Food and Health

mango pudding

2009-04-24T22:46:00.000-07:00

Ingredients:

2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional

Preparation:

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Savory Turkey Curry

2009-04-24T22:43:00.000-07:00

1 package Honeysuckle White or Shady Brook Farms Turkey Breast for London Broil 
1/8 teaspoon salt 
1/8 teaspoon coarse ground black pepper 
1 teaspoon olive oil 
1/2 red onion, slivered 
1/2 teaspoon raw ginger, chopped 
1/2 teaspoon raw garlic, chopped 
1/2 teaspoon curry powder 
2 medium carrots, diced and steamed (until almost tender) 
2 tablespoons water 
2 tablespoons fat-free plain yogurt 

Slice the turkey into bite-sized pieces. Place a nonstick medium-sized saucepan over high heat. When hot, add the turkey; season with salt and pepper, and stir-fry about 3 minutes, or until still pink but almost done. Add the oil and onion and stir-fry until onion is translucent. Add the ginger and garlic and stir-fry about 10 seconds. Add the curry powder; stir to coat the turkey and warm the spice, about 5 seconds. Add the carrots and stir-fry about 2 minutes. Add 2 tablespoons of water or broth; reduce heat to medium. Continue to cook for 2 to 4 minutes or until the carrots are to your liking. In a small bowl, mix the yogurt well with the half and half. Remove the turkey from the heat and stir in the yogurt mixture. Serve at once. Alternatively, serve the yogurt on the side.

Italian-Style Chicken and Rice

2009-04-24T22:39:00.000-07:00

8 bone-in, skin-on chicken thighs
1/4 cup EVOO - Extra Virgin Olive Oil
1/4 pound pancetta, finely diced
1/2 cup orzo
1/4 pound cremini mushrooms, diced
1 medium carrot, finely diced
1 small onion, finely diced (about 1/3 to 1/2 cup)
2 cloves garlic, finely chopped or grated
2 tablespoons rosemary, finely chopped
2 tablespoons tomato paste
1 cup white wine
2 1/2 cups chicken stock
1 cup long grain white rice
1/4 cup parsley, chopped for garnish
1 block Parmigiano Reggiano, for shaving
1 medium carrot, finely diced

In a large skillet with a lid or Dutch oven, heat 1/4 cup EVOO. Add the chicken thighs to the hot pan and brown on both sides, about 2 minutes per side. Remove them to a plate and reserve.

Add the pancetta and cook until crispy, about 2 minutes, then add the orzo and cook until brown and toasted. Add the mushrooms, carrot, onion and garlic, and cook about 5 minutes to soften. Add the rosemary and tomato paste, cook 1 minute, then add the white wine to deglaze the pan, scraping up all the little brown bits off the bottom of the pan.

Stir in the chicken stock and rice. Add the chicken back into the pot, cover and reduce the heat to low. Simmer about 15-18 minutes, until rice is just tender. Top with parsley and shaved Parmigiano Reggiano.

Malaysian Fish Curry

2009-04-24T22:34:00.000-07:00

fish:promfet,mackeral or any good fish

A:
mustard seeds 1/4 tsp.
fenugreek 1/4 tsp.
white lents 1/4 tsp.
cummin 1/4 tsp.
dried chilli 1-2.
(broken into pcs..)

oil for cooking.

B:
ginger 1 inch. sliced
garlic 3 pips. sliced
onion big 1 no. sliced
green chillis 2 nos. sliced
some curry leaves

C:
chilli powder 1 tbsp.
fish curry powder 2 tbsp.
(or coriander powder)
tumeric powder 1/2 tsp.
mix into paste with 2-3 tbsp.water.

D:
brinjal 1 no.cut
ladie's fingers 2 no.cut(lightly tosted)
drumstick 1 no.
tomatoes 2 no.quartered..

