Saturday, March 1, 2014
To find healthy dinner recipes
If I am I looking for information about something type just the word or phrase in Google, and I can usually find what I search in the first few pages of results. When I was in "Healthy dinner recipe s typed" I overwhelmed. There were of course many results, so I clicked on the first and got a list of:
Appetizers, drinks, candies and festivities, entrées, healthy cookies, cakes and baked.... wraps, sandwiches and burgers.
Not even see the word "Dinner" and check out some of the meals you even that healthy me erscheinen.Die next site that I was tried actually better, something that even though I had a lot of recipe s that asked me to find to scan.
Criteria for a healthy recipe
If youre like me, time is precious, so I have what I need is still a lot looking at tun.Ich try to finden.Leider when it comes to ideas for healthy dinner recipe have s pretty quickly, to scan the recipe and screen out those my basic criteria for a healthy dinner meal not entsprechen.Hier are the things I look for when choosing a suitable dinner recipe:
-a large part of the mixed vegetables
-a source of protein such as lean meat, fish and beans
-a source of carbohydrates such as brown rice or potatoes.
Whole wheat bread, whole grain rice and pasta whole grains are healthier choices than the white varieties.A green salad makes a healthy choice.
If you are a vegetarian, its much easier to find a healthy recipe.The thing to find a sufficient source of Protein.Sojabohnen is however are a good alternative to meat, but in moderation are consumed.The Harvard School of public health has a good article on protein on your Web page.(http://www.hsph.harvard.edu/nutritionsource/protein.html).
Other sources
So, where else can you find healthy food recipe s? an other good source online is Amazon.com.If you search on the keyword "dinner healthy recipe s" see, a lot of books (of course this is not, dinner ready tonight to help you go!).The only thing to note is that many of these books around weight loss diet, are aligned, are in the long run not necessarily good for you.Amazon is still a good source of information.
If you have children, it is particularly difficult recipe-s the nutritious and problem appeal to you to finden.Dieses is even worse if you try to CDC website (http://www.cdc.gov/nccdphp/dnpa/nutrition/nutrition_for_everyone/quick_tips/healthy_children.htm) has the eating habits of the family to level.the some good information to prepare healthy dinner for children.
Conclusion
Finally, there are a ton of information out there, but s for you try on the best healthy dinner recipe and geht.Sie take your family on NULL time, a lot have also ready to make changes, until you find something, this works for alle.Ich used to joke about our kids respond to some of my dishes (Lima bean soup to mind comes) - If you dont like it, its good for you must!
Seriously though, there are many good dinner healthy recipe s available, that everyone will love be must spend only in able to find the time and experiment a bit in the kitchen.
Deborah is a partner in Ipcor publishing and personal Logs.com is .you Publisher Web page get in shape default.returns will find more information about healthy food choices, on your Web site healthy dinner recipes.
White sauce spaghetti
I just happened to see this recipe on some TV show one day and made it yesterday. It was really awesome and I am happy to share with you all, you will definitely love it.
Ingredients
Spaghetti: 1/2 packet
Water as required
salt to taste
milk-1 cup
wheat flour/ all purpose flour/ maida-1tbsp
pepper powder to taste
oregano or your favorite herbs-1/2tbsp
olive oil-1tbsp
garlic crushed-1/2tbsp
cheese of your choice- I used American cheese and suggest you to use shredded cheddar cheese.
If you wish to add veggies you can add them boiled
1tbsp of butter/olive oil
Method
Fill the pot with 3/4th water and bring it to boil. Add 1/2tbsp salt and spaghetti. While the spaghetti cooks we will prepare sauce. it should cook in just 10min. Then you drain 1/2 of water and keep it aside with remaining water left in it so that spaghetti may not stick to each other. But, while serving remove entire water.
For sauce:
Add 1tbsp of butter/olive oil in a medium heat pan and add 1tbsp of maida/wheat flour. Fry till it turns slight brown. Add 1 cup of milk and and keep stirring on a medium flame. Soon the mixture turns to a thick paste and to that paste add herbs, salt and pepper. Mix well and turn off the stove.
