Live to Eat or Eat to Live: 5 Healthy Recipes to Try

Finding healthy recipes can often be a challenge. As you read this article, you'll learn five healthy recipes to try.

Quinoa Salad
While it tastes similar to rice, quinoa is actually a high-protein seed that's full of nutrients. Quinoa is an awesome base for your healthy meal because it keeps you full and is easily customized to preference. To begin, simply bring water to a boil, add the quinoa, and allow it to simmer. Then remove the quinoa from the stove and add a little olive oil. You can add some feta cheese, onion, parsley, bell pepper, and a dash of salt and pepper for a more flavorful salad.

Salmon & Faux-tatoes
Salmon is one of the healthiest entree options you can have, as salmon is rich in omega-3's, vitamin B, protein, and more. The tastiest salmon will be drizzled with olive oil, salt and pepper, and a little lemon. Simply season the salmon and then bake it for about half an hour at about 400 degrees Fahrenheit. A perfect side dish is cauliflower. Cauliflower is full of fiber, vitamin C, vitamin K, and other vitamins. If you want your cauliflower to taste as good a mashed potatoes, steam the cauliflower on high for about ten minutes. Then, add some olive oil, salt, pepper, your favorite cheese, and mash it up.

Chili
Chili is not only simple to make, but can also be quite healthy. Start with a turkey chili base and add several of your favorite veggies. Begin by browning the meat in a pan, and slice up some onions, bell pepper, carrots, and celery. Then place everything in a crock pot, add some beans and allow everything to simmer for several hours.

Spinach Salad
The healthiest salads will have a spinach base. Spinach is full of vitamins, nutrients, and fiber. To create a delicious spinach salad, add some sliced strawberries and goat cheese. Next, drizzle some balsamic vinegar and a little olive oil and you'll have a delicious salad within minutes.

Smoothie
A healthy snack that is easy to make, and cool on a warm day are smoothies. They are a great way to get your daily serving of veggies without even tasting them. To make a delicious, healthy smoothie, begin with an almond milk base. Add a handful of spinach, berries, a dollop of almond butter, and a scoop of protein powder in a blender. Blend everything together until smooth and you'll have a tasty, nutritious treat. Add more fruit for a sweeter taste if you want to mask the veggies.

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Tasty Camping Recipes that Are Super Easy to Make

Camping is the perfect time for easy no-cook and grilled meals for the family. The simplest options are best when spending time in the outdoors. Luckily, there are dozens of recipes that can be make with minimal fuss to satisfy your hunger after a busy day in the wilderness.

Be Prepared

Your food supplies will be important while camping because you may not want to take a break from your vacation to run to the nearest store, which can be many miles away. Bring along ready-to-eat snacks that you have prepared at home in addition to your standard cooking supplies. A good knife is a necessity if you plan on eating freshly caught fish. You can look for an authorized Benchmade knife dealer to find a knife that will fit your camping needs perfectly. Don't forget the pans and ingredients such as oil, salt, pepper, cornmeal, fruits and vegetables, and plenty of ice.

Prep Ahead Snacks

Snacks are the simplest types of foods to make while camping if you bring along a few necessary ingredients. For example, you can spice up plain oyster style crackers with dried ranch dressing powder, dill, and garlic. Simply mix the spices and dressing mix according to your tastes while baking the crackers with one-fourth a cup of oil. After baking the crackers to a golden brown, toss them into the seasoning mix for a simple snack.

Fresh Fish

Fresh fish can be fried or baked, whichever option suits your personal tastes best. Baked fish can be wrapped in tin foil with your choice of vegetables, herbs, and salt and pepper and then thrown on red hot coals until it is fork tender for the simplest dish possible.

For a fish fry, use fresh lemon juice and coat each piece of fish in seasoned cornmeal, then fry as usual. Fried fish can be made with hush puppies and fresh coleslaw for a delicious one pot meal that is both simple and filling.

Burgers and Grilled Vegetables

Nothing is more comforting than the classic American meal of burgers and hot dogs. To make your burgers extra special, blend your favorite herbs or cheese into the meat before cooking. You can also grill any vegetable by wrapping it in tin foil to prevent burning. Salt and pepper your vegetables before cooking, or add your favorite seasoning. Fish can also be grilled, but can flake apart if you aren't careful. Brush the grill with a nonstick grilling spray before cooking, or wrap the fish in tin foil with lemon and herbs for a healthy alternative to burgers.

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Freeze Dried Foods That Taste Like Real Food

If you’re looking for an easy, convenient way to store a large amount of food in a small area, emergency freeze-dried food is one of the best options available today. Unlike traditionally survival foods, the freeze-dried process allows easy hydration. Just pour water over the food, allow it to sit for a few minutes and it’s ready to eat or use in your favorite food storage recipes.

The freeze-dried process doesn’t cause food to lose its flavor or take on a funny taste as other dried foods do. Freeze-dried blueberries or green and red sweet pepper flakes will plump up and taste exactly like real blueberries and bell peppers do. You won’t be able to tell the difference. That makes single-serving or two-serving pouches of stew, pasta or scrambled eggs a great alternative for camping or hunting trips as well as food storage items such as milk or fruit.

Freeze-dried meals begin with fresh ingredients that are prepared into each specific meal before drying. Fresh ingredients or prepared meals are then flash frozen. The process uses lower heat than traditional drying methods and a special freezing process that allows the emergency freeze-dried food to retain its original taste. These foods taste exactly like you had fixed them at home yourself because they have been. That holds true for sugar and shredded cheese as well as for soups and stews.

