Wednesday, 24 December 2008
Experts have now found a new way to let you enjoy the privilege of eating what you want and having the exact healthy option you need. This can be done through a diet meal delivery right at your doorstep.
This idea may be new to you: just imagine yourself having your own personal diet consultant while eating just the right amount of your delicious foods delivered into your doorstep. At first, we may not think it possible, but with the innovation that we have today, combining the pleasure of a good meal and a good diet plan is not far within our reach.
All you have to do is to choose from the list of meals that the service offers. You do not have to be problematic about which meals to take, since dietitians make sure that the choices are all healthy. Place your orders and you are now ready to go. The food is delivered right to your doorstep in no time.
By having a diet meal delivery, you do not need to worry about having the burden to think of what to serve your family during meals. It also saves you time and effort in cooking. This service speaks of a lot of conveniences for you.
It is especially convenient for working professionals who have no time to cook a proper meal let alone a healthy meal.
Everyone is encouraged to avail of a diet meal delivery service. Not only would you satisfy your taste buds, but it will also satisfy your hungry stomach. You will lose nothing when you try the wonderfully delicious meals that this service offers.
Tuesday, 23 December 2008
Slow cookers are fabulous and they can cook an entire meal for you and save you lots of time in the kitchen. They're especially convenient if you work outside the home...or even if you work at home. Just prepare your main dish early in the day, toss in all your ingredients, select the appropriate setting, and you're good to go. You can even use two slow cookers if you are preparing a side dish.
On a cold winter day, why not surprise your family with their favorite soup or stew and let it cook all day. When they arrive home and savor the delicious aroma of what's been simmering all day, you immediately earn some good brownie points with hardly any effort. And speaking of brownies...since you'll be saving lots of time on your dinner, you'll have more time to actually make some, or perhaps another family favorite treat.
If you have a slow cooker but it's been collecting dust high up on a shelf somewhere, what are you waiting for? Get it down, dust if off...and use it! I can't think of anything better on a cold snowy day than a slow cooker filled with mouth-watering, homemade chili. Doesn't that sound warm and cozy while you're curled up with a blanket by the fire? That is...if you like chili. The convenience of the slow cooker offers incredible time-saving ways to make easy, melt-in-your-mouth dishes without the stress of cooking.
Below are some delicious slow cooker recipes for your taste buds
Slow Cooker Beef Chili
1 pound ground beef
1 can pinto beans, drained (15 oz) 1 can enchilada sauce (10 oz) 1 can tomato sauce (8 oz)
1 tablespoon instant minced onion 1 cup water
1 cup shredded process american cheese
4 cups corn chips
1 cup sour cream
1/2 cup shredded process American cheese
Brown ground beef. Transfer meat to slow cooker.
Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water.
Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture.
Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
Slow Cooker Cheesy Chicken
6 chicken breasts (boneless and skinless)
1 can cheddar cheese soup
2 cans cream of chicken soup
garlic powder, to taste
salt and pepper to taste
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the slow cooker.
Cook on low 6 to 8 hours. Serve over rice or noodles.
Slow Cooker Beef Stew
3 carrots, cut lengthwise into halves, then cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1-1/2 cups chopped onions
3 cloves garlic, chopped
4-1/2 tsps Worcestershire sauce
3/4 tsp dried thyme leaves
3/4 tsp dried basil leaves
1/2 tsp black pepper
1 bay leaf
2 pounds beef for stew, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (about 14 ounces) reduced-sodium beef broth
1/2 cup cold water
1/4 cup all-purpose flour
Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.
Cover and cook on low 8 to 9 hours.
Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover.
Stir water into flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.
If you don't have one of these one-pot wonder cookers, you need to invest in one. You can prepare your meals and conveniently walk away from your kitchen for an entire day and come back to an easy, scrumptious dinner with your family.
Thursday, 11 December 2008
This time of the year there is something magical in the air. Jingle Bells fills the air wherever you go and your social calendar is filled with events and parties from friends and family. To ensure that this year your holiday baking will be the best it's ever been we've decided to share some of our best baking secrets.
1. Start out Fresh: Last season's ingredients just won't cut it. Stock up on fresh holiday cookie baking ingredients and start out fresh. A holiday cookie that tastes likes stale flour just won't do it. Sugar might be able to keep for quite a while, put products like, baking soda and flavored extracts can quickly become stale and dull-tasting.
2. Easy on the Oven: Overbaking will result in dry hard cookies. Follow the recipes time for baking closely, and remember to pre-heat your oven before sticking the cookies inside. Most cookies should be removed from the oven while they're still soft and just lightly browned around the edges. They should be moist & chewy and will firm up after cooling. Be sure to store them in an airtight container to keep them fresh.
