NOBLESVILLE -- Steve Keneipp, chef of The Classic Kitchen for 28 years, created his last menu, served his last meal and waited on his last customers.
Keneipp -- whose patrons came to expect to be smothered with attention -- closed his charming restaurant at 610 Hannibal St. on Saturday.
New owner Tanya Marshall, also owner of the Heavenly Sweets bakery in Noblesville, had planned to reopen the restaurant under a new name but said Thursday she will remodel it into a bakery production kitchen.
Keneipp's last menu featured tomato, gin and almond soup; maple-glazed duck; a classic Julia Child chicken divan crepe -- "I knew Julia for about 15 years, so she needed to be a part of this" -- and a turtle sundae, an original dessert he makes with homemade caramels, chocolate and Native American pecans.
"I wanted to revisit all of those things people are interested in having one last time," said the downtown Noblesville resident, who's traveled the world, then developed dishes that he served with a personal story on how they were created.
"We always enjoyed hearing about his travels," said Noblesville's Carole Longardner. She and her late husband, Dick, would go to The Classic Kitchen for many special occasions. They loved Keneipp's food, the way he presented it and his detailed descriptions of the ingredients he used in the dishes of the ever-changing menu.
"It was truly one of those spots in Noblesville that was culturally beautiful and a just a lovely experience every time you went," she said.
"There isn't any place like it," said Noblesville's Annie Cook, who's been a customer since the beginning. She had her annual Christmas lunch "with the girls" there on Dec. 21.
"The food is exquisite, scrumptious, absolutely out of this world," said Cook. Her favorite dish was Keneipp's rich Tahitian vanilla ice cream.
"We're very happy for Steve, that he's going to be able to try some new things, because it's been a lot of hard work for Steve. But I'm very sad for me," said Cook, who loves attending his cooking classes. At the most recent one, Keneipp shared his favorite holiday recipes during five sold-out nights.
Keneipp learned to cook from scratch from his mother while growing up in Vincennes.
After nearly three decades running his restaurant, he's ready to start a new chapter: relaxing, traveling to Brazil and the Caribbean, and writing culinary articles about his itinerary. Keneipp said he also plans to write a cookbook.
With all of the recipes he's shared through the years, Keneipp said, "I'm definitely going to be out there in a lot of homes."
http://www.indystar.com/apps/pbcs.dll/article?AID=/20071228/LOCAL/712280314/1015/LOCAL01
Sunday, December 30, 2007
Call for Short Articles on Anarchism and Decadence
Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!
December 18, 2007
Call for Short Articles on Anarchism and Decadence: Deadline January 17, 2008
***CALL FOR SUBMISSIONS***
Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!
The LV Night Review is the companion publication of Louis Vuitton Night monthly variety show known as "Denver's Most Elegant Anarchist Variety Show," for more info on the show, check out myspace.com/louisvuittonnight. The LV Night Review is published monthly so if you can't make this deadline, don't despair! Just email us to get on the LVN Writer's Email-list and we'll keep you posted about the next theme.
***BACKGROUND***
If you're still lost here's a little background and focus questions:
For anarchists during the last turn of the century the debate between anarchism and decadence was a point of serious division.
Everyone knows that Oscar Wilde represented the union of decadence and anarchism best. But, did you know that he believed that decadence was the best expression of elegance, art and politics free from moral, political and religious coercion? He purposely emphasized the term "decadence" because he embraced all the negative connotations of the Dandy (or the vapid artist hipster) and felt that it was in the interest of anarchism to be the worst possible "citizen." The Dandy was the extension of this theory, a wholly depraved and self-centered person that was, in a word, ungovernable. The decadent movement surrounding Wilde helped to create a dynamic cultural movement that was pivotal in the anarchist rebellions of the 20's and 30's, in helping to create a social atmosphere that was anarchist friendly to providing material support for anarchist projects and anarchist uprisings. On the other hand, many anarchists criticize this philosophy as leading to an apolitical hipster-like population that is more apt to profit off revolution than contribute to it. Where do you stand?!
***FOCUS QUESTIONS***
You may choose from these questions, but don't bite off more than you can chew. You know what you think, so just make it work!
Which is more relevant to you, anarchism or decadence, and is there a time or a place when the two merge?
In an anarchist society what would decadence look like, or would it exist at all?
What are some specific strategies that anarchists can learn from the decadence movement?
Are there any failures that you have witnessed within the anarchist movement that could be avoided with a little dandyism?
When does decadence go too far and should anarchists be worried about the message of decadence?
Or simply write about personal examples of decadent anarchism or anarchic decadence.
http://www.infoshop.org/inews/article.php?story=20071228152816325
December 18, 2007
Call for Short Articles on Anarchism and Decadence: Deadline January 17, 2008
***CALL FOR SUBMISSIONS***
Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!
The LV Night Review is the companion publication of Louis Vuitton Night monthly variety show known as "Denver's Most Elegant Anarchist Variety Show," for more info on the show, check out myspace.com/louisvuittonnight. The LV Night Review is published monthly so if you can't make this deadline, don't despair! Just email us to get on the LVN Writer's Email-list and we'll keep you posted about the next theme.
***BACKGROUND***
If you're still lost here's a little background and focus questions:
For anarchists during the last turn of the century the debate between anarchism and decadence was a point of serious division.
Everyone knows that Oscar Wilde represented the union of decadence and anarchism best. But, did you know that he believed that decadence was the best expression of elegance, art and politics free from moral, political and religious coercion? He purposely emphasized the term "decadence" because he embraced all the negative connotations of the Dandy (or the vapid artist hipster) and felt that it was in the interest of anarchism to be the worst possible "citizen." The Dandy was the extension of this theory, a wholly depraved and self-centered person that was, in a word, ungovernable. The decadent movement surrounding Wilde helped to create a dynamic cultural movement that was pivotal in the anarchist rebellions of the 20's and 30's, in helping to create a social atmosphere that was anarchist friendly to providing material support for anarchist projects and anarchist uprisings. On the other hand, many anarchists criticize this philosophy as leading to an apolitical hipster-like population that is more apt to profit off revolution than contribute to it. Where do you stand?!
***FOCUS QUESTIONS***
You may choose from these questions, but don't bite off more than you can chew. You know what you think, so just make it work!
Which is more relevant to you, anarchism or decadence, and is there a time or a place when the two merge?
In an anarchist society what would decadence look like, or would it exist at all?
What are some specific strategies that anarchists can learn from the decadence movement?
Are there any failures that you have witnessed within the anarchist movement that could be avoided with a little dandyism?
When does decadence go too far and should anarchists be worried about the message of decadence?
Or simply write about personal examples of decadent anarchism or anarchic decadence.
http://www.infoshop.org/inews/article.php?story=20071228152816325
Readers weigh in on changes at The N&O
Your turn: Last Sunday's column discussed the elimination of movie summaries from the Channels section, as well as other N&O initiatives to save expense and shift more content to the paper's Web site, www.newsobserver.com. Here are some readers' reactions, excerpted:
l l l
I read your article in today's paper titled, "Worries about the shrinking newspaper." I just wanted to say I think that in some ways, it is actually a good thing that the paper is shrinking. Although I am a Web programmer and spend most of my day online, what I value about the print edition is that I can scan through the main section and the City & State section to find articles about local transportation and land-use issues. I end up recycling the entire remainder of the newspaper without giving it more than a cursory glance. I feel bad about wasting so much paper, so a thinner paper will make it easier for me to justify subscribing to The N&O. -- STEVEN WATERS, Raleigh
l l l
I think the whole attitude of economizing yourself back into newspaper prosperity is about like the tale of the farmer who wished to economize by feeding his mule corncobs instead of corn. It is said the old mule began to like the corncobs about the time he died of starvation. I hope we are not the mule to your farmer.
My daughter, who is a guidance counselor in the Triangle area, says some of her high school students get their news from the likes of Jon Stewart and Stephen Colbert. And a very few years from now, they will be given the right to vote. May God help us all. -- JOHN BISHOP, New Bern
l l l
I understand the need to reduce cost, but how about a compromise? Wouldn't it be possible to include [movie listings] on The N&O Web site and regain some of the perceived lost value? I suspect the cost to do that would be negligible and that most of the people who miss this feature are computer-literate. -- TERRY TENHOUSE, Chapel Hill
l l l
Your article resonated with us. For some time we've been noticing (and grumbling) about the gradual decimation of the editorial/text content of The N&O, while the percentage of the page area containing advertisements (which mean little or nothing to us) continues to increase. And the recent "retirement" of several columnists that we followed regularly has left a void that is yet to be filled. -- RAOUL & JERRIE LEUTERITZ, Fearrington Village.
l l l
Unless means are found (a) to continue the financial support of multiple (and competing) suppliers of real reporting and (b) to ensure that such reporting continues to be read or seen by a broad enough segment of the populace to create a national "information consensus," we will end up effectively lacking a Fourth Branch to keep the other three honest.
