Friday, April 29, 2011

red chili peppers benefits

red chili peppers benefitsred chili peppers benefits.
this tips for overcome a weight with chili.

Chili, we knew him as a vegetable that has a spicy taste. Besides functioning enrich flavor in cooking, eating meals with a mixture of chili in it, it also can help overcome a weight problem.
Recent research shows, hot pepper potent to suppress one's appetite.
But new research shows, the effect will be more optimal if the chili is not too often be eaten.
Red chili or cayenne pepper is a type of chili that is larger than cayenne pepper, red and touted the most widely consumed throughout the world. Other names are Guinea spice, Pepper Cow Horn, aleva or bird pepper.
Like other types of chili at large, red peppers also contain capsaicin which is a compound that gives spicy taste. Various studies prove, capsaicin is good for dieting because it can suppress appetite and increase calorie burning.
Provision of capsaicin capsules in several scientific studies participants showed a satisfactory effect. Likewise, when testing is done by the original chili, benefits administration capcaisin as effective in extract form a capsule inserted.
Recently, research at Purdue University in Indiana revealed a more effective way to get the benefits of capsaicin in red chili. The study involved 25 participants, consisting of 13 people fans of chili and 12 people who are not fond of spicy.
Researchers did not determine how much original red chili (not extract capsaicin) that must be consumed, participants may take their own will. Enthusiasts sambal average took 1.8 grams while that is not fond of spicy average only 0.3 grams.
In general, all participants were asked to consume red peppers are equally benefited. The body becomes warm, decreased appetite, especially on salty and fatty foods, as well as burning calories more efficiently.chili peppers benefits
But seen from the amount of chili consumed, participants who are not fond of eating hot pepper sauce a little more. This means that in smaller doses, capsaicin effects are even more optimal to people who are not accustomed to eating hot peppers.
"There are differences in changes in appetite responses differ between the two groups. This shows, the effect is greater in people who are not accustomed to eating chili," said Prof. Richard Mattes in a report published in the journal Physiology & Behavior, as quoted from Dailymail.
source :

lifestyle tips of eating breakfast is important

eating breakfast is importanteating breakfast is important
Most of us always start the day with an empty stomach. Some argue do not have enough time for breakfast, some are thinking that the habit of eating breakfast will only make the body fat.
But you know, a research at Harvard University in the U.S. showed that people who regularly eat breakfast have a tendency to 50 percent were not overweight than those who skip breakfast.
Well, so you better understand the benefits, the following is an explanation of why breakfast is good for the body and also gives tips on how to make it as a lifestyle:

1. Breakfast can meet the required nutrients.
Delaying breakfast makes it difficult to obtain the intake of nutrients and vitamins that are recommended. Menu breakfast such as cereal with milk or low fat yogurt plus granules will provide enough calcium and fiber.

2. Breakfast can lose weight.
When you move with an empty stomach, your body will burn calories slower. According to nutrition expert author of The F-Factor Diet Tanya Zuckerbrot, RD, breakfast the morning after a night on an empty stomach can increase metabolism, which means burning calories throughout the day becomes more efficient.
But Zuckerbrot stressed that the key of all is the kind of food you consume. Foods containing simple carbohydrates such as donuts will make glucose increased, then decreased drastically. It also causes you to feel hungry at 11's.
A better way is to eat a type of complex carbohydrate such as oatmeal or whole grain bread. Foods with high fiber content and low in sugar will be digested slowly, providing constant energy and make you hungry faster.

3. Breakfast boost brainpower.
Research experts from the University of Wales Swansea prove that students are always breakfast recorded an average score of 22 per cent higher than peers who did not breakfast. When you wake up in the morning, most of the energy in the form of glucose and glycogen has been depleted by the activities of the previous day. According to experts, glucose is the only fuel needed brain. Without enough glucose, you feel tired and dizzy.

4. Protection against heart disease.
Research shows that healthy women who skipped breakfast for two weeks has the bad LDL cholesterol levels higher than those who ate a bowl of cereal plus milk in the morning.
Zuckerbrot explains, fiber to bind cholesterol before reaching the arteries. Hence also, 10-year study conducted at Harvard Nurses Health concluded that high fiber intake is associated with a reduced risk of heart disease to reach 50 percent.

Healthy breakfast tips:
1. Breakfast should contain at least 5 grams of fiber, one dish of calcium (equivalent to a glass of milk or yogurt) plus protein and fat. Limit your sugar intake to 6 grams (one teaspoon equals 4 grams).
2. If there is no breakfast at home, you can bring sandwiches and milk to be enjoyed on the trip or after arriving at work.
3. Eggs are a food that is relatively practical and easy to prepare. The content of nutrients in eggs of vitamins A, B2, B6, B12, iron, potassium, calcium, and other substances, our body is necessary.
4. So varied, we should eat fruit favorites to the needs of vitamins for the body. If there is time in the evening, blenderlah mixed fruit yogurt or milk and save it in the fridge to be consumed in the morning.
5. If you always do not feel hungry in the morning, Zuckerbrot recommends that you stop eating after 20:00 o'clock at night. In two or three weeks ahead, biological clock will change your appetite. Every morning wake up, you will feel hungry. (Kmp / dion)
source :

Wednesday, April 27, 2011

Mediterranean Diet

The Mediterranean Diet is more than a diet. It is a lifelong living style. You have to adopt it, as a religion. Decades ago, it was the natural way of life of many people around the Mediterranean Basin, especially in Spain, Italy and Greece. High activity, Mediterranean nutrition, anti stress attitudes and not much money shaped a culture that was declared last year Immaterial Human Heritage by UNESCO.Nowadays, these circumstances have changed in the mentioned countries, but many responsible people are still keeping or returning to what is considered to be the healthiest diet in the world.

The Mediterranean Diet is the best way to live many years with a high quality of life. It is also the best way to keep your body in shape, your skin clean and beautiful and your internal organs working properly. It the best diet to lead you to a proportional weight and don’t endanger your health with urgent and unbalanced malnutrition.  These fad diets may allow you to lose a few pounds, for a time, a weight that you will regain later after having lost part of your health. You may not know immediately, but the aftermath will come later.

There is something that you should take into account. The Mediterranean Diet is free, without any supplements or packs.  Consequently, there is not any economic interest behind it. The only money you are going to spend is your own investment in proper and fresh food, fruits and vegetables.

The Mediterranean Diet is also the best way to prevent many diseases. The most important are the “brain ictus” or stroke (first cause of death in women and second in men) and the “myocardial infarction” or heart attack (the main cause in men), but are many more. It has been proved the important role of the Mediterranean Diet in the prevention of the metabolic syndrome (some health disorders of which the most important are: too much fat around the waist, high blood pressure and/or insulin levels and unbalanced levels of cholesterol. So it has been in the prevention of lung diseases, asthma, many allergies, Parkinson, Alzheimer, and also for keeping the bone mass in elderly people. Recently, it has been related the Mediterranean Diet with low incidences of many types of cancer.

