SECRET RECIPE FOR A LONG LIFE

Home » Food and Drink » Chocolate Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Laura LaBrie Basic PLUS Author | 22 Articles Joined: November 3, 2010 United States Coasta Rica's Bribri Indians' Secret to Long Life: Raw Cacao By Laura LaBrie | Submitted On June 28, 2016 Recommend Article Article Comments Print Article Expert Author Laura LaBrie Costa Rica's Indians are some of the longest lived people on earth. We spent time visiting with the BriBri in the Talamanca Mountains. They, like many modern indigenous people, live between two worlds. They wear modern clothes, live in modern houses, and carry cell phones. But they still adhere to the old ways when it comes to taking care of themselves. And one of the traditions they hold dear is the drinking of chocolate. YES! Chocolate is GOOD FOR YOU! In fact, the BriBri drink 5-6 cups of this unsweetened, rich beverage every day and they say its powerful anti-oxidants are the secret to their longevity. Visit the Bribri up in the hills of southern Costa Rica and spend some time with a 72-year-old woman named Ophelia. Ophelia and her family have a finca, or Costa Rican farm, where they allow cacao plants to grow wild. They use no chemicals, organic or otherwise. When the red and yellow pods ripen, they harvest the cacao bean filled pods and carry them down to a big barn that is cool and dark inside and covered in chocolate dust. Imagine the aroma! Step inside the sweet-smelling barn and you are greeted with mats filled with drying cacao beans, white chocolate filled bags stuffed to the brim and ready for market, and--my favorite part--little trays of raw cacao squares flavored with things like coconut, cinnamon, vanilla, chilies, papaya, pineapple, almonds, hazelnuts, or wild honey. Samples are free and bigger, all natural, fantastically good for you bars are for sale. Talk to Ophelia and she will tell you she doesn't eat anything with preservatives in it and she never takes any medicine, but relays only on what she can gather in the rain forest. She will also tell you the young people don't drink cacao like the old folks do. "It is important to drink cacao everyday," she will say. And then she will make you a cup of traditional hot chocolate. She will take a puck made from the paste of ground raw beans and shave it into a powder and boil it in hot water for you. Drink it and taste its bitter richness. It is definitely not the cocoa your mother used to make. This drink is pure and dark and has tiny oily circles of cacao butter floating on top. And it's full of heart-healthy fats and cancer preventing polyphenols. So here's what I propose. Try replacing your morning coffee with a cup of raw cacao. It will give you a caffeine boost similar to coffee, but without the jittery feeling. It will also keep you from being hungry and, because cacao is full of B vitamins and other feel-good chemicals, it will promote a general feeling of don't-worry-be-happy. Here's my favorite Raw Cacao Hot Beverage Recipe MORNING CACAO RECIPE 10 oz water 2 Tablespoons raw cacao Generous pinch of sea salt A few drops of vanilla Pinch of cinnamon 1 Tablespoon honey Boil the water with the cacao and salt. Whisk with fork or whisk. Allow it to boil for 2 minutes or so (this will make sure the cacao is melted) Turn off the heat and add vanilla and cinnamon Pour into your favorite mug, add honey, and stir well ENJOY! Raw chocolate, the secret of the Bribri, can be purchased in our Sustaining Families Shop at http://www.povertyprojectinternational.com. When you buy our pure, unprocessed cacao, it gets shipped to you right from Panama. What's more, it was harvested by indigenous people living in remote jungles and buying it helps stop the poverty cycle and creates sustainable income for people who typically live on less then $2 a day. Article Source: http://EzineArticles.com/expert/Laura_LaBrie/819561 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 63 times Word count: 542 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Chocolate Laura LaBrie Email Address Subscribe We will never sell or rent your email address. Chocolate Article Feed Chocolate Article Feed Find More Articles Search Recent Articles 6 Tips to Buy Real Dark Chocolate A Brief History Of Chocolate 3 Irresistible Dark Chocolate Recipes That Will Make Your Mouth Water Eating Healthy Is the Key to Happiness A Chocolate A Day Can Keep You Healthy Journey of the Cocoa Bean 9 Surprising Foods To Pair With Chocolate Quick Double Chocolate Chip Cookies From a Mix Dark Chocolate - A Boon Too Much Chocolate Cake EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

MUSHROOM AND CARROT SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Lois Center-Shabazz Platinum Quality Author Platinum Author | 29 Articles Joined: November 11, 2005 United States Delicious Mushroom and Carrot Soup By Lois Center-Shabazz | Submitted On July 03, 2007 Recommend Article Article Comments Print Article Expert Author Lois Center-Shabazz 1 onion finely chopped 8 cups chicken broth 2 Tsp fresh basil chopped 1 Tsp fresh cilantro chopped 2 cups of mushrooms, sliced 1 bay leaf 1 tsp olive oil 2 carrots, sliced Place the chicken broth in a large pan. Add the bay leaf and bring to a boil. Melt the butter in a saucepan over medium heat. Add the mushrooms, and season with salt and pepper (exclude the salt if the broth has salt). Stir and cook the mushrooms until brown. Add to the broth mix. Heat the oil in a saucepan, add the onions and carrots until soft. Add the basil and cilantro, stir until well mixed. Add all to the broth mix. This recipe is a soup that can be served with a beef or lamb dish, it can be served over beef or lamb. For lunch this soup can be served alone or with a sandwich to round out the meal. Mushrooms come in many varieties. Use your favorite mushroom with this dish or use a combination of mushrooms for an even more robustly flavorful soup. The nutritional value in mushrooms is what makes them special. Mushrooms provide several nutrients including riboflavin, niacin and selenium. They do not contain cholesterol, fat, or sodium. Mushrooms provide nutrients typical of meat and some grains. Mushrooms can be fried, baked, grilled, boiled, served alone, served stuffed with meat or fish, as a soup here, as a topping over meat---especially steak. The list goes on and on. Mushrooms are both delicious and a diverse food, surely to delight the most discriminating palate. Lois Center-Shabazz is the founder of the personal finance website, Msfinancialsavvy.com and the author of the award-winning book, Let's Get Financial Savvy! Msfinancialsavvy.com Article Source: http://EzineArticles.com/expert/Lois_Center-Shabazz/19568 0 Comments | Leave a Comment Did you find this article helpful? Happy Face1 Sad Face0 Viewed 3,231 times Word count: 263 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Lois Center-Shabazz Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed Find More Articles Search Recent Articles A Perfect Healing and Fulfilling Winter Meal: Wild Elk Stew With Bone Broth 3 Hot and Creamy Soups You'll Fall In Love With 3 Creamy Soups That Your Taste Buds Will Love Tasty Cold Soup Recipes To Try For a Refreshing Meal Delicious Soup Recipes to Keep You Warm on a Cold Night Chicken/Turkey Noodle Soup - Crafted From Leftover Turkey/Chicken Meals With Veggies & Seasoned Well Potato-Leek Soup - Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt 5 Tips for Warming Winter Soups and Stews Chicken-Vegetable Soup With Orzo and Oregano Cream of Cauliflower Soup With Curry EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

