Various Food Recipes | Cooking ideas, tips & techniques

Food Of The Future

noreply@blogger.com (Unknown) — Wed, 31 Aug 2011 14:25:00 +0000

"Food Of The Future," 40 Years In The Making

Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.

General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.

"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."

The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.

Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.

"Food Of The Future," 40 Years In The Making

Happy Birthday, Bac-Os!: Italian Spinach and Mushroom Salad

This seasonal salad for special gatherings has extra crunch and a burst of added flavor.

1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
1 package (8 oz.) sliced mushrooms
1 can (19 oz.) Progresso chick peas, drained and rinsed
1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
1/2 cup seasoned croutons
1/2 cup Italian dressing

Direction

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.
Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

Learn the Correct Way To Control Carb Intake

noreply@blogger.com (Unknown) — Sun, 12 Jun 2011 06:17:00 +0000

For Americans who want to control their carbs, learning how to consume "good" carbohydrates in balance with a variety of proteins and "good" fats can be confusing.

To help people understand the science underlying this nutritional approach, "Atkins for Life," the book that set the gold standard for controlled-carbohydrate lifestyles, provides clear and complete explanations of how carbohydrates, protein and fat function in the body.

This resource, now available in paperback, contains an extensive meal-planning section with 125 recipes for everything from appetizers to desserts, snacks, entrees, soups, salads and sauces, along with 200 meal plans at various levels of carbohydrate intake.

Charts throughout the book provide information on "good" and "bad" carbs; the order in which carb foods should be added back into meals; the Atkins Glycemic Ranking (showing which carbs can be eaten regularly, which occasionally, and which rarely and in small amounts); and how to count carbs in individual foods. It also includes a restaurant guide to help Atkins enthusiasts choose the right foods when dining out.

The following recipe from the Atkins Kitchen takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat.

COCONUT ICE CREAM

(Makes 8 servings)

6 egg yolks

14 packets sugar substitute

2 cups heavy cream

1 (13.5-ounce) can unsweetened

coconut milk

2 teaspoons coconut extract

1 teaspoon vanilla extract

1 cup shredded unsweetened coconut, lightly toasted

In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.

Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.

Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.

Nutritional information per serving: 6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.

Laura Bush's Vegetable Soup Recipe

noreply@blogger.com (Unknown) — Sun, 12 Jun 2011 03:16:00 +0000

Here's Laura Bush's secret vegetable soup recipe.

Here's the ingredients you will need for this vegetable soup recipe:

1-1/4 cups pinto beans, soaked overnight and drained

1 tsp. salt

1 bay leaf

1 tsp. dried oregano

1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved

2 ancho chilies

1 lb. mixed summer squash

4 ears corn (about 2 cups kernels)

1 tsp. ground cumin

1/2 tsp. ground coriander

2 tbsp. corn or vegetable oil

2 yellow onions, cut 1/4 inch squares

2 cloves garlic, finely chopped

2 tbsp. red chili powder, or more to taste

8 ozs. green beans, cut into 1-inch lengths

4 ozs. jack or muenster cheese, grated

1/2 bunch cilantro leaves, roughly chopped

Whole cilantro leaves for garnish

Here's how to cook vegetable soup recipe:

Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and remove the seeds and veins; then cut the chilies into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn.

Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes. Lower the heat, add the garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth, so the chili doesn't stew for 5 minutes. Stir in the squash, corn, green beans, and chili strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro.

Serve with cornbread or tortillas. A great one-dish meal if you have a garden or have just visited the Farmer's Market.

Lagniappe Recipe

noreply@blogger.com (Unknown) — Sat, 11 Jun 2011 22:15:00 +0000

This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.

Ingredients:

1 pint lump crabmeat

1/2 cup (1 stick) butter (do not substitute margarine)

1-1/2 cups finely chopped sweet onion

4 tablespoons all-purpose flour

6 cups fresh corn kernels (see 'Recipe Note 1' below)

2 teaspoons salt

1 teaspoon coarsely ground black pepper

1-1/2 quarts heavy cream

3/4 cup thinly sliced green onions, white and green portions

3-4 additional green onions, thinly sliced for garnish

Preparation:

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Recipe Notes:

(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.

(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.

Keeping Food Safe During Cookout Season

noreply@blogger.com (Unknown) — Sat, 11 Jun 2011 17:14:00 +0000

Summer is the ideal time to enjoy cookouts and backyard feasts. Unfortunately, hot weather combined with eating outdoors can be a breeding ground for food-borne illness. Every year, an estimated 76 million cases of food-borne illness and 5,000 associated deaths occur in the United States.

It's easy to avoid food poisoning if you take some simple precautions. Here are some ways to keep yourself safe:

• Avoid cross-contamination. Do not let food not yet cooked come into contact with anything ready to be eaten.

• When shopping, buy meat and poultry products last, and unpack them first at home.

• Cook food thoroughly, especially poultry. Even rare meat should be cooked to an internal temperature of at least 140ºF.

• Cranberries may be a natural and delicious way to make that summer barbeque a safer one. New research finds cranberries may offer a unique line of defense against food poisoning with their unique ability to reduce the growth of Salmonella and E. coli and other types of bacteria found in food. Incorporating cranberry into food preparation, one day, may be a natural way to minimize food contamination.

SPICY CRANBERRY CHICKEN DRUMMETTES

1/2 cup Ocean Spray Jellied Cranberry Sauce
2 tablespoons hot pepper sauce
1 tablespoon chili sauce
1/2 teaspoon salt
20 chicken drummettes, about 2 pounds

Combine all ingredients, except drummettes, in large resealable plastic bag; mix well. Add drummettes. Seal; turn bag to coat chicken. Refrigerate at least 1 hour or overnight. Preheat oven to 400º F. Pour chicken and marinade in ungreased 13 x 9-inch baking dish. Bake 40 minutes or until chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving dish; discard any remaining marinade.