3. Keep the Cookies Handy: Fresh cookies are the best cookies, so when baking, make an extra batch or two. Tightly covered containers is perfect for storing cookie dough in the refrigerator for when you need it.
4. Keep it Clean: For easy clean up, grease a tray or dish with margarine without getting your hands dirty: put your hands inside a small plastic sandwich bag. Just turn the bag inside out when you are done and throw it away!
5. Don't use Guesswork: Baking is not like cooking. Cooking allows you to improvise ingredients and alternate easily with various quantities and mostly you can still cook up a perfect meal. You need to ensure that the recipe ingredients and measurements are spot on as baking takes a lot more precision. There are however exception, if you want to change the flavour of a cookie recipe dough you can easily exchange it for another and still come out with a perfect batch.
6. Freezing to Make it Easy: If you are not going to be serving your cookies in the next three days, freeze them. To freeze, cool the cookies thoroughly before wrapping them well. Good packaging keeps cookies in prime condition and prevents dry freezer air from drying them out. Freeze cookies in layers, separated by a sheet of waxed paper. To thaw, let the cookies stand for 15 minutes in the container at room temperature.
7. Tasty Nutty Treats: Pre-heat your oven to 180 degrees and spread the nuts in a single layer on a baking sheet. Bake 5 to 7 minutes, or until lightly toasted. Or, toast in the microwave by spreading nuts in a single layer on a microwave plate and microwave on High for 2 minutes. Stir nuts, then continue cooking 1 to 2 minutes longer, until nuts are fragrant and toasted to taste.
8. Chocolate to Top it all Off: To create the ultimate garnish for baking use something sweet, smooth and decadent like chocolate. Make small curls by drawing a vegetable peeler across the narrow side of a chocolate bar. To make large curls, draw the vegetable peeler across the wide side of a chocolate bar. Milk chocolate is the easiest chocolate to use for making curls.
Wednesday, 10 December 2008
"This dinner package with varieties of desserts!" Mary said.
"How special!" Peter asked.
"I heard they have a special chicken for main course, and our favorite ice cream for dessert.", Marry said.
Peter and Marry can't wait to see the food. They walked straight towards the hotel restaurant reception.
A charming young lady came and brought them to the dinner table.
"Oh, the table is super long and covered with a silver table cloth.", Mary said.
"It is a buffet dinner, what a surprise!", Peter said.
"My favorite vegetable Soup, pineapple chicken, shrimp croquettes, almond ice cream, and...", said Marry.
3 medium sized onions
1500 ml boiling water
1/2 canned tomatoes
1/2 canned peas
1 teaspoon butter
1 tablespoon sugar
Pepper and salt
a. Slice the onions and potatoes into the boiling water.
b. Add tomatoes, peas, butter, sugar and a little pepper and salt.
c. Let boil 1 hour and serve hot with soda crackers.
1 young chicken
1 tablespoon cooking oil
1 tablespoon soy sauce
1 canned pineapple
A little sugar
1 teaspoon cooking wine
1 teaspoon cornstarch or 2 teaspoons flour
a. Wash the chicken and wipe dry.
b. Cut off all the flesh.
c. Slice in pieces convenient for serving.
d. Season chicken with salt, sugar and cooking wine.
e. Cut the pineapples into small pieces.
a. Heat the oil in a frying-pan.
b. Add the seasoned chicken pieces and fry for about 35 minutes, until cooked through and browned.
c. Add soy sauce and pineapple pieces and cook slowly for 15 minutes.
d. Remove pineapple and chicken to a hot platte.
e. Thicken gravy with cornstarch.
f. Pour over chicken and surround with hot rice.
400g fresh shrimps (peeled and boiled)
2 tablespoons boiled rice
2 tablespoons butter
2 hard boiled eggs
2 raw eggs
1 tablespoon tomato.
1/4 teaspoon cayenne pepper
1 teaspoon salt
125 ml milk
a. Chop shrimps, rice, tomato, eggs, butter, salt and pepper together.
b. Add milk and make into croquettes.
c. Dip in bread crumbs and then in whipped eggs, then bread crumbs again.
d. Fry in hot oil.
Note: You may replace fresh shrimps with canned shrimps, when desired.
Fill meringue shells with raspberry ice cream and garnish with fresh raspberries.
