through to November in the UK and may even stay on a tree until January if the thrushes don't eat them. They are at their best for Rowan Jelly when they have attained full colour but are not yet mushy. They contain varying amounts of tartaric, citric and malic acid dependent on their ripeness. Cut them from the stalks in clusters and remove as much stem as possible before cooking. When made into a jelly the fruit becomes quite astringent and the tart taste makes a good 'digestif' accompaniment to meats such as venison, cold game or fowl.
Take about 3 pounds of Rowan berries and two pounds of juicy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jelly bag, leaving it to drip overnight.
Warm about 2 pounds of sugar and stir in the liquid mixture and heat to a simmer. I must admit to adding some pectin at this point as I have a problem with runny jams. You can do this and leave the apples out for a clear jelly. Add a knob of butter and stir to a rolling boil for a few minutes and put it into sterilised jars and seal. It is a most unusual taste but the thing that delights me most about this jelly is the fantastic colour.
With thanks to: J. Lust, C.L. Zalewski, R. Phillips, Edward Step
From an ebook called 'Wild Food' underway at simonthescribe. If you wish to republish this article (with this resource box intact) you will find excellent quality pictures to accompany it at
http://www.simonthescribe.co.uk/ROWAN%20JELLY.html |
| posted by neptunus @ 9:14 PM
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Fancy Up Your Muffins
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| Monday, December 15, 2008 |
We introduced muffins to you last week and many of you bought our new Apple Muffin Mix oats. Now we'll tell you how "fancy" your muffins. We'll show you how to add a touch of orange to your muffins, put a fancy Graham crumb topping them with high or cream cheese. You can do this with Apple Muffins with oatmeal or a recipe of your choice.
First, to orange muffins. . .
Choose a recipe using baking soda (or baking soda and baking powder) as leaven. Baking soda is alkaline and needs an acid to complete the chemical reaction that causes the bubbles. Buttermilk acid is most often used. Since orange juice is an acid, you can use instead of buttermilk. Add a Streusel topping and include a tablespoon of orange zest.
Here is a Streusel topping mixture that works well:
Orange Nut Streusel Topping
1 / 2 cup walnut pieces
1 / 2 cup brown sugar
1 / 2 teaspoon cinnamon
2 tablespoon orange zest (zest of an orange large)
1 tablespoon cold butter
1. Chop nuts into small pieces.
2. Stir in walnuts, brown sugar, cinnamon and orange zest together.
3. Cut the cold butter with a pastry cutter or two table knives.
4. Spoon the mixture Streusel over batter evenly muffin before baking.
To put a fancy Graham crumb topping your muffins. . .
Oat-Graham-Brown Sugar Topping
1 / 2 cup brown sugar
1 / 4 cup oatmeal
2 sheets of graham crackers, crushed
1 / 2 teaspoon cinnamon
6 tablespoons cold butter, cut into pieces
1. Combine first four ingredients together.
2. Cut in butter with a pastry knife.
3. Spoon on top of the muffins.
4. Bake as directed.
To put a frosting cream cheese on your muffins. . .
Trim cream cheese
8 ounces cream cheese
4 tablespoons flour
1 / 2 c. Tea lemon extract
1 egg
1 / 3 cup sugar
Directions
1. In a small bowl, beat cream cheese until soft
2. Add remaining ingredients and continue beating until the mixture becomes soft and smooth.
3. Spoon mixture on top of the muffins.
4. Bake as directed. The seal will increase cooking time by at least several minutes. Be sure to test and cooking muffins with a toothpick inserted in the heart of the largest muffin. If it does not come clean, continue cooking.
For more articles like this visit, the Bakers' Library.
© 2004 The Prepared Pantry |
| posted by neptunus @ 2:44 AM
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Rosemary flower candies (Rosemarinus officinalis)
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Leave your Tic-Tac at home. This herb provides delicious mouth fresheners to integrate into a balanced diet healing.
