Chinese Recipe For Sesame Chicken Dish

There's something about Chinese food that just attracts people like magnets. Chinese cooking works like magic to turn a normally bland vegetable or meat into a colourful, flavoursome dish. The sesame chicken is a Chinese dish that's popular throughout the world. It's one of the most sought after dishes from Chinese restaurant menus. Not only is sesame chicken tasty to eat; it's also easy to prepare at home. When you're planning a party or family celebration at home, you could prepare this dish as main course. It doesn't take much time to cook and will definitely find a lot of takers.

The sesame chicken is said to have originated from the Hunan region of southern China. Sesame seeds have been a staple in Chinese food since time immemorial. The Chinese have a strong belief in the nutritional value of these seeds; they are said to be a great source of calcium, proteins and essential minerals. Of course, there's also the taste! Sesame seeds enhance the flavour of any dish.

This may not be the perfect dish for weight watchers because it involves deep drying the chicken; but it sure is a wonderful fare to have when you feel like indulging. The combination of crispy fried chicken with tangy sweet sauce and toasted sesame seeds is a treat to the taste buds. So whenever you feel like giving yourself a treat, just try out this simple recipe with ingredients you'll normally have at home. Finish off the cooking part in less than 30 minutes and relish the taste of restaurant-like fare at home.

You'll need -

* Chicken breasts (whole, deboned) - 3
* Sesame seeds - 2 tbsp
* Enough peanut oil for deep frying

Dice the chicken to make 1 inch pieces. Toast the sesame seeds and keep aside.

To make the marinade -

* Soy sauce - 2 tbsp
* Cooking wine - 1 tbsp
* Sesame oil
* Flour - 2 tbsp
* Corn flour - 2 tbsp
* Water - 2 tbsp
* Baking powder - ¼ tsp
* Baking soda - ¼ tsp
* Cooking oil - 1 tsp

Mix all these ingredients and soak the chicken pieces in this marinade for about 20 minutes. While this is marinating, you can prepare the sauce.

You'll need -

* Chicken broth - 1 cup
* Water - ½ cup
* Vinegar - 1/8 cup
* Cornflour - ¼ cup
* Sugar - 1 cup
* Soy sauce (dark) - 2 tablespoons
* Sesame oil - 2 tablespoons
* Chili paste - 1 teaspoon
* Crushed garlic - 1 clove

Combine all these in a pot and keep stirring till the mixture start boiling. Close and simmer to use after you finish deep frying the chicken.

Heat the peanut oil and deep fry chicken pieces, one batch at a time. Drain with paper tissues. When this is done, heat the sauce again till it starts boiling.

Take a serving bowl and place the fried chicken. Cover with hot sauce and garnish with toasted sesame seeds. Traditionally, sesame chicken is served along with boiled jasmine rice and steamed broccoli.

Chinese New Year Menu Ideas for a delicious celebration of Chinese New Year

Image : http://www.flickr.com

Tradition is how we have gotten many of our menu items for holidays. Chinese New Year is no different. Delicious Asian delicacies form a big part of Chinese New Year, and here are just a few ideas:

Some items you may find during Chinese New Year are a vegetarian dish called jai, whole fish, chicken, nian gao, rice pudding, and man tou. The menu items have more meaning than most foods available at a traditional New Year in the United States. The Chinese believe their food symbolizes many things. Between the symbolism of food is the attitude that the amount of food prepared shows wealth and prosperity for the family.

spring rolls are more traditional and symbolic foods that can be found in the menu for the Chinese New Year. For spring rolls you need 1 cup of chopped cabbage, ¼ cup of grated carrot, 2 tablespoons oyster sauce four Chinese garlic chives, 1 cup bean sprouts, pepper, ½, ¼ pound of pork, 1 teaspoon ginger 1 teaspoon choppedchopped garlic, and a pinch cornstarch to create 24 spring rolls. You will also need 24 wrappers.

Other menu items you may find at a traditional Chinese New Year celebration include lettuce wraps, Lion's Head Meatballs, Pecking Duck, Sweet & Sour Pork, and Tea Eggs. It is important to note that most of the menu items will have some significance to their culture and that is why it is made on the Chinese New Year. Rice pudding is considered a dessert among the Chinese and will complete the meal for you and your friends.

Whether you use these ideas or throw in some of your own, with a bit of preparation and creativity you can serve up a Chinese New Year feast that will have your guests coming back for more.

Parents - Are your kids eating too much salt?

Image : http://www.flickr.com

High blood pressure in children is not as rare as you might think. In fact, the American Academy of Pediatrics (AAP) has found that about 5% of children have blood pressure that's higher than normal. Less than 1% of children have blood pressure that's high enough to be classified as medically significant, but whenever a child's blood pressure is higher than normal, it's cause for concern. Those children face a much higher risk of developing dangerously high blood pressure as they Age.

One of the most important factors for high blood pressure for people of any age is too much salt. The salt should be used very sparingly and in many cases not at all.

What can parents do?

The fastest and most effective change you can do is stop your son serve food. Most of the sodium in our diet comes from processed foods. For example, if you a box of macaroni cheese and strength, 580 milligrams of sodium you served.Weigh that against the recommended daily allowance of sodium for adults, 1500-2400 mg of adaptation, then your child's age and size. On the other hand, the use of a bag of pre-shredded cheddar cheese, macaroni and cheese base to jump - the salt was not necessary - it's time to take, if the same amount of luck, but the% of sodium reduction of 25! Even better, with low milk cheese and healthy alternative to butter and served with salad with a little helpFill the stomach of the child.

Macaroni and cheese is not the only meal that comes from a box. If you have tried to be a sort of packaged meals, at least take a moment to check the nutritional information provided. to my work, do it before deciding if you really want to bring this food to your home. Once at home, do it, and your child eat it. But if the nutrition information in the store and read you will see that some moreSodium that your child should eat in a day, most likely window shelf and look back to healthy alternatives. Soon you can skip all packaged food aisle.

To be honest, healthy cooking does not require more than the compilation of pre-packaged food. A kitchen tool that I recommend is a steamer. You can use a few frozen chicken breasts in the steamer basket with the vegetables, turn the ship, shooting, and then walk. IndicateChildren swim and when you're done, cooked dinner. Sprinkle on some salt-free seasonings, if the meal is ready. Nothing easier than that.

fast-food restaurants are known for the use of packaged foods, and as with all foods, they are heavily laden with salt. Limit your trips to a fast food restaurant more than once a month. If you need to eat more often than this, choose a local restaurant where the food is freshly prepared.

Want to learn moreon healthy eating for children?

A good start is HealthyChildren.org, has developed a Web site of AAP, to inform parents about any health problems that teach your children. And 'your responsibility to educate your children, and the first step is to educate yourself.

Poverty Cooking

In recent months we have a really tight budget for food, so I really had to be inventive, to spread it as far as it would go. These are some recipes that really worked well for us and we eat very well at the end! Some of the vegetables from the garden came, they were free!

