Healthy Food Recipes

Fish Tacos with Chipotle Cream Recipe

2009-09-06T19:59:00.000-07:00

Fish Tacos Picture by www.imafoodblog.com

Ingredients

Fish:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

Directions

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Fish Tacos with Chipotle Cream Recipe by http://www.foodnetwork.com

Free Weight Loss Recipes - A Guide to Healthy Diet

2009-07-29T03:08:00.000-07:00

Trying to lose weight does not mean that you have to starve yourself. The most important thing is to stay healthy during the process. If you have started on a dieting plan or is currently in the midst of one. Below are some advice and tips on how to do properly.

1. Please, do not skip any meals. When you do that, your body's metabolism begins to slow down. This is because it is trying to conserve energy as fuel for your body, such as fat, becomes limited. By having regular meals, your metabolism is maintained and even increased.

2. You should take three small meals and two snacks everyday and not just one or two huge meals.

3. Start your day by drinking warm water with just a squeeze of lemon juice before breakfast to get the metabolism going, this can also help to prevent constipation and is excellent for the skin.

4. Another way to increase the speed of your metabolism and burn more calories is to drink hot water instead of cold water in the morning.

5. Chili helps to speed up metabolism - even the milder varieties.

6. Learn about nutrition and how to prepare healthy meals so that you will adopt healthy eating habits.

7. Learn how to make your favourite recipes but reduce the fats, salt, and sugar content. Substitute cream with non-fat yogurt, stir-fry without oil and use herbs and spices instead of salt to taste. When stir-frying, use chicken stock to cut down on hidden fat.

8. You can use vegetables like capsicum and zucchini to wrap flavoured fillings or minced chicken, white meat or fish. These are healthy and contain low fat.

9. Soya beans or tofu is one of the best sources of vegetable protein. Legumes are also good sources of protein, so include lentils, lima beans etc into casseroles and soups.

10. You can make delicious low fat mayonnaise by combining one teaspoon of Dijon mustard or satay sauce with low fat yogurt.

11. Take non-toasted muesli instead of the toasted ones. A plate of toasted muesli contains more fat than a plate of bacon and eggs.

12. Another way to reduce fat is to make omelettes without the yolks.

13. Try not to remove the skins of fruits and vegetables as most of the nutrients are concentrated under the skin.

Here are a few simple recipes which you can try. Enjoy!

Bacon Cheeseburger Salad

Carbs Per Serving: 7g total

Effort: Easy

Ingredients:

3 ounces lean ground beef crumbled, cooked and drained
4 slices bacon - cooked crisp, drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion1/2 medium tomato - chopped
1 tablespoon mayonnaise ¼ cup cheddar cheese - (or 1 once)

How to Prepare:

Stir mayo into lettuce, onion and tomato until evenly coated. Toss in beef, bacon
and cheese.

Stuffed Zucchini Bake

Carbs per Serving: 35g carbs total

Effort: Easy

Ingredients:

4 medium zucchini -- wash
and cut in 1/2 lengthwise
1 pound ground beef
1 clove garlic -- minced fine
1/2 cup onion -- diced1/2 cup mushroom -- diced
1/2 cup parmesan cheese
-- or cheddar -your choice
1 each salt and pepper - to taste

How to Prepare:

Preheat oven to 350f and spray a cookie sheet or casserole with cooking spray.
Use a spoon and shell out the zucchini to make "boats".
Leave the skin and about 1/4 inch or so of flesh intact.
Chop pulp roughly. In a skillet, add ground beef, onion, garlic, mushrooms and zucchini pulp.
Cook through, stirring to break up meat.
Lay the zucchini boats in prepared pan and spoon meat filling into them.
Bake, covered, for 20 minutes.
Uncover and sprinkle with cheese and bake until cheese melts.

Dave Lu is a health and fitness enthusiast. He researches, writes articles and reviews on various weight loss and health care products available in the market. You can visit his review site at Best Weight Loss Products Review for more information.
Article Source: http://EzineArticles.com/?expert=Dave_Lu

Colon Healthy Recipes And Foods For Meals

2009-07-29T03:02:00.000-07:00

Having a healthy colon is the key to long term health and finding good colon healthy recipes is one way to help keep your body healthy. While it might be difficult to actually locate recipes that are labeled to be healthy for the colon, you can learn to recognize them by the ingredients that they contain- namely fresh fruits and vegetables. In addition, a healthy recipe will contain little or no white flour and white sugar. Perhaps the best recipe for colon health, however is to include lots of fruits and vegetables in your meals as described below.

The large intestine or colon is where the results of the entire digestive process gather up to leave the body. Due to poor eating habits, most people have an unhealthy colon resulting in constipation. If your colon is not in tip top shape, food can get trapped in the lining and start to rot. It can also become hardened in there and can even be trapped in your colon for years!

Of course, food plays a big role in the health of your colon. There are many arguments for the pros and cons of a vegan diet, however when it comes to colon health, a vegetarian way of eating has many benefits.

Animal foods are hard to digest where plant foods are quite easy to digest. So, colon healthy recipes will include little or no animal foods and be based mainly on whole grains, fruits and vegetables. In addition to good colon health, using recipes made with these foods will have a pronounced effect on your overall health in general.

Vegetables and fruits are very colon friendly and can be processed or digested quite easily by the body. They contain a variety of vitamins and minerals as well as enzymes and fiber- all things that are essential to good health. Fiber, in particular, is good for your colon health as it adds bulk which helps to pass the food along the digestive tract.

One simple and easy breakfast recipe could be a fruit salad with oatmeal (not the packaged or instant stuff). Natural fruit juice can be quite healthy too although it does not have fiber and drinking a lot of water will help with the digestive process.

Always try to include a salad for lunch with lots of dark leafy greens. Stay away from the iceburg and try to include romaine lettuce and spinach as these have more vitamins. Broccoli, carrots, cauliflower and kale are great additions to any salad. Don’t forget the olives and artichokes for a little zest. Instead of bottled dressing which is probably loaded with sugar, try olive oil and vinegar- you might even mix in some fresh herbs and create your own salad dressing recipe!

For snacks, stay away from anything that comes in a package and go for raw nuts, fruit, veggies or even a nice fruit smoothie- made with real fresh fruit, of course! If you need something crunchy try spreading all natural peanut butter on celery (this can also help to satisfy any cravings for sweets).

Colon healthy recipes for dinner follow the same common sense rules. Try cutting down on the red meat and eating fresh fish along with a salad and perhaps some steamed broccoli, zucchini and carrots. If you need something more substantial try adding brown rice, corn on the cob or potatoes.

Just like with any other aspect of your health, eating nutritious healthy foods is a sure fire way to keep your colon, and your whole body, in good health.

Lee Dobbins writes for Colon Articles where you can learn more about keeping your colon healthy as well as get more information on colon healthy recipes.
Article Source: http://EzineArticles.com/?expert=Lee_Dobbins

Easy and Healthy Dessert Recipes For Kids

2009-07-29T02:57:00.000-07:00

Do you ever remember sitting at the dinner table finishing every morsel of food on your plate and awaiting the best part of the meal? For many, if not all children the best part of a meal is always dessert. Nothing can be more rewarding than getting a slice of your favorite cake or a dish of ice cream. The only problem is that as more and more parents become concerned with the health of their children dessert can be more of an issue. Serving your child with something that is sugary or filled with unnecessary calories can be something that you would want to skip. Here are some easy and healthy dessert recipes for kids:

Easy Graham Cracker Cake

Ingredients:

1 box graham crackers
Fresh mango slices
1 can cream
1can condensed milk

Directions

1. Mix the cream and condensed milk in a bowl and refrigerate for at least one hour.
2. Line a pan or plastic container with your graham crackers, making sure that everything is even.
3. Spread some of the cream mixture on top of your graham crackers.
4. Put some of the mango slices on top of the cream.
5. Repeat the steps as desired or until you have two or three layers.
6. Keep refrigerated until ready to serve

Jello Bowls

Ingredients:

1 regular package instant unflavored Jello
Fruit juice
Fresh fruit pieces
Whipped cream (optional)

Directions

1. Cook Jello according to package directions, substituting fruit juice for water.
2. Add chopped fruit pieces to Jello when it is done cooking.
3. Pour into individual bowls and chill.
4. When ready to serve put Jello bowls into individual platters and top with whipped cream.

Baked Apples

Ingredients:

3 Medium sized apples cored and cut in half
6 tablespoons brown sugar
6 tablespoons butter
1 cup granola
Light cream

Directions

1. Mix the butter and brown sugar together in a bowl.
2. Put sliced apples into a baking pan and spread the butter and sugar mixture on top
3. Bake at 350° for about 30 minutes or until apples are done.
4. Cool the apples and top with cream and granola

Having a healthy meal does not necessarily have to mean depriving your child of some good old dessert. Every kid deserves a good memory of what it is like to sit and wait in anticipation of what dessert will be. So go ahead and serve your child some of these easy and healthy dessert recipes and watch them enjoy it.
Article Source: http://EzineArticles.com/?expert=Tracee_Bergmann

Seafood Recipes Can Be Fun, Easy And, Yes, Healthy

2009-07-24T23:45:00.000-07:00

Seafood recipes can be fun and healthy and let's not forget to mention EASY! Using your favorite seafood, such as shrimp, mussels scallops or crab and a few of the ideas given in this article you can continue to create unique and healthy seafood recipes time and time again.

Picking out a seafood recipe is an easy thing to do, with the help of the search engines you can find almost any kind of recipe that you like. Just using the phrase "Seafood Recipe" will return a mountain of sites that will take hours to browse through. Of course if your just looking for one really good recipe, you could easily find that in five minutes or less.

Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.

One thing I am terrible at is measuring. I like to use a few favorite ingredients in any seafood recipes and adapt it to a healthier tastier way of cooking. And, the best part of cooking seafood is you can use whatever means you have available, whether it be grilling, saute or broiling.

Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)

Put a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saute pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop under the broiler for about 20 minutes for no-fuss cooking, or pop on the grill.

