Family Favorite: Double Chocolate Peppermint Bread Pudding

Chocolate is a Family Favorite for Thousands
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.
Chocolate Bread Pudding on Every Occasion
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.
Chocolate Cake Recipe
1# 11oz Granulated Sugar
1# 2oz All Purpose Flour
5 ¾ oz Cocoa Powder
3 tsp Baking Soda
2 ¼ tsp Kosher Salt
9 oz Eggs
3 oz 4tsp Canola Oil
15 oz Buttermilk
15 oz Milk
2 ¼ tsp Peppermint Flavor
Directions: Prepare to round cake pans and preheat oven at 325 degrees.
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.
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.
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.
Prepare Custard
2 ½ cups Heavy Cream
¼ cup 2 tbls Whole Milk
¾ cups Granulated Sugar
2 Eggs
1 ½ tsp Peppermint Flavor
3 tbls Semisweet Chocolate Chips
3 tbls Granulated Sugar mixed with ¼ tsp cinnamon
Preheat oven to 325 degrees
In a heavy saucepan, scald the heavy cream, whole milk and sugar. Stir until the sugar is dissolved.
Remove the pan from the heat and add 1 ¾ cups semisweet chocolate. Whisk until chocolate is melted.
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.
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.
Bake for 50 minutes until the custard has thickened. When the pan is gently shaken the center will barely move. Serve Warm.
I hope than you enjoy this family favorite recipe as much as we do.

Article Source: http://EzineArticles.com/7441255

A Gourmet Dessert That Is Simple to Make and Elegant to Serve

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 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 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.
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.
New York Polish Cheese Coffeecake
1 package dry yeast
1/4 cup evaporated milk or cream, just warm
1 tablespoon sugar
2 1/2 cups flour
1/2 teaspoon salt
1 cup unsalted butter, softened
4 egg yolks, lightly beaten
1 pound cream cheese, softened
1 egg, separated
1 teaspoon vanilla
1/2 cup chopped walnuts, or pecans
Confectioner's sugar for dusting
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.
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.
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.
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.
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.
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.
Extra Notes
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.

Easy Healthy Salad - Strawberry Lemon Salad

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.
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.
Here is how to make this awesome healthy recipe.
Cooking Recipe Preparation time
• Preparation time: 30 minutes
Cooking Recipe Ingredients
• 6 lemons
• 0.55 lbs. strawberries
• 3.5 oz. sugar
• 0.33 lbs. pectin
• 4 scoops of lemon sorbet
• 8 macaroon pieces
Cooking recipe preparation instructions
1. Peel the 2 lemons.
2. Mince the lemon peels. Blanch in cold water and drain.
3. Preserve the lemon peels in a mixture of half water, half sugar.
4. Recover the lemon juice.
5. Add 0.33 lbs. sugar. Bring to boil.
6. Add the pectin, boil again, and skim (remove the mousse).
7. Wash and prepare the strawberries. Cut them into quarters.
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.
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.

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Short Overview of the Most Popular Fruits for Smoothies

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?
One Fruit to Rule Them All
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?
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.
The Most Famous Fruits
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.
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.
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.
To Sum Up
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.
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.

Article Source: http://EzineArticles.com/7374471

Unique Vegetable Soup

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.
Why is vegetable soup so important?
For starters, this soup is very easy to prepare. With just few easy steps, anyone can prepare it.
There are plenty of soups recipes available. You can try out different vegetables every time you prepare it.
Although for most recipes, the method of preparation remains the same, it may vary a little depending on the ingredients you choose.
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.
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.
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.
If you are sick, vegetable soup acts like a healthy soup that improves your health by providing you with the necessary nutrients.
Here are some ingredients to prepare vegetable soup:
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.
200 grams of tomatoes.
20 grams of butter.
1 tablespoon of oats
2 teaspoons of ginger and garlic paste
50 milliliters of fresh skimmed milk
2 teaspoons of oil
1 tablespoon of flour (all purpose)
1 teaspoon of pepper powder
Salt as per your taste
1 - 2 green chilies
5 - 6 cups of water
5 - 6 neatly chopped Coriander leaves.
Method of preparation of vegetable soup:
You have to ignite or switch on your stove, and place a pan on it.
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.
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.
Put in the vegetables and tomatoes into the pan.
Put in 5 - 8 cups of water, and let it boil. Time is dependent on the flame intensity.
When you feel the vegetables are cooked, you can sprinkle some pepper powder upon it depending on your taste.
Now, you have to mix milk, flour, and oats in a jug, and then add the mixture to the pan.
Now, you can decrease the flame intensity to a simmer.
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.
Simmer for 2 more minutes, and stir the contents well.
Now your vegetable soup is ready.