E:
salt to taste
tamarin paste 1 tbsp(can add more if u want)
coconut milk 1 pkt.(it depends on how thick u want curry to be,
to make it thin u may add some water to it)

F:(to add last)
coriander leaves
asafoetida powder a pinch.
gingelly oil 1/4 tsp.

Method:
Heat up cooking pot with oil, fry (A) wait until it pop up.
Add in (B)fry until light brown.Add(c)& fry until nice smell comes
up, add 3 tbsp of water to it & stir,add in tomatos stir,then add drumstick,brinjal& salt can add little water,cover & cook half way, add fish,ladies fingers cover & cook until don.Now u can add coconut milk,bring to boiling point add (F) & off the fire.

Serve with rice,bread ect...

Note:Best way to cook fish curry is in the clay pot.
This curry taste better for 2nd day.

MALAYSIAN FISH HEAD CURRY

fish head (big ones)

Method:
Deep fry fish head & add into boiling curry
(curry method same as above but don't add any fish in it only fish head)

Health Tips

2009-04-24T22:30:00.000-07:00

Acne is caused due to impure blood or constipation

Acne is caused by excessive secretion of sebaceous glands, hormonal imbalances and stress. Impure blood or constipation has nothing to do with it. You can control acne by avoiding fancy scented soaps, oil massages and excessive moisturising. Have more green leafy vegetables in your diet and keep your face clean.

Oiling hair every day encourages growth

It’s one of the most popular Indian myths. Oiling hair merely protects it from dust, pollution, colour and external pollutants. Regular application of oil has no relation with hair growth. When you scrub oil on your scalp, the hair merely soaks it up. It is then protected from external factors. Oil cannot stimulate growth, so don’t expect any Rapunzel effect.

Cracking knuckles causes arthritis

Very often elders might stop you from cracking knuckles, warning it could cause arthritis. However, that’s wrong. Accumulation of gases around the joints causes air bubbles which burst when we crack them and the air is released. Arthritis is caused because of excessive strain on one muscle, ageing and because of infection in a joint.

All types of cholesterol are bad

There are two kinds of cholesterol, the HDL, which is the good one, and LDL — the bad one. Foods such as olive oil, nuts, oily fish, soya oil are good sources of HDL. Good cholesterol prevents the harmful effects of LDL ie., choking of blood vessels. On the other hand, foods like vegetable oil, mayonnaise, cheese, butter are the evil ones that congest the arteries.
One must drink eight glasses of water daily
Everyone’s been recommending this trick, from the supermodel in a beauty magazine to your neighbourhood aunt. Yes, water is good for the body, but the need varies from one person to another. For example, a kidney or a heart patient may need more than eight glasses of water. Also, if your diet is high on other water sources you needn’t necessarily consume eight glasses per day. Soup, cucumber, water melon and other foods high on water content should also be counted. But, if you manage to gulp down more than eight glasses of water, good for you!

Reading in poor light ruins eyesight

This one is another old wives’ tale. Reading in dim light merely strains the eye temporarily causing headaches but doesn’t ruin them. Nor does it make eyes more prone to eye infections. However, stressing the eyes for a long period may have adverse consequences. Factors such as staring at the computer screen for too long, etc can be blamed for ruining the eyes in a short span.

Chocolate is bad for your teeth

Attention, chocoholics! Chocolate has no reason to make your teeth bad. In fact, a sticky molten cheese pizza may have a worse effect on your teeth than a harmless bar of chocolate. The bottom line being anything that sticks to your teeth needs to be cleaned and if it stays there for a long time, it’s likely to cause decay.

You must sweat when exercising

Sweating has no relation to weight loss when exercising. People sweat because their body is getting heated while performing a workout and needs to cool down. And everyone has a different sweating pattern. It varies as per age, sex and most importantly one’s environment. And with most gyms, having air conditioning, you can end up working out twice as much and still not sweat a drop.

Overeating sweets leads to diabetes

People eating sweets have an equal chance of getting diabetes as those who stay off it. Diabetes is mainly caused due to accumulation of glucose in the body or by the inability of the pancreas to regulate the sugar level. It can be triggered off by sugar but not really caused by it.

