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Cooking rice is a great way to add bulk to a meal

Cooking: -rice is a Great Way to Add Bulk to a Meal!

Stocking up on often used pantry items when they are on sale is the perfect way to not only save money on item you know will not go to waste but also to ensure that you will have enough ingredients on hand at all times to throw a meal together in a matter of minutes. Here is a list of my top ten pantry items that will help you add that all-day cooked flavor to quick cooking meals.
1. Pasta: Pasta is so versatile that you could make dinner with it every night for a month and never have the same meal twice. Dried pasta is the perfect pantry staple to stock up on every time it goes on sale at your grocery store. Keep different size and shaped noodles on hand to make meals more interesting. Dried pasta can be added to soups, stews or casseroles, it can be used as a bed for your favorite stir-fry, for more details visit to www.cooking-groundbeef.com to add some bulk to your meal or it can be the star of the show — a quick go-to meal by simply adding your favorite jarred sauce.
2. Spaghetti Sauce: Of course you can use a jar of spaghetti sauce to pour over spaghetti for a quick meal any night of the week, but think outside the box a little when it comes to this pantry staple. You would be surprised how many different ways spaghetti sauce can be used. The great thing about spaghetti sauce is that all of the cooking has been done and that all-day flavor is already sealed in. There are so many varieties on the store shelves that you can get a sauce with whatever flavor combination you prefer, for more details visit to www.apples-recipes.com or you can get a simple marinara sauce and spice it up your own way by adding fresh herbs and vegetables to suit your pallette and your menu.
3. Prepared Broths: Boxes or cans of prepared beef, chicken and vegetable broth are a must have pantry staple. When it comes to quick cooking you should not pass up any opportunity to add flavor. You can do this by substituting broth in place of water to add extra flavor to any recipe. You can even cook your rice in broth instead of water. If you cook often the larger boxes of broth can be stored in the refrigerator after opening so you can use as much or as little as you need and they can sometimes be a better bargain than the cans. If you do wind up with leftover broth in an opened container and are afraid that you will not be able to use it quickly, pour it into ice cube trays and freeze it. You can pop out as many cubes as you need and melt them right into your recipe. You can even get fancy by adding some dried herbs to your broth cubes before freezing for extra flavor.
4. Quick Cooking Rice: Rice is a great way to add bulk to a meal. Serving a stir fry of meat and vegetables over rice makes a delicious and satisfying meal. Rice is also a great way to add some whole grains to your diet by using brown rice or wild rice instead of white rice. Experiment with different flavors and find one that your family enjoys. Rice also makes a great side dish either by itself, with vegetables mixed in or simply topped with your favorite spaghetti sauce.
5. Condensed Soups: Condensed soups are a fabulous way to add both moisture and flavor to quick cooking meals. You will find recipe ideas right on the soup can labels and there have been entire cookbooks written around the theme of cooking with condensed soups. Cream of mushroom, cream of chicken, cream of celery and condensed cheese soup are probably the most popular. Take a close look at the soup selection the next time you are in the grocery store. Read the recipes on the labels and stock up on any that you can incorporate into your weekly menu planning. If nothing else, you can make soup for lunch or dinner on a cold rainy day. Don’t forget the chicken noodle in case somebody doesn’t feel well.

Summer diet traps

Summer Diet Traps

Many of us welcome summer as a time of healthy eating. We intend to lose weight easily due to all those salads that will be on the menu.  For a start, salads are not always as healthy as you might think. What about all that mayo you’ll be eating along with your coleslaw and potato salad? It is really high in fat unless you choose the low-fat variety. Or you could replace the mayo entirely with your choice of low-fat yoghurt. Because the weather is hot, we’ll drink plenty of fluids and that will fill us up, so we don’t want to eat quite as much, saving weight gain in yet another way. But be careful; you could fall into a summer diet trap.
For a start, salads are not always as healthy as you might think. What about all that mayo you’ll be eating along with your coleslaw and potato salad? It is really high in fat unless you choose the low-fat variety. Or you could replace the mayo entirely with your choice of low-fat yoghurt.
Hot weather is also the time when you can enjoy a refreshing fruit salad for desert — but that is often topped with a big dollop of cream or ice cream. So be sure to get the low-fat variety in this treat also — and limit the number of spoonfuls you put on your fruit salad. You could even replace it with yoghurt. And if you choose the fruit salad with natural juice instead of syrup you’ll soon find that summer truly is the time to lose weight easily.

Enjoy freshly cooked gourmet indian food from indian restaurant london

Enjoy Freshly Cooked Gourmet Indian Food From Indian Restaurant London

Gourmet Indian food has been one of the most preferred cuisines all over the world; it has enticed the taste palates of many for decades. Gourmet Indian food is the main cuisine of Indians and besides being tasty it is very healthy as well. When you think of dining out with friends and family all you wish to do is go to a restaurant which serves you authentic Indian cuisine the traditional way. To enjoy a sumptuous gourmet India food you should always visit an authentic Indian restaurant London

The taste and flavour of the gourmet Indian food comes from the fresh ingredients and the special Indian spices that are used to cook the food. These ingredients are fresh produce and no preservatives are used. To get maximum taste and health the food must be cooked fresh every day. An authentic Indian restaurant will always serve its guest with freshly cooked food rather than food cooked the previous day. When you plan to dine in an Indian restaurant London you should keep certain points in mind.

