Types of Outdoor Grills

Barbecuing outside is a number a method to make excellent food and have a fab time. There are a lot of options out there for grilling. Out of doors griddles can range from the simple to the elegant.

A free standing out of doors griddle is an easy standard that works really well in places such as out of doors parks or apartment complexes. The standard griddle is just a grill and a box, with perhaps some shelves for food and tools, and handles for moving and turning a hot grill. These grills are superb for community areas because they're easy to clean up and do not require any additional upkeep from the owner for supplying propane or gas.

griddles only get more complex than the free standing grill. Gas powered grills for the home or terrace are built with a number of components that make barbecuing outside just as if not more exciting than cooking in the kitchen. Gas grills regularly have 2 griddling levels, so it can cook beef as well as plant, and heat breads all at the same time. Some are also equipped with a stove eye, so it can cook potted food like beans.

Both kinds of griddles can be dressed up even more by rock or brick work. Once a perfect grill and perfect site have been chosen, give it an enduring, protected home in rock. This may simply be done as a weekend project. All that's needed is a flat of bricks or rocks, a bag of cement or mortar, and some simple tools. Using rock work to house a griddle protects the outside griddle and also gives it a singular look that may make griddling outdoors even more enjoyable.

out of doors grills are available in many shapes and sizes. Shop around to discover which type of out of doors griddle is best for your outdoor setting.

Creating Brick Oven Style Bread At Home With Clay Baker Cookware

Using clay bakers creates bread as close to that found in a brick oven bakery. The taste and quality can be duplicated at home! And I will give you one secret tip as well! My wife has a basic bread recipe that she loves. It can be amended in a variety of ways depending on what the bread will be used for!

People always think making bread is a chore. Honestly, we make several loaves a week using the Bosch Universal Plus Kitchen Machine. There is no other mixer that kneads dough as well as this appliance. Remember the ingredients can vary. It is not an exact science, but something to have fun and experiment with.

Basic Bread Recipe

o 5 ½ cups sifted or pre sifted flour
o 2 cups milk, heated to about 100 degrees, or can use half milk and half hot water to simplify things
o 2 Tablespoons fast rise yeast or two packets
o 1 Tbsp sugar
o 2 Tbsp butter
o 1tsp salt

Dissolve the butter and yeast in the warm milk and sugar, and allow it to proof. If you are new to bread making this means that the mixture will get foamy.

Place 3 cups of the flour and salt into the mixer bowl. Add the proofed yeast and milk mixture. You can either use a dough hook and electric mixer or stir it with a wooden spoon until well mixed. You will notice that the mixture looks slightly elastic.

Add the remaining flour 1 cup at a time. You can knead by hand on a lightly floured board. It should be soft but not sticky; you might need to add more flour. Or, if using an electric mixer to mix and knead, stop when it is a solid ball on the dough hook. Do not over do when using an electric mixer.

After kneading set dough into a lightly greased bowl, cover with a towel and set in a warm but not hot place until doubled, about one hour.

Punch down, let set ten minutes, then shape and place in clay baker and let rise about another twenty minutes. Place in a cold oven. set the oven at 375 degrees and bake.

Shaping variations and cooking times:

We use clay bakers for all of our bread and I strongly suggest it.

Dinner Rolls - you may shape them and set them individually in a round clay baker bread pan. Lightly brush with butter prior to and after removing from the oven. Bake approximately 18 minutes

Loaves - Romertopf clay bakers come in a choice of a regular loaf baker, a French/Italian sized baker, and a round bread baker. Shape into a loaf by punching down and pulling the ends under. Place dough in baker shape of choice and bake approximately 25 minutes.

Some variations

o Add instant mashed potatoes for part of the flour, use ½ cup in place of 1 cup of the flour in the initial mixture.
o Add an egg with the milk mixture and add about ½ cup more flour.
o Use 2 cups rye flour and 3 ½ cups regular flour
o Use 100% whole wheat flour
o Add raisins or other dried fruit

Remember I promised you a secret at the beginning of the article. Well here it is! About ten minutes before the bread is finished, throw a handful of ice cubes onto the bottom of your oven and quickly close the door. Allow the steam and clay to do their work! You will be rewarded with excellent rolls!

Waterless Stainless Steel Cookware Or Nonstick--Which is the Better Choice?

love to cook, but it is also important to me that the meals I serve my family are both nutritious and healthy. I have always been comfortable using stainless steel saucepans but when it came to frying something on the stove, I would often resort to nonstick. Now that I've started using stainless steel cookware more extensively, I wonder why I didn't make the transition earlier.

In the late 1990s and early 2000's there were a lot of news reports showing that chemicals known as PFO's, PFOA's (perflurooctanoic acid)and PFC's were being released from the Teflon cookware into our bodies. There is evidence that this chemical has been linked to cancer in lab animals and may, in fact, have led to birth defects in DuPont employees. While DuPont, the main manufacturer and user of these chemicals, claims that these chemicals are safe, DuPont has paid out millions of dollars in compensation not only to their employees but also to the people living in the vicinity of the Parkensburg factory. Whether Teflon is completely safe to use in your home is still debatable, for even DuPont's own experts advise caution when using nonstick items, particularly at high temperatures. Studies indicate that a pan heated to 680 degree F. (which could take only minutes if a pan is left unattended to preheat) does release PFOA. Based on the growing health concerns about nonstick cookware, though it is initially cheaper to purchase, it may not be the best decision in the long run.

After researching both Teflon and stainless steel cookware, I was pleasantly surprised to learn that some of the criticisms of stainless steel cookware are unfounded. True, the initial cost of stainless cookware can be expensive, ranging in price from $300 to $2,500 for good quality stainless cookware. However, one should really consider it an investment that will last a lifetime with proper care. Stainless steel is noted for its durability and ability to resist food acids and alkaline foods as well. Steel is mixed with chromium and nickel to produce a corrosion-resistant steel that is scratch resistant and easy to clean.

The better-quality stainless steel waterless cookware is 5-ply (304 surgical stainless steel, aluminum alloy (a bonding agent for heat transfer), pure aluminum for fast and even heat distribution, aluminum alloy acting as a bonding agent for heat transfer, and surgical stainless steel) or 7-ply (304 surgical stainless steel, carbon, 304 surgical stainless steel, aluminum alloy, pure aluminum, aluminum alloy, and AISI 430 stainless steel). These layers allow for even heat flow and durability. The aluminum conducts the heat well in the inner layers. However, it would not be good on the outer layer because it would corrode and enter our food. Stainless steel effectively protects the food and cookware.

Many choose Teflon pans over stainless steel because they believe that nonstick pans are easier to clean up. However, cooking with stainless steel does not mean that foods have to stick in the pan. By using quality cookware and following simple directions, you can produce a great meal every time. Stainless steel cookware with the heavy multi-ply bottom provides an even heat that, if properly regulated, will not cause your food to stick. After preheating your pan on medium, simply put your pieces of meat or poultry in the pan, let them sear for 5 - 7 minutes on one side, then use tongs or a spatula to turn over and sear on the other side for the same time. If you try to turn your meat too early, it will stick. However, if you follow the above directions, the sticking is minimal and cleanup is easy. With stainless steel, most foods are cooked on low or medium heat. High heat is not recommended. You'll need to get to know your stove. Gas stoves allow for more heat control, but since there is so much variance among stoves, it is recommended to start out at the lower heat.

The waterless (steam-controlled) stainless steel cookware offers a whole new dimension to your cooking experience. Not only will your foods retain more flavors, but your foods will be healthier because they will retain 98% of their vitamins and minerals compared to the 58% retention rate of conventional cookware. Because foods are cooked in minimal water (the natural water contained in most foods provides enough moisture), there is minimal shrinkage. You'll definitely notice how the color, shape and taste of your food makes dining a truly pleasurable experience!

Purchasing cookware can be a major investment! Therefore, before making that decision, spend some time researching your options. Weight the pros and cons of each and then make an informed decision. You may decide that you are more comfortable using Teflon and that's fine. However, if you have had your pots and pans for a while, check their surfaces. If they have scratches or are beginning to peel off, get rid of them! If you decide that you would like to try out stainless cookware, check out The Gourmets Cookware site for great deals on waterless stainless steel cookware, waterless cooking tips, and lots of healthy nutritional recipes to try!

How To Properly Use The Slow Cooker

Cooking for your family can be a very enjoyable experience, especially if you've got the right equipment and kitchen setup to make the job go smoothly and without any issues. When preparing a meal using your slow cooker, it's important to keep in mind the size of the meal and whether or not you have the right size slow cooker for the job.

Meals that are to be prepared in the slow cooker will typically require a slow cooker which is about 12 inches in diameter, give or take an inch or two. Meals such as roasts, beef stew, pork roasts, and others will generally require this size of slow cooker.

There are exceptions to the rule though that involve dishes that may require a smaller crockpot instead of the traditional larger crockpot. Any type of dish that is typically served in smaller amounts would fit this category and that might include hot dips, sauces, desserts, and other dishes. In these cases, you would use a smaller crockpot, perhaps 6 to 8 inches in diameter. This would be big enough to hold the entire contents, but not too big for the smaller amount of food that is to be cooked.

The main thing to keep in mind is that you never want to attempt to cook a meal in a crockpot that is too small. This would prevent the dish from being cooked correctly and it would not turn out the way you would like it to turn out. A good example would be that you would not want to try to cram a roast into a 6 or 8 inch crockpot because it just simply would not fit. Even if you did manage to fit the roast into the small crockpot, it would not cook correctly because there would be no room for the food to breath and absorb the juices and steam from the cooking process.

The other important tip to keep in mind when using a slow cooker is to be aware of the cooking time that is needed for your dish. You don't want to undercook the dish because that would be unhealthy. You don't want to overcook the dish because that could dry it out and make it less desirable.