Other types of dried meals don’t prepare the meal ahead of time. They take dried ingredients purchased from a wide variety of companies and then package them all together. Traditional drying practices use high heat that affects a food’s color, texture, flavor and nutrients. In addition, standard dried foods also require you to simmer the food in boiling water for several minutes in order to hydrate it. That can be problematic if fuel is an issue and will affect the taste and nutrients of the finished dish.

Freeze-drying locks in the freshness of the food. These foods retain the vibrant color, texture, shape and smell of the original frozen product. That makes emergency food a viable option for short-term storage to protect your family against temporary financial setbacks as well as your long-term goals. When dealing with situations such as unemployment or a strained budget, you can feel confident that your family will continue to be well fed when you depend on tasty, freeze-dried foods to meet your short or long-term needs.

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3 Gluten Free Party Snack Ideas

When it comes to parties and social gatherings, food is almost always a must. When you are hosting such an event, the task of choosing the right refreshments for the event and guests falls squarely on you. Some events are trimmed out with gourmet meat samples. Others offer guests freeze dried meals and regional-themed appetizers.

For this particular assembly, we will be offering our guests gluten-free party snacks. Gluten-free foods contain no gluten, an animal-related byproduct, and will be perfect for the expected guests. We hold forth three, savory, gluten-free, party snacks that are sure to satisfy even your most discerning guests. And of course, be sure your ingredients are all labeled as gluten-free products.

Sticky Wings

Chicken wings are a staple at many different events, and for great reason; everyone loves them. These wings are 100% gluten-free and teriyaki-terrific. Have plenty ready for the requests for more.

Ingredients

• 3-pounds chicken wings (drummettes)
• 2-teaspoons toasted sesame seeds
• 1/2-cup San J Gluten-Free Teriyaki Sauce
• 1/2-cup honey

Directions

1. Preheat oven to 475 and line 2 baking sheets with aluminum foil.
2. Combine the honey and teriyaki sauce and pour half of mixture into a large bowl.
3. Add all chicken wings to sauce portion in bowl, being sure to thoroughly coat all.
4. Place chicken wings on baking sheets and place in oven for 20-minutes.
5. Discard of remaining marinade.
6. Take 2-tablespoons of remaining bowl-dipping mixture and brush onto wings after the 20-minutes of cooking and flip-over of all wings.
7. Cook for 2 more minutes and remove from oven.
8. Sprinkle wings with sesame seeds.
9. Use original, non-dipped sauce portion for guest dipping.

Lettuce Tuna Wraps

Lettuce and tuna combine for a simplistic, healthy, yet tasty, gluten-free snack. This pays great compliment to sticky wings.

Ingredients

• 1-head iceberg lettuce
• 8 4-ounce cans of tuna
• 1-roll cooking twine

Directions

1. Separate lettuce into individual leaves
2. Set leaves perpendicular on top of 2 4-inch string sections each.
3. Open tuna cans, thoroughly draining away water, and place all tuna in bowl.
4. Stir and mash tuna to finer consistency.
5. Add tuna long-ways, down the middle of each lettuce leaf.
6. Roll leaves around tuna, and at conclusion of each wrap, tie both strings around to secure wrap. Strings should be 2-inches from each end of wrap.
7. Cut each wrap in middle creating two wraps, each with its own string.

Dried Fruit and Nuts

Follow up with a popular favorite – a semi-sweet treat of dried fruit and nuts.

Ingredients

• Dried Fruits and Nuts
• Serving container of your choice

Directions

1. Simply portion dried fruit and nut mixture into pre-chosen serving containers.
2. Serve to guests and enjoy their enjoyment.
3. These three, gluten-free, party snack ideas are sure to please the crowd. Now, what for drinks?

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Five Freeze Dried Foods That You Will Love

There are a few different reasons as to why someone may feel they need to get some dried freeze foods, and anything from camping to emergency preparedness supplies could be the cause for one's interest in the foods. Although there is a wide variety of dried freeze food available on the market right now, it was not like that when these foods first started to pop up. There are now a number of different flavors and styles that you can pick from before you head out on your next camping trip, and all of them come with their own added benefits. Whether you are more interested in taste or nutrition, these five freeze dried foods should be able to keep you satisfied.

Mountain House's Chicken Teriyaki with Rice

This is one item that will be able to stand the true test of time, and you will never run into a situation where this item passes some kind of expiration date. It is ridiculously easy to prepare, and most people who have tried it say it tastes fine. If you are someone who needs to eat something that tastes good, then you should look into some of the different dried freeze food items from Mountain House.

Datrex Emergency Water Packet

One of the emergency items that often gets overlooked is water. Although you were probably expecting to find nothing but food on this list, the importance of water can never be overstated. Even if you are just putting together some kind of emergency kit for the home, you should always include some packets of purified water.

Datrex 3600 Emergency Food Bar

These bars are basically the definition of a survivalist food item. This is what most people think about when they hear someone say freeze dried foods, and these food bars are actually quite delicious. Some people have mentioned the coconut flavor that goes along with these bars, while others have stated that they taste like cookies.

Mountain House Classic Assortment Bucket

This assortment bucket is a wonderful option if you need some variety in your pantry. The best selling items from Mountain House are included in this bucket, and you can expect them to last at least 25 years if you follow the included instructions.

Chef's Banquet ARK 1 Month Food Storage Supply

This survivalist food packages comes with 330 services, so it should be able to take care of a small group of people for around a month's time. Anything from oatmeal to potato soup can be found in this packaged deal.

