Cooking Recipe

Italian Pasta Salad

2007-01-06T09:38:00.000-08:00

INGREDIENTS

8 ounces rotini pasta
2 1/2 cups frozen mixed vegetables
1/2 cup diced Cheddar cheese
1/3 cup pitted black olives (optional)
1 cup Italian-style salad dressing

DIRECTIONS

Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Food Recipe Information Posted By: Blueshoots.com

Original :-http://allrecipes.com/Recipe/Favorite-Corn-Bread/Detail.aspx

Favorite Corn Bread

2007-01-01T05:22:00.000-08:00

INGREDIENTS

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup milk

2 eggs

1/4 cup shortening

DIRECTIONS

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.

Food Recipe Information Posted By: Blueshoots.com

Original :-http://allrecipes.com/Recipe/Favorite-Corn-Bread/Detail.aspx

Chicken with Fresh Tomatoes

2006-12-23T08:14:00.000-08:00

Ingredients:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 whole chicken, cut up
3 medium onions, chopped
½ cup dry white wine
Salt and pepper to taste
6 ripe plum tomatoes, diced
¼ cup basil leaves, chopped

Directions:

1. In a large pan over medium heat warm the oil and butter.
2. Add the chicken and brown on all sides.
3. In another saucepan bring salted water to a boil.
4. Add the onions and cook for five minutes, then drain.
5. Add the chicken and the wine, season with salt and pepper.
6. Lower the heat, cover and simmer 40 minutes.
7. Add the tomatoes, put the meat up to medium and cook for 3 minutes.
8. Sprinkle with basil and serve.

Food Recipe Information Posted By: Blueshoots.com

Original :-http://www.arthuravenuebronx.com/ChickenwithFreshTomatoes.htm

Rosemary Polenta

2006-12-16T05:00:00.000-08:00

Ingredients:

¼ pound unsalted butter
¼ cup olive oil
1-tablespoon garlic (minced)
1-teaspoon red pepper flakes
1-teaspoon rosemary leaves
½ teaspoon salt
½ teaspoon black pepper (ground)
3 cups chicken stock
2 cups half and half
2 cups milk
2 cups cornmeal
½ cup Parmigiano
Flour, olive oil and butter for frying

Directions:

1. In a large pan heat the stick of butter and olive oil over a low flame.
2. Add the garlic, red pepper, rosemary, salt and pepper and sauté for one minute.
3. Add the chicken broth, half and half, milk, and then bring the mixture to a boil.
4. Slowly sprinkle the corn meal into the mixture whisking constantly.
5. Return the mixture to the low heat and cook for a few minutes stirring the entire time.
6. When the mixture reaches a thick and bubbly consistently remove it from the heat.
7. Stir in the Parmigiano.
8. Pour the mixture into a 9X13X2 pan.
9. Place the pan into the refrigerator until it is cold and firm.
10. Cut the polenta into squares then cut each square into triangles.
11. In a medium size pan heat a tablespoon of olive oil and a tablespoon of butter.
12. Brown the triangles (about 3 minutes) and serve immediately.

Food Recipe Information Posted By: Blueshoots.com

Lemon Lime Posset with Raspberries Recipe

2006-12-09T02:32:00.000-08:00

In the Middle Ages, posset was a warming drink made from hot milk, wine, sugar and spices. Over the centuries, this drink has evolved into a popular dessert in Ireland. These individual possets set up like panna cotta after a few hours in the refrigerator. Garnish each glass with fresh raspberries, powdered sugar and mint sprigs. The posset is traditionally served with pound cake and shortbread cookies.

RECIPE INGREDIENTS

4 cups heavy cream

1 2/3 cups superfine sugar

Juice of 3 lemons and 2 limes or 4 lemons

2 pints fresh raspberries

Powdered sugar

Fresh mint sprigs

Purchased pound cake or shortbread cookies

RECIPE METHOD

Bring cream and sugar to boil in large stainless steel sauce pan over medium heat, stirring constantly. Cook 3 minutes, stirring constantly. Remove pan from heat. Whisk in lemon and lime juices. Return to heat and cook until slightly thickened, about 7 minutes. Pour into six 8-ounce wine glasses or custard cups. Cover and refrigerate until set, about 4 hours.

