Recipes Healthy Foods

DEMENTIA - DEMENTED Definition

noreply@blogger.com (Anonymous) — Tue, 13 Dec 2016 13:12:00 +0000

For two or three years Mary had known that her memory was slipping. First she had trouble remembering the names of her friends’ children, and one year she completely forgot the strawberry preserves she had put up.

▶ She compensated by writing things down. After all, she told herself, she was getting older. But then she would find herself groping for a word she had always known, and she worried that she was getting senile.

✔ WHAT IS DEMENTIA ?

You may have heard different terms for the symptoms of forgetfulness and loss of the ability to reason and think clearly. You may have been told that the person has "dementia" or "Alzheimer's." You may also have heard the terms ‘‘organic brain syndrome," "hardening of the arteries," or "chronic brain syndrome." You may have wondered how these conditions are different from "senility."

Doctors use the word dementia in a special way. Dementia does not mean crazy. It has been chosen by the medical profession as the least offensive and most accurate term to describe this group of illnesses. Dementia describes a group of symptoms and is not the name of a disease or diseases that cause the symptoms.

✔ Whats the Major Conditions ?

There are two major conditions that result in the symptoms of mental confusion, memory loss, disorientation, intellectual impairment, or similar problems. These two conditions may look similar to the casual observer and can be confused.

The first is dementia. The second condition, delirium, Delirium is important to you because occasionally a treatable delirium will be mistaken for a dementia. Sometimes people with Alzheimer disease or another dementia develop a delirium and have symptoms that are worse than the dementia alone would cause.

✔ The symptoms of Dementia - The Best Part :

The symptoms of dementia can be caused by many different diseases. Some of these diseases are treatable, others are not. Thyroid disease, for example, may cause a dementia that can be reversed with correction of a thyroid abnormality.

Alzheimer disease is the most frequent cause of irreversible dementia in adults. The intellectual impairment progresses gradually from forgetfulness to total disability. There are structural and chemical changes in the brains of people with Alzheimer disease.

At present, physicians know of no way to stop or cure it. However, much can be done to diminish the patient’s behavioral and emotional symptoms and to give the family a sense of control of the situation.

✔ The Person with Dementia :

Usually the symptoms of dementia appear gradually. Sometimes the afflicted person may be the first to notice something wrong. The person with a mild dementia is often able to describe his problem clearly: "Things just go out of my mind."

"I start to explain and then I just can’t find the words." Family members may not notice at first that something is wrong. The person with a dementia has difficulty remembering things, although he may be skillful at concealing this.

You may observe that his ability to understand, reason, and use good judgment may be impaired. The onset and the course of the condition depend on which disease caused the condition and on other factors, some of which are unknown to researchers. Sometimes the onset of the trouble is sudden: looking back, you may say, "After a certain time, Dad was never himself."

✔ How People Respond to their Problems ?

People respond to their problems in different ways:

Some people become skillful at concealing the difficulty.

Some keep lists to jog their memory.

Some vehemently deny that anything is wrong or blame their problems on others.

Some people become depressed or irritable when they realize that their memory is failing.

Others remain outwardly cheerful.

What’s more ?

Usually, the person with a mild to moderate dementia is able to continue to do most of the things he has always done. Like a person with any other disease, he is able to participate in his treatment, family decisions, and planning for the future.

✔ Some Facts :

Don't forget to read:

THE MOST IMPORTANT THINGS OF NUTRITION WHEN EXERCISING

BAKED YELLOW SQUASH

noreply@blogger.com (Anonymous) — Mon, 07 Nov 2016 00:10:00 +0000

❤ Servings: 4
❤ Prep Time: 5 mins
❤ Cooking Time: 15 – 20 mins

➔ Ingredients :

1 teaspoon extra-virgin olive oil

2 egg whites

1/2 cup skim milk

2/3 cup low-carb bread crumbs

1 tablespoon Parmesan cheese, shredded

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

2 large yellow squash, quarter-cut lengthwise, then cut in half widthwise

➔ Preparation Steps :

1. Preheat the oven to 450°F.

2. In medium-sized bowl, lightly whisk the egg whites and milk.

3. In a different medium-sized bowl, add the bread crumbs, cheese, onion powder, paprika, parsley, garlic powder, and pepper. Mix well.

4. Dunk the squash in the egg mixture and then coat in the bread crumb mixture.

5. Coat a baking dish in the oil and add the eggplant cut side up. Place in the oven for 15 minutes, or until browned.

✦ Important to Read :

EATING RIGHT - CARBS (ALL YOU NEED TO KNOW)

EATING RIGHT - CARBS (All You Need To Know)

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 19:43:00 +0000

✔ Carbohydrates are the body’s main source of glucose. Glucose is a simple carb that is stored in your muscles and liver as glycogen. Glycogen is the principal form of energy that is stored in muscles. When your muscles are filled with glycogen, they both look and feel full.

➙ Glucose also provides energy for your brain and making blood in your body. Glucose can be made from protein, but that requires the breakdown of body protein from muscle. If you’re not eating enough carbohydrates, your body will start breaking down muscle tissue for glucose.