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Comforting Meals for a Cozy Winter Night

Simmered Soup Meal

Everyone enjoys a warm meal during cold winter weather. A nutritious hot bowl of soup is easy to prepare for a cozy winter night at home. Many soup recipes can be simmered for hours in a slow cooker. Vegetable, barley and beef soup uses a delicious assortment of carrots, potatoes, onions, peas, celery, tomatoes, and barley combined with slow cooked beef. You can add homemade whole wheat bread served with peach preserves for a complete meal.

Recipes Using Beans

A spicy bowl of chili is quick to make with a combination of cooked ground beef, chili powder, chopped tomatoes, red beans, onions, and pasta simmered in tomato juice. This meal tastes great with cheese slices and crackers on the side. White beans cooked with Italian sausage and chopped leeks will create a thick aromatic soup for a winter evening. Bean soup is fantastic with corn bread slathered with creamy honey butter.

Delicious Chicken Recipes

Prepare homemade comforting chicken and noodles by simmering the meat for several hours before adding parsley and egg noodles. Serve with whipped potatoes and steamed green beans. Chicken casseroles come out of the oven steamy hot and ready to eat. Stir boneless chopped cooked chicken with boiled white rice and green peas. Place the ingredients in a beautiful casserole dish. Sprinkle a generous amount of grated cheese over the mixture, and place in the oven. Serve when the cheese has melted.

Hearty Beef Meal

Beef stew is easily prepared in a slow cooker with chunks of meat, potatoes, onions, carrots, celery and brown gravy. Place the beef chunks in the slow cooker to simmer for several hours. When the meat is tender, add the chopped vegetables and seasonings. Prepare brown gravy using the meat drippings, flour and liquid. When the vegetables are thoroughly cooked, add the brown gravy to the dish. This one dish meal pairs nicely with homemade rolls.

Quick Egg Recipe

For a quick meal on a cozy winter night, whip the contents of several eggs to prepare an omelet. Place chopped garlic, peppers, mushrooms, Mozzarella Cheese onions and olives in a skillet with melted butter. Pour the egg mixture over the sautéed vegetables. As the egg mixture cooks, push the uncooked portion toward the edges. When the omelet is thoroughly cooked, add grated cheese. Gently fold the omelet in the middle with a spatula. Slide the delicious hot omelet on a serving plate. Serve with fresh buttered toast on the side.

Author Bio

Lyndsi Decker is a freelance writer. Currently she is hoping people to Buy Cheese. When she is not blogging about food and family she enjoys traveling.

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Making your Kitchen Holiday Friendly

As the winter begins to set in upon us, eaters of all ages will soon be swarming into their respective kitchens. Grandmothers will invite over their families for holiday meals, college students will cook their pre-packaged dinners before final tests, and industrial-sized kitchens will start cooking up large meals for the masses. But no matter the purpose (or the size) of a kitchen, there’s no denying that holidays change the way we cook. From turkeys to figgy pudding, the heart of the home will soon be seeing a boost in its hours of operation.

But don’t just let your kitchen be the site of seasonal cooking; update its seasonal cheer as well. To help get your kitchen (and yourself) in the winter-y mood, there are a few simple steps to update holiday décor.

Start with your dishes or serving utensils – do you have holiday versions? If so, put them on display for good measure. Use plate racks, utensil bowls, or just glass shelves to help accentuate the holiday theme. Next, look at napkins, place settings, and tablecloths. If you already have a seasonal favorite, great. If not, head to the store and pick one up. Choose a cheap option and line with ribbon or contrasting place mats, or spend a little extra on one you can keep for years to come.

Next, look at more permanent fixtures, such as curtains and appliances. While these items certainly can’t be replaced with a holiday model, they can be upgraded with a few budget-friendly items. Spray fake snow on any windows or appliance doors (microwave, toaster oven, etc. – but be sure to reach before placing on an oven), hang tinsel or ornaments from window hooks, and place personalized or favorite items on sills.

Combine these items with excitement and a cinnamon or peppermint-scented candle and you’re well on your way to owning a holiday-friendly kitchen. Simply prep and enjoy.

Post provided by Marburn.com, your home for quality curtains and décor.

Guest post by Bethaney Wallace

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Growing Trend: Meal Planning

At the end of a busy day, many find themselves too overwhelmed to sit down and plan dinner. Whether it was a full day of work, running errands and tasks, or studying, there simply aren’t enough hours to fit everything in – including rest. To help even stress levels out, a growing number of people are planning their meals in advance. Whether they cook one day a week, set up slow cooker meals, or use leftovers in clever (yet still delicious) combinations, the practice is on the rise.

When considering all of the benefits, however, it’s no surprise why. No prep or cooking on weeknights – or whatever nights you choose to cash in on these pre-planned benefits. Meals are healthier and tastier than boxed or take out alternatives, and this upfront planning can significantly lower grocery bills.

Before considering a meal-planning tactic, check out this overview and decide which method will best work for your schedule.

Slow Cooker Meals

By no means are these “quick,” but the good news is no presence is needed while the cooking process takes place. Prepping a month of meals generally takes an afternoon or two, and then gallon bags of meats, veggies, sauces, and more, can easily be placed into a slow cooker before you head to work. All you have to do is come home to a delicious-smelling meal that took almost no time to prepare. Pair with a salad or side of veggies and you’re set.

Sunday is for Cooking

This method, which takes place on a single afternoon (generally Sunday, although that’s not a requirement), calls for bulk cooking. Meat, veggies, and sides are all prepared within a few hours and then dispersed for the rest of the week. Mixing, matching, and reheating are all that’s needed each evening to enjoy a delicious and nutritious meal.

