Vegetarian Times - February 2010

Vegetarian Times - February 2010

True PDF | 91 Pages | English | 10.3 Mb

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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Kitchen Garden - February 2010

Kitchen Garden - February 2010
PDF | 109 pages | 63.4 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.


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Cilantro / Coriander

Cilantro / Coriander

An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.)

Note: "Culantro" is an herb realted to cilantro that is widely used in dishes throughout the Caribbean, Latin America, and the Far East.

Ingredient
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine. 

Season

available year-round

How to select: Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.

How to store

Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.

How to prepare

Wash and pat dry before using, as the leaves attract sand.

Matches well with 

avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt

Oregano

Oregano

Description
Oregano is the dried leaves of the herbs Origanum vulgare or Lippia (Mexican). Both varieties have traditionally been harvested in the wild. The Mediterranean variety is closely related to marjoram and is very similar in physical appearance. "Oregano" means marjoram in Spanish, and although sometimes referred to as "wild marjoram," it is a different herb.

Uses

Mediterranean oregano, which gained its popularity after American troops returned from World War II, is found in much of Italian cuisine: pizza, spaghetti sauces and other tomato-based sauces. Mexican oregano is found in chili powders and adds flavor to chili con carne and other Mexican dishes.

Origins

Turkey is a principal supplier of oregano. It is stronger-flavored and more bitter than the Greek variety. The Mexican type has a distinctively different flavor which is less minty, more hay-like and less bitter than the other sources.

Folklore

The word oregano is Greek-derived, and translated means, "joy of the mountain". Oregano was popular in ancient Egypt and Greece as a flavoring for vegetables, wines, meats and fish.

Color

Light to dark green

Flavor & Aroma

Strongly aromatic; slightly bitter

Sensory Profile

Oregano is generally described as possessing a strongly aromatic, camphoraceous aroma and a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel.

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Ingredients
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Directions
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite cooked rice.

Parsley

Description

Parsley is the dried leaves of the hardy biennial herb Petroselinum crispum (family Umbelliferae). This is probably the most well-known and used herb in the United States, used extensively in garnishing foods as well as for flavoring of sauces, stews and stocks. Curly leaf parsley is best known for garnishing, while flat-leaf or Italian parsley is used in bouquets garni and other flavoring applications.

Uses

Parsley adds color, and thus visual appeal, to many foods. It is used in egg dishes, soups, stews, stocks and with other herbs to bring out their flavor. Parsley is popular in Middle Eastern cuisine and the spice blends of fines herbes, bouquet garni, and pestos.

Origins

The principal sources of parsley are the United States, Canada, Germany, Belgium, Hungary, Spain and France.

Folklore

Parsley was used to flavor and garnish food as early as the third century B.C. The name parsley comes from the Greek word petros, meaning "stone," because the plant was often found growing among rocks. In ancient times, wreaths were made with parsley and were worn to prevent intoxication. Parsley was brought to the New World by the colonists.

Color

Bright to moderately dark green, uniform

Flavor & Aroma

Clean, "green," vegetable

Sensory Profile
The flavor and aroma of parsley generally described as being green and vegetative in character

Spice and Herb Storage Tips

Spice and Herb Storage Tips

After purchasing fresh and flavorful spices and herbs from your grocery store, proper storage will prolong their freshness.
Here are some suggested storage and usage tips:


Whole spices and herbs maintain their freshness longer than ground ones.

Keep spices and herbs away from heat, moisture and direct sunlight.

Avoid storing spices and herbs over the stove, or near a window.

Spices and herbs will keep for a long time if they are stored in airtight bottles. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs, depending on the herb.

Spices and herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should.

There are three checks to use when verifying freshness--look, smell and taste. A visual check for color fading is a good indicator of flavor loss. Taste and smell your spices and herbs; if a fresh aroma or taste is not apparent, they need to be replaced.

Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Steam introduced into the bottle will hasten the loss of flavor and aroma. Steam will also result in caking of contents.

Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in caking and flavor loss.

Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher when stored in the refrigerator.

Replace bottle lids tightly immediately after use.

Spicy Oats Pancakes

Spicy Oats Pancakes

These pancakes are made by adding oats to wheat flour, as oats are highly nutritious and filled with cholesterol-fighting soluble fiber. Being extremely satiating, they prevent you from binging on junk food. Serve these pancakes hot, along with mint and coriander chutney.