Spanish Rice

Rice

1 can of crushed tomatoes

Mexican spices

1 / 2 - 1 pound ground beef or Turkey

Chopped onion

diced peppers

Beans (rinsed anddrained)

Make rice according to package directions statement for the amount needed for cooking in chicken broth, if you can afford. Drain the meat and drain. Add fry the cooked rice, onions, peppers and beans to the meat and stir until everything is heated through.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

French bread, spaghetti

A piece of bread to save the French (or day old bread to get the 'permission to Wal-Mart)

1 jar spaghetti sauce

Mozzarella cheese, grated

Tear the bread into bite sizePieces. In a pan heat oil and butter. Toast the bread until browned on all sides. Place bread in bottom of a baking dish. Pour spaghetti sauce over the bread. Heat in an oven heated by 350 °. Top with mozzarella cheese and return to oven until cheese is melted.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Minced meat sauce and mashed potatoes

1 / 2 - 1 pound ground beef or Turkey

Brown gravy mix (use as many as you need to spread)

Mashed potatoes (as ismust)

Drain the meat and drain. Stir the sauce mix according to package directions. Add meat and heat through. Pour the sauce over portions of mashed potatoes.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Chicken and rice

1 / 2 - 1 pound chicken thighs, boiled, deboned and shredded

Rice

Chicken soup

In a saucepan, add the dry rice, chicken and salt and pepper. Add enough water to chicken broth to the rice according to package instructions for cooking instructions. Boil until the riceDone. Season with salt and pepper.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Budget goulash

1 pound macaroni

1 / 2 - 1 pound ground beef or Turkey

1 can of beans, drained

1 can cream of mushroom soup

Cook macaroni according to package directions statement. The meat and fat drip off. Mix pasta, meat, green beans and mushroom soup. Heat through.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Potatoes and Sausage

Potatoes

Onion

SmokedSausage

Cut the potatoes and onions into thin slices. Place in a large pan with just enough water to barely cover. Season with salt and pepper. Cut the sausage into small pieces and add potatoes. This will make the sauce.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Leftovers Soup

We have a large plastic tub in the freezer (with ice). Whenever there was vegetables (with the left over juice), meat, sauce, or put him there and freeze. If it is full, I put in my potand add water, tomato juice and things like onions and potatoes and maybe some 'pasta or rice. I know it sounds kind of serious, but became more and really cool! I'm going to make corn bread, biscuits or bread to go with him. Does a pretty good meal on cold winter days. I also did in my Crock-Pot.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Hobo Hash

1 pound ground beef or Turkey

2-3 diced tomatoes

1 onion

1 red pepper, diced

Boil the potatoes, onions and peppers in abit 'of oil, until potato is done. Add meat and brown. Drain. Season to taste. This can be very widespread, with more potatoes.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Minced meat Stir Fry

1 pound ground beef or Turkey

2 bell pepper, diced

1 onion, diced

4.3 ribs celery, diced

Cup soy sauce, 04:01

04:01 Cup Worcestershire sauce

Brown discharge until the meat is almost ready to go. Add the vegetables to the oven and stir for 2-3 minutes before adding the soy sauce and WorcestershireSauce. Continue to stir until the vegetables are fried crisp and tender flesh when done. I also did this with cabbage and carrots cut into thin slices.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Nanny Bacon and Tomato Macaroni

2 pounds hot cooked macaroni

1 can of stewed tomatoes, undrained

1 pound bacon

Vinegar

Cook the bacon crisp and break into small pieces. In a large bowl mix all ingredients. Season with salt and pepper. Add a dash of vinegarTaste.

X ~ ~ ~ XXX XXX ~ ~ ~ ~ ~ ~ X

Tuna Pie with sauce

1 can of tuna

1 egg

A tuna can of milk

Parsley

2 pie crusts (one for the upper and lower)

1 can cream of mushroom soup

Mix first 4 ingredients in a saucepan and cook for a few minutes, stirring all the time. 2.1 The Place crust in bottom of a pie plate. Pour into piecrust and top with tuna filling the rest. Cut slits in top piecrust. Bake at 350 ° 30-40 minutes.Meanwhile, the soup in a saucepan and add 3.1 can milk or water. Heat, but do not boil. Cut cake into wedges and serve with sauce poured over.

Entree Salads in Minutes - Choose From Tuna, Chicken, Or Ham

Sometimes a person just doesn't feel like a full, heavy meal. When you desire a light meal and don't have a lot of time, turn to one of these quick and easy entree salad recipes. Whether you choose the Wild Rice Salad with Tuna or the Cashew Chicken with Peas, you are sure to have a great salad meal. But if you are looking for a really refreshing salad, try the Fruity Ham and Pasta Salad.

WILD RICE TUNA SALAD

1 pkg (6-oz) long-grain and wild rice mix
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tbsps finely chopped onion
1 (12-oz) can solid white tuna in spring water; drained and flaked
1 cup salted cashews
Lettuce leaves

Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.

CASHEW CHICKEN & PEA SALAD IN 15 MINUTES

1 cup leftover (or deli) chicken, diced
1 pkg (16-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
3/4 to 1 cup unsalted whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 tsp soy sauce
1/2 tsp ground ginger
Dash of garlic powder

In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.

Note: If you are an oddball like me and don't eat chicken, you can substitute chopped cooked ham.

FRUITY HAM AND PASTA SALAD

1 can (11-oz) mandarin orange sections
1 (8 1/4-oz)can pineapple chunks
1 (6 3/4-oz) can chunk-style ham
1 cup corkscrew macaroni, uncooked
1/3 cup salad dressing OR mayonnaise
1 tbsp honey
2 tsp vinegar
1/4 tsp celery seed
2 cups torn salad greens
1 stalk celery, sliced
2 tbsp sunflower seeds, optional

Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.

To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.

Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.

Enjoy!

Better Meal For Health & Wealth & Stay Fit For Long Life

Since the beginning of time an aspect of human social experience, as an "ideal place for communication and family bonding: the meal was. In the modern human life, dinner is often the only place and time that a family is all together. In times of tribal societies (of course there are still tribes), vegetables cooking of a slaughtered animal or cultivated brought the group together to share ideas and feelings. Think about it these days, if you want to joinmeet someone for dinner to work colleagues, get together with old friends and acquaintances, we go for a bite to eat. What is this sharing of food, which leads us in a relaxed manner and was transmissible? Could only science, and the fact that if tense when you eat, the food does not digest so well? Or it could have some psychological foundation of the idea that you share some life giving food with your own kind instead of warring parties to do about it?Unconsciously we know the facts, we are able to live another day, as well as healthy plant the seeds for future generations?

It 's easy right into summer with an abundance of fresh produce to eat a variety of sources. But as winter rolls around, juicy ears of corn is only a memory. This does not mean however that you will take your healthy eating habits, with temperatures falling.

It must still get your five portions a day,fruits and vegetables. Make an effort to include fruits and vegetables at every meal. Since your options are more limited during the winter months, now's the time to get creative by trying new recipes as well as sampling produce you haven't eaten before.

Winter brings a bumper crop of root vegetables like turnips, rutabagas and parsnips; squash; Brussels sprouts; and more. Apples and pumpkins are the foundation of a variety of comforting, homey desserts. Here are some tips to help you chase away the winter chill by adding the flavors and healthy benefits of winter produce.

For additional help in selecting produce, especially items you haven't tried before, visit http://www.100cookingtips.com. This easy-to-use Web site features an "A to Z" guide to produce that includes useful information on the peak season for any given item, nutrition information and selection tips. Best of all, the site includes hundreds of recipes that show you how to put the produce to work on the break fast, lunch and dinner.

Here are two delicious recipes are sure to heat up this winter:

Pesto Minestrone

This flavorful soup is also full of healthy vegetables.