Top with raspberries. Sprinkle with powdered sugar. Garnish with fresh mint. Serve with sliced pound cake or shortbread cookies.

Food Recipe Information Posted By: Blueshoots.com

Italian Confetti Pasta Salad

2006-11-30T04:21:00.000-08:00

INGREDIENTS:

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

DIRECTIONS:

Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Food Recipe Information Posted By: Blueshoots.com

Orignal Source :http://allrecipes.com

Fried Chicken Wings with Sour Sauce Recipe

2006-11-22T05:36:00.000-08:00

RECIPE INGREDIENTS

For the Chicken Wings:

2 pounds chicken wings (about 16)

2 tablespoons dry mustard

1 tablespoon water

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 cup Crisco Oil

For the Sweet Sour Sauce:

1 cup Smucker's Apricot Preserves

2 tablespoons brown sugar

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/4 cup cider vinegar

RECIPE METHOD

FOR THE WINGS:

Disjoint chicken wings; discard tips. Rinse and pat wings dry. Place wings in a medium bowl.
Mix dry mustard and water; pour over chicken pieces, toss with spoon to coat.
Combine flour, salt, and pepper in a large zippered bag; add chicken and toss to coat.
Heat Crisco; Oil in a large skillet over medium-high heat. Fry chicken wings until golden brown (about 25 minutes), turning as needed. Drain on paper towels.

FOR THE SWEET SOUR SAUCE:

Combine all ingredients in a small saucepan. Heat just until sugar is melted. Brush chicken wings with sauce and serve remainder on the side as a dipping sauce.

Food Recipe Information Posted By: Blueshoots.com

Original Source:- http://www.cooking.com/recipes/

Double Tomato Bruschetta

2006-11-15T04:10:00.000-08:00

INGREDIENTS:-

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

DIRECTIONS:-

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Food Recipe Information Posted By: Blueshoots.com

Original Source:-http://allrecipes.com/

Almond Creme Recipe

2006-11-08T04:06:00.000-08:00

Ingredients:-

3/4 c (180 ml.) cold water
1 Envelope unflavored gelatin
1/2 c (125 ml.) sugar
3/4 c (180 ml.) boiling water
1 1/4 c (310 ml.) evaporated milk
1/2 ts (2 ml.) vanilla
1/2 ts (2 ml.) almond extract
2 Kiwi fruits, if desired
4 Fresh ripe strawberries, if desired.

Method:-

1. Measure cold water into small bowl. Sprinkle gelatin over cold
water. Let stand for 1 minute.
2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.
3. Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture.
4. Divide mixture between four serving dishes. Refrigerate until
set, about 3 hours
5. Pare and slice kiwis. Arrange kiwi slices and strawberries over
each dessert.

Food Recipe Information Posted By: Blueshoots.com

Article Source : http://www.cooksrecipes.com/

Easy Kitchen Recipe : Cranberry Squares

2006-11-01T02:20:00.000-08:00

Base Ingredients:

2 (3-ounce) packages raspberry-flavored gelatin
2 cups boiling water
1 (12-ounce) package fresh or frozen cranberries, thawed
2/3 cup orange juice
2 cups granulated sugar
1 (20-ounce) can crushed pineapple in juice
1 teaspoon freshly grated orange peel

Topping Ingredients:

1 (3-ounce) package cream cheese, softened
1 cup LAND O LAKES™ Heavy Whipping Cream
1 cup miniature marshmallows

Dissolve gelatin in boiling water in large bowl. Set aside.
Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl.
Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight).

Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand.
Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.
Makes 12 servings.