All health foods are good

With the amount of soya bars and protein shakes hitting the market, everyone’s been gorging on health foods. However, most of them are packed with preservatives. Also, it’s important to use them as substitutes, not as add-ons to regular diet

ROGAN JOSH

2009-04-24T22:27:00.000-07:00

coriander seeds-1ts,
cumin seeds- 2 ts
poppy seeds- 1 ts
almonds - 16
brown caramoms peeled - 2
peppercorns - 1/4 ts
cloves- 4
mace -a large pinch
coconut grated
red chilli powder - 1 ts
turmeric powder -1 tp
whole dry red chillies (soaked in 1/2 cup hot water for 15 minutes , water drained and reserved }
tomatoes chopped-2 medium
onions grated- 2 medium
ginger - 20 gram
garlic -8 flakes
nutmeg grated - a large pinch
green cardamoms crushed - 5
bay leaves - 2
cinnamons -21/2 cm . stick
vegetable oil -1/2 cup
curd beaten 3/4 cup
mutton shoulder cut into 4.cm pices
whater 1 cup
salt to taste

{1} in a pan roast together coriander,cumin,poppy seeds almonds,brown cardamoms, peppercorns ,cloves, mace,coconut,& grind to a

paste with whole chilles, ginger,garlic,&nutmeg,adding a little water in which chillies were soaked (1/2 cup}

{2} heat 1ts oil in cooker,add bay leaves, cinnamom,green cardamoms,stir for a few seconds add onions &fry till onions are golden brown, add graind paste tomatoes.turmeric,&chilli powders, stir well.

{3} now add 1 ts curd., stir&fry until curd is well nlended, add the remaining curd in the same way , fry till oil shows separately, add meat& salt to teast, fry till meat is lightly browend.add water,stir well.close cooker & cook for 10 minutes

Frozen Pineapple Upside-Down Cake

2009-04-24T22:19:00.000-07:00

Active Time: 1 Hour 30 Minutes
Total Time: 9 Hours 30 Minutes
Yield: 10 servings

Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.

Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). | Equipment: 9-inch springform pan

RECIPE INGREDIENTS

1 20-ounce can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature (see Kitchen Tip)
6 tablespoons packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup heavy cream
7 ounces angel food cake (see Kitchen Tip)

Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling.

DIRECTIONS
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.

Place the remaining pineapple and the reserved juice in a blender; blend until smooth.

Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.

Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.

Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while
moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from
the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.

Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.

Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.

Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.

Nutrition Facts per Serving
Yield: 10 servings
Calories: 211
Fat. Total: 6g
Protein: 3g

Carbohydrates, Total: 39g
Fat, Saturated: 3g
Fiber: 1g

Cholesterol: 78mg
Sodium: 96mg
% Cal. from Fat: 26%

CHICKEN SAMBAL

2009-04-24T22:13:00.000-07:00

A:
chicken 500 gms.
ginger paste 1 tsp.
garlic paste 1 tsp.
turmeric powder 1/4 tsp.
salt 1/4 tsp.
( marinated & fried)

B:
cinnamon 1 no.
star anise 2 nos.
cardamom 2 nos.
cloves 2 nos..
lemon grass 1-2 nos.

C:
big onion 2 nos.
ginger 1 1/2 inch.
garlic 5 pips.
dried chillies 10 nos.
( pre soaked)
(all grind together)

D:
tomatoes 2nos. cut
big onion 1 no. sliced
salt to taste
sugar 1/4 tsp
(or aji no mo to)
oil for cooking
water to cook

METHOD:

1.Heat up oil fry B followed by C & stir until raw smell goes off add little water to it .

2. Add tomatoes , fried chicken pieces ,salt & sugar cook into thick gravy, last add in sliced onion mix well

& serve with rice, breads ,etc.....

Same Method Can Do In Variations With:

Soya Meat: (Vegetarian Dish)
procedure sambal is same as above ,add deep fry soya meat to it.

