Yummy Recipe

Healthy Eating : Banana and Kiwi Salad

2011-04-08T16:42:00.000-07:00

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics

Ingredients
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)

Preparation

1.Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.
Tips & Notes
Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
NutritionPer serving: 170 calories; 6 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 30 g carbohydrates; 1 g added sugars; 3 g protein; 5 g fiber; 151 mg sodium; 544 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Fiber (20% dv), Potassium & Vitamin A (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 2 fruit, 1 fat

Making Easy Cold Pumpkin Soup

2011-03-12T20:16:00.000-08:00

pics courtesy frm google

If cold pumpkin soup sounds a little strange to you, you are not alone. Lots of people in other part of the country have never encountered this cool, smooth treat, but they are missing out. If you have only every had pumpkin soup at Thanksgiving, you have never really experienced it. There are all kinds of soups from all over the world that you need to try.

Pumpkin soup is a real taste treat, even if the idea of an orange soup seems a little strange. Many people have never even tried the more common hot pumpkin bisque that is often made for Thanksgiving. However, if you have not had sweet, delicious cold pumpkin soup yet, you are missing out on a really delicious experience.

Serve up your favorite pumpkin soup in bowls or mugs, cook it right in the pumpkin, or hollow out a pumpkin to serve as centerpiece and serving dish, too. Garnish with green onion, chopped parsley, or sweet spices like cloves and cinnamon. While your family might start out skeptical, they will end up loving this unique dish.

Pumpkin is not only delicious and creamy, but also packed with nutrients. Full of fiber, vitamin A, iron, and vitamin C, it is a wonderful way to get your nutrients without having to feel like you are eating your vegetables. Even kids will love this soup, once they give it a try. Getting them to enjoy eating healthily has never been easier.

Try a southeast Asian (recipe is given below)inspired pumpkin soup recipe easy and quick. With a little carrot and coconut, you have a spicy, exotic treat that is great served during those last hot late summer days, when pumpkins first appear at roadside stands. Of course, to try this soup when pumpkins are not in season, just used frozen or canned products.

The best kind of pumpkin to use for these soups is a small type, usually referred to as a pie pumpkin. Do not use a jack-o-lantern pumpkin! They are harder, woodier, and less flavorful than their smaller, sweeter, more tender cousins are. Pumpkins can be easily prepared for cooking by slicing them in half, cleaning out the seeds, and cutting them into smaller pieces.

Next, peel your pumpkin and cook the flesh until it is soft, or boil or bake it, then scoop the meat out of the skin once the pieces have cooled off. Either way, compost the parings or use them to make stock, then mash the pulp or put it in the blender.

Savory ingredients like garlic and onion go very well in pumpkin soups. Make them creamy and rich with cream or dairy milk, or soy or coconut milk. Vegetable or chicken broth can be used instead of water in these soups. They add more flavor. Blend the soup partially or completely, depending on the texture you prefer, then chill your soup and serve.

Coconut Pumpkin Soup with Garlic and Chili

Ingredients -

1 big pumpkin, de-seeded and chopped
1 can coconut milk
1 red chili, chopped
2 cloves garlic, chopped
Handful cilantro leaves
Salt
Freshly ground black pepper
12 roast pumpkin seeds for garnish

Preparation:

Boil the pumpkin chunks until soft.

Puree the garlic, all but a few slices of chili, salt, pepper, and half the cilantro in a blender until well mixed.

Drain the cooking water from the pumpkin and keep it.

Blend the pumpkin with the chili mixture in the blender, and then put it back in the pan with the coconut milk. If the soup is too thick, add some of the cooking water to thin it.

Serve in soup bowls, with some chili slices and pumpkin seeds on top and the rest of the cilantro leaves.

(Serves 4)

Sorce of articles : Populararticles.com

Berry Frozen Yogurt

2011-02-19T00:44:00.000-08:00

INGREDIENTS
3 cups fresh or frozen and partially thawed blackberries, or raspberries or a mixture of blackberries, raspberries and blueberries (see Tip)
6 tablespoons sugar
1 tablespoon lemon juice
3/4 cup low-fat plain yogurt

PREPARATION
Combine berries, sugar and lemon juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.
Transfer the berry mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

TIPS & NOTES
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving. | Equipment: Ice cream maker or food processor
Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.

NUTRITION
Per serving: 106 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 22 g carbohydrates; 3 g protein; 4 g fiber; 22 mg sodium; 192 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value), Fiber (16% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit

Source of recipes : http://www.eatingwell.com

Recipe For High Blood Pressure : Tomato-&-Olive-Stuffed Portobello Caps

2011-01-26T23:55:00.000-08:00

INGREDIENTS
2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce

PREPARATION
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Preheat grill to medium.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

TIPS & NOTES
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.