➙ Carbohydrates should be the bulk of your daily caloric intake when you are starting a body building program. Focus on unprocessed complex carbs like sweet potatoes, potatoes, whole grain breads, oatmeal, and brown rice.

➙ These natural complex carbs are made of long “chains” of sugar and are digested very slowly. Slow burning carbs promote consistent blood sugar levels which help to offset fatigue while promoting the release of insulin which is the body’s principal anabolic hormone.

➙ For men, the amount of carbs that should be taken in by multiplying their body weight by three. That number will be the amount of grams that should be consumed daily. Women multiply their body weight by two to get their carb gram intake. For example, a 200 pound man should consume 600 grams of carbs per day and a 125 pound woman would eat 250 carb grams daily.

➙ Along with carbs, you must consume enough fiber in your diet. Eating fiber makes muscle tissue more responsive to anabolism by improving sugar and amino acid uptake, and aiding in muscle glycogen formation and growth. Beans and oatmeal are two excellent sources of fiber.

➙ Divide your carb meals into six servings throughout the day. This divide and conquer approach stimulates a steady release of insulin to create an anabolic, or muscle building, state. If you eat too many carbs in one sitting, the net effect is that fat-storing enzymes kick into high hear and you lose than lean and hard look.

➙ Eat some simple carbs after your workout and eat more of them. Honey, sugar and refined foods such as white bread and white rice - typical simple carbs - are digested quickly and easily. The resulting insulin spike is a double edged sword, however. After training, it can prevent muscle catabolism while promoting anabolism. If you have not been working out, the intake of simple carbs can stimulate fat storage.

➙ A high carb intake at your post training meal will have less chance of being stored as fat, as carbs must replenish depleted glycogen levels before they gain the ability to stimulate fat storage.

Eat about 25% of your daily carbs at this meal.

➙ Breakfast is definitely the most important meal of the day, and besides your post-workout meal, it is also the best time to load up on carbs. Blood sugar and muscle glycogen levels are low from your overnight fast. Your body must replenish these levels before stimulating the fat storing machinery in the body.

➙ As your day wears on, your carb intake should decrease. Your energy requirements will also decrease at this time, so your body won’t need as much. If you eat carbs late in the day, your body will store them as fat and increase weight gain instead of muscle mass.

➙ If you are needing to lose some fat along with building your muscles, you will want to rotate your carb intake. Bodybuilders who rotate their carb intake tend to lose more fat than bodybuilders who maintain a steady flow of carbs while dieting.

➙ For example, instead of eating 600g of carbs every day (the typical daily total for a 200 pound bodybuilder), try varying the volume of intake. Eat 50% fewer carbs (300g) for two days, then the standard 600g for the next two days, then 50% more (900g) for the next two days.

➙ The total carb intake is the same, but this schedule works because it lowers muscle glycogen in the first stage (promoting fat loss), and then increases insulin levels (ensuring no loss of muscle) on the final two days. Carb rotation gives you the best of both worlds: decreased fat with no loss of muscle.

❤ Don't Forget to Read :

THE MOST IMPORTANT THINGS OF NUTRITION WHEN EXERCISING

10+ SECRETS BURNING FAT : LOSE WEIGHT FAST

PROTEIN PUDDING BARS

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 17:36:00 +0000

❤ Servings: 8 (1 bar per serving)
❤ Prep Time: 5 mins

➔ Ingredients :

8 scoops chocolate or vanilla whey protein powder

3 cups old-fashioned oats

1 package sugar-free fat-free pudding (use same flavor as protein)

2 cups skim milk

➔ Preparation Steps :

1. Combine all ingredients in a large bowl and mix until a sticky batter is formed. Coat a shallow baking dish in cooking spray and spread the mixture out over the dish.

2. Place in the refrigerator overnight, cut into 8 equal bars once set.

➔ Nutritional Values :

✲ (Per Serving)

Calories : 284

Protein : 31 grams

Carbohydrates : 30 grams

Fat : 4 grams

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PROTEIN-PACKED YOGURT AND FRUIT

PROTEIN-PACKED YOGURT AND FRUIT

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 17:06:00 +0000

❤ Servings: 1
❤ Prep Time: Under 5 mins

✢ Ingredients :

1 container (6 ounces) fat-free plain yogurt

1 tablespoon vanilla whey protein powder

1 packet (1 gram) stevia or other sugar alternative

splash of vanilla extract

1 cup fresh peaches, banana, or other fruit, chopped

✢ Preparation Steps :

1. Mix the yogurt, protein powder, stevia, and vanilla extract in a medium bowl. Stir until fully combined.

2. Top with fruit.

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CHOCOLATE PEANUT BUTTER PROTEIN BARS

CHOCOLATE PEANUT BUTTER PROTEIN BARS

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 16:50:00 +0000

❤ Servings: 8 (1 bar per serving)
❤ Prep Time: 5 mins

➙ Ingredients :

3 cups old-fashioned oats

1/2 cup peanut butter

1 cup skim milk

4 scoops chocolate or vanilla whey protein powder

dash of cinnamon

1 tablespoon stevia or other sugar alternative

➙ Preparation Steps :

1. Combine all of the ingredients except the stevia in a large bowl and mix until a sticky batter is formed. Coat a shallow baking dish in cooking spray and spread the mixture out over the dish.