Potatoes:( Vegetarian Dish)
procedure sambal is same as above,add deep fried potatoes (cut) in it.

Egg Sambal:
same as above by adding hard boiled eggs or fried egg ( bull's eyes).

Fish:
vomit Cinnamon,star anise,cardamon cloves.add deep fried fish pieces & little tamarin paste or lime juice to your taste

Prawns :
vomit cinnomon,star anise,cardamon & cloves. add in a little fried shrimp paste, little tamarin paste or lime juice to your taste & fresh prawns.

Anchovies:
vomit cinnomon, star anis,cardamon & cloves. add in shrimp paste ,deep fried anchovies & little tamarin paste or lime juice to your taste.

Dum potato

2009-04-24T22:10:00.000-07:00

1/2 lg Small potatoes
1 tbsp Coriander seeds
4 each Cardamoms (brown) & Cloves
1/2 cup Milk
7-8 Black pepper
1 pinch each Cinnamon & Asafoetida
1/4 tsp Caraway seeds
2 Cardamom (green)
4 tbsp Ghee/oil
4-5 Bay Leaves
1 tsp each Ginger-garlic paste and chilli powder
1/2 tsp Turmeric Powder
2 cup Yogurt
1 Medium size onion (grated) & salt to taste

Method:

1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
2. Peel off the potatoes and prick it.
3. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
4. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
5. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
6. Add turmeric powder, chilli powder and salt. Fry it about a minute.
7. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
8. If you find the gravy too thick, you can add some water.
9. Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).

SWEET LEMON PICKLE

2009-04-24T22:01:00.000-07:00

Ingredients

Lemons, skinned 400 grams
Sugar 2 cups
Citric acid 1/2 teaspoon
Salt 1 teaspoon
Coriander seeds, roasted and crushed 1 teaspoon
Cumin seeds, roasted and crushed 1 tablespoon
Fennel seeds (saunf), roasted and crushed 1 1/4 teaspoons
Asafoetida 1/2 teaspoon
Black salt (kala namak) 1 teaspoon
Kashmiri red chilli powder 2 tablespoons + 1 teaspoon

Method

Cut lemons into quarters.

Soak them in 20% brine solution for two to three months. De-brine in fresh water.

Take sugar and three fourth cup of water in a pan and heat. Add citric acid and cook till it reaches 78° brix or a sugar syrup of one string consistency.

Add debrined lemons. Mix and cook for three to four minutes. Remove from heat and add salt, coriander seeds, cumin seeds, fennel seeds, asafoetida and mix. Add black salt and mix.

Cool and add red chilli powder and mix.

Transfer into sterilized bottles and store

GREEN CHILLI (BHAVNAGRI) PICKLES

2009-04-24T21:57:00.000-07:00

Ingredients

Bhavnagri green chillies , slit 600 grams
Mustard powder 1/2 cup
Split mustard seeds (rai ki dal) , crushed 1/2 cup
Turmeric powder 1 teaspoon
Red chilli powder 3 tablespoons
Sugar 1 1/2 tablespoons
Salt 1/2 cup
Vinegar 1 tablespoon
Oil 1/2 cup + 2 tablespoons

Method

Remove stems and slit the green chillies. Put them in a big bowl.

Add mustard powder, crushed mustard, turmeric powder, red chilli powder, sugar, salt and Vinegar. Mix well.

Take a sterilized jar. Transfer the chillies into it along with the masala.

Top it up with oil. Put the lid on and shake so that the oil gets mixed with the chillies.

Let it mature for at least two weeks. Mix a few times while the pickle is maturing.

Indian gooseberry pickle

2009-04-24T21:29:00.000-07:00

Ingredients

Indian gooseberry (amla) 500 grams
Sea salt 1 1/2 cups
Turmeric powder 1 teaspoon
Sesame oil (til oil) 1 1/2 cups
Red chilli powder (deghi mirch) 1 1/2 cups
Mustard powder 3 tablespoons
Asafoetida 1 teaspoon

Method

Cut each amla into thin segments. Add one cup of salt and half a teaspoon of turmeric powder, stir and keep covered in a glass bottle for two to three days. Toss the bottle daily a couple of times but do not use a spoon or stir with hand.

