love food

What Cheese Should I Eat on My Diet?

noreply@blogger.com (QILA) — Thu, 20 Oct 2011 00:13:00 +0000

Many people think that cheese should be avoided when on a weight loss diet, but perhaps if you are among them you should think again. Cheese is a valuable source of protein and although the amount of calories in cheese is largely made up of fat, it still can be included in a healthy balanced diet. Remember that cow's milk cheeses have a higher fat content than those made from goats', ewe's or buffalo's milk.

For starters there is the common cottage cheese which can be used instead of mayo and other dressings which pile on the calories, and if you spice it up a bit with the addition of hot chili peppers, or slivers of chicken or even ham and pineapple as sold in supermarkets it doesn't taste quite so bland.

Real Greek Feta cheese is low in calories, and if you soak it in clean water before eating it, you will get rid of some of its saltiness. A lunchtime snack of Feta, olives and fresh tomatoes is healthy and low in calories.

Individually packed cheeses to spread on wheat crackers are good they still have nutritional value and don't eat into your daily calorie allowance, and you can top them with crunchy celery stalks and grated carrot and slices of tomato for a tasty low-calorie snack.

Low-fat ricotta is good in lasagnas and you won't notice the difference when it's cooked between it and the whole-fat variety. In fact low-fat cheeses can be useful when you are on a calorie controlled diet.

It is important not to cut out dairy products all together when you are on a diet as they contain vitamins such as the B-complex ones and the mineral calcium which are important for the maintenance of healthy bones, blood and the central nervous system.

Cheese is also a high-protein food and you could cut down a little on meat and eat more cheese, stealing a few calories so that you can occasionally enjoy your favourite cheese, without feeling bad about calories.

A recent study carried out by researchers at Australia's Curtin University showed that people who ate more dairy products and combined this with resistance exercises lost more weight than a control group who did not eat more dairy products. They also lost a lot of abdominal fat which is one of the culprits connected with heart problems.

It is not advisable to go on a dairy diet however; you need to have a well-balanced one to lose weight. It isn't ever a good idea to go on a diet which restricts the foods you eat, so try to avoid fad diets. They tend to work initially but then so do most because you lose excess fluid in the first week or two of any diet, but after that they are difficult if not impossible to stick to.

Cheese can be eaten on a weight loss diet and should not be avoided - so look for Feta or low-fat cheeses when you are next in your local supermarket!

Article Source: http://EzineArticles.com/6613996

Following a Vegetarian Diet

noreply@blogger.com (QILA) — Thu, 20 Oct 2011 00:02:00 +0000

What Can a Vegetarian Eat?

A vegetarian is a person who does not eat meat or fish, although there are many variations to the diet. Most people are familiar with the term 'Vegetarian' and accept the idea that some people do not want to eat meat. People are becoming more educated on the slaughter of animals and where our produce comes from, that we are making our own choices on what we put on our plate.

There is still some confusion to the differences in vegetarianism, as each 'type' of vegetarian restricts slightly different foods from their diet. As a rule, vegetarians do not eat meat, poultry or fish. They cut out animal fats altogether which may be in foods like ice cream and some cheeses. A vegetarian cannot have jelly or jelly sweets as they are made from gelatin. This is a substance made from boiled bones, intestines and organs of cattle and pigs.

Leather clothing, accessories or furniture are not used by vegetarians as leather is made from animals. Some will eat eggs if they are free range chickens, but not from 'battery' hens which are kept in cramped unhealthy conditions.

Some vary what they eat. An Ovo Vegetarian will eat eggs but not dairy, while a Lacto Vegetarian will have dairy but no eggs. An Ovo-Lacto vegetarian is a combination of the two, and will have dairy, eggs and honey.

Some people limit themselves to what meat they will eat. They may avoid red meats and just stick to poultry and fish. They will tend to refer themselves as being semi-vegetarian.

Vegans

A vegan will exclude all animal produce from their diet altogether. Not only do they avoid meat poultry and fish but they will not have any food from an animal. This includes milk, cream, cheese, eggs and honey. It is a strict diet, so all ingredients must be thoroughly checked when buying food.

Vegans avoid products or their ingredients which have been tested on animals. Anything from shampoo to makeup needs to be researched before used.

There are many different reason why someone is vegan. It may be an animal rights issue, where they believe it is wrong to kill animals for their meat or fur. They disagree with the produce of milk and eggs for human consumption and the way some animals are kept.

It could be a personal or religious choice. The idea of eating animal products simply may not be appealing.

Accepting Vegetarians

It can be restricting if you wish to eat out and you are vegetarian or vegan. Going to restaurants or eating on the run means checking the options and what has gone into the food.

Most foods and dishes are labelled as being suitable for vegetarians, but it is not always easy to determine whether your pastry is made with lard or you 'veggie' burger was deep fried with the meat ones.

Make sure you can always ask someone if it contains meat or lactose. Ask the waiter if you are in a restaurant for help. Most good eateries will be accommodating.

Food Choices

There are many options out there when buying and cooking food. For those who were once meat lovers and have switched to the veggie life, it can be harder and adaptions need to be made.

There are variations of meat substitutes which come in different forms. Virtually any meat dish can be made using veggie meat or Quorn. There are meat free sausages, burgers, ham and chicken that can replace the regular ones. Vegetarian gravy is available, and Shepherd's pie or Lasagna can be made from veggie mince.

If you can't stand to drink black coffee, try Soya or Rice milk. It can be added to drinks or be cooked with and is easier to digest than cow's milk. You can buy sweetened or non sweetened Soya milk and you can add it to your mashed potatoes or porridge.

Eggs are slightly harder to replace but you can use different ways to bind or thicken dishes. Try using cornflour, tomato puree or breadcrumbs in savory dishes. There are recipes to make cakes without eggs and butter can be replaced with olive oil.

Interesting Meat Free options

Many recipes do not have to involve meat or a meat replacement. By cooking curries with chickpeas, tomatoes and spices you have created a tasty meal without the need for chicken or beef. Accompany it with noodles, rice or pasta for a low fat yet filling dinner.

Some of us don't make use of the wide range of vegetables available. Use aubergines, courgettes and plum tomatoes for a vegetarian Lasagna. Make a quick stir fry with bean sprouts, mange tout and baby sweet corn. A sweet chili sauce mixed in will add an extra flavor. Or try roasting red onions, parsnips, garlic and chunky carrots for a winter warmer. By blending sweet potato, red pepper, onion and pumpkin, you have a hearty soup.

For all the Family

Whether it is a family member or guest who is vegetarian, it doesn't mean making separate meals for them. Make healthy veggie meals once or twice a week for the whole family. Beans, lentils and pulses are packed with protein, and spinach or cabbage is full of iron.

Tofu, mushrooms and haricot beans add a meaty texture to casseroles or soups and is great for nutritional value too.