When using a slow cooker it's important that you keep these few simple facts in mind. Doing so will help you get better results when cooking your meals and will also result in less frustration because of poorly cooked dishes. Your family will appreciate the great tasting meals that you are able to provide, and you'll be satisfied with the work you have accomplished by yourself.

Deep fry cooking brought into perspective

Deep fat frying is a culinary delight often debased by the many examples of appalling deep fry cooking that bring it into disrepute. This article aims to clarify matters for those cooks, understandably concerned, who want to get things right and enjoy the results of their deep fry cooking.

You’ll have heard that deep fat frying is a dry heat cooking method, this is because no water is involved. Deep fat frying is worth learning to do well. Deep fat frying cooks by sealing the outside of the food being cooked, then using the retained heat within the oil to cook the food through until it is ready for eating. Deep fried food, if cooked well should never be greasy. If it is there is a problem.

Using the right oil is important; never use unstable oils as nasty effects can arise. Always ensure that the oil is at the right temperature before you submerge food into the fat, typically most deep fat frying requires a temperature of 330 to 375 degrees F, [that’s 160-190 Celsius]. If you have the wrong temperature the desired cooking effect will not be achieved and you’re likely to end up with frizzled or soggy food, or worse a fire. Get it right and the food will be golden in color, crispy in texture on the outside and soft on the inside and beautifully tasty; and as a bonus as healthy as ever you would wish.

It is important to change the cooking oil frequently, once a week under heavy use every 2 to 3 weeks if its just used with vegetables. Failure to do this will lead to food tasting all the same, fishy chips and ‘chippy’ fish!. It’s important to do this not only because of the products that remain in the oil after you have used it spoiling flavors but also because the high temperatures attained during the deep fat frying process itself can lead to partial decomposition of the oil and the formation of toxic side products.

Another simple question that often arises relates to whether the frying pan should be aluminium, stainless steel or cast iron. Which is best? In my view there are benefits associated with each and there is no clear winner. However, this said, I would suggest that when selecting your pan ensure that it is: easy to clean and of a deep and of solid construction.

As a general guide, don’t buy cheap! It isn’t safe, nor will it be economical over the longer term as cheaper pans just don’t last. As such a quality stainless steel pan or one made of cast iron are the long term winners albeit they tend to be more expensive.

So what cooking oils should be used? The general advice is that deep fat frying is only safe when stable oils are used. A stable oil is one with a high smoke point.

Personally as I live and cook in France for much of the year I use and much prefer olive oil. I believe this to be the best deep fat frying oil to use by the ‘proverbial mile’. The choice is yours.

To conclude, here are 10 simple healthy tips for when you’re deep fat frying next:

1. Take care when deep fat frying; accidents easily happen and without the right care your food will not turn out for the best;
2. When deep fat frying always ensure that the fat is 350-375 degrees F and that you have a burner that can retain the required temperature after the food has been added to the oil. Use a deep fry thermometer to make sure the temperature is right. If you don’t have a thermometer you can use a half inch cube of white bread. The oil is ready for cooking when you drop this into the oil and it browns up in 60 seconds; If the oil is continuously smoking then it is far too hot at such a time its critical you turn off the source of heat immediately
3. Cooked food should be kept hot whilst the fat is draining off onto absorptive paper after deep frying; to keep food warm keep put it in the oven at 180-200 degrees F
4. Never leave a deep fat fry pan that’s being used unattended. Keep a constant eye on the pan. Above all watch for over heating. Keep a lid close by to cover your pan should it catch fire;
5. When deep fat frying potatoes cook until they are just starting to crisp up, remove and drain on a rack..
6. When deep fat frying foods, inevitably particles from previous batches of food are left in the oil; these should be removed by straining as they will spoil the taste of the food cook thereafter; the oil should then be stored in a capped bottle; always discard your oil if it becomes dark in color;
7. When deep fat frying always dry the food before you put it into the hot oil.
8. Deep fried food needs to cook evenly so don’t overcrowd the pan;
9. Never fill your pan too full of oil. There should be at least 2” of space from the top of the oil to the top of the pan as the oil will fizzle up when the food is first introduced. And
10. Do not allow water to come into contact with hot oil or there could be a violent and dangerous explosion

Common Mexican Herbs Used in Cooking

The Mexican spices which most of us think of first are cumin and chili peppers; however, cumin is actually a relative newcomer to Mexican cuisine, which was introduced by the Spaniards along with a few others, which we now think of as integral to Mexican cooking. Other spices including chilies, however, have been a part of the country's culinary scene for many centuries, long predating the arrival or Europeans in the new world.

Chilies are one of the most ancient of Mexican spices, having been used for millennia. Hot peppers, just like bell peppers, potatoes and tomatoes are actually native to the Americas. Peppers have always been an important part of the diet in Mexico, a status they retain to this very day.

You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.

Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.

Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.

Epazote, however, has no real substitute. It tastes a little like tarragon, but its flavor is uniquely its own. This herb is commonly used when cooking Mexican bean recipes, especially black beans. However, you can safely omit this herb in your Mexican recipes if it is not available. Look for epazote in the produce aisle of Mexican groceries; if you cannot find fresh epazote, you may be able to find it dried in the spice section.

Cumin is a spice, which is strongly associated with Mexican cooking, just as it is with Greek, Turkish and other cuisines of the Mediterranean. It was the Spanish who introduced this spice to Mexico, where it quickly became a favorite and is now part of many Mexican dishes.

You might say that Mexican food is among the world's first fusion cuisines, with its blending of old world and new world flavors. Using ingredients from both Europe and the Americas, Mexican cooks created something unique, new and distinctively Mexican. It is a cuisine which has a flavor all its own and thanks in part to Mexican spices, it has become popular in nearly every part of the world.

Mexican food is a clever combination of traditional Mexican ingredients and aromatic spices. There are many different Mexican meals you can make yourself for your family, such as the delicious ones at MexicanFoodRecipes.org. You will also find cooking tips, an in depth guide to Mexican food, a unique look of the varied history on Mexican food and much more to capture your interest.

Vegetarian Cooking

No mind-boggling question is involved in whipping up luscious and satisfying vegetarian meals. Flavourful substitutes to the meat ingredients that you used to cook with are now accessible and easy to find. They can be found in places as close-at-hand as your corner grocery store. You may want to get started by simply "vegging up" your customary recipes. In vegetarian cooking, you may replace chicken with seitan or tofu. Another option is to alternate your hamburger patty with ground veggie burger crumbles. You may also substitute steak with portobello mushrooms and lastly, switch from cow's milk to soy milk or if you like desserts you can still make cakes and brownies out of dairy-free and egg-free mixes like soya cream. The exchanges are endless.

If you're not stopping there, you may choose to augment your palate to a wholly different way of cooking. You can start looking into some good vegetarian cookbooks and just follow the recipes. Although Western recipes involve animal products, you may still follow them and just change the meats. But don't worry because you can still find other vegetarian cooking recipes. In fact, most dishes from the other parts of the planet are made of vegetables, fruit, and grain and many religions also pray for vegetarianism.

You can still utilize vegetarian cooking whether you have become a full-pledged vegetarian or just a health conscious person. Vegetarian cooking is simply a healthier way of cooking. This tenor is actually a matter of adding or substituting meat products in the ingredients.

Foods That Fight Iron Deficiency

Anemia is one of the most common disorders in young people and children today. Anemia, in common terms, iron deficiency, is caused by a lack of red blood cells or hemoglobin, in the blood. When these hemoglobin cells are lacking oxygen, fatigue, dizziness and a lack of stamina might be the result. In cases of severe anemia you might suffer from shortness of breath, or even heart problems. This is why it is vital for young people to have a sufficient amount of iron in their bodies at all times.

The most common type of anemia is iron-deficiency anemia. One of its main causes is a reduced production of red blood cells which often leads to a deficiency in nutrients and oxygen to the blood. The problem with iron deficiency is that our bodies take a long time to replenish iron, and if it is not a staple in our regular diet it may take years to reach healthy iron levels. Having low iron levels may lead to more serious problems like malnutrition because of a poor diet, and lack of vital nutrients and minerals. Children are far more susceptible to iron deficiency because of their growing bodies, and sometimes their poor diets. This is why feeding your children foods which are rich in iron is as important as ever.

To counteract iron deficiency a diet of more iron rich foods is absolutely necessary. Iron rich foods will increase iron in the blood, which will lead to better absorption in the tissues. The most common forms of iron we digest are iron from meat sources and iron absorbed from plant sources. Meats have an excellent amount of available iron, and provide the necessary amount to sustain proper iron levels. Iron from meat sources is more easily absorbed than that obtained from plants. Also calcium and vitamin C can increase your iron levels, as they help the body absorb iron better.

One of the best sources of iron is raisins. One cup of raisins alone contains almost 5 milligrams of iron, which is outstanding. Raisins are also rich in potassium and high in electrolytes as well. People who live in colder climates like Aspen use a lot of raisins in their food to supplement for the lack of natural iron in their diets. Spinach is also a great source of iron. Spinach is filled with high iron levels and vitamin C. It is also an excellent source of potassium. Other foods that are high in iron are foods like cereals, oatmeal, as well as dried fruits such as apricots and peaches. Pasta can be a good source of iron as well as carbohydrates.

It is important to choose the right foods for your diet that are not only desirable, but vital to the body as well. Feeding your kids in Aspen, LA, or anywhere in the country, high amounts of iron will help their bodies to grow and sustain them well into adulthood. If you are an adult and have a low iron diet, it is time you rethink what you have been eating and start trying more iron rich foods today.

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Cast iron cookware in context

Cast iron cookware is a very, very old form of cookware that has made a remarkable resurgence over the recent past. The reasons for this are not difficult to see as it is highly regarded for its even heating, versatility and durability and for being totally forgiving., It is also iconic harping back to early times in the great American tradition, with close associations with colonial and pioneering times.

