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I suspect everyone kicks the sugar habit their own way (some lucky people can have just a little), but the only way I have ever been able to kick it is to abstain completely from all sugars and grains, with the exception of coconut flour. This is very hard to do at first, but it's so important for health that it's an absolute necessity.
To get over the cravings hump, which lasts between 6-9 days for me, I eat lots of fat and enough protein to make me feel like I am eating something of substance. I also try to limit fruit. Here's a sampling of what I might eat:
- Free-range eggs with bacon
- Olives and macadamia nuts as a snack
- Chicken salad stuffed in an avocado (mayo made w/ bacon drippings)
- Rich meat stews, slow-cooked in the crock pot
- Tuna with thinly-sliced red onion on a thick tomato slice
- BLTs with "bread" made from romaine lettuce leaves
- Baked casseroles with sausage/ground meat, lots of cheese, and veggies
- Liverwurst mashed into endive leaves with mustard and cheddar
- Duck pate with apricot compote and oven-roasted walnuts (for the ritzy)
- Steamed veggies with plenty of bacon grease
- Coconut milk smoothies with frozen berries
- Soft cheeses, like brie and cream cheese
- Smoked salmon wrapped around chunks of cream cheese and capers
- Celery sticks stuffed with cream cheese and minced olives
Except for pasteurized cow's milk, I have no dairy intolerance, and cheese, sour cream, butter, and ghee do not appear to bother me. I do eat cheese during my brief sugar elimination phase to prevent wild insulin spikes, and it helps me feel less deprived.
I read in Fire Your Doctor that a spoonful of L-glutamine mixed into a couple tablespoons of heavy cream and a dash of stevia would stop a craving in its tracks, and it worked! It's a great supplement for healing the gut as well, so those who have intolerances *because* they have a leaky gut should be taking it daily.
As for staying off the devil sugar, if I really want to keep that monster at bay, I more or less abstain from any kind of sweet substitute. I never eat Frankenfoods, but once I start making "desserts" that use aspartame and barleymalt sweetener and stevia, or even gluten-free bread-type things, I slowly but surely step over to the dark side and find I'm regularly eating garbage again. I suspect this is because I have not completely healed my hormones, and I am not yet insulin sensitive. Fortunately, chocolate is an addiction that doesn't make me crave sugar, as long as it's 70% or darker.
Getting Rid of the Sugar Habit
If you're addicted to sugar, pasta, or other carbs and you need help getting over it once and for all, I can't recommend this site enough
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There are several different foods from the Italian culture that are worth noting, but it is the Italian sausage that seems to come to mind so many times. This meat is absolutely delightful, and it is a meat that has a place in many great dishes not only back in the mother land but in North America too. This meat is available just about anywhere today, and there are various forms of the sausage that you can purchase in most grocery stores let alone the butcher shops. Finding the type of sausage that pleases you is really not difficult, you are just going to have to try as many as you can.
Excellent For Sauces
When it comes to Italian pasta sauce, you are obviously going to find some meat that will be added. One such meat that graces a wonderful sauce is the Italian sausage. This meat can be spicy and it is very easy to cut, making it a great meat to work with and an excellent choice. With mild, medium, and hot on the menu you are not going to struggle to find a decent meat for your sauce. These sausages can be cut into small disks or even chunks that are great to stew within a pasta or tomato sauce for hours at a time. Usually the meat is not cooked prior, as it is going to stew for a great number of hours within the broth. This will not only instill the sauce within the meat, it will bring out the great flavors of the meat into the sauce.
Finding The Right Sausage
It is not difficult today to find good Italian sausage, and depending on how much you are looking for and what variety you should have no troubles at all locating it. Most grocery and specialty stores carry this sausage today, and if you are fortunate enough to have an Italian butcher shop near your home you can find it there. This is not to say that you cannot find it elsewhere, it is simply to imply that there are great chances of finding this sausage at the fore mentioned locations first. Most deli's whether they are Italian or not, will usually carry this sausage as it very popular. Many sub shops and sandwich shops will carry it now as well, as they usually have a hot Italian sub on the menu.
Other Uses
Italian sausage is not solely reserved for Italian food today, as you will find many restaurants and sandwich shops all having this meat on their roster of fine foods. The sausage is relatively cheap, and you can bet that there are more than a few people that eat in these locations that consider it a favorite. This meat is easy to prepare, and you have almost endless options when it comes to its uses. Soups and stews are always popular with this meat in them, as too are great casseroles and bakes foods.
Italian Sausage
Anna Fiori writes food related articles for the Italian Traditional Food website at http://www.italiantraditionalfood.com
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Many people avoid buying or cooking with seafood because they wrongly assume it is difficult to use. Actually, it is very easy to cook and there are many great seafood recipes you can make at home, even if you are new to using this exciting ingredient. So rather than eating at a seafood restaurant Los Angeles, why not make your own shellfish delights?
Easy Seafood Casserole
If you want to combine various kinds of shellfish in one dish, what about making a delicious seafood casserole? You will need half a pound each of jumbo shrimp, lobster meat, crabmeat, and sea scallops. Chop the scallops and lobster into quarter inch pieces, and peel and de-vein the shrimp.
Saute the scallops in a little butter, salt and pepper until they are translucent, then add them to the rest of the seafood in a big bowl. Add quarter of a cup of mayonnaise, a tablespoon of Old Bay seafood seasoning and the juice of a lemon. Pour quarter of a cup of heavy cream over the mixture, and then sprinkle quarter of a cup of flax meal on top.
A little dry sherry added at this point will give the seafood casserole recipe a wonderful flavor. Stir the mixture well and put it in a big casserole dish. Sprinkle parmesan cheese on top and bake it for half an hour at 400 degrees F or until it is golden brown on top.
