Making Spanish PAELLA The Easy Way

Paella Español: paella (Photo credit: Wikipedia)

Paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken, and seafood. Spain and the Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.

In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Spanish Paella is a dish that is generally made to feed several people. Moreover, Spanish Paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.

Here are three basic steps to follow to make wonderful Spanish Paellas while leaving you the latitude to be creative and to make the dish their own by customizing it to their taste.

1. Preparing the rice.

Select a type of rice that you are comfortable using. Feel free to experiment but know that Spanish Paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown, or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic, and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic, and tomato until they soften, mixing constantly. Spice with saffron, salt, and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs, or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more than three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well-balanced mixture.

2. Choosing and making meat.

In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your Spanish Paella.

3. Combination of it all

Cover the bottom of the Spanish Paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked shellfish and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the Spanish Paella dish and cook for about 45 minutes at 350 Fahrenheit or until the rice is fully cooked. At this point, you can add raw shrimp or muscles and cook uncovered for another five minutes.

In short, the secret to preparing the perfect Spanish Paella is to make it your own!

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How long to cook a BEEF STEW in a CROCKPOT?

A slow cooker Oval Crock Pot (Photo credit: Wikipedia)

According to wikihow.com, “Beef stew is best cooked over low heat for a long period of time, making it a perfect candidate for crockpot cooking. Traditional beef stews are made from cuts of beef like chuck roast, but you can also make a slow-cooked beef stew using meatballs formed with ground beef. Keep reading for more information about cooking various types of beef stew in your crockpot.” 

Here are the ingredients for a traditional beef stew

2 Tbsp (30 ml) vegetable oil

2 lb (900 g) beef stew meat, cut into 1-in (2.5-cm) cubes

1/4 cup (60 ml) all-purpose flour

1/2 tsp (2.5 ml) salt

1/2 tsp (2.5 ml) ground black pepper

1 clove garlic, minced

1 bay leaf

1 tsp (5 ml) paprika

1 tsp (5 ml) Worcestershire sauce

1 onion, chopped

1 1/2 cups (375 ml) beef broth

3 potatoes, diced

4 carrots, sliced

1 celery stalk, chopped

“Heat the oil in a large skillet. Pour the oil into a large skillet and heat on the stove over medium-high heat. Meanwhile, make sure that your beef and vegetables are already prepared. The beef should be cut into 1-in (2.5-cm) cubes. You can usually find pre-cut beef stew meat in the butcher's department at the grocery store, but if not, you can trim and cut a chuck roast or bottom round cut.

The garlic clove should be minced. If using pre-minced garlic, use 1/2 tsp (2.5 ml). If using garlic powder, use 1/8 tsp (0.625 ml).

The onion and celery should be roughly chopped.

You can use 3 large baking potatoes or 6 to 9 baby potatoes.

Use 4 standard carrots or 2 cups (500 ml) baby carrots”

Here is another method from the same website, “Coat the beef with flour, salt, and pepper. Mix the flour, salt, and pepper in a large bowl. Add the beef to the mixture and toss to coat.

Make sure that the flour, salt, and pepper are thoroughly combined before adding the beef.

Stir the beef well so that all sides of each piece are covered. You should have little to no flour left once done.

Coating the beef in flour allows the beef to brown better and also makes the finished stew thicker.”

Here is the method of using a slow cooker, “Place all the beef stew ingredients in the slow cooker. Transfer the beef to the crockpot. Layer the potatoes, carrots, onion, celery, and garlic on top. Add the bay leaf, paprika, and Worcestershire sauce, then pour the beef broth over everything”

“The exact order of ingredients does not matter much, but for best results, the beef, potatoes, and carrots should make up the bottom three layers since these ingredients require the most heat to cook through. Note that the heating element of the crockpot is located on the bottom of the device.”

“Keep the crockpot covered as the stew cooks. A slow cooker needs to build up heat in order to cook properly, and the heat will be unable to build up if the lid is kept off or removed during the cooking process”

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Six SALMON RECIPES

Salmon intended for consumption as food (Photo credit: Wikipedia)

Boiled salmon.

Ingredients:- 

6 oz. of salt to each gallon of water, sufficient water to cover the fish. 

Mode:- 

Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. 

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.  

Note. Cut lemon should be put on the table with this fish, and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. 