Calendar Books

Next, by purchasing a shopping guide, all your groceries can be picked up in a single day. These books also come with easy and quick recipes, as well as blank spots to fill in your own favorites. This method calls for quick cookers, but can greatly organize one’s life and grocery shopping habits.

No matter how you choose to prepare dinners, there’s plenty of options available to you through these simple proven options. Just decide which one works best for your schedule and get to work enjoying tasty and time-friendly meals.

Post brought to you by EASupply.com, your source for quality kitchen gear.

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Which is Better for Cookies - Quick Cooking or Old Fashioned Oats?

image source : by kimberlykv on Flickr

From delicious traditional oatmeal cookies to chocolate peanut-butter oatmeal no-bakes, oatmeal makes for delicious cookies. As you plan to bake your next batch, though, you may be wondering which type of oats to use. With both quick cooking and old fashioned varieties widely available at almost any supermarket, is one really better than the other for your cookies?

Understanding the Difference

When companies go to make both quick cooking and old fashioned oats, they remove the hull, then they carefully clean them. From there, they toast them and clean them one more time. They’re called groats at that point. Here, the path for the two different varieties changes a bit. Old fashioned oats are then steamed, and flattened with large rollers. Quick cooking varieties get chopped into much smaller pieces, then steamed and rolled. They get one extra step that helps significantly decrease the cooking time.

Deciding Which to Use

While you can certainly use either type of oats when you’re baking cookies, most cooks prefer to use old-fashioned oats. Because the quick-cooking variety has been cut into much smaller pieces, the texture changes significantly during any kind of cooking process, especially baking. You may find that your oats have a much stickier texture should you choose to use the quick cooking variety. You may also find that you don’t get as much texture with quick cooking oats. Because a nice, chewy texture is almost the hallmark of any traditional oatmeal cookie, substituting quick oats will certainly give you a very different feel, even if it doesn’t give you a different cookie taste.
When most recipes call for oatmeal or “rolled oats,” they traditionally mean old fashioned oats, and other than the texture issue, there’s little reason you can’t substitute quick cooking oats for them. While you’re certain to notice a difference in the way they feel, it won’t affect your flavor.

What About Other Oat Options?

Old fashioned oats and quick cooking oats aren’t the only choices on the market, though. Browse your grocery store shelves, and you’ll likely find options like steel cut oats, Scottish oats, Irish oats, and even instant oats. Wondering what the difference is? Every type undergoes that cleaning step. Then they’re heated in a kiln to about 215 degrees Fahrenheit to help kill the enzymes and make the stable for storage. From there, the changes begin. To make steel-cut oats, or Irish oats, the whole oat groat is chopped with a steel blade. It offers a very chewy texture. Scottish oats take the groats, then grind them into a meal. With that type of oat, you get something that resembles porridge. Instant oats work like old fashioned and quick cooking oats. From there, though, they’re rolled thin, cooked, and re-dried so all you have to do is add hot water.
Unfortunately, if you’re looking for that traditional oatmeal taste and feel in any cookie recipe, none of these varieties will give it to you. While there are a few recipes that were designed specifically for steel cut oats, most traditional recipes use old-fashioned oats as the model.
Image by kimberlykv on Flickr

Pinkchic18 is a baker at heart. She loves to write about cookies and baking. She also regularly contributes to the Gourmet Cookie Bouquets Recipe Blog, where you can order cookie bouquet delivery for any occasion!

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Easy ways to cook Hot and Spicy Chicken wings

Hot and Spicy chicken is one of my favorite meals that made me really enjoy with this meal. Spicy chicken so much variety and these are three of the many spicy chicken recipe on which I will present below.

It seems like almost the same name but they are spicy chicken very different views of each recipe there is a third recipe is very different, of course, be different flavors with different recipes ingredients certainly will result in a difference sense.

Every important moment such as family gathering, you will be happy if the dish is served one of the spicy chicken. Togetherness with family will be felt totally forgotten.

image source : flickr.com

Three Hot and Spicy Chicken Recipes

1. Spicy Chicken Wings

• 1 margarine
• 4 tbsp. parsley
• 2 tbsp. oregano
• 4-5 lbs. chicken wings
• 1 lg. Parmesan cheese can
• 1 tsp. pepper
• 1 tsp. Salt

How to cook
For the margarine in a small pot that has been available. Line cookie sheet with aluminum foil. Chicken wings that have been cut into pieces that are ready to be cooked. Exhaust tips. Each ingredient has been available dry mix until evenly distributed. In the cheese mixture and roll mixed with margarine dunk the chicken wings. Prepare a cookie sheet to hold the chicken. Sayam chicken mixed with herbs that have time to bake into 350 degrees in the oven for 1 hour. Serve warm.

2. Hot Chicken Wings

• Chicken wings
• 1 bottle of hot sauce Durkee
• 1/2 stick margarine
• 2 tsp. cayenne pepper (optional)
• 2 tbsp. honey
• 10 shakes of Tabasco

Method
To cook spicy chicken wings this one is very easy. The chicken wings have be fried for 20 minutes. After the fried chicken wings for 20 minutes mix that we have prepared sauce, a sauce made from ingredients that are mixed and then was spread by margarine, wait a few minutes until the sauce seep then serve.

3. Hot-N-Spicy Chicken Wings

• 1-2 sticks of butter
• 12 fl. ons Louisiana Pre Crystal Hot Sauce
• 5 lbs. bags of chicken wings (drumettes)

Method
Chicken wings that have been cleared we fried up the chicken wings are golden brown. Prepare a wok or saucepan, combine the hot sauce and butter that has liquid into it.
After that add chicken wings that have been fried and the sauce had been mixed, heat and serve into a suitable container.

