Food And Cooking

Perfect Hot Chocolate

2012-01-20T00:41:00.000-08:00

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Hot chocolate might be anything from melted, spiced drinking chocolate to a packet of instant mix that just needs hot water. You might call it hot cocoa or hot chocolate and it may or may not have whipped cream or tiny marshmallows on top. Recipes and traditions for hot chocolate vary greatly, so make a mug of your fave and get ready for hot chocolate lusciousness! (And there's even some cool recipes for frozen/iced hot chocolate too!)

Just like tea and coffee, when chocolate was first brought to Europe as an exotic spice, it too sparked a craze. As with those other beverages, drinking hot chocolate goes through periods of being trendy and being not so trendy. But those who love it, will drink it regardless of what anyone else thinks.My most favorite thing about hot chocolate presently is actually this travel mug I own. It's a bit shorter and wider than most that you find, so it doesn't fit in cup holders but with the lid off it makes a rocking soup bowl. I found it at the hardware store. It holds 16 ounces perfectly, which is also known as a pint. Yes, MY hot chocolate comes in pints! I love being able to use that line from the Lord of the Rings movies, as I'm sure I love hot chocolate as much as any Hobbit would.

The tradition of hot chocolate I was raised with is hot chocolate based on hot milk, not hot water. I grew up in a 2% household and that's still what my palate sorts of expects when you think of a level of richness and content. Almost all hot chocolate is better than no hot chocolate, except for this one kind I have found that tends to primarily inhabit hotel buffet bar dispensers.

Vegetarian Lasagna

2012-01-15T23:59:00.000-08:00

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No Boil Vegetarian Lasagna Recipe

2 26 oz jars of spaghetti sauce (you may not need all of it!)
2 zucchini, cut into halves lengthwise, then sliced
1 medium sized red onion, chopped (white or yellow onions are fine)
1 large carrot or 2 small, peeled and sliced
1 bell pepper, chopped
1 clove garlic, minced
3 cups of Grated mozzarella cheeseGrated Parmesan cheese
1 box of Lasagna noodles (regular, whole wheat, or oven-ready)olive oil for sauteing

1. Wash, cut and cook the veggies (listed in the section above this one).Saute cut onion in a little bit of cooking oil. As it's cooking, peel and cut the carrot, and add it to the onion. Next cut the zucchini and bell pepper and add them to the onions and carrots. Continue sauteing the veggies while you mince the garlic, either with a garlic press or just with a knife. Add the garlic to the other veggies and continue cooking until the onion, zucchini, and carrots are all tender.

2. Grate the cheese.

3. Assemble the lasagna.In a deep 13 inch casserole dish, pour a thin layer of spaghetti sauce. Place a layer of the uncooked lasagna noodles on top of the sauce. No matter what type of store bought lasagna noodles you are using, there is no need to boil them ahead of time! Add another layer of spaghetti sauce on top of the noodles. Then place a layer of the cooked veggies on top of the sauce. Cover with a thick layer of mozzarella cheese. Sprinkle some Parmesan cheese on the top of that. Then do another layer of spaghetti sauce, followed by another layer of uncooked noodles, more sauce, etc. When you are on your top layer, use only the Parmesan cheese, omitting the mozzarella. (You'll add mozzarella cheese on the top later.)The number of complete layers (sauce + noodles + more sauce + veggies + cheese = 1 layer) you will be able to create depends upon the depth of your pan. With one of my pans, I can do 3 layers. With another one, I can only do two layers. If you have a really deep pan, you may be able to fit in four layers! But remember to save room for the mozzarella cheese you'll add near the end of the cooking time!

4. Bake the lasagna.Bake uncovered for 35 minutes. Then remove the casserole dish from the oven and add a layer of mozzarella on the top. Return to the oven for another 10 to 15 minutes.

Juice Diet Recipes

2012-01-12T07:19:00.000-08:00

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"This stuff is amazing" was the first thing that came to mind when I tasted one of the juices. I guess it wasn't just the refreshing boost that it gave, but the idea of a much more nutritious lifestyle with plenty of exciting fruits and vegetables.

I have always thought that I had a pretty balanced diet, but after I came across Joe Cross' documentary FAT, SICK AND NEARLY DEAD and went through his great online recipes, my kitchen changed into a lush green tropical garden :-)It's an amazing documentary about a guy's journey through JUICE FASTING, and how he and other people he meets along the way achieve a healthy lifestyle using the power of fruit and vegetables. Its primary target is of course focused on shedding those kilos but even for people who have no weight issues like my self, it's well worth watching and the recipes are a great way to spice up your life style and get some extra energy.