A society without accountability for government or corporations is a prospect I don't even want to think about. And though we're still blessed with McClatchy [owner of The N&O], the [New York] Times and many more suppliers of what we need to know, I worry that we're already somewhere along that road. You don't always know what you needed to know before it's too late. -- ANN THACKREY BERRY, Raleigh
l l l
The downsizing is unfortunate. The quality is also being compromised. Two pages for a barber retirement is excessive. A short column would have been adequate. This is just a sample of many other articles from time to time. Your column, and other staff writers could be shortened. Particularly when the content is biased in favor of the paper. -- HOWARD CUNNINGHAM, Raleigh
l l l
I love my N&O .... Love my paper. Love to flip the pages, love to cut out the recipes, love to send articles to my mother. I miss that part of Channels too, but that's the way life goes. -- DOT RICE, Raleigh
l l l
You and I both know a tremendous amount of resources are being diverted to online publication of the news. Any story in the daily paper is generally found online the day before it reaches print. Frankly, I think The N&O is making a tactical error in judgment by opting to rely on the Internet as the future prime source of reader captivation. To be honest, when I check online I usually gravitate toward CNN, Fox News or Yahoo for any stories I might find interesting enough to click on. I do, however, rely on the local print paper to fill in the other gaps. ... -- BOB SULLIVAN, Raleigh
l l l
As to The N&O receiving only "about two dozen complaints ... out of a Sunday circulation of more than 200,000," the nature of complaints is complex. Some people, such as myself, complain when we truly care about a business and wish for it to improve because we want it to survive. Other times we do not complain because we do not care whether the business disappears, or more cynically while we care about the business, we do not believe that our complaint will do any good. In that regard, I feel that this e-mail is a complete waste of my time, but I am breaking one of my rules of complaining and sending it anyway. -- EDWARD H. WILLIAMS, Raleigh
http://www.newsobserver.com/opinion/columns/story/852441.html
l l l
I read your article in today's paper titled, "Worries about the shrinking newspaper." I just wanted to say I think that in some ways, it is actually a good thing that the paper is shrinking. Although I am a Web programmer and spend most of my day online, what I value about the print edition is that I can scan through the main section and the City & State section to find articles about local transportation and land-use issues. I end up recycling the entire remainder of the newspaper without giving it more than a cursory glance. I feel bad about wasting so much paper, so a thinner paper will make it easier for me to justify subscribing to The N&O. -- STEVEN WATERS, Raleigh
l l l
I think the whole attitude of economizing yourself back into newspaper prosperity is about like the tale of the farmer who wished to economize by feeding his mule corncobs instead of corn. It is said the old mule began to like the corncobs about the time he died of starvation. I hope we are not the mule to your farmer.
My daughter, who is a guidance counselor in the Triangle area, says some of her high school students get their news from the likes of Jon Stewart and Stephen Colbert. And a very few years from now, they will be given the right to vote. May God help us all. -- JOHN BISHOP, New Bern
l l l
I understand the need to reduce cost, but how about a compromise? Wouldn't it be possible to include [movie listings] on The N&O Web site and regain some of the perceived lost value? I suspect the cost to do that would be negligible and that most of the people who miss this feature are computer-literate. -- TERRY TENHOUSE, Chapel Hill
l l l
Your article resonated with us. For some time we've been noticing (and grumbling) about the gradual decimation of the editorial/text content of The N&O, while the percentage of the page area containing advertisements (which mean little or nothing to us) continues to increase. And the recent "retirement" of several columnists that we followed regularly has left a void that is yet to be filled. -- RAOUL & JERRIE LEUTERITZ, Fearrington Village.
l l l
Unless means are found (a) to continue the financial support of multiple (and competing) suppliers of real reporting and (b) to ensure that such reporting continues to be read or seen by a broad enough segment of the populace to create a national "information consensus," we will end up effectively lacking a Fourth Branch to keep the other three honest.
A society without accountability for government or corporations is a prospect I don't even want to think about. And though we're still blessed with McClatchy [owner of The N&O], the [New York] Times and many more suppliers of what we need to know, I worry that we're already somewhere along that road. You don't always know what you needed to know before it's too late. -- ANN THACKREY BERRY, Raleigh
l l l
The downsizing is unfortunate. The quality is also being compromised. Two pages for a barber retirement is excessive. A short column would have been adequate. This is just a sample of many other articles from time to time. Your column, and other staff writers could be shortened. Particularly when the content is biased in favor of the paper. -- HOWARD CUNNINGHAM, Raleigh
l l l
I love my N&O .... Love my paper. Love to flip the pages, love to cut out the recipes, love to send articles to my mother. I miss that part of Channels too, but that's the way life goes. -- DOT RICE, Raleigh
l l l
You and I both know a tremendous amount of resources are being diverted to online publication of the news. Any story in the daily paper is generally found online the day before it reaches print. Frankly, I think The N&O is making a tactical error in judgment by opting to rely on the Internet as the future prime source of reader captivation. To be honest, when I check online I usually gravitate toward CNN, Fox News or Yahoo for any stories I might find interesting enough to click on. I do, however, rely on the local print paper to fill in the other gaps. ... -- BOB SULLIVAN, Raleigh
l l l
As to The N&O receiving only "about two dozen complaints ... out of a Sunday circulation of more than 200,000," the nature of complaints is complex. Some people, such as myself, complain when we truly care about a business and wish for it to improve because we want it to survive. Other times we do not complain because we do not care whether the business disappears, or more cynically while we care about the business, we do not believe that our complaint will do any good. In that regard, I feel that this e-mail is a complete waste of my time, but I am breaking one of my rules of complaining and sending it anyway. -- EDWARD H. WILLIAMS, Raleigh
http://www.newsobserver.com/opinion/columns/story/852441.html
Recipes Article
With a new year will come two additions to the Herald-Republic.
The first actually arrives on New Year's Day -- Relish magazine, which will be included in your newspaper on the first Tuesday of every month.
Relish is not about celebrity recipes or where the stars dine. Instead, its goal is to celebrate America's love of food. From Wisconsin's cheesemakers to New Mexico's chile pepper farmers, the stars in Relish are the folks who make our food great.
Some of the notable elements of the January issue include:
* This & That -- Highlighted in January: Zinfandel grape juice, a cookbook focused on the bundt cake, cherries, a recipe for the Tunnel of Fudge Cake and the perfect diet book for eating out.
* Good Food Fast -- Chicken Dinner: January is a time for frugality both for our pocketbooks and in the kitchen. This article shares a comforting chicken dinner that's perfect for wintry evenings. Recipes include Salad with Orange Cumin Vinaigrette and Braised Chicken with Fire-Roasted Tomatoes.
* The Healthy Table -- The Power of Green: This article focuses on nutrient-rich spinach and features the recipes for Spinach Pesto and Stir-Fried Spinach.
* New American Farmer -- Apricot Heaven: Relish shares the story of Apricot King Orchard, part of the Santa Clara Valley's agricultural area, and its staple crop. Recipes include Apricot and Lamb Tagine, Apricot Meatloaf and Dried Apricot Pie.
* Entertaining -- Super Bowls: Just in time for the big game party, this recipe for Dried Cherry Chili can be made ahead of time and isn't your normal football party fare.
* Marketplace -- Must-have spices: ground turmeric, whole cloves, ground coriander, whole green cardamoms, whole black cardamoms and garam Masala.
We are adding features and recipes from Relish to the Wednesday Taste section, too. And more Relish recipes and tips are available at www.relishmag.com.
The next addition will arrive four days later, when American Profile magazine becomes a part of your Saturday newspaper.
American Profile was created about seven years ago by Publishing Group of America as a weekly magazine that tells the stories of small towns and big cities, ordinary people doing extraordinary things and both the common and uncommon events that bring us together and make a positive impact on our lives. Since its debut in 2000, it has become a weekly part of nearly 1,350 newspapers across the country.
Included in American Profile on Saturday will be:
* Acts of Kindness 2007 -- Readers describe the generous acts of friends, neighbors, family and anonymous individuals who lent a helping hand to someone in need.
* Hometown Hero: Blankets of Love -- Denise Dee's love of crocheting gained a new purpose when she began making blankets to give away to children in need. Her generosity has spread with her organization, Cover Me With Love, which puts knitters to work throughout the country to help critically ill children, homeless shelters, children of teenage mothers, and families in need.
* Health: Managing Medications -- This story offers advice on how to manage multiple medications, including information on avoiding drug interactions, and tips on how to save money on prescriptions
* And more recipes. This issue offers Spicy Chicken Soup and Carolina Chicken and Collard Greens Stew.
http://www.yakima-herald.com/page/dis/290641615618244
The first actually arrives on New Year's Day -- Relish magazine, which will be included in your newspaper on the first Tuesday of every month.
Relish is not about celebrity recipes or where the stars dine. Instead, its goal is to celebrate America's love of food. From Wisconsin's cheesemakers to New Mexico's chile pepper farmers, the stars in Relish are the folks who make our food great.
Some of the notable elements of the January issue include:
* This & That -- Highlighted in January: Zinfandel grape juice, a cookbook focused on the bundt cake, cherries, a recipe for the Tunnel of Fudge Cake and the perfect diet book for eating out.
* Good Food Fast -- Chicken Dinner: January is a time for frugality both for our pocketbooks and in the kitchen. This article shares a comforting chicken dinner that's perfect for wintry evenings. Recipes include Salad with Orange Cumin Vinaigrette and Braised Chicken with Fire-Roasted Tomatoes.
* The Healthy Table -- The Power of Green: This article focuses on nutrient-rich spinach and features the recipes for Spinach Pesto and Stir-Fried Spinach.
* New American Farmer -- Apricot Heaven: Relish shares the story of Apricot King Orchard, part of the Santa Clara Valley's agricultural area, and its staple crop. Recipes include Apricot and Lamb Tagine, Apricot Meatloaf and Dried Apricot Pie.
* Entertaining -- Super Bowls: Just in time for the big game party, this recipe for Dried Cherry Chili can be made ahead of time and isn't your normal football party fare.
* Marketplace -- Must-have spices: ground turmeric, whole cloves, ground coriander, whole green cardamoms, whole black cardamoms and garam Masala.
We are adding features and recipes from Relish to the Wednesday Taste section, too. And more Relish recipes and tips are available at www.relishmag.com.
The next addition will arrive four days later, when American Profile magazine becomes a part of your Saturday newspaper.
American Profile was created about seven years ago by Publishing Group of America as a weekly magazine that tells the stories of small towns and big cities, ordinary people doing extraordinary things and both the common and uncommon events that bring us together and make a positive impact on our lives. Since its debut in 2000, it has become a weekly part of nearly 1,350 newspapers across the country.
