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« Older EntriesHoney and mustard pork and cajun chicken
Wednesday, May 2nd, 2012
Prep time: 20 min, plus 30 mins marinating
Cook time: 10 minServes:4
Sticky pork and spicy chicken
Ingredients
For the Honey and Mustard Pork:
1 pepper
1 onion, cut into large cubes
200 g pork fillet, cut into large cubes
100 ml olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tbsp honey
1 tsp English mustard
black pepper
vegetable oil, for frying
For the Cajun Chicken:
75 ml olive oil
2 cloves garlic, finely chopped
2 tbsp Worcestershire sauce
few drops of tabasco
200 g boneless cubed chicken
100 g plain flour
1 tsp curry powder
3 tsp mixed herbs and spices, of your choice
black pepper
1/2 tsp paprika
vegetable oil, for frying
Method
1. To make the honey and mustard pork, thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.
2. Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).
3. Remove the kebabs from the marinade and barbecue or grill until the meat is cooked through. Serve immediately.
4. For the Cajun Chicken, pour the olive oil, half of the garlic, the Worcester sauce and Tabasco sauce over the meat and leave it to marinate for half an hour or so (longer if possible).
5. Put the flour into a plastic bag with the curry powder, herbs and spices, remaining garlic and paprika. Season with salt and freshly ground black pepper. Mix well.
6. Put the chicken into the bag of spices and thoroughly coat the chicken pieces.
7. Heat the oil in a frying pan over a high heat; shake off any excess flour from the meat and fry until the chicken is cooked through and golden brown.
8. Serve immediately.
Tags: chicken, garlic, honey, mustard, onion, pepper, pork fillets
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Comparing the Health Values of Cooking Oils
Saturday, April 28th, 2012
Are cooking oils and their substitutes unhealthy, but necessary evils that we must use in order to make a meal? Or like any foods are their choices to be made that will add healthy benefits to your meals. We will point out that there are indeed healthy choices along with some very unhealthy ones. But even when you use the right ones, moderation is always in order.
When choosing an oil for cooking, the most important thing to consider is how stable is it when heated. Oils that are unstable when exposed to heat and light are most prone to oxidation and free radical production. These will be the most inflammatory inside our bodies, and this can be the cause of many of our internal problems such as diabetes, heart disease and many other degenerative diseases. The cooking oils we often use that have the greatest instability with heat: polyunsaturated fats which are prevalent in most vegetable oils.
It gets confusing because there are healthy foods that have polyunsaturated fat, such as seeds and nuts, so why should we not also avoid them? The difference is as long as they have not been exposed to high heat, and therefore have avoided the oxidation process. In the case of vegetable oils such as cottonseed, safflower, grapeseed and corn oils, they have usually been refined during processing. As a result, they are already inflammatory prior to cooking with them, and the cooling process does even more damage.
So when we are looking for the cooking oil that is the healthiest for us, we will look for those that have the most stability over heat. As the least stable is the polyunsaturated, the most stable is the saturated, with the monounsaturated in between. In creating our list, then, we will look for those that are composed of natural saturated fats which are the least reactive to heat and light and will be the least inflammatory in our body when used in cooking. Our list will include:
1. Real butter. Julia Childs was right: cooking with butter is the way to go. Use grass-fed butter if possible. And by all means, this does NOT include margarine.
2. Tropical oils. Coconut and palm oils are excellent, as they have very little polyunsaturated and are mostly natural saturated fats. Their main benefit, though, is lauric acid, which helps us fight many harmful bacteria and viruses.
3. Extra virgin olive oil. Because it is mostly monounsaturated, it is considered moderately stable. But most dieticians would recommend using it only for cooking with low temperatures. It has a distinct flavor and has plenty of heart healthy ingredients, plus it has a long storage life.
Bear in mind that if you are watching you calories, all oils, even the top-rated ones, are heavy in calories. Cooking with oil or technically oil substitutes make food taste better, and if you choose wisely will not be harmful to your health, but always use in moderation.
