How to Make Tomato and Red Pepper Soup

By Kimathi J Muchomba

Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. A basic tomato soup is simply tomatoes cooked together with celery, onions and carrots for flavoring. Other seasonings may be added, including salt, pepper, sugar, garlic and green pepper, and milk may be used to create cream of tomato soup.
Whether prepared from a can or homemade, tomato soup is a source of vitamin C, vitamin A and iron.
Canned tomato soup is low in calories but high in salt. One cup has 85 calories and 695mg of sodium. This represents 28 percent of the recommended daily value for salt, based on a 2,000-calorie-a-day diet. You'll receive 17g of carbohydrates, which includes 6g of sugars and no dietary fiber.
With only 2g of total fat, tomato soup provides 2 percent of the daily value for total fat. It contains no cholesterol, 0.36mg of saturated fat and 1.4mg of the healthier unsaturated fats.Here is a basic home made tomato and red pepper soup that is simple and less costly to prepare
INGREDIENTS
1 chicken stock
1 tablespoon chopped fresh basil- to garnish
Extra virgin olive oil-to garnish
600g ripe tomatoes- quartered
400g tin chopped tomatoes
2 tablespoon olive oil
1 onion- chopped
2 large red peppers, seeds removed and roughly chopped
2 cloves garlic- chopped
METHOD
1. Heat the olive oil in a large saucepan.
2. Saute the onion, peppers and garlic for about 5 minutes.
3. Add the fresh tomatoes and cook for another 3 minutes.
4 Add the tinned tomatoes, the stock and a cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
5. Remove from the heat and allow to cool a little.
6. Puree the soup in batches in a food processor or with a hand-held blender.
7. Strain through a coarse sieve and add a little extra stock.
8. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a of drizzle extra
olive oil
Serves 4
NB;
1. Roasting the vegetables gives the soup a delicious flavor.
2. Halve the onions, tomatoes and peppers, place them on a lined baking tray, drizzle with a little olive oil and roast at 200ºC in oven for 60 minutes, turning the onions and peppers once before using them in the preparation of soup.

Name: Kimathi Jackson Muchomba

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Mediterranean Gazpacho Soup

By Vanessa J Alexander

Gazpacho originated in southern Spain. It is a cold soup and requires no cooking. Moreover, it is cholesterol free, low in calories and high in vitamin C.
The main ingredient of Gazpacho is tomato, which grows in abundance in southern Spain. But as you might imagine, being Spanish in origin, it also contains onions, garlic and olive oil. Again, these are readily available and, of course, inexpensive.
Tomatoes provide the sweetness, as well has being high in vitamin C, and paprika gives the soup a bit of spice.
The ingredients are:
25 g fresh breadcrumbs
2-3 tablespoons virgin olive oil
1/4 teaspoon paprika
225 g tomatoes
3 spring onions
small clove of garlic
1/4 of a large cucumber
1/2 red pepper
1/2 yellow pepper
Juice of a lime
450ml tomato juice
salt and freshly ground black pepper
Method: Boil 150 ml water and add to it the breadcrumbs, oil and paprika in a bowl. Remove the skins from the tomatoes by dipping them in hot water. Cut the tomatoes in half so that you can remove and discard the seeds. Then chop the flesh. Trim and dice the spring onions, and peel the garlic and cucumber. The peppers should also be diced. Keep back some of the diced vegetables to place in the middle of the soup when it is ready to be served.
Blend together until fairly smooth the mixture of breadcrumbs, cucumber, peppers, onions and garlic. Stir in the lime juice. Then add this mixture to the tomato juice and chopped tomatoes, season and chill for at least an hour.
There are different ways of making Gazpacho and this is likely to vary from region to region. I suspect this recipe is quite a modern variation on traditional ones as I have had Gazpacho in Marbella on the south coast of Spain and I am certain there was no bread in it. Nevertheless, this is a tasty, healthy and inexpensive dish with plenty of vitamin C, not only from the tomatoes but the peppers too. Red and yellow peppers contain four times as much vitamin C as oranges. Garlic is good for many things including the immune system and circulation, infections and so on.
As regards where the word Gazpacho comes from, this is more vague. I once read it was to do with "edible treasures" but apparently it comes from the pre-Roman Mozarab word caspa, which means "fragments" or "flakes", as in small pieces of bread.

Vanessa J Alexander is an accomplished Spanish tutor and teaches both face-to-face and live over the Internet to students based anywhere in the world. Having lived in Spain herself for over 10 years, she experienced first-hand the culture of Spain and the subtleties of the language. With effective Spanish Lessons you too can become proficient in this popular and widely-spoken language. Alexander is also a Voice Over artist in English, Spanish and French. See: http://www.vanessa-alexander.vpweb.co.uk/.

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Chili and Stew Recipes For Slow Cookers or Crockpots - Pork Chili, Chicken Chili Verde, Oyster Stew

By Linda Carol Wilson

What is better on a cold dreary day than to come home to a hot meal in the crockpot or slow cooker? Not just any meal but some delicious chili or stew. I ask you, is there any better way to warm up? And we aren't just talking your average chili here! Try this Pork Chili for a tasty meal. What a great way to prepare a pork roast! If your taste lean more to poultry, make the Chicken Chili Verde. It makes a great filling for burritos, tacos, etc, too. If you prefer seafood, try the Oyster Stew.
PORK CHILI
2 cans (14.5-oz each) chicken broth
2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping
In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin. Stir mixture to combine well. Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.
Remove the meat from the cooker and shred. Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.
CHICKEN CHILI VERDE
4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce
Set crockpot or slow cooker at low setting. Combine the chicken, onion, green chilies, and enchilada sauce in the cooker. After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred. Return the chicken to the cooker and cook for another hour or two.
This can be served alone or as a filler in burritos, tacos, on salads, etc.
OYSTER STEW
1 quart whole milk
1/2 cup butter
2 tsp salt
1 tsp Worcestershire sauce
2 tbsp flour
2 tbsp water
1 pint oysters with liquid
cayenne pepper
Mix the flour and water in a small bowl or cup until mixture is smooth.
Place the milk, butter, salt, and the Worcestershire sauce, in the crockpot or slow cooker. Stir in the flour mixture until well blended. Place the lid on the cooker and cook on high setting for 1 1/2 hours. Stir well. Add the oysters and cook on low for another 2 to 4 hours. Sprinkle with the cayenne pepper before serving.
Enjoy!