Blackberry Kiwi Juice:

1 cup Blackberries1 Kiwi Fruit1/4 large Pineapple, core removed and roughly cubed30 Mint leaves1/4 Pear1/4 cup

Coconut WaterGreen Juice:
1/2 Cucumber6 leaves Kale2 Apples4 stalks Celery2 cups Spinach1" Ginger root

grilled chicken breasts

2012-01-10T23:09:00.000-08:00

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One of the quickest and easiest anytime meals is grilled chicken breasts.They cook in minutes and can be marinated, sauced up, or topped with your favorite ingredients to create a new taste sensation every time you cook them. And compared to some other meals, they are still an affordable way to serve something delicious for dinner.I've included the basic recipe for grilled chicken breasts and assembled a list of luscious links to some of the best grilled chicken recipes that I've found online.

I've also included some information about my favorite grill for cooking chicken, the Weber 386002 Q-100 Portable Gas Grill, along with some fabulous marinade cookbooks and gourmet sauces you might like to try on your chicken.This is a simple basic (but still delicious) recipe for grilling chicken breasts. If you'd like to use barbeque sauce on your chicken to add more flavor, follow this recipe but wait to add the sauce until just before it is cooked through to prevent the sauce from burning.If you prefer to use a marinade, that should be done prior to cooking. After you've marinated the chicken breasts according to your recipe, (or bottle directions) you can cook the breasts as follows.

What You'll Need

Figure on serving one or two whole chicken breasts per person.Boneless Chicken BreastsOlive OilSalt and Pepper*A Hot Grill

Directions

Pre heat your charcoal or gas grill to medium-high heat.Rub Olive oil over both sides of the chicken breasts.Sprinkle with salt and pepper to taste.Place chicken breasts on the grill.Grill until just cooked through, about 5 or 6 minutes per side- depending on thickness of breasts.Remove from grill and serve immediately.Enjoy!

Vegetarian Meatloaf

2012-01-10T22:58:00.001-08:00

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Ingredients

2 cups water1 teaspoon salt1 cup lentils1 small onion, diced1 cup quick-cooking oat3/4 cup grated cheese (cheddar, swiss, jack or american)1 egg, beaten4 1/2 ounces spaghetti sauce or tomato sauce1 teaspoon garlic powder1 teaspoon dried basil1 tablespoon dried parsley1/2 teaspoon seasoning salt1/4 teaspoon black pepper

Directions

Add salt to water and boil in a saucepan.Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.Remove from fire.Drain and partially mash lentils.Scrape into mixing bowl and allow to cool slightly.Stir in onion, oats and cheese until mixed.Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.Mix well.Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.Smooth top with back of spoon.Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.Cool in pan on rack for about 10 minutes.Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Coconut Macaroons

2012-01-10T22:49:00.000-08:00

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Coconut Macaroons are a favorite cookie all over the world. European recipes are usually lighter because of the added whipped egg whites. Our American counterparts, however, feature the richest versions of this wonderful dessert. And this recipe takes it to the next, most sinful, step, by adding sweet cream and sour cream to the condensed milk.

Introducing Chef Keem's Tres Leches Coconut Macaroons. Can you believe it - they're even egg and wheat free!Just in case you're wondering, these rich macaroons are great without chocolate, as well. But why bother, right? Given the choice, wouldn't you like chocolate-dipped macaroons?

Baked Macaroni and Cheese

2012-01-10T22:39:00.000-08:00

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Low-Cal Baked Macaroni and Cheese

Ingredients•

12 ounces elbow macaroni or your favorite pasta • 2 cups low-fat milk • 2 tablespoons of all-purpose flour • 1 1/2 cups shredded sharp cheddar cheese • 1/2 cup low-fat cottage cheese • 1 teaspoon dry mustard powder • 1/8 teaspoon ground cayenne pepper • 3/4 teaspoon of salt • 2 tablespoons plain bread crumbs • 2 tablespoons grated Parmesan cheese

Instructions

Heat oven to 350°. Coat a 2 1/2 or 3 quart baking dish or six 10 - 12 ounce ramekins with nonstick cooking spray. Cook pasta following package directions, to al dente. Drain and return to pot.While the pasta cooks, combine low-fat milk and flour in a medium size saucepan and whisk until smooth. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens slightly. Remove from heat and add cheese, whisking until smooth. Then whisk in cottage cheese, dry mustard powder, cayenne pepper, and salt. Stir cheese sauce into the cooked pasta.Spoon mixture into the prepared baking dish or ramekins. Stir together bread crumbs and Parmesan cheese. Sprinkle on top. Bake for 25 - 30 minutes for large dish, 20 minutes for ramekins or until heated through. Remove from oven and let stand for 10 minutes before serving.

Vegetable Soup Recipe

2012-01-10T21:56:00.000-08:00

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As a kid, I used to love my mother's homemade vegetable soup. In the fall and winter it brought comfort and even years later when I made it for my husband, he quickly developed a taste for it as well.

With simple, inexpensive ingredients my mother's homemade vegetable soup was very easy to put together. Although she had no written recipe for her soup, I followed her around as she made it one afternoon many years ago and made notes of the ingredients and quantities so that I could replicate her recipe.My mother made this vegetable soup in the fall and winter mostly. Some fresh vegetables were harder to come by and thus some of the vegetables were canned. The advantage of course, was that the preparation and cooking time was reduced. I've written the recipe to conform to exactly how she made it.This homemade vegetable soup recipe includes beef; it's not a vegetarian dish. It should probably be more accurately described as a homemade vegetable beef soup. However, if you choose to leave out the beef it would obviously be more vegetarian friendly although it would still have the beef broth!

