What to Look For in a New Desktop

Buying a desktop PC might seem to be a straightforward process, but choosing an ideal configuration requires some important decision making.

http://www.pcworld.com/businesscenter/article/146198/what_to_look_for_in_a_new_desktop.html

1922 in USA

"June 30, 1922. Washington policeman Bill Norton measuring the distance between knee and suit at the Tidal Basin bathing beach after Col. Sherrell, Superintendent of Public Buildings and Grounds, issued an order that suits not be over six inches above the knee." National Photo Co. [Originally posted June 19, 2007.]

Lovely and Funny and Logical

A 45 year old woman had a heart attack and was taken to the hospital. While on the operating table she had a near death experience.

Seeing God she asked "Is my time up?"

God said, "No, you have another 43 years, 2 months and 8 days to live.

"Upon recovery, the woman decided to stay in the hospital and have a face-lift, liposuction, breast implants and a tummy tuck. She even had someone come in and change her hair color and brighten her teeth!

Since she had so much more time to live, she figured she might as Well make the most of it.

After her last operation, she was released from the hospital. While crossing the street on her way home, she was killed by an ambulance.

Arriving in front of God, she demanded, "I thought you said I had another 43 years? Why didn't you pull me from out of the path of the ambulance?"God replied: "I didn't recognize you."

The Mind-Altering Role of Incense in Religion

Incense might be symbolic in religious ceremonies, but it has also, perhaps not so coincidentally, played a role in gathering the faithful into the fold. A team of international neuroscientists has just announced that a component of the resin made from Boswellia trees, more commonly called Frankincense , biochemically relieves anxiety in mice, and presumably people.

http://www.livescience.com/history/080523-hn-incense.html

The Art Of Tokidoki

Italian design Japanese 'cute' = a true expression of the happiness of life.

http://www.colourlovers.com/blog/2008/05/26/the-art-of-tokidoki/

Memorial Day Recipes

Celebrated on the fourth Monday of May, this holiday honors the dead. Although it originated in the aftermath of the Civil War, it has become a day on which the dead of all wars, and the dead generally, are remembered in special programs held in cemeteries, churches, and other public meeting places.
Try these creative recipes and liven up the season

• Hot Chicken Salad
• Picnic Chicken Salad with Potato Chips
• Picnic Potato Salad
• Grilled Sweet Potatoes with Cilantro Sauce
• Eggplant Burgers
• Barbecued Corn Cobs
• Grilled Chicken with Florida Barbecue Sauce
• Easy Barbecue Chicken
• Slow Cooker Barbecued Ribs

Hot Chicken Salad

Ingredients:
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo

Directions:
Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.

Picnic Chicken Salad with Potato Chips

Ingredients:
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips

Directions:
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.

Picnic Potato Salad

Ingredients:

Dressing:
1/4 cup minced shallots
2 tablespoons grainy mustard
2 tablespoons honey mustard
1 1/2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried tarragon
1/4 cup red wine vinegar
1/2 cup olive oil
1 1/2 pounds boiling potatoes pled and cut into 3/4 inch cubes
1 1/2 pounds sweet potatoes (or yams) peeled and cut into 1/4 inch cubes
1 pound green beans cut into 1/2 inch pieces
1 small red onion diced
1/2 cup snipped fresh clines
salt and freshly ground pepper to taste

Directions:
In a blender or food processor process all dressing ingredients until thick and fairly smooth.
Cook boiling potatoes and sweet potatoes or yams in salted boiling water until tender about 11 minutes.
Drain and let cool.
Cook green beans in salted boiling water until crisp-tender about 4 minutes. Drain under cold water.
In a large bowl combine potatoes green beans red onion and chives.
Toss with dressing.
Add salt and pepper.
Grilled Sweet Potatoes with Cilantro Sauce

CILANTRO SAUCE:

1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili pepper, cored, seeded, and very finely chopped 1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)

Method:
In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).

SWEET POTATOES:

6 lg. sweet potatoes, rinsed, with skins intact
1/4 c. olive oil
Salt and freshly ground black pepper, to taste

Method:
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

Eggplant Burgers

Ingredients:
1 large eggplant
2oz dry natural breadcrumbs
3oz grated parmesan
3 tbsp chopped flatleaf parsley
3 tbsp chopped mint
1/2 onion finely grated
2 cloves garlic crushed with a little salt
I egg beaten
salt and ground black
pepper
olive oil

Directions:
Prick the eggplant skin in several places with a fork rub with olive oil and cook in a microwave for 46 minutes until very soft.
Cut the eggplant in two lengthways and scoop out the pulp.
Chop finely and mix with the breadcrumbs parmesan parsley mint onion garlic and egg in a large bowl.
Beat until blended and season to taste.
If possible chill overnight in a refrigerator.
Shape the mixture into 12 small burgers and panfry in batches in hot shallow olive oil until golden turning once for approximately 10 minutes

Barbecued Corn Cobs

Ingredients:

100g unsalted butter melted
1 clove garlic crushed with a little salt
1 tbsp liquid honey
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
4 corn cobs husks removed (frozen if required)

Directions:
Combine the butter garlic honey and spices and cook over a gentle heat.
Brush corn with the flavoured butter and cook on the barbecue or under the grill turning regularly until golden.
Baste continually during the cooking process.

Grilled Chicken with Florida Barbecue Sauce

Ingredients:
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)

Directions:
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.

Easy Barbecue Chicken

Ingredients:
1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves

Directions:
Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.