The shrimp should be served on a bed of wild rice cooked with chicken broth. Asparagus and tender baby portabella mushrooms, cooked together on the stove or over the grill with salt to taste and a dash of extra virgin olive oil, make an excellent side dish. These items combine to make a delicious dinner that is low in calories and quickly prepared (in no more than 45 minutes). Cleaning up shouldn't be a problem either.

Starting to cook with seafood items will become contagious pretty quick. It does not take long for the palette to crave a health and delicious seafood treat! Just the fact that it is such a healthy way to live and is so good for you are two great reasons to adopt this into your diet. As long as the seafood is fresh, there are really no health risks involved! To make sure this is the case, all you have to do is purchase your seafood from a reputable business, preferably located on the eastern seaboard of the continental US. There are so many recipes for you seafood fancies located online, just search for them and they will be in abundance. If all else fails turn to a local bookstore for some great recipe books.

When you are planning a family get together, definitely consider using a seafood recipe to make the occasion memorable. Most people when presented with a fresh seafood meal think that this is a special treat or a rare occasion.

Seafood recipes can be a total blast to prepare! When entertaining guest or family members, include them in the action. Most people have not had the chance to wrestle the live lobster before it is cooked, they are also not familiar with everything that goes into a New England Style Clambake. This is just one Quality Fresh Seafood item that can be prepared quickly and easily. There are also other taste seafood treats like mussels, clams, clam chowder, lobster bisque as well as King Crab Legs. To get some great ideas about what types of recipes are available, just visit the Seafood Recipe section on the website. And... as always, enjoy!
Article Source: http://EzineArticles.com/?expert=Shannon_Linnen

Free Weight Loss Recipes and Healthy Diet

2009-07-24T23:39:00.000-07:00

Eating right and maintaining a healthy weight is not all that difficult. In fact, I am very sure most of you already know pretty well what is best. By cooking healthy meals from weight loss recipes and participating in sports activities, you should find losing weight not a problem at all.

Start by adopting an approach for losing weight naturally. Stick to a diet that is high in complex carbohydrates and fibre, but moderate in protein, and low in fat. I have included some free weight loss recipes for you to demonstrate how to achieve that.

Many people believe that "no fat" means "non-fattening." However, the truth is, you are often getting just as many calories from the no-fat version, and those calories may not coming from fat. So, do not be misled and start to believe that you can eat any amount of the foods that are advertised as "fat-free". Instead, eat healthy food prepared using the weight loss recipes.

The best way to respond to hunger is with healthful snacks such as a slice of whole-grain toasted bread. Instead of skipping meals, eat snacks. Just remember that if you want to lose weight naturally, you have to keep track of every food you eat and of every activity that you do. Learn to cook healthy and delicious from weight loss recipes. That is also one way to motivate yourself.

Below are some simple weight loss recipes for healthy snacks:

Avocado, cheese, and flavoured tuna

Ingredients:

1 cucumber
1 small tin of flavoured tuna
1 avocado block cheese (your choice depends on your preference)

How to Prepare:

Quite easy. I just thought it up the other day and I haven't tried it yet but it sort of gives a substitute instead of using cracker biscuits.

Slice the cucumber to reasonable thickness. Put a slice of cheese on the cucumber. Then some avocado then finally some flavoured tuna on top. Great snack!

Zero Carbs Chicken Wings

Ingredients:

3 lbs. chicken wings
6 T. Hot Sauce
1 Stick Butter
2 qts. cooking oil
Lawry's Seasoned Salt

How to Prepare:

WINGS: Cut whole wings at joints and discard tips. Sprinkle wings liberally with Lawry's Seasoned Salt. Deep fry until golden brown and crispy. Drain on paper towels.

SAUCE: Combine melted butter and hot sauce in a large bowl, mix well. Add wings and coat evenly.

This recipe is for mild wings-add extra hot sauce for more heat. Serve with bleu cheese and celery.

Bacon and Cheese Stuffed Mushrooms

Ingredients:

8 oz cream cheese,
softened 5 or 6 slices of bacon,
fried crisp
1 small onion, chopped - or less
15-20 large mushrooms

How to Prepare:

Preheat oven to 350.Take the stems out of your mushrooms, reserving 4 or 5. Clean your mushrooms well and set aside.

Chop your onion well, and chop up the reserved stems.

Fry your bacon til crisp, reserving the grease. Cook your onion and stems until tender in the bacon grease. Drain the grease and add onions/stems to the softened cream cheese. Crumble your bacon in cheese mixture. Combine well. Scoop some into each mushroom cap. Bake for about 10-15 minutes on baking sheet with edges, then broil to brown the tops. YUMMY! Great refrigerated and reheated in oven the next day!

Dave Lu is a health and fitness enthusiast. He researches, writes articles and reviews on various weight loss and health care products available in the market. You can visit his review site at Best Weight Loss Products Review for more information.
Article Source: http://EzineArticles.com/?expert=Dave_Lu

Heart Healthy Pizza Recipe That Actually Reduces Cholesterol

2009-07-24T23:32:00.000-07:00

Everybody loves Pizza worldwide right? The delicious savory smell of the cheese and the tomatoes and all the other toppings and herbs. If you're not already heading off towards the direction of the refrigerator, stick around and listen up for a moment. The problem is that most Pizzas have a relatively high saturated fat content - and that's bad news if you are trying to look after your heart health, or you are battling against high blood LDL Cholesterol levels.

The British Heart Foundation recommends a total daily fat intake of 95 grams for men and 70 grams for women. If you eat a half of a typical stuffed crust 14 inch pepperoni Pizza you will consume approximately 75 grams of fat. So you could regularly way exceed your daily fat limit with the additional dietary fat intake from other foods during the rest of the day. If you have been told to avoid cheese you may despair as you suffer that craving for your favourite food - Pizza!

What if there was a type of Pizza that was not only friendly to your heart health, but actually REDUCED your Cholesterol level, the more you ate (within reason). Sounds too good to be true? Well the good news for pizza lovers everywhere is that it is now possible. Unbelievable - a heart healthy Pizza packed with healthy ingredients that is kind to your heart and health.

A new type of Cholesterol lowering cheese.

The breakthrough came with the introduction of a new type of cheese, which has all the flavour of a mature cheddar, but can be used as a topping for Pizza or Lasagna. In the United Kingdom this product is known as miniCol. This is a healthy alternative to 'normal' cheese and is perfectly safe to eat or cook with, for people with concerns about cholesterol levels.

The difference between traditional cheddar and miniCol is that miniCol is made from milk, which has had virtually all of its dairy fat removed and replaced with wheatgerm oil, which is high in polyunsaturated fat and plant sterols. Most plants contain Sterols which are natural substances found as component parts of certain vegetable oils. Plant sterols are effective in lowering cholesterol by blocking the absorption of cholesterol from the diet, and also by stopping the re-absorption of cholesterol produced by the liver. Studies have shown that miniCol is proven to be capable of reducing blood cholesterol levels.

You can find out motre information about miniCol here: href="http://www.emmi-minicol.ch/news/">http://www.emmi-minicol.ch/news/

Pizza Margherita Recipe (enhanced)

This recipe is for a basic 14 inch Pizza Margherita, but you can easily add further healthy toppings such as tuna, chicken or extra lean beef (raw meat to be marinated and precooked). Because you make it yourself you know and control what goes into it. The manufacturers recommended daily amount of miniCol Cheese is 65 grams per person, so the recipe contains 130 grams - enough for 2 servings.

You have two choices for the base - you can either make your own using one of the excellent home bread making machines now available, or buy a pre-made pizza base from the grocery store.

Pizza Ingredients

Dough (enough for 2 Pizzas)

Water - 1 cup
Strong Bread Making Flour - 3 Cups
Dried Milk Powder - 2 Tablespoons
Sugar - 2 Teaspoons
Low Sodium Salt Substitute - 1 Teaspoon
Yeast - 2 ½ Teaspoons

All you need to do to make the dough is to throw all these ingredients into the breadmaker and hit the 'pizza dough' button. An hour or so later you will have a ball of dough ready to roll into a pizza base.

Rest of Pizza

Tomato Paste Tube
4 cloves of garlic - finely chopped
1 Teaspoon of Ground Black Pepper
Mixed Herbs - 2 Tablespoons
1 Onion - chopped
2 tomatoes- sliced
1 onion - sliced
1 Green Capsicum - sliced
Olive Oil
130 grams of 'miniCol' cheese - grated

Assembling and cooking the Pizza

Cut the dough ball into 2 halves. You can freeze one half for another time.
Spread some flour onto the worktop and coat the dough
Use a rolling pin and roll out the dough to the size of the Pizza cooking tray
Spread a small amount of Olive Oil onto the pizza baking tray and rub around with some kitchen towel (this will stop the base from sticking)
Place the pizza base onto the baking tray
Spread Tomato paste from the tube evenly around the pizza base
Sprinkle the freshly chopped garlic evenly into the tomato paste
Assemble the tomato, onion and capsicum slices evenly around the pizza base
Sprinkle the black pepper over the ingredients
Spread the grated cheese over the top of the ingredients
Sprinkle the mixed herbs onto the top of the cheese - done

The completed Pizza should be baked in the oven at 200 degrees for approx. 10 minutes and served with fresh salad and a glass of red wine.

Malcolm Waters is a keen researcher of all aspects of heart health, care and treatment including Zetia and runs a successful website dedicated to the prevention and improvement of the condition for the benefit of the visitor. For great free heart health tips, discount offers and more, see Malcolm's site at Lower Blood Pressure.
Article Source: http://EzineArticles.com/?expert=Malcolm_Waters

6 Healthy Banana Smoothie Recipes

2009-06-30T02:07:00.000-07:00

Are you a smoothie lover? Looking for some new smoothie recipes that use bananas? If so, I would like to share 6 of my favorite banana flavored smoothie recipes with you.