Salmon and caper sauce.

Ingredients:- 

2 slices of salmon, 1/4 lb. butter, 1/2 teaspoonful of chopped parsley, 1 shallot; salt, pepper, and grated nutmeg to taste. 

Mode:- 

Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. 

Time. About 3/4 hour.  

Collared salmon.

Ingredients:- 

A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay leaves. 

Mode:- 

Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. 

Time. 3/4 hour, or rather more.      

Curried salmon.

Ingredients:- 

Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste. 

Mode:- 

Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. 

Time. 3/4 hour.      

Salmon cutlets.

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When the higher seasoning is required, add a few chopped herbs and a little spice. 

Time. 5 to 10 minutes. 

Salmon a la genevese.

Ingredients:- 

2 slices of salmon, 2 chopped shallots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. 

Mode:- 

Rub the bottom of a stewpan over with butter, and put in the shallots, herbs, bay leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. 

Time. 1-1/4 hour.

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GOUDA ONION DIP

Wow! This onion dip is not your typical out of the package dip. Instead, you pretty it up with a scooped-out ball of Gouda cheese. No kidding! Because it's so beautifully self-contained, it travels well when you want to take this as an appetizer to a party. Not only that, but your friends will be bowled over by the presentation and the great flavor. There will be no leftovers!

Photo by whitneyinchicago

What you'll need:

- one 10-oz ball of imported Gouda cheese

- 4 Tbsp unsalted butter

-1 small yellow onion (finely chopped)

- 4 oz Roquefort cheese (crumbled)

- 4 oz sharp cheddar cheese (finely grated)

- 1 tsp Worcestershire sauce

- 3 drops of hot pepper sauce

- 1 tsp whole-grain mustard

- 4 Tbsp dark beer or stout

With a sharp knife, cut the top to make a lid from the Goulda cheese ball, about 1 inch thick. Save the lid. Hollow out the cheese without cutting through the wall of the ball. The wall should be as thin as you can make it on all sides. Take the reserved Gouda cheese and grate it and set aside.

In a small skillet, heat 2 Tbsp of the butter over medium heat. Add the onion and saute until it reaches a golden brown color. This usually takes about 7 to 10 minutes. Stir often. Remove the onion from the skillet and set aside to cool.

Combine the Gouda, Roquefort, and Cheddar cheeses in a food processor, along with the remaining butter, the onions and the Worcestershire, mustard, and hot pepper sauce. Process the mixture until smooth. Scrape the sides occasionally. Pour in the beer and continue to process until smooth and creamy.

Next, fill the hollowed out Gouda ball with the mixture. You'll probably have more mixture than will fit in the ball. Place the lid on the ball of cheese and put the remaining dip into a bowl. Cover both with plastic wrap and refrigerate before serving.

One nice aspect of making this dip is that if you make it a day ahead, it actually enhances the flavor. When you serve the dip, bring out the Gouda ball in time to reach room temperature. You can use the additional dip to refill the cheese ball.

This recipe makes approximately 2 cups. You must refrigerate it at least 4 hours before serving.

Enjoy with Homemade Potato Chips, Bagel Chips and Pita Chips.

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How do I make IRISH STEW?

Irish stew (Photo credit: Wikipedia) 

According to britishfood.about.com, “Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavour but also nutrition to the stew. The choice is yours.

Irish Stew has traditionally eaten on St Patrick's Day as well as Samhain but seriously, it is far too good and is eaten all the time, after all, it is Ireland's National Dish.

Here are the ingredients:

• 2 tbsp vegetable oil

• 1 lb/500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks

• 2lb/ 1 kg potatoes, peeled and cut into quarters

• 1 cup/115g onion, roughly chopped

• 1 cup/ 100g leeks, cleaned and finely sliced

• 1 cup/170g carrots, roughly chopped

• 1½ pints / 750 ml dark beef stock

• 2 or 3 cabbage leaves, thinly sliced (optional)

• Salt and Pepper

According to metro.co.uk, “Great Irish stew is about superb ingredients (all that rain gives us brilliant pasture for meat and vegetables), simplicity and long proper cooking. Memories of the Irish stew of my childhood fuel my fervour today. Recalling the nostalgic flavours of the sweet carrots and onions, the tender potatoes and the lovely lamb, all lingering in a gorgeous simple broth.”