Heat oil to smoking point and allow to cool.

Take the remaining sea salt in a bowl and crush slightly. Add red chilli powder, remaining turmeric powder, mustard powder and mix well. Add amla (no need to wash amla or throw liquid which might have collected in the glass bottle) and mix well.

When the oil has cooled slightly add asafoetida. Cool the oil some more and add to the amla mixture.

Transfer the pickle into sterilized glass or porcelain bottles and keep covered tightly.

Pickle will be ready in three to four days and will keep for at least three to four months.

mango pickles - AAM KA ACHAR

2009-04-24T21:24:00.000-07:00

Raw mango pickle, an Indian accompaniment.

Ingredients

Raw mangoes 500 grams
Turmeric powder 2 tablespoons
Salt to taste
Fenugreek seeds (methi dana) 3 tablespoons
Fennel seeds (saunf) 4 tablespoons
Mustard seeds 3 tablespoons
Onion seeds (kalonji) 1 tablespoon
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Asafoetida a large pinches
Red chilli powder (deghi mirch) 2 tablespoons
Mustard oil 2 cups

Method

Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.

Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest for two hours. Drain out excess moisture.

Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder. Add asafoetida, red chilli powder and the remaining salt and mix well.Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly.

Mix half of the oil with the coarsely ground powder.

Add this to the mango pieces. Mix well to coat the mango pieces.

Sprinkle the remaining onion seeds on top and mix.

Allow it to stand for three days. On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well.

Cover the jar with muslin cloth, tie with a string and let the pickle mature for eight to ten days in sun. Remember to mix the contents at least once a day.

You can start using the pickle now. It lasts for one year.

Olive Garden Tuscan Garlic Chicken

2009-04-24T21:08:00.000-07:00

Serves 4

Ingredients:
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Method:
Pre-heat oven to 350ºF.
Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

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Cooking Tip
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Chicken Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.

Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.

Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.

Pani Puri

2009-04-24T21:00:00.000-07:00

Thing needed for the puri :-
Maida - 2 cup
Soji - 1 cup

Thing needed for the pani :-
Pudeena-2 hands full
Gira -A little
Tambreen[Puli]-1 full
Bella -Little
Pepper -2 seed's
Water -1 c.m
Mixing things :-
Onion and tomato

Method of prepering the pani-puri:-

Mix the maida and soji with water .
make small balls and roll them then fry it in the oil
keep it a side .
Pudeena ,Gira ,Tambreen[Puli] ,Bella ,Pepper ,Water mix all this in the mixer .then ,take the water of this in a mug .
Cut some onion and tommato .
Take a puri make a small hole in the top put some onion and tommato pore the water you did into it . here your pani-puri is ready.

Beef & Cheese Pinwheels

2009-04-24T20:55:00.000-07:00

12 ounces thinly sliced deli roast beef
1 package (4 ounces) herb flavored cream cheese
4 large flour tortillas (about 10 inches)
2 cups spinach leaves (about 20 leaves)
1 jar (7 ounces) roasted red peppers, rinsed and drained

Spread cheese evenly over one side of each tortilla.

Place deli roast beef over cheese leaving 1/2-inch border around edges.

Place spinach leaves over beef.

Arrange peppers down center, over spinach.

Roll up tightly and wrap in plastic wrap. Refrigerate at least 30 minutes to overnight before serving.

To serve, cut each roll crosswise into 8 slices. Arrange cut side up on serving platter.

Tips

Red peppers must be rinsed and dried to prevent soggy tortillas. Be sure to wrap tightly to prevent tortilla from drying out. Slice as close to serving time as possible - cover with plastic wrap.