Slow Cooker Barbecued Ribs

Ingredients:
3 1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 c. cider vinegar
1/2 c. brown sugar
1 tbsp. soy sauce
1 tsp. celery seed
1 tsp. chili powder

Directions:
Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving.
Makes 4 servings

source: http://www.dotcomwomen.com/

Memorial Day Cook-Out

Memorial Day weekend officially kicks off the summer. Children (and many grown up children) have Memorial Day emblazoned in their psyches as the end of responsibilities and the beginning of fun. But apart from any nostalgic associations we have for this warm-weather holiday weekend, it is also the first time each year that most of us break out our grills and our outdoor cooking skills, as well.

We have chosen a simple and delicious menu -- one that moves outdoors without too much trouble, either to your own patio or your favorite park or picnic spot. Additionally, traditional picnic fare enjoys a universal appeal to both children and adults, and contains ingredients that, if not already on your pantry shelves, will be readily found at the supermarket.

If you plan to spread your feast away from home, you must deal with the logistics of cooking and serving food without having your kitchen handy. We have provided a check list of items you will need, as well as some suggestions for advance preparation.

Our cookout menu is:
· Southwestern Barbecued Chicken
· Cowboy Pinto Beans
· Grilled Corn on the Cob
· Grandma's Cole Slaw
· Dish Bread
· Homemade Strawberry Ice Cream
· Grandma's Sugar Cookies

The Chicken

In selecting the chicken, remember that bone-in chicken with the skin on stands a better chance of becoming the succulent, juicy, crisp and brown entree you had in mind when you decided to barbecue chicken in the first place. Just this once, curb your habit of grabbing those boneless, skinless chicken breasts.

The Marinade
Marinating chicken prior to barbecuing is optional. In fact, it's quite possible to make excellent barbecued chicken without it, but for those of us who like to fool around with our food to the maximum extent, I recommend the following simple marinade:
· 1/2 cup fresh lime juice
· 1/2 cup apple juice
· 1/2 cup vegetable oil
· 8 cloves garlic, minced
· freshly ground black pepper, to taste
This is enough for about 8 pieces of chicken.

Trim any excess skin off chicken pieces. Marinate bone-in and skin-on pieces 8 hours or overnight. Skinless, boneless pieces (if you insist upon them) should be marinated no more than 1 hour. This marinade does its job during the marinade process; drain the chicken pieces and, with paper towels, blot marinade from surface of chicken before putting on the grill.

How you cook the chicken is at least as important as what marinade or sauce you use. Barbecuing is a slow process. Too hot a grill will result in dried out chicken. If you have a covered grill, get one of those inexpensive oven thermometers and set it inside the grill. If your fancy-schmancy grill already has a thermostat, so much the better. The ideal cooking temperature for barbecue is between 350 and 400°F (that's medium-hot coals in grilling parlance).

Also, put on your shopping list some of those hickory, mesquite or apple wood chips and some heavy-duty aluminum foil.

The challenge in barbecuing chicken is that, if you put it on the grill right over the coals, the oils and sauce from the chicken drip onto the coals and ignite. The resulting flames char the chicken on the outside before the meat is done on the inside. So we're not going to do that. Before we get to the process, however, let's mix up the sauce.

Southwestern Barbecue Sauce

· 10 cloves garlic, baked (at 350° for 30 minutes, then peel)
· 2 cups catsup
· 2 celery stalks, chopped
· 1 cup sweet or yellow onion, chopped
· 1 cup water
· 1/2 cup brown sugar, firmly packed
· 1/2 cup butter
· 1/2 cup Worcestershire sauce
· 1/2 cup apple cider vinegar
· 3 tablespoons chili powder
· 2 teaspoons instant coffee powder or granules
· 1/4 to 1/2 teaspoon cayenne pepper
· 1/2 teaspoon dried crushed red pepper
· 1/2 teaspoon salt
· 1/2 teaspoon ground cloves

Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.


Pour mixture into blender container. Process until smooth, scraping down sides as necessary. Remove about 1 cup sauce to use during the barbecue process. Reserve another cup of sauce for use in preparing the Cowboy Pinto Beans. Serve remaining sauce with chicken (it may be refrigerated up to a month). Makes about 5 cups.

The Barbecue Process

These instructions assume that you have some kind of hooded grill. (If you had planned on doing all this on your patio hibachi, I recommend that you just drop by KFC.)

1. Put about 2 cups of your wood chips in the center of a large sheet of heavy-duty aluminum foil. Fold over the edges and seal the top and sides, making a packet. Make several small holes in the top.
2. Remove food rack from grill.
3. Place 40 to 50 charcoal briquettes on either side of the grill, leaving an empty space in the center. If grill uses lava rock, position the rock on either side in the same manner. Put a drip pan in the empty space. Place foil packet with wood chips on briquettes (or rocks) and ignite charcoal. If using a gas grill, let it preheat for 20 minutes. Allow charcoal to burn for 30 minutes or until the flames disappear and coals turn white. Place your oven timer in the grill where you can read it.
4. Coat food rack of grill with cooking spray and place on grill.
5. Be sure excess skin is trimmed from chicken pieces and that any marinade is blotted from surface of chicken.
6. Arrange chicken, skin side up, on rack, directly over hot coals (check with your oven timer -- should be between 350 and 400°F). Cook, with grill lid down, for 15 minutes.
7. Turn chicken and cook, again with grill lid down, for 10 to 15 minutes, still over the hot coals. Pieces should be golden.
8. Move chicken pieces over drip pan (skin side down), and brush with barbecue sauce. Cook, with grill lid down, for 5 minutes.
9. Turn chicken skin side up. Brushing frequently with barbecue sauce, cook, with grill lid down, for about 25 minutes.

Steps 6 and 7 ensure that your chicken develops a golden crust, which holds in the juices, while Steps 8 and 9 guarantee that it is fully cooked.

Cooking time totals about 1 hour. So, remember to start thinking about getting the fire ready about an hour-and-a-half before you want to eat.