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5 iPad Apps That Have Changed The Way We Cook

You would be hard pressed to find any industry that hasn’t been impacted in some way by new technology. Culinary arts is no different and if you are a cooking or baking enthusiast you have likely discovered the amazing capabilities of the iPad for finding new recipes and troubleshooting any problems or questions that may come up in the kitchen. 

There are many apps that are making cooks even more fun and if you haven’t discovered them yet, you are in for a real treat when you do! iPads are ideal since they are lightweight, easy to bring into the kitchen and simple to use. They use a multi-touch display, which is more convenient than using a stylus, especially when you are cooking and the glass front is easy to clean if you end up getting any of your ingredients on it! Here are 5 apps to check out today.

1. BigOven
One of the best deals out there is the free app from www.bigoven.com. This app includes nearly 200,000 recipes that have been contributed by other culinary fans and app users. Many people have provided a photograph for their recipe which is largely helpful when you first give it a try. An additional feature is the ability to type in ingredients that you have on hand. Then the app sorts out recipes to provide the user with ways to use the ingredients. This app also has twitter capabilities.

2. Betty Crocker
Betty Crocker never lets us down and the new “Betty Crocker Cookbook,” for iPad is a great free app that is available from General Mills Inc. A built-in timer and beautiful photographs make this cookbook app unique. A great search feature allows choosing recipes using ingredients already in your home kitchen easier. All categories of recipes are included with this book so no matter what you feel like you will find something great. You can easily prepare an entire meal using this app.

3. James OliverJamie Oliver’s iPad app has tutorials showing specific cooking techniques. This is like having a cooking class right there in your own kitchen! It includes three videos and 10 recipes to get you started in the kitchen. Additional packs are also offered for a fee. If you are a fan of Jamie Oliver, this is a must-have cooking app for your iPad. It has great photographs and offers an opportunity to learn from a master chef.

4. Grocery IQ
Before even getting to the fun cooking part you must shop for ingredients. Rather than writing a shopping list the old-fashioned way use an iPad app to keep all your ingredients organized. This app helps with creating a shopping list and budgeting for it. The “Grocery IQ, Free,” assists with creating a grocery list, and allows communicating the list to others in your family. This will avoid duplicating shopping purchases, and save money. An additional feature is the ability to scan bar codes, in the store. To assist shoppers save more money it will even search for coupons too!

5. Kitchen Calculator Pro
Measuring ingredients correctly is vital for great recipes. This app can help you understand measuring conversions from European to American style. The “Kitchen Calculator Pro,” converts measurements, and explains alternative ingredients for recipes. This is a must-have iPad app for cooks, who use recipes from other countries.

Mark Lynch is a guest writer for Le Cordon Bleu culinary schools.

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The restaurants in Delhi are there for you with an assortment of cuisines to taste

Delhi is the city that is simply full of surprises, be it in the field of landscapes, technology, communication, shopping, food and so on. This place is indeed shopper's paradise where you get can get everything from precious stones, jewels, pearls, shawls and handicrafts, designer brands or anything to enrich your collection. When someone is eager to have something exclusive and unusual to eat, the restaurants in Delhi will be the perfect destination. The capital city of the country has profusion of surprises in store so that the gourmets can get something unique and exceptionally good.

Shopping in Delhi is a great experience and this is the place where you can pick up art of different states, authentic antiques and handicrafts and so many more items. The famed Chandni Chowk is loaded with stalls and shops selling everything one needs. The other market places like Lajpat Nagar, Sarojini Nagar, and Baba Kharak Singh Marg are excellent destinations for enriching your cupboard with the finest products. The shopaholics would find Palika Bazaar, Janpath and The Central Cottage Industries Emporium ideal for getting the items of their choice.

Delhi restaurants offer perfect treat to the gourmets with the best variety of cuisines served in lovely ambience's. In the matter of great taste and multiplicity there cannot be any parallel to the best restaurants in Delhi. Here you can pamper your taste buds with everything of your choice as Delhi restaurants take care of the palate preferences of all. When you are in Delhi, there is no chance of missing the mouth watering mughlai, long-established chat and delicious desserts of old Delhi. At the same time there are countless restaurants where you can pamper your taste buds with local food choices and finger licking international cuisines. The assortment of food in Delhi is simply outstanding and this is the reason that it is a 'Mini India' in itself.

Sandeep Arora is a senior chef who has been working as the Chief Chef in the top hotels of India for twelve years now. He has written many articles on the restaurants in mumbai. In this article he is providing us with some valuable information on mumbai shopping and mumbai restaurants.

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Six Fascinating Health Benefits of Lentils

It seems as if lentils have become the new super food, if the current statistics are anything to go by. What was previously known only to some native parts of India and some part of Eastern Europe, are today a household name in most families throughout the world? Could this be attributed to their high nutritional value, or could it be their irresistible characteristic taste and color that brings variety to the dinner table? Here are some of the top notable benefits that will make you consider them as part and parcel of your dinner.
Prevention of Cancer
Are you genetically predisposed to cancer? Well as a matter of fact, you do not have to be at risk of cancer to contract the disease today. Cancer is spreading fast, which is attributed to the kind of lifestyles people are leading today. A study conducted by the Nutrition Department at the Harvard School of Public Health showed that those who consume peas and lentils on a regular basis have a significantly reduced risk of breast cancer. This is attributed to the potent levels of flavones found in these legumes.
Reduced Heart Diseases
By the same token, studies conducted on heart diseases and diets show that those who consume high fiber legumes such as lentils are at a significantly reduced risk of contracting heart diseases. This is attributed to potent levels of magnesium and folate in these legumes.