Tangy Tuna Panini

2009-04-22T19:26:00.000-07:00

Prep Time: 25 min
Cook Time: 6 min

Two 6-ounce cans tuna packed in oil, drained
½ cup extra-virgin olive oil, plus more for brushing
Grated peel of 1 lemon, plus juice of 1/2 lemon
1/2 cup finely chopped red onion
1 rib celery, finely chopped
2 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
8 slices country bread
16 pepperoncini, halved lengthwise
4 large eggs

1. Preheat a panini press. In a medium bowl, flake the tuna.
Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in
place, oiled side up.
4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

Bacon, Spinach, and Tomato Salsa Sandwich

2009-04-22T19:17:00.000-07:00

Ingredients

2 large ripe tomatoes, seeded and coarsely chopped (about 1-3/4 cups)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 Tbsp. finely chopped fresh jalapeño chile pepper
1 Tbsp. lime juice
1/8 tsp. kosher salt or salt
8 slices turkey bacon
1/4 cup light mayonnaise
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach

Directions
1. For tomato salsa, in a medium bowl, combine tomatoes, onion, cilantro, and chile pepper. Stir in lime juice and salt. Set aside.

2. Cook bacon according to package directions. Drain well on paper towels; cut bacon in large pieces.

3. For sandwiches, spread mayonnaise on tortillas; top with spinach.
With a slotted spoon, scoop salsa on spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half. Makes 4 servings.

Nutrition Facts

Calories 227,
Total Fat (g) 9,
Saturated Fat (g) 3,
Cholesterol (mg) 30,
Sodium (mg) 625,
Carbohydrate (g) 27,
Fiber (g) 2,
Protein (g) 8,
Vitamin C (DV%) 28,
Calcium (DV%) 8,
Iron (DV%) 12,

Percent Daily Values are based on a 2,000 calorie diet

Southern Black-Eyed Pea Salad

2009-04-22T19:07:00.000-07:00

In the South, eating black-eyed peas on New Year's Day is thought to bring good luck. We're not sure about that, but with their high fiber content, they ought to bring good health.

SERVINGS: 8 servings
CARB GRAMS PER SERVING: 24

2 tablespoons cooking oil
4 small yellow summer squash, quartered lengthwise and
thinly sliced (about 4 cups)
2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
4 cloves garlic, minced
1 teaspoon cumin seeds, crushed
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup sliced green onions
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
2 cups chopped tomatoes

1. In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.

2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.

3. To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

Nutrition Facts Per Serving:
Servings: 8 servings

Calories 161
Total Fat (g) 5
Saturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 458
Carbohydrate (g) 24
Fiber (g) 7
Protein (g) 8
Vitamin A (DV%)
Diabetic Exchanges
Starch (d.e.) 1
Vegetables (d.e.) 1
Very Lean Meat (d.e.) .5
Fat (d.e.) 1

Rugelach {Jewish Rolled Pastry}

2009-04-22T19:00:00.000-07:00

Yield: 32 pastries

2 cups flour, plus extra for dusting
1 8-ounce package cream cheese, room temperature, cut into chunks
1 cup unsalted butter, room temperature, cut into chunks
1/4 teaspoon salt
1/4 cup granulated sugar, plus extra for sprinkling
3/4 cup chopped walnuts or pecans
1/2 cup raisins
1/4 teaspoon cinnamon
1/3 cup cherry, strawberry, or berry preserves
1 large egg yolk
2 tablespoons milk

In a large bowl, work flour, cream cheese, butter, and salt together with your hands until smoothly blended. Form into 2 balls; flatten each into a disc. Wrap each in plastic; refrigerate at least 1 hour.

Heat oven to 350°. In a small bowl, combine sugar with nuts, raisins, and cinnamon. On a lightly floured surface, roll out 1 disc into a very thin circle, about 1/8 inch thick. (Trim if necessary to make a true circle.) Spread a thin layer of preserves over the surface. Sprinkle a thin layer of the nut mixture. Cut into 16 wedges. Gently, but tightly, roll each wedge from wide edge to center point to enclose filling. Place on baking sheet lined with parchment paper; refrigerate at least 30 minutes.

