Low Fat Food Not No Fat Food Part II - Low Fat Fish Recipe
May 31, 2007
Low Fat Food Not No Fat Food Part II - Low Fat Fish Recipe
by: Jenny Mathers
This low fat fish recipe is delicious, can be made easily and contains only 3.61 grams of fat. Try it out today.
Mild Fish Curry
Ingredients:
2 cups of Fish or Vegetable stock
1 tspn of Chili Powder
2 Potatoes
1 1/3 Tblspns Corn Flour
3 cups of Water
1 cup of Frozen Peas
1 cup of Jasmine and Basmati Rice
2 tspns Korma Curry Paste (mild)
9 Tblspns Non Fat Plain Yogurt
1 1/8 lb or 500 g Raw Perch
Method:
1. If you are using stock cubes to cook this low fat fish recipe, combine the stock cube with water in a cup. Add in the curry paste, corn flour and chili powder. Mix thoroughly and leave for 10 minutes to sit and combine.
2. Peel and wash potato and cut into bit sized portions. Rinse the rice and cook in a rice cooker or if using a saucepan, add 2 cups of water for every cup of rice. Cook until the rice has absorbed the water, stir thoroughly. Wait until the water has boiled off. Take off the burner.
Inexpensive Party Food
May 30, 2007
Inexpensive Party Food
by: George Meszaros
Parties are fun but they can be expensive. You have many options to keep the costs down, but the easiest thing you can do is watch how much you are spending on food. If you have hosted parties in the past you know that food can be one of the most expensive aspects of the event. You don’t have to hire an expensive caterer to have a good time. A little imagination and effort can make a low budget party a memorable occasion.
Finger food such as small sandwiches, potato chips, dips, fruit and vegetable trays are fairly inexpensive. This is a great option for informal parties.
A great alternative to a professional caterer is to have each of your guests do the catering for you. A potluck allows your guests to become amateur caterers. It also makes sure that each guest has something they like because it is unlikely that someone would bring something they don’t like. To help your guest and to avoid redundancy, include a suggestion as to what kind of food you would like your guests to bring such as a salad, dessert, and soft drinks.
The Harmony Between Food and Wine
May 30, 2007
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine ? with seafood, and red wine ? with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
Best Gourmet Coffee - From Espresso to Exotic
May 29, 2007
Best Gourmet Coffee - From Espresso to Exotic
by: Jocelyn Meadows
One of the reasons for the worldwide popularity of coffee is that the number of variations it can be prepared in. It is a very versatile drink and can be adapted to suit a range of palates. If you are not very familiar with the kinds of coffee which you can choose from, here is a quick list with the USP of the coffee mentioned along with it. But what is the best gourmet coffee?
Espresso: this is probably one of the most common coffee concoctions available across the world. Espresso is black coffee and requires a stream of steam which is passed over the coffee beans. Usually you need a machine to do this and espresso really brings about the right flavour of the coffee beans. You should like the bitter sweet taste of coffee to enjoy a cup of espresso.
Cappuccino: this is probably the most common style in which coffee is made. The taste of a good cappuccino is totally lip smacking and some times people just cannot start their day without a cup of cappuccino. The taste is a quite mild and there is cream as well as some chocolate and nutmeg powder added to enhance the flavour of the coffee.
London Broil - Garlic
May 28, 2007
eRix Recipes
London broil - Garlic
Ingredients:
? 2 lbs. London Broil beef ? 1 ½ cups cubed, peeled carrots? 1 ½ cups cubed cabbage? ½ cup cubed Spanish yellow onion? 2 cups halved, unpeeled red potatoes? 1 teaspoon salt? 1 tablespoon of canola vegetable oil? 4 quartered cloves of garlic from bulb? ½ cup of water
Step One ? take the 2 lb. London broil beef slab and infuse it with the 4 quartered cloves of garlic. The easiest
way to accomplish this is to take a chopstick or a paring knife to make incision into the beef about 2 inches apart,
then take the garlic and insert it into the holes created. Take ½ of the teaspoon of oil a put it into a pan
warming to medium-high heat. Take ½ teaspoon of salt and dust the slab of beef. When the pan is warmed for about 2
minutes, place the beef into it and spend 10 minutes browning all sides of the beef. DO NOT WASH THE FRYING PAN,
keep the heat on medium-high and place the ½ cup of water into the pan and bring to a boil, then remove from heat
Once-A-Month-Cooking: How to Make Your Plan Work
May 27, 2007
As one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family. In the beginning though, when we first heard of cooking 30 meals in one day, it sounded rather impossible. It was not until we had tried it, though, that we found it is not only possible, but it can even be quite simple and fun!
