Friday, November 16, 2007

Perfect Recipes for Having People Over (Hardcover)

Perfect Recipes for Having People Over (Hardcover) Perfect Recipes for Having People Over (Hardcover)

Buy Perfect Recipes for Having People Over (Hardcover)
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From Publishers Weekly

Anderson revives the art of entertaining in this unthreatening collection of simple but elegant dishes, following her successful The Perfect Recipe (which won a Julia Child Award), Cooksmart and How to Cook Without a Book. She focuses on moderately easy, stick-to-your-ribs, crowd-pleasing dishes that can be made in bulk (for up to 20 people). Categorizing her recipes by occasion, she offers dishes like Buttermilk-Honey Fried Chicken Fingers, or Sausage and White Bean Soup for an informal "Kitchen Gathering," and Easy Baked Risotto, and Butter-Roasted Lobster Tails for ooh-la-la blowouts "In the Dining Room." For an "Outdoor Affair," Shish Kebabs and Sear-Ahead Steaks or Salmon do nicely, while "Breakfast for Company" consists of dishes like Orange Cream Cheese Strata with Cranberries and Walnuts. Recipes for appetizers, soups, salads, side dishes, breads, desserts and even drinks fill in the gaps, while Anderson helpfully answers anticipated questions for each recipe: When should I serve it? Any shortcuts? How far ahead can I make it? What should I serve with it? What about leftovers? Throughout, Anderson's easygoing tone and reassuring attitude will relax any nerve-jangled host or hostess. This is not a book for master chefs, certainly, but it delivers solid dishes sure to impress the average dinner party crowd. Photos. (Sept. 14) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

Hardcover: 320 pages
Publisher: Houghton Mifflin (September 14, 2005)
Language: English
ISBN-10: 0618329722
ISBN-13: 978-0618329724
Product Dimensions: 10.3 x 8.2 x 1 inches
Shipping Weight: 2.5 pounds Sales Rank: #7,076 in Books

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The New Best Recipe: All-New Edition with 1,000 Recipes (Hardcover)

The New Best Recipe Book

Buy The New Best Recipe: All-New Edition with 1,000 Recipes (Hardcover)
List Price : $35.00 No Sale
Sale Price : $23.10 & eligible for FREE Super Saver Shipping on orders over $25.
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From Publishers Weekly

A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

Hardcover: 1000 pages
Publisher: America's Test Kitchen; 2 edition (October 15, 2004)
Language: English
ISBN-10: 0936184744
ISBN-13: 978-0936184746
Product Dimensions: 11 x 8.7 x 6.4 inches
Shipping Weight: 5.1 pounds Sales Rank: #644 in Books

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Wednesday, October 31, 2007

A Healthy Guide To Good Nutrition

Whether you are at your ideal weight or striving to reach your weight goal is it simply a matter of burning more calories than you take in? The answer, I suggest, is no! Overall body health improvement as well as weight gain or loss must be factored in to the equation or you could be heading for problems. Correct nutrition can help to reduce the risk of a miriad of health-related problems, the most frightening of which are surely heart disease and cancer. Proper nutrition, however, entails eating many different foods, monitoring your consumption of some food and beverage items, and counting calories. Good diets offer balanced nutrition that reduces cholesterol, blood pressure, and helps with weight control.

To function properly, your body must have the correct combination of nutrients:

Carbohydrates. They are the primary source of ammunition in your diet. The body uses carbohydrates to build glucose which can be used immediately or stored in your body for later. Too much glucose, however, is stored as fat. There are two types of carbohydrates - simple and complex. Sugars are simple carbohydrates. Starches and fibers are complex carbohydrates.

Proteins. Proteins help your body build and maintain muscles and other tissues. They also function in the creation of hormones. Like carbohydrates, excess protein is stored as fat.

Animal and vegetable are the two major types of proteins. Too much animal protein can cause high cholesterol, as it is high in saturated fat.

Fat. Strange as it may seem; fat is another nutrient your body requires. It comes in both saturated and unsaturated forms. Saturated fat puts you at risk of health problems. Unsaturated fat is healthy, but if it goes through any type of refinement process, it can become saturated fat.

Vitamins. These are also required nutrients. Different vitamins perform different tasks within the body. They can work with the metabolism to help with energy levels for any task you can think of that you need your body to perform. It has also been noted that certain vitamins can prevent disease.

For example, vitamins A, C, and E, also called antioxidants, can assist with the prevention of coronary artery disease by keeping build up from occurring on artery walls. Vitamin B-1 is needed for digestion and proper nervous system function. Vitamin B-2 is needed for normal cell growth. Vitamin B-3 helps to detoxify your body. Folic acid assists with production of red blood cells. Vitamin D assists with the absorption of calcium. Vitamin K helps your blood clot.

Minerals and trace elements. These are another nutrient your body requires. Both are used in many different body processes. Minerals like chlorine help make your digestive juices. Phosphorus helps build strong bones. Both can be found in the foods we consume, but with a trace element, your body just needs a tiny amount. Salt is one final nutrient your body requires. You should not consume more than 2400 milligrams per day, though, as it might raise your blood pressure.

You should follow several guidelines to create a well balanced, nutritional diet. First, try to consume two and one half cups of vegetables and two cups of fruit each day. When making your selections for each day, be sure to choose a good variety. A good rough guide is to eat as many different colors as possible, this will help you to select from all five vegetable subgroups at least four times per week.

You should eat at least three ounces of whole grain products each day. At least half of your grain intake should be whole grain based. Milk should also be part of a healthy diet. Consume at least forty-eight ounces of low fat milk or milk products on a daily basis. Your total fat intake should only be between ten and thirty percent of your calories. Most of the fats you consume should be in the form of unsaturated fats, as saturated fats can do much to damage your health. Meat, poultry, dry beans, and milk or milk products should all be lean, low-fat, or fat-free. Less than ten percent of your calories should come from saturated fats, and you should always try to avoid trans-fatty acid.

