Gooseberry: Article and Three Recipes

Gooseberry Gives Healthy Benefits Inside And Out

You may not find bunches of gooseberry in your local grocery market, but if you look on many of the natural carbonated juices you find on the shelf, chances are you will find gooseberry listed as one of the ingredients. From juices to wines and jams to pastries, gooseberry is a rather sweet and crisp taste and looks like you mashed together a grape and a water melon rind. If you happen to come across some fresh gooseberries, be sure to pick them up and experiment with them in your kitchen. You will be pleasantly surprised with your end results.

What is It?

Gooseberry is indigenous to many parts of Europe and Asia, growing naturally in thickets and rocky wooded areas, from France to the Himalayas. In England, gooseberry bushes are often found around old ruins, being once cultivated but long forgotten, but are difficult to distinguish from the feral ones that fit into the natural fauna and flora. Gooseberries vary in bitterness, and some varieties are far too bitter to be eaten raw. The less-bitter varieties of gooseberries work well when added to fruit salads or used to garnish dessert plates.

Health Benefits

Gooseberries are an excellent source of vitamin C, vitamin A, calcium, iron, and phosphorus. There are also high levels of potassium in gooseberries which help break up lactic acid which is especially helpful if you like to hit the gym often. Gooseberries have been shown to help reduce the signs of aging, especially with the high levels of antioxidants in the darker red and purple varieties. Gooseberry has also been used extensively in beauty products to help tighten and even skin tone. There is also data to show the reduction of hypertension and preeclampsia, especially during pregnancy.

Fun Fact

Though this intriguing berry grows wild in many locations throughout the continental United States, it's generally cultivated in tropical zones such as Hawaii, Australia, New Zealand, South Africa, Asia, and Central and South America. At first glance the cape gooseberry with its inflated, papery skin, looks somewhat like a Chinese lantern or a miniature watermelon on a stem. The bittersweet juicy berries that hide inside the skin are opaque and golden in color. Imported gooseberries are often available at fresh food markets from March to July when they are in season.

How to Eat

To use the berries, peel back the parchment-like husk and rinse. Remove the stems and tops with scissors before eating or cooking. Gooseberries may be poached and eaten cooked or added to sugar or syrup for a sauce. To retain the shape of the berry, poach slowly. They are done when the seeds have escaped and the skins collapse. Gooseberries are often used as an ingredient in desserts, and are fantastic when the juice is used to flavor sodas, water, and even milk. Gooseberries can be made into wine or tea, too. They are also used as a secondary ingredient in pickling brine to help add flavor or preserved in sugar syrups for later use out of season.

If gooseberry is new to you, start exploring the possibilities by enjoying a juice or jam. You'll get the flavor and nutrition first, then you'll be ready to go find a fresh supply.

Minty Gooseberry Yogurt

1-1/2 cups plain yogurt

5 cups gooseberries

2 tablespoons orange juice concentrate

3/4 cup white sugar

Mint leaves

Pour yogurt into a cheesecloth-lined sieve over a glass serving bowl, then refrigerate and let drain for one hour.

Meanwhile, take a few gooseberries out and set them aside for garnish, then combine remaining gooseberries with orange juice concentrate in a saucepan. Cover and cook on low heat for 25 to 30 minutes, stirring occasionally, until gooseberries are tender; remove and let cool for a minute.

Mash gooseberries in the saucepan with a potato masher, then pour them into a food processor and puree; then press through a sieve to remove skins and seeds.

Return gooseberry mixture to saucepan and stir in sugar, then simmer for about 3 to 4 minutes until sugar is dissolved.

Taste and add sugar as desired, then refrigerate until chilled.

When chilled, put in a pretty bowl and stir drained yogurt into puree, swirling for a nice look.

Trim reserved gooseberries and arrange on top with a few mint leaves for garnish.

Serve cold.

Exotic Rhubarb Gooseberry Quinoa Salad

2 stalks rhubarb

2 small turnips

1/4 cup gooseberry

1/4 tsp ground nutmeg

2/3 cup quinoa

1-1/3 cup reserved cooking liquid/water mix

1/8 tsp fennel seed

2 tsp apple cider vinegar

lettuce if desired

Clean and cut rhubarb stalks and turnips into bite size pieces. Trim and wash gooseberries.

Simmer rhubarb in a pot of water for about fifteen minutes. Add turnips and gooseberries and simmer for another fifteen minutes.

Drain this pot over a bowl and reserve the liquid, then dump the vegetables into a bowl; toss the nutmeg into the vegetables.

Put quinoa in medium saucepan and add 1 1/3 cup liquid - using all the reserved liquid from cooking vegetables plus water to get full amount. Bring to a boil, turn heat to low, cover, and simmer for about 14 to 15 minutes or until liquid is fully absorbed and quinoa is light and fluffy.

Add the cooked quinoa mixture to the vegetables; add fennel seed and vinegar, and toss until mixed well and fluffy.

Serve immediately or chill and serve over your favorite lettuce.

Tart Gooseberry Sour Cream Pie

1-1/4 cup fresh gooseberries

1 cup granulated sugar

2 tbsp flour

1 pinch salt

2 eggs, beaten

1 tsp vanilla extract

1 cup sour cream

1 double-crust pie pastry

Preheat oven to 350 degrees.

Put gooseberries and sugar in a medium bowl and stir together gently, then let stand for 15 minutes.

In a separate bowl, add the flour and salt, and stir together, then add the eggs, vanilla, and sour cream and stir to combine.

Into this mixture, add the gooseberries-sugar mixture and stir to coat evenly.

Place one pie crust into pie pan, then spoon filling into the pie crust, and place a second crust on top. Crimp the edges to seal and cut slits in the top crust to vent steam during baking.

Bake for 50 to 60 minutes, remove and cool on rack to room temperature.

Serve either room temperature immediately or refrigerate and serve cold.

Microwave Cooking is the Wave of the Future

When it comes to cooking there are few tools that are more versatile in the kitchen than the microwave. This device offers so many functions when it comes to cooking that most people never bother to utilize. It's sad really. In most homes, the microwave has been relegated to doing duty as a meat defroster, popcorn popper, and coffee warmer rather than using is as the fabulous device for actual food preparation that it really is capable of being.

Before you set up to change your ways, you need to understand that when it comes to microwave cooking, not all microwaves were created equal. Wattage is vitally important as is the quality of your microwave. The average el cheapo microwave that you can find in discount stores will simply not stand up to the rigors of regular full meal preparation though they are perfectly acceptable for many wonderful dishes that can be prepared as side dishes. The correct microwave however, can actually brown and bake a full sized Thanksgiving turkey.

Microwave cooking is definitely not something that is meant for those who are afraid of trying something new or those that are afraid of making mistakes along the way. This is a process that is one part science and one part figuring it out. Research helps a great deal but even many of the recipes you will find for microwave cooking are written for microwaves of varying wattage so you will need to ferret out what times and temperatures would be appropriate for your microwave. This is to a large degree going to be a process of trial and error unless you are using the recipe book that came with your microwave.

Do not despair however, most that have tried microwave cooking find it to be a much better process for their meal preparation needs. While microwave cooking is great for big families it is an outstanding way to save money when cooking for and feeding one. It is also rather simple. In other words, even college students can benefit by learning microwave cooking for one or more as it will help them limit their expenses while still eating healthy fresh made meals.

Another great thing about microwave cooking that is often overlooked is that there are far less messes to be made than when cooking part of a meal stove top, part of a meal in the oven, and part of the meal elsewhere. By and large, microwave cooking keeps any spills and splatter isolated to your microwave. Most of these can be cleaned and controlled rather easily by using a removable plate in your microwave (that can be washed in the dishwasher) and covering your food whenever possible to avoid splatters.

Microwave cooking is gaining popularity despite the fact that is hasn't caught on as well as the inventors would have liked. The proof of this is in the many products that have been created to make microwave cooking a little bit easier. From omelet makers to special trays for cooking bacon in the microwave industrious people are working to make the easy way of cooking that much easier.

If you have a microwave in your home that is used mostly for melting butter and warming pizza, then you have a microwave in your home that is being terribly under utilized. It is time you hit the search engines for recipes that will be appropriate for your microwave and get busy trying something new and different that will have your family awed and amazed. Imagine having them toss accolades for your tireless devotion and standing over a hot stove for hours when in actuality you only checked on the microwave when the proper time approached.

Microwave cooking very well may be the wave of the future. Get a head start and begin building your collection of wonderful microwave recipes right away for the best selection. The day will arrive when you can make microwave cooking the rule rather than the exception.