When an herb or plant has the name 'officinalis' it means he has been recognized for its medicinal qualities. "Rosemarinus", so called because of marine connections (color of the sea - is growing Mediterranean Sea for example) is perhaps the best example of an herb that is commonly assumed that growth has extensive folklore and many medicinal values.
Beloved by the Romans, who bought the UK from Turkey, they considered this valuable herb could preserve the bodies of corruption, and is often strewn or grown in cemeteries and graves around . It is well known to the Tudors as a stimulant for the system. In 'The Garden of Health "(1579) William Langham says:" Have flowers on you to make you happy and joyful and beloved of all men ... flowers hang on your bed and Rosemary place in the bathroom to make you Lusty, lively, happy, young and strong. For the comfort steep Rosemary heart flowers in the rose water and drink. "
Gerard agreed in 1636 to its base of plants. "The flowers of rosemary, pellets made of sugar and ate the heart joyful, accelerate minds and make them more alive". It also notes that Rosemary water acts as a breath Water.
Rosemary has long been recognized as a valuable heart and liver tonic and its use can help reduce hypertension. It was used in the treatment of complaints nervous, digestive and menstrual pain.
Rosemary is a symbol of constancy in love, because it remains fresh and fragrant when cut, plus most other conifers. For this reason, it was often used for solemn occasions such as weddings or funerals - "Whether my wedding or my funeral." As in Shakespeare's Hamlet, Rosemary is for remembrance and the language of flowers the gift of Rosemary means "Not your memory disappear." Former myth is that "When Rosemary flourishes - rules of women". Rosemary is sometimes used in psychic work as an aid to concentration, memory and mental stability. Under the pillow on the bed or its delicious aroma is said to prevent nightmares.
A word of warning though - excessive use of Rosemary taken internally can cause fatal poisoning, but this is no reason not to enjoy the delicious and refreshing herbal tea or eat a little flowers.
Like the raw flowers, Rosemary sugar candies are a taste explosion and quite delicious. Preserving them in sugar helps extend the time period you can test this epicurean case in point. First find a flowering plant. He often flowers twice a year, should not be too difficult. You can choose the whole flower of the plant, or establish an arrangement that catches their fall naturally.
In a warm place, like a sunny window ledge above a radiator, falling on dried flowers (even heated) of white sugar. Make sure the container is open enough that moisture can evaporate flowers in sugar, then in the atmosphere. Also make sure that the moisture mixes with this point at all like sugar "clump" and the flowers start to rot, spoil the taste. Stir the mixture from time to time to help the process.
When completely dry, seal the sugar / flower mixture in a moisture-proof container and from time to time - Enjoy!
With thanks to: J. Lust, Mr. Woodward, D. Conway, CL Zalewski, R. sexes.
On the ebook called 'Wild Food' ongoing simonthescribe. If you wish to republish this article (this resource box intact), you find pictures of excellent quality to accompany him to http://www.simonthescribe.co. uk / rosemary.html |
| posted by neptunus @ 2:42 AM
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Wild Watercress Soupt (Nasturtium officinale)
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Wild watercress soup is a delicious and nutritious recipe with the leaves in spring and early summer. The cress is rich in vitamins A and C, iron, iodine and phosphorus. Watercress has been used as part of a comprehensive response to lung cancer, larynx, esophagus, prostate, bladder, uterus, stomach and intestines. It can be used in the treatment of:
skin problems
bronchitis
winter colds or flu
liver or kidney fatigue
sinusitis
However, there are dangers: watercress May cause cystitis in some people and its medical use is not recommended for those with a delicate stomach or suffer from heartburn or acidosis. Excessive or prolonged use May lead to kidney problems. Some doctors advise use during pregnancy. Watercress often grows wild in rivers inhabited by water snails that carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advisable for this reason. The leaves of cooking for a short period eliminate the hazards. Make sure the rivers feeding into the creek that grows watercress is free of industry or agricultural pollution.
