tag:blogger.com,1999:blog-45139695538585302252024-03-13T12:05:07.277-07:00healthy food and drinksAllen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-4513969553858530225.post-63394943379398919692013-01-28T08:26:00.002-08:002013-01-28T08:26:29.541-08:00Family Favorite: Double Chocolate Peppermint Bread Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #cc0000;"><i>Chocolate is a Family Favorite for Thousands</i></span><br />
<span style="color: #cc0000;"><i>Chocolate
is a favorite of the majority of people and when they can get a double
dose of chocolate they are on cloud nine. Almost everyone I know has
some form of chocolate once a week. I personally love chocolate, having a
little every day, whether it is in my coffee, dessert, and pancakes.
You name it and I can find a place to add chocolate.</i></span><br />
<span style="color: #cc0000;"><i>Chocolate Bread Pudding on Every Occasion</i></span><br />
<span style="color: #cc0000;"><i>Our
family has Turkey on Thanksgiving and smoked Brisket on Christmas and
Double Chocolate Bread Pudding Family Favorite on both. When making the
following recipe if you don't like peppermint you can add raspberry,
banana or any of flavor that you like with chocolate.</i></span><br />
<span style="color: #cc0000;"><i><strong>Chocolate Cake Recipe</strong></i></span><br />
<span style="color: #cc0000;"><i>1# 11oz Granulated Sugar</i></span><br />
<span style="color: #cc0000;"><i>1# 2oz All Purpose Flour</i></span><br />
<span style="color: #cc0000;"><i>5 ¾ oz Cocoa Powder</i></span><br />
<span style="color: #cc0000;"><i>3 tsp Baking Soda</i></span><br />
<span style="color: #cc0000;"><i>2 ¼ tsp Kosher Salt</i></span><br />
<span style="color: #cc0000;"><i>9 oz Eggs</i></span><br />
<span style="color: #cc0000;"><i>3 oz 4tsp Canola Oil</i></span><br />
<span style="color: #cc0000;"><i>15 oz Buttermilk</i></span><br />
<span style="color: #cc0000;"><i>15 oz Milk</i></span><br />
<span style="color: #cc0000;"><i>2 ¼ tsp Peppermint Flavor</i></span><br />
<span style="color: #cc0000;"><i><strong>Directions:</strong> Prepare to round cake pans and preheat oven at 325 degrees.</i></span><br />
<span style="color: #cc0000;"><i>Sift
dry ingredients together and place in bowl (mixing bowl w/paddle
attachment if you have a Kitchen Aid mixer). In a separate bowl combine
eggs and oil. In another bowl combine buttermilk, milk and peppermint.</i></span><br />
<span style="color: #cc0000;"><i>Gradually
add the eggs and oil to the dry mixture, followed by the buttermilk,
milk and peppermint. Occasionally stop and scrape the bowl. Mix until
combined. Pour into prepared pans.</i></span><br />
<span style="color: #cc0000;"><i>Bake at 325 degrees for about
40-60 minutes until a wooded skewer inserted into the center of the cake
come out clean. Place on cooling rack for 5-10 minutes, then turn cakes
out on to a cookie sheet and let cool completely. Once cool cut into 1"
squares and place in a greased 11 x 9 cake pan.</i></span><br />
<span style="color: #cc0000;"><i><strong>Prepare Custard</strong></i></span><br />
<span style="color: #cc0000;"><i>2 ½ cups Heavy Cream</i></span><br />
<span style="color: #cc0000;"><i>¼ cup 2 tbls Whole Milk</i></span><br />
<span style="color: #cc0000;"><i>¾ cups Granulated Sugar</i></span><br />
<span style="color: #cc0000;"><i>2 Eggs</i></span><br />
<span style="color: #cc0000;"><i>1 ½ tsp Peppermint Flavor</i></span><br />
<span style="color: #cc0000;"><i>3 tbls Semisweet Chocolate Chips</i></span><br />
<span style="color: #cc0000;"><i>3 tbls Granulated Sugar mixed with ¼ tsp cinnamon</i></span><br />
<span style="color: #cc0000;"><i>Preheat oven to 325 degrees</i></span><br />
<span style="color: #cc0000;"><i>In a heavy saucepan, scald the heavy cream, whole milk and sugar. Stir until the sugar is dissolved.</i></span><br />
<span style="color: #cc0000;"><i>Remove the pan from the heat and add 1 ¾ cups semisweet chocolate. Whisk until chocolate is melted.</i></span><br />
<span style="color: #cc0000;"><i>In
a large heat proof bowl, whisk the eggs and the peppermint until well
blended. Slowly temper the eggs by whisking the hot chocolate and milk
mixture. Whisk the chocolate custard to blend well and pour the mixture
over the cake cubes. Scatter the remaining chocolate chips on top of the
custard and sprinkle with the cinnamon and sugar mixture.</i></span><br />
<span style="color: #cc0000;"><i>Allow
the bread pudding to sit for 10 to 1 minutes to ensure the cake cubes
are soaked with custard. Take the cake pan and place in a roasting pan
on the middle shelf of the oven. Pour boiling water into the roasting
pan so that it comes 1 inch up the sides of the cake pan.</i></span><br />
<span style="color: #cc0000;"><i>Bake for 50 minutes until the custard has thickened. When the pan is gently shaken the center will barely move. Serve Warm.</i></span><br />
<span style="color: #cc0000;"><i>I hope than you enjoy this family favorite recipe as much as we do.</i></span><br />
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<span style="color: #cc0000;"><i><br />
Article Source: http://EzineArticles.com/7441255</i></span></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-75762627032647776972013-01-28T08:20:00.002-08:002013-01-28T08:20:17.219-08:00A Gourmet Dessert That Is Simple to Make and Elegant to Serve<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<span style="color: lime;"><i>The New York Polish Cheese Coffeecake is a beautiful and
absolutely delicious dessert that is so easy to make it will surprise
you. My daughter was afraid to try it though she had the recipe for many
years. I made it with her to show how it is done. Her comment was that
she would have made it long ago, had she known how simple it is. Anyone
can make this dessert that puts on a gourmet look with just everyday
effort. We all have occasions where we want to impress, and this is the
dessert for the job. It is rich but not overly sweet. The crust is flaky
and tender. The filling is smooth and creamy. Because it is rich it
will easily make at least 12 portions.</i></span><br />
<span style="color: lime;"><i>I
discovered this recipe for New York Polish Cheese Coffeecake a lot of
years ago, when my children were still little. They are all grown up
now, with families of their own. When I visited one of my daughters
recently, she brought up this recipe, saying that she had always wanted
to try it, but it seemed like it would be time consuming, and with 2
boys and a job, she needed something that was easy.</i></span><br />
<span style="color: lime;"><i>I told her we
could get the simple ingredients and make it together, so she could see
just how easy this dessert really could be. We went grocery shopping and
picked up the ingredients, came home and made the dough. We rolled it
out, filled it and topped with the second piece of dough. Then letting
it set for a couple of hours to let the crust have some time to get that
little bit of flaky rise, we popped it in the oven. She was astounded
at how easy it all was.</i></span><br />
<span style="color: lime;"><i>When a special occasion comes around and a
really spectacular gourmet looking and tasting dessert is what is
needed, try this recipe. It was a fortuitous accident that led me to the
recipe, and I have enjoyed making this dessert for numerous fine
dinners. It is always received with acclaim, both for how pretty it is,
and for how very good it tastes. It is hard to go wrong.</i></span><br />
<span style="color: lime;"><i><strong>New York Polish Cheese Coffeecake</strong></i></span><br />
<span style="color: lime;"><i>1 package dry yeast</i></span><br />
<span style="color: lime;"><i>1/4 cup evaporated milk or cream, just warm</i></span><br />
<span style="color: lime;"><i>1 tablespoon sugar</i></span><br />
<span style="color: lime;"><i>2 1/2 cups flour</i></span><br />
<span style="color: lime;"><i>1/2 teaspoon salt</i></span><br />
<span style="color: lime;"><i>1 cup unsalted butter, softened</i></span><br />
<span style="color: lime;"><i>4 egg yolks, lightly beaten</i></span><br />
<span style="color: lime;"><i>1 pound cream cheese, softened</i></span><br />
<span style="color: lime;"><i>1 egg, separated</i></span><br />
<span style="color: lime;"><i>1 teaspoon vanilla</i></span><br />
<span style="color: lime;"><i>1/2 cup chopped walnuts, or pecans</i></span><br />
<span style="color: lime;"><i>Confectioner's sugar for dusting</i></span><br />
<span style="color: lime;"><i>Dissolve
yeast in evaporated milk or cream. Add the tablespoon of sugar. Set
aside. Combine flour and salt in a bowl. Cut in butter till crumbly, as
for pie dough. Add in the egg yolks and the yeast mixture and mix until
well combined. Divide dough in halves.</i></span><br />
<span style="color: lime;"><i>Roll the first half just a
bit wider and longer than the bottom of a 13 x 9 inch pan. This will
allow the dough to go up the sides about 1 1/2 inch, and the filling
will be against the dough rather than the side of the pan.</i></span><br />
<span style="color: lime;"><i>Make
filling. Beat cream cheese, egg yolk, 1 cup of sugar and vanilla in a
bowl until light and fluffy. Spread onto the bottom crust and smooth the
top.</i></span><br />
<span style="color: lime;"><i>Roll out the second half of the dough to fit the top of the
pan. If possible, set the pan on top of the dough and use the outline to
trace a perfect size, cutting with a small knife to make a neat edge.
Using the rolling pin, roll the piece of dough onto the pin, and then
unroll neatly over the top of the filling.</i></span><br />
<span style="color: lime;"><i>Beat the egg white with
a whisk until frothy. You are not looking for meringue, but just enough
bubbles to hold onto the nuts on top of the pastry. Brush the top
pastry with the beaten egg white. Sprinkle with nuts.</i></span><br />
<span style="color: lime;"><i>Cover and
let rise in a warm place till doubled in bulk, about 2 hours. Bake in a
350 degree oven for 30 minutes. Cool and sprinkle with confectioner's
sugar. Makes 12 servings.</i></span><br />
<span style="color: lime;"><i><strong>Extra Notes</strong></i></span><br />
<span style="color: lime;"><i>For
serving, I like to cut this pastry right down the center of the length
of the pan, then cut across the pan, making bar shapes. If you would
like to make a rich pastry even richer, add 2 to 4 ounces of grated
white chocolate to the filling mixture when mixing. No need to melt it
first, it melts and blends in with the filling while baking. Enjoy this
incredibly gourmet dessert and make guests think you slaved away all day
long, when in reality it was about a half hour of work. It can easily
be made a day in advance and refrigerated. Bring to room temperature to
serve.</i></span><br />
<br />
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Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-87863376426078724322012-11-14T09:41:00.001-08:002012-11-14T09:41:43.926-08:00Easy Healthy Salad - Strawberry Lemon Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<i><span style="color: lime;">Eating right leads to a healthier life. While it is so simple an
idea it not as easy as it sounds. Proper nutrition choices should be the
main motivation for us home cooks.</span></i><br />
<i><span style="color: lime;">This
healthy recipe is fast, flavorful and nutritious and can easily be
prepared within 30 minutes or less. Perfect when you get home from a
long and tiring day at work and too drained to cook that big meal. This
dish can be served as an appetizer or as a dessert. Strawberry-lemon
salad is thoroughly refreshing with a balance of flavors that will
surprise your palate: bitter, sweet, and sour. The rind of the lemon are
sliced into thin strips and heated in sweet sugar syrup, then used to
garnish the slices of strawberries. Lemon sauce is poured on the dish
and a sprig of mint is used to decorate and add fresh flavor. It is also
served with scoops of lemon sorbet making this ultra-invigorating. Add
Macaroon pieces at the end of the recipe, which has already been
prepared beforehand. You can also purchase macaroons in a pastry shop,
create your own, or substitute it with other similar pastries. The
starch will contrast to the fruits and give it a dry dimension.</span></i><br />
<i><span style="color: lime;">Here is how to make this awesome healthy recipe.</span></i><br />
<i><span style="color: lime;">Cooking Recipe Preparation time</span></i><br />
<i><span style="color: lime;">• Preparation time: 30 minutes</span></i><br />
<i><span style="color: lime;">Cooking Recipe Ingredients</span></i><br />
<i><span style="color: lime;">• 6 lemons</span></i><br />
<i><span style="color: lime;">• 0.55 lbs. strawberries</span></i><br />
<i><span style="color: lime;">• 3.5 oz. sugar</span></i><br />
<i><span style="color: lime;">• 0.33 lbs. pectin</span></i><br />
<i><span style="color: lime;">• 4 scoops of lemon sorbet</span></i><br />
<i><span style="color: lime;">• 8 macaroon pieces</span></i><br />
<i><span style="color: lime;">Cooking recipe preparation instructions</span></i><br />
<i><span style="color: lime;">1. Peel the 2 lemons.</span></i><br />
<i><span style="color: lime;">2. Mince the lemon peels. Blanch in cold water and drain.</span></i><br />
<i><span style="color: lime;">3. Preserve the lemon peels in a mixture of half water, half sugar.</span></i><br />
<i><span style="color: lime;">4. Recover the lemon juice.</span></i><br />
<i><span style="color: lime;">5. Add 0.33 lbs. sugar. Bring to boil.</span></i><br />
<i><span style="color: lime;">6. Add the pectin, boil again, and skim (remove the mousse).</span></i><br />
<i><span style="color: lime;">7. Wash and prepare the strawberries. Cut them into quarters.</span></i><br />
<i><span style="color: lime;">8.