When looking at cooking oils and their substitutes and how healthy they are for us, it may be surprising that butter is at the top of the list. Not, however, is margarine. Read more in What Is Margarine, and to find more about olive oil and how it is used, check out What Is Mediterranean Food. Rich Carroll is a writer and health enthusiast living in London.
Article Source: http://EzineArticles.com/7009890
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Learn The Art Of Preserving Fresh Cooking Herbs
Thursday, April 26th, 2012
Herbs are a good way of enhancing the flavor or your dishes. You can use either fresh or dried cooking herbs. There are many people who allocate a small space in their backyards for herb gardening. They aim to have a ready supply of fresh herbs.
Despite the desire to use fresh herbs all the time, the season of the year can affect the availability of fresh herbs. Many kinds die during the cold and icy months. In order for you to have a steady supply of your favorite cooking herbs, you will need to dry some of them for future use.
The first criterion in preserving fresh cooking herbs is to know the trick of harvesting them. There are herbs that can be pulled from the roots and there are those that had to be snipped with strong scissors or kitchen knives. There are also best times to harvest these for drying purposes. The best time to harvest your fresh cooking herbs is during rainy evenings or late mornings because it is during these times when herbs can better retain their oils and flavors. Furthermore, these are times when the plants are less prone to growth of mildew. After harvesting you must be sure to wash the herbs carefully, preferably just misting or spraying them with water followed by wiping them.
There are actually 3 ways to preserve your fresh cooking herbs – hanging them, freezing them or steeping them in oil.
Preserving fresh cooking herbs by hanging
After snipping the long stems. Remove the lower leaves from the stem. Then tie 5 to 10 stems into a bunch. Do not tie too many stems as this will hamper ventilation. Hang these bunches in a dark, dry, non-humid and well ventilated location in the house. If there is no dark spot in the house, you can cover each bunch with paper bags and pierce the bags with air holes.
It may take 1 to 3 weeks to have the fresh herbs dry. As you wait for them to dry, check them regularly. Thicker stems will take more time to dry. You can check if they are already ready by rubbing a leaf between two fingers. They must be crumbly otherwise give more time.
When totally dry, remove the leaves and place them in a jar with airtight lids. You can store the leaves whole or you can crust them to make a fine grounded mix. Label the jar and have the date noted.
Preserving fresh cooking herbs by freezing
Do the same process of picking and washing the fresh herbs. Remember that freezing can only be done with herbs that have soft leaves such as tarragon, basil or parsley. Chives can never be frozen.
After picking, washing and drying your fresh cooking herbs, place them in freezer bags. Label with the name of herbs and date. Frozen fresh herbs can be good for 3 months but if you want them to last longer blanch them first for a few seconds in hot water then dip then in iced water before putting them in plastic freezer bags. You can freeze this for 6 months.
Preserving fresh cooking herbs by steeping in oil
Harvest, wash and pat dry the fresh cooking herbs. Although any kind of oil will do, the most preferred kind is still olive oil. You can opt to have the leaves attached to the stem or you can detach them. You can just put the leaves in the oil or you can add the stems to the detached leaves. Inclusion of stems will add flavor to the oil.
Place the oil in a jar then arrange the herbs inside. Placing those in stems in upright position will look attractive. These can be both ornamental and useful culinary ingredient. Keep the jar in cool place especially during summer. Shelf life can be for 6 months.
Preserving your fresh cooking herbs will guarantee that you will have a ready supply of culinary ingredients anytime of the year. Herbs, whether fresh or dried will surely enhance the flavor and taste of any dish. However, be careful in the use of dried herbs. Use them sparingly as they are more potent.
Felicitas Ramos is writing articles as a hobby and she writes on different niche. Read more about herbs and plants by visiting her site http://www.potsofherbs.blogspot.com/
Article Source: http://EzineArticles.com/7002493
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History of Mexican Food and Flavors
Wednesday, April 25th, 2012
Mexican food has a long and varied history starting back with the Mayan Indians and evolved with historical events and cultural changes. The Mayan Indians were hunters and gatherers. They did no farming or produced any of their own products. They fed themselves off the land, with wild game, tropical fruits and plants, and fish. Mayan Indians used corn and beans in their diets. The history of corn is another subject but suffice it to say the Americas have been using it for thousands of years. It only became popular in Europe after one of Columbus’ visits.