Why are banana smoothies good for you? Bananas are high in potassium and low in sodium making them the ideal healthy fruit. Bananas are great for reducing depression, achieving bone and intestinal health, and for regulating high blood pressure.

All of these smoothie recipes use bananas, along with some additional ingredients. If you are looking to cut calories, you can substitute the milk with skim milk, or the ice cream with low-fat yogurt.

If you like your smoothies really sweet, try adding 1-2 tablespoons of honey to your recipe. I always serve my smoothies in a chilled glass but you can serve them any way that you like. You can drink them straight from the glass, use a straw or eat them with a spoon. It is best to always serve your smoothies immediately.

Banana Mango

1 c. cubed peeled ripe mango
3/4 c. sliced ripe banana
2/3 c. milk
1 tsp. honey
1/4 tsp. vanilla extract

Combine all of the above ingredients in a blender and process until smooth.

Chocolate Peanut Butter Banana

1 medium banana
1 1/4 c. milk
1 c. chocolate ice cream
1/4 c. creamy peanut butter

Cut the banana into 1" pieces. Wrap pieces in foil and freeze. Unwrap the banana pieces. In blender container combine banana, milk, chocolate ice cream and peanut butter. Cover and blend until smooth.

Blueberry Nana

5 oz. Frozen blueberries
2 bananas
2 c. ice
1 c. water

Put all ingredients into a blender and blend until smooth.

Kiwi Banana

1 c. milk
2 scoops vanilla ice-cream
1 ripe banana, sliced
2 Kiwi fruit, peeled and finely diced

Blend the milk, ice-cream, and banana together in a blender till smooth. Add the Kiwi fruit, blend briefly, then pour into glasses.

Banana Cantaloupe

1/2 sliced cantaloupe melon
1 peeled banana
1 c. vanilla ice cream
1 tbsp. honey

Mix all of the above ingredients in your blender and blend until smooth.

Boysenberry and Banana

3/4 c. boysenberries
1/2 c. low-fat boysenberry yogurt or vanilla yogurt
1/2 banana, sliced
1/2 c. grape juice

Add all ingredients to a blender and puree until well blended (about 1 minute).

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at:Web: http://www.classybusinesswomen.comRecipe Blog: http://wahmshelly.blogspot.com
Article Source: http://EzineArticles.com/?expert=Shelly_Hill

Healthy Dinner Recipes For a Healthier You

2009-06-30T02:05:00.000-07:00

We know we should eat healthy. We want what is best for our family. So why don't we eat the way we are supposed to eat? Let's take a look at some of the reasons why we tend to make unhealthy choices along with some helpful suggestions for healthy dinner recipes.

No Time to Make and Eat a Healthy Dinner

In today's society, we are always on the go - working, running errands, driving our children to and from school and extracurricular activities; the list is endless. Grocery stores are turning into food malls. With all the aisles and selections to navigate, we may feel we don't have time to go grocery shopping.

Because most people only have a few minutes to get dinner, they usually choose fast food, which is a convenient, albeit unhealthy choice. As a nation, the U.S. is getting fatter and unhealthier. What we need to combat this dilemma are healthy dinner recipe choices that can be prepared fast.

Quick and Healthy Dinner Choices

There are literally thousands of cookbooks on the market and many of them have exactly what we need: quick and healthy dinner recipes. But if you absolutely can't find the time to make a healthy dinner at home; go to the grocery store. Most supermarkets have an area where they sell roasted chicken and deli meats such as sliced turkey. Both these options can be part of a healthy dinner. Grab a loaf of healthy whole grain bread, a bag of apples, and a gallon of milk and you have something much better for you than a quarter pound hamburger with greasy fries.

Healthy Dinners Save You Money

So you've decided that fast food isn't the way to go. What about a sit-down restaurant? The food looks mouth-watering good! At only $12 a meal, you can have enough to satisfy you for hours. They serve steak, potatoes, pastas... and the desserts are to die for! When you look at their fantastic dinner menu you may want to think about what all the sugar, cholesterol and fat will do to your body.

As far as cost goes: It doesn't cost $12 a person to eat at home. In fact, it doesn't have to cost $12 for an entire meal for 5! What is more, you don't save time this way. How long does it take to drive to the restaurant, wait for a table, wait for the food to be prepared, eat and drive home? In that amount of time you could have made an inexpensive, healthy dinner and eaten it at home.

How to Pick a Healthy Dinner Recipe

- Use recipes that contain low-fat ingredients like fresh vegetables, fruits, lean meat, whole grains and skim milk.

- Choose the freshest ingredients possible.

- Organic foods are grown without the use of pesticides and hormones and are the best food for your body.

It is all about having the best ingredients on hand at home to select and prepare a healthy dinner recipe for your loved ones.

Preparing dinner at home benefits you in more than time, money and health. It allows you priceless, quality time with your family. Sharing a nutritious meal around the family table is one of the many ways of enjoying healthy dinner choices.

Deborah is a fitness enthusiast and runner. She publishes the website Get In Shape, which focuses on health and fitness for women. You can find out more about healthy dinners on her web page Healthy Dinner Recipes. Download a copy of the the free ebook 'Everyday Tips To Lose Weight' from her website.
Article Source: http://EzineArticles.com/?expert=Deborah_Prosser

Finding Healthy Eating Recipes Your Kids Will Like

2009-06-22T03:57:00.000-07:00

Your kids are probably the most important thing in your life. That’s the way it should be. One thing you want to do raising them is preparing them to be as healthy as they can be. Along the way you need to remain creative to keep them from getting bored with their food. Today there are more opportunities than ever to find qualified sources for good healthy eating recipes that may bring renewed enthusiasm to them when eating.

Looking for Healthy Eating Recipes Online

Today online there are many resources in the area of recipes. Among those you will find many sources such as recipe swapping online communities, many books for reasonable prices, government suggestions related to some study, and if you look hard enough you might even find a random recipe generating web page. This hasn’t been proven, but likely exists somewhere.

Not all recipes are the same though. Some taste great but are packed with saturated fats that may linger in some ways when your children are old. Finding healthy eating recipes for the kids in your family might prove a little more challenging.

The Eating Pyramids May Help

There are a several food pyramids that suggest healthy eating balance among different food groups. The USDA offers MyPyramid.gov with resources that somewhat help plan what is needed for food intake based on your childrens age, gender, and activity levels.

The faculty at Harvard’s School of Public Health offers some guidelines to medical professionals that claim to be more in tune to health needs. They definitely distinguish between good and bad fats, as well as suggest more carbohydrates from whole grains. Reading more on this may help you better decide on healthy eating recipes that your children will like.

The Importance of Diet in Physical Fitness

Physical fitness comes from eating well, exercising well within it, and then resting as well. Without these three put together, there will be an imbalance. Too much food without burning it may leave healthy eating recipes useless. Finding the balance between diet and energy burning will indeed help you raise healthier kids as a result.

Kids Have Always Been Picky

In your search for new healthy eating recipes that your children will like, keep in mind that their tastes will change along the way. And taste is what it’s all about. Paying more attention to what they like and don’t like over years will give you a second sense about what healthy eating they will eat. Often sweeter tastes in the early years go well.

Healthy eating recipes that will fill these years well may be better when the sweet taste comes from fruits. Over the years, use your sense when looking for innovative ways to keep your children eating healthy. It doesn’t hurt to look for recipes that might bring new ideas into your own cooking.

One place to look towards healthy eating recipes your children may enjoy is where you are now reading. You should also find more tips on what makes things healthier, and years down the road you can sit back and appreciate the outcomes in your children.

Find lots of healthy eating recipes for kids at http://healthy-eating-for-kids.com
The recipes are designed to be easy to prepare as well as healthy and fun to eat!
Article Source: http://EzineArticles.com/?expert=Trevor_John

Healthy Beanless Chili Recipe

2009-06-22T03:47:00.000-07:00

Everyone has a different idea as to what makes a good chili. To hardened professionals a good chili may be little more than a well spiced bowl of meat, while others make a chili that more closely resembles spicy vegetable soup. To most people, the standard chili contains beef, tomatoes, beans, and chili powder.

But, what if you don't like beans?

Or you're going low carb? Or you just don't want to fart? The following is a tasty, healthy, chili recipe. No beans included.

Ingredients

2 onions, diced
1 red pepper, diced
2 pasilla peppers, diced
3 lbs beef chuck (cut to 1-inch cubes)
2 Serrano peppers, diced
4 tbsp virgin olive oil
2 tbsp paprika
2 tbsp coriander
2 tbsp dried oregano
1 tbsp cumin
1 tbsp Del Arbol chili powder (or Mexican Red)
6 garlic cloves
1 cinnamon stick
2 (28 oz) cans whole tomatoes, crushed
1 can beef broth
3 tbsp canned chipotle chile, diced

Optional Garnishes

grated pepper jack
cilantro leaves
Lime wedges
dollop of sour cream

Preparation

In a large pot, heat half the olive oil with the diced onions and peppers. Cook at medium heat for about 10 minutes or until the onions begin to caramelize.

In a separate skillet, use the other 2 tbsp of olive oil to brown the cubed beef. After the beef is browned, use a spaghetti strainer to drain off the beef renderings into the trash (Hint: Wad up about 5 paper towels into your trash, pour the renderings into the towels. Otherwise there is a chance the renderings will melt the trash bag.)

Add the browned meat to the onions and peppers, and cook for another five minutes.

Add the rest of the ingredients (except vinegar): paprika, coriander, oregano, chili powder, cumin, cinnamon, garlic, tomatoes, beef broth, and chipotle. Kick the heat up to high, until the chili is boiling. Reduce heat to a simmer (usually lowest heat), cover and cook for an hour and a half, stirring occasionally.

After 1.5 hours, remove meat, shred with a fork, and add it back to the pot. Cook for a final 10 minutes uncovered, and add the red wine vinegar right before serving. Garnish as desired. Serves Six.