For more of Linda's slow cooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com/
She also shares quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/

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Lobster Bisque Soup: Background and Methods

By Abraham Hewes

Great chefs have ingenious ways in using less-than-perfect ingredients to make perfect dishes that diners will request with each wine-and-dine session. The lobster bisque soup is one such perfect dish.
Before discussing the intricacies of preparation and the subtleties of its flavors, it is a good idea to know the origins of this delicious soup. After all, the appreciation of food starts with an appreciation of its history and even of the many people who contributed to its development in its modern-day form.
Background of Bisques
We can thank the French people for the many types of bisques we enjoy today. All bisques are smooth, creamy and seasoned soups made from the strained broths of crustaceans including the likes of lobsters, shrimps, crabs and even crayfishes.
It should be noted that cream soups made from roasted and pureed vegetables like squash, tomatoes and mushrooms well as chowders made from seafood are technically not considered bisques despite the general assignations to these soups. Chowder contains thick chunks of the ingredients while bisques have a smooth texture with none of the chunks.
The term "bisque" is often thought of as derived from the Bay of Biscay, an area known for its abundant quantities of seafood. However, this etymology is not widely accepted in culinary circles.
Instead, the term certainly comes from "bis cuites" meaning twice cooked. This is in reference to the actual process of preparing seafood bisques of any kind - first, sauté the seafood lightly while still in their shells and, second, simmer the seafood with other ingredients, strain and add cream.
Preparation of the Bisque
In a lobster bisque, the lobsters used are those that are considered less-than-perfect and, thus, cannot be sold "as is" in the market. Top chefs, nonetheless, may choose to use the best lobster so as to get the best flavors from the crustacean. Just remember that the appearance of the lobster itself will not matter since these will be grounded and strained to make the smooth, creamy soup.
Each chef also has his or her own method of preparing lobster bisque, said method of which is designed to squeeze out every last drop of flavor from the crustacean. For example, Julia Child suggested that the utensils used in making lobster bisque should not be washed until the soup is ready to be served. Her rationale is that these same utensils will be used repeatedly and, thus, washing will cause the tidbits of marvelous flavors to wash down the drain.
Chefs can also choose to either sauté the lobster first and then strain later or to ground the shells to make a fine paste before adding to the soup. Rice can also be added and strained for its starch content or it can also be pureed on the final stage of cooking. As previously mentioned, each chef has his or her own techniques in making a distinctive and delicious lobster bisque soup.
Of course, lobster is the star of the dish. It is ably supported by aromatic ingredients including but not limited to green onions, carrots, fresh parsley, black peppercorns, tomato puree, nutmeg and tarragon as well as sherry, cream and fish stock. How these common ingredients are mixed to make a delicious bowl of lobster bisque takes plenty of practice.
Once you have mastered the art of making lobster bisque, your family and friends will be asking for it - and that is sufficient reward for your efforts.

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Russian Soup - A Rich History of the Country's Culture

By Nicole R Brown

Russian soup is the main staple in the diet of people every day. It's not unlike any other culture in the world. It always has been such an important part of daily meals and the variety of different types to choose from is really extraordinary.
There are many categories of Russian soup that are hot and cold.
• Cabbage based soups such as the shchi
• Mushroom, milk and meat noodle soups
• Vegetable and water based stews
• Soups that are chilled such as tyurya, kvass, botvinya, and okroshka
• Vegetable and grain type soups
• Ukha fish soup as well as many other kinds that include different types of fish
Hot Russian soup
One of the principle hot soups that are usually served for the first course in most Russian meals for more than 1000 years is cabbage or Shchi soup. This is one of the soups that is not exclusive to any class of people. It doesn't matter if someone is rich or poor; Shchi is a tradition and choice of mostly all Russian people. It is usually eaten at all times of the year. In addition, rye bread is often eaten along with almost any kind of soup that is served.
Other soups served hot are:
Rassolnik
This is a soup served hot that has a sour and salty cucumber base. Interestingly, this isn't an old traditional recipe. It was made in the 19th century. The name originates from rassol, which in Russian means pickle water. It can be served either vegetarian style, but quite often beef, kidneys or veal are added to the pickle base along with potatoes, vegetables and barley to balance the sour taste.
Solyanka
This is a thicker soup that adds cabbage, smetana, rassolink, spices and other vegetables like lemons, tomatoes, capers, olives, pickled and salted mushrooms to produce a very salty and sour soup base.
Cold Russian soup
One of the popular types that are eaten cold with sour milk or kvass is Okroshka. The principle ingredients with both of these soup types are vegetables combined with cold meats or fish that have been boiled.
Vegetables that are added to this type of soup can make it spicy or neutral. For a spicy flair, you can add dill grains, green onion, celery, chervil, parsley and tarragon. For the more neutral variety add potatoes, carrots, rutabagas, turnips and fresh cucumber.
As far as the sour milk that is included in some of these cold soups, it is natural sour milk that has been well shaken and combined with seed oil, pure water as well as ground garlic. You can often replace the sour milk and use kefir instead, but many cold soup purists say that it changes the taste of the traditional okroshka.
To conclude, if you want to really experience the country's cuisine, you need to eat the many varieties of Russian soup that are available with every meal. You can be rest assured that almost every meal that you eat will include some form of soup. It's the way of traditional cuisine and is very good for you to boot.

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The Best Homemade Cabbage Soup Recipe

By Faylee James

Can anything be better on a cold winter's day, than homemade soup? Soups come in many different flavors with hundreds of different ingredients but as a simple cook I try to keep mine down to about 10 ingredients or less. This cabbage soup recipe is an old family favorite that can be enhanced with many options.
It was the go to soup recipe my mother used many times in my childhood. As I get older, I find myself wanting to make it more often. It always brings back memories of her.
Hassies' Basic Cabbage Soup Recipe
1 Small Head of Cabbage, about 4 cups, thinly sliced
1 Medium Onion, medium chopped
5-6 Cups of Chicken Broth
1 Large Can of Italian Tomatoes, diced, juice included
1 Large Carrot, washed, sliced thin
2 Celery Stalks, washed, sliced thin
3 Cloves of Fresh Garlic, finely chopped
2-3 Tablespoons of Olive Oil
1 Teaspoon of Salt
1/2 Teaspoon Black Pepper
Using a large soup pot over medium high heat, add 2 tablespoon of the Olive oil. When the oil is hot, add the onions, celery,carrots with one half of the salt and pepper. Stir until all the vegetables are hot all the way through, add the garlic and lower the heat. Let the mixture cook for about 2-3 minutes, stirring often, do not let anything burn or it will cause a bitter taste in your soup. Now pour in the chicken broth, adding the cabbage and tomatoes. Stir to allow the flavors to mingle then cover and let the heat come up until you have a soft boil. Cook for 10 minutes then taste and add the rest of the salt and pepper, if needed. Allow it to cook for about 8 to 10 minutes more. When ready to serve, top with some chopped Spring Onions or fresh Cilantro, finely chopped. Serve with an assortment of crackers or multi grain breads.
Options to add to this basic soup recipe are: 1/2 teaspoon dried Oregano, 1/2 teaspoon ground Cumin, chopped Spring Onions, fresh Green Beans, 1 Large Potato, cubed small, 1 Cup of Corn, 1 medium Zucchini, diced.
Adding a protein to the soup mixture can enrich the meal: Meats to include could be, Cooked Chicken [1-2 Cups, diced] Small Pasta, whole wheat [1/2-1 Cup], cooked ground Beef [93/7]. Tofu would be an excellent ingredient for people using cabbage soup as a diet meal.
Remember if you are using this soup as a diet tool, make sure it has some fat in it as certain vitamins are fat soluble, which means they need some fat for the body to absorb the nutrients. Add the last tablespoon of olive oil over the soup and stir. Even when on a diet, you want to capture all the nutrients you can from the food you are eating.

I invite you to visit my website http://www.hassieskitchentable.com/ for more tips, ideas and recipes for living life on less with a smile.
Faylee James is a LifeCoach/Writer/Researcher who lives in Northeast Tennessee. She has an above average interest in people, cooking and living life to the fullest.