Fiber-rich fruits, vegetables and whole grains should be a regular part of your diet as should potassium rich foods. Alcoholic beverages should only be consumed in moderation.

Excellent nutrition is the basis of a healthy diet.

About the Author:Edwina Hanson is a vegetarian. You can get her free 127 page cookbook entitled "Delectable Vegetable Dishes", which contains over 300 nutritional and tasty recipes, by going to
Read more articles by: Karen Wilkinson
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Thursday, October 25, 2007

Garden Patch Soup Recipe

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.

At the end of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That's right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.

The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup Preparation time: 30 minutes. Serves 8-10.


1 pound lean ground beef
1 onion, chopped
2 quarts water
2 1/2 tablespoons Au jus seasoning mix (or to taste)
2 1/2 tablespoons taco seasoning mix
2 1/4 teaspoons chili powder
14 ounce can of tomatoes, chopped
7 ounce can tomato sauce
8 ounces whole kernel corn or 8 ounce can with liquid 3 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)
1/3 head cabbage (1 1/2 cups), coarsely chopped
8 ounce can kidney beans, drained and rinsed (or left-over chili)


Heat water to boiling in a soup pot.

While water is heating, brown the ground beef and onion in a skillet.

When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice.

Drain meat mixture and add the meat to the soup pot.

Bring back to a boil and simmer until vegetables are crisp tender.

Add the cabbage and remove the soup from the heat.

Let sit for a few minutes to cook the cabbage.

Correct the seasoning

Enjoy your soup and the great fall season.

Donna Hager has owned and operated a restaurant for over two decades. Hundreds of real restaurant recipes can be found on her website that also features menu ideas, cooking tips, and much more at Real Restaurant Recipes Visit More Great Soup Recipes from her restaurant kitchen and her Fall Menu Recipes Page
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Saturday, October 6, 2007

Pork Medallions with Five-Spice Powder Recipe

Pork Medallions Pork Medallions

If your market doesn't carry five-spice powder, make your own by stirring together 1/2 teaspoon each crushed fennel seed or star anise, freshly ground pepper, ground cloves, ground cinnamon and ground ginger.



For the marinade
2 tablespoons low-sodium soy sauce
1 tablespoon green (spring) onion, including tender green top, minced
3 garlic cloves, minced
1 tablespoon olive oil
3/4 teaspoon five-spice powder

1 pound pork tenderloin, trimmed of visible fat
1 tablespoon olive oil
1/2 cup water, plus 1 to 3 tablespoons as needed
1/4 cup dry white wine
1/3 cup chopped yellow onion
1/2 head green cabbage, thinly sliced (about 4 cups)
1 tablespoon chopped fresh flat-leaf (Italian) parsley


To make the marinade, combine the soy sauce, green onion, garlic, olive oil and five-spice powder in a shallow baking dish. Whisk to blend. Add the pork and turn once to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, turning the pork occasionally.

Preheat the oven to 400 F.

Remove the pork from the marinade and pat dry. Discard the marinade. In a large, ovenproof frying pan, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, about 5 minutes. Add the 1/2 cup water to the pan.

Transfer the hot pan to the oven and roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 160 F. Transfer the pork to a cutting board, cover with a kitchen towel, and let rest for 10 minutes.

Meanwhile, place the pan over medium-high heat. Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the yellow onion and cook for about 1 minute. Add the cabbage and 1 tablespoon of the remaining water. Stir well, reduce the heat to medium, cover and simmer until the cabbage is wilted, about 4 minutes. Add 1 to 2 tablespoons additional water, if needed.

Slice the pork tenderloin into 8 medallions. Divide the medallions and the wilted cabbage among individual plates and garnish with parsley. Serve immediately.

Nutritional Analysis(per serving)

Calories : 237
Cholesterol : 74 mg
Protein : 26 g
Sodium : 372 mg
Carbohydrate : 7 g
Fiber : 2 g
Total fat : 11 g
Potassium : 653 mg
Saturated fat : 2 g
Calcium : 54 mg
Monounsaturated fat : 7 g

Pork Medallions with Five-Spice Powder Recipe by mayoclinic

Wednesday, October 3, 2007

Smoking, Barbecuing, Grilling - What is the difference?

A lot of people don't understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. An outside crust is created that acts as a barrier and prevents meat juices from migrating outside. Grilling takes minutes and it needs high temperatures to burn the meat on the outside. Smoking takes hours, sometimes even days. Don't be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the surface of the meat becomes dry and cooked, a significant barrier exists that inhibits smoke penetration. A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere else. Only prolonged cold smoking will achieve that result. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature.

Smoking - almost no heat, 52° - 140° F (12°-60° C), 1 hr to 2 weeks

Barbecuing - low heat, 200° - 300° F (93°-150° C), few hours

Grilling - high heat, 500° F (200° C), minutes

The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.

Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat like ribs, loins or entire pigs. The temperature range of 200° -300° F is still too high to smoke meats which is especially important when smoking sausages since the fat will melt away through the casings and the final product will taste like bread crumbs. A barbecue unit can be used for smoking meats but remember that to smoke a large piece of meat will take hours and if the temperature will be high the meat will be cooked for a long time. That will make it very dry. Burn your charcoal briquettes outside until the ash is white, then introduce them inside otherwise they will impart a nasty flavor to your meat. This charcoal flavor might be acceptable for barbecued meats but must not be allowed when making quality smoked meat. Now wood chips may be placed on glowing embers to generate smoke. You can not substitute hardwood with charcoal briquettes no matter how pretty they look and how expensive they are. Hardwood wins every time. Smoking is what the word says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking consists of two steps:

1. Smoking

2. Cooking

After smoking is done we increase the temperature to about 170° F (76° C) to start cooking. The Food And Drug Administration recommends cooking meat products to 160° F (71° C) which is fine when cooking fresh meats. Meats to be smoked are almost always cured with nitrite and a considerable safety margin is added and most professional books recommend 154° F (68° C). Smoked meats don't always have to be baked to the safe temperature inside of the smokehouse. Many smoked meats such as hams, butts and sausages after smoking are cooked in hot water. The correct word would be poached as the water temperature is kept at about 176° F (80° C). There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten cold at a later date. When smoking foods a higher degree of smoke penetration is needed and that can be only achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption.

About the Author
Adam Marianski has co-authored two books on meat smoking and making sausages. He runs the web site where you can find more about making quality meats at home.

Saturday, September 29, 2007

Organic Health Food Store Produce - Higher in Antioxidants

Organic health food store produce was recently compared to standard produce in a major university study, and the results were surprising to say the least. The research focused on organically-grown tomatoes versus standard tomatoes, and it was determined that the organics contained almost twice the levels of heart-healthy antioxidants, especially flavonoids.

Studies have shown that flavonoids can reduce high blood pressure and lower the risk of many types of heart disease and even strokes. Researches theorize that high levels of nitrogen in the organic soil could cause these benefits to organically grown produce.

The study, carried out at the University of California, measured amounts of two different flavonoids, quercetin and kaempferol, in organic tomato samples collected in relation to general agricultural research.

The UC team’s findings confirm European research, which suggests that organically-grown tomatoes, peaches, apples, and other fruits contain higher nutritional value than non-organic fruits.

On average, the organic fruits proved 80-90% higher in antioxidants than standard, conventionally-grown produce. Other experts attribute the differing levels of flavonoids to the absence of fertilizer in the organic farming methods.

Flavonoids themselves are produced as a defense mechanism, and can be triggered by a deficiency in nutrients—a lack of soil nitrogen, for example. But the inorganic nitrogen found in conventional fertilizer may lower the levels of flavonoids found in fruit, suggesting the most likely cause for this lack could be nothing more than over-fertilization.

In addition to their obvious heart-health benefits, Flavonoids are also linked to reduced rates of certain types of cancers, as well as dementia. Studies are currently underway to determine if flavonoids may have other health benefits as well.

"But scientists are cautious about saying that organically grown foods are empirically healthier for consumers. Most experts agree that there are nutritional benefits to some organic fruits, for example, but this does not prove that organic food in general is healthier than foods grown with conventional farming methods.

For example, another study found organic milk to have higher levels of omega-3 fatty acids, but researchers point out that this type of “short chain” omega-3 does not contain the same benefits as the more conventional omega 3 oils normally found in fish.

Since this was only the second American study to find significant differences between organic and non-organic produce, researchers warn that more studies are necessary before any definitive conclusions can be reached.

Still, organic health food store food is considered a healthy alternative by many consumers, and the few studies available seem to suggest that organic produce is worth the time and expense to seek out.

Cody Greenlaw
If you want more information on Healthy Eating, please visit my website at
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Friday, September 21, 2007

Orange Rosemary Roasted Chicken Recipe

Rosemary Roasted Chicken Rosemary Roasted Chicken

Rosemary — an herb with a piney flavor — can season a variety of foods including roasted potatoes, mushrooms, stuffing, ripe melon, poultry and meats. Use the herb with care, however. Too much can be overpowering.



3 skinless, bone-in chicken breast halves, each 6 ounces
3 skinless, bone-in chicken legs with thigh pieces, each 8 ounces
2 garlic cloves, minced
1 1/2 teaspoons extra-virgin olive oil
3 teaspoons fresh rosemary, minced, or 1 teaspoon dried rosemary
1/8 teaspoon freshly ground black pepper
1/3 cup orange juice


Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.

Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil and sprinkle with rosemary and pepper.

Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.

Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.

Nutritional Analysis (per serving)

Calories : 170
Cholesterol : 76 mg
Protein : 25 g
Sodium : 70 mg
Carbohydrate : 2 g
Fiber : 0 g
Total fat : 6 g
Potassium : 245 mg
Saturated fat : 1.5 g
Calcium : 16 mg
Monounsaturated fat : 3 g

Orange Rosemary Roasted Chicken Recipe
by Mayoclinic

Tuesday, September 18, 2007

Brown Rice Pilaf Recipe

Brown Rice Pilaf Brown Rice Pilaf

Any brown rice works in this recipe, but darker toned Wehani looks particularly good. Invest in the pistachio oil if you can. Its flavor is so intense that just a bit makes this light side dish taste incredibly rich.


1 1/8 cups dark brown rice, rinsed and drained
2 cups water
3/4 teaspoon salt
1/4 teaspoon saffron threads or ground turmeric
1/2 teaspoon grated orange zest
3 tablespoons fresh orange juice
1 1/2 tablespoons pistachio oil or canola oil
1/4 cup chopped pistachio nuts
1/4 cup dried apricots, chopped


In a saucepan over high heat, combine the rice, water, 1/4 teaspoon of the salt and the saffron. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. Transfer to a large bowl and keep warm.

In a small bowl, combine the orange zest and juice, oil, and the remaining 1/2 teaspoon salt. Whisk to blend. Pour the orange mixture over the warm rice. Add the nuts and apricots and toss gently to mix and coat. Serve immediately.