“You are using beef. No! Drop it and walk away. Irish stew is all about the lamb.”

“You are using diced lamb. Again, no. Lamb chops are what you want to use. You need those lovely bones to give your stew extra flavour. Alternatively, a good flavoursome cut that tastes better with long cooking, like a neck, will do well too.”

“Brown the lamb chops over medium heat in the dripping or some oil, and put to the side.

Saute the carrots and onions in the fat leftover from frying the meat. Return the lamb to the pot with the thyme and cover with water or lamb stock before leaving to boil for an hour or so.

Add the potatoes and continue to boil until soft.

Season to taste and serve with the parsley on top.

Here are the ingredients:

• 1.5kg lamb chops (like Gigot chops)

• 1kg carrots, peeled and chopped into chunks

• 1kg potatoes, peeled and cut into good size chunks

• 4 onions, peeled and cut into quarters

• a sprig of thyme for cooking

• chopped fresh parsley to garnish

• sea salt and fresh cracked pepper to season

• dripping (rendered from the excess fat on the chops or from your butcher), or some light oil for frying.

According to bbcgoodfood.com, “Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1/4 pints water. Bring to the boil and simmer uncovered for 2 hours.”

Then, “Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21/4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)”

And finally, “Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.”

How do You make IRISH STEW? 

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Entertaining Monterey Wine Country Style Impress An Entire Dinner Party With One Easy Dish

Photo: Pixabay

Today's busy schedules can make throwing even the smallest dinner gathering seem like an overwhelming task. Why go through all of the hassles? 

David Mirassou, a sixth-generation family member of America's oldest winemaking family, says entertaining is well worth the effort because there is nothing better than enjoying an evening of great food and wine with friends and family. 

Mirassou's secret is to focus on making one fabulous feast, such as a popular crowd-pleasing paella that not only feeds everyone but also creates a festive atmosphere that encourages jovial conversation. To complement the paella, simply purchase a variety of olives and nuts to serve as appetizers, along with a fruit-forward wine, and guests will leave satisfied. Mirassou has adapted his family's classic paella recipe to be even more fitting of his California heritage, complete with fresh seafood, artichoke hearts and Mirassou's new Monterey County Riesling. 

Mirassou Monterey Paella

Prep time: 30 minutes

Cook time: 45 to 50 minutes

1/2 pound linguica, Italian or Polish sausage, sliced 1/4-inch-thick on the diagonal

2 tablespoons extra virgin olive oil

1 medium onion, peeled and chopped

2 large cloves garlic, minced

11/2 cups long-grain white rice

3 cups chicken stock

1 cup Mirassou Monterey County Riesling

1/4 teaspoon saffron (or 1/4 teaspoon ground turmeric and 1/8 teaspoon paprika)

2 ripe tomatoes, seeded and diced

1 package (9 oz.) frozen artichoke hearts, thawed and cut in half

1 small red bell pepper, seeded and diced

8 mussels

8 hard-shell clams

16 medium prawns, peeled and deveined

1/2 cup fresh or frozen peas 

Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat, stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes. Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low heat, loosely covered, for 10 minutes or until the mussels and clams have opened and the prawns are pink. Stir in peas and cook for 1 minute.

Note: Discard mussels and clams that do not open.

Serving recommendations: Paella is excellent for entertaining and is best-served family style right from the skillet. Garnish with chopped cilantro or parsley and lemon wedges, and pair with the same wine used in cooking the paella. Serves 8.

A single-dish feast, such as paella, can be an excellent idea for people who don't have much time for entertaining.

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Easy Steak Diane Recipe

Steak Diane - Photo: Wikimedia

Steak Diane is a classic and tasty meat dish that is a classic in white-tablecloth restaurants and, to properly be served, must be prepared at tableside. This presentation is a great way to impress your guests or perfect for that special romantic dinner!

2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)

1 tsp. grated lemon peel

1/4 tsp. pepper

1 Tbsp. vegetable oil

2 Tbsp. brandy (optional)

2 tsp. Worcestershire sauce

1/2 lb. small mushrooms, sliced

3 Tbsp. finely chopped shallots or green onions

1/4 cup half-and-half

1 Tbsp. fresh lemon juice

2 tsp. Dijon-style mustard

Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove.

On a clean pan; spray with cooking spray or few drops of oil, heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium, turning occasionally. Remove and keep warm.