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Recipe For Lobster Bisque

By Abraham Hewes

Recipe For Lobster Bisque Ingredients
14 ounces of raw lobster tail (You can experiment with various types of lobster of you wish)
1/3 cup of butter
1 chopped onion
7 chopped green onions
1 chopped carrot
4 cups of fish stock
1 bay leaf
4 sprigs of fresh parsley
2 ½ cups of water
4 whole black peppercorns
1/3 cup of all purpose flour
1 ¾ cup of tomato puree
½ cup of heavy cream
1 tablespoon of sherry
1 pinch of ground nutmeg
2 teaspoons of fresh, chopped tarragon
Recipe For Lobster Bisque Instructions
First, cut the lobster tail in half length-wise. If the lobster is frozen then you'll have to let the lobster thaw before you cook it which can take up to 24. If you want to thaw the lobster faster, then you have to put it in a plastic bag and immerse it in water.
Then, melt half of the butter in a large pan on low to medium heat. Next, add the onion and green onion into the pan, and cook for approximately 5 minutes or until the mixture is soft, but not colored. After that, add the chopped carrot and cook for about 2 minutes. Then, toss in the lobster, fish stock, fresh parsley bay leaf, black peppercorns and water. Once the mixture begins to boil, bring the heat down and simmer for around 20 minutes, skimming the surface every so often.
Now, remove the lobster and allow it to cool slightly. Remove the lobster meat from the shell and set it aside. Crush the empty shell and return the pieces of shell into the pan. Simmer again for 40 minutes. Next, strain the stock two times through a sieve lined with 2 layers of cheesecloth or damp muslin. Cut some thin slices of lobster meat to use as garnish and set aside. Put the remaining meat into a blender with a little bit of the strained stock. Blend the contents until smooth.
After that, mix the flour and remaining butter. Combine this with the pureed lobster, tomato puree, heavy cream, sherry, and nutmeg in the pot. Make sure you mix well. Then, add the remaining stock and tarragon and cook on high heat.When the soup boils and its consistency is thick, reduce the heat and simmer for five minutes. Now, the lobster bisque soup is ready to be served with the lobster set aside for garnishing.

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Speedy, Lower Salt Chicken Tortilla Soup

By Harriet Hodgson

Though my heritage is British and German, I love tortilla soup. Unfortunately, I can't order it in a restaurant because it contains too much salt. The excess salt makes my ankles swell, which is uncomfortable and dangerous for someone like me who takes blood pressure medication. Could I make tortilla soup at home?
I decided to give it a try, searched my cookbooks, and found several recipes. An Internet search came next and I found dozens more. The local newspaper also published a recipe. After reading enough recipes to make my eyes cross, I combined several recipes and added my own touch.
Tortilla soup is popular in many states. Barbara Hansen describes two California versions in her "Los Angeles Times" article, "A Bowl of Mexican Soup." In Mexico City, she begins, the classic soup is chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas cut into strips. In California, the soup often has a tomato base thickened with ground tortillas or is bean soup with fried tortillas.
"A great tortilla soup can be a revelation," she writes, "rich with an intriguing roasted-corn flavor, vibrant with color and toasty, tantalizing aromas." Nobody seems to know the origin of the soup, though some speculate it came from leftovers.
I wanted a quick version of this Mexican favorite, something with lots of flavor and only a little salt. My pantry contained most of the ingredients I needed, a can of fire roasted tomatoes, a can of chopped chiles, and a carton of salt-free chicken stock. Authentic recipes always contain cilantro, something I don't like, so I left it out. If you like cilantro, add it to the soup.
Much to my amazement, I found salt-free taco chips in the Mexican section of my grocery store. You may use salted chips if you wish. The preparation time for my recipe is 10 minutes at the most. I simmered the soup for 20 minutes, but you may simmer it longer, or transfer it to a slow cooker. My husband and I had the soup for lunch, but it can easily become a dinner with the addition of salad and flan for dessert.
Ingredients
2 tablespoons olive oil
14-ounce package of chicken tenders
1 medium onion, finely chopped
14.5-ounce can of fire roasted tomatoes
32-ounce carton salt-free chicken stock
4-ounce can diced green chilies
1 cup frozen corn
Garlic powder to taste
1 teaspoon lower sodium taco seasoning
1/2 teaspoon lower sodium salt (may be omitted)
Salt-free tortilla chips
Shredded Cheddar cheese, made with 2% milk
Method
Cut the chicken tenders into bite-size pieces. Coat the bottom of a soup kettle or large saucepan with olive oil. Add chicken and saute over medium heat until it becomes Add the chopped onions and cook for one minute. With the exception of the tortilla chips, add all of the other ingredients. Cover and simmer on low heat for 15-20 minutes. Ladle into bowls and top with crushed Mexican chips. Garnish with lime wedges, chopped avocado, shredded Cheddar cheese, and cilantro if you like it. Makes six generous servings.

http://www.harriethodgson.com/
Harriet Hodgson has been an independent journalist for 35+ years. She is the author of 30 published books, including six grief resources: "Smiling Through Your Tears," Lois Krahn, MD, co-author, "Writing to Recover: The Journey from Loss and Grief to a New Life," "Writing to Recover Journal," "101 Affirmations to Ease Your Grief Journey," "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and "Happy Again! Your New and Meaningful Life After Loss." Her latest book, "Help! I'm Raising My Grandkids" is in production now. Please visit Hodgson's website and learn more about this busy author.

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A Recipe For Sweet Potato Soup

By Erik Christensen

Starchy vegetables have a long history of being used to make tasty and nutritious soups. Potatoes, pumpkin, butternut squash, zucchini, peas and beets are all main ingredients for soups all around the world. One of the most overlooked starchy vegetables is the sweet potato, which is a shame because it is full of flavor and goodness.
To be clear, I am talking about the sweet potato that is also sometimes referred to as a "yam". True yams are not often found in North America, but the confusion arises because there are two common varieties of sweet potato. First, there is a harder variety with a yellow interior, and a softer orange type. The orange ones that are sometimes called yams are my favorite, and they are best ones to use in this soup.
Sweet potatoes have a much more complex blend of starches and sugars, and because of this they benefit greatly from the carmelization that takes place in the roasting process. Their natural sweetness gets intensified and the overall flavor becomes richer. If it sounds like it will turn this recipe into a dessert, don't be fooled: even savory flavors get better when roasted.
To start making this soup, preheat your oven to 400 degrees Fahrenheit. Clean two or three large sweet potatoes and poke some holes in them with a steak knife or something similar. (Don't peel them.) Place the sweet potatoes in a baking dish and roast them for about an hour or so. They'll be soft to the touch when they are done, and they will probably be leaking an orangey liquid. Let them cool, and then peel the skins off (they will come off very easily if they are done.) You can roast the sweet potatoes ahead of time and use them later, or you can start the next process when you pull them out of the oven.
The next step is to thinly slice a large onion. Heat up a small amount of butter and olive oil in your soup pot and add the onion and a bit of salt. Slowly cook the onions until they become golden brown, but don't allow them to burn. The darker the onions get, the more they are getting carmelized, just like the sweet potatoes. This will really enhance the flavor of the soup. (Note: if you like, you can add a few cloves of garlic for even more flavor.)
Chop up the cooked sweet potatoes and add them to the pot. Mash them up a little, then add about 4 cups of chicken stock, or whatever broth you prefer. Bring the soup to a boil, then reduce and cook until it reaches a desirable consistency. Use an immersion blender to puree the soup. Add up to half a cup of heavy cream, and a dash of nutmeg, and you're done!
Here are the ingredients listed again for convenience:
2-3 large sweet potatoes;
1 large onion;
1-4 cloves of garlic (if desired);
butter and/or olive oil;
salt;
4 cups chicken stock or some type of broth;
half a cup of heavy cream;
nutmeg (or try some allspice and cayenne for a spicy version)
I hope you enjoy this recipe as much as I do!