2 cups cauliflower (2 small heads), coarsely chopped

1 1 / 2 cups zucchini (1-2 medium), chopped

3 cans (14.5 ounces) chicken broth, reduced sodium

1 16 oz can tomatoes, chopped, drained

1 cup small pasta shells or Hörnli

3 cups of beans orblack-eyed peas, drained and rinsed (1 cup dry makes 3 cups cooked) or 2 cans (15 ounces each)

1 cup carrot (1 medium), sliced

2 tablespoons olive oil (for pesto)

2 garlic cloves (for pesto)

1 cup basil leaves, fresh, loosely packed OR (for pesto)

1 cup Italian parsley plus 1 teaspoon dried basil leaves (for pesto)

1 tablespoon water

Directions

In a 5 to 6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 8 servings.

Golden Apple Oatmeal

Start your day off right with a steaming bowl of this hearty (and heart healthy) oatmeal.

1/2 cup Golden Delicious apples, diced

1 / 3 cup apple juice

1 / 3 cup water

1 / 8 teaspoon salt

Cinnamon

Dash nutmeg

1 / 3 cup uncooked quick-cooking oats,

Directions

Combine apples, apple juice, water and spices, bring to a boil. Stir in oatmeal, cook for 1 minute. Cover and let stand several minutes before serving. Makes a 1 - cup serving.

Shore Lunch Fish Recipes For Your Fresh Catch

Image : http://www.flickr.com

There is nothing more gratifying than a shore lunch of fresh fish you just caught that morning. With a little planning and preparation, it is very easy to take care of that midday craving. Of course, we completely support catch and release, but it does not hurt to occasionally enjoy a wonderful meal of fish that you caught yourself. A shore lunch is a wonderful way to complete a morning of fishing on your favorite stream, pond or lake.

You will need to have some equipment and supplies with you to make your shore lunch a success. Below are lists of suggested equipment and supplies you should have. Of course, you are not limited to the suggestions. Use your imagination to create some of your own recipes.

EQUIPMENT:

-Coleman Propane Gas Stove and Fuel

-Cast Iron Deep Frying Pan (Cast Iron gives more even heating)

-Medium Sized Pot

-Fillet Knife

-Mixing Bowls

-Slotted Metal Spoons

-Metal Spatulas

-Paper Towels

-Aluminum Foil

-Deep Frying Thermometer

-Silverware

-Plates

-Metal Strainer

-Funnel

I find that you can easily fit all these items in one of those plastic totes with a lid. They make a very simple storage container and keep everything in one location. They are also very easy to transport in your vehicle, boat or RV.
SUPPLIES:

-Vegetable Oil

-Cooking Spray such as PAM

-Pancake Mix

-Eggs

-Salt, Pepper, Various Spices such as Garlic Powder, Onion Powder, etc.

-Onions

-Butter

-Lemon Juice

-Cocktail Sauce

-Tartar Sauce
These are the items that will be needed for the following recipes. Of course, you do not have to bring all the items if you are cooking just one of the recipes. Also, don't be afraid to adjust the recipes to your own tastes. Just using your imagination creates some of the best meals.

Below we have a few basic recipes for your shore lunch.
Mock Shrimp Cocktail

A wonderful appetizer that will have you and your friends thinking you are eating a shrimp cocktail made at your favorite restaurant!

-Chunks (about 1" by 2") of filleted, cleaned Perch, Bluegill, Bass, Walleye or Pike.

-Old Bay Spice

-Salt

-Cocktail Sauce

Fill a pot with about 2 quarts of water. Add about 2 Tablespoons of Salt and 1 Tablespoon of Old Bay Spice. You can adjust as you feel. Bring to a boil on a camp stove. Drop chunks of fish into the boiling water. Return water to a boil and cook the fish for another 2 to 3 minutes. Drain water and chill fish chunks immediately in cold water and ice. Let chill for about 10 minutes and serve with Cocktail Sauce. Enjoy!!!

Beer Battered Deep Fried Fish

How about a Friday night fish fry for lunch right on the shore or campsite? Sounds pretty good doesn't it! Hear is a basic beer batter recipe so you can enjoy a fish fry anytime.

-2-3 Lbs. Fish Fillets, cleaned and cut into smaller sized chunks

-1 Cup Prepared Pancake Mix

-1 Cup Beer

-1 Egg

-1 tsp. Salt and Pepper

-Touch of Garlic Powder

-Touch of Onion Powder

-Vegetable Oil

-Lemon Juice

-Cocktail Sauce

-Tartar Sauce

Mix the pancake mix, beer, salt, pepper and other spices together. Drop fish into the batter. Heat in a deep cast iron frying pan about 2 inches of oil to 375 degrees using a camp stove. Use a deep frying thermometer to check the temperature. Drop about 5 to 6 chunks of battered fish into the hot oil. Do not put too many chunks in at one time, as that will cause the temperature of the oil to drop too much. Turn chunks once and cook until both sides are a golden brown. Remove fish with a slotted metal spoon and place on several layers of paper towel to absorb excess oil. Sprinkle with lemon juice and serve with cocktail sauce, tartar sauce or both if you like.

Fresh Trout Roasted in Foil

There is nothing quite as tasty than fresh caught trout cooked on an open fire after a great morning of fishing. First thing you will need to do is make a hardwood campfire that has burned down to hot coals.

-Whole Trout from about 10 to 14 inches, eviscerated and cleaned

-Butter

-Onion Slices

-Salt and Pepper to taste

-Garlic Powder to taste

-Lemon Juice

-Any additional Spices you wish.

Place whole, cleaned trout on a piece of aluminum foil that has been sprayed with Pam cooking spray. Make sure the foil is large enough to fold over a few times. Fill the cavity of the trout with butter chunks and onion slices. Add salt, pepper and any other spices you want to both sides of the fish. Sprinkle a little lemon juice. Wrap the trout tightly so it is air tight. Place wrapped fish right on the hot coals and turn every 5 minutes. In about 25 to 30 minutes, the trout should be fully cooked. The trout should look opaque and flakes easily. Be careful opening the foil as the steam will be extremely hot. Enjoy your fish!!

So I hope you enjoy these recipes on your next shore lunch. Don't forget some side dishes such as macaroni, potato or tossed salads, pork and beans, bread, etc. to complete your meal. Happy fishing and good cooking!!!

Great Salads For Summer! Green & Red Tomato Salad and Pasta Salad With Ham

As the old saying goes, "Summertime and the livin' is easy". One of the easy things about summer is a good salad recipe. On hot days when appetites wane, when you need an easy picnic item, or just don't want to heat up the house, a salad is often the perfect solution. Here we offer some different salad ideas for you to try. Maybe one of them will become a new favorite at your house. Try the Red and Green Tomato Salad for a pretty as well as a tasty salad as part of a light meal. For a more substantial salad that could actually serve as a light meal, try this Pasta Salad with Ham.

GREEN AND RED TOMATO SALAD
1/2 cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp ground cumin
1/8 tsp black pepper
3 medium red tomatoes, diced
3 medium green tomatoes, diced
1 medium red onion, thinly sliced and separated into rings
1 tbsp dried basil
In a small bowl or a jar with a lid, combine oil, vinegar, lemon juice, garlic, cumin, and pepper; mix well. Refrigerate. In a large shallow bowl, combine the tomatoes, onion, and basil. Thirty minutes before serving, add the dressing and toss.
1/2 cup serving = 63 calories,3 g carbs, 1 g protein

PASTA SALAD WITH HAM
4 cups cooked spiral macaroni, chilled
1/2 cup apple cider vinegar
1/2 cup extra-virgin olive oil
1 tsp Splenda granular
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cups lean julienned ham
1 1/2 cups fresh broccoli florets
1 cup thinly sliced carrots
1 med red bell pepper, cut into strips

Combine vinegar with olive oil, Splenda, salt and pepper in a jar with a seal tight lid. Shake the mixture vigorously to mix well. In a large bowl, combine the macaroni with the broccoli florets, carrots, bell pepper, and ham. Add the dressing and toss to coat well. Cover the bowl, refrigerate and chill while flavors blend.