Included in American Profile on Saturday will be:
* Acts of Kindness 2007 -- Readers describe the generous acts of friends, neighbors, family and anonymous individuals who lent a helping hand to someone in need.
* Hometown Hero: Blankets of Love -- Denise Dee's love of crocheting gained a new purpose when she began making blankets to give away to children in need. Her generosity has spread with her organization, Cover Me With Love, which puts knitters to work throughout the country to help critically ill children, homeless shelters, children of teenage mothers, and families in need.
* Health: Managing Medications -- This story offers advice on how to manage multiple medications, including information on avoiding drug interactions, and tips on how to save money on prescriptions
* And more recipes. This issue offers Spicy Chicken Soup and Carolina Chicken and Collard Greens Stew.
http://www.yakima-herald.com/page/dis/290641615618244
Friday, November 16, 2007
Weight Loss Recipe: Fish In Orange Sauce
Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.
Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Fish in Orange Sauce" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.
Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.
Fish in Orange Sauce (serves four)
Ingredients
Juice of 2 oranges
Juice of 1 lemon
1 teaspoon margarine
¼ teaspoon black pepper, coarsely ground
4 fillets fish
small quantity of plain flour
Directions
1. Place juices, margarine and pepper in pan.
2. Cook until slightly reduced.
3. Dust fish with flour.
4. Add to sauce and poach until just cooked, turning once.
5. Lift out onto serving plates. Spoon sauce over the fish.
Nutrition per serve
166 calories, carbohydrate 4g, protein 27g, fat 4g.
Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au
Weight Loss Recipe: Whole Fish In Ginger Sauce
Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.
Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys.
Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Whole Fish In Ginger" is another recipe in a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.
Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, and each main meal should be accompanied by an exciting range of colorful vegetables.
Whole Fish in Ginger (serves four)
Ingredients
1kg (2lb) fish fillets (approx)
2 teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ cup (60ml) soy sauce
juice of 1 lemon
¾ cup (190ml) dry white wine
4 spring onions, sliced lengthways
lemon slices for garnish
Directions
1. If there is skin on your fish, score the skin with a knife.
2. Place fish on its side in a flat dish.
3. Combine remaining ingredients to make a marinade, and pour over the fish.
4. Bake the fish, uncovered, in a 180C (350F) oven for 20 minutes or until fish flakes when tested with a fork. Baste frequently with the marinade during cooking. Alternatively, cover with plastic film and microwave on high for approximately 10 minutes.
5. Serve the fish whole with cooking juices and garnished with lemon slices. Accompany with boiled rice and a green salad.
Nutrition per serve
119 calories, carbohydrate 1g, protein 22g, fat 3g.
Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au
Weight Loss Recipe: Oven Fried Chicken
Enjoy the sensation of fried chicken without the extra calories of deep frying. This recipe is sensational either hot or cold and is great for taking to work to avoid the unwanted 'canteen calories'. Oven fried chicken is an excellent choice for those for those wanting to lose or maintain their weight.
Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. We've selected a range of hunger fighting, low fat recipes to assist you keep your weight under control. These irresistible, no-hassle meals will help you reach your weight-loss goals - while making mealtime a real treat.
Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.
Oven-Fried Chicken (serves two)
Ingredients
Vegetable oil spray
1 cup high fiber breakfast cereal
2 teaspoons 33% reduced sodium chicken bouillon
1 tablespoon very low sodium chicken bouillon
black pepper to taste
chili powder to taste
1 teaspoon canola oil
2 egg whites, slightly beaten
8 oz or 250g skinless chicken breast
Directions
1. Preheat over to 180C (350F). Coat a cookie sheet with vegetable oil spray.
2. In a food processor, combine cereal, both types of bouillon, chili powder and pepper. Process until it is fine ‘meal’. Alternatively, crush the cereal with a rolling pin or other means. Be sure it is exceptionally fine. Place in a small, flat container.
3. In another small, flat container, whisk together the oil and egg whites.
4. Cut chicken into strips and dip into egg-oil mixture. Then dredge in cereal meal, coating each strip well.
5. Place each strip on the cookie sheet and coat tops of strips with vegetable oil spray.
6. Bake for 30 minutes.
Nutrition Per Serve
285 calories, carbohydrates 24g, Protein 38g, Fat 7g
Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au
Zucchini Carrot Salad
Summer is nearing and it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certain not to disappoint you or your guests as it is an attractive meal to dish out after a hot summer's day! No cooking is involved; consider serving it with bread, if so desired.
Ingredients:
1 {one} bunch of romaine lettuce, cut into quarter sized pieces
1 {one} medium head iceberg lettuce, cut into quarter sized pieces
2 {two} medium or one large zucchini, sliced thinly
3 {three} green onions, sliced
1 {one} can -- 6 oz. of pitted ripe olives, small, drained
1 {one} cup thinly sliced or chopped carrots
1/2 cup grated Parmesan cheese
1/2 cup of finely chopped bacon
1/2 cup of Italian dressing
Directions:
Toss all the ingredients together in a large bowl except for the salad dressing and the chopped bacon.
Pour dressing over the salad and toss.
If desired, sprinkle liberally with bacon.
Servings:
6 to 8 people
Substitutions:
Select imitation bacon, low calorie Italian, Caesar or Greek dressing
Another option:
You could also consider adding basil, parsley and cherry tomatoes to the salad to give it a richer, more robust Italian flavor:
If Desired, Add:
1 {one} cup of cherry tomatoes, halved
1 {one} tbsp. of parsley
Sprinkle crushed, dried basil over the salad
Matt manages the Corporate Flight Attendant Community at http://www.corporateflyer.net where the discussion is as much about food service as it is about flight.
Cinco de Mayo Recipe
My ex reminded me last week that the holiday that "my people" celebrate was coming up.
My people. He was, of course, being facetious, but I smacked him anyway. Well, he's a thousand miles away, so I virtually smacked him. Same effect.
My people. Like I even speak Spanish. My father wouldn't teach us when we were growing up because he didn't want us to be stigmatized. Only the last name gave us away as it was.
Still, I do like to celebrate Cinco de Mayo. The Fifth of Mayonnaise. I love mayonnaise.
For this Cinco de Condiment, my love wanted to make turkey taquitos for his office party. So I am, even now, roasting turkey parts for said taquitos. Have you ever had turkey taquitos? Around here we have them after major holidays. Christmas, Thanksgiving . . . because that's usually when there's leftover turkey. Turkey is a primary ingredient in turkey taquitos, as you may, or may not, have gathered from the name. I dunno. Some of you are probably quicker than others about these things.
There is no mayonnaise in turkey taquitos. A recipe featuring mayonnaise will be arriving shortly, but this isn't it.
This is a recipe for turkey taquitos. Keep in mind that I can barely read directions, much less give them, so this may be a bit haphazard.
First step: Go to the store. Any store. Well, not just any store. A store that sells what you need. We went to Central Market because I wanted to show Bruno (my boyfriend's alias) what a fun place it is. He stuck his finger in one of the crab tanks and irritated a crab, who tried to grab his finger and run off with it. The crab, fortunately, was unsuccessful in this endeavor. Whew. Close call. Anyway, Central Market has lots of cool stuff. Live food. Dead food. The mess of octopus on ice was something I could have done without. Organic food. Free range chicken. Bulk herbs. Skullsplitter ale, which I wanted just because of the name. A deli section where one could just do all their shopping, thereby making the rest of the store redundant.
Anyway. Go to the store. We looked at turkeys. Then we looked at the turkey breasts next to the turkey. And we went for the turkey breasts. Three of 'em. Saves me the trouble of wrestling with a turkey. I am nothing if not lazy. Also buy tortillas, and bend them to make sure they're fresh and pliable. And either fresh salsa, or make your own. And vegetable oil. And toothpicks. Some dark sweet beverage, if you're feeling like it.
Method of cooking turkey: See, this all depends on what one plans on doing with the turkey. For enchiladas, stewed chicken works best. For taquitos, roasted turkey works best. Something about the dryness or lack thereof of the meat. I roast my turkey in a turkey roaster, but I suppose you could also use an oven. The recipe for how to roast a turkey will be out later this year, when it's time to take those things seriously. For now, I'm sure you can stumble through it.
Roast the turkey.
Chop the turkey into chunks and shreds. Add the fresh salsa or the salsa you made yourself using the fresh ingredients. We don't want the mixture to be too wet.
Too wet. I just made that term up.
Get out two frying pans. Get them out of where? That's rather up to you. Depends on where you keep yours. Put a nice half inch layer or so of oil in one, and just heat the other. (Almost had a typo there. Almost said eat the other, which would be wrong. That is no way to get more iron in your diet.) Heat the oil now or later, depending on if you're going to cook them now or later. I usually fry them as I go.
Heat the tortillas one at a time in the hot skillet. When hot and pliable, and therefore easily bendable, take out of the pan, put a good heaping tablespoon of turkey mixture on the tortilla, and roll it tightly. Secure with a toothpick. (Did you think we bought the toothpicks just for fun?) Sometimes tortillas aren't as bendable as we might wish. This is too bad. Heat them longer.
Put the secured taquito in the hot oil. Let it sit there and brown. Of course, while it's doing this, roll up another one and stick that in there too. Watch taquitos carefully. We want them crispy but not lethal. Turn them over while they cook. We're not deep frying them after all, it just seems that way. The oil should not cover the taquitos fully, only about halfway. That's why you turn them over.
When the first taquito is crispy but not overdone (and this is rather subjective - mine are at times a bit chewy just because I like 'em that way), remove it gently and put it on a plate with a paper towel to soak up the oil. Do not use your fingers for this procedure, except to handle the tongs. This is hot oil, after all. Repeat this procedure for the several dozen taquitos to follow. You can make a whole buncha taquitos before you know it.