Erik Christensen is an enthusiastic home cook and has been sharing what he has learned on the Internet for over seven years. If you have found this article useful, visit his soup site at http://www.homemade-soup-recipes.com/ for more great ideas.

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How to Create Healthy Meal Plans

By Ruthie Chant

 

Do you want your husband to lose weight? Or do you want the family to adopt a better, healthier lifestyle? You have to begin by creating some healthy meal plans. It is best to make about 4-5 meal plans and then to rotate them so that you can get a lot of variety in your meals. Here are some tips for meal plans that are healthy for your family:
1. When you make healthy meal plans, make sure of one thing: breakfast. It's the most important meal of the day, and it is also the most ignored one. Take care that your family eats a healthy breakfast. You can include healthy cereals, sprouts, fresh fruits and juices in the breakfast. It is best to have three meals a day and two snacks between them. Eating more might sound unhealthy, but eating smaller portions more often is actually healthier. It increases metabolism and burns more fat. Plus it reduces the tendency to eat out in the evening.
2. Make sure you include some carbohydrates in healthy meal plans. Though most people think that carbs are bad, but your body needs some of them to function properly. You need some energy to operate, and carbohydrates are the source of that energy. You can select whole wheat options like bagel, waffles, or toasts. Also, if you have growing kids, make sure you include calcium in your breakfast. It is good for women as well. Have a small glass of skimmed milk or a cup of yogurt. Include eggs in breakfast as they are an excellent source of protein.
3. For the first snack, pick something light and small. But it should be satisfying so that it keeps your family full till lunch. You can have nuts for energy, but try to avoid fattening ones (like cashews). You can pick almonds and walnuts instead. Also, low sugar flavored water would be a good addition. Then for lunch, include protein rich diet, like tofu burger, vegetables and fruits. You can also have shredded cheese along with baby spinach leaves and a tomato slice.
4. For the second snack of the day, include a couple of fruits. You can also give them some cheddar slices. And if they crave salt, pack some mini pretzels. Plan the dinner to be light since they are going to sleep after it. You can have some fruits, salad, and a light protein dish. There should be at least a one-hour gap between eating and sleeping. This way your body will digest the food easily, and you can have better sleep.
When you prepare healthy meal plans, make sure you prepare enough servings for each food group. Rotate your menus so that your family doesn't complain of lack of variety.

Ruthie began her meal planning journey in 2005 with the birth of her first child. Since then, the self-confessed kitchen problem-solver has worked hard to piece together hundreds of fresh recipes, countless time saving tips and delicious, budget friendly healthy meal plans.The result is a membership site packed full of these things and more - online meal planning.com

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Banana Yogurt Muffins Without Using Butter - How to Make Them

By Alice Boter

After trying several recipes I finally found a recipe that really worked. If you are sick and tired of trying recipes with yoghurt that didn't work, try this one. This recipe for Banana Yogurt Muffins worked for me like a charm. The muffins were nice and moist, just the way I like them.
The recipe is very easy and the good thing is: you only need 25% of the fatty ingredients that you would use in a normal muffin and the type of fat is vegetable oil which is much healthier than butter. I wouldn't call it a healthy muffin but we are getting close now. Hey, its baby steps in the good direction.
Using low-fat vanilla yogurt in a Banana Muffin is very good way to cut down a bit on the calories. Soon I will try this recipe with a sugar substitute to see if they are still tasty and with even fewer calories.
So, let's get to point now, the recipe for Banana Yogurt Muffins.
Ingredients for Banana Yogurt Muffins
· 2 ripe bananas
· 1 cup of low-fat vanilla yogurt
· 1 egg
· ¼ cup of vegetable oil
· 2 tablespoons of low-fat milk
· 2 cups of flour
· ½ cup of sugar
· ½ teaspoon of salt
· 1 tablespoon of baking powder
· ¼ teaspoon of ground cinnamon
How to make those nice Banana Yogurt Muffins
· Preheat the oven to 400 F. (200 C)
· Cut the banana's into small chunks (don't mash the bananas)and keep them aside
· Like many other Banana Muffins recipes we will make one bowl with the dry ingredients, and another bowl with all the wet ingredients.
· In the smaller bowl we will put the egg, beat the egg slightly
· Add the yogurt, low-fat milk and vegetable oil and stir the ingredients
· In the other (bigger) bowl we will collect the dry ingredients. So that will be the flour, salt, cinnamon, sugar
· Add the wet ingredients to the dry ingredients and fold the ingredients lightly with a rubber spatula and add the banana chunks now. Stop stirring as soon as possible.
· Put the Banana Yogurt batter into the muffin tins (fill to 2/3)
· Bake the Banana Yogurt Muffins for 20 to 25 minutes
· Let the muffins cool down on a rack for 5 minutes and then enjoy your homemade Banana Yogurt Muffins
This is a recipe for Banana Yogurt Muffins but you can make lots of variations with this basic recipe.

I will describe a few variations in the next few posts. If you made a nice variation on this recipe please let me know. I am looking forward to your variation on this recipe. More banana muffin recipes can be found on http://bananamuffinsrecipe.com/
Alice Boter is the author and owner of the website http://www.bananamuffinsrecipe.com/
This website is the best resource there is when comes to banana muffins

Article Source: http://EzineArticles.com/?expert=Alice_Boter

Nothing Comes Closer to the Benefits Given by the Pure African Mango

By Anisul Islam Sumon

Pure African Mango extracts are one of the best natural dietary supplements that you can find no matter where you look. That is because it has had a reputation for this requirement for centuries. It is well known by many doctors as well as athletes and people working on tiresome jobs and they would proudly recommend it to anyone looking out for a similar need.
What is best about it is that it comes in different forms and you are able to purchase it freely over the counter from and supermarket or chemist. It comes as a liquid where you can drink it and feel the freshness of a nice glass of mango juice or, if you are busy and have no time to enjoy it, you can easily take a pill that comprises of extracts from the African mango.
The product called African Mango Plus is another excellent thing to try out in which you will find may other nutrients added to it. It is best for people who lose a lot of energy doing what they do. It is even recommended for pregnant and lactating mothers because all the ingredients found in it are 100 percent natural and will not cause any side effects what so ever.
If you are not so sure whether it really works, you could always check out a few African Mango reviews that are posted on websites, which relates to this topic. It is very easy to find many of them by just using a popular search engine to look for them. you will be surprised by the number of results that come up showing the amount of people who have been using the products and are satisfied with them.
You can eat the mango as a fruit or can drink Pure African Mango juice, whatever pleases you the most. You will definitely be satisfied with what you get out of it because it really works as a diet supplement. Whatever decision you make, you will definitely continue to use it because of its taste and result oriented structure.
Eating and drink it are not the only methods it can be ingested because now scientists have come up with the latest find, which is the pill. This revolutionary discovery helps save your time and money in having to go out and buy the fruit and prepare it to be eaten or drunk. All you have to do is go to your local chemist and buy some African mango pills even without a prescription. It is similar to taking vitamin C tablets.
One of these pills will comprise of the nutrients found in two fruits and therefore should be taken with caution. That is because too much of it can cause adverse reactions. But, taken normally, it will never be harmful to one's health and will help you regain lost strength very quickly.
By reading different African Mango Reviews, you will be able to understand how it works and how you can use it to your benefit. You can also find out how it should be ingested and therefore learn how to use it safely.