Cast iron cookware is made by pouring molten iron into molds in the desired shapes such as baking pans, skillets, Dutch ovens, Jambalaya pots of all sizes and cornbread pans at the other extreme, The majority of cast iron cookware is molded from a single piece of cast iron and will not have attached handles; avoid those that do.. Whilst its antecedence is timeless, cast iron cookware is not a thing of the past as many a chef and home cook use it on a daily basis in favour of all other forms of cookware.

So where does all the fanaticism surrounding cast iron cookware come from as certainly it comes with, what might be seen by some, as drawbacks: its heavy, it has to be washed carefully, it can crack if seriously mistreated, it has to be seasoned before use and must be re-oiled after use and it has to be kept away from acidic foods, which can cause undue damage!

On the positive side there is much to be said for cast iron:

1. Cast iron cookware has exceptional heat retention and even cooking properties; as such it is excellent for stewing, browning, frying and baking
2. After seasoning the surface of the cast iron is totally non stick meaning you can cook with little or no oil, making it an exceptionally healthy form of cooking;
3. It is versatile, heavy duty, rugged, durable, sturdy, long lasting and forgiving; as such it is excellent for when out hunting, fishing, camping or scouting;
4. Using cast iron is a good way to add trace elements of iron into your diet. By contrast with much else on the market it is totally free of additives found in other cookware, such as Teflon;
5. It is excellent for recipes needing to be cooked at high temperatures such as when searing or frying;
6. It is one of the most versatile forms of cookware on the market; all other forms of cookware are far more limited in their use
7. Cast iron cookware is unquestionably the best value cookware you’ll ever purchase, especially as it can be used on the stovetop, in the oven and on top of a fire; not forgetting the fact that it lasts for generation upon generation meaning it will become a family heirloom enjoyed by your great-grandchildren’s great grandchildren;
8. Cast iron cookware is worth every penny for peace of mind and protection of the planet.

One of the top cast iron cookware brands from our extensive reviews across the marketplace is the Bayou Classic range of Cast iron Cookware and Jambalaya pots, the best seller of which, just for your information is the oval roasting pan.

We conclude that cast iron cookware is not a thing of the past; it is not only alive and well but outperforming all that modernity can throw at it by way of competition.

Collapsible Colander

Cooks everywhere will need colanders when they are preparing dishes in the kitchen. Today, there are many different types of colanders for you to choose from, ranging from stainless steel, plastic, over the sink and collapsible colander.

The collapsible colander allows you to save space and maintain a clean and tidy kitchen, you can easily keep the colander and make even the smallest kitchen cabinet look bigger and spacious. And you would not have to worry about storage woes and can easily flatten the colanders for easy storage.

In addition, an alternative colander that you can choose is the stainless steel colanders. This colander is an inexpensive tool which can be of great help for you in the kitchen. Colanders are generally used to separate the liquids from the solids. It usually comes in a bowl shape which has many small holes on it so that water can flow out easily while keeping the solid in the bowl. Colanders usually come in build-in stand, so that water can be dripped out from the bottom of the bowl as well.

You can use collapsible colander to separate the pasta from the hot boiling water, this way, you can easily drain away the hot water while keeping the cooked pasta in the colander. Alternatively, you can use it to rinse the raw lentils and keep them in the bowl without them dropping all over the sink.

Do not hesitate anymore and buy a collapsible colander today and prepare a sumptuous meal for your family today.

Traditional Indian food from northern regions of the country

Indian is not only renowned for its spicy foods of which curry is just one popular example, but each region of the country has its own special cuisines to offer with their own flavor and cooking methods. The dishes from northern part of the country have wide ranging varieties in terms of their ingredients like vegetables and spices and each cuisine has its own way of preparation. Traditional Indian food from the region is most liked for its varied taste and spices.

You can enjoy the food from northern region of Indian in several restaurants of London. Gourmet Indian food is available in most of the food restaurants in London in amazing varieties.

Curries that are prepared in the north Indian regions usually are creamy gravies. Such curries have moderate amount of spice in them, meaning that they are not always hot as is generally believed. Dried fruits and nuts are frequently used in several traditional Indian food on daily basis. These regions of the country are also known for rich vegetarian cuisines. This is because of dazzling varieties of vegetables produced across the northern parts of the country. Another feature of the daily foods in these areas is that milk, cream, cottage cheese; ghee and yogurt are frequently used as part of preparation of many cuisines and sweets.

The North Indian cuisines are prepared in vegetable oils. Regular oils used in cooking include canola and sunflower, though mustard oil has its own significant role in many cuisines. Ghee also is an option for cooking but usually for some special occasion.

Spices are essential ingredients of cooking in traditional Indian food in the northern regions like other parts of India. Though almost every spice has found its place in the North Indian food preparations, still some of the spices used on daily basis in the kitchen include coriander, cumin, chilli powder, cinnamon, turmeric, cardamom, cloves, fennel and garam masala.

As far as popular dishes of this region is concerned you can enjoy foods like pulao, Mutter Paneer (a curry made with cottage cheese and peas), Daal Makhani, Fish Amritsari, Samosas (snack with a pastry case with different kinds of fillings), Chaat (hot-sweet-sour snack made with potato, Biryani, Pulaos chick peas and tangy chutneys), Dahi Gosht, Butter Chicken, Chicken Tikka, Motichoor laddoo etc.

There are several authentic restaurants in London where you can visit for traditional Indian food of your choice. Not every such food is highly spicy as you can settle for cuisines that are less spicy.

How to Plan a Perfect and Successful Event

Planning for a company event is interesting and exciting but it is also nerve-racking and stressful job. There are lot of things which you must consider and it needs lot of thought and planning if you want your event to have the positive impact on your workforce.

Here are few guidelines which will help you in planning a successful event.

Think of your workforce

You must be very careful about your workforce and you must take advice from your event organizers and can be assured that the activity you have selected for your event suits your group and deliver the messages that you want.

6P’S

If you are planning for an event and have made no preparation beforehand than always remember that you event will not going to be perfect and successful. It is very important to plan in detail for the day if you want everything to be perfect. And a perfect and professional event organizer can help you in this. Always remember that you spend some time in planning for each activity so that everyone can remember your event forever. The most important thing which you must keep in mind is the 6P’S which include perfect preparation prevents particularly poor performance.

Food and drink

Another thing which you must consider while you are planning for your event is the food which you will serve to your guests. And in this also an event organizer can help you in deciding what is suitable for your event. And if you are planning of serving alcohol then you must make sure that it is served in moderation. It is very essential if you are arranging for an activity which involves physical activity.

Budget

And at last you must consider your budget. Always remember that if your budget is low then you can avoid alcohol and serve soft drinks. It is good to establish your budget before planning for your event and you can also tell about your budget to your event organizer. A good event organizer will plan about your event according to your budget and will try to give you the best combination for our event without breaking your bank.

By following these few guidelines you can make your event as successful as possible. And after having a successful event you will be assure in the knowledge that the concepts and skills which were learned that day will impact your business in a positive way.

Cake Decorating

Cakes are made for various occasions and they come in various types. These could be cupcakes, wedding cakes or birthday cakes. Cake decorating can be fun if done in the right way. Decorating a cake with no tier at all is easier as compared to a cake with several tiers. Different cakes come with various types of decorations. Decorating cupcakes could be different from decorating a wedding cake or a birthday cake.

Cake decorating could be done using rose flower designs. These designs could be made separately and then carefully embedded on the cake or they could be made directly on the cake. These could be made from different colors and flavors. The petals to the rose could also be made of various colors to kill the monotony. Other ways of decorating these delicacies is by use of chocolate.

Cake decorating can be made fun by experimenting with the various food colors in the kitchen, as long as they do not spoil the whole thing. This leaves beautiful colors on the cake. However, one should consider the theme color of that particular occasion. If not so, the occasion could end up with too many contrasting colors. Chocolate colors are normally widely used for cakes though this has become too monotonous.

If the cake is being made for a particular occasion it would be wise to look for other matching colors that would not spoil the theme of the particular occasion. Children can add a lot of fun to the whole activity. They could also learn from the whole process. They should be encouraged to do this if the cake is just to be consumed at home. Better still, it could be a bright idea to involve the family.

Restaurant Secret Recipes

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In a hurry to get dinner on the table? Before your kids start raiding the snack cupboard, take a look at this collection of superfast recipes. Here you'll find dozens of delicious dishes that will appeal to kids-and their parents. The recipes, from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti, take anywhere from only five minutes to an hour to prepare, so parents can choose just the right meal to fit their busy schedule.

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Fast & Easy Salmon Recipes

Salmon has become very popular now because of the abundance of information out there about the importance of Omega 3 fatty acids – good fats – in our diets, to combat disease and ensure healthy brain structure and function. (Especially important if you’re – er – getting up there in years).

Salmon is the ideal food, high in those Omega 3’s, as well as vitamins, minerals and great protein. Plus, it’s got a rich, delicious flavor. Many people who aren’t fish fans do like salmon. So here's a sample of one of our super-quick salmon recipes. They really do the trick – for both yumminess and nutrition. Not to mention easy.

Easy Salmon Patties
These patties are pan fried, and are very easy. I use olive oil as much as possible – it has lots of nutrients as well. Much better than standard vegetable oil.