Growing up, I was often the victim of burnt fingers because my stepmother would make me stand over the stove for hours heating tortillas to her specifications. For years I suffered from post-taquito stress syndrome. Just the thought of making taquitos was enough to make my fingertips itch. Do not overdo it. You can cook them in batches. You can cook some now and some later. This is not a marathon to see how much damage one can do to oneself. Once, when my hand was sprained, she made me take off the wrap that was holding it together so I could bake cookies for her, the kind you had to roll in your hand. She was mean. Besides, she always overcooked hers. Both taquitos and cookies.
Serve the taquitos with guacamole and sour cream. Okay, some of you don't like sour cream. That's why I only bought a small sour cream - I can eat the stuff straight, but other people have a problem with it. I don't know why.
These can be eaten either hot or cold. Technically, everyone thinks they're supposed to be hot, but it ain't so. If made properly, and drained properly, they're quite good any time at all.
Enjoy the holiday. I hear it won't come around again until next year.
Monique Young is adept at certain things, but cooking is not one of them. She can be reached at monique@moniquewrites.com most days of the week.
Wednesday, November 14, 2007
Spanish Recipes - Tempting Tapas Dishes
Spain is famous for its tapas and, whichever Spanish bar you frequent, in whichever area of the country, you are sure to find them.
So, what exactly are "tapas" and where did the name come from?
Tapas are, essentially, snacks and the word literally means "cover". The name originates from the card which used to be placed on top of your drink to protect it from the flies (this can be a hot country!).
At some point in time, it became popular to place a little snack on top of this card. At first, this would just have been something simple like a few nuts and olives, or a fresh slice of crusty Spanish bread plus topping.
In those, not-so-far-gone days, the tapas were free! That is not usually the case these days, although you will occasionally be presented with a small dish of crisps or olives to go with your drink.
Nowadays, there is a wide variety of (paid) tapas, with some bars really going-to-town on them and offering highly original, magnificently presented snacks.
But, even a fairly humble bar will present you with the opportunity to enjoy a slice of tortilla (Spanish omelette), boquerones (fresh, marinated anchovies preserved in olive oil and garlic), calamares (squid), champiñones al ajillo (garlic mushrooms), jamón serrano, Manchego cheese, etc.
Are you keen on cooking? Then perhaps you would like to try out this tapas potato recipe called "Patatas Bravas". An old Spanish favorite, it is simple to prepare, using fairly basic ingrediants but, it should only be savored by the courageous as it is quite spicy! Ingrediants are for four people.
Ingredients
750 g potatoes
4 dessertspoons olive oil
Salt and black pepper
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
2 dessertspoons red vinegar wine
2 teaspoons tomato purée
Method
1. Peel potatoes and cut into chunks.
2. Fry in oil for 3-4 minutes until lightly colored.
3. Add salt and pepper to potatoes.
4. Cover pan, lower heat and cook for 20 minutes.
5. Sprinkle with paprika and cayenne. Increase heat.
6. Mix wine vinegar with tomato purée. Add to pan.
7. Cook a couple of minutes, constantly stirring.
8. There should be no loose liquid or oil in the pan.
Should you fancy coming to the country to try the original version, there are plenty of afternoon Tapas Tours available throughout Spain for you to enjoy! Or download the wonderful e-book of 300 Simple Tapas Recipes!
Linda Plummer is webmistress of Top Tour of Spain providing comprehensive information on Spain for travel, food, language and living.
My Mother's Recipe Box
Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again. These cookbooks will always number among my most precious treasures.
When our mothers wanted to try new recipes, they most likely didn't run out and buy new cookbooks. They often didn't have the extra money to spend, and often there weren't very many to choose from. So where did they get new recipes? From each other.
When I was a child I remember my mother exchanging recipe cards with friends and relatives and bringing them home and filing them away in her recipe box. I always loved going through her recipes (although she often got mad at me for getting them all out of order!)
All the years while I was learning how to cook I went through her recipe box time and time again, pulling out my favorite recipes and preparing them again and again.
Seeing who the recipes were from made them all the more special. I also love looking back at all the recipe cards I prepared myself while I was in 4-H and spent much of my time learning how to cook. I still prepare many of the recipes I used back then. To this day, all I have to do is open my recipe card box, and I am instantly transported back in time.
My mother hasn't exchanged recipe cards with anyone in more than 20 years. I have very few of my own (although I hope to inherit hers someday!) But even to this day there is no better place to find favorite family recipes than in my mother's recipe box.
Twenty years from now, I look forward to going through my recipe box with my own daughter, telling her stories about where all of my different recipes came from.
About The Author
Rachel Paxton is a freelance writer and mom who publishes the Creative Homemaking Recipe of the Week Club, a weekly newsletter that contains quick, easy dinner ideas and money-saving household hints. To subscribe send a blank e-mail message to FreeRecipes-subscribe@egroups.com. Visit Creative Homemaking and in the Home and Garden section of Suite 101.
Canarian Recipes for Shrove Tuesday
For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits certainly don't have the monopoly of this type of fare for the occasion:
REBANDAS DE CARNAVAL
This a great way to use up stale bread at any time.
Ingredients:
1 "yesterday's" Canarian loaf (any crusty white bread like a French stick or baguette will do just as well), 1 egg, 1 cup of milk approx., Sugar, Sprinkle of ground cinnamon.
Method:
Slice the bread diagonally into 1/2 to 3/4 inch slices and discard the ends of the loaf. Beat the egg, milk and cinnamon together in a bowl then soak the bread slices briefly in the mixture. Lift them carefully and fry gently in oil in a shallow frying pan, turning once. Remove when golden, arrange on a plate and sprinkle with sugar. Watch them disappear fast!
(A variation on this recipe is to substitute half the milk with white wine.)
TORTILLA DE CARNAVAL
Ingredients:
Gofio, Plain Flour (optional), Three or four egg yolks, Ground cinnamon, Half a litre of milk, Sugar, Aniseed liqueur or Marie Brizard.
Method:
Mix the egg yolks with the milk, cinnamon and sugar (the amount of which you can vary according to taste), along with a dribble of the aniseed liqueur. Beat well, then add the gofio a little at a time, until you have a consistency resembling custard. (You can mix flour with the gofio, again according to preference). Fry small amounts of the mixture until golden in hot oil to make little pancakes. It is customary to eat them at Carnaval time, accompanied by coffee.
About The Author
Pamela Heywood has been resident in Tenerife since 1992. Formerly an accountant in the UK, she has since written for local magazines and newspapers and now runs several web sites, publishing a number of ezines. This article first appeared in Tenerife Topics, a monthly newsletter that looks mostly at the other face of Tenerife from that the tourist usually discovers. http://tenerife-topics.8m.com
Texas Pecan Treats
Come August, there is nowhere I'd rather NOT be than in Texas. Steamy, sultry, and hot, living in Texas in August is like trying to breathe in a tightly-covered pressure cooker.
But in November, I remember the joys of Texas. Cool breezes and balmy fall days refresh the senses and invite us outside once again. On streets and in parks, pecans are ripe for gathering and shelling.
Those of you who think pecans come in 6-ounce plastic supermarket packages have missed the true texture and flavor of a real Texas treat. Best of all are the small native pecans with shells like granite. But once you've cracked them, there are no better fall treats to be had.
With the holidays rapidly approaching, we want to share a couple of our favorite recipes using Texas pecans. Even if you're forced to use those supermarket replicas, these recipes are great!
Texas Pecan Pie
Prepare a pie shell and set aside, or use a premade pie shell.
1/3 cup butter
3/4 cup brown sugar, firmly packed
3 whole eggs
one cup light corn syrup
one cup broken pecans
one tsp vanilla
¼ tsp salt
Cream butter, sugar, and eggs.
Stir in corn syrup, pecans, vanilla and salt.
Pour mixture into prepared pie shell. Spraying the pie pan with PAM or a similar no-stick spray before placing pie shell can help keep the pastry crisp.
Bake in 375 degree oven for 30-40 minutes, or until just set in center. Cool completely before serving.
Back in the eighties, I spent an unforgetable Christmas with my daughter who was, at the time, studying in Kyoto, Japan. Because of her love of pecan cookies, I made a double batch to take with me, fully aware that taking foodstuffs into Japan was not allowed. I figured I might lose the cookies, but what the heck? I might get lucky and sneak them past customs.
Arriving in Japan after a 26-hour flight, I was confronted with a Japanese customs agent who went through everything in my luggage. Nothing was too small or insignificant to escape his scrutiny. When he came to the tin of tightly packed cookies, he eyed it with a quizzical expression.
"Desu ka (what's this)?" he questioned me.
In my best schoolgirl Japanese, I explained that this was a Christmas present for my daughter, hoping that he would go on to the next item. It was not to be.
As I watched in horror, he opened the tin and was immediately enveloped by a dense cloud of powdered sugar.
"Ah," he announced. "Clismas plesant!" And beaming, he clapped the lid back on the tin and waved me through.
He was right. The holidays just wouldn't be as pleasant without these pecan gems.
Holiday Pecan Cookies
Beat until soft ½ cup butter.
Blend in two tablespoons sugar.
Add one teaspoon vanilla, one cup ground pecan meats, and one cup cake flour or regular flour sifted several times.
Roll into 32 ½ inch balls, one teaspoon full at a time.
Place on greased baking sheet. Bake in 300 degree oven for 45 minutes or 375 for 25 minutes. While cookies are still hot, roll in confectioner's sugar. Roll again after cookies cool.
Stored in air-tight tins, these cookies will keep indefinitely.
Enjoy!
About The Author
Phyllis Staff, Ph.D. - Phyllis Staff is an experimental psychologist and the CEO of The Best Is Yet.Net, an internet company that helps seniors and caregivers find trustworthy residential care. She is the author of How to Find Great Senior Housing: A Roadmap for Elders and Those Who Love Them. She is also the daughter of a victim of Alzheimer's disease. Visit her website at http://www.thebestisyet.net
Grilling Recipes Give People Tasteful Tremors Just Thinking of BBQ Grilling!