Cowboy Pinto Beans

· 1 pound Pinto beans
· 8 cups water
· 1/4 pound salt pork (as lean as you can find)
· 1 14-ounce can whole tomatoes, with juice
· 4 large cloves garlic, crushed
· 1 large onion, chopped
· 2 tablespoons chili powder
· 1 teaspoon ground cumin
· 3 jalapeños, seeded and chopped
· 1 tablespoon Worcestershire sauce
· 1 cup reserved Southwestern Barbecue Sauce (see recipe, above)
· 1 teaspoon salt

Wash and pick over beans. Make several cuts into the salt pork down to, but not through, the rind. Combine all ingredients, except salt, in heavy saucepan or Dutch oven. Bring to a boil, then reduce to low simmer. Cook very slowly, covered. Stir beans up from the bottom occasionally, and add water if they start looking dry. Cook for at least 3 hours. Beans are done when they are soft, but still hold their shape. Do not cook to mush.

Grilled Corn on the Cob

· 8 medium ears corn, husked and desilked, with ends trimmed
· 8 tablespoons butter, at room temperature
· 1/2 tablespoon seasoned salt
· 1/2 tablespoon freshly ground black pepper

Combine butter, salt and pepper, and mix well.

Center each ear of corn on a square of heavy-duty aluminum foil. Liberally spread surface of ears of corn with butter mixture. Fold in ends of aluminum foil and roll up ears of corn.

Corn may be placed on the grill for 10 to 12 minutes, with grill lid down, or directly on the coals and turned frequently for about 8 minutes.

Cole Slaw
Cole slaw is a standard item on so many restaurant menus. But almost nowhere is it really done well. This one is crisp and tangy.

· 1 head cabbage, shredded
· 2 carrots, peeled and shredded
· 1 small white onion, grated
· 1/2 cup buttermilk
· 3/4 cup mayonnaise
· 3 tablespoons apple cider vinegar
· 1 tablespoon sugar
· 1 teaspoon salt
· 1/2 teaspoon freshly ground pepper
· 1/4 teaspoon white pepper

Mix the cabbage, carrots and onion in a large bowl or heavy-duty plastic bag and refrigerate. Whisk together remaining ingredients to make a smooth dressing; refrigerate. About 30 minutes before serving, mix the dressing with the cabbage mixture and toss.

Dish Bread
This is the easiest yeast bread you will ever make. It has a coarser texture than traditional yeast breads, but it is wonderfully moist, it perfumes your whole house while baking, and is irresistible when warm from the oven.

· 1 cup warm milk (110°F)
· 1/4 cup honey
· 2 packages of yeast (4 teaspoons)
· 1 egg (at room temperature), lightly beaten
· 1-1/2 tablespoons butter, melted
· 1-1/2 teaspoons salt
· 3/4 cup very warm water
· 4 cups all-purpose flour (or Better-for-Bread flour)

Preheat oven to 375°F.

In a large mixing bowl, combine the warm milk, yeast and honey. Stir and let stand for 10 minutes.

Mix the egg, butter, salt and water into the milk mixture. Gradually add the flour, stirring until well blended.

Cover the bowl and allow dough to rise in a warm place until more than doubled in bulk (about 40 minutes). Stir the dough down and beat for 30 seconds.

Pour the dough into a greased bowl (a 1-1/2 quart Pyrex casserole dish will give you a nice, round loaf). Bake at 375°F for about 50 minutes. Brush melted butter on the top of the loaf when it's just out of the oven.

Homemade Strawberry Ice Cream

· 2-2/3 cups sugar
· 1/3 cup all-purpose flour
· 1/8 teaspoon salt
· 4 cups whole milk
· 5 large eggs
· 4 cups pureed fresh strawberries (about 3-1/2 to 4 pints)
· 4 cups whipping cream
· 4 teaspoons vanilla extract
· 2 teaspoons almond extract

The quality of ingredients is extremely important in making good ice cream. Buy the best, ripest fruit and the freshest eggs and dairy products. Do not buy your eggs from a convenience store, where they may have been languishing in the back of a cooler for months, but from a reputable grocery store or supermarket.

Wash, trim and hull the strawberries; cut the larger ones in half. Transfer berries to a blender and puree. Transfer puree to a container and refrigerate.
Combine 1-1/2 cups of the sugar, flour and salt; set aside

Heat milk in top of a double boiler until hot, but not boiling; add a small amount of the hot milk to the sugar mixture, stirring to make a smooth paste. Then stir sugar mixture back into the remaining milk. Cook, stirring constantly, over medium heat, until slightly thickened. Lower heat to medium-low, cover, and cook 10 minutes.

Lightly beat the eggs in a bowl. Stir about one-fourth of the hot mixture into the eggs; mix well. Stir the egg mixture back into the hot mixture, and cook, stirring constantly, for 1 minute. Allow to cool.

Mix together the strawberry puree, the remaining 1/2 cup of sugar, whipping cream and extracts. Stir into the custard. Keep mixture refrigerated or on ice until ready to freeze.

Pour into freezer can of a hand-turned or electric ice cream freezer. Freeze according to manufacturer's directions. Makes about 4 quarts.

Tips for Making Legendary Ice Cream

Make sure your custard mixture is as cold as possible when you begin freezing the ice cream. In fact, preparing the ice cream mixture the day before makes smoother ice cream and increases the yield.

Keep the beater, top and can of your ice cream freezer in the freezer or on ice so that these parts will be cold when ready for use.

Finely crushed ice will melt more evenly and will, therefore, give you a smoother textured ice cream.

To make and pack 4 quarts of ice cream, you will need about 20 pounds of crushed ice (15 for making and 5 for hardening) and 6 cups of rock (3 and 3) or 4 cups of table salt (2 and 2).