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Chicken Recipes Collection - 357 Chicken Recipes

Low Carb Cooking

Around the world people are paying more attention to their bodies and their health than perhaps at any other time in history. One method that has shown great success in helping people quickly drop those unwanted pounds is through low carb cooking and dieting. This method of weight loss seems to have taken the world by storm promising quick results for the simple (or not so simple) lifestyle change of eliminating as many carbohydrates as possible from our diets.

The notion sounds simple on one hand and is appealing to not only women hoping to drop those vanity pounds but also men who welcome the idea of eating all the steaks they can handle throughout the year. Low card cooking is becoming a way of life for many families as a result though the idea of this particular lifestyle change and the reality of it do on occasion seriously collide with one another.

If you are interested in dropping those unwanted pounds and keeping them off, this is a doubt that without a doubt gets results. The problem is that you must stick to the diet in order for the results to remain consistent even after you've met your weight loss goals. This means that you are not really embarking on a diet so much as a complete overhaul in the way you eat.

The excellent thing about low carb cooking is that it is so widely popular. This means that you will have no trouble finding resources, tips, tricks, advice, and even amazing substitutes for those things you often miss most when engaging in the low carb lifestyle. Popular stores such as Whole Foods and Trader Joes are great places to go for specific foods that are low carb in nature and designed to meet the chocolate or breading needs of those who feel more than slightly deprived by the rigorous restrictions of a low carb lifestyle. Many mainstream grocery stores are also beginning to see the value of catering to this 'high end' market of consumers and offering a wider variety of low carb friendly foods to consumers.

You can find recipes that are low in carbs by the mouthful at your local libraries and bookstores around the world. You can also find many resources on the Internet to help assist and encourage you in your low carb lifestyle incorporation. In addition to the cookbooks, recipes, and encouragement you also need to weed out the fact from the fiction when it comes to low carb cooking. The best way to do this is to go straight to the source. If you are going to incorporate this lifestyle altering diet into your way of life, you want to make sure that you are following it to the letter and not some knock off version that may not be as effective.

When it comes to low carb cooking you should keep your goal in mind. If you aren't making progress, check what you are doing and adjust your cooking and eating accordingly.

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Chicken Recipes Collection - 357 Chicken Recipes

Guava: Article and Four Recipes

Guava is a fruit that many people know of, but have not tried to eat. For some reason, this tropical fruit is intimidating to shoppers because of the bright green colors and the hard exterior shell. Once you get into the fruit, you may also find the interior pretty intense. Let's take a better look at the wonderful world of guava.

What is It?

Part of the myrtle family, guavas are known for their pungent floral smells as well as their bright green foliage. This green fruit has very strong smell and taste, just like you would imagine a ripe lemon to have. The beauty of the pink inside lend itself well to decoration with other tropical foods. They are native to Central and South America as well as Mexico. Guava is now cultivated around the world and is domesticated in the United States.

History

Guava originally hailed from the tropical climate of Central and Southern America, probably Brazil. At the beginning of the 16th century the Portuguese introduced guava to the Philippines and eventually to India. There are documents from the early 1800s that show the Seminole Tribe of Northern Florida cultivating guava trees. Today guava is grown all over the world with most of the crop exported from the original cultivation in Central and Southern America.

Health Benefits

Guavas hold more health benefits than imaginable. They are an ideal food for weight loss and provide a wonderful resource for proteins, vitamins, and fiber. In addition to being incredibly high in dietary fiber and vitamins, guava does not have any cholesterol. For people watching their carbohydrate intake, guava has a lower carbohydrate count than other fruit. Guava also helps prevent scurvy, control diabetes, protect prostrate health, and even can treat hypertension.

Fun Fact

The leaves and wood of the guava tree are highly sought after. The wood is not used in the construction of homes or furniture, but rather for beautiful decorative purposes. Hand-carved knobs for drawers and accent pieces are where you will find most of the wood. The leaves are popular for their black dye which is used for fabrics and for medicinal purposes. In many countries, guava leaves can be made into herbal concoctions to provide gastrointestinal relief, heal minor wounds, ease toothaches, give relief for coughs, and even help control nausea during pregnancy.

How to Eat

Harvesting guavas can be a delicate process; the fruit is very tender and can bruise easily, so it is important to have a gentle touch and make sure they don't fall to the ground. Nets are placed around the trees, where the fruit is dropped into as the tree is shaken. Guava can be eaten raw and is a delicious addition to traditional and fruit salads. However, due to the strong fragrance and taste, guava is usually found in liquid form in nectar, juices, syrups or cooked in desserts. Guava flavored candy is also extremely popular, especially in the Latin cultures.

Most of us will probably not be shaking a guava tree to get a fresh guava. If you want to explore this fruit, you may want to start with one of the many drinks or desserts. Once you get hooked on the flavor, it may be worth your while to explore your local international grocery store for more.

Iced Guava Turnovers

1 package frozen puff pastry, thawed (1 pound)

a little white sugar to coat work surface

1 package cream cheese, divided in eight equal pieces (8-oz package)

8 1-inch squares guava paste (about 4 ounces)

1 egg, beaten in 1 tsp water

1 tsp milk

1/4 cup confectioners' sugar

1 tbsp white sugar

1/4 tsp vanilla extract

Preheat oven to 400 degrees F.

Sprinkle some sugar on a work surface to prevent puff pastry from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square.

Use a sharp knife or a pizza cutter to cut each sheet into 4 squares.

To form turnovers, set each pastry square on work surface. Place each cream cheese piece over the bottom center of the square, then top with one piece of guava paste.

Brush the edges of each square with beaten egg.

Fold the squares over the filling to make a nice triangle turnover shape. Crimp the edges with a fork and repeat for remaining turnovers.

Place on a baking sheet lined with parchment paper.

Bake for about 20 to 22 minutes, or until golden brown and puffy.

While the turnovers are baking, mix milk, confectioners' sugar, white sugar, and vanilla together, stirring to dissolve any lumps, then set aside.

Cool turnovers on a rack for about 15 minutes, then drizzle this icing over them. Makes eight servings.

Guava Glazed Pork Tenderloin With Cilantro Salsa

glaze:

1 tbsp canola oil

1 tbsp minced onion

1 minced garlic clove

1/2 cup water

3/4 cup chopped guava paste

1 tbsp ketchup

1 tsp cayenne pepper

1 tbsp soy sauce

Salt, to taste

Two 3/4-pound pork tenderloins

salsa:

1/2 cup cilantro, chopped

1/3 cup canola oil

1/4 cup white wine vinegar

1/4 cup diced sweet onion

2 tbsp chopped chives

2 jalapeños, minced

1 garlic clove, finely minced

salt to taste

Heat oil in a small saucepan, then add onion, cooking over medium heat just until onions are softened; add garlic and reduce heat to low.

Add water and guava paste and continue cooking and stirring until paste dissolves; about 5 minutes.

Stir in ketchup, cayenne, soy sauce until smooth, then salt to taste.

Set pork tenderloins in a glass baking dish and brush with half the guava glaze and let sit for 15 minutes.

Heat an indoor or outdoor grill pan and grill tenderloins about 15 to 20 minutes, turning and brushing with remaining glaze until brown on all sides and cooked through.

Transfer pork to a platter, cover with foil loosely and let stand for 10 minutes.

Prepare salsa by mixing cilantro, oil, vinegar, onion, chives, jalapeños, and garlic in a bowl, then season with salt if necessary.

Slice pork thinly and garnish with cilantro salsa.

Serves four.

Easy Guava Oatmeal Bars

1 cup light brown sugar, well-packed

2 cups flour

1/2 tsp baking soda

1/4 tsp salt

2 cups rolled oats

1 cup softened butter

14 oz or more guava paste

Preheat oven to 350 degrees F. Line 9x13 baking pan with parchment paper, then lightly spray paper with cooking oil.

Combine brown sugar, flour, baking soda, salt, and rolled oats in a large bowl.

Cut butter into dry mixture with a pastry blender until mixture is a crumb-like texture.

Press half this mixture into prepared baking pan.

Slice guava paste evenly to cover the crust, putting within 1/4 inch of the edge of crust in baking pan.

Sprinkle remaining crust mix over guava paste layer, then press down lightly with the back of a spatula or fork.

Bake in preheated oven for 35 to 40 minutes, until crust is light brown.

Cool in pan on a wire rack before cutting into bars.

Yields from 16 to 24 bars, depending on size cut.

Easiest Guava Dip

1 8-oz package Cream Cheese, softened

1/3 cup guava jelly

Using an electric mixer, beat cream cheese on medium speed until creamy, then add guava jelly and mix well.

Cover and refrigerate for several hours until chilled.

Serve as a spread with crackers or as a dip for assorted fresh fruit.

Southern Cooking Brings Soul to Food

People in the south learned to make do with little in many instances. Some of the poorest people in America live in the southern part of the country. Of course, you will find that many of these people despite their poverty are also among the most generous. The same can be said of food. It's the one thing that seems to be in ample supply in most southern homes and very few will turn you away with an empty stomach.