Grilling recipes give people tremors just thinking of the explosive thought of bbq grills producing tender, smoked ribs that melt right in your mouth.
Slabs of meat we call hamburger patties, spare ribs, steaks, lamb chops, and more line up gas grills like army soldiers lining up in front of their lieutenant. A great complement to barbequing is appetizers. An appetizer is a smaller portion of food like pizzas and wings that can be prepared by grilling, barbeque smokers, or the good ol´oven with its heat source located above, not below like grills. Fajitas and burritos can also be slapped on bbq grills and barbeque.
BBQ recipes are most diverse with the addition of slices of pizza or a cut of bread. A great tip to heat up those appetizers for your barbequing pleasure is blasting the gas grill to its optimum max temperature, having it heat up, turning it off, and slap the appetizer on it immediately. This savvy grilling method will cook your food quickly without burning your barbecue. Anything with cheese will melt to perfection, so add shreds of cheese to your favorite appetizer and grill it!
Along with turkey, chicken, and steak – staples of grilling and barbequing – you can use your natural gas grills to heat appetizers with it. A full plate simply does not consist of a barbecue food like steak. Appetizers like Buffalo wings should be added to the side to quell hunger like a champion. Doner kebabs are also perfect – they add a certain element to your barbecue that is unmatched adding Turkish touch to your cuisine. Chicken, steak – it doesn't matter, help bloat the stomachs of your loved ones by grilling appetizers. Whether you use your barbecue smoker or gas grill, your bbq appetizer will surely turn out perfectly cooked and savory to the taste buds.
To conclude, learning all the ways of grilling recipes will ensure an enjoyable grilling experience and if you want additional information check out http://a1-bbq-grills.com/grilling-recipes.htm or go to http://a1-bbq-grills.com web site for information on gas grills, barbeque smokers, outdoor living, hot tubs and of course grilling recipes.
This is Jack's first web site and he expresses an enthusiasm about gas grills, barbeque smokers, backyard or outdoor living, which includes hot tubbing and grilling recipes!
Wednesday, November 7, 2007
May's Featured Holidays and Recipes
There are three great days in the month of May that I would like to talk about...Cinco de Mayo, Mother's Day, and Memorial Day. I will share a brief history and include a couple of delectable recipes. Happy May!
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Cinco de Mayo - May 5, 2005 - Cinco de Mayo means "The 5th of May." Many people believe that it is Mexico's Independence Day. This is not true. Independence Day in Mexico is September 16. The history of Cinco de Mayo dates back to the mid 1800's. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 - 1867. Although Mexico lost out to the French in the end...they still celebrate the bravery shown at the first battle. I have included two delicious recipes to fit any Mexican celebration.
Make 'em Smile Guacamole
(read entire recipe before starting)
1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime
In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.
Pinto Beans
4 cups water
2 cups dried pinto beans
1 medium onion, chopped
1/4 cup olive oil
2 cloves garlic
2 thick slices of bacon
1 teaspoon cumin
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.
----------------------------------------------------------------- Mother's Day - May 8, 2005 - In the United States, about 150 years ago a Homemaker named Anna Jarvis wanted to bring attention to the impoverished health conditions in her region. She decided to organize a special day to help her cause. She called it "Mothers Work Day." When she died in 1905 her daughter began to Lobby to create a special day to honor Mothers. Finally, in 1914, Woodrow Wilson signed a bill declaring Mother's Day a national holiday. Unfortunately, she never wanted it to become a commercialized money maker. She even tried to get the holiday canceled! I have decided not to include any recipes because Mom should NOT cook on her special day! She should be taken out to a nice quiet dinner. Trust me on this one.
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Memorial Day - US - May 30, 2005 - Memorial Day is a day that the United States remembers the soldiers who lost their lives so they can live in a free country. It was first observed on May 30, 1868. However, in the beginning, not all states celebrated this holiday. It did not become nationally recognized and accepted until 1971. Unfortunately, today, the true purpose of this special day has been lost in cook outs, beer drinking, and a day off from work. Don't get me wrong...all that is great...BUT, Let's not forget the cost of our freedom.
BBQ Burgers
1-1/2 pound ground sirloin
1 medium onion, finely chopped
1 bottle of favorite BBQ sauce
2 tsp brown sugar
1 Tblsp mustard
1 Tblsp grill/steak seasoning
8 hamburger buns
Favorite burger toppings (lettuce, tomato, onion, etc.)
Combine all ingredients thoroughly and shape into 8 burgers. Grill or fry to desired doneness.
PICNIC POTATO SALAD
7 medium-size baking potatoes
1 cup mayonnaise
1 Tblsp mustard
1 teaspoon salt
2 celery ribs, sliced
2 Tblsp onions, finely chopped
1 Tblsp fresh parsley, chopped Pepper to taste
Garnish: 3 hard-boiled eggs, peeled and chopped (if desired)
Cook potatoes in boiling water until tender; drain and cool. Peel and slice. Combine all ingredients except potato, mix. Add potatoes and stir gently until well combined. Garnish with hard-boiled eggs, if desired. Chill 2-3 hours...or serve warm.
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Well, I hope you have enjoyed our journey...Happy Cinco de Mayo, Mother's Day, and Memorial Day!!!
Copyright © Lara Velez
This article is free for reprint, ONLY if you keep the author box in tact, all links active, and do not change ANY part of this article.
About the Author: Lara Velez is a Homeschooling WAHM. She lives in the Sunshine State with her lovely daughters and husband. She is a published author, web publisher, web designer, and editor. She owns two successful websites, Moms of Faith: http://www.momsoffaith.com and, Home Business Resource Directory: http://www.homebusinessresourcedirectory.com She also owns her own Health and Wellness business: http://www. mymonavie.com/HlthyLiving/mystory.asp
Steamed Bread: Apricot-Date Nut Bread with Caramel Sauce
Steamed breads are so versatile. We love the outdoors and are always looking for interesting and different foods that we can cook while camping and steamed breads can be cooked as you lounge around the campfire. They make wonderful treats at home. And they make great emergency fare since you don't need an oven or even a range to cook these breads.
We put the following recipe together for a trip into the Wind River Mountains of Wyoming with a group of varsity scouts. We started it cooking next to the morning fire and by the time breakfast was over and the dishes were done, the bread was ready. It was a little rich for morning food--more like a cake than a bread--but these backpackers didn't seem to mind and it certainly turned out good enough to be a treat at home.
Apricot-Date Nut Bread with Caramel Sauce
11/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup apricot nectar
2 cups chopped dates
1/2 cup chopped Brazil nuts
Caramel Sauce
3 tablespoons butter
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup water
1/3 cup dry milk
1/2 teaspoon vanilla
In a medium bowl, combine the dry ingredients. (If you are taking this camping, combine these ingredients in a plastic bag before leaving.)
Stir in the juice until just combined. (An individual serving-sized can of apricot nectar is just about the right size.) Stir in the dates and nuts. (If you prefer, you can substitute raisins, dried apricots, or cranberries for the dates. Of course, you can use your favorite nuts.)
Pack the dough into a well-greased large can or other cooking container. Cover the top with heavy foil and tie it securely with string.
Place the can on a rack in a large pan or kettle. (At camp, a few clean pebbles work as well as a rack.) Fill the pan with water and set it to simmer. Let the pan simmer for two hours, adding water as necessary. When done, invert the bread onto a plate and slice to serve.
For the caramel sauce, melt the butter in a saucepan. Add the sugar and cornstarch and stir. Then stir the water and dry milk together and add to the pan. Cook and stir until thick and bubbly, about five minutes at low heat. Add the vanilla. Serve hot or cold over the nut bread. (For camping, put the dry ingredients in a plastic bag adding the vanilla to the brown sugar. Melt the butter, add the dry ingredients and then the water.)
For more articles like this visit The Bakers' Library.
© 2004 The Prepared Pantry
Monday, November 5, 2007
Fancy Up Your Muffins
We introduced muffins to you last week and many of you bought our new Apple Oat Muffin Mix. Now we're going to tell you how to “fancy up” your muffins. We'll show you how to add a touch of orange to your muffins, put a fancy graham crumb topping on them, or top them with cream cheese. You can do this with your Apple Oat Muffins or a recipe of your choice.
First, for the orange muffins . . .
Pick a recipe that uses baking soda (or baking soda and baking powder) as a leavener. Baking soda is alkaline and needs an acid to complete the chemical reaction that causes the bubbles. Buttermilk is the acid most often used. Since orange juice is an acid, you can use that in place of buttermilk. Add a streusel topping and include one tablespoon of orange zest.
Here is a streusel topping mix that works well:
Orange Nut Streusel Topping
1/2 cup walnut pieces
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoon orange zest (the zest from one large orange)
1 tablespoon cold butter
1. Chop the walnuts into small pieces.
2. Stir the walnuts, brown sugar, cinnamon, and orange zest together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.
To put a fancy graham crumb topping on your muffins . . .
Oat-Graham-Brown Sugar Topping
1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces
1. Mix the first four ingredients together.
2. Cut the butter in with a pastry knife.
3. Spoon on top of the muffins.
4. Bake as directed.
To put a cream cheese frosting on your muffins . . .
Cream Cheese Topping
8 ounces cream cheese
4 tablespoons flour
1/2 teaspoon lemon extract
1 egg
1/3 cup sugar
Directions
1. In a small bowl, beat the cream cheese until soft
2. Add the other ingredients and continue beating until the mixture becomes soft and smooth.
3. Spoon the mixture over the top of the muffins.
4. Bake as directed. The topping will increase baking time by at least several minutes. Be sure and test the muffins for doneness with a toothpick inserted in the center of the largest muffin. If it does not come out clean, continue baking.