2. Evenly sprinkle the stevia over the mixture and place in the fridge overnight. Cut into 8 equal bars.

➙ Nutrition Values :

➤ (Per Serving)

Calories : 278

Protein : 20 grams

Carbohydrates : 27 grams

Fat : 11 grams

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KIWI BANANA MANGO MONSTER SHAKE - PROTEIN SHAKES

THE MOST IMPORTANT THINGS OF NUTRITION WHEN EXERCISING

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 14:13:00 +0000

♥ Do you have any tips on how to get started ?

➙ Finding something you enjoy is key, otherwise you won’t carry on with it. For me music inspires me to work hard during exercise but everyone is different. To get started it could be a walk each evening after dinner, taking up a new sport, trying a Zumba class, cycling to work, trying aqua aerobics – the possibilities are endless.

↪ Balance:

▶ This sounds obvious but the first thing to get right is the overall balance of the diet. There must be sufficient carbohydrate, protein, and essential fats vitamins and minerals in the diet to enable quality training to take place.

▶ All food groups should be included and the importance of simple strategies like eating a wide variety of brightly coloured fruit and vegetables every day to provide essential vitamins, minerals and antioxidants should not be overlooked.

↪ Fuelling:

▶ Another key thing is to think about correct fuelling before exercise. It’s important to have eaten some carbohydrate rich foods (cereal, bread, pasta, rice, potato etc.) a few hours before exercise especially if it’s going to be a fairly high intensity cardio–based session otherwise there will be nothing in the tank.

▶ Include carbohydrate foods that release energy more slowly (low glycaemic index) such as multigrain bread, muesli, porridge, sweet potato and pasta.

↪ Hydration:

▶ Hydration is also important as it affects exercise capacity, perception of effort and mental functioning. Starting exercise already well hydrated is important and checking for pale coloured urine can be used as a crude indicator of an adequate hydration state.

▶ Taking fluids on board if exercising for more than 30 minutes is important. Water will often suffice for short periods of exercise but during longer periods a sports drink containing carbohydrate can have performance benefits.

↪ Recovery nutrition:

▶ This is really most relevant for athletes training for periods of an hour or more several times per day. For them, consuming carbohydrate in combination with some protein either in the form of a drink orsnack as soon as possible after the session makes a big difference to how they feel and perform in the next session.

▶ It also positively enhances the physiological adaptation that takes place following exercise. The target amounts post–training are in the region of 1 – 1.2g carbohydrate per kg and 0.3g protein/kg body weight but this will vary according to the type of session completed.

❤ Don't Forget To Read :

HOW MANY REPETITIONS PER GYM EXERCISE SHOULD I DO ?

KIWI BANANA MANGO MONSTER SHAKE - PROTEIN SHAKES

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 10:59:00 +0000

❤ Servings: 1
❤ Prep Time: 15 mins

➥ Ingredients :

1/2 medium kiwi, peeled and sliced

1/2 medium banana, sliced

1/2 medium mango, peeled and diced

1/2 cup fresh or canned pineapple, diced

1 scoop vanilla whey protein powder

1 cup skim milk

1/2 cup papaya, diced

1 lemon, juiced

1/2 tablespoon clover honey

1 packet (1 gram) stevia or other sugar alternative

➥ Preparation Steps :

1. Place all of your ingredients in a blender, blend on high until
desired consistency.

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HIGH PROTEIN BANANA OATCAKES

APPLE CINNAMON OATMEAL

noreply@blogger.com (Anonymous) — Sun, 06 Nov 2016 10:43:00 +0000

❤ Servings : 4
❤ Prep Time : 5 Mins
❤ Cooking Time : 2 – 3 Mins

✔ Ingredients :

1 1/2 cups quick cooking oats

1/3 cup nonfat dry milk powder (optional)

1/4 cup dried apples, diced

4 scoops chocolate whey protein powder

1 tablespoon brown sugar

1 tablespoon stevia or other sugar alternative

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/2 cup water (per serving)

✔ Preparation Steps :

1. Mix all of the ingredients except the water in a large airtight container and store, good for up to 6 months.

2. To prepare the oatmeal: Shake the container well to ensure the ingredients are well mixed. In a saucepan, bring 1/2 cup of water to a boil. Measure out and stir in 1/2 cup of the mixture, cook and stir for 1 minute over medium heat.

3.Remove from the heat and cover, let sit for 1 minute or longer depending on desired consistency.