The original Mediterranean Diet characteristics are:
  1. High consumption of virgin olive oil.
  2. High intake of vegetables and fruits and legumes.
  3. Use of non refined carbohydrates (portions to be adjusted to physical activity).
  4. Consumption of fish, specially oily (or “bluish” one) three o for times a week
  5. Consumption of milk and derivates, cheese and yogurt (the original cheese was fresh goat cheese). Keep an eye on the saturated fats of the dairy products. Do not consume too much!
  6. Three or four eggs per week.
  7. Moderate consumption of meat and saturated fats (natural, not artificially hydrogenated!).
  8. One or two small glasses of wine a day, preferably red and at the main meals. White wine and beer are alternatives.
  9. Nuts as snacks.
  10. In “special occasions” Mediterranean traditional desserts.
Of course, if you want to reduce your weight, you will have to choose the less caloric nutrients. Or just do the opposite, if you want to increase it.

Monday, April 25, 2011

Prince William Favourite Foods

For the upcoming royal wedding, Princess Diana's former chef Darren McGrady predicts guests will enjoy formal English fare. But when it comes to Prince William's favorite food, one decidedly unstuffy dessert tops the list: Banana Flan. McGrady used to serve the dish (displayed above on Diana's favorite "Herend Birds" china) during private lunches he prepared for the Princess, William and Harry in the dining room at Kensington Palace. "On these occasions, William and Harry could eat what they wanted," McGrady tells PEOPLE. "Two or even three slices of banana flan were perfectly okay as long as 'my boys' are happy – that was how the boss thought." And the dessert – akin to banana cream pie – has a Royal pedigree: "Both William and Harry loved banana flan," says McGrady. "It's the ultimate in comfort food or 'nursery food' as the Queen would call it. In fact, the Queen herself used to be served it as a child, too." And you don't have to be a Windsor to eat like one. Check out the recipe for Prince William's favorite dessert below:


Serves 6
For the pastry – enough for two tart shells:
• ¾ cup plus 1 tbsp. sugar
• 3 ½ sticks butter, in small pieces
• 1 egg
• 1 tsp. vanilla
• 3 ¼ cups flour

For the filling:
• 1½ cups milk
• ½ cup heavy cream
• 5 egg yolks
• 1 egg
• ¾ cup granulated sugar
• 2 tsp. vanilla
• ¼ cup cornstarch
• pinch of salt
• 1 tbsp. unsalted butter (softened)
• 3-4 ripe bananas, sliced ¼-inch thick
• ½ cup apricot jam


1. In a food processor, combine sugar, butter, egg and vanilla. Pulse until smooth. Add the flour and pulse until combined. Turn out onto a floured surface and form into two balls. Cover each with plastic wrap and refrigerate for at least 2 hours. (Unbaked dough may be refrigerated for up to one week or frozen up to three months.) 2. Roll out one ball to about ¼-inch thick circle and place it in a 9-in., two-piece tart pan. Refrigerate for about 45 minutes. Preheat the oven to 425º. Line tart with parchment paper and fill with baking weights. Place tart in oven. After 5 minutes lower temperature to 375º. Bake for another 10 minutes. Remove parchment and weights and bake until tart is golden brown, about 10-15 minutes. Remove from oven and cool completely. 3. In a large saucepan, bring the milk and cream to the boil. In a large bowl, whisk together egg yolks, egg, vanilla, cornstarch and salt. Slowly add the hot milk and cream into the egg mixture, whisking constantly. Pour the contents of the bowl back into the saucepan. Continue whisking pastry cream over medium heat until it thickens, about 5 minutes. Remove from the heat and whisk in butter. Let cool slightly, then spoon into the tart shell. 4. Arrange banana slices neatly on top of the warm filling. In a small pan, bring the apricot jam to a boil and brush over the top of the bananas. (Adapted from Chef Darren McGrady's Eating Royally)

Prince William and Kate Middleton

Prince William and Kate Middleton are getting ready for what will be one of the busiest and most exciting weeks of their lives, as they are set to finally marry at the Royal Wedding on Friday.
The Royal Wedding is a huge event that people all over the world will be celebrating. In fact, The Disney Channel has even deemed this “Royal Wedding Week” so that the kiddos can get involved on the action. My five year old son even knows about the Royal Wedding thanks to Disney!
Anytime a new couple gets married, speculation on when they will decide to start a family usually starts before the wedding reception is even over. How long will it be until the William and Kate baby buzz begins…if it hasn’t already?
The only event bigger than the Royal Wedding will be the birth of William and Kate’s first child. Do you think that they will wait a while before choosing to have children, or will Kate be pregnant within their first year of marriage, like Prince William’s mother, Princess Diana was with him?
Either way, we can’t help but be a little excited about the possibility of seeing a new Royal in the near future.

Kentucky Fried Chicken Recipe

FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.
IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.
WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.

  • 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground allspice
OR - Fines Herbes mix:
  • 1 tsp chopped tarragon
  • 1 tsp chopped chervil
  • 1 tsp chopped chives
  • 1 tsp chopped parsley
  • (or any combination of the above, plus whatever else you fancy)
  • 1 - 2 cloves garlic, minced
  • 1 tsp cayenne pepper (more or less to taste)
  • 1 egg
  • 1 cup flour
  • Salt and pepper to taste
  • Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
  1. ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
  2. WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
  3. UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
  4. TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
  5. REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.

Sunday, April 24, 2011

Nooks and Cranies : Our Favourite Foods

Our fascination with food with holes goes beyond the whimsical. Would English muffins be anything more than a bland, flat roll if it weren’t for all those holes waiting for sweet butter and jam? Would a focaccia bread be as crisp? A French bread as intriguing? Probably not.
“I always say that good bread should have a consistently inconsistent texture. You can see the nooks and crannies,” says Daniel Leader, cookbook author and founder of Bread Alone bakery in upstate New York. “The holes are often — not always, but often — an indication of nice slow fermentation.”
Ahhh, fermentation. Beer, bread and more would not be as interesting were it not for a chemical reaction that produces the gas (carbon dioxide) that prompts all those holes, bubbles and foams.
“Much of what we ingest is in foamy form, where the nutritious part is combined with gas, which lends no sustenance but enhances the texture, appearance and pure enjoyment of what we eat and drink,” writes Emory University physics professor Sidney Perkowitz, the author of “Universal Foam.”
Most cultures include such food and drinks in their cuisine, notes Perkowitz, from England’s Yorkshire pudding to Switzerland’s Emmenthal and Gruyere cheeses and France’s mousses, meringues and souffles.
Fermentation and its gas bubbles, crucial to the texture of many baked goods, can be prompted by yeast, baking powder or another leavening agent.
“Gas bubbles are what make leavened doughs and batters light and tender,” notes Harold McGee in “On Food and Cooking: The Science and Lore of the Kitchen.” “The more bubbles produced during the preparation of a dough or batter, the finer and tenderer the result.”
Leader is a firm believer in the offbeat holes, nooks and crannies in breads. In fact, his latest book, written with Lauren Chattman, is “Simply Great Breads: Sweet and Savory Yeasted Treats” (The Taunton Press; $22). The book’s images celebrate holes from Navajo fry bread to Middle Eastern mana’eesh.
Leader prefers slow fermentation, favoring instant active dry yeast over rapid-rise yeast. “When the fermentation is slow, you get this irregular cell structure.”
Afraid of yeast? “Whenever I teach a baking class, especially a beginning baking class, I say to people, let go of all your yeast phobia,” he says. “And second, trust your scale.”