Ingredients for watercress soup: Choose watercress drinking water areas by pinching on the tops of the plants. Uprooting will destroy this resource for everyone. Compile a good handful for each person who will be sharing this delicious spring treat. Other ingredients for a soup for 4 persons are:
2 large potatoes
generous knob of butter
dash of olive oil (to prevent the butter from burning)
stock cube (chicken or vegetable)
salt and freshly ground pepper
single cream
Instructions:
1. Cube the potatoes and cook them gently in the oil and butter until they begin to soften
2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes
3. Coarsely chop the watercress and add to the mixture for about 7 minutes, stirring occasionally
4. Liquidise and add in some single cream to taste. Add salt and pepper to taste
5. Using certain raw materials purchased watercress leaves and pepper for garnish
This nutritious soup is warming when hot summer and refreshing when served cold soup. Watercress is part of the family Nasturtium pepper whose leaves are well known for their nutraceutical value. In addition to containing high content of antioxidant vitamin C and beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body of detoxification processes.
Thank you to Dr. A. Drac, J. Lust, R. Phillips
On the ebook called 'Wild Food' ongoing simonthescribe. If you wish to republish this article (this resource box intact), you find pictures of excellent quality to accompany him to http://www.simonthescribe.co. uk / wildwatercresssoup.html |
| posted by neptunus @ 2:22 AM
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Spanish Food - The Tasty Tortilla
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| Sunday, December 14, 2008 |
It is certainly a poor man or woman who can not find a few eggs, a couple of potatoes and onion in their store cupboard!
The practice always made this Spanish and created their wonderful "tortilla" - an easy dish to be enjoyed by the rich and poor.
Not only cheap to make tortilla or Spanish omelet, immenseley is adaptable: you can eat hot or cold, depending on the weather and your mood, you can enjoy a small slice as a "tapa" (snack) between meals Or, accompanied by a multi-color and crisp salad, fresh bread Spanish, you have a wonderful main meal! If unexpected guests come knocking at your door ... just whip toritilla ever-adaptable, for them a glass of good Spanish wine and they must rejoice!
Unlike the better-known French omelette which should be done quickly and on a high heat, Spanish omelette should be cooked more slowly, so that the environment is not too liquid. French is the best omelet eaten right away, and always warm. His Spanish counterpart, on the other hand, if it improves for at least five minutes before eating, keeps well for a couple of days in the refrigerator, and can be easily re-heated in the microwave, unless you prefer it cold.
As with the French omelette, the Spanish tortilla is made in a skillet (preferably non-stick), but unlike the French version, both parties must be cooked. For this reason, it is possible to buy tortillas frying pans - a sort of double pan that allows you to Swish all over and cook the other side!
I must say I prefer the traditional method of placing a plate on top of the saucepan, turn the tortilla, then return to the stove to cook the underside. But perhaps the easiest way is just to place the pan under the broiler to brown the tortilla.
Whatever you choose to prepare, once cooked, let cool slightly, cover with a large plate, then gently ease the omelet. It must be circular, about a half inch thick, and it is customary to cut into slices or wedges. However, you can divide it into small cubes, pop a cocktail stick on top, and serve with other "pieces" as aperitifs.
Spanish tortilla recipes vary slightly from region to region - also what you have in the refrigerator and what you want! You can replace the potato, for example, spinach, leave the onion, add a little more garlic, etc, etc. Just use your imagination!
Below is a traditional recipe of potato and onion tortilla.
Tortilla - Spanish omelette
Ingrediants:
Olive oil 1 large onion, chopped 1 clove garlic, crushed with 1 teaspoon salt 2 medium potatoes, peeled and diced black pepper 6 eggs, beaten
Method:
1. Heat 2 tablespoons of oil in a skillet. 2. Add onion, garlic, pepper and potatoes. 3. Gently until the Federal Republic of Yugoslavia golden brown and potatoes slightly softened. 4. Tip potatoes and onion mixture in a bowl containing the beaten eggs. 5. Stir and transfer to a large skillet containing oil clean. 6. Cook over low heat for 10-15 minutes. 7. Transfer skillet to a preheated hot grill until top is golden. 8. Otherwise, turn upside down on a plate and return to pan to brown below. 9. Carefully tip on the plate and slice like a cake.