Nutrition Facts (1 serving): Calories: 310, Fat: 10g, Cholesterol: 35mg, Sodium: 55mg, Carbohydrates: 56g, Dietary Fiber: 1.5g, Protein: 2g

Food Recipe Information Posted By: Blueshoots.com

Article Source : http://www.cooksrecipes.com/

MEATBALLS AVGOLEMONO (with egg and lemon sauce)

2006-08-17T06:59:00.000-07:00

Ingredients:
500grams / 1 lb of ground beef
250grams / 1/2 lb butter or margarine
125grams / 1/4 lb rice
1 egg
1 onion, finely chopped, parsley, salt, pepper For the sauce
2 eggs
2 lemons

Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn't curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing.

Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.

Food Recipe Information Posted By: Blueshoots.com

Delicious Bologna Potato Salad Recipe

2006-08-12T17:33:00.000-07:00

Bologna potato salad recipe

6 potatoes
1/2 green pepper
1 thick slice bologna
3 tbsp Bread & Butter pickle juice
8 bread and butter pickles
Mayonnaise to taste
12 mini sweet pickled onions

Peel and wash 6 potatoes, using a small pot half fill with water add a little salt and Boil potatoes until cooked, drain potatoes well, mash and let cool. Cut up bologna, and b&b pickles in 1/4" size chunks. Cut up peppers into small pieces similar to relish. Divide onions into quarters. Add the juice and mayonnaise to potatoes and mix all ingredients together. Chill before serving and enjoy. Please let me know how you enjoy this recipe?

The brand name ingredients you use is up to you but I prefer Maple leaf bologna and kraft miracle whip (mayonaise). I have been using this recipe for years and now decided to share it with you. All of the above ingredients can be purchased at any local food market. This recipe will take very little time to prepare and won't cost much to make. Any left over salad should be placed in a refrigerator or in a cool place for later use.

Cooking Recipe information Posted by: Blueshoots.com

Article Source : http://ezinearticles.com/

White Chocolate Nut Cookie Recipe

2006-08-12T17:28:00.000-07:00

The white chocolate nut cookie recipe combines two of the most popular ingredients in modern cookie making; macadamia nuts and white chocolate!

Ingredients
1 stick (1/2 cup) salted butter, softened
1/2 cup shortening
1.2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
6 squares (1 ounce each) white baking chocolate, coarsely chopped
1/2 cup coarsely chopped macadamia nuts, toasted
Additional granulated sugar for rolling

Hardware
Whisk
Large bowl
Medium bowl
Cookies sheets
Mixer

Step 1: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt; set aside.
Step 2: In a large bowl, cream together the butter, shortening, and sugars, with an electric mixer set on medium-high speed for 30 seconds.
Step 3: Gradually add the flour mixture to the creamed mixture.
Step 4: Stir in the white chocolate and nuts.
Step 5: Refrigerate for 1 hour.
Step 6: After 1 hour remove dough from refrigerator and preheat oven to 400 degrees F.
Step 7: Roll dough into 1-inch balls.
Step 8: Dip each ball halfway in water, then in granulated sugar.
Step 9: Place each ball sugar side up 2 inches part on ungreased cookie sheets; flatten slightly.
Step 10: Bake for 8-10 minutes or until golden brown. Immediately transfer cookies to a cooling surface.

Cooking Recipe information Posted by: Blueshoots.com
Article Source : http://ezinearticles.com/

Weight Loss Recipe: Whole Fish In Ginger Sauce

2006-08-12T16:53:00.000-07:00

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats. Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys.

Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Whole Fish In Ginger" is another recipe in a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat. Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, and each main meal should be accompanied by an exciting range of colorful vegetables.

Whole Fish in Ginger (serves four)

Ingredients
1kg (2lb) fish fillets (approx)
2 teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ cup (60ml) soy sauce
juice of 1 lemon
¾ cup (190ml) dry white wine
4 spring onions, sliced lengthways
lemon slices for garnish

Directions
1. If there is skin on your fish, score the skin with a knife.
2. Place fish on its side in a flat dish.
3. Combine remaining ingredients to make a marinade, and pour over the fish.
4. Bake the fish, uncovered, in a 180C (350F) oven for 20 minutes or until fish flakes when tested with a fork. Baste frequently with the marinade during cooking. Alternatively, cover with plastic film and microwave on high for approximately 10 minutes.
5. Serve the fish whole with cooking juices and garnished with lemon slices. Accompany with boiled rice and a green salad.