NUTRITION
Per serving: 122 calories; 8 g fat (2 g sat, 4 g mono); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).

1/2 Carbohydrate Serving

Source From : Eating Well

Diebetic Recipe : Chicken Dijon

2011-01-03T18:01:00.000-08:00

Ingredients

8 oz (1/2) of carton plain yogurt-unsweetened low-fat
1/4 cup Dijon mustard
8 Chicken breast halves; -(3 oz) skinned
1/2 cup Soft breadcrumbs
Vegetable cooking spray

Preparation Method
Combine yogurt and mustard, stirring until well
blended. Brush breast halves evenly with yogurt
mixture, and dredge breadcrumbs.
Arrange chicken in a 12 x 8 x 2 baking dish coated
with cooking spray. Cover and bake at 400 degrees of
30 minutes.

Increase Temperature to 450 degrees. Bake, uncovered,
for 15 minutes or until chicken is done and coating is
browned.

Food Exchange

Exchanges: 2 Lean Meat; 1 Vegetable

Chewy Choco-Chip Cookies Recipe

2010-12-07T20:36:00.000-08:00

2 c Butter
2 c Sugar (granulated, white)
2 c Brown sugar (dark brown)
4 lg Eggs
2 t Vanilla extract
4 c Flour (sift before measuring)
5 c Rolled oats (oatmeal), powdered finely
1 t Salt
2 t Baking soda
2 t Baking powder
24 oz Chocolate chips
8 oz Chocolate bar, finely grated
3 c Chopped nuts (I prefer walnuts, but use your favorite)

1. Preheat oven to 375 degrees F. Cream together the butter and the sugars.

2. Sift together flour, oatmeal, salt, baking soda, baking powder and shredded chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. Mix chocolate chips and nuts into mixture.

3. Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or until done.

4. NOTES:

Chocolate Chip Cookies like Mrs. Fields makes -- These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. Yield: approximately 60.

A blender works very well to powder blender chops the oatmeal finer than a chocolate bar should melt at the touch the oats and the chocolate bar. The food processor. The powdered of your fingers.

I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk.

Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means "rolled oats," such as Quaker oats.

Strawberry Buttermilk Pancakes

2010-11-22T19:55:00.000-08:00

Ingredients

2 Eggs
2 1/2 cup Buttermilk
1 ts Baking soda
1/4 cup Melted butter or margarine
2 1/2 cup Flour
1 tb Sugar
2 ts Baking powder
1 ts Salt
1 c Sliced strawberries, fresh
-OR frozen (thawed and
-Drained)
1/2 cup Melted butter or margarine

Instructions

Beat eggs.
Add buttermilk,baking soda and melted butter.
Stir in flour, sugar,baking powder and salt.
Fold in strawberries.Preheat electric skillet to 350 degrees.
Lightly,brush surface with butter.
Pour 2 tbsp. batter for each pancake into skillet.
Cool until bubbles form on the surface and edges are dry.
Turn and cook 1 to 2 minutes or until done.
Makes 30 - 2" pancakes.

Scrambled Eggs and Hot Dogs

2010-11-09T01:48:00.000-08:00

today i feel like cooking the easiest meal that i can think off...that is scrambled eggs and hot dogs..a hits with children and adults.

4 hot dogs sliced inthin round slices
8 eggs beaten and seasones with
salt and pepper
1 t. Crisco (opitional may use pam or other cooking spray)
Catsup or picante sauce

Place hot dog slices in prepared skillet , stir and brown until heated
through . Pour eggs into the skillet with the hot dogs and stir with a fork
until eggs are done to your liking.
Serve on a plate , hot dog bun or wrapped in a flour tortills . Top with
catsup ot picante sauce.
Serves 4

How To Make Delicious Indian Food

2010-10-30T02:05:00.000-07:00

If you want to surprise your family with something different for dinner then a unique and delicious Indian dish might be your perfect choice. However, being a non-Indian you might wonder why the ‘Chicken butter masala’ or the ‘Goan fish curry’ that you cooked did not taste the same as your Indian friend made it when you visited them. The distinctive taste of all true Indian dishes comes from the unique preparations and methods that are used to make them. This is true not only for Indian dishes but for any authentic cuisine that originates from different parts of the world. If you attempt to prepare an Indian dish in American style then of course the taste will turn out to be more American than Indian.

One of the secrets to make authentic Indian dishes is to add the right amount of spices, particularly for non-vegetarian dishes. Even a pinch more can offset the taste of the dish. Another tip to make your Indian dish taste more Indian is to buy the spices from an Indian store. This is because the origin of the spices used also makes a difference in how the dish tastes.