Be careful not to use too much salt. Salt makes the ice and melt water colder, so too much salt can cause the ice cream to freeze too fast on the edge of the can resulting in a grainy texture.

Sugar Cookies

· 2 cups all-purpose flour, sifted
· 1 cup sugar
· 2 tablespoons milk
· 2 eggs
· 1/2 cup margarine, softened
· 1/2 teaspoon salt
· 1/2 teaspoon lemon zest
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon nutmeg

Preheat oven to 375°F.

Cream the margarine with the salt, lemon zest, nutmeg, sugar and eggs.
Sift the flour with the baking powder and baking soda. With electric mixer on low speed, gradually add flour mixture to sugar mixture. Add the milk and mix well.

Drop by tablespoons on a greased cookie sheet. Flatten cookies by stamping with a cookie press or bottom of a drinking glass. Sprinkle cookies with granulated sugar.

Bake at 375°F for 10 to 12 minutes. Makes about 3 dozen cookies.

Logistics:

A Few Days Before:
· Make the Southwestern Barbecue Sauce

The Day Before:
· Cook up the Cowboy Pinto Beans
· Make Cole Slaw, but do not mix dressing with the chopped vegetables
· Make up the Strawberry Ice Cream mixture
· Make Sugar Cookies

The Night Before:
· Put the chicken in the marinade

The Morning of:
· Husk the corn
· Bake the Dish Bread (wrap in lots of foil to keep as warm as possible)
· Heat up the Cowboy Pinto Beans (these don't have to be hot when you serve them, but you don't want them cold)
· Drain the marinade from the chicken and blot it dry
Checklist of Items Not to Forget (if You're Cooking Out away from Home):
· Grill
· Charcoal and lighting medium, matches, lighter
· Tongs for turning; brush for basting
· Table cloth, plates, flatware, napkins
· Jug of plain water (hand washing, drinking, etc.)
· Coolers with plenty of ice
· Ice cream freezer, chipped ice and salt
· Large towel (for packing ice cream)
· Plastic trash bag (for trash)
· Large, heavy-duty, zip-type freezer bags
· Heavy-duty aluminum foil
· Something to sit on
· Something to lie down on so you can look up at the clouds
· Insect repellent
· First Aid Kit

With any luck at all, you can delegate some of your cookout dishes to others, but even if you are responsible for the entire affair, this is simple fare which won't provide too great a challenge, even to novice cooks.

When the delectable aroma of barbecued chicken begins wafting from your grill, you will be glad this cookout was your idea.

Source: http://www.texascooking.com/

Burger Recipes for the Grilling Season

Be it Backyard Entertaining or a Family Barbecue, Summertime gives you the chance to get out of your kitchen and start grilling outdoors. With Memorial Day announcing the onset of the Grilling season, it's time to start collecting recipes for the All Time Favorite Snack - BURGERS. And no more dull and boring burgers this season. Try these creative recipes and liven up the season.

1. Tex-Mex Burgers
2. Bacon and Blue Burgers
3. Mediterranean Burgers
4. Brie Burgers
5. Asian-Style Mushroom Burgers
6. Grilled Portabello Burgers
7. Potato Mushroom Burgers
8. BBQ Burgers
9. Refried Bean Burgers
10. Garden Burger
11. Making Stuffed Burgers

Tex-Mex Burgers
A couple of canned products from the Mexican section of your supermarket make these Southwestern-style burgers a cinch to make.

Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck

1 canned chipotle chile in adobo, chopped, or to taste

1/2 cup (125 ml) shredded Monterey Jack or other mild cheese

1/4 cup (60 ml) canned roasted green chili peppers

1/4 cup (60 ml) finely chopped onion1/4 cup (60 ml) chopped cilantro (coriander leaves) (optional)

1 tsp (5 ml) chili powder1/2 tsp (2 ml) ground cumin

Salt and freshly ground pepper to taste

Method:
Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.

Bacon and Blue Burgers

If you agree with me that blue cheese makes just about anything taste better and that crispy bacon belongs to the candy food group, you'll love these stuffed burgers.

Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck

2 Tbs (30 ml) Worcestershire or soy sauce

Salt and freshly ground pepper to taste

2-3 strips bacon, fried crisp and crumbled

1 cup (250 ml) crumbled blue cheese

Method:
Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties. Combine the bacon and blue cheese and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.

Mediterranean Burgers

Ingredients:

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck

Salt and freshly ground pepper to taste

1/4 cup (60 ml) shredded mozzarella or fontina cheese

3 Tbs (45 ml) chopped green or black olives2 Tbs (30 ml) freshly grated Parmesan cheese

2 Tbs (30 ml) chopped capers

2 Tbs (30 ml) chopped pine nuts (pignoli)

2 Tbs (30 ml) chopped fresh parsley

Method:
Mix the meat with the salt and pepper and form into 8 or 12 patties. Combine the remaining ingredients and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.

Brie Burgers

Here is a sophisticated take on the classic cheeseburger. You can use any cheese you like in this recipe, but you'll be hard pressed to improve on the creamy texture and bold flavor of Brie.

Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck

Salt and freshly ground pepper to taste

4-6 oz (100-150 g) Brie cheese with rind, cut into slices

Method:
Form the meat into 8 or 12 patties. Season generously with salt and pepper and divide the sliced Brie between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.

Asian-Style Mushroom Burgers

Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck

6-8 dried shiitake or black mushrooms, soaked in hotwater for 30 minutes, stems removed, finely chopped

2-3 cloves garlic, finely chopped1 scallion (spring onion), green and white parts, finely chopped

1/4 cup (60 ml) chopped cilantro (coriander leaves)

3 Tbs (45 ml) soy sauce1 Tbs (15 ml) sesame oil

1 Tbs (15 ml) chopped fresh ginger

1 tsp (5 ml) Chinese five-spice powderSalt and freshly ground pepper to taste

Method:
Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.