Enjoy!

How to Make a Vegetable Congealed Salad With Both Regular and Diabetic Instructions

Image : http://www.flickr.com

This recipe makes a refreshing, very pretty, and tasty Vegetable Congealed Salad. This recipe is easy and make a perfect salad to serve at lunch or dinner with family or friends. This salad is also good for office lunches, church dinners, potlucks, brunch, etc. This vegetable salad is pretty whether you choose to make it in a large mold or in eight individual molds. The individual molds works great for a buffet-style meal. When serving individual salads, line eight salad plates with a nice lettuce leaf and unmold the salads onto the center of the leaves. If you aren't worried about serving sugar and have no diabetics among your family or friends, you can serve this as a regular salad by using regular lime flavored gelatin. This salad makes a pretty salad for holiday tables and buffets.

VEGETABLE CONGEALED SALAD

1 pkg (.6-oz) sugar-free lime flavored gelatin*

2 cups boiling water

1 3/4 cups cold water

1/4 cup cider vinegar

1 cup chopped celery

1 cup shredded carrot

2 tbsp chopped sweet red pepper

2 tbsp chopped green onion

vegetable oil cooking spray

Dissolve gelatin in boiling water in a medium-size bowl. Stir until all the gelatin is dissolved. Stir in cold water and vinegar. Chill until mixture is the consistency of unbeaten egg white. Fold in the celery, carrot, red pepper and green onion. Pour the gelatin mixture into a mold that has been lightly sprayed with the vegetable oil spray. Chill until firm.

Note: Pour mixture into 8 2/3-cup sized molds that have been sprayed with the vegetable oil, if desired.

*You can make this recipe with regular gelatin if you aren't worried about serving sugar.

Enjoy!

Cold Mexican Salad

My wife, Cara, asked me to make up a batch of my Cold Mexican Salad, so I thought, while I was at it, I'd share the recipe with any of you out there that might want to try it for your dinner.

Now, for some reason, I like using Penne noodles in my salad. I use good cup to make fair quantity. You can try your salad with elbow macaroni, or maybe try the colorful garden twirls, if you prefer. Doesn't really matter. Bring the noodles to boil as you prepare other parts of your salad.

Mix a Mexican sauce with the following ingredients:

2 tbsp. Chili powder
1 1 / 2 tsp. Paprika
1 tsp. Onion powder
3 / 4 tsp. Garlic powder
1 pinch red pepper

For the salad ingredients I use:

1 cup Pens
1 pound hamburger, browned
2 whole green chillies New Mexico Chile, braised and peeled
2-3 slices of onion - chopped
1 / 4 cup water
1 cup corn
1 cup peas
1 16 oz can of beans blacks- very important
about a cup of cherry tomatoes - cut into quarters
1/2 cup shredded cheddar cheese
1/4 cup Ranch Dressing

Notice: I don't use salt when I cook, you might - so I would suggest no more than a 1/2 tsp. if you feel you really need it.

Brown the hamburger in a skillet. Add the chopped onions, peppers and a quarter cup of water once the hamburger is browned - you don't want softened onions and pepper by over cooking them since it's a cold salad, but you do want the onions and peppers to mix with the sauce. Add the sauce ingredients and mix well on a low heat.

While that's cooking, rinse in hot water the black beans, peas, and corn and let drain. I use the frozen peas and corn only because it's easier and I don't like the taste of the canned corn or peas. Fresh is ultimately better, but you know. Leave the mix in the strainer until your ready to drain the penne noodles.

When the noodles are done, pour them over the vegetables in the sieve. This thaw all remaining frozen vegetables (if using frozen). Add mixture to a large bowl with the tomatoes (I'm using a tank, so I can put on the lid and mix the ingredients by shaking).

Finally, I would add to the ranch dressing mix - about a quarter cup, if you have to measure it. Mix and shake if you got a container with a lid. Put all ingredients combined in the refrigerator for about two hours, or until completely cold. Makes about one cup 4-6servings. Enjoy.

Crockpot Beef Tips With Zip and For Dessert Try Banana Split Cake Suitable For Diabetics

For the busy family on the go, or just the cook with little time for making nutrious meals, Beef Tips with Zip are perfect for you. Bring out the crockpot or slowcooker and take full advantage of its benefits. This recipe is easy to toss into the crockpot in the morning and ready when you get home. The surprise "zip" ingredient adds a surprising flavor as well as tenderizes the meat. Everyone will want to know why your beef tips are different than the ones they've had in the past! Serve over brown rice or no-yolk egg noodles. Add a salad, then finish off the meal with our Banana-Split cake that is diabetic friendly.

BEEF TIPS WITH ZIP!

2 lbs beef stew meat
2 cups fresh mushrooms, sliced
1 can low-fat cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup sugar-free lemon-lime soda

Turn slow-cooker on low. Place meat and mushrooms in cooker. In a mixing bowl, combine remaining ingredients until well blended and pour over meat and mushrooms. Put cover on slow cooker and cook on low approximately 8 hours.

Serve over brown rice or no-yolk egg noodles.

Note: Without the rice or noodles, there are almost 3 times as many proteins as carbs. This allows you to have the rice or noodles. Serve with a salad that has kidney beans or garbonza beans added.

BANANA SPLIT CAKE

Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted

Filling: 3 small pkgs sugar-free instant vanilla pudding mix
3 cans fat-free evaporated milk

Topping: 2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time. If you really want to dress up your cake and you aren't concerned about the little extra bit of sugar, top each piece with a maraschino cherry before serving.

Enjoy!

Help! I can not lose weight and fat! Part 2

Hiking

Walking is the best way to lose belly fat, even on foot for a short period of time. It 'important to start rather than try a couple of miles to go top. Many people just a fat loss program have trouble walking to the mailbox and back. Are you one of them, walking to the mailbox and back twice today, three tomorrow, four the next day. incremental changes are the best way to lose excess fat.

A companyrequires data entry workers to take a break of ten minutes twice a day and does not apply as a group. The objective of this company is to reduce repetitive stress injuries. A happy result is that some people a bit 'weakened and lost a few pounds of fat - enough to show what he can only do a little exercise for the body.

Portion Control

Portion control is much more than counting calories. It requires an understanding of what is a part, and how to measure it. Some foods,In particular, keep some packaged foods, while the package contains two or more servings. Small chips and cookie packages are an example. Individuals purchasing the item and consume it, not knowing what to eat just enough food for two or more people. Portion control also has to do with the combination and amounts of different foods on your plate. Eat all the carbohydrates or all proteins is not healthy, but that's what some people eat. One person wasObserved eating two sandwiches, a large portion of potato salad, macaroni casserole and a sweet. The small amount of meat that are likely to weigh at least half of an ounce of pot Basically, this person has eaten a plate full of carbohydrates - the equivalence of metabolically more than a cup of pure sugar!

to achieve your goals

Small steps lead to fat loss. Walking and fat loss go hand in hand - walking is essential in any weight loss program. Aburn fat fast, you have intense weight training and aerobic exercise to add your business. Start slowly and piece by piece to build your target fat loss.

