Showing posts with label for. Show all posts
Showing posts with label for. Show all posts

Saturday, May 17, 2014

Gluten Free Picnic Recipes for Labor Day Weekend

Gluten-free picnic salad recipes including this lovely quinoa salad with pears
My newest picnic fave- quinoa salad with pears and pecans.
 

Labor Day is almost upon us. Summer's last bash. To inspire you to dine al fresco I've gathered my favorite gluten-free  picnic recipes, salads, and pot luck supper ideas- in one handy reference. Take advantage of the warm weather and get out of the kitchen. Spread a blanket under a tree or tote a basket to the beach.

Life is short.

We need more picnics.

Read more + get the recipe >>
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Thursday, May 8, 2014

Forgotten Fatherland a book for Fathers Day



"In 1886 Elisabeth Nietzsche, Friedrichs bigoted, imperious sister, founded a racially pure colony in Paraguay together with a band of blond haired fellow Germans.  Over a century later, Ben MacIntyre sought out the survivors of Nueva Germania to discover the remains of their bizarre colony.  Forgotten Fatherland vividly recounts his arduous adventure locating the survivors, while also tracing the colourful history of Elisabeths return to Europe where she became a mentor to Hitler.  Brilliantly researched and mordantly funny, this is an illuminating portrait of a forgotten people and a woman whose deep influence on the twentieth century can only now be fully understood"

I thought this would be a fascinating book and was expecting to read the story of a strong, if rather misguided woman,  interspersed with an account of Ben Macintyres journey to find Nueva Germania.  Those two elements do feature in the book but I found the narrative confusing with too many different stories running alongside each other.

Not only do we hear about Elisabeth but also about the bizarre antics of  Paraguayan Dictator Fransisco Solano Lopez and his Irish wife Eliza Lynch.  Other historical characters are introduced and the story jumps between them without really concluding any of the stories.  I read as far as page 63 in this 248 page paperback but found the style of writing difficult and frustrating to follow so have not finished the book.

I dont usually find it difficult to follow a complex plot and am generally very good at keeping track of a wide cast of characters, so I couldnt really explain why this particular book defeated me.  My friend summed it up when she was describing a TV drama that she had abadoned, she said: "I didnt really care what happened to any of the characters" and thats exactly what I felt about the characters in this book, including the author!

There are very positive reviews from the Guardian, Sunday Times and Independent, so someone must have seen something in it that I didnt.  If you have read Ben MacIntyres other books "Operation Mincemeat" and "Double Cross" you may well enjoy this book too, but Im afraid it just didnt do it for me.

RRP - £8.99
Publisher: Bloomsbury Publishing
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Friday, April 18, 2014