Steam Carrot Pudding
200g grated raw potatoes
1/2 teaspoon cooking soda
200g grated carrots
200g brown sugar
1 teaspoon cinnamon
1 teaspoon cloves
4 teaspoon allspice
4 teaspoon nutmeg
1 tablespoon butter
a. Combine all and steam for 2 hours or more.
b. Serve with hard sauce
2 egg yolks
2 egg whites
1 lemon (juiced)
a. Beat 2 egg whites stiff, gradually beat yolks into whites.
b. Add creamed butter and sugar very gradually.
c. Add lemon juice very gradually to avoid curdling.
d. Make just before serving.
Note: This should have the appearance of whipped cream
Marshmallows (pink or white)
1 canned sliced pineapples
200g walnuts (chopped)
1 egg white
a. Cut marshmallows into 4 pieces.
b. Cut pineapple in small pieces and let all stand together for about 30 minutes.
c. Whip cream and mix with marshmallows, pineapple and nuts just before serving.
Note: You may add oranges and bananas to the pudding.
Almond Ice Cream
250g grated almonds
3 bitter almonds
a. Sweeten the cream and freeze.
b. When nearly stiff enough, beat the almonds, and juice in and freeze well.
"I am really happy with this dinner package!", said Peter.
"We come again for your coming birthday celebration?", asked Mary.
AllCookMakeEasy is a wonderful gateway to meet all food lovers.
Extra delicious recipes, cooking tips, and free unlimited downloadable and printable Recipe Cards will be given to everyone.
Please feel free to explore my work at http://www.allcookmakeeasy.com
Thank you very much, and I love to see you soon again.
Tuesday, 09 December 2008
Are you looking for a change in your daily dinner routine, but aren't sure where to turn? If you love seafood, there are many great options for you to spice up dinner. Frozen seafood is usually low quality, and if you want to cook it can be difficult to get it to thaw and still look great. And the prices at the grocery store can be very high. When you're looking for seafood for your next dinner party, or just for next week, why not look for fresh seafood online?
Fresh seafood online is an exciting new way to get the seafood you crave at a much lower cost, and without having to go to the store. It may seem counter intuitive that the freshest seafood is online, but think about it. Instead of having to go through a middleman, and be packaged and trucked halfway across the country before it gets to you, you're ordering from the coast, directly. Fresh fish, caught that day, can be shipped right to your house.
There are so many different types of seafood out there for you to try, that when you can order them and have them delivered directly to you, you'll be tempted to try all the different varieties. You can invite your friends over for some great steamed shrimp, or delicious seafood stir fry. With our delicious shrimp and scallops, there are so many great dinner options for you to try. You can also make wonderful shrimp cocktail, and many other delicious seafood appetizers, impressing your friends, all while saving money with fresh seafood online!
Are you thinking of throwing a party this summer? A classic new England clambake would be sure to make everyone happy. But that certainly sounds expensive and like a lot of work. Why not order some fresh seafood online, in a new England clam bake kit. All you'll need to get are the fresh vegetables, the rest will come straight to you, all in one convenient package sent fresh to your door. And don't worry, you can even order the stock pot too!
For a healthy meal alternative, why not order some fresh seafood fillets. These are guaranteed to be caught fresh, packaged, and delivered directly to your home. Buying seafood at the grocery store can certainly run up your grocery bill, but by ordering online you'll be able to get a wide variety of seafood fillets at an affordable price. Impress your family with fresh cod, salmon, swordfish and haddock fillets for dinner. These will be sure to impress your family and friends, and are a health alternative protein.
When you're looking for a change in your menus, and healthy meals for your family, ordering fresh seafood online is a great alternative. Seafood is a great healthy protein, and there are so many meal ideas that you'll be sure to want to try. Instead of spending hours at the store, you'll be able to kick back at home with your family, knowing dinner's on the way.
In this day and age, we're all looking for a healthy dinner alternative. Problem solved! Head right over to Quality Fresh Seafood and order from our large selection of fresh seafood online for your dinner this week!
Thursday, 04 December 2008
When the weather turns bitterly cold then there is nothing much better than tucking into a hearty bowl of warming winter soup accompanied by a decent chunk of crusty bread. Even the act of making a soup is comforting and warming in and of itself.
Moreover, a soup can be as complex or as simple as you want. A little stock, some seasonings and a handful of watercress makes an excellent soup. Add a splash of cream and you have a satisfying meal.
The recipes below are for two classic soups: recipes for a winter Minestrone and a traditional Turkey and Cobnut (hazelnut) soup.