Since cranberries are also antioxidants, they provide a dual anti-adhesion and antioxidant health benefit. With more PACs and antioxidants per gram than most fruit, cranberries ward off certain bacteria and bolster the body's defenses against free radical damage that can contribute to many chronic diseases including heart disease.

Picnic Time, Pizza Time

noreply@blogger.com (Unknown) — Sat, 11 Jun 2011 05:12:00 +0000

Planning a backyard party? If kids are involved, parents can do more than dust off the picnic tables and fire up the barbecue.

For a "kid-friendly" experience, and to encourage good eating, consider using creative foods and activities to keep children happy and at the table.

"The secret is to take what you're already doing and 'fun-it-up' by getting kids involved in the food preparation and party set-up," said Fernando Gonzalez of Dixie, a business of Georgia-Pacific Corp. "If you're serving hamburgers and hot dogs, why not make pizza dogs for the kids?"

In the following recipe, a can of pizza sauce and some shredded mozzarella turn a hot dog into a dish that combines two kids' favorites. Children can help by spooning on the sauce, sprinkling cheese on top and adding other toppings.

PLUTO PIZZA DOGS

(Makes 8 servings)

8 hot dogs

1/2 cup pizza sauce

8 hot dog buns, split

1 cup shredded mozzarella cheese (4 ounces)

4 medium green onions, sliced (optional)

Heat coals or gas grill. Cut crosswise diagonal slashes 1/2- inch apart and 1/4-inch deep in each hot dog. Heat pizza sauce until hot; keep warm.

Grill hot dogs uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning frequently, until hot and slashes begin to open.

Serve hot dogs on buns. Top with pizza sauce, cheese and onions.

For easy, colorful and fun decorations, try disposable tableware for children. Dixie Krazy Kritters features a full place setting that includes plates, cups, bowls, cutlery and napkins in bold designs that kids love. Krazy Kritters plates easily become a simple craft for kids. Just punch two holes on parallel sides of the plate and tie a string through. Cut circles for eyes and you have a quick and easy mask.

Kabobs Recipe

noreply@blogger.com (Unknown) — Sat, 11 Jun 2011 03:11:00 +0000

Cookout season is just around the corner and everyone is anxiously awaiting the smoky aroma that wafts throughout the neighborhood when families fire up their barbeque grills. Hamburgers, hot dogs, steaks and chicken – we all enjoy the traditional favorites of grilling, but how about spicing up your barbeque lineup with some fun and delicious Kabobs? Nothing is more convenient or festive than kabobs.

You can select from chunks of marinated beef or chicken with some yummy fresh veggies or fruit nicely seared over the coals. However you ‘stick it’, kabobs are a great choice for both family and entertaining.

Here’s a couple of delicious kabob recipes to try out this summer:

Steak and Veggie Kabobs

½ cup dry white wine

1 clove garlic, crushed

½ tsp salt

½ c vegetable oil or olive oil

1 tsp Worcestershire sauce

2 tbsp chili sauce

1 tbsp vinegar

½ tsp dried whole oregano

½ tsp dried whole thyme

2 lbs boneless sirloin steak cut into 1 ½ inch pieces

½ lb fresh mushroom caps

2 large green peppers, cut into 1 ½ inch pieces

1 pint cherry tomatoes

4 small yellow squash, cut into 1 inch thick pieces

Combine the first 9 ingredients. Add meat; cover and marinate at least 2 hours in the refrigerator, turning meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over medium coals 10-15 minutes or until desired degree of doneness, basting with marinade. Serves 5.

Marinated Lamb Kabobs

2 lbs boneless lamb

1 onion, diced

1/3 c diced green pepper

1/2 c dry red wine

1/4 c olive oil

1/2 tsp pepper

1/4 tsp sage

1/8 tsp dry mustard

1/8 tsp dried whole oregano

Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the remaining 8 ingredients in a 13 x 9 inch baking dish. Add lamb; cover and marinate overnight in refrigerator. Remove meat from marinade, reserve liquid. Cook marinade in small saucepan until heated. Place meat on skewers. Grill about 6 inches from medium coals for 15 minutes or until done, turning and basting often with marinade. Serves 6.

Juicy Campari Tomatoes Recipe

noreply@blogger.com (Unknown) — Sat, 11 Jun 2011 01:29:00 +0000

Any way you slice it, nothing tastes as fresh as a juicy, ripe tomato. Now fresh-from-the-vine flavor is available year-round in Campari tomatoes, a new variety that is changing the way people think about tomatoes.

Perfectly round, about the size of a golf ball and deep red in color, the Campari is greenhouse-grown and is quickly becoming America's favorite tomato.

The tomatoes are sold in clusters on the vine to ensure peak freshness and flavor; their smaller size also make them an ideal snacking tomato.

To ensure maximum flavor, leave tomatoes on the vine after purchase and always store at room temperature; refrigeration permanently alters tomato flavor.

It's easy to add fresh flavor to your favorite foods. Toss diced Campari tomatoes with cubes of mozzarella, fresh basil and balsamic vinegar. Or finish an egg scramble with sliced Campari tomatoes for an extra burst of lycopene in the morning.

The following salad is perfect to bring to any casual gathering:

Campari Tomato Penne Salad with Gorgonzola

Preparation Time: 20 minutes Serves: 6

8 oz. penne pasta
1 pkg. (6 oz.) baby spinach leaves
6 Campari tomatoes, seeded and diced
1 pkg. (4 oz.) crumbled Gorgonzola cheese
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
1/3 cup pine nuts, toasted

Direction:

1. Cook and drain pasta according to package directions.

2. Place hot pasta, spinach, tomatoes, cheese, salt and pepper in large mixing bowl; drizzle with oil and vinegar.

3. Toss gently until combined; sprinkle with pine nuts just before serving. Serve warm or at room temperature.

Juicing Beets Recipes

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 21:01:00 +0000

This is my article dedicated to juicing beets recipes.