Nutritional Analysis(per serving)

Calories : 156
Monounsaturated fat : 2 g
Protein : 3 g
Cholesterol : 0 mg
Carbohydrate : 25 g
Sodium : 221 mg
Total fat : 5 g
Fiber : 2 g
Saturated fat : 1 g

Brown Rice Pilaf Recipe by Mayoclinic

Saturday, September 15, 2007

Southwestern Cornmeal Muffins Recipe

Southwestern Cornmeal Muffins Southwestern Cornmeal Muffins



1 cup all-purpose (plain) flour
1/4 cup sugar
2 teaspoons baking powder
1 cup fat-free milk
4 tablespoons trans-free margarine, melted
1/2 cup egg substitute

1 1/4 cups stone-ground cornmeal
1 cup fresh or cream-style corn
1/2 green bell pepper, chopped


Preheat the oven to 400 F. Line a muffin pan with paper or foil liners.

In a large bowl, add the flour, sugar and baking powder. Stir to mix evenly.

In a separate bowl, combine the milk, margarine, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.

Spoon the batter into muffin cups, filling each cup about 2/3 full. Bake until golden brown, about 20 to 25 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.

Nutritional Analysis(per serving)
Serving size: 1 muffin

Calories : 161
Cholesterol : trace
Protein : 4 g
Sodium : 200 mg
Carbohydrate : 27 g
Fiber : 3 g
Total fat : 4 g
Potassium : 96 mg
Saturated fat : 1 g
Calcium : 38 mg
Monounsaturated fat : 1 g

Southwestern Cornmeal Muffins Recipe by mayoclinic

Tuesday, September 11, 2007

Peach Crumb Cake Recipe

Peach Crumb Cake Peach Crumb Cake

Peach pie filling makes this delicious brown sugar crumb-topped cake easy to prepare.


1/2 cup butter (4 ounces), room temperature
1 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup milk

1 can (20 ounces) peach pie filling

1/2 cup flour
4 tablespoons butter, room temperature
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon


Grease and flour a 9-inch baking pan. Heat oven to 350°.

Combine 1/2 cup of butter and 1 cup brown sugar; beat until light. Beat in the eggs and vanilla. Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk.

Beat on low until smooth. Spread about half of the batter in the prepared baking pan. Spread the peach pie filling over the batter. Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling.

Combine topping ingredients; sprinkle evenly over the top. Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.

Peach Crumb Cake Recipe by

Wednesday, September 5, 2007

Mongolian Beef Recipe

Mongolian Beef Mongolian Beef


1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion, cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil


In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours.

In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch.

Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the gingerroot and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp.

Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.

Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve.

Mongolian Beef Recipe by chinesefooddiy

Saturday, September 1, 2007

Vegetable Beef Soup Recipe

Vegetable Beef Soup Vegetable Beef Soup


1 pound (454g) beef stew meat, cut into 1-inch cubes
1 Tbsp (15mL) oil
1 cup (180g) onion, chopped
5 cups (1 1/4L) water
2 Tbsp (40g) beef bouillon granules
28 ounces (795g) canned tomatoes, chopped (one 28-ounce can)
1 1/2 cups (225g) carrots (2 carrots), sliced
1 cup (150g) celery, chopped
3 cups (340g) cabbage, shredded
2 cups (300g) frozen mixed vegetables


In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook until soft.

Stir in water and bouillon and bring to a boil.

Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30–60 minutes, stirring occasionally.

Add frozen vegetables and simmer for another 30 minutes.

Nutrition Facts

Calories : 191
Total Fat : 7g
% Calories from fat : 33%
Protein : 16g
Carbohydrate : 17g
Cholesterol : 31mg
Sodium : 489mg

Vegetable Beef Soup Recipe by evitamins

Friday, August 31, 2007

Chicken Saltimbocca Recipe

Chicken Saltimbocca Chicken Saltimbocca

Yield: 4 servings


1 whole egg (or 2 egg whites)
Parchment paper
16 fresh sage leaves
4 skinless chicken cutlets
4 slices prosciutto
1/2 cup dry unseasoned breadcrumbs
1 lemon, quartered (optional)


Heat oven to 375°. Lightly beat egg in a bowl. Line a large baking sheet with parchment paper. Press 4 sage leaves onto each cutlet; top each with 1 slice prosciutto. Carefully dip each prepared cutlet into egg; coat with breadcrumbs. Place on baking sheet. Bake until chicken is cooked through, about 12 minutes. Garnish with lemon wedges, if desired.

Nutrition Facts(per serving)

214 calories
4.1 g fat (1.2 g saturated)
0.6 g fiber
9.8 g carbs
32.1 g protein

Chicken Saltimbocca Recipe by

Saturday, August 25, 2007

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe

Grilled Golden TroutGrilled Golden Trout

Yield: 6 servings

Recipe Ingredients

1 Tbsp (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 ounces (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbsp (15g) Thai red curry paste
3 1/2 Tbsp (55mL) fish sauce
3 Tbsp (45mL) soy sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped

Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colors) for garnish
Mint or cilantro sprigs for garnish

Recipe Directions

In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.

Add remaining ingredients up to and including sugar. Simmer for 30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.

Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.

Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.

To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.
Recipe by Barbara Figueroa

Nutrition Facts

Calories : 310
Total Fat : 22g (Saturated Fat 16g)
Cholesterol : 45mg
Sodium : 1430mg
Total Carbohydrate : 13g (Dietary Fiber 2g, Sugars 4g)
Protein : 17g

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe by evitamins

Monday, August 20, 2007

Broiled Scallops with Sweet Lime Sauce Recipe

Broiled scallopsBroiled Scallops

Rather than creating a fatty lime sauce, this modified recipe coats the scallops in honey and lime juice and gently broils them.