For the presentation, spread the lemon sauce over the serving dish.
Place a scoop of lemon sorbet on top of it and lay the strawberries
around it. Decorate with some fresh mint leaves and preserved lemon
peels.</span></i><br />
<i><span style="color: lime;">This refreshing salad dessert can be combined with a sweet
wine such as Maury's vins doux naturels, which is made of Grenache grape
varieties. This kind of wine is extremely fruity and will complement
well with the sweetness of the strawberry, the bitterness of the lemon
skins, and the sweet-sourness of the lemon sauce. While it is very
simple to make, this dish has complex and intricately layered flavors
that can be savored unhurriedly for superior enjoyment.</span></i><br />
</div>
<div style="overflow: hidden;">
<i><span style="color: lime;"><br />
Article Source: http://EzineArticles.com/7291164</span></i></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-54220834520735864172012-11-14T09:39:00.001-08:002012-11-14T09:39:27.182-08:00Short Overview of the Most Popular Fruits for Smoothies<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<i><span style="color: #0b5394;">Smoothies are not only healthy but also delicious. The amount of
minerals they consist of enchanted us. You can drink it without feeling
guilty about this short moment of pleasure. How could you resist such a
perfect drink?</span></i><br />
<i><span style="color: #0b5394;"><strong>One Fruit to Rule Them All</strong></span></i><br />
<i><span style="color: #0b5394;">I've
been questioned about this stuff time after time -- what is the best
fruit to put into a smoothie? Is there such a fruit, which must always
be included in smoothies we make?</span></i><br />
<i><span style="color: #0b5394;">I have to let you down, however
-- there is no such thing. All of the fruits were made almost equal,
some have more vitamins, other have more enzymes, but there aren't any
better fruits or worse. It all comes down to your taste and your
preferences. Just remember, that when you want to identify how
nutritious a fruit is, everything depends upon how it is prepared. Here
comes a description of the most famous fruits that are used to create
smoothies.</span></i><br />
<i><span style="color: #0b5394;"><strong>The Most Famous Fruits</strong></span></i><br />
<i><span style="color: #0b5394;">I reckon
that no fruit's as popular as oranges. Oranges are not only the most
favored fruit, but they're also amongst the most cherished ones. The
truth is that they are both healthy and delightful. Oranges are full of
magnesium, which is a chemical element that can help our organism
sustain normal blood pressure. Therefore it's among the most healthy
fruits in existence.</span></i><br />
<i><span style="color: #0b5394;">When conversing about delicious and famous
fruits, strawberries need not to be forgotten. It would be a disgrace to
leave them out not just because of their delightful taste, but
additionally because they are equally nutritious as oranges.
Strawberries are jam-packed with riboflavin (vitamin B2), which is
accountable for body growth (crucial for children). This fruit is
additionally really light and very delicious -- sweet and delicate.</span></i><br />
<i><span style="color: #0b5394;">As
you probably know, bananas can easily be made into a smoothie and taken
as is. However, the real reason why we like smoothies so much is
because their taste is more complex. Bananas are very useful while
preparing smoothies, because they add the extra thickness to the drink.
In case you prefer your smoothie sweet, incorporating bananas may help
you achieve that. Also, bananas contain tryptophan, a substance which
makes people happier compared to what they usually are.</span></i><br />
<i><span style="color: #0b5394;"><strong>To Sum Up</strong></span></i><br />
<i><span style="color: #0b5394;">What
you should bear in mind at all times is that the beauty of a smoothie
lies in its simplicity. If you try mixing up too many fruits, chances
are you'll end up with a smoothie that is not only very complex, but
also absolutely inedible. Each of the mentioned three fruits is a
perfect base for a delightful, smart smoothie.</span></i><br />
<i><span style="color: #0b5394;">To make things
interesting, don't settle for those 3 fruits only, test as frequently as
you can. Bananas fit with honey, honey goes well with oats, oats and
honey are exceptionally nutritious. Like just about anything else,
preparing smoothies is something of an art; in order to make the perfect
one you ought to learn a lot.</span></i><br />
</div>
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<i><span style="color: #0b5394;"><br />
Article Source: http://EzineArticles.com/7374471</span></i></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-9781091364559937842012-11-02T01:06:00.000-07:002012-11-02T01:06:03.130-07:00Unique Vegetable Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<span style="color: blue;"><i>You are probably wondering about the perfect food that is quick
and easy to prepare, has myriads of choices of ingredients, benefits you
with better health, and is cost effective to make? Then, the answer to
all your questions is vegetable soup.</i></span><br />
<span style="color: blue;"><i>Why is vegetable soup so important?</i></span><br />
<span style="color: blue;"><i>For starters, this soup is very easy to prepare. With just few easy steps, anyone can prepare it.</i></span><br />
<span style="color: blue;"><i>There are plenty of soups recipes available. You can try out different vegetables every time you prepare it.</i></span><br />
<span style="color: blue;"><i>Although
for most recipes, the method of preparation remains the same, it may
vary a little depending on the ingredients you choose.</i></span><br />
<span style="color: blue;"><i>You may not
have adequate vegetables in your diet at the moment. For instance, most
American diets have a lesser vegetable content. So, with vegetable
soup, you can boost your vegetable intake to meet your five-a-day
recommended portion.</i></span><br />
<span style="color: blue;"><i>Consuming this soup is advantageous to your
health, as vegetables reduce the chances of heart disease, hypertension,
Diabetes, it protects you against specific type of cancers, and, in
general, it leads to an increase in the body's resistance against many
diseases and aliments through improving the body's immune system.</i></span><br />
<span style="color: blue;"><i>If
you are weight conscious, vegetable soup acts like a diet soup, which
limits unwanted calories and fat build-up in your body unlike other
foods. It can help you reduce and maintain the required weight.</i></span><br />
<span style="color: blue;"><i>If
you are sick, vegetable soup acts like a healthy soup that improves
your health by providing you with the necessary nutrients.</i></span><br />
<span style="color: blue;"><i>Here are some ingredients to prepare vegetable soup:</i></span><br />
<span style="color: blue;"><i>50
grams each of any two vegetables. They can be carrots, onions,
potatoes, cauliflower, etc. They can be scraped and chopped depending on
your choice.</i></span><br />
<span style="color: blue;"><i>200 grams of tomatoes.</i></span><br />
<span style="color: blue;"><i>20 grams of butter.</i></span><br />
<span style="color: blue;"><i>1 tablespoon of oats</i></span><br />
<span style="color: blue;"><i>2 teaspoons of ginger and garlic paste</i></span><br />
<span style="color: blue;"><i>50 milliliters of fresh skimmed milk</i></span><br />
<span style="color: blue;"><i>2 teaspoons of oil</i></span><br />
<span style="color: blue;"><i>1 tablespoon of flour (all purpose)</i></span><br />
<span style="color: blue;"><i>1 teaspoon of pepper powder</i></span><br />
<span style="color: blue;"><i>Salt as per your taste</i></span><br />
<span style="color: blue;"><i>1 - 2 green chilies</i></span><br />
<span style="color: blue;"><i>5 - 6 cups of water</i></span><br />
<span style="color: blue;"><i>5 - 6 neatly chopped Coriander leaves.</i></span><br />
<span style="color: blue;"><i>Method of preparation of vegetable soup:</i></span><br />
<span style="color: blue;"><i>You have to ignite or switch on your stove, and place a pan on it.</i></span><br />
<span style="color: blue;"><i>Put 5 - 10 grams of butter in the pan, and heat it. You have to let the butter span across the pan as it melts.</i></span><br />
<span style="color: blue;"><i>Put the ginger and garlic paste into the pan, and fry it for 2 - 3 minutes, stirring it so that it does not stick to the pan.</i></span><br />
<span style="color: blue;"><i>Put in the vegetables and tomatoes into the pan.</i></span><br />
<span style="color: blue;"><i>Put in 5 - 8 cups of water, and let it boil. Time is dependent on the flame intensity.</i></span><br />
<span style="color: blue;"><i>When you feel the vegetables are cooked, you can sprinkle some pepper powder upon it depending on your taste.</i></span><br />
<span style="color: blue;"><i>Now, you have to mix milk, flour, and oats in a jug, and then add the mixture to the pan.</i></span><br />
<span style="color: blue;"><i>Now, you can decrease the flame intensity to a simmer.</i></span><br />
<span style="color: blue;"><i>Fry
oil with a mixture of the Coriander leaves and green chilies for about 1
- 2 minutes in another pan, and then transfer it to the vegetable soup
pan. Take care to protect yourself from the oil if it spurts when you
transfer it to the soup.</i></span><br />
<span style="color: blue;"><i>Simmer for 2 more minutes, and stir the contents well.</i></span><br />
<span style="color: blue;"><i>Now your vegetable soup is ready.</i></span><br />
</div>
<div style="overflow: hidden;">
<span style="color: blue;"><i><br />
Article Source: http://EzineArticles.com/7135538</i></span></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-84516553346375039542012-11-02T01:04:00.001-07:002012-11-02T01:04:24.712-07:00Maintaining A Healthy Diet While At Work<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<i><span style="color: red;">One of the problems that many of us face when we work for a
living is the fact that it can be quite difficult to eat healthily
through the day. As a matter of fact, we may find that we are simply
grabbing something as quick as possible from vending machines or candy
machines that may be at our place of business. Quite obviously, this is
not going to result in our having the optimum health that we would
desire and it can actually cause problems in the long run that are
difficult to control. That being said, what are some of the things that
you can do to ensure that you are eating as healthy as possible when you
are stuck at work?</span></i><br />
<i><span style="color: red;">One
of the more obvious points to eating healthy is the fact that you must
be prepared in advance. If you are leaving everything to chance, it is
likely that you are going to be hitting one of the candy machines in
your office at sometime during the day. This can be disastrous for your
waistline, as well as your overall health. If you plan in advance, on
the other hand, and bring yourself some food that is healthier than what
comes out of the vending machines at work, you will be in a better
position. What are some of the options that are open to you?</span></i><br />
<i><span style="color: red;">Some
people find that it is very beneficial to do all of their cooking on one
or two days every week. If you cook on the weekend, it is often
possible for you to cook enough that you will be good for the majority
of the week. Having the food prepared in advance and even distributed in
smaller Tupperware containers will make it easy for you to grab a
pre-prepared lunch and take it with you in the morning. This will help
you to avoid the fast food restaurants and the other unhealthy options
that are available to you in the work environment.</span></i><br />
<i><span style="color: red;">Another thing
that you are going to need in order to be successful with eating healthy
is proper motivation. When you are first starting some type of a
healthy eating regime, it can be very difficult to stick with it for the
long run. As a matter of fact, it is often estimated that you have to
go at least 21 days without a particular food or type of food before it
becomes a habit. If you are able to stick with it for that long, you may
just find that you are able to avoid it for the rest of your life.</span></i><br />
<i><span style="color: red;">One
final thing that you should consider is the fact that being healthy is
not just a matter of eating healthy. Exercise and getting plenty of rest
are also going to play key parts in being healthy at work and in your
home environment. Get outside and get some fresh air when possible and
if all you can do is walk, by all means go for a walk. The more you
spend time exercising, the less you will have a problem with your
health.</span></i><br />
</div>
<div id="article-resource">
<i><span style="color: red;">The author has worked in the food industry for many years and can
see the rise in healthy food consumption in the market. He suggest to
those who work in a office, to replace the <a href="http://www.corporatecuisinevending.com/machines.html" target="_new">candy machines</a> they have in there with some healthy <a href="http://www.corporatecuisinevending.com/" target="_new">vending machines</a> alternatives. This will help them stay away from junk foods and maintain their healthy diet.</span></i><br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7336294</div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-15849576971610518062012-11-02T00:57:00.002-07:002012-11-02T00:57:39.873-07:00Tips to Make Easy Citrus Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<span style="color: yellow;"><i>Chicken is one of those entrees that can get boring quickly. How many chicken rice and mushroom casseroles can you eat anyway?</i></span><br />
<span style="color: yellow;"><i>The
advantages of chicken include it's relatively cheap, tastes good, and
cooks quickly. Here's a recipe that is adaptable for any season. The
tang of the citrus brings out the best in the chicken. The herbs add a
fresh note and more flavor. If you don't like garlic, use scallions
instead. Change the citrus and herbs and it's a brand new dish. Here are
tips to make easy citrus chicken.</i></span><br />
<span style="color: yellow;"><i>4 Chicken breasts, 8 thighs or 8 drumsticks
<br />1 orange
<br />2 lemons
<br />2 limes
<br />1 pink grapefruit
<br />4 slices of citrus fruit
<br />1/2 cup chopped herbs, sage, cilantro, parsley or tarragon
<br />3 cloves chopped garlic
<br />salt and pepper to taste</i></span><br />
<span style="color: yellow;"><i>This dish includes all four citrus
fruits. However, you could use only one fruit and herb, such as lemon
and tarragon for a French dish, limes and cilantro for Southwest flavor
-- add a 1/2 teaspoon of crushed red pepper flakes, or Orange and sage.</i></span><br />
<span style="color: yellow;"><i>Zest
the fruit, leaving the white pith. That's bitter and won't add any
flavor. Squeeze the citrus fruit until you have at least 1 cup of juice.