Weight Loss
For those struggling with weight issues, some good news comes in the form of lentils, your everyday fiber-rich food. Because of the fact that insoluble fiber does not get digested meaning it goes through the body as it is, it introduces very few calories in the body. And since the digestive system can handle only as much bulk at any given time, it means foods rich in fiber (read legumes) tend to be more filling, hence people end up consuming less.
Cholesterol reduction
Owing to their high levels of soluble fiber, lentils have proven to be a very effective legume for getting rid of cholesterol. This it does by binding to the cholesterol, which ultimately reduces blood cholesterol levels. Some studies also show that lentils can slow down the rate at which cholesterol is manufactured by the liver, significantly reducing its levels in the body.
Potent source of Iron
Lentils are equally known as a very potent source of iron, and are an ideal way to refill depleting iron stores in the body, particularly for those who do not derive irons from red meat, such as vegetarians and vegans.
Perk up the Metabolism
Because of the minerals found in lentils such as potassium, phosphorus, iron and magnesium, you can bet that lentils will help you maintain a strong nervous system, maintain your energy, and above all else, a functional and active metabolism.
One thing that is for sure is that the health benefits of lentils are fascinating; no wonder they are gaining such huge popularity throughout the world.

Remy is a freelance writer that loves to share tips when it comes to healthy eating. You can have a look at his site where you can get some useful information on meal replacement shakes reviews.

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Easy Cowboy Caviar Recipe

The cowboy caviar is much liked by children and parents as well, Ordinary presented in the summer, with the sprinkle some extra chocolate or whatever you like just do not make sense of the original is lost.

Meals can be served quickly and see picture below cowboy caviar is full of color and so very gracious with the colors.

image source : flickr.com

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About making soup

Form the basis of all good soups; Lean, juicy beef, mutton, and veal,  therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Fat is not so well adapted for making them and stale meat renders them bad, and  To proportion the several ingredients that the flavour of one shall not predominate over another, is the principal art in composing good rich soup, and that all the articles of which it is composed, shall form an agreeable whole. I think there many way how to make a soup with various ingredients and various flavour ?.

image source : photobucket.com

To achieve this, it should be noted that the roots and herbs are well cleaned, and that the water is proportional to the quantity of meat and other ingredients. Generally, one liter of water may be allowed to a pound of meat for soups, gravies and half the quantity for gravies.

In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air.

image source : photobucket.com | Vegetarian soup with gime lean meatballs

Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistency of cream. To thicken and give body to soups and gravies, potato-mucus, arrow-root, bread-raspings, Isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used. A piece of boiled beef pounded to a pulp, with a little butter and flour, and rub through a sieve, and gradually incorporated with the soup, will be found an excellent addition.

image source : photobucket.com | Mutton soup

When the soup appears to be  too thin  or  too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook.

The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken.

image source : photobucket.com | Beef and Vegetable Soup

The latter imparts a finer flavour than the lemon, and the acid is much milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish. (VIA My PLR)

Article rating : 5
Voting : 12 People

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White Chicken Enchiladas recipe

Chicken is one of my favorite meals, where available food associated with fried chicken or any form of cooking has always increased my appetite. But for those who have cholesterol Cleaner may have to be careful too.

Many types of chickens that we can cook with a variety of ways. But most important is the recipe for themselves to add flavor to chicken or even be bad because we give any prescription or unsuitable or surplus as well as condiments such as excess salt, it will be its flavor becomes salty and bad.

Well with not much to comment here I'll give a recipe of the chicken from http://www.menus4moms.com/

White Chicken Enchiladas

Yield: 8 Servings

• 1 1/2 cups cooked chicken, cubed, or shredded (from freezer)
• 1 can cream of chicken soup
• 1 1/2 cups chicken broth
• 8 oz. sour cream
• 1 cup onions, sautéed (from freezer)
• 1 cup bell pepper, chopped & sautéed (from freezer)
• 1 can Rotel
• 1/2 tsp cumin

Adobo* or garlic salt, to taste

• 6 flour tortillas
• 2 cups Mexican blend cheese

Instructions

1. Combine soup, 3/4 can chicken broth, and sour cream. 
2. Set aside 1 cup of this mixture. 
3. To the remaining mixture, add chicken, onion, pepper, and spices to taste. 
4. Add 1 cup of the cheese. 
5. Place 2-3 T. of mixture onto each tortilla, roll up, and place the tortillas in 2-9x9 pans (Make sure 1 pan is freezer safe, like a foil pan). 
6. Add the remaining chicken broth to the reserved soup mixture and pour over enchiladas in each pan. 
7. Sprinkle remaining cheese over enchiladas. 
8. Cover foil pan tightly with foil or plastic wrap and freeze, making sure to label with ingredients and baking instructions. 
9. Cook other pan of enchiladas at 350°F until bubbly, about 30 minutes.

Per Serving: 391 Cal (51% from Fat, 22% from Protein, 27% from Carb); 22 g Protein; 22 g Tot Fat; 11 g Sat Fat; 26 g Carb; 1 g Fiber; 2 g Sugar; 703
mg Sodium; 72 mg Cholesterol; Units = 9.6; Exchanges = 2 Starch - 1 Milk - 1 Other Carb - 1 Very Lean Meat - 2 Fat

Content used by permission from http://www.menus4moms.com/

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Crockpot Orange Chicken Recipe

For the mothers of his schedule is very dense, so it does not mean we can not or do not have time to cook at home for a meal with the family, whether it for breakfast, luch or for dinner.

