September 10th, 2009 | Uncategorized
By Art Gib
As the headlines scream out news of food contamination, food recalls, and warn the public of food borne illnesses, now more than ever, we all must practice sanitary habits around what we eat. Food handlers must be ever vigilant of their responsibility in protecting the public”s health. Here are some tips on handling food safely.
“NJ Reports Salmonella Cases Linked to Multi-State Outbreak”
“Michigan”s Many E. coli Cases Linked to Ground Beef”
“Massachusetts Salmonella Cases Linked To National Outbreak Involving Tomatoes”
“Giant Food Recalls Giant Brand Garlic Bread and Garlic Spread”
“Oregon Firm Recalls Ground Beef Products”
“FDA Warns About Nestle Cookie Dough”
Most people are oblivious about food borne illness until they fall victim to the gut wrenching symptoms from consuming contaminated food. According to the CDC (Centers for Disease Control and Prevention), annually, more than 76 million people suffer from food borne illnesses from contaminated food. When food is left at room temperature for long periods of time, it gives bacteria a chance to grow, breeding toxins that can cause illness when eaten. By the same token, when food is handled through unsanitary practice, bacteria can grow and when consumed, will cause illness.
Current public health studies show that the number of potentially harmful bacteria in our food supply is five times the level that it was 50 years ago. However, 50 years ago, food was grown within 100 miles or less from our homes and restaurants. Since then, interstate highways, jet transport, food processing technology and agricultural methods make seasonal foods available year round from global sources.
Food handlers have a huge responsibility to keep the public safe from consuming contaminated food by continuing to practice sanitary habits. Here are some tips to avoid food borne illnesses:
-Wash your hands with warm water and soap for at least 20 seconds before and after handling food. If you wear gloves, keep your gloves clean and changed regularly.
-Always wash hands immediately after handling raw poultry, meat, eggs.
-Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer.
-Wash fresh fruits and vegetables thoroughly.
-Serving utensils should never touch raw meat or other food.
-Refrigerate or freeze perishables, prepared food within two hours. Keep hot foods hot and cold foods cold.
-Avoid cross-contamination (the transfer of bacteria from one food to another). Use one utensil for each food.
-Produce that looks rotten should be discarded.
-Scrub firm produce such as melons and cucumbers with a clean produce brush to prevent introducing germs while slicing.
These are only a few tips for safely handling food. These tips and other important information is covered in the manual for prospective food handlers taking the test to obtain the food handlers card in Oregon. Study up and maintain healthful and sanitary habits.
About The Author
Chemeketa Community College (http://www.foodhandler.org/) is a food handlers card Oregon. Art Gib is a freelance writer.
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September 9th, 2009 | Uncategorized
By Tristan Andrews
Going to a wine tasting can be a very fun and enjoyable experience. However, many people do not attend for fear of not knowing exactly how to act or what to do. There no great mystery to wine tastings, just a few things you should remember.
As far as etiquette, usually the ladies are served before the gentlemen. Some wine tastings offer you bottled water. Use this to rinse out your mouth between tastings so your palate is clean for the next wine. There is often unsalted and unflavored crackers and bread to help palate cleansing as well. You should always handle the wine glass by the stem. This helps avoid heating the wine with the warmth of your hands, thus altering the taste. Avoid wearing strong perfumes and colognes to a wine tasting. That may take away from not only your smell, but also that of the other guests. Also, avoid smoking, gum, and mints before and during a wine tasting to be able to enjoy the full flavor of the wine.
You can tell a lot about a wine just by looking at its color. When you attend a wine tasting, the glasses should always be clear so you can get a good look at the wine. The tables may also be covered with white tablecloths to help you see the wine”s color clearly. Do not let the wine name full you. For example, white wines are not white in color. They may range from yellow to green to brown. Red wines range in color from pale red to a deep brownish red and often become lighter with age. Sometimes the color of a wine may indicate age or flavor. You may be able to tell the age of a red wine by doing a rim test. Tilt the glass slightly towards the rim of the wine glass and look at the wine. If the color of the red wine is more of a purple, it is usually a younger wine. If the color of the red wine is brown, it is an older wine.
Another thing you may have seen people do before they taste wine is swirl it slightly in the glass. This is to help open up the wine”s flavor. Remember that the wine may have been in a bottle anywhere from six months to many, many years. When someone swirls a wine, it helps release the flavors. Just like when you”re cooking at home and stir the food to help blend the flavors.