You need:

One 7.5 oz. can of wild Alaskan sockeye salmon

(Or again, you can use leftover fresh salmon)

3 Tbsp of milk

¼ cup of bread crumbs

One egg, beaten

2 Tbsp of olive oil

Optional ring of red pepper

Optional slice of red onion

Salt and pepper to taste

A little mayo is optional, to taste

Romaine lettuce leaf

Slice of low-fat cheese

Heat olive oil in a fry pan. Remove any bones, and flake the salmon into a bowl with a fork. Add milk, bread crumbs, beaten egg, salt and pepper (other seasonings that you like can be added too). Form into patties and fry on both sides in the olive oil until brown. You can also cook the slice of red pepper and onion until tender (or serve raw if you prefer). When almost done, add the slice of cheese and let it melt. Top the patties with the red pepper, onion, and leaf of romaine lettuce. You can either serve as is, or on a whole-grain bun. If you don't use mayo, they'll keep longer, which is ideal for picnics.

Learn more about the importance of salmon, and how not all salmon are alike – huge difference, in fact, between wild Pacific vs. Atlantic. Also visit our Easy Salmon Recipes page for more no-brainer (yet nutritious) salmon ideas! Some great for snacking. And we have lots more ideas about quick yet healthy snacking too.

Taco Salad For Two

Taco Salad for Two

2 soft flour tortillas (burrito size)

½ lb. taco meat

1 cup refried beans

2 cups shredded lettuce

1 chopped fresh tomato

¼ cup diced onion

½ cup sliced black olives

½ cup shredded cheddar cheese

Sour cream to taste

Salsa to taste

Guacamole to taste (may be omitted)



Taco Salad Bowls:

Turn two oven safe bowls upside down and spray with cooking spray. Make certain tortillas are at room temperature or warmer. Warming the tortillas in a microwave oven for 10 seconds will make them pliable. Lay tortillas over bowls and shape by pinching the side together. Bake in a preheated oven at 350 degrees for approximately 8-10 minutes. After baking, remove the taco salad shells from the bowl and cool on a baking rack.



Taco Meat:

Use ½ pound ground beef, ground buffalo, ground turkey, or ground chicken. Crumble meat in a skillet and add your favorite taco seasoning; such as chili pepper, cumin, oregano, garlic or paprika. Or you may use a pre-packaged taco seasoning mix. Cook well, drain and set aside in a small, microwave safe bowl.



Refried Beans:

In the same skillet brown a tablespoon of flour. Add one cup of cooked pinto beans and heat till thickening begins. Mash the beans in the skillet using a potato masher.



Assemble the salads as such:

First, layer the refried beans, then the meat, lettuce, onions, tomato, olives, and cheese. Top your salad with salsa, sour cream, and guacamole if desired.

This salad can be adapted to child size portions by using smaller tortillas. Additionally, the tortilla bowls make regular salads far more festive and attractive.

Classic Apple Waldorf Salad

Apples are a delicious healthy food, easy to carry for snacking, low in calories, a natural mouth freshener, and they are still very inexpensive.

The old saying of “an apple a day, keeps the doctor away” has a good deal of merit. Eating one or more apples a day may lower your risk for Alzheimer’s disease and cancers of the breast, colon, and prostate as well as numerous other conditions. To get the full benefit you must also eat the skin.

The health benefit of apples include;

•Lower blood cholesterol
•Improved bowel function
•Reduced risk of stroke
•Help in weight control
•Reduced risk prostate cancer
•Reduced risk type II diabetes
•Help prevent asthma, heart disease, and cancers
•Provide soluble and insoluble fiber
•Providesource of flavanoids and antioxidants


This is a crunchy, sweet and hearty salad of apples, celery, nuts and mayonnaise that was first served in the Waldorf-Astoria Hotel in New York City around 1891. You can make it a delicious summer luncheon main dish by adding cooked, diced chicken and another 1/3 cup mayonaise. My mother also added halved red or green seedless grapes in addition to the apples.

Ingredients

4 medium red apples or green apples or mixture of both, washed and diced.
1 teaspoon sugar
1 teaspoon lemon juice
1 cup celery, chopped
1/2 cup pecans or walnuts
2/3 cup mayonnaise
1 cup mini marshmallows (optional)
1 cup halved grapes (optional)

Directions

•Wash, core and dice unpeeled apples.
•Sprinkle lemon juice over them and toss together gently to coat, then sprinkle sugar over the apples and toss again.
•Chill for at least 20 minutes.
•Add celery and nuts then stir in mayonnaise, adding only enough for desired consistency.
•Serve on a bed of lettuce.

How To Make A Dump Cake

To practice a dump cake, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is uncomplicated to produce, it's completely as enjoyable as a extra delicate cake. Perhaps that's why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in suitably beating the ingredients, so keep to these tips. Allow the butter soften and take the eggs out of the fridge to warm a bit. For a fresh batter, beat the softened butter and sugar really well until the creamed mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are gone. Any curdling you might see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets thoroughly mixed.

Switch to low tempo whilst you add the dry ingredients to keep the flour mixture from soaring into the air. Since overbeating the flour can harden a cake, beat simply until the batter has no streaks. Stir in the chips by hand so the mixer does not break them.

Be surefire the cake is completed sooner than you take it out of the oven. You can exercise either a cake tester, a tinny metal wire with a handle on top, otherwise a wooden pick. Gently move forward the tester into the center of the cake and pluck it out. If you see liquid batter on the tester, keep baking. If the tester comes out clean, remove the cake from the oven and let it cool. A silky-textured pound cake is rich and moist all by itself, so you don't need to frost it. Just slice and

Enjoy!

Double Chocolate Pound Cake

1 loaf cake or 8 servings

Butter

Flour

1 1/4 cups all-purpose flour

1/4 cup unsweetened baking

Cocoa

1/2 teaspoon salt

1cup butter, softened

(2 sticks)

1 cup sugar

4 eggs

2 teaspoons vanilla

1/2 cup mini chocolate chips

With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside.

In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan.

Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows dark brown, you've hit a melted chocolate chip. Test again in another spot. To prevent overbaking, remove cake from oven as soon as no light brown batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired.

I Can't Believe It's Not Mexican: 3 Tasty But Non-Authentic Mexican Food Recipes

Mexican food is almost as popular in the United States as it is in Mexico. With restaurants spread out across the country (as well as various Mexican meals in bars and clubs), it is not hard to find yourself eating some variation of Mexican food several times a week, especially if you are out often and not picky about your meal style.

But very few “Mexican food recipes” are actually authentic Mexican food, more often than not they are some Mexican inspired American food, often referred to as “Tex-Mex.” Often this food uses names like “Burrito,” which roughly translated means “little donkey.”

Still, though these Mexican food recipes may not be traditionally Mexican, that does not mean that they cannot be enjoyed as delicious meals. There are several ways of cooking this non-authentic Mexican food that can make them taste more like a delicious cuisine and less like a fast food meal.

3 Tasty Non-Authentic Mexican Food Recipes

1.The Super Nacho
One delicious twist on a popular Mexican food recipe is that of the better tasting nachos. Everyone has experienced the standard appetizer – place chips and cheese in a bowl and microwave. But there is a fun, tastier way to make nachos seem like more of a meal. Simply find yourself a package of large, round, fried yellow corn tortillas (approximately 6 inches or larger) and place it on a baking sheet. Get standard refried beans and spread it out across the “chip.” Then layer jalapenos, cheese, and whatever meats you like on top before placing it in the oven. This makes each tortilla its own separate meal, giving it a tastier flavor.

1.Gourmet Burritos
Burritos are another example of Mexican food recipes that are not traditionally Mexican (they are referred to as “soft tacos” and often come in smaller sizes). Still they are easy to make into delicious meals that are filling as well as simple to create. The burritos you get at fast food places tend to be small and containing only beans, cheese and meat. But you can easily make your burritos more gourmet by adding salad, salad dressing, fresh salsa and rice. All of these will essentially turn your burrito into a healthy, full, and flavorful meal.

1.Chalupas
Chalupas actually are authentic Mexican cuisine, but they have been seen on Taco Bell commercials for so long that most people do not know how any of the authentic Mexican food recipes. To make a Chalupa, you simply need to find the bowl-like chalupa shells, fill it with your favorite beans, cheese, vegetables, sour cream, meats and peppers and you have a delicious and fresh meal that you will certainly enjoy.

It is not hard to find Mexican food recipes that make regular Mexican food (and Mexican inspired food) taste more complex and far more delicious than the standard fast food variety. And since this type of food is also easy to cook, there is no reason not to enjoy it whenever you are getting ready to pick your next meal.

Enjoy a meal of Italian Pork Chops finished off with a tasty Diabetic Friendly Butterscotch Pudding

These Italian Pork Chops get their name from the Italian-style tomatoes, mozzarella cheese, garlic, oregano, etc. They are simple and easy to make and they are a healthy entree to serve your family and friends. This one dish offers meat, dairy, and an assortment of vegetables. Serve with some brown rice and add this Butterscotch Pudding for dessert. This is a meal even the diabetics can enjoy!


ITALIAN PORK CHOPS

6 to 8 lean pork chops

flour for dredging

salt to taste

pepper to taste

2 to 3 tablespoons canola oil for browning

1 green bell pepper, diced

1 can (8-oz) sliced mushrooms

1 medium onion, diced

1 can (approx 1 lb) Italian style tomatoes

1 tbsp oregano

1 cup shredded Mozzarella cheese

1 clove garlic, minced

Salt and pepper pork chops; dredge in flour. In a large skillet over medium high heat, heat the oil. Shake excess flour from chops and add to the hot skillet. Brown chops on both sides; remove from skillet to a baking dish. In the skillet, saute the bell pepper, mushrooms, and onion until almost tender. Add the tomatoes, mushrooms, and oregano. Simmer mixture for 5 minutes to blend the flavors. Pour tomato sauce mixture over the pork chops in the casserole dish. Bake at 350 degrees for 1 hour. Remove from oven, top with the cheese and return to the oven for 5 minutes or until the cheese is melted.