For your safety and health is essential to your doctor before seeing a training program or before adopting any major changes to your diet. Be safe, healthy, lose belly fat and keep it off, and be happy!

Classy Hollywood Party Menu Fun

A Hollywood party is a real classy affair, and the party menu should be just as classy. However, making it easy would also be a good thing!

Appetizers make up the bulk of those classy affairs menus and are an easy way to get your guests to fill up before sitting down to eat. Try picking up some Crispy Cheese Raviolis, Mini Taquitos and Mini Vegetarian Egg Rolls for the buffet table. If you want something a little more adventurous try the Calamari Fritters, which are batter fried Calamari rings. Most Hollywood actresses are watching their weight, so you'd better get a fantastic salad put together for the guests. The Shredded Spinach Salad can be an unusual delight. Top off the menu with a Smoked Chicken Crostini, this is a fancy way of saying smoked chicken salad on crostini bread.

Shredded Spinach Salad

You'll need the following for the Hollywood Party Shredded Spinach Salad: fresh baby spinach, pecans, sugar, butter, gorgonzola cheese, one sliced pear, /2 cup white wine, 1 garlic clove, minced, 2 teaspoons Dijon mustard, 1/4 cup unseasoned rice wine vinegar, 2 teaspoons fresh thyme, 1/4 teaspoon salt, 1 teaspoon ground black pepper, and 1/2 cup olive oil.

Place the Pecans in a sauce pan with a small amount of sugar and butter. Heat until simmering and allow the Pecans to caramelize.

While that's cooking, peel and slice the pear. Place in another pan with the 1/2 cup white wine. Cook while turning the pear pieces to ensure even cooking. Remove from heat when Pears are soft and most of the wine has evaporated. Place in a food processor. Add 1 garlic clove, minced, 2 teaspoons Dijon mustard, 1/4 cup unseasoned rice wine vinegar, 2 teaspoons fresh thyme, 1/4 teaspoon salt, 1 teaspoon ground black pepper, and 1/2 cup olive oil. Process the mixture until smooth.

Toss the caramelized pecans, spinach, crumbled gorgonzola and vinaigrette for a tasty salad.

This salad is bound to get you some kudos at your Hollywood party. Be sure to give the other ideas on our Hollywood menu a try too!

Pamper a Mom-to-Be With Paper

The modern age of e-cards and e-vites has nearly gotten out of hand! With cheap electronic gizmos hopelessly attempting to replace classic and chic stationery like traditional baby shower invitations, any stylish party planner might feel like the world has gone mad. But everyone knows that the only real way to pamper a mom-to-be is with posh, paper invitations! Both stylish and sophisticated, paper shower invitations convey a polished look that online cards simply can't approximate with pixels.

Online baby shower invitations might seem easy and efficient, but that's just the problem-do you want your guests to think you are just "emailing" in your party planning duties? Or would you rather take the time to find a high quality paper invitation that will convey a sense of thoughtfulness and grace?

Online baby shower invitations leave guests wondering if your shower will be all paper cups and store bought macaroni salad. Paper baby shower invitations, on the other hand, leave guests looking forward to candles and champagne!

But real baby shower invitations don't just hint at promises of luxury-good, high quality paper baby shower invitations can look and feel luxurious themselves! Imagine how pampered a mom-to-be will feel when she sees the gorgeous and refined designs you picked out for her baby shower invitations. Just the image of her holding that card in her hand will be reward enough for the little extra effort it takes to choose paper invites over their online counterparts!

So next time you are faced with the dilemma of taking the easy way out with an e-vite or springing for beautiful paper invitations, just remember that online is fine, but paper is precious!

Cold Mexican Salad

Image : http://www.flickr.com

My wife, Cara, asked me to make up a batch of my Cold Mexican Salad, so I thought, while I was at it, I'd share the recipe with any of you out there that might want to try it for your dinner.

Now, for some reason, I like using Penne noodles in my salad. I use good cup to make fair quantity. You can try your salad with elbow macaroni, or maybe try the colorful garden twirls, if you prefer. Doesn't really matter. Bring the noodles to boil as you prepare other parts of your salad.

Mix up a Mexican sauce with the following ingredients:

2 Tbsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
3/4 Tsp. garlic powder
1 Dash red pepper

For the salad ingredients I use:

1 cup Penne pasta
1 lb hamburger, browned
2 whole New Mexico Green Chili Peppers, braised and peeled
2-3 slices of an onion - chopped
1/4 cup water
1 cup corn
1 cup peas
1 can 16 oz. black beans - very important
about a cup of cherry tomatoes - cut into quarters
1/2 cup shredded cheddar cheese
1/4 cup Ranch Dressing

Notice: I don't use salt when I cook, you might - so I would suggest no more than a 1/2 tsp. if you feel you really need it.

Brown the hamburger in a skillet. Add the chopped onions, peppers and a quarter cup of water once the hamburger is browned - you don't want softened onions and pepper by over cooking them since it's a cold salad, but you do want the onions and peppers to mix with the sauce. Add the sauce ingredients and mix well on a low heat.

While that's cooking, rinse in hot water the black beans, peas, and corn and let drain. I use the frozen peas and corn only because it's easier and I don't like the taste of the canned corn or peas. Fresh is ultimately better, but you know. Leave the mix in the strainer until your ready to drain the penne noodles.

When the noodles are done, pour them over the vegetables in the strainer. This will thaw any remaining frozen vegetable (if you used frozen). Add mixture to a large bowl with the cherry tomatoes (I use a storage container here so I can put the lid on and mix up the ingredients by shaking).

Finally I add Ranch Dressing to the mix - about a quarter cup, if you need to measure it. Stir and shake if you've got a container with a lid. Set the combined ingredients in the fridge for about two hours, or until thoroughly chilled. Makes about 4-6 one cup servings. Enjoy.

Southern Seafood Pizza - Can it Be That Easy to Make?

Southern Seafood Pizza

1 Can Pillsbury French Bread Loaf
1 LB. Snow Crab Legs (Steamed)
1/2 LB. Shrimp (Steamed)
4 Whole Baby Portabella Mushrooms (Sliced)
1 Jar Alfredo Sauce (about half the jar)
Flour All Purpose (just enough to dust your pan)
Cheese (1/2 Cup) Shredded Cheese (what ever you have)
Cheese Parmesan Cheese

This is how pizza is done down south. Well, this is how I did a pizza in the south. It all started with a can of Pillsbury French Bread sitting in my refrigerator. I was looking at it and knew I wanted to make something with it. So I headed down to the store, and looked to see what would jump out at me. Well the Snow crabs were on sale and so were the shrimp, so the stage was set. The Baby Portabella Mushrooms were on sale to, so I snagged a pack of them too and headed home.

The shrimp were already steamed, but the crab legs needed some attention, so I set things up to steam them and smothered them in Old Bay Seasonings before I steamed them. They were done in about 6 minutes and once they sat for about an other 3 minutes I tore into them and got all of the meat out of the shells. While the crab legs were cooking I set up a baking sheet, with a sheet of aluminum foil, but the key here is, I did it upside down. It is, for me anyways, easier to work the dough with the pan upside down. Also get you oven preheated to 350 degrees.