The color of the wine is just one aspect you will want to look at when you attend a wine tasting. You will also want to smell the wine. After swirling, this is the next step in the tasting process. You have probably seen people smell wine before and wondered why they did it. Smell plays a very important part in what we taste. Researchers have determined that perhaps as much as 75% of what we taste is actually based on what we smell first. You can smell your wine one of two ways: taking a small whiff to get an idea of how the wine smells, then a deeper whiff or take one deep whiff. After smelling the wine, take a minute to think about the smell. You do not want to immediately taste it after smelling but give yourself time to explore exactly what you smelled.
Finally, you will need to know is how to taste the wine properly. Your tongue has taste buds in both the front and back. These taste buds can detect bitter, salty, sweet, and sour flavors, but some are more sensitive than others are. There are three steps in tasting a wine: the first impression, the taste, and the aftertaste. The first impression happens when you take your first drink and the wine actually hits your taste buds. It should awaken your sense to the wine. After taking the first drink, you should swish the wine around your mouth for a few seconds to let all your taste buds discover the full flavor of the wine. Think about what the wine tastes like. Is it light or heavy? Is the smooth or harsh? The aftertaste is the sensation that remains in your mouth after swallowing the wine. How long did it last and was it pleasant?
Before attending a wine tasting, it may help you feel more confident to read about the different types of wines. This will give you a better idea of what to look for as far as flavor and taste. Next time you are invited to a wine tasting; do not be afraid to go. You may be missing a great experience!
About The Author
Tristan Andrews is a freelance author who writes articles about wine ratings and wine accessories.
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September 9th, 2009 | Uncategorized
By James Beller
How many times have you seen it? Heard it? Sympathized with it? Done it? If you”ve ever tried one of the plethora of weight loss diets out there, then you most likely have fallen off the dietary wagon. Binged. Gone off the deep end. Ate like there was no tomorrow, only to regret it later. You were doing so well! You wonder how in the world you could have let such a thing happen?
Many times one of the key ingredients to set yourself up for such a dietary mishap is trying to be too strict or rigid; as the cliche goes “Biting off more than you can chew”.
If your efforts at weight loss, health improvement, or any of the other benefits that changing to a better way of eating provide are too vastly different from what you”re used to, you will send not only your body but your emotions into such a turmoil and create so much stress for yourself that you can”t help but snap back like a rubberband when the tension gets too great.
Depending on what new fad diet you”re attempting this time around, you are sure to experience falling off the wagon in some form or another. That is one of the many reasons why the raw food diet has been such a lifesaver for so many people. It is not an ”on or off” diet, you simply change the foods you are eating to healthy raw versions gradually and sanely. Your body adjusts as you go and health improves as weight normalizes. Sounds quite normal and natural, doesn”t it? Kind of like the way eating should be!
On the one hand, if you are slowly and intelligently transitioning over to eating exclusively raw foods, you may end up overeating on things that are actually good for you. Now that”s not to say that overeating is ever good, but sometimes it”s what you”re eating that can either help or sabotage your efforts.
If you can”t handle the ”deprivation” anymore, which is what most fad diets offer, you may find yourself at the nearest drive-thru chowing down on everything you denied yourself all week. If, on the other hand, you are eating raw foods and you get the hungries, for whatever reason, and you end up downing half of a banana cream pie made with fresh, raw organic bananas, dates and pecans, you will undoubtedly fare much better and still reap health benefits even though you”ve effectively ”blown it.”
When you are eating a raw food diet the food satisfies you so much nutritionally, and is so rich in water and fiber, that you usually don”t experience the same type of hunger. And when you do blow it and eat things that are less than ideal, you will feel its effects much more acutely than when you were used to eating that way. This can be the best deterrent for making these same mistakes over and over again.
When you gorge on all your old favorites after depriving yourself on a fad diet, it can almost feel like your body thanks you. But when you do such a thing after eating healthy raw foods for a time, your body will not thank you, it will spank you!
Wherever you are in your attempts to change the quality of the foods you consume, it”s not uncommon to fall off the wagon, and it does go away if you persist. Think back to all the things that you used to do that you can”t imagine doing now. Bingeing and falling off the wagon will end up being one of those, too, especially as your health improves and your nutritional requirements are met much more efficiently. A wise person once said “Old habits die hard, but they do die.”
If you are interested in learning more about the raw food diet, there are various online resources available. Three websites I have found helpful are: http://rawfoodme.wordpress.com, http://rawfoodists.blogspot.com/, and http://www.kaboodle.com/rawfood.
About The Author
James Beller is a blogger, online publisher and natural and raw food enthusiast. He writes articles for various websites and blogs which promote the raw diet and natural health such as http://www.beautifulonraw.com.
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September 8th, 2009 | Uncategorized
By Helen Hecker
It”s really not a secret recipe as to how to make homemade applesauce whether it”s for you, your baby, family members or anyone else. The healthiest applesauce is not cooked or canned. It is served raw. Applesauce is naturally sweet but may depend on the type of apples you choose.
The preparation of applesauce is so easy you would think that everyone knows how. But many people are amazed that they”ve never thought of making applesauce without cooking it. Cooking apples damages the enzymes needed for digestion and diminishes the phytonutrients. Vitamin and mineral structure is changed or damaged. So serving applesauce raw or, in other words, living or uncooked, is the best and healthiest way.
First of all you want to choose a sweeter apple such as a Gala or Ginger Gold. You may want to experiment with different types apples and you”ll find there is a wide range of sweetness and tartness to choose from.
But choose organic apples or apples that are grown locally without any pesticides. You don”t want to make chemical-based applesauce. Unfortunately canned applesauce is likely made from chemical-laced apples unless they are labeled organic. Check with your local farms. You can often buy huge boxes of apples for $10.
To make applesauce for one person you only need two large or medium apples. You”ll need to eat it right away so only make a small amount. It”ll turn dark with oxidation if you don”t and still retain some nutrients but it”s best to eat it while it”s fresh.
You”ll need a food processor to make raw applesauce. If you don”t have one you can find them cheaply at garage sales. Purchased new you can get one for less than $30 or so. Or you may be able to borrow one from a friend or relative.
Place two washed organic apples with the peel on in the food processor. Process for about a minute or so. Check often. If you”re making applesauce for a baby you can puree it. If you”re making it for you, a child or other family member you can process it less. At this point you can add some cinnamon if you like for cinnamon applesauce. Or nutmeg or both. Perhaps less than a quarter measuring teaspoon until you decide on the right amount for your taste. You don”t want to add too much.
Really that”s it! Now you know how to make homemade applesauce that”s healthy in just minutes. You, your baby and your family will be healthier because of it. I eat it for breakfast every morning and it”s great for a healthy snack. Kids love it for breakfast or after school. If you”re in a rush at breakfast, it”s a good and fast way to get two apples in before or on your way to work or school.
About The Author
For my raw food diet cure and secrets – how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux, digestive & sleep issues, headaches, pain, weight loss, etc. see a nurse/raw food expert”s http://www.RawFoodDietCure.com and my easy raw food recipes http://www.RecipesRaw.com
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September 6th, 2009 | Uncategorized
By Amy Nutt
Eggs have always been a popular delicious and nutritious food. When most people think of eggs, they think of eggs that come from a chicken. Commercially produced chicken eggs are used more often than any other type of egg and are the eggs that people will find the most in supermarkets. Although, the chicken egg is the most common egg sold, there are a wide variety of different types of eggs that are edible and tasty.
Duck Eggs: These eggs are a little larger than chicken eggs. Duck eggs contain more flavor than chicken eggs, but they have a higher level of fat. The egg white has a higher level of albumen than the chicken egg. The duck eggs available on the market are large.
Quail Eggs: These eggs are much smaller than chicken eggs, but are similar in flavor. The shells are speckled and their color varies from dark brown to blue or white. Quail eggs are commonly hard boiled and used as an appetizer or as a hors d”oeuvre.
Goose Eggs: The goose egg is larger than chicken or duck eggs. Goose eggs are very high in fat and cholesterol. They are very rich and are often used in desserts.
Turkey Eggs: The turkey eggs are much like the chicken eggs, but are larger. They are also similar in flavor. The shell colors can be white to cream with brown speckles. They are usually found in specialty markets. They are very high in cholesterol and fat.
Ostrich Eggs: One ostrich egg is equal to 20 to 24 large chicken eggs. They are mainly sold for their uniqueness. They are often used in omelets and as scrambled eggs.
Other edible eggs include Pigeon, Pheasant, and Emu. As well, there are also eggs from fish such as Salmon, Sturgeon, Cod, Shaker, Whitefish, and Hake
Two methods of acquiring eggs that are growing in popularity are Organic Eggs and Free Range Eggs. Organic eggs are produced from hens that have been given all natural feed that do not contain any pesticides or herbicides. Free-range eggs are eggs produced by hens that have been raised outdoors. Eggs are called free-range if the hens have daily access to the outdoors.
Eggs are so popular because they are a cheap and healthy food that can be made into a variety of meals such as hardboiled, coddled, shirred, omelet, frittata, soft-boiled, scrambled, fried, and poached. They are also used as a key ingredient in many food dishes.
The egg is a very nutritional food enjoyed by most people. They contain a high amount of protein and a number of vitamins, minerals and trace elements. The egg is a source of all the B vitamins. It is a primary source of vitamins B12 and B2 (riboflavin). The egg is also an important source of vitamins A and D. A medium egg has an energy value of 78 kilocalories. The fat in an egg is found mostly in the yolk.
When eaten in moderation, eggs make a substantial contribution to a healthy diet.
About The Author
These edible eggs are great for breakfast because of their high nutritional value. You can experiment by using some of these eggs in an easy recipe for any meal of the day.
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September 6th, 2009 | Uncategorized
By Art Gib
I love holidays of all kinds. Any excuse to gather with my family and friends and enjoy great food, sweet treats, play games, and generally party it up is okay with me! We”re in the middle of August at the moment, but I am already counting down to both Labor Day and Halloween.
You might think it strange that I am looking so far into the future, but that is one of the major keys to a successful party: try to plan ahead. Parties are for having a good time, right? So why would you set yourself up for stress by leaving everything to the last minute?
If you are a bit of a neat freak, then you should try to do a deep clean one of two weeks in advance so that all you have to is a “touch up,” in the days preceding. Or, if that isn”t possible, then be sure to clean gradually. Leave the kitchen and the primary bathroom to the last, as those are the areas that tend to get dirty quickly.
Budget in costs for party supplies before the last minute! I hate to hammer on the hard times, but most of us can”t afford to throw a big party without adequate planning. In the weeks before the party, be sure to make a list of what you want to serve and then watch the ads for sales. Be willing to shop around and go to different stores.
Make a family budget, and include estimated costs for the party in the expenses for that month. If you have to skimp on eating out or buying new shoes, that”s what you have to do. But hey, at least you have something to look forward to without the stress that comes from overspending.
Consider making the party potluck. That way, if you have a specialty dish, you can focus all of your energy on that particular food, and guests can fill in the rest. You might also want to provide a fun dessert, like a unique, holiday-themed cake, but instead of worrying about baking it, you could special order it from a bakery, which again minimizes your work and stress.
I highly recommend making some sort of formal invitation, as word-of-mouth invitations tend to get forgotten. But some websites allow you to create your own e-mail invitation, which may be a good option if you don”t want to hassle of stamps and envelopes and all that.
My family does not consume alcohol, and most of our friends don”t either, but if you plan on serving alcoholic beverages, you should be sure that arrangements have been made for either people to get home safely or to remain in your home until any potential effects of drinking have worn off.
Man, Halloween just can”t come soon enough! Let”s get cracking!
About The Author
Randazzo”s Camellia City Bakery (http://www.kingcakes.com/) baked unique cakes. Art Gib is a freelance writer.
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September 5th, 2009 | Uncategorized
By Ian Newton
There is no doubt that vegetables are great for your health. Even those who don”t like vegetables would have to admit that they really need to eat them. There are several choices in purchasing vegetables e.g. supermarket, farmers market, frozen and organic. All have their pros and cons such as convenience, price, and freshness.
A single person will have a different buying pattern than a large family. Someone with access to a fresh food market or someone with only supermarket access, a busy person or a time rich individual.
1. Growing vegetables as an affordable therapy!
We all have our reasons for our buying habits. Having a vegetable garden is another way of thinking. It may not really about the food at all. Your vegetable garden may be come your place of relaxation. Your moments of peace of quiet in a hectic day. It may be your place to think and plan or it may just be somewhere to hide from the world for a while.
2. Your vegetable gym.
Preparing a garden bed, bringing in dirt and fertilisers, digging up the weeds, these are all physical activities. Save yourself some gym time and start digging.
3. Kid time.
Involving children or grandchildren in your vegetable garden will be fun and educational for them. You will need to relax about them being dirty and occasionally pulling up the wrong plants, or planning the rows crookedly. But heh its about family fun not perfection. Give them responsibility for some plants. I remember my son at 3 proudly presenting a capsicum to us. Unfortunately it was only tiny, but that didn”t matter.
4. Kids health
Their immune systems will greatly benefit from direct access to dirt, resulting in fewer colds and flu”s. My son would happily be covered in dirt from head to toe. It was a lesson for us to not sweat the small stuff and he has always been a super healthy boy.
5. Kids diet.
Children who are part of the vegetable growing process will generally be better eaters of vegetables. Encourage them to graze in the patch, pick some cherry tomatoes and baby rocket leaves. Let them pick the salad greens for dinner
6. Your health.
It”s not all about the kids. Your health is likely to be greatly enhanced by planting and growing your own vegetables. For all the same reasons that kids benefit so too will you. So much about good health these days seems to be confined to stuff in bottles or being prescribed, or things out of your control. Growing your own vegetables is an important part of taking control of your physical and emotional well being.
7. Your taste buds.
Packet and tinned foods are mostly taste modified with sugar and salt, so that many adults and children don”t like the taste of fresh vegetables. Sure a lettuce leaf is slightly astringent but you quickly become accustomed to this flavour once you reduce the amount of processed food. Of course you don”t have to eat your home grown vegetables raw. You can add them to your favorite Asian, Italian or any dish. The health benefits are still there as long as you don”t cook them to death.
About The Author
And now I would like to offer you free access to my vegetable gardening tips. go to http://livingwellpublications.com/wellness/vegetable-garden/
Would you like to read my free health and lifestyle blog go to
http://livingwellpublications.com/blog/
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September 4th, 2009 | Uncategorized
By David Urmann
Indian cuisine involves the use of numerous herbs and spices. It differs slightly from one city to the other. It is reflected in the demographics of various ethnical Indian subcontinents. It is influenced by other cuisines in the world particularly those from the Southeast Asia.
The usual spices used are garlic, coriander, ginger, asafetida and fenugreek, turmeric as well as cumin, black mustard and chili pepper. Garam masala is a famous spice mixture of India. Goda masala, on the other hand, is the famous spice mixture of Maharasthra. Most of these are naturally grown around them.
The East Indian cuisine is popular for desserts, particularly for sweets like kheeri, gaja, chhena poda, rasabali and sandesh. Most of the sweet dishes are now famous in Northern India, primarily originating from Orissa and the Bengal regions. Aside from sweet dishes, East India cuisine also offers posta delights.
Bengali cuisine is also part of East Indian culture. The common ingredients of their curries are cumin seeds, mustard seeds and cumin paste as well as black cumin and chilies. Cashew paste, poppy seed paste, curd nuts and mustard paste are cooked in mustard oil.
South Indian cuisine is an ubiquity of rasam and sambar, also known as rasa and saaru. Sambar is prepared in different ways. South Indian favorites are the bajji, bonda, vada, idli, poori and dosa. Western Indian cuisine has some main food groups such as the Goan, Maharashtrian and Gujarati.
Indian Cooking Recipes
Aloo Ki Puri
Ingredients:
2 teacups of maida
2 pinches of pepper powder
2 boiled potatoes
2 pinches of saffron
2 tablespoon of melted ghee
1/2 teacup of milk
1/2 teaspoon of salt
Ghee for deep frying
Directions:
Grate and peel the 2 boiled potatoes. Create fine paste. Mix the salt, ghee, pepper and flour properly. Place saffron in the milk and bind with flour or place a small amount of saffron color in the milk and dough. Knead it properly. Leave it for about an hour. After an hour, roll it into small purees and then deep fry it in hot ghee until it puffs up.
Subzi Ka Paratha
Ingredients for the dough:
1 1/2 teacups of maida
1 1/2 teacups of gehun ka atta
1 teaspoons of melted ghee or butter
1/2 teaspoon of salt and milk
Ingredients for the stuffing:
2 teacups of finely chopped boiled vegetables like capsicum, French beans, green peas, cauliflower and cabbage
1 chopped onion
2 mashed and boiled potatoes
2 chopped green chilies
2 tablespoons chopped coriander
2 tablespoons of ghee
Salt
Directions for the dough:
Combine butter, salt, gehun ka atta and maida in a large bowl. Put in the milk and create soft dough. Knead the soft dough properly. Keep the dough for about 15 minutes. Divide the soft dough into 15 or 20 equal portions. Apply enough flour and roll it into rounds. Cook it very lightly in the tava and keep it in a folded wet tissue or napkin.
Directions for the stuffing:
First, heat the ghee for about 3 to 5 minutes and then put in the chopped onion. Cook it until it becomes soft. Put the salt, chili powder, coriander, garam masala, green chilies, potatoes and vegetables in the heated ghee. Cook it for about 2 to 3 minutes.
Amla Pickle
Ingredients:
5 amla
4 green chilies
2 teaspoons of turmeric powder
1 teaspoon of mustard seed
3 teaspoons of oil
1 teaspoon of hing
Directions:
Cook the 5 amlas in the cooker with a small amount of water. Grind the green chilies with the cooked amla. In kadai heat oil, add tumeric powder, hing and mustard seeds. After adding all the ingredients, add the paste of green chilies and amla. Cook it for 3 to 5 minutes.
About The Author
For more information on Garlic for healing and Vegetarian Curry Recipes.Please visit our website.
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September 3rd, 2009 | Uncategorized
By David Urmann
Indian spices are heated in the pan with ghee or cooking oil to intensify the flavor before putting in food. Indian spices contain a variety of herbs and spices grown across the Indian subcontinent. There are many basic Indian spices such as cumin seeds, turmeric, coriander seeds, chili powder, mustard seeds and asafetida.
Cumin seeds are commonly used in North India and it can be roasted as well as grounded or fried whole in heated oil. The turmeric is used mostly for its medical properties and the chili powder is also used for its fiery and pungent taste. Coriander seeds are mainly used for its soothing and cooling taste. Mustard seeds are commonly used in western and southern India and for its strong flavor. The asafetida is also a basic Indian spice, used to achieve a sulfuric taste.
Most of the significant spices in Indian cuisine are asafetida coriander, ginger, fenugreek, turmeric, cumin, black mustard seed and chili pepper. Another significant Indian spice is the garam masala that contains more than 5 dried spices, commonly clove, cinnamon and cardamom.
India also has numerous herbs and spices. Indian spices are used in bhuna, curry, haldi, tadka, masala, jeera and tandoori. Bhuna is a process of cooking Indian spices in hot oil. Bhuna is usually used in order to preserve and release the taste of spices. Tadka is also a method used for cooking Indian spices.
Curry is one of the popular foods in India made up of several spices mixed. The common Indian curry is made of coriander, cloves and black pepper as well as red pepper, turmeric, fenugreek and other Indian spices. Masala is an Indian term that means mixture of spices cooked in hot oil. Garam Masala is a popular version of masala, used in making numerous Indian food recipes such as curry. Haldi is also called turmeric and is popular in India and other Asian countries because of its color and aroma.
Indian Cooking Ingredients
Here are a few Indian cooking Ingredients:
Udad daal
Udad daal is a grain of Indian beans used in the preparation of many savory dishes. It is extremely recommended by dietitians and physicians to people who experience high blood pressure. Numerous dishes made with the Udad daal are tomato dal, dahi vada, masala dosa, sunnundalu, nachini, popu, vendakkai pacchadi and 16 bean adai with spinach chutney and tomato pickle.
Pomegranate
The pomegranate is a type of fruit with sour and sweet taste. It is also called Anar in India. This Indian cooking ingredient is like a combination of grapes and oranges. The pomegranate and its juices are fine to use in cocktail drinks, poultry, fish and lamb kabobs, dips as well as salad dressings, meats, sauces and toppings for ice cream.
Basmati Rice
Basmati rice is white and brown rice, popular for its aroma. Basmati rice is also known as basmati chaaval and is cooked in approximately 20 minutes. Basmati rice is commonly used in many Indian recipes and other recipes such as soups, stews, hamburgers, salads, chickens and any kind of seafood.