In the current time we have a lot of ease in doing anything. Cooking is also something that is easily done using the current technology is increasingly growing. With crockpot cooking is something that is easy to do especially for busy mothers. Here is Crockpot orange chicken recipe.

Crockpot Orange Chicken

Yield: 8 Servings

• 1 1/2 Lb boneless skinless chicken breasts, cubed 
• 1/2 cup flour 
• 1/2 tsp garlic powder 
• 1 tsp ginger 
• 1 tsp cornstarch 
• 1 tsp kosher salt 
• 6 oz. frozen orange juice concentrate, thawed (no pulp) 
• 1/2 cup brown sugar 
• 1 tsp balsamic vinegar 
• 2 tsp chili sauce 
• 1 tsp cornstarch 
• 1 tsp crushed red pepper flakes 

orange juice, if needed 3 cups rice, cooked

Cooking Methods

1. In a small bowl (or resealable bag), mix together flour, garlic powder, ginger, and cornstarch. 
2. Dredge (or shake) the chicken pieces in the flour mixture and shake off the excess. 
3. Discard remaining flour mixture. 
4. Heat olive oil in a large skillet and thoroughly brown chicken. 
5. Place chicken into crockpot.
6. In a small mixing bowl, combine orange juice concentrate, brown sugar, balsamic vinegar, salt, chili sauce, cornstarch and red pepper flakes (adjust amount of sugar and red pepper flakes to taste). 
7. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. 
8. Cover and cook on low for 4 hours, or on high for about 2 hours. 
9. If sauce is too thick, add about 1/4 to 1/2 cup prepared orange juice and stir. 
10. Cover and cook about 30 minutes more. 
11. Serve over rice. 

Per Serving: 334 Cal (9% from Fat, 36% from Protein, 55% from Carb); 29 g Protein; 3 g Tot Fat; 1 g Sat Fat; 45 g Carb; 1 g Fiber; 21 g Sugar; 375 mg Sodium; 72 mg Cholesterol; Units = 6.8; Exchanges = 1 Starch - 1⁄2 Fruit - 1⁄2 Other Carb - 4 Very Lean Mea.

Recipe Used by permission from http://www.menus4moms.com

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Moist sour cream banana bread recipe

Banana is a fruit that has many benefits for our body health. But many of us who do not like the taste or eat it directly, perhaps we need to make a banana into something different, may be we can change into another form of food but with the nutrients that are not reduced to the health needs of our bodies.

One of them is to change it with a cake, here is a recipe taken from a pdf www.easy-banana-recipes.com

Moist sour cream banana bread Makes:
1 loaf | Preparation time: 15 minutes | Baking time: 1 hour

What You Need

• 3 over-ripe medium (1 cup) bananas, mashed 
• 1 1/2 cups self-raising flour 
• 1 teaspoon baking soda 
• 1/2 cup butter, melted 
• 3/4 cup brown sugar, firmly packed 
• 2 eggs, beaten 
• 2/3 cup sour cream 
• 1 teaspoon vanilla essence 
• Pinch of salt 

What You Do
1. Preheat oven to 350oF/180oC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs, sour cream, vanilla, and mix.
4. Add in sugar, baking soda, salt and mix.
5. Add flour last and mix until just combined.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 45 minutes or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
9. Glaze with icing or whipped cream, and sprinkle with mixed peel, if desired.

Variations 
This recipe is so versatile, you can add almost anything to it. Try adding 1/2 a cup of chocolate chips, nuts, raisins, dates or anything else you like to the mixture. Remember to stir them in last, just before pouring the mixture into the pan.

About Author
I fall into the category of women who cook for convenience. I’m Dorena Long and I’m a work-at-home mother of 3 wonderful kids who keep me busy
and grounded every single moment.
I love cooking, eating, but hate washing-up. And I lack patience good cooks naturally have, which is probably why I am always “short-cutting” my way
through for the easiest and quickest recipes to cook for my family.
Over the years, I have diligently compiled a list of wonderfully easy and good recipes that has helped me spend less time in the kitchen, and spend more
time pursuing other interests like my website, www.easy-banana-recipes.com. I also love travelling, writing, investing, reading and watching reality shows
(which I am not very proud of). I can often be found at book stores in Kuala Lumpur whenever I am free.
Source [www.easy-banana-recipes.com]

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3 Drop Cookies to Say Thank You

Baking cookies to express gratitude is a wonderful idea. But, right about now there are probably a lot of readers out there who are saying, "But, I'm no baker." It is okay if you have never baked before; I shall share 3 easiest to make cookie recipes you have ever seen. I'll start with the simplest, but they are all pretty easy to make, because they are all drop cookies--you just drop them on the pan, without bothering to shape the dough or anything. I will also comment on using them to say thank you , share with you tips, tricks, and advice to make them better, and give you step-by step directions to make each variety of cookie.

1. No-Bake Cookies

image source : delightfulmomstuff

This is probably the easiest cookie to make of all 3 varieties presented here. You do not even need an oven to bake these; however, you will need a stovetop to bring certain ingredients to a boil. My mother and I do not alter this common recipe that can pretty much be found anywhere; however, as the two of us are so practiced at dropping cookies and candy we find it much easier to scoop up a lot of batter with a large cooking spoon and drop multiple cookies before scooping more batter out of the bowl. But, do not do this unless you have a reasonably practiced hand.