Prep: 50 minutes
Rise: 1 hour, 45 minutes
Cook: 25 minutes
Makes: 1 focaccia, 12 servings
Adapted from “Focaccia” by Carol Field.
1 package (2 teaspoons) active dry yeast
2/3 cup warm water
1 cup unbleached flour
cup water
1/3 cup dry white wine
1/3 cup extra-virgin olive oil, plus more for drizzling
2 cups plus 2 teaspoons flour
2 teaspoons coarse salt, plus more for sprinkling
1. For the sponge, sprinkle the yeast over the warm water in a large bowl; stir. Set aside until creamy, 10 minutes. Stir in the flour; beat until smooth. Cover tightly with plastic wrap; let rise until puffy and bubbling, about 30 minutes.
2. For the dough, add the water, wine and 1/3 cup of the olive oil to the sponge; beat together with a mixer using the paddle attachment. Add the flour and 2 teaspoons of the salt; mix until the dough comes together. Change to the dough hook; knead at medium speed, stopping once or twice to press the dough into a ball to aid kneading, 3 minutes. Remove dough from the bowl; knead by hand, using 1 to 2 tablespoons flour as needed, 6 to 8 turns at most.
3. Place the dough in a large, lightly oiled bowl; cover with plastic wrap. Set aside until doubled, about 1 hour. The dough should be soft, full of air bubbles and should stretch easily. Press it into a well-oiled 17-by-12-inch jelly roll pan; dimple it well with your fingertips. If the dough springs back before it is completely stretched, set it aside to relax a few minutes, then stretch again. Cover with a towel; let rise until doubled, about 45 minutes.
4. Heat the oven to 425 degrees with a baking stone inside on the lowest shelf. Dimple the top again; drizzle with the remaining 2 tablespoons of the olive oil so it pools in the indentations; sprinkle with coarse salt.
5. Place the pan directly on the stone; reduce temperature to 400 degrees. Place a shallow metal container of water on the floor of the oven to make steam. Bake until the focaccia is golden, 25 to 30 minutes. Cool briefly on a rack.
Nutrition information: Per serving: 231 calories, 35 percent of calories from fat, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 5 g protein, 420 mg sodium, 1 g fiber

A cousin to the English muffin, a crumpet uses yeast and baking soda to prompt fermentation, which helps create its characteristic holes. Baked on a griddle with a metal ring similar to ones used for English muffins, a crumpet is like a thick pancake. One side will have an almost-crisp crust, the second an array of craters. You need not split it to eat. Rather, slather with butter, clotted cream or jam, or drizzle with honey.
Prep: 20 minutes
Rest: 1 hours
Cook: 10 minutes
Makes: 24 crumpets
Adapted from “Simply Great Breads,” by Daniel Leader. Metal rings (about 4 inches across and 1 inch deep) called English muffin or crumpet rings are available at cookware stores or Finished crumpets may be frozen up to one month. Defrost on countertop. To serve, reheat 5 minutes in a 350 degree oven.
2 cups room temperature water (70 to 78 degrees), plus more if necessary
2 teaspoons (1 packet) instant yeast
teaspoon sugar
1 2/3 cups flour
2 cups bread flour
teaspoon cream of tartar
2 teaspoons fine sea salt or kosher salt
teaspoon baking soda
2/3 cup room-temperature milk
1. Whisk together 2 cups water, yeast and sugar in a medium bowl; let stand until foamy, about 10 minutes.
2. Put flours, cream of tartar and salt in bowl of a stand mixer fitted with paddle attachment. Stir to combine. Pour in yeast mixture; mix on low speed to combine. Cover bowl with plastic wrap; let stand at room temperature, 1 hours.
3. Dissolve baking soda in milk. Pour into bowl with the batter; stir to combine. Batter should be the consistency of pancake batter. If it’s too stiff, crumpets won’t have enough bubbles and holes. If necessary, add more water, a tablespoon at a time to reach the right consistency. (You may need as much as 1/3 to cup.)
4. Heat a large nonstick skillet over medium-low heat. Grease 4-inch crumpet rings with butter; place in skillet. Pour batter into each ring to three-quarters full. Cook until holes begin to form on surface, 7 to 8 minutes. Remove rings, flip crumpets; cook until nicely toasted, 2 to 3 minutes. Serve with butter.
Nutrition information: Per serving: 78 calories, 5 percent of calories from fat, 0.4 g fat, 0 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 3 g protein, 230 mg sodium, 1 g fiber

Saturday, April 23, 2011

Vanilla Mousse Cheesecake


  • 40 NILLA Wafers, crushed
  • 3 tablespoons butter or margarine, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
  • 1 cup sugar, divided
  • 4 teaspoons vanilla, divided
  • 3 eggs
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed


  1. Heat oven to 325 degrees F.
  2. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
  5. Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.


  • Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.
  • Vanilla Bean Mousse Cheesecake:
  • Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.
  • Special Extra:
  • Garnish with fresh berries just before serving.

Tasted Scalloped Potatoes

Servings: 8
Difficulty: Easy
Cook Time: 60-120 min
Try this simple side from Emeril Lagasse for dinner tonight.


