My Secret Recipes

Melt and Mix

2008-11-30T21:18:00.002+07:00

The technique of melting butter and sugar together, then adding them to the flour and other dry ingredients speeds up cake-making, as it eliminates the time-consuming necessity to cream the butter and sugar. These cakes also require less beating than cakes made using the conventional method, do not overbeat. The following is the recipe of one of melt and mix cake, Double Chocolate Cake.

Ingredients:
2 cups self raising flour
2 tbsp cocoa powder
185 g unsalted butter
100 g dark chocolate, coarsely chopped
3/4 cup caster sugar
2 eggs, lightly beaten
1/2 milk.

Directions:
1. Preheat oven to moderate 180 degrees celcius. Brush a deep 20cm square cake tin with melted butter or oil. Line base with paper, grease paper. Sift flour with cocoa into large mixing bowl. Make a well in the centre.

2. Stir the butter, chocolate and sugar in a small pan over low heat until melted and well combined. Remove from heat. Combine eggs and milk in a small mixing bowl.

3. Add the butter and egg mixtures to the dry ingredients. Using a wooden spoon, stir until just combined; do not overbeat.

4. Spoon mixture into prepared tin; smooth surface. Bake for 45 minutesor until a skewer comes out clean when inserted in the centre of the cake. Turn onto wire rack to cool.

Note: Decorate cake with whipped cream and purchased chocolates or grated chocolate, if desired. Or ice with rich chocolate icing. Store in refrigerator if topped with cream, or up to four days in an airtight container.

Victoria Sponge

2008-11-26T21:33:00.005+07:00

This is another one bowl-cake I've practised. Just following the directions in the recipes, and you'll effortlessly produce the lightest sponges. Let's start then.

Victoria Sponge

Ingredients:

125 g unsalted butter, chopped.
1/2 cup caster sugar.
3 eggs, lightly beaten.
1 cup self-raising flour.
1 tsp baking powder.
1/2 cup strawberry jam.
Icing sugar.

Directions:

1. Preheat oven to moderate 180 degrees celcius. Brush two shallow 20cm round sandwich tins with melted butter or oil. Line base with paper; grease paper.

2. Using electric beaters, beat unsalted butter and sugar in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.

3. Add the sifted dry ingredients to bowl. Beat on low speed for 30 seconds, then high speed 1 minute or until the mixture is is thick and creamy.

4. Pour mixture evenly into prepared tins; smooth surface. Bake 20 minutes or until sponge is lightly golden and shrink from side of tin. Turn onto wire rack to cool.

5. Spread top of one cake layer with jam; top with remaining layer. Dust lightly with icing sugar before serving.

Note: For a lighter sponge, sift flour three times before combining with the remaining ingredients. Sponge cakes are best eaten the day they are made. Keep in a cool, dry place until ready to serve.

Benefits of Parsley

2008-11-21T21:08:00.001+07:00

When it comes to herbs, traditions have changed, varieties have increased, but through it all, Parsley has just stayed Parsley, flat or curly leaf, nothing major and no need for change. Use it as an herb or use it as a garnish, it does not matter people still love it.

Often used fresh or dried, fresh is more popular and has very easy access when purchasing it or growing it. Storing it is simple, just wrap it in a damp paper towel and place it in a baggie and store it in the fridge. Parsley is used for all kinds of sauces and salads. Parsley can pretty much be added to anything and is used often to color pesto's but it is very frequently used as a garnish.

Throughout history, parsley has been used for cooking as well as for medicinal purposes but has also been used for a lot more.

Early Greeks used Parsley to make crowns for the Olympian winners. Hebrew tradition uses Parsley as part of Passover as a symbol of spring and rebirth.

Parsley tracks all the way back to Hippocrates who used it for medicinal purposes for cure alls and as an antidote for poisons. He also used it for ridding kidney and bladder stones. Many of these prior claims have been validated through modern science and it is true that Parsley is rich in vitamin A and C and is also shown to clear toxins from the body and reduces inflammation.
Parsley has three times the amount of Vitamin C than oranges do!

Back in much earlier times, any ailments that was thought to be caused from a lack of Vitamin C was treated with Parsley such as for bad gums and loose teeth, and for brightening what were considered dim eyes. The Greeks almost feared Parsley because it was associated with Archemorus, who too was an ancient Greek.

Parsley was also used to regulate menstrual cycles because parsley contains apiol which mimics estrogen, the female sex hormone. Parsley was also used to ward off Malaria and is told to have been very successful in doing so and it aided with water retention as well.

Although these are old wives tales as some might call them when you consider them for just a minute they really do make a lot of sense. Some of these old remedies still are used in part today such as the use of Parsley for kidney stones, as a diuretic, for rheumatoid arthritis, as a stimulant, for menstrual regulation, to settle the stomach, and as an appetite stimulant.

You can purchase Parsley juice at herbal stores and it can be very healthy for you although it might not taste the greatest it can be mixed with other juices to enhance the flavor. Dried Parsley really has the least amount of nutritional value to it.

One-bowl Cakes

2008-11-19T22:17:00.002+07:00

Mix up these speedy cakes made in one bowl, following the directions in the recipes, and you'll effortessly produce the lightest sponges, hearty fruit cakes, muffins or moist sour cream or chocolate cakes. Here is one of one-bowl cakes recipe, STRAWBERRY and CREAM MUFFINS.

Ingredients:

2 eggs
1/4 cup oil
2 tbsp strawberry jam
1/4 cup strawberry yoghurt
1/2 cup caster sugar
1 3/4 cups self-raising flour
100 g cream cheese
1/4 cup strawberry jam, extra strawberries, to decorate.

Directions:

1. Preheat oven to moderate 180 degrees celcius. Brush melted butter or oil into eight 2/3-cup capacity muffin cups.

2. Place eggs, oil, jam, yoghurt and sugar in a large mixing bowl.
Using a wooden spoon, beat mixture 1 minute or until well combined. Add sifted flour, stir until combined; do not overbeat.

3. Place 2/3 tbsp of mixture into each muffin cup. Cut cheese into eight pieces. Place a piece in the centre of each muffin.
Top each piece with 2 tsp jam. Divide remaining mixture evenly between muffins. Bake for 30 minutes or until muffins are puffed and lightly golden.
Stand 5 minutes in tin before turning onto wire rack to cool. To serve, dust muffins with sifted icing sugar; decorate with strawberries.

Kitchen Designer Brooklyn for the Contemporary Look of Your Kitchen

2008-11-14T23:58:00.002+07:00

Having modular kitchens is one of the greatest ways to put a touch of exceptional style to your house. It not only makes the décor of the kitchen look elegant but the available area is also utilized in an adequate manner. Futuristic furnishes, appliances, compact designs and extra storage space are all merged in order to endow you with a kitchen designer Brooklyn.

Features to add in your kitchen

Kitchen designer Brooklyn includes pull down racks, warming drawers, wall mounted cups and cutlery holders and various ideas like this are incorporated for maximizing the design. However, the functionality of the kitchen is also not ignored. Kitchens generally have different small things, which make them look like an absolute mess.

Nevertheless, installing the kitchen cabinets is an excellent idea so as to keep everything looks clutter free and organized. You might select from the see through cabinets that have glass doors or simple cabinets with wooden finish. At the time of deciding the place where the cabinet has to be fitted in, always ensure to take the correct measurements.