Seasoning Spaghetti
Spaghetti: 1/2 packet
Water as required
salt to taste
milk-1 cup
wheat flour/ all purpose flour/ maida-1tbsp
pepper powder to taste
oregano or your favorite herbs-1/2tbsp
olive oil-1tbsp
garlic crushed-1/2tbsp
cheese of your choice- I used American cheese and suggest you to use shredded cheddar cheese.
If you wish to add veggies you can add them boiled
1tbsp of butter/olive oil
Method
Fill the pot with 3/4th water and bring it to boil. Add 1/2tbsp salt and spaghetti. While the spaghetti cooks we will prepare sauce. it should cook in just 10min. Then you drain 1/2 of water and keep it aside with remaining water left in it so that spaghetti may not stick to each other. But, while serving remove entire water.
For sauce:
Add 1tbsp of butter/olive oil in a medium heat pan and add 1tbsp of maida/wheat flour. Fry till it turns slight brown. Add 1 cup of milk and and keep stirring on a medium flame. Soon the mixture turns to a thick paste and to that paste add herbs, salt and pepper. Mix well and turn off the stove.
Seasoning Spaghetti
Heat 1/2tbsp of oil in a pan and add garlic and vegetables if you wish and mix well. Finally add spaghetti when the raw flavor of garlic disappears.
Serving:
Now take a serving bowl and add spaghetti. Spread white sauce on top of it and sprinkle come cheese. yummy and delicious white sauce spaghetti is ready. I suggest you to add mushrooms to this recipe, it gives an amazing taste to this recipe.
Hope you will enjoy it.
Veg Pasta Italiano Red Tomato Pasta Domions India style Restaurant Pasta Recipes
This is Domions India style pasta recipe. Bow tie pasta tossed with olive oil, aromatic italian herbs, exotic veggie and with generous amount of flavourful Italian red tomato sauce. For non vegetarian pasta Italiano red, top with marinated grilled chicken.
 |
| Tomato Pasta |
Ingredients
Bow tie or Penne Pasta cooked- 2 cups
Home made easy tomato sauce for pasta---click for recipe- 1 cup
Chopped olives- 1/4 cup
American sweet corn- 1/4 cup
Onion thickly sliced- 1/4 cup( optional)
Shredded cheddar cheese- 1/2 cup
Parmesan cheese- 1/4 cup( optional)
Olive oil- 2 tbsp
Dried oregano( or parsely, basil)- 1 tsp
 |
| Restaurant Italian Pasta |
Method
Boil pasta with enough salt until aldente( firm) as per box instructions.
Heat oilve oil in a sauce pan on low heat, add cooked pasta, oregano and home made tomato sauce, sweet corn, chopped olives, Parmesan cheese, cheddar cheese to the pan. Toss well and serve.
Or
Heat oilve oil in a sauce pan on low heat, add cooked pasta and oregano, toss well and place on plate. Pour generous amount of home made tomato sauce on pasta. Garnish with sliced olives, sweet corn and generous cheese.
Friday, February 28, 2014
Chocolate cake
Chocolate cake
Ingredients
- Butter 8 ounces
- Caster sugar 7 ounces
- Flour 6 ounces
- Coco powder 2 ounces
- Baking powder 2 tsp heaped
- Vanilla essence 2 tsp
- Eggs 4
- Milk ½ cup
- Beat butter and sugar till light and fluffy add essence add in 1 egg at a time, alternating with sieved mixture of flour, coco and baking powder till 4 eggs have been added, fold in the remaining flour and coco with ½ cup milk. Line a 10 x 10 inch square pan with butter paper, pour the cake mixture, and bake for 40 minutes on 190 degrees. Remove and cool.
- Butter 6 ounces
- Icing sugar 12 ounces
- Coco powder 3 tbsp heaped
- Hot water 3 tbsp
- Beat butter gradually adding in icing sugar and coco alternating with hot water, beat well, ice your cake with this icing, and decorate with chocolate decoration.
