Herb-Tomato Grilled Chicken

3 lb Chicken, cut-up 1 ds Black pepper 1 ds Salt

-------------------------------BASTING SAUCE------------------------------- 2 tb Oil or melted butter 2 Cloves garlic, minced 3/4 c Tomato ketchup 2 ts Dried basil leaves 2 tb Lemon juice Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.


About the author: Grab more free recipes at http://recipe-directory.net

About Indian Cooking

Indian food is regarded as one of the most exotic and tasteful cuisines in the world. If you are up for something different to tantalize your taste buds, then Indian food is your answer. Its flavours are so incredible, variety are so wide and the infusion of spices are so intense. No wonder why people from all corners of the globe, whether you are brought up in a Western or Eastern culture, are so captivated by Indian cooking.
These days, instead of cooking their own Indian food recipes at home, people would rather eat out or order them in restaurants. Why? More often than not, people usually think that in order to produce the best tasting Indian meal, one must have all the special herbs and spices from India and one must know how to blend them perfectly. Aside from that, many of them think that in order to unleash the real Indian aroma and flavour of the food, it would take them long hours and a lot of tedious work to prepare for the ingredients.


But really, preparing a sumptuous Indian meal is not as hard as you think it is. You do not have to be a master chef or hardcore Indian food enthusiast. We all know spices are the souls of Indian cooking. If you get the spices right, you are as good as successfully creating a well-cooked Indian meal. The many ingredients as well as the herbs and spices that are required to produce a amazing Indian recipe are actually within your reach. Thanks to the growing popularity of Indian cuisine, many special whole or ground spices and a wide selections of curry pastes can be readily purchased from many local food stores and supermarkets, and even conveniently through online. Gone are the days where you need to peel, chop and grind your garlic or onion and to wash your cutting board, knife and blender afterwards. Ginger, garlic, onion and a wide range of other spices that are preservative free and as pure as having just prepared them are not hard to find. Therefore, the authenticity of the taste of the Indian food you are trying to prepare is not compromised.


Make sure that you get these basic ingredients that are frequently used in Indian food in your pantry. One of the main basic ingredients is the red onion. Aside from that, you must also include the three important G’s. They are the Garlic, the Green Chillies and the Ginger. Other equally important spices in Indian dishes that you must not ignore are turmeric, chilli pepper, black mustard seed, fenugreek and cumin. To add more zest and spiciness to your dishes, add more fresh red chilli as well as chilli powder as desired. Often, garam masala or Indian spice mix is used. This ubiquitous mix is a blend of various spices such as cardamom, cloves, black pepper, cinnamon, cumin seeds and coriander seeds. These are the basic ingredients that allow you to jump start your way of cooking Indian cuisine from your very own kitchen.


Cooking Indian dishes is not that hard as long as you obtain the right herbs and spices, which can be easily availed in the market or can be planted in your backyard.


Indian Food Recipes is an online Indian cooking website offering a collection of free Indian cooking recipes and cooking tips.

Mexican Food Menu: A Favorite Salsa Recipe

When it comes to making the best food for our family, we choose the best in ingredients that will promote healthy living while provide exceptional flavor. Thankfully, today it is easier than ever to find the recipes we want via the internet. For my own family, I love adding this wonderfully delicious salsa to our Mexican food menu plan.

Why choose this salsa?

The answer is simple! It is super easy to make and everyone loves it! There is never any left over, and when it comes to leftovers, you can bet my family has a lot. This is great to add to a meal or even eat as a snack. Filled with deliciously fresh fruits and vegetables, this is one salsa your family will ask for again and again.

Favorite Salsa Recipe

Ingredients:

4 medium fresh tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped fresh green pepper (bell pepper)
1/4 cup oil
2 tbsp finely chopped fresh green chilies
2 tbsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp salt

Directions:

Combine all ingredients. Cover and chill, stirring occasionally. Serve with was corn chips or tortilla chips.

Variations:

Instead of fresh tomatoes, you can use a high quality whole, canned tomato. Be sure to drain first!

Instead of a fresh green pepper, I like to add a variety of colors! Try adding a touch of the red bell peppers as well as the yellow bell peppers. This will make a colorful sensation that is delicious and well received.

If you are wanting to remove the red wine vinegar, you will be making the salsa all that more healthy without negating any of the taste!

Instead of regular table salt, try adding a healthier sea salt.

Try using different types of onions. Each onion has its own taste and flavor. My favorite is the sweet onion. Mm, mm, super!

Some of my family members are not a huge cilantro fan. Generally, I will split the batch or make a double batch adding cilantro to only one batch. This will insure everyone has his or her preferred taste!

When it comes to healthy living, this is a must have for my Mexican food menu plan. Salsa can be used with just about anything, and this also stores extremely well which means you can place in a non-metal container for later use if refrigerated. However, you should only store for a week to insure freshness.


Making a Mexican menu plan is a great way to add culture to the family dinner table. The combination of taste and appearance makes this cuisine one of the most popular in the world. When you can have salsa has a main condiment, you will be in control of the goodness your family eats. Even children love this cuisine, and for good reason.

If you have trouble getting the kids to eat their fruits and vegetables, try making a wonderful salsa that will appeal to him or her!

How to Make Homemade Ice Cream

People have been making and enjoying ice cream for centuries, so much so that it is almost considered an art form. No doubt it has changed a great deal since ancient times but the process used today is mostly unchanged for the last few decades. When you make homemade ice cream, of course, you won’t use the same process that big companies use to pump out thousands of gallons of ice cream to be sold in parlors and grocery stores everyday. Your process will be smaller, fresher and have a personal touch.


There will only be a slight resemblance in the taste of your homemade ice cream and the ice cream you buy at the store. Yours will taste much better. The ingredients you are going to use, fruits, nuts and other flavorings are going to be fresh, not mass produced. You will put in your flair, personal attention and care and I know you will taste the difference in the finished product. Not to mention the enjoyable experience you will have spending time with family and friends making and enjoying your unique ice cream creation.

A good place to start, of course, will be with a good recipe. As you can imagine, there are hundreds of great ice cream recipes that you can use to get you started but you will undoubtedly want to come up with your own as you get more comfortable. Check with family members to see if there are family recipes that have been handed down through the years. The connection to the past is a big reason that many people choose to make their own homemade ice cream. What’s better than having ice cream “just like grandma used to make?”