Add the zest, garlic and chopped herbs. Reserve 1/2 cup of the
marinade.</i></span><br />
<span style="color: yellow;"><i>Pull the skin away from the chicken but don't remove it.
You want the marinade to bath the chicken meat. Add the marinade. Push
some of the herbs, zest and garlic under the skin. Refrigerate for a
minimum of four hours up to overnight.</i></span><br />
<span style="color: yellow;"><i>Now you have your choice of
cooking methods. Pull the skin back over the chicken meat. The skin
keeps the meat moist. Brown in a skillet with a tablespoon of olive oil
over high heat. Lower the heat and let simmer for 30 to 45 minutes until
the chicken is cooked through, the juices run clear and the meat is no
longer opaque. Or brown the chicken then transfer to a slow-cooker with
the marinade. Add enough chicken broth to cover the meat. Cook for four
to eight hours depending on your slow-cooker.</i></span><br />
<span style="color: yellow;"><i>Or put the chicken
straight from the fridge into a baking pan. Add the marinade. Bake for
45 to 60 minutes until the chicken is cooked through.</i></span><br />
<span style="color: yellow;"><i>Serve with
couscous or rice. Add the reserved marinade to the rice or couscous
during the last five minutes of cooking. Actually with the couscous add
the boiling water, stir then immediately add the marinade. Cover for
five minutes then fluff with a fork.</i></span><br />
<span style="color: yellow;"><i>Plate the chicken adding a
slice of the citrus fruit on top as a garnish. This dish is good with
peas, fresh string beans or asparagus.</i></span><br />
<span style="color: yellow;"><i>Make a double batch. Use
the leftovers for chicken salad adding 1/4 cup of the citrus juice you
used for the marinade, 1/4 cup of mayonnaise, 1/4 cup dried cranberries,
1/2 cup of chopped celery and one small can of mandarin oranges.</i></span><br />
<span style="color: yellow;"><i>Now you know how to make easy citrus chicken.</i></span><br />
</div>
<div style="overflow: hidden;">
<span style="color: yellow;"><i><br />
Article Source: http://EzineArticles.com/7338223</i></span></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-19094157547533750742012-11-02T00:56:00.001-07:002012-11-02T00:56:06.929-07:00Picnic Recipes: Easy, Healthy and Fresh<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<i><span style="color: magenta;">Making a picnic memorable is about having a great time with
friends and loved ones. It is about playing, laughing and enjoying l'art
de vivre! What a better time than a picnic to enjoy your favorite food
and drinks?</span></i><br />
<i><span style="color: magenta;">I
have been enjoying picnics for a long time with fiends and family. I
have tried everything from sandwiches to grilled chicken and Indian food
in a variety of places. The best picnics are always those in which I
made the cooking part of the picnic experience.</span></i><br />
<i><span style="color: magenta;">Because a
successful picnic starts with the right menu, in this article, I will
show you four easy recipes that will increase your choices beyond the
typical sandwich, cheese and bread. All you need is your ingredients in
your picnic basket, the recipe, and you are ready to go! No need to keep
anything warm. You will be able to prepare a healthy and fresh meal
wherever you go.</span></i><br />
<i><span style="color: magenta;">Here there are four easy recipes:</span></i><br />
<i><span style="color: magenta;"><strong>Fresh Guacamole</strong></span></i><br />
<i><span style="color: magenta;">Ingredients:
<br />2 avocados
<br />1 medium size tomato
<br />¼ of a small onion
<br />¼ cup of cilantro
<br />1 teaspoon of lemon juice
<br />Salt</span></i><br />
<i><span style="color: magenta;">Preparation:
<br />Chop the tomato, onion and cilantro in small pieces. Cut the avocado
in half, remove fruit by running a spoon next to the skin. Smash the
avocados in a bowl. Add all the ingredients and mix them well.</span></i><br />
<i><span style="color: magenta;"><strong>Egg-Potato Salad</strong></span></i><br />
<i><span style="color: magenta;">Ingredients:
<br />3 big potatoes
<br />4 eggs
<br />3 branches of celery
<br />¼ cup of mayonnaise
<br />¼ cup of sour cream</span></i><br />
<i><span style="color: magenta;">Preparation:
<br />Boil the eggs and the potatoes. Cut the potatoes in pieces (medium
size). Chop the celery branches. Cut the eggs in half. Mix all the
ingredients in a bowl.</span></i><br />
<i><span style="color: magenta;"><strong>Cheese Guacamole</strong></span></i><br />
<i><span style="color: magenta;">Ingredients:
<br />2 avocados
<br />1 cup of shredded mozzarella cheese
<br />¼ of a small onion
<br />Salt</span></i><br />
<i><span style="color: magenta;">Preparation:
<br />Chop the onion in small pieces. Cut the avocado in half, remove
fruit by running a spoon next to the skin. Smash the avocado in a bowl.
Add the onion, cheese and salt to the bowl. Mix all the ingredients.</span></i><br />
<i><span style="color: magenta;"><strong>Tuna Pasta Salad</strong></span></i><br />
<i><span style="color: magenta;">Ingredients:
<br />10 oz of Farfalle pasta
<br />10 oz of tuna fish (in can)
<br />4 oz of mozzarella cheese
<br />2 large carrots
<br />2 branches of celery
<br />¼ cup of mayonnaise
<br />¼ cup of sour cream</span></i><br />
<i><span style="color: magenta;">Preparation:
<br />Boil the pasta. Cut the carrots, the celery's branches and the
mozzarella cheese in small pieces. Add all the ingredients in a bowl and
mix them well.</span></i><br />
<i><span style="color: magenta;">I hope that you will enjoy these recipes sharing with your friends and loved ones in your next picnic experience.</span></i><br />
</div>
<div style="overflow: hidden;">
<i><span style="color: magenta;"><br />
Article Source: http://EzineArticles.com/7333127</span></i></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-69919852726508419942012-11-02T00:54:00.001-07:002012-11-02T00:54:18.656-07:00Paleo Chili Is a Great Staple<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
If you're like me, one of the most challenging aspects of
changing to a Paleo lifestyle was having reliable staple foods that 1) I
wanted to eat, 2) were easy to prepare, and 3) would generally last a
workweek. One of the greatest dishes I was lucky to catch onto early in
my Paleo experience was CHILI. Chili is delicious. I love chili and most
other people do as well. It's easy to prepare and will keep well in the
fridge for three or four days fresh. It even gets better the next day.
What more could you ask for! If you are really prepared you can even
make a huge batch and portion it off and freeze the individual portions
for defrosting and reheating whenever you are ready for it.<br />
Traditional
Texas Chili is just meat and chili sauce anyway usually a slurry of
stewed peppers, chili powders and tomato sauce. The meat can be anything
from ground beef to barbequed brisket. This meal is Paleo-ready from
the word GO!<br />
<b><u>The essential ingredients to any great chili</u>:</b><br />
<u><b>Protein</b></u>:
This can be any meat and the more Paleo the better. Meat with lots of
connective tissue are less expensive than the leaner cuts, have more
fat, which is great for Paleo, and benefit from the long slow slimmer
type of cooking that chilis require. A short list of some of my favorite
red meats are: ground beef or bison(no less than 20% fat), chuck round
roast, chuck blade roast, brisket, flank, or short ribs. You really want
meat with connective tissue in it as this turns to gelatin as it is
heated over a long slow period of time and this naturally thickens the
chili and gives it the umami every great chili offers.<br />
<u><b>Alternative meats</b></u>
include ground turkey, chicken, fish or crustaceans. All of these make
wonderful chilis however if you go with a seafood for the protein I find
these are better eaten right away as opposed to frozen to be eaten
later.<br />
<u><b>Vegetables</b></u>: Any vegetable that lasts up to a
nice long cook is valuable in this recipe. Of course, it should be
Paleo-friendly so beans and potatoes are not included (although recent
studies have shown that some potato varieties are fine for Paleo). My
go-to veggies are onion, tomatoes, green peppers, and carrot. Yes, I
know carrot is not what most people think of when they think of "chili".