Nutrition per serve
119 calories, carbohydrate 1g, protein 22g, fat 3g.

Cooking Recipe information Posted by: Blueshoots.com
Article Source : http://ezinearticles.com/

The Best Garlic Mashed Potato Recipe on the Net!

2006-08-12T16:34:00.000-07:00

This easy to follow luxurious Garlic Mashed Potato Recipe makes a perfect side dish to almost any meat or poultry main course. The mellow, toasty flavor of the roasted garlic creates a beautifully subtle flavor. And if you're not a lover of garlic, simply omit this one ingredient for a perfect homemade mashed potato recipe. You can even prepare this dish several hours before eating! If you plan to do this, use only half of the cream, pile the garlic mash into a heat proof bowl and cover with foil until required. About 1/2 an hour before dinner, stand the bowl over a pan of barely simmering water and stir occasionally. At the last minute, beat in the remaining HEATED cream......and serve!

Garlic Mashed Potato Recipe
INGREDIENTS
SERVES 8

1 large head garlic (8 to 10 cloves)
1 teaspoon olive oil
4lbs Maris Piper (red) potatoes, peeled and quartered
3oz (120g) unsalted butter
1/2 cup (125ml) single cream

METHOD
Preheat the oven to 220C/425F, gas mark 7.

Cut the top 1/4 inch off the head of garlic. Rub the olive oil, salt and freshly milled black pepper all over the surface. Cover the exposed top with a small piece of kitchen foil. Place on a baking tray and roast for 25 to 30 minutes until just tender. Remove from the oven. Once cool, Peel the skin off (don't worry about any browned parts of the clove as they will add color and flavor).

Put the potatoes into a large saucepan and cover with cold water. Season with 1/2 teaspoon of salt. Over a high heat, bring the pan to the boil, cover and simmer steadily for approximately 20 to 25 minutes until tender in the centre.

Carefully drain off the water, and then while holding the lid firmly in place, shake the pan vigorously to start breaking up the potatoes.

Cut the butter into chunks and add it along with the cream, the garlic cloves and a generous seasoning of salt and freshly milled black pepper. Place the lid back on the pan and leave for a few minutes for the butter to melt.

Now cream the potatoes. If you like your mash very smooth and light, use a hand held electric whisk on slow speed. If like me however, you prefer it with some texture, then mash it using a potato masher to the desired consistency. It's now ready to serve.

Cooking Recipe information Posted by: Blueshoots.com
Article Source : http://ezinearticles.com/

Soap making recipe

2006-08-12T16:19:00.000-07:00

All of us often wonder how the most common commodity used by us everday – soap is manufactured. It was in the 19th century that commercial production of soap began with the discovery of basic chemicals that could be used in bulk to mass produce cakes of soap. The whole concept of making soap is quite simple. All it takes is a mixture of caustic soda and any oil like coconut oil to produce a cake of soap. The actual process of course needs to be controlled and monitored to produce soap that is usable.

The basic concept in soap making is that caustic soda (sodium hydroxide, called "lye") reacts with both oils and fats to make soap. This is called saponification. There are three basic methods of making soap. When made at home, these cakes are rich in glycerin. Industrial processes remove the excess glycerin. Cold Process Soap This is the grandmother’s soap recipe. The art of soap making involves using the right proportion of basic ingredients – lye (sodium hydroxide) and water with fatty acids. Approximate time for this is 6 weeks. Cold process soap is normally hard and long lasting.

Melt and Pour Soap

The easiest and safest way to make soap at home is to buy melt and pour kits. As the name suggests, the various ingredients need to be melted and mixed in the prescribed proportions. Various colors, fragrances and other ingredients can be added as well. Hot Process Soap Making. This is as simple as mixing all the ingredients and placing them in a container and then heated up to evaporate water and leave the soap solution behind. This cools off to become soap.