Don’t fret if you don’t have an ancestral family recipe to start off with. The building blocks of any ice cream recipe are neither exotic nor expensive. You might do well to practice with the basics until you are happy with the ice cream that you are making. Then you can get fancy with delicious flavorings and combinations of ingredients. Here’s a basic vanilla recipe to get you rolling:


Ingredients:

1/2 pint (250 ml) light cream
condensed milk, small tin
1 2 teaspoons of vanilla extract

Combine all ingredients in a bowl and mix until smooth

Once the ingredients are mixed and smooth, load it into the churn or ice cream machine. Follow the manufacturer’s instructions regarding the ice and salt and activate the machine to churn the ice cream. Or if you’re using a manual churn, turn the crank for about 10 minutes to give the ice plenty of time to freeze the cream in the interior compartment. You may need to crank a bit longer if the cream has not set up after 10 minutes.

Once you have completed the “hard labor” put the ice cream in the freeze for a couple of hours to finish freezing into your wonderful frozen treat. The last part of the process is the easiest. Take your ice cream out of the freezer and find some family and friends to indulge in your delicious creation. Now that you’re an expert at homemade ice cream, start planning your next big party or family get together to show off your new skills!



Author Resource: Cheri Brennan has been making homemade ice cream with her family for years. To get more tips and resources for making your own ice cream, click here today: http://icecream.newinfohighway.com

Article From: Article Asylum

Pizza is one of the most popular fast foods in the United States. It tastes good, it’s quick, and it’s convenient. These three things alone make it a top choice for families everywhere. While these are some of the advantages of ordering pizza from some joint that delivers, there are definite and obvious advantages to trying your own homemade pizza. Get the family together in the kitchen, save some money, and control the ingredients you include in your pizza.


One of the first advantages of making your own homemade pizza is getting your family into the kitchen together. Dividing up the tasks of making a pizza among family members is a great way to slow down in a busy life and be able talk about your day, how everyone is feeling, and has general family together time. If you want more details visit at www.cat-head-biscuit.com. If you have smaller children, tasks like rolling out the dough, spreading pizza sauce, and placing the cheese on the pizza are safe, less-messy ways to have your young child help with the making of the pizza. They are protected and still feel like they are able to help and contribute. If you have older kids, you may consider letting them help you with more adult projects like cutting up the vegetables, cooking any meats, or putting the pizza in the oven when it is time. Bringing the family together in the kitchen then eating together at the table can strengthen the bond you feel with one another.

Another advantage of making your own pizza as a family is to save some money. While fresh ingredients can be costly, purchasing fresh vegetables at the farmer’s market can be very inexpensive. The ingredients it takes to make a pizza from scratch can cost far less than ordering take-out pizza these days. Some pizza joints charge upwards of 25 dollars for a large supreme pizza. You can make 2 to 3 pizzas at home for that amount of money; more depending on the type of pizza you make. The cost of take-out pizza definitely takes its toll when ordering for a large crowd. A few large supreme pizzas and you’ve spent an exorbitant amount of cash. Making your own pizzas for a party can make a huge difference in bang for your buck.

One final advantage to making pizza instead of ordering it is that you can control the ingredients that go into your pizza. Many times, fast food places use much unhealthier foods and ingredients than you would as an individual. With making your own pizza, you control how much salt goes into that homemade sauce. You can also login on to www.cooking-chinese-style.com.You can also be absolutely certain of the freshness of the vegetables. And you can know what kind of environment it was made in. Doing this can help your pizza be much healthier and better tasting. Those are two qualities that everyone wants in a pizza.

There are many reasons to make a homemade pizza with your family. Just a few are that it will bring your family closer, it can be less expensive, and you can control the ingredients that are included. All of these make creating your own pizza from scratch a great choice for dinner that you can feel good about.



www.camping-outdoors-recipes.com

www.thanks-giving-recipes.com

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Easier Cooking With A Little Preparation

Anyone who has ever cooked can attest to how much can go wrong despite a detailed recipe and the best intentions. That's because recipes don't describe how you should interact with your space and most don't include much instruction on preparation. It can take a fair amount of reading between the lines to determine what can or should be done before the actual cooking begins and how to best use your space to make your dish a success. Try these simple steps to ensure delicious results every time!

Prepare your work area

You don’t have to have a state-of-the art gourmet kitchen with a huge island and miles of counter space to make delicious meals for your family. All you need is a working oven, stove, and sink, and about four to six square feet of clear counter space. If the recipe requires prepping meats or vegetables, you may want to set aside a couple of feet next to your sink for your cutting board so that clean up will be easier. Take a moment to remove the homework, bills, little used appliances, Barbie dolls, and car keys from your kitchen countertop...can you tell I’m speaking from personal experience?

Read the recipe COMPLETELY before beginning

Your cooking journey will be full of surprises and our goal is to make them all pleasant! To eliminate the recipe-sinking variety of surprises, take some time to familiarize yourself with your recipe ahead of time. Take it from an experienced cook... many times I’ve started a recipe only to realize that the cream cheese should have been at room temperature, or that I need to use a food processor and mine has been loaned to my sister… Which brings me to my next point…

Gather your tools

If you’re working from a cookbook or some other recipe you’ll need to read through the recipe to be sure that you have all the necessary tools handy. Place all of the tools you’ll be using on the countertop. Delicate sauces can ruin while you root around in the drawer for the right whisk!

Gather all of youringredients

Place your meats, vegetables, spices, canned goods, and everything else in one designated area on your countertop. As you review your recipe ahead of cooking, take note of both the ingredients and the state of preparation your recipe prescribes. Any description of preparation listed with the ingredients indicates preparation needed before cooking begins. "Cubed" meats, "chopped" vegetables, "lightly beaten" eggs are all examples. One day, you'll be a famous cook with your own sous chef, but for now, you must prepare!

mise en place

This is a French term that means having all tools ready and ingredients prepped and premeasured in small dishes, ready to add at the prescribed time. This technique, used by chefs to make preparing meals easier, will also help you to become a better cook. Here are a few examples of mis en place:

• Oiling the muffin pan
• Chopping and measuring a cup of onions
• Measuring out spices

You don’t need to go out and buy special dishes for mis en place. All you need are a few small bowls or containers—coffee cups, custard cups, even cereal bowls will do. I use several small melamine cups that I bought at a restaurant supply store for less than $1.00 each. You can also purchase a set of small glass or stainless bowls at your local kitchen store. I like Mario Batali’s prep bowls because they do double duty—they can be used for mis en place as well as measuring. Five cups that range in size from 1/8 cup to 2 cups are included, and each one has a halfway mark for measuring.