If you like this beanless chili, or are interested in more healthy ideas, check out some of the delicious recipes over at Mark's Daily Apple.
About the Author: Mark Sisson is a former professional triathlete who runs a popular health and nutrition blog, Mark's Daily Apple. Check it out for more great articles and information on the Primal Blueprint, a revolutionary health plan using the principles of human evolution as the basis for modern, high protein, healthy living.
Article Source: http://EzineArticles.com/?expert=Mark_Sisson

Healthy Soul Food Recipes - The Growing Demand

2009-06-19T05:50:00.001-07:00

Healthy soul food recipes continue to grow in popularity and demand. With this nations rising health problems, especially among African Americans, the need for healthy alternatives continue increase. As tasty and filling as the traditional down-home meals our great grandma used to make were, we now know some of the ingredients and methods of cooking were bad for us. Many of the traditional recipes contained high levels of cholesterol, fat and sodium. These ingredients in-turn ignited high cases of high blood pressure, diabetes, and obesity as well as other health ailments.

To offset the negative results, traditional soul food recipes continue to go through a transformation. As a result it's making a strong comeback among today's health conscious adults and seniors. To help you make the transformation in your own home and family here's a short list on how to cook healthier soul food meals. This list will help you to adjust your cooking methods easier, if you haven't started already. If you've started cooking healthier, these tips will act as your inspiration to continue using healthier alternatives in preparing soul food. These healthy changes allow you to eat healthier without sacrificing taste. It may surprise you how little the original taste is sacrificed. Of course it may not taste as good as your grandmas, but you'll find your taste buds applauding.

Here's a short list of healthier alternatives for cooking soul food.

1. Instead of using whole milk:

Use reduced 1 or 2% milk when a recipe requires milk. For example, use in cornbread, custard, macaroni and cheese, sweet potato pie, etc.

2. Instead of using table salt:

Use Kosher salt. It has less sodium than regular table salt. But the healthiest alternative is using lime juice, lemon juice, apple cider vinegar and other various herbs and spices instead of salt.

3. Instead of deep fat frying:

Fry, bake, broil or roast your meats.

4. Instead of flavoring vegetables or beans with fat back, bacon or ham hocks:

Flavor them with smoked turkey necks, turkey ham or turkey bacon.

5. Instead of frying your chicken or fish in lard or vegetable oil:

Use peanut oil or at least canola oil.

6. Instead of pan frying in oil:

Use cooking spray.

7. Instead of cooking chicken with the skin:

Consider removing the skin from chicken before cooking and marinate to add flavor and moistness. By removing the skin you eliminate artery clogging cholesterol.

These are a few examples of using healthier ingredients in your soul food recipes. As you use them you'll discover how little taste you're sacrificing. In addition, your health won't have to suffer like our ancestors may have had to. Because of these healthier cooking tips now you can have your soul food ... at eat it too!

Discover the top 20 Free Soul Food Recipes for this month chosen by readers - based on taste, easy preparation and low cost. Watch video cooking demonstrations - go to ... Soul Food Recipes
Article Source: http://EzineArticles.com/?expert=Roy_Primm

The Bread Lover's Bread Machine Cookbook

2009-05-25T08:24:00.000-07:00

The greatest invention since sliced bread may be the machine that makes the loaves that you dream of slicing. The Bread Lover's Bread Machine Cookbook finally bridges the gap between great taste and convenience, with over 300 glorious recipes for bread machines. The automatic bread machine makes it possible to enjoy fresh and signature loaves of bread without the time and expense usually involved in bread baking or purchased artisanal breads. Today's bread machines are versatile, affordable, safe, and efficient, turning out perfect loaves time after time. Try Croissants or Banana Bread for breakfast, lunchtime sandwiches on Honey Whole Wheat Bread or Tomato Bread, a loaf of Garlic Focaccia or a Sage and Onion Bread-stuffed roast for dinner, or even Candied Chestnut Panettone and Pumpkin Cloverleaf Rolls for the holidays. Classic white loaves, hearty whole-wheat breads, sweet breads, swirled breads, pizza doughs, quick breads, even jams are easy to make right in the bread machine. Renowned bread baking expert Beth Hensperger's best bread recipes yield great results-- just add the ingredients, and let the machine knead, rise, and bake loaf after loaf of fragrant, delicious fresh bread.

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Not Your Mother's Slow Cooker Cookbook

2009-05-25T08:18:00.000-07:00

The slow cooker is perfect for today's fast-paced lifestyle, in which everyone is time and energy-conscious, economy-wise, concerned about nutrition, and demanding of great flavor. This comprehensive collection of 350 exciting recipes takes a new look at cooking withÂ’ America's favorite appliance. Relying on wholesome ingredients and fresh, modern flavors, Not Your Mother's Slow Cooker Cookbook features everything from traditional slow cooker classics to savory international cuisine to delicious no-fuss desserts.

About the Author
A prolific food writer and educator, Beth Hensperger has authored more than twenty cookbooks, including titles in the best-selling "Not Your Mother's" series, The Rice Cooker Cookbook, and The Bread Lover's Bread Machine Cookbook. She is also the author of The Bread Bible, winner of a James Beard Book Award, and has been nominated twice for an IACP Cookbook Award. Hensperger writes a James Beard Award nominated food column, "Baking with the Seasons", for the San Jose Mercury News. She is a contributor to dozens of national and online cooking and lifestyle magazines.

Julie Kaufmann is the food editor of the San Jose Mercury News, which has twice been nominated for a James Beard Award in newspaper journalism. Kaufmann is an avid home cook who has co-authored several books with Beth Hensperger.

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Weight Watchers In 20 Minutes Book

2009-05-23T03:17:00.000-07:00

Even if your lifestyle is crazy-busy, a great meal is only a short time away with this tasty collection of the newest Weight Watchers recipes. Youll find recipes that you can make in a snap in the microwave, a chapter of favorites that go from kitchen to table in a mere 15 minutes, fast dinners that you can prepare with just 5 ingredients, and more, illustrated throughout with beautiful color photos. With the 250 fast, irresistible recipes youll find here, its easy to stay on target while enjoying all the dishes you love.

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The Barefoot Contessa Cookbook

2009-05-23T03:10:00.000-07:00

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.

Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.

Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.

Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!

With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

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Emeril at the Grill: A Cookbook for All Seasons

2009-05-21T08:22:00.000-07:00

If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo.

Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern ItalianStyle Chicken Under a Brick (yes—a brick!). And while we all love peach pie, how about Grilled Peaches with Mascarpone and Honey?

You've never grilled like this before.

The 158 recipes in this book are easy, fast, and make every meal a party. And why should grilling happen only in the summer? Emeril at the Grill is full of techniques for both indoor and outdoor cooking, so you can keep the party going all year round. From drinks (Watermelon Margaritas) to meats (Grilled Marinated Flank Steak with Chimichurri Sauce, anyone?), from salads (Watercress, Avocado, and Mango Salad) to desserts (ever grill a banana split?), this is a grilling book like no other.

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Cook Yourself Thin: Skinny Meals You Can Make in Minutes

2009-05-21T08:18:00.000-07:00

Cook Yourself Thin is a healthy, delicious way to drop a dress size without all the gimmicks.

For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! Cook Yourself Thin shows how to cut calories, change diets, and improve health without sacrificing the foods we love.

Cook Yourself Thin is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! (See Very Chocolate Cake, page 200.) There's never enough time to cook? Cook Yourself Thin keeps it simple--with easy instructions and fun recipes you'll want to make again and again.

What are you waiting for? Cook Yourself Thin!

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Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine

2009-05-18T11:59:00.000-07:00

The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.

Terry’s new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

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The Food You Crave: Luscious Recipes for a Healthy Life

2009-05-18T11:53:00.000-07:00

Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.

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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

2009-05-11T10:07:00.000-07:00

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.

With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

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Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

2009-05-08T04:51:00.000-07:00

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

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The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

2009-05-08T04:47:00.000-07:00

The bestselling phenomenon continues with the newest South Beach Diet cookbook The amazing success of the first three South Beach Diet books has made publishing history with 14 million copies combinedand is still going strong. Millions of people have been turned on to this healthy lifestyle. Followers of the diet have been asking Dr. Agatston for more recipes that are delicious, healthy, and fast, so hes created The South Beach Diet Quick and Easy Cookbook.Our time-strapped culture needs an effective plan for eating healthy meals at home again. Dr. Agatston delivers with 200 brand-new recipes that use 10 or fewer ingredients and require 30 minutes or less of cooking time. The cookbook offers a diverse range of healthy, easy dishes in all categories, including 25 all-new chef recipes from Miami-area restaurants. There are no more excuses for not joining the many others that have made the South Beach Diet work for them.The sound advice readers count on from the South Beach Diet name will still be featured. The book will provide practical timesaving tips, advice for how to stock your pantry, and most importantly, how to eat well while staying on the plan. Also, phase designations and nutritional information are listed along with each recipe, so youre in control of what youre eating. Illustrated throughout with full-color photography, The South Beach Diet Quick and Easy Cookbook will be tempting to both believers and newcomers alike.

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Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

2009-05-05T02:00:00.000-07:00

A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

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Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World

2009-05-03T06:19:00.000-07:00

Just because you're watching your waistline doesn't mean you need to go hungry. Recipes from Hungry Girl--like the Fiber-Fried Chicken Strips featured below--feed your every craving without piling on the calories. What's more, Lisa Lillien's lighthearted love for food and fun shines through in every recipe, making it easy to follow her healthy example and even come up with your own simple calorie-saving shortcuts.

Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries--and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories. Check it out!

* Eggs Bene-Chick: 183 calories
* Bring on the Breakfast Pizza: 127 calories
* Ooey Gooey Chili Cheese Nachos: 216 calories
* Big Bopper Burger Stopper: 202 calories
* Dreamy Chocolate Peanut Butter Fudge: 65 calories
* Lord of the Onion Rings: 153 calories
* Rockin' Tuna Melt: 212 calories
* 7-Layer Burrito Blitz: 277 calories
* I Can't Believe It's Not Sweet Potato Pie: 113 calories
* Cookie-rific Ice Cream Freeze: 160 calories
* With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!