Perhaps it's the seasonings that are often used when cooking southern food. From the crab boil and gumbo file of Cajun Cuisine to the secret ingredient that almost every southern kitchen contains for their fried chicken recipes (and no one on earth can fry chicken like a born and bred southern grandma). Perhaps it's the Sunday church dinners where everyone shares a little of what they have with others or the love that goes into preparing these meals that are shared with friends and family. Whatever the case may be, if you ever have the occasion to experience real southern cooking, do not pass it up. You might shave a day off your life, but a good southern fried chicken leg is really living and well worth the sacrifice if you ask me.

Of course it would be remiss to mention southern cooking without bringing up some of the more delicious desserts that seem to be perfection for the south. I mentioned banana pudding above but there are so many more. Pralines are a perfect for those living down around New Orleans as is bread pudding. A little to the east there are grandma's who have taken their lemon icebox pie recipes to the grave with them so coveted were these delicious deserts and the same holds true for pecan pies as well. We should never forget the flavorful Mississippi Mud cake though, and so many other wonderfully delicious treats that southern cooking has introduced to the world at large.

Favorite vegetables in the heart of the south as I mentioned above included peas and butterbeans, snap beans, corn, summer squash (after all, it's summer all year in the south), and okra (fried or boiled in many southern kitchens). Not all vegetables were deep fried though few were off limits. I remember eating my share of fried okra, fried squash, and yes, fried green tomatoes. Life was good back when calories weren't counted and no one really worried about clogging arteries. While I wouldn't make these a daily dish in any household, I certainly would recommend trying them out if you ever find the opportunity.

Another great thing about southern cooking is the wonderful fried seafood that seems to abound. From fried fish (almost any variety works well when it's southern fried) to fried oysters, seafood just seems to taste so much better in the south. If you are hoping to learn some of the southern cooking and cuisine you will most likely need to order your spices and have them shipped unless your grocery store has a  rather extensive 'exotic' foods selection. You can sometimes find great southern seasonings on the International food aisles in grocery stores as well. If you want to really treat your family to an outstanding meal, you should really try southern cooking for the night.

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Chicken Recipes Collection - 357 Chicken Recipes

Grapes: Article and Three Recipes

Grapes Have Many Pleasing Personalities

Frozen grapes are the perfect chilled snack on a hot summer day. Everyone remembers grapes from their childhood, almost as if they were a rite of passage. You have your favorite, either red or green and those little balls of sweet flavor can bring back memories of days long gone with one simple bite. Let's take a look at some of the fantastic reasons why you should continue consuming grapes today.

What is It?

While most grapes come from the same family and genus of plant, there are about sixty different species of this plant type with literally thousands of variables. Table grape varieties, the ones you most often eat, are larger in size, have been propagated to be seedless, and have relatively thin skins. Wine grapes, on the other hand, are usually smaller in size, contain seeds, and have relatively thick skins.

While we often think about the Mediterranean when we envision grape vines, this amazing food is actually native to many parts of the world, including regions in Asia, Africa, and North America. From a commercial standpoint, grapes from around the world have now been hybridized to produce unique blends of flavor, texture, and environmental suitability. Worldwide there are 150 trillion pounds of grapes produced each year. Grape production comes from five major countries - Italy, China, Spain, France and the U.S.

History

Grapes have a long and abundant history. While they've grown wild since prehistoric times, evidence suggests they were domesticated in Asia around 5000 BC. Grapes were also pictured in ancient Egyptian burial tomb hieroglyphics. During the ancient Greek and Roman civilizations, grapes were revered for their use in the production of wine. They were planted in the Rhine Valley in Germany, a place of notable wine production, in the 2nd century AD. Today there are thousands of varietals of grapes that we know about, both cultivated and wild. In the United States, California reigns as the grape producing state. However, during the winter months, the US imports their grapes from South America and Chili.

Health Benefits

Grapes have long been classified as a low glycemic index food, with values ranging between 43-53. Better blood sugar balance, better insulin regulation, and increased insulin sensitivity have now been connected with intake of grape juices, grape extracts, and individual phytonutrients found in grapes. One cup of grapes will give you over a quarter of your daily requirement for vitamin C. The elusive vitamin K is also high in grapes. Grapes also contain the hormone and antioxidant melatonin, as well as elements that have anti-bacterial properties. Combine grapes with a complete protein amino-acid source for a very nutritious dish. Many weight conscious people swear by nibbling on grapes to satisfy the urge to snack while providing hydration and nutrients.

Fun Fact

It has been long believed that grapes have healing properties. Before scientific research backed up the disease-fighting properties of grapes, ancient China healers mixed grape wine with snakes and frogs to cure illnesses and diseases. Truth is, they probably could have left out the critters and gotten the same cures. Grapes are about 80% water, which explains why it is so satisfying as a low-calorie snack or dessert.

How to Eat

This is one fruit that you would do well to buy in the organic section of the grocery store. In 2011 a study was done that found conventionally grown grapes to be one of the most problematic fruits and vegetables in terms of pesticide residues. When you consider that it's estimated that in the United States we each eat 8 pounds of grapes a year, that's a lot of pesticides to be concerned about.

For the best tasting grapes with high concentrations of antioxidants select those that are fully ripe, which means they should be plump and free of wrinkles. Since grapes tend to spoil and ferment at room temperature, they should always be stored in the refrigerator. While freezing detracts from some of their flavor, frozen grapes are a wonderful snack and particularly intriguing to children. To freeze grapes, wash and pat them dry, then arrange in a single layer on a cookie sheet and place in freezer.

Grapes are more than an easy go-to snack. We now know that grapes belong at every course of a meal. Use grapes in salads, salsas, and sandwiches. Cook them, freeze them, or eat them right off the vine. Oh, and don't forget the raisins, and the wine! The versatile grape deserves your attention.

White Grape Sherbet

1 tbsp granulated gelatin

2 tbsp cold water

1/4 cup honey

2 cups white grape juice, divided

1 pint thin cream

Put gelatin and water in a bowl and let stand for 10 minutes.

Put honey and 1/2 cup grape juice in a small saucepan and add gelatin mixture, stirring and heating over low heat until gelatin is completely dissolved; remove from heat. Add remaining grape juice, stir and put in refrigerator to chill.

Use an ice cream machine and process until mixture becomes a slushy consistency, then add the cream and continue freezing until completely set.

If you don't have an ice cream machine, transfer the mixture to a shallow, metal pan (like a baking pan) and put in your freezer for several hours, removing a couple times as it freezesand stirring until mixture becomes slushy. Then stir in cream and repeat several times more, freeze, stir, freeze, stir, until you can't stir it anymore because it's gotten solid.

Rosemary Kissed Kiwi Grape Granny Salad

1/4 cup sugar

3 or 4 fresh sprigs of rosemary

3 kiwi, peeled and diced

2 Granny Smith green apples, cored and cut into small cubes

1 cup seedless green grapes, cut in half if desired

Combine sugar and 1/2 cup water in a saucepan over medium-high heat, and bring to a boil, stirring gently to dissolve sugar.

Add rosemary sprigs, reduce heat to medium and cook for an additional 15 minutes.

Remove rosemary sprigs and discard, then bring the heat up to high and bring mixture to a boil, cooking and stirring until liquid is reduced to about 1/3 cup. Remove from heat and cool to room temperature.

Put apples, grapes, and kiwi in a bowl and pour the syrup over them, tossing to coat the fruit evenly.

Serves 4.

Classic Chicken Curry And Green Grape Salad

1 tablespoon lemon juice

6 tablespoon mayonnaise

1 1/2 teaspoon curry powder

1 1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 cups cooked chicken, diced

1 1/2 cup celery, sliced thin

1 cup green seedless grapes

3 tablespoon slivered almonds, toasted

lettuce of your choice

In a large salad bowl, whisk together the lemon juice, mayonnaise, curry powder, salt, and pepper.

Add the the bowl the chicken, celery, and grapes, and toss to coat well.

Cover bowl and chill before serving.

To serve, place lettuce on salad plates, spoon chicken salad over, then garnish with slivered almonds.

Makes six servings.

Homemade Concord Grape Pie

2 cups flour

1 teaspoon salt

5 tablespoons shortening

5 1/2 tablespoon butter

ice water

4 cups concord grapes

1/2 cup sugar

3 tablespoon cornstarch

Crust: Combine flour and salt, then cut in shortening and butter with pastry blender.

Add ice water to just hold dough together, then divide dough in half and roll out for top and bottom crusts.

Filling: Skin grapes by pinching skins and sliding insides into a bowl (keep skins separate and set aside.)