Linda Plummer lives on the Costa Blanca, Spain, and is a director of http://www.top-tour-of-spain.com with his free newsletter, the magic of Spain. |
| posted by neptunus @ 3:13 AM
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Spanish Food - How To Make Spicy Gazpacho Soup.
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Home-made soups are so good for you - all feeding stock and hold-a-block full of vitamins and minerals.
But ... on earth who could face boiling bones for hours on end during the hot summer from Spanish time, not to mention preparing the soup once the stock is doing? I do not think someone tickle the fancy then hide in a piping-hot soup!
For this reason, the Spaniards came with their wonderful, ice-cold soup - gazpacho - beautifully colorful, filled with goodness, cheap and simple to prepare, no cooking and ... Most important of all, a real pleasure to drink.
Traditional gazpacho from Andalusia romantic - that large, exotic southerly region of Spain which is home to the vast influence Arabic.
The cold, raw soup was originally made by pounding bread with garlic and tomatoes, cucumbers and peppers, but today your electric mixer makes this effort! Gives olive oil with a smooth, consistency and cream vinegar adds a refreshing flavor - everything you need when life becomes too hot to handle!
The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumbers, onions ... even hard-boiled eggs and croutons, if you feel up! You can then sprinkle that calls on the soup.
Traditional gazpacho is tomato, with most Spanish families who have developed their own unique recipes. However, today, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpacho, fruit gazpacho, etc.
Do you suffer from insomnia? Perhaps alcohol gazpacho is the answer, in Pedro Almodovar's 1987 film "Mujeres al borde de un ataque de nervios", various characters help themselves to soup and fall asleep quickly!
However, we must not fall asleep just yet you have not read the recipe!
Ingrediants for 4 people:
- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 grams of bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - water - salt / pepper - ¼ pepper (optional)
Garnishings:
- 2 eggs - ½ onion, finely chopped - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ cucumber, finely chopped
Method:
1. Breaking bread and soak in water for 30 minutes.
2. The skin of the tomatoes, remove seeds and stems of the peppers.
3. Peel the cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumbers.
5. Place in an electric blender.
6. Squeeze the excess water and add the bread of Blender.
7. Add oil and vinegar.
8. Mix well.
9. If necessary, add enough water to soup consistency.
10. Pour into a bowl with ice cubes.
11. Refrigerator for a few hours.
12. Serve in bowls with garnishings in dishes.
Gazpacho is best appreciated sitting in the shade, looking over a sea of blue, blue sky and Golden Sun and Sand!
Linda Plummer is Webmistress Site: http://www.top-tour-of-spain.com which offers a wide range of information regarding Spain and the Spanish language. |
| posted by neptunus @ 3:10 AM
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The Secret To Making Perfect Chili Fit For A King
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Each fall, my thoughts turn to making chili. The garden is about done. The freezer is full of vegetables. All the canning is completed, and winter approaches. Just before winter, the price of beef drops as farmers sell all remaining stock they do not want "over the winter." It is the ideal time to take the freezer with chili house.
There is nothing better than to return home at the end of a cold winter day, chilled to the bone, and sit in a bowl of chili and hot steam coffee black. It is more than food for the body. It's really a comfort to be recalled.
By itself, chili is absolutely delicious. As a dish of grilled cheese sandwiches, tuna substance, or toasted BLTs, it is out of this world. But it is a fabulous meal I call "chili perfect fit for a king," which is even better. It is a masterpiece of cooking.
There are two main secrets, "chili perfect fit for a king." One is being developed, and the other is in the service. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like soup. Others, like it thick. And therein lies the secret to this recipe. When you are finished, you will need 3.4 gallons of chili that is perfect for you ... not for me. Yes, I said 3.4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in minutes. Just delete it from the container, add about 1 / 4 to 1 / 2 cup water (depending on how you wish), turn on the burner, put on coffee, and start the grilled cheese and The garlic sandwiches. Your family will eat about 20 minutes.
To begin, you'll need at least 16 quart pot. "I use the 20 quart pot normally used for canning to be sure that I have a pot that is large enough. And you need the following ingredients.