Italian Style Scallops
This recipe is very simple and it you can make it in less than ten minutes. Heat two teaspoons of oil in a skillet and saute a pound of sea scallops in there until they are translucent. Keep the heat moderately high for this. Take the scallops out of the skillet and keep them warm. Add half a sliced onion and a minced garlic clove to the skillet and saute them for a couple of minutes.
Add a cup of diced tomatoes, quarter of a cup of chopped olives, quarter of a teaspoon of dried thyme, a pinch each of salt and black pepper and a tablespoon of dried basil. Saute the mixture for a couple of minutes or until everything is tender. Spoon this sauce over the scallops and serve.
Simple Crab Fried Rice
This is another quick and easy dish, which features crabmeat, rice and vegetables, as well as eggs and garlic. To make this, you need to heat a tablespoon of peanut oil in a wok, and then add two minced cloves of garlic and a minced onion. Stir fry them over a high heat for a minute, then add two tablespoons of fish sauce and eight ounces of white crabmeat.
Cook for five minutes or until the crab is hot. Take the mixture out of the wok. Add another tablespoon of peanut oil to the wok and cook two lightly beaten eggs in there until they are set. Stir in three cups of cooked white rice, the crabmeat mixture, half a cup of green peas and a tablespoon of sesame oil. Season the crab fried rice with salt and pepper and add five sliced green onions. Take it off the heat and serve hot.
Easy Seafood Recipes To Whet Your Appetite
There are many easy recipes you can make with seafood and this healthy ingredient is always popular whether you eat dinner at a seafood restaurant Los Angeles or whether you make your own shellfish dish.
A Guide to the Freshest Seafood in Los Angeles - LosAngelesSeafood.net
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Lasagna roll ups are a wonderful way to make lasagna for two people without having to make an entire casserole.
You'll start with lasagna noodles. For two people, usually four lasagna noodles enough. It's two per person. Cook the noodles according to package directions using the minimum cooking time. Allow the noodles to cool while you prepare the stuffing.
In a skillet, brown one quarter pound ground meat. I almost always use ground turkey. I also tend to use a bit more meat than the directions call for as I like my noodles full. Add 3 tablespoons diced onion to the meat. Cook until meat is cooked through. Drain off the excess fat and add in one half cup of spaghetti sauce. Mix and heat through. I tend to like a specific brand of jarred sauce. You can use homemade sauce or any brand of jarred sauce.
In a small bowl combine one egg white beaten, one-half cup ricotta cheese, two tablespoons grated parmesan cheese, one-half cup mozzarella cheese and one teaspoon oregano. Mix well.
Use an eight inch casserole dish. Place about three tablespoons of spaghetti sauce in the bottom of the dish. You want the bottom covered. This will help prevent the noodles from sticking.
Take one noodle and put one quarter of your cheese mixture on the noodle. Add one quarter of your meat and one quarter cup of spinach to the noodle. You can use fresh spinach leaves or frozen spinach. If you use frozen, defrost and drain the liquid before suing. Roll the noodle from one end to the other. Place the noodle in the casserole dish, seam side down.
Repeat with the other three noodles. Cover your dish with foil and bake at 350 degrees about thirty minutes. Remove foil and sprinkle mozzarella cheese on top. Bake five more minutes and then serve.
You can make this same dish but use a white sauce instead of tomato sauce. You can either make your own Alfredo sauce or you can buy a jar at the store.
You can also make this recipe with chicken instead of beef. Use cooked, chopped chicken and spinach with a white sauce.
Many people like mushrooms with their lasagna. Slice mushrooms very thin and add them with the meat when you spoon on top of the lasagna noodles.
If you wish to eliminate the meat or chicken, you can make vegetable lasagna roll ups. We love using zucchini and broccoli in our vegetable lasagnas. Cook the vegetables according to the package directions or if fresh, cook until tender. You'll use about one ounce of broccoli and one ounce of zucchini on each noodle. You'll use the same cheese mixture and same sauce mixture.
I love having leftovers for lunch the next day. I'll often double this recipe so that I have enough stuffing for eight noodles.
The combination of ingredients you can use are endless making this a wonderful meal that pleases everyone.
Lasagna Roll Ups For Two
Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com.
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We were in a quick rush tonight and wanted something fast and easy but fancied something tasty with hardly any dishes to prepare and there was also the possibility that guests may, or may not arrive for tea and we were unsure how many! A tall order you might think but no, this dish is flexible enough to add more veggies, nuts, any kind of beans to extend the dish for more people or make it extra yummy and if even more people do turn up unexpectedly, a pot of steaming pasta or rice will extend it even further.
Tomato Onion and Zucchini Casserole Serves 6
2 Tablespoons oil 2 onions peeled and finely sliced 1 - 2 Cloves garlic, peeled and finely chopped 500 grams zucchini - cut into 2cm pieces 3 large ripe tomatoes, chopped roughly ( OK to use either tinned or paste) 1 teaspoon Worcestershire sauce ( substitute BBQ or other preference) 1 Tablespoon chopped fresh parsley ( or basil, or chopped chives as I have) 1 teaspoon dried basil freshly ground pepper and salt to taste
Method
Heat oil in pan and add onion and garlic, saute until tender
Add zucchini, tomatoes, Worcestershire sauce, parsley, basil and freshly ground pepper and salt to taste and bring to the boil.
Reduce heat to a simmer, cover and cook until zucchini or other veggies you have added are tender.
Serve with more freshly chopped herbs, grated or sliced cheese or vegan cheese, cashew nuts if desired and enjoy a quick, easy, healthy vegetarian meal that looks colorful on the plate with minimum effort.
Additional optional extras
Celery, mushrooms, carrots, sweet potato, sprouts, cauliflower, carrots, broccoli or anything else you may have available at the time.