Grilled Portabello Burgers

Ingredients:
8 md Portobello mushrooms

1 c Olive oil1/3 c Fresh lemon juice

5 Cloves fresh minced garlic2 bn Fresh basil, chopped

1 bn Fresh oregano, chopped3 tb Fresh parsley, chopped

1 t Fresh thyme, choppedSalt and freshly ground black pepper to taste

8 slices mozzarella cheese8 kaiser rolls (or 2 loaves of Italian Bread)

8 romaine lettuce leaves8 slices large, fresh tomato.

Method:
Peel the mushrooms; brush away any dirt before you cut away the stems.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade.
Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour.
Grill the mushrooms over hot coals for about 2 minutes on each side.
Remove from the grill and allow to rest for 5 minutes.
Serve the mushrooms on lightly toasted kaiser rolls with the lettuce, sliced tomatoes and marinated mozzarella cheese.
Cut each roll into quarters and serve.
Makes 8 burgers

Potato Mushroom Burgers

Ingredients:
3 Garlic cloves; minced

1/2 c Mushrooms; finely chopped

4 Scallions; thinly sliced1 tb Canola oil

1/2 c Cashews, raw; unsalted2 1/2 c Potatoes; mashed

3/4 c Carrots; grated

2 ts Ginger root, fresh; grated

Salt and pepper to taste

1/4 c Bread crumbs; dry

1/2 c Sesame seeds

Method:
Sauté garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes.
Meanwhile, place cashews in a blender or food processor and grin to a coarse meal.
Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist.
On a large baking sheet or bread board, make 8 to 10 beds of sesame seeds for patties.
Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously.
Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown.
Makes 8 to 10 patties.

Variation: Sauté burgers in olive oil until golden brown.

BBQ Burgers

Ingredients:
1/2 cup walnuts

3/4 cup cooked rice

1/2 onion, chopped

2 tsp. oil

1 Tbsp. chopped mushrooms

1/2 Tbsp. barbecue sauce

salt and pepper to taste

dash garlic powder flour

Method:
Process walnuts in food processor and pour into a bowl.
Process rice and pour in with walnuts.
Sauté onion in oil until tender and add to walnuts and rice along with the rest of ingredients except flour.
Add enough flour to make patties. Make the patties and refrigerate for 1 hour.
Fry in a little oil for several minutes, turning occasionally.
Serve on a bun with barbecue sauce and pickles.
Makes 3 burgers

Refried Bean Burgers

Ingredients:
2 cups instant refried beans, prepared according to package instructions

1/2 cup stock or water, ONLY if needed

1 cup cooked rice 1 cup toasted seeds

2 Tbsp. nutritional yeast

1/4 cup tamari

1/4 tsp. oregano

1/4 tsp. thyme

1/2 cup raw grated carrots

2 cups rolled oats or bread crumbs

Method:
Mix all ingredients together and form into patties. Freeze, then take out and fry or bake. Mustard can be added for a different taste.
Makes 10-12 burgers

Garden Burger
Made using garden fresh summer veggies

Ingredients:
1 medium eggplant, sliced crosswise into six

3/4 inch slices. 1 large Bermuda onion, peeled and sliced into

6 disks 1 large zucchini squash, sliced lengthwise into 6 strips

1 large yellow summer squash, sliced lengthwise into 6 stripes

six 1/2 inch slices of beefsteak tomato

Marinade:

3/4 cup virgin olive oil

3 cloves garlic, crushed

1 Tbs parsley, chopped

1 Tbs crushed basil

1 Tbs oregano

1 Tbs rosemary

1 tsp thyme

6 oz V-8 Juice

1/3 cup herb-flavored wine vinegar (such as tarragon vinegar)

6 whole wheat pitas or 6 sliced Italian rolls

Celery salt

Method:
Marinate the vegetables in the marinade for at least 2 hours. Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. Lightly grill the bread. Layer the vegetables in the bread. Sprinkle with celery salt.

How to Make Stuffed Burgers
'Stuffed' burgers are actually 'Stuffed' Patties. A filling of your choice is stuffed between two patties, thereby making a mini patty burger within the actual burger. Here are some tips to make these exquisite Stuffed Burgers.

1. Take a Burger Patty and top it with a filling of your choice. Then top it with another patty. Seal the edges and cook.
2. Make thin patties or the double patty will make the resultant bigger patty and the burger large and unmanageable.
3. If cooking, use a WIDE spatula to flip and don't flip too much. Cook on low temperature and for a longer time to avoid getting burned outer skin and raw insides.
4. Mustard ketchup pickle cheese can be mixed and matched with other ingredients to make the stuffings. Some popular suggestions are:
Fresh mushrooms and Swiss cheese
Pepperoni with Sauce
Grated cheddar cheese, pickles slices and chopped onions
Mozzarella cheese, pizza sauce and pepperoni
Cooked pieces of mushrooms or other veggies with diced tomato and shredded cheese

Safe Grilling Tips for the Memorial Day Cookout

With Memorial Day approaching, the outdoor cooking season is well under way! Thousands of people are stocking up on charcoal and refilling their gas tanks for the always enjoyable summer barbeque. When grilling it’s always important to be aware of any safety risks. Every year, hundreds of people in the United States suffer painful and sometimes life-threatening burns that result from the careless use of outdoor grills. These injuries result primarily from the use of unapproved lighter fluids, such as gasoline, and when gas grills are improperly used. According to the Insurance Information Institute, backyard grilling accidents result in more than 2,000 fires, 300 grill-related injuries and 30 or more deaths in the United States each year. Before you put on that first steak on the grill there are a few precautions and tips you need to be aware of.

