What Are Some Easy Italian Recipes

A lot of the cuisine of Italy can be intimidating, with multiple techniques used to produce a dish, expensive ingredients and complex construction. Many new cooks take a look at some of the more classic “gourmet” Italian recipes and decide such cooking is better left to Olive Garden or Macaroni Grill. This is a mistake, as there are plenty of easy Italian recipes around.

In every ethnic cuisine, the basic cooking is simple. Remember that for most of human history, cooking tools were very simple and the availability of complex cooking tools was unknown. There was only heat, a simple pan or two and some basic ingredients.

Take, for example, Shrimp Scampi, one of the most popular Italian restaurant dishes. Done right, it is a marvel of balance, with the richness of butter and the taste of garlic, green onions and white wine. Actually, it’s a very, very simple dish! You just saut

Frugal Microwave Cooking

Microwave cooking can save you time and energy
all year long. But it is especially nice in
summer because it enables you to cook hot meals
without heating up your home.

Microwave heat is produced only within the food,
so the microwave oven stays cool and your house
does, too, saving you money on your air
conditioning bill!

In general, the microwave oven uses only one-
fourth of the energy used by a conventional oven.

In order to get the most from using your
microwave oven, remember these tips:

1. Covering most foods will speed up cooking.

2. Use round or oval dishes, instead of square
or rectangle, for more even cooking.

3. If you are cooking two foods at the same
time, choose foods that take about the same amount
of time to cook.

4. Heating continues after food is removed from
the microwave oven, so allow time for this additional
cooking.

5. Arrange chicken pieces so that the thicker,
meatier portions are toward the outside of the dish
and the thin, bony parts are toward the center.

6. Foods containing sugar and fats cook faster.

Many of your family’s favorite recipes can be converted
to a microwave recipe.

To figure microwave cooking time, start with one-
fourth of the conventional time.

Always undercook–if more time is needed, you can
always add another minute or two.

Use less liquid because there is not as much
evaporation.

It may help to find a recipe that is similar to
yours that is written especially for microwave ovens
and use it as a guide.

SWISS STEAK

3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix – shake mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce

Sprinkle half of flour on one side of meat; pound in
with rolling pin or meat mallet. Turn meat and sprinkle
with remaining flour; pound with rolling pin.
Cut into 4 serving size pieces.

Arrange in 8 inch round microwave baking dish.

In small bowl, combine all remaining ingredients, b
lend well. Pour over meat. Cover tightly with
microwave safe plastic wrap. Microwave on medium
for 12 to 17 minutes or until meat is almost tender.
Let stand tightly covered for 10 minutes.
Serves 4
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Steamed Veggies

Vegetable (green beans,carrots, broccoli, whatever)
Small amount of water (about 1/4 to 1/2 cup)

Put veggies and water in a microwave-safe container and
cover with microwave-safe plastic wrap,loosely, so
steam can escape.

Cook for 30 seconds to 1 minute at time, until done to
desired tenderness.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Microwave Raspberry Cake

1/2 cup butter
2/3 cup granulated sugar
1/2 cup seedless raspberry preserves
1/4 cup sour cream
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Cream butter and sugar in large bowl. Mix in preserves.
Blend well. Add sour cream and eggs. Beat well.
Blend together flour, baking soda, cinnamon and salt.
Add gradually to first mixture, beating well.

Pour batter into greased 8-inch round microwave-safe
dish. Microwave on full power for 4 to 5 minutes or
until top springs back when pressed with finger.

Cool. Frost with Raspberry Frosting.

Raspberry Frosting

2 tablespoons butter
2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/4 cup seedless raspberry preserves

Combine butter, 1 cup powdered sugar, vanilla extract
and preserves. Blend well. Add remaining 1 cup powdered
sugar and stir until smooth. Spread on cake.
~ ~ ~ ~ ~ ~ ~ ~

Cyndi Roberts is the editor of the “1 Frugal Friend 2 Another”
bi-weekly newsletter and founder of the website of the same name.
Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course “Taming the Monster Grocery Bill”.