Arrange your kitchen in an organized manner

Minimalist idea of the interior decoration is excellent particularly when it comes to décor of the kitchen. This means that things that are of use should only be available inside the kitchen. A clutter free and simple look adds onto the modern-day design of the kitchen designer Brooklyn. Besides, the colors that are used on the cabinets as well as appliances or the wall paints must also be subdued.

You may try out colors like brown, yellow or metallic. Such subdued colors add to the overall enhanced appearance of the kitchen. You may further combine these colors different bright colors such as red or electric blue. In addition, it is vital to consider that it is every time feasible to use light color shades if the area of the kitchen is less. Pastel colors might also be employed in order to make the kitchen look more spacious.

Light and bright your kitchen

Another essential consideration that must be kept in mind is the lightning of the kitchen. Directional lynching lights placed in the cone of metal is a nice option for the lightning of the kitchen. Nonetheless, one should note that the inside lights of the kitchen must never be negotiated for enhancing the facet of style in the kitchen. Since the lack of adequate light inside it can lead to some serious mishaps.

Add floor to your kitchen

The next necessary thing is the flooring of the kitchen. Ingeniously designed ceramic and linoleum tiles are the most affordable solution to include in your modular kitchen. The concrete floors, which have granite and linear designs, add to the beauty of the kitchen even more. However, they are a little expensive. Also, in case you have a small sized kitchen, you might make it look more spacious by eliminating the small distinctions and walls inside it that separates different sections.

Once the décor of your kitchen is all done then you can place your microwaves and multiprocessor to give your cooking area an entire new look. Therefore, if you are interested in renovating or remodeling your cooking completely and prepare food in a modish way, you can certainly opt for the services offered by Kitchen Designer Brooklyn over the net.

Avail contemporary kitchen with a simple click

You might brief the service provider regarding your budget and preferences and they will take on the job of remodeling and designing your kitchen almost immediately. You can give thoughts and imaginations to the professionals in order to get the desired look for your kitchen. Thus, do not delay remodeling of your kitchen any longer and start clicking. Assume how great it will be to cook in an organized and clutter free contemporary kitchen? It would certainly be a paradise of your abode.

Source: James Peligrino

Homemade Baby Food: Is Homemade Best?

2008-11-12T20:59:00.001+07:00

This debate has gone on for some time. There are some mothers who swear by homemade baby food and won’t give their babies anything else. While other mothers rely on the convenience of baby food jars, cereals and snacks.

So which is best homemade or jars?

Like everything else it depends on your family’s needs and what works for you. However, there are a few things to keep in mind when contemplating what to feed your baby. Although baby food has come a long way and you can buy many organic brands which reduce the amount of pesticides your baby eats, there are still many baby foods which contain added salt, sugar and sometimes other preservatives.

Logically, anything that’s fresh and homemade will be healthier than anything that is pre-packaged and has been sitting on store shelves. It doesn’t mean that it will necessarily do your baby harm but your baby may get more nutrients from a fresh, homemade baby puree.

Another factor is cost. Although convenient, baby food jars can be expensive. Making food for your baby at home really couldn’t be easier and it is definitely much cheaper. There is no need to prepare huge batches of baby food either. A simple mashed banana or sweet potato can make a healthy nutritious baby food in a flash.

Ultimately the choice is up to you. If you’re schedule is really packed and you want to spend those few precious spare hours a day bonding with your little one then perhaps baby food jars would work best for you.

If you already cook a fresh meal for your family daily, then making a few adjustments for your baby’s meal should be a breeze.

Or you may choose the route many mothers take, fresh baby food for days at home and a few jars for outings or days where you really just don’t have time.

The Soy of Cooking

2008-11-10T21:39:00.001+07:00

Soy foods have grown in popularity as consumers learn more about associated health benefits -- soy food sales are expected to reach $4 billion for 2003. Several studies have shown that soy products help lower cholesterol and reduce the severity of menopausal symptoms, as well as reducing the risk of certain types of cancer, such as breast and prostate. Soy products are also a great way for consumers to get high quality protein in their diets with less fat and cholesterol than animal protein.

For consumers who want to add the benefits of soy to their diet, the good news is that the wide variety of soy products available today makes it easy. Crum Creek Mills, a Springfield, Penn.-based soy foods company, specializes in making everyday food items healthier with the addition of soy. No more trying to figure out how to make tofu palatable to your family -- they’ll be eating foods they already like, made healthier with the addition of soy.

“We focus on products everyone knows and loves,” says Rich Rothman, general manager. For example, the company’s soy protein pancake mix or soy protein muffin mix would be a great addition to any brunch menu. Choose from buttermilk or blueberry pancake mix and from three muffin varieties: Bold Banana Walnut, Bountiful Blueberry and Brilliant Bran.

Another easy way to add the benefits of soy to your meals is to opt for soy protein pasta as a base for your favorite sauce. Fast, filling, nutritious and delicious, these pastas provide between 70 and 90 percent more protein and up to 20 percent fewer carbohydrates than regular pastas. Every 2-ounce serving packs 13 grams of protein and only 36 grams of carbohydrates. This better balance of protein to carbohydrates provides the body with consistent energy over time. Crum Creek has pasta for every need -- Passionate Penne, Savory Spaghetti, Fabulous Fettuccine, Heavenly Angel Hair and an all-time favorite made healthier, Marvelous Mac and Cheese.

If you or someone you know is looking for a fun way to sample a variety of soy foods, the Soy to the World gift pack is just the thing. It includes three boxes of soy protein pasta in assorted shapes; one box of soy protein macaroni & cheese (the kids will love it); two packs of Soy Bites Breadstick Snacks in assorted flavors; one bag of soy protein muffin mix; one bag of soy protein pancake mix; one bag of soy nuts; and one bag of soy nut mix. All this soy goodness comes attractively packed and can be shipped directly to friends, family, business associates, neighbors -- anyone who enjoys good eating and good health.

Pancake

2008-11-09T20:15:00.002+07:00

Pancake is one of the best breakfast we've had everyday, because pancake is easy and fast made. Everybody loves pancake.

The salty pancake made with sweet corn and bacon, mushroom or spinach can be served for your lunch or dinner.

You can also try the sweet pancake for your breakfast, served with maple syrup, jams, or fresh fruit and creme, or even ice cream.

The following are two of pancake recipes I've practised. One is the salty pancake (Mexican Corn Pancake with Avocado) and the other is the sweet pancake (French Pancake).

French Pancake

Ingredients:

1/2 cup flour
2 tsp caster sugar
1 cup milk
2 Eggs, beated
60 g butter, melted
1 tsp vanili essence
Served with fresh sliced orange

Sweet Lemon Cream

50 g butter
1/3 cup caster sugar
1/4 cup lemon juice
2-3 tbsp creme.