BUTTERSCOTCH PUDDING

2 tbsp nonfat dry milk

1 1/2 tbsp cornstarch

1/4 cup Splenda Brown Sugar Blend

1 can (12-oz) fat-free evaporated milk

1 egg, beaten

1/2 tsp vanilla extract

Sugar-Free frozen whipped topping, thawed

In a medium-size heavy saucepan, whisk together dry milk, cornstarch, and Splenda Brown Sugar Blend. Add the evaporated milk and egg gradually; whisk constantly. Place pan over medium-high heat and cook, whisking constantly, for 5 minutes or until thickened. Remove pan from the heat. Add the vanilla extract and whisk until combined. Pour pudding evenly into 4 pudding cups. Allow to cool then refrigerate 1 hour to 3 days. Serve chilled with a spoonful of whipped topping on top.

Per serving: 173 calories, 28 g carbs, 8 g protein, 1 g fat

Enjoy!

Vegan Cooking

When facing an evening that involves cooking for a vegan, even professional cooks can face a struggle in deciding what to prepare for the main dish and accompaniments that make up a proper meal. There follows a few useful rules to assist you during the process of cooking meals for vegan diners:

So, First Question - What Does Vegan Mean?

Many people get confused between vegan and vegetarianism. While a vegetarian typically steers clear of all meat and fish products, vegans shun all animal AND animal by-products as well. Meat by-products include dairy products. Any product that comes from animals must be left out when cooking for vegans.

Preparation

Whether you are making one meal or ten, preparing meals for vegans needs great planning. It is essential for each meal to be tasty AND nutritious, which is often a problem for the chef who is used to using non-vegan food products in meals. The courses should be prepared early in the process, considering the best way to to include iron, protein, fiber, and taste to the vegan meal.

Advanced planning is easier if you can find a good online recipe collection with a good variety of vegan recipes. Even so, you need to check each of the recipes carefully before utilising them. Sadly, a few recipes described as vegan are far from it. Sadly, some folk have very different perspectives of what 'vegan' actually means. Nevertheless, if you do a little work many of these vegan recipes are exceedingly flavorsome and highly healthy. Some may require special ingredients, but again, the internet can be a great help in tracking these down. You may actually find online retailers of vegan food stuffs, which, as they are normally 'specialists' in the being vegan, can even be able to give advice on alternative ingredients for your vegan menu.

Introducing Variety

When cooking vegan meals, it is all too easy to make unexciting dishes that seem similar to one another. This is not necessary. As A Matter Of Fact, vegan dinners can be as interesting as those cooked in meat based cooking. With the large number of soy alternatives to dairy and meat dishes, you can use substitutions for foods from chicken to mince, which helps to introduce a great deal of flavor and variety to the feast.

Check Everything

As the main chef for a vegan dinner party, your main task is to be utterly certain you are meeting your diners' beliefs. It would be all too simple, as well as less time consuming, to just assume that all non-meat items are safe for vegans and cook a meal based on that. However, a good chef will take the time to read through the ingredient lists of all items appearing in the recipe so you can be utterly sure the food is OK for vegans. You will discover some surprising places that meat products and assocaited by-products crop up, for example:

• Refined Sugar: About 50 percent of the sugar processing plants in the US use carbon from animal sources to filter the sugar. Consequently, many vegans avoid processed sugar.

• Gelatin: Most people do not realize that gelatin is derived from meat or fish.

• Vegetable Soups: Many tinned vegatable soups are have chicken or beef stock in their ingredients.

• Breads and Pastries: The danger list here includes eggs, milk, and animal fats..

• Worcestershire Sauce: This sauce is made using anchovies, though vegetarian alternatives are available.

Honoring these tips, any chef can prepare a meal that is a delight for carnivores and vegans as well, and your vegan friends will no doubt thank you for your consideration.

Eating Foods In Harmony With The Season According To TCM - Winter 2009

Seasonal Harmony By Ellasara

“The wise nourish life by flowing with the four seasons and adapting to cold or heat, by harmonizing joy and anger in a tranquil dwelling, by balancing yin and yang, and what is hard and soft.” The Neijing

The more we practice Qigong/taiji, the more we experientially understand that we are energy beings connected to the vast energy network of the Universal. As related to food, all foods are also energy. The energy of each food has a “message” for our bodies. Each food substance has its own Qi value that can be understood through Five Element Theory. (In western naturopathic terms, the message of each food can be found through understanding the Doctrine of Signatures.) According to TCM, the foods that are natural to a particular season carry strong messages of Qi balancing and tonifying for that season.



Food energy is supportive and complementary to our energy, especially at certain times in certain ways. That last is where it becomes a deeper study. This can be approached in a variety of styles. One way is to study tables of foods for seasons, meridians, organ systems, yin/yang, hot/cold, etc. Learning and mechanically applying this information can have great value. Another is to listen carefully to our bodies’ messages and what we are being told. Then, relate these messages to TCM Five Element Theory and learn what it is our body is asking us for at that time. After we sort it out, give ourselves that food or combination of foods. This will develop our intuition about food and our deeper intuition in general. And, in a natural learning process, we will learn what foods work for ourselves for what conditions under what circumstances. Over time this becomes natural and we just know what we need. Usually, this intuitive style leads to more of the first style, wherein we want to study more about Five Element Theory. At least this has been my experience in observing people over the past 15 years or so.

Learning basics about each season, foods and having basic seasonal recipes become foundations from which we can easily incorporate more information and fall back upon when we have simple questions. For example, last week an elderly friend of mine got a chill and couldn’t get warm. When I went over to her home with my “ginger tea kit” her fingers were like ice cubes. I made her basic ginger tea, (recipe below) and before she finished her first cup, she felt warm and the circulation had returned to her fingers. Ginger is a yang food that aids digestion and generally balances the forces in your body.

Basic Ginger Tea

1” fresh ginger – sliced, chopped

4-5 scallions – whites only

Rind of one dried tangerine

4 cups of water

Rock/Brown sugar/honey to taste

Add all the ingredients together and bring to a boil Simmer for no more than 5 minutes as it will get bitter. Remove the foods. Drink hot.

Additionally, I want to mention that every culture has food cures and food combinations for increasing health. Often, the purposes for these foods have been forgotten, even when the custom has been retained. For example, the parents of a friend of mine are from Poland and her mother makes bone marrow soup in the winter simply because “it is good for you to eat in the winter.” When we consult Five Element Theory, we see that bone marrow soup is an excellent winter energy soup that supports the Kidney function (recipe below).

Basic Bone Marrow Soup

Ingredients

1 lb marrow bones

1-1/2 quarts water

2” sliced ginger

6 scallion whites

1 bay leaf

Part 2

1 diced carrot

1 diced stalk celery

1 quartered plum tomato

Salt and pepper to taste

¼ cup cilantro/;parsley

Directions

Put the marrow bones, bay leaf, ginger, and scallions in the water and bring to a boil, reduce heat and simmer for at least 3 hours

Let cool--Poke marrow out of bones and discard everything except water. You should now have about 3 cups of broth.

Add veggies, cover and cook till veggies are done. add salt and pepper to taste.. .serve and sprinkle with cilantro



To this basic recipe you can add other root vegetables, such as turnip, or green vegetables such as kale. Adjust this to your own taste. Bone marrow soup is considered to be a strengthening soup that is good for prevention and also if someone has been ill.

Further, it is helpful to have seasonal guildelines. Things that are particularly good to do or pay attention to in a given season. Often, they remind me of things my Mom said when I was growing up. Simple things such as, eat a good warm breakfast, especially in the winter.

Winter Energy Cereal

Ingredients
1/2 cup of rice

6 cups of water

½ cup toasted black sesame seeds

½ cup TB toasted crushed walnuts

3 TB honey

½ tsp salt

Directions

Cover the rice in 2 cups of water and soak for 2 hours.

Toast the walnuts and crush. A simple crushing method is to place the walnuts in a plastic bag and roll with a rolling pin.

Toast the black sesame seeds.

Drain the excess water off the rice.

Place all the ingredients in a saucepan and mix.

Add 4 cups of water and bring to a boil, reduce heat and simmer until the rice is thoroughly cooked and all the water has been absorbed. Stir the cereal frequently as it is cooking. The texture of the cereal at this stage is like a thick porridge or cornmeal mush. The rice is creamy and the sesame seeds are still slightly crunchy.

To make into a breakfast cereal: add ½ cup boiling water to ½ cup of cereal – optional: a touch of cinnamon Yield: 4 cups

Serving size ½ cup

Basic Congee

1 cup of white rice (or ½ cup short grain rice and ½ cup of long grain rice)

8-10 cups of water

Bring to a boil, reduce heat to a low simmer for about 3 hours.

This makes a basic rice porridge which is very easy to digest and which can be eaten at any time of year. To it, you can add shredded ginger, chopped scallion whites, lightly steamed vegetables, pieces of fish, pickled vegetables, etc.

A few other winter guidelines that are in accord with TCM/Five Element Theory are: Raw foods are cooling and should be avoided in the winter when warming foods are best emphasized, such as eating warming, hearty soups*, cooked whole grains, root vegetables and toasted nuts. These kinds of foods warm the center of the body and their heat stays with you longer. Since winter energy is about storing and rest, it is good to go to bed earlier and get very restful sleep, lighten one’s activities list, if possible and spend more time in contemplation and meditation.

*Kidney Bean, Tomato & Winter Squash Soup



Ingredients:

2TB walnut oil

1 medium red onion

4 cloves of garlic – slivered

½ cup chopped celery

½ cup chopped parsnip

½ cup chopped yam

14 oz can of plum tomatoes

½ tsp rosemary

3 half dollar slices of ginger

2 small dried hot red peppers (or to personal taste)

1 15 oz can of kidney beans

5 cups of water

3 cups of Kombachu or butternut or hubbard squash, diced into 1 inch cubes

Salt to taste, ground pepper

Chopped cilantro/parsley garnish



Directions

Heat the oil in a saucepan/wok/dutch oven and add the onion. . .cook until it is just softened. Add the garlic, parsnip, yam and cook for about 3 minutes over medium heat.