Article Source: http://EzineArticles.com/6618855

Classic Spaghetti Bolognese Recipe

noreply@blogger.com (QILA) — Tue, 18 Oct 2011 15:24:00 +0000

by : emily

This is really one of the most popular pasta recipe every made. You can find it in almost every restaurant all over the world. It can be prepared with just a little effort. The number one favourite in the late seventies and early eighties, Spaghetti Bolognese is so far out of fashion as dinner party food these days it's about to stage a comeback (remember, you read it here first). Anyway, there are two types of Spaghetti Bolognese; the kind you make in five minutes flat with a packet of mince and a jar of instant sauce, and the real deal which includes bacon, chicken livers and, of course, wine - traditionally white, although red does the job just as well. Here are ingredients and directions:

CLASSIC SPAGHETTI BOLOGNESE RECIPE

INGREDIENTS :

1lb + (500 g) minced beef

6 rashers of back bacon

Small packet or tub of chicken livers

1 onion

2 cloves of garlic

1 carrot

2 tins of chopped tomatoes

Tomato purÃ©e

1 beef stock cube

1/4 pint (150 ml) of dry white wine (approx)

Oregano or Italian herbs

DIRECTIONS :

1. Cut the chicken livers into halves or quarters, snip the bacon into small pieces and trim the fat.

2. Put all the meat into a very large pan over a high heat, breaking up the mince with a wooden spoon.

3. When the meat is just cooked through, almost cover the pan with a lid then tip the pan and carefully strain off as much of the fatty liquid as you can.

4. Add the crushed garlic, a finely chopped onion, grated carrot and herbs and cook for a few more minutes.

5. Crumble a stock cube into the pan, add the chopped tomatoes with about half a tube of tomato purÃ©e, pour in the wine, give it all a good stir then cover with a lid and cook on a low heat for about half an hour. (Thicken the Bolognese with more tomato purÃ©e, or if you want to thin it down, use more wine or a mixture of beef stock and wine.)

6. Serve with spaghetti. Obviously. And if, like me, you don't enjoy messing about with long strands of spaghetti - and you hate watching other people messing about with long strands of spaghetti - break it into much smaller pieces before cooking so you can just fork it up without trailing it all over your chin first. (I mean, what's the point?)

Follow the directions and you will be suprized how good this recipe is. Hope you enjoy this popular pasta recipe and Bon Apetit.

Which Rice Cooker Did I Use At Work?

noreply@blogger.com (QILA) — Tue, 18 Oct 2011 15:01:00 +0000

by Shannon Young

Every morning I wonder what I am going to eat for lunch at work that day. I am very athletic and stay hungry so this is a concern for me. I often times get paranoid if I don't know where the next meal is coming from. I don't know if this classifies as an eating disorder or what and I don't care. As I sat on the edge of my bed it dawned on me what I would eat for the day and for lunch. A perfect rice recipe came to mind. I thought I would make a sticky rice meal with salmon.

In order to accomplish this I would have to take a rice cooker to work. So the question is which rice cooker should I use? I have accumulated a few and have used several from. I have used all kinds from the cheap to the expensive. For today's task (since I want to impress my co-workers but not share with them because salmon is expensive now) I will use the Zojirushi NP-HBC10 5-1/2-Cup Rice Cooker

This rice cooker is good looking and is high quality. It's stainless steel exterior looks good, and wipes down easily. So when I set it on the countertop at the office I know it won't look rink dink. I load up the cooker and the spatula that came with it in my car along with the rice and included measuring cup. I stop by the store to buy the Van de Kamps microwavable salmon. These fillets work well and a re well seasoned. When I cook this rice, say around ten o'clock this morning, it will last me all day to snack on.

When 10 am rolls around this is when I take my break. I head back to the break room and I see a couple of people looking at my cooker. 1 person asked what a rice cooker was? I began to explain to them that it simply cooks rice perfectly every time. My other co-worker looked at him in shock as if he should have known. I later told the confused co-worker that not all rice cookersare the same. I told him," The more expensive ones such as the one before you run around 300.00 bucks but are well worth it." The micro-computer inside it cooks the rice perfect each time. You can choose from different cooking functions and this cooker will cook just about any rice you see on the grocery shelf. If you want to cook porridge you can; whatever that is.

So as they watch me measure out the water and rice I tell them that when this rice is done there will be a little beep to let me know when it is ready and it will automatically roll over to warm mode (12 hrs) and extended warm mode (48hrs). However, for a days eating you only need warm mode here. After a few hours the rice will still be fresh and fluffy. One co-worker liked the display and how it was easy to read. I wasn't surprised because he loves gadgets and has a new phone every time one comes out.

I pop my salmon fillets in the microwave and they will be ready to mix with the rice when it is ready. My co-workers were skeptical but I told them," Just wait and see, you won't be getting any, but just wait." What I like about this cooker is the pans and lid are removable for easy clean up. I will probably have rice left over so I will just take it all home and clean the cooker when I get home. I will just rinse it and stick it in the washer this time. You can hand wash them but I won't feel like it today.

Once the fish and rice was cooked I later came back and mixed the fish with the rice and got a 10:30 snack which hit the spot. I had plenty to eat at lunch and more to eat at 5 o'clock before I went to the gym. Luckily the smell of the fished chased my co-workers away. No big deal, they weren't getting any anyway.

The Healthy Benefits of Cooking with Extra Virgin Olive Oil

noreply@blogger.com (QILA) — Tue, 18 Oct 2011 14:52:00 +0000

We've all heard a lot about the health benefits of olive oil, but we've also been wrongly taught that fats are bad and unhealthy. Since olive vegetable oil is a fat, how can extra virgin olive whole foods oil be considered so healthy?

For starters, fat comes in many different forms and is only bad for you when consumed in excess. In moderation, it is a necessary part of a healthy balanced diet. Our bodies need fat to store energy, absorb fat-soluble vitamins, cushion our organs and insulate our bodies. Despite the astigmatism against it, we simply cannot function without fat. The key is to get the right kinds of fat and in the right amounts.

There are four different kinds of fats: monounsaturated, polyunsaturated, saturated and trans fats. Of these, monounsaturated fatty acid is the healthiest; it promotes heart health by lowering LDL (bad) cholesterol and possibly protects against certain kinds of cancers. Polyunsaturated fatty acid is somewhat less healthy, as it lowers both good and bad cholesterol. Saturated fatty acid is unhealthy because it is derived from animal products and increases total cholesterol levels. Trans fatty acids are the least healthy; it's a man-made compound that becomes cholesterol immediately.