Adding the brandy to the pan, cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce. Serves 4.

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DIABETES DRINK - 3 Sugar Free Drink Solutions

Tomato juice - (Photo credit: Wikipedia)

Don't you just hate it when you ask for a sugar-free drink in a pub or restaurant and all they've got to offer is diet cola or water?  

Or you're offered a pure fruit juice - "Well, that's sugar-free - isn't it?"  No, it isn't - the sugar that occurs naturally in fruit juice is very high and that will play havoc with your blood sugar levels.  But here are a few drinks you might like to try...

I got so fed up of the standard cola offer, I decided to experiment with mixing the different sugar-free drinks that are available and you might like to try these alternatives to 'just cola'.

• The first experiment I tried was to mix a diet cola and diet tonic water in the same glass.  Then I added ice and lemon.  The mixture gives a slightly sharper taste and it makes a very long and refreshing drink on a hot summer’s day.
  
  
• Then I tried splitting a pure orange fruit juice (you could also try pineapple or tomato juice) with a friend and added sparkling water to my half of the juice.  You could also try mixing your juice with diet tonic water.
  
  
• If you want to make a refreshing drink at home, this pineapple slushy will hit your dry spot: Take 1 can sugar-free ginger ale, add 1/4 cup of unsweetened pineapple juice and ice cubes. Place in a blender and blend until the ice cubes are crushed and you get a slushy mixture.  

Why not experiment with other unsweetened fruit juices?  And, if you want a little bit more of a kick, you could add rum extract to give it more flavor.

If you have any more ideas or recipes for a sugar-free drink I would really love to hear about them.

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"MELKKOS", another South African great

"Melkkos" is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.

It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.

(Plain) Flour and (lite) milk.
(Photo credit: Wikipedia)

What can be nicer, I ask you all! If you have never tried it, I would say it is time.

Ingredients:

1 cup of flour

1 1/2 tablespoons of hard butter

A pinch of salt

2 1/2 cups of milk

Method:

1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.

2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.

3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.

4. Sprinkle cinnamon sugar on the top and enjoy it warm!

You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.

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Tasty And Healthy SPINACH SALAD Recipes

Salad with baby spinach (Photo credit: Wikipedia)

Think spinach and the cartoon Popeye comes to mind. It is not so much of a mystery why the creators have decided to create this character. It is the only way to convince kids to eat their spinach. High in iron and vitamins, the spinach has a slightly bitter taste that needs a little getting used to. But with the following preparations, even most discriminating kids will come in for seconds.

24-HOUR SPINACH SALAD RECIPE

Ingredients:

1 pound Fresh Spinach -- torn in pieces

1 pound Bacon -- chopped

1 Head Lettuce -- torn in pieces

1 medium red onion -- diced

6 Eggs, Hard-Boiled -- cut in wedges

3/4 cup Mayonnaise

3/4 cup Miracle Whip

8 ounces Swiss cheese

Directions:

This is a layered salad, don't mix until serving time.

Place prepared spinach in bottom of large bowl, sprinkle with salt, pepper and 1 tablespoon of sugar. Add prepared bacon, do not mix. Add onion and prepared lettuce, add the eggs.

Mix both mayonnaise and Miracle Whip and pour over eggs, cut up the Swiss cheese and place over mayonnaise. Cover and let the salad set for 24 hours. Mix and stir just before serving.

WILTED SPINACH SALAD WITH WARM DRESSING RECIPE

Ingredients:

2 heads spinach; torn

1 small can mandarin oranges; drained

1 avocado; sliced

Dressing

2 teaspoons sugar

2 green onions; sliced

4 slices bacon; chopped

1/4 cup red wine vinegar

2 tablespoons water

Directions:

Tear spinach into a bowl; season with salt and pepper. Fry bacon crisp; add vinegar, water, sugar and onion; heat to boiling. Pour over spinach. Toss until wilted. Add mandarin oranges and avocado.

SPINACH FLAMBE RECIPE

Ingredients:

6 bunches spinach -- washed and dried

6 hard-boiled eggs -- sliced

1/4 teaspoon salt

1/2 teaspoon ground pepper

12 strips bacon, crisply fried -- chopped

3/4 cup bacon drippings

1/2 cup malt vinegar

1/4 cup lemon juice

4 teaspoons sugar

1 teaspoon Worcestershire sauce

1 1/2 ounce brandy (100 proof)

Directions:

Tear spinach into bite-sized pieces and place in large salad bowl. Add egg slices, salt and pepper. 