CHOCOLATE TRUFFLES

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Suzanne Lieurance Platinum Quality Author Platinum Author | 246 Articles Joined: August 17, 2005 United States Try Truffles! By Suzanne Lieurance | Submitted On August 19, 2005 Recommend Article Article Comments Print Article Expert Author Suzanne Lieurance Want to serve an elegant, yet easy, dessert? Try truffles. The chocolate kind, that is. Not the fungi. These rich and creamy bite-sized indulgences are really quite simple to make. The secret is to buy the best chocolate you can afford. For 25-30 basic chocolate truffles you will need: 4 oz. good quality bittersweet chocolate, chopped in small pieces 4 oz. good quality semisweet or milk chocolate, chopped in small pieces 6 T. unsalted butter, cubed 2 tsp. instant coffee crystals dissolved in 3 Tbsp. warm water 1 Tbsp. of your favorite liqueur (optional) COATINGS (Any or all of the following): Unsweetened cocoa powder Toasted, finely chopped pecans, almonds, walnuts, or hazelnuts Finely chopped sweetened coconut Very fine graham cracker crumbs Powdered sugar Melt both chocolates, butter, and instant coffee liquid in a double boiler over simmering water. Stir with a rubber spatula until chocolate and butter are melted and smooth (about 5 minutes). Remove from heat. Stir in the liqueur. Pour chocolate mixture onto a parchment lined baking sheet. Cover with plastic wrap and chill until firm (at least 1 hour). Use a melon ball scoop or a couple of teaspoons to mold the cold chocolate mixture into truffles. Put each of the coating items in a separate shallow plastic container that has a lid. Place each truffle into any one of the coatings and roll it around until covered (Hint: When you have 5 or 6 truffles in any one of the coating mixtures, put the lid on the container and gently shake it until the truffles are completely coated). Store the truffles in an airtight container (in a single layer) lined with parchment paper. They will keep in the refrigerator for up to a week or in the freezer for up to a month. Visit the Three Angels Gourmet Co. at http://www.threeangelsgourmet.com and sign up to receive two free ebooks with quick recipes and tips for easy entertaining. Suzanne Lieurance is a fulltime freelance writer, children's author, and The Working Writer's Coach. Find out more about her writing and coaching services at [http://www.lieurancegroup.com] Article Source: http://EzineArticles.com/expert/Suzanne_Lieurance/12971 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 624 times Word count: 297 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Suzanne Lieurance Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Similar Articles Chocolate Cookie Truffles Recipe Making Chocolate Truffles - Learn 3 Delicious Chocolate Truffles Recipes Homemade Gift Idea - Chocolate Truffles Do You Know What Chocolate Truffles Are? Easy Homemade Chocolate Truffles - Melt Someone's Heart Today Chocolate Truffles: A World of Sweetness Inside MMMM - Chocolate Truffles - A Chocolate Lovers Dream Chocolate Truffles - A French Delicacy For the Holidays! Christmas Recipes: Edible Gifts - No 4 of 8 - Chocolate Truffles How To Make Chocolate Truffles Out Of Leftover Cake Recent Articles 3 Important Reasons to Choose Online Cake Delivery Bakers Blue Label Marie Biscuits Are the Best What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

LENTIL COCONUT CURRY SOUP WITH CHICKEN

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Custom Search Search Petrit Husenaj Basic Author | 2 Articles Joined: November 1, 2010 United States Lentil Coconut Curry Soup With Chicken By Petrit Husenaj | Submitted On March 15, 2012 Recommend Article Article Comments Print Article When my mom first landed in America in 1969, she ended up on Church Avenue in Brooklyn. Not exactly what she pictured her new life in America would look like, but it was better than what she had before in Albania. Her earliest memories of Brooklyn were exploring bodegas, restraining herself from outsmarting the men playing "guess which bottle cap the ball is under" and trying to figure out what that smell creeping out of her neighbors' door was. Her neighbors were a new race of people she had never seen before. As she once described to me, "they were black, but not that black black. They wore bright-colored robes with gold and they had red dots on their heads." Obviously they were from India and "that smell" coming out of their apartment was curry. Anyone who has ever been in a NYC cab or visited Jersey City knows exactly to what she is referring to. The smell was too strong for her newly Americanized nose, so she banned curry, saris and Punjabi MC from our home for 30 years. It wasn't until a recent trip to the "International" isle at the supermarket that she picked up some curry and tandoori spice and started experimenting. Not sure what inspired her; maybe she was just feeling nostalgic. My mother came up with this great dish and I borrowed it from her. The only addition I made was the coconut milk. It makes the soup much softer. Lentil Coconut Curry Soup with Chicken 7 to 8 Chicken Thighs 3 Tablespoons Olive Oil 1 Medium White Onion - Chopped 3 Stalks Clearly - Chopped 3 Carrots - Chopped 2 Cloves Garlic 1 Teaspoon Tandoori Spice 2 Teaspoons Curry 1 Teaspoon Coriander 1 Teaspoon Thyme 2 Teaspoons Salt 1 Teaspoon Black Pepper 2 Tablespoons Tomato Paste 2 Bay Leaves 1 1/2 Cup Lentils 2 (14oz) Cans Coconut Milk Coat the chicken thighs in olive oil, sprinkle with salt and pepper and cook for 1 hour in a 400 degree oven. Remove and shred with a fork, removing all the bones and skin. In a large pot set on medium heat, add the olive oil, onions, carrots and celery and cook for 12 minutes until the vegetables are soft and the onions are translucent. Next add the garlic and cook for 1 minute. Add the tandoori spice, curry, coriander, thyme, salt and pepper. Cook for 2 minutes, continuously stirring. Add the tomato paste and cook for another minute. Next add the bay leaves and lentils. Fill the pot with water until all the ingredients are submerged in the liquid. Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour or until the lentils are soft. Keep checking and stirring every 10 minutes. If you notice the water is low, just add an extra cup of water. You might have to do this 2 or 3 times. Once the lentils are soft, add the coconut milk and chicken and cook for another 10 minutes uncovered. Serve as is or with rice or naan. Article Source: http://EzineArticles.com/expert/Petrit_Husenaj/817342 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 61 times Word count: 514 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Petrit Husenaj Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Recent Articles 3 Hearty Potato Recipes for the Big Eater White, Brown, Basmati - The Many Avatars of Rice 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO GET A CHOCOLATE FOUNTAIN FLOWING PERFECTLY

Home » Food and Drink » Chocolate Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Gary Porter Basic Author | 1 Article Joined: January 18, 2006 United Kingdom The 10 Secrets to a Perfectly Flowing Chocolate Fountain! By Gary Porter | Submitted On March 08, 2006 Recommend Article Article Comments Print Article If you've ever set up a chocolate fountain and the chocolate has slowly dredged down, drooped and parted then you need to learn the step by step SECRETS to a perfectly flowing Chocolate Fountain. Firstly, the machine its-self should be assembled correctly. 1) Correctly Assemble the fountain (A no brainier? guess again. I've seen many fountains with tiers upside down creating pools of chocolate). 2) You need a level surface! I've done chocolate fountains on practically 15% gradients and its a nightmare. Make sure the venue supplies you with a sturdy, flat table on a flat surface. 3) The new mini chocolate fountains have adjustable feet. Its mightily important these are just perfect. 4) Turn Chocolate Fountain heat to 90 on the dial! Now, its time to melt the Chocolate, and this is key: 5) Use 35% Coca Content Curvature Chocolate chips. 6) Place 1KG of said chips in a container, and cover with 100ml of Sunflower (its better then vegetable) oil. 7) Place in microwave at 500W for 6 minutes. Stir every 2 minutes until purely melted. 8) Any blackening of the Chocolate hints that its burnt, discard this, its useless. 9) Don't re-use your Chocolate! Time to pour the chocolate into the fountain. Make sure you've put enough in (read your fountains instruction manual) and then turn on. 10) As the chocolate fountain reaches the top tier. Turn the Chocolate Fountain off! Leave for one minute. This will get rid of any air bubbles on the auger. Turn the Chocolate Fountain back on and BAM! A Perfect flowing Chocolate Fountain. If the chocolate ever seems to be parting or be leaning to one side then simply wedge some cardboard under the fountain to get it level. And that's the 10 secrets to Chocolate Heaven. Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate Fountain Newcastle [http://www.chocolate-fountain.net] the North's first Chocolate Fountain hire [http://www.chocolate-fountain.net] company, he learnt through trial and lots of error, the way of the perfect Chocolate Flow. Article Source: http://EzineArticles.com/expert/Gary_Porter/46647 0 Comments | Leave a Comment Did you find this article helpful? Happy Face1 Sad Face0 Viewed 3,757 times Word count: 296 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Chocolate Gary Porter Email Address Subscribe We will never sell or rent your email address. Chocolate Article Feed Chocolate Article Feed Find More Articles Search Similar Articles Chocolate Addiction - Tips to Stop Your Chocolate Cravings Dream In Chocolate: How Much People Love Natural Chocolate The Long Journey Of Chocolate From Cacao Beans To Fine Chocolate Send Chocolates for Christmas: 7 Reasons Why Chocolates Make the Perfect Christmas Gift One of Most Delicious Coconut Chocolates in the World - Bounty Bar Chocolate Healthy Chocolate Can Also Be a Happy Chocolate The Absolute Best Chocolate In The World Pure Belgian Chocolate Only Buy Chocolate That is the Best Dark Chocolate Dark Chocolate Truffles - Higher End of the Chocolate Industry Chocolate Fudge Pudding - A Family Classic Chocolate Recipe Recent Articles 6 Tips to Buy Real Dark Chocolate A Brief History Of Chocolate 3 Irresistible Dark Chocolate Recipes That Will Make Your Mouth Water Eating Healthy Is the Key to Happiness Coasta Rica's Bribri Indians' Secret to Long Life: Raw Cacao A Chocolate A Day Can Keep You Healthy Journey of the Cocoa Bean 9 Surprising Foods To Pair With Chocolate Quick Double Chocolate Chip Cookies From a Mix Dark Chocolate - A Boon EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