Your recipe

Have it handy and hands-free. If you’re using a cookbook it can be challenging to find a place to put the cookbook so that you can read the recipe and not get splatters all over the pages. Use an inexpensive cookbook holder. The Lucite type works well. If you’re working from a recipe that you’ve printed off of the internet, simply tape the recipe to an upper cabinet at eye-level near your work area. You can also try a typing stand from the office supply store, or a clipboard that you can lean against the wall.

Now you're ready to cook!
Toni Scott
Toni Tanner-Scott, Personal Chef and Cooking Coach, Dinner Made Simple, http://www.dinnermadesimple.com

How To Stock Your Pantry

If I had a nickel for every time I heard someone lament having a full pantry and nothing to eat... We've all learned from experience that the difference between a full pantry and a well-stocked pantry is the difference between a delicious home-made meal and... well, takeout. Again. A truly well-stocked pantry has the utility food items that transform a few fresh ingredients into a full meal. The most important pantry items tend to be used in lots of different ways and enable your fresh meats and vegetable to become lots of different dishes.

Key items--like beans, rice and pasta--are the makings of great side dishes while sauces, soups, dressings and marinades are all a snap if your pantry includes broth, good vinegar, and good oils. Good quality olive oil is a must, as is your favorite cooking oil, but peanut oil is also good for frying and high heat cooking as is the versatile and healthful grapeseed oil. Try the broths in resealable cartons and experiment with different pastas. Always get couscous and other grains in plain varieties to jazz up according to your mood. Quantities of all will be dictated by your families tastes and appetites, but start with these:

Oils: Olive Oil, Canola Oil, Sesame Oil, Peanut Oil

Vinegar: Balsamic, Apple Cider, Red Wine, White Wine, Rice Vinegar

Broth: Vegetable, Chicken, Beef

Beans/Canned: Red Beans, Kidney Beans, Black Beans, Chickpeas, Tomatoes

Pasta: Spaghetti, Bowties, Penne, Orzo, Couscous

Rice: Long Grain White, Brown, Arborio, Basmati, Jasmine

Another key group of pantry essentials are the dry ingredients, including baking ingredients, seasoning and dry herbs. All purpose flour is very important, as is kosher or sea salt, fresh black peppercorns. While fresh herbs are always best, often dried herbs will do...just don't use the herbs that came with your spice rack! Fresh, dried herbs and spices can be purchased by weight in small batches in the bulk foods section of reputable markets. Here is a list to get you started:

Dry Goods: All-Purpose Flour, Cornmeal, Baking Powder, Baking Soda, Bread Crumbs

Herbs/Spices: Oregano, Basil, Chili Powder, Cinnamon, Nutmeg, Paprika

Seasonings: Kosher/Sea Salt, Black Peppercorns, Cayenne Pepper

Rounding out your pantry are condiments, dry beans and dry storage. The most important condiments to have on hand for cooking are Worcestershire sauce and Dijon mustard. I like to have both a smooth Dijon with white wine and and coarse grained country mustard on hand. Dry beans and lentils are hearty, full of fiber and last forever in the pantry, so stock up on all your favorite varieties. Keep a 10-bean mix on hand for soups and stews. Your dry storage drawer or bin should contain your favorite varieties of potatoes (I like red skinned or Yukon Gold), onions, shallots, and garlic. These items should be kept in a cool, dry, dark space and used or disposed of before they sprout or become soft and yielding to the touch.

Here's a good list to start with:

Dry storage: Potatoes, Onions, Shallots, Garlic

Condiments: Dijon Mustard, Worcestershire Sauce, Soy Sauce

Dry Beans: Red Beans, Black Beans, Navy Beans, 10-bean mix, Lentils

Once you have your basic pantry items, you’ll want to fine tune your list a bit to your favorite kinds of cuisine. Here are some great items on have on hand, organized by cuisine type to enable what ever kind of food your family likes best.

Italian: Anchovy Paste, Extra Virgin Olive Oil, black olives (canned or in jars), Rosemary (dried), Basil (Dried), Cannelloni Beans, Thyme (Dried), Oregano (dried), Roasted Red Bell Peppers, Sun Dried Tomatoes, Capers, Tomato Paste, White Wine, Red Wine, Cornmeal or polenta, Pine Nuts

Mexican: Tomato Sauce, Chili Powder, Cumin, Coriander, Oregano,Black Beans, Pinto Beans

Thai: Coconut Milk, Red Curry, Green Curry, Garam Masala, Fish Sauce

Asian: Soy Sauce, Sesame Oil, Hot Chili Oil, Rice Vinegar, Rice Wine, Sesame Seeds, Five Spice Powder, Ground Dried Ginger, Hoisin Sauce

Creole: Cajun Seasoning, Cayenne Pepper, Tabasco sauce, Red Beans
Toni Scott
Toni Tanner-Scott, Personal Chef and Cooking Coach, Dinner Made Simple, http://www.dinnermadesimple.com

Panic in the Pantry: Facts & Fallacies about the Food You Buy Panic in the Pantry: Facts & Fallacies about the Food You Buy

either way you win

The Rudiments of French Cuisine.

By: Bimla Sheokand

The people living in France love their food and so they have perfected the art of making dishes which not only fill the stomach but also fill the heart of the person who eats them. As far back as the 1500s, it is acknowledged that French cuisine has been impacted by three aspects:

1. The incursions of Celtic Gauls resulted in the partition of land holdings, and the initiation of agricultural operations.