Extra Virgin food Oil Health Benefits
oil from olives is a healthy fat because it is almost entirely good fat, or monounsaturated fat. It is the healthiest dietary fat and protects against heart disease by lowering LDL (bad) cholesterol while increasing HDL (good) cholesterol. It also normalizes blood clotting and helps regulate blood sugar levels. Furthermore, olive refined oil health benefits go beyond the ordinary because it contains unique antioxidants not found in other oils and is shown to protect against various cancers. Extra virgin olive oil has the highest concentration of monounsaturated fat, as it is the least processed of olive vegetable oils.

Cooking with extra virgin olive food oil is a great way to get these healthy fats into your diet. However, remember that moderation is key. Replace unhealthier saturated and trans fats in your diet, like butter or mayonnaise, with reasonable amounts of olive food oil for maximum health benefits.

But what about all the different kinds of oil from olives on the market? Are they all the same?
Not at all. There are many different kinds of olive best oil on the market and understanding the labels is best way to ensure you're getting the best oil.

Types of Olive Oil
Extra Virgin Olive whole food Oil is considered the best oil from olives and made from the first pressing of the olives. The olives are cold-pressed and not treated with chemicals and heat. Extra virgin olive whole foods oil must be less than 1% acidic to bear the name. It is the least processed, purest and best tasting olive oil.

olive food oil is from the second processing of the olives. It can have an acidity level between 1-2%.

Pure Olive whole foods Oil or just plain "Olive Oil" is a mixture of oil from olives and olive refined oil.

olive food oil has undergone a considerable processing and only retains a little of its olive flavor.

Light food Oil is a mixture of olive refined oil with other vegetable oils, though there is no standard set of ingredients or proportions.

Infused olive food oil is olive oil with added flavors like basil, rosemary, oregano, etc.olive oil suppliers are selling products via online system.

Olive Oil for Cooking
Which olive refined oil you choose is up to you, but as olive food oil is the purest and most flavorful, it is recommended for direct consumption. Use olive oil for salads or bread for the best flavor. Choosing olive whole foods refined oil for cooking is a great way to get the good health benefits as well as create a flavorful dish that your whole family will enjoy.

Pizza Fans Everywhere!

noreply@blogger.com (QILA) — Tue, 18 Oct 2011 14:47:00 +0000

by Rahul Ray

It is no surprise if you come across pizza fans everywhere. In fact, pizza has truly emerged as part of urban food lifestyle. The very utterance of this 'meal' cum 'fast food' food item in a group will only get a big discussion created with one speaking volume about the flavor of a mexican green wave pizza, another about margherita pizzas, another about discount pizza coupons, and the discussion just goes on and on until the group gets geared up to order a common delight right away. Why not? No pizza fans can resist the temptation to savoring the myriad delicacies! What originated in Italy has now spread to each and every corner of the globe.

In India, you can have pizza of not only a domestic brand but also of an international brand. But not all companies offer discount pizza coupons. One company that sells pizzaonline at the same time offering discount pizza coupons with a membership in its in-house club is Domino's Pizza. This brand has carved a niche not only in the Indian but also the worldwide market for delivering quality food always. The strictest standards of hygiene and quality are followed at every store. You will always get a taste that lasts forever in your memory only magnetizing you to have more and more! With a membership in its club, you can get as many discount pizza coupons as you like and avail great discounts every time you place an order.

Hosting a small or big party without affecting your pocket can truly happen with discount pizza coupons. Along with your pizza, you can also order pastas, beverages, choco lava cake etc. Few of the worth mentioning food items are garlic bread, veg/non veg mexican wrap, veg/non veg pasta italiano white, veg/non veg pasta italiano red, garlic breadsticks, cheese jalapeno dip, cheese dip, choco lava cake, chicken wings, chicken kickers, and more.

What matters is the quality and taste of the food. To get that extra taste, go for those pizzas loaded with loads of vegetables and extra cheese. Every bite will then be worth the bite. You will only be addicted to having pizzas everyday no matter whether it is a margherita pizzas or Mexican green wave pizza or the like. Margherita pizzas are those that come with tangy single cheese or extra cheese toppings. Mexican green wave pizza comes loaded with crisp capsicum, crunchy onions, juicy tomatoes, and jalapeno with a sprinkling of exotic Mexican herbs.

Juicing For Your Blood Type

noreply@blogger.com (QILA) — Thu, 13 Oct 2011 13:44:00 +0000

By Jan Gilbert
Ever wonder why a particular diet works great for some people but not others? Well now we know! Finnish scientists recently discovered that molecules which cover the surface of blood cells and determine each person's blood type are energized by different nutrients. In other words, certain foods are better suited to certain blood types. Thus, eating - and juicing - according to your blood type can be effective in lowering weight, boosting energy, and relieving GI problems.
Eating according to your blood type has been an intriguing theory for decades as presented in the book, Eat Right 4 Your Blood Type by Peter D'Adamo, N.D. This article briefly reviews the foods that are best for each blood type, with a particular emphasis on fruits and vegetables and juicing recipes.
There are 4 blood types: O, A, B, and AB. Type O is the "oldest" blood type according to D'Adamo's theory, set in our genes when we first emerged as hunter-gatherers. Type O's have the hardiest digestive systems which consume mostly meat. Type A people come from the later development of agrarian society which adapted for the optimum digestion of all kinds of plant food. Type B folks are descended from nomadic people who raised herds and adapted to eating both plants and meat. Type AB arose most recently in our evolutionary history with digestive systems with both A and B blood type characteristics.
Type O's do best with a high protein and low carb diet. Their digestive systems need lean animal protein for optimal health along with certain fruits and vegetables, but only a minimum of carbohydrates. Since their digestive systems are high in acid, coffee and processed sugar is to be avoided. Rigorous exercise makes O's feel at their best.
The best ingredients for Type O juices are cherries, leafy greens (particularly kale, spinach, and broccoli), bananas, blueberries, figs, mangos, and plums. The sugars naturally found in these fruits and vegetables combined with their alkalinity will not increase the acidity in the type O constitution. Try these two juice recipes particularly healthful for O's: 20 cherries, pitted, 1 stalk celery, and 1 leaf kale. Next: 2 mangos, with skins but without seeds, 1 banana and remember not to juice bananas as they will clog your juicer - blend them, and 1 spear broccoli.
People with type A blood have a less hardy digestive system, and don't process meat well. They do best with vegetables and fruits as well as whole grains, tofu, and legumes. Animal protein and dairy products tend to rot and ferment in their digestive tracts, and the toxic bacteria backs up into their tissues and muscles, causing digestive distress. Type A's have less hydrochloric acid in their stomachs which is why they do not properly absorb Vitamin B12 which is found in red meat, although B12 is also found in vegetable protein foods such as Spirulina, soy, and seaweed.
The best exercise is not a vigorous workout, but rather calming, centering exercises like Tai Chi, Hatha Yoga and golfing.
The best type A juicing ingredients are figs, plums, avocado, pears, peaches, broccoli, carrots, collard greens, kale, spinach, garlic, soy products, pineapple, and only moderate amounts of fish and poultry. Type A folks do really well digesting grains and beans such as green beans, black beans, black-eyed peas, lentils, and soy. Snack on nuts and seeds. Here are 2 juicing recipes for A's: 3 cups pineapple, 1 pear, and 2 leaves kale. Next: 5 carrots, 2 spear broccoli, and 1 thumb ginger.
People with blood type B have very tolerant digestive systems. They do well with meat, plant, and dairy foods with only a few exceptions. D'Adamo highly suggests that type B's eat turkey rather than chicken because the later has a protein that directly interferes with type B metabolism. They should avoid corn, buckwheat, lentils, peanuts, and sesame seeds, as these foods will tend to make them gain weight. Just like the Type O's, Type B's tend to have a problem with wheat products and nuts.
Great type B juices include leafy greens, beets, carrots, sweet potatoes, peppers, eggplant, bananas, cranberries, grapes, plums, watermelon, papaya, and pineapple. Try these great juicing recipes for O's: watermelon without rind, 10 grapes, seeds and all, and 4 leaves mint. Next: 5 carrots, red pepper, 1 spear broccoli, and 1 thumb ginger.
And finally the rarest blood type is AB which has only been around for the relatively short period of 1000 years. AB blood is a result of the intermingling of disparate groups. AB's combine the best and the worst of A's and B's - most foods that are bad for A's and B's, are also bad for AB's, with the exception of tomatoes. Like Type A, AB's produce less hydrochloric stomach acid and thus do not do well with a lot of animal protein, yet some is essential. Therefore, portion size is important, and with less frequency. Be sure to take Bromelain, a digestive enzyme derived from pineapple, to assist with the digestion of your animal protein meals.
The best AB foods are tofu, seafood, dairy, green vegetables, Spirulina, sea kelp, and pineapple. Try these great AB juice recipes: 4 cups pineapple, teaspoon Spirulina, and 1 thumb mint. Next: 5 carrots, 1 beet, 1" wheatgrass, and 4 leaves mint.