Put the grapes and seeds from the bowl into a large saucepan and cook over low heat, stirring, until seeds separate from pulp, then strain mixture to remove seeds and discard seeds.

Mix together the grape pulp, the juice, and skins with cornstarch and sugar.

Place this mixture in crust and top with another crust. Vent top crust by placing small holes in top.

Place a drip pan under pie pan in oven to catch any boil over.

Bake at 425 degrees for 15 minutes, then reduce heat to 325 degrees and cook for 10 more minutes or until crust is golden brown and juices are bubbly. Cool and serve alone or with ice cream.

 

Cooking Cajun Food

Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.

One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.

I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.

The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.

If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.

Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

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Chicken Recipes Collection - 357 Chicken Recipes

Recipe of the Week: 7-Minute Healthy Sauteed Crimini Mushrooms

WHFoods: 7-Minute Healthy Sautéed Crimini Mushrooms

Gluten Free Cooking

When it comes to cooking, there are many dietary restrictions that will be encountered along the way. One restriction that is gaining some degree of notoriety in recent years is the need for a gluten free diet. Gluten is a substance that is commonly found in flour products that a decent sized portion of the population has a negative reaction to in some form or another. For these people, gluten free isn't a choice it is absolutely necessary.

Gluten free cooking does impose many restrictions and often makes it quite difficult to enjoy something the vast majority of us take for granted-dining out. The good news from those who require gluten free cooking is that more and more restaurants are beginning to acknowledge this condition and offer some selections that are gluten free. It takes time, just as it did with low carb craze for the demand for these products to make it worth the industries while to make adjustments in their way of preparing foods.

While on the one hand it is frustrating to not have the option of dining out, there is some challenge to finding new and tasty foods and combinations for cooking each and every night without falling into a rut of the same old foods that you know you can eat without worry. Consider cooking gluten free a challenge rather than a chore and you may find that the process is much more enjoyable. You might even find that you appreciate the meals you've worked hard to prepare even better because of the great sense of accomplishment.

There are many resources available for those who need to eat gluten free foods. There are even more and more 'convenience' or prepackaged foods that are designated for gluten free cooking. This means that those who once had no option but creating meals from scratch do now have the occasional shortcut available to them. We are even finding cookie and cake mixes that are now gluten free in order to enjoy some of the finer things in life for those who would have been completely deprived only a few short years ago.

Changes are being made and resources are being shared through the Internet that help not only adults that require special gluten free cooking and diets but also support for the parents of children who must have gluten free diets. Cooking for children in the best of circumstances is often difficult. It is even more difficult when there are excessive dietary restrictions that often eliminate the possibility of our children enjoying childhood favorites. That is why it is so important to seek out the many resources and recipes that are available for gluten free cooking.

If you require a gluten free diet and have no idea where to start or what you should be cooking you should check out the many websites and blogs online that address the issues and needs that are faced by those requiring gluten restrictions. You will probably be amazed at the wealth of information that is available. Also, if you have a Trader Joes or Whole Foods store in your area, most of them either offer or will order gluten free products for your cooking needs.

Gluten free cooking does not have to be the chore many of us think it must be and all gluten free food doesn't taste like cardboard. Take the time to get to know the wonderful gluten free recipes that abound and incorporate them one at a time into your cooking repertoire. You will be amazed at how wonderful you feel as well as how great the food tastes.

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Chicken Recipes Collection - 357 Chicken Recipes

Grapefruit: Article and Three Recipes

Grapefruit Goes Way Beyond Breakfast

A breakfast favorite, the large succulent grapefruit has a yellow skin and is about three times the size of an average orange. With a powerful pucker-up quality, the grapefruit needs to be fully ripe before enjoying. Not only are grapefruits a great way to start your day at breakfast, they are versatile enough to take you all the way to dessert. Let's look at this refreshing fruit and learn more.

What is It?

Tart and tangy with a sweetness that grabs your taste buds, grapefruit rivals the popularity of the orange. Although they are generally available throughout the year, grapefruit are at their peak during the winter months. Grapefruits are typically two to three times larger than their orange cousins. The Latin scientific name for grapefruit, citrus paradisi, actually means “paradise-like.” Grapefruits are categorized as white, pink, or ruby, but their color isn't evident from the outside. The classification reflects the color of their flesh.

History

Grapefruits are one of the newer fruits to be become known outside of their native area. It wasn't until the 18th century that grapefruit was found in Barbados. Grapefruit trees came to the US in the early 19th century. Scientists believe that the grapefruit was born out of a crossbreeding between an orange and the pomelo. The name 'grapefruit' actually came from the way these delicious fruits grow – hanging in clusters, like grapes, from trees. Florida, California, Arizona, and Texas are the four top producing states in the US.

Health Benefits

Grapefruit is an incredible source of vitamin C, which helps support the immune system. Vitamin C also helps prevent free radical damage and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. The vitamins and nutrients in grapefruits also help promote cardiovascular health. Consumption of super-foods rich in vitamin C has resulted in a reduced risk of death from causes including heart disease, stroke and cancer. Grapefruit also protects against kidney stones and colon cancer.

Fun Fact

A study done in Austria suggests that fruits which are ripe, almost to the point of spoilage, actually have increased antioxidant levels. So, for the most antioxidants, choose a fully ripened grapefruit. Grapefruits are naturally juicier when they're slightly warm rather than cool, so it is important to store them at room temperature if you are planning on enjoying them within a week of purchase. If you will not be eating them within this time period, store them in the refrigerator crisper where they will keep fresh for about two to three weeks. Grapefruit is a great freshener, just like lemon. Put the peelings down the garbage disposal for deodorizing. The essential oils from grapefruit are also used in many scented products as well as beauty products.

How to Eat

Grapefruits are citrus fruit, so you eat them like other citrus fruits. They can be eaten by peeling and separating the segments. You can also slice a grapefruit around the 'equator' and eat it like a bowl, using a serrated spoon to scoop out the sections to eat. You can cut around from top to bottom and continue to cut into wedges, just like other citrus. With the grapefruit, however, you must be sure to avoid eating the white 'pith' as it is very, very bitter. Beyond breakfast and snack time, the grapefruit has seen a resurgence in popularity in everything from vinaigrette to grilled meals to desserts.

This citrus, that has been familiar as a breakfast staple, is finding all sorts of new ways to make it to the table. Get familiar with this tangy sweet and juicy fruit to expand your culinary experience way beyond the ordinary.

Creamy Grapefruit Orange Pie

1 small box orange Jello

1 cup white sugar

1 3/4 cup boiling water

3 tablespoon cornstarch

1/4 cup cold water

4 grapefruit

1 baked pie shell

4 oz. Philadelphia cream cheese, room temperature

Milk

Cool Whip for serving

Mix Jello, sugar, and boiling water together and stir until dissolved.

Now dissolve cornstarch in cold water and add to the Jello mixture. Cook until liquid gets clear; then cool.

Peel 4 grapefruit, separate into sections, then cut into small pieces. Save a few of these sections for a garnish. Add grapefruit to cooled Jello mixture.

Line the baked pie shell with cream cheese softened with a little milk, then pour the Jello mixture into the shell and chill until firm and well-set.

Serve topped with Cool Whip and garnish with grapefruit sections.

Asian Grapefruit Orange Enhanced Tuna Steaks

2 tsp red or white wine vinegar

2 tsp soy sauce

1/2 tsp grated fresh ginger

1 tbsp olive oil

1 medium grapefruit, peeled and sectioned

1 medium orange, peeled and sectioned

2 tbsp finely chopped red onion

2 tbsp chopped fresh cilantro

2 tsp olive oil

4 fresh tuna steaks

salt and pepper to taste

In a small bowl, whisk together vinegar, soy sauce, ginger and 1 tbsp olive oil.

Cut grapefruit sections and orange sections in bite size pieces and add to bowl with sauce, then add the red onion, and two tbsp cilantro; then set aside.

Prepare fish: Heat 2 tsp olive oil in a large heavy skillet over medium-high heat. Add tuna steaks and cook quickly for about eight minutes, turning once. If you have good tuna, it doesn't need to be cooked through, but that is a personal choice.

Sprinkle with salt and pepper to taste.

Serve the fish with grapefruit orange relish spooned over.

Makes 4 servings.

Grapefruit Vinaigrette Quinoa Salad With Grilled Salmon

1 medium-size grapefruit

1/4 cup olive oil

8 slices fresh ginger

3/4 cup quinoa

1 1/2 cups water

1/2 tsp kosher salt

1 tbsp white wine vinegar

2 tsp honey

1 small minced chile pepper (jalapeno or serrano)

2 minced scallions

2 tbsp chopped fresh cilantro

2 large salmon steaks, cut in bite-size cubes

Skewers, for grilling

Ground black pepper, to taste

Use a vegetable peeler and carefully peel curls of the grapefruit rind off, being careful to avoid getting any of the bitter white pith.