That's OK, carrot adds a natural sweetness to the chili and cant stand
up to a long cook, plus they freeze well. Plus, I like it, and I'm the
one eating it.<br />
<u><b>The Chili "Broth"</b></u>: This is really
where you can stand out. For me, a great chili broth is a combination of
heat and sweetness with the taste of beef to balance it out. A good
broth requires quality chili powder. You can buy good chili powder at a
variety of places. I personally like Penzey's Chili Powder if I use a
store brand. Without a doubt, the best chili powder is one you make at
home using dried chilis. You can buy an assortment of chilis from
vendors throughout the Southwest and have them shipped to you. Once at
home, they usually require another slow drying in an low oven (around
200 degrees) for an hour or so until they are very brittle and will
powderize in a food processor. Once they are this dry you can buzz them
into powder combine with other dry spices.<br />
The <b>spices</b> found
in most chili powders: dried chilis (Guajillo, Chipotle, Arbol),
Paprika, Coriander seed, Cumin seed, Cinnamon, Mexican Oregano, Garlic
Powder, Onion Powder, and Peppercorns. Here is a basic chili powder for
ratios of each. However, you must experiment with the taste as you make
it as the raw ingredients will vary in quality, freshness, etc and you
must adjust so that it tastes good. Most people never taste their Chili
until its been cooking for hours, I say start with tasting the chili
powder with a dab on your finger and go from there.<br />
<u><b>Black Fly Chili Powder</b></u><br />
5 dried Guajillo Chiles<br />
3 dried Chipotle Chiles<br />
3 dried Arbol Chiles<br />
1 Tbs Paprika (Spanish)<br />
1 Tbs Coriander (toast in a low dry skillet watching and stirring so it doesn't burn about two to three minutes)<br />
1 Tbs Cumin (toast, see above)<br />
1 Cinnamon Stick<br />
2 tsp Mexican Oregano<br />
2 tsp Garlic Powder<br />
1 tsp Onion Powder<br />
1 tsp black Peppercorns.<br />
<u><b>Black Fly Paleo Chili</b></u><br />
Get
a big pot, enough to make at least eight servings. I use a clay pot my
Sister gave me, but use what you have. Brown off the protein and remove
to a plate. Leave the fat and bits in the pot. Add the onions, green
peppers and carrots and cook until they are nearly soft on low to
low-medium heat. Now for the liquid. I add a large can 23 oz of stewed
tomatoes (not the kind with basil), a 14 oz can of beef broth and the
chili powder. Bring this to a boil. Once this is boiling, return the
meat to the pot and simmer for 1 - 2 hours. You can skim fat if you
must, but this is Paleo so why should you? If it is not sweet enough,
you can add a touch of agave to sweeten. Not too much now. This doesn't
have to be sweet. If it is not hot enough for you, float a raw jalapeno
in it during cooking and remove at the end. How much vegetables? 1
Chopped Large Yellow Onion, 1-2 Chopped Green Peppers, 2 Peeled Diced
Carrots. That's it. It's easy, healthy and delicious. Enjoy the Chili! I
hope your Paleo experience is as great as mine.<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7347974</div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-24928487204013820152012-11-02T00:48:00.000-07:002012-11-02T00:48:06.295-07:00Halloween Recipe - Kooky Kakeball Spiders<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
Halloween, my favorite holiday, is going to be here in a couple
of weeks. Every year I make up a few recipes to celebrate this fun night
and bake with my kids. This year I came up with several Halloween
treats using cakeball mixture. Cakeballs are easy to make and so are my
"Kooky Kakeball Spiders".<br />
Making
Halloween "Kooky Kakeball Spiders" is also a fun way to help your
children learn how to read and follow step-by-step directions. The
ability to read sequential directions is required in nearly every aspect
of our children's lives.<br />
Here's What You'll Need:<br />
Ingredients:
<br />1 -Chocolate Cake Mix
<br />1 -Tub of Pre-made Chocolate Frosting
<br />1 -36 ounces of. Chocolate Chips
<br />1 -Jar of Decorative Chocolate Sprinkles
<br />1 -Small Bag of Black Licorice
<br />1- Small Bag of Red-Hot Candy
<br />1 - Small Box of Toothpicks<br />
Additional Supplies:
<br />A Double Boiler
<br />Wax Paper
<br />Cookie Sheets<br />
Step-by-Step Directions<br />
Making the Spider's Body<br />
1. Prepare and bake cake according to baking directions in any size baking pan you choose.
<br />2. Cool chocolate cake then drop it into a large mixing bowl.
<br />3. Crumble cake apart into bite- size pieces, with a fork,
<br />4. Open tub of pre-made chocolate frosting. Whip it with a spatula to make it creamy.
<br />5. Fold creamy chocolate frosting into crumbled cake until mixed well.
<br />6. Place cakeball mixture into the refrigerator to cool for about thirty minutes.
<br />7. After cooling, take cooled cakeball mixture and mold into balls
with your hands. This mixture will make approximately 18 medium size
cakeballs.
<br />8. Place cakeballs on cookies sheets lined with waxed paper.
<br />9. Place cakeballs in freezer and freeze till firm, about two hours.
<br />10.While cakeballs are freezing slowly melt the 36oz. of chocolate chips over a double boiler. Stir occasionally.<br />
Making the Spider's Legs<br />
1. Open the bag of black licorice and separate the licorice sticks. Cut each licorice stick lengthwise with kitchen scissors.
<br />2. Next, cut each licorice piece in half. You will need 108 legs for eighteen spiders
<br />3. To secure the licorice legs to each spider pierce a toothpick into each one end of each licorice leg.
<br />4. Snip the toothpicks off about 2" with a pair of wire-cutters.
This keeps the long toothpick from sticking out the other side of the
cakeball spider, when inserted.
<br />5. Poor bag of red-hot candies into a bowl. Ready for decorating the
cakeball spiders. One bag should be enough for eighteen spiders, if the
kids don't eat them.<br />
Putting the Spiders Together<br />
1. Line three cookie sheets with wax paper.
<br />2. Remove cakeballs from freezer, Freezing the helps the melted chocolate grab onto cakeballs.
<br />3. Take a fork and pierce a cakeball of the cookie sheet,
<br />4. Immerse the cakeball into the melted chocolate. Let excess drip off.
<br />5. Take decorative chocolate sprinkles and sprinkle on top of cakeball.
<br />6. Insert six licorice spider legs on each side of the
<br />7. Pop on two red-hot candies for the spider's eyes, and you've made a "Kooky Kakeball Spider".<br />
"Kooky
Kakeball Spiders" are fairly big treats. You'll need to make room in
your kitchen to assemble each spider, and allow them to dry. Also, each
spider needs to be made one at a time so the chocolate sprinkles, eyes
and legs can be attached, while the chocolate is still warm. To see a
picture of this Halloween dessert stop by my website.<br />
ENJOY! Have a Happy Halloween Have fun getting into the Halloween spirit at the same time.<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7334374</div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-63572414057748989992012-09-19T10:26:00.000-07:002012-09-19T10:26:01.317-07:00Chicken Curry Recipe - Flavoursome Without The Bite<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<span style="color: magenta;"><i>I love curries as they are often <strong>naturally wheat and gluten free. </strong>
For a cold summer's day, this makes a lovely homemade authentic chicken
curry experience. This is a very simple chicken curry recipe. It really
is one of the easiest chicken curry recipes out there, without the
compromise on taste.</i></span><br />
<span style="color: magenta;"><i>I
say easy, because the only slight objection that you may have when
preparing Sri Lankan food is accessing the ingredients. If you don't
live near an area that caters well for spices, then simply head to
Waitrose who stock a broad range of spices. Yes spices are pricier at
Waitrose, but you will leave the store with a more manageable amount of
spices (instead of the bulky bags of spices that you may end up
purchasing from local Indian shops).</i></span><br />
<span style="color: magenta;"><i>If you struggle to find fresh
curry leaves, I was ecstatic to find these in Tesco. They do make a
world of difference to the final dish.</i></span><br />
<span style="color: magenta;"><i>You can also manipulate the
ingredients so that this turns into a mild chicken curry recipe. For
example, you can skip the cayenne pepper and choose 'mild' curry powder
from your local supermarket.</i></span><br />
<span style="color: magenta;"><i>When you give this recipe a go,
you'll soon appreciate that this is one of the easiest and definitely
the best chicken curry recipe. Who would ever complain about throwing a
bunch of ingredients in to a pot with dinner served approximately 40
minutes later! And it's full of flavour and spice without the bite.</i></span><br />
<span style="color: magenta;"><i>This definitely is my all time favourite curry recipe!</i></span><br />
<span style="color: magenta;"><i><strong>Ingredients</strong></i></span><br />
<span style="color: magenta;"><i>900g chicken thigh or breast pieces</i></span><br />
<span style="color: magenta;"><i><strong>Marinade</strong>
<br />6 large garlic cloves, crushed
<br />4 cardamom pods, crushed
<br />2 teaspoons curry powder
<br />1 heaped tablespoon tomato paste
<br />½ teaspoon garlic puree
<br />½ teaspoon lemon juice</i></span><br />
<span style="color: magenta;"><i>1 tablespoon rapeseed oil
<br />1 red onion, sliced
<br />3 garlic cloves, crushed
<br />¼ teaspoon cloves
<br />¼ teaspoon mustard seeds</i></span><br />
<span style="color: magenta;"><i>3 large tomatoes, diced
<br />¼ teaspoon fenugreek seeds
<br />½ teaspoon ground cumin
<br />½ teaspoon fennel seeds
<br />½ thumb sized ginger, chopped
<br />¼ teaspoon tamarind paste
<br />¼ teaspoon of cayenne pepper
<br />¼ teaspoon ground cinnamon
<br />5 stalks of curry leaves
<br />150ml coconut milk
<br />Salt to taste</i></span><br />
<span style="color: magenta;"><i><strong>Preparing the marinade</strong></i></span><br />
<span style="color: magenta;"><em>Trim all
visible fat off the chicken thighs. This is the only time consuming
aspect of the recipe. It's worth it to have a good go with a pair of
kitchen scissors when you realise that nearly half the chicken is fat!
In a bowl, add chicken, crushed garlic, curry powder, tomato paste,
garlic puree and the lemon juice. Mix well. Allow to marinade for at
least 30 minutes.</em></span><br />
<span style="color: magenta;"><i><strong>Methods</strong></i></span><br />
<span style="color: magenta;"><i>1. Add oil to a
large saucepan. Add sliced red onions and fry for a couple of minutes. I
would add salt at this stage as onions absorb salt well.
<br />2. Next add in the crushed garlic, cloves, mustard seeds and
tomatoes. Stir for a few seconds then add fenugreek seeds. Cook until
the tomatoes create a paste like texture.
<br />3. Tip in the chicken, stir well and add 1-2 cups of water (or
enough water to completely immerse the chicken). Cook on high for 5
minutes.
<br />4. Add cumin powder, fennel seeds, ginger, tamarind paste, cayenne pepper and cinnamon powder.
<br />5. Cover and cook on medium heat for 10-15 minutes.
<br />6. Uncover and add curry leaves.
<br />7. Simmer partly covered for a further 20 minutes or until the chicken is well cooked through.