Winter Minestrone Soup
8tbsp olive oil
3 large onions, finely chopped
4 carrots, finely chopped
2 sticks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans soaked overnight (tinned beans are fine, too)
2 courgettes, finely chopped
100g French beans, finely chopped
200g Savoy cabbage, finely shredded
1.5l chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan curst
175g tinned chopped tomatoes
50g grated Parmesan cheese
salt to taste
Add the oil and butter to a large heavy-bottomed saucepan. Once the butter has melted add the onion and cook gently until soft and golden brown in colour. Next add the carrot and fry for a few minutes. Add the celery and again fry for a few minutes. Now add the potatoes and again fry for a few minutes. Next add the cannellini beans (if using dried) and the courgettes. Again fry for a few minutes then add the cabbage. Once all the vegetables are in the pot continue to fry (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomatoes. Season and cover with a heavy lid. Cook gently or about three hours checking every half an hour or so to ensure that the stock isn't over-thickening (add more water if it is) but remember that the desired consistency should be soupy and thick. (If using tinned beans add them some fifteen minutes before the three hours is up).
Finally, remove the Parmesan crust, add the grated parmesan and adjust the seasoning. To gain the best flavour leave over night in the fridge and re-heat before serving the following day. Serve sprinkled with freshly-grated parmesan, garnished with basil and accompanied by crusty bread.
The next recipe is for a classic winter soup that makes the most of Christmas turkey leftovers:
Turkey and Cobnut Soup
75g cobnuts (or hazelnuts)
1 medium onion, roughly chopped
1/2 tsp paprika
225g left-over turkey meat
900ml chicken stock
1 egg yolk
150ml single cream
1 tbsp chopped fresh chervil
salt and black pepper
fresh chervil to garnish
Place the cobnuts on a baking sheet and toast under a hot grill for a few minutes, turning frequently to make certain they are evenly cooked. Transfer to a hand blender of food processor and chop finely.
Melt the butter in a pan, add the onion and paprika and fry for about 5 minutes, or until the onion is soft. Add the turkey meat and stock, bring to a simmer and cook for 5 minutes. Allow to cool slightly then transfer to a blender and purée. Return the soup to a pan.
Meanwhile whisk together the egg yolk and cream and add to the soup. Re-heat the soup (do not boil), stirring constantly then add the chopped hazelnuts and chervil. Cook for 1 more minute then ladle into warmed soup bowls. Garnish with the chervil sprigs and serve.
Tuesday, 02 December 2008
Company is coming and you want to keep the menu simple and healthy and of course within budget parameters. Here is a perfect menu, and one that your company will love. It is easy to fix, and can be made ahead of time except for the brown rice. In these days of trying to save some money...you can still entertain at a very low cost. There are so many recipes out there that sound wonderful, but are filled with painstaking instructions. Few of us have all day to cook. I have included a lot of the most healthy vegetables you need for your minimum daily requirement.
Appetizer: Humus with whole wheat crackers and celery
One can of garbanzo beans Juice of half lemon 1/2 cup of sesame seeds Two tablespoons sesame oil 1/2 cup parsley 1 tsp cumin 1 tsp garlic powder Salt and pepper to taste
Put all ingredients in high powered blender (vitamix is great). Blend until smooth...serve with crackers and cut celery.
Baked chicken with veggies
Chicken thighs (one per person) Chopped spinach (two cups) Chopped onions (one cup) Chopped fresh tomatoes (two cups) One cup chopped fresh mushrooms Paprika to cover chicken thighs Two tablespoons of olive oil One tablespoon oregano One tablespoon basil One tablespoon Cajun spices Salt to taste Place veggies in pyrex dish with olive oil
Add chicken thighs, and pour over spices, salt and pepper, paprika -- equally on all thighs. Bake uncovered four approx 1.5 hours at 350. Serve with brown rice and cucumber salad
Fresh fruit for dessert
The dinner should cost less than $20.00
Speaker and author of For Kids 59.99&Over -
Staying healthy, fit and happy are the best goals in life as we age.
Monday, 01 December 2008
Why is Christmas dinner causing problems for you and your family if you don`t like turkey. Okay, and yes Turkey is a traditional meat eaten on Christmas day however, it does not mean you have to force feed yourself and others to eat something not pleasing to the palette. Christmas Dinner is about tasty food that is acceptable for those sat round the dinner table. If peoples belly rumble due to emptiness then Christmas dinner was not to their required taste, however if their bellies should bloat then this therefore proves that the sitting filled all - and it was all down to you.
Now established that Turkey will not grace the table this year, it is time to look at other succulent meats to take its place. Some people although not a lover of eating turkey still buy poultry produce because they think the table looks odd without a roasted bird sitting in the centre.