Article Source: http://EzineArticles.com/7135538

Maintaining A Healthy Diet While At Work

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?
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?
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.
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.
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.

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 candy machines they have in there with some healthy vending machines alternatives. This will help them stay away from junk foods and maintain their healthy diet.

Article Source: http://EzineArticles.com/7336294

Tips to Make Easy Citrus Chicken

Chicken is one of those entrees that can get boring quickly. How many chicken rice and mushroom casseroles can you eat anyway?
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.
4 Chicken breasts, 8 thighs or 8 drumsticks
1 orange
2 lemons
2 limes
1 pink grapefruit
4 slices of citrus fruit
1/2 cup chopped herbs, sage, cilantro, parsley or tarragon
3 cloves chopped garlic
salt and pepper to taste
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.
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.
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.
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.
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.
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.
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.
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.
Now you know how to make easy citrus chicken.

Article Source: http://EzineArticles.com/7338223

Picnic Recipes: Easy, Healthy and Fresh

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?
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.
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.
Here there are four easy recipes:
Fresh Guacamole
Ingredients:
2 avocados
1 medium size tomato
¼ of a small onion
¼ cup of cilantro
1 teaspoon of lemon juice
Salt
Preparation:
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.
Egg-Potato Salad
Ingredients:
3 big potatoes
4 eggs
3 branches of celery
¼ cup of mayonnaise
¼ cup of sour cream
Preparation:
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.
Cheese Guacamole
Ingredients:
2 avocados
1 cup of shredded mozzarella cheese
¼ of a small onion
Salt
Preparation:
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.
Tuna Pasta Salad
Ingredients:
10 oz of Farfalle pasta
10 oz of tuna fish (in can)
4 oz of mozzarella cheese
2 large carrots
2 branches of celery
¼ cup of mayonnaise
¼ cup of sour cream
Preparation:
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.
I hope that you will enjoy these recipes sharing with your friends and loved ones in your next picnic experience.

Article Source: http://EzineArticles.com/7333127

Paleo Chili Is a Great Staple

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.
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!
The essential ingredients to any great chili:
Protein: 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.
Alternative meats 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.
Vegetables: 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.
The Chili "Broth": 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.
The spices 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.
Black Fly Chili Powder
5 dried Guajillo Chiles
3 dried Chipotle Chiles
3 dried Arbol Chiles
1 Tbs Paprika (Spanish)
1 Tbs Coriander (toast in a low dry skillet watching and stirring so it doesn't burn about two to three minutes)
1 Tbs Cumin (toast, see above)
1 Cinnamon Stick
2 tsp Mexican Oregano
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp black Peppercorns.
Black Fly Paleo Chili
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.

Article Source: http://EzineArticles.com/7347974

Halloween Recipe - Kooky Kakeball Spiders

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".
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.
Here's What You'll Need:
Ingredients:
1 -Chocolate Cake Mix
1 -Tub of Pre-made Chocolate Frosting
1 -36 ounces of. Chocolate Chips
1 -Jar of Decorative Chocolate Sprinkles
1 -Small Bag of Black Licorice
1- Small Bag of Red-Hot Candy
1 - Small Box of Toothpicks
Additional Supplies:
A Double Boiler
Wax Paper
Cookie Sheets
Step-by-Step Directions
Making the Spider's Body
1. Prepare and bake cake according to baking directions in any size baking pan you choose.
2. Cool chocolate cake then drop it into a large mixing bowl.
3. Crumble cake apart into bite- size pieces, with a fork,
4. Open tub of pre-made chocolate frosting. Whip it with a spatula to make it creamy.
5. Fold creamy chocolate frosting into crumbled cake until mixed well.
6. Place cakeball mixture into the refrigerator to cool for about thirty minutes.
7. After cooling, take cooled cakeball mixture and mold into balls with your hands. This mixture will make approximately 18 medium size cakeballs.
8. Place cakeballs on cookies sheets lined with waxed paper.
9. Place cakeballs in freezer and freeze till firm, about two hours.
10.While cakeballs are freezing slowly melt the 36oz. of chocolate chips over a double boiler. Stir occasionally.
Making the Spider's Legs
1. Open the bag of black licorice and separate the licorice sticks. Cut each licorice stick lengthwise with kitchen scissors.
2. Next, cut each licorice piece in half. You will need 108 legs for eighteen spiders
3. To secure the licorice legs to each spider pierce a toothpick into each one end of each licorice leg.
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.
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.
Putting the Spiders Together
1. Line three cookie sheets with wax paper.
2. Remove cakeballs from freezer, Freezing the helps the melted chocolate grab onto cakeballs.
3. Take a fork and pierce a cakeball of the cookie sheet,
4. Immerse the cakeball into the melted chocolate. Let excess drip off.
5. Take decorative chocolate sprinkles and sprinkle on top of cakeball.
6. Insert six licorice spider legs on each side of the
7. Pop on two red-hot candies for the spider's eyes, and you've made a "Kooky Kakeball Spider".
"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.
ENJOY! Have a Happy Halloween Have fun getting into the Halloween spirit at the same time.