<br />8. Stir in the coconut milk and serve with rice and a salad.</i></span><br />
</div>
<div style="overflow: hidden;">
<span style="color: magenta;"><i><br />
Article Source: http://EzineArticles.com/7112580</i></span></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-54169401825841445202012-09-19T10:23:00.002-07:002012-09-19T10:23:55.451-07:00How to Make A Healthier Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<span style="color: red;"><i>With careful manipulation of the ingredients a tasty and healthy Pizza can be made.</i></span><br />
<span style="color: red;"><i>Amazingly
the calorie content of a large Pizza Margarita in one of the
International Pizza chains reaches a staggering 2072 calories, with a
total fat content of 87.2 g and a salt level of 7.8 g. The figures for a
Pizza Double Pepperoni are even higher at 2208 calories, 104 g of fat
and salt at 9.12 g.</i></span><br />
<span style="color: red;"><i>The total days calorie intake for an average
male is 2400 calories, and for a female 1800 calories, with a
recommended daily intake of around 6 g of salt and 65 g of oils. When
consumed in excessive amounts these ingredients lead to obesity, heart
disease and cancer. So with one plate of food the Recommended Daily
Intake of calories, oils and salt has been met, and this excludes any
drinks served with the meal such as cola or alcohol. It is not
surprising that health problems related to eating and drinking are on
the increase throughout the world.</i></span><br />
<span style="color: red;"><i>So how can a healthy option be achieved?</i></span><br />
<span style="color: red;"><i>Tip 1. Reduce the size.</i></span><br />
<span style="color: red;"><i>Reducing
the size from 12 inch to 8 inch diameter will cut the above figures by
54%, to around 1000 calories, 47 g of fat and 4.2 g of salt for the
Margarita version. This is still high for a single plate of food when
other meals taken in the day are considered. There are further options.</i></span><br />
<span style="color: red;"><i>Tip 2. Eliminate some ingredients.</i></span><br />
<span style="color: red;"><i>Cheese
and meats such as Salami, Pepperoni and Meat Balls are high in
saturated fats, calories and salt. The reduction in the use of
Mozzarella and the partial replacement by a cheese such as Parmesan will
reduce the saturated fat and salt levels but retain flavour. But care
since a similar weight of Parmesan has 50 % more calories than
Mozzarella. The total elimination of the cured meats, such as Salami,
Pepperoni and meat balls will also significantly reduce salt, calorie
and fat levels. The use of olive oil has benefits and dangers. Olive oil
is known as a healthy source of fat, with very low levels of the
saturated type, however the danger is the calorie content. A mere 15 ml,
a tablespoon, holds 119 calories and 13.5 g of fat. If olive oil were
used more liberally baking and eating then 250 ml will give 1909
calories! So use it sparingly, both when baking, eating and with any
salad accompaniments.</i></span><br />
<span style="color: red;"><i>Tip 3. Add some healthier ingredients.</i></span><br />
<span style="color: red;"><i>A
home-made tomato sauce made with a mix of 50 % ripe tomatoes and red
peppers, red onions, courgette, fennel and garlic lightly sprinkled with
olive oil will add freshness, vitamins and minerals to the dish,
without salt. Extra fresh vegetables such as mushrooms, peppers,
chillies, pickled olives, capers and artichokes will add flavour without
salt, saturated fats and high levels of calories. Fish and shellfish,
such as strips of white fish, mussels and prawns provides further
healthier options.</i></span><br />
<span style="color: red;"><i>Tip 4. Couple the dish with another menu item.</i></span><br />
<span style="color: red;"><i>Serve
it with a small mixed salad without a dressing. This will give extra
vitamins and minerals without the addition of many calories, and provide
more variety and interest to the meal.</i></span><br />
<span style="color: red;"><i>With the reduction in size
of the Pizza and some of the hazardous products the levels of saturated
fats, calories and salt will be reduced, whilst still providing a
satisfactory meal. More vegetables and seafood enhance the flavour of
the dish and add vital vitamins and minerals, with low levels of salt,
oils and calories. You will then have produced a healthy with plentiful
amounts of the essentials to lead a healthy life.</i></span><br />
</div>
<div style="overflow: hidden;">
<span style="color: red;"><i><br />
Article Source: http://EzineArticles.com/7155439</i></span></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-66627851350672169162012-09-19T10:20:00.003-07:002012-09-19T10:20:53.905-07:00Diabetic-Friendly Pork Chop Recipes That Are Delicious For All<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content">
<span style="color: cyan;"><i>Pork, known as the other white meat, is a good choice for
diabetics and is healthy for all. The recipes in this article offer a
variety of way to prepare chops that are not only tasty but suitable for
everyone including diabetics.</i></span><br />
<span style="color: cyan;"><i>PORK CHOPS WITH BLACK BEAN SALSA SKILLET MEAL
<br />4 lean boneless pork chops
<br />1 garlic clove, minced
<br />1/4 tsp salt
<br />pinch freshly ground black pepper
<br />2 tsp chili powder
<br />1 tsp ground cumin
<br />1 tsp oregano
<br />pinch red pepper flakes
<br />1 tbsp canola oil
<br />1 can (19-oz) black beans, drained, rinsed
<br />1 cup chunky salsa
<br />3/4 cup frozen whole kernel corn, thawed
<br />1/4 cup chopped cilantro</i></span><br />
<span style="color: cyan;"><i>In a small bowl combine the garlic,
salt, pepper, chili powder, cumin, oregano, and pepper flakes to make a
rub. Rub this mixture all over the pork chops.</i></span><br />
<span style="color: cyan;"><i>Heat the oil in a
large heavy skillet over medium-high heat and add the chops. Cook the
pork chops 5 minutes per side, lowering heat if necessary. Remove the
chops to a plate. Remove fat and bits from the pan and return the chops
with any juices on the plate.</i></span><br />
<span style="color: cyan;"><i>Add the beans, salsa, and corn to
the skillet. Bring mixture to a boil, reduce heat, simmer 10 to 15
minutes until sauce is hot and chops are cooked through. Remove to
serving platter and sprinkle with the chopped cilantro.</i></span><br />
<span style="color: cyan;"><i>ROSEMARY-SOY CHOPS
<br />These pork chops are also good grilled.</i></span><br />
<span style="color: cyan;"><i>1/2 cup reduced-sodium soy sauce
<br />1/4 cup water
<br />3 tbsp brown sugar*
<br />1 tbsp dried rosemary
<br />4 boneless pork loin chops (about 1 1/2 lbs total)</i></span><br />
<span style="color: cyan;"><i>In a
gallon-size resealable plastic bag combine the soy sauce, water, brown
sugar, and rosemary. Add the pork chops to the marinade mixture and seal
bag. Turn bag over a couple of times to coat well; refrigerate 3 hours.</i></span><br />
<span style="color: cyan;"><i>Drain
the marinade and discard. Place the pork chops in a greased 11 x 7 x
2-inch baking dish. Bake, uncovered, for 30 to 35 minutes at 350
degrees. Chops are not done until juices run clear!</i></span><br />
<span style="color: cyan;"><i>*Use 1 tbsp + 1 tsp of Splenda Brown Sugar Blend if you are afraid of the brown sugar.</i></span><br />
<span style="color: cyan;"><i>ORANGE-SOY PORK CHOPS
<br />5 loin pork chops
<br />1/2 tsp garlic powder
<br />1/2 tsp freshly ground black pepper
<br />flour for dredging chops
<br />2 tbsp canola oil
<br />1 cup chopped onion
<br />1/2 tsp grated ginger
<br />3/4 cup sugar-free orange marmalade
<br />2 tbsp soy sauce</i></span><br />
<span style="color: cyan;"><i>Rinse chops and pat dry with paper towels;
sprinkle with the garlic powder and pepper. Dredge the seasoned chops
through the flour to coat.</i></span><br />
<span style="color: cyan;"><i>In a large nonstick skillet heat the
canola oil over medium-high heat. Add the chops to the hot oil and cook
until browned on both sides. Remove the chops and place on a heated
platter; save drippings in skillet.</i></span><br />
<span style="color: cyan;"><i>Add the onion to the skillet
and sprinkle with the ginger; cook, stirring until tender. Stir in the
marmalade and soy sauce. Return the pork chops to the skillet and spoon
sauce over the chops to coat. Cover skillet and simmer chops in the
sauce for 10 minutes or until cooked through.</i></span><br />
<span style="color: cyan;"><i>Enjoy!</i></span><br />
</div>
<div style="overflow: hidden;">
<span style="color: cyan;"><i><br />
Article Source: http://EzineArticles.com/7176889</i></span></div>
</div>
Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-37342007530385591722012-08-11T23:32:00.002-07:002012-08-11T23:32:34.545-07:00Falling in Love With Pomegranate Wine<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: yellow;">
<i>Lately I have been pondering the making of pomegranate wines.
Normally, my scope of production is larger scale for commercial markets
and I know that the potential for well made pomegranate wine is huge.
This is true, not only because it can taste great, has an "exotic"
attraction to it but also because it is a very healthy wine too. But
today I wish to look at making this wine for personal use as well
because I think everyone should try some of this wonderful elixir!</i><br />
<i>The
word pomegranate is derived from French "pome garnete" and means
"seeded apple." There are over 800 seeds in one pomegranate, they're
tasty but difficult to eat with all the layers between the seeds. I
think the wine version can be more fun!</i><br />
<i>The history behind the
pomegranate is also quite interesting. The fruit has been used
throughout history as symbols of fertility, hope, and royalty. In Greek
Mythology, they believe that Aphrodite, the goddess of love, planted it
on the isle of Cyprus. Due to the number of seeds in each pomegranate
the fruit was connected with procreation and abundance.</i><br />
<i>Pomegranate's
health benefits are almost legendary. Basically, a 100 ml of
pomegranate juice has 3 times the antioxidants of 100 ml of red wine or
100 ml of green tea. Research has stated that if you eat pomegranates on
a daily basis, the fruit's antioxidants can help prevent hardening of
the arteries.</i><br />
<i>Today I thought I would post a simple wine
pomegranate wine recipe for all amateur winemakers and commercial
producers thinking about experimenting with this wonderful fruit. In
many parts of the world such as India, parts of SE Asia and Southern
China, the fruit is now coming into season so, this is another reason to
start thinking about trying out this wine.</i><br />
<i>Here are the ingredients needed for this basic and simple pomegranate wine recipe for 4 liters of finished wine:</i><br />
<i>- 6 pomegranates
<br />- 500g of raisins or 500ml of red grape concentrate
<br />- 1 kg granulated sugar
<br />- 10g of acid blend or just malic acid
<br />- 5g pectic enzyme
<br />- 10g yeast nutrient or diamonium phosphate
<br />- 2-3g of metabisulphite or 1campden tablet
<br />- 1 package wine yeast</i><br />
<i>Split open pomegranates. Remove seeds,
make sure none of the skin or pith get into the wine, or it will be
bitter and will take years to age.</i><br />
<i>Crush the fruit. Add 3 liters
of water and all other ingredients except the yeast. Stir well to
dissolve sugar. Let sit overnight.</i><br />
<i>Specific gravity should be between 1.090 and 1.095. The acid level should be approximately 7g/L.</i><br />
<i>Adjust
both the sugar or acid with more sugar, acid or water if needed.
Rehydrate the yeast and add to the wine once the must is adjusted to the
right level. Stir daily for five or six days, until specific gravity is
1.050.</i><br />
<i>Strain the must and squeeze the juice out lightly so not
too much tannin escapes from the seeds. Siphon into secondary fermentor
and continue the fermentation.</i><br />
<i>Complete the fermentation to
dryness, rack a couple of times, fine with bentonite and gelatin. Make
sure the wine is stable with enough SO2 and then filter if you need to
after at least 4 months.</i><br />
<i>Prior to bottling, you can adjust the
final sweetness to taste but in my opinion, this kind of wine is best as
an "off-dry" style with a specific gravity of about 1.015 at bottling.
Make sure that the FSO2 is about 50ppm and maybe add about 150ppm of
sorbic acid to a sweetened wine to make sure the wine will have no
chance at re-fermenting, especially if you do not have the ability to
sterile filter the wine.</i><br />
<i>The wine is best if you can refrain from drinking it for one full year from the date it was started.</i><br />
<i>Pomegranates
come in different sizes. If you use 6 large fruit you will have a
fuller-bodied wine than if you used 6 smaller fruit. The wine made with
smaller fruit will not take as long to age.</i><br />
<i>Again, this is a very
basic recipe but with it, it will give you a base to start something and
maybe tweak it next time with what was learned.</i><br />
<i>If you need or
are thinking about making larger production sizes, let me know, maybe I
can help! I would love to hear from anyone else who has tried making
this wine or enjoys drinking it.</i><br />
<i>Happy winemaking!</i><br />
</div>
<div id="article-resource" style="color: yellow;">
<i>A lot more information here:</i><br />
<i><a href="http://www.fruitwineguide.com/" target="_new">http://www.fruitwineguide.com</a></i><br />
<i>An excellent resource for all your winemaking questions.</i><br />
<i>All you need to know to make an excellent fruit wine.</i><br />
</div>
<div style="overflow: hidden;">
<i style="color: yellow;"><br />
Article Source: http://EzineArticles.com/7218482</i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-49754461393340217932012-08-11T23:30:00.002-07:002012-08-11T23:30:21.406-07:00Chicken Caesar Salad With Homemade Croutons<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: magenta;">
<i>There are a few things I miss not being able to bread and one of them
is a tasty chicken caesar salad. I hate it when I go out for lunch and I
have to tell the waiter no croutons for me. Well it just so happens
that I have found a way to make lovely wheat and gluten free croutons.
These are easy and take minutes to make. I use off the shelf wheat and
gluten free bread. I like Genius brand (UK) and have used both the
brown, white and seeded bread for this, and they all work a treat. I
have used other brands but always go back to Genius.</i></div>
<div style="color: magenta;">
<i>To start make the croutons and the salad dressing and put to one side.</i></div>
<div style="color: magenta;">
<i><strong>Instructions.</strong></i></div>
<div style="color: magenta;">
<i><strong>Really really quick fake croutons.</strong></i></div>
<ul style="color: magenta;">
<li><i>Take two slices of shop bought bread chopped roughly into cubes. You
can use stale bread or fresh. I keep my bread in the freezer as I can
never eat a loaf quick enough! It defrosts in the microwave on full
power for about 20 seconds per slice.</i></li>
<i><br /></i>
<li><i>I like to add a few squashed cloves of garlic to my pan to flavour
the croutons. You could alternatively add garlic salt/garlic
powder/dried herbs or fresh herbs.</i></li>
<i><br /></i>
<li><i>Put the pan on the stovetop and turn the heat onto medium wait for
the pan to warm up a little add the oil or butter and then add the
bread. Move the bread around straight away so as to make sure it is
evenly coated with the fat. Keep moving the bread in the pan until it is
golden brown. Add some more oil or butter if the pan starts smoking.