CHINESE DESSERT EIGHT TREASURES RICE

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Ian Ford Platinum Quality Author Platinum Author | 55 Articles Joined: April 23, 2008 China Traditional Chinese Food - Eight-Treasures Rice For the Chinese New Year By Ian Ford | Submitted On June 05, 2008 Recommend Article Article Comments Print Article Expert Author Ian Ford Eight-Treasures Rice (Babaofan) is traditionally served on the 7th day of the 1st month of the Chinese Lunar Calendar. This marks the end of the Spring Festival (or Chinese New Year). This pudding is made from sticky or glutinous rice flavoured with 8 luxurious fruits: red jujubes (Chinese dates); finely chopped red plums; finely chopped green plums; dried longan pulp; gingko nuts; lotus seeds; lily seeds; and seeds from Job's Tears (sometimes known as Chinese Pearl Barley). Nowadays, you may find some of these items replaced with walnuts, peanuts, raisins, cherries and the like. These are often cheaper and easier to obtain. However, the original recipe has a distinct colour, fragrance and taste so see if you can get an authentic version if you can, even if that means paying a little extra to eat somewhere nice. Many of the fruits were selected and are prepared to look like jewels. The name however may not originally come from the appearance. See the story below for the alternate explanation. Babaofan forms a special part of the Spring Festival banquet, often enhanced by a tradition of melting brown sugar over the top with burning alcohol. This tradition is meant to date back to ancient times and evidence from Hunan Province suggests that the dish at least has been around for over 2000 years. The story tells us that a despotic king, King Zhou of the Shang Dynasty was removed by Eight Scholars (the Eight Treasures) recruited by his neighbour, King Wen of the Western Zhou Dynasty. These scholars apparently burned King Zhou to death and both their number and their method were incorporated by the imperial chefs when they invented this dish. The Spring Festival is not a good time for visiting China. The festival is very much a family affair and visitors without local friends may well feel left out. Almost every Chinese will try to get home during the period meaning that travel services are swamped, and other services may be limited. There's no need to worry. You can find Eight-Treasures Rice at most good restaurants throughout the year. The dish is also popular at weddings and, if you are lucky enough to get an invite, then you could well be served this along with lots of other traditional Chinese foods. Ian Ford has lived in China for most of the last 10 years. He is the owner and manager of China Journeys, a UK tour operator offering travel in China with added interest (Registered in England and Wales No. 07014791, ATOL 10236) Article Source: http://EzineArticles.com/expert/Ian_Ford/201282 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 1,274 times Word count: 381 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Ian Ford Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Similar Articles How Do the Tibetans Spend the New Year's Festival? Recent Articles 3 Hearty Potato Recipes for the Big Eater White, Brown, Basmati - The Many Avatars of Rice 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

AMISH CHICKEN NOODLE SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Kara Kelso Expert Author | 105 Articles Joined: March 30, 2005 United States Amish Soup Recipes By Kara Kelso | Submitted On April 03, 2007 Recommend Article Article Comments Print Article Good things come to those who wait! These two Amish soup recipes do take a little time to make, but are well worth it. Each use basic ingredients which aren't hard to find, and whole chicken. Amish cooking can be a wonderful experience, as long as you take the time to make the recipes right. Be sure to also see our website for other recipes, including more Amish recipes, soup recipes, chicken recipe ideas, and much more. Recipe #1 - AMISH CHICKEN NOODLE SOUP 3 lb. chicken 2 qts. water 2 tsp. salt 1 1/2 c. chicken stock 2 c. celery, chopped 2 c. carrots, chopped 1 tart apple, chopped 1 c. onions, chopped Dash pepper 4 c. egg noodles Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes. Recipe #2 - AMISH CHICKEN - CORN SOUP 2 lbs. cut up chicken 5 c. water 1 med. onion, chopped 2 tbsp. chopped parsley 1/2 c. chopped celery 2 c. corn Salt and pepper 1 c. flour 1 egg, beaten 1/4 c. milk Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4. Need some more recipes? Be sure to see our website below for more great recipe ideas. Enjoy! Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html Article Source: http://EzineArticles.com/expert/Kara_Kelso/5602 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face1 Viewed 2,530 times Word count: 287 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Kara Kelso Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed Find More Articles Search Recent Articles A Perfect Healing and Fulfilling Winter Meal: Wild Elk Stew With Bone Broth 3 Hot and Creamy Soups You'll Fall In Love With 3 Creamy Soups That Your Taste Buds Will Love Tasty Cold Soup Recipes To Try For a Refreshing Meal Delicious Soup Recipes to Keep You Warm on a Cold Night Chicken/Turkey Noodle Soup - Crafted From Leftover Turkey/Chicken Meals With Veggies & Seasoned Well Potato-Leek Soup - Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt 5 Tips for Warming Winter Soups and Stews Chicken-Vegetable Soup With Orzo and Oregano Cream of Cauliflower Soup With Curry EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

VEGETARIAN CHOP SUEY

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Cathy O Platinum Quality Author Platinum Author | 3 Articles Joined: July 5, 2005 United States Vegetarian Gourmet Recipes - Meatless Makeovers By Cathy O | Submitted On July 07, 2005 Recommend Article Article Comments Print Article Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites. Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless. The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest: Meatless American Chop Suey 1 vidalia onion chopped 1-2 tbsp. butter 1/2 pkg Quorn (brandname) veggie grounds frozen 2 cans Campbells Tomato Soup 1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce) sea salt and pepper to taste 1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes. Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side. This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular! Veggie Dolmas 1 jar of Grapeleaves in brine Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste Juice of 2 lemons Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves. In a large bowl mix the filling ingredients together till they are well incorporated. Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot. To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log. Continue with the rolling process till you use up all the filling. Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves. Bring contents to a boil then reduce and simmer for about 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool. Remove plate and serve with plain yogurt, yummy. These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal. Cathy O is a successful author who provides information on gourmet gift baskets [http://a1-gourmet.com/gift-baskets.htm] and gourmet food [http://www.a1-gourmet.com]. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home." Article Source: http://EzineArticles.com/expert/Cathy_O/6300 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 751 times Word count: 666 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Cathy O Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

BUCATINI ALL AMARTRICIANA

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Rosemary Gullo Basic Author | 2 Articles Joined: January 11, 2008 Canada Bucatini All'Amatriciana - Bucatini Pasta With Sauce From Amatrice By Rosemary Gullo | Submitted On January 11, 2008 Recommend Article Article Comments Print Article Expert Author Rosemary Gullo Bucatini all'Amatriciana is a classic of Roman cooking. The name comes from Amatrice, a town in Lazio; where the farmers that travelled down to Rome with their produce, including fresh ewe's milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is delicious! Ingredients 1 pound (450 gr) Bucatini pasta ¼ pound (125 gr) Pancetta (or bacon) ½ onion, chopped 2 tbsp extra-virgin olive oil pinch of red pepper flakes (or to taste) 1 cup whole canned tomatoes, chopped 1 tbsp tomato paste salt ¼ cup of pecorino cheese, grated Bring a large pot of water to a boil. Meanwhile, in a large skillet heat the oil over medium-high heat. Add the chopped onion and cook until the onion is golden, about 3 to 4 minutes. Add the pepper flakes. Stir in the tomato paste and cook, stirring for about 1 minute. Dice the pancetta into small pieces and add to the skillet, stirring until it is transparent. Chop the tomatoes into small pieces and add to the skillet. Season with ½ teaspoon of salt. Bring to a slow simmer and continue cooking for about 10 minutes, stirring occasionally. Add 2 tablespoons salt to the boiling water, add the pasta, and cook until al dente, about 8 to 10 minutes. Drain the pasta well. Note: The pasta and the sauce will be ready at the same time. Add drained pasta to the skillet with the sauce, and toss well with the sauce to heat through. Place the pasta in 4 individual pasta bowls and spoon over any sauce remaining in the skillet. Sprinkle 1 teaspoon of grated pecorino cheese and serve at once. Serves 4 Preparation and Cooking Time: 15 minutes This Authentic Italian Pasta recipe is an all time favorite of my family. It has been served to generation after generation regularly. You can see that in approximately 15 minutes, you can share this tradition with your family and friends. Rosemary Gullo Rosemary is the author of Healthy Italian Cooking. Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple. [http://www.rosemarygullo.com/Bucatini_Pasta_with_Sauce_from_Amatrice.html] Article Source: http://EzineArticles.com/expert/Rosemary_Gullo/162342 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 728 times Word count: 323 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Rosemary Gullo Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles All About a Pasta Drying Rack Pasta Machines - Many Different Types of Pasta Can Be Made Choosing the Right Pasta - It's All in the Shape Pasta Puttanesca, Lady Of The Night Pasta, Great Dish As A Main Course Pasta - Where it All Began Fasta Pasta: 3 Quick and Easy Grilled Pasta Dishes to Try Pasta Salad Recipe - Are You Tired of Rice and Potatoes? Springtime Pasta The Kinds of Pasta Why We Love a Great Pasta Dish Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