Safe Grilling Tips

• Leave a sufficient space between the grill and eaves and overhangs. In multi-family construction, do not use charcoal or gas grills on combustible balconies or within 10 feet of any building.
• Only use a grill on a level surface.
• When using a gas grill, ensure that all hose connections are tight before cooking. Use a soapy water solution to safely reveal leaks on hoses and connections. Never use a hose with visible cracks.
• Always follow the manufacturer?s safety instructions when using a grill.
• Keep children away from grills. Grills, especially three-legged grills, can be easily tipped.
• Always clean your grill before lighting.
• Use charcoal for small pieces of meat and sausages. It gives a quick and strong heat.
• For medium-sized pieces of meat, one should use both charcoal and briquettes.
• For larger pieces of meat that need to be cooked slowly, use only briquettes.
• A thumb of rule for grilling meats is: the larger the meat is, the greater the distance should be from the meat to the coals.For smaller pieces, the meat should be close to the coals.
• When using a charcoal grill, use only lighter fluids that are designated for use for barbecue grills. Do not add fluid after the charcoal has been lit.
• The appropriate way to light a gas grill is to open the lid and light the match or grill lighter and then turn on the gas burners. When you are finished cooking, turn off the propane cylinder valve then turn off the burners. Make sure the grill is cool before storing it.
• The barbeque is ready only when the surface of the coals are gray and all the flames are gone. Drizzle the meat and the grill bars with oil when the grill is ready.
• Never leave the grill on and unattended.
• Wear a heavy apron and use a grilling mitt that fits over your forearm to prevent burns.
• When using wooden sticks to hold meat on, soak the wood in cold water for about an hour or more so they don’t char so easily. Flat sticks are best for turning the meat over.
• Do not store charcoal near combustible material or where it can get wet.
• Do not store propane containers indoors.
• Soak coals in water for 48 hours before disposing it in the trash.
• Always keep a fire extinguisher near by.

Source: http://www.recipesecrets.net/

Tex Mex Turkey Stew

Ingredients
1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Method
Preheat oven to 400°F.

1. In medium bowl, combine turkey, 1/4 cupsalsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin andthe salt. Form mixture into 16 meatballs.

2. Place meatballs onl0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.Bake 25 to 30 minutes, or until meatballs are lightly browned andno longer pink in center.

3. Meanwhile, in 3-quart saucepan, combine corn, broth, beans,chilies, remaining salsa and cumin, chili powder and oregano.Increase heat and bring to boil. Reduce heat to medium and cookuncovered 5 to 10 minutes, or until mixture is heated through.

4. Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladleinto bowls and serve with corn chips

Servings: 4

Source: http://www.SendMeRecipes.com

Olive Garden's Chicken Crostina

Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 1/2 cup
seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste

Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.

MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Heat 3 Tbsp oil in a large skillet.
Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 deg.F.
Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions.
Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan.
Add roasted garlic, cook for 1 minute.
Stir in 1 Tbsp of flour and wine and bring to a boil.
Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes.
Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley.

Source: http://www.recipesecrets.net/

Citrus Mint Cooler

Yet another drink for parties easy to make try it out and tell me how was it

Ingredients
1 cup fresh lemon juice

1 cup fresh orange juice

2 cups sugar

2 1/2 cups water

10 sprigs mint

32 fluid ounces ginger ale water

Directions

Place first five ingredients in a saucepan;

bring to a boil, stirring until sugar dissolves.

CoverRemove from heat and let steep until cool.

Strain.

Cover and refrigerate.

To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water.

Add ice and serve immediately.

Strawberry Banana Shake

A very easy and simple drink to make and healthy to try it out. Use of Soymilk instead of regular milk improves the nutrients

Ingredients
1 tsp Honey

1 ripe Banana

3 cups of Soymilk

1 tsp Vanilla Essence

1 cup frozen Strawberries

Directions

This is really a very simple recipe.

The key about this recipe is use of Honey instead of Sugar, Soymilk instead of regular milk and strawberries to enrich the nutrient value. You can omit the vanilla essence if you are using a vanilla flavored soy milk.
Place all the ingredients in a blender and blend.
Serve cold.

Malabar Meat Ball Curry

Ingredients
For the meat balls
350 gm meat, minced
4 onions
2 " piece ginger
4 green chillies
1/2 tap salt

For the curry
1 coconut, grated
5 flakes garlic
1" piece ginger
4 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
1 tsp garam masala powder
1 tsp pepper powder
1 tsp cumin seed powder
1/4 cup vinegar
1/2 tsp salt

For the seasoning
4 tsp coconut oil
2 tsp curry leaves
6 sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing
2 tsp chopped coriander leaves
and 2 tsp chopped onion

Method
1. Grind onions, green chillies and the ginger to a fine paste
2. Mix the minced meat, ground paste and the salt till well combined
3. Shape the contents into round balls.
4. Prepare two extract with grated coconut, first with 1 cup of warm water and second with 2 cup of warm water
5. Grind garlic, ginger and the green chillies to a fine paste
6. Roast the red chillies, coriander seeds and the sesame seeds and powder
7. Heat oil and saute the seasoning the ingredients and the ground paste
8. Add the second coconut extract, roasted powder, garam masala powder, pepper powder, cumin powder, vinegar and salt. Mix the contents thoroughly
9. Place the meat balls carefully in the gravy, cover it with lid and cook on slow fire till the meat balls are tender
10. Add the first coconut extract and cook for five minutes.Mix well and cook for five more minutes.
11. Remove from the fire and transfer the contents to a serving dish.
12. Garnish with chopped coriander leaves and chopped onions
13. Serve hot with rice

(Courtsey: Bijoy)

minestrone soup

Learn how to make a delicious homemade minestrone soup in this free recipe video clip.