 Ingredients
¼ cup quick cooking rolled oats
¼ cup jowar flour (white millet flour)
¼ cup wheat flour (gehun ka atta)
¼ cup onions, chopped
¼ cup tomatoes, chopped
2 tablespoons chopped coriander
1 teaspoon ginger-green chilli paste
salt to taste
1 teaspoon oil for cooking

To serve
2 tablespoons coriander garlic chutney

Method
1. Mix together all the ingredients in a bowl and add enough water to make a thick batter. 
2. Grease and heat a non-stick tava (griddle). 
3. Spread a layer of the batter to form a pancake of 4 mm. thickness. 
4. Cook on both sides till golden brown, using a little oil. 
5. Repeat to make 3 more pancakes. 
6. Serve hot with the coriander garlic chutney.

Makes 4 pancakes.

Preparation Time : 4 mins.
Cooking Time : 7 mins.

Stuffed Chilas

Stuffed Chilas

Chilas are pancakes that are unique to the desert province of Rajasthan. This recipe is of gram flour chilas stuffed with cubes of paneer,green peas and tangy tomatoes, tossed together with a dash of chilli and cumin seeds. At home, we often make besan chilas with onions, tomatoes, coriander and chillies. This recipe however transforms the same old chila into a delightful chaat for your family and friends.

Ingredients 

For the chilas
1 cup Bengal gram flour (besan)
a pinch asafoetida (hing)
1 tablespoon oil
salt to taste
oil for cooking

 

For the stuffing
2 cups paneer (cottage cheese), cubed
1 cup green peas, boiled
1/2 cup tomatoes, chopped
1 green chilli, chopped
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chaat masala
2 tablespoons chopped coriander
1 tablespoon butter
salt to taste

Other ingredients
1/4 cup green chutney
 

 

Method

1. Mix the gram flour, asafoetida, salt and 1 tablespoon of oil into a thin batter, using enough water.2. Heat a non-stick tava (griddle) and grease it with oil.
3. Pour a ladleful of the mixture on the tava and spread it evenly to make a thin pancake.
4. Cook both sides on a medium flame using a little oil to cook. Take care to see that it does not brown.
5. Repeat for the remaining batter to make 12 chilas. Keep aside.
 

For the stuffing mixture1. Heat the butter and add the green chilli and cumin seeds.
2. Add the tomatoes and saut for 2 to 3 minutes.
3. Add the paneer, peas, chaat masala and salt and saut for a few more minutes.
4. Top with the chopped coriander, divide into 12 portions and keep aside.
 

How to proceed 

1. Place one portion of the stuffing mixture on a chila and fold it to make a semi circle.
2. Top with green chutney and serve hot.

Makes 12 chilas.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Framed Eggs

Framed Eggs 

Ingredients:
1 Egg
1 slice Bread
2 tbsp Butter
A pinch of Salt

Method:
Cut out center of bread slices with knife. Spread both sides of bread with butter.
Melt 1 tablespoon butter in a skillet over medium heat.
Brown bread slice in skillet over medium-high heat. Turn bread over.
Break egg into a cup.
Carefully pour the egg into the hole in the bread slice. Lower heat; cover skillet and cook until egg white is set.
Sprinkle egg with salt. Remove from pan with large spatula.

Immune-Boost Soup

Immune-Boost Soup

Broccoli and garlic are a powerful combination, providing plenty of vitamins A and C, which boost immune function, sulphurophanes that aid in cancer prevention, and allicin, a compound in garlic that has antibacterial properties shown to be effective against colds and stomach viruses. Coriander has anti-inflammatory and anti-microbial activity.

Ingredients

1 tbsp olive oil

1 clove garlic peeled and coarsely chopped

1⁄2 small onion peeled and diced

1 small carrot cut into rounds

1⁄2 tsp paprika preferably smoked

1⁄2 tsp ground coriander

1 small head broccoli (about 250g florets)

pinch of salt

freshly ground pepper to taste

Method

1. In a medium pan, heat the oil on medium. Fry the garlic, onion, carrot and spices for 3-5 minutes until soft.

2. Trim and coarsely chop the broccoli, add to the pan along with a litre of water and simmer, covered, on low, for 15 minutes (until broccoli is soft).

3.Uncover and cool for 5-10 minutes before blending. Place in a blender (reserve a few florets for decoration, if you wish) and purée until creamy, taking care to hold the lid on firmly. Season with salt and pepper and reheat as necessary.

SERVE with wheat-free bread drizzled with olive oil, or with a good salad, MAKES 4 SERVINGS

STORE leftovers in an airtight container in the fridge for up to three days or freeze immediately for up to three months.