Listen up if the right joint of meat lays claim to the middle of the Christmas dinner table - Turkey will not be given a second thought. Although a dry meat it does not stop folk purchasing one because of tradition. Some people still cook Turkey and after serving its purpose of looking Christmassy it is removed to make way for Lamb, Beef, Pork, or Chicken. The Turkey is never wasted and used to make tasty sandwiches fillings. Beat dry Turkey down with beetroot, pickles and flavoured sauces. Use it for casseroles and stews. It also makes appetizing burgers and good in green salads; it can be used in stir fry dishes also. Turkey bits flavour omelettes.
Christmas Roast Leg of Lamb Dinner
Full leg of lamb, (5lbs, 2.25 kilos)
6 tablespoons extra virgin olive oil
Chopped thyme and Rosemary
Bottle of burgundy
8 oz carrots
8oz white turnips
2 lbs potatoes
1 lb parsnips
4 garlic cloves
Sprigs of rosemary and thyme
2 Bay leaves
1 tablespoon of redcurrant or apple jelly
Sea salt and black pepper
Parsley to garnish and add color
This is a busy time for the chef so allow time for ingredient preparation and other. Christmas Eve is a good time to sort things out so you are not rushed off your feet on the day.
Using a skewer pierce the leg of lamb several times. Insert sprigs of rosemary into piercings. Lightly dribble olive oil over the lamb, cover and leave to stand till on work top ready for cooking.
Pre-heat the oven to Gas Mark 8 (450°F, 220 °C.) Pour olive oil into roasting tin then rest on top shelf to heat the oil - leave for 15 minutes. Wash and peel root vegetables and cut into quarters. Shallots can be peeled and left whole. Peel your garlic cloves if you prefer, but not necessary.
Dry vegetables with kitchen towel and add to hot oil in the roasting tin, turning the vegetables over to coat. Add whole garlic cloves. Put in the oven for 30 minutes turning once. Remove the vegetables and put aside.
Now rub sea salt and powdered black pepper into the leg of lamb and place in the roasting dish for 30 minutes. Then take out and place on top of the cooker on a medium heat. Now pour in the wine. Be careful with spitting hot oil. Baste lamb while adding chopped thyme and rosemary. When the wine begins bubbling, - cover the tray with tin foil. Lower oven temperature to Gas Mark 3, (325 °F, 170 °C), Cook for 1 hour 30 minutes.
When cooked baste lamb joint with meat juice and return vegetables with two bay leaves added. Place back in stove for a further hour and a half. Don't forget to remove the sprigs of Rosemary before serving. Leave roasted leg of lamb aside to cool for 30 minutes.
Still using juice from the lamb and vegetables add jelly and simmer to thicken. Squeeze cooked garlic cloves into the mixture. Dress vegetables with parsley and sit the leg of lamb on a serving dish..
Not quite as big but yet as tasty like the traditional bird is the Capon or as some folks say the "castrated rooster." The capon is a large poultry bird bigger than a chicken. Capon as the centerpiece for Christmas lunch is an ideal substitute.
Capon cooking and ingredients:
4 to 6-pound capon
1/2 cup melted butter
salt and black pepper
4 tbsps basil
4 tbsps thyme
4 tbsps tarragon
2 tbsps rosemary, finely chop as with the 3 above
3 tbsps minced garlic
2 medium onions, quartered
2 sticks of celery, sliced
Cube 2 red apples
Dice 2 green apples
1/2 cup white wine
3 cups chicken stock
Fresh is always best, however if your capon comes frozen thaw in refrigerator for 48 hours. Pre-heat oven to 400 degrees F. Swill capon thoroughly with cold water and kitchen towel dry. Place poultry in middle of a roasting dish and season with salt and pepper. Using a small basin mix melted butter with the chopped herbs and garlic to make a paste. Rub this under the breast skin and over outer skin. Circulate capon giblets along with diced vegetables and apples into the dish. Pack tightly over with tin foil and roast like this for 2 1/2 hours. Check for tenderness at 2 hours. Remove foil and allow skin to brown. When cooked remove capon from roasting dish and keep warm. A tasty sauce is easily made from dish drippings.
Discard as much of the fat as possible from the dish without upsetting the natural drippings. Be careful while in the process of making the sauce to avoid burns. Place dish over high heat to caramelize juice. Deglaze drippings with wine, scraping the dish with a spatula. Add chicken stock, and allow it to simmer. Do not boil and reduce to approximately 1 cup. Strain and season - then serve the sauce with sliced capon.
I bet throughout the whole time while you followed both recipes given here not once did Turkey come into mind. Just proving a point that's all. Tradition or not, if it tastes as good as it looks then you are onto a winner