2. The conquering Romans who pioneered cheese making.

3. The marauding Moors who brought in goats to France. The Moorish impact held sway over the ingredients and cooking techniques in France. It is quoted the first French cookery books were greatly influenced by the exotic Moorish flavor. The earliest known groundwork for the present day French recipes has been established as far back as the 1500s. In this period, haute cuisine has been brought to French courts by a woman called Catherine de Medici, an Italian. Down the years, chefs have perfected the art of this style of cooking. The Italian inspiration has greatly changed French culinary recipes, the techniques, ingredients, and serving style. The Medici cooks brought about the use of butter, truffles, artichokes, innovative dishes, and cooking styles. The distinction between spicy and sugary dishes was also pioneered by them. In the year 1652, French culinary recipes progressed to using mushrooms, truffles, and spices to set off and enrich the flavor of food. The classical thick sauces gave way to delicate stocks and sauces, whereas meat is usually served in its own juice. At that time, a French cook called La Varenne, authored the first cookery book on French cuisine, with dishes listed alphabetically, together with cooking directions for vegetables. At present, French cuisine is based on the variations of the many regions of France. With each region being known for its celebrated culture, cuisine in France can be broadly classified into three categories: 1. French culinary recipes based on the northern regions of the nation comprises of trouts, pikes, salmon and birds. Meat dishes and tarts generally contain fruit. The famous Calvados and Camembert cheeses are also included in the preparation of their food. 2. French cuisine based on the regions of Central France is renowned throughout the country. The popular ingredients used in their dishes are red wine and garlic butter added to chicken or beef. The motivation to prepare innovative and home cooked food comes from Burgundy wines of this particular region. Homemade dishes are very central to this area of France. 3. French culinary recipes influenced by the southern regions of the nation comprise of olive oil, aubergines, tomatoes, Roquefort cheese, wild mushrooms, and garlic. In addition, the exotic range of seafood of this region greatly augments the reputation of its food. Across the word, delectable French cuisine graces the menu of many of the famous restaurants and hotels.

Author Resource:->

http://www.300-dip-recipes.com/

http://www.404self-improvement-tips.com/



Article From Freebie Articles

Great Book Of French Cuisine When L’Art Culinaire Moderne was first published in 1982, it was hailed as the most comprehensive... book on French cooking and gastronomy ever written...

Baking Thoughts for Summer Foods

Summer is a great time of year for baking. The natural response to the warmer weather would be to enjoy the outdoors rather than baking in your kitchen, but it is quite the opposite.

Although you are working in the heat of the oven, the snacks you can create are enough to cool you off while enjoying the process of creating deserts yourself. The countless flavors that are fitting for the summer atmosphere will make you forget about the heat in the kitchen.
Many baked goods also do well when served cold or frozen, making them perfect to help you cope with and enjoy the summer. When it comes to baking in the summer, fruit is often the centerpiece.

Strawberries, mangoes, limes and a wide variety of melons are commonplace. Homemade cream mixed with berries also finds its way into many summertime desserts. Muffins and pastries with exotic fruit flavors also stand out this time of year.

Then there are the cakes. From decadent to fun, there is an abundance of variety available when it comes to summertime cakes. Using fruit for baking is wildly popular in the summer. The sweet juicy flavors refresh the palate and provide a wonderful touch to recipes that fit the warm weather.

Making jam is also popular in the summer. Taking your favorite fruits and turning them into jams and preserves is not only delicious, but also relatively easy. It is a baking activity fit for the entire family. If you really want to make the activity outstanding, bake your own bread to go along with the jam.
You can even bake the bread over a fire when you are out camping for a perfect culinary adventure. Pies are also a popular use for sweet, summertime fruits.

If a classic pie does not quite fit your style, you can use piecrusts, cookie dough or even basic pizza dough to make fruit pizza. Make the dough yourself, use yogurt or a similar spread able food for your sauce and spread fruit around the dough to make an irresistibly sweet delight. Muffins and pastries are also very popular baked goods for the summertime.

Mixing your favorite fruits into your favorite variety of muffin dough can make a perfect summer breakfast. Peaches, strawberries, raisins and bananas make for wonderful ingredients in your muffins and pastries with these fruits are a perfect baked good for your sweet tooth. Kiwi, pineapple and blueberries also go wonderfully in your muffins and pastries in the summertime. A great part of summer baking is cakes.
Fresh fruits find their way into cakes as well. Banana cakes, strawberry shortcake, pineapple cakes and others are all extremely popular when the weather heats up.

Fruit filled cheesecakes also tend to be baked frequently in the summertime. You can also login onto www.cajuns-recipes.com. Including ice-cream with your cakes is a great way to keep everybody cool. Another summertime trend is making cakes in exotic shapes. Whether it is a watermelon cake both in flavor and in design or a towering castle of confectionary delight, the options for cake design in the summer are infinite.

Other popular elements of design are flowers, butterflies, vines and collections of fruit. As if the fruit muffins, pastries and cakes are not enough, summertime baking also features includes ice cream.

Bake some French toast or Belgium waffles then add your favorite ice cream, fresh fruits and any other toppings you may enjoy. You will have yourself a dish to cool the summer heat and delight your taste buds simultaneously. When you have exhausted these recipes, you can try making your own scones or fried dough. Another option is to make your own jam to go with your dough. If there is still more that you want to do, try fondue. Melt some chocolate or peanut butter and add in your homemade jams, this allows you have all the dips you could need. Bake some fried dough, mix in fresh fruit, and dip it all together to liquefy your dessert.

Baking in the summer has endless possibilities. However, in the end it all boils down to using a wide variety of fresh fruits. Whether you are making jam, bread, muffins, pastries, and cakes or enhancing your ice cream, the key to baking in the summer is in the fruit.
www.300-chicken-recipe.com

Healthy Homemade Dogs Treats

By serving your dog with healthy homemade dog treats you are giving them a treat they will definitely enjoy having. If you can learn to make your own healthy homemade dog treats, you can control the ingredients they contain. This is especially important if you have a dog that has a special diet or is allergic to the common ingredients that are in normal, store bought treats.
For dogs on a diet, you can provide them with treats designed to fit in their daily calorie intake.

There are some finicky dogs out there who only have a taste for certain foods and will refuse to eat anything else making it hard for owners to find any treats to please them. With healthy homemade dog treats, you will be able to remove the artificial ingredients such as colors, additives, fillers, and byproducts that are bad for your dog. Animals need a pure alternative to the left over ingredients used in their food and homemade healthy dog treats give them just that. The store brand treats are created from preservatives the manufacturer adds to keep these treats on the shelves longer and to prevent spoilage.