I sprinkled some of the flour on the pan and opened the can of dough and very carefully unrolled it. If you look closely, there is a seam, and you can unroll it so it is a flat piece of dough. I supposed you could just buy a ready made pizza crust and adjust your ingredient sizes to accommodate that size crust. None the less, I used the unrolled French Bread and I stuck the pan with the now flat dough in the oven for about 7 minutes.

After 7 minutes, I pulled the pan out and very carefully flipped the dough over. The bottom, which is now the top is a bit more cooked then the top, now bottom. This works out perfect. I took the crab meat, shrimp and mushrooms and generously placed them everywhere. When I had completed that, I took my jar of Alfredo sauce and poured it on top of everything else, being very careful to make certain I covered everything. I then shoved it back in the over for 6 more minutes.

After 6 more minutes, I pulled it out and proceeded to pour the shredded cheese all over the top, once again, making sure to cover as much as possible. I used a Mexican 4 cheese blend, because it is what I had, but any shredded cheese should work for this recipe. I then stuck it back in the oven and basically watched it from that point. Since all oven are not the same, rather then giving a time limit for the final step, I'll just say, keep an eye on it from this point. You just want the cheese to melt, but not burn. My oven took about 4 minutes for it to get the way I wanted it.

Get it back out, let it cool for about 5 minutes, top it with Parmesan cheese and hot sauce if you like it and have at it. You can cut it into 4 good size pieces. Good Eats and enjoy!

Surf's Up, It's a Beach Party!

Image : http://www.flickr.com

Some of the best beach parties can happen in the Midwest, with temperatures below freezing. Sounds crazy? It is, but it is a memorable and fun way to celebrate a birthday, retirement or special occasion. Beach parties can happen in the summer too, near a pool or a lake in any region.

A beach party needs radical invitations, man! You can follow a surfer theme and use surfboard shapes or any beach theme motif from the party supply store. Other supplies like paper products for food and decorations can match your beach party motif.

Decorating can be fun. Buy plastic beach balls and blow them up to toss around your party, whether it's inside or out. Buy an old fishing net and hang from the corner of one room. Fill it with sea creatures and marine life, or use it to put in pictures of the guest of honor. If your party is outside, truck in some sand for beach volleyball.

Use the sand and have a sandcastle competition. Give away personalized party favors to all the winners. Besides volleyball, other sand activities can be horseshoes, Frisbee and football. If there are kids at the party, bury a treasure and create a map for them to follow. Depending on their ages you can make it difficult or easy to find. Use a treasure chest and bury candy or plastic trinkets for them.

If your beach party is inside in the winter, have guests bring their swimsuits and change into them. Turn your thermostat really hot to get them in the mood. Heat and swimsuits will make everyone in a better mood and look forward to spring and summer.

Serve finger food and anything with a beach theme. Make surfer sandwiches or tidal wave macaroni salad. Use regular dishes but jazz them up with a title.

Flowers You Can Eat - Nasturtiums

Image : http://www.flickr.com

Flowers, so bright and cheerful, raise your vibe without even trying. Edible flowers take that energy into the centre of your being, especially when they also have medicinal properties like the gorgeous nasturtium. Their flowers are bright trumpets, heralding sunny days. As children we used to pick the nasturtium flowers, bite off the point at the back of the flower and suck out the nectar, the merest fairy sized sip of sweetness.

The plants grow easily and prolifically from seed, tumbling out of planters with abandon, flowering all shades of fire colours from vermilion to ochre. All they need is moisture and not too rich a soil and you're guaranteed a harvest. Anyone with a herb garden can find a space for a few seeds, though if space is limited confine them to a container or they will happily tumble over all your other herbs.

Nasturtium flowers make cheerful posies as a centrepiece for a lunch table, especially if you have planted a mixture of colours, ranging from gold through bright orange to deep fiery red. Arrange them with a few sprigs of other herbs such as rosemary and fennel to add some texture, lavender flowers for contrast and you have an edible, scented bouquet, perfect to take as a gift when you visit friends.

The nasturtium's best kept secret though is that both the leaves and flowers are edible. Their sharp peppery tang lends a bite of interest to salads and can be a real boon to a jaded palate when the shops only offer bland varieties of lettuce. A few of the round green nasturtium leaves, that look like they could be parasols for mice or fairies, will lift a bland iceberg or butter lettuce into the realms of designer cooking, their bright flowers scattered over to delight the eye and bring an element of fun to your table.

Recipe for a Nasturtium Salad

1 lettuce - iceberg, butter or cos

small bunch of nasturtiums - leaves and flowers

ripe red tomatoes

1 tablespoon capers

feta cheese

Decide quantities to your own taste. The nasturtium leaves are peppery and the more you put in the hotter the salad gets. Wash and dry the lettuce and tear into the size pieces you prefer. Rinse the nasturtium leaves, and tear or chop into rough strips. If you're using baby tomatoes halve them, chop bigger ones into cubes. Cube the feta cheese and sprinkle over the salad with the capers. Top with the whole flowers and maybe one or two whole leaves. This peppery, bright salad is just right to accompany pizza, cold meats or as a starter on its own.

The round leaves are a potent medicinal weapon against sore throats. At the first sign of a sore throat, chew on a nasturtium leaf every two hours. This can sometimes get rid of the sore throat altogether, at others it just prevents it getting too bad. The leaves have natural anti-bacterial properties and are rich in vitamin C. They can also be made into a tea by infusing a few leaves in a cup of boiling water for five minutes and sipped either straight or with the addition of a teaspoon of honey.

In ancient times in its native Peru the nasturtium was used as a wound disinfectant and taken onto battle fields to be used as a poultice and a disinfectant wash. Not bad for a pretty garden flower!

Copyright2007 Kit Heathcock

2 Delicious Ground Beef Casserole Recipes

Image : http://www.flickr.com

Ground beef is a versatile food item. It can be made into almost anything you desire. Also, it is very quick to prep and quick to cook. To prepare a beef casserole recipe you need to know a few things. First, wash your hands before beginning to work with the beef. This will prevent your ground beef from getting contaminated. Secondly, you are going to need a baking pan, or casserole dish and a hot oven. The third thing you need to make a beef casserole recipe, you need a good recipe. Below are some delicious examples of ground beef and its versatility. Indulge yourself in some tasty beef dishes when you put these beef casserole recipes together. Enjoy.

CHILI MEATLOAF AND POTATO CASSEROLE / Serves 5

Ingredients

MEATLOAF:

* 1 1/2 lbs hamburger meat
* 3/4 cup onion, finely chopped
* 1/3 cup saltine cracker crumbs
* 3 tablespoons milk
* 1 tablespoon chili powder
* 3/4 teaspoon salt

POTATO TOPPING:

* 3 cup prepared mashed potatoes
* 1 can whole kernel corn with red and green peppers, drained (11 oz.)
* 1/4 cup green onions, thinly sliced
* 1/2 to 1 cup taco seasoned cheese, shredded

How To Put It Together

1. Heat oven to 375 degrees. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan, Bake 20 to 25 minutes or until center is no longer pink. Carefully pour off drippings.
2. Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned. Cut into 6 rectangular servings. Makes 6 servings.