Frankly, I love the things, and I really find, I don’t know if it’s just me, but every time I feel tired or I feel a cold coming on, juicing beets really helps me. Maybe it’s a placebo thing. I don’t care. I’m making an article especially for that special vegetable in my life.

So here of some stats of said vegetable;

Beets contain calcium, iron, sulphur, potassium, beta-carotene, choline, and vitamin C.

They are high in manganese, an important mineral for brain function.

Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells.

Beets are famous for their ability to cleanse the blood.

Beet juice is super concentrated so I’d strongly advise you dilute it with water or other juices.

Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator.

Juicing beets recipes:

Carrot, spinach and beets

4 carrots

beet with greens

5 - 6 leaves of Romaine or other leaf lettuce

3 - 4 leaves of spinach

Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, and then you may use the remaining carrots to help push the lettuce and spinach through the juicer.

Power punch

Juice 1 small beet.

Juice 1 pear.

Juice 1 Fiji apple.

Juice a small piece of ginger 2 inches max.

Juice 2 inches of salsify root.

Juice 4 individual celery stalks.

Juice 10-12 carrots.

Juice 1 small parsnip.

Sweet beets

5 Carrots

1 Apple

1/2 Beet

Refresher

4 Ounces of Raw Beet (with leaves)

3 Ounces of Raw Cucumber

9 Ounces Raw Carrot

Enjoy!

Jewish Coffee Cake Recipe

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 19:28:00 +0000

Now here is a coffee cake that will make you want no other coffee cake, and once you prepare this coffee cake and get a real working idea about this cake you can become very creative and use some different jams, jellies, fruits and so on.

Always remember that there is a lot that you can do with a recipe providing you don’t exceed the parameters of the original recipe.

All ingredients should be at room temperature.

¼ pound butter
1 cup sugar
2 eggs
1 teaspoon vanilla
8 ounces sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Direction:

Cream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.
In a separate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.
Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.
Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it.

Delicious Italian Biscotti Recipe

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 17:06:00 +0000

I’ll bet that you never had biscotti as good as mine! Just kidding I know that you probably make a biscotti that is very good but I wish you would try this recipe and see what you think of it, this recipe is as good as they come. Now remember that all ingredients should be at room temperature.

6 eggs
1 cup sugar
2 teaspoons anise seeds
2 teaspoons vanilla
1 cup melted butter (not hot)
3 cups flour
3 teaspoons baking powder

In a mixing bowl beat eggs and sugar add anise seeds, vanilla and butter. Mix well and then add the flour and baking powder and mix until well blended, it should be soft but not sticky.

Remove dough from bowl and divide into two pieces, form each piece to look like large hot dogs, place on a pan lined with baking parchment and flatten to about one inch thick.

Bake in a preheated 350 degree oven for approximately half an hour until golden brown.

Optional:

Cut biscotti into pieces, place on a baking sheet and toast until golden brown.

You can also add tiny pieces of walnuts to your biscotti if you so desire.

If you like chocolate you can dip one end of the biscotti in some melted chocolate and enjoy them with a hot cup of coffee.

Italian Bagel Chips Recipe

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 11:21:00 +0000

Italian bagel chips takes plain bagels and making them into something special. Add some wonderful seasoning and what seemed old and boring before has a whole new lift to it. Use these chips with a variety of dips and you'll please even the pickiest of eaters.

What you'll need:

- 6 plain bagels (thinly sliced)

- 4 Tbsp extra-virgin olive oil

- 1 glove garlic (minced)

- 1 Tbsp minced fresh rosemary

- 1/4 tsp sea salt

- 1/4 tsp black pepper

- 4 Tbsp freshly grated parmigiano-reggiano cheese

First, preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Next place bagel slices in a single layer on the baking sheets. Make sure you don't double the slices up on the backing sheets, they won't bake properly. If needed, bake the bagel slices in batches.

In a small bowl, combine the olive oil, garlic, rosemary, salt and pepper. With a pastry brush, brush the tops of the bagel slices and top with a little sprinkling of the cheese.

All that's left is to bake these yummy Italian bagel chips for 15 to 20 minutes or until they become crisp and turn a golden brown color and the cheese has melted. Remove from the oven and let cool slightly. I like to cool them on cookie racks. You can serve them warm or make them ahead of time and store them in an airtight container.

This recipe makes 60 to 120 chips. Make more than you think you'll need as they disappear fast!

A wonderful dip to try with these bagel chips is Gouda Cheese Onion Dip. You can find this recipe on my web site. Just check the information below.

Important: Please feel free to republish this article on your web site or ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

It is Always Time For Romance

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 08:19:00 +0000

Increasingly busy schedules make finding time to escape for a romantic getaway with your better half nearly impossible. When we do make time for romance, it's usually limited to Valentine's Day. But according to Danielle Hanscom, owner and innkeeper of the Brampton Inn in Chestertown, MD-recently named to the American Historic Inn Association's "Top 10 Most Romantic Inns" list-jump-starting romance doesn't have to be limited to Valentine's Day.

"When people come to the Brampton Inn, our goal is to provide a beautiful, relaxing atmosphere, where they can escape from their daily lives and truly focus on each other. However, if you can't get away, you can re-create the same romantic ambience we have here at home-any time of year," says Danielle.

Creating an atmosphere of romance at home can be easily accomplished by simply breaking the routine and getting creative with what you've already got on hand. Danielle offers a few tips to help you get cozy with your better half and turn your home into a B&B-style hideaway:

• Eliminate all distractions. If you have kids, let the grandparents or friends take them for a night. Turn off the TV, shut down the computer and unplug the phone.