Serves 4

Recipe Ingredients

4 tablespoons honey
2 tablespoons lime juice
1 tablespoon olive or canola oil
1 pound bay or sea scallops, rinsed and patted dry
2 teaspoons grated lime peel
1 lime, cut into 4 wedges

Recipe Directions

Preheat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.

In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture.

Arrange the scallops in a single layer on the prepared broiler pan or baking sheet. Broil until opaque throughout when tested with a tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute.

Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Nutritional Analysis(per serving)

Calories : 199
Cholesterol : 37 mg
Protein : 19 g
Sodium : 184 mg
Carbohydrate : 22 g
Fiber : 1 g
Total fat : 4 g
Potassium : 404 mg
Saturated fat : 1 g
Calcium : 32 mg
Monounsaturated fat : 3 g

Broiled Scallops with Sweet Lime Sauce Recipe by mayoclinic

Thursday, August 16, 2007

Asian Noodles with Shrimp Recipe

Asian Noodles with ShrimpAsian Noodles with Shrimp

Recipe Ingredients

1/4 cup (60mL) rice vinegar
2 Tbsp (30mL) soy sauce, low sodium
2 Tbsp (30mL) honey
1 tsp (1g) Chinese chili paste, (or pinch red chili pepper flakes)
10 ounces (285g) soba noodles, uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil, divided
2 Tbsp (13g) ginger root, minced
2 green onions, chopped
1 pound (455g) medium shrimp, uncooked, cleaned and deveined

Recipe Directions

In a jar or small bowl, mix together rice vinegar, soy sauce, honey and chili paste. Set aside.

Cook noodles in a large pot of rapidly boiling water until done. Drain and return to pot. Mix noodles with 1 tsp (5mL) sesame oil and cover to keep warm.

In a large skillet or wok, heat 1 tsp (5mL) sesame oil. Add ginger root, green onions and shrimp, stir frying just until shrimp turns pink. Add sauce and cook for 1 minute. Add noodles and cook until thoroughly heated.

Serve immediately.

Nutrition Facts

Calories : 422
Total Fat : 5g
% Calories from fat : 9%
Protein : 34g
Carbohydrate : 65g
Cholesterol : 173mg
Sodium : 1031mg

Asian Noodles with Shrimp Recipe by evitamins

Tuesday, August 14, 2007

Pork Medallions with Herbes de Provence Recipe

Pork MedallionsPork medallions

Herbes de Provence is a combination of dried herbs, including thyme, marjoram, rosemary, basil, fennel, sage and lavender. This blend works well with meats, poultry and vegetables.

Recipe Ingredients

8 ounces pork tenderloin, trimmed of visible fat and cut crosswise into 6 pieces
Freshly ground black pepper, to taste
1/2 teaspoon herbes de Provence
1/4 cup dry white wine

Recipe Directions

Sprinkle the pieces of pork with black pepper. Place the pork between sheets of wax paper. Pound with a mallet or roll with a rolling pin until about 1/4-inch thick.

In a large, nonstick frying pan, cook the pork over medium-high heat until the meat is browned, 2 to 3 minutes on each side. Remove from heat and sprinkle with herbes de Provence. Place the pork on individual plates and keep warm.

Pour the wine into the frying pan. Cook until boiling. Scrape the brown bits from the bottom of the pan. Pour the wine sauce over the pork and serve immediately.

Nutritional Analysis(per serving)

Calories : 156
Cholesterol : 74 mg
Protein : 24 g
Sodium : 58 mg
Carbohydrate : trace
Fiber : 0 g
Total fat : 4 g
Potassium : 438 mg
Saturated fat : 1 g
Calcium : 8 mg
Monounsaturated fat : 2 g

Pork Medallions with Herbes de Provence Recipe by mayoclinic

Friday, August 10, 2007

Mocha Chip Muffins Recipe

Mocha Chip Muffins Mocha Chip Muffins

Recipe Ingredients

1 1/2 cups (180g) organic unbleached white flour
1 1/2 cups (180g) organic whole grain pastry flour
1 1/2 Tbsp (15g) each: brewer’s yeast, wheat germ and oat bran
1 Tbsp (15g) baking powder
1/2 tsp (2g) each baking soda and sea salt
1 1/2 cup (360g) plain organic nonfat yogurt
3 Tbsp (10g) dark roast instant coffee
10 Tbsp (140g) organic unsalted butter, softened
1 cup (50g) sucanot, ground
2 extra large organic eggs
1 cup (170g) organic semi-sweet chocolate chips

Recipe Directions

Pre-heat oven to 375°F (190°C). Completely grease the inside and top of muffin pans. Set aside.

Mix flours, brewer’s yeast, wheat germ, oat bran, baking powder, baking soda and salt in a medium bowl. Set aside.

Blend yogurt with coffee in a small bowl. Set aside.

Using an electric mixer, beat together butter and sucanot until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture. Beat in remaining flour mixture in two batches, alternating with the yogurt mixture, until incorporated. Fold in the chips.

Using a large ice cream scoop, scoop a generous portion of batter into the muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack to cool for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a small scoop and bake for 12–15 minutes.)

Mocha Chip Muffins Recipe by evitamins

Wednesday, August 8, 2007

Crispy Oven-Fried Chicken Recipe

Crispy Oven-Fried ChickenCrispy Oven-Fried Chicken

Recipe Ingredients

1/2 cup(s) milk, lowfat (1%), or buttermilk
1 teaspoon poultry seasoning
1 cup(s) cereal, cornflakes, crumbled
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
2 teaspoon pepper, black
2 teaspoon pepper, red, crushed
1 teaspoon ginger, ground
4 chicken, drumsticks, skinless
4 chicken, breast, skinless
1 dash(es) paprika
1 teaspoon oil, vegetable

Recipe Preparation

1. Preheat oven to 350 degrees F.

2. Add half teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for one hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."