Try the new weight loss craze - African Mango Plus and shed those unwanted pounds effortlessly! Read testimonies of real people with real results.

Article Source: http://EzineArticles.com/?expert=Anisul_Islam_Sumon

Here Are Some Really Good Chocolate Recipes

By Deanna May Martin

CHOCOLATE CHEF CAKE
Preheat oven 350 degrees
Grease and flour a 13x9 baking pan
1 cup sugar
2 cups flour
2 tsp baking soda
4 tbsp cocoa
1 cup water
2 tbsp grape jelly
1 cup mayonnaise
1 tsp vanilla
Mix dry ingredients together. Add remaining ingredients into dry mixture and mix well. Pour into prepared pan and bake in preheated oven for 30 minutes. Cool and frost with Chocolate butter cream frosting.
1 stick butter (soften)
1/2 cup cocoa
13 3/4 cups confectioners sugar
1 tsp vanilla
enough milk or cream to spread
Beat all ingredients together and spread over cooled cake.
TOLL HOUSE BROWNIES
Preheat oven to 350 degrees
Brownie layer
1 stick butter
6 ounces chocolate bits
2 large eggs
3/4 cup sugar
1 tsp vanilla
1/2 cup flour
Spread in 8 inch square pan.
Toll House layer
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (softened)
1/4 cup white sugar
2/3 cup brown sugar (packed)
1 tsp vanilla
1 large eggs
4 ounces chocolate bits
Sift together flour, baking soda, and salt. Beat together with electric mixer butter, sugar, brown sugar until light and fluffy. Add vanilla and eggs. Gradually add the dry ingredients and mix by hand. Put spoonfuls of the dough on top of brownie mixture. Bake in preheated oven for 25 to 30 minutes.
GRASSHOPPER PIE
24 cream-filled chocolate cookies (finely crusher)
1/2 cup butter (melted)
1/4 cup Creme De Menthe*
1 jar marshmallow creme
2 cups heavy cream
Combine cookie crumbs and butter. Press into 9 inch spring form pan, reserving 1/2 cup for garnish. Gradually add Creme De Menthe to marshmallow creme, mixing until well blended. Beat heavy cream with 1 tbsp sugar until stiff. Fold cream into Creme De Menthe mixture and pour into prepared crust. Sprinkle reserved crumbs on top. Freeze for 3-4 hours
*If you prefer, substitute 1/4 cup milk, few drops green food coloring, few drops peppermint extract, in place of the Creme De Menthe.
TOFFEE BARS
1 cup butter (soften)
1 cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1 cup chocolate bits
1 cup pecans
Preheat oven to 350 degrees
Grease a 9x13 inch pan.
Cream butter and sugar in bowl until fluffy. Add egg yolk and vanilla, mix well. Gradually add flour and beat well after each addition. Spread in prepared pan and bake 25 minutes.
remove from oven sprinkle chocolate bits over top; return to oven for a few minutes to melt chocolate. Remove from oven and spread chocolate evenly over bars. Sprinkle with chopped nuts if desired.

Deanna not only loves to make chocolate desserts but loves to share her cooking and recipes with everyone. If you want more chocolate dessert recipes and a very special chocolate cake recipe visit her website at http://deannamartin.us/?page_id=30 From here you can get different recipes for all occasions not just chocolate or desserts. If you want to turn your passion for chocolate into something more check out her website at http://deannamartin.us/?page_id=24 Enjoy

Article Source: http://EzineArticles.com/?expert=Deanna_May_Martin

Olde Tyme Chocolate Cookies Perfect With An Ice Cold Glass Of Milk

By Deanna May Martin

 

VANILLA CHOCOLATE CRACKLE COOKIES
2 1/2 tsp good vanilla
1/2 cup butter or shortening
1 2/3 cup brown sugar (packed)
2 large eggs
2/3 cup chopped pecans
2 squares melted chocolate (bitter-sweet)
2 cups flour
2 tsp baking powder
1/3 cup milk
Preheat oven to 350 degrees.
Beat vanilla, butter, and brown sugar together until light and fluffy. Beat in eggs, one at a time. Stir in melted chocolate. Sift together flour, salt, and baking powder. Add to creamed mixture slowly with the milk. Stir in pecans. Chill the dough 2-3 hours. Shape into small balls. Roll in confectioners sugar and place on greased baking sheet. Bake 20 minutes. The cookies will be soft and the texture will be similar to cake.
CHOCOLATE NUT BALLS
1 6 ounce can evaporated milk
6 ounces chocolate bits
2 1/2 cups vanilla wafers (crushed)
1/2 cup confectioners sugar
1 1/4 cup chopped nuts
1/3 cup brandy (optional)
In heavy pan, heat milk and chocolate bits over medium heat. Stir the mixture until the chocolate is melted. Remove from heat, add rest of the ingredients and mix well. Let stand for 30 minutes. Then shape into balls and cover in nuts, confectioners sugar, or sprinkles. Chill
NANAMIA BARS
1/2 cup butter (soften)
1/4 cup sugar
4 tbsp cocoa powder
1 large egg
2 cups graham cracker crumbs
1/2 cup nuts (chopped)
1 cup coconut flakes
3 tbsp milk
2 tbsp dry vanilla pudding mix (not instant)
2 cups confectioners sugar
6 ounces semi-sweet chocolate
1 tbsp butter
First layer:
Mix together in bowl over hot water the butter, sugar, cocoa and egg. When it looks like custard remove from heat and stir in the graham cracker crumbs, nuts, and coconut. Press mixture into 9x13 baking pan.
Second layer:
Mix the milk with the vanilla pudding and confectioners sugar. Spread over the coconut mixture and let sit for 15 minutes. Meanwhile melt the chocolate and butter together over hot water.Spread over cookie mixture and refrigerate for a couple of hours until set. Cut into bars.
PEANUT BUTTER BALLS
1 stick of butter
2 cups peanut butter (I use creamy)
3 cups rice cereal
3 1/2 cups confectioners sugar
1/2 bar paraffin wax
10 ounces milk chocolate
6 ounces semi-sweet chocolate
Mix butter,peanut butter,cereal, and confectioner sugar. Melt the paraffin wax, milk chocolate,and semi-sweet chocolate in double boiler. Roll the peanut butter mixture into small balls and dip in chocolate mixture. Place on wire rack until set.

Deanna not only loves to make chocolate desserts but loves to share her cooking and recipes with everyone. If you want more chocolate dessert recipes and a very special chocolate cake recipe visit her website at http://deannamartin.us/?page_id=30 From here you can get different recipes for all occasions not just chocolate or desserts. If you want to turn your passion for chocolate into something more check out her website at http://deannamartin.us/?page_id=24 Enjoy

Article Source: http://ezinearticles.com/?expert=Deanna_May_Martin

Is There a Good Sugar Free Cocoa Drink

By Tom Cory

Being diabetics, we went searching for a sugar free chocolate flavored drink that would fit within a diabetic's diet. We spent quite a bit of time looking at labels in local grocery stores. We're trying to live by the principal that if you can't pronounce an ingredient, you probably should not be eating or drinking that product. We thought that this would be fairly easy to do. We were wrong. Even the number 1 brand states in the ingredient list that it has cocoa processed with alkali.
We were looking for a cocoa drink because of the antioxidants found naturally in cocoa. While it's true that chocolate is made from cocoa, almost every chocolate product is has more sugar than cocoa. We also wanted a drink low in calories and low in carbohydrates.
The other problem is that every cocoa drink found on the grocery shelves requires sugar, honey or some other sweetener before you can drink it.
Happily, there is an internet. We must have looked at 50 web sites and tried looking at ingredient lists for cocoa drinks. A few hours of Google searching later, we found something we wanted to try. We placed our order and waited.
It's not often that we find a food that is both good and good for you, especially for diabetics. Well, we found one we really like. It's called Crio Bru and it's made from 100% roasted cocoa beans. The great news is that cocoa beans have several health benefits, all of which are preserved when roasted and brewed into a delicious sugar free chocolate flavored drink.