✔ Nutritional Values :

➛ (Per Serving) :

Calories : 263

Protein : 29 grams

Carbohydrates : 30 grams

Fat : 3 grams

HIGH PROTEIN BANANA OATCAKES

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 23:44:00 +0000

❤ Servings: 2 (2 oatcakes per serving)

❤ Prep Time: 5 mins

❤ Cooking Time: 10 mins

✔ Ingredients :

1 cup old-fashioned oats

6 egg whites

1 ripe banana

1 cup low-fat cottage cheese

1/2 teaspoon ground cinnamon

1 teaspoon stevia or other sugar alternative Directions

✔ Preparation Steps :

1. Blend everything together until it’s a smooth batter.

2. Coat a pan with cooking spray and wipe away the excess with a paper towel. Save this for wiping the pan after cooking each pancake. Heat the pan on medium-low heat.

3. Spoon about 1/2 cup of batter into the pan and cook for 1 - 2 minutes or until golden brown. Flip the pancake and cook for 30 seconds to 1 minute or until golden brown and firm.

Put the pancake on a plate and wipe the pan with the paper towel.

4. Repeat step 3 with the rest of the batter.

✔ Nutritional Informations :

▶ (Per Serving)

Calories : 351

Protein : 31 grams

Carbohydrates : 45 grams

Fat : 6 grams

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WHY I NEED TO GET PRACTICING YOGA ?

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 20:37:00 +0000

Whats The Original of This ?

✔ The origins of the philosophy and practice of yoga go back 5000 years to India and are linked to meditative practices of religions such as Hinduism, Jainism and Buddhism. In the UK today, yoga is viewed primarily as a form of exercise and relaxation, which usually involves performing a number of postures, breathing exercises and relaxation techniques.

➔ Why ?

➤ Yoga makes you feel really good! Whether you do it in your lunch break, after work, on a Saturday morning or on a week–long retreat in Thailand, you’ll probably find it difficult to say that yoga didn’t make you feel that little bit better about yourself – and probably the world in general !

➤ You don’t necessarily have to pursue the spiritual or religious path of yoga, nor do you need to spend time trying to find union with the divine consciousness to take part. Yoga is open to everyone.

➤ The postures used in yoga are suitable for all levels of ability and can be tailored to beginners and those with a limited range of movement.

➤ Being flexible is certainly not a requirement for starting yoga and you won’t be asked to perform a headstand on arrival at your first class, but it’s more than likely that once you start, your flexibility and strength will improve – so why not give it a go?

➤ And who knows – soon you might discover that a headstand really is the most comfortable position in which to settle down in front of your favourite soap !

✦ The Best Part :

➔ To get started :

➤ Find a local yoga class in your area and speak to the teacher about which session is most suitable for you. There are a number of different styles and forms of yoga. In the UK the most frequently taught form is Hatha Yoga that combines postures, breathing and meditation but within Hatha there can be a huge range in style and intensity of the classes – some will be low–impact and some will be very demanding indeed.

➔ When ?

➤ Yoga classes go on throughout the year and most are on a ‘drop–in’ basis, so you can turn up to the class as it suits you and pay for only the classes that you attend (booking may be necessary at busier classes). However, some yoga classes will be run in courses over a certain number of weeks on specific dates, usually consisting of one session per week. To participate in these courses will require a booking and payment before the term starts.

➔ Equipment :

➤ Wear clothes that are comfortable such as a t–shirt and shorts or leggings that do not restrict your movement when stretching. It is recommended that you do yoga in bare feet. Classes will usually provide mats and blocks, however you may decide to buy your own yoga mat which will cost anything from £15 upwards.

➔ Cost :

➤ Classes usually last an hour to an hour and a half, and range in price from being completely free at some community facilities to £10 or more per session. There are usually savings to be made if you buy a block of ten or so classes at a time.

➔ 10 Things to Know Before Your First Time :

Don't take class on a full stomach

Arrive early

Grab all the props

There might be chanting

No need for socks or gloves

Release the tension

Breath is everything

Child's Pose is always an option

Trust the teacher

Be a beginner

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10+ TIPS THAT CAN CHANGE YOUR LIFE IN 10 SECONDS

HARICOTS VERTS WITH DIJONNAISE - BEST PICNIC DISH

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 14:55:00 +0000

➔ Ingredients :

1 tablespoon minced shallot

1 tablespoon tarragon vinegar

2 small Persian or 1 English cucumber, preferably organic

Kosher salt

Yolk of 1 hard-boiled egg

1 teaspoon honey, or more to taste, warmed

½ teaspoon grated lemon zest, or more to taste

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon anise seeds

2 medium roasted garlic cloves

Sea salt

1 tablespoon extra virgin olive oil

1 pound haricots verts (some call them French beans) or green beans

12 to 14 cherry tomatoes, halved

Freshly ground black or white pepper

2 tablespoons finely chopped fresh flat-leaf parsley

➔ Preparation Steps :

1. In a very small dish, combine the shallot and vinegar; set aside.

2. Finely dice the cucumbers (leave the skin on if they are organic, peel them if not). Put them in the bowl in which you plan to make the salad. Sprinkle with salt and set aside.

3. In a small bowl, mash the hard-boiled egg yolk with the back of a small fork. Add the honey, lemon zest, lemon juice, and mustard and beat well to get rid of any lumps of yolk.