Only a little bit of oil though, you don't want soggy croutons!</i></li>
<i><br /></i>
<li><i>Add to any salad or soup just before serving.</i></li>
<i><br /></i>
<li><i>These can be stored in a an airtight container for up to a week.</i></li>
</ul>
<div style="color: magenta;">
<i><strong>Low fat homemade caesar dressing.</strong></i></div>
<div style="color: magenta;">
<i>I
know essentially that most salad dressings are probably wheat and
gluten free. However you would be surprised where wheat and gluten can
and will be sneaked into the most innocent of food stuffs. I have found
over the years that if make my own food and sauces then I know exactly
what ingredients are in my food. It also means a lot less time reading
labels in the shop as as well! Then I know there is no danger of
accidentally eating some wheat or gluten and suffering the terrible
consequences.</i></div>
<blockquote style="color: magenta;">
<i><strong>I have found that when you make your own salad dressings it takes minutes, costs less and wait for it, tastes better.</strong></i></blockquote>
<div style="color: magenta;">
<i><strong>Instructions.</strong></i></div>
<ul style="color: magenta;">
<li><i>Put the yoghurt or buttermilk into a bowl.</i></li>
<li><i>Slowly add the lemon juice according to your taste.</i></li>
<li><i>Finely chop or crush a garlic clove and add to mixture.</i></li>
<li><i>Season with salt and pepper and a glug of good olive oil.</i></li>
<li><i>Adjust seasoning according to taste. I like mine with a real lemony kick and lots of pepper.</i></li>
<li><i>I also like to sneak in a cheeky splash of anchovy sauce by Geo Watkins.</i></li>
<li><i>No one will ever guess low in fat.</i></li>
</ul>
<div style="color: magenta;">
<i><strong>Chicken caesar salad.</strong></i></div>
<div style="color: magenta;">
<i><strong>Instructions.</strong></i></div>
<ul style="color: magenta;">
<li><i>Chop and wash the lettuce, pat dry.</i></li>
<i><br /></i>
<li><i>Fry bacon until crispy. Leave to cool. Crumble with your hands or chop roughly with a knife.</i></li>
<i><br /></i>
<li><i>Cut the chicken into strips and fry for 7-10 mins. I cook mine in a
big wok and keep the chicken moving all the time. If you are grilling
the cooking time may be a bit longer. Cook the chicken until the juices
run clear and there is a slight browning. Try to make sure it is not dry
and overcooked.</i></li>
<i><br /></i>
<li><i>Coat the lettuce in the homemade dressing. Add the chicken,
anchovies, bacon or bacobits, shaved parmesan and last but not least
croutons.</i></li>
<i><br /></i>
<li><i>This is how I like mine but you could keep it simple and just have
the chicken, lettuce, croutons and parmesan with the dressing.</i></li>
</ul>
<div style="color: magenta;">
<i><strong>Eat and enjoy.</strong></i></div>
<div style="overflow: hidden;">
<i style="color: magenta;"><br />
Article Source: http://EzineArticles.com/7211614</i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-65070959021405960302012-08-01T11:04:00.002-07:002012-08-01T11:04:12.857-07:00Ricotta, Eggplant, Zucchini, Onions and Tomato Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: yellow;">
<i>This recipe does not derive from memory or from tradition. It's
simply a response to my road venture yesterday to New Jersey, a reply to
the resultant of that venture: my kitchen counter now overloaded with
Jersey eggplant, squash, onions, tomatoes, peppers, melons, peaches and
corn. The corn took care of itself immediately. The peaches were
destined to jam, cobblers, tartes and freezing for winter resurrection.
The peppers belonged to peperonata. Ciambotta would be the destiny of
most of the tomatoes and eggplants and squash. But I had even more than
the ciambotta needed. What, I wondered could I do differently with the
extras? My first inclination was to use them for a pizza. But pizza
would certainly not be different. Then, suddenly something struck me.
Instead of a pizza why not try something more like an Easter ricotta
pie? a pie with a true pie crust, a pie with a ricotta base with
successive layers of onion, eggplant, tomato and squash.</i><br />
<i>With
this idea in mind I first investigated online to see what I could find
about such a recipe. It would seem to me that such a pie must have
occurred to others. As I learned, it did. For the most part I found
variations on eggplant and ricotta pizza. I also found a few recipes for
actual pies made with eggplant and ricotta. These few pie recipes had
the same ingredients but not carried out in the same way. Google Italy
had one version, a crostata, in which the eggplant and squash were diced
and mixed into the cheese. All in all, I didn't find anything exactly
like the pie I had in mind.</i><br />
<i>The foundation of a pie is its crust.
My next question was the type of crust to use. For ultimate ease I
suppose I could have gone with a store bought crust, but I wanted
something more substantial. The crust best suited to ricotta pies is a
"pasta frolla," but this special crust would bring too many Easter
memories to the taste of the pie I was looking for. We're in summer.
Summer needs its own taste. A quiche crust seemed that it might work but
I worried that it might be too delicate for the ricotta. I spent hours
going through cookbook after cookbook. I finally found what I was
looking for, a "pâte brisé." The recipe I like the best is in the
Flammarion<em>, French Cooking</em>. You can make this crust without all
the usual fuss about cold butter and ice-water. Just keep the dough
loose and let the butter buttons show throughout the flour. This dough
is chilled and then shaped in the pie mold by pressing it out with your
fingers. The crust bakes alone at 400 for about ten minutes. It cools
and then you add the filling.</i><br />
<i>My plan was all in place. The
assembly is time consuming but the end result is worth every minute.
Along with the farm fresh summer vegetables the essential ingredient is a
quality ricotta. Standard store brand varieties are mostly water. Where
I live I have the benefit of Carlino's Italian Foods where they make
the most dense ricotta impastata. If you cannot find a locally made
ricotta, try to find a very high quality cheese. The rich savory ricotta
enhanced with the taste of crushed garlic, the sweetness of the fried
onions, the succulent creaminess of broiled eggplant and squash and the
summer perfect delight of the lush tomato all aligned so as merge their
tastes while maintaining individual flavor. I serve this pie at room
temperature with a sprig of fresh basil on the side as a fragrant
enhancement.</i><br />
</div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-29925527259317425482012-07-14T08:31:00.004-07:002012-07-14T08:31:58.746-07:00Chipotle Honey Mustard Wing Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: #cc0000;">
<i>I use this sauce when tossing fried wings but it is also great on
grilled or baked wings. Please note that the recipe given will make
several hundred wings. the recipe can be proportioned down. You will
want at least three ounces of sauce for every ten wings you will be
tossing in sauce.</i><br />
<i>Chipotle honey mustard sauce recipe:</i><br />
<i>- 1 gallon honey dijon</i><br />
<i>-1 cup ground mustard</i><br />
<i>-2 cups honey</i><br />
<i>-1 cup yellow mustard</i><br />
<i>-1 cup McCormick Grill Mates Sweet and Smoky Rub</i><br />
<i>Combine
all ingredients in to a large bowl and mix thoroughly with a stainless
steel wire whisk. Place cooked wings in to a separate container and
cover with 3 ounces of sauce per 10 wings. Cover wing container and
shake until all wings are coated. pour the chicken pieces onto plate
then use a rubber spatula to scrape the leftover chipotle honey mustard
wing sauce from the shaking bowl onto the wings.</i><br />
<i>Some tips for
tossing wings in this chipotle honey mustard sauce. This sauce is very
thick so make sure you use a covered container to shake the wings in as
you will have to shake vigorously to coat all the wings. If the sauce is
to thick for you to get the wings coated well you may add some water to
the sauce to thin it out. Don't add more than ten percent water to the
recipe. Adding water will not hinder the flavor of the wings as long as
you keep it to no more than ten percent. Always make sure that the wings
are completely cooked before applying the wing sauce. If you have to
cook the wings longer after the sauce has been applied it will ruin the
wings and the sauce. I usually cut into one of the larger wings before
applying sauce to make sure that they are fully cooked. Chicken should
be cooked to a minimum internal temperature of 165 degrees. You can use a
meat thermometer to check the temperature. Once I have checked the
temperature I then cut into one of the larger chicken wings to make sure
there is no pink meat or blood left inside the chicken wing.You can
also make variations of this recipe. I will sometimes add hot sauce to
this recipe because I like my chicken to be more on the spicy side. If
you want to add some heat to the recipe I would suggest adding some
Franks Red Hot to the recipe to your own taste.</i><br />
</div>
<div style="overflow: hidden;">
<i style="color: #cc0000;"><br />
Article Source: http://EzineArticles.com/7165813</i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-83124072524653920532012-07-14T08:30:00.002-07:002012-07-14T08:30:25.862-07:00How to Prepare Chicken Saagwala<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: orange;">
<i>Punjabi food is known for its spicy flavour. This is an indigenous
Punjabi dish which is locally called Murg Saagwala. If chicken and
spinach would blend in a juicy, succulent and nutritious fusion then it
is certainly a recipe for Chicken Saagwala.</i></div>
<div style="color: orange;">
<i>Ingredients:</i></div>
<ol style="color: orange;">
<li><i>1 cup of chicken ( Cut the chicken into pieces)</i></li>
<li><i>3 cups of spinach puree</i></li>
<li><i>1 table spoon cumin seeds</i></li>
<li><i>1 bay leaf</i></li>
<li><i>1 tablespoon ginger paste</i></li>
<li><i>1 tablespoon garlic paste</i></li>
<li><i>½ cup grated onions</i></li>
<li><i>¼ cup of tomato puree</i></li>
<li><i>2 tablespoons salt</i></li>
<li><i>¼ tablespoon garam masala</i></li>
<li><i>½ tablespoon of red pepper (powdered)</i></li>
<li><i>½ tablespoon of coriander seeds (powdered)</i></li>
<li><i>1 cup oil</i></li>
<li><i>Cream for garnishing</i></li>
</ol>
<div style="color: orange;">
<i>Method:</i></div>
<ol style="color: orange;">
<li><i>Heat the oil in pan and when it is hot enough, you require adding
cumin seeds to it. When cumin seeds start spluttering add garlic and
ginger paste and bay leaf and sauté until they turn brown.</i></li>
<li><i>Now add onions. Saute till they turn soft and pinkish.</i></li>
<li><i>Turn the flame to high and add chicken to the onions. Turn the chicken when it turns to blackish brown in colour.</i></li>
<li><i>Now reduce the flame allow the heat to be reduced. Let the chicken
cook until it grows tender. Keep stirring in between for a few times.</i></li>
<li><i>Now add tomato puree and keep stirring until the fat starts separating.</i></li>
<li><i>Now add garam masala, salt and red pepper and mix them up well.</i></li>
<li><i>Add spinach to the chicken and sauté it for say 2-3 minutes.</i></li>
<li><i>Turn it around for some time (a minute or so).</i></li>
<li><i>Serve hot.</i></li>
<li><i>Garnish it with cream.</i></li>
<li><i>Chicken saagwala is now ready for you. Enjoy the temting experience!</i></li>
</ol>
<div style="color: orange;">
<i>Do not forget to plate it carefully as garnishing is one
of the most important parts of cooking. You can garnish using freshly
cut vegetables. Serve it and enjoy the dish.</i></div>
<div style="color: orange;">
<i>Chicken Saagwala is
one of the succulent Indian recipes which one can savour with rice,
chapatis or you can even relish the taste as a stand alone dish. From
the nutritional point of view, the saag (spinach) and chicken is a high
in protein and fiber content, hence great for your heart and healthy
too. One can add other garnishings too to add colour to the dish,
however adding garnishings such as parsley leaves, capsicum and
coriander is recommended.</i></div>
<div style="overflow: hidden;">
<i style="color: orange;"><br />
Article Source: http://EzineArticles.com/7174379</i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-47000166231420324212012-07-08T02:32:00.003-07:002012-07-08T02:32:35.278-07:00Cooking Seafood With Summer Vegetables - Salmon And Peas<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: lime;">
<i><b><u>The ingredients are for one person, so please scale up subject to
the numbers you are cooking for. To give the dish uniqueness, only use
fresh peas straight from the pod. You will need the volume of 250 ml of
peas quickly cooked in lightly salted boiling water with a sprig of
mint. Reserve a third of the peas for garnishing. In vegetable oil
soften half a chopped small onion, a chopped clove of garlic and 75 g of
chopped raw potato. Add 70% of the cooked peas with 250 ml of fish
stock, bring to the boil and remove from the heat. Add a sprig of mint
and allow to infuse for 4 minutes. Blitz the soup in a processor, and
add 50 ml of cream. Keep warm.</u></b></i><br />
<i><b><u>For the garnish, wilt a handful of
washed spinach leaves with a knob of butter and add the reserved third
of the peas to warm. Place a 150 g of fillet of Salmon in a lightly
oiled griddle pan. After 3 minutes rotate through 45 degrees to create a
mark with a diamond shape. Turn over the fish and repeat the process.