• Invite your better half to spend an evening alone with you. A simple note on fancy paper will do the trick.

• Have your favorite treat prepared and presented by candle-light. Short on time? Have dinner delivered or pick it up from your favorite "date night" bistro.

• Set the mood-light scented candles, have champagne chilling on ice, and "your song" or favorite romantic album playing in the background.

• Sleep in and instead of slaving away to prepare a gourmet breakfast, take time to savor a rich romantic coffee creation that will keep the romance going all day.

The Brampton Inn's smooth and creamy signature coffee recipe includes chocolate-known to invoke feelings of being in love-cinnamon and a dash of cayenne pepper to spice up special moments with your better half.

Hearts Afire

2 cups strong hot coffee

1/4 cup chocolate syrup

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

Dash cayenne pepper

1/2 cup LAND O LAKES™ Half & Half

LAND O LAKES™ Aerosol Whipped Light Cream, if desired

Chocolate shavings, if desired

Instructions:

Pour coffee into 1-quart saucepan. Stir in chocolate syrup, vanilla and spices; add LAND O LAKES™ Half & Half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes). Garnish each serving with LAND O LAKES™ Aerosol Whipped Light Cream whipped cream; sprinkle with chocolate shavings, if desired.

You could win a romantic get- away to an historic bed and breakfast. The "Getaway With Your Better Half" sweepstakes, which runs from Jan. 30 to Feb. 26, offers the chance to win a three-night stay at one of America's most romantic inns as judged by the American Historic Inns Association, and a year's supply of LAND O LAKES™ Half & Half or cash equivalent where required.

Indian Tandoori Recipe

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 06:19:00 +0000

Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque.

A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire.

For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isn’t necessary to enhance the look of your tandoori dishes.

I have a great fondness for tandoori style food. It has flavour, without being "hot" or high in calories or too filling. In fact it's an ideal dish summer or winter, if you fancy something a little different. As a bonus, it doesn't take hours to prepare. Of course you can take all the effort out of it and use a pre-prepared mix, but I think they have less flavour and you can’t use them for anything else, whereas if you use the individual spices, you can make other dishes as well.

You can easily make tandoori chicken (whole), tandoori lamb chops (pork would be more unusual, but there’s no reason why you shouldn’t use it, if you prefer) and lamb tikka (kebabs) but my personal favourite is chicken tikka because it’s so quick so here’s my own recipe.

This recipe serves two people - multiply it for as many people as you want.

Ingredients

2 Chicken breasts
1 small tub Greek yogurt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ginger powder
½ tsp chilli powder (or to taste)
1 small clove garlic, crushed
salt to taste
1 tbsp lemon juice

Cut the chicken breasts into 1 inch cubes and set aside.

Mix the spice powders and garlic into the yogurt. You can use low fat yogurt if you prefer. You can also use fresh ginger or ginger paste from a jar rather than ginger powder but go easy on the quantity as it can be quite over-powering.

At this point you can also mix in the salt and lemon juice but if you do so, don’t leave the chicken to marinade for more than about 20 minutes or it will become very dry when cooked. If you want to marinade it for a longer time, add the salt and lemon juice just before you cook the dish or sprinkle on to serve.

Thread the chicken onto skewers and either barbeque or cook under a grill using medium heat until the chicken is slightly browned and cooked through.

For a light meal, serve with salad, pitta or naan bread and lemon wedges or for something more substantial with rice and dahl.

How To Give American Fare An Island Flair

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 05:45:00 +0000

Caribbean ingredients are an increasingly popular way to add island flair to traditional American fare.

According to Rick Crossland, executive chef for Bahama Breeze restaurants and lead judge for the Caribbean Culinary Federation, "Island cuisine features bold but not overpowering flavors, many of which are very familiar to Americans, including spices like cinnamon, nutmeg and ginger, herbs like cilantro and basil and fruits like coconut and mango."

A leader in this trend is the company Crossland works for, Bahama Breeze-part of Darden Restaurants, which also owns Red Lobster, Olive Garden, Smokey Bones and Seasons 52. With lots of fresh seafood, distinctive chicken dishes and flame-grilled steaks, the 32 restaurants feature fresh ingredients indigenous to the islands. "Bahama Breeze really tries to bring the freshness and variety of the Caribbean to American dining," says Crossland. "The region's many cultural influences have led to new ways of using foods we're all familiar with, becoming what we now refer to as Caribbean cuisine."

Recently introduced items include Breeze Wood-Grilled Chicken Breast; Grilled Chicken Tostada; Spinach Dip and Island Chips; Lobster and Shrimp Pasta; and a new fresh fish sheet offering guests a choice of tilapia, salmon, mahi-mahi and more, with preparations including Almond-Crusted with lemon butter sauce, Havana with Latin caper-garlic tomato sauce and Simply Grilled with lemon-garlic-herb butter.

Here's a recipe to add island flair to your family's menu:

Breeze Wood-Grilled Chicken Breast With Orange Glaze and Citrus Butter Sauce

(Serves 2)

2 chicken breasts (8 oz, boneless, skinless)

2 Tablespoons olive oil

Salt and pepper to taste

1/2 cup wood chips, soaked in water for 15 minutes

1/2 cup orange glaze

1/2 cup citrus butter sauce

Lightly coat each chicken breast on both sides with olive oil, salt and pepper. Preheat a char-grill to medium heat, adding wood chips just prior to placing the chicken on the grill, or add wood chips to a charcoal grill. Grill for 6 to 7 minutes per side, flipping it over twice during the grilling process. The chicken is done when it registers 165° to 170°F on a meat thermometer, or the juices run clear when pierced with a fork. When the chicken is fully cooked, baste generously on both sides with the orange glaze. Let the chicken cook one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce.

Orange Glaze

1/3 cup orange marmalade

3 Tablespoons orange juice, fresh squeezed

1 Tablespoon lemon juice, fresh squeezed

1/4 teaspoon salt

Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.