4. In a heavy mortar, crush the anise seeds with the roasted garlic and a pinch of salt and grind to a smooth paste. Add to the egg yolk and lemon mixture, then add the olive oil and whisk to combine.

5. Trim the beans and steam or blanch them to the degree of tenderness you like best. Plunge them into a basin of ice water when they’re done to prevent further cooking. Drain and shake off any excess water.

6. Drain the water that has accumulated from the bowl of cucumbers. Add the cherry tomatoes and beans.

7. Drain the vinegar from the shallots into the bowl with the dressing. Mix well and add to the salad, along with the shallots. Gently toss. Taste for salt and add more if necessary. Add pepper to taste. Sprinkle on the parsley. Enjoy!

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SALVADORAN BREAKFAST PANCAKES (AKA QUESADILLAS)

SALVADORAN BREAKFAST PANCAKES (AKA QUESADILLAS)

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 14:44:00 +0000

✠ Ingredients :

1 cup rice flour

1 teaspoon baking powder

Pinch of salt

½ pound (2 sticks) unsalted butter, at room temperature

1 cup sugar

3 large eggs

1 cup sour cream

½ cup grated hard cheese such as cotija or Parmesan

Sesame seeds for sprinkling

✠ Preparation Steps :

1. Heat the oven to 350°F. Grease 18 muffin cups.

2. Whisk together the rice flour, baking powder, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the eggs one at a time, mixing until fully incorporated. Scrape down the sides as needed. Beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.

4. Spoon into the greased muffin tins, filling each one four-fifths of the way (this batter does not rise much). Sprinkle on sesame seeds to taste.

5. Bake until nut brown, 15 to 20 minutes. Let cool to room temperature. They taste like a cheesy pound cake; amazing with a cup of coffee in the morning.

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OKONOMIYAKI - YOUR BEST STREET FOOD

OKONOMIYAKI - YOUR BEST STREET FOOD

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 13:25:00 +0000

✢ Ingredients :

▸ Sauce

½ cup mayonnaise

2 tablespoons soy sauce

2 teaspoons Sriracha, or to taste

▸ Pancakes

5 large eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt

1/3 cup all-purpose flour

2 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped

¾ cup raw baby shrimp or chopped larger shrimp

Canola oil for frying

1 to 2 tablespoons sesame seeds, toasted

Bonito flakes (optional)

✢ Preparation Steps :

1. To make the sauce: Whisk the ingredients together and voilà, your sauce. Set aside.

2. To make the pancakes: Heat the oven to 200°F.

3. In a large bowl, whisk the eggs with the soy sauce, sesame oil, and sea salt. Gradually add the flour, whisking until incorporated. Fold in the cabbage, scallions, and shrimp.

4. Warm a couple of glugs of canola oil in a large skillet (you want a thin film of oil) over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes; I usually make them about the size of a saucer. Cook for about 3 minutes on each side, or until golden brown. Keep covered in the oven while you make the rest.

5. Scatter the sesame seeds and/or bonito flakes on top of the pancakes and serve with the dipping sauce and a cold pilsner.

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HOMEMADE GINGER ALE FLOAT

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 12:25:00 +0000

★ Ingredients :

6 large scoops great-quality vanilla ice cream

½ cup Ginger Syrup (recipe follows)

3 cups seltzer

★ Preparations Steps :

1. For a shake: Place the ice cream, syrup, and seltzer in a blender and blend until smooth. Pour into 2 tall glasses and grab some straws.

2. For a float: Place 3 scoops of ice cream in each of 2 tall glasses. Mix the syrup with the seltzer and then pour half into each ice-cream-filled glass. Grab the straws and 2 long spoons!

★ Ginger Syrup :

½ cup thinly sliced fresh ginger

½ cup granulated sugar

¼ cup packed light brown sugar

¼ teaspoon vanilla extract

1. Combine the ginger, both sugars, and 1½ cups water in a saucepan and bring to a boil. Simmer for about 15 minutes, or until liquid is reduced to 1 cup. Remove from the heat, stir in the vanilla, and let cool; strain.

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❤ SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 12:12:00 +0000

✦ Ingredients :

5 tablespoons extra virgin olive oil

¼ cup finely chopped fennel bulb, plus 2 tablespoons finely chopped fennel fronds

¼ cup finely chopped shallots

¼ cup finely chopped red bell pepper

1 tablespoon finely chopped fresh chives

1 tablespoon grated orange zest

1½ pounds shrimp, peeled, deveined, and finely chopped (by hand)

Kosher salt and freshly ground black pepper

1 to 2 tablespoons Roasted Garlic–Orange Aioli (recipe follows)

4 hamburger or other buns (brioche is nice), toasted

✦ Preparations Steps :

1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped fennel bulb and shallots and cook until they start to caramelize, about 8 minutes. Add the red pepper and cook for about 3 minutes; you want the pepper to soften but retain some texture. Remove from the heat and mix in the fennel fronds, chives, and orange zest.