Calorie chart for Indian Food


.
Standard Measures
.
1 Cup200 ml
.
1 Bowl150 ml
.
1 Glass250 ml
.
1 Table Spoon15g
.
1 Tea spoon5g
.
.
MILK AND MILK PRODUCTS
.
Food StuffAmountCalories
.
Cows Milk1 cup135
.
Soya Milk1 cup85
.
Toned Milk1 cup90
.
Double Toned Milk1 cup70
.
Skimmed Milk1 cup60
.
Cottage Cheese
.
Cows Milk100g265
.
Buffalo Milk100g292
.
Yoghurt (Cows Milk)1 Bowl100
.
Yoghurt (Toned Milk)1 Bowl70
.
Youghurt
.
(double toned Milk)1 Bowl50
.
Butter Milk1 cup30
.
Cream light1 1/2 tbsp45
.
Khoya100g421
.
Processed cheese1 Cube (25g)80
.
Condensed Milk1/2 Cup228
.
Powdered Milk1 tbsp70
.
Fruits
.
FruitsApple1 Medium (100g)60
.
FruitsBanana1 Medium (100g)139
.
FruitsCherries10 (70g)45
.
FruitsDates (fried)10 (100g)317
.
FruitsGrapes20 (100g)71
.
FruitsGuava1 Medium (150g)75
.
FruitsLouquat6 Large (150g)43
.
FruitsMango1 small (100g)74
.
FruitsMusk Mellon100g17
.
FruitsOrange1 Medium (100g)72
.
FruitsPeach1 Medium (100g)50
.
FruitsPear1 Medium (100g)75
.
FruitsPapaya100g32
.
FruitsPineapple (fresh)1 Splice (100g)46
.
FruitsPlum1 small (75g)39
.
FruitsPomegranate1 small (100g)65
.
Vegetables
.
VegetablesBathula100g30
.
VegetablesBeet root100g43
.
VegetablesBitter gaourd100g20
.
VegetablesCarrot1 Medium (60g)29
.
VegetablesCabbage1 Medium (300g)80
.
VegetablesCapsicum1 Medium (100g)24
.
VegetablesCauliflower1 Medium (500g)30
.
VegetablesCoriander Leaves100g20
.
VegetablesColocasia1 Medium (75g)72
.
VegetablesCucumber1 Medium (150g)20
.
VegetablesFenugreek leaves100g15
.
VegetablesFrench Beans100g26
.
VegetablesLady finger100g35
.
VegetablesLettuce100g20
.
VegetablesMint Leaves100g15
.
VegetablesMustard leaves100g34
.
VegetablesOnion1 Medium (50g)25
.
VegetablesPotato1 Medium (60g)26
.
VegetablesRadish1 Small (150g)120
.
VegetablesSpinach100g26
.
VegetablesSweet Potato100g120
.
VegetablesTinda1 Small (50g)10
.
VegetablesTomato1 Medium (60g)10
.
OilsButter 1 tsp36
.
OilsGhee1 tsp45
.
OilsMargarine1 tsp45
.
OilsOil1 tsp45
.
OilsOlive Oil1 tsp
.
SugarWhite Sugar1 tsp20
.
SugarHoney1 tsp15
.
SugarJaggery5g19
.
NutsAlmond10small (10g)65
.
NutsCoconut (fresh)10g45
.
NutsCoconut (dry)15g99
.
NutsCashew Nut6 Medium (20g)120
.
NutsPine nuts10g60
.
NutsGound Nut20 (10g)60
.
NutsPistachio10 (10g)65
.
NutsRaisins10g30
.
NutsWalnut4 Halves (10g)70
.
.
.
BEVERAGES
.
NAMERAW WEIGHTMEASURECALORIES
.
TeaLow fat milk-1tsp 1 Cup30
.
Sugar-1tsp
.
Instant coffeeLow fat milk-2tsp 1 Cup40
.
Sugar-1tsp
.
Espresso coffeeLow fat milk-1/2tsp1 Cup55
.
Sugar-1tsp
.
Cream-1/2tsp
.
Mango shakeMango-50g1 Glass249
.
Buffalo milk-150ml
.
sugar-2tsp
.
Fruit punchFresh juices1 Glass174
.
Lemonade/MintadeMint leaves1 Glass40
.
Lemon
.
sugar-2tsp
.
Jaljeera1 GlassNIL
.
Panna
.
(raw mango juice)Mango-50g1 Glass97
.
Sugar-3tsp
.
Carrot kanji1 Glass5
.
Pineapple juice1 Glass110
.
Rose water(Rooh Afza-3tsp)1 Glass150
.
Soft drink300ml125
.
Tender coconut water1 Glass24
.
.
ALCOHOLIC DRINKS
.
NAMEAMOUNTCALORIES
.
Beer240ml110
.
Wine(dry)100ml80
.
Wine(sweet)100ml142
.
Brandy30ml75
.
Champagne(dry)135ml105
.
Champagne(sweet)135ml160
.
Whisky30ml75
.
Gin30ml85
.