5 lbs. ground chuck
5 Family size (40 1 / 2 oz.) Cans of dark red kidney beans (drained)
1 institutional size (6 lbs 9 oz.) Whole peeled tomatoes
3 large peppers (washed, heart, and seeded) favorite colors
3 medium to large OnInit (about the size of an orange ... peeled and washed)
2 to 4 of the SCT (tbsp) black pepper
1 1 / 2 c. Tea (tsp) 1 tbs of crushed red pepper
1 to 2 tablespoons salt
1 / 4 to 1 / 2 cup chili powder
grated sharp cheddar cheese
cream
chopped chives (fresh or dried)
Open tomatoes and carefully pour the entire contents in the cooking pot. Make sure to keep your hand submerged liquid below the line, find the whole tomatoes one by one. Poke a hole with your thumb, then squeeze the tomatoes, until the pieces Squish between your fingers. WARNING. If you do not push a hole in the tomato before you Squish it, I promise you that you and your kitchen will bring the tomato juice. The same is true if you Squish them with your hands above the liquid. More squishing tomato pieces until they are the size of your choice.
Chop peppers in all coin size pieces and divide into two equal portions. Put half in a bowl and the other in the saucepan with tomatoes. Do the same with the onions, half by placing the pot and the other half in the same bowl that peppers.
Add the drained beans to the pot.
Add 2 tablespoons (tbsp) black pepper.
Add 1 1 / 2 c. Tea (tsp) crushed red pepper.
Add 1 tbs salt.
Add 1 / 4 cup chili powder.
Take a spoon and mix all ingredients thoroughly. Put the saucepan on the stove, and set the burner on the lowest possible setting to boil water. At this stage, May you feel that the chili is too thick. If you are unsure, the best way to tell is if the chili is too difficult to stir. If so, add water to the pot until it is the consistency you prefer. Mix again. Cover the saucepan. (Note: if you add more than two glasses of water, May you want to replace the tomato juice for part of it.)
From now own, two things are very important. Always keep the chili to the consistency you want by adding water if necessary. So that when the chili is made, consistency will be perfect for you. It is also important to stir the pot every 5-10 minutes. When you are cooking this much chili at a given moment, it is possible to burn on the bottom while the chili on top is still cold. Stirring the chili maintains uniformly heated from top to bottom.
Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer of about 1 to 1 1 / 2 inch thick. Salt and pepper the meat and then top with a handful of chopped onions and peppers to the bowl. Cover and cook with the burner on one notch higher than the pot is set. Your goal is to partially cook the chuck Gounda, onions and peppers. Check the meat on every 5 minutes until it starts at the farm. When meat and businesses begin to change colors on the bottom, a strong spatula (the kind used to return hamburgers) and use the tip to start cutting meat into pieces shaped pie. Turn pieces on the other side, cover and continue cooking. When the other side starts to firm, using the tip of the spatula, cut the burger in the size pieces you prefer (Again, I prefer mine the size of a dime ). Keep turning the smaller pieces until they have completely turned to the outside and are firm. Remove saucepan from burner and transfer meat to the pot using a slotted spoon. Allow all the fat off the spoon before placing the meat in the pot. Drain fat in the pan, and repeat until you have used all the Chuck field. When you're done, for all chopped peppers and onions in the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.
Now everything is in the pot, and it is the perfect consistency. Now it is time to adjust spices. If you do not do so, you should start tasting chili. If you want a strong flavor of pepper, add more chili powder 1 or 2 tablespoons at a time. For more spice, add black pepper 1 tablespoon at a time. If you want to have more bite, add crushed red pepper 1 tsp tea at a time. If it needs salt, add salt 1 / 2 tablespoons at a time. Mix each time you change the flavor, and cook for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue to change the flavor until it is perfect for you.