• Low Calorie -Only 10 calories, 0 grams fat, 0 grams sugar and 0 milligrams sodium per 6 oz. Cup. These numbers are for just the brewed cocoa itself. Many people add sugar, honey and/or creamer or milk. Naturally, this adds to the calories.
• Antioxidants - I've learned that raw cocoa beans, by weight, have more antioxidants than almost any food in the world, even after being roasted and brewed, Antioxidants help prevent cell damage caused by free radicals thus helping your immune systems. Brewed cocoa beans are also 100% gluten free.
• Carbohydrates - A 6 oz serving of brewed cocoa beans contains only 1.5 grams of carbohydrates. For us diabetics, this is a real treat. Almost no carbs with a great chocolate taste.

As we said earlier, it is very easy to brew. Just brew it exactly the same way you brew your coffee. It will take a little longer to brew. You can use a permanent filter or paper filters, both work very well. To brew it thicker and richer, think hotter and longer. Set your auto-drip to brew slowly or brew it longer in a French Press. We like it "black" but many of our friends add cream and honey or sugar. Either way, it's very good. For many years, we drank only coffee in the mornings. Now, we substitute brewed cocoa beans 2 or 3 days a week. Even better, you can get this product in 6 flavors,
As I write this, I'm brewing a very small amount of Vega Real flavor. No, it's not to drink. I'm making chocolate cupcakes with it. I'll use both the brewed liquid and some of the grounds. There are many other ways to cook and bake with roasted and brewed cocoa beans or the grounds.
In conclusion, there are very few chocolate flavored foods that fit comfortably within a diabetic's diet. Most diabetics have to severely limit our chocolate. Here is one of a very few exceptions I've found that is 100% pure food, no chemicals, no additives, no whatever. Be careful as this product is very, very good. If you order it once, you will be back for more.

Tom and Nancy Cory are the authors and provide information related to living with diabetes. This brewed cocoa bean drink is very good. They have a blog at http://tinyurl.com/brewed-cocoa-beans

Article Source: http://EzineArticles.com/?expert=Tom_Cory

Recipe for Roasted Chickpeas

By Betsy McGuire

 

I'm always looking for something crunchy for on-the-go snacks for the family. Unfortunately, it's hard to find crunchy snacks that have any nutrition in them at all. These little crunchers fit our needs perfectly. This snack satisfies the crunch and is easy for us to grab and eat in the car. Best of all, the high fiber and protein content will keep us all full and energized throughout our busy schedule. Let's not forget about the many health benefits of getting enough fiber in our diets. Women should be getting at least 20-25 grams of fiber per day in order to reap the health benefits of reducing our risk of diabetes and heart disease. For men, it's more like 30-35 grams.
Substitute these for your favorite chips every once in a while for a healthy alternative and be sure to check out the nutrition and cost information at the end of the recipe.
ROASTED CHICKPEAS
1 can chickpeas
1 teaspoon olive oil
Sprinkle of salt
Sprinkle of cayenne pepper
Preheat oven to 400. Drain and rinse the chickpeas; pat dry with paper towel. Toss the chickpeas and olive oil. Spread the chickpeas out on a cookie sheet that has an edge. Sprinkle with seasoning. Bake for 45 minutes (or until chickpeas begin to turn brown) shaking the pan every 15 minutes or so.
8 servings.
Nutrition (per serving)
calories: 174
saturated fat:.5 g
fiber: 7.6 g
protein: 8.4 g
Cost (per serving)
15 cents
Options
Any canned bean or lentil can be substituted in this recipe, just watch for browning and adjust the cooking time. Experiment with different flavors such as garlic, soy sauce, teriyaki, basil. Let your imagination run wild!

Betsy McGuire invites you to visit http://www.chickpeawellness.com/ and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
Copyright 2012 Chickpea Wellness, LLC

Article Source: http://EzineArticles.com/?expert=Betsy_McGuire

Article Source: http://EzineArticles.com/6967839

Fresh Dates and a Kale Smoothie Post Workout + Sweet Potato Chili

By Margaret C LeDane

I don't know about you, but after a hard workout I am famished and I have to eat within 30 minutes or I feel horrible. My workout today was an hour long step class at Annapolis Athletic and it was a killer! I sweat more during that hour than I do with any other workout - even exercising outside in August! I hope the calorie burn is equal to the sweat.
So today, post-workout, I first had 2 fresh Medjool dates for some super fast sugar and then I made a green smoothie with kale, banana, red grapes, almond meal, water and ice. It was a little chunky, so beware if you don't like chunks, but it was perfect. It's been two hours and I'm just starting to get hungry for lunch.
6oz water
8 ice cubes
3 cups of kale - torn into pieces and stems removed
1 banana
1 cup of red grapes
blend now and then add the almond meal through the top
2 heaping tablespoons almond meal (I buy at Trader Joes)
blend on high for a couple of minutes
This green goddess provides healthy carbs (to replace the ones used in your workout) + healthy plant protein + good fat. What more is needed!
I also love soups and chilis because they're so easy to make in a slow cooker. And they're quick to reheat when you are in a time crunch. Make a big pot of soup or chili on the weekend and enjoy it for most of the week. One of my favorites is Sweet Potato Chile. It takes a little time to prepare so it's perfect to make on a Sunday afternoon. Enjoy!
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 onion, finely chopped
4 tbsp chili powder (+dash of hot chile powder to taste)
1 tbsp cumin
1 tbsp oregano
1 tbsp paprika
½ tsp fresh ground pepper
½ tsp sea salt
2 sweet potatoes, peeled and cut into 1" cubes
32 oz water or broth
1 red bell pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans 28oz petite diced tomatoes with juice
1 can 15oz black beans, rinsed and drained
1 can 15oz kidney beans, rinsed and drained
Heat oil in large pot over medium heat. Add garlic and onion. Saute until onion is slightly translucent, about 4 minutes.
Add all other ingredients, cover and cook 30 minutes are until the sweet potatoes are soft.
Cheers,
Margaret

I am a certified health coach and I help women get out of their mom jeans and rock the body they love through a clean, healthy diet.
Margaret LeDane, Certified Health Coach - ImpeccableWellness.com - mcledane@gmail.com
410-533-0573