Rum30ml85
.
Sherry(dry)30ml45
.
.
(Note: It is healthy to avoid consuming alcohol as much as possible.)
.
.
CEREALS
.
PREPARATIONCOOKEDCOOKEDCALORIES
.
WT.(G)MEASURE/NO.
.
Burghol(cracked wheat)2001 Cup225
.
Rice2001 Cup222
.
Khichri12001 Cup430
.
Pulao3002 Bowls358
.
Parantha21002297
.
Chappati3702170
.
Puri4753240
.
Bhatura5361154
.
Potato parantha6901213
.
Khubus(Small)901240
.
Freikha2001 Cup225
.
Wheat, all bran281/2 Cup95
.
Doughnut321135
.
Burger, chicken1275
.
Burger, vegetable1125
.
.
DAL PREPARATION
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Bengal gram dal1251 Bowl124
.
Black gram dal1451 Bowl161
.
Green gram dal1551 Bowl316
.
Lentil dal1401 Bowl248
.
Red gram dal1351 Bowl104
.
Kadhi71401 Bowl118
.
Spinach with dal1401 Bowl113
.
Sambar81601 Bowl81
.
Chole91601 Bowl119
.
Green gram(whole)1451 Bowl113
.
Lentil (whole)1301 Bowl95
.
Rajmah101351 Bowl153
.
Chick peas(lobia)1401 Bowl141
.
Phool(fava beans)1001/2 Cup115
.
.
VEGETABLE PREPARATION
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Peas and paneer1301 Bowl191
.
Pea potato curry1351 Bowl132
.
potato curry1103/4 Bowl131
.
Fried vegetableballs curry1451 Bowl217
.
.
DRY PREPARATION COOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Capsicum potato1251 Bowl116
.
Cauliflower and carrot951 Bowl100
.
Ladies finger(okra)1401.5 Bowl226
.
Eggplant1003/4 Bowl115
.
Cabbage1001 Bowl131
.
Stuffed tomato851 Bowl84
.
.
SNACKS PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Poha1501 1/2 Bowl298
.
Dahi vada1662343
.
Vada432138
.
Masala dosa1001192
.
Idli1703229
.
Sago vada602214
.
Samosa651207
.
Sandwich652194
.
Upma1601.25260
.
Spaghetti1401 Cup197
.
Waffles751 Large245
.
Cake,plain751 Piece153
.
Cake,sponge501 Piece153
.
Pie1601 Portion375
.
Kaak1004 Pieces300
.
Manakeesh1001 Piece277
.
Knafeh bjibun1001 Small piece350
.
Knafeh bkashta1001 Small piece345
.
Znood el sitt1001 Small piece375
.
Hareesah1001 Medium piece525
.
Baklawah1005 Pieces550
.
Borma1002 Pieces600
.
Ish el bulbul1008-10 Pieces550
.
Ghraybeh1004 Pieces550
.
.
NON-VEG PREPARATION
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Chicken with gravy1251 Bowl257
.
Fish cutlets802 Bowl190
.
Fish fillet1152 Bowl358
.
Fried Fish852 Bowl218
.
Liver tossed with spices1401 Bowl330
.
Mutton curry1451 Bowl237
.
Prawn tossed with spices1153/4 Bowl206
.
Prawn curry1451 Bowl219
.
.
CHUTNEYS(PASTES)
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Coconut chutney552 tbsp125
.
Coriander chutney201 tbsp47
.
Mint Chutney181 tbsp7
.
Tamarind Chutney201 tbsp65
.
Tomato Chutney501/2 Bowl32
.
Hummos302 tbsp120
.
Moutabbal302 tbsp75
.
.
RAITAS
.
Cucumber raita(low fat curd)Yoghurt-1001 Bowl52
.
Cucumber-50
.
Boondi raita fried bengal flour ballsYoghurt-1001 Bowl100
.
.
SALADS AND DRESSINGS
.
French 151 tbsp70
.
Mayonnaise151 tbsp150
.
Light mayonnaise151 tbsp110
.
Tossed green salad with dressing 1 Bowl1 tbsp95
.
Coleslaw veg with jellied fruit salad1 Bowl151
.
Tabouleh100g1 Bowl108
.
Fattoush100g1 Bowl125
.
Caesar151 tbsp70
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Thursday, April 17, 2014