Healthy Vegetarian Food - Tomato Onion and Zucchini Casserole
Carol Skinner is a creative artist and photography enthusiast living in rural Northland, New Zealand. After a career in the property field she gave it up to pursue her passion for Art, especially painting and concentrate on Internet marketing and has through the Internet, rediscovered her fondness for writing articles. There is now a large garden instead of neighbors on the doorstep and views of chickens, trees and greenery and instead of waking to an alarm, there are now bird calls and a rooster crowing and there is time to cook using fresh produce and herbs from the garden. Return to the city? I think not!
Website: http://quickhealthyrecipesforyou.com
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When it comes to discovering a country's culture, eating is perhaps one of the most complete experiences you can have. It engages all your senses: sight, smell, taste, touch, and even sound! And on Turkey tours, one thing's for sure - this kind of experience can be had practically every day!
Through a wide range of tempting dishes with endless variations from the country's different regions, the food choices available on Turkey tours may be overwhelming. There are a great many you can try on your fabulous food adventure, but there's nothing like the standard kebap (kebab) to get you started.
The Kebap (Kebab)
Chances are you've already had kebabs back home. One thing is for sure, however, they are nothing like the kind of kebaps you will find on Turkey tours! Turkish kebaps are distinct in the way they are cooked, the spices used, and how they are presented - distinctions that vary depending on the region. Lamb and veal are the most common meats used in kebaps, but you can find them made of beef as well.
Popular Kebaps
The Adana kebap is perhaps the one you will encounter first, and most often, on your Turkey tours. Made with hand-minced (zırh), meat mixed with chilli on a flat wide metal skewer, it has its roots in the Adana region, but is popular all over the country.
Another common kebap you will find is the Iskender kebab - slices of meat piled on a rotating skewer and grilled vertically, served with yoghurt, tomato sauce and butter, which, while originally coming from Bursa, can pop up anywhere on your Turkey tours!
The Beyti kebap is made of ground beef or lamb that is seasoned and then formed into patties that are grilled on a skewer, then wrapped in lavash and served with toppings of tomato sauce and yoghurt. It began as a specialty of the famous Beyti kebap house in Istabul, and is now available in many large cities of Turkey.
Other Kinds of Kebaps
Among the other different types you may wish to try on Turkey tours are the Ali Pasha kebap- cubed lamb served with tomato, onion and parsley then wrapped in philo, Hünkâri kebabı; 'Sultan's kebab' -lamb slices mixed with patlıcan beÄŸendi or eggplant puree, basil, thyme and bay leaf; and Beykoz kebabı - Tomato and onion flavoured lamb mixed with lamb brains and then wrapped in eggplant slices.
Non-Grilled Kebaps
While you may have thought that kebap is merely the generic term for skewered and grilled meats, you'll soon find out on Turkey tours that this term encompasses meats cooked in stews, casseroles and more! Great examples of these are the Alinazik kebab, which is ground meat kebab sautéed with garlic, yogurt and eggplants in a saucepan; Tas kebab, or 'bowl kebab' which is a slow stewed kebab in a bowl; and Çömlek kebab, a meat and vegetable casserole with eggplant, carrots, shallots, beans, tomatoes and green pepper cooked in an earthenware bowl called a güveç in Turkish.
Great Kebap Adventures on Turkey Tours!
Gordon Trevennan works for Peter Sommer Travels, a company specialising in cultural, educational, and historical Turkey tours as well as gulet cruises and charters in Turkey, Greece, and Italy. Our experienced guides bring the past to life on all of the Turkey tours that we offer.
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Are you looking for a few great tasting Mexican style dinner recipes that your family will enjoy? Does your family enjoy enchiladas and tacos? If so, I think these two casserole recipes will be ones that your family will enjoy.
If preparation time is an issue for you, you can prepare them up ahead of time in the morning and refrigerate. Once dinner time arrives, remove them from the refrigerator and let stand at room temperature for 10 minutes before placing them into the oven. If you have any left-overs you will need to refrigerate them in an airtight container for up to 3 days. These dishes do not freeze well, so please don't freeze your leftovers.
Mexican Enchilada Casserole Recipe
1 lb. ground beef
1 (16 ounce) can refried beans
1 (15 ounce) can tomato sauce
1/2 cup water
1 envelope of enchilada sauce mix (purchase it near where the taco seasoning is sold)
8 (8" round) flour tortillas
2 cups cheddar cheese, shredded
1 container sour cream
Preheat oven to 350 degrees. In a large frying pan, simmer the ground beef until it is no longer pink and it's brown. Drain off any excess grease. Stir in the refried beans, tomato sauce, water and the envelope of enchilada sauce mix, bringing the mixture to a boil. Reduce heat and simmer uncovered for 20 minutes.
Arrange half of the flour tortillas on the bottom of a 3 quart casserole dish or an oblong baking pan, overlapping them as you go along. Top with half of the ground beef mixture and half of the shredded cheddar cheese. Repeat with the remaining floured tortillas and remaining ground beef mixture.
Bake in a preheated 350 degree oven for 25 minutes. Remove and sprinkle the remaining shredded cheddar cheese on top and place back into the oven for an additional 10 minutes. Remove from oven and place a few dollops of sour cream on top before serving. This recipe will make 8 hearty servings.
Cheesy Taco Casserole Recipe
1 1/2 lbs. lean ground beef
1 package of taco seasoning
12 oz. pkg. of shredded Cheddar Cheese
1 can of Cream of Mushroom Soup
1 bag tortilla chips
(optional) Your choice of salsa
Brown the ground beef and drain. Add in the taco seasoning according to package directions and simmer until its done. Add in the cream of mushroom soup, do not add water and simmer for an additional 1 to 2 minutes.