And when you're not in your kitchen, check out HG's 10 mini survival guides, plus tips 'n tricks that'll help you make smarter food choices anywhere, anytime!

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The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep You Lean

2009-05-02T04:48:00.000-07:00

The Eat-Clean Diet Cookbook
Tosca Reno is not only a health and fitness expert, but also a fabulous cook. Who better to write a stunning cookbook that everyone will love? Get: * 150 beautiful food photographs * Delectable low-fat beef, pork, chicken and fish dinners * Protein-rich meat-free recipes * Gluten-free meals * Tips on eating clean in difficult situations * Timesaving one-dish meals for busy moms * Great recipes on the go * How to prepare an elegant clean-eating event.

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

2009-05-01T07:07:00.000-07:00

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

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366 Delicious Ways to Cook Rice, Beans, and Grains Book

2009-04-30T06:06:00.000-07:00

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

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Recipe Keeper Book

2009-03-30T01:21:00.001-07:00

Recipe Keeper
From Welcome Books

List Price : $27.50
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Product Description

How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy removal and addition of new pages. Blank sheets are ready to be filled in with handwritten recipes, while the empty clear plastic adhesive sheets provide the perfect storage for published recipes clipped from magazines and newspapers, printed off the internet, or photocopied from cookbooks. The best part – everything wipes clean! With an “equivalents and substitutions” table, the Recipe Keeper comes packed with everything a home chef could need.

Aside from its wonderful array of practical features, the Recipe Keeper makes the perfect gift for anyone thanks to its whimsical design. Featured on each tab is vintage artwork and inspiring quotes from famous food lovers such as Sophia Loren, Oscar Wilde, and Jonathon Swift. Collecting recipes and dishes has never been so fun and easy — so start clipping, and bon apetit!

Colorful tabs separate and organize recipes by type and occasion for simple, easy access, including:

Breakfast & Breads
Hors d’oeuvres & Appetizers
Soups, Salads, & Sandwiches
Pasta & Grains
Meat, Poultry & Seafood
Vegetables & Sides
Desserts & Beverages
Holidays & Parties

Product Details

Amazon Sales Rank: #15493 in Books
Published on: 2005-09-01
Released on: 2005-09-01
Format: Illustrated
Original language: English
Number of items: 1
Binding: Ring-bound
80 pages

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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

2008-12-13T05:24:00.001-08:00

Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

Praise for How to Cook Everything Vegetarian

"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."—Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

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Top Chef The Cookbook

2008-12-13T05:19:00.000-08:00

Pack your knives and go . . . straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4.

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Rhubarb Strawberry Crumb Pie Recipe

2008-11-01T01:24:00.001-07:00

Rhubarb Strawberry Crumb Pie Picture by theworldwidegourmet.com

Rhubarb Strawberry Crumb Pie

Recipe Ingredients

1 9 inch pie shell
1 cup sour cream
3 cups chopped rhubarb
½ cup flour
2 cups sliced strawberries
½ cup brown sugar
11/2 cup white sugar
¼ cup butter or margarine
1/3 cup flour

Directions

Arrange rhubarb and strawberries in unbaked pie shell.
Mix sugar and 1/3 cup flour with sour cream and pour
over fruit. Combine ½ cup of flour with brown sugar and
butter to form a crumble mixture and sprinkle over top.

Bake at 450F for 15 minutes then at 350F for
another 30 minutes until fruit is tender. Serve warm with
ice cream or chill and serve alone.

Rhubarb Strawberry Crumb Pie Recipe by www.rhubarb-recipes.com

Simply Sensational Strawberry Shortcake Recipe

2008-11-01T01:04:00.000-07:00

Strawberry Shortcake Picture by Allrecipes.com

Strawberry Shortcake

Prep Time:20 min
Total Time:35 min
Makes:8 servings

Recipe Ingredients

1-1/4 cups milk, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. sugar
2-1/4 cups all-purpose baking mix for biscuits
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar

Directions

PREHEAT oven to 425°F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan to wire rack; cool completely.

ADD remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers.

PLACE bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator.

Simply Sensational Strawberry Shortcake Recipe by http://www.kraftfoods.com

Easy Healthy Recipes - What You Need to Know

2008-10-26T01:19:00.000-07:00

If you are looking for an easier way to delight in a healthy lifestyle for you and your loved ones, one of the most effective ways is to prepare home-cooked meals using Easy Healthy Recipes.

You can drastically improve the health benefits by staying in to eat. Between work, errands, and children's after-school activities, it's not easy to find time to make a sit-down dinner. But before you head out to a restaurant for dinner, consider the advantages of eating together at home. With the rising costs of food and fuel putting a pinch on everyone's pocketbook these days, one way to ease the pain is to eat out less and make more meals at home.

Home-cooked meals provides benefits that help you save money and are healthier for you and your family.

Once you decide to do more cooking at home, pick out some favorite easy healthy recipes and then get creative. A home-cooked meal offers the following benefits:

* Reduces the amount of processed foods you eat. Freshly prepared meals are better for you than the typical grab-and-go snack. You can help ensure your family eats healthfully.

* Is time well invested. If you sit down to dinner, you'll probably eat more slowly and take time to enjoy it. This will help prevent overeating.

* Offers fewer distractions. If you serve dinner at the table, away from the television set and other distractions, you're likely to pay more attention to your food choices and portions.

* Gives you the chance to be a role model. When you eat at the dinner table, your children will have the opportunity to eat what you eat, in the atmosphere you create. This is an opportunity to instill good eating habits and manners.
* Allows you to try new foods. Use your family meal to prepare new foods as well as old favorites. You can find new ideas by checking out easy healthy recipes.

One guide that that I think every family should have is the "Everyday with Rachael Ray". This is a monthly subscription magazine that has easy healthy recipes for 30 minute meals, breakfast, starters and sides, soups and stews, salads &vegetables, pasta & pizza, etc.

The content is pretty impressive with wonderful recipes, ideas and food stories. Of course, once you try the recipes to see if they are any good, you will be amazed at the quality and variety. You will be able to make Grilled Beer Chicken with Potato Slabs, Orange Beef with Cilantro Rice, Turkey Kebabs, Roasted-Potato Pennette, Greek Style Tuna Salads, Posole (I was always looking for a good recipe for this - and this is the best one I have come across not to mention easy), Beef Wellingtons (simple) Chicken Curry and more!

Some of the recipes are from her many books, but there is lots of new stuff here as well. I really like the dessert recipes by contributor Silvana Nardone. Other cooks are featured here as well - so this is not strictly a "Rachael Ray" magazine.

Every issue comes with a handy 'mini cookbook' complete with grocery list - you can take this right out of the book and bring it to the store. Talk about convenient and clever! Wow! It boasts a week of 30 minute meals. Very nice for the busy home cook.

Overall, I am seriously impressed with this magazine - great content, supremely Easy Healthy Recipes, good variety, lots of pictures, nice layout and a sense of fun that is absent in many of the other cooking magazines. I recommend this magazine to everyone who loves to cook - not just those looking for cooking in a flash. Stunning!!!

Kevin Hinkston
Easy Healthy Recipes
http://www.easyhealthyrecipesblog.com/
Article Source: http://EzineArticles.com/?expert=Kevin_Hinkston

Crockpot Swedish Meatball Recipe

2008-06-25T02:11:00.001-07:00

Crockpot Swedish Meatball Picture

Crockpot Swedish Meatball

A crockpot Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.

SERVES 12 , 60 meatballs

Ingredients

4 slices white bread, finely chopped
2 lbs lean ground beef
4 egg yolks
4 tablespoons chopped fresh parsley
2 tablespoons dried onion flakes
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (10 1/2 ounce) can condensed French onion soup
1/4 cup all-purpose flour
1/4 cup sour cream
1 tablespoon worcestershire sauce

Directions

1.In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).

2.Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.

3.With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.

4.Place in crock pot.

5.In bowl, mix together soup and flour; pour over meatballs.

6.Cook on high until cooked through (about 4 hours); stir.

7.Stir in sour cream and Worcestershire sauce.

8.Serve sprinkled with remaining parsley.

Crockpot Swedish Meatball Recipe by http://www.natalies-recipes.com/ & http://www.recipezaar.com/

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Brunch Cinnamon Coffee Cake Recipe

2008-06-09T01:52:00.000-07:00

Brunch Cinnamon Coffee Cake by bigoven.com

Brunch Cinnamon Coffee Cake

Serves/Makes : 12

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground nutmeg
3/4 cup firmly packed brown sugar
1/2 cup crushed walnuts
1 teaspoon ground cinnamon

Directions

In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition.

Beat in sour cream. Sift together the flour, baking powder, soda, salt, and nutmeg. Add to mixture and beat well. Pour into a buttered and floured 9 x 13 inch pan.

Combine brown sugar, walnuts and cinnamon and mix well. Sprinkle over batter. Cover and chill overnight. Uncover and bake in a preheated 350 oven for 35 to 40 minutes.

Brunch Cinnamon Coffee Cake Recipe by cdkitchen.com

Orange Braised Lamb Shanks Recipe

2008-06-09T01:42:00.000-07:00

Orange Braised Lamb Shanks Pictire by howstuffworks.com

Orange Braised Lamb Shanks

Ingredients

4 lamb shanks
1 carrot, diced finely
1 medium onion, diced finely
2 celery sticks, diced finely
30-45ml/2-3 tbsp olive oil
few sprigs fresh thyme
2 bay leaves
2 garlic loves, finely chopped
2 oranges, juice and finely grated zest (no pith)
1 lemon, juice and finely grated zest (no pith)
4 tbsp sieved roasted tomatoes (or 1 tbsp concentrated tomato purée)
½ bottle white wine
250ml/8½fl oz lamb stock (or water)
salt and pepper
fresh parsley, chopped

Method

1. In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.

2. Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice). Bring to the boil and lower to a gentle simmer.

3. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.