The Azteca culture introduced hot peppers, honey, salt and chocolate into their cooking and eventually found its way into the Mayan kitchen. The slow mingling of the foods took place until the Spaniards arrived where another culture mix of foods took place. Although the Aztecs had domesticated ducks and turkeys, the Spanish brought their beef, pork, goats and lambs. Again there is a change in recipes and eating styles.
The Spanish also brought flour, spices and dairy products adding to a wonderful blend of ingredients that make up the Mexican food. Recipes were changed with new combination of meat and spices; thus giving us such dishes as barbacoas, moles, tacos, adobos and the unforgettable salsas. What, has not changed is the delicious flavors, textures and aromas. It has been said that Mexican food is the most consumed worldwide.
The methods of preparation, in many cases, makes Mexican food so flavorful. In early times the ground was the base of your stove, your oven was dried clay around a fire or a pit in the ground, and the pots and pans were also clay or stone. From these ancient people we get the molcajete, and metate y mano. Molcajete is a stone bowl with a pedestal and the metate is a stone slab used to grind things like corn and other seeds. The Mano is long stone, like the pedestal only longer, used to press against slab to cause the grinding.
Names of foods are as varied as the ingredients. Each state has its specialty and secret ingredient, but secrets are not to be kept. No matter where you go in Mexico, if you ask for the recipe it is yours. State of Michoacán is known for it carnitas, deep fried pork in its own lard and if properly prepared not greasy. State of Veracruz for its fish ala Veracruzana, fish smothered in fresh sautéed tomatoes, onions and peppers and as spicy as you like. My favorite and with the most Mayan influence is the food of the state of Yucatan. I don’t know of any specific dish that is more traditional, but my favorite is Cochinita Pibil a pork dish marinated in a red Achiote paste. The paste consists of Annatto seed, spices vinegar, garlic and corn flour, which can be purchased in most stores. My only comment is “so good!”
The only concern you have to have is that depending on the state you are visiting you must know the difference in terminology. In one state if you order a Torta you will get an omelet and in another you will get a sandwich. Southern Mexico pozole and northern Mexico pozole vary in ingredients and broth color. In Jalisco you would get a bowl filled with a pork stew usually made with the back bones of the pig and the sauce or broth is colored and flavored with red chilies. In Sonora you would mostly likely get a bowl filled with oxtail and white processed corn in a sauce or broth that is clear. It is always good idea to ask what the ingredients of what you are ordering. If you hear “Tripas” or “Panza” be aware that they mean inners of an animal. I would make faces at the thought but if prepared properly they are delicious and can only be appreciated by open minded distinguishing palates.
Mexican food history is a long and entailed subject. To truly explore the subject would take a book or two. So in the course of our continued exploration of Cooking ala Mexicana we will attempt to bring you more history and information to make your interest and taste in Mexican food more pleasurable.
Ricardo Mayoral retired after 22 year of law enforcement is now trying to enter the internet world. He has struggled with high blood pressure and weight control for years and now wants to develop new eating and exercise habits. He loves to cook and did as a hobby many years as he and his partner catered Department festivities. Mexico is his favorite and for that reason has developed his site to inform on the history, the ingredients, and flavors of Mexican food. Due to his health issues he would like people to learn good nutrition and enjoy what they eat. Go to his site and enjoy the variety of topics including cooking and utensils to help you.
http://cookingalamexicana.com
Article Source: http://EzineArticles.com/7005857
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How To Eat Healthy On a Budget – Part 1
Tuesday, April 24th, 2012
Apologies, this is an article from an American writer, but the principle applies
There are a couple of common complaints I hear when it comes to eating healthy.
1. I don’t have the money!
2. I don’t have the time!
Today I want to dispel those common myths and show you exactly how to cook healthy meals for your family cheaply and efficiently! (Sorry, you just ran out of excuses to get healthy!)