Add the tomatoes, rosemary, ginger, peppers, beans and water

Bring to a soft boil, reduce heat, cover and let simmer for about 1/2 hour – stir occasionally

Add squash and simmer for about 1 hour until squash is tender. Check liquid levels, add water if necessary and don’t forget to stir occasionally.

Add salt and ground pepper, adjust seasonings to personal taste.

Garnish each bowl with a sprig of cilantro or parsley





Viewing the above chart, we can easily identify some of the major relationships that are part of the Winter season. The Winter/Kidney season has now mutated from Fall (see last season’s chart) and will continue to change until it is Spring/Liver season. Autumn, which we are leaving, is a time of harvest, reaping the benefits of our year’s work. Then it slowly mutates to Winter when we save/store energy so that this deep rest will give our Springtime the most optimal opportunity to come forward with abundant health.

Some Foods That Harmonize With Winter

Black Beans, Black Mushrooms, Blackberry, Black sesame seeds and oil, Black soybeans, Blueberry, Bone marrow, Cabbages, Celery, Chard, Cranberry, Ginger, Job’s tears, Kale, Kidney beans, Kohlrabi, Longan, Lotus seed, Miso, Mulberry, Mutton, Ocean Perch, Parsley, Pine nuts, Raspberry, Rutabaga, Seaweed, Shrimp/Prawns, Soy Sauce, String beans, Turnips, Walnuts, Wood ear mushrooms.

Techniques for Cooking With Rice

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Here are 4 ways to use rice:-

1. Boiling rice – Rice is a great accompaniment to curry, chilli, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice.

To boil rice in a pan, first measure out rice and water. A mugful of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two mugfuls of boiling water. Either boil the water in a pan or use a kettle and then pour the water into a medium sized pan. Once the water is boiling, add the rice and a little salt. Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve. Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary.

2. Fried rice – Fried rice can be eaten by itself or as an accompaniment to Chinese dishes. It is a great way of using up leftover rice.

Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined.

For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.

3. Risotto – Making a risotto is easy but it does need your constant attention. Look for risotto rice or arborio rice in your supermarket.

Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both. Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve.

For variety, you could also add cooked chicken, sausage or prawns, frozen peas or sweetcorn – experiment.

4. Rice Salad – Making a rice salad is a good way of using left over boiled rice and is a great dish to serve at BBQs or to take on a picnic.

You need to either boil some rice and then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavours of the other ingredients.

Mix the cold, cooked rice with sweetcorn, chopped peppers, chopped chillies, olives, olive oil, crushed garlic, lime or lemon juice and then, just before serving, stir in some grated cheese. You can also do rice salads with chopped pineapple, tuna, beans and pulses, and cashew nuts. Look for rice salad recipes or make your own up.

Pumpkin Seeds – Pumpkin seeds, How to Prepare, Roast and Store

If you normally throw away your pumpkin seeds after you have hollowed out your Jack-O-Lantern, spare a thought for the pumpkin seeds benefits. I think we are all now aware of how healthy seeds are for your dietary needs. See below for a Pumpkin Seed Recipe that even the children will enjoy.Before roasting pumpkin seeds they must be prepared. After you have hollowed out your Jack-O-Lantern, place all the pumpkin seeds in a bowl. You need to remove all the stringing pumpkin flesh from the seeds. Pumpkin seeds will dry and be harder to clean if you don’t do this as soon as you have finished hollowing out your pumpkin, so ensure you clean them while the flesh is still moist. Place the seeds in a strainer and rinse under cold water removing any flesh that is still left on the seeds. Pumpkin seeds then need to be spread on a sheet of waxed paper and left to dry overnight. If you want the seeds salted then place in a bowl of saltwater first and leave overnight. Next day remove from the bowl and spread on waxed paper leave overnight to dry. If you are roasting pumpkin seeds in the oven or in the microwave the preparation is the same. Pumpkin Seed Recipe (seeds cooked in the microwave) Take a rectangular baking dish which is suitable for microwave cooking and place salted butter in the baking dish. Heat the butter for approximately 30 seconds. Add the seeds and coat with the melted butter. Next spread the seeds over the base of the dish in one single even layer. Roasting pumpkin seeds should take about 8 minutes on high (until they are a light golden color) but if you set the microwave for 2 minutes at a time and keep stirring the cooking seeds to prevent them from burning you will be able to get a better idea as to how long they will take as some microwaves are more powerful than others. After cooking, pumpkin seeds can be sprinkled your favorite seasoning. Pumpkin Seed Recipe (seeds cooked in the Oven) After you have finished preparing your seeds, place them in a roasting dish or tray and spray with butter spray. If you have a gas oven it needs to be on gas mark 4. (For electric ovens 350 F,180 C). Roasting pumpkin seeds should take about one hour to cook until a light golden brown. After cooking, seeds can be sprinkled with your favorite seasoning and then allow the pumpkin seeds to cool before being eaten. After Halloween, for a change why not try cooking seeds from butternut and acorn squash prepare and cook in exactly the same way as roasting pumpkin seeds. Pumpkin seeds – How to Store Your Pumpkin Seeds - Pumpkin seeds will last a good while after you have cooked them so if you feel energetic and have plenty of seeds then you could make a large batch for whenever you fancy some. At room temperature in an airtight container the seeds will last for up to three months but up to 12 months if you store them in an airtight container in the fridge. Baked pumpkin seeds are a great source of fibre and nutrition. If you are trying to loose weight use low fat butter or butter spray when you roasting pumpkin seeds and then if you feel a little peckish at any time have some seeds. Pumpkin seeds will benefit you much more than from a fattening nibble. You can store your pumpkin seeds in airtight containers at room temperature for up to 3 months. If you choose to refrigerate them, they will last for up to a year in an air tight container. Pumpkin seeds benefits are many, amongst other things they are a very good source of the minerals phosphorus, magnesium, manganese, amino acids and zinc. Eating pumpkin seeds will improve your nutrition. Seeds are also a good source of other minerals including zinc, iron and copper and a good source of protein Vitamin C and other nutrients, such as Niacin, Vitamin E, and vitamin K, Calcium, Iron and other vitamins, and are even said to lower cholesterol, improve bladder function, ease depression and prevent kidney stones. A free gift of” Delicious Pumpkin Recipes” is available for you and can be downloaded directly from the site. “Delicious Pumpkin Recipes” features delicious recipes like the Russian stuffed pumpkin recipe , Stir fried pumpkin recipe, a delicious pumpkin recipe for fruit cake and a pumpkin recipe for tasty soup.

During Cold and Flu Season, Chicken Soup Does Wonders

The person who came up with the recommendation of chicken soup to treat or alleviate the symptoms of the cold and flu will forever remain a mystery. But science has shown that it is wise advice that can contribute to an easier course of the disease. Whenever we have fever, from a viral cold or the flu, we do become slightly dehydrated, and our body rejects nutrition in the form of a heavy meal. But a light, liquid, warm meal that provides just enough calories to get by and helps to curb the dehydration caused by the fever, may just be what we need to feel better.

This chicken soup is made from scratch and it is very easy to prepare. Although it is easier to open a can, just think about the hidden ingredients added to the process, such as colorants and preservatives. You may then decide to start cooking!

Chicken soup provides the right amount of calories to help you fight the cold, with a perfect balance of carbohydrates (provided by the pasta), protein (in chicken and egg), fat (from chicken meat), as well as fiber and vitamins (in vegetables).

Recipe for Chicken Soup

- 1.5 pounds of chicken

- 2 stalks of celery

- 2 medium carrots

- 1 medium onion

- 2 garlic cloves

- 1 medium tomato

- 1/3 cup of egg pasta (little pasta shapes are popular with kids)

- 1 hard-boiled egg.

In a medium size pot, place the first 6 ingredients and add water until they are all covered. Bring to a boil and cook in low until the chicken is tender and the vegetables are soft (about 30 minutes). Take out the pieces of chicken and set them apart to allow them to cool off. Leave the rest of the ingredients in the water and remove the pot from the stove. Using a hand blender, mix the vegetables in the water until the solid vegetables become liquefied.

When the chicken is cool, separate the meat from the bones and cut the meat in small pieces. Add the chicken meat to the liquefied mixture of vegetables. Add the egg pasta in the form of stars or little bullets, and simmer for another 15 minutes. Add salt and pepper to taste.

Before serving, add the hard-boiled egg cut in small pieces.

If the soup is too liquid for you, separate ½ cup of the soup mixture and add 1 tbsp of cornstarch. Stir until it dissolves completely and then add it to the soup, allowing it to cook for another few minutes.

This soup can be prepared in advance and kept frozen if needed.

3 Easy Microwave Vegetable Side Dishes For Busy Moms

As a busy mother and wife, I don't always have an hour to spend making our nightly dinners. At times, I will do my main dish and then do a microwave vegetable side dish to compliment it.

The following 3 recipes are made from common every day ingredients and take less than 15 minutes from prep time to finish.

Buttered Peas

20 oz. bag frozen green peas, thawed
1 can cream of celery soup
1/2 cup dry bread crumbs
4 tablespoons butter, melted
salt and pepper to taste

In a microwave-safe casserole dish, combine the thawed green peas, can of celery soup, melted butter, salt and pepper to taste. Stir in the bread crumbs and microwave heat on high setting for 8 minutes or until ingredients are heated through.

Sweet Buttered Carrots

1 lb. carrots
1/4 cup tap water
1 tablespoon butter, softened
1 tablespoon brown sugar
1/2 teaspoon dried dill

Wash and peel your carrots; slice them down to 1/4" thick rounds. Place carrots in a 1 quart microwave-safe dish with 1/4 cup of water. Microwave on high setting for 7 minutes. Remove from microwave and stir in the butter, brown sugar and dill. Place back into the microwave and heat for an additional 3 minutes on high.

Cream Style Buttered Corn

2 standard-sized cans cream style corn
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon cornstarch
3/4 cup milk
2 eggs, well beaten
6 pats of butter, softened

In a microwave-safe baking dish, mix together the cream corn, sugar, salt, cornstarch, milk and beaten eggs. Dot the pats of butter on top and place in the microwave on high power for 4 1/2 minutes, stirring halfway through the cooking time.

Chocolate Dipped Orange Spice Oatmeal Raisin Cookies

When it comes to making homemade cookies, this is in my top 5 of favorite cookie recipes. You can make these year round or just around the Christmas holiday and give them as gifts.

They do take some time to make since you will be dipping them into melted chocolate, but they are well worth your baking efforts.

This recipe will make approximately 3 dozen cookies.

Cookie Ingredients:

3/4 cup raisins
3 tablespoons orange juice
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 1/2 cups rolled oats (oatmeal)
1 egg
1 cup all-purpose flour
2 teaspoons grated orange rind (peel)
1 teaspoon baking soda

In a small bowl, combine the raisins with the orange juice and let stand for 5-8 minutes. In a large bowl, cream together the softened butter with the granulated sugar until its creamy and fluffy. Beat in the egg and grated orange peel until all ingredients are well combined.

In a medium sized bowl combine the all-purpose flour with the baking soda. Slowly pour the flour mixture into the butter mixture until ingredients are combined. Stir in the raisins and rolled oats and mix well.

Preheat oven to 350 degrees. Line a baking sheet with a silicone nonstick baking mat or lightly grease your sheet if it's nonstick. Drop the dough by rounded teaspoons onto the sheet, spacing them 2 inches apart. Flatten slightly with the backside of a teaspoon. Bake cookies for 10-12 minutes or until they are done. Cool completely.

Chocolate Coating Ingredients:

8 ounces white chocolate chips
1 tablespoon vegetable oil

In a medium-sized bowl, melt the white chocolate chips with the vegetable oil in the microwave for 1 to 1 1/2 minutes, stirring it every 20 seconds until it has melted. Dip 1/2 of your cookie into the melted chocolate mixture and lay them onto a baking sheet lined with a silicone nonstick baking mat or a baking sheet lined with parchment paper to dry. Store cookies in an airtight container.

2 Sweet Potato Casserole Recipes For Holiday Dinners

When it comes to holiday dinners, many Americans will serve some type of sweet potato side-dish to go along with the family dinner. The following 2 recipes are ones that we enjoy making because they are delicious and easy to prepare.

Both of these casseroles can be made one day ahead of time, and refrigerated until you need them. Just reheat in a 350 degree oven for 10-12 minutes before serving.

Sweet Potato Apple Casserole

1/2 cup butter, melted
3 tablespoons onion, finely chopped
3 teaspoons parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
4 large sweet potatoes, peeled and sliced 1/4" thick
3 apples, peeled, cored and cut into thin wedges
1 1/2 cups Cheddar Cheese, shredded

In a 3 quart casserole dish, combine the melted butter, onions, parsley, salt, pepper and thyme. Arrange the sliced sweet potatoes on top of the melted butter mixture and then layer on the apple wedges. Lightly stir ingredients to coat them. Preheat oven to 350 degrees, cover the casserole dish and place into the oven for 50 minutes or until the yams are tender. Remove from oven and sprinkle cheese on top. Place casserole back into the oven, uncovered for 5 minutes or until cheese has melted.

Classic Sweet Potato Casserole

3 cups cooked and mashed yams
1/2 cup granulated sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup milk

Preheat oven to 350 degrees. In a 3 quart casserole dish, combine the above ingredients together in the order they are given. Set aside.

Topping:

1/3 cup butter, melted
1/2 cup all-purpose flour
1 cup brown sugar, packed
1 cup toasted coconut

In a small bowl, combine the above ingredients. Sprinkle topping on top of the potato mixture. Place in a preheated 350 degree oven and bake for 30 minutes.

How To Make A Homemade Pizza From Scratch

When it comes to making a homemade pizza from scratch, it is pretty easy...just a little time consuming. However, making one from scratch ensures you are controlling the ingredients and they just taste better.

This is the recipe
that I like to use when I make homemade pizzas for my family. I don't use a round baking sheet, I make oblong shaped ones on my cookie sheet. This recipe will feed 6-10 people.

Pizza Dough Ingredients:

1 package dry yeast
1 cup water
2 teaspoons granulated sugar
3 1/2 cups all-purpose flour
1 tablespoon melted shortening
1 1/2 teaspoons salt
vegetable oil

Mix the dry yeast in 1 cup of warm (not hot) water in a large bowl. After 1 full minute, stir in the sugar and 1 1/2 cups of flour. Mix in the melted shortening and salt. Stir in the remaining flour. Knead the dough until smooth and elastic (about 10 minutes). This dough will be very firm. Place in a lightly greased mixing bowl, cover and let rise in a warm place until it has doubled in size (about 45 minutes). Remove cover and punch dough down. Cover again and place into the refrigerate until cold.

Grease an oblong baking sheet lightly with vegetable oil. Roll out the dough onto the sheet.

Topping Ingredients:

1 (6 ounce) can tomato paste
1/2 teaspoon basil flakes
1/2 teaspoon ground oregano
1/4 teaspoon salt
dash of black pepper
1/2 cup fresh sliced mushrooms (if desired)
1/4 cup finely chopped onions
2/3 cup grated Parmesan cheese
1/2 cup of your favorite cheese (we use Mozzarella)
1/4 lb. Italian sausage, chopped
10 slices of Pepperoni

Brown the sausage in a frying pan and set aside. In a medium-sized bowl, combine the tomato paste, basil, oregano, salt and pepper. Spread the sauce across the top of your dough crust. Sprinkle the grated and shredded cheeses on top of the sauce mixture and then place meat and vegetables on top of cheeses.

Bake in a preheated 400 degree oven for 15-20 minutes or until done.

How To Make An Old-Fashioned Lemon Flavored White Potato Pie

Growing up as a small child, I can remember my Grandmother making white potato pies and serving them to the family after church on Sundays. At the time, I wasn't fond of them until I got a little older and then grew to love them.

This particular recipe from my Grandmother is a little different than most that I have seen, this one calls for lemon extract instead of the traditional vanilla. I find that I like the pie served cold from the refrigerator, however...you can serve it any way that you like.

Ingredients:

1 prepared 9" unbaked pie shell
2 cups mashed white potatoes
3 tablespoons butter or margarine
1 1/4 cups granulated sugar
3/4 cup regular milk
2 teaspoons lemon flavored extract
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 400 degrees.

Peel potatoes and cook until soft in a large saucepan. Drain water and mash with a masher until you have 2 full cups. Place potatoes in a large bowl and add butter and granulated sugar, stirring until well combined. Stir in the beaten egg, regular milk, lemon extract, baking powder, salt and ground cinnamon until all ingredients are combined.

Pour mixture into your unbaked 9" round pie shell. Bake in a 400 degree oven for 10-12 minutes or until the crust starts to brown. Reduce the oven heat to 350 degrees and bake for an additional 30 to 40 minutes or until its done. You will know its done when a knife inserted into the center comes out clean.

Remove from oven and let it cool. We prefer our potato pie served cold, so we refrigerate it after it has cooled to room temperature.

Grilled Lemon Garlic Shrimp Kabobs Recipe

During the summertime, we enjoy getting outside and grilling on our backyard barbecue grill. One of our favorite things to make are kabobs because they are easy, quick and taste delicious.

If you are a seafood shrimp lover, I think you will enjoy this easy to make recipe, especially if you like the hint of a garlic and lemon taste to your seafood. If you like a more powerful taste, You can let them marinate for several hours instead of the recommended one hour of time.

This recipe will make 4 servings.

Grilled Lemon Garlic Shrimp Kabobs

Ingredients:

1 1/2 lbs. large uncooked fresh shrimps, peeled
1 tablespoon dried parsley flakes
4 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/4 tablespoons olive oil
4 tablespoons of butter
1 clove garlic, finely chopped or minced

In a large bowl, combine the parsley, lemon juice, salt and pepper. Stir in the peeled shrimp, cover and refrigerate for 1 hour.

In a small saucepan, melt the butter over low heat. Stir in the olive oil and finely chopped garlic and simmer for an additional 1 1/2 minutes over low heat. Remove the shrimp from the refrigerator and stir them into the garlic sauce until they are well coated.

Separate the shrimp into four even piles. Using long grilling skewers, place the shrimps onto the skewers until they are almost full.

Grill the kabobs on your hot preheated grill for 7 to 10 minutes, turning them over every 2 minutes. Approximately 5 minutes into your grilling time, brush the kabobs with the remaining garlic butter sauce. They will be done cooking once the shrimps turn pink. Remove them from the skewers before serving.

How To Make Homemade Apricot Nut Bread

This particular recipe for Apricot Bread is a really delicious moist bread. If you are allergic to nuts, you can substitute the nuts for an equal amount of raisins.

If you like to bake and freeze items ahead of time, this bread will freeze well. Let it completely cool and then wrap in plastic wrap, followed by a layer of aluminum foil. It will keep for up to 3 months in your freezer.

Apricot Nut Bread Recipe

1 cup dried apricots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 cup granulated sugar
1 egg, beaten
1/4 cup water
1/2 cup nuts, chopped
1/2 cup orange juice

Preparation: Soak the dried apricots for 15 minutes in warm water; drain and then chop them into small pieces and set aside.

Preheat oven to 350 degrees.

In a medium-sized bowl, sift together the all-purpose flour, baking powder, salt and the baking soda. In a large bowl, cream together the vegetable shortening and granulated sugar; add in the beaten egg. Stir in the water and orange juice until all ingredients are well combined.

Slowly blend in the flour mixture with the wet ingredients until all are combined. Gently fold in the chopped nuts and apricot pieces.

Lightly grease a loaf pan with nonstick cooking spray. Pour batter into the loaf pan making sure that its even. Let it stand for 5 minutes before placing it into a preheated oven. Bake the Apricot Nut Bread at 350 degrees for 45 to 60 minutes or until its done. Remove from the oven and let it cool down for 10 minutes in the loaf pan, before transferring it to a wire rack to cool.

Benefits of dried fruits

Benefits of dried fruits


People use to eat dried fruits from ancient times. Specific to Oriental civilizations in ancient times, dried fruits arrived to West due to Egyptians and Phoenicians. Today, not only oriental fruits like dates and figs are being dried, but also ordinary ones like peaches, apricots, plums or pears.



The drying process consists in decreasing the moisture of fruits by at least 20%. Dried fruits are recommended due to their high nutritional content and positive benefits on our health. Dried fruits allows us to enjoy the benefits of a healthy nutrition even during extra fruits-seasons because it seems that dried fruits keep about the same kind and amount of nutrients as if they were fresh. Two of the few nutrients that do not resist the drying process have proved to be vitamin C and beta-carotene. Dried fruits represent a healthy snack, a viable alternative to crackers or chips, and because they are small and resistant to high temperatures they can be easily carried, often being preferred by athletes or by mountain hikers as a source of energy.



The main benefits of dried fruits are their rich carbohydrates and fibers content. However, there are some aspects we have to pay attention to when including dried fruits in our nutrition. The drying process brings out the sugar (that’s why they are sweeter than fresh fruits) and due to their size decreasing, dried fruits will usually have a higher calories level than the same amount of fresh fruits.



But let’s see what are the benefits of some of the most consumed dried fruits:



•Figs and dates are known for their rich content of potassium, that our body needs to maintain muscles contractions and the balance of the nervous system. They also contain calcium, sulphur, iron, manganese, copper and magnesium.
•Nuts are energy boosters due to their rich content of oil and lipids.
•Dried apricots are consumed for their rich content of potassium and sodium.
•Peaches, as well as apricots, provide to our body folic acid and iron needed for the development of red globules in the blood.
•Sources of iron and potassium, dried pears provide also vitamin C and fibers.


Besides these extremely positive effects on our health, dried fruits also have a delicious taste and an aesthetic value. They can be consumed as a snack, as a desert by themselves or used in decorating cakes or even festive lunches or dinners, because of the variety of their colors.

Easy Hamburger Recipe for a College Football Game Party

During the fall, just about every sports fan in the United States anticipates the beginning of the new college football season. So, if you’re like me, you tend to spend your Saturday afternoons in front of a television somewhere watching your alma mater (or your other favorite universities) compete against their arch rival schools. And, of course, during this time, you may even be thinking of inviting some of your friends over to you house or apartment to witness these fiercely contested collegiate battles that takes place during each and every week of the season.

Usually, when you have a busy schedule like mine and you want your friends to come over to watch the game with you, you typically won’t have time to prepare all the food, let alone go shopping for the all ingredients you’d need. So what can you do to throw a great party yet make your workload much easier?

Well what you could do is just opt for the easy way out – buy ready-made food from a restaurant either by take out or delivery. But the problem with this is that you can never be sure if the food you ordered is fresh and filled with good ingredients. Also, the food you ordered could already be cold and soggy by the time you run to the restaurant and back for take out. You also could encounter a problem if you have your food delivered such as the driver not being able to locate your house or delivering a wrong order. And if this happens, your hungry friends wouldn’t be too happy with you to be sure.

So, to do away with all of the disadvantages of eating restaurant-bought food while at the same time, leaving time for you to have fun with your friends, you can simply have a build-a-burger barbeque party. All the ingredients that you would need for this party are easy to buy and you don’t have to spend too much time in preparing them. It’s also guaranteed that all the food you would serve in this party is made fresh and with good ingredients. On top of all that, you and your friends will have more time to drink and relax while you all keep an eye glued to the big screen.

For your build-a-burger barbeque party there are a ton of great hamburger recipes that you could try but if you and your friends to heat things up while you enjoy the game and each other's company, then a good choice for you is the Jalapenos Burger following the hamburger recipe included below and which can also be found at Best-Hamburger-Recipes-Ever.com. This is surely a great tasting and healthy burger because aside from using lean ground beef, which cuts the fat content of the burger, it makes use of Jalapeno chilies, which gives you a lot of health benefits such as an increase in metabolism that can actually help with weight loss.

SO give this recipe a try as these spicy burgers are delicious, but make sure you have enough to drink on hand!

Jalapenos Burger Recipe

Ingredients:

1 1/2 lb. Lean Ground Beef

2 Jalapeno Chilies, seeded and finely chopped

1 medium Onion, finely chopped

1 Garlic Clove, finely chopped

Directions:

Preheat grill, and add vegetable oil to the grill rack.

In a large bowl, combine the ground beef, jalapenos, onion, and garlic. Mold into 6 patties, about 1/2” thick.

Grill over medium heat for 8 to 12 minutes, flipping once.

Remember that any burger tastes better with cheese, you’re always welcome to add your favorite American, Cheddar, Monterey Jack, or Swiss to any burger if desired.

And Enjoy!

Cook Time: 30 minutes

Yield: 6 servings

So, use this hamburger recipe for your next college football party and you can be sure that you and your friends will have fun and eat healthy at the same time.

STH : Singhal Tent House a Spot of Caters & decorators in Noida

Singhal Tent House a well known name in the field of Caterers & Decorators in Noida ( Sector 27 ). Mr Mukesh Singhal the owner of the Singhal Tent house have duet his reputation in Tent house services.

Singhal Tent House has been satisfying it's customers for the past many years. We will create a special day for any given occasion in any given circumstance. Singhal Tent House ( STH ) is renowned for their ability to host large, up market as well as personal private functions. Everyone loves to eat, that's a fact. Think about when you hosted your last dinner party. You wanted the food and drinks to be delicious and plentiful and your guests to walk away feeling satisfied.

When you've got a big event to plan, whether it's a Wedding, Birthday Party, or Corporate Event, and hundreds of guests are coming, the food and drinks needs to be perfect, but you've got no time to even think about the preparation. That's when you need to hire a good caterer, who employ the services of the best chefs and cooks.



Wedding Caterers, Party Caterers, Event Caterers, Anniversary parties, Banquets, Bar Mitzvahs, Bat Mitzvahs, Bridal Luncheons, Birthday Parties, Brunch, Business/Professional services, Breakfasts, get together Celebrations, Tea parties, Receptions comes in all shapes and sizes. Based on the theme, there are caterers who can provide food for your event Our outstanding facilities and service provide an exceptional venue for your wedding, corporate function and / or other occasions.

Tents Services are homes away from homes. They are places where business transactions are made. Parties are held under tents, receptions under tent canopies A tent can protect your vehicle or your family. Tents are versatile, and require very little by way of time or effort to construct. The function of your tent all depends on what you need.

You will be assured of a beautifully coordinated wedding reception, rehearsal dinner, office party, family reunion, civil union ceremony, or other event - complimenting many different tastes and budgets - from the casual to the most elegant.

Tent Lighting and Décor Rentals – each planned event usually has a special theme and atmosphere and the lighting and tent décor likewise needs to match that mood whether it’s an elegant affair or a more casual event.

Pizza Delivery in Melbourne- the most preferred one

preferred by the people here, at large. People prefer fast food when they are in no mood to prepare for them and pizza is considered the best to crunch on at the time of hunger. Pizza delivery in Melbourne is very fast and is available widely in the food stores, pizza places and the restaurants. One just have to search yellow pages or surf net for getting the contact number of the nearest pizza delivery and order can be placed on phone and one can get the pizza at home or any place desired in few minutes.

Pizza delivery in Melbourne is easy as many food stores avail the customers with the facility of home delivery. Food home delivery is mainly demanded by the people when they are busy in their schedule and don't have time to cook by them, or when a party is thrown at personal place and food is being ordered outside to deliver it at the required place. Pizza delivery in Melbourne facilitates the working class people mostly who don't have to spend their work time in cooking food stuffs. These are the services that carry on the food making process as per the received orders and deliver the food till homes.

The food home delivery and the pizza delivery in Melbourne are the sources which facilitate the people with having pizza and other food stuff till home and no efforts are required in it. Teenagers are fond of the fast food like pizza and prefer to grab it while carrying on some work. Many food stores deliver the pizza as the food home delivery that is being ordered at any place. The food stores have their own sites that contain every detail regarding the food store and also specify the menu that comes under their food store while preparing the food. The sites also provide the details of the nearest branch of the food store that can serve the food faster to the required place.

Pizza delivery in Melbourne is an expanding business as people prefer it and the liking for the food is increasing day by day. Many food stores keep introducing new dishes to bring change in the traditional food habits. Such experiences are often very successful and come in demand within few days of its serving. These experiences are surely required to make amendments in the traditional food habits of the people. Food store business is widely expanding due to the continuous changing eating habits of the people and the food stores are necessarily required to keep making amendments and changes in their menu to bring changes in food habits of people. Tremendous changes can be seen in the eating habits of the people in recent years and people like to taste different kind of food and various dishes that are available. The people are not restricted in their food habits and enjoy the new taste and various dishes. Many food stores only serve the sweets or say desserts; these food stores have different kinds of sweets available like pineapple pudding, chocolate pastries which too ar in demand by the people.