Article Source: http://EzineArticles.com/6569354

How to Make A Delicious Fiesta Chicken Pasta Recipe

noreply@blogger.com (QILA) — Thu, 13 Oct 2011 13:18:00 +0000

By Gurmeet Singh Gogi
Italian food is usually cooked in olive oil and is a combination of vegetables, grains, fruits, fish, cheeses and a scattering of meats. Some of the popular Italian dishes are Pizza, Pasta, Lasagna, Zucchini Casserole, Yogurt Mushroom, Wine Biscuits, Warm Fruit Salad, Vodka Rosemary Lemonade Fizz, Venison Sausage,Venison Chops, Vegetarian Minestrone Soup, Vegetable Soup, Vegetable Pizza Squares, Vegetable Pasta Sauce, Vegetable Pasta, Veg Soup, Tuscan Pork Roast, Turkey Lasagna, Tuna Stuffed Eggs, Triple Bypass Casserole, Tomato-Cream Sauce For Pasta, Tomato Pasta, Tomato Mozzarella And Olive Salad, Tofu Sandwich, Tofu Lasagna, Tofu and Tomato Pasta Sauce, Tofu and Cheese Stuffed Shells etc.
Italian food makes every family dinner table rich in a lot of different fabulous and tasty dishes. Most popular pastas, pizzas, meats and Italian desserts are fast and easy to prepare. Fiesta Chicken Pasta is the most delicious Italian recipe. To make this dish, you need rotini pasta, boneless, Italian salad dressing skinless chicken breasts, Chili powder, shredded cheddar cheese, salsa, sour cream.
1. Fiesta Chicken Pasta
Ingredients:

2 Cups rotini pasta, cooked
1 tbsp Oil
1 Pound boneless, skinless chicken breasts cut into bite size pieces
1/2 Cup Italian salad dressing
1 tbsp Chili powder
1/2 Cup salsa
1/2 Cup sour cream
1/2 Cup shredded cheddar cheese

How to make Fiesta Chicken Pasta:

Heat oil in skillet on med-high heat. Add chicken. Cook and stir 6 minutes. Add dressing and chili powder. Cook 3 minutes or until chicken is cooked through. Stir in salsa and sour cream. Toss pasta with chicken mixture. Top with cheese. Fiesta Chicken Pasta is ready.

2. Sausage Sandwich Recipes
Ingredients:

6 Sausages
4 Onions (sliced)
1½ tsp Pepper
1 tbsp Soya Sauce
Salt (to taste)
3 Roll Buns (slit)
4 tbsp Oil

How to make Sausage Sandwich:

Slice the sausage into small pieces.
Heat oil in a pan and fry onions until golden brown
Stir in sausages, soya sauce, pepper, and salt.
Stuff the buns with the cooked sausage mix.
Serve with mayonnaise.

3. Shrimp Kebabs Recipes
Ingredients:

2 cups Cocktail Shrimps
2 medium Onions (chopped)
4 Green Hot Peppers
6 Garlic Cloves (ground)
½ tsp Cumin Seeds
2 tbsp Cilantro (chopped)
½ tsp Turmeric Powder
4 tsp Lemon Juice
1 Egg
2 Bread Slices
Salt (to taste)
½ cup dry Bread Crumbs
½ cup Oil

How to make Shrimp Kebabs:

Soak the bread slices in water. Remove and squeeze out excess water.
Combine shrimps with cumin seeds and turmeric powder in a grinder. Grind into a fine mixture.
Mix the grounded shrimps with the rest of the ingredients, except bread crumbs and oil.
Shape the mixture into 12-16 balls and roll them in bread crumbs.
Heat oil in a pan and fry the kebabs until golden brown.
Serve hot with tomato sauce.

Article Source: http://EzineArticles.com/6593553

Italian cooking - An overview

noreply@blogger.com (QILA) — Thu, 13 Oct 2011 13:08:00 +0000

By Stewart Alves

Italian cooking today is no longer restricted to Italy. It has become one of the most popular international cuisines. People of every continent today are familiar with the tastes of the pizza and the pasta. What accounts for this almost universal popularity? The freshness of the Italian ingredients, the light hand with which the spices and seasoning are applied, the vast regional variations and the judicious use of beverages have all contributed towards making the Italian food unique
A brief history
Italy as we know today was unified only in the nineteenth century. So the history of Italian cuisine is longer than that of the country.