Healthy homemade dog treats will not have any of this mess in them that might cause your dog to be sick. Only the most natural and highest quality ingredients go into your special pooches treats. You can add fresh vegetables, fresh meats, and other soft, clean ingredients instead of offering them dry, stale, biscuits out of a box that has been on the shelf for months or years before you buy it. When you are baking your own healthy homemade dog treats, you can be flexible in the ingredients you choose to add.

Many different combinations can be used to create different special flavors they like. Dogs love flavors like cheesy garlic, chicken, peanut butter, and beef. There are also recipes available that will allow you to make healthy homemade dog treats that taste like chocolate but, in reality, have no chocolate in them. Chocolate, of course, is a bad thing to feed your dogs and cats because it contains ingredients that could make them very sick. So next time don’t complain that your dog is not healthy, serve her best healthy homemade dog treat.

About the author:
You might not be knowing that most of the dog diseases are due to bad dog food. Prepare the best healthy dog food recipe for your dog. Dog Food Secrets is a guide that explains the healthy homemade dog food recipes with pictures. Check out Dog Food Secrets Review and don't let your dog die young. Article Source: http://www.Free-Articles-Zone.com

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Healthy Fast Food Menu Options

Fast food restaurants have gotten such a bad rap in the past few decades as a major reason for the obesity epidemic in the US, that many of them have felt compelled to defend their existence.

Recently, the head of McDonald's, one of the most often cited restaurants in the blame for obesity, defended his restaurants saying that they were not responsible for the obesity rates in children.I must agree with him that it is no one's direct fault that there are increasing amounts of obese children as well as adults, but the sad truth is that here in the US there are a combination of factors in our culture that promote obesity and will continue to unless we change our ways.

According to statistics, obesity rates have tripled in just the past thirty years in adults. If that doesn't tell you something is amiss, then I don't know what does.In response to pressure from consumer and health advocates, many fast food restaurants have come up with lighter menu options and healthier choices for kids meals to do their part in at least offering the option to be healthier. The rest is up to the customer or the parents of children who are eating there, and that is where the true education and enlightenment must come in, which is a difficult thing to control.Wendy's, one of the most popular fast food chains, has started to offer mandarin oranges as a side option, which is a lot healthier and less caloric than french fries or a loaded baked potato. They also offer side salads with light dressings, and have quite a nice little menu of low fat salads that would tempt anyone's taste buds. In fact, Wendy's probably has one of the best salad menus of any popular fast food chain right now in my opinion.

They still have their triple stacked burgers and fries too for those who want the true naughty fast food experience, but those who are watching their weight or are just generally health conscious now have choices that are more palatable than they have been in the past.

McDonalds has also jumped on the healthier offerings bandwagon, and has salads to choose from, although not as impressive nor as tasty as Wendy's, and instead of french fries as their only choice for sides, they also now offer fruit and nut parfaits and apple dippers, a favorite with kids, which is sliced apples with a low fat caramel dipping sauce.They even have offered active meals for adults which include salads, bottled water, and a free pedometer and health guide. A recent news story where a man lost significant weight eating at McDonalds no doubt fueled the popularity of apple dippers and their fruit and walnut parfait, both of which he ate almost exclusively while on his diet.

I recently went to the drive thru at a local Taco Bell, and even they have added a lighter menu to their offerings. The lighter menu offers some of the same traditional tacos, burritos and soft tacos, only they hold the cheese and load up more on the veggies, salsa and lettuce to make the meal lower fat and higher fiber, as well as lower in overall calories.

Subway is one of my favorite fast food places to grab a quick and healthy bite to eat while controlling calorie intake. They offer a whole line of subs that are low fat as well as 400 calories or less, perhaps slightly more on some but not much over the 400 calorie mark, which is ideal for a lunch or a dinner since it is calorie controlled.

Their offerings include subs on high fiber bread, which is delicious, and low fat meats such as roast beef, turkey and ham. You should order them without the cheese, which I've found to not be such a big deal since the cheese is very thin and doesn't provide much additional flavor anyways.

Just ordering without cheese saves you roughly one hundred calories. They have such a great selection of fresh veggies to pile on that you won't even notice you're eating a healthy, low fat meal. Choices include spinach leaves (my personal high fiber, high iron favorite), cucumbers, tomatoes, red onions, pepper, pickles, and black olives (to be used sparingly, they are high in fat).

Add to that the fact that they have some great condiments that are fat free like their onion sauce and their honey mustard, and you've got a delicious low fat meal that will make you feel energized instead of lethargic, and keep you fuller longer than a burger and fries will.Burger King, McDonald's oldest rival, also has some healthy menu options. They do offer a veggie burger made by Morningstar, which is quite tasty, however if you want to make it low fat skip the mayo, which they apply copiously unless you ask them to hold it. Add extra tomato and lettuce and maybe a little mustard for some flavor, and you've got a low fat burger replacement. Hold the cheese though of course.

Burger King also offers a nice list of salads and some low fat dressings to accompany them as well for a low fat, high fiber meal with protein such as chicken.

There is also a grille chicken sandwich that if ordered without the mayo is a somewhat healthy choice. However, unlike McDonalds, they seem to be lacking in the other more novelty healthy foods that keep it interesting, meaning they are probably sticking with their core audience who stops for burgers and fries.

And there you have it. That's just a quick summary of some of the healthier choices offered by today's most popular fast food restaurants here in the US. Hopefully we will start to see more healthy competitors opening their doors in the same neighborhoods, and that at least will give us a better chance at getting something that is healthy, but also interesting.

Lose 10 pounds the yummy way

Get Your Cooking Act Together With Modern Up-to-date Kitchen Organizers

Take a look in your kitchen and see if you have any type of kitchen organizers in place. If you don't then surly your kitchen is one where everything clangs and bangs when ever you work in it. Your drawers are full of cooking tools piled in with one another and all of your pots, pans and strainers are stacked together in various semi organized piles in your cabinets.