Mix remaining ingredients except for brandy in small saucepan and heat until very hot. Heat brandy briefly, adds to a saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates.

SHRIMP AND GRAPEFRUIT SPINACH SALAD RECIPE

Ingredients:

3 pink grapefruit

3 tablespoons wine vinegar

2 teaspoons Dijon mustard

Salt and pepper

1/2 cup vegetable oil

1 tablespoon vegetable oil

1 1/2 pound large shrimp, peeled and deveined

1 1/2 pound spinach, stems trimmed and leaves washed well

1/2 red onion, thinly sliced

Directions:

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick. In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine. Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. 

In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side. Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well.

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Two Low Carb Chinese Recipes

lemon Chicken - Poto: Pxhere

Chinese cooking can be very healthy as it contains low carb as well as low-fat dishes.  Today, I am sharing with you two low carb Chinese recipes for Chinese green beans and Chinese lemon chicken, a classic in Chinese cooking.

Low Carb Recipe of Chinese Green Beans

Ingredients:

1 pkg frozen green beans -- (16 ounces) 500g

1 pkg chicken broth -- dry crystals

1 bunch scallion

2 lg garlic bulb

1/2 tsp ground ginger

1 tsp Splenda

1 tbsp peanut butter -- creamy

1/8 tsp sesame oil -- Chinese

Directions:

In a 2-quart 2 liter microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In a small bowl, combine ginger, soy sauce, and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings

Nutritional information, per serving (excluding unknown items): 

52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

Low Carb Recipe of Lemon Chicken

Ingredients:

2 tablespoons Dry sherry 

4 green (Spring) onions, chopped

1 Piece of root ginger, shredded

500g (1 pound) boned chicken, cut into 1 inch strips

2 Celery sticks, sliced

125g (4oz) button mushrooms, quartered

1 Green pepper, cored, seeded, and sliced

2 tablespoons Light soy sauce

Shredded rind of 2 lemons

A few lemon slices to garnish

2 tablespoons oil for stir-frying

Directions:

Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Heat the oil in a wok or frying pan.  Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.  

To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings.  Preparation Time: 45 minutes

Nutritional information, per serving 

294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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Timesaving Chili: A Family Favorite

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that's ready to serve in half an hour, the family can be eating in less time than the pizza delivery.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal. 

For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado, and sour cream. Tortilla chips and a simple green salad complete the meal. 

The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve. 

Quick Chicken Picadillo Chili

2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa, and raisins. Bring to a simmer. Cover and cook 10 minutes. 

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

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Grandmas FRUITCAKE

Fruitcake (Photo credit: Wikipedia)

As a child around 1920's or so, while living on a farm in Pennsylvania which at that time there were a great number of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.

This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember how they didn't go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.

To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind, you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.

1 pound butter

12 eggs

1 lb. sugar

1 pound flour

1 pound white raisins

1 pound walnut meats

1 lb. red and green candied cherries

1 lb. bakers flaked coconut

1 lb. candies pineapple

1 tablespoon of baking soda dissolved in ¼ cup warm water

2 cups brandy--any brand

Soak the raisins, walnuts, cherries, coconut, and pineapple with 2 cups brandy overnight in a stainless steel bowl.

In a 5-quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.

Now you are going to bake it in a 2-pound pan, or in the pan of your choice, foil or hardpan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don't bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.

It's done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.

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14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes

Slow Cooker - Photo: Wikimedia

The first Christmas we spent with my in-laws in their new country home, my mother-in-law wisely gave me a slow cooker. Her thoughtful gift helped Dan and I enjoy the most convenient of all cooking methods, even with our long work days and commute.

I'll always treasure the memories of delicious aromas wafting through the front door as we stepped into the house after a long day at work and a nerve-jangling commute in heavy traffic.

Most of the slow cooker recipes I used were based on meats and poultry.  Here are 14 easy tips to make your slow cooker recipes tasty and safe:

Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

Tip # 2 - It is best not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial "danger zone" too long.

Tip # 3 - Always defrost meat or poultry before putting it into a slow cooker.

Tip # 4 - Meats generally cook faster than most vegetables in a slow cooker.