Remember half of raw onions and peppers that have been added directly to the pot? They will tell you when the chili is made. When the raw onions in the pot to begin to turn clear, turn off the burner. Do not overcook the peppers and onions as they add a nice crunchy texture to the sweet chili. If you can bear, chili allow to sit covered for about an hour to allow flavors to mature and mingle. Stir and serve. If you prefer, warm part of the chili in a small saucepan and serve bubbling hot. Let the rest of chili to stand in the pot until it cools enough space in containers and freeze.
You have one. Perfect chili. Just the way you want.
The second secret that makes chili perfect fit for a king is in the service. Everything is perfect chili in a category all by itself, it can be wonderfully enhanced by making a meal that rewards all your tastes and your senses. Hot, cold, sweet, spicy, Sharp, flat ... something for every aspect of your culinary palette.
In this spirit, we will plan meals. To begin to dispense with the ordinary salad and add something with more joy and contrast. To do this, there is nothing more beautiful than ice cold fruit plate served with bubbles Hot Chili. For the fruit plate, you'll need the following ingredients.
1 20 oz. can pineapple chunks.
1 29 oz. can peach halves (heavy syrup preferred)
1 29 oz. can pear halves (heavy syrup preferred)
1 6 oz. jar of maraschino cherries red
1 6 oz. Green jar maraschino cherries
1 small jar of spices crabapple rings
crisp cold lettuce
jalapeno pepper-jack cheese
Put all ingredients in the bottom of the refrigerator for at least 24 hours (48 hours is better).
Just before serving time, remove ingredients from the refrigerator and drain all fruits. Divide the pear halves and fishing equal on six salad plates covered with a bed of lettuce crisp cold. Fill in around half of the fruit pieces with pineapple slices and crabapple. Spread the cold red and green maraschino cherries on all the plates of fruit, and line the outside edge of each plate bite size nuggets of jalapeno pepper-jack cheese.
Fill bowls of chili straight from the pot bubbling. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, followed with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with Vanilla Ice cream ... served with steaming cups of strong black coffee. Oh! My!
Perfect chili can be more than just stick to your ribs "home" cooking. It may be a culinary masterpiece that produces such delicious and complement the contrasting flavors and sensations that is quite literally "fit for a King."
Bon appetite!
Copyright 2004 by John Foutz All Rights Reserved
John Foutz has been marketing quality products on the Internet since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at its best. 180 mouth-watering dishes that are the bereaved family. Heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com |
| posted by neptunus @ 3:06 AM
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Finding the Best Recipes
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| Thursday, December 11, 2008 |
Trying to find a dynamite recipe to wow guests or cook up a special supper for your special someone? Finding the best recipes is simple. First, perform a careful analysis of the situation for which you are cooking to narrow down the search. Cookbooks are very specific, so whether you are a hometown soup cook, a college student, or a soon-to-be fine cuisine artist, there is a cookbook for you. Find your niche, and get cooking!
Weight loss cookbooks are currently all the rage among dieters. There is a cookbook for every new fad diet around, be it South Beach, Atkins, or Weight Watchers. These cookbooks contain ideas for recipes that help you forget you are on a diet. Magazines like Cosmopolitan and Shape also contain delectable, yet guilt-free recipes if you are watching your waistline. The downside of these cookbooks is that you will spend a fortune purchasing all the diet-friendly ingredients.
Another large recipe market is the young-person-learning-to-cook cookbook. My favorite in this group is A Man, A Can, A Plan. This book contains simple recipes for the most novice of cooks. It details how to make delicious and filling dinners using mostly canned ingredients. Cooking for Dummies makes even the most exotic of dishes attainable, and these books come in several subgroups for ethnic recipes as well. Several cookbooks exist on that limit the supplies needed to a meager four ingredients, perfect for those twenty-somethings who cannot cook and feel strapped for cash.
For a special occasion, cooking shows are a fabulous resource to find recipes to amaze your guests. These recipes tend to be a bit more complicated and are not for the weak of heart, but if you are feeling up for a challenge, tune into the food network for an afternoon of yummy learning. Be sure to make notes, as there will be several ingredients to remember as well as cooking strategies and techniques that may be unfamiliar. These shows often supply other trade secrets as well on topics such as creating an atmosphere to compliment your cooking.