Nutritional Info (Per serving)

Calories : 256
Saturated Fat : 1g
Sodium : 286mg
Dietary Fiber : 1g
Total Fat : 5g
Carbs : 22g
Cholesterol : 82mg
Protein : 30g

Crispy Oven-Fried Chicken Recipe by everydayhealth

Monday, August 6, 2007

Beef Stew with Fennel and Shallots Recipe

Beef StewBeef Stew

Recipe Ingredients

3 tablespoons all-purpose (plain) flour
1 pound boneless lean beef stew meat, trimmed of visible fat and cut into 1
1/2-inch cubes
2 tablespoons olive oil or canola oil
1/2 fennel bulb, trimmed and thinly sliced vertically
3 large shallots, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 fresh thyme sprigssprigs
1 bay leaf
3 cups vegetable stock or broth
1/2 cup red wine, optional
4 large carrots, peeled and cut into 1-inch chunks
4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
18 small boiling onions, about 10 ounces total weight, halved crosswise
3 portobello mushrooms, brushed clean and cut into 1-inch chunks
1/3 cup finely chopped fresh flat-leaf (Italian) parsley

Recipe Directions

Place the flour on a plate. Dredge the beef cubes in the flour. In a large, heavy saucepan, heat the oil over medium heat. Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the beef from the pan with a slotted spoon and set aside.
Add the fennel and shallots to the pan over medium heat and saute until softened and lightly golden, 7 to 8 minutes.

Add 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the thyme sprigs and the bay leaf. Saute for 1 minute. Return the beef to the pan and add the vegetable stock and the wine, if using. Bring to a boil, then reduce the heat to low, cover and simmer gently until the meat is tender, 40 to 45 minutes.

Add the carrots, potatoes, onions and mushrooms. The liquid will not cover the vegetables completely, but more liquid will accumulate as the mushrooms soften. Simmer gently until the vegetables are tender, about 30 minutes longer. Discard the thyme sprigs and bay leaf. Stir in the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Ladle into warmed individual bowls and serve immediately.

Nutritional Analysis(per serving)

Calories : 318
Monounsaturated fat : 6 g
Protein : 21 g
Cholesterol : 47 mg
Carbohydrate : 36 g
Sodium : 677 mg
Total fat : 11 g
Fiber : 6 g
Saturated fat : 3 g

Beef Stew with Fennel and Shallots Recipe by mayoclinic

Saturday, August 4, 2007

Roasted Rack of Lamb Recipe

Roasted rack of lamb Roasted rack of lamb

Recipe Ingredients

2 racks of lamb, fully trimmed
2 cloves garlic, minced
2 Tbs. Dijon mustard
2 tsp. rosemary, crumbled, or 2 Tbs. fresh, minced
2 Tbs. lemon juice
1/4 cup olive oil
1 cup dry breadcrumbs
1/4 cup unsalted butter, melted

Recipe Directions

Preheat oven to 500°F. Using a sharp knife, lightly score fat side of lamb rack with shallow crisscross cuts. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste and shake vigorously. Brush mustard mixture over meat portion of rack. Cover ends of ribs with foil to prevent burning. Place lamb on a shallow roasting pan in upper third of oven. Sear lamb 10 minutes. Reduce heat to 400°F. Sprinkle breadcrumbs over fat side of lamb. Drizzle with butter. Roast 20 minutes or until lamb registers 125°F on a meat thermometer and is lightly springy when pressed. Remove lamb from oven and let stand 5 minutes before carving. Cut lamb between ribs and serve 2 per person.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Nutritional Analysis (per serving)

Calories : 451
Fat : 33.0g
66% calories from fat
Cholesterol : 74mg
Protein : 17.1g
Carbohydrates : 21.7g
Fiber : 1.2g
Sugar 1.4g
Sodium : 373mg
Diet points : 12.0

Roasted Rack of Lamb Recipe by mealsforyou

Friday, July 27, 2007

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus Recipe

New York Strip SteakNew York Strip Steak

Recipe Ingredients

4 New York Strip Steaks
Salt and freshly ground black pepper
4 tablespoons Extra-Virgin Olive Oil, plus some for drizzling
4 Portobello mushroom caps
2 cups Shiitake mushroom caps
1 large white onion, peeled and sliced into 1/2-inch thick rounds
1 bunch Jumbo asparagus, peeled
4 Tomatoes, cored
3 Jalapeno Peppers
3 Large Basil Leaves
2 tablespoons Balsamic vinegar, plus some for drizzling

Recipe Directions

Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper and add to the hot grill.

Cook for 4 minutes on each side and remove from the grill.

Set asparagus aside and keep warm while preparing salsa.

To make salsa, remove charred loose rings from the onion rounds and place in the blender.

Remove and the skins and seeds from the tomatoes and add remaining tomato to the blender.

Remove and discard the skin and the seeds from the jalapenos.

Mince the jalapenos and add to the blender.

Add the basil leaves, olive oil and balsamic vinegar and pulse until chunky.

Reserve until serving.

Season steaks with salt, pepper and olive oil and place on the hottest part of the grill.

Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper.

Place the mushrooms on the heat with smaller mushrooms around the edges of the grill.

Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done.
Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2 minutes on each side.

Slice the steak and portobellos on a bias and place on a platter with the grilled asparagus, shiitakes and tomato salsa.

Drizzle with extra-virgin olive oil and balsamic vinegar before serving.

Nutrition Info (Per Serving)

Calories : 590 kcal
Carbohydrates : 26 g
Dietary Fiber : 7 g
Fat : 29 g
Protein : 54 g
Sugars : 12 g

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus Recipe by

Tuesday, July 24, 2007

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe

Grilled chicken breastsGrilled Chicken Breasts

This recipe uses the grill or broiler to both cook the chicken and make a smoky-flavored tomato sauce. The yellow tomato sauce also makes this dish unique.