For more articles like this visit The Bakers' Library.
© 2004 The Prepared Pantry
Making Pancake Batter the Night Before (with Recipe)
Mornings are hectic. If you make your pancake batter the night before, that will save you precious minutes. Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:
Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add a little extra. If the first pancake doesn't rise enough, sift a little more over the batter and gently stir it in. Alternatively, you can add an extra 25 to 50% when you make up the batter.
Pancake and waffle batters leavened with baking soda cannot be stored. These leavenings go to work as soon as they are moistened and will lose their power overnight.
Some pancake and waffle recipes call for whipped egg whites to give them extra volume. If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites.
Since you may not be familiar with recipes that call for whipped egg whites, we thought we would share one with you.
Extra Light and Fluffy Pancakes
Ingredients:
1 cup sifted all purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar
Directions:
1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.
For more articles like this visit The Bakers' Library.
© 2004 The Prepared Pantry
Saturday, November 3, 2007
How to Bake Quick Bread: Apricot-Orange Nut
We love moist, fruity quick breads--and this is one of our favorites. It's nutty, flavorful, and full of wholesome ingredients. We would like to share this recipe with you and demonstrate the baking principles for wonderful quick breads.
The definition of quick breads is imprecise. Often cookbooks classify muffins, coffeecakes, and biscuits as quick breads--not just those moist loaf breads made without yeast--breads like banana nut bread and date nut bread. And there is a thin line between quick breads and cakes. Quick breads contain less sugar and fat than cakes. They usually, but not always, contain fruits or nuts to add flavor and moisture and make up for the low percentage of fat and sugar. When we refer to quick breads, we're talking about loaf-shaped breads without yeast.
There are two major makeup methods for quick breads--the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. Today, we will look at the muffin method.
In preparation, grease an 81/2-by 41/2-inch loaf pan. Dust the pan lightly with flour by placing a spoonful in the greased pan and jostling it about by tapping the pan against the heel of your hand. Preheat the oven to 350 degrees with the rack placed in the center of the oven. Your pan should have an even coating as shown.
Here are the ingredients that we will use in our liquid mix:
3/4 cups very hot water
3 tablespoons butter
3/4 cup (5 ounces) diced dried apricots
1 tablespoon orange zest
3/4 cup orange juice
1 large egg
1. Heat the water until very hot, nearly boiling. You can do so in the microwave. Pour the water into a large bowl. The bowl should be large enough to mix the batter in.
2. Add the butter.
3. Dice the apricots into 1/4-inch pieces and add them to the hot water.
4. Grate the outer skin from an orange until you have a tablespoon full. You only want to get the orange peel without scraping deep enough to get the pithy white second layer, which is bitter. Add this zest to the hot water mixture.
5. Squeeze the juice from two oranges. Add 3/4-cup of the juice to the liquid mixture.
6. Stir in one large egg. Use a fork to mix the egg well.
In another bowl, mix the dry ingredients together:
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups oatmeal
1/2 tablespoon baking soda
1/2 tablespoon baking powder
3/4 cup walnuts
Make sure that they are thoroughly mixed. We like to use a large whisk.
7. Add the dry ingredients to the wet ingredients. Stir with a large spatula until just combined. If it is mixed too much, the action will develop the gluten in the flour and the bread will not be as tender as it should be. (We don't like to make muffins and quick breads with our electric mixer.)
8. Scrape the batter into the prepared pan and place it in the oven. Bake the bread for 40 to 45 minutes or until the bread tests done. When it is done, a skewer or large toothpick inserted into the center of the loaf should come out clean.
9. Let the bread cool in the pan on a wire rack for five minutes. Invert the pan and remove the loaf to finish cooling on the wire rack. If the bread does not come free easily, the top edges of the loaf are probably bound to the pan. Try lifting the edges away from the pan with a sharp knife.
Store the bread in the refrigerator where it will keep for up to a week. This bread, like most quick breads, is much better served the next day. The bread can also be frozen.
Peach Variation. This bread is just as good with dried peaches instead of apricots.
For more articles like this visit The Bakers' Library.
© 2004 The Prepared Pantry
How to Bake: Easy Sourdough Bread
A customer emailed us and said that her mother loved sourdough bread but had trouble making it work right. We shared the following recipe with her, which is our easiest, most foolproof recipe for sourdough bread.
Using this recipe for sourdough bread, a small amount of yeast is used in the starter. As the starter is used and refreshed with new feedings of flour and water, wild yeasts are introduced and cultivated. The sour flavor typical of sourdough bread that we love comes from the action of the yeast and friendly bacteria.
The commercial yeast makes an easier starter than culturing wild yeast from the air. Because it's easy, if you abandon your starter after a few weeks, you can readily start another when you're back in the mood or have the time.
Here is the recipe:
For the starter:
1 cup warm water (about 110 degrees)
1/4 teaspoon yeast
1 cup high gluten unbleached flour
Mix the starter in a glass or steel bowl, cover with plastic wrap, and set it aside at room temperature until it is doubled and bubbly, maybe 4 to 6 hours.
For the sponge:
1 cup of the starter
3/4 cup warm water
2 cups flour
Mix the starter amount with the flour and water, cover, and set aside to ferment until it has tripled in volume. At room temperature, it will take four to eight hours. You can put it in a cool place--about fifty degrees--and let it perk all night. Your garage may be just right. You can also let it ferment in the refrigerator overnight. At temperatures of forty to fifty degrees, the friendly bacteria will be more active than the yeasts and the flavor will be more sour.
To recharge the starter, add about one cup of flour and one cup of warm water to your remaining starter. Keep it in the refrigerator and use it or recharge it every few days. After a few recharges, you will plenty of complex wild yeasts in your starter.
For the dough:
All of the sponge
1 1/2 cups flour (more or less)
2 teaspoons salt
Mix the salt with the flour. Knead the combination into the sponge by hand until you have a smooth, elastic, slightly sticky dough, adding more flour as needed. Put the dough in an oiled bowl and let it rise again until doubled, about an hour.
Form the loaves. This works best as a large freestanding round or oval loaf or two smaller loaves. Place a clean cotton cloth in a bowl or basket with which to hold the loaf. Lightly dust the interior of the bowl with flour. Place each formed loaf upside down in a bowl on top of the dusted flour. Cover the loaves with plastic and let them rise again until doubled. This rising will probably take less than an hour.
To from the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don't use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.
Preheat the oven to 475 degrees. (If your oven runs on the cool side, set it on 500 degrees.) When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.
Gently invert the loaf or loaves onto a slightly greased non-insulated baking sheet on which a little cornmeal has been dusted. With your sharpest knife, quickly make two or three slashes 1/4-inch deep across the top of each loaf. This will vent the steam in the bread and allow the bread to expand properly. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.
After the bread is in the oven, turn the temperature down to 450 degrees and set the timer for about forty minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.
This sourdough bread is to die for. The prolonged rising gives the yeast plenty of time to convert the starch to sugars and the friendly bacteria a chance to impart their nut-like flavors.
Last winter, we made dozens of these sourdough loaves. Since this bread is best eaten fresh, we gave scores of loaves away-mostly to folks from church. Funny thing—we were never turned away.
For more articles like this visit The Bakers' Library.
© 2004 The Prepared Pantry
Friday, November 2, 2007
African Bean Soup
Yoruba ethnic group from the Southwestern part of Nigeria call this traditional soup ‘Gbegiri’
Most of the ingredients can be got at ethnic Nigerian or African food markets
Ingredients:
To serve 4 people
Beans - 2 cups of size of small tinned milk
Dried crayfish - 2-table spoonful
Beef - 1kg
African snail – 4 medium size
Dried fish – 1 large size
‘Stock’ (cod) fish (dried) – 4 pieces or medium size
Dried pepper or ground chilly pepper – to taste (depending on your palate)
Seasoning – your choice of brand –2 cubes
West African Palm-oil – 1 cooking spoon
Large pepper – 2 large size
Tomatoes – 2 medium size
Onion – 1 medium size
Salt – a pinch to taste
Water – as –required
Serve hot
The ingredients: Red pepper, tomatoes and onions, pieces or chunks of boiled beef, red palm-oil, dried crayfish, smoked catfish, ground and dry pepper, salt plus 3cubes of food seasoning, pieces of boiled African snail and pieces dried of 'stock' fish and the washed beans with the skin peeled at the centre. (To save time, have the mixture of your ground tomatoes, onions and pepper in a blender to a smooth paste prior to the following steps)
1st step: The beans would have been soaked in water for about 5min to soften the skin. Then rubbing very hard against the palm of the hands continuously will peel off the skin.
2nd step: Sieve the peeled beans of their skin several times until the skin is completely removed.
3rd Step: Put the beans in the pot and allow proper cooking for about 40 minutes until it is soft and cooked, adding water when necessary. (With a pressure cooker it might be faster). Then when it is soft, get a wooden blender to mash the beans-while it is still cooking on fire-to a paste adding bits of water to prevent burning as you do this continuously.
4th Step: Once a paste is established add all the ingredients including palm-oil, salt and food seasoning to taste at reduced heat. 2 minutes after, the soup is ready.
The Bean Soup can be served hot as starters or as a compliment with the main menu as done by the Yoruba ethnic group of Southwetsern Nigeria in Africa who take it with rice, foofoo or eba -both made from cassava processed flour.
Muyiwa Osifuye
I have prepared an illustrative free photo essay that accompanies this delicacy to show how the soup is prepared.
You can ask for this in my newsletter at http://www.pictures-of-nigeria.com
All About Strawberry Shortcakes
Strawberry shortcake may be a 200 year-old American invention. With the advent of chemical leavenings in the early 1800’s, biscuits became popular. Since strawberries have always been readily available, it is likely that biscuits and strawberries have been together for quite some time. Before the middle of that century, strawberry shortcake recipes were showing up in the recipe books.