A Restaurant Kitchen
Have you ever had the opportunity to walk through a professionally organized restaurant kitchen? Do you think that they pile everything together the way that you do? Hell no they don't! Thats because they have a bottom line to address and they can spend time rummaging through drawers full of a tools when they have orders to get out.

A Well Organized Kitchen
Everything is in its place, using some type of kitchen organizer. Even the food and spices that they use are kept together in a cupboard or a walk-in, using some type of organizer.
If anything is needed, its right where it belongs on its organizer hanger or trey.

Island Kitchen Organizers
If you have been watching cooking shows and have any plans on getting your kitchen groove on the way that the people on those shows do then you have to get yourself dialed in with kitchen organizers. Heck! There are even “island” styled butcher block surfaced organizers that hold everything that you need below.Get Your Kitchen Act Together!

A spice rack is definitely a must also, to keep all of your spices readily at hand. Also, if you are still keeping all of your knives in a drawer, no one will ever accept you as a gourmet chef until you have all of your knives organized in a counter top knife organizer.

Why do we eat so much pizza?

As I sit at lunch time eating my pizza looking across the street at the salad place. Knowing I should have got a salad instead of this pizza. I want to know why do they make it so darn good. If its not good for us shouldn't they just , stop making it. But noooooooooooo, they continue to make them better and betters. Today I had a Mexican pizza it was like a taco, but on crust. UMMMh it was delicious. I tried to limit myself to pizza only every now and then. That means 3-4 times a month, which is great . Did you notice how I rationalized that. My cholesterol is high, so I knowi it s not good for me.

Shouldn't that matter to someone?

Only me. The one pizza spot I was hooked to P.H. I could not believe how good they are. The even have a nerve now to put extra cheese in the dough. Like you need more calories. My daughter got a job there, and she brought so much at home, we actually go sick of it. Plus she explained how the dough was sprayed down with grease too. That is probably what make it so darn delicious. So actually cured of them. There should be pizza anonymous club because I have yet to meet someone who doesn't like it. My new thing is to a least get a pizza that has some vegetable or lettuce or tomatoes on it.

I feel like I am eating a little more healthier. We American create more problems then solutions. It seems to me if there are so many things out there that are so delicious, but we do not need to be eating it. We are slowly killing ourselves because of joy of eating. Perhaps we need to start production more things that are healthy. And not make the healthy things so much more expensive. No wonder we pick the unhealthy over the healthy, it also cheaper.

Something really is wrong with this picture.

About the Author
Vanessa Brown, enjoys swimming, bicyling, and skating.

Food: Sweet and Sour Vegetables

This dish can also be made by adding strips of meat to the vegetables, stir-fry the strips of chicken, pork or beef in the garlic and onions and remove from the pan but keep warm. Then adding any seasonal vegetables and stir-fry as above. Return the cooked meat to the pan to combine at the end. You can also use up pre-cooked meat in this dish, left-over roast chicken works well. Try marinading the cold chicken for half an hour or so in a little soy sauce, sesame oil and add a sprinkle of sesame seeds, before adding to the stir-fry to heat through. Drain water chestnuts and bamboo shoots , rinse well, add fresh water and allow to stand until ready for use. Have all ingredients prepared and ready to cook. Prepare sauce ahead of time. :

Pour about 1 oz of the wine into a deep cook pot - preferably lined. Turn heat to high. When wine gets hot, add lecithin - if youre using it - and stir vigorously. Saute carrots for about five minutes before other vegetables, then drop in pepper, cauliflower, onions, green onions, garlic and ginger.

Begin stirring immediately and vigorously. When vegetables have softened, add small amount of wine, broccoli and pea pods with vigorous stirring. Saute for a few minutes and cover.
If too dry add a small amount of wine. Cook for about three minutes. Add tofu - if used - pineapple, water chestnuts and bamboo shoots, stir thoroughly, cover and cook for an additional two or three minutes. :

Have all ingredients for sauce in a measuring cup, stir well and pour over vegetables and stir.
Turn heat to medium, stir constantly until sauce just barely bubbles and thickens.
Serve with basmati rice or quinoa - or whatever. Wash all the vegetables and cut into bite size pieces. Place the 3 quarts water in a saucepan and bring to a vigorous boil.
Add all the cut vegetables to the boiling water and turn off the heat at once.
Let vegetables stay in the water for 2 minutes. Drain off water and spread out the vegetables to dry on a platter. When vegetables are cooled, pack the pieces at random tightly into a glass jar or plastic container. In a saucepan, mix marinade ingredients and bring to a boil.
Remove from stove to cool. Pour marinating liquid over the vegetables until they are completely covered. Cap the container or jar and store in refrigerator.
Ready you are Sweet and Sour Vegetables
Please visit in the site www.indomunch.com for extra details.

Nutritionally Smart: Seven Simple Ways to Eat Healthier (with Strawberry Orange Sorbet recipe)

The key to better health is learning the difference between healthy and unhealthy nutrients. The choices we make greatly affect our health. Making a few simple healthy and nutritious changes in our dietary choices can have a profound and positive impact on our health, well-being, energy levels and life span. For instance . . . • Healthy proteins provide the amino acids our bodies require to build and repair lean body mass (like muscles, skin, hair and nails), and are low in saturated fat, cholesterol and chemicals. Good sources include wild salmon, beans, legumes, soy products (tofu, tempeh, TVP), seeds (sunflower, pumpkin), nuts (walnuts, almonds, peanuts) and nut-butters (peanut, almond, cashew, etc.). • Unhealthy proteins are loaded with saturated fat, cholesterol, hormones, or antibiotics (like beef, lamb, beacon and sausage).

While they give your body the needed amino acids, they also clog arteries and compromise your immune system. • Healthy fats are unsaturated fats (mono and poly), omega 3 and omega 6 fatty acids. Good sources of these fats include extra virgin olive oil, canola oil, ground flax seeds and walnuts. They help your body absorb fat-soluble antioxidant micronutrients like vitamins A, E, D, and K, and lycopene. • Unhealthy fats are saturated fats and trans fatty acids (trans fats), like butter and margarine. These fats contribute to heart disease, stroke, high cholesterol and triglyceride levels, hypertension and obesity. • Healthy carbohydrates are high in fiber and are considered complex carbohydrates. Good sources include rolled oats, brown rice, whole wheat, broccoli, squash, green leafy vegetables, sweet potatoes, beans and whole fruit.
These help lower cholesterol, aide digestion, regulate blood sugar and insulin levels, and reduce caloric intake.