Article Source: http://EzineArticles.com/?expert=Margaret_C_LeDane

Dutch Oven Recipes For Camping Trips

By Carolyn Whitley

Camping can be great fun, especially if it is combined with awesome food. Consider some of these winning Dutch oven recipes that you can cook for your family or friends during your camping trips.
Beef Meat Loaf
Ingredients:
4 pounds of pure ground beef
2 cups of bread crumbs or flour
1 large onion, chopped
2 tablespoons of salt
3 eggs, beaten well
Ketchup
1 cup milk
Half tablespoon of pepper
Procedure:
In a container, combine the beef, onion, salt, eggs and pepper and half the bread crumbs. Mix thoroughly. Roll into a log shape, and cover with remaining bread crumbs. Well grease the dutch oven and then put the meat mixture in. Put the lid on the oven and place in the coals of the fire and leave for about an hour and a half. Take the lid off and add the ketchup and brown sugar. Then place the lid back on and cook for a further 15 minutes. If the fire is too hot, the dinner will burn, so make sure you cook your meat loaf in the coals and not the fire.
Pineapple Delight Cake
1 pack cake mix, yellow
3 pieces of eggs, beaten
1 can pineapple slices
½ cup butter
1 cup sugar, brown or white
1 and ½ cup of pineapple juice
8 pieces cherries
Procedure:
Melt the butter in Dutch oven. Place the pineapple slices over the bottom of the dutch oven and place a cherry on top of each piece of pineapple. Follow the instructions for making up the cake mix and then pour the cake mix over the pineapple and cherries. Place the oven in the coals of the fire to cook for half an hour. Let it cool slightly inside the oven after baking and before serving. While cooking, keep an eye on it to make sure it doesn't burn. Enjoy.
Sausage Gravy
Ingredients:
Cooked sausage or processed meat products such as ham or bacon
3 tablespoons flour or bread crumbs
Salt and pepper to taste
Water or milk
butter
Procedure:
Add the flour to the butter in your hot skillet until it becomes brown. Add water or milk to the flour to thin it, then add pepper and salt. Continue stirring the mixture until it regains its thick constancy. Add the sausage or processed meat product to the mixture.
Wild Turkey
Ingredients:
1 whole turkey
1 pound of pork sausage
6 cups of bread crumbs
Bacon
Onions
Poultry spices
Procedure:
Cover the turkey with seasoning and other poultry spices. Meanwhile, fry the onions and pork sausage in your oven. Then combine this mixture with the bread crumbs. Stuff the turkey with this and put in the dutch oven and bake for 3 and half hours.
These Dutch oven recipes are so easy to make and taste great, and you'll have the family asking for more. Camping is an excellent time to encourage the kids to do some of the cooking as well.
Although fires are fun, remember that children need to be supervised at all times.

My name is Carolyn and I've been on many camping trips. If you enjoy camping, then you should still have great tasting food. When using a dutch oven and some dutch oven recipes you will be sure to have food that tastes as good as you make at home.

Article Source: http://EzineArticles.com/?expert=Carolyn_Whitley

Peanut Butter Stuffed Okra - Its Easy and

By Sanjeeta KK

With the summer vacation coming to an end and the children gearing up for the school, the days are going to be more hectic and short. Gone are the days of late night outings and no wake up calls in the mornings. Hitler rule prevails again. Need a good revision of lunch box recipes to be packed to school for the kids.
Okra and potatoes being the two most favorite veggies for my kids are often packed with Indian flat breads along with a fruit or fruit juice. The one recipe which wins hands down for my son's lunchbox is this Peanut butter stuffed Okra. Peanut butter stuffing gives a nutty and crunchy feel to the dish. I roll a few cooked okra in the wholewheat flat bread (chapattis) and wrap it in an aluminum foil for a healthy & handy lunch. You could even sandwich these stuffed okra in between two bread slices for a quick bite.
The same ingredients could be used for making Stuffed Peanut Butter Ridge Gourd also.
Preparation time
20 minutes
Cooking time
20 minutes
Serves
2 persons
Ingredients
12-15 Okra or Ladies finger
2 tbsp. peanut butter
1 small onion
1 tsp. ginger-garlic paste
1 tsp. red chilly powder
1 tsp. dry coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. dry mango powder (optional)
1 tbsp. vegetable oil
1/4 tsp. salt
Preparation
Wash and pat fry the okra and the ridge gourd, wipe them with a kitchen napkin. Chop off the head and the tail part of the okra and make a slit on one side from top to the bottom end. Make about 2 inch pieces of ridge gourd and make a slit lengthwise.
Peanut butter; Dry roast 100 gms. of peanuts in a wok till they are light brown in color. Take out and remove the skin rubbing them with a harsh cloth. Grind the roasted peanuts with 1-2 tsp. of olive oil and 1 tsp. of rock salt. Store the peanut butter in a glass bottle and refrigerate till use.
Filling; Peel and chop the onion, grind the onion into a fine paste. Take a small bowl and add the onion paste, salt, ginger garlic paste, peanut butter and all the dry spice into it. Mix well till all the ingredients are well blended.
Take a slit okra and fill about 1 tsp. of the above stuffing in it. Repeat the same process with all the veggies. Keep them aside.
Cooking
Heat oil in a flat skillet or pan. Add all the stuffed okras carefully into the hot oil. Cook for a few minutes on medium heat and turn the okras gently taking care not to spill the stuffing out. Cook for anther 5 minutes and turn off the gas.
Garnish the cooked peanut butter Okra and the ridge gourd with fresh coriander leaves and serve them with Indian flat breads or Naan.

Lite recipes for right health. Quick-to-cook, easy and healthy recipes for busy couples, bachelors and all those for whom time is precious. Articles on health and eating right will help you combine nutritional benefits of various food in your cooking.
http://www.litebite.in/
In case you like to indulge on food, do visit my other site for exotic and grand recipes, or read about places to visit in India;
http://sanjeetakk.blogspot.com/

Article Source: http://EzineArticles.com/6970626

Super Easy Recipe for Homemade Pickles

By Michele C Frazier

Do you like pickles? Here's a super easy recipe to make your own homemade pickles to delight your palate and astonish your family and friends.
You won't need any fancy supplies, in fact, you can reuse any jars you have on hand, nothing smaller than a quart unless you have tiny cucumbers. (Naturally, jars that formerly held pickles are perfect for the job). Make sure your jars are made of glass and very clean. Run them through your dishwasher if you have one. If not, just wash with regular dish detergent and rinse thoroughly with hot water.
Ingredients needed: cucumbers, vinegar, garlic cloves (optional) and salt. Fresh dill is a great addition if you have access to it, but it is not necessary. Other optional ingredients that may be used are jalapenos (fresh or pickled) and/or cayenne peppers (dried).
The amount of cucumbers you need to purchase is based on how many jars of pickles you want to make. Buy one to 2 pounds of cucumbers for your first foray into pickle making. The best cucumbers are usually labeled "pickling cucumbers" in your grocery store's produce section. The English variety of cucumbers are also good to use. Pick the smallest cucumbers you can find-3"-4" long. (You may use the larger variety but it would be best to slice these into sections.)
The preparation is easy.
1. Get your jars and ingredients lined up. Wash your cucumbers thoroughly.
2. Add a small amount of vinegar to your jars, then add one teaspoon of salt. (If this is not enough salt for you, you can adjust to your taste in the next batch). Swirl the jars around or stir until salt is dissolved.
3. Peel two garlic cloves and drop into the jar. (You may cut them in half or leave them whole). This is also a good time to add the fresh dill if you have any. No need to trim it, just wash it and put it in, stalks, leaves and all. If you want to slice it to measure it, use about 2-3 tablespoons.
4. Add any jalapenos or cayenne peppers if you enjoy spicy pickles. Then add your cucumbers. You may need to trim a few of them to fit into the jar. It's probably easiest to slice them lengthwise before placing them in the jar but this is optional.
5. Fill your jar the rest of the way up with vinegar, taking care to ensure that cucumbers are covered. Put the lids on the jars and place in the refrigerator. Wait at least 3 days, (a little longer for larger cucumbers).
6. Open a jar and enjoy your pickles!
You'll probably notice that your garlic cloves have turned a bright green. This is normal.
This is a great recipe to enjoy in your own home but you can also make pickles to give away as gifts or to take to a picnic (since you can use jars recycled from your own pantry, you don't have to worry about getting your jars back). Once you've tried it, you may never want to buy commercial pickles again!