  • 1 tsp. plus 1/4 cup unsalted butter (1/2 stick)

  • 2 1/2 lbs. red potatoes, peeled and sliced

  • 1/4 inch thick

  • 1 1/2 tsp. salt

  • 1 tsp. freshly ground white pepper

  • 2 tbsp. plus 2 tsp. bleached all-purpose flour 1

  • /2 lb. sharp cheddar cheese, grated

  • 1/2 lb. Monterey Jack cheese, grated

  • 2 cups milk

  • Cooking Directions

    Preheat the oven to 350 degrees. Grease a 2-quart baking dish with 1 tsp. of the butter.
    Put the potatoes in a large mixing bowl and add the salt and white pepper. Toss to season evenly. Arrange a layer of potatoes on the bottom of the prepared baking dish and sprinkle with 2 teaspoons of the flour. Dot with a tablespoon of the remaining butter, then sprinkle with 1/2 cup of each of the cheeses. Repeat the process until all the potatoes, butter, flour and cheeses are used, ending with the cheeses. Pour in the milk.
    Bake until golden brown and bubbly, about 1 hour. Remove from the oven and serve hot.
    Recipe copyright Emeril Lagasse, 2000

    Friday, April 22, 2011

    Gabrielle Giffords cleared to attend shuttle launch

    Doctors have given Rep. Gabrielle Giffords the go-ahead to travel to Cape Canaveral this week to watch husband Mark Kelly's space shuttle launch, Kelly says.

    The trip will be the first for the Arizona congresswoman since she was flown from Tucson to Houston more than three months ago to recover after she was shot in the head during a shooting rampage in Tucson, Ariz.
    Kelly said during an interview with CBS' Katie Couric that Giffords will witness the launch of Endeavour, which is scheduled for 3:47 p.m. Friday. Kelly is the commander of the mission.
    "I've met with her doctors, her neurosurgeon and her doctors, and … they've given us permission to take her down to the launch," Kelly said in the interview in Houston. The network statement did not specify when the interview occurred.

    CBS released excerpts of the interview Sunday, and it was scheduled to air Monday evening.
    James Harsfield, spokesman for NASA's Johnson Space Center in Houston, referred all questions about Giffords to the congresswoman's office, where there was no immediate comment.

    President Barack Obama and the first family also are scheduled to watch the launch, although it's unclear if they will watch it with Giffords. Families view launches at Kennedy Space Center from a restricted area, and there are no plans for Giffords to make a public appearance.

    Giffords went to Kelly's last launch in 2008, when he commanded the space shuttle Discovery. The two married in 2007.

    The shooting happened as Giffords was holding a community outreach event in the parking lot of a Tucson shopping center. A gunman killed six people and wounded 13 others, including Giffords.
    Jared Lee Loughner, 22, has pleaded not guilty to charges stemming from the attack and is in custody.
    Giffords has not been seen publicly since the shooting and has spent the last three months relearning how to speak, walk and take care of herself. She has been singing — as part of musical therapy - asking for her favorite foods and visiting with family, friends, and her rabbi.

    Kelly returned to training for the shuttle launch in February after taking time off to be at his wife's hospital bedside.

    Thursday, April 21, 2011

    Hard Boiled Egg Cookies

    If you’re new to Cookie Madness, here’s a cookie you might have missed: The Hard Boiled Egg Cookie! I pulled it out of the archives today since Easter is afoot and chances are you have some hard boiled eggs lying around. Plus, is it me or are there more features than ever right now on how to boil a perfect hard boiled egg? I know it’s Easter, but this year just about every food magazine and web site seems determined to teach me how to make a perfect hard boiled egg (which is good because I always forget how many minutes to boil the egg and how many minutes to let it sit covered).
    Anyhow, this cookie and its variations were developed a few years ago by me, Katrina and Rita after Rita mentioned that certain European style butter cookie dough was made with hard boiled eggs.

    chocolate chip cookies

    Amazing Hard Boiled Egg Chocolate Chip Cookies
    1 1/3 cups plus 2 tablespoon (180 grams) all purpose flour
    4 ounces (114 grams) cold unsalted butter – unsalted European style works well
    1/2 (.5 ml) teaspoon salt
    1/4 (1 ml) teaspoon baking soda
    1/4 cup plus 2 tablespoons (70 gram) granulated sugar
    1/4 cup (56 grams) brown sugar
    1 hard boiled egg, shell removed
    1/4 teaspoon (1 ml) vanilla extract
    handful of chocolate chips
    Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the vanilla and pulse until mixture just begins to come together.
    Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.
    Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.
    Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

    Oatmeal Cookie

    Amazing Hard Boiled Egg Oatmeal Cookie
    4 oz flour (1 cup minus 2 tablespoons)
    4 oz unsalted butter, cold, cut-up (European style preferably)
    1/2 cup oats
    1/2 scant teaspoon salt
    1/4 teaspoon baking soda
    1 teaspoon cinnamon
    ¼ cup granulated sugar
    3 tablespoons light brown sugar (dark probably okay)
    1 tablespoon honey
    1/4 teaspoon vanilla
    1 hard boiled egg
    Handful of raisins
    Handful of walnuts
    Preheat oven to 350 degrees F.
    Pulse flour and butter in food processor until mealy. Add the oats and pulse to mix. Add the salt, baking soda and cinnamon; pulse to mix. Add both sugars, honey, vanilla and egg and pulse until mealy. Dump into a bowl and add raisins and walnuts. Form into four large balls and bake at 350 degrees F for about 20 minutes (or until set).
    Remove from oven and let cool completely before serving.

    Tasty Russian Pelmeni

    Most people associate pelmeni with Siberia, and many recipes and references to the dish call it "Siberian dumplings." Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia. They are closely kin to "pot stickers," "pierogies," and other similar dumplings found in many cultures.
    The Russian variety traditionally is made of flour, milk, one egg, and salt. The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced pork, onions, garlic, salt, and pepper.

    3 c flour
    warm boiled water
    3 eggs
    1 tsp salt (amount may vary to taste)
    1 tsp sugar (optional)
    500 g beef
    500 g pork
    1 onion
    1/2 c beef broth
    1 tsp salt
    seasoning to taste
    measures conversion [+]

    For making the dough: Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time. The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.
    For the filling: to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely. Add seasonings to taste. Now you are ready for the fun part.
    To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin, approximately 1/32 of an inch, and look translucent. While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
    Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. To make the process go faster, you can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
    To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.

    Tuesday, April 19, 2011

    Autism and Jenny McCarthy

    Wouldn’t you love to be a fly on the wall at Jim Carey and Jenny McCarthy’s house? I have always been a fan of both of theirs and am delighted to see that they found each other. Nothing makes me happier than seeing a celebrity take on a cause that is personal to them. Jenny McCarthy’s son has autism and she wrote a book about it. As a physician, I appreciate celebrities personalizing these causes because I can only imagine how frustrating and alone it would feel to be a mom or dad of a child with Autism.

    God bless Jenny McCarthy for writing a candid book on her personal experience. Nothing warms my heart like seeing that someone with a hilarious sense of humor also has a huge heart. On top of that, she is an educated and informed parent. Jenny did not accept the doctor’s lack of answers for her son’s condition, or the medications that were not helping. She took responsibility for his health by spending hours on the internet researching her son’s condition. Now normally, this kind of parent or patient scares the heck out of most doctors. We don’t like you to know more than us.