What I Had for Breakfast

Its been a while since I posted a, "What I Had for Breakfast," photo, but this Dungeness crab cake Benedict was just begging to be shown off. Its topped with an Old Bay hollandaise, spiked with capers and tarragon. Happy New Year!



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Tuesday, April 15, 2014

Plantains for Your Membranes – Fried Sweet Plantains for the Winter Blues

According to my sources deep inside the online health community, eating plantains can help fight Seasonal Affective Disorder (S.A.D.), or as its more commonly called, the "winter blues." 

I dont really have issues with S.A.D., and when I do, I usually fight it with beer, but it is nice to have another option.

It may be the tryptophan, a natural mood enhancer, or the high levels of vitamins C, B6, B12, or maybe its just all that fiber, but whatever it is, I can report anecdotally that I felt pretty happy after eating these golden-browned beauties.

Above and beyond the purported health benefits, I have an even better reason to try plantains: meatless boredom. I like to mix in the occasional meatless meal, but tend to repeat the same old standbys. Plantains are perfect for breaking up that routine. Besides, I bet that some of your have never even tried them before, and thats just not right.

If you live near any kind of large city, especially one with a Latin-American community, you should find these fairly easily. As I mention in the video, youve probably looked at them many times at the store, but were unsure of exactly what they were, or what you should do with them.

I think when paired with a simple plate of black beans and rice, youre talking about a super simple, very frugal, and quite delicious dinner. I really hope you give them a try soon. Enjoy!


Fried sweet plantains ingredients for about 4 portions:
1/4 cup vegetable oil
2 ripe plantains (peel should be mostly black),
salt to taste
lime wedges, optional

View the complete recipe

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Friday, April 11, 2014

CHOCOLATE CREAM CHEESE FROSTING FOR MY BIRTHDAY

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Can it be my birthday again, already? They seem to come every six months lately. I usually treat myself to a baked goody on my birthday; come to think of it, it almost always involves chocolate, big surprise!! This is my favorite chocolate frosting, it is quick, easy, deliciously smooth on the tongue and it pipes beautifully!!!


¼ cup butter (warm but not melted)
½ cup baking cocoa
8 ounces cream cheese (room temperature)
1 teaspoon vanilla
4 cups powdered sugar

Mix the cocoa and vanilla into the warm (but not melted) butter, beat until smooth, set aside. Beat the cream cheese until smooth (scrape the sides of the bowl so that you get it all mixed), then add the butter-chocolate mixture and beat until it is all smooth.

Beat in the powdered sugar, one cup at a time, beating well after each cup until smooth and enjoy.

NOTE: If Im feeling adventurous, I add a little orange zest to this frosting.
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Tuesday, March 25, 2014

Idly Chilly Powder Idli Milagai Podi Gun Powder for Idli and Dosa


Ingredients
Kundu Milagai/ Whole Dry red chilly-100gms
Kadalai paruppu/ Bengal gram-200gms
Toordal/ Thuvaram Paruppu-50gms
Urad dal/ Ullutham Paruppu-350gms
Perungaya powder/ Asafetida Powder-1tsp
Salt to taste

Method
Dry roast above ingredients separately. Allow to cool and grind in mixer to a fine powder. Add salt to the powder and store in a air tight jar. This Idly chilly powder can be stored for many months. Mix this idly chilly powder with gingelly oil/ ghee and serve with hot Idly or Dosa.
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Tuesday, March 18, 2014

Valentines Day Chocolate Mocha Pot de Crème Now Whats for Breakfast

Easy "no-bake" chocolate mocha pot de creme
The real goal of any hot Valentines Day date isnt to make a great dinner; its to make a great breakfast for that same person the next day. With that in mind, were going to need something a little richer, sexier, and more decadent than usual.

Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de crème recipe is all about. Sure, its basically just a soft, coffee-flavored chocolate ganache, but when you serve it out of those cute little demitasse cups, top it with some thickened cream, and dust it with cocoa to simulate a petite cappuccino, theres nothing basic about it.