Chocolate Brownies!!!

Learn how to make chocolate fudge brownies with startcooking's new recipe video. Your friends and family will enjoy this delicious treat.
Chocolate brownies are everyone's favorite.

Chocolate Hazelnut Truffle

Chef Jean Pierre from abccook.com demonstrates how to prepare a delicious dessert made with smooth chocolate and crunchy hazelnut crust.

A terrific way to top off a special meal.

Source

Tags abccook.com , Chef Jean-Pierre , Chocolate Hazelnut Truffle , dessert , Recipe

Lasagne - You Can Make It

A very simple lasagne recipe for the non-cook....

Tags: recipe, lasagne, pasta, easy, food, italian, dinner

Recipe: Egg Salad Sandwiches

An oldie but a goodie. Egg salad is a very wholesome, very easy recipe that is often overlooked. With the help of Chef Paul, making tasty egg salad sandwiches is a snap. Make it from scratch, and you can avoid all those nasty preservatives that you might find in cafeteria sandwiches.

Roasted Garlic Mashed Potatoes

Chef Jean Pierre teaches you how to make a very popular dish: roasted garlic mashed potatoes.


Tags chef jean pierre , home , popular , Recipe , restaurant , roasted garlic mashed potatoes , abccook.com , food

Tiramisu Recipe

Recipe and instructions to make a wonderful cold Italian dessert called Tiramisu

Tags: Cold, cream, dessert, eggs, Ingredients, instructions, italian, meganemills, Recipe, sugar, sweet, tiramisu, Wonderful, food

Panha - Traditional Summer Drink

Panha is traditional summer drink that is very effective in fighting sun strokes.
Cooking Time : 15 to 20 mins.Preparation Time : 5 mins.
Makes 4 to 6 glasses.
Ingredients
2 raw mangoes

¾ cup sugar

½ teaspoon cardamom (elaichi) powder

a few strands of saffron

Method:

http://www.xomba.com/panha_traditional_summer_drink

Mango

Description:
The mango fruit is native to India and is highly valued. Mango is considered to be the king of fruits. It is a large tropical fruit of which there are many varieties. Mangoes are typically oblong and greenish when raw and yellow, red or violet when ripe. The skin should be slightly supple. The orange juicy flesh clings to a large fattish nut, it is soft and sugary with an acid after taste. The mango tree came originally from Malaysia and has been known in Asia for a long time. It was introduced into Africa and then South America in the 19th century. In India, mangoes are available from April to June.

More on:

http://www.xomba.com/mango

Pahadi Paneer Tikkas

Smoky paneer pieces in rich mint gravy.

Cooking Time : 15 min.

Preparation Time : 20 min.

Serves 6.

Ingredients

For the tikas
200 grams paneer
100 grams capsicums
100 grams tomatoes
To be ground into a chutney
1 teacup chopped mint leaves
1/2 teacup chopped coriander
1 teaspoon cumin seeds
4 green chillies
1 teaspoon lemon juice
salt to taste

For the gravy
above leftover chutney
1 tablespoon fresh cream
2 tablespoons fresh curds
1 tablespoon oil
salt to taste

Method

For the tikas
1. Cut the paneer, capsicums and tomatoes into 25 mm. into 25 mm. squares.
2. Apply half the chutney on them and arrange on skewers.
3. Cook in a tandoor for a few minutes. Alternatively, roast on a flame for a few minutes, until the edges turn pink.

For the gravy
1. Heat the oil and fry the remaining chutney for a while.
2. Add the cream and curds and cook for 1/2 minute. Add salt.

How to proceed
1. Arrange the tikas on a serving plate.
2. Pour the gravy immediately on top.
3. Serve hot.

Healthy Snacks: Potato, Paneer and Peas Chaat

Khatta, mitha and chatpati.

Cooking Time : 10 min.

Preparation Time : 20 min.

Serves 6.

Ingredients
For the potato cakes
4 boiled and coarsely grated potatoes
150 grams grated paneer
1 teaspoon lemon juice
2 tablespoons plain flour
1 chopped green chilli
1 tablespoon chopped coriander
oil for frying
salt to taste

For the peas mixture
3 teacups boiled green peas or sprouted math
3 tablespoons chopped coriander
3 green chillies, finely chopped
3 tablespoons oil
salt to taste

To serve
beaten fresh curds
green chutney
sweet chutney
papdi (puris used in chaat)
sev
chopped coriander

Method
For the potato cakes
1. Thoroughly mix the potatoes, paneer, lemon juice, flour, green chilli, coriander and salt.
2. Divide into 6 parts and flatten into round cakes.
3. Cook with oil in a non-stick frying pan.

For the peas mixture
1. Heat the oil, add the peas, coriander, green chilli and salt and fry for a few seconds.

How to serve
1. Place the hot potato cakes on a large serving plate, surround with the peas mixture and spread the curds, green chutney and sweet chutney on top.
2. Arrange papdi on the border of the serving plate. Sprinkle sev and coriander on top and serve hot.
3. Serve immediately.

Tips
Keep all the ingredients ready and assemble just before serving.

Green Chutney

A green mint and coriander flavoured chutney which is great for sandwich spreads. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week.

Preparation Time : 10 mins.

Cooking Time : Nil.

Makes 1 cup.

Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tablespoon sugar
4 to 6 green chillies
salt to taste

Method
1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required.

Tandoori Paneer Tikkas

Cooking Time : 15 mins.

Preparation Time : 20 mins.

Serves 6.