    After all her research, she then placed her son on a gluten free casein free diet. Is there a whole lot of research out there supporting this? Not really…a little bit. But who cares? It is wheat and dairy! It is not an anti-psychotic medicine that causes Tardive Dyskinesia as a side effect (given off label to boot! Meaning there is no FDA indication or research supporting its efficacy…)

    So what is the harm in trying it? After a while, I think, in order to really problem solve conditions, you HAVE to think outside the box, outside the “standard of care” and go back to the basics…like that childhood game of “Hot and Cold”. Are we getting warmer or getting colder? Maybe there isn’t a name for what is wrong with you, so let’s instead play a game to find out what makes it better and what makes it worse.
    Ok…then let’s avoid the things that make it worse and only do the things that make it better.
    Sorry is that too simple?
    PhotobucketSometimes I think that a preschooler would make the best doctor. We have over-complicated medicine to the point that doctors are so stressed out that half the time they cannot even think clearly or freely. We need our palm pilots and our Merck Manuals and heaven forbid that the internet is down and I can’t look stuff up on FP consult or Google it.
     Trust me, I am not poking fun at any particular doctors as I am just as guilty of these mannerisms as the next doctor. I love my PDA and Google is my best friend. I will be the first person to ask you where your double blind randomized controlled trial is to support your treatment choice….
    However, do we really need this kind of research for common sense?
    If Jenny McCarthy comes in to my office and tells me that her son is better without gluten and casein, instead of acting in shock and disbelief shouldn’t I just rejoice with her that it was as simple as avoiding wheat and dairy? So we make sure her son gets enough fiber, zinc, b vitamins, and calcium somewhere else in their diet while we give it a whirl…why not?

    Why must doctors always play the role of the authority figure in the situation? Listen I am happy to step down from my pedestal…I am scared of heights as it is. Why not let the parents play some of this “Hot and Cold?” game. Like the parent’s in the movie “Lorenzo’s Oil” that took curing their son’s rare condition in to their own hands.

    If you or your child have a rare disease I highly recommend watching that movie with a BIG box of Kleenex. It may just be the inspiration you need to keep on going, and keep on doing what you are doing.
    Now I am not saying that you should ever go against what your doctor says. I am simply suggesting thinking critically for yourself and your family. If something doesn’t feel right, if something doesn’t sound right, then question it.

    Participate in your health care, ask questions, keep copies of your own labs, understand when your doctor says “I don’t know,” and allow for that to be an acceptable answer. Too many doctors think they have to be the know-it-all. Let’s all keep in mind that “I don’t know” is actually a fantastic answer!

    Doctors are only human beings, they are not gods (that may be new information to some of my colleagues in Orthopedics…he he.) One of the leading causes of death in America is from “Iatrogenic causes” a fancy way of saying that some medical person seriously messed up and killed you.

    Whether you grab the wheel away, or just sit shot gun, whatever you do….don’t take a backseat to your health. Pay attention, take notes, let Jenny McCarthy and her son’s “recovery from autism” remind us that all hope is not lost when the current answer is “I don’t know.”

    I believe that for every problem there is a solution it simply is a matter of us taking the time to look for it. Is the treatment that helped Jenny’s son, Evan, going to help your kid? I don’t know….but there is very little harm in trying it when done properly with the guidance of a nutritionist or qualified physician.

    Sunday, April 17, 2011

    Kentucky Fried Chicken Original Recipes

    colonel_bw.pngColonel Harland Sanders, born September 9, 1890, actively began franchising his chicken business at the age of 65. Now, the Kentucky Fried Chicken® business he started has grown to be one of the largest retail food service systems in the world. And Colonel Sanders, a quick service restaurant pioneer, has become a symbol of entrepreneurial spirit.
    More than two billion of the Colonel’s “finger lickin’ good” chicken dinners are served annually. And not just in North America. The Colonel’s cooking is available in more than 82 countries around the world. When the Colonel was six, his father died. His mother was forced to go to work, and young. Harland had to take care of his three-year-old brother and baby sister. This meant doing much of the family cooking. By the age of seven, he was a master of a score of regional dishes. At age 10, he got his first job working on a nearby farm for $2 a month. When he was 12, his mother remarried and he left his home near Henryville, Ind., for a job on a farm in Greenwood, Ind. He held a series of jobs over the next few years, first as a 15-year-old streetcar conductor in New Albany, Ind., and then as a 16-year-old private, soldiering for six months in Cuba.
    After that he was a railroad fireman, studied law by correspondence, practiced in justice of the peace courts, sold insurance, operated an Ohio River steamboat ferry, sold tires, and operated service stations. When he was 40, the Colonel began cooking for hungry travelers who stopped at his service station in Corbin, Ky. He didn’t have a restaurant then, but served folks on his own dining table in the living quarters of his service station. As more people started coming just for food, he moved across the street to a motel and restaurant that seated 142 people. Over the next nine years, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today. As we grew… Sander’s fame grew. Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state’s cuisine. And in 1939, his establishment was first listed in Duncan Hines’ “Adventures in Good Eating.” In the early 1950s a new interstate highway was planned to bypass the town of Corbin. Seeing an end to his business, the Colonel auctioned off his operations. After paying his bills, he was reduced to living on his $105 Social Security checks.
    Confident of the quality of his fried chicken, the Colonel devoted himself to the chicken franchising business that he started in 1952. He traveled across thecountry by car from restaurant to restaurant, cooking batches of chicken for restaurant owners and their employees. If the reaction was favorable, he entered into a handshake agreement on a deal that stipulated a payment to him of a nickel for each chicken the restaurant sold. By 1964, Colonel Sanders had more than 600 franchised outlets for his chicken in the United States and Canada. That year, he sold his interest in the U.S. company for $2 million to a group of investors including John Y. Brown Jr., who later was governor of Kentucky from 1980 to 1984. The Colonel remained a public spokesman for the company. In 1976, an independent survey ranked the Colonel as the world’s second most recognizable celebrity. Under the new owners, Kentucky Fried Chicken Corporation grew rapidly. It went public on March 17, 1966, and was listed on the New York Stock Exchange on January 16, 1969. More than 3,500 franchised and company-owned restaurants were in worldwide operation when Heublein Inc. acquired KFC Corporation on July 8, 1971, for $285 million.
    Kentucky Fried Chicken became a subsidiary of R.J. Reynolds Industries, Inc. (now RJRNabisco, Inc.), when Heublein Inc. was acquired by Reynolds in 1982. KFC was acquired in October 1986 from RJR Nabisco, Inc. by PepsiCo, Inc., for approximately $840 million. Colonel Sanders was always experimenting with food at his restaurant in Corbin, Ky., in those early days of the 1930s. He kept adding this and that to the flour for frying chicken and came out with a pretty good-tasting product. But customers still had to wait 30 minutes for it while he fried it up in an iron skillet. That was just too long a wait, he thought. Most other restaurants serving what they called “Southern” fried chicken fried it in deep fat. That was quicker, but the taste wasn’t the same. Then the Colonel went to a demonstration of a “new-fangled gizmo” called a pressure cooker sometime in the late 1930s. During the demonstration, green beans turned out tasty and done just right in only a few minutes. This set his mind to thinking. He wondered how it might work on chicken.
    He bought one of the pressure cookers and made a few adjustments. After a lot of experimenting with cooking time, pressure, shortening temperature and level, Eureka! He’d found a way to fry chicken quickly, under pressure, and come out with the best chicken he’d ever tasted. There are several different kinds of cookers used to make Original Recipe Chicken today. But every one of them fries under pressure, the principle established by this now-famous Kentuckian. The Colonel’s first pressure cooker is still around. It holds a place of honor in the Colonel Sanders Museum at KFC’s Restaurant Support Center in Louisville.