Directions:

1. Process flour, sugar, milk, egg, butter, and essence, using food processor or blender. Process for 15 minutes until smooth.
Remove the dough into a bowl. Cover the bowl with plastic wrap, set aside for 10 minutes.
2. Brush the pan with oil, pour 2-3 tbsp of the dough to the pan. Cook for 30 seconds with medium heat golden light.
Turn around the pancake up side down and cook the other side until golden light. Remove it to the plate, cover it with napkin to keep the pancake warm.
3. Repeat step number2, process until nothing is left.
Fold the pancake to make 1/2 round. Spray the pancake with sweet lemon cream.
4. How to make sweet lemon creme:
Mix butter, sugar, and lemon juice in a pan. Cook with small heat until boiled. Add creme, stir it until everything is mixed well.
Remove it, Serve with the pancake.

Mexican Corn Pancake with Avocado

Ingredients:

1/3 cup yellow corn flour (polenta/ maizena)
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp sugar
1 cup buttermilk
2 Eggs
30 g melted butter
Vegetable oil
Served with 2/3 cup sour creme.

Avocado mixture

1 Avocado
8 leeks, smoothly sliced
2 tomatos (without the seeds), sliced
1 tsp chili sauce
2 tsp lemon juice
1/4-1/2 tsp salt and pepper.

Directions:

1. Put polenta/ maizena, flour, baking powder, sugar, and salt into a bowl.
Make a hole in the centre of the flour mixture.
Beat buttermilk, egg, and butter. Pour into the flour mixture. Beat until smooth and slight. Cover the bowl with plastic wrap. Set aside for 20 minutes.
2. How to make the avocado mixture:
Peel off the avocado skin, Crushed the avocado meat with fork. Add half of the leeks,tomatos, chili sauce, lemon juice, salt, and pepper. Stir, put it in the refrigerator for 20 minutes.
3. Brush the pan with oil, heat it. Pour 2 tbsp of the pancake dough, cook with medium heat until golden light. Turn around the pancake up side down, Cook the other side until golden light
4. Put the avocado mixture on the pancake, and fold the pancake to make 1/2 round shape. Serve with sour creme.

The Art of Icings

2008-11-07T20:50:00.002+07:00

The following recipes are for classic cake toppings with variations in flavour. Glace, buttercream, and cream cheese icings will give the finishing touch to your cakes easily and quickly. Choose your own or follow the suggestion given after the recipes.

GLACE ICING

This is a shiny, smooth icing made with icing sugar, a small amount of butter and a little fruit juice or other flavourings such as coffee or chocolate, so it can be either tangy or sweet. The mixture is combined over gently simmering water and spread with a wide knife. Dip the knife into hot water occasionally to give a smooth, shiny finish.

Lemon Glace

1 cup icing sugar

1 tsp finely grated lemon rind

10 g unsalted butter

1-2 tbsp lemon juice

Orange Glace

1 cup icing sugar

1 tsp finely grated lemon rind

10 g unsalted butter

1-2 tbsp orange juice

Passionfruit Glace

1 cup icing sugar

10 g unsalted butter

1-2 tbsp passionfruit pulp

Coffee Glace

1 cup icing sugar

1 tsp instant coffee powder

10 g unsalted butter

1-2 tbsp water

Chocolate Glace

1 cup icing sugar

1 tbsp cocoa powder

10 g unsalted butter

1-2 tbsp hot milk

Glace icing method combine sifted icing sugar, flavouring, butter, and sufficient liquid in a small heatproof bowl to form a firm paste. Stand bowl over pan of simmering water and stir until icing is smooth and glossy, remove from heat. Using a wide knife, spread icing over cake.

BUTTERCREAM ICING

This icing is rich and creamy, with a substantial amount of butter used in the mixture. Icing can be spread smoothly, swirled with a knife for a textured effect or first smoothed then run through with a fork. Use a generous layer of icing for the best flavour and appearance.

Honey Buttercream

60 g unsalted butter

1/3 cup icing sugar

2-3 tsp honey

Chocolate Buttercream

60 g unsalted butter

1/2 cup icing sugar

2 tbsp cocoa powder

2 tsp milk

Rich Chocolate Buttercream

60 g unsalted butter

1/3 cup icing sugar

60 g dark chocolate, melted

Lemon Buttercream

60 g unsalted butter

1/3 cup icing sugar

2 tsp finely grated lemon rind

Orange Buttercream

60 g unsalted butter

1/3 cup icing sugar

2 tsp finely grated orange rind

Buttercream method using electric beaters, beat butter and sifted icing sugar until light and creamy. Add the flavourings, beat for 2 minutes or until the mixture is quite smooth and fluffy.

CREAM CHEESE ICING

This is a soft, thick, creamy topping. The creaminess of the cheese goes well with the tang of lemon or orange rind. Have the cheese at room temperature.

Lemon Cream Cheese Icing

100 g cream cheese

3/4 cup icing sugar

1-2 tsp finely grated lemon rind

2 tsp milk

Orange Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1-2 tsp finely grated orange rind

2 tsp milk

Honey Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1-2 tsp honey, warmed

2 tsp milk

Passionfruit Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1 tbsp passionfruit pulp

Cream cheese icing method, using electric beaters, beat cream cheese and sifted icing sugar together in small bowl until light and creamy. Add flavourings. Beat for 2 minutes or until the mixture is smooth and fluffy. Spread icing over cake, using a wide knife.

FRUIT GLAZES

Fruit glazes give a delicious, shiny finishing touch to cakes or fruit tarts. Simply warm apricot, strawberry or any other jam with brandy, strain and brush over the cake.

Jam Glaze

1/4 cup jam

3 tsp brandy

Combine jam and brandy in small pan. Stir over low heat for 3 minutes or until jam has melted and mixture boils. Remove from heat and strain into a small bowl. Brush the warm jam mixture over the top of the warm cake.

Fruit Gel Glaze

110 g jar fruit baby gel

2 tsp brandy

Combine gel and brandy in small pan. Stir over low heat until gel has melted. Remove from Heat. Brush warm mixture over cake.

RICH CHOCOLATE ICING

60 g unsalted butter

100 g dark chocolate, chopped

1 tbsp cream

Combine butter, chocolate, and cream in small heatproof bowl. Stand over pan of simmering water, stir until butter and chocolate have melted and mixture is smooth. Cool slightly or until mixture is spreadable. Spread icing over cake using a wide knife.

Chocolate Sauce

100 g dark chocolate, chopped

1/3 cup cream

Combine Chocolate and cream in small pan. Stir over low heat until chocolate has melted and mixture is smooth. Remove fro heat, cool slightly, pour over cake.

Source: Family Circle Fabulous Fast Cakes (MURDOCH BOOKS).

ICINGS, The Beautiful Finishing Touch

2008-11-07T20:12:00.002+07:00

The icing on the cake is, to some people, as important as the cake itself! The plainest cake can be transformed into a work of art by a drift of icing sugar or an imaginative decoration. This guide illustrates quick, simple, and delicious cake toppings, and recommends some ready-made sweets and other ideas for finishing off your cake in style - fast.

For decorating cakes in a hurry:

Whip cream to firm peaks, pipe or spread over cake. Top with chocolate flakes.

Pile the centre of a plain sponge with fresh berries, pipe swirls of whipped cream around the edge.

Sift icing sugar over cakes using strips of paper or through a lace doily to create striking patterns. Icing sugar can be plain, or mixed with cocoa, drinking chocolate or cinnamon. Place in a small metal strainer and scrape with a spoon to achieve a fine drift of sugar.