• Unhealthy carbohydrates are high in sugar and are called simple carbohydrates, like candy, white bread, sodas, ice cream, cake and cookies. These spike blood sugar and insulin levels, and increase caloric intake (they are considered empty calories). Eating nutrient-dense foods that are high in antioxidants, photochemical and fiber help the body function optimally, promote overall well-being and improve digestion. These nutrients also help fight and prevent heart disease, cancer and diabetes, strengthens the immune system, slows the aging process, increases energy and improves cognitive performance. Additionally, as we age our appetite lessens, making it even more critical to choose foods wisely. When every bit counts, picking foods with the highest nutritional profile is more important than ever.
An easy way to make your nutritional choices is to look for foods that are bright in color, for they usually contain more beneficial vitamins, minerals and photochemical. For example, red and pink grapefruit have the heart-healthy cancer-fighting antioxidant photochemical called lycopene while white grapefruit does not. Here are seven more simple ways to start eating healthier.

1. Switch from iceberg lettuce to romaine lettuce. Romaine lettuce has more vitamins and minerals like vitamins A and C, thiamine, riboflavin, calcium and potassium. It also has more fiber than iceberg lettuce.

2. Eat brown rice instead of white rice. Brown rice naturally has more fiber and riboflavin, and less sugars than white rice. It is digested slower and is more filling.

3. Switch from white bread to whole-wheat or whole-grain bread. Whole-wheat and whole-grain breads have more fiber, iron and potassium. Slice per slice, they are more filling and satisfying than white bread.

4. Drink iced teas (black, green and herbal) instead of sodas. Black, green and herbal teas provide antioxidants and photochemical that enhances your health. Unlike sodas, you can control the sugar content when brewing your own iced teas.

5. Choose whole-grain or whole-wheat cereals with bran instead of sugar-coated cereals. Whole-grain cereals and whole-wheat cereals with bran naturally have more protein, fiber, calcium, iron, vitamin A, thiamin, riboflavin, and niacin than sugar frosted cereals. Besides having less sugar, they are metabolized slower and are more filling. So you have more energy during the day and you will not get hungry right away.

6. Switch from cow’s milk to fortified soymilk. Soymilk contains no cholesterol or hormones, and is extremely low in saturated fat. It also provides is flavones and other beneficial photochemical that promote good health. Fortified soymilks also contain easy to absorb calcium, vitamins D and B6, and some even add extra antioxidants (like vitamins A, C, and E), folate and omega-3.

7. For dessert, have frozen fruit sorbet instead of ice cream. Frozen fruit sorbet is fat and cholesterol free and has more fiber. It is also loaded with antioxidant vitamins A and C, and contains beneficial photochemical. To get you started, try Monique N. Gilbert's deliciously nutritious homemade sorbet recipe. It is cholesterol-free, and high in antioxidants and fiber.

Strawberry Orange Sorbet
1-1/2 cups frozen strawberries
1/3 cup orange juice
1/3 cup fortified soymilk
2 tablespoons canned pumpkin
1 tablespoon honey or maple syrup (optional)
Blend in a food processor or blender for 1-2 minutes, until smooth and creamy.
Place in the freezer until ready to serve. Makes about 2 servings .

Crock-Pot Cooking Tips

Crock-pot cooking can offer some very tasty meals and desserts however some basic rules should be followed when using a crock-pot to cook with. You should be careful not to over stir their food while it's cooking in a crock pot. Taking the lid off during cooking causes vast amounts of heat to escape, therefore the food should only be stirred if it is clearly stated in the recipe. Some elements can only be added at the end of the cooking time. When using milk and sour cream be sure to wait until the last fifteen minutes of cooking time before adding these ingredients. Unless the recipe states otherwise, seafood only needs to be included during the last hour of cooking time. Pasta and rice cook requirements are quite different for crock-pot cooking.

For the best results with pasta, cook in boiling water until just tender, and then add the pasta to the main dish during the last thirty minutes of cooking time. You should also try to use long grain converted rice for the best results. If the rice does not appear cooked completely through, you can add another 1-1.5 cups of liquid per cup of rice. Always boil beans before adding them to the crock-pot for cooking.

Frozen foods can be used in crock-pot cooking. When cooking frozen means you should use at least one cup of warm liquid along with the meat. When preparing these types of meals you should all for and additional four to six hours on low temperature or two hours on high.
Contrary to popular belief, cooking raw meat in the crock-pot is very safe. During the cooking process, the meat's internal temperature reaches approximately 170 degrees in beef and 190 degrees in poultry. Two important things to remember however is to always cook the meat for its complete time recommended in the recipe recommend time. Secondly, do not remove the lid on the slow cooker. There is no requirement to brown meat beforehand unless the you prefer the look and taste of browned meat. When cooking in a crock-pot the best flavors will come from whole herbs and spices. Crushed herbs and spices rapidly lose their flavor during the long cooking time, but whole spices keep their flavor during the entire cooking time because they take longer to let go of their flavor. Crock-pots can be used to make desserts and baked goods as well. You should be sure not to over beat breads and cakes; and should always follow the recommended recipe guidelines. Never add water to the crock-pot unless it specifically says to do so. Always allow cakes and breads to sit and cool for five to seven minutes before taking them out of the pan. Vegetables like potatoes and carrots should be cut no larger than 1" thick, and put in the bottom of the pot, since they require more time to cook. Crock-pot cooking can be delicious for both meals and desserts when some basic guidelines are followed.

Source: Free Articles

How to Make Pumpkin Puree

Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes and excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack.

This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins...

<> For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins – the 'jack-‘o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)

<> Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.

<> Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

How to Prepare Homemade Pumpkin Puree...

The following recipe will yield a minimum of 1-3/4 cups of puree -- equal to 1 (15-oz.) can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.


1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)


2. Preheat oven to 350F (175C).


3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.


4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.


5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.


6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).


7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.


8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.


9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.


10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring occasionally until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not allow cooked pumpkin to set at room temperature longer than two hours in the process of making puree.)