[tags]microwave cooking,family,save energy[/tags]

Whole Grains Easy Cooking Instructions

Whole grains are easy to cook on the stovetop (as you would cook rice or pasta), or in a countertop steamer. I always cook one pound (2

Leftover Turkey Recipes 5 Delicious Ways to Make the Most of Your Festive Bird

Roast turkey is a great family favourite, especially at Thanksgiving and Christmas. But after the feast, comes the question – how to use the leftovers? Here are five ways to make the most of your festive bird.

1. Leftover turkey sandwich recipes
   Use thick slices of turkey breast and add a little of the dark meat for flavour. Use different breads, like ciabatta rolls, baguettes, wholemeal bread, or toasted white bread.
   Add other ingredients, such as:
   • salad leaves like lettuce or spinach

   • sliced avocado
   • cherry tomatoes or thinly sliced beetroot
   • wafer-thin cooked ham
   • crumbled crispy bacon
   • sliced hard-boiled egg
   • soft cheeses, like Brie or Camembert
   • mustard, cranberry sauce, leftover turkey stuffing, pickles, mayonnaise, sliced gherkins, or radishes.

2. Leftover turkey salad recipes
   Use both white and dark meat. Cube or shred the leftover turkey.
   • Toss with toasted almonds, thin slices of fresh mango and soft salad leaves. Dress with a light vinaigrette.

   • Mix with cubed avocado, slivered yellow and red pepper, sweetcorn and halved cherry tomatoes. Dress with olive oil, whisked with lime juice and chilli.
   • Stir shredded turkey breast meat through cooled cooked thin rice noodles. Add shredded lettuce, matchstick slices of carrot and cucumber, and dress with a well-blended mixture of 2 parts light soy sauce to 1 part sweet chilli sauce.

3. Leftover turkey soup recipes
   • Add diced turkey to a basic vegetable soup recipe. Try it with celery and apple, in a chowder with sweetcorn, or as part of a spicy oriental soup, with noodles and shredded leaves.

   • Liven up turkey soup with herbs and spices. Try thyme and oregano, ground coriander, smoked paprika.

4. Leftover turkey and pasta recipes
   • Mix diced turkey into tomato and sweet pepper sauce and serve with rice or pasta.

   • Stir pesto through chopped leftover turkey for an instant pasta sauce.

5. Leftover turkey curry recipes
   • Turkey makes a great curry. Soften a chopped onion, add cubed turkey and curry paste. Cook for a few minutes, add stock. Stir well, simmer until turkey is heated throught. Serve with rice and naan bread.

   • Cook as above, but try red or green Thai curry paste, and use liquid made with creamed coconut grated into boiling water, or use canned coconut milk.

If you have more leftover turkey than you can use straight away, carve off slices on the same day that the turkey was cooked, interleave with cling wrap, overwrap with foil, pack in airtight plastic bags, and freeze. Keeps well in the freezer for 2-3 months.

Elizabeth Martyn is webmaster at http://healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.

Visit the site for more leftover turkey recipes and ideas for great family meals.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

[tags]leftover turkey recipes, turkey soup recipes, turkey salad recipes, turkey sandwich recipes[/tags]

Crust Options For The 10-Inch Cheesecake Recipe

So often, home cooks creating their favorite 10-inch cheesecake recipe devote all their energy to getting the body of the cake just right that they neglect the crust. They tinker and tweak, adding flavors and changing ingredients incessantly to get just the perfect balance of taste and texture.

And, through it all, that generic graham cracker crust sits below. Whatever exotic flavors are poured into it, whatever rave reviews the cheesecake draws, that graham cracker crust gets none of the glory. I’ve even seen people eat the cheesecake out of the crust, leaving it lost and forlorn on the plate.

Strike a blow for fairness and make your crust stand up and be noticed by working with its flavor to either match or set off the flavor of your cheesecake.

Take, for example, the peanut butter cheesecake, one of the most popular variations on the basic recipe. To take it to the peanut butter max, use crushed peanut butter cookies for the crust. Or, if you’re a Reese’s fan, smash up some chocolate cookies for your base.