Purchased sweets such as marzipan fruits, after-dinner mints, small discs or squares of chocolate or foil-covered chocolate money (wrapped and unwrapped) positioned on chocolate glace icing turn an everyday cake into a celebration cake.

Drizzle or pipe melted white or dark chocolate over iced or un-iced cakes.

Sprinkle chopped, toasted nuts, chocolate or coloured sprinkles over icing.

Edge iced cake with whole nuts or glace cherries.

Source: Family Circle Fabulous Fast Cake (MURDOCH BOOKS).

Strawberry Mousse, a Perfect Dessert.

2008-11-06T20:32:00.003+07:00

Every children loves to eat dessert. This is one of my children favourite, so you can practise to make it for your family at home.

Strawberry Mousse

Ingredients:

250 g Strawberry
2 cups low calorie Strawberry Yoghurt
2 tsp honey
1 tbsp gelatin
2 tbsp water
250 g added strawberry

Meringue

1 Egg (only the white part)
1/4 cup sugar

Directions:

1. Brush the oil to the cake ring tin with 2 cups capacity.

2. Process the Strawberry, yoghurt, and honey for 30 seconds using food processor until the mixture is smooth. Set aside.

3. Mix gelatin with water in the small bowl. Put the bowl on the boiling water, stir until gelatin and water mix well.

Pour the mixture of gelatin and water into the yoghurt dough. Process for 5 seconds until everything is mix well.

Pour into the cake ring tin. Put it in the refrigerator for 2 hours until firm.

4. Make the Meringue:

Heat oven over 150 degrees Celsius heat. Brush the oil into the bake tin, line the base and side with paper, grease paper.

Using the electric beaters, Beat the white egg until firm. Add sugar gradually, beating thoroughly until the sugar mix well and light.

5. Put the meringue dough into the drizzle or pipe.

Pipe swirls the meringue dough on the bake tin. Bake for 30 minutes, turn off the oven, let the meringues cool.

6. Serve the Strawberry mousse on the serve plate. Put the meringues around the strawberry mousse.

Sprinkle the added strawberry on the topside of the mousse.

7. Well, now you can enjoy the perfect dessert with your lovely family.

Tips: You can use raspberry, blueberry, or blackberry instead of strawberry for other alternative.

Fried Noodle for Noodle- Lovers

2008-11-05T20:52:00.002+07:00

As an asian, noodle is a must main course to eat. I've practised this recipe and it turns out great, very tasty fried noodle. Korean cuisine has many delicious dishes to choose from, and this selection include one of the classics for all the noodle- lovers. Well, let's start.

Fried Noodle.

Ingredients:

1/4 cup sesame seeds
2tbsp oil
2tsp sesame oil
4 spring onions, chopped
2 cloves garlic, finely chopped
2tsp finely chopped red chili
150 g raw prawn meat, rinsed
150 g fresh firm tofu, diced
100 g button mushrooms, thinly sliced
1 red capsicum, cut into thin strips
2 tbsp water
2 tbsp soy sauce
2 tsp sugar
300 g packet hokkien noodles

Directions:

1. Roast the sesame seeds an a frying pan over medium heat for 3-4 minutes, until seeds are nutty brown.
Remove from pan at once, crush an a food mill.

2. Mix oil and sesame oil in a small bowl, and pour about half into a wok. Heat over medium-high heat.
Stir fry onions, garlic, chili and prawn meat for 2 minutes. Remove from pan, set asside.
Stir fry tofu, until lightly golden. Remove from pan, set asside.
Add the remaining oil to pan and add vegetables, stir fry for 3 minutes until just crisp.

3. Add water, soy sauce, sugar, and noodle to pan. Toss gently to seperate and coat noodle in liquid. Cover the pan, steam for 5 minutes, toss well.
Add prawns and tofu, toss for 3 minutes over medium heat.
Sprinkle with crushed sesame seeds, serve.

5 Commandments Of Cooking Healthy Meals

2008-11-04T15:55:00.001+07:00

Cooking healthy for your family is important for everyone. Not only will you be eating healthy meals, but your children will learn a lot from eating healthy. They will get to experience healthy foods that they may have not even tried before, or wanted to. They will learn how to cook healthy meals so that they can pass down this tradition to their own children in the future. They will also come to enjoy healthy meals better than junk or foods that are bad for them.

Cooking healthy meals for your family will give everyone the energy they need for a full day, give them better concentration and focus, and help them do well in life. This will not deprive your family in any way. You will all be getting the proper nutrients you need without completely passing on all treats. Eating healthy is important for your health – not just now, but for the future as well. Studies have shown that eating healthy can help to reduce the risks of various ailments, heart disease, stroke, and many cancers. You can help your family lead a healthier life by cooking healthy meals.

Guidelines For Healthy Cooking

Use Plenty of Fruits And Vegetables: Fruits and vegetables are often overlooked in today's diet. However, fruits and vegetables are very important because they have vitamins, minerals and even antioxidants to keep you healthy, strong and help you fight illnesses. It is important to use fresh ingredients when cooking. Do not overcook your vegetables, as this will take out some of the nutritional value in them. Consider serving your vegetables raw or just blanch them (boil for about 5 minutes). Kids will especially love blanched veggies because it brings out their colors and makes them a little bit softer. Blanching doesn't take out nutrients because you are only boiling them for 5 minutes. Just wait for the water to boil and place the veggies in. Put them on ice after the 5 minutes to stop the cooking process. You may also want to serve fruits with dinnertime as well. Most people don't and that is why most people don't get enough fruit in their daily diet. Serve a fruit and veggie with each meal.

Stick To Lean Meats And Fish: Lean meats and fish are an important part of your diet. However, too much meat can actually cause health problems. This is why adding fish to at least two meals a week can increase your health. Lean meats are better for you because they have less fat and sometimes less cholesterol than the other meats. Look for lean meats in your grocery store. Don't be afraid to experiment with different types of fish: salmon, tuna steaks, haddock, cod, etc. Fish has important fatty acids that are excellent for your body and mind.

Watch The Fat You Use: Try to wean off of real butter and other fatty foods. If you must use real butter remember that just one tab of it a day is enough – no more. There are other options to choose from than just butter or lard. Add some of these items to your kitchen and your meals: olive oil, avocado, vegetable oil, butter spread made from olive oil, etc. You can also try using spices for your meals instead of fats. Try balsamic vinegar on your salad instead of salad dressing, or vinegar and olive oil. These can make great alternatives to other fatty foods.

What You Drink Counts Too! Do not forget about what you drink. As adults, we tend to not pay any attention to what we choose for beverages. A simple can of soda can have a lot of calories, sodium, sugar, and more in it. It doesn't really matter if it is diet or not. It is still unhealthy. Cut down on drinks like soda, juices, coffee, and tea. You can healthily have coffee and tea about two times a day – that's two cups a day, especially if you use sugar and cream. Try using lemon in your tea instead of honey or sugar. The best thing to drink is water. Always try to choose water over any other drink. Kids should not have more than two cups of juice a day because of the sugar. Make sure they get water everyday – and you too!

Treats In Moderation Are Ok: This is not a fad diet. This is a lifestyle change for you and your family. Yes, you can have treats in moderation. Have something every once in a while.