Calzone

2012-01-10T21:51:00.000-08:00

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Calzone is basically the same as pizza but with a much prettier appearance. If you want to impress your family, make your regular pizza into a calzone, and watch them "ooh and ahh." And since the filling is inside instead of on top, it's easier to take on the road! Voila!

Roll pizza dough into a rectangle the length of your baking sheet. It can be wider than the sheet because you will be folding the sides in. Place the dough on the baking sheet and let the sides hang off.

Stuffed Cabbage

2012-01-10T17:23:00.000-08:00

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A cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the peasant cuisines of Europe and Western Asia, and has also found popularity in areas of North America settled by Eastern Europeans.

The filling is traditionally based around meat, often beef, lamb or pork and is seasoned with garlic, onion and spices. Grains such as rice and barley, eggs, mushrooms and vegetables are often included in the filling as well. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. As only the largest leaves can be used, small pieces of cabbages are often mixed into the stuffing and sauce. As the dish originated as a way to use leftover food, other ingredients may also be used in the stuffing.Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Finland and Sweden, stuffed cabbage is often served with bittersweet lingonberry jam. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint.In Croatia, cabbage rolls are a staple diet of the population. In a recent survey 97% of women over 25 regularly eat stuffed cabbage. The popularity of the dish has only recently been surpassed by a love for a hearty bean soup. Stuffed Cabbage with ground smoked pork is a firm Croatian favorite at Christmas.Typical Ukrainian-Canadian cabbage rolls can be made from either pickled or parboiled cabbage leaves depending on the cook's preference; pickled whole cabbage is readily available in most supermarkets on the Prairies. Fillings generally contain rice and meat, but other recipes call for cooked kasha and chopped wild mushrooms or, more recently, meat-free combinations of whole grains and root vegetables.

Hungarian Stuffed Cabbage RecipeIngredients:
1 large cabbage2 jars of sauerkraut1 lb. lean ground beef1 lb. lean ground pork1/2 cup cooked long grain rice1 raw egg1 large onion, finely chopped2 garlic cloves, crushed2 cans chopped tomatoes1/4 cup bread crumbs2 cups of water1 Tbsp. peppercorns6 bay leaves1 Tbsp. Hungarian paprikasalt and black pepper
Zaprashka:
4 Tbsp. butter4 Tbsp. flour

Instructions:

1. Remove core from the cabbage, place in a large saucepan, cover with water, then bring to the boil and cook until the outer leaves begin to loosen.
2. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.
3. Once all the leaves have been softened, remove the center stalks from each leaf and set aside.
4. Meanwhile, place the beef, pork, rice, bread crumbs, salt, paprika, pepper and egg in a large mixing bowl and mix well. Grandma liked extra black pepper! Set aside.
5. Place the onion and garlic in a saucepan and sauté until the onion is soft.
6. Add the onion mixture to the beef mixture and mix well.
7. Spoon half the sauerkraut into the bottom of a large cast iron pot and set aside.
8. Using the largest cabbage leaves, place about a handful of the meat and rice mixture on each cabbage leaf and roll up, tucking in sides. Lightly press the mixture into the leaves. Place the cabbage rolls with the seam side down on top of the sauerkraut in the cast iron pot. Sprinkle the peppercorns and add the bayleaves on top.
9. Add the unused cabbage leaves, chopped, on top of the stuffed cabbage rolls.
10. Mix the tomatoes, water and remaining sauerkraut together and add to top of stuffed cabbage rolls.
11. Cook on medium until mixture begins to bubble, turn down heat to a simmer and allow to cook for 3 hours. I like to let it simmer on the stove a little longer.
12. Near serving time, prepare the zapraska in a skillet, pouring liquid from the stuffed cabbage into the zapraska and then add back to the pot. The stuffed cabbage rolls should simmer for another 15 minutes with the added zapraska.
13. Grandma always served her stuffed cabbage rolls with home made mashed potatoes, adding the liquid from the stuffed cabbage rolls to the potatoes! YUMM!

Panini Sandwich Recipes

2012-01-10T06:43:00.000-08:00

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Take two slices of Italian bread. Stuff them with delicious goodies such as mozzarella, tomatoes, prosciutto, fresh basil, roasted red peppers, and whatever else makes you happy. Brush with extra Virgin olive oil, and press between the hot plates of a panini grill for the best Italian style sandwich outside of (or even in!) Italy.

There it is. The basic recipe for a great panini sandwich (sometimes called a grilled Italian sandwich). Switch out the cheese for another you like better, swap the meat with your favorite, add some sliced olives, or spinach, or anything you like - there are no hard and fast rules here.