4. Transfer to the casserole dish and cover with its lid. Cook in a preheated slow-moderate oven (about 150C/300F/Gas 2) until the meat is completely tender and coming off the bone.

5. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity. Boil to reduce if you think it needs it.

6. Stir in the reserved juice to refresh the citrus flavour.

7. Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over. Sprinkle each shank with a little parsley and a pinch of the reserved zest.

Serves 4

Orange Braised Lamb Shanks Recipe by Hugh Fearnley-Whittingstall

Hungarian Goulash Crock Pot Recipe

2008-05-28T01:23:00.000-07:00

Hungarian Goulash Crock Pot

With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.

Recipe Ingredients

2 lbs beef stew meat, cut into 1 inch cubes
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/4 cup flour

Directions

1.Place meat in crockpot and cover with sliced onion.

2.Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.

3.Cover and cook on low for 8 to 10 hours.

4.Turn control to high.

5.Dissolve flour in a small amount of cold water and stir into meat mixture.

6.Cook on high for 10 to 15 minutes or until slightly thickened.

7.Serve over noodles or rice.

Hungarian Goulash Crock Pot Recipe by recipezaar

Perfect Recipes for Having People Over (Hardcover)

2007-11-16T06:32:00.000-08:00

Perfect Recipes for Having People Over (Hardcover)

Buy Perfect Recipes for Having People Over (Hardcover)
List Price : $35.00 No sale
Sale Price : $23.10 & eligible for FREE Super Saver Shipping on orders over $25.
You Save : $11.90 (34%)

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
Amazon.com Sales Rank: #7,076 in Books

Perfect Recipes for Having People Over (Hardcover) by amazon

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

2007-11-16T06:05:00.000-08:00

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.
You Save : $11.90 (34%)

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
Amazon.com Sales Rank: #644 in Books

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

A Healthy Guide To Good Nutrition

2007-10-31T07:48:00.000-07:00

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 http://www.vegetarian-and-vegan.com.
Read more articles by: Karen Wilkinson
Article Source: www.iSnare.com

Garden Patch Soup Recipe

2007-10-25T07:09:00.000-07:00

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.

Ingredients

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)

Instructions

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

Pork Medallions with Five-Spice Powder Recipe

2007-10-06T07:20:00.000-07:00

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.

SERVES 4

Ingredients

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

Directions

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

Smoking, Barbecuing, Grilling - What is the difference?

2007-10-03T06:59:00.000-07:00

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 http://www.wedlinydomowe.com/smoking-meat.htm where you can find more about making quality meats at home.

Organic Health Food Store Produce - Higher in Antioxidants

2007-09-29T22:59:00.000-07:00

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 http://www.eathealthy101.com
Article Source: http://EzineArticles.com/?expert=Cody_Greenlaw

Orange Rosemary Roasted Chicken Recipe

2007-09-21T07:49:00.000-07:00

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.

SERVES 6

Ingredients

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

Directions

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

Brown Rice Pilaf Recipe

2007-09-18T07:19:00.000-07:00

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.

Ingredients

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

Directions

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

Southwestern Cornmeal Muffins Recipe

2007-09-15T07:06:00.000-07:00

Southwestern Cornmeal Muffins

MAKES 12 MUFFINS

Ingredients

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

Directions

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

Peach Crumb Cake Recipe

2007-09-11T05:08:00.000-07:00

Peach Crumb Cake

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

INGREDIENTS

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

Filling
1 can (20 ounces) peach pie filling

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

PREPARATION

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 about.com

Mongolian Beef Recipe

2007-09-05T07:21:00.000-07:00

Mongolian Beef

Ingredients

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

Directions

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

Vegetable Beef Soup Recipe

2007-09-01T06:43:00.001-07:00

Vegetable Beef Soup

Ingredients

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

Directions

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

Chicken Saltimbocca Recipe

2007-08-31T06:27:00.000-07:00

Chicken Saltimbocca

Yield: 4 servings

Ingrediants

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)

Preparation

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 self.com

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe

2007-08-25T07:09:00.000-07:00

Grilled Golden Trout

Yield: 6 servings

Recipe Ingredients

Sauce:
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

Broiled Scallops with Sweet Lime Sauce Recipe

2007-08-20T06:34:00.000-07:00

Broiled 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

Asian Noodles with Shrimp Recipe

2007-08-16T05:37:00.001-07:00

Asian 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

Pork Medallions with Herbes de Provence Recipe

2007-08-14T06:58:00.000-07:00

Pork 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

Mocha Chip Muffins Recipe

2007-08-10T06:47:00.000-07:00

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

Crispy Oven-Fried Chicken Recipe

2007-08-08T20:58:00.000-07:00

Crispy 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

Beef Stew with Fennel and Shallots Recipe

2007-08-06T05:11:00.000-07:00

Beef 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

Roasted Rack of Lamb Recipe

2007-08-04T06:29:00.000-07:00

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

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

2007-07-27T07:13:00.000-07:00

New 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 food.yahoo.com

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe

2007-07-24T06:44:00.000-07:00

Grilled 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

Honey-Pecan Crusted Chicken Recipe

2007-07-19T07:12:00.000-07:00

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 blessingsforlife.com and Cookinglow-fat.com

Lemon Chicken Recipe

2007-07-13T07:10:00.000-07:00

Lemon 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

Low Fat Banana Muffins Recipe

2007-07-08T07:42:00.000-07:00

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

Thai Chicken Salad Recipe

2007-07-05T07:05:00.001-07:00

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

Asian Pork Tenderloin Recipe

2007-07-02T06:04:00.000-07:00

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

Winter Fruit Salad Recipe

2007-06-27T07:09:00.001-07:00

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

Dressing
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

Apple Coffee Cake Recipe

2007-06-17T22:39:00.000-07:00

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

Chicken & Cashew Pasta Salad Recipe

2007-06-06T08:06:00.000-07:00

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

Rustic apple-cranberry tart Recipe

2007-05-26T05:47:00.001-07:00

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

Barbecue chicken pizza Recipes

2007-04-03T07:30:00.000-07:00

Barbecue chicken pizza

Recipes Ingredients

1 cup pizza sauce
1 12-inch Italian pizza crust
8 green pepper rings
1 tomato, sliced
1 cup mushrooms, sliced
4 ounces cooked chicken breast, sliced about 1-inch thick, with all visible fat removed
2 tablespoons barbecue sauce
1 cup reduced-fat mozzarella cheese, shredded

Recipes Directions

Preheat the oven to 400 F.

Spread the sauce evenly over the pizza crust. Add the pepper, tomato, mushrooms and chicken. Drizzle barbecue sauce over the pizza and top with cheese.

Bake about 12 to 14 minutes. Cut the pizza into 8 slices and serve immediately.

Nutritional Analysis(per serving)

Serving size: 2 slices
Calories : 333
Cholesterol : 35 mg
Protein : 23 g
Sodium : 961 mg
Carbohydrate : 44 g
Fiber : 3 g
Total fat : 8 g
Potassium : 335 mg
Saturated fat : 3 g
Calcium : 220 mg
Monounsaturated fat : trace

Barbecue chicken pizza Recipes by Mayoclinic

White Chicken Chili Recipe

2007-03-17T07:29:00.000-07:00

Recipe Ingredients

1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)

Recipe Directions

In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).

Nutritional Analysis(per serving)

Serving size: About 2 cups
Calories : 376
Cholesterol : 22 mg
Protein : 25 g
Sodium : 474 mg
Carbohydrate : 60 g
Fiber : 12 g
Total fat : 5 g
Potassium : 845 mg
Saturated fat : 2 g
Calcium : 232 mg
Monounsaturated fat : 1 g

White Chicken Chili Recipe by mayoclinic

Chicken Quesadillas Recipe

2007-03-14T06:15:00.000-07:00

A quesadilla is a flour tortilla filled with cooked meat, refried beans, cheese or other ingredients that are folded then grilled or baked. Serve these chicken quesadillas as a main dish or cut them in strips and serve as an appetizer

Recipe Ingredients

4 boneless, skinless chicken breasts, each 4 ounces
1 cup chopped onions
1/2 cup smoky or hot salsa
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
6 flour tortillas, each 8 inches in diameter
1 cup shredded reduced-fat cheddar cheese

Recipe Directions

Preheat the oven to 425 F. Lightly coat a baking sheet with cooking spray.

Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.

To assemble, lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet. Repeat with the remaining tortillas. Lightly coat the top of the tortillas with cooking spray.

Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately.

Nutritional Analysis(per serving)

Serving size: 2 halves
Calories : 444
Cholesterol : 51 mg
Protein : 32 g
Sodium : 736 mg
Carbohydrate : 55 g
Fiber : 1 g
Total fat : 10 g
Potassium : 526 mg
Saturated fat : 3 g
Calcium : 390 mg
Monounsaturated fat : 3 g

Chicken Quesadillas Recipe by Mayoclinic

Buttermilk waffles Recipe

2007-03-11T07:33:00.000-07:00

Recipe Ingredients

1 cup whole-wheat (whole-meal) flour
1 cup all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
2 cups buttermilk
1 egg
4 egg whites

RecipeDirections

In a large mixing bowl, combine the flours, baking powder, baking soda and sugar.

In a medium bowl, whisk together the buttermilk and whole egg. Add to the flour mixture and stir to mix evenly.

In a large metal or glass bowl, using an electric mixture on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture.

Place a baking sheet in the oven and preheat to 225 F.

Preheat a waffle iron. Spray with cooking spray if necessary. Spoon or ladle about 3/4 cup of the batter into the waffle iron, depending on the size of the iron. Spread slightly with a spoon and cook according to the manufacturer's instructions. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles.

Nutritional Analysis(per serving)

Serving size: 1 waffle
Calories : 208
Cholesterol : 39 mg
Protein : 11 g
Sodium : 281 mg
Carbohydrate : 37 g
Fiber : 3 g
Total fat : 2 g
Potassium : 274 mg
Saturated fat : 1 g
Calcium : 124 mg
Monounsaturated fat : 1 g

Buttermilk waffles Recipe by mayoclinic

Apple City Barbecue Recipe

2007-03-09T05:26:00.000-08:00

Apple City Barbecue

Recipe Ingredients

1 cup ketchup (I use Hunt's)
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper

Recipe Instructions

Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.

Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

Apple City Barbecue Recipe by about.com

Delicious Ham and Potato Soup Recipe

2007-03-04T04:49:00.000-08:00

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

Recipe Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Recipe Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Delicious Ham and Potato Soup Recipe by allrecipes

Apple Pork Chops Recipe

2007-02-26T01:39:00.000-08:00

Apple Pork Chops

Recipe Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
ground black pepper to taste
2 apples - peeled, cored and sliced
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
3/4 cup hot water

Recipe Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.

Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.

In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

Apple Pork Chops Recipe by allrecipes

Potato Latkes Recipe

2007-02-24T05:11:00.000-08:00

Recipe Ingredients

2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)
1/4 cup grated or finely chopped onion
1 large egg
6 tablespoons egg substitute
2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
1 teaspoon salt
2 to 3 teaspoons canola oil

Recipe Preparation

Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.

In medium bowl, stir the potatoes, onion, egg, egg substitute, and matzo meal and salt together well.

In a large, heavy-bottomed, nonstick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).

Serve these hot with applesauce, fat-free or light sour cream, and chopped green onions.

Potato Latkes Recipe by webmd

Scrunchy Sweet and Sour Chicken Recipe

2007-02-22T01:57:00.000-08:00

This recipe is for sweet and sour chicken but you can substitute pork tenderloin or lean beef instead. If time is short, you can use commercial sweet and sour sauces that are available in the Asian food section of your supermarket.

Recipe Ingrediants

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Recipe Directions

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.

Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.

Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.

Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.

Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.

Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.

Scrunchy Sweet and Sour Chicken Recipe by free-gourmet-recipes

Healthy Miso Gravy Recipe

2007-02-21T03:00:00.000-08:00

Recipe Ingredients

3 tablespoons of red or yellow miso
1 and 1/2 cups of water
1 and 1/2 tablespoons of extra virgin olive oil
1 small onion, diced
1-2 cloves of garlic, minced
3 tablespoons of nutritional yeast
3 tablespoons of unbleached flour
2 teaspoons of minced fresh basil or 1/4 teaspoon of dried basil

Recipe Directions

In a medium-sized pan, bring olive oil to medium heat, then add onion and garlic and saute for 2-3 minutes, or until onion is tender and translucent.

Reduce heat to low setting and add flour and nutritional yeast. Stir steadily for 1-2 minutes.

Add water in a slow drizzle while stirring briskly. Bring heat up to medium setting and continue to stir regularly for about 10 minutes, or until gravy begins to thicken.

Once the gravy has just started to thicken, reduce heat to medium-low setting and add miso and basil. Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth.

Healthy Miso Gravy Recipe by drbenkim

Recipe: Mussels mariniere

2007-02-19T02:42:00.000-08:00

This classic French preparation of steamed mussels easily serves four as an appetizer. But with the addition of a crusty whole-grain baguette and a tossed salad, it makes a satisfying supper for two.

Recipe Ingredients

1 1/2 pounds mussels, scrubbed and debearded
1 cup dry white wine
1/3 cup chopped shallots or red onion
1 clove garlic, minced
3 tablespoons chopped fresh flat-leaf (Italian) parsley

Recipe Directions

Discard any mussels that are gaping open and don't close when tapped — a sign they're not alive and fresh. In a large saucepan, combine the mussels, wine, shallots and garlic. Bring to a boil over high heat. Reduce the heat to medium, cover and cook, shaking the pan periodically, until all the mussels are opened, about 5 minutes. Remove the mussels from the pan with a slotted spoon and divide among individual shallow bowls. Discard any cooked mussels that didn't open.

Raise the heat to high and continue cooking the wine mixture to reduce slightly and deepen the flavors, about 2 to 3 minutes. Pour the wine mixture over the mussels. Sprinkle with the parsley and serve.

Nutritional Analysis(per serving)

Calories : 259
Cholesterol : 64 mg
Protein : 28 g
Sodium : 661 mg
Carbohydrate : 15 g
Fiber : 0 g
Total fat : 5 g
Potassium : 945 mg
Saturated fat : 1 g
Calcium : 90 mg
Monounsaturated fat : 1 g

Recipe: Mussels mariniere by mayoclinic

Recipe:Stuffed eggplant

2007-02-18T02:42:00.000-08:00

Recipe Ingredients

1 medium eggplant
1 cup water
2 tablespoons olive oil
6 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
1/4 cup chopped onion
1/4 cup chopped red, green or yellow bell peppers
1 cup canned unsalted tomatoes, drained except for 1/4 cup liquid
1/4 cup chopped celery
1/2 cup sliced fresh mushrooms
1 cup whole-wheat bread crumbs
Freshly ground black pepper, to taste

Recipe Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

Trim the ends off the eggplant and cut in half lengthwise. Using a spoon, scoop out the pulp, leaving a shell 1/4-inch thick. Place the shells in the baking dish and add the water to the bottom of the dish. Chop the eggplant pulp into cubes. Set aside.

In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the chicken strips and saute until the chicken is lightly browned and no longer pink, about 5 minutes. Add the diced eggplant, onion, peppers, tomatoes and reserved tomato juice, celery, and mushrooms to the chicken. Reduce heat and simmer until the vegetables are tender, about 10 minutes. Stir in the bread crumbs and black pepper. Scoop half of the mixture into each eggplant shell.

Cover with aluminum foil and bake until the eggplant is softened and the stuffing is warmed through, about 15 minutes. Transfer the eggplant to warmed individual plates and serve immediately.

Nutritional Analysis(per serving)

Serving size: 1 eggplant half
Calories : 388
Cholesterol : 49 mg
Protein : 26 g
Sodium : 185 mg
Carbohydrate : 35 g
Fiber : 12 g
Total fat : 15 g
Potassium : 1,209 mg
Saturated fat : 2 g
Calcium : 54 mg
Monounsaturated fat : 10 g

Recipe:Stuffed eggplant by mayoclinic

Recipe-French Toast

2007-02-17T04:03:00.000-08:00

Recipe Ingredients

100 ml Milk
3 Teaspoon Sugar
4 Slices of Bread
1 Egg
1/2 Teaspoon Salt
A Few Drops of vanilla essence
2 Teaspoon of Ghee or Butter

Recipe Instruction

Beat the eggs in a bowl till forthy.
Put in sugar, salt, vanilla essence and milk.
Beat the mixture till sugar dissolves.
Soak slices of bread in the above mixture for just one minute.
Heat non-stick tava over low flame and butter it slightly.
Fry the slices of bread on the tava, both sides, till brown.
Serve hot with honey or pancake syrup.

Recipe-French Toast by chooseindia

Recipe-Oven Fried Coconut Chicken

2007-02-16T01:39:00.000-08:00

Recipe Ingredients

1-1/2 cups flaked coconut, loosely packed
1 cup seasoned breadcrumbs
1/4 cup unsalted butter, melted
2 eggs, beaten until foamy
2-1/4 lbs. chicken pieces

Recipe Instructions

Preheat oven to temperature 350°F. Combine coconut and breadcrumbs ina shallow dish. Season with salt and pepper to taste. Pour meltedbutter into a baking pan. Dip chicken in egg, one piece at a time,then roll in coconut mixture. Arrange chicken skin side down inpan. Bake 25 minutes. Turn chicken, and bake another 25minutes, until cooked through and golden.

Recipe-Oven Fried Coconut Chicken by chefs

Recipe-Mango Pork Chops

2007-02-15T05:37:00.000-08:00

Mango and grilled pork compliment each other nicely, and this dish offers mango two ways: fresh juicy slices (grilled or not, as preferred) and a sweet and savory salsa-type sauce.

Recipe Ingredients

4 pork chops
1 large mango, divided
1 small onion
1/2 cup raisins, preferably golden raisins
2 cloves garlic, or more to taste
1 teaspoon ginger
1/2 teaspoon cayenne pepper, or to taste
1/2 cup water
salt and pepper to taste

Recipe Directions

Peel the mango and then slice half and dice the other half. Set the slices aside. Chop onion and garlic.

Mix diced mango, onion, raisins, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside (this can be prepared ahead, if desired).

Preheat the grill. Trim excess fat from the chops. Lightly salt and pepper each side and grill to desired doneness. Briefly grill the mango slices, if desired. (They are good either grilled or not).

Serve chops with sauce spooned over and around them with slices on top.

Recipe-Mango Pork Chops by recipetips

Valentine Recipe:Cupid's Best Brownies

2007-02-13T03:48:00.000-08:00

Recipe Ingredients

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Walnuts or Pecans (optional)

Recipe Instructions

Heat oven to 350°F (325°F for glass baking dish). Line 13x9-inch baking pan with foil, extending over edges to form handles. Grease foil.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread batter in prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan, using foil as handles, onto cutting board. If desired, use heart-shaped cookie cutter to cut out brownies. Decorate with melted BAKER'S White Chocolate, decorating gels and assorted candies.

Valentine Recipe by kraftfoods

Valentine Recipe:Strawberry Pudding

2007-02-12T06:09:00.000-08:00

Recipe Ingredients

1/3 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
3 eggs, separated
2 cups milk, scalded
1 1/2 teaspoons vanilla, divided
1 package vanilla wafer cookies, (16oz)
1 tablespoon granulated sugar
2 cups strawberries, fresh or frozen, sliced

Recipe Instrutions

In top of double boiler combine 1/3 cup sugar, flour, salt, egg yolks, milk, and 1 teaspoon vanilla; cook, stirring constantly, until custard thickens. Line bottom and sides of a baking dish (1 1/2-quart size) with vanilla wafers, alternate layers of custard mix, wafers, and berries.

Beat egg whites until stiff peaks form; add the 1 tablespoon sugar and remaining 1/2 teaspoon vanilla. Spread meringue over custard and bake in a 325° oven until meringue is nicely browned.