Heat grapefruit peel, olive oil, and ginger about 2 minutes in a small saucepan over medium heat. When oil starts to bubble, remove from heat. Set aside and let sit for 30 minutes, then strain and reserve the oil, discarding the grapefruit peelings.

Meanwhile, bring quinoa, water, and 1/2 tsp salt, to a boil in a medium saucepan, reduce heat, cover and simmer for fifteen minutes, or until quinoa is light and fluffy and has absorbed the water. Remove from heat and fluff with a fork, then transfer to a large bowl; set aside.

Remove entire peeling now from grapefruit and separate segments over a bowl to reserve juice; set grapefruit sections aside.

Take 3 tablespoons of this reserved grapefruit juice and whisk together with vinegar and honey in a separate bowl, then add salt and whisk again.

To this mixture, slowly whisk in 3 tablespoons of the grapefruit-infused olive oil; start slowly, whisking constantly. Season with ground black pepper to taste.

Pour this dressing into the quinoa and toss gently, then add the chile peppers, scallions, and cilantro. Set aside.

Preheat a grill to high heat.

Thread salmon cubes onto skewers, brush with remaining grapefruit-infused oil, then season with salt and pepper to taste.

Grill salmon skewers about three minutes, turning as each side browns.

Toss grapefruit segments into the quinoa salad and serve with salmon kebobs, or remove salmon from skewers and add to salad.

Makes 4 servings.

Cooking on a George Foreman Grill

When it comes to convenience and enjoyment when cooking there are very few appliances in my kitchen that can compete with my George Foreman grill. While there are many different sizes and styles to the George Foreman line of grilling machines I have the George Foreman Next Grilleration Grill, which allows us to do almost anything on our grill. This grill even comes with the ability to make waffles in addition to all the wonderful meals that the traditional George Foreman grill can assist with when it comes to cooking.

This handy grill is completely awesome when it comes to cooking no matter what time of the day it is. For breakfast, you also have the option of using the flat grill in order to make pancakes, sausage, bacon, or eggs if that is your wish in addition to the ability to make waffles. For breakfast, this grill is divine and we're just getting started for the day.

For lunch you can once again use the flat grill for making grill cheese sandwiches if that is your choice or you can use the traditional grilling grills in order to create Panini's or quesadillas that are sure to please even the most selective member of your family when it comes to a quick, easy, and delicious lunch. If that doesn't do the trick though you can also use the grills to make hot ham and cheese sandwiches or use your imagination to come up with a tasty combination of your very own. To get a little extra creative you could toss a few pineapple rings onto the grill for a tasty after lunch treat.

In the afternoon you can use your grill, believe it or not, to make homemade chocolate chip cookies. I'd be fairly willing to be that is one thing you never thought you'd be cooking on a grill. I know it was a surprise for me. When you buy the grill, if you decide to buy one of these, you will discover that there is a recipe for making your own chocolate chip cookies in the recipe booklet that comes with the grill. Of course there are other snack foods you can make with your grill as well just use your imagination.

When it comes to dinner, very few kitchen appliances offer quite the degree of diversity of my little George Foreman Grilleration when it comes to cooking. Another surprising recipe in the booklet is one for pizza and I have actually used my grill to make Shake and Bake chicken on more than one occasion. As far as tools for cooking go in my kitchen this is one tool that is definitely tops. You can also make fish sticks or chicken nuggets and French fries on this nifty little grill if that is your wish.

In addition to the things I've mentioned above you can use your grill for making chicken, fish, steaks, pork shops, and many other delightful dishes if that is your wish. When it comes to this particular grill the plates are not only removable but also dishwasher safe. This means that clean up is quick and easy once the cooking is complete.

When it comes to cooking for you and your family, any little short cut to make things easier is a shortcut well worth taking. The George Foreman Grilleration is a great accessory to add to your kitchen that will make cooking easier day in and out.

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Chicken Recipes Collection - 357 Chicken Recipes

Cooking On the Grill

Summertime is rapidly approaching. This means it is time to begin preparing meals without heating the house whenever possible. If you haven't considered the value of cooking on the grill in the past, perhaps now is a great time to adjust your way of thinking.

Cooking on the grill is a great way to keep the heat of cooking outside your home as well as to bring the family together for the entire cooking process. Moms read: this is a great way to get dad to help out with meal preparation. While this is said somewhat in jest, there is some truth to the fact that men are much more inclined to slave away over a hot grill than a hot stove. More importantly, most of the mess of cooking on the grill remains outside your kitchen. I don't know about you, but that is a huge bonus for me, when it comes to cooking.

Cooking on the grill is also a great way to get the kids involved in the meal preparation and clean up process. We like to use disposable plates when grill cooking and keep the dining al fresco. If you are hoping for instant family unity over the picnic table you might want to think again but there isn't anything quite like it when it comes to not worrying about spills or dropped food as you can rest fairly certain that the animals will take care of anything that gets left behind.

Even small children can help when cooking on the grill by bringing utensils to the grill, holding plates, and 'setting' the picnic table for your dining experience. If you intend to do a good deal of cooking on the grill you may want to invest in some portable and 'kid friendly' containers for things such as condiments, napkins, plastic ware, and tablecloth holders. Be sure to find containers that can handle a decent gust of wind without flying off too. These may be a little heavier for your little ones to hold but they won't be nearly as difficult to chase when blowing across the lawn.

Cooking on the grill is a great way to enjoy nature after a long day of work. Be careful that you do not reserve this as a weekend event as you will find you miss out on some of the relaxing qualities it can bring to your midweek slump. One thing that can definitely be said about grill cooking is that the selections are almost as limitless as they are when cooking on the stove. You must use your imagination for maximum effect though very few meats and vegetables are truly off limits when it comes to cooking on the grill.

In addition to cooking meats on the grill, it is important to keep in mind that you can also cook all kinds of fresh fruit and vegetables on the grill as well. You should also keep in mind the awesome side dishes that go great with grilled foods such as baked beans, potato salad, and nice cool deserts and pies.

Cooking on the grill is a great way to bring family and friends together. The next time you plan to have a get together why not make it a night of cooking on the grill? You can have the best of all worlds with no muss, no fuss clean up and great food with good friends. Cooking on the grill is certainly a great way to get the neighbors out and about. There's nothing on earth that can quite compare to the aroma of meat, fruit, and vegetables grilling over hot charcoal. If you don't remember and your mouth isn't watering just reading about, it's been far too long since your last barbecue experience.

The most important thing to remember about cooking on the grill is that it should be an experience rather than a chore. Most of us truly enjoy the thought of having a good dinner under the sun or stars (whichever applies in your case). If you haven't tried this in a while, it's time to dust off the grill and refresh your memory and your taste buds.

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Chicken Recipes Collection - 357 Chicken Recipes

Fat Hen Is Your Favorite Diet Friend

For a vegetable that looks like, and is often mistaken for, a weed, fat hen is a worthwhile crop to seek out for its nutritional value. Fat hen also has numerous names, such as lamb's quarter, goosefoot and is even sometimes called pigweed. Every name is reflective of an animal, and that is part of the myth and lore that makes this plant such a wonder in different cultures.

What is It?

The fat hen family includes quinoa, spinach, red beets, sugar beets, and Swiss chard. While fat hen has become more and more popular over the last 300 years, it has been around for thousands of years beforehand. The seeds of the plant have been found in many European ruins and scientists found fat hen to be a major part of the ritual meal of the Tollund Man in Denmark around 300 BC. In North America, the Blackfoot Tribe used the seeds as early as 1500 AD. Fat hen is firmly embedded in the cultures and meals of the Navajo, the Pueblo, the tribes of Arizona, and the Iroquois.

History

For the most part, fat hen is extensively cultivated and consumed in the Northern regions of India as a common food crop. However, because of improvements in trade and cultivation science throughout the years, most of Europe is now able to cultivate fat hen and enjoy the health benefits it provides. Fat hen is also found in Australia, Africa, and North America and can now be grown anywhere there is nitrogen rich soil and a mildly warm climate for at least part of the year.

Health Benefits

A half-cup serving of cooked fat hen contains over 300 mg of calcium and 11,600 IU of vitamin A. In comparison, Swiss chard has 88g calcium and 6,000 IU of vitamin A. Spinach has 93g calcium and 8,000 IU of vitamin A. The greens are also an excellent source of B vitamins, especially riboflavin and folic acid. When you add fat hen to your regular diet, you have amped up your nutritional palate in a big way.

Fun Fact

Fat hen makes a useful trap for micro-pest nuisances like leaf miners. In this capacity, the leaf miners are attracted to the fat hen crop rather than nearby crops that a farmer would want to protect. Fat hen is very often used as a host for the destructive beet leafhopper. But, when you see the health benefits and the taste of the fat hen, you know that this plant has more going on for it than working as a bug repellent.