For instance, for Indian dishes that require tamarind you have to make use of Indian tamarind and not, say Thai tamarind. This is because Thai tamarind tastes much sweeter than Indian tamarind.

If you want to make classic Indian dishes like chicken curry, it is better to get ready made masalas required for that particular dish from an Indian store. Trying to put together the complex mix of different spices in right proportions by yourself might not turn out as good as you expected.

India is a tropical country where coconut is found everywhere and not surprisingly in most of the Indian dishes. Most Indian recipes, especially South Indian cuisine has either scraped coconut or coconut milk as one of the main ingredients. If you are trying to make an Indian dish that requires coconut it is better to buy the real coconut instead of making do with the readily available coconut powder.

To make Indian dishes with better results, it is better to follow recipes from authentic sources created by Indians. You can find numerous mouth-watering recipes from the various Indian recipe websites.

Roasted Eggplant Chutney
Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.

Ingredients:
Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp

Method of preparation:
Wash and finely chop the curry leaves and cilantro.
Heat half a tsp oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order.
Fry till aromatic or until all the ingredients are golden brown.
Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.
Wash and pat dry eggplant.
Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Discard stem and remove the roasted eggplant onto a bowl (around 1 Cup).
Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.
Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.

Variations: You can also temper the chutney with mustard seeds and curry leaves.

Broiled Orange Cake

2010-10-24T04:20:00.000-07:00

Ingredients and method

1 Stick Butter Or Margarine

1 Cup Sugar

1 Egg

2 Cups Sifted Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Buttermilk

1 Cup White Raisins -- ground

Rind Of 1 Orange -- grated 1/2 Cup Chopped Nuts

--Topping-- Juice Of 1 Orange Juice Of 1 Lemon 1 Cup Sugar

1 Tablespoon Melted Butter

Whipped Cream As Garnish

FOR THE CAKE: Cream butter, add sugar, and blend. Add unbeaten egg and beat well. Sift dry ingredients together and add alternately with buttermilk. Blend in raisins, orange rind, and nuts, if desired. Pour into 8 x 11 x 2-inch pan and start in cold oven set at 325?. Bake until well done, about 1 hour. Test for doneness with toothpick; cake is done when toothpick comes out clean.

FOR THE TOPPING: Combine orange and lemon juices with sugar and melted butter. Pour over cake. Place under broiler until topping browns sllightly, but watch carefully not to burn. Serve warm or cold with whipped cream. Keep cake in pan to retain moisture.

Baked Salmon

2010-10-17T05:33:00.000-07:00

Ingredients

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.2Place salmon fillets in a medium glass baking dish, and cover with the marinade.3Marinate in the refrigerator about 1 hour, turning occasionally.4Preheat oven to 375 degrees F (190 degrees C).5Place fillets in aluminum foil, cover with marinade, and seal.6Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Cream Corn

2010-10-05T22:09:00.000-07:00

Ingredients

3 tb Butter or margarine
3 tb Flour
1 1/2 c Warmed lowfat milk, whole
-milk or light cream
3 c Fresh corn kernels, cut
-from about 5 ears of corn
Salt to taste
White pepper to taste
ADD FOR VARIETY:
Chopped chives
Julienne red pepper strips
Julienne green pepper strips
Shredded carrot
Sauteed button mushrooms
pn Curry powder
Crumbled bacon

instructions

1. Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.

2. Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.

3. Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

Oreo Surprise!

2010-09-19T21:52:00.000-07:00

Ingredients
1 sm (15 oz.) pkg Oreo cookies
1 c (8 oz.) margarine, melted
1 c (8 oz.) confectioner's
-sugar
1 8-oz pkg cream cheese
2 sm (8 oz.) tubs Cool Whip
2 sm Boxes Jello instant
-chocolate pudding

Instructions

1. Crush entire package of Oreos to fine consistancy (potato masher works fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix remaining crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Tamp firmly with spoon or spatula.

2. Place in refrigerator for 5 minutes.

3. In large mixing bowl, combine confectioner's sugar, cream cheese and one (1) tub of cool whip. Beat with electric mixer until thoroughly mixed. Note: Items will mix much more easily if cream cheese and cool whip have been set out at room temperature ahead of time.

4. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar mixture evenly over Oreo crust. Spread carefully, as crust will have tendancy to stick to mixture. Return to refrigerator.

5. Prepare both boxes of chocolate pudding according to package directions. Then quickly retrieve pan from refrigerator and spread over top of previous layer. Return to refrigerator for 5 minutes.

6. Retrieve pan from refrigerator and spread remaining tub of Cool Whip evenly over pudding layer.

7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip layer.