Today strawberry shortcakes are made from every recipe from biscuits to white cake and even angel food cakes but the original recipes always called for biscuits. Usually these biscuits are made richer with dairy products and sugar. This is an original biscuit-like shortcake. It is rich and tender and flaky and very, very good.
What follows are a strawberry shortcake recipe, a blueberry cream cheese shortcake recipe, and a chocolate caramel raspberry shortcake recipe.
Three Ways to Make Shortcakes
1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency.
2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don’t add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three–inch discs. If the dough is wet and the shape is a little ragged, it’s perfect.
3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.
Strawberry Hints
Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long.
Original Strawberry Shortcake Recipe
Ingredients2 cups all-purpose flour (or more--see above)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see above)1 tablespoon melted butter or cream for brushing
2 tablespoons large crystal sugar such as turbinado sugar2 pints ripe strawberries
1/4 cup sugar1 cups heavy cream
1 teaspoon vanilla
2-4 tablespoons sugarDirections
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the strawberries:
Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
For the whipped cream:
Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
To serve:
Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.
Chocolate Caramel Raspberry Shortcake Recipe
Ingredients1 3/4 cups all-purpose flour (or more--see above)
1/4 cup cocoa
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see above)1 tablespoon melted butter for brushing
2 tablespoons large crystal sugar such as turbinado sugar1 1/2 pints ripe raspberries
1 cup heavy cream
1 teaspoon vanilla
2-4 tablespoons sugarChocolate syrup
Caramel syrupDirections
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the raspberries:
Wash the raspberries. Garnish the dessert with the raspberries.
For the whipped cream:
Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
To serve:
Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.
Blueberry Cream Cheese Shortcake Recipe
Ingredients2 cups all-purpose flour (or more--see above)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see above)1 tablespoon melted butter or cream for brushing
1 1/2 pints ripe blueberries
2 tablespoons sugar2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zestDirections
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the blueberries:
Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.
For the whipped cream:
Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.
To serve:
Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.
See photos and the printable version of All About Shortcakes.
For more recipes like this visit The Prepared Pantry's Recipe Box.
© 2005 The Prepared Pantry
Thursday, November 1, 2007
Chicken Mushroom Marsala - Easy and Elegant for the Amateur Gourmet
If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe. This is my favorite way to eat chicken for a few different reasons. First, I love how tender it comes out. If you really pound your chicken breasts nice and thin, it will result in unbelievable tenderness. Second, the flavors of this recipe are perfection. The sauce made with wine, butter, and chicken broth cannot be beat. Third, I love how quick and easy it is to prepare! If you are having it with rice and vegetables, be sure to start them first, because once you start cooking, this chicken will be done in about 15 minutes.
Here is what you will need:
2-3 Chicken Breasts, pounded thin
4 Tablespoons All-Purpose Flour
2 Teaspoons Marjoram
½ Teaspoon Salt
4 Tablespoons Butter
2 4oz. Cans Sliced Mushrooms
2 Tablespoons Sliced Green Onions
1 ½ Cups Chicken Broth
1/3 Cup White Wine
1. Mix together flour, marjoram, and salt. Pat chicken breasts into the mixture on each side to coat. Shake off any extra.
2. In a Large Frying Pan (preferably with deep sides) heat 1 Tablespoon of the butter over medium heat. Add mushrooms and green onion. Sauté for 5-10 minutes until tender. Transfer to a bowl.
3. Add the other 3 Tablespoons of butter to the pan. Brown chicken on each side over medium heat (about 4-5 minutes per side).
4. Pour mushroom mixture back into the frying pan. Add chicken broth and white wine.
5. Simmer for 5-10 minutes to let the flavors mix together.
I think this recipe is best served with some white rice and a steamed vegetable. You can spoon the sauce over the chicken and over the rice as well. If you need to let the chicken simmer on the stove a little longer than 10-15 minutes – don’t worry – this recipe is very forgiving and it won’t ruin the taste or tenderness. Just make sure you turn the heat down as low as possible for that period of time.
About The Author
Stacy Tabb is the owner of ThreeLittleHouses Kids Bedding, offering fun and colorful quilts for kids.
Tasty Rice Pudding
1 teaspoon - vanilla
a pinch of salt ( if desire)
3 sticks - cinnamon
1/3 cup - sugar
2 1/2 cups water
12 0z. - evaporated milk
Bring water to boil for at least 7 minutes with cinnamon sticks, stir in rice.
When rice tenders completely stir in evaporated milk, sugar, salt and vanilla.
Cover and let it simmer for 10 minutes.
It makes up to 4 servings.
It can be serve hot or cold.
About The Author
Kenia Morales is the publisher and owner of weekly online magazine " For Every Aspect Of Today's Woman". To find a variety of women related issues and topics visit http://www.kpatra.com; info@kpatra.com
Wednesday, October 31, 2007
Cool Snacks for a Hot Summer
Beat the heat with these cool summer treats!
Mouse Popsicles
It’s not what you’re thinking! The name refers to the size of the popsicle—not the contents. Wash a bowl of seedless grapes, and then set the grapes in the freezer for about an hour. Poke colored toothpicks into the grapes to serve.
Juice Pops
Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid.
Frozen Monkey Treats
Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert popsicle sticks into the cut ends. Dip the bananas into yogurt or melted chocolate, and then roll the bananas in chopped nuts, crushed cereal, or coconut shavings. Place the bananas on a small waxed paper-lined baking sheet and set the sheet into the freezer for an hour or so. Fun to make and even more fun to eat!
Fruit Fizzy
Don’t plan your summer party without this refreshing drink. Pour one can of Sprite (it doesn’t have caffeine) into a blender, along with small ice cubes. Add several large strawberries, a handful of blueberries, or other favorite fruit to the mix. Blend the mixture until it has the texture of a slush. Pour into a glass and garnish with a cherry on top.
About The Author
Deborah Shelton is a mother, freelance writer, and author of the brand new book, "The Five Minute Parent: Fun & Fast Activities for You and Your Little Ones." Visit Deborah's website for more family-friendly ideas:
http://www.fiveminuteparent.com; deborah@fiveminuteparent.com
Holiday Recipe: Filled Cookies
From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. Here is the recipe.
- 3/4 cup butter or margarine (softened)
- 3/4 cup shortening
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 5 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- several tablespoons of milk if the dough seems too dry
- Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)
Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.
Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.
This recipe makes about six dozen filled cookies.
The recipe can also be used to make cut-out Christmas cookies frosted with colored icing.
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~ Plum Conserve ~
If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)
- 8 to 10 fresh, large, ripe plums
- 1/2 cup of water
- 4 cups of sugar
- 2 cups of raisins
- 1 cup chopped walnuts
- 2 tablespoons of lemon juice
Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)
~ Date Filling ~
- 3 cups chopped dates
- 1/2 cup sugar
- 1 2/3 cups water
- 1 tablespoon lemon juice
Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).
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About The Author
LeAnn R. Ralph is the author of the book: Christmas In Dairyland (True Stories From a Wisconsin Farm). Share the view from Rural Route 2 and celebrate Christmas during a simpler time. Free shipping on autographed copies. http://ruralroute2.com; bigpines@ruralroute2.com
Monday, October 29, 2007
Wonderful Holiday Recipe Ideas
The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.
The recipes below are a few of my favorites and may become yours too!
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Basic Bread Stuffing
- 1 cup butter or margarine
- 1/2 cup onion, chopped
- 1 1/2 cups celery, chopped
- 12 cups bread cubes, white and whole-wheat bread
- 2 tbsp. McCormick® Parsley Flakes
- 1 tbsp. McCormick® Bon Appetit Seasoning
- 1 1/2 tsp. McCormick® Poultry Seasoning
- 1/2 tsp. McCormick® Ground Black Pepper
- 1/2 cup chicken broth
1. Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.
2. Place bread cubes, parsley, Bon Appétit, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.
3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.
Variations:
Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.
Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.
Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.
Makes 8 cups
This recipe courtesy of McCormick, Inc.
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Glazed Sweet Potatoes
Prep: 5 mins - Ready In: 17 mins
- 1/2 cup maple-flavored syrup
- 1 Tbsp. butter or margarine
- 1 can (40 oz.) sweet potatoes, drained
BRING syrup and butter just to boil in large skillet on medium heat. Reduce heat to low; simmer about 2 minutes.
ADD sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
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Granny Shaffer`s Black Walnut Fudge Pie
- 3 eggs
- 1 cup sugar
- 1 cup dark corn syrup
- 1/2 cup cocoa
- 2 Tbsp. melted butter
- 1 tsp. vanilla
- 2 cups Hammons Black Walnuts
- 10-inch unbaked pie shell
Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.
Bake one hour at 350 degrees. Cool to room temperature.
Serve with whipped cream or ice cream.
Makes one 10-inch pie - 8 servings
This recipe courtesy of Hammons Black Walnuts.
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Spiced Holiday Coffee
Prep: 5 mins - Ready In: 5 mins
- 1/3 cup MAXWELL HOUSE Coffee, any variety
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/4 cup orange marmalade
- 3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
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About The Author
Dawn Connors owns and operates Back of the Box Recipes web site where you will find hundreds of brand name recipes from leading manufacturers and producers. For more recipe ideas visit her web site at: http://www.backofthebox.com Back of the Box.
Easy Trail Mixes
Before you set off on your next family walk or outing, try making one of these super easy trail mixes to keep your energy up.
* Quick Fix Mix
- 2 cups mini pretzels
- 1 cup cheese snack crackers
- 1 cup honey roasted peanuts
- 1 cup raisins
Place all ingredients into a plastic baggie, seal, and then shake. Enjoy!