Citrus Butter Sauce

2 teaspoons olive oil

1 Tablespoon shallots, minced

1/2 cup white wine

1/2 cup orange juice, fresh squeezed

6 Tablespoons butter cubes, cold

1 Tablespoon sugar

Salt to taste

White pepper to taste

Heat oil in a small saucepan. Add shallots and sauté for one minute. Add orange juice and white wine and reduce by 3/4. Reduce the heat to low and add butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil. Add sugar, salt and pepper. Stir to combine, then strain the sauce through a fine mesh strainer. Serve hot.

Americans are learning to feed their island spirit with dishes such as Breeze Wood-Grilled Chicken Breast With Orange Glaze and Citrus Butter Sauce.

Homemade Beef Jerky Recipe

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 04:57:00 +0000

Even though our forefathers didn't know it, lean fresh meat jerky is low in cholesterol and fat and very high in protein, making jerky a nutritious and wholesome snack. Jerky is an excellent energy food when camping, biking, skiing, or anytime you want a light snack.

3 lbs. meat (not ground meat)
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce

Mix all marinade ingredients together in a large (gallon size) plastic zipper bag. Add sliced meat (cut about ¼ inch) and refrigerate, mixing and turning about every hour. You should marinade it over night.

When you're ready to begin drying, place a sheet of aluminum foil on the bottom of the oven. Drain meat in a colander and pat dry with a paper towel (the drier the meat now, the better). Set oven at about 150 degrees and place the meat strips on the ovenracks. Leave the oven door open to allow the moisture to escape.

The drying time may vary due to ovens and the size of the meat. The meat should be firm and dry, and not spongy at all. But if the jerky is so dry that it snaps in two easily, than it's over dried.

Ice Cream Block Party Recipe

noreply@blogger.com (Unknown) — Fri, 10 Jun 2011 02:16:00 +0000

Good fences may make good neighbors, but it may take great ice cream for neighbors to get to know each other better and strengthen neighborhood bonds.

To help neighbors find a sweet excuse to socialize, the second annual Dreyer's/Edy's Slow Churned Neighborhood Salutesm will reward 1,500 neighborhoods across America with an old-fashioned ice cream social.

A recent survey found that when it comes to neighborly relations, people tend to fall into one of three distinct groups:

Most Americans (47 percent) identify themselves as "Happy Nesters" who enjoy privacy and appreciate a quiet day in the comfort of their own home; only 36 percent are "Fun Finders" who are socially motivated, active and excited to join the fun; the rest are "Activity Seekers" who enjoy socializing, but generally don't plan activities.

Almost half of today's neighbors feel they do not know each other as well as their parents knew their neighbors.

One way to encourage togetherness is to nominate your neighborhood for a chance to win a doorstep delivery of 12 cartons of Dreyer's/Edy's Slow Churned. The secret behind this great-tasting ice cream is that it's made using the same quality ingredients, but with a process that takes more time, making each spoonful incredibly rich and creamy. With half the fat and 30 percent fewer calories than regular ice cream, there are even more reasons to celebrate.

The party comes complete with a "Party in a Box," filled with supplies for hosting a friendly gathering for up to 100 neighbors. Official contest rules and entry forms are available at www.IceCream.com.

Ice Cream Sandwich Dips

(12 sandwiches)

For a fun block party activity, make the ice cream sandwiches in advance, then let your neighbors dip and decorate their own.

2 cartons Dreyer's/Edy's Slow Churned Light Ice Cream (any flavor)

12 graham crackers

1 cup semi-sweet chocolate chips

1 cup white chocolate baking chips

2 tablespoons vegetable oil

Cookie decorating sprinkles

Line a 10 x 15 x 1/2-inch-deep, rimmed cookie sheet with plastic wrap. Remove ice cream from freezer and let soften slightly. Spread each half gallon ice cream into a rectangle approx. 5 x 10 inches and 1/2 inch thick. Cover with plastic wrap. Freeze until firm.

Cut or break graham crackers into squares. When ice cream is firm, cut into squares the size of the graham crackers. Working quickly, slide a spatula under the ice cream squares and place between two graham crackers. Put into a sealed container and return to freezer.

Place semi-sweet chips and white chips in separate microwave-safe bowls. Add 1 tablespoon of oil to each bowl. Heat one bowl at a time in microwave oven on medium power (50 percent) for 2 to 3 minutes. Stir well until melted and smooth, and bowl no longer feels warm. Repeat with the other bowl of chips.

Dip each ice cream sandwich into melted chocolate. Immediately decorate with sprinkles before chocolate hardens. Return to freezer in a sealed container. Can be made up to two days ahead.

An ice cream sandwich can be just the right icebreaker to help neighbors get acquainted.

Last year's neighborhood block party-goers had a "cool" time enjoying a favorite treat.

Hearty Summer Salad Recipe

noreply@blogger.com (Unknown) — Thu, 09 Jun 2011 22:10:00 +0000

Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!

It’s terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette.

Ingredients:

2 15 oz. cans organic chickpeas (garbanzo beans)
2 15 oz. cans organic black-eyed peas
2 15 oz. cans organic artichoke hearts
4 large organic tomatoes
½ large organic onion
6 large fresh organic garlic cloves
¼ cup organic olive oil
½ cup organic balsamic vinegar
A few pinches of dried organic parsley
Fresh ground salt and pepper to taste

Drain chickpeas and black-eyed peas, and dump them into a large bowl. Chop artichoke hearts (into eighths if they’re whole, or into quarters if they’re already halved). Chop tomatoes and dice onion; dump artichokes, tomatoes and onion into bowl. Crush garlic gloves with garlic press and add to the luscious pile of goodies.