In a large casserole dish, spray non-stick spray. Place a layer of tortilla chips, layer of meat mixture, then cheese, continue till full and top with cheese. Bake at 350 degrees for about 20-25 minutes. Remove from oven and serve with optional salsa on top. This recipe will make 6 hearty servings.
Easy To Prepare Mexican Dinner Casserole Recipes
Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly owns the popular online foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can pick up free menu ideas, cooking articles and free recipes for every day cooking.
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A recipe which has been in our family for years and was always one of my mother's favourites. It is a lovely comforting dish for cold winter evenings and can be left simmering slowly in the oven whilst you are out, ready for your return.
Serves 6
Ingredients:
1.25 kg round or chuck steak
Flour
Olive oil
Butter
Black pepper
4 tablespoons cognac
2 carrots
1 leek
4 shallots
Lemon juice
1 medium onion
1 clove garlic
1 bouquet garni
Half a bottle of Red Burgundy
Beef stock or water to cover
18 baby onions
Sugar
12 button mushrooms
Finely chopped parsley
Method:
Remove excess fat from the beef, cut into large cubes and roll in flour. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan. Brown the meat, season and add the cognac. Ignite the cognac, then when burned off, put the meat into a casserole. Coarsely chop the carrots, leek, shallots, onion and garlic and cook in the oil remaining in the pan. Transfer to the casserole with the meat.
Add the bouquet garni. Pour over all but four tablespoons of the wine and enough water or stock to cover. Put the lid on the casserole and cook in a moderate oven (370F) for 1.5 to 2 hours. Remove from the oven, skim off any fat on the sauce, then gradually stir in 1 tablespoon of flour. Put the lid back on and return to the oven for a further 2 to 3 hours. When the meat is nearly ready brown the baby onions in butter in a saucepan with a little sugar. Add the remaining 4 tablespoons of red wine, cover and cook over a low heat until the baby onions are almost tender. Meanwhile saute the mushrooms in the remaining oil and butter and a little lemon juice.
When the meat is tender, remove the bouquet garni, correct the seasoning, add the onions and mushrooms and sprinkle with finely chopped parsley.
Boeuf Bourguignonne
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One of my favorite dishes my Mom created and made on special occasions was her Cheesy Onion Casserole! This is an awesome dish for cheese and onion lovers alike and goes perfect with any meal, whether an outdoor BBQ or a fancy Holiday meal. This dish is a great accompaniment with any kind of meat from beef to chicken to lamb to Cornish hens or whatever you may be serving! I just love this dish and also eat the leftovers alone for a lunch. You can also freeze the leftovers if you prefer. They reheat well if you add a little milk.
So do you want to know how to make this dish? It is easier than you think. First you take about 3 very large onions and slice thin. I prefer the large white onions or sweet onions (Hint - you can ask the deli at your grocers to slice the onions on the meat slicer for you. Most of the time they are happy to oblige). You want to make sure you have enough onions to almost fill you baking dish!
Next step is to boil the onions until they are soft. While waiting for the onions you can start your cheese sauce. First make a rue with melted butter and flour and milk. Once the sauce is starting to thicken add 8 ounces of Cheddar cheese and 8 ounces of Swiss cheese, all the cheese cut in chunks to melt easier, and stir slowly until it all melts.
Now your onions are soft, drain them and put into a large baking dish. Next you take the cheese sauce and mix it into the onions. Now this mixture alone is quite tasty and tempting to eat but you must refrain yourself! This mixture will need to bake an hour and you can pre-make it for later.
Just before it is time to put in the oven, at 350 degrees, you take a box of flavored croutons and you pour half of them into the mixture and stir them in. After that you pour the other half on top and spread around. Put in the oven and enjoy the aroma. The aroma alone makes you hungry and ready to eat some!
Once done remove from oven and serve. I promise if you like onions you will go crazy for this tasty mixture, and you too may be eating some the next day for lunch as well!
Onion Casserole
Joan Penfold
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Chicken casserole is a warm and filling meal. It is convenient and easy to prepare and can be very economical. I enjoy chicken casserole with my family regularly. It is ideal for weekday family meals, but with the appropriate ingredients, it can be used for casual dinner parties.
Here is my favourite recipe for a tasty chicken casserole made with noodles and vegetables. It is a meal in one dish.
Ingredients
6 ounces of uncooked noodles
1 cup milk
1/3 cup of butter
1 teaspoon salt
1 cup sliced celery
6 tablespoon flour
2 cups diced chicken
6 ounces mushroom pieces
2 cups chicken broth
1 ounce jar pimento
1/3 teaspoon pepper
1 cup shredded cheese
1 grated carrot
1 cup chopped onion
1 teaspoon mixed herb seasoning
Cooking instructions
1. Cook the noodles until tender, drain and set it aside.
2. Cook chicken and cut it into small pieces (diced).
2. Put a big saucepan on a low heat and melt the butter in it.
3. Pour the grated carrot, sliced mushrooms and chopped onions into the saucepan. Cook this combination until tender.
4. Add the flour to the content of the saucepan and stir until smooth.
5. Add the pimento, salt, mixed herb and pepper.
6. Slowly add the chicken broth and the milk and stir until the sauce becomes thick.
7. Pour all the content of the saucepan into an oven proof casserole dish. Add the chicken and the
noodles to it and sprinkle cheese over the top.
8. Bake the chicken noodle casserole in a pre-heated 350 oven for 25 to 30 minutes.
9. Ensure that it is thoroughly cooked and the cheese is melted.
Your tasty chicken noodle casserole with vegetables is ready,enjoy.
You can give this dish a different taste and feel by adding a wide range of ingredients according to your own preference. For example, you can add swede and leek if you desire.