Jaggery
Jaggery is unrefined sugar similar to brown sugar. Jaggery is also known as Gur in India and commonly used in savory and sweet types of food such as jaggery cake, jaggery toffee, candies, potato mixes and cookies, pies, pudding, rice dishes, breads as well as brownies, jaggery laddoo, jaggery lemonade and so much more.
About The Author
For more information on Kitchen tips and Indian Seafood Recipes.Please visit our website.
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September 3rd, 2009 | Uncategorized
By David Urmann
Most of the salad dressing cooking formulas have vinaigrette salad dressing recipes. Several cooking formulas done using vinegar and oil are the French Salad dressing recipes, Asian Salad dressing recipes and the Italian salad dressing recipes.
Salad Dressings
Salad is a mixture of hot and cold foods commonly made up of fruits and vegetables and then mixed with dressing such as crouton or nuts. Sometimes, whole grains, cheese, pasta, fish or meat are also added. It is usually served before or after the main meal as a dessert or appetizer.
This light meal has various types such as the caesar salad and green salad. The usual kind contains croutons and romaine lettuce dressed with black pepper, Worcestershire sauce, egg, olive oil and lemon juice as well as parmesan cheese.
Green salad is frequently composed of several vegetables such as lettuce, tomatoes and carrots. It is also known as the garden salad. Other usual vegetables in garden salads include radishes, celery, carrots and avocado, red onions as well as spring onions, onions, mushrooms, peppers and cucumbers. Other ingredients include black beans, artichoke hearts, hard boiled eggs and olive, pasta, tomatoes as well as green beans, sweet corn, rice and cooked potatoes.
The heart of palm, roasted red peppers, cheeses, croutons, fish or meat are also occasionally added to green salads. Michigan salad, Greek salad, Cobb salad, chef salad and Caesar salad are various types of garden salads.
Entree salads may have either fried or grilled chicken fingers as well as seafood like fried or grilled shrimp placed on top of it. Fish steak, commonly tuna, salmon or mahi-mahi, can also be placed on top of the salad. Steaks like Sirloin can be sliced, grilled and placed over the entree salad.
Salad dressings differ across cultures. Traditional salad dressings in Southern Europe are vinaigrettes; while in Russia and Eastern Europe, it is mayonnaise. In Denmark, salad dressings are based on the creme fraiche. Most of the light edible oil is typically used as salad dressing. This would include safflower oil, soybean oil, corn oil and olive oil.
Quick Dinner Recipes
Almond Chicken Strips
Ingredients
1/4 cup of cornstarch
1 teaspoon of sugar
1/2 teaspoon of salt
1 1/2 teaspoons of chicken broth or sherry
2 lightly beaten egg whites
1 1/2 cups of ground almonds
1 pound of boneless and skinless chicken breasts
2 tablespoons of vegetable oil
Directions:
In a large shallow bowl, mix the broth, salt, sugar and cornstarch until it is smooth. Slowly stir the egg whites and then place the almonds in another large shallow bowl. Dip the chicken in the egg white blend and then coat with almonds. In a large skillet, stir-fry chicken strips in hot oil for about 5 to 6 minutes and then drain on clean paper towels.
15 minutes of Marinated Chicken
Ingredients:
1/4 cups of Dijon mustard
2 tablespoons of fresh lemon juice
1 1/2 teaspoons of Worcestershire sauce
1/2 teaspoon of dried tarragon
1/2 teaspoon of pepper 4 boneless and skinless chicken breast halves
Directions:
First mix in a large bowl, the Dijon mustard, fresh lemon juice, Worcestershire sauce dried tarragon and spread it on the chicken breast. Marinate it at room temperature for about 10 to 15 minutes of for couple of hours in the refrigerator. Grill it uncovered for about 10 or 12 minutes over the medium heat.
Broccoli Cheese Soup
Ingredients:
2 cups of grated cheese
2 cups of steamed and chopped cauliflower or broccoli
1 Betty Kennedys White Sauce
Directions:
Place Betty Kennedys White Sauce in a large bowl. The amount of white sauce depends on the number of servings desired. Then, add vegetables and cheese. Cook the three ingredients over low to medium heat. Turn off the stove when the cheese has melted and the cauliflower or broccoli is tender.
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