Ingredients
For the tikas
2 cups paneer, cut into 25 mm. (1") cubes
1 cup onions, cut into 25 mm. (1") cubes
1 cup capsicum, cut into 25 mm. (1") cubes
1 cup tomatoes, pulp removed and cut into 25 mm. (1") cubes
1 tbsp oil

To be mixed into a tandoori marinade
¼ cup curds, beaten
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
½ tsp ginger paste
¼ tsp garlic paste
¼ tsp Bengal gram flour (besan)
½ tsp chaat masala
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
2 drops red food colour (optional)
salt to taste

Method
1. Marinate the paneer, onions, capsicum and tomato for about 20 minutes and then arrange on skewers.
2. Cook on barbeque for a few minutes. Alternatively, you could use the grill option of the oven or even just use a tava (griddle).
3. When the edges turn golden brown, remove from the skewer and serve hot with a chutney of your choice.

Broccoli Aloo Aur Paneer Ki Subzi

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients
1 cup broccoli florets
1 cup potato, cut into 12 mm. (½") cubes
½ cup paneer (cottage cheese), cut into 12 mm. (½") cubes
½ cup peeled white baby onions
1 tsp ginger-garlic paste
1 tsp chilli flakes (paprika)
1 tsp oil
salt to taste

Method
1. Heat the oil in a pan, add the ginger-garlic paste and baby onions and sauté for a few minutes.
2. Add the potatoes and salt and sauté for another 4 to 5 minutes.
3. Add 2 to 3 tbsp of water and broccoli and cook till the potatoes are done.
4. Add the paneer and chilli flakes, mix well and sauté for 4 to 5 minutes.
5. Serve hot.

Mocktails: Fruit Punch

Makes 1 glass.

Ingredients
60 ml (4 tablespoons) orange juice
60 ml (4 tablespoon) mango juice
60 ml (4 tablespoon) pineapple juice
2 dashes grenadine syrup
10 ml (2 teaspoons) fresh lemon juice
15 ml (1 tablespoon) fresh cream
ice

For the garnish
Fruit on a stirrer stick

Method
1. Shake all ingredients with ice in a cocktail shaker.

Tips
Serve cold, garnished with fruit.

Broccoli with Red Pepper Sauce

Sauteed broccoli topped with a delicately flavoured red pepper sauce.
Cooking Time : 9 minutes.
Preparation Time : 5 minutes.
Serves 2.

Ingredients
1 1/2 cups broccoli florets
1 small onion, chopped
1 clove garlic
1 teaspoon butter
salt to taste

For the red pepper sauce
1 red pepper
1 teaspoon cornflour
1 teaspoon butter
1/4 teaspoon mixed Italian herbs
a dash of Tabasco sauce
2 tablespoons milk or cream
salt to taste

Method For the red pepper sauce
1. Blanch the red pepper. Drain and cool slightly.
2. Puree it with a little water.
3. Add the cornflour and mix well.
4. Combine the pureed mixture with the butter, herbs, Tabasco sauce, milk and salt in a saucepan and bring to a boil.

How to proceed
1. Blanch the broccoli and keep aside.
2. Heat the butter and saute the onion and garlic.
3. Add the blanched broccoli, salt and toss lightly.
4. Place on a serving plate and pour the red pepper sauce on top.
5. Serve hot.

Healthy Breads: Brown Bread

Cooking Time : 25 min.
Preparation Time : 60 min.
Makes 13 slices or 6 buns.

Ingredients
250 grams whole wheat flour
10 grams fresh yeast
3/4 teaspoon sugar
1 teaspoon butter
3/4 teaspoon salt

Method
1. Sieve the flour. Make a well in the centre.
2. Add the yeast, sugar and a little warm water.
3. Wait for at least 4 to 5 minutes or until bubbles come on top.
4. Add the butter and salt.
5. Make a soft dough by adding some more warm water.
6. Knead for 2 minutes. Leave for 20 minutes and knead again for a while.
7. Shape into a loaf and press into greased loaf tin with your fingers. If you wish to make buns or small loaves, shape accordingly and arrange on a greased baking tin.
8. Wait for at least 25 minutes or until double in size.
9. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
10. Then reduce the temperature to 150 degree C ( 300 degree F) and bake further for 15 minutes.

Healthy Soups: Broccoli And Walnut Soup

Vitamin C rich ingredient - broccoli, does wonders for your bones by enhancing protein absorption.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients
2 cups chopped broccoli florets and stems
¼ cup chopped onions
1 medium potato, boiled and peeled
1 cup milk
1 tablespoon oil
salt and freshly crushed pepper to taste

For the garnish
2 tablespoons chopped walnuts

Method
1. Heat the oil in a pan and sauté the onions lightly.
2. Add the broccoli and cook gently for a few minutes.
3. Add 3 cups of water and cook until the broccoli is done.
4. Pass through a blender along with the boiled potato and make a purée.
5. Add the milk, salt and pepper and mix well.
6. Serve hot.

Refreshing Mocktails: Citrus Cup

Makes 1 glass.

Ingredients
2 tablespoons pineapple juice
2 tablespoons orange juice
2 tablespoons lemon juice
a dash grenadine syrup
ice
soda to fill

For the garnish
1/2 pineapple slice
2 cherries on a stirrer stick

Method
1. Shake the juices and syrup with ice.

Tips
Top with soda and serve garnished with the pineapple slice and cherries.

Broccoli

With its powerful combination of antioxidants, minerals and vitamins…a subtle flavour and good looks to match…this is a vegetable that says Go Go Go!
Broccoli is literally bursting with vitamins and minerals - notably vitamin C, folic acid, potassium and a good amount of beta-carotene. It is a good source of antioxidants, which gives it its anti-cancer properties.
Like all green veggies, on its own, it is high in fibre, low in calories and virtually fat-free (unless of course you cook it in loads of butter or cheese!).