Making a turtle cheesecake, another one of the big favorites? Your options here are legion. Personally, I’d stick with the chocolate cookies, although vanilla wafers can provide a nice counterpoint to the many strong flavors of the turtle recipe.

Maybe you’re going in a more brunch-type direction, with a light lemon cheesecake? Lemon cookies, especially the soft ones like those made by Archway cookies, make great crust ideas. You can also go with the vanilla wafers here, too.

Basically, any sort of cookie or other crunchy or semi-crunchy baked good you can lay hands on can become a cheesecake crust. Ever heard of or been lucky enough to sample a savory cheesecake? You can make a crust for one of those out of salad croutons, believe it or not.

Whatever flavor the filling of your 10-inch cheesecake recipe takes on, do some work with the crust to make a match!

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

[tags]10 Inch Cheesecake Recipe[/tags]

Basic Ingredients For Italian Recipes

So you’ve decided you’re going to start doing some more Italian cooking. You’ve found a great database of Italian recipes and you’re excited about wading into the world of pasta, pesto and parmagiana.

It would be helpful to have on hand some staple ingredients that are found in a lot of Italian cooking. That way, you’ll be able to get your fix of Italian food any day, without extensive grocery shopping. Let’s look at some of them!

Garlic: It may sound like a clich

Enjoy Exotic Tastes In Your Everyday Cooking With The Power Of Aromatherapy

Anyone who is at least a beginner when it comes to cooking in the kitchen has more then likely already incorporated many of the elements of aromatherapy into some the dishes they have created. Making use of various ingredients such as infused oils and flavored butters can add a incredible amount of depth in flavor to the meals you cook. When you use these types of ingredients you cause your smell receptors to burst with activity and come alive from a flood of tantalizing aromatic sensations.

Many of us have a tendency to overlook the obvious fact that part of enjoying the meals we eat involves using more than just our sense of taste. Living a fast paced lifestyle is becoming the norm for many people, it is becoming more and more common that many of us never have enough time to fully appreciate the meals we do eat. The sad side effect of this constant eating on the go is we end up never giving our brains the time it needs to fully process and appreciate our dining experiences. If we would allow ourselves to slow down a bit, we could give our selves a much fuller experience incorporating more then just our sense of taste. Not only will we enjoy our food more but something many people do not realize is that giving our brains a more sensory rich experience in general helps to create new neural networks. There are many positive health and psychological benefits from expanding our neural pathways.

A majority of what we taste is greatly influenced by it’s associated smells. The reason for this is simple, if we would only taste the flavors our tongues were designed to process, we would end up only able to distinguish a very small pallette of flavors. Sweetness, sourness, saltiness and bitterness. You can easily test this the next time you walk into any home or restaurant while food is being prepared. You will notice that even before we see food we can easily smell it. Not only that, but many times we are able to pick out the different aromas and we end up instantly hungry as our taste buds begin to water.

Here are a couple of easy ways to incorporate aromatherapy into your own cooking.

First any good chef will tell you, do not be afraid to experiment with your food! playing with the many different varieties of herbs, spices and edible flowers can help breathe a wonderful new life into many dishes which may have became tiered with time. Using these types of powerful taste enhancing ingredients will almost surely turn the most boring of simple foods such as plain vegetables into meals you truly look forward to eating.

One of the many benefits of incorporating aromatherapy into your home cooking is its ability to help you lose weight. A common reason why many people are drawn toward foods high in fat is the simple fact that many of these foods just taste so good. While it is true that cheese, creams, gravies and butter can help add a lot of flavor to many dishes, they also have the side affect of adding quite a bit of extra calories. Try using more vegetables, fruits and lean meats in your recipes while flavoring them with a powerful aromatic herb or flavored oil. By doing this you will not only provide your self with many additional vitamins and nutrients but also give your self a healthy alternate way to enhance flavors without using high fat ingredients.