Whip olive oil and balsamic vinegar together in a smaller bowl, then pour over the pile. Your mouth should be watering now. Add a few generous pinches of parsley, then salt and pepper to taste. Stir all the ingredients thoroughly with a large spoon to distribute them evenly and coat them with vinaigrette.

You can increase the ratio of balsamic vinegar to olive oil if you like the vinaigrette to taste more tangy! And you can increase the overall amount of oil and vinegar if you want the salad to be more juicy.

You can also experiment with which type of vinegar flavor you like best. Red wine or raspberry balsamic vinegar taste great in this dish.

As for the fresh ground salt and pepper, you can either add them to the oil and vinegar mixture, just sprinkle them onto the ingredients before stirring, or both.

Adding fresh chopped basil--or any fresh organic herb you think would harmonize well with this dish--is also an option. You can also substitute organic escallions (green onions) for the diced onions, which also adds more color.

The trick to delicious recipes is to cook by your own taste, not necessarily by following the recipe verbatim. Besides, how fun would cooking be if you couldn’t sample the dishes while you’re creating them?

This dish, which serves 6 or more, also works great for summer pitch-ins, especially if you’re vegan. You can’t always count on non-dairy, high-protein dishes at such gatherings, but you can definitely depend on this hearty summer salad!

Healthy Summer Snacking

noreply@blogger.com (Unknown) — Thu, 09 Jun 2011 19:09:00 +0000

Your air conditioner isn't the only thing that uses energy in the hot weather-your kids do, too.

Warm months usually means children are playing outside more. All that running, jumping and swimming uses up plenty of energy, so it's important to keep your kids well-fueled. Here's a recipe that can do just that. It's a fun, portable snack mix made with California raisins, so it has a sweet taste and supplies lots of energy.

Sunshine Snack Mix

Ingredients:

2 cups California raisins

2 cups low-fat granola cereal

1 cup candy-coated chocolate pieces

1/2 cup sunflower kernels

Directions:

In large bowl, combine all ingredients; mix well.

Yields: 51/2 cups

Serves: 11

Preparation time: 5 minutes

Fun Fuel

The potassium in California raisins helps lower blood pressure, which has been shown to help reduce the risk of heart disease. In addition to adding fiber to the diet, raisins rank among the top antioxidant foods and even contain phytochemicals that contribute to oral health.

The Taste Of Health

Of course, nutrition facts probably don't matter much to your children. Kids tend to focus on taste, and California raisins hold up well there, too. They make sweet, plump treats, which means they can be an easy way to help your children maintain a healthful diet-and to keep their energy levels up throughout the day.

Cool Ideas

Looking for more summertime snack ideas? The California Raisin Marketing Board offers a host of tasty, easy-to-make recipes that require little to no time spent in the kitchen, giving you more time to spend with your kids. Try making Raisin Peanut Butter Balls for a quick snack or Spiced Apple Pie Party Mix for a good dose of dried fruits, nuts, cinnamon and nutmeg. Raisin Nachos with Cinnamon Dipping Sauce is sure to be a crowd-pleaser, and try Raisin Delights for bite-size balls of cream cheese and sunflower seeds rolled in coconut. Or just snack on California raisins straight from the box.

Healthy Entertaining The Sweet Benefits Of Raisins

noreply@blogger.com (Unknown) — Thu, 09 Jun 2011 09:08:00 +0000

Party food doesn't have to be fattening. There are a number of festive, delicious-and healthful-dishes you can serve at parties and get-togethers. For instance, dishes prepared with California raisins are tangy, flavorful and provide numerous health benefits. California raisins are loaded with vitamins, minerals, powerful anti-oxidants, potassium, vitamin B6, and they are also fat- and cholesterol-free. Here is a sampling of easy-to-prepare dishes perfect for a party.

• Dinner Parties-Liven up your next gathering with Sweet and Spicy Jerk Chicken.

• Cocktail Parties-Raisins, Red Onions and Wine-seared Scallops are easy to make, full of flavor and always a crowd-pleaser.

Getting hungry? Try this recipe for Tropical Shrimp Cocktail:

Tropical Shrimp Cocktail

Dressing

Juice of one lime

Juice of one orange

2 tablespoons extra virgin olive oil

1 small jalapeno pepper; seeded, deveined and minced

2 tablespoons finely diced red onion

Kosher or sea salt and freshly ground pepper

Shrimp Salad

16 large cooked, peeled and deveined prawns (size 16/20)

1/3 cup California golden raisins

1 cup diced fresh pineapple

1 ripe mango, diced

1 firm-ripe avocado, diced

2 tablespoons chopped cilantro

2 tablespoons chopped mint

Lime wedges; for garnish

Dressing

Whisk ingredients together and season with salt and pepper to taste. Refrigerate until needed.

Shrimp Salad

In a medium mixing bowl, toss the prawns with 2 tablespoons of the dressing to coat and set aside. Add remaining salad ingredients except for lime wedges to the bowl and toss with remaining dressing. Cover and chill well.

Divide the chilled fruit mixture among 4 stemmed cocktail glasses or small bowls. Top with the prawns (4 or more per serving) and garnish with wedges of lime.

Salad ingredients should be prepared up to 1 hour in advance and refrigerated until ready to serve.

Serves: 4

Nutrition Facts (per serving):

Calories 240 (44% from fat); Total Fat 14g (sat 1g, mono 6g, poly 1g); Cholesterol 45mg; Protein 7g; Carbohydrates 33g; Fiber 7g; Iron 2mg; Sodium 55mg; Calcium 38mg.

Serve this Tropical Shrimp Cocktail as a refreshing starter or main course.

Healthy Chicken Recipes

noreply@blogger.com (Unknown) — Thu, 09 Jun 2011 04:06:00 +0000

People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same time low in fat. Using healthy chicken recipes will significantly lower the blood cholesterol, thereby improving your overall health and fitness level. People love this versatile meat, which can be prepared in various lip-smacking forms.