Organic Rosehip Face Cream
I have more recipes for body care like face wash, foot butter cream, body lotion, chapstick. I will be posting these great recipes in the future:)
Ingredients:
3 oz oil (olive, avocado or coconut are great choices)
1.5 tablespoons Beeswax
4 oz rose water, distilled water or herbal tea
4 vitamin E capsules (optional)
1 tsp calendula oil (optional)
10-15 drops of essential oil for fragrance (I used rose hip seed oil)
Benefits of Rosehip seed oil: it contains Vitamin A, which helps to delay the effects of skin aging, assists with cell regeneration, and promotes collagen and elastin levels to increase. This results in firmer, smoother, and more youthful skin with greater elasticity. Rosehip seed oil also contains a high amount of essential fatty acids and Vitamin E, which further promotes healthy skin. In particular, it is rich in linoleic and linolenic acids, which are important skin nutrients. Rosehip seed oil has been used successfully to treat the following skin problems:
Stretch marks,UV damage from overexposure to the sun, Scars from surgery, burns, and acne, Eczema ,Psoriasis, Wrinkles and premature skin aging, Hyper-pigmentation, Dermatitis,
Burns, including those from radiation and sunburns, Age spots, Brittle nails, Dry and damaged hair.
Good information on essential oils
In this recipe I used organic Avocado oil and Olive oil cold press. Mix oils in a glass measuring cup. Add vitamin E capsules.
SANDRAS OVEN BRAISED CORNED BEEF BRISKET and CABBAGE with a HORSERADISH SAUCE
 |
| Excellent for St. Patricks Day or any other time of year... |
Prep: 15 mins.
Cook: 4 hrs.
INGREDIENTS:
--Brisket:
· 4 lb. center-cut corned-brisket, trimmed of visible surface fat
· 1 bottle of beer (Recommend: Alaskan Pale Ale)
· 2 tablespoons pickling spice (tied up in cheesecloth)
· water to cover
· 3 large garlic cloves, minced
· 1 lemon, quartered, seeds removed
· 1/2 teaspoon ground pepper
***Add to pot 1 hour before done:
· 10 medium red potatoes, unpeeled, and cut in half
· 5 medium carrots, peeled and cut into 1” chunks
***Add to pot 20 minutes before done:
· 1 onion, cut into 8 wedges
· 1 large head of green cabbage, cut into 8 wedges
--Optional: Fresh lemon wedges for serving (although highly recommended)
---Horseradish sauce:
· ¾ cup sour cream
· ¼ cup jarred ‘hot’ horseradish
· 1 tablespoon dried chives
· 1 tablespoon lemon juice
METHOD:
Preheat oven to 350 degrees.
Rinse brisket to release its corning salt. Place corned beef in dutch oven and cover with beer and water. Add the pickling spice tied in cheesecloth, then the garlic, lemon wedges, and pepper. Cover pot and bring to a boil on stovetop. Transfer dutch oven, covered, to preheated oven, placing it on the middle rack. Braise for 3 hours, and add the ingredients listed as stated above (1 hour before done), and return, covered, to oven. After 40 minutes add the remaining ingredients listed as stated above (20 minutes before done), and return, covered, to oven.
Meanwhile, make the horseradish sauce in a small bowl by adding all the ingredients in the order listed, and whisking to combine (I like to do this about 1 hr. ahead of time for the flavors to meld.)
Place vegetables on a serving platter, adding the brisket that has been sliced against the grain and drizzled with a bit of cooking liquid. Place lemon wedges around edge of platter. Serve meal family style with a side of horseradish sauce. ~ Enjoy!