In order to add aroma and flavor to food with mother natures treasure trove, you have got to first release the powerful oils from the various plant material. Using heat to extract a plants aromatics is a common and effective method, however if you use to much heat you will burn the plants and end up spoiling your meal. To get the ideal results, it is always best to heat the herbs very slowly under a low heat.

The different ways you can use aromatherapy in your cooking.

Infusions

One great way to incorporate aromatherapy into your cooking is through the use of infusions. An infusion can add a tremendous variety of different flavors to your meals and as bonus they are very easy to make. An infusion is just a combination of an oil or water base that has been steeped with some sort of herb or flower for a period of time.

Herbed butter

Many herbed butters can be a fantastic addition to your dishes. They can add a lot of flavor as well as an incredible aroma to just about any meal. But due to the butter base you want to use herbed butters sparingly and in moderation. As with infusions, making herbed butters is quite easy.

Fresh herbs

If you use fresh herbs in your cooking, you will get much more pronounced flavors when compared to the use of dried herbs.

Here are some quick ideas you can easily use to incorporate aromatherapy into your cooking.

A Healthy alternative for pasta instead of the standard cheese and meat combination is to try tossing in some vegetables that have been sauteed in an infused oils.

Also the next time you are cooking poultry, vegetables or seafood, try brushing them with an herbed butter, then just wrap in aluminum tin foil and grill or bake. The trapped steam inside the wrapped aluminum foil will help the flavors of the herbed butters seep throughout whatever it is you are cooking.

There are many additional ways to use aromatherapy in cooking, as was said before don’t be afraid to experiment and let your creativity run wild!

For more information on Essential Oils and Aromatherapy visit us at http://essential-oils-aromatherapy.info-journal.com/

[tags]Essential Oils, Aromatherapy, Cooking, Health, Oils, Aroma therapy, Essential[/tags]

Vegetarian Gourmet Recipes – Meatless Makeovers

Three years ago I decided to go “meatless.” It wasn’t a difficult decision as I wasn’t a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.

Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.

The first was my Grammy’s recipe for American Chop Suey, actually, almost everyone’s Grammy made this or some variation of it. I tried different ways but this one comes the closest:

Meatless American Chop Suey

1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can’t really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.

Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.

This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family “turned me on” to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.

In a large bowl mix the filling ingredients together till they are well incorporated.

Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2″ “log.

Continue with the rolling process till you use up all the filling.

Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.

Cathy O is a successful author who provides information on gourmet gift baskets, gourmet food, and gourmet recipes. “In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home.”

[tags]gourmet,recipe,recipes,gourmet food,food,gift,gifts, vegetarian[/tags]

Lean Healthy Recipes – Eat A Variety Of Veggies For A Healthier You

The only way to keep up with the latest about lean healthy recipes is to constantly stay on the lookout for new information. If you read everything you find about lean healthy recipes, it won’t take long for you to become an influential authority.

The new food guidelines issued by the United States government recommend that all Americans eat between five and nine servings
of fruits and vegetables each and every day. When you first hear that number, it may seem like a lot, but it is actually much easier
than you think to fit that many servings of fruits and vegetables into your daily diet. For one thing, the shelves of the grocery stores are fairly bursting with fresh fruits and vegetables. In addition, vegetables and fruits are some of the least expensive, most nutrient rich, foods in the supermarket. With all these fruits and vegetables to choose from, it is very easy to make these nutritious, delicious foods part of your daily meals and snacks.

When you take into account how much a serving really is, it is actually quite easy to get five to nine servings of fruits and
vegetables per day. For instance, the recommended daily amount actually equates to a quite reasonable two cups of fruit and two
and a half cups of vegetables every day. When you consider how many fruits and vegetables are available, and how low the prices usually are, it is easy to see how easy to reach this daily goal really is.

One great way to get the nutrients you need from fruits and vegetables every day is to take full advantage of the variety of these foods available. Eating the same thing every day quickly becomes boring, so why not pick a variety of fruits and vegetables, in every color of the rainbow and in every conceivable shape, size and texture, to give yourself a varied diet every day.