Blessings
If you are skeptical about taking on what might seem like an overwhelming task to you, let me first share some of the blessings which have resulted for our family from once-a-month-cooking.
? It has saved us many hours of trying to figure out what to have for dinner and answered the infamous question, "What’s for dinner?"
? We have been more readily able to show hospitality to other families when the main dish is already made and in the freezer. (We usually plan ahead for this by doubling or tripling seven to ten of the recipes on cooking day to use as "company meals.") In like manner, it is much easier to being meals to needy families when you have casseroles in the freezer ready to be pulled out and heated at the drop of a hat. (We also plan for this by preparing many of the dishes in disposable pans.)
Secrets to Becoming a Wine Connoisseur
May 26, 2007
Secrets to Becoming a Wine Connoisseur
by: Fred London
Wine is a broad term that refers to the fermentation of plant matter for the purpose of producing an alcoholic beverage. Of course, most people think of grapes as the basis for wine, but other sources include rice (sake), various fruits (elderberry, grapefruit, cherry, etc.), barley, and even honey (mead).
For the purposes of this short explanation, we ll stick with wines made from grapes. These are categorized several ways, including by vinification methods, taste, and vintage. Many casual drinkers pay little attention to the differences in these categories. After all, for most folks the sole consideration is good taste. However, for many aficionados wine is serious business. The variety, taste, and vintage must all meet high expectations before serious collectors will consider owning a bottle.
Vinification
Vinification simply means the method by which grape juice is fermented into wine. The practices followed during fermentation are what determine the type of wine you end up being able to purchase. A common misunderstanding by the average drinker is that grape juice colors vary, which is what produces red, white, or rose wines. Actually, all grapes produce clear (or very close to clear) juices. What creates the color of the wine you buy is whether the grape skins have been left in contact with the juice during the fermentation process. Red wines have been fermented thusly; whites have not fermented in contact with grape skins; rose is a combination of the two.
Gas Grill Burners: Getting to Know You
May 25, 2007
Gas Grill Burners: Getting to Know You
by: Will Kessel
The cast brass and cast stainless steel burners have the smallest burrs — by far. This will mean less chaos in the gas flow, fewer trapped particulate matter in the burner and a cleaner burning grill. The following comparison shows how the ports are formed.
Why is port formation important? Several reasons. If the hole is punched into a sheet metal burner, it leaves a large tab inside the burner that will cause more chaos while burning. It is more apt to hold trapped food particles and grease, and is therefore more likely to burn through. (Note the Alfresco burner photo.)
Molded ports in cast burners seem like they would be a good idea, but there is considerable difficulty in making them uniform. Thus, it is quicker and less expensive to drill.
Drilled ports are the most uniform and the most precisely placed. They tend to leave a burr on the inside of the burner, which is more noticeable (oddly enough) in a sheet metal burner. Cast burners tend to have smaller burrs.
Fire Magic grill burner has drilled orifices.
Tayberry Jam
May 25, 2007
The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex.
Blackberry picking time was once a most important country activity. Country people would pick in droves, gathering the fruit for jams, tarts, crumble, jellies, teas, wine, ale, syrup, vinegar, cordial, summer puddings and the rest ! Tayberry, Raspberry or Blackberry jelly is a great way to preserve this fruit for when it is needed in the winter - it makes a great base for a hot toddy.
Legend has it that wild Blackberries should not be eaten after October 10th because the Devil spits on every bush at this time and they certainly lose flavour and become ‘fly blown’ as autumn progresses. Roger Phillips in ‘Wild Food’ (my favourite food book) notes that this choice of date falls around Michaelmas Day (allowing for an 11 day calendar shift in 1752). This feast day celebrates “the primeval war in which St. Michael the Archangel hurled Lucifer out of Heaven and down to earth” and provides more evidence of how Christianity assimilated much of folklore for its own ends.
Eat Healthy Foods - It Makes Sense!
May 24, 2007
Eat Healthy Foods - It Makes Sense!
by: Edwina Hanson
We all know the importance of eating healthy foods for their vitamin and mineral content. However, in recent years, scientists have discovered that there are hundreds of substances in food that have healing and disease prevention properties.
So why, if there are foods that will heal many of our common ailments, have we not heard more about them? Maybe it’s because, just as we’ve become a fast food society, we’ve also become a fast cure society. We’re always looking for the easy way to cure and prevent diseases by just popping a pill.
Just look at the increasing number of ads on TV and in magazines for drugs. Often the side effects are worse than the disease they’re meant to prevent or cure!
Wouldn’t it be better to use natural remedies? Remedies with no side effects, to cure and prevent diseases? Of course it would! That’s why I decided to write this article. Here’s to a healthier life!.