2. In a large bowl, combine the shrimp with the sautéed vegetable mixture and salt and pepper to taste. Fold in enough aioli, a teaspoon at a time, just to bind the burgers. Form into 4 patties and refrigerate until ready to cook.

3. Heat the remaining 3 tablespoons olive oil in a large frying pan (cast iron works well) over medium-high heat. Fry the patties until golden and cooked through, about 4 minutes on each side.

4. Spread aioli on both sides of the toasted buns, and assemble the burgers, using your favorite accompaniments, such as big leaves of buttercrunch lettuce.

✦ Roasted Garlic-Orange Aioli :

1 head of garlic

½ cup plus 1 tablespoon extra virgin olive oil

2 large egg yolks, at room temperature

½ cup grapeseed or vegetable oil

Kosher salt

2 tablespoons fresh orange juice

1 teaspoon finely grated orange zest

Freshly ground black pepper

✦ Preparation Steps (Roasted Garlic-Orange Aioli) :

1. Heat the oven to 400°F. Peel away the outer skin of the garlic head and cut off the top ¼ to ½ inch to expose the individual cloves. Drizzle 1 tablespoon of the olive oil over the garlic, wrap it in foil, and roast for 30 to 35 minutes, until the cloves are soft when pressed. Let cool.

2. Squeeze the garlic cloves from their skin. Mash 3 cloves and set aside, reserving the rest for another use.

3. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining ½ cup olive oil, then the grapeseed oil—begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt, then the orange juice a little at a time (you may not need the full amount). Whisk in the orange zest and the roasted garlic paste. Season with salt and pepper.

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ROASTED BUTTERFLIED CHICKEN WITH CARDAMOM AND YOGURT

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 10:40:00 +0000

✠ Ingredients :

1 teaspoon black peppercorns

2 teaspoons sea salt

1 teaspoon freshly ground coriander

1 teaspoon freshly ground cumin

3 garlic cloves

1 tablespoon olive oil

½ cup whole milk yogurt

1 tablespoon grated fresh ginger

1 tablespoon fresh lemon juice

One 3- to 4-pound chicken, butterflied

Fresh cilantro leaves for garnish

✠ Preparation Steps :

1. Grind the cardamom seeds and peppercorns to a fine powder in a mortar and pestle or a spice/coffee grinder. Stir in the salt, coriander, and cumin, then add the garlic and smash it. Add the olive oil and work everything together to form a paste. Transfer to a small bowl and stir in the yogurt, ginger, and lemon juice.

2. Place the chicken in a large bowl or a baking dish. Rub about half the yogurt mixture between the skin and the meat over the breasts and thighs. Then smear the remaining yogurt all over the chicken, front and back. Refrigerate for at least 3 hours, and up to 24 hours.

3. Thirty minutes before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 425°F.

4. Place the chicken breast side up in a cast iron skillet or baking pan. Roast for 45 minutes to 1 hour, until the internal temperature of the thickest part of the thigh registers 165°F. Let the chicken rest for 15 minutes before carving.

5. Serve the chicken garnished with cilantro leaves.

❤ Good news !

TANGERINE AND ALMOND SHORTBREAD TART

TANGERINE AND ALMOND SHORTBREAD TART

noreply@blogger.com (Anonymous) — Sat, 05 Nov 2016 10:14:00 +0000

♦ Ingredients :

➽ Tart

2 tangerines

1¾ cups all-purpose flour

1/3 cup confectioners’ sugar

1 teaspoon kosher salt

12 tablespoons (1½ sticks) chilled unsalted butter, diced

½ cup superfine sugar

¼ cup packed dark brown sugar

¼ cup orange blossom honey

1 cup heavy cream

3 cups sliced almonds, toasted

➽ Optional Garnish

1 cup heavy cream

½ teaspoon vanilla extract

1 tablespoon superfine sugar

Small fresh mint sprigs

♦ Preparation Steps :

1. Zest the tangerines and juice them. Chill the juice.

2. Pulse the flour, confectioners’ sugar, salt, butter, and tangerine zest in the bowl of a food processor until combined and the butter pieces are pea-size. Add tangerine juice by the tablespoon, pulsing, until the dough looks like wet sand (reserve the remaining juice). Pulse just until the dough starts to form a ball.

3. Line the bottom of a 10-inch tart pan with a removable base with buttered parchment paper. Pat the dough into the tart pan, being careful to press it up and into the sides. Chill the crust for at least 1 hour, and up to 4.

4. Heat the oven to 375°F.

5. In a heavy saucepan, mix together the superfine sugar, brown sugar, honey, and 2 teaspoons of the reserved tangerine juice and cook over medium-low heat, swirling the pan gently, until the sugars and honey dissolve, then cook for 5 to 7 minutes, until the mixture darkens and caramelizes. (Tip: You can use the leftover tangerine juice mixed with some warm water to brush down the sides of the pan to remove any sugar crystals.)

6. Add the cream, increase the heat to medium, and cook the mixture at a low boil for 8 to 10 minutes, until it is richly caramelized and thick, making sure it doesn’t boil over. Stir in the almonds and spread the mixture in the chilled tart crust.