Check that the fillet is at 62 degrees Celsius with a digital
thermometer.</u></b></i><br />
<i><b><u>Place the spinach and pea mix in the centre of a bowl
and top with the cooked Salmon. Surround with the soup, and a poached
egg per bowl. Garnish with roughly chopped mint, and serve with the
accompaniments of your choice. You will have created a novel and light
summer meal.</u></b></i><br />
<i><b><u>Comments:- only use home-made fish stock with no
added flavouring. Most bought in stocks are high in salt, yours will be
high in natural flavour. As part of the vegetable base for the stock use
the roughly chopped pea pods. To lower the saturated fat level do not
include the cream. The poached egg can be cooked in advance, and
chilled. Just pop in the soup when serving to warm, and if available try
a couple of quail eggs to add a sparkle to the dish. The contrasting
colours of the Salmon, the Peas and the poached eggs help to make this
dish look attractive. However you can try it with vastly different
colour choices, such as a crispy fillet of Cod on a bed of wilted
spinach surrounded by a traditional beetroot soup, or a yellow pepper
soup with Red Mullet on wilted spinach. Surprise yourself and your
guests with the fresh tastes of summer.</u></b></i><br />
</div>
<div style="overflow: hidden;">
<i style="color: lime;"><b><u><br />
Article Source: http://EzineArticles.com/7129537</u></b></i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-89561567762362112442012-07-08T02:29:00.001-07:002012-07-08T02:29:38.280-07:00Beat the Heat With These Frozen Vacuum Food Sealer Snack Ideas<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: #bf9000;">
<i>Summer time brings fresh ripe fruit at cheap seasonal prices. For
the best quality frozen snacks, pick some of your favorites and freeze
them with your vacuum food sealer for cool treats on those hot summer
days. Some favorites are grapes, strawberries, blueberries, pineapple,
peaches and melons. Watermelon doesn't fair so good in the freezer but
cantaloupe and honey dew melons work great. If you have ever bought the
frozen bagged fruit from the store you know that their fruit was not
picked and packaged at the peak of its ripeness. You will enjoy full
flavor from the quality fruit you pick and freeze. As an added bonus the
frozen fruit make great garnishes or ice cubes for cool tropical summer
drinks. For example, frozen grapes work great for keeping wine cool
without diluting the drink.</i><br />
<i>Find your favorite fruit from the
store or stock up on whatever is on sale and tasty ripe each week. Wash
the fruit and peel if necessary. Cut into bite size chunks or desired
garnish shapes. Cookie cutters help to make some interesting theme
shapes. As an example, melon can be cut into garnishes that look like
flowers for floating in a punch bowl. Melon ball scoops work great for
making the right bite size shapes also.</i><br />
<i>Fruit that is ripe and
firm are the best for food sealing whole for snacks or garnishes. If you
find you have fruit that is mushy ripe or you have a lot of left over
juices, don't be concerned. These can be blended and frozen in ice cube
trays for either drink ice cubes or popsicles. If making popsicles cover
the ice cube tray, after filling, tightly with plastic wrap and insert a
toothpick into each cube section. The plastic wrap will keep the
toothpicks upright for freezing. The ice cubes can then be removed from
the trays after frozen and sealed in food sealer bags to keep fresh
until you wish to enjoy.</i><br />
<i>When freezing the fruit, you can either
package each fruit separately or mix the fruit on a bag by bag basis. It
is best to minimize any juice getting in the bags as this will cause
the fruit to stick together and cause problems when sealing the bag. It
is possible to put the fruit into regular plastic bags first and then
put those plastic bags into one larger vacuum food sealer bag. However
care must be taken to remove all air from the regular plastic bags or
you could get freezer burn. Fill the food sealer bags to the desired
quantity and seal. Note: it is best to try to vacuum seal the fruit in
flat layers in the bag to better allow you to remove the desired
quantity from the bag and reseal to put any remaining fruit back in the
freezer if not using the entire bag at one time.</i><br />
<i>Kids and adults will enjoy these quality fresh frozen fruit treats as snacks or garnishes on those hot summer days to stay cool.</i><br />
</div>
<div style="overflow: hidden;">
<i style="color: #bf9000;"><br />
Article Source: http://EzineArticles.com/7163869</i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-8545894439639878522012-07-03T09:05:00.003-07:002012-07-03T09:05:52.189-07:00Kofta and Meat Ball Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: magenta; text-align: left;">
<h4>
<i>Koftas, meat or vegetarian balls, are universal in their appeal and make quite an impression at cocktails events.</i></h4>
<h4>
<i>NARGISI KOFTA</i></h4>
<h4>
<i>(Boiled eggs coated with lamb mince in brown onion and yogurt gravy)</i></h4>
<h4>
<i>Keep this ingredients ready and it serves 4 people</i></h4>
<h4>
<i>-1 kg lamb mince
<br />-10 g salt
<br />-5g each, red chili and gar am Marsala powders.
<br />-Oil, for deep -frying
<br />-20 eggs, hard-boiled, peeled
<br />-200g oil
<br />-For gravy
<br />100ml oil
<br />200 g each, chironji (cudapah nut)*, almond and brown onion pastes
<br />300 g each, fried cashew nut and ginger-garlic pastes
<br />300ml yogurt, whisked
<br />50g Kashmiri chili powder
<br />Salt to taste
<br />40g coriander powder
<br />30g chopped coriander leaves</i></h4>
<h4>
<i>How to prepare</i></h4>
<h4>
<i>Koftas;
Season lamb mince with salt, red chili and garam masala powders. Coat
each egg with the minced meat mixture and deep fry. drain and keep
aside.</i></h4>
<h4>
<i>Gravy:Heat oil in a large sauce pan and saute ginger garlic paste till the oil leaves the mixture.</i></h4>
<h4>
<i>FRIED BEEF MEATBALLS WITH SESAME-LIME DIPPING SAUCE</i></h4>
<h4>
<i>Keep this ingredients ready and it serves 4 people</i></h4>
<h4>
<i>500g beef mince, ground
<br />10 ml plum sauce
<br />5g chili flakes
<br />10g garlic, chopped
<br />100g onion, chopped
<br />5g each star anise powder and salt
<br />3g black pepper
<br />12g sesame seeds
<br />30 ml sesame oil
<br />50g white flour
<br />2 large eggs
<br />Oil, for frying
<br />Sesame-Lime Dipping Sauce:
<br />50g each, yogurt and crumbled cottage cheese
<br />250g sesame seeds, roasted
<br />10g sesame oil
<br />20g chopped coriander
<br />25 ml lemon juice
<br />3g black pepper
<br />5g each salt and herbs, for garnish</i></h4>
<h4>
<i>How to prepare</i></h4>
<h4>
<i>Sauce:Whisk
together cottage cheese and yogurt until we combined.Add the remaining
ingredients and mix again.Refrigerate till ready to use.</i></h4>
<h4>
<i>Meatballs: In a dry bowl, mix together beef</i></h4>
<h4>
<i>Then add Uighur, brown onion, cashew nut, almond and chironji pastes. Saute for a minute.</i></h4>
<h4>
<i>Now add chilli and coriander powder and stir well.</i></h4>
<h4>
<i>Add Koftas and stir gently to coat with the gravy.</i></h4>
<h4>
<i>Finally add coriander leaves and garam masala powder. Serve hot with chapattis.</i></h4>
<h4>
<i>*Available in most Indian stores.</i></h4>
</div>
<div style="color: magenta; overflow: hidden; text-align: left;">
<h4>
<i><br />
Article Source: http://EzineArticles.com/4302948</i></h4>
</div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-12699558955503651412012-07-03T09:03:00.002-07:002012-07-03T09:03:23.058-07:00Crispy Seaweed With Almonds<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: lime; text-align: left;">
<h4>
<i>Crispy Seaweed with Almonds</i></h4>
<h4>
<i>Many people love to go out for a
dinner in a hotel or restaurant, but some people like to experiment
with Indian foods they have never had before. Are you some of them? Then
you are at the place where you will get to try out several Indian food.
In order to prepare Crispy Seaweed with Almonds , you will need
following ingredients:</i></h4>
<h4>
<i>50 grams deep-fried split almonds to garnish
<br />Oil, for deep-frying
<br />750 grams spring green
<br />One-teaspoon salt
<br />One and a half teaspoon sugar</i></h4>
<h4>
<i>Steps involve in preparing this food:</i></h4>
<h4>
<i>Wash
and dry the spring greens and shred them with a sharp knife to give the
thinnest possible shavings. Spread them out on kitchen paper or put
them into a colander until dried thoroughly. Heat the oil in a wok, but
before it gets too hot, turn off the flame for 30 seconds. Add the
spring greens in several batches and turn the flame up to moderately
high. Stir and when the shred start to float to the surface, scoop them
out gently with a slotted spoon and drain on kitchen paper, removing as
much of the oil as possible. Sprinkle the salt and sugar evenly on top.
Then mix gently. Serve cold, garnished with almonds.</i></h4>
<h4>
<i>You are now
ready with your Crispy Seaweed with Almonds . Just taste it to find out
its flavor. The flavors are great and very delicious. You will enjoy
with your friends and family. It is user friendly to prepare this food.
So go on, try it out.</i></h4>
</div>
<div style="color: lime; overflow: hidden; text-align: left;">
<h4>
<i><br />
Article Source: http://EzineArticles.com/2192541</i></h4>
</div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-84689550075283978682012-07-01T08:41:00.002-07:002012-07-01T08:41:36.375-07:00No Brainer Alert: Beer Makes You Live Longer, Stay Smarter, and Age Slower<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: #ffd966;">
<i>While most of us don't need any additional excuses to drink more beer
or alcohol, it sure doesn't hurt. The best reason out there to tip a
few back is certainly the added health benefits. Knowing that there are
studies out there linking booze to healthy living can instill a sense of
confidence in our imbibing. Our knowledge of these benefits can also be
a great weapon to have in our arsenal in case we should happen upon the
occasional anti drinking trumpeter.</i></div>
<div style="color: #ffd966;">
<i>The latter scenario is why we
will delve into a few of these health benefits, and refer to studies to
back up our claims with references. Think of this article as a guide,
we are teaching the art of removing sobriety preachers from their high
horse.</i></div>
<div style="color: #ffd966;">
<i>The New England Journal of Medicine conducted a study in
November of 1999 on the link between drinking beer and strokes. Their
findings were quite astounding. The research showed that drinking beer
in low to moderate levels decreases the chance of suffering a stroke by a
whopping 20%. Another finding in this same study stated that a beer a
day is just as healthy as a beer a week. So the next time someone looks
down their nose at you for drinking on a daily basis, refer to this
study and tell them to put it in their pipe and smoke it.</i></div>
<div style="color: #ffd966;">
<i>We have
established that drinkers have less of a chance of having a stroke but
we aren't stopping there. Let us add Coronary Heart disease to the list
of health advantages we drinkers have over non-drinkers. The University
Of Texas Southwestern Medical Center at Dallas found that moderate beer
drinking will reduce the risk of Coronary Heart disease by 30-40% in
comparison to people who do not drink at all. If someone should ask why
you feel the need to drink every day, simply explain to them that you
are getting the polyphenols you need for a healthy heart.</i></div>
<div style="color: #ffd966;">
<i>Organs
are not the only part of the body receiving a boost from brew. A Tufts
University study concluded that downing one or two beers a day will
result in higher bone density. It seems silicone is instrumental in
increasing bone density and it just so happens that our beloved beer is
high in silicone. On a side note, Pale Ale drinkers can take added stock
in this study. Their choice of beer was found to have the highest
levels of silicone, with light beers having the least. This amounts to
another reason to stick to the craft beers... darker beer = stronger
bones.</i></div>
<div style="color: #ffd966;">
<i>While the aforementioned health benefits are amazing in
their own right, we saved the best for last. A 2005 study published in
the New England Journal of Medicine found that drinking moderately
lowers the risk of mental decline by 20%. The best part of this
particular study though, has to be that it showed that older women who
have a drink a day average about 18 months "younger" than their actual
age on mental skills tests when compared to non-drinkers.</i></div>
<div style="color: #ffd966;">
<i>In
conclusion it seems as though it is a no brainer to keep on drinking.