BAKLAVA

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Diana Rogers Platinum Quality Author Platinum Author | 92 Articles Joined: April 16, 2008 United States Nick the Greek's Baklava By Diana Rogers | Submitted On October 13, 2013 Recommend Article Article Comments Print Article Expert Author Diana Rogers A very popular phyllo pastry that is served for dessert is known as Baklava, pronounced bahk-lah-VAH. This delightful pastry dessert is made in all countries of the Near East, and so it seems that each one claims it for its own. In fact I would even say that each Greek family has their very own variation of the recipe, especially from village to village. Although Baklava is a dessert, Greeks refer to it as "sweets" and generally they would not eat Baklava after a meal as perhaps other western countries would. I remember many times seeing my mother serve Greek coffee and Baklava as a mid- day snack, especially when a visitor arrived. Now the history of Baklava is not well documented but it can be traced back to the 12th century. This sweet dessert was popular in Syria and Lebanon. When my father was in Turkey, he learned that the Turks adopted the nuts and honey mixture by combining ground sesame seeds to make a type of halva because phyllo dough was not available then. Perhaps you are one of many that recognizes this fabulous pastry by its layers of nuts and many sheets of filo, of which you will need twenty to forty of them to make this type of pastry. This unique dessert is usually bathed in syrup, flavored with rose and brandy. Here's my dad's special recipe: Ingredients 1 pound of phyllo pastry Filling 3 cups chopped walnuts (or more). You can use pecans, almonds, pistachios or any combination but I prefer walnuts. 1/4 cup sugar 1/2 teaspoon cinnamon 1/2 pound melted sweet butter or salted butter Whole Cloves Syrup Topping 3 cups sugar 2 cups water 1/8 tsp. cream of tartar juice of 1 lemon 1/4 cup honey or 2 teaspoons rose or brandy flavoring. I just use honey. Some add 1 large cinnamon stick. I don't because I prefer to put whole cloves in between the cut diamond squares that will be removed later. Defrost frozen filo to room temperature. Tip #1 Keep it covered with a damp-cloth as it dries out quickly. Mix all the filling ingredients in a bowl and set aside. Melt butter and keep it in the pan to reheat if it cools and doesn't flow easily while you are working with the filo. Use pastry brush to oil generously the bottom and sides of a large rectangular baking pan (approximately 13 in x 9 in). Place 5-6 sheets of filo in the pan and sprinkle lightly with warm butter. Place another sheet of filo on top of the first sheet, and brush each layer lightly with melted butter. Fold in excess length of each sheet at alternative ends. Some use a scissors and cut away the excess filo dough but I don't because it isn't an exact science and you can't do anything wrong at this point. Tip #2 Instead of a pastry brush, my father uses a squirt bottle to spray the layers with. Continue until you have spread 6 or more sheets. Spread half of the filing, including the corners. Cover with 6 or more sheets of filo remaining sheets, oiling between each one. Roll edges and tuck with remaining butter. Before baking, cut through the top layers only, into the traditional diamond shapes. Use a small sharp knife with a ruler to guide you if you want. We do this in order to facilitate serving once it has been cooked. To Make Diamond-Shaped Pieces Make vertical cuts, 1 inch apart. Turn pan horizontally and make cuts at an angle, 1 inch apart. Stick a whole clove in the center of each diamond. Besides adding flavor, it keeps the layers together. Bake in a preheated oven at 350 degrees for 1 hour. Check it during the last 20 minutes to see if it is browning evenly. Begin boiling the syrup except for the honey for 10 minutes before taking the baklava immediately out of the oven. Add honey and simmer for another 5 minutes until slightly thickened. You never really want to boil honey because it changes the flavor immensely. Pour hot syrup over hot baklava immediately after removing it from the oven. Use ladle or large spoon to distribute syrup evenly over all of it. Set aside to cool, at room temperature, not in the refrigerator. Keep in pan overnight or at least 4 hours before cutting and serving. Hope you enjoy making Baklava or sampling this sweet dessert at health stores and church bazaars. Enjoy! Greek Baklava: Sinfully Delicious Some Greek Markets sell 12 pieces of Baklava for $14.95 For more Greek recipes, visit my blog, http://barefootbooks-ladyd.blogspot.com Article Source: http://EzineArticles.com/expert/Diana_Rogers/198180 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 90 times Word count: 755 Article Tools Download a PDF EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Diana Rogers Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Recent Articles 3 Important Reasons to Choose Online Cake Delivery Bakers Blue Label Marie Biscuits Are the Best What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SEAFOOD STEW AND BASIL BUTTERED SHRIMP

Home » Food and Drink » Main Course Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Adrian T. Cheng Platinum Quality Author Platinum Author | 153 Articles Joined: May 27, 2009 Romania Seafood Madness: 3 Mouth-Watering Herbs and Spices Recipes to Serve for Dinner By Adrian T. Cheng | Submitted On May 14, 2015 Recommend Article Article Comments Print Article Add the flavorful touch of all-natural herbs and spices while you're at it for added nutrition! They also add variety to any dish you cook. Whether you want your seafood seasoned simply with salt and pepper or you're in the mood for a spicy curry dish, use herbs and spices for a surefire delicious dinner! Here are 3 must-try seafood dinner recipes using herbs and spices: Herbed Seafood Stew What you need: 1/4 kg. clams 1/4 kg. calamari, sliced into rings 1/4 kg. mussels 1/4 kg. shrimp, peeled and deveined 6 garlic cloves, minced 1 large onion, diced 1 bay leaf 3 1/2 cups diced tomatoes 1/4 cup minced parsley 1 cup dry white wine 1 cup clam juice 1 tbsp. oil 1 tsp. salt Heat oil in a large pot over medium-high heat. Sauté onions for 2-3 minutes until tender, add garlic then sauté for another minute. Add white wine, clam juice, tomatoes, bay leaf and salt then bring to a boil. Lower heat to medium and simmer for 15-20 minutes. Throw in clams, calamari rings, mussels and shrimps and stir well to combine. Cook for 6-8 minutes until all shells have opened and shrimp is pink. Transfer to a large serving bowl, garnish with parsley and serve. Garlic and Thyme Mahi Mahi What you need: 4 mahi mahi fillets 3 cloves garlic, minced 1/2 medium onion Juice of 2 lemons 1/2 tbsp. olive oil 1/2 tbsp. fresh thyme leaves Salt and black pepper to taste In a medium bowl, combine lemon juice, thyme leaves, salt and pepper. Mix well. Place fillets in a plate and coat with spice mix. Heat oil in a medium pan over high heat. Cook onions until tender, about 1-2 minutes. Add mah mahi fillets and sear for 3-4 minutes per side. Reduce the heat to low, add garlic and cook fillets for 2 more minutes per side or until cooked through. Serve warm. Basil Butter Shrimps What you need: 1 1/2 kg. shrimp, peeled and deveined 1 1/2 lemons, juiced 1/2 cup minced basil leaves 1/4 cup butter, melted 3 cloves garlic, minced 3 tbsps. Dijon mustard 2 1/2 tbsps. olive oil Salt and white pepper to taste Skewers In a medium bowl, combine butter, olive oil, lemon juice, basil leaves, garlic, mustard, salt and white pepper. Stir until all ingredients are well-blended. Add shrimp and toss to coat well. Cover and refrigerate for at least 2 hours. When ready, arrange shrimp on skewers. Discard marinade. Cook shrimp in a pre-heated grill over high heat for 4 minutes or until opaque. Serve warm with brown rice or mango salsa. Get your whole family eating together every night by cooking nutritious and flavorful seafood dinners like these! Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed top quality kitchen accessories that are worth checking out. You can view Adrian's posts about healthy eating and other interesting topics on his page. Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 43 times Word count: 467 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Main-Course Adrian T. Cheng Email Address Subscribe We will never sell or rent your email address. Main Course Article Feed Main Course Article Feed Find More Articles Search Similar Articles Cooking on a Budget: 3 Herbs and Spices Recipes to Cook This Weekend Main Course Recipe Barbecue Chicken Drumsticks The Origins and Importance of Main Courses Easy 30-Minute Main Dish Recipes for Anyone On the Go Main Course Ideas - Different Ways To Prepare Seafood 15 Minute Dinner - A Healthy Quick Recipe For Stir Fry Chicken With Zucchini Simple Shrimp Recipes You Can Use For Dinner 4 Scrumptious And Easy Beef Dinners Main Courses: Seafood, Poultry, Pasta and Casseroles Family Hot Pot Lamb Recipe - Filling And Nutritious Recent Articles 3 Hearty Potato Recipes for the Big Eater White, Brown, Basmati - The Many Avatars of Rice 5 Great Menu Combinations For Your Dine-In Movie Night Out Sage Recipes: 3 Tasty Dishes To Try For Dinner 3 Unique Curry Recipes That Will Make You An Even Bigger Fan 3 Meat Pie Recipes That Are a Must-Try Easy 30-Minute Main Dish Recipes for Anyone On the Go Is Porridge Considered a Nutritious Food? A Hamdog Why Kolkatans Crave for Chicken Biryani EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