Valentine Recipe by Diana Rattray

Valentine Recipe:Shortbread Hearts

2007-02-11T02:11:00.000-08:00

Treat the sweethearts in your life by gifting them with these big red edible hearts. They'll love you for it!

Recipe Ingredients

Yield: 2 hearts (6 to 8 servings each)
1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired

Recipe Instructions

Heat oven to 350 F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.

Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.

Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.

Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts if desired.

Variation:Make Shortbread Lips! Press half of dough into oval shape, about 1/4 inch thick, on ungreased cookie sheet. Shape each end to form point. Press center of oval to form lips.

Valentine Recipe by pastrywiz

Valentine Recipe:Raspberry Chocolate Heart

2007-02-10T04:06:00.000-08:00

Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that's perfect for Valentine's Day.

Ingredients
1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar

Recipe Instructions
PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

BAKE in preheated 425? F. oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.

MICROWAVE morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.

ARRANGE raspberries over chocolate; sprinkle with powdered sugar.

Valentine Recipe by kaboose

Khao Pad (Thai Fried Rice) Recipe

2007-02-09T05:42:00.000-08:00

In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun!
Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime

Recipe Ingredients

3 tablespoon vegetable oil
1 tomato, thinly sliced
2 teaspoons soy sauce - mushroom
pinch ground pepper
1 teaspoons fish sauce
1 cup cooked rice
3 Tai chili pepper Optional
1/3cuppork Optional
1/2onion, chopped Optional
1lime Optional
1green onion Optional
2cloves garlic, minced Optional
2 eggs Optional

Recipe Directions

When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.

Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.

Serve hot with a 1/4 wedge of lime and whole green onion.

Thai Fried Rice Recipe by thaitable

Basic Omelet Recipe

2007-02-09T05:22:00.000-08:00

This egg dish is the base for many variations using cheese, mushrooms or any favorite ingredients.

Recipe Ingredients
2 to 3 large eggs, slightly beaten
1 teaspoon to 2 teaspoons water (optional)
1 teaspoon to 2 teaspoons butter (unsalted)
salt and pepper to taste

Recipe Directions
In a bowl, lightly whisk together eggs and water. Then, over medium-high heat, melt butter in skillet and pour egg mixture in the pan. Tilt the pan until the bottom surface is completely covered with egg. Using a spatula, lift up the cooked portion of the egg to allow uncooked egg to run to the bottom of the pan.

Continue cooking until the top of the egg is no longer wet in appearance and bottom of omelet is light golden brown.

Remove pan from heat and slide omelet onto a serving plate.

Season to taste with salt, pepper and fold into the omelet herbs, shredded cheese, salsa, or other favorite combinations.

Serve immediately. Some advice for preparation--adding a little water when whisking the eggs will make this omelet light and fluffy.

Basic Omelet Recipe by recipetips

Mini-Mex Meat Loaf Recipe

2007-02-07T00:48:00.000-08:00

Recipe Ingredients

4 (6") corn tortillas
1 pound ground beef
1/2 cup bread crumbs
1/3 cup picante sauce or salsa
1 egg, beaten
1 teaspoon chili powder, or more to taste if you want spicier
1/2 cup shredded cheddar, colby or monterey jack for topping
garnish with lettuce & tomatoes

Recipe Instructions

In each tortilla cut a 1" slit towards the center (at the 12, 3, 9 o'clock positions). Place a tortilla in each of the 4 custard or muffin cups.

Combine meat, bread crumbs, picante sauce, egg and chile powder. Blend well.

Divide meat mixture into 4 equal portions. Place each portion in 1 tortilla lined custard cup.

Make slight indentations in center of loaf with spoon or thumb.

Place in oven and bake at 350 degrees for 40 minutes.

Remove from oven and sprinkle each center with shredded cheese of choice.

Let sit 2-3 minutes. Garnish with lettuce and tomatoes. *May also microwave loaves at 70% (med-high) 8-9 minutes, rotating cups part way through. Remove and top with cheese.

Mini-Mex Meat Loaf Recipe by recipetips

Recipe:Spicy Steak Fajitas

2007-02-06T03:03:00.000-08:00

Recipe Ingredients

1 Mission Light or Fat Free Soft
Taco Size Flour Tortillas
2 Tbsp. Lime Juice
4 oz. Steak thinly sliced
1 tsp. Olive Oil
1/4 cup Red Bell Pepper sliced
1/4 cup Green Bell Pepper sliced
1/4 cup Onion sliced
1/2 tsp. Red Pepper crushed
1/2 tsp. Chile Powder
1/4 cup Mission Salsa
2 Tbsp. fat free Sour Cream

Recipe Instructions

Combine lime juice and flank steak. Heat olive oil in nonstick skillet; saute steak 1 minute.

Add green and red bell peppers, onion, red pepper and chili powder; saute 3 minutes.

Spoon into flour tortilla. Serve with salsa, sour cream and avocado.

Enjoy this delicious fajitas Mexican recipe!

Spicy Steak Fajitas Recipe by mexgrocer

Recipe:Maple Salmon

2007-02-06T02:37:00.000-08:00

"This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this."

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees F (200 degrees C).

Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.

Nutrition Information

Servings Per Recipe: 4
Amount Per Serving
Calories: 265
Total Fat: 12.4g
Cholesterol: 67mg
Sodium: 639mg
Total Carbs: 14.2g
Dietary Fiber: 0.1g
Protein: 23.1g

Maple Salmon Recipe by starflower

Recipe: Black bean burgers with chipotle ketchup

2007-02-05T04:23:00.000-08:00

Dietitian's tip: These black bean burgers may be prepared ahead of time and frozen. They're higher in fiber and lower in saturated fat and cholesterol, so they make an excellent stand-in for regular hamburgers.

Ingredients

1 1/4 cups dried black beans, picked over and rinsed, soaked overnight, and drained
3 cups water
1 bay leaf
2 plum (Roma) tomatoes, peeled and seeded then diced
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon wine vinegar
1 chipotle chili in adobo sauce, minced
1 3/4 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 red bell pepper (capsicum), seeded and chopped
1/2 cup cooked brown rice
1/4 cup chopped pecans
1 green (spring) onion, thinly sliced
1 egg, lightly beaten
3/4 cup fresh whole-grain bread crumbs
6 whole-grain hamburger buns
6 slices tomato
6 slices red onion
3 bibb lettuce leaves, halved

Directions

In a large saucepan over high heat, combine the beans, water and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaf.
While the beans are cooking, combine the tomatoes, half the yellow onion, half the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.
In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining yellow onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.
In a food processor, combine the drained beans, onion mixture, brown rice, pecans, green onion, the remaining 1 teaspoon cumin and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into 6 patties, each about 3/4-inch thick.
In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7 to 9 minutes total.
Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of the ketchup.

Nutritional Analysis(per serving)

Serving size: 1 prepared burger
Calories: 389
Monounsaturated fat: 5 g
Protein: 16 g
Cholesterol: 35 mg
Carbohydrate: 59 g
Sodium: 791 mg
Total fat:11 g
Fiber:15 g
Saturated fat: 1 g

Black bean burgers with chipotle ketchup Recipe by mayoclinic

Recipe: Chinese fried rice

2007-02-03T23:52:00.000-08:00

Dietitian's tip: Rice that has been cooked and refrigerated overnight (or longer — up to 3 days ahead of time) makes better fried rice because the rice tends to clump together. Before using, break up the large clumps with a spoon.

Ingredients

1 1/3 cups water
3/4 cup rice
3 tablespoons peanut oil
4 green onions with tops, chopped
1/4 teaspoon salt
2 carrots, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup frozen peas
1 egg
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
1/4 cup chopped parsley

Directions

In a saucepan, bring the water and rice to a boil, stirring frequently. Reduce heat to low, cover and simmer until the rice is tender and has absorbed all the liquid, about 20 minutes.

In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add the cooked rice and saute until lightly golden. Add the green onions, salt, carrots, peppers and peas. Stir-fry until the vegetables are tender-crisp, about 5 minutes.

Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve immediately.

Nutritional Analysis(per serving)

Calories: 305
Cholesterol: 53 mg
Protein: 6 g
Sodium: 498 mg
Carbohydrate: 36 g
Fiber: 3 g
Total fat: 15 g
Potassium: 249 mg
Saturated fat: 3 g
Calcium: 49 mg
Monounsaturated fat: 7 g

Chinese fried rice By mayoclinic

Crockpot tips - crockpot buying tips

2007-02-02T03:14:00.000-08:00

Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean! Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours. You can set the crockpot to start 2 hours after you leave!

Here's some more helpful crockpot and slow cooker tips:

Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot. Thaw in refrigerator or microwave first
Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir. Constant peeking may mean adding to cooking time
Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it.
For best results, fill your crockpot 1/2 to 3/4 full. They cook way better that way!
Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.

by: Rob Moore
About the author:
Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!

Slow-Roasted Salmon with Cucumber Dill Salad Recipe

2007-02-01T04:29:00.000-08:00

Cucumber Salad:
1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
Pinch sugar
1/2 teaspoon finely grated orange zest Pinch cayenne pepper Freshly ground black pepper

Fish:
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper

For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.

Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.

Preheat the oven to 275 degrees F.

Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be
luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

Nutrition Information

Nutritional Analysis per serving
Calories: 357
Fat :19 grams
Saturated Fat: 4 grams
Carbohydrates :7 grams
Fiber: 1 gram
Protein: 37 grams

Slow-Roasted Salmon with Cucumber Dill Salad Recipe by Food Network Kitchens

Frozen Yogurt with Poached Rum Raisin Pears

2007-01-28T02:54:00.000-08:00

1/3 cup plus 1 tablespoon dark rum
1/2 cup pear juice
2 tablespoons sugar
1/3 cup raisins
3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
1 tablespoon cold unsalted butter
1 pint frozen vanilla yogurt (regular or nonfat)

Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt

Recipe By:foodnetwork