I will deal with these myths one at a time…
Myth #1- I don’t have the money
I used to feel the same way. All the healthy food looks so expensive. It’s what we are told and what we tell ourselves over and over again. After all, every time we go on a new diet we spend a fortune! It feels like we just purchased the whole store! Isn’t it just cheaper to buy some frozen pizzas?
I decided I wanted to prove this myth wrong. So I set out to do it. I planned all the meals and my husband freaked when he saw the grocery list. He said, “This is going to be outrageous”. Keep in mind that I also buy organic whenever possible. This was my meal plan for the week:
Monday – Balsamic Roasted Chicken Breast with Sweet Potato and Broccoli
Tuesday- Almond Chicken with Sweet Potato and Green Beans
Wednesday- Sauteed Chicken with Onions, Green Peppers, and Shredded Cheese
Thursday- Meatloaf with Salad
Friday- Chili
Saturday- Chili leftovers
But wait, there’s more!
I also planned mine and my husband’s healthy lunches and snacks for the week! Our healthy lunches for Monday – Saturday were:
Baked Chicken with Salad
Morning Snack – Roasted Almonds and Apple
Afternoon Snack- 2 Boiled Eggs
So how did I do all this?????
I’m going to break it down for you.
2 Large Packs of Chicken Breasts – $6.99 a piece – $2.00 Savings with my Kroger Card = $9.98
4 Large Sweet Potatoes (everyone gets 1/2 sweet potato with dinner) = $3.89
2 Bags Frozen Broccoli – $2.00
2 Bags Frozen Green Beans – $2.00
3 Green Peppers – $2.55
Bag of Yellow Onions – $3.76
Bag of Shredded Cheese- $1.89
1 lb hamburger for meatloaf – $2.49
2 Lg Containers of Organic Spring Lettuce Mixture – $7.98 (including $2.00 Kroger card discount)
3 lbs Hamburger for Chili – $6.99
2 Lg Cans of Tomatoes for Chili – $2.74
2 Organic Lemons for Chicken Recipes – $1.58
1 Head of Garlic for recipes – $.79
2 packs organic cherry tomatoes for balsamic chicken recipe- $5.00
Bag organic Fugi Apples for Snack – $5.99
Organic Block Cheese for Salads – $5.49
Almond Butter for Almond Chicken recipe- $4.95
Dijon Mustard for Chicken recipe – $.79
1 lb raw almonds for snack – $6.88
Sour cream for chili – $1.69
organic raisins (I LOVE these on my salad!) – $2.99
organic bananas (for my kids) – $1.94
I had eggs this week but normally a carton of organic eggs runs me – $3.00
= $87.45!!!!!!
Now we have dealt with the money excuse. In part 2, I will show you how you can cook weekly meals for your family without living in the kitchen! In part 3, I will share my recipes! We’re just getting started so you DO NOT want to miss parts 2 and 3!
Sunday- Leftovers from week
Megan Bullington is a Health and Fitness Coach that loves to help take people from where they are… to what they can BECOME! As someone who has personally struggled with depression and anxiety, at times not even being able to get out of bed, she believes that we can change where we are, who we are, by the foods we put into our bodies and the activities we do to strengthen ourselves inside and out!
For a free copy of “What to Eat (and NOT to eat) for More Energy and Lasting Weight Loss” go to http://www.meganbullington.com
Article Source: http://EzineArticles.com/?expert=Megan_Bullington
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Lamb steak with spring herbs
Friday, April 6th, 2012
Prep time: 15 min
Cook time: 50 min
Serves:2
This delicious dinner option by Tom Parker Bowles has optimum flavour from punchy thyme and a roasted garlic-infused sauce
Ingredients
2 lamb steaks
1 heads garlic
2 sprigs thyme, or lemon thyme
½ lemon, zest only
splash chicken stock, or lamb stock
knob of butter
1-2 tbsp olive oil
To serve
boiled minted new potatoes
buttered peas
Method
1. Preheat the oven to 180C/160C fan/gas 4.
2. Place the head of garlic on a baking tray and roast for 30 minutes, or until softened. Remove and set aside.
3. Heat a large frying pan over a medium heat and add a knob of butter and a tablespoon of the oil. Season the lamb steaks with salt and freshly ground black pepper, then place into the pan along with the sprigs of thyme.