Recipe For Chicken Casserole With Noodles and Vegetables
Grace M. is a writer and teacher. She also enjoys cooking. For more free recipes visit [http://myfreerecipies.com]
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I just can't help it - I have an absolute passion for cooking. I love it! And please forgive me for tooting my own horn but if I do say so myself I've become pretty good at it. I'm not a "chef" because I don't "create" new dishes but I'm a master at seeking out great recipes and making them extra special by adjusting ingredients and flavors for my own family's preferences. People tell me all the time that I'm a great cook, but the truth is - I'm actually just a great recipe follower. I'm not secretive about it either - when anyone asks if they can have the recipe for something I've made, I'm flattered and eager to share it with them.
But I ran into a bit of a problem in that it seemed that no matter how precisely I wrote or relayed a recipe, friends often told me later that the dish didn't turn out as good as when I made it. I couldn't figure it out, so I took the time to think through my cooking process step-by-step and discovered the secret. It's such a fundamental thing for me because my mother taught me this so I assumed everybody cooked this way and I never thought to mention it in my recipes. Yet this small but important step makes all the difference in the world in creating a dish that goes from "pretty good" to "WOW! This is delicious!"
Here's the deal. Almost all main-course recipes call for onions. For example, let's say you're making homemade vegetable soup. Most people will brown whatever meat it calls for and then cut up the onion and other vegetables and add them to the pot, then add broth or water and the called-for seasonings. That's the big mistake...
Whenever something calls for cooked onions and/or other fresh vegetables, always sauté the onions and vegetables first in a little olive oil and real butter. Do this in a separate pan from the rest of the ingredients (I use a deep skillet). Sauté until the onions are caramelized and soft and the other veggies (carrots, celery, peppers, etc.) are crisp-tender; about 15-20 minutes. Then add the vegetable mixture to the main pot.
What happens is that the flavors of the vegetables are greatly enhanced when they're sautéed separately - the caramelization process develops the flavor. With the "usual method" all ingredients are put into one pot at the same time and that wonderful vegetable flavor and aroma can't fully develop. The "sauté" step transforms all recipes with vegetables from "good" to "outstanding" and it's so simple!
Tips: Always try to purchase sweet onions for cooking (they're way more flavorful) but if they aren't available, add about 1 teaspoon sugar to regular onions as you're sautéing them. Any vegetables that are a little on the bitter side can benefit from a small amount of added sugar during the saute' process (and you can't taste the sugar in the final result).
It probably goes without saying but the "separate sauté step" does not apply to potatoes or tomatoes. Those can be added directly to the pot with the other ingredients.
I use this separate sauté method just about every single day because it seems that almost all recipes at least call for onions, if not other vegetables as well. I sauté the onions/vegetables before adding them to anything cooked - soups and stews, chili, meatloaf, crab cakes, quiches, scrambled eggs, salmon loaf, hamburgers, the works. If the recipe calls for onions or other veggies make it a given that they are sautéed separately first. The difference in flavor is truly amazing.
For more cooking tips, great recipes, and "must have" kitchen equipment, visit my website, listed below.
How To Make Extra-Delicious Soups, Sauces, Casseroles - One Special Secret
Patti Mays
Great Cooking Ideas
Patti Mays is an expert cook who shares down-to-earth tips, recipes and recommendations on her website, http://www.GreatCookingIdeas.com. Her upbeat site is all about delicious, easy cooking using ingredients that are affordable and easy to find. She has a large following because of her unpretentious style and humorous approach, yet her content is always rich in value. Patti and her husband live in Boise, Idaho where they are "happily retired from corporate life."
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How about a spicy Indian casserole? A lot of Indian dishes are vegetarian, and those who like to keep it meatless will really enjoy the Samosa casserole. The elimination of meat from a casserole dish definitely does not mean bland. Vegetable casseroles can be equally filling and full of flavor. While this recipe utilizes puff pastry a traditional preparation of this vegetable dish would have flour, salt and oil combined, made into a ball and set aside.
For the filling, curry, mustard seeds, cumin, ginger and red pepper flakes are mixed together. Potatoes are then boiled and mashed. Carrots, onions and garlic are sauteed for a few minutes before the mustard seed mixture is added. These are then toasted for half a minute and incorporated with broth and peas. Next, the potatoes are folded into the vegetable and seasoning combination. The whole thing is seasoned with salt and pepper to taste and then distributed into an oven dish. The dough is rolled out and made to cover the filling.
Indian-Style Samosa Casserole with Potatoes, Onion, and Carrot
Ingredients:
1 tablespoon Mustard Seed
1 teaspoon Curry Powder
1 teaspoon Ground Ginger
1 teaspoon Ground Cumin
1/8 teaspoon Red Pepper Flakes
5 medium Potatoes peeled and quartered
1 medium White or Yellow Onion, diced
1 medium Carrot, diced
3 Garlic Cloves, minced or crushed
1 cup Frozen Peas, thawed
1 cup Vegetable Broth
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 Large Egg, beaten
1 Puff Pastry
Preparation
1. Add the mustard seeds, curry powder, ground ginger, ground cumin, and red pepper flakes to a small bowl. Stir to combine and set aside.
2. Add potatoes and enough water to cover them by one inch to a large saucepan or stockpot.
3. Add 1 tablespoon coarse salt to the water.
4. Boil 15-20 minutes or until fork tender. Remove potatoes and drain in colander.
5. Mash the potatoes roughly
6. Preheat oven to 350 F.
7. Add vegetable oil to large skillet Heat until hot over medium heat.
8. Saute diced onion, diced carrot and minced garlic until tender.
9. Move vegetables to the side and add seasoning mixture to the pan. Toast for so seconds, stirring lightly.
10. Stir in the peas and vegetable broth.
11. Fold in the roughly mashed potatoes.
12. Season the potato mixture with coarse salt and fresh ground black pepper.
13. Spoon the potato mixture into a pie pan.
14. Roll puff pastry dough out to 11-inch circle on floured surface.
15. Cover potato filling with pastry dough, press tight and crimp edges over pie pan to insure seal.
16. Cut several slits in pastry dough with sharp knife to allow steam to escape.
17. Brush dough with beaten egg.
18. Bake 45 minutes or until top is golden brown.
19. Remove from oven and cool 5 to 10 minutes before serving.
Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.