    Cauliflower With Paprika-Garlic Sauce

    Makes 4 servings.

    • 4 cups small cauliflower florets
    • 2 gloves garlic, minced
    • 1 tsp olive oil
    • 2 Tbsp apple juice
    • 1 Tbsp snipped fresh parsley
    • 1 Tbsp red wine vinegar
    • 1½ tsp paprika
    • 1/8 tsp salt

    In a large saucepan with steamer rack, steam cauliflower over boiling water covered for about 8 minutes or until crisp-tender.

    Meanwhile, using a small saucepan prepare sauce.
    First cook garlic in hot oil for 30 seconds.
    Remove from heat; stir in apple juice, parsley, vinegar, paprika, and salt.
    Cook sauce until heated.
    Transfer cauliflower to a serving dish.
    Pour sauce over the hot cauliflower. Toss to coat.

    Nutritional analysis per serving: Calories 44, Total Fat 1g, Saturated Fat 0g, Carbohydrates 8g, Protein 2g, Cholesterol 0mg, Fiber 3g, Sodium 104mg, Carbohydrates 58%, Protein 17%, Fat: 25%.

    Saturday, April 16, 2011

    Ham and Noodle Casserole


    • 6 cups water
    • 4 cups uncooked egg noodles
    • 1 onion, chopped
    • 1/2 cup sour cream
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 2 cups diced cooked ham
    • 2 cups shredded Swiss cheese
    • salt and pepper to taste
    • 1/4 cup dry bread crumbs


    1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
    2. Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
    3. Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
    4. Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

    Friday, April 15, 2011

    Seafood Fried Rice

    A delicious aromatic asian style of Seafood Fried Rice is a delightful dish for home daily cooking . Fried Rice is basically an easy recipe to make . With the spesific taste of crab,prawns, and squid blend with the aromatic herbs makes this Seafood Fried Rice Recipe can be your family favourite
    Lihat link " Resep Nasi Goreng Seafood (bhs Indonesia) "

    Ingredients :

    2 cup cooked rice

    1/4 cup of steamed crab meat

    1 squid cut into bite-sized pieces

    100 grams peeled and veined white prawns

    1/4 cup shelled mussels
    2 eggs

    1 sliced tomato
    1/2 sliced onion

    1/2 tablespoonful. finely sliced spring shallot

    1 tablespoonful coriander leaves,
    teaspoonful chopped garlic
    2 spring shallots
    2 cucumber
    1 red spur chilli,

    1 teaspoonful ground pepper

    1/2 teaspoonful sugar

    1 tablesponful light soy sauce

    1/2 tablespoonful seasoning sauce

    4 tablespoonful cooking oil

    lettuce for garnish

    Cooking Direction :

    Heat the oil in a wok.

    When the oil is hot, fry the garlic till fragrant

    Add the squid, prawns, and mussels, Stir-fry until done

    Break the eggs into the wok, break the yolks, and mix with the shellfish.
    Cook til the egg is done,
    Put in the rice and crab meat , Continue stir-frying.
    Add the tomato and onion and stir and turn to mix well

    Season with pepper, sugar, light soy sauce, and seasoning sauce,
    Stir till everything well mix together and the rice is ready
    Add the spring shallot, mix togetther till the shallot done
    Remove from heat.

    Dip the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and long thin slices of red spur chilli,
    Serve hot with spring shallots and cucumber slices.

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    Oatmeal Chocolate Chip Cookies

    Oatmeal contains many healthy Food Nutritions. A lot of Healthy Benefits of Oats make this ingredients familiar for healthy living. Some people even said " Never forget to Start your healthy day with oats "

    Try this one, an Oatmeal Recipe for cookie. Oatmeal Chocolate chip cookies Recipe have the flavours of brown sugar and chocolate, combined with the sophisticated twist from tahini (sesame paste).
    Tahini helps lower the saturated fat by more than 66 percent

    Oatmeal Chocolate chip cookies Recipe
    (makes 45 oats cookies)

    Ingredients :

    2 cups rolled oats (not quick-cooking)

    1/2 cup whole-wheat pastry flour (see Ingredient Note)

    1/2 cup all-purpose flour

    1 teaspoonful ground cinnamon

    1/2 teaspoonful baking soda

    1/2 teaspoonful salt

    1/2 cup tahini (see Ingredient Note)

    4 tablespoonful cold unsalted butter, cut into pieces

    2/3 cup granulated sugar

    2/3 cup packed light brown sugar

    1 large egg

    1 large egg white

    1 tablespoonful vanilla extract

    1 cup semisweet or bittersweet chocolate chips

    1/2 cup chopped walnuts

    Coking Direction :

    Position racks in upper and lower thirds of oven; preheat to 350°F.
    Line 2 baking sheets with parchment paper.

    Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl.

    Beat tahini and butter in another bowl with an electric mixer till blended into a paste.
    Add granulated sugar and brown sugar; continue beating until well combined
    ( the mixture will still be a little grainy ).
    Beat in egg, egg white, and vanilla.

    Stir in the oat mixture with a wooden spoon until just moistened.
    Stir in chocolate chips and walnuts.

    With damp hands, roll 1 tablespoonful of the batter into a ball,
    Place the ball on a prepared baking sheet and flatten it till squat (don’t let the sides crack. )
    Continue with the remaining batter, spacing the flattened balls 2 inches apart.

    Bake the cookies till golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.
    Allow to cool on the pans for 2 minutes
    Transfer the cookies to a wire rack to cool completely.
    Serve at room temperature

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    Asparagus Fried Wonton

    Wonton is the delicious and unique Chinese Food taste very perfect with the compliment of asparagus .
    From the chinese recipe asparagus used as ingredients for many type dishes . Here's a delicious Asparagus Wonton Recipe suitable for light breakfast or snack .