4. Fry the lamb steaks for 3-4 minutes on both sides (for medium), or until cooked to your liking. Squeeze a few cloves of the roasted garlic into the pan.
5. Remove the lamb steaks from the pan and transfer to a warm plate. Cover with foil.
6. Return the pan to the heat and add a splash of chicken or lamb stock (enough to come 1cm up the sides of the pan) scraping up any browned bits from the bottom of the pan to deglaze. Crush the softened garlic so that it breaks down into the liquid.
7. Add the lemon zest to the pan and continue cooking, until the liquid has reduced to a sauce consistency. Remove the sprigs of thyme.
8. To serve, drizzle the garlic and thyme sauce over the lamb steaks. This dish is best served with minted new potatoes and buttered peas.
Tags: garlic, lamb, lamb stock, lemon, thyme
Posted in Meal Suggestions | No Comments »
Chinese spring greens with crispy liver
Thursday, April 5th, 2012
Prep time: 20 min
Cook time: 10 min
Serves:2
Liver takes on a whole new look and taste with Richard Corrigan’s colourful stir fry that’s perfect for supper for two
Ingredients
25 g caster sugar
1 lime, segmented, juice reserved
2 cm piece root ginger, grated
1 head spring greens, leaves separated
1 pig’s liver
50 g rice flour
Pinch Sichuan ground pepper
knob butter
1 handful tenderstem or purple sprouting broccoli
15 g black beans, soaked overnight, or tinned, drained black beans
splash soy sauce, and sesame oil
1 red chilli, seeds removed, chopped
3 cm piece root ginger, julienned
sliced spring onions, to garnish
Method
1. Make a little stock syrup by heating the sugar with 2 tbsp water in a small saucepan over a low heat, stirring until the sugar has dissolved. Simmer very briefly until syrupy, then remove from the heat to cool. Place the lime segments in a bowl and pour in a little of the lime juice and enough of the sugar syrup to just cover. Scatter over the grated ginger and leave to infuse.
2. Drop the spring greens into a pan of boiling water, blanch for 1-2 minutes, then drain in a colander and put under running cold water to refresh. Drain well and cut into small pieces.
3. Trim any excess sinew from the liver then cut into 1cm thick slices. Mix the rice flour with the Sichuan pepper and some salt. Dust the liver in the seasoned flour and shake off any excess. Heat a splash of olive oil in a heavy-based pan. Dip the liver in the flour, then place in the hot pan. Fry until coloured on one side then turn over, drop a small knob of butter into the pan and reduce the heat. You want to colour the outside of the liver but the middle should still be pink.
4. In a separate frying pan or wok stir fry the broccoli with a little dash of water and a splash of oil. Stir in the black beans and the lime seeped in syrup. Season with a splash of soy sauce and sesame oil. Scatter in the chopped chilli and julienned ginger. Serve the crispy liver on a bed of the vegetables and garnish with spring onions.
Tags: black beans, chilli, ginger, lime, liver, purple sprouting broccoli, Spring greens, spring onion
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Spring chicken with grain mustard sauce
Wednesday, April 4th, 2012
Prep time: 15 min
Cook time: 35 min
Serves:2
Mark Sargeant’s moist, seasonal chicken is flavoured with lemon, garlic and thyme and served with a rich white wine sauce
Ingredients
1 spring chicken, about 1kg, cut in half
1 lemon
1 heads garlic, unpeeled
1 sprigs thyme
1 red onion, unpeeled and quartered
dashes of olive oil
100 ml white wine
100 ml double cream
1 tbsp wholegrain mustard
1 heads spring greens
Method
1. Preheat the oven to 180/160 fan/gas 4.
2. Colour the halves of chicken in a frying pan then place in a roasting tray. Cut 2 wedges out of the lemon and reserve, then cut the rest into chunks and put in with the chicken. Add the garlic cloves, thyme and red onion quarters to the tray and drizzle with olive oil. Roast in the oven for 20 minutes then remove and leave for 5 minutes.