Thursday, February 27, 2014
Hong You Chao Shou Dumplings in Hot Oil
This xiao chi (little dish, or snack) hails from Chengdu, Sichuan, where years ago I also fell in love with the street food. As Fuschia Dunlop will tell you in her excellent book Land of Plenty, there is a famous restaurant in the city, Long Chao Shou, purveying chao shou in several variations, (and hundreds of other Chengdu specialties), including these dumplings in a clear broth, and in a hot and sour soup. Hong you chao shou translates literally as something like “red oil folded hands,” and with some imagination, one might see these hun tun (won ton) dumplings swathed in fragrant chili oil as such. The variations in folding these dumplings, and different sauces and broths in which it is served, make this snack almost generic, but universally appreciated around the province. The current recipe is not so different than another Sichuanese dumpling, hong you shui jiao (literally, “red oil water dumpling”): except that, the chao shou, as is traditional with a hun tun, has a far more delicate skin and filling.
Filling:
10 oz pork (at least 20% fat)Dough:
1/4 cup water (for “ginger water”)
1” x 3” pc ginger (for “ginger water”)
1 small egg, beaten
1 tsp sesame oil
1 tsp rice wine or dry sherry
white pepper
1/3 or so salt
1/4 cup of pork or chicken stock
8 oz bread flour (plus 1/2 cup or more to knead in)Sauce (per bowl):
1 small egg, beaten
1/2 cup cold water
Garnish (per bowl):
1 Tab chili oil (See recipe for hong you)
2 tsp light soy sauce
1 round tsp sugar
2 tsp chicken or pork stock
1 clove garlic, finely mincedTo make the dough:
1 tsp chili oil
1 tsp sesame oil
Sprig of cilantro
Dash of roasted, ground Sichuan Peppercorn (hua jiao) if desired
Combine the beaten egg and water and add to the flour, combining it a little at a time, until a rough ball of dough forms. Knead the dough thoroughly, adding the extra flour as you go to keep it from sticking to your hands. When the dough is very smooth and stretchable, cover with a damp towel or plastic, set aside to rest for an hour or overnight.
To make the filling:
Crush the piece of ginger and combine it with the water, squeezing the pulp to extract the juice, and set aside.
Wash and dry the pork. Mince very fine, then, using the blunt edge a large cleaver, pound the meat on a cutting board, turning it as you do so, until it is an even paste. Pick out and discard any obvious strands of gristle or tendon.
Combine the meat in a bowl with ginger water, the egg, sesame oil, rice wine, white pepper, and salt. Stir mixture thoroughly in one direction until all the liquids are absorbed. While continuing to stir vigorously, add the stock a little at a time, allowing the meat to absorb the liquid before continuing. If the mixture seems too wet to hold its shape on a spoon, allow the filling to rest in the refrigerator and try again, until the mixture is shiny, smooth and fragrant. Refrigerate until ready to use.
To make the wrappers:
Divide the dough into 2 or 3 pieces, keeping the unused portions under a damp cloth or plastic. Stretch the dough piece into a rope about 5/8” diameter, then, using a generous amount of flour, roll it into a flat sheet until it is very thin. It is necessary to dust the sheet with flour and turn it over, to prevent it sticking to your tools. The thin sheet should be slightly translucent, about the thickness of two playing cards, and at least 3” wide. The length is not important. Trim the strip so that it is an even 3” wide, and cut it into as many 3” squares as the sheet allows, reserving the scraps with the other dough. If the squares are well dusted, you can continue to make 3” squares until all the dough is used.
To make the dumplings:
To make the sauce and garnish, cook the dumplings, and serve:
A common serving of chao shou would be 4 or 5 dumplings. Just before cooking and serving the chao shou, in a bowl, combine all the sauce ingredients for as many servings as you need, and set aside. For the garnish, finely mince the garlic and mix together with oils and set aside.
Boil the dumplings in a large stock pot of boiling water for 2-1/2 to 3 minutes. Retrieve with bamboo strainer and place 4 or 5 dumplings in each serving bowl. After stirring thoroughly, apportion the sauce over the top of the dumplings; likewise the garlic and oil garnish, sprig of cilantro and peppercorn, if desired.
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