    Ingredients :

    Oil for deep frying

    1 Envelope vegetable soup mix

    1 cup Asparagus, finely chopped

    1/4 cup Water chestnut, finely chopped

    20 Won Ton wrappers (about 3" square)

    note : Buy package at stores or see link " Wonton Wrappers Recipe " for home making
    Soy sauce, (optional)

    Cooking Directions:

    Heat a saucepan till hot

    Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts.

    Place 2 teaspoonful of the mixture on the center of each Won Ton wrapper.

    Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal.

    Form Wonton by bringing together two opposite points and overlapping
    Moisten overlapping points and press to seal well
    (see link " Basic Wonton Filling " for some wonton forming ideas )

    Fry in hot oil until golden brown; drain
    Serve, with soy sauce ( if desired )

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    Apple Caramel Wonton

    Wonton is the delicious and unique Chinese Food taste very perfect with the compliment of many various adding . Fresh fruit as a compliment could be an interesting variation of wonton taste . Try this unique food recipe Apple Caramel Wonton Recipe as snack recipe .

    Apple Caramel Wonton Recipe :

    Ingredients :

    4 medium tart apples, peeled

    64 wonton wrappers

    (buy package at stores or see link " Wonton Wrappers Recipe " for home making )

    3 cups vegetable oil

    1 jar (12 oz size) caramel ice cream topping, warmed

    Cooking Directions :

    Cut each apple into four wedges, cut wedges into four pieces

    Place a piece of apple in the center of each wonton wrapper.

    Brush edges of wrapper with water and bring up around apple, pinch to seal

    (see link " Basic Wonton Filling " for some wonton forming ideas )
    Cover with plastic wrap till ready to cook

    Heat oil in a fondue pot to 375F.

    Use fondue forks to cook wontons until golden brown, about 1 minute.
    Cool slightly

    Dust with powdered sugar and drizzle with caramel sauce

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    Tuna Fish Tacos

    Tuna Fish Tacos is one various Tacos recipe . Tacos is an original Mexican Food is a delicious aromatic food for whole family and guests . Always interesting serving this food recipes in any occasions . Fish is a healthy food ingredients in any type of dishes and surely testeful . Combine with the aromatic herbs this tacos becomes more full taste dish

    Tuna Fish Tacos Recipe

    Ingredients :

    1/3 cup sour cream

    1/4 cup chopped red onion

    3 tablespoons chopped cilantro

    1 teaspoon minced canned chipotle chilies*

    1 8-ounce ahi tuna steak, cut into 3/4-inch pieces

    1 tablespoon taco seasoning mix

    1 tablespoon vegetable oil

    4 taco shells

    Cooking Direction :

    the sour cream, red onion, chopped cilantro, and the chipotle chilies in a small bowl.

    Place tuna in another medium bowl, sprinkle with taco seasoning.

    Heat oil in heavy medium skillet over medium-high heat.
    Add tuna; sauté to desired doneness ( about 3 minutes for medium. )
    Reduce heat to medium-low.
    Stir in sour cream mixture.
    Cook just until heated through, stirring frequently, about 2 minutes (do not boil).

    Heat taco shells in microwave 20 seconds.
    Fill taco shells with tuna mixture.

    note :
    Chipotle chilies canned is a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets

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    Cheese Baked Salmon

    Cheese Baked Salmon is a special recipe especially for cheese lovers . The specific Salmon taste feel complete with the cheese aroma . All the taste blend perfectly in this Baked Salmon Fish Recipe .
    Serve this easy recipe at home . And let this become your family's favourite Daily food recipe .

    Cheese Baked Salmon Recipe

    ( served 4 )
    Ingredients :

    1/4 Cup Mayonnaise

    2 Tablespoonful Grated Parmesan Cheese

    1/8 Teaspoon Ground Cayenne Pepper

    4 Salmon Fillets (1 pound, skin removed)

    2 Teaspoonful Lemon Juice

    10 RITZ Crackers (crushed)

    Cooking Direction :

    Preheat oven to 400°F.

    Mix the mayonnaise, the grated parmesan cheese and the cayenne pepper until it is well blended , set aside.

    Place the salmon on a piece of foil-lined in a shallow baking dish.

    Drizzle it evenly with the lemon juice.

    Top it with the cheese mixture.

    Spread it to evenly to cover the salmon.

    Sprinkle with cracker the cracker crumbs.

    Bake it in the oven for 12 to 15 minutes or until the salmon flakes easily with a fork.

    Peanut Butter Oatmeal Cookies

    A crunchy Oatmeal cookies served tasty during meal time . This healthy snack recipe is a perfect dish for family daily cookies . The salty peanut butter blend nicely with the healthy oats . The easy recipe and simple ingredients makes this recipe could be a favourite home made cookies

    Peanut Butter Oatmeal Cookies Recipe
    (makes 12 serving)

    Ingredients :
    3/4 cup all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup butter, softened
    1/2 cup peanut butter
    1/2 cup white sugar
    1/2 cup packed light brown sugar
    1 egg
    1 teaspoon vanilla extract
    1 cup quick cooking oats
    3 tablespoons butter, softened
    1 cup confectioners' sugar
    1/2 cup smooth peanut butter
    2 1/2 tablespoons heavy whipping cream

    Cooking Direction :

    In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
    In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
    Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
    To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

    Baking takes fuss out of meatballs

    Spaghetti and meatballs

    Spaghetti and meatballs are a perennial family favourite. Baking meatballs instead of browning them in a pan streamlines the process, saving time and effort as you can cook the pasta and make the sauce while the meatballs are in the oven. 
    Spaghetti And Meatballs
    Serves 4
    2-3 thick slices or end crusts of bread
    1 small onion, roughly chopped
    1 clove garlic, peeled
    500g lean minced beef
    1 egg
    1/2 tsp each dried basil, oregano, thyme and chilli powder
    1 tsp salt
    400g fresh or dried spaghetti
    1 Tbsp olive oil
    2 cloves garlic, peeled and chopped
    2 x 400g cans whole tomatoes in juice
    1/2 tsp each dried basil and oregano
    1/2 cup red or white wine
    salt and pepper to taste
    Preheat the oven to 220 degrees Celsius. Break the bread into smaller pieces then crumb it in a food processor. Add the roughly chopped onion and garlic, and chop finely.
    Add the next seven ingredients and mix in bursts, just until everything is combined. (Over-mixing toughens the meatballs.) Divide mixture in quarters, then eighths, then sixteenths, and then into 32 meatballs, rolling them with wet hands.
    Arrange the meatballs in a single layer in an uncovered baking pan lined with Teflon or baking paper and bake for 12-15 minutes, or until a halved meatball is no longer pink in the middle.
    While meatballs bake, cook the spaghetti in plenty of lightly salted boiling water, and prepare the sauce.
    Heat the oil in a large pan and cook the garlic for about one minute.
    Add tomatoes (with the juice) to the pan, forcing the solids through a large sieve with the back of a spoon (discard the seeds and any tough bits that remain). Add the wine and herbs, and allow the sauce to simmer and reduce down for about five minutes. Season to taste with salt and pepper.
    Drain the cooked pasta, return it to the cooking pot, and toss it with 1-2 Tbsp butter, then divide between plates.
    Either add the meatballs to the pan with the sauce, toss to coat and spoon over the pasta, or spoon the sauce over the pasta, then top with the meatballs.
    A sprinkling of grated parmesan and/or some chopped parsley or basil makes a nice finishing touch.