The true secret for finding the best recipes is to use personalized cookbooks. Everyone has them. You know, the church fundraiser where everyone turned in their favorite recipe and sold the compiled book to foot the youth group's bus bill to Habitat for Humanity? The inherited cookbook that gets passed through the generations of your family is another great place to find scrumptious recipes. Often these homemade cookbooks contain the best recipe secrets because they are unique. Also, people relate food to emotions, so when you cook Great Aunt Sally's famous meatloaf, a certain joy comes from the connection one feels through creating a dish that was created long ago by a special relative.
Keith Kingston is a professional web publisher offering tips on easy chicken recipes, chocolate chip and salad recipes |
| posted by neptunus @ 1:59 AM
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Farm To Market Days
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Summer may begin in June but, for many parts of the country, gardens don't reach their peak until August. Modern grocery stores manage to keep us satisfied with produce year round, but there is nothing like the flavor of farm fresh tomatoes, peaches, or sweet corn. And there is nothing like the experience of buying from local growers who are proud of their wares.
The first farmers' markets started over a century before the Declaration of Independence. Since then, it has become an American tradition to buy fresh produce, flowers, eggs and cheese from markets and roadside stands. In the beginning, farmers would brave muddy roads in their horse-drawn wagons. As time went on, farmers made the weekly trek to town in pick-ups, where they'd pile bushels of fruit and vegetables high on the tailgate of their trucks. Today, many lucky city dwellers visit markets that are open every day.
My favorite though, is our county farmers' market held on the courthouse grounds. It's open only on Saturday mornings, and only June - October. It may sound inconvenient but, for my family, it's a summer ritual. We wake early and arrive disheveled, rarely taking the time to comb through our hair. For breakfast, we buy scones from our favorite bread stand and snatch up the best looking fruit we see. My son is an expert at choosing "chin dripping" peaches, always looking for the most fragrant and the heaviest peach that can sit in the palm of his small hand. My husband lounges on the grass and watches the people go by as I scribble a list of what is available, anticipating the culinary treats that only summer brings. There is nothing like fresh corn on the cob, cold gazpacho with homegrown tomatoes, or homemade fruit sorbet. We always have a batch of sorbet on hand, each week a different flavor. Sometimes we experiment by combining fruit with fresh herbs, but most of the time we simple puree 2 cups of fruit with a little citrus juice and a bit of honey, and then freeze it in an ice cream maker. My boys and their friends think it's a decadent treat.
Summer vacation is about to end, and our weekly ritual will soon give way to soccer games and birthday parties. Lucky for me, the farmers will be back next year with their trucks piled high, just as they've done for generations.
MARKET FRESH FRUIT DIP
This makes a terrific afternoon snack on a warm summer's day. When entertaining, serve in a honeydew melon half and decorate the rim with fresh blueberries and mint sprigs.
Ingredients
1 Pint Strawberries
2 Teaspoons Lemon Juice
3 Tablespoons Honey
4 oz Cream Cheese, Room Temperature
1 Cup Plain Yogurt
Assorted Fruit Slices
Directions
1. Wash the strawberries and remove the green tops.
2. Place strawberries in a blender or food processor with lemon juice, honey, cream cheese, and yogurt. Puree until smooth.
3. To make a honeydew melon bowl, cut the melon in half and scoop out the seeds. Slice a 3 inch diameter circle off the rounded bottom of the rind so your bowl will sit flat.
4. Serve with slices of your favorite summer fruit. Peaches, plums, apples, and melons all work well and make a colorful presentation.
Copyright 2004 Nine Twenty Press
http://www.togetherparenting.com
You have permission to reprint this article electronically or in print, free of charge, provided that each article is:
1. Printed in its full form with no changes
2. Includes an active link
3. A courtesy copy of your publication is sent to the above contact
4. And the following byline appears at the bottom of each article:
About the Authors: Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp
Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit
To subscribe to their online newsletter, go to http://www.togetherparenting.com/feedback.asp |
| posted by neptunus @ 1:55 AM
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