Courtesy: YOU Magazine, 31 January 2010

For more Healthy Food Recipes Click To download YOU

Chicken with Pineapple

Chicken with Pineapple

Ingredients:
225 gms canned Pineapple
1 tsp ground Cumin
½ tsp Garlic pulp
1 tsp Salt
2 tbsp Curd
1 large Onion
½ Red Pepper
1 tsp Chilli powder
6 Cherry Tomatoes
1 tbsp vegetable Oil
1 tsp Coriander powder
½ Yellow/Green Pepper
275 gms boneless Chicken
1 tbsp chopped Coriander leaves


Method:
Drain the pineapple juice into a bowl. Keep 8 large chunks of pinepple and squeeze the juice from the remaining chunks into the bowl and set aside. There should be about half cup of pineapple juice.
In a mixing bowl, blend together the cumin, ground coriander, garlic, chilli powder, salt, yogurt, and coriander. Pour in the reserved pineapple juice and mix together.
Cut the chicken into small cubes, add to the yoghurt and spice mixture and leave to marinate for about 1-1 ½ hours. Cut the peppers and onion into bite-sized chunks.
Preheat the grill to medium. Arrange the chicken pieces, vegetables and reserved pineapple chunks alternately on 6 wooden or metal skewers.
Baste the kebabs with the oil, then place the skewers on a flameproof dish or grill tray.
Grill, turning and basting the chicken pieces with the marinade regularly, for about 15 minutes.
Once the chicken pieces are cooked, remove them from the grill and serve.

Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.

Bread Dhoklas

Bread Dhoklas
A quick & Easy snack

Ingredients

7-8 slices of bread
2 tbsp. grated coconut
1 tbsp. chopped green chilies
1/4 tsp. chopped ginger
1 cup thick yogurt
1/2 tsp. Chili powder
1/2 tsp. Amchur (mango powder) powder
A few mustard seeds and curry leaves
Oil for shallow frying
Salt according to taste

Method

1. Remove the edges of the bread slices, cut each into 4 squares.
2. Mix together the yogurt, chopped green chilies, ginger and salt. Apply this mixture on each square. Join two squares to form a tiny sandwich.
3.Heat oil in a frying pan, add the mustard seeds and curry leaves.
4.When they splutter, place the sandwiches in pan and fry on both sides. Serve hot .

Serve with Tomato sauce or hot chili sauce

The Low Carb CookwoRx Cookbook

The Low Carb CookwoRx Cookbook

264 Pages | PDF | 1.5 MB

The companion cookbook to the new PBS-TV series starring the New York Times bestselling authors of Protein Power and The Low-Carb Comfort Food Cookbook

If you're one of the millions currently watching your carbs, you might be surprised to learn that you can enjoy such delights as pancakes, pasta, ice cream, and bread without any of the guilt and with all of the pleasure. Thanks to the culinary expertise of Mary Dan Eades and Michael Eades, you can prepare your favorite old-fashioned comfort foods with a brand-new twist.

The Low-Carb CookwoRx Cookbook represents the very best of the Eades' innovative and fulfilling approach to low-carb cooking. Based on their new public television series Low-Carb CookwoRx, this must-have cookbook includes more than 150 simple, healthy, delicious recipes as seen on the show. The Eades also give you a wealth of nutritional facts as well as new cooking tips and techniques. From breads, breakfasts, and sides to sauces, entrees, desserts, and tasty recipes for kids, you'll see how easy it is to create an array of delightful dishes that will allow you to control your weight, improve your health--and enjoy cooking once again!

* Handmade Rye Bread

* Barbecued Chicken Hot Wings

* All-American Apple Pie

* New England-Style Clam Chowder

* Smashed Just Like Potatoes

* Roasted Baby Vegetables

* Stealthy Healthy Pasta Sauce

* Festive Frijoles

* Tiramisu

* Almond Drop Scones

* Homemade Sage and Pepper Sausage

* Creamy Southern Coleslaw

* Shrimp Quesadilla

* Classic Chocolate Truffles

* Chicken Pan Gravy

* Farmer's Veggie Omelet

* Blue Cheese Dressing

* Medallions of Beef Tenderloin

* Frozen Fruit Skewers

* Garlic Herb Butter

* Pecan-Cinnamon Coffee Cake

* Three-Alarm Chili

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Saveur -October 2008 - Breakfast Special

Saveur -October 2008

PDF | English | 27 MB

Saveur Magazine is an award-winning food and travel publication that covers the world of authentic cuisine. Each issue of Saveur provides brilliant photography, extraordinary stories, and recipes that reflect the traditions, history, and lore of fine foods the world over. Saveur Magazine harks back to food before it was processed, lite, or artificial. Saveur is a magazine that still remembers what real food was meant to taste like.