Repeat with remaining dough, preserves, and nut mixture. Whisk egg yolk with milk. Brush tops of pastries with mixture, and sprinkle with sugar.

Bake in center of oven until lightly browned, 20 to 25 minutes. Cool completely on rack. Store in an airtight container up to a week, or freeze for up to 3 months.

Breakfast Cheesecake

2009-04-22T18:47:00.000-07:00

2 Cream cheese
1/2 c sugar
2 rolls of cresents
cinnomon and sugar
1 stick of butter

In a bowl mix cream cheese and sugar until creamy set aside.
spray 13x9 inch casserole with bakers Joy or Pam.
Open crescent unroll line bottom of dish with whole can put cream cheese mixture on top unroll other roll of crescent rolls and place on top .
sprinkle generously with cinnamon and sugar .
melt sick of butter pour over top.
Bake at 350 until golden brown.

Stir-Fried Chicken with Noodles

2009-04-22T18:43:00.000-07:00

Ingredients
Serves 4

3 tablespoons peanut oil
2 cloves garlic, smashed
1 fresh 3-inch piece ginger, peeled and cut into long, thin strips
2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips
12 shiitake or white mushrooms, stems removed
1 red pepper, julienned
4 scallions, green parts, cut into 3-inch lengths
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 teaspoons cornstarch
4 tablespoons soy sauce
2 teaspoons rice-wine vinegar
1 pound somen, soba, linguine, or spaghetti noodles, cooked
1 cup fresh bean sprouts, as garnish
1 small bunch fresh cilantro, as garnish
Black or white sesame seeds, as garnish

Directions

Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
In a small bowl, mix cornstarch with 2 tablespoons water. Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.
Martha Stewart recipe

rajma parata

2009-04-22T18:38:00.000-07:00

Rajma (red kidney beans) 1/2 cup
Whole wheat flour 11/2 cups
Green chillies 2-3
Tomato puree made from 1medium sized tomato
Red chilli powder 1/2 tsp
Fresh mint leaves a few
Cumin powder 1/4 tsp
Salt to taste
Oil to shallow fry

Method

Wash and soak the rajma overnight.
Pressure cook until soft. Drain, cool and mash the rajma well.
Finely chop the green chillies and the mint leaves.
Mix the wheat flour, the mashed rajma, tomato puree, green chillies mint leaves, salt, chilli powder and cumin powder.
Add water if required and knead into a soft dough.
Smear with a little oil, cover and keep aside for 10- 15 minutes.
Divide the dough into equal sized balls and roll out into paranthas.
Cook the paranthas on hot tawa with a little oil.It can be cooked dry without oil too.
Serve hot with a little butter or yogurt.

Chicken noodle soup

2009-04-22T18:23:00.000-07:00

Serves 6 to 8

3 quarts Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 carrots, cut into 1/8-inch-thick rounds
Salt and freshly ground black pepper
8 ounces medium egg noodles
Cooked chicken meat, shredded (from Homemade Chicken Stock recipe)
1/4 cup chopped fresh dill, or 1 tablespoon dried dill
1/4 cup fresh flat-leaf parsley

Directions

Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

Crispy Caramel Treats

2009-04-15T21:10:00.000-07:00

3 Tbsp. butter or margarine
2-1/2 cups JET-PUFFED Miniature Marshmallows
2 cups pretzels sticks, broken
12 KRAFT Caramels
1 Tbsp. water
2 Tbsp. peanut butter

MELT butter in heavy saucepan on low heat. Add marshmallows; stir until melted and smooth. Remove from heat.

ADD broken pretzel sticks; mix lightly until well coated. Drop by rounded tablespoonfuls onto greased baking sheet.

MELT caramels with water in heavy saucepan on low heat, stirring frequently until smooth. Add peanut butter; mix well. Drizzle over treats; cool.