8. Refrigerate until served. For best results, make the night before.

Asparagus With Cashew Nuts

2010-08-17T19:47:00.000-07:00

i love asparagus!! i can eat it for the whole weak..steam, stir fry, boil or tossed in a curry..i can eat it all! but today i wanna share with u the easiest recipe that u can make in a blink of eyes..a must try!!
Ingredients

1 1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root; fine chop
1/2 c Roasted cashews; coarsely chopped
1 tb Soy sauce

Instructions
1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces.

2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute.

3. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes.

4. Stir in the cashews and soy sauce. Serve immediately.

Cooking Asparagus The Fun and Easy Way

2010-08-01T21:39:00.000-07:00

Preparation is the key when you're going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus. Cut the asparagus into sections and you can use it in stirfries you can also blanch the asparagus and use it in vegetable dips. Of course, there's nothing like steamed asparagus with butter, salt, and pepper.

When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored. Once you get the asparagus home and ready to prepare, you'll need to trim it. The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks. If it will not break but only bends, it is probably old and will not be as fresh as you would like it. Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody. Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy.

An easy way to peel asparagus if you decide to go that route, is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end. The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus more tender. You don't need to completely peel the asparagus either, simply peel down one one side to allow moisture to enter the asparagus while it is cooking.

If you want to steam the asparagus here is a simple method. After you have timmed your asparagus to the size you need, and optionally peeled it, place them in a saucepan and about an inch of water. Another steaming method you can use when cooking asparagus is to stand them vertically. Make sure you tie the bundles at the bottom and the top so they don't fall over in the pan. They should steam for approximately 5 to 10 minutes depending on the thickness.

Boiling is a great way to cook asparagus also. You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water. The asparagus will take between four to six minutes to cook completely, but again that depends on the size.

One method I really enjoy is using the grill. Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor. Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes. Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes. You'll have a great treat.

On those winter days when you really don't want to cook asparagus on the BBQ, another great option is roasting. Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil. You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good. You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes.

Source: Free Articles

Seafood Spaghetti

2010-07-01T00:35:00.000-07:00

Ingredients
1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediatel

Cooking Tips

2008-03-11T20:44:00.001-07:00

Cooking Tips
New … Glad® SimplyCooking™ Microwave Steaming Bags. Crisp, tender vegetables without the pots and pans.

Get a jumpstart on dinner by filling microwave steaming bags with vegetables, one for every night of the week.

No more excuses! Steaming just got easier thanks to Glad® SimplyCooking™ Microwave Steam Bags! Just pop your family’s favorite veggies in the bag, add some of your own special spice blends and you’ve got dinner!

Pressed for time? Use Glad® SimplyCooking ™ Microwave Steam Bags to store and cook. Just put your leftover veggies from dinner in one of the bags and its ready for the fridge. Pull it out the next day and its ready to pop in the microwave for lunch. Easy to store, easy to reheat -all in one convenient bag!

Want a quick and easy lunch idea? Combine leftover cooked rice with your favorite frozen mixed vegetable combination and some seasonings in a Glad® SimplyCooking™ Microwave Steam Bag. Cook as directed and serve. It doesn’t get much easier than that!

Looking for a quick, healthy snack? Try adding fresh or frozen edamame (green soybeans found in the fresh produce or frozen section of supermarkets) to a Glad® SimplyCooking™ Microwave Steam Bag.

Want to speed up roasting veggies on the grill or in the oven? Just partially cook an assortment of colorful veggies together in the microwave using Glad® SimplyCooking™ Microwave Steam Bag. Cook for only half the time suggested on the bag. Finish cooking on the grill or in the oven for the wonderful roasted flavor.

Blueberries are great plain, just as they are. Or add a little bit of vanilla lowfat yogurt or non dairy whipped topping to them. Another option is to add them to a fruit smoothie, made from frozen bananas and orange juice.

Steam your vegetables, then add low-calorie or low-fat dressings, and herbs and spices to add flavor. Some cooking techniques, such as breading and frying, or using high-fat dressings or sauces will greatly increase the calories and fat in the dish. And eat your fruit raw to enjoy its natural sweetness.

Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.

Stir low-fat or fat-free granola into a bowl of low-fat or fat-free yogurt. Top with sliced apples or berries.

Add low fat cream cheese to celery stalks. Top with raisins for ants on a log.

Combine frozen 100% juice and berries, then freeze to make popsicles.

Mix canned spinach or frozen broccoli into your pasta dish.

If cooking fruits and vegetables takes too much time, consider microwaving vegetables, buying pre-cut fruits and vegetables, using canned or frozen items, drinking 100% fruit juice, or pre-washing vegetables so they are ready for cooking.