Article Source: http://EzineArticles.com/7334374

Chicken Curry Recipe - Flavoursome Without The Bite

I love curries as they are often naturally wheat and gluten free. 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 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).
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.
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.
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.
This definitely is my all time favourite curry recipe!
Ingredients
900g chicken thigh or breast pieces
Marinade
6 large garlic cloves, crushed
4 cardamom pods, crushed
2 teaspoons curry powder
1 heaped tablespoon tomato paste
½ teaspoon garlic puree
½ teaspoon lemon juice
1 tablespoon rapeseed oil
1 red onion, sliced
3 garlic cloves, crushed
¼ teaspoon cloves
¼ teaspoon mustard seeds
3 large tomatoes, diced
¼ teaspoon fenugreek seeds
½ teaspoon ground cumin
½ teaspoon fennel seeds
½ thumb sized ginger, chopped
¼ teaspoon tamarind paste
¼ teaspoon of cayenne pepper
¼ teaspoon ground cinnamon
5 stalks of curry leaves
150ml coconut milk
Salt to taste
Preparing the marinade
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.
Methods
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.
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.
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.
4. Add cumin powder, fennel seeds, ginger, tamarind paste, cayenne pepper and cinnamon powder.
5. Cover and cook on medium heat for 10-15 minutes.
6. Uncover and add curry leaves.
7. Simmer partly covered for a further 20 minutes or until the chicken is well cooked through.
8. Stir in the coconut milk and serve with rice and a salad.

Article Source: http://EzineArticles.com/7112580

How to Make A Healthier Pizza

With careful manipulation of the ingredients a tasty and healthy Pizza can be made.
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.
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.
So how can a healthy option be achieved?
Tip 1. Reduce the size.
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.
Tip 2. Eliminate some ingredients.
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.
Tip 3. Add some healthier ingredients.
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.
Tip 4. Couple the dish with another menu item.
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.
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.

Article Source: http://EzineArticles.com/7155439

Diabetic-Friendly Pork Chop Recipes That Are Delicious For All

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.
PORK CHOPS WITH BLACK BEAN SALSA SKILLET MEAL
4 lean boneless pork chops
1 garlic clove, minced
1/4 tsp salt
pinch freshly ground black pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
pinch red pepper flakes
1 tbsp canola oil
1 can (19-oz) black beans, drained, rinsed
1 cup chunky salsa
3/4 cup frozen whole kernel corn, thawed
1/4 cup chopped cilantro
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.
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.
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.
ROSEMARY-SOY CHOPS
These pork chops are also good grilled.
1/2 cup reduced-sodium soy sauce
1/4 cup water
3 tbsp brown sugar*
1 tbsp dried rosemary
4 boneless pork loin chops (about 1 1/2 lbs total)
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.
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!
*Use 1 tbsp + 1 tsp of Splenda Brown Sugar Blend if you are afraid of the brown sugar.
ORANGE-SOY PORK CHOPS
5 loin pork chops
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
flour for dredging chops
2 tbsp canola oil
1 cup chopped onion
1/2 tsp grated ginger
3/4 cup sugar-free orange marmalade
2 tbsp soy sauce
Rinse chops and pat dry with paper towels; sprinkle with the garlic powder and pepper. Dredge the seasoned chops through the flour to coat.
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.
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.
Enjoy!