Kerry Miller is a keen traveller who has enjoyed staying in some of the finest North Norfolk hotels, while eating in some excellent Norfolk Restaurants
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Digital meat thermometers are used in measuring the temperature of the internal contents of cooked foodstuffs specifically meats. The main dissimilarity between meat thermometers from other kinds of thermometers used in cooking is that they usually have lower temperature level compared to candy or deep-fry thermometers.
Digital meat thermometers have numerical readout of information collected by the circuit testing device rather than containing a dial which not electrically powered. These thermometers are also useful in preventing meats to become under-cooked or over-cooked. The oven-proof probe is one style of digital meat thermometer. This kitchen device has a little metal probe which is placed inside the meat or chicken before cooking.
The gadget is attached by sensory wire to a numerical screen which remains in the outer part of the oven at the duration of cooking process; the screen gives the temperature readings while the cooking process of the meat is going on. Oven thermometers can be programmed often to show the targeted temperature, existing oven temperature, and the remaining cooking time for a specific dish. Oven thermometers that are wirelesses do not make use of sensory cables or wires are available also.
Instant-read thermometer is the second kind of digital meat thermometers. This kind of digital cooking device has metal probe on its tip and a handle attached having a numerical display. This thermometer has a different purpose, because instead of inserting it into the meat before cooking, it displays the accurate readings of the temperature after it is inserted into the hot food within little seconds.
The microwave-safe variety is the last form of digital meat thermometers. This form of thermometer is being inserted into the food and then placed inside the microwave. This device is comparable to oven thermometer, but it does not contain a metal while the oven thermometer has a metal.
In general, the probe in the digital thermometer for meats must be inserted to the meat preferably thickest portion, straight to muscle tissues. The cook generally must be cautious not to insert the probe to bony or fatty areas in the meat because these portions heat up in different rates. With poultry, it is suggested to insert the probe into the inner area of the thigh and be sure to avoid the fats and bones. In measuring the hotness of other type of dish like the casserole, the probe must be inserted into the thickest portion near the middle.
Since the general use of cooking thermometer is the prevention of food-borne diseases because of under-cooking, you have to know the best serving temperatures. You have to keep in mind also that meat persist to cook in short time though resting, therefore, its inner temperature might change.
Benefits of a Digital Meat Thermometer
Learn some tips for using Digital Meat Thermometer. For more info, please visit us at: http://digital-meat-thermometer.org/blog/
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The role of diet and nutrition is very significant in Crohn's disease. A proper diet is important in addition to medical therapies for maintaining and correcting any nutritional deficiencies and for reducing disease activity. Just like everyone else, people with Crohn's disease need to take in enough protein, calories, vitamins, minerals such as calcium, iron, and zinc, and other nutrients to stay healthy. People with Crohn's may have increased nutritional requirements to make up for the nutrients they lose. Generally, the patient is advised to have a nutritious, well-balanced diet, with adequate proteins and calories. Crohn's disease is a tough condition to deal with and to add to your frustrations you may have to do away with your favorite dishes if your doctor advises so.
Some Crohn's disease friendly recipes that patients may try out include banana bread, lactose free pumpkin cookies, pumpkin bread, soy cheese and macaroni, banana muffins, mashed potato and meat casserole, almond crusted chicken, barbequed chicken, chicken sausage, roasted chicken, pot roast, butternut squash soup, grilled turkey breast, microwave broccoli, oven French fries and raspberry ring. You can come across delicious, easy to prepare low-fiber and non-dairy recipes for those with Crohn's disease in most magazines as well as the Internet.
There are no foods known to essentially injure the bowel. However, during an acute stage of the Crohn's disease, bulky foods, milk, and milk products may add to diarrhea and cramping. Diet may have to be restricted based on the symptoms or complications. Patients with strictures should try to avoid recipes high in fiber content. Patients should keep away from recipes that they know would bother them and seek specific recommendations from their physician. Instead of eating heavy meals, patients should eat small meals throughout the day. Many nutrition counselors recommend that patients with Crohn's disease eat five or six half-sized meals a day. This should be done evenly at regular intervals and probably the last meal should be consumed at least three hours prior to bedtime. In addition to eating sufficiently, you also need to drink adequate fluids to keep your body well hydrated.
Crohns Disease Recipes
Crohns Disease provides detailed information on Crohns Disease, Crohns Disease Symptoms, Crohns Disease Diet, Crohns Disease Treatment and more. Crohns Disease is affiliated with Colitis Symptoms.
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Read more on Herbal medicines for obesity and Natural medicines to lose weight and Natural remedies to burn fat and calories
A digital meat thermometer is no longer used only by a professional chef. More and more people are using this device in their every day cooking to ensure that their foods are cooked perfectly and also to ensure that they have no worries about food related illnesses. There are five features that you should look for when purchasing a digital meat thermometer:
Accuracy
Many experts consider accuracy to be the most important feature. A thermometer should register exactly 212 degrees in boiling water and 32 degrees in crushed ice and ice water. The best digital meat thermometers will be accurate within plus or minus one or two degrees Fahrenheit. If the thermometer comes up four or more degrees over or under, it is time to get a new one.
Response Time
The response time when reading a digital meat thermometer should be fast. When tested in boiling water it should take no more than twenty seconds (ten seconds is even better) to get to 212 degrees. Many can take up to thirty seconds and that is a feature you do not want especially during times like busy holiday cooking, or when you are entertaining friends or professional acquaintances.