Tip # 5 - Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and decrease the cooking time.  This will cause the food to be overcooked.  Fats will also melt with long cooking times and will add an unpleasant texture to the finished dish.

Tip # 6 - Cooking at higher temperatures will generally give you a tougher piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.

Tip # 7 - The slow cooker recipes are best used with the tougher cuts of meats.

Tip # 8 - For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes.

Tip # 9 - It is not necessary to brown meat before slow cooking, but it gives more depth of flavor in the food and removes some of the fat, especially in pork, lamb, and sausages. If the meat is lean, well trimmed and not highly marbled, it doesn't need to be browned.

Tip # 10 - For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker recipes. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Tip # 11 - Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Tip # 12 - The slightly coarser texture of corn-fed, organic or free-range poultry is ideal for slow cooker recipes.

Tip # 13 - Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better for slow cooker recipes. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.

Tip # 14 - Farberware FSC600 6-Quart Oval Slow Cooker oval design accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting switches to a lower 'keep warm' setting after cooking food.

For those who are not concerned about cooking in aluminum the West Bend Versatility 6-Quart, Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom unit can also be used on its own as a small griddle. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.

Author: Anjali Dawson

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Bouillabaisse Is Not Just Any Fish Soup

French Bouillabaisse - Photo: Pixabay

The other night, I made clam chowder for my son who was visiting and my husband drank a little, only out of courtesy since he hates fish soups. His face--as he drank it--brought back the memory of Bouillabaisse. 

During the late seventies, with our two children, we stayed in a seaside village in southern France for a couple of days where a sandy beach with small eateries full of tourists cupped the sea and the steep, rugged, and probably granite hills in the background cut into a wide stretch of beach. The second evening we were there, we bought our way into a beach-barbecue or rather into a group waiting to have some Bouillabaisse cooked over a flaming fire. 

This summer ritual of sorts took place beneath a crescent moon with waterfront lights echoing on the Mediterranean and paying guests sitting around a somewhat primitive fire on the sands. The fire was lit with wood, some charcoal, and crushed papers under an iron grid. The flames leaped over the grid all the way to the second iron shelf with the large round pot over it. The cooking of the soup took probably 20 to 25 minutes, tops. It wasn't so much the soup, but the ambiance created around it, which the French know how to do best. This evening would be one to remember, especially when our untamed little ones sat quietly nestling to us, watching the fire and the meal cooking over it.

"In memory of dear old times,
Welcome the wine, whate'er the seal is;
And sit you down and say your grace
With thankful heart, whate'er the meal is.
Here comes the smoking Bouillabaisse!"

by William Makepeace Thackeray

What a ceremonial occasion this was! The basic idea was to boil everything fresh to make a broth of a soup and eat the boiled solids as the main meal with a glass of white wine. A few minutes before the soup was served, the chef placed several lengthwise sliced baguettes to toast on the top iron grid shelf near the pot. Then he spread butter on the toasted bread and put a piece of toast in each bowl. After that, he grated some cheese on each bowl with great showmanship, since "no theatrics, no food" has always been the French cuisine's motto. 

Two young French women clad in beach attire passed the bowls around the customers. I took a sip and I thought I am in Heaven. It tasted so delicious. 

My husband, however, almost gagged, with the soup about to come out of wherever it went, his nose or stomach, I'll never know. Luckily, because we had little kids with us, I had a load of Kleenex tissues in my bag. So, to save face, I lied. I told everybody that he was allergic to the fennel in the soup. 

Then, the annoyed chef, who probably didn't buy my lie, took the bowl away from him and dumped its contents inside a thrash container nearby; however, he--very politely--filled my husband's glass with wine and served him some toast with cheese. 

Right then, to top it all, one of my offspring asked out loud: "Why is Daddy so weird?" Oh, Boy!

Years later, while discussing our children's antics, we told this incident to a group of friends. One of them happened to be of French origin. Sounding truly defensive, he said that Bouillabaisse was the invention of the Marseilles fishermen and was originally made with seawater and very rare Mediterranean fish. True, Bouillabaisse chefs were so incensed over its bad replicas that they have formed a union to protect the exploitation of the Bouillabaisse. Those who created the bad versions were the unscrupulous money-hungry, tourist-hunting cooks who demeaned the authentic Bouillabaisse's name. Those counterfeiters aside, the Frenchman claimed, whoever did try true Bouillabaisse would never forget the experience.