GLUTEN FREE NIBBLES

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Lora Davis Platinum Quality Author Platinum Author | 463 Articles Joined: January 16, 2013 India Gluten Free Appetizers By Lora Davis | Submitted On March 06, 2017 Recommend Article Article Comments Print Article If you are having a party there is no reason that you cannot indulge in the appetizers that you have created for your other guests, as there are many great tasting appetizers you can fix. Gluten is the protein found in spelt, barley, and wheat, which people who have celiac disease cannot tolerate. These appetizers are naturally gluten-free. One example of a gluten free appetizer is a mini-egg frittatas that are made with minced vegetables, bacon bits, and cheese. When you use crackers to put appetizers on read the ingredients to make sure that they are made using rice flour. These crackers can be wheat or cheese flavored. Before making the appetizers, use a recipe book that contains only gluten free recipes because with other recipes you will have to read them carefully to make sure that they do not contain ingredients like wheat. Fruit and cheese plate This is a simple appetizer and can be served with a fruit dip that is cream cheese based to add a little more sweetness to the fruit appetizers. It is best that you make your own because the ones in the store could contain ingredients that are wheat-based. You could also make a caramel-based fruit dip but do not buy it in the store ready-made because the caramel color could be wheat based. Homemade caramel is gluten free naturally. Other simple gluten free appetizers • Shrimp with homemade cocktail sauce of horseradish and ketchup • Tortilla chips with fresh guacamole and tomato salsa • Vegetable sticks with hummus • Asparagus spears that are wrapped in prosciutto, which is a thinly sliced, uncooked Italian dry-cured ham. All you need to do is warm it in the oven. • For a spicy appetizer make buffalo chicken wings with a hot sauce dip you make yourself • Using slice turkey and cream cheese, put them on a romaine lettuce left and make roll-offs. If they are too big you can cut them in two or three pieces and secure them using toothpicks • Cheese and dips served with bread • Brie cheese on baguette slices that are toasted Appetizer ingredients to avoid Some ingredients should be avoided when making appetizers that are gluten free because they can be manufactured with wheat. • Barbeque and Worcestershire sauce because of the caramel coloring • Soy sauce unless it is certified as being one One important thing to note is that if you decide to make appetizers that are not gluten free and some that are, do not use the same utensils for both appetizers because there is a risk of cross-contamination. To help avoid this make the gluten free appetizers first and mark them as such. If you are someone who is looking for the gluten free restaurants in San Diego then I recommend that you visit 2Good2B Bakery. This San Diego gluten free bakery is much appreciated for the variety of food it serves. 2Good2B® is your source for Gluten, Corn and Soy Free foods that help you feel and live your absolute best. Experience a renewed and improved level of energy, vitality, and happiness! Article Source: http://EzineArticles.com/expert/Lora_Davis/2146280 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 7 times Word count: 439 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Lora Davis Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Similar Articles Benefits of a Gluten Free Diet Recent Articles 3 Important Reasons to Choose Online Cake Delivery Bakers Blue Label Marie Biscuits Are the Best What's The Scoop on NICE Cream? A Better-For-You Dessert Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes Getting Your Cake And Eating It Too EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SPCEY SPAGHETTI CARBONARA

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Cristie Will Expert Author | 82 Articles Joined: August 24, 2006 United States Spicy Spaghetti Carbonara By Cristie Will | Submitted On April 13, 2007 Recommend Article Article Comments Print Article Expert Author Cristie Will Ingredients: 1-teaspoon Crushed peppercorns ¼ pound Smoked bacon 2-cloves Garlic 3-tablespoons Olive oil ½-cup White wine 1-tablespoon Salt 1-pound Spaghetti 2-large Eggs 4-ounces Parmesan cheese ¾-cup Frozen peas ½-teaspoon Red pepper flakes Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside. Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside. Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately. Serves 4 to 6 Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes. Check out Cristies Cookin for much more. Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at [http://www.cristiescookin.com] and [http://www.tjstokes.com] Article Source: http://EzineArticles.com/expert/Cristie_Will/49762 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 1,855 times Word count: 254 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Cristie Will Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

TORTILLA SOUP WITH TOPPINGS

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Harriet Hodgson Diamond Quality Author Diamond Author | 1,062 Articles Joined: May 26, 2005 United States Grandma's Easy Tortilla Soup With Toppings By Harriet Hodgson | Submitted On December 07, 2012 Recommend Article Article Comments Print Article Share this article on Facebook Share this article on Twitter Share this article on Google+ Share this article on Linkedin Share this article on StumbleUpon Share this article on Delicious Share this article on Digg Share this article on Reddit Share this article on Pinterest Expert Author Harriet Hodgson As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed. In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated. Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings. 1 tablespoon olive oil 1 pound lean hamburger 1 medium onion, chopped 1 small red pepper, chopped 1 small green pepper, chopped 15.25-ounce can of corn with liquid 16-ounce carton of chicken stock (I used salt-free.) Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.) 1/2 cup salsa of your choice (I used medium hot.) Salt, if you think the soup needs it Crumbled taco chips Shredded Cheddar cheese (I used reduced fat.) 1 ripe avocado, chopped Sour cream Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings. Copyright 2012 by Harriet Hodgson http://www.harriethodgson.com A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author. Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 125 times Word count: 385 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Harriet Hodgson Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed

BLUEBERRY BREAKFAST TART

Home » Food and Drink » Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Harriet Hodgson Diamond Quality Author Diamond Author | 1,062 Articles Joined: May 26, 2005 United States Blueberry Breakfast Tart By Harriet Hodgson | Submitted On September 13, 2016 Recommend Article Article Comments Print Article Expert Author Harriet Hodgson When I was a child there were no baking mixes. No cake from a box, no muffins either, and no pie crust. Home cooks made everything from scratch. My mother was an excellent baker and I learned the basic skills from her. At 16 years of age, I was making made-from-scratch French chocolate layer cake for church suppers, a fact I can hardly believe myself. Even when mixes were available, my mother was still a scratch cook. Over the years I've followed here example, but do use some commercial products, such as a baking mix. These mixes are pretty much the same: flour, shortening, salt, dehydrated milk, and a leavening agent. Reduced fat mixes are also available.The reduced fat baking mix has about 40 percent less than all-purpose mix. Using a mix saves some time. You don't have to measure flour, or shortening, or leavening. If I use a mix, I try to make it my own by adding different ingredients, changing the method, and in some instances, changing the pan size. Minnesota mornings are getting chiller and I wanted to eat something warm from the oven. I decided to use a baking mix and the last of some blueberries in the refrigerator. Although I started with a crumb cake recipe, I used a sugar substitute, spreadable butter product, unsweetened applesauce and, of all things, a packet of instant oatmeal with apples and cinnamon. It turned out well and we enjoyed it. Kids will enjoy this too. INGREDIENTS 1 1/3 cups baking mix 3/4 cup sugar substitute (or granulated sugar) 1 cup fresh blueberries 1 tablespoon spreadable butter 2 tablespoons unsweetened applesauce 1 large egg, room temperature 3/4 cup fat-free milk 1 1/2 teaspoons pure vanilla extract 1 packet instant oatmeal with apples and cinnamon 2 tablespoons cold butter METHOD 1. Heat oven to 350 degrees. Coat 9 1/2" layer cake pan with cooking spray. 2. Whisk baking mix and sugar substitute (or sugar) together in a batter bowl. Add rinsed blueberries into this mixture. 3. Stir in spreadable butter and applesauce. 4. Beat egg with fork and add milk and vanilla extract. 5. Combine this mixture with the other ingredients. 6. Transfer to prepared pan. 7. Cut top off oatmeal packet and sir contents with spoon. Sprinkle half of the oatmeal over coffee cake and dot with cold butter. 8. Bake 35 minutes, or until tart starts to pull away from pan. Makes 8 servings. http://www.harriethodgson.com Harriet Hodgson has been a freelancer for 37 years and is the author of 35 books. Her latest releases are Happy Again! Your New and Meaningful Life After Loss, The Family Caregiver's Guide, Affirmations for Family Caregivers, A Journal for Family Caregivers, and The Family Caregiver's Cookbook (Oct.11,2016 release). Visit her website and learn more about this busy author, grandmother, and caregiver. Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 60 times Word count: 412 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Recipes Harriet Hodgson Email Address Subscribe We will never sell or rent your email address. Recipes Article Feed Recipes Article Feed Find More Articles Search Similar Articles Fantastic Coffee Cake Recipe For Orange Cream Cheese Braid How to Make a Coffee Cake Coffee Cake Recipes Traditional Coffee Cake Recipes Apple Crisp Coffee Cake Grandma's Hungarian Coffee Cake Recipe Pineapple N Apple Upside-Down Coffee Cake Cranberry Coffee Cake with Walnut-Crumb Topping is Perfect for Holidays Cinnamon Roll Coffee Cake Jewish Coffee Cake Recent Articles Cheesy Bacon Cheeseburger Subs Recipe Home-Made Gluten Free Biscuit Mix for Quick, Easy Meals and Home Food Storage 3 Hearty Sandwich Recipes for People on the Go Toaster Oven Jambalaya Herb Highlight: 3 Amazing Sage Recipes 5 Quick and Easy Snacks for Game Night 3 Easy Yogurt Dip Recipes to Try at Home How to Use Vinegar in Recipes One-Pan Pasta With Taco Seasoning: A Quick Fix Meal for Family Caregivers 3 Easy-To-Make Casserole Recipes The Whole Family Will Enjoy EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

SPINACH QUICHE WITH BEAN AND CORN SALAD

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Angela Drummond Expert Author | 17 Articles Joined: October 29, 2006 United Kingdom Vegetarian Spinach Quiche Recipe with Bean and Corn Salad By Angela Drummond | Submitted On November 30, 2006 Recommend Article Article Comments Print Article Black Bean & Corn Salad This salad is very colorful and includes a very tasty lime dressing. Preparation 25 Minutes Serves 4 - 6 Ingredients: 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Method: 1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. 2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve Spinach Quiche This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it 's set. Preparation 20 Minutes Cooking 40 Minutes Serves 4 -6 Ingredients: 1/2 cup butter 3 cloves garlic, chopped 1 small onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (4.5 ounce) can mushrooms, drained 1 (6 ounce) package herb and garlic feta, crumbled 1 (8 ounce) package shredded Cheddar cheese salt and pepper to taste 1 (9 inch) unbaked deep dish pie crust 4 eggs, beaten 1 cup milk salt and pepper to taste Method: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. 3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. 4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. More delicious Vegetarian Recipes at Recipes For Free! Article Source: http://EzineArticles.com/expert/Angela_Drummond/58881 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 3,002 times Word count: 426 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Angela Drummond Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Similar Articles Vegan and Vegetarian Gluten-Free Recipes Make for Healthy Meals Vegetarian, Gluten-Free? - Recipes and Support Are Helpful How to Create Vegetarian Gluten Free Recipes Easy Low Fat Vegetarian Recipes Easy Vegetarian Recipe - How to Get More Vegetables in Your Diet and Energize Your Day Vegetarian and Dairy Free Recipe - Discover How To Make This Filling Cajun Red Beans and Rice Dish Vegetarian Cooking - Classic Recipes Minus The Meat Food and Drink Paradise - Vegan and Vegetarian Recipes Challenge! Creating Gluten Free Vegetarian Recipes Low Calorie And Vegetarian Recipes - 3 Fun Brownie Recipes Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

TOMATO RAVIOLI SOUP

Home » Food and Drink » Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Harriet Hodgson Diamond Quality Author Diamond Author | 1,062 Articles Joined: May 26, 2005 United States Easiest Tomato-Ravioli Soup Ever By Harriet Hodgson | Submitted On September 06, 2016 Recommend Article Article Comments Print Article Expert Author Harriet Hodgson The pasta sauce section of my grocery store keeps expanding. There are tomato sauces, cream sauces, and envelope mixes. I love to cook and enjoy making my own pasta sauce, but some days I just don't have the time. That's when I reach for a jar on the shelf. Most jarred sauces contain 24 ounces, a handy size for my family. To personalize the sauce I add something extra, eight ounces of cooked pork sausage, or a half box of sliced button mushrooms, or a half cup of pepperoni, cut into half-moon shapes. Fresh basil perks up a commercial sauce. If you're having trouble getting kids to eat their veggies, add a grated carrot. Commercial sauces may be used for pasta dishes, as a base for casseroles, and soups. For soup, I use tomato-basil or Marinara sauce. Before I put anything in my grocery cart I read the nutrition label. Some manufacturers add extra salt to compensate for inferior ingredients. Others add high fructose corn syrup, which makes the sauce too sweet. Extra garlic can also be a problem. According to an article on the Epicurious website, "Pasta Sauce Taste Test" by Carolina Santos-Neves, authentic Italian sauce doesn't contain any garlic. Epicurious conducted a blind taste of 27 brands of jarred sauces. The best overall sauce was Rao's Marinara. Lidia's Marinara sauce was the first runner-up. The second runner-up was Monte Bene Garlic Marinara. The low rated sauces were Ragu (the tasters thought it tasted like ketchup), Gefen, a brand I've never heard of, and Lucini, which I don't think is available in my area. Consumer Reports also tested jarred sauces. Trained testers sampled 20 brands and reported the results in a website article, "Best Pasta Sauces." They felt that Giada De Laurentis' sauce, available only at Target, was fresh tasting, had buttery richness, and balanced flavor. "Don't assume that all sauces by a particular manufacturer will be of similar quality." the article warns. After checking calories, fat content, sodium, sugars, fiber, calcium, and iron, Giada De Laurentis' sauce, which is made with fresh tomatoes, received the highest rating. Since I have high blood pressure and am salt sensitive, I buy the brand with the least amount of salt. Although I can't remember the brand I used for this recipe, it was Marinara sauce. Making the soup took less than 15 minutes. We had it twice for lunch, and I ate the last of the soup for lunch again. If the members of your family like spaghetti, they will like this soup. INGREDIENTS 1 jar Marinara sauce 1 jar water 1 tablespoon reduced sodium chicken base bouillon 1/4 teaspoon garlic powder 1 teaspoon dried basil 1 cup mini cheese ravioli (a dry product) Grated Parmesan cheese (fresh is best) METHOD Pour sauce into soup pot. Swish out the jar with water and add to soup pan. Add garlic powder. Rub dried basil with your hands to bring out flavor and add to soup. Bring to a boil. Stir in cheese ravioli, reduce heat, and simmer until tender. Ladle into bowls and garnish with grated Parmesan cheese. Makes 6-8 servings. http://www.harriethodgson.com Harriet Hodgson has been a freelancer for 37 years and is the author of 35 books. Her latest releases: Happy Again! Your New and Meaningful Life After Loss, The Family Caregiver's Guide, Affirmations for Family Caregivers, A Journal for Family Caregivers, and upcoming The Family Caregiver's Cookbook. Visit her website to learn more about this busy author, grandmother, and caregiver. Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 31 times Word count: 520 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Recipes Harriet Hodgson Email Address Subscribe We will never sell or rent your email address. Recipes Article Feed Recipes Article Feed Find More Articles Search Recent Articles Cheesy Bacon Cheeseburger Subs Recipe Home-Made Gluten Free Biscuit Mix for Quick, Easy Meals and Home Food Storage 3 Hearty Sandwich Recipes for People on the Go Toaster Oven Jambalaya Herb Highlight: 3 Amazing Sage Recipes 5 Quick and Easy Snacks for Game Night 3 Easy Yogurt Dip Recipes to Try at Home How to Use Vinegar in Recipes One-Pan Pasta With Taco Seasoning: A Quick Fix Meal for Family Caregivers 3 Easy-To-Make Casserole Recipes The Whole Family Will Enjoy EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