The first mention of Italian food is found in a poem by Archestratus in the fourth century BC. The ancient Roman cuisine borrowed heavily from the Greeks and also from Sicily.
The earliest traditional Italian recipes probably originated in Sicily. In the Medieval period, the influence of Greeks and Arabs were quite noticeable. In fact, the Arab traders introduced ingredients like almond and rice and probably even spaghetti. With the passage of time, other cultures left their influences on the Italian cooking. Quite a few detailed cookbooks made their appearances at this time, reflecting the gradually evolving elegance and complexity of Italian cooking.
The modern era of Italian cooking is marked by the compilation of Bartholomew Scappi's five volume book called Opera in 1570. The book contained a detailed description of the food and everything else required for preparing it in the correct Italian style. More books followed, emphasizing not only on Italian cooking but the correct ways of preparing, serving and eating it.
Several modern cookbooks have appeared since the nineteenth century. The ease of preparing Italian cooking and its excellent taste has today made this cuisine a truly international one.

The accompaniments
Italian meals need to be complemented by the correct beverage in order to savor it to the fullest. Here are some of the beverages without which Italian cooking loses half its appeal.

Coffee prepared in the true Italian style, is a joy by itself. Whether it is the classic espresso or the café macchiato topped with cream or the stronger ristretto, or the weaker cappuccino or café latte, it is a true complement to the authentic Italian cooking.
Being one of its largest producers in the world, wine is the most favored of all accompaniments to Italian cooking. Vineyards in twenty regions of the country produce quality wine. It is not only an important element of the economy but also of the culture and cuisine.
Apart from this, lemoncello and grappa are the traditional beverages of Italy. Vermouth, campari and martini are the most popular Italian aperitifs.

The reason of popularity
Why is Italian cooking so popular?

They are prepared from fresh and seasonal ingredients. This adds flavor and lowers the price.
Italian food is easy to cook.
Little preparation is needed. No elaborate spices are used.
The flavor is strong but not overpowering. It can appeal to both young and old.

This is why Italian cooking has made its appearance in nearly all the countries of the world.

Article Source: http://EzineArticles.com/6608617

10 Surprisingly Healthy Foods

noreply@blogger.com (QILA) — Tue, 11 Oct 2011 13:58:00 +0000

There are lots of misconceptions about healthy eating. Some folks kick their favorite foods to the curb because they think they’re no good. We’ve already given you a list of ten — here are 10 MORE foods that offer more nutrition than you’re giving them credit for.
1. Cheese
While you will find some unhealthy fats, don’t count out cheese! It’s an excellent source of protein, calcium and even contains a small amount of vitamin D. Watching your waistline? Keep portions to about 1-ounce and choose lower fat varieties like Swiss, Parmesan or part-skim mozzarella and ricotta.
2. Bread
Some people are still afraid of eating carbs and bread is usually the first to go. But don’t toss those loaves out just yet! You’ll be missing out on nutritious goodies like fiber and important B-vitamins. Limit intake to no more than a couple of slices per day and choose whole grain varieties most of the time.

3. Lettuce
Classically misconstrued as a food that “doesn’t count” – lettuce packs in nutrients like hunger-fighting fiber, antioxidants and vitamins A, C and K. The darker the leaf, the more nutrients it has so bulk up salads, wraps, sandwiches and tacos with a fresh, green, low-calorie crunch.
4. Fruit Butters
Don’t let the name fool you, there’s no butter in this cooked-down fruit puree. Commonly available in apple, pumpkin and peach flavors, it’s divine spread on toast, mixed into yogurt or used in place of some of the oil when baking. Apple butter is a key ingredient in this recipe for Banana Chocolate Chip Muffins.
5. Pizza
Yes, pizza! The combination of bread, lycopene-rich tomatoes and toppings like cheese and veggies actually make for a darn healthy meal. Homemade is the best way to go to keep the portion sizes, calories and grease under control. Try this 5-ingredient recipe from scratch or make things even easier by making mini pizzas on English muffins.

6. Dried Fruit
It might taste like candy but dried fruit has a lot more to offer. Drying fruit allows the natural flavors to concentrate, making it naturally sweet. While you should be careful with portions, dried fruits like raisins, cranberries, pineapple and apricots are a healthy addition to hot and cold cereals, salads and trail mix. Look for brands without added sweeteners and keep portions to a modest couple of tablespoons.
7. Chili
When you consider the ingredients – beans, veggies, spices and maybe some meat – chili is healthy eats. Dial back on the fatty meats and toppings like sour cream and cheese and you’ve got a healthy and satisfying one-pot meal. Use our tips for Chili, Lightened Up.
8. Shellfish
Shellfish like shrimp and lobster always get the shaft for being too high in cholesterol. But it turns out they can be part of heart-healthy diet because they are low in calories and saturated fat and high in protein. Learn more about why we love shellfish.
9. Chocolate
A recent study found that chocolate eaters may have a reduced risk of heart disease. We’ve got 28 favorite ways to munch on chocolate but be sensible about your choco-indulgence. Too much fat, calories and sugar from chocolate is certainly not good for your heart (or your waistline).
10. Steak
Carnivores rejoice! Red meat can be enjoyed in moderation for the benefit of healthy goodies like protein, iron, niacin and vitamin B12. The heart-healthy trick is to opt for lean cuts like beef tenderloin and flank steak. Get the skinny on the leanest cuts of meat.

EASY RECIPES DINNER

noreply@blogger.com (QILA) — Tue, 11 Oct 2011 13:38:00 +0000

We've put together eight weeks worth of easy dinner recipes, complete with the easy recipes for each day's main dish and side dishes.

Click on the link for each week to get the full week of easy dinner recipes and the meal plans that go with each day. Plan ahead and forget worrying about coming up with dinner ideas.

These easy dinner recipe ideas are simple, tasty home cooked meals your family will enjoy. If you need more dinner recipes, you'll find plenty in our easy recipes section collection.

If you're watching your waistline or just trying to eat healthier, try the Eight Weeks of Healthy Dinner Recipes right after the easy dinner recipes. They are tasty, healthy and just as easy to make as the traditional easy dinners!

Week One Easy Dinner Recipes and Menus

The first full week of easy dinner recipes (with pictures). Seven days of different meals your family will love!

* Tuna Casserole

* Baked Pesto Chicken with Angel Hair Pasta and French Bread

* Chili Coke Roast with Mashed Potatoes and Garlic Green Beans

* Bacon and Cheese Quiche with Home Fried Potatoes

* Honey Pecan Pork Chops with Baked Sweet Potatoes and Buttered Broccoli

* Easy Chicken Stroganoff with Tossed Salad and Italian Bread

* Bubble Pizza

Week Two Easy Dinner Recipes and Menus

The second week of easy dinner recipes (including pictures), with a variety of meat and meatless dishes.

*Brown Sugar Meatloaf with Mashed Potatoes, Buttered Corn and Rolls

*Vegetarian Lasagna with Italian Bread

*Mexican Chicken with White Rice and Tortilla Chips

*Crock Pot Burgundy Beef with Egg Noodles

*Apple Butter Pork Loin with Down Home Baked Beans

*Butter Chicken with Mom's Green Beans and Toasted Garlic Bread

*Baked Ziti with Tossed Salad and Onion Rolls

Week Three Easy Dinner Recipes and Menus

This is the third week of easy dinner recipes (with pictures). They're home cooked meals that are amazingly easy to make and taste great!