* Chocolate Popcorn Mix
- 2 cups spoon size shredded wheat cereal
- 2 cups popped popcorn
- 1 cup dried cranberries
- 3 Tbsp. milk chocolate chunks
Toss cereal and popcorn into a large bowl. Place the cranberries into a small bowl. Melt the chocolate as directed on the package, and stir. Pour the chocolate over the cranberries and mix lightly. Add the chocolate cranberries to the cereal mixture, and toss lightly. Spread the mix into a single layer on a large piece of wax paper. Let it cool completely before serving.
* Fruity Nut Mix
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1 cup dried banana chips
- 1/2 cup shredded coconut
- 1 cup unsalted peanuts
- 1 cup dried fruit bits
Place all of the ingredients into a plastic baggie, seal, and then shake. Fast, easy and yummy!
About The Author
Deborah Shelton is a mother, freelance writer, and author of the brand new book, "The Five Minute Parent: Fun & Fast Activities for You and Your Little Ones." Visit Deborah's website for more family-friendly ideas: http://www.fiveminuteparent.com; deborah@fiveminuteparent.com
Saturday, October 27, 2007
Fun & Fruity Recipes
Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks…and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.
Miniature Fruit Pizzas
- 1 package refrigerated sugar cookie dough
- 8 ounces softened cream cheese
- 1 cup confectioners' sugar
- Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.
Directions: Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.
Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!
Strawberry Angels
- 1 angel food cake
- 6 large strawberries
- 1 carton whipped topping
Directions: First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!
About The Author
Deborah Shelton edits The Five Minute Parent email newsletter. For your free subscription, send a blank email to mailto:Five_Minute_Parent-subscribe@yahoogroups.com or visit http://www.fiveminuteparent.com; deborah@fiveminuteparent.com
The Official "Parenting" Cheesecake Recipe
Whoever writes all those fancy cookbooks has never been a parent. To begin with, the pages are never spill-proof, almost guaranteeing that somewhere in the middle of mixing ingredients, a spill will cover the remaining two ingredients listed. This means that parents must learn to improvise.
Some would suggest that the very thrill of cooking is experimentation. So what’s the big difference between oregano and cayenne pepper, anyway?
Then there are all those "quick" recipes to "serve your family" gracing the pages of women's magazines. NO recipe is quick with Little Helper's assistance.
For the benefit of parents everywhere, I have taken my favorite cheesecake recipe and translated it into parentease. The non-parent version is available in Cooking By The Book -- a free bonus I offer with every purchase of The Get Happy Workbook at http://thehappyguy.com/happiness-workbook.html .
Harvest Pumpkin Pie Cheesecake (Parent Version)
Mix one cup of ginger snap cookie crumbs and one tablespoon of olive oil. Add more cookie crumbs to make up for the ones that disappeared about the same time your Little Helper walked into the kitchen.
Press the crumby oil mixture ... "Sorry, Little Helper distracted me." Press the oily crumb mixture into the bottom of a 9-inch spring-form pan, and up around the edges about one inch. Put it in the refrigerator to cool – best to slip it in safely behind the broccoli and that thing that's been turning blue for three weeks in case Little Helper gets inspired
Soften three bricks of cream cheese, ideally in the microwave. If you can't separate the cheese from Little Helper's hands, let her keep doing what she's doing until the cheese is good and soft. Cream the cheese with one and a half cups of pureed pumpkin, three large eggs, two tablespoons of cream, and one cup of brown sugar. Keep mixing until creamy.
Add one teaspoon of vanilla extract. If you are fortunate enough to have help at this stage, you have three options:
1. Rename it " Harvest Pumpkin and Vanilla Cheesecake".
2. Try scooping out the extra cup of vanilla Little Helper poured in for you.
3. Start over.
You will also need to add a tablespoon of cinnamon. If Little Helper is in a generous mood, don't worry. You still have three options:
1. Rename it " Harvest Pumpkin and Cinnamon Cheesecake".
2. Try scooping out the extra pile of cinnamon Little Helper poured in for you.
3. Bang your head against the counter and start over.
There is also a tablespoon of ground ginger to add. Sorry about that. Don't worry, you still have three options...again:
1. Rename it " Harvest Pumpkin and Ginger Cheesecake".
2. Scoop out as best you can the extra heap of ginger Little Helper added for you.
3. Bang your head twice on the counter and start over.
I almost hate to mention this, but you'll need to add a teaspoon of ground nutmeg. And a half teaspoon of salt. And a half teaspoon of allspice. Go ahead and bang your head some more if it makes you feel better.
Fortunately, there is a parental failsafe. It is sort of like a "get out of jail free card". Look in the bowl. Observe the quantity of creamy things. Observe the quantity of spicy things.
If the quantity of creamy things is even slightly greater than the quantity of spicy things, keep going and pretend you didn't have any help. Maybe nobody will notice. If the quantity of spicy things is greater than the quantity of creamy things, open another can of pureed pumpkin. Keep adding cans of pureed pumpkin until creamy things are greater than spicy things -- or until your grocer runs out of cans.
Pour the filling into the crust. Note, if you had to add too many cans of pureed pumpkin, this could get messy. I recommend hip-waders...especially for Little Helper.
Cook at 350 degrees Fahrenheit for about 50 minutes or until the top is slightly brown and almost as cracked as your head and the counter. Do NOT let Little Helper eat the cake while it is still in the oven.
Let it air cool in a safe place -- like at a neighbor's house -- then refrigerate overnight
Just before serving, top with whipped cream and sprinkle with pecans. Oops. I just wrote that last line in non-parentease. It should read: "Now that the whipped cream is polished off, shake the remaining sprinkles on the cake. Unless Little Helper ate them, too.
Now you can sit down and enjoy your Harvest Pumpkin Pie Cheesecake (Parent Version). Oh yes, don't forget to laminate this page to avoid more impromptu experimentation in the future.
About The Author
The author is David Leonhardt. Sign up for his weekly satire column up at http://TheHappyGuy.com/positive-thinking-free-ezine.html or read more columns at http://TheHappyGuy.com
Some would suggest that the very thrill of cooking is experimentation. So what’s the big difference between oregano and cayenne pepper, anyway?
Then there are all those "quick" recipes to "serve your family" gracing the pages of women's magazines. NO recipe is quick with Little Helper's assistance.
For the benefit of parents everywhere, I have taken my favorite cheesecake recipe and translated it into parentease. The non-parent version is available in Cooking By The Book -- a free bonus I offer with every purchase of The Get Happy Workbook at http://thehappyguy.com/happiness-workbook.html .
Harvest Pumpkin Pie Cheesecake (Parent Version)
Mix one cup of ginger snap cookie crumbs and one tablespoon of olive oil. Add more cookie crumbs to make up for the ones that disappeared about the same time your Little Helper walked into the kitchen.
Press the crumby oil mixture ... "Sorry, Little Helper distracted me." Press the oily crumb mixture into the bottom of a 9-inch spring-form pan, and up around the edges about one inch. Put it in the refrigerator to cool – best to slip it in safely behind the broccoli and that thing that's been turning blue for three weeks in case Little Helper gets inspired
Soften three bricks of cream cheese, ideally in the microwave. If you can't separate the cheese from Little Helper's hands, let her keep doing what she's doing until the cheese is good and soft. Cream the cheese with one and a half cups of pureed pumpkin, three large eggs, two tablespoons of cream, and one cup of brown sugar. Keep mixing until creamy.
Add one teaspoon of vanilla extract. If you are fortunate enough to have help at this stage, you have three options:
1. Rename it " Harvest Pumpkin and Vanilla Cheesecake".
2. Try scooping out the extra cup of vanilla Little Helper poured in for you.
3. Start over.
You will also need to add a tablespoon of cinnamon. If Little Helper is in a generous mood, don't worry. You still have three options:
1. Rename it " Harvest Pumpkin and Cinnamon Cheesecake".
2. Try scooping out the extra pile of cinnamon Little Helper poured in for you.
3. Bang your head against the counter and start over.
There is also a tablespoon of ground ginger to add. Sorry about that. Don't worry, you still have three options...again:
1. Rename it " Harvest Pumpkin and Ginger Cheesecake".
2. Scoop out as best you can the extra heap of ginger Little Helper added for you.
3. Bang your head twice on the counter and start over.
I almost hate to mention this, but you'll need to add a teaspoon of ground nutmeg. And a half teaspoon of salt. And a half teaspoon of allspice. Go ahead and bang your head some more if it makes you feel better.
Fortunately, there is a parental failsafe. It is sort of like a "get out of jail free card". Look in the bowl. Observe the quantity of creamy things. Observe the quantity of spicy things.
If the quantity of creamy things is even slightly greater than the quantity of spicy things, keep going and pretend you didn't have any help. Maybe nobody will notice. If the quantity of spicy things is greater than the quantity of creamy things, open another can of pureed pumpkin. Keep adding cans of pureed pumpkin until creamy things are greater than spicy things -- or until your grocer runs out of cans.
Pour the filling into the crust. Note, if you had to add too many cans of pureed pumpkin, this could get messy. I recommend hip-waders...especially for Little Helper.
Cook at 350 degrees Fahrenheit for about 50 minutes or until the top is slightly brown and almost as cracked as your head and the counter. Do NOT let Little Helper eat the cake while it is still in the oven.
Let it air cool in a safe place -- like at a neighbor's house -- then refrigerate overnight
Just before serving, top with whipped cream and sprinkle with pecans. Oops. I just wrote that last line in non-parentease. It should read: "Now that the whipped cream is polished off, shake the remaining sprinkles on the cake. Unless Little Helper ate them, too.
Now you can sit down and enjoy your Harvest Pumpkin Pie Cheesecake (Parent Version). Oh yes, don't forget to laminate this page to avoid more impromptu experimentation in the future.
About The Author
The author is David Leonhardt. Sign up for his weekly satire column up at http://TheHappyGuy.com/positive-thinking-free-ezine.html or read more columns at http://TheHappyGuy.com
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