Well, we never forgot ours.

May the French preserve the honor of their Bouillabaisse forever.

Author: Joy Cagil

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Valentines Day Wine And Food Ideas

https://pixabay.com/de/wein-liebe-valentinstag-valentine-1951413/

valentines Day and Winne - Photo: Pixabay

Once again Valentines Day is here and even though it may not be official holiday it is a very important day for that special woman in our life.  So while we have some time lets plan ahead for the big event and make it a great day for that special someone.

There are many different ways to celebrate this special day from the simple method just buying flowers and maybe some candy to the much more involved level of not buy the above items but also other items like jewelry.  It will vary depending on how you feel about this holiday after we all don’t celebrate it.  But below are some good ideas that you can try this year and that will help make this day special.

Let's start off with a simple plan for Valentine's day start off by buy some flowers usually a Roses are nice but you cant mix them with other flowers as well along with a nice vase if you don’t already have one.  The next step is to get some candy and wine because in this step we are going to do some pairing of wine food. When pairing wines with chocolate, your best bet is to match lighter, more elegant flavored chocolates with lighter bodied wines and likewise, the stronger the chocolate, the more full-bodied the wine should be. A good example is a bittersweet chocolate tends to pair well with an intense California Zinfandel now a more subtle white chocolate tends to be mellower flavor, making it an ideal candidate for a Sherry. This could make a very interesting and unique Valentines Day.  Of course, you might not need the chocolate candies at all depending on what your mate likes a good wine can be by itself can be a nice way to celebrate.

Another good idea plan is to go with more then just the flowers and candy plus but you add a romantic dinner with wine. Something about a candlelight dinner with that special someone and if by chance you has children find a babysitter, after all, it is pretty hard to set a romantic setting with your children playing with there food. If you feel like making the dinner yourself then go for it you can find lots of great recipes on our website listed below as well as others.  Now if you don’t feel like cooking then order out from a good restaurant which I would recommend you do ahead of time well before that evening.

Another good idea plan would plan a getaway possible to nice bed and breakfast in Wine Country. Not only is this a great way to spend time together on this holiday but it can also be a great way to celebrate other special events. There is nothing like getting away from it all and relaxing in the country and enjoy local wine food matching.  Of course, this idea you need to plan ahead for the event and make sure that you get your get your plane tickets and reservations at the bed and breakfast and I would suggest calling at least 4 to 6 months ahead of time depending on where you plan on going.

Hopefully, these Valentines Day ideas will help you this year or at least give you some new idea’s for that special day. Of course, with any special day remember to have fun and enjoy each others company and maybe dance the night away with each other.

The most important thing to remember as you celebrate trying new wine food matching is to have fun and enjoy yourself with your family and enjoy the food, wine, and conversation.

We hope you enjoyed this article and that you will take the time to visit our site listed below.

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Red Pepper Lamb Kofta in a Rogan Josh Sauce

Photo: Flickr

Kofta is similar to kebab, except for the fact that ground meat is used, shaped into golf ball-sized servings. Like many classic Indian dishes, it comes in various forms, some of them requiring elaborate and lengthy preparation. Here is a simple recipe for succulent morsels of lamb and red pepper served in a garlic-cream rogan josh sauce that can be prepared and served in less than half an hour:

1 lb ground lamb

1 small red pepper, finely chopped

1 tbsp Sharwood's Mild Curry Powder

Seasoning to taste

1 tbsp oil

1/3 jar Sharwood's Curry Stir Fry Sauce

4 oz can chopped tomatoes

1 tbsp Sharwood's Major Gray Mango Chutney

1 tbsp fresh cilantro for garnish

Place the ground lamb, red pepper, curry powder and seasoning into a bowl and mix together well. Divide the mixture into 16 and shape into small golf ball-size balls. Heat oil in a frying pan and cook the kofta, turning once while cooking, for 10-12 minutes or until well cooked through,. Drain the oil from the pan, add the sauce, tomatoes, and mango chutney, heat until all the ingredients are hot. Serve immediately, garnished with cilantro. Kofta is delicious served with plain boiled rice, a fresh green salad, and warm, Naan bread. Preparation time: 10 minutes; cooking time: 15 minutes; serves 3-4

Author: News Canada

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