How to Eat

Leaves and young shoots may be eaten either steamed in its entirety, or chopped and cooked like spinach. Each plant produces thousands of black seeds which can be eaten when cooked or used as flour when ground. They are high in protein, vitamin A, calcium, potassium and phosphorus. One warning to keep in mind is that fat hen should be consumed in moderation due to the high levels of oxalic acid which blocks the intake of the high levels of calcium these leafy greens contain.

If you've been through the gamut of leafy greens and you're looking for something new, fat hen will be a pleasant addition to your cooking repertoire. Once you find this nutritional powerhouse, you'll be anxious to discover all the dishes you can make with it. Surprise your family with something other than spinach tonight.

Cooking for Special Occasions

We all have those moments in our lives when we feel as if everything needs to be exactly right. It is these moments that we often refer to as special occasions. When it comes to cooking for special occasions, many of us find that we drop the ball in our anticipation and feel as though we have ruined the moment. While this is often far from the truth, it does serve to diminish the moment in many of our minds. For this reason, you need to work up a repertoire, if you will, of simple to make special occasion cooking recipes.

You will be shocked and amazed at all the sinfully rich and delicious meals and side dishes that are out there, that are amazingly quick and easy to prepare. This means that you will not run the all too common disaster scenarios that you hear about and will still manage to have a wonderful meal that is enjoyed by all.

The trick is in choosing a rather simple meat dish and dressing it up with the more decadent side dishes. Incredibly rich side dishes that are simple to prepare are greater in number than meat dishes that require little culinary effort. You should also keep in mind the audience for your special occasion. Sometimes a family favorite makes the occasion seem much more special than an all out effort for chicken cordon bleu or veal Marsala. There is no point in going to an extreme effort to create a culinary masterpiece if it is going to be riddled with picky children proclaiming that they do not like this or that about your meal.

Another great idea when it comes to cooking for special occasions is to prepare as much as possible ahead of time in order to alleviate the pressure during the event and to allow you more time to enjoy the event rather than dealing with the details of meal preparation. The greatest gift you can really give yourself when cooking for special occasions is the time necessary in order to enjoy these special occasions. This is not to say that there isn't some cooking that will need to be done.

Foods that can be prepared ahead of time and reheated just prior to serving are often the best when it comes to cooking for special occasions. There are all kinds of appetizers, entrees, and desserts that will work perfectly in this particular instance. You can often find them by performing a simple Google search online or by sorting through many of your favorite cookbooks at home. The important thing is that you do not get so caught up in the idea of cooking for special occasions that you forget to actually enjoy the occasion.

If this is not the way you prefer to do things that is perfectly understandable. Some of us do thrive in high stress situations. The key for those who prefer to do all the meal preparation when cooking for special occasions at the time of cooking is planning properly and allowing plenty of time for possible hiccups in the process. Mistakes occur when people feel rushed and hurried in their culinary efforts.

Another common mistake that is made when cooking for special occasions is cooking outside of your comfort zone. When you are preparing a challenging recipe it is best if you do this during a time when you are not going through the stress of potential visitors or insuring the best possible of circumstances. In other words, it is best to challenge your culinary talents when you do not have a vested interest in success.

Special occasions are a great time for friends and family. The hope is that you will have many special occasions throughout your life. Do not waste too much time and energy fretting over cooking for special occasions. Instead, put all of your effort into enjoying those occasions.

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Chicken Recipes Collection - 357 Chicken Recipes

Quick and Easy Lunches for the Cooking Challenged

Let's face it, cooking is not a top priority in the lives of every man, woman, or child on the planet. In fact, far too people have made learning to cook a priority in their lives. This means that we often exist on convenience foods and boxed mixes rather than taking the effort to prepare healthy meals for our families and our own personal enjoyment.

The same holds true for lunches when we often resort to a can of soup or box of macaroni and cheese or some other such product rather than putting our creative efforts into making a quick and easy yet delicious lunch. You will see many ideas in this article and the hope is that these ideas will not only get you off to a great start for ending the lunch rut we all seem to find ourselves in at some time or another but also to try new things on your own.

First of all, not all great lunches require actual cooking in order to prepare. Some of them will require the use of the microwave and some of them will need to be cooked or at least prepared before hand and reheated. The choices are virtually limitless once you understand the creative concept that must be in place. You should also find that many of these ideas are so simple you will wonder why on earth you have never thought of them. I certainly hope that some of these ideas will become main features within your own home.

Lettuce wraps. These mike delightfully delicious lunch treats and the filling can be prepared ahead of time, which leaves only reheating the filling and wrapping when you're ready to eat. This is a fun lunch to share with your little ones and it teaches them that lettuce is much more versatile than people often give it credit for being. Some people choose to go with a teriyaki inspired filling; my family likes taco inspired fillings for our lettuce rolls. You are perfectly free to come up with a favorite filling of your very own.

Try sandwiches with different breads. Believe it or not, my children love trying new things. It's a rare trait for which I am extremely grateful. Believe me I understand all too well how fortunate I am. My youngest however, has a little difficulty with thick or crusty bread. Her favorite sandwich choice has become Hawaiian sweet rolls. We put the meat, cheese, mustard, and pickle in her roll as if it were a bun and she's thrilled. Other great ideas include hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this in your oven for a few minutes for a rare sandwich treat. The cooking part is very minimal and you do not have to have in depth knowledge of anything to prepare or enjoy these simple treats. Other great bread ideas include croissants with ham and cheese or chicken salad, taco pitas (another great favorite in our household), and paninis (this works really well if you have a George Foreman grill or a panini press).

While this is by no means the end all be all guide to cooking quick and easy lunches it is good food for thought. The hope is that this will get your own creative juices flowing so that you can prepare wonderful lunches for your family without needing to do too terribly much heavy cooking in the process.

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Chicken Recipes Collection - 357 Chicken Recipes

WHFoods: 5-Minute Healthy Sautéed Asparagus

WHFoods: 5-Minute Healthy Sautéed Asparagus

Roasted Red Pepper Chicken and Avocado Salad

Looking for a cool salad to fill you up this summer?

Here's a delicious recipe from my partners over at Prograde Nutrition for you.

Roasted Red Pepper Chicken and Avocado Salad

1 medium ripe avocado, peeled, pitted and sliced
1 tsp.  lemon juice
1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 cups  shredded cooked chicken
1 medium tomato, cut into wedges
1 small  cucumber, sliced
1/4 of a medium Vidalia or Walla Walla onion, chopped
½ cup Red Pepper
1/2 cup  Light or Fat-free Italian Dressing
¼ cup Parmesan Cheese

Directions:

Toss avocados with lemon juice in large salad bowl.
Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.
Add dressing; toss to coat.
Sprinkle with parmesan cheese.
Serve immediately.

Hey, if you like that one they've got 196 more! Seriously, Prograde has a really cool 197 Healthy and Delicious Fat Burning Recipes ebook for just $4.95!

Check it out here: http://rxsportz.getprograde.com/prograderecipebook.html

Yours in health,
Arthur M.

PS - If you've been on the lookout for simple and nutritious meals then look no further than http://rxsportz.getprograde.com/prograderecipebook.html

Feijoa: Article and Three Recipes

Feijoa Finds A Home In Fancy Food And Facials

A distant cousin to the guava, feijoa (pronounced \fā-ˈyō-ə, -ˈhō-ə\) is a small fruit native to the tropical regions of Brazil and even up to the southern parts of Georgia. While this tiny fruit is not known for its popularity in the United States, that doesn't give reason to overlook this intense, aromatic treat. If you have never tried feijoa, it is time to take a step into the unknown. This fruit will become one of your all-time favorites with one delectable bite.

What is It?

Maturing in late summer and early fall, the feijoa is a green, oval-shaped fruit about the size of a standard large brown chicken egg. Once you break into the feijoa, you will be greeted by the intense tropical aroma and flavor, after all, it is kin to the guava. The pulp inside has almost a gritty, yet gelatinous texture, again, much like a guava, and has small, hardly noticeable seeds similar to a strawberry or a kiwi.

History

Originally grown in South America, feijoa is a hardy fruit that can support itself in a number of different climates. Of course, fruit production will be lower in cooler climates, but the trees will flower around May and the fruit will ripen in August. Feijoas were brought to the US and eventually moved west. Today, the largest producers of feijoa, behind Brazil, are San Francisco and New Zealand.

Health Benefits

Not only is the feijoa low in cholesterol, it is a powerhouse of Vitamin C, claiming as much as 10mg. This is also a fiber rich source. You'll appreciate many of feijoa's benefits when it comes to hair, skin and nails as it contains folate, along with high levels of super antioxidants. The feijoa was once described as “the world's healthiest food” by the New York Times.