ITALIAN GROUND BEEF CASSEROLE

Ingredients

* 1 1/2 cups macaroni
* 1 1/2 lbs hamburger meat
* 1 small eggplant, peeled and chopped into 1/2 i nch pieces
* 1/2 cup chopped onion
* salt and pepper to taste
* 1/2 teaspoon basil
* 1 cup sour cream
* 1 cup shredded cheese

How To Put It Together

1. Cook pasta according to directions.
2. Brown ground beef and onion
3. Drain off fat
4. Add remaining ingredients and macaroni
5. Put in a buttered casserole dish and bake, uncovered for 45 minutes at 350 degrees.

Macaroni and Cheese, Dressed Up

Image : http://www.flickr.com

I'm not sure I've ever met a child who did not like macaroni and cheese. As a mom, it's a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.

Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.

Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here's a simple recipe to create your base of macaroni and cheese:

1 package macaroni

1 c. grated Colby Jack cheese

1 c. grated Cheddar cheese

Sprinkle of flour

Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.

You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.

Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.

If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.

Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.

Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.

Five Great Pasta Dishes For Students To Microwave

Image : http://www.flickr.com

Pasta is one of the great energy foods in the world and great quick meal can be knocked out in your microwave in no time at all. Cooking pasta in a microwave oven is extremely easy and with the versatility of pasta an enormous number of meals can be created. Here's five tasty and quick meals for all you students out there. All of these recipes are based on you using an 8000 watt microwave oven. You will have to adjust your cooking times according to your microwaves wattage. Remember when you cover food always use microwave safe wrap and that steam will build up and when you take the microwave wrap off this can scold, so be very careful.

1; This recipe will serve two people. Take some pasta shells [conchiglie] about a cup full per serving and put them into a microwave safe container, add a crushed clove of garlic, a tin of chopped tomatoes, a teaspoon of olive oil and a sprinkle of basil. Cover this with a microwave safe plastic and microwave on full power for three minutes. Remove from your microwave and stir, if you think it may need some more liquid add two tablespoons of water, return to the microwave for three more minutes and cook on full power. Remove the microwave and stir. Leave this to stand for two minutes and serve. This is great recipe for vegetarians and has amazing flavours which everybody will enjoy.

2; Macaroni and Cheese;

Put a cup of macaroni in a microwave safe dish with two cups of hot water, two tablespoons of butter or margarine, add a pinch of salt and a pinch of pepper, and two cups of milk.Cover with a microwave safe cover cook on full power for five minutes and remove and stir. Return to your microwave and cook for a further five minutes on half power. Add a third of a cp of flour and 10oz of any cheese you fancy. Cover and cook for a further twenty minutes on half power. Remove from your microwave stir well and leave to stand for at least two minutes before you serve.

3;Microwave tuna pasta and sweetcorn.

Place six strips of lasagne in bowl of water and leave to soak for an hour. Put half an onion, a teaspoon of oil, and quarter cup of flour in a microwave safe bowl and cook on full power for one minute add one and half cups of grated cheese and a pinch of salt and pepper, two cups of milk and cook for a further four minutes. Remove from the microwave and stir well. Drain the lasagne. Combine a tin of tuna, a tin of sweetcorn in a dish and the previously cooked onion and cheese mixture and then spread some of the mix over the base of a microwave dish. Put two strips of lasagne over this and then repeat the layers. Spread a quarter of a cup of parmesan cheese over the top, cover and cook for fifteen minutes on full power. Leave to stand for two minutes and serve.

4; Microwave egg noodle casserole;

This is a great winter warmer recipe. Take three cups of noodles and place in a microwave safe bowl. Add two cups of hot water, cover and cook on full power for three minutes. Remove from the microwave and stir cover and cook for a further two minutes, remove from the microwave and leave to stand. Check that the noodles are soft, if not, cook on full power for another thirty seconds. Add a half a cup full of chopped onions and a cup full of any mixed vegetables with a tin of mushroom soup along with two cups of any meat you like. Cover and microwave on full power for five minutes, remove from microwave and stir well adding in two cups of crushed potatoes and then cover and microwave for eleven minutes on three quarter power. Remove from you microwave and leave to stand for two minutes before serving.

5;Microwave Spaghetti Bolognese;

Take one pound of minced beef, half a cup of onion chopped and two crushed garlic cloves and crumble into a microwave bowl. Cover and cook on full power for three minutes. Remove from microwave and drain off the fat. Add a tin of chopped tomatoes, two teaspoons of oregano, two teaspoons of tomato paste, a half a teaspoon of thyme and a pinch of salt and pepper and cook on full power for further five minutes. Remove from microwave and leave to stand. Take spaghetti and put in a microwave bowl add two cups of hot water and cook for three minutes. Remove from microwave and stir microwave for a further three minutes and remove from microwave. Leave to stand for two minutes before serving this wonderful traditional dish.

Enjoy Dining in Oahu - Hawaii's Gathering Place

Oahu has evolved into a top culinary destination with its fusion of European techniques and local Asian and the Pacific ingredients. Diverse attractions, great shopping and unique culinary experiences make it easy to see why Oahu is known as Hawaii's "gathering place." Enjoy romantic restaurants and local hot spots serving Hawaii's regional cuisine or stop into any of the family friendly restaurants and elegant hotel restaurants offering everything from French and Mexican to Thai and Japanese. Oahu offers unique dining options in beautiful settings that include sandy beaches, under a starlit sky and with live Hawaiian music and hula shows.

Hawaii Regional Cuisine, also known as Pacific Rim Cuisine, is a flavorful cuisine that was created in the late 1980's by some of Hawaii's top chefs. Using the freshest local produce, tropical fruits and seafood Hawaii Regional Cuisine features light and creative combinations which often incorporate Asian flavors such as ginger, soy, wasabi and seaweed. While Hawaii Regional Cuisine is a relatively new spin on Hawaii's fresh local ingredients some of the island's traditional dishes include laulau which is butterfish, beef, chicken or pork wrapped in taro leaves and baked, poke which is raw fish mixed with lime juice, coconut milk, onions and other condiments and poi, which is a thick, purple-colored paste similar to rice pudding and used in many Hawaiian recipes and served as a side dish. The most unique and exciting way to enjoy Hawaii's traditional fare is to join in the festivities at a luau, which is a Hawaiian feast. Hawaiian luau's let you kick off your shoes, throw a flower in your hair and a lei around your neck as you experience one of the most exciting dining experiences Hawaii has to offer.

Oahu's North Shore is a popular destination to enjoy some local dining hot spots surrounded by sandy beaches, cascading waterfalls and some of Hawaii's most popular surf breaks. Hukilau Café is a favorite of kama'aina, or locals and offers a fun and friendly atmosphere, huge portions and delicious plate lunches. A plate lunch is Hawaii's version of fast food. Plate lunches usually include white or brown rice topped with your choice of barbecued pork and beef, breaded or teriyaki chicken, salmon served salted and chilled and many more tasty options. Also, these inexpensive meals usually come with a choice of macaroni or potato salad. Oahu's many casual restaurants and beachside stands offer plate lunches which provide a great value for fun-filled family vacations and convenience for those eager to continue with an adventurous day of surfing, snorkeling and kayaking.

Some of Oahu's best regional cuisine can be found at Alan Wong's. Located in Honolulu, Alan Wong's is one of Oahu's finest restaurants. Upon entering Alan Wong's visitors are greeted by an attentive and gracious staff that will seat them at an elegant candle lit table surrounded by beautiful artwork. The menu is full of familiar Island favorites which include the freshest local produce and seafood. Make a selection from the extensive menu such as the Kiawe Wood Grilled mahimahi, enjoy a mouth-watering dessert and then relax while sipping on some of the best coffee that Hawaii has to offer.