3. Discard the cooked pieces of lemon and set aside the chicken, the garlic and the onion. Put the wine in a saucepan and cook to let the alcohol burn off. Add the juices from the chicken and boil to reduce a little, then add the cream and mustard. Bring back to the boil and set aside.
4. Shred and lightly cook the greens in boiling water until just tender. Drain well, season with sea salt and freshly ground black pepper and drizzle with olive oil. Place the greens on each serving plate and top with the chicken, garlic, red onion and a lemon wedge. Pour on the sauce and serve.
Tags: chicken, garlic, lemon, mustard, red onion, Spring greens, thyme
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Rabbit spring rolls
Tuesday, April 3rd, 2012
Prep time: 20 min
Cook time: 15 min
Serves:4
Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad
Ingredients
For the spring rolls
450 g rabbit
50 g bean sprouts
5 cm piece fresh root ginger, cut into matchsticks
1 tbsp chopped fresh coriander, stems only
1 red birds eye chilli, finely chopped
12 sheets spring roll wrappers
1 egg
vegetable oil, for deep-frying
For the dressing
150 g sugar
200 ml rice vinegar
150 ml light soy sauce
2 limes, juice only
1 tbsp ginger juice
pinches star anise, powder
1 clove garlic
For the salad
½ red cabbage, finely shredded
1 apple, peeled and grated
2 red onions, finely sliced
To serve
coriander leaves
limes, wedges
Method
1. For the spring rolls: mix together all of the spring roll ingredients in a bowl, except for the wrappers and egg, until well combined.
2. Lay a spring roll wrapper on the work surface and spoon some of the filling into the centre. Draw in the sides of the wrapper, then roll upwards, sealing the ends with the beaten egg. Repeat with the remaining spring roll wrappers and filling, until you have 12 spring rolls.
3. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 180C/355F. Deep-fry the spring rolls in small batches for 6-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4. For the dressing: bring the sugar and vinegar to the boil in a non-reactive pan, then simmer for 5-6 minutes, or until thickened and syrupy. Take off the heat and add the remaining dressing ingredients. Set aside to cool.
5. For the salad: toss all of the salad ingredients together, then drizzle over the dressing and mix well to coat evenly.
6. To serve, pile the salad onto serving plates and place the spring rolls on top. Garnish with coriander leaves and lime wedges.
Tags: apple, bean sprouts, chilli, coriander, eggs, garlic, ginger, lime, rabbit, red cabbage, red onion, soy sauce
Posted in Meal Suggestions, Snacks, Starters | No Comments »
Sautéed bacon, new potatoes and spring greens
Monday, April 2nd, 2012
Prep time: 5 min
Serves:1-2
Make Matt Tebbutt’s simple fry-up for a hearty, yet not-too-wicked weekend breakfast
Ingredients
150 g new potatoes, such as Royal Kidneys or Jersey Royals
1-2 bay leaf
butter, for frying
olive oil, for frying
1 small clove garlic, crushed
2-3 pieces thick-cut farmhouse bacon
1 handfuls girolles, or other wild mushrooms
1-2 handfuls spring greens
crusty bread or toast, to serve, optional
Method
1. Put the new potatoes into a saucepan with the bay leaves and a good pinch of salt. Cover with water, bring to the boil and cook until tender. Drain and set aside. When cool enough to handle, cut each potato in half.
2. Melt a knob of butter with a splash of olive oil in a large, heavy-based frying pan. Add the garlic and sizzle for a few seconds.
3. Add the bacon slices, allow to brown for a 1-2 minutes, then turn them over. Add the mushrooms to the pan. Once both sides of the bacon have browned, remove it from the pan and cut it into pieces.
4. Add the potatoes to the pan with the mushrooms.
5. Using the heart of the spring greens only, separate out a large handful of small leaves and add these to the pan.
6. Mix the chopped bacon back into the mixture, warm through and finish with a good sprinkling of black pepper.
Tags: bacon, mushrooms, potato, Spring greens
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