Source By : Susanne Myers

10 Tips For Camping Cooking

2008-11-04T15:49:00.001+07:00

Camping cooking can be some of the best cooking there is. With the environment and s mel ls and then add the wonderful taste of food off the fire, nothing is better. There are several different methods that can be used when cooking while camping including with camp stoves, charcoal, wood fires, foil cooking and more. What you're making and how you like it cooked sometimes decides what method you'll use. There are, however, several camping cooking tips to consider before going out.

Tip 1: Freeze Meat
Freezing the meat ahead of time will keep it fresh and keep other foods cool as well.

Tip 2: Plan ahead of time
Measuring the right amount of ingredients needed for meals ahead of time and putting them in ziplock bags helps ensure a great meal. Also preparing soups and chili and freezing them makes for quick camping cooking to reheat and eat.

Tip 3: Easier cleaning method
To avoid food from sticking to the pans apply oil on the grill. Also, putting liquid soap on the outside of pots and pans before placing them on the fire protects from smoke and fire danger while also providing an easier clean-up.

Tip 4: Keeping matches dry
Many camping cookbook recipes require a fire and there is no better way to start a fire then with matches. One method to help keep the matches dry in case it rains is to place matches in wax and then when needed just scrape the wax off and light the match.

Tip 5: Cooking hamburgers thoroughly
One camping cookbook secret for cooking hamburgers thoroughly is to place a hole in the center of the hamburger the size of your finger. The hole will fill in during the cooking and the center will cook the same as the outside.

Tip 6: Keep food and drinks in separate cooler
Keeping your drinks in a separate cooler from food helps keep foods colder longer avoiding any kind of spoilage.

Tip 7: Cooking on or over coals
It can be difficult to make sure you don't overcook or undercook any food. If you cook on or over coals (wood or charcoal), this helps provide a steadier and even heating for the food. This will allow you to control the food better.

Tip 8: Cooking chicken
Camping cookbook secret with chicken is to cook the chicken halfway and then place the sauce of your choice on it. This will prevent the sauce from burning onto the chicken.

Tip 9: Water bottles for containers
Keeping water bottles when you're finished with them are great for camping cooking containers. For instance, placing salad dressing, oils, or any other liquid substance.

Tip 10: Too much salt?
Adding too much salt when you're preparing a good camping cooking meal happens to the best of us. You can fix this by peeling a potato and adding the potato, as the potato will absorb the excess salt from the dish.

These are just a few camping cooking tips to consider. There are several more tips like this that are worth checking out, and if you really feel like making some good meals you might consider purchasing a camping cookbook to get the best of your meals.

By : Jeff Schuman

Create a family heirloom cookbook

2008-11-01T15:06:00.000+07:00

Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it is delicious, but because it evokes memories of favorite family get-togethers.

A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"

Wolf adds, “A family recipe is also a family history, and can be a wonderful work of folk art.” For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.

But how to turn family culinary gems into actual recipes? Try these few tips: “Start with a family letter, asking everyone to send back one or more of their ‘specialties’ by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.”

If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that,” consider having someone in your family be the “helper,” and prepare the dish along with them. The “helper” should measure, guesstimate, and generally keep track of how the dish is prepared, including cooking times and temperatures. The “helper” should also be sure to ask about consistency, color, texture and doneness. “This last bit of information is always the most important part of passing along a recipe.” Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.

When you are asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But ultimately it’s worth it because you will be saving an important -- and delicious bit of your family’s history.

Once you have the recipes, you will want to create a look for your cookbook that reflects your family. A simple way to do this, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.

“You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe,”

For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.

Write an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of these suggestions for organizing recipes:

* by category, for example, appetizers, soups, salads, entrees and desserts

* by family, for example, grandmother, aunt and uncle, or cousin recipes

* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day

To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. "This way, you can add a new recipe every year."

Educational Baby Toys

2008-10-27T16:19:00.000+07:00

Wooden toys are considered as of significance part of baby’s world since primitive times. But though today’s children got changed or are different from those of centuries, still many of their most desired baby toys can be found more or less much similar to those that have been around for thousands of years ago. If you look back in our historic ages, children & adults were used to play with weapons, horses & chariots but as a matter of fact in those ancient time toys discovered by archaeologist were made out from wood.

Wooden toys were always a main attraction for babies from centuries. In the 17th century, German toy manufacturers started crafting an array of wooden toys to sell mainly to children. Salesman would travel around the European to capture the market by wooden toys through advance orders for particular occasions. The art of crafting different kind of dolls & toys were becoming more popular for almost children all over Europe.

Over the next century, toy manufacturers now became more meticulous in their work, their praiseworthy wooden creation for especially designed for babies were getting populated the entire town. Wooden miniatures like toy rooms, theaters as well as wooden toy army were one of the favorites in children. Wooden toys influence more to babies because of their traditional & sharp features with bright and pleasing colors. Main wooden toys which had catch attention of baby’s were wooden train with wooden track, puzzle, animal shaped stuff, and black jack in a box.

A new turn of introducing new materials of plastic for the manufacturing industry was set up by the end of World War II. With the large scale production of toys on a massive scale, toy manufacturers started opting more on plastic. The output made by such production was cheap & affordable to all along with quality material. Thus, steadily production of wooden toys especially made for babies declined.

Things have changed now, as wooden toys comes out to be the odd one if found on shelves of customary toy stores. Wooden toymakers although on a vague way but still the attraction & demand of these childhood classics has kept them in business. Wooden toys online business helps you to get from mini appliances to little unique gifts and games.

Wooden baby toys are distinctively easy which persuade a child to use their imaginations. Wooden baby toys hold great educational importance because of its minimalism. Like say varied kind of wooden toys made for baby develops their mind. Wooden puzzles push up the mechanism of the baby. Wooden toys like bike or pedal car tends to increase the physical ability of a children. Other wooden play sets abet in development of social, cultural, emotional & other moral values.

Let’s see the distinguish features between plastic toys & wooden toys. Generally plastic toys are found to be less expensive than wooden toys. Plastic toys are considered safer as compared to wooden toys which can easily catch combustion or can hurt your baby if thrown or falling wooden toys. But a wooden toy does not contain noxious PVC like plastic toys do. And with no doubt, its durability can be checked right from ancient times.

In today’s world, you can find wooden toys with lots of creativity. For child’s educational advantage, it’s more reliable to opt for wooden toys for babies which last long. Many different wooden baby toys like miniature appliances of novelty gifts cheers small kiddies. To stress your mental power of baby wooden chess & checkers and puzzle, for physical games like ring toss can be found at ease.

Fun Cooking For Your Beloved Child

2008-10-25T18:32:00.000+07:00

Some kids like to help you cook in the kitchen but they don't understand the ingredients, especially the herbs. At first, a kid learning to cook is all about learning to follow directions and doing each step in order. They're figuring out how to be organized and hopefully how to clean up after themselves. Along the way they also pick up what words like "sift" and "simmer" mean.

Plus they learn skills like how to drain noodles through a colander or how to knead bread dough.

It seems like one of the last things they learn is how the ingredients all work together and when they can deviate from the recipe a little. An excellent way for your kids to experiment is with herbs. For more details please go to www.chef-123.com. Herbs can make a dish go from so-so to wonderful and if your chef learns about them when they're young, there's no telling what great meals they'll cook for you through the years.