Readability
The LCD display screen in a digital meat thermometer should display large, easy to read numbers. The plastic lens should not fog up and prevent you from seeing the numbers.
Temperature Range
Most of the time, you will need your thermometer for meats, poultry, seafood, egg dishes and casseroles, but on occasion you may want to know the temperature of hot oil before putting your food into it or of a freezing dessert to ascertain that it is will stay frozen until eaten. This is when it is important to own a digital meat thermometer that is capable of taking very low (0 degrees and under) and very high (375 degrees and over) temperatures.
Design and Features
You will find as you begin to use your digital meat thermometer that certain designs and features will make the gadget easier to use. Some examples of this are the length of the stem. You want one that is long enough to go deeply into a thick turkey breast, but not so long that it hits bone, which will give you an inaccurate reading. Ease of cleaning is also important. Can you toss it in the dishwasher or will you have to laboriously take it apart to ascertain proper cleaning? Does the thermometer have on and off switches or an automatic shut off? These features are important to many cooks.
There are many digital meat thermometers from which to choose and most of the manufacturers are dedicated to producing products that measure temperatures with accuracy and read temperatures with precision. You can find an array of these thermometers online and if you spend a small amount of time reading over their various features, you are certain to find just the right digital meat thermometer to meet your exact needs!
Meat Thermometers - How Cool is That?
Arjun has written for many Internet publications and enjoys technical issues and new product releases like the Bissel Carpet Cleaner and the new power series of Bissel Carpet Cleaner
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Ingredients:
15-ounces Ricotta cheese,
2-large Eggs,
1-cup Parmesan cheese, grated,
5-cups Mozzarella cheese, shredded,
1-teaspoon Bling it seasoning,
By Cristie's Cookin or Italian seasoning,
½-teaspoon Salt,
2-teaspoons Parsley, dried,
1-teaspoon Basil, dried,
1-teaspoon Pepper,
5-cups Pasta sauce,
12-regular Lasagna noodles, dried.
Instructions:
Heat oven to 375° and place oven rack in the center. Combine in a large bowl, ricotta cheese, eggs, ½ cup of Parmesan cheese, one cup Mozzarella cheese, Bling it seasoning or Italian seasoning, salt, parsley, basil, and pepper until thoroughly combined. Spread one cup of pasta sauce in the bottom of a 3-quart casserole dish or pan. Lay 3 noodles lengthwise in the dish. Don't let them overlap or touch each other. Spoon ¾ cup of ricotta mixture over the noodles and spread evenly. Sprinkle one cup of mozzarella cheese evenly over the ricotta; repeat with remaining ingredients for a total of four layers and top with remaining ½ cup of Parmesan cheese. Cover and bake for one hour; remove cover and bake uncovered for ten more minutes. Remove after baking and let set for about ten minutes before serving.
Note: Spice it up by adding red crushed pepper.
Serves 8 to 10
This is truely a fast, easy, and delicious Lasagna Recipe with a humorous name attached to it. Make it easy and cook this to wow all your friends and family.
This recipe plus many more can be found in the "Republicans" cookbook at http://www.cristiescookin.com.
Teddy's Over The Bridge Easy Cheesy Lasagna
Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out her cookbooks, spices, aprons and thriller novel at http://www.cristiescookin.com.
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Marsher Smiman is a qualified Chef of 20 years, a wife, mother and business owner.
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Despite ever-rising obesity rates, eating a less meat based diet has quietly become mainstream. So, what are the benefits of meatless dinners?
Notice the growing vegetarian options on restaurant menus and the exploding number of vegetarian recipes - ample evidence that eating healthy is alive and well.
Today people are making plant based items - fruits, veggies, grains, nuts, and seeds - a major component of their diet. According to numbers out of the American Dietetic Association, almost 2.5% of the adult population of the U.S. eats a meat free diet.
Going meatless is easier than ever before. There are plenty of meatless products on the shelves of your local grocery stores - you can try several brands to find something you like.
There are also countless vegetarian cookbooks, magazines and online resources for great tasting, family friendly recipes. If you want to give going meatless a try, make the change a gradual one. Make a single day (or meal) meatless and see how you do.
Meatless meals most often feature veggies, beans and grains. Think of the foods that you like already that don't have meat in them, like lasagna, pasta, soups and salads.
Lots of times you can use your own favorite recipes and just substitute beans or another vegetarian option in place of the meat. You might try:
- Beans and legumes - in casseroles or salads
- Vegetarian refried beans - in burritos or tacos
- Tofu - in stir fry
There's a term being coined for those who follow a mainly plant based diet, but still eat some meat, poultry or fish - flexitarian.
A growing number of us are embracing this way of eating, and some consider it to be very similar to the Mediterranean diet - an eating plan that limits red meats and includes ample amounts of fruits, veggies, legumes, whole grains and healthy fats.
Research has consistently shown that eating this way cuts the risk of cardiovascular disease, diabetes and perhaps even cancer, as well as helping out with weight loss.
Removing the meat from some of your meals also has benefits to your budget. In fact, cutting a meat meal from your weekly menu will almost certainly bring your grocery bill down.
To save on the meat you do buy, take advantage of special sales, separate the meat your bring home into meal sized portions (be sure to label and date the packages) and freeze these.
Another way to stretch a dollar is to buy a larger size roast than you need for a single meal and use it (creatively) as leftovers for 3 to 4 meals.
Protein isn't just available in a cut of red meat. There are other sources that are just as natural, but cost a whole lot less. A large egg brings you 6 grams of protein. A glass of milk delivers 8 grams of protein a serving. Another often-overlooked protein source is cottage cheese, which is a healthy, and affordable, way to get your protein for the day. Lastly, tofu can cost as little as 6 cents for a full gram of protein.