*Blue Ribbon Chili with Buttered Cornbread

*Penne in Vodka Sauce with Tossed Salad and Italian Bread

*Easy Chicken Cordon Bleu with Buttered Rice

*Barbecued Shredded Beef on Kaiser Rolls with Baked French Fries

*Honey Glazed Ham with Baked Corn and Dinner Rolls

*Irish Chicken and Dumplings

*Italian Sausage Peppers and Onions with Spagetti

Week Four Easy Dinner Recipes and Menus

The fourth week of easy dinner recipes (with pictures) including kid tested favorites and slow cooker ease.

*Tater Tot Casserole with Cornbread

*Baked Macaroni and Cheese with Ham

*Mozzarella Chicken with Garlic Pasta and Italian Bread

*Slow Cooker Pot Roast with Baked Potatoes and Buttered Carrots

*Breaded Baked Pork Chops with Stuffing and Buttered Corn

*Saltine Fried Chicken with Potato Salad and Corn on the Cob

*Brown Sugar Kielbasa with Twice Baked Potatoes

Week Five Easy Dinner Recipes and Menus

The fifth full week of easy dinner recipes, adds even more meal choices to your family's menu!

*Tuna with Garlic Cheese Biscuits

*Basil Cream Chicken with Stuffing and Broccoli

*Barbecued Beef with French Fries and Cole Slaw

*Baked Spaghetti with Salad and Italian Bread

*Pork Chops with Apples, Candied Sweet Potatoes and Dinner Rolls

*Bacon Stuffed Hamburgers with Perfect Mashed Potatoes and Corn

* Biscuit Pizza Casserole

Week Six Easy Dinner Recipes and Menus

Our easy dinner recipes this week include a tasty alfredo baked ziti recipe, an easy to make crock pot recipe, and other home cooked favorites.

*Spicy Shrimp and Broccoli with Rice

*Garlic Fried Chicken Breasts with Olive Oil Pasta and French Bread

*Crock Pot Cranberry Beef Roast with Potatoes and Corn

*Four Cheese Baked Ziti Alfredo with Salad and Italian Bread

*Baked Beans with Ham and Cornbread

*Chicken Rice Casserole with Crescent Rolls

*Mexican Shepherds Pie with Warm Tortilla Chips

Week Seven Easy Dinner Recipes and Menus

In the seventh week of easy dinner recipeswe include dinners ranging from super tasty chili dogs to breakfast for dinner ham and egg pizza.

*Chili Dogs and Potato Salad

*Chicken and Broccoli Alfredo with Dinner Rolls

*Skillet Taco Supper with Tortilla Chips

*Baked Ravioli and Italian Bread

*Crispy Baked Pork Tenderloin and Country Baked Beans

*Bacon Chicken Cheese Quesadillas and Rice

*Ham and Egg Pizza with Home Fries

Week Eight Easy Dinner Recipes and Menus

The eighth week of easy dinner recipeshas everything from hometown Philly Cheesesteak sandwiches to comfort food at it's finest - baked ham and potatoes.

*Mom's Famous Fish Sticks and Buttered Noodles

*King Ranch Chicken and Tossed Salad

*Philly Steak Sandwiches and Crispy Onion Rings

*Italian Sausage Manicotti wit Salad and Italian Bread

*Ham and Potato Casserole and Buttered Broccoli

*Salisbury Steak, Onion Roasted Potatoes and Corn on the Cob

*Homemade White Pizza

Eight Weeks of Healthy Dinner Recipes

Healthy doesn't mean bland as these dinner recipes show, they are all tasty home cooked meals your family will enjoy.

The nutrient list that is at the beginning of each of the healthy recipes can help you keep your diet in check. Choosing healthy homemade foods instead of overprocessed supermarket or takeout food is an easy way to begin or maintain a healthy lifestyle for your whole family.

Week One Healthy Dinner Recipes and Menus

The first full week of easy healthy dinner recipes, seven days of different meals your family will love!

* Rice & Bean Burritos

* Grilled Chicken Sandwiches

* Baked Ziti with Mushrooms

* BBQ Pork Tenderloin Kebabs

* Hearty Clam Chowder

* Beefy Deep Dish Pizza

* Zesty Turkey Burgers

Week Two Healthy Dinner Recipes and Menus

The second week of easy healthy dinner recipes, with a variety of wonderfully spiced and flavored dishes.

* Ricotta, Artichoke & Onion Pizza

* Teriyaki Pork Tenderloin

* Baked Crab Cakes

* Beef Fajitas

* Roasted Chicken with Roasted Garlic Parsley

* Sausage Lasagna

* Low Fat Reuben Sandwiches

Week Three Healthy Dinner Recipes and Menus

The third week of easy healthy dinner recipes, home cooked meals that are easy to make and taste great!

* Curried Noodles and Shrimp Stir-Fry

* Beefy Enchiladas

* Pastaless Manicotti

* Grilled Cheese Sandwiches

* Pepper-crusted Flank Steak with Mushroom Sauce

* Creamy Chili Corn Chicken

* Mushroom Pizza

Week Four Healthy Dinner Recipes and Menus

The fourth week of easy healthy dinner recipes, including a sub shop favorite and aromatic sauces for chicken and pork.

* Beef Stir-Fry

* Easy Veal Paprikash

* Pork Chops with Peach Sauce

* Pasta Primavera with Cheese

* Lamb Burgers with Tomato Salad

* Chicken Cutlets with Ginger Sauce

* Tuna Hero Sandwiches

Week Five Healthy Dinner Recipes and Menus

The fifth full week of easy healthy dinner recipes, adds even more meal choices to your family's menu!

* Sweet and Sour Chicken

* Baked Smothered Steak

* Pasta with Olives and Tomatoes

* Pork with Ginger-Pear Sauce

* Cucumber Chicken

* Balsamic Pork Chops

* Beef and Macaroni Skillet Supper

Week Six Healthy Dinner Recipes and Menus

Our easy healthy dinner recipesfor the sixth full week combine a touch of elegance and a hearty portion of home style cooking.

* Linguine with Shrimp and Scallops

* Molasses Glazed Pork Roast

* Chicken Pot Pies

* Filet Mignon with Caper Pepper Sauce

* Pan Grilled Lamb Chops

* Tomatillo- Pineapple Chicken

* Fettuccine Alfredo

Week Seven Healthy Dinner Recipes and Menus

In the seventh week of easy healthy recipesyou'll find a spicy favorite jerk chicken, mustard glazed pork chops, and linguine with white clam sauce.