BEEF STEW FOR BABIES AND TWO RECIPES FOR SOUP

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Rachel Paxton Platinum Quality Author Platinum Author | 144 Articles Joined: June 7, 2005 United States Hearty Homemade Soups for Babies and Toddlers By Rachel Paxton | Submitted On November 10, 2005 Recommend Article Article Comments Print Article Expert Author Rachel Paxton Hearty homemade soups make great meals for babies and toddlers. These soups combine meat and vegetables into one easy meal, they are inexpensive to make, and they freeze well for later meals. My twin boys love this split pea soup recipe! Beef Stew 1/3 c. flour 1 1/2 lb. stew meat, cut into 1-inch cubes 2 tbsp. vegetable oil 3 c. water 4 medium potatoes 3 medium carrots Coat meat with flour and brown in oil. Place all ingredients in crock pot and cook on low all day or on high for 4-5 hours. Other vegetables like green beans or peas can also be added. Split Pea Soup 3 c. split peas, rinsed 1 c. ham, cut into small cubes 1 medium carrot, cut into small cubes 7 c. water 3 tsp. chicken bouillon granules Place all ingredients in crock pot and cook on low all day or on high for 4-5 hours. After soups cool, blend in blender or food processor, adding more water if necessary for desired consistency. Blend soups until completely smooth for younger babies. These soups are suitable for babies 6 months and up who are eating a variety of solid foods and also for toddlers. To freeze soups for later, pour the cooled soup into ice cube trays and freeze until solid. Transfer frozen cubes to Ziploc freezer bags. Happy cooking! Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com. Article Source: http://EzineArticles.com/expert/Rachel_Paxton/8504 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 6,461 times Word count: 228 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Rachel Paxton Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed Find More Articles Search Similar Articles Easy Hot and Sour Soup Homemade Soup Recipe Thickeners Simple Homemade Chicken Noodle Soup Chicken Soup Recipe - Making Your Own Ham and Bean Soup - Smoky Perfection How to Make Cream of Broccoli Soup Secrets to Making Really Good Soup The Best Homemade Cabbage Soup Recipe Winter Cuisine - Hearty Homemade Soups How To Make Dumpling Meatball Stew Recipe Recent Articles A Perfect Healing and Fulfilling Winter Meal: Wild Elk Stew With Bone Broth 3 Hot and Creamy Soups You'll Fall In Love With 3 Creamy Soups That Your Taste Buds Will Love Tasty Cold Soup Recipes To Try For a Refreshing Meal Delicious Soup Recipes to Keep You Warm on a Cold Night Chicken/Turkey Noodle Soup - Crafted From Leftover Turkey/Chicken Meals With Veggies & Seasoned Well Potato-Leek Soup - Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt 5 Tips for Warming Winter Soups and Stews Chicken-Vegetable Soup With Orzo and Oregano Cream of Cauliflower Soup With Curry EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

GARLIC SCALLOPS IN CREAMY TOMATO SAUCE

Home » Food and Drink » Pasta Dishes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Phillip Speciale Basic PLUS Author | 14 Articles Joined: February 7, 2007 United States For The Love Of Scallops And Garlic - Scallops And Garlic In A Tomato Cream Sauce By Phillip Speciale | Submitted On February 14, 2007 Recommend Article Article Comments Print Article What would a singer be without his voice? What would an artist be without his paints? What would Italian food be without garlic? A world without garlic is like a day without sunshine. The trees just wouldn't grow and the flowers wouldn't bloom. I couldn't image making an Italian dish without garlic. Garlic is an essential ingredient that should never be avoided. I usually dab a little behind my ears before cooking, it seems to make the dish turn out better. "Italian perfume" always gets me in the mood to eat. Garlic has been enjoyed for six thousand years. Ancient Egyptians worshipped it and Romans and Greeks revealed in it. Although American's adopted garlic late in the twentieth century, it is now widely used in every major recipe throughout the country. A recipe without garlic is just plain ordinary food. Unless you're a dessert, though garlic ice cream doesn't sound too bad does it? The succulent combination of scallops and garlic is just too much to ask for. Inside fancy fan shaped shells lay these sweet and tender morsels of meat. Whether broiled, fried or baked, scallops make a wonderful dinner any time of the year. To celebrate this delicious combination of scallops and garlic, I would like to share with you one of my favorite family recipes "Scallops and garlic in a tomato cream sauce". I make this dish at least three times a year or when I'm in the mood for something elegant and delicious. Scallops and garlic in a tomato cream sauce Ingredients o 1 pound of angel hair pasta o 1 pound of bay scallops o 2 shallots chopped o 4 cloves of garlic chopped o 3 Tbls of butter o 1 Tbls of extra virgin olive oil o 1 15 oz can of diced tomatoes o 8 oz of heavy whipping cream o ½ cup of freshly chopped parsley o ¼ teas of salt o ¼ teas of fresh ground black pepper Preparation o In a heavy skillet heat the butter and olive oil. o Sauté garlic and shallots for around 1 minute o Add scallops and sauté around 2 minutes more. Not to long or scallops will end up tough and rubbery o Stir in tomatoes for about 2 minutes o Add salt and pepper o Stir in whipping cream o Heat through until cream is thick and bubbly. o Boil 4 quarts of water and cook pasta for about 3 minutes o Drain pasta, plate and top with scallops and sauce. o Sprinkle with fresh parsley and serve. It's easy and delicious. Enjoy! Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites. Article Source: http://EzineArticles.com/expert/Phillip_Speciale/75139 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 1,179 times Word count: 427 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Pasta-Dishes Phillip Speciale Email Address Subscribe We will never sell or rent your email address. Pasta Dishes Article Feed Pasta Dishes Article Feed Find More Articles Search Similar Articles Old World American Italian Recipes - Volume 1-7 An Authentic Italian Seafood Salad Recipe Easy Seafood Recipes To Whet Your Appetite Seafood Stews: Healthful Recipes from Around the World Grilled Fish Recipes Perfect for a Weekend Barbecue Vitamin Sea: 3 Easy Grilled Seafood Recipes Your Dinner Table Needs The Feast of 7 Fishes - Italian Christmas Eve Dinner Made Easy With A 4-Fish Seafood Risotto Your Guide to Scrumptious Cod Recipes Cioppino - Classic Spicy Italian Fish Soup Just Loaded With Fresh Seafood and Fresh Flavor Restaurant Recipes - Save Money and Your Sanity and Make Them at Home Recent Articles The Best Low-Calorie Pasta Recipes Under 500 Calories 3 Easy Pasta Dishes For the Cooking Beginner 3 Low-Carb Versions of Pasta Dishes That Are Worth A Try Shrimp and Vegetables With Pasta, Capers, and White Wine Tips for Cooking Pasta Well Wood Fired Pizza Restaurants Near Arab Street A Trip To Italy Is Not The Only Place To Enjoy High Quality Meals 5 Reasons Having a Mobile Pizza Party Is the Best Idea Ever Best Italian Food Restaurants in Singapore Where to Get the Best Pizza in Singapore? EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