Recipe Ingredients

4 yellow tomatoes, halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, each about 5 ounces
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh thyme

Recipe Directions

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.

In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.

Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.

Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.

Nutritional Analysis(per serving)

Calories : 239
Monounsaturated fat : 4 g
Protein : 35 g
Cholesterol : 82 mg
Carbohydrate :8 g
Sodium : 583 mg
Total fat : 7 g
Fiber : 2 g
Saturated fat : 1 g

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe by mayoclinic

Thursday, July 19, 2007

Honey-Pecan Crusted Chicken Recipe

Honey-Pecan Crusted Chicken Honey-Pecan Crusted Chicken

Fried Chicken is not something everyone can indulge in, because of the high-fat content, but this oven baked version might just help satisfy those cravings.

Recipe Ingredients

1/4 tsp. salt
1/4 tsp. pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks, skinned
1/4 cup honey
2 T. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 c. finely chopped pecans
Cooking spray

Recipe Directions

Preheat oven to 400º.

Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400º for 40 minutes or until done.

Nutritional Analysis( 8 servings )

Calories 333
Fat 13 g.
Cholesterol 101 mg.
Sodium 368 mg.
Carbs 22 g.
Fiber 1 g.
Protein 32 g.
Calcium 24 mg.
Iron 6 mg.

Honey-Pecan Crusted Chicken Recipe by and

Friday, July 13, 2007

Lemon Chicken Recipe

Lemon ChickenLemon Chicken

When life gives you lemons, make lemon chicken! Enjoy flavorful chicken with a lemon twist that's ready in minutes.

Recipe Ingrediants

8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired

Recipe Instructions

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.

Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve chicken topped with juice mixture, nuts and lemon slices.

Lemon Chicken Recipe by bettycrocker

Sunday, July 8, 2007

Low Fat Banana Muffins Recipe

Low Fat Banana Muffins
Low Fat Banana Muffins

Recipe Ingrediants

1 cup whole wheat flour
1/4 cup splenda
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 egg whites
3 medium ripe bananas
1 1/2 cup bran cereal flakes

Recipe Instructions

Preheat oven to 350'

In a large bowl mix all dry ingredients (except cereal). In a smaller bowl beat eggs, stir in mashed bananas. Add wet ingredients to dry ingredients and stir just until mixed (batter will be lumpy).Stir in cereal. Fill sprayed muffin tins to 3/4 full. Bake for 30 minutes. Cool on rack before removing muffins from tins.

Low Fat Banana Muffins Recipe by banquets

Thursday, July 5, 2007

Thai Chicken Salad Recipe

Thai Chicken Salad

Recipe Ingredients

1 whole roasting chicken, cut into large pieces
1/2 cucumber
3 red chilies or green chilies, seeded, cut into matchstick shreds
1/4 medium red onion, thinly sliced
1 1/4 tablespoons fresh ginger, cut into fine matchstick shreds
2 garlic cloves, minced
1/4 cup fresh lime juice
3 tablespoons fish sauce
5 teaspoons sugar
1/2 teaspoon salt (to taste)
2 tablespoons peanut oil
1/2 teaspoon sa-te oil or chinese chili oil (or to taste)
1/2 cup fresh cilantro leaves roasted unsalted peanuts (to garnish)

Recipe Instructions

Put the chicken into a pot with water to cover. Bring to a boil and skim the surface. Reduce the heat to medium and simmer for 5 minutes. Remove from heat, cover and let the chicken sit in the hot water for 25 minutes. Remove and let cool. (At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.).

When the chicken is cool enough to handle, remove and discard the skin. With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl.

Peel and seed the cucumber and cut it into matchstick shreds. Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes. Add these seasonings to the chicken and mix thoroughly. Stir in the cilantro leaves, garnish with peanuts and serve.

Thai Chicken Salad Recipe by recipezaar

Monday, July 2, 2007

Asian Pork Tenderloin Recipe

Asian pork tenderloin

To make this spicy pork tenderloin a meal, serve it with a side of steamed pea pods tossed with sliced water chestnuts, brown rice mixed with dried apricots, and fresh mango and papaya slices.

Recipe Ingredients

2 tablespoons sesame seeds
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon celery seed
1/2 teaspoon minced onion
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 tablespoon sesame oil
1 pound pork tenderloin, sliced into 4 4-ounce portions

Recipe Directions

Preheat the oven to 400 F. Lightly coat a baking dish with cooking spray.

In a heavy frying pan, add the sesame seeds in a single layer. Over low heat, cook the seeds stirring constantly until they look golden and give off a noticeably toasty aroma, about 1 to 2 minutes. Remove the seeds from the pan to cool.

In a bowl, add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil and toasted sesame seeds. Stir to mix evenly.

Place the pork tenderloin in the prepared baking dish. Rub the spices on both sides of the pork pieces. Bake until no longer pink, about 15 minutes. Or bake until a meat thermometer reaches 160 degrees (medium) or 170 degrees (well-done).

Transfer the pork tenderloin to warmed plates. Serve immediately.

Nutritional Analysis(per serving)

Calories : 196
Cholesterol : 74 mg
Protein : 25 g
Sodium : 57 mg
Carbohydrate : trace
Fiber : 0 g
Total fat : 10 g
Potassium : 442 mg
Saturated fat : 2 g
Calcium : 53 mg
Monounsaturated fat : 3 g

Asian Pork Tenderloin Recipe by Mayoclinic

Wednesday, June 27, 2007

Winter Fruit Salad Recipe

Winter Fruit Salad

Winter Fruit Salad

Recipe Ingredients

3 cups diced unpeeled golden Delicious apples (about 4 medium)
1 cup sliced celery
1 cup seedless red grapes, halved
1/2 cup dark raisins
1/2 cup chopped toasted almonds or pecans

1/3 cup nonfat or reduced-fat mayonnaise
1/3 cup nonfat or light sour cream

Recipe Directions

Place the apples, celery, grapes, raisins, and nuts in a large bowl, and toss to mix well.

Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the apple mixture, and toss to mix well.

Cover the salad, and chill for I to 3 hours before serving.

Nutritional Information(Per 3/4-cup serving)

Cal: 132
Carbohydrate: 21 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 2.7 g
Protein: 2.8 g
Sodium: 94 mg

Winter Fruit Salad Recipe by 1stholistic

Sunday, June 17, 2007

Apple Coffee Cake Recipe

Apple Coffee Cake

Apple Coffee Cake Recipe

Recipe Ingredients

2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cup peeled, cored, and finely chopped apple
1/4 cup frozen or refrigerated egg product, thawed
3/4 cup sugar
1/4 cup chopped walnuts or pecans
1/4 cup applesauce
1 tablespoon all-purpose flour
1 tablespoon whole wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon margarine
1/4 cup chopped walnuts or pecans
1/4 cup packed brown sugar

Recipe Directions

Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole wheat flour, baking soda, the 1 teaspoon cinnamon, and salt; set aside.

In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the 1/4 cup nuts, and applesauce. Add flour mixture and stir just until combined. Pour batter into prepared pan. For topping, stir together the brown sugar, the remaining all-purpose flour, whole wheat flour, and cinnamon. Cut in margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.

Bake in 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and serve warm.

Apple Coffee Cake Recipe by cdkitchen

Wednesday, June 6, 2007

Chicken & Cashew Pasta Salad Recipe

Perfectly easy, absolutely delicious, one-dish meal! Stock your pantry with premium canned chicken breast as a convenient way to combine its lean protein with a colorful and healthful array of vegetables and pasta.

Recipe Ingredients

2 cups enriched or whole wheat rotini (short spirals) pasta
1 cup pea pods, cut in 1-inch pieces
2 can (10 ounces each) premium chunk breast of chicken in water, drained and flaked
1 can (5 ounces) water chestnuts, drained
1/2 small red bell pepper, cut in 1-inch pieces
1/2 cup chopped red onion
1/2 cup shredded carrots
2/3 cup light mayonnaise or salad dressing
1/3 cup packed brown sugar1 tablespoon cider vinegar
½ teaspoon salt
1/2 cup roasted, unsalted cashews

Recipe Preparation

Prepare the pasta according to package directions, adding the pea pods during last 2 minutes of cooking. Drain and cool pasta and pea pods.

In a large bowl combine the pasta and pea pods with chicken, water chestnuts, bell pepper, red onion and carrots in a large bowl.

Combine the mayonnaise, brown sugar, vinegar and salt, and toss with the salad. Refrigerate for several hours to overnight. Just before serving fold in the cashews.

Chicken & Cashew Pasta Salad Recipe by mealtime

Saturday, May 26, 2007

Rustic apple-cranberry tart Recipe

Rustic apple-cranberry tart

Recipe: Rustic apple-cranberry tart

Dietitian's tip: Any tart baking apple — such as Granny Smith, R.I. Greening or Northern Spy — works well in this rustic tart. Serve the tart with a scoop of fat-free frozen yogurt or a dollop of light or fat-free whipped topping.

Recipe Ingredients

For the filling
1/2 cup dried cranberries
1/4 cup apple juice
2 tablespoons cornstarch
4 large tart apples, cored, peeled and sliced
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons sugar

For the crust
1 1/4 cups whole-wheat (whole-meal) flour
2 teaspoons sugar
3 tablespoons trans-free margarine
1/4 cup ice water

Recipe Directions

Preheat the oven to 375 F.

In a small microwave-safe bowl, combine the cranberries and apple juice. Cook on high for 1 minute, then stir. Heat for 30 seconds at a time — stirring after each interval — until the apple juice is very hot. Cover and set aside until the mixture is close to room temperature, about 1 hour.

In a large bowl, combine the cornstarch and apple slices. Toss well to coat evenly. Add the cranberries and juice. Mix well. Stir in the vanilla and cinnamon. Set aside.

To prepare the crust, add flour and sugar in a large mixing bowl. Using a fork or pastry cutter, cut in the margarine until the mixture is crumbly. Add the ice water 1 tablespoon at a time and mix with a fork until the dough begins to form a rough mass.

Tape a large piece of aluminum foil to the countertop. Sprinkle it with flour. Place the dough in center of the foil and flatten. Using a rolling pin, roll the dough from the center to the edges, making a circle about 13 inches in diameter. Place the fruit filling in the center of the dough. Spread the filling over the dough, leaving a 1- to 2-inch border. Fold the edges of the crust up and over the filling. The pastry won't cover all of the filling — it should look rustic. Sprinkle with 2 teaspoons sugar.

Remove tape from the foil and countertop. Place another piece of foil over the tart to protect the exposed fruit. Slide tart, bottom and top foil included, onto a cookie sheet and bake about 30 minutes. Remove the top foil and continue baking until browned, about 10 minutes. Cut into 8 wedges and serve immediately.

Nutritional Analysis(per serving)

Serving size: 1 wedge
Calories : 189
Cholesterol : 0 mg
Protein : 3 g
Sodium : 52 mg
Carbohydrate : 36 g
Fiber : 4 g
Total fat : 5 g
Potassium : 173 mg
Saturated fat : 1 g
Calcium : 14 mg
Monounsaturated fat : 2 g

Rustic apple-cranberry tart Recipe by mayoclinic

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