My name is Michele Colette Frazier. I am a student, a civil process server and a chef. My personal website is: http://www.dominickderose.com/positive-blog.html. I created this website in order to honor an unsung hero and promote positive energy and goodwill throughout the world. Thank you.

Article Source: http://EzineArticles.com/?expert=Michele_C_Frazier

Fast Food Recipes - Cook Fast Food at Home

By Paul Bchara

Have you ever wished you could cook your favorite fast food items at home? Wondering how they make those dishes taste so good? Well fortunately, you can cook your favorite fast food recipes at home, and it's easier than you think! Plus, you can save money and calories by cooking these recipes at home instead of eating at your local fast food chain. Here are a few free cloned fast food recipes for you to make at home.
KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Taco Bell Enchiritos
1 lb ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried onion flakes
1 (30 ounce) can refried beans
1/4 onion, diced
1 (14 ounce) can enchilada sauce (La Victoria)
2 1/2 cups cheddar cheese, shredded
1 (2 ounce) can black olives, sliced
10-12 flour tortillas (10 or 12-inch 1 pkg)
Wendy's Chili
1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck
There are hundreds more fast food recipes out there that you can cook at home. Many times you can reduce the calories significantly without harming that great taste you love! See the website below for tons more recipes!

For lots more fast food recipes, check out The CopyCat Cookbooks. They contain over 500 replica recipes from all the most popular fast food and restaurant chains in America.

Article Source: http://EzineArticles.com/?expert=Paul_Bchara

Afghani Beryani

Ingredients:
                  1)whole chicken 1 kg
                  2) Rice 3 cups
                  3)Brown onion 1cup
                  4)Tomatoes 1/2 kg
                  5) Salt as per taste
                  6)Black papper 1tbsp
                  7)Cooking oil 1cup
                    For garnishing fresh pomegranate seeds 1 cup.

  Method:
               * Wash and soak rice for 20 minutes-parboil then in 10 to 12 cups of boiling water for 3-4minutes
                 & drain the water.
               *Clean and wash the chicken and make deep cuts,
               *In a wok or a deep pot ,heat cooking oil on medium heat for 4-5 minutes and golden fry the
                   chicken on high heat.
               *Blend onion and tomatoes whith 3cup of water and pour it on the chicken,season with salt and
                 black pepper,cover and cook on low heat until only half of the curry remains.
               *In a large pot,spread half of the boiled rice and place the whole chicken .on then cover chicken
                with remaining rice.
                *pour the tomatoes gravy from the side, cover and simmer on low heat  for 20 minutes.
                *Remove the chicken and mix the rice well before dishing out .
                  Presentation:Pour the rice in a platter place the chicken center  and                 garnish with pomegranate seeds and serve.                         
 
                               

.Oriental vegetable Noodles

Ingredients:
                    1)500g/1b tagliarini.
                    2)1 red onion.
                    3)115g/4oz shiitake mushrooms.
                    4)45ml/3tbsp sesame oil.
                    5)45ml/3tbsp dark soysauce.
                    6) 15ml/1tbsp balsamic vinegar.
                    7) 10/ml/2tsp cater suger salt
                    8) Celery leaves to garnish
  Method                                                                                                                                                              
                *Cook the tagliarini in a large pan of salted boiling water.                                                                                                                                              
        *Thinlyslice the red onion and mushroom
               *Heat 15 ml/1tbsp seasme oil in preheated wok when the oil is hot stir fry the mushrooms&onion
                 for 2 minutes.
               *Drain the tagliarini,then add to the wok with soysauce , balsamic vinegar, suger the salt to tast
               * Stir for 12 minutes,then add the remaining seasme oil ,and serve garnished with celery leaves.  
                   
                 minutes
              

Egg-fried Rice.

Use rice with fairly firm texture, Ideally,the raw rice should be soaked in water for a short tim before cooking

Ingredients:  1)  3 Egg.
                    2)25 ml/tsp salt.
                    3)30-45ml-/2-3 tbsp vegtable oil.
                    4)450g/1lb cooked rice.
                     5)2 spring onion finely chopped.  
                     6)115g/4oz frozen peas.
Tips:
*In a bowl ,lightly beat the eggs with the pinch of salt and a few pieces of spring onion .
*Heat the oil in a preheated wok ,and lightly scremble the egg.
*Add the cooked rice and stir to make sure that each grain of the rice is separated.add the remaining
 salt ,spring onion and the peas. Blend well,allow to heat through and serve.

Chinies chicken parcel.

Ingredients:

chicken brest fillets           1kg
Salt                                  up to your tast
Garlic         (crushed)        4clove.
Ginger         (iulienne)        2tbsp
white papper powder         1tbsp
Vingear                              4tbsp
Soyasauce                          4tbsp
Spring onion  (chopped)      3-4tbsp
French beans                       2cups
Suuger                                 1tbsp
Any cooking oil                    for frying

Tropical Ice_ Blocks

Ingredidnts.
                    1/2(750g) pineapple,peeled,cored,chopped.
                               2:  1  large mango,peeled,chopped
                               3:  4  passion fruit,halved
                               4:  2  cups lemonade.

Method:  Place pineapple and mango in a food processor or blender,Blend or process until smooth.Remove to a jug.Add passion fruit pulp and lemonade,Stir to combine. Pour mixture into moulds.Insert paddle pop stick or secure with lid.Freeze until set,Remove Ice-block from moulds&served.

Tips: If ice-blocks are hard to remove ,place mould under warm,running water for 3 seconds.   




                                                        plz comments here    

Classic cheese cake

     Ingredients: 
     
     Clarified butter                        6  tbsp 
      Digestive biscuits                    200 grams
      Castor sugar                          2tbs
      creame cheese                       375grams
      Eggs                                      3
      Vanilla essence                      1/2tbs
      Cornflour                               1tbs
      Sour cream                            75grams
      Cream                                   3tbs
      Lemon juice                           as required


 

   
        Method:        
     *Crush digestive biscuits in a bowl.
     *Using your hands,;mix biscuit crumbs and butter
       together.
      *Grease a dish with a bit of butter and transfer the biscuit mixture onto it.
         Using your hands,press it down ;to form the cheese cake base,and refrigerate.
      *Whisk castor suger,creame cheese ,fresh creame and sour creame in a bowl.
         Add in cornflour and egg yolks to this mixture and mix  well.
       *Beat egg white separately, till fluffy and fold into the prepared mixture.
       *Lastly,add lemon juice and pour the mixture over the refrigerated biscuit base.
         Leave it in the fridge to refrigerate for 6 hours. Serve with your choice of ice creame.
      
           
                     PLEASE IF YOU HAVE ANY SUGGESTION GIVE US WRITE IN  THE BOX BELOW  FOR  FURTHER INFORNITIONS PLEASE CONTACT US ON THIS E MAIL .TORISHARIF12@GMAIL.COM