Article Source: http://EzineArticles.com/7176889

Falling in Love With Pomegranate Wine

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!
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!
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.
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.
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.
Here are the ingredients needed for this basic and simple pomegranate wine recipe for 4 liters of finished wine:
- 6 pomegranates
- 500g of raisins or 500ml of red grape concentrate
- 1 kg granulated sugar
- 10g of acid blend or just malic acid
- 5g pectic enzyme
- 10g yeast nutrient or diamonium phosphate
- 2-3g of metabisulphite or 1campden tablet
- 1 package wine yeast
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.
Crush the fruit. Add 3 liters of water and all other ingredients except the yeast. Stir well to dissolve sugar. Let sit overnight.
Specific gravity should be between 1.090 and 1.095. The acid level should be approximately 7g/L.
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.
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.
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.
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.
The wine is best if you can refrain from drinking it for one full year from the date it was started.
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.
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.
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.
Happy winemaking!

A lot more information here:
http://www.fruitwineguide.com
An excellent resource for all your winemaking questions.
All you need to know to make an excellent fruit wine.

Article Source: http://EzineArticles.com/7218482

Chicken Caesar Salad With Homemade Croutons

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.

To start make the croutons and the salad dressing and put to one side.

Instructions.

Really really quick fake croutons.

• 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 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.


• 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!


• Add to any salad or soup just before serving.


• These can be stored in a an airtight container for up to a week.

Low fat homemade caesar dressing.

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 have found that when you make your own salad dressings it takes minutes, costs less and wait for it, tastes better.

Instructions.

• Put the yoghurt or buttermilk into a bowl.
• Slowly add the lemon juice according to your taste.
• Finely chop or crush a garlic clove and add to mixture.
• Season with salt and pepper and a glug of good olive oil.
• Adjust seasoning according to taste. I like mine with a real lemony kick and lots of pepper.
• I also like to sneak in a cheeky splash of anchovy sauce by Geo Watkins.
• No one will ever guess low in fat.

Chicken caesar salad.

Instructions.

• Chop and wash the lettuce, pat dry.


• Fry bacon until crispy. Leave to cool. Crumble with your hands or chop roughly with a knife.


• 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.


• Coat the lettuce in the homemade dressing. Add the chicken, anchovies, bacon or bacobits, shaved parmesan and last but not least croutons.


• This is how I like mine but you could keep it simple and just have the chicken, lettuce, croutons and parmesan with the dressing.

Eat and enjoy.

Article Source: http://EzineArticles.com/7211614

Ricotta, Eggplant, Zucchini, Onions and Tomato Pie

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.
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.
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, French Cooking. 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.
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.

Chipotle Honey Mustard Wing Sauce Recipe

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.
Chipotle honey mustard sauce recipe:
- 1 gallon honey dijon
-1 cup ground mustard
-2 cups honey
-1 cup yellow mustard
-1 cup McCormick Grill Mates Sweet and Smoky Rub
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.
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.

Article Source: http://EzineArticles.com/7165813

How to Prepare Chicken Saagwala

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.

Ingredients:

1. 1 cup of chicken ( Cut the chicken into pieces)
2. 3 cups of spinach puree
3. 1 table spoon cumin seeds
4. 1 bay leaf
5. 1 tablespoon ginger paste
6. 1 tablespoon garlic paste
7. ½ cup grated onions
8. ¼ cup of tomato puree
9. 2 tablespoons salt
10. ¼ tablespoon garam masala
11. ½ tablespoon of red pepper (powdered)
12. ½ tablespoon of coriander seeds (powdered)
13. 1 cup oil
14. Cream for garnishing

Method:

1. 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.
2. Now add onions. Saute till they turn soft and pinkish.
3. Turn the flame to high and add chicken to the onions. Turn the chicken when it turns to blackish brown in colour.
4. 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.
5. Now add tomato puree and keep stirring until the fat starts separating.
6. Now add garam masala, salt and red pepper and mix them up well.
7. Add spinach to the chicken and sauté it for say 2-3 minutes.
8. Turn it around for some time (a minute or so).
9. Serve hot.
10. Garnish it with cream.
11. Chicken saagwala is now ready for you. Enjoy the temting experience!

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.

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.

Article Source: http://EzineArticles.com/7174379

Cooking Seafood With Summer Vegetables - Salmon And Peas

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.
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.
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.
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.

Article Source: http://EzineArticles.com/7129537

Beat the Heat With These Frozen Vacuum Food Sealer Snack Ideas

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.
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.
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.
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.
Kids and adults will enjoy these quality fresh frozen fruit treats as snacks or garnishes on those hot summer days to stay cool.

Article Source: http://EzineArticles.com/7163869