Fun Fact

Feijoa is often used in exfoliates and other skin softening and cleaning products. Much like other tropical fruits, the gritty texture and levels of acidity lend themselves nicely to skin care regimens. This fancy fruit was adopted by some of the top cosmetic companies. Feijoa was proven to help firm and tone skin while also adding color and shine. The next time you pick up a face wash, check the ingredient list for the beloved feijoa. This fruit works equally as hard inside and out to make you healthy.

How to Eat

Feijoa fruits can be enjoyed right off the tree, or in a juice, jam, ice cream and even adult beverages like sparkling wine. Since feijoa is similar to guava, the food applications are extremely similar. They are delicious in fruit salads and chutney and can often be used in smoothies.

If you are looking to try something different, but don't want to stray too far from your comfort zone, then look no further than the feijoa. With a similarity to guava, you can try out different cooking applications and food combinations without feeling lost in an unfamiliar territory.

Curried Feijoa Chutney

2 cups chopped feijoa flesh

2 peeled and diced white onions

2 cups cider vinegar

1 teaspoon salt

1 tablespoon curry powder

1/2 cup sultana grapes

1 cup packed brown sugar

Place all ingredients in a large heavy saucepan. Bring to the boil, stirring gently until brown sugar has completely dissolved.

Reduce heat and simmer for thirty to forty-five minutes, stirring regularly until a thick syrup consistency is reached.

Serve immediately or pour mixture into clean jars and seal well to store in a cool, dark place.

Feijoa Crisp

12 medium feijoas

2 tbsp brown sugar

1/2 cup water

6 ounces butter

1 cup flour

1 tsp baking powder

Pre heat oven to 325 degrees F. Peel and slice fejoas into a baking dish.

Mix water and brown sugar together in a bowl, then add flour, butter, and baking powder; use a mixer to blend until like fine breadcrumbs.

Sprinkle this topping on top of feijoa and bake for 45 to 55 minutes. Topping should be crisp and feijoa should be soft.

Serve hot or warm with custard or cream.

Makes 4 servings.

Sweet Feijoa Quick Bread

1 cup feijoas, peeled and sliced

1 cup sugar

1/4 cup butter

1 cup boiling water

1 egg, beaten

2 cups flour

1 tsp baking powder

1 tsp baking soda

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

Place feijoas, sugar, butter, and water in a saucepan and bring to the boil. Reduce heat and cook gently for five minutes. Remove from heat and allow to cool.

Stir in beaten egg and dry ingredients. Mix only until dry ingredents are just moistened, then bake in a lined loaf pan for 45 to 50 minutes.

The Wonderful Tools of Cooking

Far too often people overlook the importance of using the proper tools when cooking fine meals. While there is nothing in the world that can quite compare to cooking with the finest and freshest of ingredients, these things can only be enhanced by making use of the perfect tools for the job at hand.

When it comes to pots and pans and skillets you should keep in mind that conductivity is of extreme importance. You should also select pots and pans that are made of a heavier gauge. This allows your pans to heat evenly avoiding hot spots, which can lead to food that may 'stick' to your pan or scorch during the cooking process. This means that simply stopping in at your local mass market retailer and purchasing any old set of pots and pans is probably not the best course of action for the best possible quality in your kitchen.

Kitchen knives are also important ingredients in the kitchens of today. If you plan to prepare many meals in your kitchen, then the quality of your knives is of the utmost importance. Your knives are an investment you shouldn't have to make too often in your lifetime. For this reason, select a really good set and be prepared to make a sizeable investment in your knives. You will never understand, unless you've tried to prepare foods with knives of inferior quality, just how important it is to purchase good quality and well-balanced knives for your kitchen. You should also try the handles in your hand to see how comfortable they feel before purchasing a set of knives. If you do a lot of chopping and cutting during your meal preparation and cooking you will want to make sure that the knives you are using feel comfortable in your hands. 

If you are like me and plan on cooking a great deal of meat then you should also invest in a jacquard. This useful tool helps not only when it comes to tenderizing rather rough and tumble cuts of meat but also pierces the surface so that rubs and marinades can penetrate for a more flavorful experience. This is by far one of my favorite kitchen gadgets and it isn't a sizeable investment for the added value it provides to meals.

A good quality grater is another tool that no kitchen should be complete without. There are many who feel that with all the pre shredded cheese products on the market today this tool is obsolete but nothing could be further from the truth. First of all, pre grated and pre packaged cheese simply doesn't touch the quality of flavor that freshly grated cheese provides. Second, cheese isn't the only thing that these graters are useful for grating. Graters are excellent tools for grating citrus fruits, spices, garlic, chocolate, and even onions. If you do a good deal of baking in addition to your cooking you should not overlook the value of having a quality grater in your kitchen.

Of course there are many more cooking tools than I could possibly mention here. Those mentioned above simply happen to be among my personal favorites. There are all kinds of appliances that in my humble opinion no kitchen is truly complete without. In addition to these great appliances there are many tools that are simple matters of preference. Do you peel enough potatoes to warrant a special device for doing so or do you simply opt to purchase an ergonomically designed potato peeler and peel them by hand? There are no one size fits all answers when it comes to kitchen tools and many of us are often limited by serious budget constraints and restrictions. My best advice if this is the situation for you is to purchase the best possible quality you can afford and build from there. Even if it means replacing one pot or knife at a time until you can manage a complete set of superior quality cooking tools you will find it well worth the price you've paid in the long run.

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Chicken Recipes Collection - 357 Chicken Recipes

Simple and Healthy Chicken Pizza

Eating healthy does NOT mean bland and boring food. They say the proof is in the pudding. Well, I don't have a recipe for pudding today, but how about one for pizza?!

http://rxsportz.getprograde.com/healthy-chicken-pizza.html

Yours in health,
Arthur M

PS - This mouthwatering "Healthy Chicken Pizza" is just ONE of the 197 Healthy and Delicious Recipes my partners over at Prograde Nutrition have compiled.

 

Free St. Patrick's Day Recipes

Free St. Patrick's Day Recipes

Pleasure Cooking

Far too often we get caught up in the necessity of cooking in order to eat and forget the absolute joy that can be found through the act of cooking. Of course this isn't limited to stovetop cooking. There are many men and women around the world who find baking to be an extremely pleasurable pastime in addition to traditional stovetop cooking or even barbecuing on a grill. The main distinction occurs in how you perceive your cooking projects.

How Do Your View Cooking?

While this question is asked somewhat rhetorically, it is a question you should ask yourself and answer. Do you view cooking as a chore or duty or do you view it as a project? There is something much more exciting about embarking on a new project than getting around to a loathsome chore. If you do view cooking as a chore the more important question might be why?

Some common reasons that people dislike cooking include the following: lack of skill, lack of confidence, boredom, or you could simply dislike the inevitable clean up far more than you enjoy the process of cooking. For each of these, there are solutions if you are willing to make the effort.

A lack of skill when it comes to cooking can be easily corrected in most cases by taking a few cooking classes. Classes are offered for varying degrees of skill sets and are meant to help you develop your cooking talents while teaching you the basics of meal planning and preparation. You can increase your skills by taking more classes down the road.

While a lack of confidence is a little more difficult to address having a few 'dinner parties' in which your quests can compliment your culinary talents can often solve this particular dilemma. The key in this process is to plan your menu carefully and remain well within your comfort zone. You will be amazed at the wonderfully rich and delicious meals that can be prepared with very little effort if you are willing to sift through the recipe books in order to find them.

Boredom in the kitchen is perhaps one of the easiest problems to fix there is. The solution is exceedingly simple-find a challenge. Try cooking Thai or Indian cuisine. Try more difficult recipes. Try making only meals from scratch or simply try broadening your use of spices and seasonings. There are many things you can do in order to bring some excitement back into your kitchen. You may even discover hidden talents and tastes in the process.

There will always be clean up. My suggestion is to make a deal with either your partner or your children and they can draw straws over who cleans up. Of course if this won't work in your family, you could always turn over a new leaf and clean as you go whenever possible. This makes the clean up process after dinner so much simpler to handle that it is well worth a few extra minutes during meal prep.

Cooking for pleasure is really the only way to cook. If you have difficulties when it comes to finding the enjoyment and entertainment value of cooking, perhaps it's time you bring some fun back into your kitchen. If you're barbecuing, put on some Jimmy Buffet and dance around your kitchen. If you're cooking Italian find some nice Italian music to set the mood. Bring the fun back into your kitchen and you will find that cooking is a pleasure rather than a chore.