Honolulu is Oahu's historic city filled with historic sites and landmarks as well as some of the island's most romantic fine dining restaurants. After an exciting day of sightseeing and enjoying some of Honolulu's most recognized landmarks such as the Aloha Tower, Pearl Harbor and the USS Arizona it's time to relax and let the friendly staff at Sarento's treat you to an unforgettable dining experience. Sarento's features exquisite Italian fare with breathtaking views of Diamond Head, Honolulu's famous skyline and Waikiki Beach.

Waikiki is considered Oahu's playground with its world-class shopping, beaches overflowing with activity, and an exciting nightlife. Dining in Waikiki is just as adventurous as the activities and attractions. The International Market Place combines great shopping with a variety of local and international cuisine and free Hawaiian entertainment five nights a week. More memorable dining can be found at the Sheraton Moana Surfrider, which is one of Oahu's beautiful resorts. Offering relaxation, pleasant afternoon tea and romantic dinners, the Sheraton Moana Surfrider provides a delicious menu of traditional Hawaiian cuisine and contemporary island favorites as well as the freshest local seafood and American classics. Waikiki is filled with luxurious accommodations that provide an assortment of dining styles, one-of-a-kind locations and amazing atmospheres creating an unforgettable Hawaiian vacation.

Oahu is a diverse island filled with lush country sides, bustling cities, a unique culture and a variety of dining styles and cuisines. Sample traditional Hawaiian dishes, modern Pacific Rim cuisine with an Asian flare and creative mixtures of flavors and endless international selections. Whether you choose a quick bite to eat or want to experience fine dining so incredible it becomes the evening's main attraction Oahu is a vacation destination that has everything your looking for and more.

Book Your Oahu Vacation Online or Call 1 (888) 782-9722 Toll Free!

Stocking the Kitchen For Convenient and Healthy Family Meals

Image : http://www.flickr.com

A well-stocked kitchen can make the decision between cooking a healthy meal at home or running out for fast food or take-out. Here are some staples for the pantry that should always be on the grocery list and in your kitchen, so preparing snacks and planning meals is simple and convenient.

For the Refrigerator
Pre-cooked chicken and meats - already grilled or steamed. Ready to add to pasta, salads, stews, stir frys, and fajitas.

Pre-cut vegetables and fruits - found in the fresh produce section of supermarket. Veggies are perfect for stir frys and pastas. Fruits are ready for snacking, salads or smoothies.

Shredded cheeses - found in the cheese or deli section of supermarket. Great way to save time when making your favorite Italian and Mexican dishes.

Fresh dips and salsas - found in cheese and meat sections of supermarket. Can spice up sandwiches, raw vegetables, crackers, pasta, and baked potatoes. Store in freezer or refrigerator for last minute get-togethers, meals and snacks.

Pizza and bread dough - found in the freezer or refrigerator section of supermarket. Let each family member create their own meal with lots of healthy topping options.

Dairy Products
Choose pasteurized, whole milk and dairy products for those under 5 years old. Some pediatricians say to cut back on whole milk products as young as 3 years old, and introduce low and skim milk options. Be sure to check dates on packages to be sure you're getting the freshest and longest lasting.

Yogurt - particularly plain yogurt which you can add your own fruit and purees. For those under one year, be sure the yogurt is made from whole milk and active cultures. Soy yogurt is an option for those who are lactose intolerant. Plain yogurt is also a good base for salad dressings, smoothies, sauces and a healthy alternative to sour cream for topping baked potatoes, and Mexican foods.

Milk - you may have a few different types of milk (whole, low fat and non-fat) for family members based on age and diet. Soy and rice milk are also good alternatives, especially for those with allergies and lactose intolerance. Have on hand for drinking, making smoothies and baking.

Cheeses - soft cream cheese makes great dips and spreads for all ages. Adding calcium to your family's diet is as easy as sprinkling fresh parmesan over pastas and vegetables. Cheddar cheese is always welcome for sandwiches and homemade macaroni and cheese. Cottage, ricotta and goat cheeses can be part of a healthy meal or snack. Pre-shredded and grated cheeses are very convenient for Italian and Mexican favorites.

Eggs - eggs can make all kinds of quick meals by themselves - omelets, egg salad, frittatas and quiches. Some kids think "breakfast for dinner" is a fun family meal. Choose cage free and organic for the least exposure to harmful bacteria.

For the Freezer
Fresh is usually best for taste and nutrients, however frozen can be convenient stand-by. Frozen items such as peas and blueberries make convenient finger foods for older babies and toddlers. Frozen poultry, meats and fish will create all kinds of meals.

Don't forget to use the freezer for left-overs and storage to create your own convenient "frozen dinners". Your baby's purees, as well as sauces and broths store beautifully in ice cube trays and zip top bags.

For the Pantry
Dried Foods
Bread, grains and pastas are good sources of carbohydrates that can be the basis for a quick and healthy meal. Some dried beans and legumes require more cooking time and preparation but are economical and healthy.

Pasta - this can be any shape or size, so you're ready to make spaghetti, lasagna, macaroni and cheese, udon, and soups. Best choices are egg-less noodles for those under 12 months and wheat semolina for those over 12 months.

Dried Grains - these include couscous, quinoa, polenta and risotto. These make good side dishes to meats and fish dishes as well as appropriate main dish with steamed vegetables or stews. A good staple for Indian and Mediterranean dishes.

Beans and legumes - these include lentils, red kidney beans, garbanzo beans, black beans, and white beans. You're prepared for healthy dips such as hummus and black bean, as well as side dishes, soups and salads.

Breads - including pita, multi-grain, lavosh, bagels, and tortillas. Different breads allow for various stuffings. Create healthy pizzas, burritos, wraps, sandwiches and more.

Rice - infant rice for first meals and to mix in with vegetable and fruit purees. Brown rice makes a good and healthy companion for Asian stir fry, and Mexican dishes.

Dried fruits - these are great healthy snacks alone, as well as good mix-ins for yogurt, granola, oatmeal, and cottage cheese.

Breakfast cereals - these include muesli, granola, low sugar cereals, oat bran, wheat germ, and oatmeal. It's also easy to make your own cereal mix by simply combining your favorite grains such as rolled oats, toasted wheat germ, and oat bran with dried fruit.

Canned and Jarred Foods
Some canned foods are high in fat, sodium and sugar, but many are also high in nutritional value. Check the labels to identify those with the least additives. These include: light tuna in water, organic natural nut butters, all-fruit spread, beans, and tomatoes. Be sure to thoroughly rinse canned beans and vegetables to eliminate extra sodium and oils. Remember low sodium broths and stocks for poaching and boiling meats and vegetables, as well as creating your own soups.

Condiments and Spices
A good supply of bottled sauces, condiments, oils, herbs and spices will allow for lots of creativity. Ingredients such as naturally brewed soy sauce, mustards, ketchup, salad dressings, tomato paste, and Worcheshire give flavor to many dishes as well as create many dips and sandwich spread options.
Use healthy oils such as olive and canola for cooking and baking as well as preparing dressings and marinades. Vinegars such as balsamic are also a good way to add flavor. Remember to refrigerate after opening.

Herbs and spices are best when fresh, but even dried can wake-up a boring food. If possible buy whole herbs and grind them yourself (a clean coffee grinder works well) for maximum flavor.