Here are some ideas for getting your kids to play with herbs:

1. Fresh mint is a wonderful herb for kids because it smells so good and there are many different things they can do with it. They can simply put a few sprigs in a glass of water, iced tea, or lemonade for a hint of mint taste. They can chop it up small and put it in their yogurt or ice cream, or include it in muffin batter. Probably the funniest for kids is to make mint ice cubes. They just put small leaves of mint into the ice cube tray, add water, and freeze.
Take your children to a plant nursery in spring and let them smell all the different kinds of mint. It's a really easy herb to grow - but plant it in a pot because otherwise it will spread through your garden like crazy.

2. Your kids can make herb butter. Put 2 sticks of butter out in a bowl at room temperature to soften. Then add 1 teaspoon of lemon juice, cut up parsley, and some minced garlic cloves. Let the kids mash it all together and then stick it in the fridge. It can be cut into squares and served with warm bread or hot pasta.
The kids can experiment with other herbs in the butter if they smell like they go together and don't have too strong a smell. You can also login on to www.cat-head-biscuit.com. Rosemary probably wouldn't be a good candidate as it has a very strong smell.

3. A good place for rosemary is in bread dough, along with sage and parsley. Adding herbs to the bread dough and then kneading it is a fun hands-on experience for kids, and they really get the full effect of the herbs when the bread is baking because the smells are intensified. Ask your kids to tell you which of the herbs they smell from the baking bread.

Sugar Is Only There For the Flavor - The Sweetening Power

2008-10-22T21:27:00.000+07:00

Do you love sugar but have to cut back? Does your low sugar diet preclude your favorite desserts and make your food taste bland? If so, not to worry, there are ways to bake even your favorite desserts using less sugar, with or without sugar substitutes? It just requires some experimentation and a working knowledge of what sugar actually does in a recipe. Once you understand what the role of sugar is in your baking and cooking, you can make appropriate adjustments and substitutes.

In most types of cooking, sugar is only there for the flavor - the sweetening power. You can easily reduce the amount of sugar that you use in fruit compote, for instance, and you'll probably find that the fruit flavors are far more intense. Natural sugars like fructose in fruit and lactose in milk a lot of nutritional value along with the crabs and calories. Using natural sweeteners like apple juice is one way to add sweetness while cutting back on granulated sugar. Sugar substitutes are another way to add sweetness to drinks and food without adding calories or carbohydrates.

However, baking with sugar is a different story. Granulated sugar does more than sweeten baked goods. It can affect volume, moisture texture and color of the finished cakes, cookies, pies and candy. Substituting other ingredients for sugar in baked goods can cause your baked goods to fail - or at least come out far differently than you expect. If you are using sugar substitutes in baking, or trying to cut back on sugar in your baked goods, here are some tips to help you out.

• Sugar substitutes work best in cold recipes, or added at the end of cooking time. Heat can destroy the sweetness of most sugar substitutes and leave an unpleasant aftertaste.
• Try using sugar substitutes half and half with sugar in your baked substitutes.
• Use spices and other flavor enhancers to bring out the flavor of dishes when you reduce sugar. Lemon and orange zest brings out fruit flavors. Vanilla and nut flavorings make baked goods smell buttery and sweet, which enhances the sweetness of your recipes. Cinnamon, cloves, ginger, nutmeg and allspice all enhance sweetness in recipes.
• When you cut sugar in chocolate recipes, substitute strong, cold coffee for some of the liquid to enhance the chocolate flavor without adding additional sweetness.
• Top reduced sugar baked goods with fruit or fruit spread to put the flavors right up front so that they are tasted immediately.
• Sprinkle reduced sugar cakes with cinnamon and sugar substitute for the same effect.

Texture and Volume
• Sugar helps cookie dough to spread during baking. Without sugar, the cookies may not spread properly. When baking cookies using sugar substitutes, flatten each cookie slightly before baking just as you would peanut butter cookies.
• Intensify sweetness in a dish with fruit juice. Reduce the juice to 1/3 of its original volume by boiling it over high heat for extra sweetness.
• Muffins and cupcakes cooked with lower sugar may not rise as high or achieve the round-domed top that we expect. Bake them in mini-muffin tins rather than regular size to allow them to rise higher.
• Add ½ teaspoon of baking soda to a recipe to make baked goods with reduced sugar rise in a shorter baking period.
• To increase volume, use whipped egg whites in recipes that call for eggs. Start with eggs warmed to room temperature.

Appearance of Baked Goods
• Spray the top crust of a fruit pie with cooking spray and sprinkle with a tiny amount of sugar before baking. You can reduce the amount of sugar in the filling because each bite of crust puts the sweetness up front - and your pie will brown nicely as a bonus.
• Cakes and breads made with reduced sugar or sugar substitutes don't brown because there is less sugar to caramelize during baking. Try adding a tablespoon or two of molasses to the recipe to deepen the color and add moisture.
• Sprinkle cinnamon or nutmeg on top of breads, cakes or muffins to give the impression of browning.
• In fruit dishes, add a small amount of dark brown sugar to give the finished product a deep, rich, buttery brown color.

Texture and Moisture
• For moister baked goods, use mashed or pureed fruits in place of some of the sugar and butter. You can use applesauce, but ripe bananas, sweet potatoes and carrots are more flavorful and add more tenderness and moisture. (Tip: Why puree? Buy baby food jars of pureed fruits and veggies to use in baked goods. They have no added sugar or salt.)
• When using a sugar substitute, cooking times are considerably shorter. Pull cookies and brownies out of the oven before they look done. They'll continue to cook while they cool.

Enjoy It...

The best standby on the food front: delicious pasta salad recipe

2008-10-19T15:12:00.001+07:00

Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?

You have four options:

Don’t go, and miss out on a really fun time. Show up empty-handed and explain red-faced that you forgot. Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve done this. It’s expensive but it works.

If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe.”

Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.

Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.

Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb that entire good oily flavor.

Look around your kitchen to see if you have any of the following ingredients:

Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives

Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.

If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.

The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes.

Enjoy!

Its Time for home made delicious and spicy soups.

2008-10-17T16:27:00.000+07:00

Home-made soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end
during the scorching Spanish summer weather, not to mention
preparing the soup once the stock is made? I don´t think it
would tickle anybody´s fancy to then have to tuck into a
piping-hot soup!

For this reason, the Spanish came up with their wonderful,
ice-cold soup - gazpacho - beautifully colorful, packed with
goodness, cheap and simple to prepare, no cooking and ... most
important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that
large, exotic southerly region of Spain which is home to such
extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and
garlic with tomatoes, cucumber and peppers but, nowadays, your
electric blender renders this effortless! Olive oil endows it
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small
bowls of accompaniments - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families
having developed their own, unique recipes. However, nowadays,
you will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpachos, fruit-based
gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is
the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde
De Un Ataque De Nervios", various characters help themselves to
the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the
recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves garlic
- 50 g bread
- 3 dessertspoons vinegar
- 8 dessertspoons olive oil
- Water
- Salt/pepper
- ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs
- ½ finely chopped onion
- ½ finely chopped red pepper
- ½ finely chopped green pepper
- ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto
an azure sea, blue sky and golden sun and sands!