Use a fork to pierce whole, unpeeled vegetables such as potatoes or yams to keep them from bursting while cooking.

For even cooking, cut vegetables into small same-size pieces.

Try adding diced tomatoes, cucumbers and onions to your turkey-dogs.

Add lots of lettuce, tomatoes, onions, sprouts, or other vegetables to your turkey-burgers.

Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious!

Pizza for dinner! Pizza can be a healthy choice whether you cook in or take-out when loaded with your favorite veggies.

Dress up a salad for your main meal. Add slices of grilled chicken or fish. Top with Mandarin oranges. A cool crunchy salad is refreshing on a hot summer day.

Make potatoes the star of the show. Top hot, split, baked potatoes with 3-bean chili, broccoli and cheese, or grilled onions and mushrooms for a quick and filling meal.

Grill a berry-filled dessert - slice a ripe peach in half, remove the pit, and fill the peach with blueberries. Sprinkle each half with brown sugar and lemon juice, wrap in aluminum foil, and place on the grill for 15 minutes, turning only once.

Grill your dessert - sprinkle bananas with cinnamon and brown sugar, place on aluminum foil, and let it sizzle. Or get creative, and try grilled bananas for your banana split!

Grill your own potato bites dice potatoes, drizzle with olive oil, sprinkle with seasoning, wrap in aluminum foil, and place on the grill.

Grill tropical fruit such as papaya and mango and serve with grilled fish.

Choose ½ cup of applesauce for baking instead of a ½ of cup oil.

Cut strawberries into heart shapes.

One night of the week, let your child be in charge of the meal, making sure that they choose a veggie.

Make an all-fruit kabob - pineapple, banana, papaya, and pear chunks work well.

Make shish-kabobs - cut meat into 1-inch pieces, use whole mushrooms, cherry tomatoes, chopped pieces of onions, bell peppers, and pineapple. Get your children involved and have them make their own skewers. Soak the vegetables in water for 30 minutes to prevent them from catching fire while on the grill.

Enlist help from your kids at dinnertime. Have them prepare a vegetable tray as an appetizer or an accompaniment with dinner while you prepare the main entree.

Ask your older children to help encourage their younger siblings to eat fruits and veggies.

Buy both regular raisins and golden raisins, have your kids do a taste test.

Let your child taste the difference between canned, frozen or fresh green beans - let them decide their favorite form.

Help kids make frozen fruit kabobs using pineapple chunks, bananas, grapes and kiwis.

Cookie cutters can be used to make fun shapes out of melon slices. Kids will love experimenting - and eating their favorites!

Avocado Salad Dressing

2008-02-04T20:15:00.000-08:00

1/4 seedless cucumber, finely diced
1 ripe avocado, mashed
1 tomato, finely diced
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tbsp. Spanish onion, finely chopped
1/2 tsp. low-salt chicken base powder
1 tbsp. lemon juice
1 tsp. fruit sugar or honey
1/4 tsp. Vegit (optional)
1 tbsp. good health mayonnaise
Braggs Seasoning or sea salt to taste

Mash the avocado with onion powder, garlic powder, fruit sugar, Bragg's, Vegit, and mayonnaise. Add a little water to thin the avocado mixture. Stir in the diced cucumber, tomato and onion. Pour the dressing over romaine lettuce. Serve immediately.

Chocolate Mint Adorable Smoothie

2007-12-27T21:16:00.000-08:00

We all know that eating fruit is extremely beneficial to our health and well-being. However, finding the time to eat enough fruit per day can be difficult due to busy lifestyles.

Smoothie recipes mostly contain fruits that are easily obtainable from your local store and are very simple and easy to make - as long as you have a smoothie maker! It has never been easier to make your own smoothies for consumption at home or work.
But this time i want to share with you a chocolate smoothie...

The benefit of making your own smoothies is that you know exactly what has gone into them, and you can save yourself a small fortune too!

If you have a smoothie recipe you would like to share with others, then please do get in touch with me..ok?

Chocolate Mint Adorable Smoothie
(serves 2)\

Ingredients

2 good scoops of peppermint chocolate chip ice cream
1/2 cup low fat milk
2 drops peppermint extract

Method
Place all ingredients in the blender, blend until smooth. Serve immediately.

Liteyo Panna Cotta with Raspberry Sauce

2007-12-09T22:47:00.000-08:00

if u wanted to know what is Liteyo..u can go to any supermarket..i mean in Malaysia..i dont know wheteher ths stuff u can find it elsewhere...but it is actually a small tub of flavoured yoghurt..so in case u dont find any liteyo..other brand will do just fine..here is the ingredients...