    Mysore Paak Recipe The Best In Karnataka

    The best Indian sweet that one cannot forget to taste is the rich Mysore Paak which is available in India.
    The Mysore Paak Recipe for this sweet is made out of pure ghee which adds to the beautiful and relishing

    To make this traditional Indian sweet all you have to do is to follow these ingredients and the method stated below. There are a few ingredients for the Mysore Paak recipe. All you need is

    1.Half a cup of water cup of bengal gram
    3.two cups of white sugar cup of ghee, the main ingredient for the Mysore Paak recipe.

    Directions for the Mysore Paak Recipe

    1.In a tava, mix the bengal gram flour well with a little ghee added to it.
    2.In a separate bowl, melt the two cups of sugar along with water.
    3.In the sugar bowl, add the gram flour and stir the mixture slowly. See to it that no lumps form when you mix the ingredients in the bowl.
    4.Pour in the rest of the ghee to the boiling ingredients and in a while as you keep mixing you will that the contents are frothing while the ghee separates the sides of the bowl.
    5.Add cardamom to the mixture to give in some taste.
    6.Take the mixture out and place it on a flat surface.
    7.When slightly warm, cut into square or rectangular pieces.

    Keep in mind that before you place the Mysore Paak on the flat plate, rub some ghee or butter to avoid it sticking to the plate. Also remember to remove the extra ghee in the Mysore Paak after you placed it in the flat plate before you cut. Try this delicious Mysore Paak Recipe an Indian sweet you can enjoy.

    Monday, April 11, 2011

    Easter Menu: Smoked Salmon Casserole, Easter Bunny Carrots, Egg Cradles

    Easter is fast approaching and yet somehow the holiday feels incredibly late this year! The following recipes are brunch recipes but if you plan on making a big Easter dinner, I recommend either my Pot Roast or Rib Eye recipe.  I had so much fun preparing this meal!  I made most of it last night and we have been eating the leftovers all day today. My first two macaroon attempts were complete failures but this afternoon the boys and I pulled it together and came up with a macaroon we all were happy with.  Before I share my recipes I’ll share with you our typical approach to Easter, sans the “traditional” candy stuffed plastic eggs and over-sized chocolate bunnies. 
    My mom was a “health nut” so even growing up I did not associate Easter with candy.  My childhood memories of Easter are of my entire family huddled around the dining room table which was crowded with my mom’s old antique gold glass coffee mugs; all which were filled with shimmering liquid color and bobbing white eggs. We would all draw pictures on eggs with crayons and dunk, swirl and dip into the many pastels and brights in front of us.  After our million eggs were dry we would take turns hiding the little treasures outside in the yard as we all would scatter and look for the goods.  I remember my dad joking, “You have to find them all kids or the lawn mower will be spitting out rotten eggs next time I mow!!” We would have an egg toss, play Frisbee and take pictures in our “fancy” Easter clothes.  I didn’t even know that there was candy to be missed, it was simply a fun day with my family.
    Years later my family has created our own traditions, very similar to my childhood Easter memories. We all dye eggs together and my husband and I will hide the eggs that we have created together along with several plastic eggs filled with pennies, nickels, and dimes. We hide a few “golden” eggs that have either quarters inside or a dollar.  The kids baskets I usually fill with fun little toys that I find at the $1 store and this year a few new art supplies, sidewalk chalk, bubbles, and each kid will get a small chocolate bunny. Everything is hidden in my closet and not yet assembled so on Easter Sunday I’ll take pictures of their baskets and post them later in the day or on Monday.  In years past after the baskets and egg hunts we have gone to the park with a picnic, flown kites, and played baseball.  This year we plan on heading out for bowling with friends after the morning spent with the kids. A new tradition might be born! The focus will be on fun, food, and family and I doubt the kids will even realize that the day will be lacking jelly beans and marshmallow peeps.
    Now on to the food!!

    Smoked Salmon Casserole

    4 ½ cups small cauliflower florets
    1 cup asparagus, finely diced
    4 oz smoked salmon, finely diced
    10 eggs
    ¼ cup heavy cream or coconut milk
    1/3 cup chives, finely diced
    1 tablespoon fresh dill, finely diced
    Lots of freshly ground black pepper
    Preheat your oven to 350. Steam the cauliflower for 4-6 minutes or until the cauliflower florets are tender but not mushy.  While the cauliflower is steaming, dice the asparagus. Spread the steamed cauliflower on the bottom of a 9×13 glass baking dish.  Layer on the diced asparagus.  Next layer on the smoked salmon.  In a mixing bowl, whisk together the eggs, dill, chives and black pepper. Pour the egg mixture evenly over the veggies and salmon and back in the preheated oven for 35-40 minutes or until the casserole is done all the way through.  Cut into squares and serve. Serves 6-7.

    Easter Bunny Carrots

    7 small carrots with tops still attache
    2 tablespoons coconut oil or grass fed organic butter
    Sea salt to taste
    Preheat oven to 350. Trim the tops off of the carrots leaving about 4-5 inches remaining. Peal the carrots and wash well, making sure all the dirt is removed around the tops.  Heat the coconut oil or butter in a large skillet and sear the carrots, turning often for 10-12 minutes or until the outside of the carrots start to caramelize.  Sprinkle the carrots with sea salt and finish the carrots in the oven on a baking sheet for another 10 minutes or until tender all the way through. Double or triple this recipe for a crowd!

    Egg Cradles

    3 large sweet potatoes, peeled and grated
    1/4 cup grass fed organic butter or coconut oil
    Sea salt to taste
    12 eggs
    2oz prosciutto
    Diced chives for garnish
    Preheat oven to 350.  Mix the grated sweet potatoes with the melted butter or coconut oil and with a bit of sea salt.  Grease a muffin tin with a little more butter or coconut oil. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides of each cup are covered with grated sweet potato, press down firmly when you are covering putting in the sweet potatoes to create a little potato basket.  Bake the sweet potatoes for 25-30 minutes.  Remove and crack an egg into each muffin cup, top each egg with a sprinkle of diced prosciutto and bake for another 10 minutes or until the egg whites are set but the yolks are still runny.  Use a butter knife to gently remove the egg cradles. Garnish the top of each with diced chives. Makes 12 egg cradles.