Cooking brisket in the oven

2008-10-14T18:13:00.000+07:00

Cooking brisket in the oven is a time consuming process, but also a very rewarding one. When your family and friends take their first bite of your delicious brisket, they will most definitely be asking you for the recipe. This article will make you a brisket cooking pro!
Did you know that at one time, brisket was considered a very poor quality meat? History has it, that two brothers from Germany, back in the 1950's decided to smoke up some leftover brisket they had. They left the brisket inside their smokehouse for an entire weekend. When they returned to work they sliced up the meat and served it to their customers. The meat was so flavorful and tender that it quickly became a hit.

I remember the first time I had the pleasure of eating beef brisket. It was at this fabulous little Barbecue Restaurant in Croton-On-Hudson, NY called Memphis Maes.
New York isn't known for its BBQ, so my wife and I were a bit skeptical. But after we took our first bite of the "Texas BBQ Beef Brisket", we became believers! My wife then looked at me and said, "You have to make this!" Not wanting to let the lovely wife down, I took it upon me to try and recreate the BBQ brisket at home. I don't own a smoker, so I needed to improvise and cook the brisket in the oven.
Believe it or not, the oven makes a pretty darn good BBQ brisket. Many BBQ enthusiasts will tell you that a smoker is the only way to cook brisket, but I can tell you from experience this is simply not the case.

The secret to a good beef brisket is to cook it nice and slow at around 225 degrees for several hours. So if you are looking for a quick and easy meal tonight, cooking brisket in the oven is not the way to go.
You will have to prepare this particular recipe one day in advance and you will need to plan some extra time to cook the brisket as it takes several hours to finish cooking.

Lets Talk About Dry Rubs

There are a variety of different dry rub recipes you can use for your beef brisket. One such recipe is listed below. Don't be shy with your dry rub. You want to really coat the brisket well. Its not called a rub for nothing, so really rub those spices into the meat with your hands. After the rub has been applied put the brisket in the fridge and let it marinade over night.

DRY RUB

- 1/4 Cup Paprika
- 1/4 Cup Light Brown Sugar
- 2 Tbs Chili Powder
- 2 Tbs Kosher Salt
- 2 Tbs Freshly Cracked Black Pepper
- 1 1/3 Tbs Granulated Garlic
- 1 1/3 Tbs Granulated Onion
- 2 Tsp Ground Cumin

THE SAUCE
We need some type of liquid to slowly braise the brisket in the oven. Braising is an excellent way to cook brisket in the oven because it keeps the brisket moist and very tender.
What I do is mix some good quality store bought barbecue sauce with a little beef broth to thin it a bit. I like to use a smoke flavored barbecue sauce. To give it a little more smoky flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.

LETS START COOKING ALREADY!
Before we start cooking, lets do a little preparation.
Remove the brisket from the fridge and leave it on the counter for 30 minutes or so to allow it to come to room temperature.
Get yourself a baking dish with a tight fitting lid big enough to hold your brisket.
Mix equal parts of barbecue sauce and beef broth. I like to make enough so that the brisket is at least half submerged. Pour this mixture into your baking dish.
Pre-heat your oven to 225 Degrees.
Heat up a large pan over medium heat and add enough oil to cover the pan. Add the brisket to the pan and brown on all sides until it forms a nice crust.
Place the browned brisket into the baking dish with the braising liquid. Put the lid on and place it in the pre-heated oven.
About half way through the cooking process, flip the brisket over so that the other side has time to cook in the braising liquid.
The brisket is done when it is fork tender and has an internal temperature of around 185-200 degrees F. The amount of time it takes to cook a brisket in the oven really depends on the weight of the brisket. Figure 1 1/2 to 2 hours per pound of meat.
There you have it. My recipe for cooking brisket in the oven.

Benefits of Parsley

2008-10-12T21:29:00.000+07:00

Throughout history, parsley has been used for cooking as well as for medicinal purposes but has also been used for a lot more.
Early Greeks used Parsley to make crowns for the Olympian winners. Hebrew tradition uses Parsley as part of Passover as a symbol of spring and rebirth.

Ancient tales tell that Archemorus was left as a baby on a parsley leaf by his nurse and was eaten by a serpent. For this reason the Greeks were terrified of Parsley which sounds kind of silly now but it took a while for them to get over that.
Parsley was also used to regulate menstrual cycles because parsley contains apiol which mimics estrogen, the female sex hormone. Parsley was also used to ward off Malaria and is told to have been very successful in doing so and it aided with water retention as well.

Crock Recipe Full of Beef, Enjoy It

2008-10-11T17:24:00.000+07:00

The crock pot is the busy person’s best friend and right hand man (woman,) always working with you, never against you, and couldn’t care less about what the weather’s doing outside.
The beauty of the crock pot is that it can be stocked in the morning and left to its own devices all day. No babysitting required. And by the time you drag your sore body home at the end of a hectic day, your crock pot will greet you with a ready-to-serve home-cooked meal!
If you’re curious to test the servitude of your crock pot, here’s a quick (prep time wise) and easy recipe for barbecue beef. Remove the roast from your trusty crock pot and discard the juices. Shred the meat using a fork and return it to the crock pot.
Add the barbecue sauce and cook on high for another 30-60 minutes, or the amount of time it takes to change into something comfortable and check a day’s worth of emails.

Crock Full of Beef

4lb roast of beef

2 tbsp cooking oil

1 large onion, peeled and sliced

1/2 cup water

5 cloves of garlic, peeled

1tsp salt

1tsp ground black pepper

2 cups of your favorite barbecue sauce

Add cooking oil to frying pan over medium-high heat. Brown the meat on all sides. Remove from heat.
To stock your pot, add 1/2 of the sliced onion to the bottom of the pot. Place the browned roast on top of the onion. Add the water, garlic cloves, salt and pepper and the remaining onion.
Cover and set timer according to the length of your work day for a minimum 4-6 hours or maximum 8-10 hours. The longer you work, the better your roast will be!
Fast forward 6-10 hours ...
Welcome home! Supper’s almost ready!

Remove the roast from your trusty crock pot and discard the juices. Shred the meat using a fork and return it to the crock pot.

Add the barbecue sauce and cook on high for another 30-60 minutes, or the amount of time it takes to change into something comfortable and check a day’s worth of emails.
Once the last email is answered, you will have yourself one happy crock full of tasty beef!
Serve it over rice or pasta, or make a gourmet sloppy joe and serve it up on a fresh bun.
For an easy all-purpose barbecue sauce, which tastes great with beef, pork or chicken, here’s one of my favorites from “Barbecue Secrets Revealed”.
The sauce can be made ahead of time and stored either in the refrigerator or freezer in an airtight container.

Amazing All Purpose Barbecue Sauce

1 cup Catsup

1 tbsp Worcestershire sauce

2 dashes Bottled hot pepper sauce

1 cup Water

1/4 cup Vinegar

1 tbsp Brown sugar

1 tsp Salt

1 tsp Celery seed

1 tbsp Minced onions

Combine ingredients in slow-cooking pot. Cover and cook over low heat 2 to 3 hours.
Makes 2 to 2 1/4 cups sauce.