Note: Pumpkin may also be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a food mill or food processor. Because this technique yields a more ‘watery’ puree, it is important to drain out moisture as mentioned above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

How To Preserve Pumpkin Puree...

Homemade pumpkin puree freezes beautifully for later use.

To freeze:

1. Allow prepared puree to cool completely.

2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).

3. Label, date, and freeze for up to one year.


Cooking With Pumpkin Puree...

Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.


Why not try swirling some into a steaming bowl of cream of wheat cereal along with some maple syrup? Maybe consider perking up ordinary mashed potatoes by mashing in some pumpkin puree and sour cream. Just be creative and use your imagination – also keep in mind that most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin.



Copyright: Janice Faulk Duplantis 2005

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. Please visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 monthly complementary ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. To subscribe go to http://www.bedrockpress.com/subscribe.html

Food for fun, play foods for kids.

Food For Fun by Small World Toys Fifty fabulous pieces of food to fully stock a play kitchen! Set includes a wide variety of luscious-looking pretend foods, all created in glossy, colorful, and durable plastic in a fun, clear vinyl carrying bag that zips securely closed. Includes meats, vegetables, fruits, treats, desserts, and more! Ages 3 and UpBy Small World Toys

The deadly American diet.

Imagine reaching for a can of soda and seeing a picture of a diabetic amputee on the label.
Or the dissected, clogged arteries of a heart attack victim. Warnings on cigarette packets advise us of the dangers of smoking. beer, wine and alcohol also carry health warnings.

Yet, the health risks associated with consuming processed foods and drinks, which may be far greater than those linked to smoking, can easily by overlooked. We all know junk food isn't good for us, but seldom do we connect the dots between soda, fries or donuts- and our nations' soaring rates of obesity, heart disease and diabetes.

It's not just that processed convenience foods are loaded with sugar, hydrogenated fats, and artificial additives, which pollute the body and undermine the immune system; these foods are devoid of the nutrients we need to thrive, Worse, they can interfere with the absorption of nutrients in our diet and use up the body's valuable nutrient stores. As a result, nutritional deficiencies develop, which are implicated in weight gain and a wide range of diseases.

The good news is that making simple dietary changes- and taking nutritional supplements- can help increase energy levels, control weight, minimize signs of aging and create a foundation for lasting good health.

My easy apple crumble

I made apple crumble for an after supper treat, it was a big hit!

I started by peeling about 10 small apples, ( I have a hand peeler that words wonders, I just stick the apple and turn the handle).

You'll need to slightly grease the container the crumble will be in. I use the spray on stuff.

Then chop up the apples in bite size chunks and dump it all in your oven container.

Now for the crumble part:

I just use about a cup of rolled oats and a handful of flour, about half or a little more of brown sugar, and I cut in with a pastry cutter some hard butter or lard.

In the oven at about 375 F.

Did you stock up on vanilla ice-cream?

mmmmmmmmmmmmmmmmmmm

Academic Apple Concrete Statue Academic Apple Concrete Statue

chocolate-Covered Soy Nuts

Revival Soy Chocolate-Covered Soy Nuts In this richly decadent indulgence, Revival starts with select, fresh-roasted soy beans and then drenches them in a blanket of fine chocolate for an exquisitely smooth yet crunchy snack.

simple chicken salad.

I am making chicken salad.

I use mayonaise, chopped onions, chopped peppers, and I always put in about two teaspoons of sweet relish to offset the onions.

Then I can spread it on thick slices of bread and place some tomatoe slices and lettuce on top ot that.

Cover it all with another slice of bread and call it a chicken salad sandwich -

YUMM !!!!

Apple pie diet nibbles from Revival

Revival Diet Smaller Pants Apple Pie Non-Naughty Nibbles A classic apple experience unzips on the palate with sugar, spice, and everything nice. 15 Servings

Italian soup from meat balls and potato leftovers

This is an easy meal to make the day after you've had meat balls and potatoes.

Cook some onions in some oil in your soup pot.

Add some garlic as well to kill the flu germs.

Open up a big can of tomatoes and throw it in.

Add a little basil.

A beef oxo cube or some bouillon.

Add your meat balls and potatoes.

Throw in a handful of macaroni pasta.

Let it simmer for a while.

Simple, easy, and yummy.

No wasting leftovers!

easy scalloped potatoes in crockpot.

I made a dish that I found the recipe for in one of those crockpot cookbooks.
I liked it a lot....but, again, do you think my family liked it??? NOPE!

I sliced 6 potatoes and layered it with some chopped onions in the crockpot.

After that I made a white sauce in the saucepan from a quarter cup of flour and 2 cups of milk, whisking away as it warmed up on medium heat.

After that sauce was made, I added it to the scalloped potatoes in the crockpot, added salt and pepper and a quarter cup of grated cheddar cheese.

I left it in the covered crockpot for a few hours, until the smell made me want to dig in!

Very simple, and yummy.... FOR A NORMAL FAMILY!

sausage omelette

I made this sausage omelette for supper from the leftover sausages I cooked yesterday.
I came up with the idea from an old cookbook but I don't have a habit of following the recipe very well. Needless to say I skipped a few ingredients and a few steps.
It was very garlicky, and I managed to down half of what was on my plate....on the other hand Jon loved it!
Go figure! The meals I think are hits he barely eats any of it and what I think are flops, ...he loves it!

simple canelloni

I created a simple canelloni dish for supper tonight, I liked it very much.

Ingredients:
half a box of canelloni noodles, cooked and cooled.
half an onion
1/4 pound gound beef
a orange pepper, roasted with the skin removed.
a large can of diced tomatoes in sauce
a couple cloves of garlic, crushed with salt, some indian spices, and pepper.
Shredded cheeses

Cook the beef, onion and garlic in a frying pan on medium heat. There is no need to add oil to the pan before hand because the beef is greasy enough....even lean meat!
Chop the pepper in cubes and add to the frying pan.
Dump your can of tomatoes and shut off the heat.

Open a canelloni noodle one at a time while shoving some mixture into each one and placing them on a lightly oiled baking pan.
Once that's all done (it may be a while!) dump the leftover frying pan mix overtop the noodles.
Drizzle a cup or so of shredded cheses and bake it all at about 360 for half an hour.