When shopping for fruits and vegetables, it is important to choose a variety of different colors. This is for more than purely artistic
reasons. Different color fruits and vegetables have different types of nutrients, and choosing a variety of colors will help ensure you get all the vitamins and minerals you need each and every day.

The more authentic information about lean healthy recipes you know, the more likely people are to consider you a lean healthy recipes expert. Read on for even more lean healthy recipes facts that you can share.

Finding new recipes is another great way to ensure you get those five to nine servings of fruits and vegetables every day. Everyone likes to try out new recipes, and these new recipes may just provide the impetus you need to eat all those fruits and veggies.

New recipes can also provide you the important opportunity to try out some fruits and vegetables you have never tried before. For instance, everyone has eaten oranges, but have you tried kiwi fruit or mangoes? How about spinach or kale? Trying new things is a great way to find new favorites while getting the best nutrition available.

Many people mistakenly think that they do not need to eat five to nine servings of fruits and vegetables every day if they just take a vitamin supplement. Actually, nothing could be further from the truth. That is because fruits and vegetables contain far more than the micronutrients identified by science and synthesized in vitamin pills. While these micronutrients, such as vitamin C, vitamin A and vitamin E are important to good health, so too are the hundreds of other elements that are contained in healthy foods like fruits and vegetables. These elements are not available in any pill, they must be ingested through a healthy, balanced diet that contains plenty of fruits and vegetables.

In addition, fruits and vegetables are much less costly than vitamin pills. Fruits and vegetables are very inexpensive, especially
when purchased in season and grown locally. In the long run, getting the nutrition you need from the food you eat is much less expensive, and much better for you, than popping those vitamin pills every day.

So don’t forget to get your five to nine servings of fruits and vegetables every day. It may seem like a lot, but you can meet this
quite reasonable goal simply by including fruits and vegetables as snacks, as garnishes, as side dishes and as meals.

Is there really any information about lean healthy recipes that is nonessential? We all see things from different angles, so something relatively insignificant to one may be crucial to another.

About The Author
Fritz Blanc is a part time internet marketer who has created many web sites about various subjects. You can visit one of his web sites about food and recipes at: http://www.iwork4self.com/summerrecipes/summerrecipes.

[tags]like fruits, many fruits, healthy eating, eat vegetables, veggies[/tags]

Changing New York Style Cheesecake Recipes

The variety of New York style cheesecake recipes exists mainly in the slight variations in the base ingredients of the recipes. Some may have a touch more cream, or a touch less. Some others may split between cream and Neufchatel cheese. I’ve even seen some that attempt to use ricotta cheese, although not with great success.

If you’d like to make some changes in the basic composition of your own New York style cheesecake recipe, you’re free to experiment. However, bear in mind that you need to keep the proper proportion of ingredients to keep the base texture of the cake smooth, and to keep it from collapsing into cheese soup.

The main source of difference in the recipes is in the “other” dairy fats that go into the recipe. New York style cheesecake is actually rather forgiving, as long as you keep the ratios correct. Let’s look at some three of the most popular dairy additions:

Sour cream: This is my own personal favorite accompaniment for the cream cheese. The tanginess of the sour cream mixed with the smoothness of the cream cheese and the sugar makes the palate fairly dance. And as a side benefit, the use of sour cream gives the cheesecake a bit more shelf life. The result of sour cream use is a very smooth, velvety texture with just a bit of resistance to the bite. It is very much in keeping with the traditional New York style cheesecake recipes.

Sweetened condensed milk: For those who like their cheesecake sweet, and I mean really, really sweet, this is the route to follow. A cheesecake made with sweetened condensed milk, such as Eagle brand or one of the many house brands, will be the sweetest of all the New York style cheesecake recipes. In fact, it may well be too sweet for some palates.

Buttermilk: Yes, believe it or not, there are daring individuals who try to make cheesecakes with buttermilk. The less said about these poor fools the better.

Sour cream is the traditional cheesecake addition, but feel free to experiment!

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

[tags]New York Style Cheesecake Recipes[/tags]