Since these cookies are so easy to make, it takes only a little bit of effort to whip up and offer these as a way of saying "thank you", you should make the effort and write a thank you note. Even though you can certainly offer these in place of a thank you note, I recommend including a handwritten or typed note to be delivered with these, because making them is a breeze--as long as you follow the directions below. This recipe makes about 4 dozen cookies, but of course how many it makes depends on how much dough you drop per cookie.

Directions:
Boil sugar, cocoa, butter, and milk together in a saucepan for two minutes. Remove from stove and add peanut butter, oats, and coconut (if desired). Mix well before dropping by teaspoon sized amounts onto a cookie sheet covered with wax paper. In all my recipes that say mix, beat, blend, or stir I mean you should use an electric hand mixer (unless otherwise specified). As cookies do not bake and spread out, you do not need to space them very far apart. Once sheet is full, place it in the freezer to harden.

2. Oatmeal Raisin Cookies

image source : lisakramerartlifestyle

Out of all 3 of these recipes this one seems to be the one that my mother and I have altered the most. First of all, we strongly recommend using the steel/cut oats to make the cookies crunchier. For even more crunch, add the chopped walnuts; but, do remember not to add nuts if you are thanking someone you know has peanut allergies. Also if you intend to send a typed or handwritten thank you note with the cookies make sure to mention if they have nuts.

Another way we alter the recipe is by not chopping the raisins; when the original recipe was published in The Kansas-City Star it called for the raisins to be chopped in half, but we have found this to be unnecessary. Although we have increased the amount of raisins (for added flavor), we still abide by the one hour soaking time (as it is necessary to make the cookies moist). Therefore, anyone wanting to try this recipe must follow all directions (below) and not plan on making a batch all at once.

Directions:
First, combine eggs (beat them first), vanilla, and raisins in a covered mixing bowl and let stand for 1 hour. When that is finished, the oven should be preheated to 350 degrees. While it is warming, cream butter and sugars (both brown and white) together and combine flour, cinnamon, and baking soda in another bowl. Combine dry and creamed mixtures and once those two are mixed blend with raisin mixture until all ingredients are evenly distributed. Finally, drop dough by large tablespoon sized amounts onto ungreased cookie sheet, leaving room for them to spread, and bake until golden brown (about 12 minutes, depending on your oven).

3. Toffee Bits Cookies

image source : The food librarian

Obviously, any reader will have ascertained by now that my mother and I bake avidly and as a result of this we never make single recipes of anything. However, thus far I have given single recipes for each kind of cookie to make it simpler; however, I shall deliberately offer an already tripled recipe for this type of cookie, because reporting a triple recipe is the only way I can offer a whole number for the bags of toffee bits. In other words, for a triple recipe (the recipe to the right) we increased the number of toffee bits from 3 8 ounce bags to 5 8 ounce bags. That is the only actual alteration we made to the recipe.

However, the recipe has a few other minor cosmetic changes; first of all, brand names have been removed from the recipe (which originally came off a package of Heath Bits O' Brickle toffee bits) and secondly terminology has been simplified (since anyone reading this post will be familiar with cooking terminology). One final tip, if (like me) you worry about getting egg shells in your batter crack eggs over and empty into another dish and once you have inspected cracked eggs for shell fragments you can dump the eggs into the batter. The recipe will yield 16 dozen cookies as long as you follow the directions below, more than enough to thank, quite a few people.

Directions:
Preheat oven to 350 degrees and grease cookie sheets. Beat butter, eggs, sugars (both brown and white), vanilla, and salt. After this is mixed you can add flour, baking soda, and cream of tartar. After all this is well blended the toffee bits can be added. It would theoretically be alright to dump all 5 bags of toffee bits in at once, as long as you mix well and make sure bits are fairly evenly distributed throughout the batter. However, I find it easier to get even distribution if the bits are added gradually; this tip also applies to recipes that use oats. Drop heaping teaspoons of dough onto prepared cookie sheets. Bake 8 to 10 minutes, until lightly brown, let cookies cool before removing from sheet. Always let cookies cool before removing from sheet; you really should invest in some wire racks to place cooling cookies on.

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Barbecued lamb on skewers - chinese style

As a busy mom who does not seem possible to formally learn how to cook or take a course outside of your empty hours. For that I give here are some recipes that you might like.

I present a wide range of recipes here for moms or anyone who likes to cook, the recipes include Chinese recipes are the Barbecued lamb on skewers.

Easily but need precision made at home, you can do with variety of ways as given below. To make this necessary precision to determine whether the meat has been cooked or not because it could make sense would be different. or the meat will taste chewy not tender.

image source : photobucket.com

BARBECUED LAMB ON SKEWERS

Ingredients

• 2 lb Stewing Lamb, cut in 1 1/4" cubes

• 1/2 tsp Cayenne and

• 4 tbsp Fresh lemon juice

• 1/4 tsp Salt

• 3 Cloves Garlic, minced

• 1 pinch Sugar

• 1 tbsp Hot Chili oil (or 1 tbsp Salad oil).

Direction.

1. Combine all ingredients and marinate Lamb cubes for 2 hours in covered bowl. 
2. Drain Lamb, reserving marinade for basting during barbecuing.
3. Skewer Lamb; you should have enough for two skewers per serving. 
4. Barbecue until browned, but still juicy. 
5. Overcooking will dull flavors. 
6. Serve with nang (Moslem Bread) or shao bing (baked sesame rolls).

Reference [www.books-for-everyone.com]

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