MARSHMALLOW CRISPY CAKES NO BAKE

Home » Food and Drink » Desserts Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Jennifer K Chow Platinum Quality Author Platinum Author | 21 Articles Joined: March 15, 2013 United States Marshmallow Treats By Jennifer K Chow | Submitted On September 19, 2014 Recommend Article Article Comments Print Article Marshmallow treats can be quick snacks, desserts, or breakfast. They do not require baking and are therefore very easy to put together. You could probably make them with almost any kind of cereal; here are three options. A Note About Pan Size: Most recipes for marshmallow treats use the standard size 9" x 13" casserole dish. I confess I do not own this kind of pan. Instead I used a glass dish that is about 6" x 10" for these recipes; you can use the more common 8" x 8" square dish instead. Rice Crispy Treats With Raisins 1/2 cup raisins 3 1/2 cups Rice Krispies cereal 2/3 of a 10 oz. bag of marshmallows 2 tablespoons butter or margarine cooking spray Grease the baking dish you will be using with cooking spray. Also spray the spatula you will be using. Melt the butter or margarine in a pot over the stove. Add the marshmallows and stir until the marshmallows have melted. Turn the heat off. Add the cereal and raisins, and mix so that everything is evenly coated. Pour the mixture into the greased dish. Press down with the spatula so that it spreads evenly. Let cool, then cut into bars or whatever shape you desire. S'more Bars 1/2 cup chocolate chips 4 cups Golden Grahams cereal 2/3 of a 10 oz. bag of marshmallows 1/2 stick (4 tablespoons) of butter or margarine cooking spray With cooking spray, grease the spatula and the pan you will be using. Melt the butter or margarine in a pot over the stove. Add the marshmallows and heat until the marshmallows melt. Turn off the heat. Put the Golden Grahams in a separate bowl. Add the melted marshmallow mixture and stir until evenly coated. Add the chocolate chips and mix to incorporate. Pour it all into the greased pan. Use the spatula to spread it out evenly and press down. Let cool, then cut into bars. Triple Chocolate Treats 1/2 cup plain M&M candies 3 1/2 cups Cocoa Krispies cereal one 8 oz. bag of chocolate marshmallows, like Kraft's Jet-Puffed Mallow Bites Chocolate Brownie Marshmallows 2 tablespoons butter or margarine cooking spray Apply cooking spray to a spatula and a baking pan. Melt the butter or margarine in a pot over the stove. Add the chocolate marshmallows and heat until melted. Turn off the heat. Add the Cocoa Krispies and M&M candies, and stir until evenly coated. Pour the mixture into the baking pan. Use the spatula to spread it out evenly and press down. Let cool, then cut into bars. Check out my website at http://howtomakemacncheese.weebly.com. Article Source: http://EzineArticles.com/expert/Jennifer_K_Chow/1516320 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 49 times Word count: 426 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Desserts Jennifer K Chow Email Address Subscribe We will never sell or rent your email address. Desserts Article Feed Desserts Article Feed Find More Articles Search Recent Articles What's The Scoop on NICE Cream? A Better-For-You Dessert Gluten Free Appetizers Quick No-Bake Desserts That Will Satisfy Your Sweet Tooth Mistakes To Avoid When Using Your Ice Melt Delicious Cakes - A Wonderful Christmas Offering 3 Easy Dessert Recipes That You Won't Be Able To Resist Tips To Use And Care For Your Ice Cream Maker A Reliable Bakery Shared Some Tips For Baking The Best Cakes Getting Your Cake And Eating It Too 3 Sweet Treats You Can Make Using Your Grill EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide

HOW TO MAKE PROBIOTIC FOOD (fermented)

Home » Food and Drink » Cooking Tips Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Jared Toay Platinum Quality Author Platinum Author | 20 Articles Joined: September 20, 2010 United States What Is The Definition Of Fermentation? By Jared Toay | Submitted On February 09, 2017 Recommend Article Article Comments Print Article Expert Author Jared Toay It seems that Hippocrates was a man who knew what it meant to be healthy. When one begins to discuss general nutrition or trying to establish a starting point of a journey back to better digestive health, one can generally look back to what the father of holistic medicine said many centuries ago. Eating fermented (or probiotic-rich) foods is a timeless approach and a much better solution than taking the current medical industry approach of popping probiotic pills and supplements. Hippocrates believed that if you have digestive issues, it is either a contributing factor or the main factor of most chronic and degenerative diseases. And ultimately, your first line of defense against disrupting factors in your intestines can be found occurring naturally in food or water. So what exactly are fermented foods? Fermentation occurs through a process of lacto fermentation in which natural yeasts feed on the sugars and starches in the foods creating lactic acid. This process of breaking down the sugars actually preserves the food and produces beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics which are important to our overall health. Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process could explain the link between consumption of fermented foods and reduction of digestive problems. Traditional fermented foods have beneficial lactic acid bacteria, which are the friendly organisms responsible for the fermentation process in the first place. When you think of sour milk, it is because of this lactic acid bacteria. What are some benefits of incorporating fermented foods and drinks into your diet? According to some research, one serving of fermented vegetables has 100 times more beneficial bacteria than an entire bottle of a high potency probiotic product! They give a greater variety and complexity of beneficial bacteria than probiotic supplements. Cultured vegetables "pre-digest" sugars and starches, which helps support overall digestive function. This is called being more bio-available to our body. The process of fermentation is alkaline-forming due to their abundance of vitamins and minerals. The lactic acid produced during fermentation helps you digest other foods eaten at the same time as cultured ones, especially important for digesting proteins and starchy foods. If you have a sugar addiction or want to stop sugar cravings, many people report that eating cultured vegetables on a regular basis can help you regain control over these cravings. So what's the best way to start incorporating more fermented foods into your diet? Is there a step by step process? Each person has different bacterial balances in their body so there isn't a hard and fast rule. However, I can give some ideas and suggestions as to how to begin. When you begin adding traditional fermented foods to your meals, the key is to eat a small portion of them on a regular basis. Once or twice daily with meals is best. If you want to get your health's worth from probiotic foods, be aware that there are huge differences between healthy fermented foods and the ones your normally see at the grocery store. As an example, store-bought sauerkraut (cabbage in brine) is in fact nutritionally worthless because it has been pasteurized which kills any live cultures in food. Likewise cheeses and milks are pasteurized so they have few if any live cultures. Begin a regimen of eating fermented foods. Fermentation (or creating an anaerobic environment) often takes place in low-oxygen environments like our gut and not found in supplements. Examples of fermented foods you can find are Greek olives not lye-treated or head to your local asian markets and look for traditional or cultured foods like natto, miso, and kimchi. As a tip, in general, the stronger the flavor (excluding jalapeno and hot peppers), the more likely the food still has active and beneficial lacto-bacteria. Increase the prebiotic content in your diet by eating more soluble fiber and resistant starch. These are the foods that your gut flora thrive on, the kind of fiber you really want, not the physically abrasive insoluble kind that you will find marketed on breakfast cereal boxes but does very little besides increasing the volume of your stool. The bottom line is that you just have to get out there and try a variety of fermented organic veggies and fruits - the possibilities are endless and as more and more consumers become aware of these powerhouses that can be a part of every healthy dinner ideas or a healthy diet. If you want me to show you how easy fermentation can be, I've made it very easy for you to take that first step. Over the course of several years, I have put together a list of 73 delicious and easy recipes on how to begin making probiotic foods in your own kitchen. From vegetables, to desserts, to drinks, to non-dairy foods... You can find it all on https://jaredspropops.leadpages.co/73-fermented-foods/ If you've enjoyed this, comment below or share this with your circle of friends. I bet they would benefit from knowing about how this process is the secret to being an ideal weight. NOTE: To proceed to the next step of the learning class, head over to Jared's Probiotics ( http://www.jaredsprobiotics.com ) for the next class and discover what types of beneficial gut flora is produced when you ferment foods. Article Source: http://EzineArticles.com/expert/Jared_Toay/775873 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 13 times Word count: 763 Article Tools Download a PDF EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Cooking-Tips Jared Toay Email Address Subscribe We will never sell or rent your email address. Cooking Tips Article Feed Cooking Tips Article Feed Find More Articles Search Similar Articles Prevent Acid Reflux With Fermented Foods Do You Know What You Are Feeding Your Dog? How To Read Labels On Pet Food What Raw Foods Can I Eat? Do the Switch: How to Go From Processed to Whole Foods A Vet's View On Dog Food Ingredients Yeast Free Food For a Yeast Free Diet Misleading Food Labels - How To Read Through Them Tempeh - The Super Healthy Probiotics Food Healthy Dog Food Diet Top Foods for Men Recent Articles 5 Mistakes to Avoid When Using Your Nonstick Cookware The Perfect Slice of Biltong An Introduction To TVP Meats The Different Ways to Cook Potatoes How to Achieve the Perfect Chips 3 Healthy Cooking Tips Everyone Should Know 5 Gourmet Hacked Cheap And Fast Meals The Single Guy's Guide to Cooking With A Microwave Oven Tips To Prepare Shrimp For The Best Cooking Results Surprising Things You Can Make in a Rice Cooker EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide