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Rabu, 09 April 2014

Suitable chicken Rotini with garlic duftendes Spinach Salad Recipes for diabetics

Here is a recipe for tomato basil Rotini with chicken breast, which is a good pasta recipe for diabetics. This recipe uses healthy flour pasta and add chicken breast sliced. These two elements can diabetics eat this dish without guilt. Add garlicky spinach salad, the recipe is below and have a quick and easy meal that is healthy and tasty. Perfect for a quick meal after a long day at work or the need, pounce on evening activities. A good quick meal for a sit down family meals.

TOMATO BASIL ROTINI WITH CHICKEN BREAST

12 Oz pkg whole grain rotini

2 Cups chopped plum tomatoes

1 1/4 Cups sugar-free pasta sauce

1 Tablespoon Basil

1 TBSP olive oil

1 Clove garlic, minced or 1 teaspoon garlic powder

1 Cup crumbled feta cheese

1 kg boneless skinless chicken breast

Cook the pasta according to package directions and drain. While the pasta is cooking, grilling you or roast you chicken breasts until no longer pink in the middle. When thoroughly cooked, cut into strips. Combine tomato sauce, basil, olive oil and garlic in a large bowl. Add boiled pasta and toss to combine. Top with chicken strips. Above you sprinkle cheese. Serve warm.

GARLICKY SPINACH SALAD

1 kg fresh spinach

2 fresh tomatoes, sliced

6 Scallions, cut and sliced thin

5 El plain non fat yogurt

2 TBSP extra virgin olive oil

2 Cloves garlic, minced

1 / 2 Teaspoon dried thyme

Freshly ground black pepper

Wash spinach, remove stems to dry. Tear you in pieces and in Salad Bowl. Add tomatoes and shallots and use you hands combined with spinach. In a small mixing bowl, combine yogurt, pepper, thyme, oil and garlic. Add dressing mix the spinach mixture and mix well.

For more from Lindas recipes and diabetic information http://www.diabeticenjoyingfood.squarespace.com

Senin, 07 April 2014

2 Delicious holiday fudge recipes for gifts

If there are holiday gifts to out, I love to make homemade gifts for my family and friends. I enjoy to spend an afternoon in my kitchen make some delicious fudge, cookies, bars and scones.

Present your homemade goodies in food gift bags, food safe cellophane bags, or you can buy some food safe storage cans or container. Once you have properly packaged your goodies, add a bow and a gift tag.

The following 2 recipe-s are easy to make and are a big hit when I give as gifts.

White Chocolate Fudge with Cranberries

2 Packages (6 squares) white chocolate
3/4 Cup sweetened condensed milk
1 Cup almonds, chopped
1/2 Cup dried cranberries
1 Tablespoon of grated orange peel

Line 8 "square pan with aluminum foil, with the ends covers the slide of the pages of your pan, aside." Microwave white chocolate sweetened condensed milk in a microwave safe container, is melted and the chocolate. Add the chopped almonds, dried cranberries and grated orange peel, stir until blended. Propagating chocolate mixture into the prepared you pan and cover with aluminum foil. Cool the fudge for 2 hours or until firm. From the pan with the slide remove and on a tray. Once on the tray in serving cut his bite-sized pieces. Store in an airtight container in the refrigerator.

Cream cheese and nut fudge

2 Packs (3 oz)-cream cheese, soft
2 Teaspoons cold milk
4 Cups confectioners sugar
4 Squares (4 ounces) unsweetened chocolate, melted
1 Teaspoon vanilla extract
Pinch of salt
1 1/2 Cups chopped peanuts

In a medium bowl, beat cream cheese and milk until smooth. Gradually beat in the confectioner sugar then mix in the melted chocolate. Stir in the rest of the ingredients. Press in a slightly greased 8 "square pan." Chill cut up company and then into squares.

Shelly Hill since 1989 at direct sales and is a Manager with Tupperware. Shelly enjoys cooking and baking and spending time around the holiday baking goodies for your friends and family. You can visit Shelly online http://www.workathomebusinessoptions.com or Shellys cooking and recipe blog under http://wahmshelly. for free recipes.

Jumat, 14 Maret 2014

Tomato sauce for Pasta Pizza

Learn how to make home made easy tomato sauce for Italian pasta or for pizza.

Tomato sauce for pasta/ pizza

Ingredients

Tomatoes large- 6 nos

Tomato sauce/ ketchup- 1/4 cup

Onion medium minced- 2 nos

Garlic cloves- 4 nos

Dried Oregano- 2 tbsp

Sugar- 1 tbsp( +/-)

Salt to taste

Olive oil- 4 tbsp

Easy pizza/ pasta sauce

Method

Blanch tomatoes, allow to cool and remove its skin. In a blender or mixer, grind together blanched tomatoes, garlic cloves, oregano, tomato sauce, sugar and salt to smooth puree. In a large sauce pan heat olive oil on low flame, add minced onion and saute until onions are transparent. Add the pureed tomato mixture to the onions, check the seasoning and cook the tomato puree on low flame for 20 to 30 mins until thickens.

For italian red pasta

Serve prepared tomato sauce hot over pasta topped with parmesan cheese or cheddar cheese.

For italian pizza

Cool the tomato sauce, spread over pizza base top it with veggi, cheese and meat of your choice.

Tips

This tomato sauce for pasta/ pizza can be stored for an week when refrigerated.

Home made tomato sauce

Sabtu, 01 Maret 2014

Six Stew or Stew like Recipe Videos for a Cold and Rainy Monday

Im in the middle of doing my taxes, and while making so little money does make it fairly straightforward, there is still a lot of paperwork to get through. So, since it is pouring rain in San Francisco today, I thought I would link to six great stew recipes, all perfect for days like this. I hope to be back with a new video tomorrow, so until then youll just have to sit and stew.

Budget Beef Bourguignon: Succulent Beef Stewed in Cheap Merlot

When the weather cools, and I see football on television, I think of two things; hey, look at the size of that guys neck, and, this is a great time of year to make stew. This video recipe for Beef Merlot is one of my favorites, and a take-off on the venerable Beef Bourguignon, beef braised in…(more)

Aunt Marys Pollo en Crema - Sorta Salvadorian Chicken Stewed in Cream

Aunt Marys was a popular brunch restaurant here in San Francisco that served a wonderfully homey array of Mexican and Salvadorian dishes. Michele and I used to go every Sunday for a late breakfast (thats what brunch used to be called). She would always get the Huevos Rancheros, and my usual was the…(more)

Oxtail Stew - A Beef Stew You Can Really Get Behind

This delicious winter stew video recipe, produced for About.com, uses something they call oxtails, but are really just cow tails. Does that make you feel any better? Oxtail stew is probably the most flavorful beef stew possible, as the tail pieces have more connective tissue than just about any other cut of beef you can get, even the shank. This makes for a very…(more)

Pastafazool – Italian Soul Food at its Best!

The dish we are making today is really called “Pasta e fagioli,” “pasta and beans.” But, is (mis)pronounced and (mis)spelled by most Italian-Americans (me being one) as "Pastafazoo.” As I mention in the clip, if there is ever a Soul Food Olympics, this simple and hearty Italian meal of beans and macaroni should be…(more)

Thai-style Beef Stew –Snow Flurries and Red Curries

Chucks of meats, slowly simmered in a flavorful broth for hours, enjoyed while gazing out a frosty window. This version of a classic Thai red curry will certainly do the trick…(more)

A Simple Beef Pot Roast with Prep Cook Ragout

This delicious Beef Pot Roast video recipe is dedicated to all you hungry prep cooks out there. In a restaurant kitchen, real diner breaks are more theory than practice. There is often not enough time to get everything done, and you cant really tell the chef that you…(more)

Minggu, 23 Februari 2014

SANDRAS SUGGESTIONS ON HOW TO FREEZE FRESH HERBS The easy way and tips for using them later

I often find that I have an abundance of herbs at times,
and here is a quick method of freezing some of them
so you have use of your herbs year round...

Posted: by Sandra

This is so rewarding...

I often have to go to the market for just one herb while cooking a particular recipe. Further, I tend to never use all the herbs I purchase or grow, so this is the best method I found to preserve herbs is by freezing them.

Choose the best and healthiest, leaves, sprigs, or shoots of herbs: basil, parsley, thyme, chives, rosemary, etc., (See below).

Wash, and spin dry fresh herbs (or pat dry with paper towels).

Spread them out in one layer on a parchment paper (or wax paper) lined baking sheet. Flash freezing them flat and individually will prevent them from melding together later on.

Cover and place the cookie sheet of herbs into the freezer and freeze solid for a minimum of 24 hours.

Meanwhile, mark small Zip Lock bags with date/name of herb/amount/expiration date = up to 6 mos. When frozen, measure and place ¼ cup into individual bags, and to freezer.

If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages of the same herb together in one large container.

[Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods, dressing, sauces, pesto, salsa, etc., although not as a garnish for instance.]

BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini, Italian toppings for brochettes

CHIVES dips, potatoes, tomatoes

CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes, salads, dips

DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes, dips

MINT carrots, fruit salads, parsley, peas, tabouli, tea, parfaits, desserts, drinks, garnish

OREGANO peppers, tomatoes, sauces, stews

PARSLEY The curly leaf is the most common, but the flat leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, green salads, sauces, soups, and stews, to mention a few

ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE poultry seasoning, stuffings

TARRAGON chicken, eggs, fish, salad dressings

THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY dried bean dishes, stews

Sabtu, 22 Februari 2014

Vanilla and Coconut Cake for Tea Time Treats

It was my mother-in-laws birthday on Sunday. I know that she loves coconut, so I made this Vanilla and Coconut Cake, a recipe by Lynn Hill, from the Clandestine Cake Club Cookbook. I reviewed The Clandestine Cake Club Cookbook in February and didnt even mention this cake! However, a quick search through the index for coconut and I came upon this simple but effective cake. I cant print the recipe as it is copyright, but its a butter sponge with added desiccated coconut and vanilla extract. Filled with a layer of jam and vanilla buttercream, with some more buttercream on the top and finally sprinkled with toasted coconut. It was totally delicious and went down well with the oldest: mother-in-law to youngest: our 2 year old grandson.

Over at Tea Time Treats, the blog event run by Karen at Lavender and Lovage and Kate at What Kate Baked, Kate is hosting this month and has picked Layer Cakes as the theme. I know I should probably try harder and go for multi-layers but two layers is allowed and as I am desperate to share this cake with you, this seems like the perfect opportunity!

I can thoroughly recommend The Clandestine Cake Club Cookbook, its a positive cornucopia of proper cakes. Now its my sister-in-laws birthday this weekend...

Calling All Twitterers – Please Nominate Foodwishes for a Shorty!

"Hollywood has the Oscars. Broadway has the Tonys. Now Twitter has the...Shorty Awards" – The New York Times

Theres a something called the Shorty Awards that, according to their mission statement, "…honor the best people and organizations on Twitter. These unique awards are for the Twitter community, by the Twitter community. Online voting is public and democratic, culminating in an awards ceremony that recognizes the winners in 27 official categories as well as those in brand new crowd-sourced ones."

Sounds good to me! If you are on Twitter, you can follow this link and give some Shorty love in the food category! Thanks!

Selasa, 11 Februari 2014

Time for Sushi No Sushi for Time!

Some headlines just write themselves. So, there I was, wracking my brain trying to figure out the perfect gift for my Sushi-loving friend (you know… the one that’s always forgetting things in the oven), and then I saw it; a Sushi (Nigiri to be completely accurate) kitchen timer! How serendipitous!

Okay, I’m sure this sounds like a fish tale, and it is. Well, at least the part about looking for a gift for a Sushi-loving friend. I ran across this very ironic gadget (raw fish on a timer for cooking things?) in the same shop I found the Mario Batali toy, WinkSF. I figured I would post this is case you actually do have to find a gift for a Sushi-loving friend (you know…the one that’s always forgetting things in the oven).

Sabtu, 08 Februari 2014

TOFU SCRAMBLE FOR BREAKFAST

TOFU SCRAMBLE FOR BREAKFAST
This is another healthy breakfast option like omelets with egg whites. Usually we have bread toasts with omelets or scrambled egg during week days. My husband is very comfortable with eggs for breakfast but having eggs daily is a big No No for me. Since we started having tofu recently, I came up with the idea of scrambling tofu instead of eggs for breakfast. This idea worked out rather well in our family. They can be scrambled plain with just some salt and pepper. I have zinged it up with some bell peppers and a little bit of spices. If needed, any other vegetables can also be added. This is very tasty than the plain scramble. Here goes the recipe:

INGREDIENTS:
Silken tofu, 1 packet.
Onion, medium, 1.
Bell pepper, any color, 1.
Fennel seeds, ¼ teaspoon.
Turmeric powder, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Green chili, 1-2 depending upon the spice level consumed.
Salt as per taste.

PREPARATION:
Dice the onion and bell pepper into small pieces and slit the green chili into 2. Heat a pan with some oil. When the oil is hot, add the diced onion, bell pepper, and chili and sauté for a minute. Then add the fennel seeds, turmeric powder, ginger-garlic paste, salt and keep sautéing until the onion and peppers are tender. Now add the silken tofu and mix everything well breaking the tofu finely while mixing. Serve hot with warm toast.

Jumat, 07 Februari 2014

Penne Pasta with Peas and Prosciutto for Poor Us

Inspired by Clara and her depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope Im wrong, but I think the next big thing in the food world is going to be these types of "frugal fabulous" recipes.

During this video recipe for penne pasta with peas and prosciutto youre going to see a few of the classic strategies for stretching those dwindling dollars. Theres the pasta and beans (get used to seeing those), as well as the see-through width slice of meat (you could read the paper through it, if you could afford the paper).

The hardest part about making this video was resisting the temptation to make the recipe better, but I really wanted to stay true to the mission of achieving maximum flavor and satisfaction, with a minimum of cost and ingredients. The result was a delicious, filling, cheap, and soulful bowl of food. Enjoy!

Note: Vimeo is still having sound issues.

Ingredients:
1 tbsp olive oil
1 onion, diced
a few thin slices prosciutto, chopped
3 cloves minced garlic
1 tsp dried thyme
6 cups chicken broth
1/2 cup tomato sauce
1 tsp salt
fresh ground black pepper to taste
hot red pepper flakes to taste
1 lb frozen peas, thawed
1 15-oz can white beans, drained
14.5-oz box penne pasta
1/2 cup grated Parmesan, optional

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Selasa, 04 Februari 2014

Apple and Raisin Compote for Random Recipe 19

Its back to basics at Random Recipes this month, just the pure and simple Random Recipe Challenge. I took the lazy route of shutting my eyes and pointing at my book shelves, rather than doing things by numbers, but the random book I chose was Rose Elliots "The New Vegetarian Cookbook". There isnt anything much new about it now as it was published in 1986! Its a great little book so if you dont own a copy, look out for one.

Again, I just let the book fall open naturally at the place (fans of Ivor Cutler may appreciate that) and found myself at p75 in the Quick Main Meals section. I chose to make the Apple and Raisin Compote because I had some apples which arrived in my grocery delivery in a somewhat bashed state, not great for eating but perfect for cooking and holding their shape. I combined them with some Bramley cooking apples which cook down to a nice mush.

Apple and Raisin Compote

750g/1 and a half pounds cooking apples, peeled, cored and sliced
2 tsp honey (recipe states 2 tbsp but I found 2 tsp to be enough, I used Scottish Heather Honey)
1 small, well scrubbed orange
pinch of ground cloves
50g/2oz raisins

To serve: Greek Yogurt (I used 0% Fat Greek Yogurt)

Put the apples in a heavy-based saucepan with the honey, orange rind and juice, ground cloves and raisins. Heat gently for 10 minutes until the apples are tender. Serve hot or cold with the yogurt.

Easy isnt it? But I tell you the smell of the honey, apples, cloves and orange was divine, I wish I could share it with you.

If you would like to take part in the Random Recipes Challenge, visit Dom at Belleau Kitchen for full details. The challenge is open until 29th August, 2012.

I used the photo of this recipe for the 365+1 photo prompt/digital layout that I do on my other blog for crafting, Serial Crafter, I thought Id share the layout here too!

Sabtu, 01 Februari 2014

Spicy Tarragon Yogurt Grilled Chicken – This One is for the Haters

I’m not sure exactly when it’ll happen, but at some point this spring or summer, you’re going to start hating every one of your go-to grilled chicken recipes. Those recipes are delicious, but after decades of the same old, same old, you just get fatigued. Hopefully when that happens, you’ll remember this spicy, tarragon yogurt chicken recipe.

And you don’t even need to remember the specific ingredients. Except for the plain yogurt, the other components are completely adaptable. The endless varieties of vinegar/citrus options, fresh herbs, and hot sauces, means there’s an endless number of ways to personalize this recipe.

Imagine writing all your favorite herbs down on cards, and throwing them in a hat. Then, doing the same thing with your favorite vinegars and citrus juices, as well as hot sauces and salsas. When ready, close your eyes, and randomly picks cards to see what tasty version awaits you. It’s like a Mad Lib, only useful, and not stupid.

Here, let me try...[picks cards from old beaver skin hat]…okay, next time, along with the yogurt I’ll be using…[drum roll]…Sambal, lime juice, and basil…hey, that sounds awesome! See, it totally works.

As usual, I insist on you sharing any particularly amazing combinations you stumble upon. Anyway, I hope you give this super-easy, always juicy, and infinitely adjustable, grilled chicken recipe a try soon. Enjoy!

Marinade ingredients, enough for 4 large breasts:

1 bunch picked tarragon, leaves only

1/2 cup plain Greek yogurt

1/4 hot sauce or salsa (amounts will depend on spiciness, of course)

1 tbsp cumin

2 tsp kosher salt

2 peeled garlic cloves

2 tbsp vinegar or citrus juice

*Blend and marinade, chilled, for 2 to 3 hours before grilling.

View the complete recipe