1/8 cup water
1/2 tsp gelatine powder
650ml whippping cream
1/4 cup sugar
i cup liteyo aloevera and green tea yoghurt
1/2 tsp vanilla extract

method
1. pour water into small bowl and sprinkle gelatin over
2. let mixture stand for 10 minutes
3. simmer cream and sugar over medium heat
4. stir sugar until dissolves then remove from heat
5. whisked in yoghurt and vanilla
6. divide mixture amongst four shot glasses
7. cover and chill overnight

raspberry sauce
1. 100gm raspberries
2. 20gm sugar

1. simmer raspberries and sugar until the latter melts thoroughly
2. let it cool. chill and serve with panna cotta
3. take a small spoon..take a small scoop and lets it melt in your mouth...hehehe..

Banana Pudding

2007-11-30T21:09:00.000-08:00

Some things are best left unchanged, and banana pudding is one of them. This classic banana pudding is fast, easy and will remind you of the good old days. Fresh bananas are layered with vanilla wafer cookies and a rich vanilla pudding for a no-bake dessert that will please all.

INGREDIENTS:
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1-1/2 cups cold water
1 (4-serving-size) package instant French vanilla pudding and pie filling mix
2 cups (1 pint) heavy whipping cream
40 vanilla wafers cookies (about)
3 to 4 medium bananas, sliced and dipped in lemon juice from concentrate
4 vanilla wafers, crushed to crumbs for garnish

PREPARATION:
Combine sweetened condensed milk and water in a large mixing bowl. Add pudding mix and beat on medium speed for 3 minutes.

Refrigerate pudding mixture for 15 minutes.

Meanwhile, whip heavy cream to stiff peaks. Fold whipped cream into chilled pudding mixture until combined.

Select a large (3-quart) decorative glass bowl. Spread 1/2 cup of pudding around the bottom of the bowl and top with one-third of the vanilla wafers, followed by one-third of the bananas and one-third of the remaining pudding. Continue layers, finishing with pudding on top. Sprinkle with crushed vanilla wafer crumbs. Chill at least 4 hours before serving.

Refrigerate leftovers.

Yield: 8 to 10 servings

here u go..a simple but mouthwatering desserts to go wth any of yr meal..and dont forget..bananas are good for constipation too..incase u might need it..hehehe

Mixed Fruits Jelly

2007-11-16T06:32:00.000-08:00

The weather outside there is very hot and i need something to cool me down...i dont feel like eating heavy meals...so as usual i will open my cupboard to see what i can do for today...

then i see this tropical mixed fruit can waiting for me to do something with it..the first thing i want to do is to just open the can,take a spoon, scoop and go straight into my mouth...but hey..no...i think i want to make a jelly...atleast when my friends come over and open my fridge they will have something to munch on...

It is so easy to make and i'm sure even a 9 years old also can do it...so do you..

Ingredients ( 5-6 )

10g jelly powder
1.5l water
100ml fresh milk
200g sugar
1 can canned mixed fruits
2 screwpine Leaves

Directions
Put jelly powder, water, syrup in the mixed fruits, sugar and screwpine leaves in a pot, bring to boil.
Slow down the heat, cool down a cup of the mixture in a bowl. Stir the cup of the mixture in the bowl before it become hard and keep aside.
Add fresh milk in the pot and bring to boil. Remove from heat.
Place the jelly into a container (don`t forget to filter out the hard one)
Add in the mixed fruits and the jelly from the bowl in step 2 in the container
Cool completely and refrigerator before serve.

Mango Lassi

2007-11-03T22:36:00.000-07:00

This is one of my favourite drink....i planted a mango tree infront of my house about 4 years ago...and it was fruiting a lot especially during dry seasons...i dont know what to do with these mangoes until one day i saw this drink on a menu..in an indian resturant to have my banana leaf dishes...

its so delicious and refreshing plus the vitamin c..now you can try this out..

1 1/4 cups plain low-fat yogurt
1/2 teaspoon lemon juice
1/2 cup fresh mango pulp*
1/3 cup cold water
1 to 2 tablespoons honey or sugar (depending on how sweet you want it)
9 to 10 standard-size ice cubes

* Canned or frozen mango may be substituted

If using a fresh mango, peel and remove the flesh from the pit; cut mango into small pieces.

In a blender, add yogurt, lemon juice, mango pulp, water, and honey or sugar. Blend approximately 2 to 3 minutes or until you see a little forming in the mixture. Add the ice and blend until frothy! NOTE: Some people like to pour the mango mixture over ice cubes instead of blending the ice cubes in the drink.

Makes 2 servings.