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Mirror

Eggs Benedict - breakfast

Eggs Benedict

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid - a restaurant trick- helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as likely to separate as the version made by hand with a whisk.

Ingredients

2 cups distilled white vinegar

2 tsp. kosher salt, plus more to taste

1 tbsp. vegetable oil

8 slices Canadian bacon

3 egg yolks

1 rbsp. plus1 tsp. fresh lemon juice

1/4tsp. Tabasco

8 tbsp. unsalted butter, melted

8 eggs, cracked into separate small bowls

4 English muffins, pulled apart by hand and toasted

Paprika or cayenne, for garnish

Method

1. Bring 16 cups pf water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.

2. Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.

3. Combine yolks, lemon juice, 4 tsp. warm water, Tabasco and remaining salt into a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.

4. Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper lined plate. Divide muffins halves between 4 plates; top each half with 1 slice bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with Paprika or cayenne.

Courtsey: Saveur Magazie-Breakfast special- to download magazine click here.

Soul Food Recipes

Soul Food Recipes

-Learned on a North Carolina Tobacco Farm

190 pages | PDF | 1,3 MB

"Don't Miss These Amazing, Mouth-Watering, Old-Fashioned Soul Food And Southern Recipes Learned While Growing Up On A North Carolina Tobacco Farm"

Now You Can Savor All Those Mouthwatering Dishes You Thought You'd Never Taste Again...This Cookbook Featured In The Soul Food Museum in Atlanta, Georgia Makes A Great Gift!

This cookbook contains over 250 of my favorite soul food recipes. In the cookbook I share with you both my favorite old fashioned recipes, and some healthier variations. Some of the recipes include mouthwatering:

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Linguine with Garlic, Prawns & Spinach

Linguine with Garlic, Prawns & Spinach

The mistake that people often make with this pasta dish is to use cooked prawns instead of raw ones. The prawns need to be raw so they can absorb the flavours of the garlic and the lemons, and yet still be juicy and tender. Substitute the linguine with spaghetti if you fancy and make sure that you use a good-quality extra virgin olive oil for the best flavour.

Ingredients

300g linguine

salt and freshly ground black pepper

4 tbsp extra virgin olive oil

1 garlic clove sliced

150g spinach leaves

400g peeled uncooked prawns

4 tbsp chopped flat-leaf parsley

grated zest of 1 unwaxed lemon

10 cherry tomatoes quartered

Method

Cook the pasta in a large saucepan in plenty of boiling salted water until al dente.

Meanwhile, in a large frying pan, heat the oil over a medium heat and fry the garlic for 1 minute until golden. Add the spinach and cook for a further 2 minutes.

Add the prawns with the parsley and season with salt and pepper.

Stir well and continue to cook for 2 minutes.

Once the pasta is cooked, drain and add to the frying pan, then lower the heat.

Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds.

Serve immediately.SERVES 4

Wings Of Success,The Advantages Of Being A Vegetarian

Wings Of Success,"The Advantages Of Being A Vegetarian

- The Ultimate Vegetarian Guide! A+"

PDF | 108 pages | 1.3 mb

This ebook will show you everything you need to know about vegetarians.

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Light Omelette with Chives & Potatoes

Light Omelette with Chives & Potatoes

It tastes fantastic even when it’s cold.

Ingredients

3 large potatoes about 175g each

3 tbsp olive oil

salt and freshly ground black pepper

1 onion finely sliced

5 eggs

3 tbsp chopped chives

Method

Preheat the oven to 170C/150C fan/gas

Peel the potatoes and finely slice.

Lay out on a baking tray (nonstick or lined with baking parchment), drizzle with 1 tbsp of the olive oil, season and bake for 15 minutes.

Select a large ovenproof frying pan about 20cm diameter and 4cm deep. Heat the remaining oil in the pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally.

Remove the potatoes from the oven and layer with the onions in the frying pan.

Lightly beat the eggs with the chives and pour over the potatoes and onion. Season with salt

and freshly ground black pepper and mix.

Transfer the pan to the oven and continue to cook for 20-30 minutes.

Serve hot or at room temperature.SERVES 4

YOGHURT FRUIT AND NUT BOWLFUL

YOGHURT FRUIT AND NUT BOWLFUL

(Healthy Breakfast Special)
So easy: spoon plain low-fat greek-style yoghurt into a bowl,

top with honey, wheat germ and walnuts and

serve with a generous helping of blueberries.

(From YOU Magazine Feb 24, 2010)Click here to Download YOU Magazine