Cooking Recipe information Posted by: Blueshoots.com

Article Source : http://www.articlealley.com/

Very Easy Cake Recipe For Everybody To Make Homemade Cakes

2006-08-12T16:12:00.000-07:00

If you're fed up with the dull and boring cakes that you can buy from the local store, then perhaps it's time to get back into homemade cakes. The cakes you buy may be beautifully packed to look attractive, but read the ingredients and you will see how many preservatives and additives are used to ensure they stay fresh on the shelf.

One of the easy ways to make cakes at home is to use cake mix, but again these prepacked mixes often contain ingredients designed to make the mix cheap and long lasting, rather than to produce a wholesome cake. But, help is at hand - soft, melt-in-the-mouth sponge cakes can now be made very quickly and easily thanks to soft margarines which enable ingredients to be blended very quickly.

Cakes can still be made using traditional methods of creaming together fat and sugar and then adding the eggs and other ingredients, and there's no doubt that cakes made in the traditional way have a unique texture. But if you're just getting back into making homemade cakes then try this very easy sponge which has to be the quickest cake to make from basic ingredients. You simply put the flour in a bowl and mix in all the other ingredients!

Very Easy Sponge Cake
4 oz...110g self raising flour, sifted
1 tsp baking powder
4 oz...110g quality, soft margarine at room temperature
4 oz...110g caster sugar
2 large eggs
2-3 drops vanilla essence

To finish
Icing/confectioners' sugar, jam
Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof or waxed paper.
Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F.

Sift the baking powder and flour into a large mixing bowl. Make sure the margarine is soft and simply add all the other ingredients to the bowl and beat them well until everything is thoroughly mixed together. An electric mixer will give good results. The mixture should just drop from a wooden spoon when tapped on the side of the bowl, so if needed mix in 1-2 teaspoons of warm water to get the right consistency.

Divide the mixture between the lined and greased tins and place on the centre shelf of the preheated oven for about thirty minutes. When cooked, the top of the sponge should be golden and springy to the touch. When cooked, allow to cool for about a minute. Loosen the edges with a knife and turn the sponges out onto a wire rack to cool. Carefully remove the lining paper and when completely cool spread your favourite jam on the sponge and sandwich together. To finish, dust the top with icing/confectioners' sugar if you like.

Cooking Recipes information Posted by: Blueshoots.com

Article Source : http://www.articlealley.com/

Recipe For Microwave Meatloaf

2006-08-12T16:02:00.000-07:00

Many people hesitate to cook meat in the microwave. However, if done correctly it works fine. It is nice in the summer so you don't have to turn on your hot oven. I recommend using a silicone loaf form to make the meatloaf in the microwave. You can purchase a silicone loaf pan in specialty cooking stores. You may also find one at a Department Store such as Mervyns. Silicone is a nice way to go because they are very easy to clean. All you have to do is turn them inside-out to get all the leftovers that store themselves in the corners of your loaf pan. Another thing I like about silicone pans is you can fold them up for easy storage. Hence, they work great if you have limited cabinet space. If you are unable to locate a silicone loaf pan, or simply don't want to purchase one, you can try a glass loaf pan. My only complaint with glass loaf pans is that they tend to dry the meatloaf a little.

Ingredients
1 lb lean ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
3/4 cup Italian seasoned bread crumbs
1 egg
Salt and pepper to taste

microwaveable loaf pan. Spread remaining barbeque sauce over mixture.

Microwave on high 5 minutes; rotate 1/4 turn. Microwave an additional 5 minutes; rotate another 1/4 turn. If necessary, repeat until center is done.

Of course, meatloaf is only part of your meal, but it is the main item. You can also use your microwave for cooking potatoes and steaming vegetables. Use pre-made rolls so you won’t have to turn your oven on to make biscuits. These are just a couple of suggestions of what you can do to round out your meal once your meatloaf is cooked.

Cooking Recipe information Posted by : Blueshoots.com

Orignal Source : http://www.articlecube.com/

Low-Fat Cooking Techniques

2006-08-09T15:48:00.000-07:00

Whether you usually eat out or at home, it isn't always easy to choose the healthiest foods. Be honest: How many times have you told yourself that you're "getting your vegetables" because of the lettuce leaf and tomato slice in your burger?

When you're cooking at home, however, there are many ways to cut fat without compromising the taste of your food. If you cringe at the idea of "tasteless" low-fat food but would like to start eating healthier, the following low-fat cooking tips will give you the best of both worlds.

Definition: Baking your own items to reduce fat.

Why you should try it: Crunchy tacos are an American favorite, but the shells are deep-fried and contain a lot of unhealthy fat. Fortunately, there is a way to make them healthier without losing the taste and crunch. Use the following to replace fried taco shells and cut 5 grams of fat per serving.

Recipe: Lightly coat corn tortillas with olive oil cooking spray and a bit of salt. Place them on a baking sheet and bake for 2 minutes at 400°F. Next, fold the tortillas in half and bake another 8 minutes, until golden and slightly crisp but still flexible.

Extra tips:

1) Using ground turkey instead of ground beef slashes 146 calories and 15 grams of fat.
2) Replacing regular cheddar with reduced-fat shredded cheese eliminates 44 calories and 5 grams of fat.
3) Choosing nonfat sour cream instead of the full-fat stuff cuts 16 calories and 5 grams of fat.

Cooking Recipe Information Delivered By: Blueshoots.com

Original source : http://www.askmen.com

Farmers' Market Quinoa

2006-07-17T07:57:00.000-07:00

For the quinoa:

1 1/2 cups quinoa
2 1/4 cups water
2 cloves garlic, minced
1/2 tsp. dried oregano
3/4 tsp. salt (omit for low-sodium)
1 cup chopped onion
1 medium eggplant, cut into 1/4-inch cubes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 medium yellow squash or zucchini -- cut into 1/4-inch cubes
4 cloves garlic -- minced
1 16-ounce can diced tomatoes (I use Muir Glen fire-roasted)
1 cup cooked chickpeas
1/2 cup soy milk
1/2 tsp. dried oregano
1/2 cup minced fresh basil -- or 2 tablespoons dried basil
salt and freshly ground black pepper, to taste
soy parmesan (optional)

Rinse the quinoa well by placing it in a fine-mesh strainer and stirring it under running water for at least 2 minutes. This removes the coating of saponin (a natural insecticide) that can give quinoa a bitter taste.

Bring the water to boil in the pressure cooker and then add the quinoa and seasonings. Lock the lid in place, and bring to high pressure. Cook for one minute at high pressure; then remove from the heat and allow the pressure to come down naturally while you prepare the vegetables.

Spray or wipe a large, covered Dutch oven or wok with a tiny bit of olive oil; heat it over medium heat, add the onion, and cook for 5 minutes or until beginning to brown. Add the eggplant, bell pepper, zucchini, and garlic and cook for 10 minutes, stirring frequently but keeping it covered between stirrings. Add the tomatoes to the pan with their liquid, along with the chickpeas.

Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the soy milk. Blend well and season with oregano, basil, salt and pepper to taste.

Add the cooked quinoa to the vegetables and mix together thoroughly. Sprinkle with the soy parmesan, if desired. Serve immediately.

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Sasha Cohen's Warm Chicken Salad Delight Recipe

2006-07-15T08:20:00.000-07:00

RECIPE INGREDIENTS

1 grilled chicken breast

4 ounces organic baby mixed greens

1/2 fresh tomato, diced

2 ounces sun dried tomatoes

2 ounces of balsamic vinaigrette

A pinch of pepper

Goat cheese (optional)

RECIPE METHOD

Mix all ingredients. Add some goat cheese on top of the salad.

Recipe Details Provided By: Blueshoots.com