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Chicken Recipes Collection - 357 Chicken Recipes

Figs: Article and Four Recipes

Fig Love From The Beginning Of Time

If you ever have a chance to pick a fresh fig off of a tree and bite into it, you will know why this fruit is considered a creation sent from heaven. Sure, the Fig Newtons you grew up give you a taste of figs, but there is no comparison. Figs are fun, full of health benefits and great additions to your kitchen repertoire. Let's take a closer look at these super sweet old world fruits.

What is It?

Figs are the fruit of a ficus tree. They are in season between June and September and most of the figs in the US come from California. There are some European varieties that stay fresh well into November and even the beginning of December. Figs generally have a sweet taste with an almost-silky texture. Their skin is smooth and the little seeds contained within are edible and crunchy.

History

Figs go back to the earliest of times with mentions in many ancient writings, including the Bible. They are believed to have been first cultivated in Egypt and from there, spread to ancient Crete and then subsequently, to ancient Greece, where they became a staple in the diet. In the late 19th century figs came to the US when Spanish missionaries planted fig trees in California. It wasn't until the 20^th century that further development and cross-cultivation made California one of the largest producers of figs. Since then, California figs are shipped all over the world and have become a suitable substitute for the European figs.

Health Benefits

Figs have amazing health benefits. For starters, they help lower blood pressure because of their high amounts of potassium. Many diets are too high in sodium and not enough potassium, which increase hypertension. Figs help combat this problem. Figs can also help you lose weight because of the high fiber content. Figs are also very high in calcium, so if you're lactose intolerant, you might want to consider figs as your source of calcium.

Fun Fact

Figs grow on the ficus tree, which most of us have had in our homes at one time or another. It is a member of the Mulberry family. Figs have a unique opening, called the ostiole, or "eye," which is not connected to the tree, but helps the fruit's development by giving it an opening to allow communication with the environment. Going back in time, it is believed that Plato thought the fig was the best nutritional food for athletes. According to legend, it appears that it was against the law to export figs because they wanted to make sure they had the advantage at the Olympic Games.

How to Eat

It is important to wash figs under cool water to make sure you remove any dirt or pesticides, then gently remove the stem. Once you have cleaned the fig, it is time to enjoy either as a raw fruit or stuffed with whatever your imagination desires. Dried figs can simply be eaten, used in a recipe, or simmered for several minutes in water, fruit juice, or wine to make them plump and juicy. Use poached figs in a variety of desserts, perhaps with frozen yogurt or ice cream. Finding ways to incorporate figs into your foods is easy, deciding which dish is your new favorite is probably the hardest decision you will have to make this week.

Figs will soon become your new go-to sweet treat. This heavenly fruit will win you over at the first bite. Give this a try and see what you can do to discover this sweet pleasure.

Fabulous Fig Cake

cake:

1/2 tsp salt

2 tsp baking powder

2 cups flour

1 cup white sugar

1/4 cup softened butter

1 egg

1 cup evaporated milk

1 tsp vanilla extract

1 cup chopped fresh figs

1/4 tsp almond extract

filling:

1/4 cup water

1 tbsp lemon juice

2 cups chopped fresh figs

1/4 cup packed brown sugar

Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with cooking spray.

In a medium bowl, sift together salt, baking powder, and flour, then set aside.

Use a mixer to cream sugar and butter in a large mixing bowl until light and fluffy. Add egg and beat well, then add flour mixture and evaporated milk alternately.

Fold in vanilla, chopped figs, and almond extract, then divide mix into two prepared cake pans.

Bake at 350 degrees F for thirty minutes. Cake is done when an inserted toothpick in the center of the cake comes out dry.

For filling: combine water, lemon juice, 2 cups figs, and brown sugar in a saucepan and bring to a boil. Reduce heat and simmer for about twenty minutes until thickened. Spread evenly between cake layers and on top.

Fig And Blue Cheese Pizza Bites

2 tbsp extra-virgin olive oil

1 1/2 tsp salt

freshly ground black pepper

2 red onions, halved and sliced thin, lengthwise

2 cups chopped dried figs

2 tbsp chopped rosemary

1 cup chopped kalamata olives

1 cup red wine

2 pounds whole-grain pizza dough

flour, for rolling dough

6 oz crumbled blue cheese

Preheat oven to 500°F. Line two baking sheets with parchment paper.

Over low heat, bring olive oil to temperature in a large skillet.

Add salt, pepper, and onions and cook onions until soft and golden.

Add figs and cook for an additional minute or so.

Add rosemary, olives, and wine, and cook until liquid has nearly evaporated, stirring often. Remove from heat and set aside.

Roll half the pizza dough into a rectangle on a lightly floured surface.

Transfer dough to prepared baking sheet and press dough into edges with fingers.

Spread half the onion mixture over the dough, leaving a 1/4-inch border at the edge. Repeat this procedure with remaining dough and onion mixture.

Bake in preheated oven for 15 minutes. Switch baking pan positions halfway through to ensure both pizza crusts end up lightly browned. Remove pan during the last two or three minutes of baking time to sprinkle blue cheese on top, then return to oven to finish baking.

Cut each pizza into 24 squares and cool a few minutes before serving.

Makes 24 bite sized servings.

Honey Vanilla Poached Figs

12 fresh figs

1/2 cup heavy whipping cream

1/2 cup sour cream

1/4 cup plus 1 tbsp honey, divided

pinch of salt

1 1/2 cups port wine

2 peppercorns

2 cinnamon sticks

2 whole cloves

2 tsp vanilla extract

1 tbsp balsamic vinegar

zest of 1 lemon

zest of 1 orange

fresh mint

Trim bottoms of figs so they stand upright, remove the stems, and score each fig top with a 1/4 inch "X"; set aside for later.

Beat whipping cream and sour cream together in a mixing bowl with an electric mixer until stiff peaks form.

Gently fold in 1/4 cup of honey and a pinch of salt, then cover with plastic wrap and refrigerate for later use.

Warm the wine in a medium saucepan on medium-high heat; add peppercorns, cinnamon sticks, 1 tablespoon honey, cloves, vanilla extract, balsamic vinegar, and lemon and orange zests.

Stir until honey dissolves and flavors blend, then reduce heat and simmer slowly for 25 to 30 minutes, watching carefully so the liquid doesn't cook away too much.

Carefully place the figs, upright, in the saucepan, then cover and cook an additional five minutes on low heat.

To create individual servings; place a spoonful of the cold honey cream from the refrigerator in the center of a dessert plate. Arrange 3 figs on top of the cream, then drizzle a small amount of the spicy poaching liquid on each serving.

Garnish with a sprig of mint in each fig top, then serve immediately.

Yields 4 servings.

Sweet And Savory Fig Ricotta Bruschetta

Ricotta spread:

1 cup fresh ricotta cheese

1 tbsp olive oil

1 tsp heavy whipping cream

kosher salt and black pepper to taste

Fig spread:

1/2 cup dried figs, halved and stemmed

1 cup boiling water

3/4 cup dry red wine

2 tbsp sugar

1 bay leaf

1/8 tsp kosher salt

1 tsp red wine vinegar

Onion spread:

1 1/2 tsp butter

1 1/2 tsp olive oil

1 medium red onion, cut into slivers

1/2 tsp sugar

2 tbsp red wine vinegar

kosher salt and pepper to taste

Bruschetta:

8 one-inch-thick ciabatta bread slices

olive oil to coat bread

garnish with grated Parmesan cheese (optional)

garnish with chopped fresh oregano (optional)

Prepare ricotta spread: In a bowl, Whisk ricotta cheese, the olive oil, and whipping cream together in a bowl until light and fluffy. Season with salt and pepper; set aside.

Prepare fig spread: Put figs in a heat-resistant bowl and pour the boiled water into the bowl and let stand for 45 minutes. Drain figs and place in a saucepan with the wine, sugar, bay leaf, and kosher salt over medium heat, stirring and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until figs are tender and liquid turns to syrup. Add vinegar and cook for one minute longer. Remove from heat and let cool; set aside.

Prepare onion spread: Put butter and olive oil in a skillet on medium heat and stir until butter is melted. Add onions, stir and sauté about 4 minutes until just soft and starting to brown. Reduce heat to low, add sugar and vinegar, and sprinkle with salt and pepper. Stir and simmer for 1 minute, until vinegar has almost evaporated. Cool to room temperature; set aside.

Prepare bruschetta: Preheat broiler, adjust height to about 6 inches, and get out broiler pan or cooking sheet. Brush ciabatta bread with a little olive oil on both sides and put on broiler pan. Broil bread slices on both sides until lightly toasted.

To assemble: Spread 2 tablespoons of ricotta mixture on each bread slice, then spoon glazed figs along with some of the syrup over the bread. Top with onion mixture. Add a little Parmesan cheese and oregano to the top of each serving if desired.

Drizzle with a little more oil and serve immediately.

Makes 8 servings.