7. Bake the tart for 30 minutes, then lower the temperature to 350°F and bake for another 15 minutes, or until the crust is richly browned. Cool the tart completely on a rack.

8. To make the optional whipped cream: Whip the cream, vanilla, and sugar together.

9. To serve, remove the sides of the pan and, using a long-bladed spatula, slide the tart off the pan bottom and onto a cake stand or platter. Serve with sweetened whipped cream and a mint garnish.

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LAMB MERGUEZ

LAMB MERGUEZ

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 22:45:00 +0000

✔ Ingredients :

1 pound freshly ground lamb shoulder

2 garlic cloves, finely minced

1 teaspoon grated fresh ginger

1 tablespoon Spice Mixture (recipe follows)

2 tablespoons harissa (I prefer fresh harissa, as opposed to what is available in a can or a tube)

1 tablespoon tomato paste

Ice water as needed

¼ teaspoon salt, or more to taste

✔ Preparation Steps :

1. Combine all the ingredients except the ice water and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add ice water a tablespoon at a time, mixing until the mixture is well combined. Add salt. (If you have ground the meat yourself, you probably won’t need much ice water.)

2. Form a little patty of the mixture and cook it in a small frying pan over medium-high heat. Taste the patty and adjust the seasoning as you see fit.

3. Cover the mixture and refrigerate for at least an hour, preferably overnight, to help the flavors develop.

4. Dip your hands in ice water as you form sausage patties, about 2 inches in diameter and ½ inch thick. Refrigerate the patties if you are not going to cook them right away. (Or, if you like, you can stuff the sausage mixture into a casing to form a long coil.)

5. Fry the patties in a heavy frying pan over medium-high heat for 3 to 4 minutes per side until browned. (Or grill the merguez coil for 10 to 12 minutes, turning once.)

✔ Spice Mixture :

1 tablespoon coriander seeds, toasted

1 tablespoon cumin seeds, toasted

1 tablespoon anise seeds (or fennel seeds in a pinch), toasted

1 tablespoon ground cinnamon (I used Ceylon)

½ to 1 teaspoon cayenne pepper, depending on the spiciness of your harissa

2 teaspoons turmeric

1. Combine all the ingredients and finely grind using a spice grinder or a mortar and pestle. The extra can be stored in a lidded glass jar.

❤ Don't Forget :

ROASTED CARROT SOUP

ROASTED CARROT SOUP

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 21:40:00 +0000

✦ Ingredients :

6 to 8 large carrots (about 1¾ pounds), peeled and cut into

½-inch-thick slices

¼ cup olive oil

Salt

6 cups vegetable stock, or as needed

One 1-inch-long piece fresh ginger, peeled

1 fresh thyme sprig, plus chopped thyme for garnish

½ large sweet onion, chopped

2 large garlic cloves, chopped

Fresly ground black pepper

✦ Preparation Steps :

1. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. On a large rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

2. Meanwhile, bring the stock to a boil in a medium saucepan.

Add the ginger and sprig of thyme, turn down the heat, and simmer gently for 15 minutes.

3. Just before the carrots are done put the onion in a large saucepan with the remaining 2 tablespoons olive oil and brown over medium heat, stirring frequently. Add the garlic and cook for a minute, then add the carrots.

4. Remove the ginger and thyme from the stock and add the stock to the onions and carrots. Bring to a boil and simmer for 5 to 10 minutes, until the carrots are very soft.

5. Use an immersion or a standard blender to puree the soup until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.

6. Serve garnished with chopped thyme.

❤ Read Also :

SPRING COOKBOOK : EGG DECORATION RECIPE

5 TIPS FOR HALTHY EATING - RECIPES IN SPRING

SWEET POTATO AND PANCETTA GRATIN

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 21:24:00 +0000

➥ Ingredients :

2 medium sweet potatoes (1 pound)

4 ounces Gruyère cheese, shredded (1 cup)

4 ounces pancetta, cut into small dice (1 cup)

¼ teaspoon salt

1/8 teaspoon freshly ground white pepper

¾ cup heavy cream

➥ Preparation Steps :

1. Heat the oven to 400°F. Generously coat a 12-cup muffin tin with butter, oil, or nonstick cooking spray.

2. Peel the sweet potatoes and slice into 1/8-inch-thick rounds. Put a slice of the sweet potato into each muffin cup.

Top each with about a teaspoon of the shredded Gruyère and diced pancetta; sprinkle with a little salt and white pepper. Repeat twice, overlapping smaller sweet potato slices if necessary to make a full layer and using all the slices. Scatter the remaining cheese and pancetta on top. Spoon a tablespoon of heavy cream on top of each gratin.

3. Cover the pan loosely with a sheet of aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, for 20 to 25 minutes, until the sweet potatoes are tender.