Be it a healthy chicken salad or any other chicken recipe, choosing the right chicken for your dish is very important .If you opt for the cheap battery-reared chicken, you will get a greasy and stringy dish with a flat taste. These chickens are fed on a high-calorie diet that gives them a lot of fat but no muscle. On the other hand, choosing an organic chicken will give you firm and full-flavored meat. Organic birds are raised on a better diet and roam free under better and more humane conditions. This chicken will obviously cost more but will give you better taste and quality.

To further decrease the level of fat, you can trim off some areas, especially on the thighs, and enjoy a healthier meal. You should never leave raw chicken at room temperature. To prevent contamination, always wash chicken with cold water. Store it in the coldest part of the refrigerator and use within two days. Similarly, cooked chicken shouldn’t be left out for more than two hours. Frozen chicken can easily sit in your freezer for one year without any harm.

A little creativity in your kitchen can whip up new low-fat and healthy chicken recipes for your entire family. If you cannot find a particular ingredient, try replacing it with some substitute and see the all-new dish prepared exclusively by you. While preparing food, follow basic safety rules and avoid accidents in your kitchen. This will ensure you safely prepare tasty meals for everyday consumption focused towards a healthy and long life.

Healthful Ways To Keep Your Cool

noreply@blogger.com (Unknown) — Wed, 08 Jun 2011 21:55:00 +0000

When the weather's warm, it's almost too easy to rely on ice cream, soda, popsicles and other frosty sweets for refreshment. However, there are delicious ways to cool off without making the hope of a trim waistline melt away.

For instance, you can eat something sweet, feel refreshed and still get your recommended five fruits and veggies a day with the recipes below. Easy to make and even easier to enjoy, smoothies and sorbets made with light and healthy canned Bartlett pears are a refreshing antidote to a hot afternoon. Added bonus: The pears contain no fat or cholesterol and are a good source of potassium and fiber.

Pear Yogurt Ginger Smoothie

Makes 4 Servings

1 can (15 ounces) Bartlett pear halves or slices, drained

3 cups nonfat vanilla yogurt

3/4 cup nonfat milk

3/4 teaspoon ground ginger

5 ice cubes

In blender or food processor container, puree pears. Add yogurt, milk, ginger and ice cubes, process until well blended.

Nutritional Information (Per Serving): Calories 183; Protein 9g; Carbohydrate 37g; Fiber 2g; Fat 1g; Cholesterol 4mg; Sodium 118mg.

Blissful Pear Sorbet

Makes 6 Servings

2 cups water

1 cup sugar

1 can (15 ounces) Bartlett pears, well drained

2 tablespoons fresh lemon juice

In saucepan, heat water and sugar until sugar is well dissolved. Cool syrup to room temperature. In blender container, combine up to one-half of the syrup and pears; blend until smooth. Stir in lemon juice and remaining syrup. Freeze in small (1-quart) ice cream freezer according to manufacturer's directions.

Nutritional Information (Per Serving): Calories 166; Carbohydrate 0g; Fiber 0g; Protein 0g; Fat 0g; Sodium 7mg.

Chill Out-These cool and refreshing treats, made with canned Bartlett pears, can be a nutritious and delicious way to beat the heat.

Healthful Dining At Your Desk

noreply@blogger.com (Unknown) — Wed, 08 Jun 2011 18:44:00 +0000

Many of us eat more food at work than we do at home simply because working hours span mealtimes and snack times. We grab breakfast foods from home or pick up something to eat at our desk. Lunch comes from a brown bag, the cafeteria or a restaurant. For some, snacking helps break up the afternoon and boosts energy levels for the rest of the workday.

Breakfast at your desk should be convenient, tasty, nutritious and mess-free. A quick rule: Include whole grains, dairy and a fruit. One option is yogurt (dairy) topped with Whole Grain Total® (whole grain) and diced peaches (fruit). A muffin made with whole grain cereal, along with milk and a banana, is also satisfying and easy to eat.

Packing lunch takes little time and allows you to choose what you want to eat. "Peel and wash vegetables, rinse and spin lettuce, slice cheese and fill water bottles on Sunday for the entire week," says Dayle Hayes, R.D., a nutrition consultant and author in Billings, Mont. "Wrap single servings of luncheon meats in plastic wrap, label and freeze. In the morning, use the frozen meat for a sandwich. It should be defrosted by lunchtime." Hayes also suggests preparing a couple extra servings when you're making dinner so that you have lunch leftovers.

Food safety is essential to prevent spoilage. Pack breakfast and lunch with cold packs if a refrigerator is not available. Heat chili, soup and other hot foods until very hot; then pack in a clean, insulated container warmed with boiling water. Open only when ready to eat.

Snacks may be the most difficult, and resisting the lure of office goodies can be a challenge. Hayes recommends stocking your desk with nutritious, nonperishable snacks. If you have been told to eat less sodium to help control your blood pressure, limit snack foods that are overly salty. Area grocery or health food stores may offer more lower-sodium choices.

Banana-Wheat Muffins

Streusel

1 tablespoon Gold Medal® all-purpose flour

1 tablespoon packed brown sugar

1 tablespoon butter or margarine, softened

1/3 cup slightly crushed Whole Grain Total® cereal

Muffins

3/4 cup mashed ripe bananas (about 2 medium)

1/2 cup milk

3 tablespoons packed brown sugar

3 tablespoons vegetable oil

1 egg

11/4 cups Gold Medal® all-purpose flour

21/4 teaspoons baking powder

1/4 teaspoon salt

11/4 cups slightly crushed Whole Grain Total® cereal

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups. Stir together streusel ingredients until crumbly; set aside.