* Penne with Tuna and Broccoli

* Jerk Chicken

* Lentil and Kielbasa Stew

* Mustard Glazed Lamb Chops

* Chicken Tonnato

* Linguine with White Clam Sauce

* Flank Steak with Spicy Crust

Week Eight Healthy Dinner Recipes and Menus

The eighth week of easy healthy dinner recipeshas everything from steak lover's tasty fare to Italian favorites like pasta and meatballs.

*Cheese Stuffed Chicken Breasts

*Fusilli with Meatballs

*Pan Fried Pork Filets

*Fettuccine with Scallops, Asparagus, and Lemon

*Grilled Margarita Flank Steak

*Chipotle Chicken Corn Pizza

*Pork Chops with Apple Cream Sauce

How to Frost a Cake

noreply@blogger.com (QILA) — Thu, 06 Oct 2011 16:07:00 +0000

The difference between baking your own cake and buying one from the store is that you have more fun in the kitchen. Frosting a cake is also more fun because it's the final touches of making a cake and the enjoyment of how much frosting goes onto it. This article will explain how to frost a basic cake, in addition of frosting a layer cake.

Steps

Basic Frosting

Be sure that the cake(s) are cooled down. If the frosting touches a hot cake, then it may melt. The picture on the right is created by dividing the cake's batter into two pans. You may bake one cake and cut it into layers using toothpicks or dental floss.
Carefully remove the cake from the pan and place it on a plate. Be sure to dust off any loose crumbs before frosting. If you want a nicer presentation, you may layer wax paper around the edge of the plate before putting the cake on.
Scoop about 1/4 to 1/2 cup of frosting and place it on the center of the cake topping.
Spread it evenly around the top, rotating the plate as you spread. Use leftover frosting or another scoop to cover the sides.
- If you are doing a layered cake, the sides aren't needed right now.

Layered Cake

Place the second layer on top of the bottom layer. Also be sure that there isn't any loose crumbs on this layer.
Use 1/2 cup of frosting for spreading on the top.
Be sure to cover the sides with any remaining frosting.

Final Touches

Dip or wet the knife/spatula in water and shake off any drips.
Smooth out the top by spreading the damp utensil across the cake in rows. Damp it again and go around the sides in a circular motion.
Remove the wax paper, if used, or wipe the plate's edge with paper towels to finish.
Design your cake with sprinkles, icing, and other goodies.
Place the cake in the refrigerator until it's ready to be served.

Tips

If you are using wax paper underneath, make sure you only cover the cake's edges and have the ability to easily pull them out. You don't want to snag the cake with it.
If you have bubbles or bumps on your cake, just scrap it off with a knife and level the area. The frosting will cover any "marks".
Make sure that the frosting is room temperature before using it. Cold frosting will be harder to spread and move around; it also may create cracks in the cake if you force spread the frosting.

Lebanese Garlic Lemon Chicken

noreply@blogger.com (QILA) — Thu, 06 Oct 2011 15:19:00 +0000

Here is a delicious chicken recipe that comes from Lebanon. This, easy to make, chicken recipe does not rely upon complicated ingredients and techniques. The only tick to give you a tasty dinner that your family will enjoy is the slow cooking and the special lemon and garlic marinade.

Ingredients:

For the Chicken

4 Skin-on, boneless chicken breasts

2 Fresh Lemons completely juiced

6 cloves garlic

1 tsp Salt

1 tsp Pepper

1 tsp Basil

1/4 tsp Cayenne Pepper

6 large potatoes cut into 1/4 inch thick slices

For the 'thoom' marinade (Arabic for garlic)

4 cloves of garlic

1/2 cup olive oil

1/4 cup lemon juice

1/4 tsp salt

a dash of cayenne.

Directions:

Blend the lemon juice, basil, garlic, salt, pepper, and cayenne pepper to make the marinade.

Plsce the chicken breasts in a deep pan or bowl and pour the marinade over it making sure that all of the chicken is covered. Put a lid or cover on the container and let it sit in the refridgerator over night. In the morning turn the chicken over or move the breasts around. Let the chicken marinate for approximately 4 more hours.

Preheat your oven to 375 degrees F (190 degrees celsius). Drain the liquid (but do not discard it) from the chicken and bake it in the preheated oven for 15 minutes. This is not to cook the chicken but only to brown it.

Next pour the marinade back over the browned chicken and cover the pan tightly with aluminum foil (Be careful not to burn your fingers!). Put the chicken and marinade back into the oven and reduce the heat to 250 degrees F (120 degrees celsius).

Baste the chicken with the marinade sauce every hour for three hours. After 4 hours add the potato slices to the pan and baste the chicken and potatoes well. Recover with the aluminum foil and bake for one more hour.

At this point you may blend all of the ingredient listed for the thoom. This will be used as a condiment for the chicken and potatoes.

Traditionally, this Lebanese Garlic Lemon Chicken is served with warm pita bread.

3 recipes for meatloaf.

noreply@blogger.com (QILA) — Thu, 06 Oct 2011 15:13:00 +0000

Meatloaf Recipe 1

Ingredients:

2 Eggs
1/2 cup water
Two tablespoons of soy sauce
1 small onion diced
2 Lbs. ground beef
8oz package of pre-made stuffing, (such as Stove Top)
salt & pepper to taste

Directions:

Preheat Oven to 350 F

Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.

Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.

Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.

Pick up big ball of meat and pack in hands until you have formed a loaf.

Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving.

Meatloaf Recipe 2

Ingredients:

1 onion, chopped
1-2 celery stalks, chopped
1 cup cracker crumbs
1 clove garlic, diced
1 teaspoon salt
1/4 teaspoon allspice
sprinkle of curry powder
1 teaspoon Worcestershire sauce
2 eggs
2 lbs. ground beef
1-2 cans of mushroom soup
Makes 1 bread pan of meat loaf

Directions:

Mix meat, eggs, and spices.
Mix in vegetables and crackers.
Bake at 400 F
Drain off grease when brown 10-20 minutes.
Add 1-2 cans of mushroom soup on top
Bake until done
Total baking time 1.5-2 hours.

Meatloaf Recipe 3

Ingredients:

1 1/2 pounds of ground beef
1 cup Ritz crackers
2 beaten eggs
8 ounces Del Monte tomato sauce
1/2 cup fine onion
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pound the Ritz crackers until fine like bread crumbs.

Mince the onion until fine.

In a separate bowl, add the meat and the other ingredients and mix with your hands until the ingredients are all mixed together and the mixture is smooth.

Grease a glass baking pan with vegetable shortening.

Put the meat mixture in the pan and shape like a football.

Bake in the oven for 1 hour.

Take out the meat loaf and serve warm.

Free Article Source: http://www.za77.org

Black forest cake

noreply@blogger.com (QILA) — Thu, 06 Oct 2011 15:10:00 +0000

Black Forest Cake, is a chocolate cake with a strong cherry element to it which is popular throughout North America.