The restaurant should have a reputation of serving you with authentic Indian food and not fusion food. Many Indian restaurants running under the Indian tag changes the original recipes to suit the taste and palate of the Londoners hence what you get is fusion food rather than gourmet Indian food. Therefore it is important that you chose the right Indian restaurant London. When it comes to Indian cuisine nothing tastes better than freshly cooked food and the taste and texture of the ingredients of a dish determines whether the food is cooked freshly. One should never fall pray to a restaurant which just runs under an Indian name, instead look in to their menu and the chefs who would cook your food.

When you decide to dine out in an Indian restaurant London it is always advisable that you ask your friends and family for opinion, as they might have visited many restaurants and will be able to help you out with their suggestions. Always make sure that when you eat out you always eat fresh and from a good Indian restaurant as in that case you need not worry about the quality of your food.

Kare kare

Kare Kare

This is considered as one of the most in demand Filipino menu. It’s quite hard to cook and a bit time consuming but it’s definitely worth it. This course cannot survive without “Bagoong”. Really YuMmy…


* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
* 1/2 kilo oxtail, cut 2 inch long
* 3 cups of peanut butter
* 1/4 cup grounded toasted rice
* 1/2 cup cooked bagoong alamang (anchovies)
* 2 pieces onions, diced
* 2 heads of garlic, minced
* 4 tablespoons atsuete oil
* 4 pieces eggplant, sliced 1 inch thick
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 bundle of sitaw (string beans) cut to 2? long
* 1 banana bud, cut similar to eggplant slices, blanch in boiling water
* 1/2 cup oil
* 8 cups of water
* Salt to taste

Cooking Instructions:

* In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
* In a big pan or wok, heat oil and atsuete oil.
* Saut? garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
* Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes — Do not overcook the vegetables.
* Serve with bagoong on the side and hot plain rice.

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Varied choices of spices and ingredients to make in authentic indian foods

Varied choices of spices and ingredients to make in authentic Indian foods

It is correctly said that authentic Indian food is all about spices. But there is wide ranging varieties of spices aimed at specific taste and flavor. Many of the cuisines have a fair amount of spices but that does not make the food monotonous in taste as there are varied choices to make from the menu of Indian cuisines in a restaurant.
But spices can provide you the much required thrill in food. Spices are known for their nutritive and medicinal values, meaning that you will be immensely benefited on regularly taking the food having spices.
Authentic Indian food comprises of spices but you can choose the amount of spices as per your taste and liking. Amongst the necessary spices, cumin is added for fragrance, turmeric for color and red chilli for providing the hot taste to the food. Most of the Indian cuisines are incomplete without dash of dry mango powder called amchoor that is used for adding piquancy and the spice helps in digestion as well. Asafetida, called heeng also is used for unique taste. For garnishing of the food, coriander is frequently used for fragrance.
Vegetables are inseparable part of Indian cuisines. You will find vegetables used for almost every dish and even meat cuisines are served with side vegetable dishes. If you want to taste vegetarian food, then visit any of the Indian restaurants in London or elsewhere else. There are plethoras of vegetable cuisines to choose from.
Another aspect of authentic Indian food is the use of fruits. Many of the dishes include frequent involvement of dry fruits. Berries and seeds find their extensive use in the dishes.
When you order for deserts in an Indian restaurant, you will be surprised with the wide ranging varieties of ingredients. Fennel and saffron are one of the most used spices for deserts. Mustard seeds, poppy seeds and onion seeds are also favored by Indian chefs in preparing the deserts of different taste.
There are wide ranging cuisines available to you when you enter a restaurant to have a taste of authentic Indian food and allow your self these dishes for a different taste.

Why is it i can never think of anything good to make for supper

Why is It I Can Never Think Of Anything «Good» To Make For Supper?

Okay, now I need to ask do you find yourself making the same meals over and over and over?  It seems like I get in a rut and fix the same foods on a rotating scale.  Granted I have picky eaters in my family but not that picky.

I decided to do something about it.  After reflecting on it for awhile I discovered the biggest problem with cooking supper was deciding what to make so I got out a notebook and started writing down meal ideas complete with side dishes.  I even asked friends and family occasionally what they were having for dinner to get more ideas.

I had my son give me ideas too for his favourite meal choices and side dishes.  He did a good job of coming up with things I hadn’t even made in a long time.  I found that asking him when he was hungry seemed to help his creative juices come up with more ideas.

Now each week I have my little notebook of meal ideas and I decide on 8 of them and go shopping for the ingredients to make them.  I then make a list and put it on the board of the 8 different menu choices and cross them off as I make them.

At the end of the week there is always one meal left over, I often find I didn’t make it because someone doesn’t like it much or it takes too long to prepare.  I then make a little note in my notebook saying cook this when so and so won’t be home, or only put this on the supper list when you know you have time to make it.

I find I don’t dread cooking supper nearly as much, I have eliminated the quick run to the grocery store before making supper, and have made my life much simpler when it comes to cooking supper.