On a less romantic note, let me make a little disclaimer about this desserts composition. If you make it with other types of chocolate, other dairy products, or other sweeteners, I cant be held responsible for its aphrodisiacal effects.

Im sort of a one trick pony when it comes to this stuff, so without sounding too lazy, if youre wondering about the difference between 70% and 85% chocolate, or if half and half will work instead, you should probably Google a reliable source. Or better yet, just make it exactly like this – it was really good.

Having said that, you are certainly free to put your own subtle flavoring twists on this, like a bit of orange zest instead of coffee, or as I joke about in the video, a little pinch of cayenne. I really hope you give this a try for Valentines Day, and good luck with that breakfast. Enjoy!


Here is the same video embeded with Vimeo for our European friends who cant view though YouTube!



Ingredients for 4 Chocolate Mocha Pots de Crème
4 oz bittersweet chocolate, cut into very small pieces (as small as corn kernels)
1/2 teaspoon instant coffee
very tiny pinch of salt
1 cup heavy cream
3 tablespoons plus 1 teaspoon sugar
1/2 teaspoon vanilla extract
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Monday, March 17, 2014

Friends sorry for no reply Im on holiday to Sr Louis Missouri


DD

Friends, sorry Im unable to reply you. We (me & my hubby) are on our way to st.Louis, Im so excited to see the big arch. Just stopped by in a hotel in Illions and posting this. Ill reach St. Louis in 1hr , after returing Ill post pics and share my experience with you all.
Plz link your healthy snacks to the event gng by.
tc,
Regards,
DD
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Saturday, March 8, 2014

SANDRAS HOT BUFFALO CHICKEN DIP For a Crowd!

A very spicy appetizer that I love to serve
on game day with plenty of Alaskan Amber,
which accompanies this dish very nicely...
Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (dont let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


*---Poaching chicken:
Place chicken breasts in a pot large enough to form one layer, sprinkle with salt and pepper. Add water so it covers the chicken by an inch. Bring to a boil, and then reduce heat to low so the chicken simmers. ‘Partially cover’ the pot. Continue cooking for 10 minutes; turn off the heat, and ‘cover pot completely’, leaving the chicken to finish cooking in the hot water for 15 more minutes. Remove chicken, and shred by pulling it apart with two forks.

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Wednesday, February 19, 2014

Breakfast for Dinner Cheese Omelette with Breakfast Potatoes Fluffy Drop Biscuit and Spring Greens with Bacon Raisins and Maple Vinaigrette


I honestly can not recall when the last time I fixed breakfast for breakfast let alone for dinner.  I guess because it is too much cooking to deal with in the morning, followed by far too many dishes as evidenced by the mess I made last night, and it just does enter my mind for dinner.  For whatever reason, I could not get it off my mind yesterday so I came up with this lovely little menu: two egg cheese omelette with breakfast potatoes, fluffy drop biscuit and spring greens with bacon, raisins and a maple vinaigrette.   

The best place to start is the potatoes because they really take the longest to prepare.  I washed and dried to medium red pototoes and cooked them in the microwave until they were half way cooked.  Let them cool for a few minutes until you are able to handle them without burning youself.  Cut the potatoes into a smallish dish and toss them into a large preheated sautee with a few tablespoons of oil.  Let them sit for a few minutes without moving them around the pan so they can develop a nice brown color, about 3-5 minutes.  Add 1/2 small diced red onion and toss to combine with the potatoes.  Again, let them stay in one place for several minutes.  Season with salt and pepper and continue to toss and cook until the potatoes are nicely browned.  This process probably takes about 20 minutes.  I give it a final seasoning of Old Bay and a splash of apple cider vinegar (that step is entirely optional, but every so often the Baltimore comes out in me.  You know what they say "You can take the girl out of Bmore but you cant take the hon out of the girl).