4. Allow to cool for 10 minutes before removing the gratins from the muffin tin and serving.

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WARM ORZO SALAD WITH BEETS AND GREENS

WARM CUSTARD SPOON BREAD

WARM CUSTARD SPOON BREAD

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 21:02:00 +0000

✢ Ingredients :

1 cup all-purpose flour

¾ cup stone-ground cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon freshly grated nutmeg

½ teaspoon sea salt

2 large eggs

2 cups milk (I use 2%)

2 tablespoons plus 2 teaspoons unsalted butter, melted

1½ tablespoons white vinegar

1 tablespoon vanilla extract

1 cup heavy cream

✢ Preparation Steps :

1. Heat the oven to 350°F. Place an ungreased 8-inch square baking dish in the oven on the middle rack to warm.

2. Mix the dry ingredients together in a large bowl.

3. In another, large bowl, whisk together the eggs, milk, 2 tablespoons of the melted butter, the vinegar, and vanilla. Add the dry ingredients and slowly stir until the batter is smooth and free of lumps.

4. Remove the heated baking dish from the oven and add the remaining 2 teaspoons butter, using a brush to coat the base and sides of the dish. Slowly scrape the batter into the dish and place it on the oven rack. Slowly pour the cream over the batter; do not stir. Bake for 45 to 50 minutes, or until the top layer is golden brown and a knife comes out clean. Remove from the oven and let stand for 10 minutes before serving.

5. Enjoy!

WARM ORZO SALAD WITH BEETS AND GREENS

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 20:54:00 +0000

♦ Ingredients :

¼ cup pine nuts

12 ounces medium beets with greens attached

2 tablespoons extra virgin olive oil

½ medium red onion, thinly sliced

2 garlic cloves, minced

8 ounces orzo

3 ounces feta cheese, crumbled

Kosher salt and freshly ground black pepper

♦ Preparation Steps :

1. Toast the pine nuts in a dry skillet over medium heat until they begin to brown. Watch carefully, as they will burn in a flash. Remove from the heat and transfer to a bowl to cool.

2. Remove the beet greens and reserve. Peel the beets and chop them into bite-size pieces. Remove the stems from the beet greens and slice the leaves into strips. Wash the greens thoroughly to remove any grit.

3. Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic and cook until the onion is tender and golden brown, 10 to 15 minutes. Reduce the heat to medium-low and add the beet greens. Cover and cook, tossing occasionally, until the greens are wilted, about 5 minutes.

4. Meanwhile, cook the beets in a pot of boiling salted water until just tender, 10 to 12 minutes. Remove the beets from the pot using a slotted spoon and set aside.

5. Return the water to a boil and add the pasta. Cook until al dente; drain.

6. Transfer the orzo to a bowl, add the beets, pine nuts, beet greens, and crumbled feta, and toss. Season with salt and pepper to taste and serve.

FIG AND BLUE CHEESE SAVOURIES

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 20:44:00 +0000

♦ Ingredients :

1 cup all-purpose flour

8 tablespoons (1 stick) unsalted butter, at room temperature

4 ounces blue cheese, crumbled

Freshly ground black pepper

About 3 tablespoons fig preserves

♦ Preparation Steps :

1. Heat the oven to 350°F. Line a baking sheet with parchment paper.

2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.

3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8 -inch thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.

4. Using the back of a rounded ½-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about ¼ teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.

5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

♥ See Also :

VEGETABLE SOUP RECIPE

BEST CHICKEN WINGS : KOREAN FRIED CHICKEN WINGS

noreply@blogger.com (Anonymous) — Fri, 04 Nov 2016 18:58:00 +0000

✔ Ingredients :

♡ Chicken

2½ pounds chicken wings, tips discarded, wings cut apart at the joints

1 cup Wondra flour

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Vegetable oil for deep-frying

♡ Glaze

1 cup thinly sliced peeled fresh ginger

3 tablespoons soy sauce

½ cup packed light brown sugar

¼ cup rice vinegar (or white vinegar)

2 tablespoons honey

1 to 2 tablespoons Korean fermented chile or red pepper flakes

1 to 2 tablespoons sesame seeds, toasted (optional)

✔ Preparation Steps :

1. First, prep the chicken wings: Rinse them with cool water and pat dry with paper towels.

2. In a large bowl, combine the Wondra, salt, and pepper. Dredge the chicken wings in the flour mixture to give them a fine, light coating and set them aside on a platter or baking sheet.

3. Heat about 2 inches of vegetable oil to 350°F in a deep fryer or a large deep saucepan. Fry the chicken wings in batches, being careful not to crowd the pan or let the heat dip too much, for 5 minutes. Let the wings cool on a paper-towel-lined baking sheet. Set the pan of oil aside.

4. To make the glaze: In a small saucepan, combine the ginger, soy sauce, brown sugar, 1 cup water, and vinegar and bring to a boil over medium-high heat. Add the honey and fermented chile and boil to reduce the glaze by half—it should have a thick, maple-syrup-like consistency. Set aside.

5. Heat the oil to 350°F again. Fry the wings in batches until crispy golden brown, 5 to 8 minutes. Drain them on a rack or paper towels. While they’re still hot, dip the wings in the glaze, or just brush it all over the wings. If desired, top the wings with a generous shower of sesame seeds before serving.

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