2. In large bowl, stir together bananas, milk, 3 tablespoons brown sugar, oil and egg. Stir in 11/4 cups flour, baking powder and salt just until flour is moistened; stir in 11/4 cups slightly crushed cereal. Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle streusel evenly over batter in muffin cups.

3. Bake about 20 minutes or until golden brown.

Choose Ingredients Wisely for Healthful Cooking

noreply@blogger.com (Unknown) — Wed, 08 Jun 2011 16:01:00 +0000

When preparing your next health-conscious menu, consider this fact: Nutritionists say that knowing where your ingredients come from can be almost as important as knowing what ingredients to use.

That's one reason food such as certified Wild American Shrimp has become popular. They are caught fresh in their own natural environment from the South Atlantic and Gulf of Mexico-and they are a health-conscious choice for consumers. A typical 4-ounce portion has just 112 calories when served steamed, boiled, grilled or baked and provides 23 grams of protein-47 percent of the daily value for protein.

Monica Pope, owner and chef of the Houston restaurant T'afia, has built an entire menu around fresh, regional fare. She recommends that consumers ask for certified Wild American Shrimp and purchase local ingredients at their grocery store, favorite restaurant or seafood counter. Not all shrimp are created equal-wild-caught shrimp has a distinctive flavor. Most shrimp sold in American stores are pond-raised imported, so be sure to ask for Wild American Shrimp caught by fishermen.

"You're not only choosing the best-tasting seafood possible, you're also helping to support an entire industry and way of life," says Pope. Try these recipes:

Turmeric Shrimp With Hip Hummous

1 lb Wild American Shrimp, cleaned
21/2 cloves garlic
2/3 teaspoon salt
1 small bay leaf
1/3 tablespoon fresh-squeezed lime juice
21/2 cups water
2/3 teaspoon turmeric
3 tablespoons lime juice
pinch turmeric
1/3 tablespoon red chili powder
3 tablespoons cilantro, chopped

Place the peeled garlic cloves in a food processor with the salt and mince. Toss with the shrimp and set aside for 15 minutes. In a saucepan, bring the water to a boil with the bay leaf, 1/3 tablespoon lime juice and the 2/3 teaspoon turmeric. When the water is boiling, add the shrimp, stirring, and cook just until opaque, about 2-3 minutes at most. Do not overcook! Drain.

Immediately spread the shrimp onto a large baking sheet to cool, as they will continue to cook. Mix the additional lime juice, red chili powder and additional turmeric together and pour over the warm shrimp. Toss until well-combined. Add the chopped cilantro leaves to the cooled shrimp.

Hip Hummous

1/2 bag chickpeas
11/2 bulbs roasted garlic
1/8 cup fresh-squeezed lemon juice
cup tahini
1 preserved lemon
2 avocados, ripe, remove pits & scoop out flesh
1 tablespoon curry powder
salt & pepper to taste

Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor with the rest of the ingredients. Taste for seasoning.

NOTE: To make your own quickly preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, 1/2 tablespoon whole black peppercorns and 1/4 cup kosher salt until lemons are soft, approx. 30 minutes.

To assemble:

Mound the Hip Hummous in the middle of the plate and surround with the Turmeric Shrimp.

Summer Meal Recipe

noreply@blogger.com (Unknown) — Wed, 08 Jun 2011 06:59:00 +0000

Among the recommendations in the most recent Dietary Guidelines for Americans is the advice to eat more vegetables.

Though the amount varies from person to person, an adult eating a total of 2,000 calories a day should have about 2 1/2 cups of vegetables a day. Children can eat proportionately fewer cups, but they also need to have a good assortment of veggies daily. The Guidelines recommend a mix of dark-green, orange and starchy vegetables, plus legumes (such as cooked dry beans) and other vegetables.

As you harvest summer's bounty from your garden or the supermarket, keep eggs in mind. Versatile eggs can help you increase your family's vegetable intake. The complete protein that eggs provide can turn the incomplete protein of vegetables into a main dish. In turn, veggies supply carbohydrates and fiber to make a well-balanced meal. Vegetables, in fact, make good flavoring foods for a number of quick-to-fix egg dishes.

Fried rice is one easy-to-make example. To cook it, simply stir-fry cooked rice with veggies, pour on eggs mixed with a touch of soy sauce and scramble. You can also turn vegetable soup into a hearty entree by poaching eggs in it. It's quick and easy, too, to cook a frittata, an unfolded, family-sized omelet that makes a handy skillet supper. Just pour seasoned eggs over cooked veggies and let the mixture cook without stirring.

When you introduce new veggies, let the kids help. Children are more likely to try new foods when they're involved in the cooking process. For the Wagon-Wheel Frittata, young helpers can beat the egg mixture, prod the broccoli florets into place with a fork, arrange the tomato slices and sprinkle on the cheese. Older children and teens often prefer more strongly flavored foods, so let them choose a frittata topping from among several choices, perhaps a spicy pizza sauce, salsa or hot pepper sauce. Whatever they choose, you can rest easy knowing they're eating their veggies.

Wagon-Wheel Frittata

6 servings

2 1/2 cups (about 6 oz.) fresh

broccoli florets

1/2 cup (about 1.5 oz) sliced

fresh mushrooms

1/3 cup water

1 tablespoon cooking oil

or butter

6 eggs

1/3 cup skim or low-fat milk

1 1/2 teaspoons Italian

seasoning, crushed

4 very thin tomato slices

1/4 cup grated or shredded

Parmesan cheese

In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from heat. Add oil. Arrange broccoli florets evenly around pan. Set mushroom slices between broccoli florets.

In medium bowl, beat together eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Slide from pan onto serving plate or cut into wedges and serve from pan.

Nutritional information per serving of 1/4 recipe using cooking oil and skim milk: 189 calories, 13 gm total fat, 322 mg cholesterol, 233 mg sodium, 203 mg potassium, 5 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, calcium, phosphorus, iron.