Midway through the potatoes is a good time to start the bacon.  I like to cook the bacon in the oven because it does not use up a burner, it cooks really well and, most importantly, the grease is contained to the inside of my oven instead of all over my kitchen walls. Place several pieces of bacon on a parchment lined baking sheet and place in a cold oven.  Set the temperature to 425 degrees and you dont have to do anything else, except flip it over halfway through the cooking process.  Keep and eye on it, but it should take somewhere around 15 minutes. 

Keep the oven at 425 degrees for the drop biscuit. I used Bisquick as a base because it tastes good and thats how my Mom did it.  Besides it is easy to make just one biscuit and there is no needing involved.  I combined about 1/4 cup of Bisquick mix with about a tablespoon of milk, but after mixing you can add more milk if it is too dry.  This is more of a feel than an exact amount sort of thing.  Drop the biscuit from the spoon onto a baking sheet (hence the name drop biscuit) and bake for about 12-15 minutes.

For the salad, I washed and dried a mix of spring greens and placed in a bowl with raisins and the crumbled up bacon.  I made a maple vinaigrette of 1 teaspoon pure maple syrup, 1 teaspoon apple cider vinegar, a dollop of dijon mustard and a few tablespoons of olive oil.  Season with salt and pepper and lightly dress the salad.  Toss to combine.

Finally, for the omelette, I wisked together two eggs, salt, pepper and a dash of hot pepper sauce (this is dinner afterall).  In a relatively hot small skillet add about a tablespoon of butter.  Once the foam subsides, add the eggs to the pan and stir until it starts to set (just a few seconds). Sprinkle with fresh grated cheddar cheese, flip one side over and roll it out of the pan onto the plate.  This technique is most successful when attempted with a non stick pan.  Even if it does not turn out perfect, trust me, it will still taste delicious.
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Monday, February 17, 2014

You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict, when I happened to see a photo of a Monte Cristo sandwich. At first, it just made me want a Monte Cristo sandwich, but after that wore off, I started thinking about how I’d seen these topped with fried eggs before.

Long story short, I decided to simply make an open-faced version of the famous stuffed sandwich, and top it with poached eggs, and hopefully a new American brunch classic was born. Of course, Ill let you decide, but there was nothing I didn’t love about this plate of food. Okay, the salad was kind of phoned in, but the rest was awesome.

The base is a variation of our famous Restaurant Style French Toast recipe, which marries perfectly with the ham, cheddar and havarti. It was so tasty you really don’t even need the poached eggs. Actually, forget I said that. Do the eggs. If only so you can pop those yolks, and watch them run. Besides the eating, that has to be the best part.

I’ve also re-posted a poached eggs demo below, since poaching your eggs ahead of time is the only way to go, especially if you have a larger group. By the way, you can hold the Monte Cristo bases in a warm oven while you pull the rest of the meal together. I hope you give this new Benedict a try soon. Enjoy!


Ingredients for 4 portions:
For the batter:
2 large eggs
1/4 cup cream
1 tbsp sugar
pinch of salt
pinch of cayenne
1/4 tsp cinnamon
1/8 tsp allspice
4 thick slices of French bread
1 tbsp butter
8 slices ham
4 slices cheddar cheese
4 slices havarti cheese
8 poached eggs
chive to garnish

How to Poach Eggs 
 

View the complete Poached Eggs recipe

View the complete Monte Cristo Benedict recipe

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Wednesday, February 5, 2014

The Cooks secret recipe for save

You save money through a smart shopper now are!

Food prices are on the rise, but the economy does not have a big bite out of your wallet to nehmen.Ob you are shopping for a big family or want to buy more money after your next left, follow these simple rules, make the most of your money.

Prepare a list ahead of time. Creating a meal plan is a great way to plan what they will eat from food shopping Shopping to food.Prepare a list of the ingredients you need to your meal plan to erfüllen.Bevor that list is complete, review the refrigerator and pantry to ensure that you are what you have to buy. Make a separate list of basic necessities such as eggs and flour to ensure that you are well stacked to last up to the nearest shops are.