Happy crockin'!

Affordable Gourmet-style Recipes

2008-10-10T14:19:00.000+07:00

Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna!

For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.

Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.

** Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)

Directions:: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.

Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).

Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.

** Delicate, Festive Albacore Tuna Canape

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego

An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.

Ingredients:

1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained
2 finely diced shallots
1 tablespoon chives, thinly sliced
1 soup spoon crème fraiche
Sea salt and freshly ground pepper to taste
Sourdough bread (optional)
3 ounces of comté cheese or aged white cheddar, sliced thinly
Extra crème fraiche for garnish (optional)
1/2 ounce domestic caviar (optional)
Chervil sprigs (optional)

Directions:: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.

** Prime Fillet Albacore Tuna and Potato Casserole

Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco

Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered
1 cup dry white wine
3 cups vegetable stock or canned vegetable broth
6 to 8 saffron threads
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1 mild dried chili pepper
4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
3 tablespoons chopped fresh parsley
Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder

Directions:: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.

Make School Lunches Fun and Nutritious

2008-10-09T19:12:00.000+07:00

As the beginning of the school year nears, parents once again face the challenge of preparing healthy lunches and snacks that their kids will actually eat. After all, you can send your child to school with a well-balanced lunch a home-ec teacher would be proud of, but if he trades his carrot sticks for a cupcake, all your efforts go down the drain.

What parents need are ways to make healthy food fun for kids to eat. And since September is not only back-to-school month, but also “5 a Day” month (in honor of the FDA recommendation that everyone eat five servings of fruits and vegetables every day), what better time to incorporate these foods into your family’s diet.

Every parent knows that some foods are more popular with kids than others. For example, most kids like bananas, but may not be so sure about papaya. While you want your child to try new tastes, their lunch box probably isn’t the place for that. Keeping kids’ taste buds in mind, here are some tips from the Produce Marketing Association for fun, healthy ways to help your kids get their 5 a Day.

For the lunch box:

* Instead of PB&J for lunch, how about PB&B -- peanut butter and banana. This delicious combination is sure to be a hit with kids.

* Peanut butter can also be used to stuff celery, or try celery stuffed with low fat cheese.

* Apples are easy to pack and eat -- simply toss one in the lunch box. Alternatively, pack a container of applesauce.

* Capture your kids’ imagination (and their appetites) with unique and interesting fruits. For example, star fruit, with its astral shape, is fascinating to kids.

* Kids might turn up their noses at raw carrot sticks served on their own, but a little ranch-flavored dip can make all the difference. The dip is available in easy-to-pack single serving containers. Encourage your child to try dipping other vegetables such as celery, broccoli and cauliflower for variety.

Any of the ideas above can also work as a healthy after school snack, but you have a lot of other options as well. Kids love smoothies, especially when they get to pick the ingredients. All you need is some yogurt, your favorite fruit, some ice and a blender for a tasty snack that packs a nutritional punch.

Here’s another recipe the kids will go for: Fruition Pizza. They’ll get a kick out of the unconventional ingredients. It’s so easy, the kids can practically put it together themselves.

Fruiteroni Pizza

1 12-inch pre-baked thin pizza crust or 12-inch regular pizza crust

1/2 cup pasta sauce or pizza sauce

1-1/2 cups shredded mozzarella or jack cheese

1 large (or 2 small) fresh California peaches, thinly sliced

2 ounces sliced pepperoni

diced green peppers (options)

Preheat oven to 425 degrees. Spread pizza base with sauce. Sprinkle with cheese. Top with fruit slices and pepperoni, then sprinkle with green pepper. Bake on cookie sheet at 425 degrees for 15 minutes or until sauce is bubbling and crust is browned. Cut into wedges.

And remember, it’s not just kids who need their 5 a Day. Mom and Dad should be setting a good example by eating their fruits and vegetables. A survey conducted by the American Dietetic Association found that parents have more potential to influence their children’s eating habits than anyone else. These findings underscore the importance of a parent’s involvement in helping their children make good dietary choices, because children’s eating behaviors are influenced by family-related factors such as the number of meals eaten together.

Which type of coffee machine will suit your business?

2008-10-07T15:15:00.001+07:00

a) Traditional Espresso Machines

These machines incorporate the art and theatricality of coffee making, and therefore good barista training is essential to ensure a detailed knowledge of great coffee production. A barista is an expert at making espresso and a master of a variety of espresso based beverages. Once these skills have been mastered, a good barista can produce hundreds of drinks per day.
Prices can vary from around £800 to £6000, but remember, you get what you pay for, so make sure that the machine you choose is new and fully warranted, including full barista training and a good support service. The great thing about traditional machines is that there are no major moving parts so less to go wrong.

b) Bean to Cup Machines

A bean to cup machine does exactly what it says! The fresh coffee beans are placed inside the machine and on the press of a button the machine automatically grinds the beans and pours both coffee and milk into your cup. The machine automatically heats and froths the milk to produce the perfect latte/cappuccino etc. The milk is usually kept in a fridge or milk chiller next to the machine; a pipe from the machine connects into the fridge and when the drink selection button is pressed the machine draws the milk from the fridge and sucks it into the machine steams, heats it and drops it into the cup.

These various coffee machines are designed to produce anything from 50 cups per day to over 500 per day. The cost of these can vary from under £1000 to well over £10000, so it is important you make the correct choice.

c) Pod System

Similar to traditional, but you would usually only have 1 or 2 group versions and you wouldn’t need a grinder because you would use what are called pods. The advantages are that they are easy to use, producing good quality drink and nice aromas. The time taken to make the coffee is approximately the same as a traditional machine. The disadvantages are that they are more expensive per cup due to packaging cost. Typically a good quality pod will cost 20p per cup to produce. These machines will suit any small site and tend to be cheaper than the other machines, costing around £395 upwards.

d) Filter System and Bulk Brew System

These systems are for simply using filter coffee. A 2 jug filter makes great coffee for about 5 to 7 minutes, however if it’s left to stew for a while, as filter coffee usually is, the quality quickly deteriorates due to constant warming. Typically there can be waste, and so while the cup price is around 10p per cup, with waste, this could work out to be nearer 20p per cup. It can be used if there is a high demand for coffee over a short space of time such as serving 120 wedding guests after the dinner. A filter machine is always a back up to a traditional or bean to cup machine for use at very busy times or in case of a machine breakdown.

Bulk brew systems are large scale filter systems used in locations such as banqueting facilities, hotels and sporting events. There are hundreds of different coffee machine systems available depending on how many litres of coffee need to be served and in what time scale.

Cookware what you need and what you don’t !

2008-10-06T16:58:00.000+07:00

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.

So what are the real”cookware essentials”, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.
All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that.
Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person.

But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.
The first and most essential piece of cookware you need is a cook’s knife, that’s as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.

If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen equipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.
If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. It’s much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.

I have a small, not very expensive set of French Sabatier’s that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese global which I find too light which makes chopping a lot of veg for example much harder work.
If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good work on the other hand should be made of thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc. and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy standalone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.

A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc. and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.

A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought their items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.

Coconut Ginger Ice Cream Recipe.

2008-10-04T13:55:00.000+07:00

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.
This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to your taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will then cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add your nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.