Paradise Peach Pie

2007-10-19T05:04:00.000-07:00

That day i stumbled upon a blog by Jazevox..his blogs had this photos of fresh peaches just been picked..it was an awsome sight...then i thought why not wrote down about some peach recipes..he might want to try because he got a lot of peaches waiting to get done...so my friend..now it is up to u whether u want to try this recipe or not...

Category: Desserts

Ingredients and Directions

1/2 c Pecans

5 Peaches

1/2 c Chopped dried pineapple

3/4 c Chopped fresh pineapple

1/2 ts Apple pie spice

1/2 ts Cinnamon

2/3 c Pitted soft dates

1/2 c Fresh berries to garnish

1 ea Pie crust, see recipe

In a small bowl, cover pecans with water & soak for 8 to 12 hours. Drain & rinse & set aside. Peel & halve the peaches, reserving the skin. Remove the pit & thinly slice the flesh. Set aside. In a food processor, blend peach skin with the pecans & both pineapples, spices & dates. In the pie shell, layer half the the peach slices in a fanned spiral. Evenly spread half the pineapple mixture over the peaches. Repeat the process. Garnish with fresh berries of your choice. Serve immediately or refrigerate & serve chilled.

Good Luck!

CHOCOLATE-DIPPED STRAWBERRIES

2007-10-10T09:18:00.000-07:00

Categories: Fruits/nuts, Desserts

Yield: 1 servings

This recipe is very easy to do...and i am sure you will love it...this recipe also increasingly famous as a wedding gift..trend setting by Datuk Siti Nurhaliza on her wedding day..a gift from Datuk K..why wait? Lets do it...

12 oz Semisweet chocolate pieces
6 tb Butter or margarine
1/2 ts Vanilla
Strawberries with stems

Melt chocolate pieces in top of double boiler. Blend in butter and vanilla.
Dip strawberries in chocolate, swirling to coat evenly. Place on waxed
paper and set in cool dry place.

Hmmm...i love this...feel like living in heaven...

-----

Raspberry Ravel

2007-09-29T03:48:00.000-07:00

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

1. Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.)

2. Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan.

3. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place.

4. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top.

Refrigerate overnight. Serves 12.

Sesame Noodles

2007-09-15T06:40:00.000-07:00

2 tbsps olive oil
5 cloves garlic. minced finely
300g medium prawns, shelled
150g red capsicum, sliced thinly
300g spaghetti, boiled till just done and drained

Noodle Dressing (mixed well)
50ml sesame oil
3 tbsps olive oil
4 tbsps light soy sauce
1 tsp salt
2 tps sugar
4 tbsps cider vinegar
4 tbsps smooth peanut butter
3cm ginger, cut into fine strips
2 tbsps sesame seeds, roasted and pound coarsely
50g finely chopped spring onions

Heat oil and stir-fry till cooked , 2 to 3 minutes
Addred and green capsicum. Stir-fry for about 1 min.
Pour in dressing and mix well. Remove from fire. Add spaghetti. Toss and mix well. Serve immediately

Serve 4

Broccoli Quiche

2007-09-01T05:04:00.000-07:00

1 packet ready -made shortcrust pastry
1 medium-size onion, chopped
200g broccoli florets, chopped, blanched lightly by cooking in hot boiling water for 1 minute.
4 larfe eggs, beaten lightly
250ml milk
Salt and pepper to taste
160g grated Cheddar cheese (or use your favourite cheese)

How To Make:
1. Grease a 20cm pie dish or 5 small pie dishes
2. Preheat oven at 210c.
3. Roll out pastry and line pie dish. Trim edges to fit pie dish
4. Spread onion and broccoli over pastry. Set aside
5. Combine eggs, milk, salt and pepper. Pour over onion and broccoli. Sprinkle
cheese over.
6. Bake for 7 mins. Lower heat to 180c, continue baking for 20 mins. Seve hot.

Serve for 6 peoples. Easy protein filler for the day. Try this out and share with me how you find this broccoli quiche.

Buttermilk Pancakes Studded With Macadamia Nuts & Topped With Homemade Pineapple Syrup

2007-08-23T20:15:00.001-07:00

Boxed buttermilk pancake mixMacadamia nuts

Syrup:1/2 cup

1 stick butter

1/2 cup sugar

1/4 cup pineapple juice concentrate (right out of the can)

I take the easy way by making buttermilk pancakes from a store-bought mix. I also like these with cashews instead of Macadamia nuts. Just add coarsely chopped macadamia nuts to the batter, as much as you'd like.

For the syrup, in a small saucepan, place butter, sugar and pineapple juice. Heat over low heat, stirring, until butter melts. Do not boil.

Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven.Just add coarsely chopped macadamia nuts to the batter, as much as you'd like.For the syrup, in a small saucepan, place butter, sugar and pineapple juice. Heat over low heat, stirring, until butter melts. Do not boil.

You can add strawberries or bananas if you like.

Lamb, Watercress & Orange Salad

2007-08-15T00:54:00.000-07:00

Ingredients

750g lamb loin

1 clove garlic, crushed

2 tbsps barbecue sauce

4 small oranges, peeled

1 bunch watercress, trimmed

1 small red capsicum, sliced thinly

4 spring onions, sliced

1/3 cup pine nuts, toasted (available in supermarket)

Dressing

1/3 cup olive oil

1/2 tsp finely grated orange rind

2 tbsps orange juice

1. Place lamb, oil, garlic and bbq sauce in a large bowl. Mix until lamb is well coated. Cover, refrigerate for 2 hours, or overnight.

2. Remove pith from oranges. Cut in between membranes to remove flesh. Set aside.

3. Cook lamb on a oiled pan until browned on both sides, about 5 mins. Remove from pan. Slice thinly.

4. Toss together lamb and other ingredients in a big bowl. Drizzle with dressing before serving.

Potato Pancakes

2007-08-11T07:12:00.000-07:00

These are a nice change from regular pancakes. They make a great dinner meal when served with sausage.

Original recipe yield:
6 servings.
Prep Time:
25 Minutes
Cook Time :6 Minutes
Ready In:45 Minutes

INGREDIENTS:
2 eggs 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt 1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

DIRECTIONS:
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.
Mix in potatoes and onion. Heat oil in a large skillet over medium heat.
In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp.
Drain on paper towels.

Yankee Salad

2007-08-10T01:02:00.000-07:00

INGREDIENTS
1 (16 ounce) package uncooked orzo pasta
3/4 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (20 ounce) cans crushed pineapple, drained with juice reserved
1 cup mandarin orange segments, drained and chopped
1 (10 ounce) jar maraschino cherries, drained and chopped
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool.
Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight.
Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries. Fold in thawed whipped topping, chill and serve.

NUTRITION INFORMATION
Servings Per Recipe: 7
Amount Per Serving
Calories: 646
Total Fat: 14.6g
Cholesterol: 61mg
Sodium: 215mg
Total Carbs: 118.3g
Dietary Fiber: 5.4g
Protein: 12.9g

Good Breakfast

2007-08-04T08:13:00.000-07:00

Timeout Tuna Burgers:

1 can of tuna in water drained
2 eggwhites
1/2 ounce of Buckwheat pancake mix
1 teaspoon of curry powder
1 teaspoon of chopped onions.

Place tuna in bowl. Add egg whites and pancake mix. Mix in other ingredients and then mix all with a fork. Grill with fat free cooking spray. Make 2 burgers.

Protein Power Pancakes:

1 cup oatmeal
11 egg whites
1 whole egg
1 packet sugar free jello, flavor of your choice.

Simply stir together in a mixing bowl, cook on a frying pan, using fat free cooking spray.

Fitness Favourite Recipe

2007-08-04T08:09:00.000-07:00

Try These Favorite Fitness Recipes

Keeping fit can be challenging for your body. So take a time out every once in awhile and give your taste buds a challenge instead, with some of these fitness favorites.

Fit Fajitas:

1 egg yolk
6 egg whites
fat free cheddar cheese
fat free flour tortillas

Beat the whites and yolk and put in a skillet with fat free cooking spray. Then, cook the eggs over a medium flame. Turn eggs over and add some cheddar cheese. Meanwhile heat up the tortillas in the mike or oven. Then place eggs in the tortillas and roll up. Add salsa to taste.

Healthy Food As Easy As ABC

2007-08-03T22:32:00.000-07:00

Protein Shakes:

1 liter of milk
12 tablespoons of milk powder
6 eggwhites(fresh) or eggbeaters
1 teaspoon of brewer's yeast
some hot chocolate to taste
optional banana or icecream scoop

Shake and enjoy!

BS (Banana & Strawberry) Protein Shakes:
1 glass of whole milk
1/2 glass of cream
3 eggs(fresh)
2 glasses of fat free milk powder
1/2 riped banana
1/2 cup of strawberries.

Shake and enjoy!

OJ (orange juice) Protein Shakes:

1/2 glass of natural orange juice
4 tablespoons of milk powder.
2 eggwhites(fresh)
1/2 cup of strawberries
1/2 cup of icecream
2 teaspoons of honey

Shake and enjoy!

Banana Power Drink:
2 bananas
1/2 cup of cottage cheese
vanilla whey protein
cup of milk
some Ice
1/2 a teaspoon of brown sugar.

Shake and enjoy!