True to keep your list! remember shops and supermarkets are carefully arranged, on each island seduce you. Make your mission stick to your list to avoid purchasing items, you really dont need. These freshly baked cookies may be a temptation hard to resist, but your first priority is to feed the main food products to your family.

In bulk purchase is a savvy way to necessary household items, save, but it is not suitable for every shopper. If you have much of it in the House to do you know the kind of person who will go faster by an element, it is best to avoid buying in bulk. However, if you stretch out the temptation to fight and something, no matter how much you may have, then indulge. Bulk purchases are huge money saver.

Avoid convenience products. Pre-made frozen meals and other prepared food items can be expensive View1 can end with a healthier and more flavorful dinner by it from scratch. The basics of buying is cheaper than paying for a monotonous, ready to eat version. Where you are demanding something prepare much time but can go actually save money easier route.Instead of working for hours in the kitchen, spend valuable time working with or any important Aufgaben.In this case is the more expensive meal the best option.

Be sure to compare brands. Supermarkets offer at least a few choice of everything. Less expensive or generic brands can be just as good their more expensive version.In the long run, adds what the comparison shopping cart save make a big difference in your spending.

Find the right recipe-s. There are recipe s there requiring expensive and extravagant ingredients. For those who are not on a budget by all means the edible palate indulge yourself and your family the best.Those who spend food budgeting there best to look for easier recipe-s which may cheap ingredients erfordern.Sie able you expensive spices from a recipe and is still a great taste. Sure-s side for the time when you can afford to enjoy to the extravagant recipe.

Make you sure that you eat not discard are.Be creative with your leftovers.Eggs, flour and just the right spices can turn yesterday remains in a whole new sensation.Collect recipe s to make sure you have lots of ideas and options.If less ends up in the garbage, stay more in your wallet.

The children stay home.There are parents out there, the quite well by fare, but is the children through the islands of the sweet temptations for the people among us, the best bet is to leave the smaller ones at home.To time focus shopping and the cart will not end full of chips and cookies at checkout. enjoy the experience and focus on doing what is necessary for your familys diet.

Chlorine can almost everything sauber.Haushaltsreinigungsmittel deliveries can be expensive and may have to spare for fashionable chemicals, chlorine versatile cleaning agents for just about any cleaning project sein.Verwenden it to clean the stove, the soil, toilets, bathrooms, you name it..The right proportions dilute chlorine with Wasser.Mit dauern.Einige can buy chlorine a long time even find that your own cleaning solutions best option ist.White vinegar with water and a little liquid soap mixed makes large Windows Reiniger.Wird resourceful and think ahead can make the difference in the world.


http://www.fastrecipes.com/

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Monday, December 23, 2013

Lamb Shank Vindaloo – Be Careful What You Wish For

Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you! 

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. That said, I’m sure you Goan cuisine “experts” will let me know how to make this even better next time.

The name “vindaloo” comes from a Portuguese dish called "Vinha d Alhos," which is basically pork stewed with wine and garlic. After being introduced to India, the wine became vinegar, chicken and lamb replaced the pork, and many local spices and chilies were added…other than that, it’s exactly the same.

This is almost always done with cubes or chunks of meat, but I decided to go with the very user-friendly lamb shank instead. Portioning is simple, as one shank feeds one person, but what’s even more exciting for the novice cook is the fact that this is almost impossible to mess up. Simply simmer on low until the meat is fork tender. That’s it! I hope you give this very tasty lamb curry dish a try soon. Enjoy!


Ingredients for 4 Portions:

4 lamb shanks

For the marinade:
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)
1 1/2 tablespoons garam masala
2 tsp salt

For the wet mixture:
1 onion, chopped
1 cup cherry tomatoes
1/3 cup sliced ginger
8 cloves garlic, peeled
1/2 cup water

For the spice mixture:
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne
1 1/2 tablespoon paprika

For the rest:
3 tablespoons clarified butter (melt butter and skim off the white milk solids)
1 large onion, chopped
salt and pepper to taste
1 rounded tablespoon brown sugar
cilantro leaves, optional

View the complete recipe

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