Beyond saving you money, getting your protein from non-meat sources has some rather impressive benefits to the body-
- Fewer calories and less fat - which can lead to improved cholesterol numbers and better weight management.
- Improved longevity - a National Cancer Institute study found that those who ate 4 ounces (114 grams) of red meat daily were 30% more likely to die of any cause over 10 years than those who ate less red meat. Even sausage and lunch meat increased the risk.
- Less disease risk - including type 2 diabetes, high blood pressure, heart disease and some types of cancer.
If meat simply must be a part of all your meals, at least be sure you're eating a proper portion size. A serving of protein should really be no more than 3 ounces (85 grams).
This is about the size of a standard deck of playing cards, and should take up no more than a quarter of your dinner plate. Veggies and fruits should take another half, with the last quarter left to whole grains.
The benefits to your health of replacing a few "with meat" dinners with tasty and nutritious meatless dinners are plain. Just experiment and try a few different options and you are sure to find something you like.
The Benefits of Meatless Dinners
FREE Bonus Secret Health Reports - For a limited time you can grab 5 FREE essential health reports from Daily Health Bulletin and click the link now to discover more about how eating meatless dinners a couple of times a week and other eating habits can benefit your health.
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In this Brandied Moose Roast recipe you will discover how to cook and turn naturally dry moose meat into a deliciously tender roast dish, perfect for any family gathering or guest dinners. With this cooking method, not only natural juices are preserved, you will actually add the extra moist to the meat just o make it more tasty with infused smoky flavor.
For preparation, we will need:
1/2 Cup of brandy
1 Cup of water
3 Cup of red wine
1/2 Olive oil
1/2 teaspoon of liquid garlic
2 teaspoons of oil
2 garlic cloves, pressed
1 small sliced onion
1 small sliced carrot
1 teaspoon of minced parsley
1 teaspoon of dry thyme leaves
2 bay leaves
For more tasty roast, first inject the moose meat with flavored oil mixture and then marinate it prior moist smoke-cooking step.
Then using flavor injector, add the roast with mixture of brandy, oil and garlic. Now saute the onion, carrot, parsley, garlic and thyme in hot oil until the onion is limp.
The remaining marinade ingredients can now be combined in a large ceramic bowl. Put in the left over ingredients, including the moose meat and marinate for 24 to 48 hours, turning the sides several times during the session.
After that, simply pat dry with kitchen paper towels. Now you are ready to add the marinade to a water pan. Place the meat into oiled cooking rack and smoke it for about 7-9 hours. At this final stage, you can use a meat thermometer to monitor the heat and ensure your brandied moose roast is well cooked.
Brandied Moose Meat Roast Recipe
This technique can also be done on gas bbq grills that have side burner rotisseries for slow smoke cooking with wet wood chips. But best results are achieved with barbeque smokers.
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Lindsey Price often writes about medifast and has published a free medifast ebook called "Getting The Most Out Of Medifast". You can get a free copy at http://easiest-diet.com/
A New Red Meat
Since the high glycogen content of Ostrich meat confers to it an almost sweet flavor, it is suggested to serve it along with a complement of vegetables that contrast nicely with sweet, such as red radicchio and rocket. Rich in proteins and iron, the meat is also low in fat (1-2g per 100g of meat). A large part of those 2g consists of polyunsaturated fatty acids (healthier) as compared with saturated fats. This makes ostrich meat ideal for the diets of babies and the elderly, pregnant and lactating women as well as athletes and people suffering from anemia. As for its flavor; it is more or less similar to high quality beef, although it is much more tender and made up of very short muscle fibers that allow for easier digestion.
Choice
Most ostrich meat comes from farms, many of which are located in Israel, South Africa and the US. Sold ever more commonly even in traditional butcher shops, the major obstacle to its purchase is its relatively high price. This due in large part to three factors: high mortality rates among the farm-raised birds, long growing periods (9 months to a year) and low meat yields relative to the animal's weight (35kg edible meat from a 150kg animal).
Preservation
This meat should be stored in the coldest part of the refrigerator soon after purchase, ideally wrapped in the appropriate polyethylene wraps or in wax paper. It should be consumed within one or two days of purchase at the most.
Cuts
Ostrich is a flightless bird because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. Cuts are nearly exclusively from the various muscle groups found in the animal's leg, divided into the fillet, sirloin, and thigh. The last cut comes from the neck. From the fillet, cut from the less fibrous part of the animal's thigh, are cut the medallions, kebabs, carpaccios and roasts. From the sirloin; cutlets, steaks, chops and roulades. From the thigh itself; roasts and ground meat for meatballs and hamburgers, while the neck is used in boiled dishes and ossobuco.
Cooking
In dealing with lean meats such as that of the ostrich, especially when grilling, it is important to baste the meat with abundant extra-virgin olive-oil before cooking it in order to avoid the meat becoming hard and dry due to the quick evaporation of its juices. Another method, useful when cooking whole cuts, is to lard the meat in such a way that it keeps the meat moist. Even for the higher quality cuts, it is preferable to cook ostrich meat in the pan and for only a short period. It is also best if the meat is cooked rare and therefore should be removed from the refrigerator at least half an hour, this also allows for a shorter cooking time. In order to further avoid losing the meat's juices, it is wise not to puncture the meat with a fork but instead handle it with two spoons in a pincer movement. For the same purpose, it is a good idea to brown the ostrich roast in a pan with some butter and extra-virgin olive oil before cooking it in the oven, this creates a barrier on the outside of the meat that helps keep the juices in.
Ostrich meat's extreme tenderness, comparable only to the finest veal fillet, lends itself nicely to being eaten crude and therefore should be tried in a carpaccio or tartar.
Ostrich: A New Red Meat
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
GOURMET MEATS AND SEAFOOD [http://www.high-net-worth-gourmet.com]
CONTACT US
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