Although, maybe it is only obvious to us drinkers since we aren't
mentally declining at near the rate of our sober brethren. We aren't
sure about you, but this article sure is making us thirsty.</i></div>
<div style="overflow: hidden;">
<i style="color: #ffd966;"><br />
Article Source: http://EzineArticles.com/7141519</i></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-27921620848591368512012-06-24T08:58:00.001-07:002012-06-24T08:58:06.984-07:00Learn How to Make Cold Brewed Coffee<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: yellow;">
During the summer months your morning or afternoon coffee may
seem to make you even hotter. A great option for drinking coffee when
it's warm outside is to prepare iced coffee. The perfect cup of iced
coffee cannot be made with your regular coffee maker. Coffee makers
that produce hot liquid will quickly melt your ice and cause your coffee
or coffee beverage to get watered down. So put your brewer to rest
over the summer and learn to prepare cold brewed coffee without a coffee
maker.<br />
The materials needed to cold brew coffee are simple and
inexpensive. The most important ingredient, obviously, is your coffee
grounds. You can buy specialized grounds that are made to be cold
brewed, or you can just get your regular favorite brand. It is best if
you try to get coffee grounds that have a coarse grind. Some other
items that you will need include two large non-reactive bowls or
containers, a strainer, a coffee filter or cheesecloth, plastic wrap,
and plenty of water.<br />
Begin making your iced coffee by mixing
together your coffee grounds and water in the large bowl or container.
The ratio of grounds to water is flexible, but a good place to start is
to add ten cups of water for each pound of coffee you are using. Once
all the grounds are wet, cover the bowl with plastic wrap or its lid and
let the mixture sit for twelve hours or longer. When your grounds are
finished steeping, you should first filter the mix through a strainer to
remove the larger grounds. Filter the mixture through the strainer and
into your clean bowl or container. Place the filtered coffee grounds
in the trash, and then repeat the process. For smoother coffee, you
will want to place your filter or cheesecloth on the strainer during
this second round of filtering.<br />
Once you have prepared your <a href="http://howtomakecoffeewithoutacoffeemaker.com/How_to_Cold_Brew_Coffee.html" rel="nofollow" target="_new">cold brew coffee</a>,
you can store the coffee in your refrigerator for several weeks. Use
an airtight container to hold your drink to keep it tasting fresh. When
you are ready to prepare your cup of joe, simply add ice to a cup and
pour the cold coffee over the ice. You can mix in milk, cream,
half-and-half, or any sweetener that you prefer.<br />
Even though
brewing this cold brewed beverage takes a significant amount of time,
it's a great option for daily use since you can make a large batch at a
time. Once it's brewed, making iced coffee is quicker and simpler than
using your coffee maker each day.<br />
</div>
<div style="overflow: hidden;">
<br style="color: yellow;" /><span style="color: yellow;">
Article Source: http://EzineArticles.com/7107058</span></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0tag:blogger.com,1999:blog-4513969553858530225.post-16969542744700733602012-06-24T08:56:00.002-07:002012-06-24T08:56:40.214-07:0010 Classic Coffee Drinks That Are to Die For<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-content" style="color: red;">
The first coffee drinks I want to share with you are staples of
my everyday coffee drinking. If you haven't tried any of these yet, I
suggest you do, because I think you'll find quite a few are worth coming
back to again and again.<br />
"Just Right" Iced Coffee<br />
Chances
are you've had iced coffee that was too sweet, creamy, or watery. As
simple as it may seem, good iced coffee drinks can actually be tricky to
make.<br />
A big part of making good iced coffee drinks is using
coffee ice cubes. It takes an extra step of preparation, but doing so
will ensure your coffee doesn't become a watered-down coffee wannabe.
Another key to making good iced coffee is to brew the coffee and then
let it cool in the refrigerator for at least two hours. If you use hot,
freshly brewed coffee, it will melt the ice cubes instantly.<br />
Makes one serving<br />
Ingredients<br />
1 cup of chilled coffee (refrigerated for at least 2 hours)
<br />1 cup of ice cubes
<br />5 ounces of sweetened condensed milk<br />
Directions<br />
1. Pour chilled coffee into a large cup.
<br />2. Add coffee ice cubes and sweetened condensed milk. Sweeten to taste.<br />
Cafe Creme<br />
Fresh
coffee and a bit of cream never fails to satisfy. I included this
because the proportion of coffee to cream is the key to doing it right.<br />
Makes one serving<br />
Ingredients
<br />4 ounces of freshly brewed coffee
<br />1 tablespoon of cream
<br />Directions
<br />1. Mix and serve.<br />
Mocha Coffee<br />
This simple, sweet coffee
is loved by coffee drinkers everywhere (who also tend to love
chocolate). You can make these coffee drinks as chocolaty as you want by
adding more or less cocoa powder. You can also use a chocolate-flavored
creamer if you want even more of a dessert kind of taste.<br />
Makes one serving<br />
Ingredients<br />
1 cup of freshly brewed coffee
<br />1 tablespoon of cocoa powder
<br />1 tablespoon of sugar (or other sweetener)
<br />2 tablespoons of milk (fat-free optional)<br />
Directions<br />
1. Pour freshly brewed coffee into serving cup.
<br />2. Stir in cocoa powder, sugar (or other sweetener), and milk.<br />
Spiced Mocha Coffee<br />
This
is a lovely little variation on mocha coffee drinks that involves
mixing spices into the coffee grounds before brewing. Doing this gives
wonderful notes of flavor without overpowering the cup.<br />
Makes one serving<br />
Ingredients
<br />1/4 cup of coffee grounds
<br />3/4 teaspoon of ground cinnamon
<br />1/4 teaspoon of nutmeg
<br />2 tablespoons of brown sugar (or other sweetener)
<br />2 ounces of chocolate syrup
<br />1/2 teaspoon of vanilla extract
<br />1 3/4 cups of filtered water<br />
Dollop of whipped cream (optional)<br />
Directions<br />
1. Place the grounds, cinnamon, and nutmeg in the coffee maker and brew the coffee as described in the previous chapter.
<br />2. Once the coffee is brewed, remove the carafe from the heat plate
and stir in the milk, sugar, vanilla extract, and chocolate syrup. Top
with whipped cream (optional) and serve.<br />
Cafe au Lait<br />
Cafe
au Lait are simple coffee drinks that consists of equal parts of freshly
brewed coffee and steamed milk. The key to a delicious au Lait,
however, is properly "double brewing" your coffee. What's that?
"Double-brewed coffee" is coffee prepared in such a way that it is
significantly stronger than normal brewing.<br />
One way of doing this
is running already brewed coffee back through the coffee maker with
another batch of fresh grounds (using brewed coffee in the water
reservoir). I don't recommend this method, however, because it produces
strange-tasting coffee. By reheating coffee drinks, you lose flavor and
the end product has a bitter aftertaste.<br />
The double-brewing method
for coffee drinks I recommend is achieved by simply using twice the
normal amount of grounds for the water you're using (with the normal
extraction time). That is, four tablespoons of grounds for every six
ounces of water. This creates coffee with a strong, bold flavor, which
is perfect for the Cafe au Lait.<br />
Makes one serving<br />
Ingredients<br />
4 ounces of double-brewed coffee
<br />4 ounces of milk, steamed (fat-free optional)<br />
Directions<br />
1. Brew the coffee and remove it from the heating plate.
<br />2. If you don't have a machine to steam milk, heat a small saucepan
over medium heat. Pour the milk into it. Heat the milk for 3-4 minutes,
stirring constantly to avoid a milk crust.
<br />3. Once the milk steams, take it off the stove and pour, at the same time, both the milk and coffee into a serving cup.<br />
Vanilla Coffee Latte<br />
A real latte is made with espresso, but this drink uses double-brewed coffee, which also makes for yummy coffee drinks.<br />
Makes one serving<br />
Ingredients<br />
4 ounces of fresh double-brewed coffee
<br />2 tablespoons of sugar (or other sweetener)
<br />1/4 teaspoon of vanilla extract
<br />4 ounces of milk (fat-free optional)<br />
Ground cinnamon or grated chocolate, to taste<br />
Directions<br />
1. Stir the sugar and vanilla extract into the coffee.
<br />2. Pour the milk into a medium-sized jar with a lid and shake
vigorously for 30 seconds. Remove the lid and microwave the milk for
about 30 seconds, or until foam forms on the top.
<br />3. Pour the milk into the coffee and spoon the foam onto the top of the beverage. Top with ground cinnamon or grated chocolate.<br />
Frappuccino<br />
If
you love a Starbucks Frappuccino but don't love the price, why not make
your own? This recipe will taste just like the real deal for a fraction
of the cost.<br />
Makes one serving<br />
Ingredients<br />
6 ounces of chilled, double-brewed coffee (refrigerated for at least 2 hours)
<br />1 cup of milk (fat-free optional)
<br />3 tablespoons of sugar (or other sweetener)
<br />2 cups of ice cubes
<br />Caramel sauce, to taste (optional)
<br />Chocolate sauce, to taste (optional)<br />
Whipped cream, to taste (optional)<br />
Directions<br />
1. Put everything in a blender and blend on high until a slushy consistency.<br />
Frosty Delight<br />
These are smooth coffee drinks, refreshing drink that's great for a hot summer day.<br />
Makes one serving<br />
Ingredients<br />
4 ounces of chilled, double-brewed coffee (refrigerated for at least 2 hours)
<br />2 ounces of milk (fat-free optional)
<br />1 tablespoon of sweetened condensed milk
<br />3/4 cup of ice cubes
<br />2-3 tablespoons of sugar (or other sweetener)<br />
Directions<br />
1. Put everything in a blender and blend on high until a slushy consistency.<br />
Spiced Orange Coffee<br />
This is a wonderfully flavorful coffee drink that can be served hot and cold (poured over ice).<br />
Makes one serving<br />
Ingredients<br />
2 tablespoons of coffee grounds
<br />1 teaspoon of grated orange peel
<br />1/2 teaspoon of cinnamon
<br />1/4 teaspoon of nutmeg
<br />5 whole cloves
<br />1 tablespoon of brown sugar (or other sweetener)
<br />1 cup of filtered water<br />
Whipped cream (optional)<br />
Directions<br />
1. Combine the coffee grounds, grated orange zest, cloves, and cinnamon in a small bowl and then use to brew your coffee.
<br />2. Once the coffee is brewed, stir and top with whipped cream if desired.<br />
Viennese Coffee<br />
This is one of my favorite "dessert-in-a-cup" indulgences. Truly a drink to savor.<br />
Ingredients
<br />1 cup of freshly brewed coffee
<br />1 tablespoon of heavy whipping cream
<br />1 ounce of semisweet chocolate, finely chopped
<br />Pinch of cinnamon
<br />Whipped cream<br />
Directions<br />
1. Brew the coffee.
<br />2. Heat the cream and chocolate in a small saucepan over low heat,
stirring constantly. Once the chocolate has melted, remove from heat,
pour in the coffee and stir well. Pour into a mug and garnish with
whipped cream and cinnamon.<br />
</div>
<div style="overflow: hidden;">
<br style="color: red;" /><span style="color: red;">
Article Source: http://EzineArticles.com/7119564</span></div>
</div>Allen Serraohttp://www.blogger.com/profile/17248782577483452212noreply@blogger.com0