Called Schwarzw'lderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake).

The origin of this cake in unknown, but it is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wurttemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry).

It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.

Ingredients:

Cake

4oz Irish butter
8oz brown sugar
4oz plain chocolate
7oz self-raising flour
1/4 teaspoon ground cinnamon
1/4 pint sour cream
3 tablespoons strong cold black coffee
2 eggs
pinch of salt

Pastry Base

4oz cream flour
pinch of salt
2oz icing sugar
2oz/ Irish butter
1 egg yolk
a few drops of vanilla essence

Other:

1 pint cream
1lb tin black cherries
4 table spoons black cherry jam
brandy or cherry juice
4oz grated chocolate

Directions:

Cake:

Cream butter and sugar together well.

Melt the chocolate and beat into the creamed mixture, then mix in the eggs.

Sift flour, salt and cinnamon together.

Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.

Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.

Set to cool on a wire rack.

Pastry Base:

Mix all the ingredients together in a bowl and bind until the mixture stiffens.

Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.

Lay out on baking sheet and bake for 20-25 minutes.

Assembly:

Whip cream until it holds its shape.

Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.

Slice the cake into 3 equal-sized layers.

Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.

Put pastry on serving plate and spread the pastry with black cherry jam.

Soak the cakes with sprit used.

Put one layer of cake on top of coated pastry.

Spread a layer of cream with half the stoned cherries.

Put the second layer of cake and add another layer of cream and cherries.

Add the final layer of the cake.

mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.

Tips:

Using 3 identical cake pans instead of 1 large is OK.

Margarine, vegetable oil or regular butter will substitute for Irish butter.

In some countries the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.

This recipe did not come with a temperature to bake at for either the pastry or cake.

noreply@blogger.com (QILA) — Sat, 01 Oct 2011 15:13:00 +0000

Rendang

Ingredients: 2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.Direction:

Cut beef into several-bite sized pieces, and boil until half done

Skin shallots, garlic, and mix with chili, ...
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Sambal Goreng Petai

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.Direction:

Remove the yoke of the eggs (use just the whites) Skin petai
Slice shallots, brown a little bit.
Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
Form small balls.
Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
Cut into cube sized pieces
Grind chili, garlic, and add sugar
Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
et simmer for another 3 minute.

noreply@blogger.com (QILA) — Sat, 01 Oct 2011 15:02:00 +0000

Clam Satay

Ingredients: 1 lb of clams, 5 shallots, 2 spoons of sweet soy sauce, 1 lime, salt and pepper.Direction:

Boil clams. After they are done, let it cool.
Take the meat out.
Slice shallots
Mix shallots, soy sauce, and lime juice with the clams
Add salt and pepper to taste
Put clams in skewers, barbecue for a little bit

Beef Satay

Ingredients: 300 gr beef, 5 shallots, 2 spoons of sweet soy sauce, 1 spoon of vegetable oil, 1 lime, salt and pepper.Direction:

Slice beef into bite sized pieces, slice shallots
Mix everything evenly
Put beef in skewers
Barbecue in medium heat until desired level (medium rare recommended).

Bali Satay

Ingredients: 350 gr beef, 1/2 coconut, 3 pieces of garlic, 4 pieces of red chili peppers, 1 spoon brown sugar, 10 gram corriander, 10 gram kencur, 1 lime, galanga, 1 teaspoon shrimp paste, salt and pepper.Direction:

Shred beef, shred coconut
Slice garlic and brown it.
Heat shrimp paste a little bit
Get lime juice
Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
Form thumb-sized pieces from this mix, and stick each on a skewer
Barbecue until done

Evolution of Cupcake Wraps and decorations for cupcakes

noreply@blogger.com (QILA) — Sat, 01 Oct 2011 13:45:00 +0000

by: Dana March

I remember when I was younger, my grandmother would always have a cute little cupcake waiting for me

and she would lay out all of the decorations for cupcakes and let me decorate them when I arrived. My family get-together almost always ended up with white cupcakes, decked with lots of chocolate icing and sprinkles on top, as desserts. Today, the cupcake has evolved from the usual white cake flavor to the more elaborate forms, such as red velvet cupcakes, carrot cake cupcakes and many, many more.

While the housing and the flavor of the cupcakes have improved over the years, so have the accessories used in cupcake preparation and decoration-some new found, and some improved. These cupcake accessories have made the cupcake more interesting to cook and decorate.

Cupcake Wraps and Liners

Cupcake wraps and liners or round sheets of thin paper, such as parchment paper, are used to provide a thin barrier between the cake and the cupcake pan. The job of a cupcake liner is to keep the cupcakes moist and soft and also make it easier to remove the cupcakes from the pan after they have finished cooking and cooling.

White paper used to be the main style of cupcake liner available. Eventually manufacturers came out with plain colored cupcake liners that you could purchase for events such as birthday's and anniversaries. A couple of years later, colorful paper liners with designs that match your party theme were made available. If it's Spiderman or Hello Kitty you want, finding the paper liner that fits your needs is no longer a problem.

Not only have the cupcake liners evolved into works of art, the big trend is to now wrap your cooked and decorated cupcake with cupcake wraps. Cupcake wraps are the new chic in the cupcake industry. Cupcake wraps are easy to handle and can make even the most novice bakers' cupcake look like a designer cupcake out of a couture cupcake shop.

Cupcake Towers

Cupcakes used to be baked and placed on a platter or maybe even a cake plate for display. They weren't displayed long in my house, as I remember as soon as they were baked, they were eaten. There was no time for fancy decorations and displays.

Nowadays, cupcakes are the centerpiece of the dessert table for many events. In fact, the latest trend in weddings is cupcake wedding cakes. Cupcake trees and cupcake towers are being used as wedding cupcake stands in order to display hundreds of elegantly decorated cupcakes replacing the traditional wedding cake in many weddings today. The guests of the party can even take their own cupcake home with them in specially made cupcake containers.

Depending on how large the event may be, cupcake towers can have 3 to 7 tiers at an average. Most of them can be easily taken down, washed and stored for future use while others are disposable so the host doesn't have to worry about cleaning the cupcake tower and storing after the party. The disposable towers are usually cheaper than the reusable ones; however, if you plan on having several events during the year, it would be beneficial to invest in a little higher priced, reusable tower that would really save you money in the long run.

Conclusion:

Cupcakes have always held a place in my heart and remind me of the simple things in life I enjoy. With that said, cupcake accessories available on the market, make simple things, a little more enjoyable.

There are many places to get ideas for cupcakes online. You can find an online cupcake store or cupcake blog that will have information about baby shower cupcake ideas, novelty birthday cakes and decorations for cupcakes.

How to Make a Perfect Grilled Chicken

noreply@blogger.com (QILA) — Sat, 01 Oct 2011 13:37:00 +0000

by: Angelica Florin
Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.