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It's not ALL rabbit food! :o)

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Put a stop to the cholesterol and the kilos in surplus without medication (Unit 3)! [15 Jul 2008|10:07am]

Is the wine your antagonist?
It was in fact demonstrated that with moderate amount all the wines exert an analogue role with that of small quantum of aspirin by being opposed to the development of blood stones.

the food which contains bad fats: butter, cheese, bacon, lard, sausages, black roll, p�t�, sausage, pig meat, lamb, sheep, bullock.

Here is the list of foods containing good fats: olive oil, grape pips oil, oil of colza, corn oil, soya oil, fatty fish, lightened butter, vegetable margarine, margarine rich in sterols.

A remark: certain readers could be surprised by this propension for the olive oil, knowing that it is very caloric. A spoon of olive oil is not richer in calorie than a spoon of sour cream or a little peace of butter or a very small square of chocolate! But on the other hand, it is needed to have in mind that the olive oil is an anti-cholesterol fat, backward to the sour cream, butter or the chocolate!

wrong friends of cholesterol: oyster, egg yolk, lobster, crab, shrimp, liver, veal sweetbread, therefore all organs (meat offal), brain. But these foods are very good to lose weight.

The cholesterol black list: brain, meat offal, cheese, butter and cream.

the manner of cooking:
To forbid:
1. Stew cooking: Used to cook the fattiest meats, it is a method incompatible with diet program.

2. braising ( in French: braisage): it consists in seizing a meat, a fish or a vegetable in fat before cooking with little fire in a little volume of liquid. Exceptionally, this process can be used while seizing in the vegetable margarine, a margarine designed for this use.

3. Fry cooking: this process which consists in plunging the food in an ebullient oil bath is completely proscribed.

To use each day:
1.Grills: realized in an oven on grill position, an anti-adhesive pan, a grill on the table or a barbecue.
Advantages: one does not use added fat and fats are eliminated while falling under the grill. The anti-adhesive pan will be used for the lean meats and fish.

2. Cooking with vapour: you have to put down the food in an specific cooking instrument. The bottom is perforated above a stream of vapour.
Advantages: no fat is used. Can relate to all vegetables, fish, rice and fruits. A double superposition makes it possible simultaneously to cook food and their garnishing.

3. Cooking with water (to boil): this mode of cooking consists in placing food in a container full of water which one will make boil the time of cooking.
First gain: can be used for the cooking of all the vegetables, pasta, rice, many meats and all fish. You can add a little olive oil for the pasta. This method requires artifices to overcome the insipidity: rich court-bouillon for fish and preparation of a sauce accompanying the dish.

4. Cooking in pressure-cooker: the food is cooked in very little water at high temperature (till 120 degree Celsius) in closed and hermetic environment. This is the steam oven of the 2nd generation.
First gain: saving of time and energy, no any fat is needed, can be used for all kind of food except the pasta.

5. braising (in French: cuire � l��touff�e) or in a tagine: this way of cooking consists in placing varied foods in a bowl closed by its cover, on fire or in the oven at small temperature.
Advantages: no fat content. Allows to execute varied receipts by marinating meats and vegetables. That requires to well know times of cooking.

P.S. Sorry for the purist but to braise in English has two different meanings

About the Author: Patrick Beaufay offers you an other way to diet. All diets are hypo caloric and they have for impact to decrease your metabolism. The burn the fat and feed the muscle program does exactly the opposite. Therefore more calories will be burned each day. For more info: burn fat fast

Look! best recipes: rum raisin cheesecake
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Garden Patch Soup Recipe [13 Jul 2008|08:07am]

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.

At the end of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That's right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.

The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup
Preparation time: 30 minutes. Serves 8-10.

1 pound lean ground beef
1 onion, chopped
2 quarts + 2 1/2 tablespoons water
Au jus seasoning mix to taste
2 1/2 tablespoons taco seasoning mix
2 1/4 teaspoons chili powder
14 ounce can of tomatoes, chopped
7 ounce can tomato sauce
8 ounces whole kernel corn or 8 ounce can with liquid
2 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)
1/3 head cabbage (1 1/2 cups), coarsely chopped
8 ounce can kidney beans, drained and rinsed (or left-over chili)

Heat water to boiling in a soup pot
While water is heating, brown the ground beef and onion in a skillet
When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice
Drain meat mixture and add the meat to the soup pot
Bring back to a boil and simmer until vegetables are crisp tender
Add the cabbage and remove the soup from the heat
Let sit for a few minutes to cook the cabbage
Correct the seasoning

Enjoy your soup and the great Fall season!

About the Author: Donna Hager has owned and operated a restaurant for over two decades.

Hundreds of real restaurant recipes can be found on her website that also features menu ideas, cooking tips, and much more at Real Restaurant Recipes

Visit More Great Soup Recipes from her restaurant kitchen and her Fall Menu Recipes Page

Ok. best recipes: rum raisin cheesecake
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Steakhouse Manhattan will give you a taste of real steak [23 Jun 2008|12:07am]

Manhattan is the commercial and the financial centre of the world, and several leading companies and businesses have their offices set up in this city. Manhattan has abundance of hotels, restaurants and steakhouses to cater to the huge population who live there or visit the city for business or any other purpose. A person who loves to eat steak will never miss out on enjoying and eating his favorite steak dish, since he can visit the numerous steakhouses that are present there to cater to their taste and choice. Steakhouse, whether it is in Manhattan or any other place, is the one where steak lovers love to go and indulge.

If you happen to either reside in Manhattan or have been there for any purpose and need to find a good steakhouse to pamper, make sure that you check out certain important things. First, the steakhouse must be located at a suitable place where you can easily go at anytime of the day. Well, this may not be a very important factor for some, because they are willing to travel the extra mile if they know that they will get what they are looking for. So, it does vary from individual to individual, still having a steakhouse nearby to the place where you stay does make it easy for you to enjoy eating steak.

The kind of food served at the steakhouse is another thing that you must take care of. Well if you are in Manhattan and visit a steakhouse there, you will surely want to be served with the best cooked food. Steak is cooked in different ways, in varying degrees of heat or fire and it is this difference in the degree of cooking which brings out the taste. Some people prefer their steak to be cooked properly so that it becomes dry; while some people prefer steak to be cooked rare or medium rare that allows a huge amount of juice retention in the steak. It all depends on the type of taste that people prefer to eat for the steak.

The accompanying drink with your steak is vital if you want to get the real taste while eating steak. All steakhouses have a drinks bar from wherein you can choose the type of wine which you would like to drink along with your steak. If you are planning to go out and eat with your friends, you better make sure to make all the arrangements beforehand. You would surely not like to walk down to a steakhouse in Manhattan and find out that it is fully occupied and come back disheartened. Steakhouse is the ideal place for you to enjoy your eating out session with your family and friends.

About the Author: Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.He is working for Markjosephsteakhouse.To book for Sunday Parties and enjoy tasteful food at Steakhouse Manhattan visit .markjosephsteakhouse.com

Thanks! - dangelo sandwich shops
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Steakhouse NYC for a Pleasant Eating Out Session [17 Jun 2008|04:07pm]

Do you love steak? If so then you must know very well how important it is for you to go to a good steakhouse to enjoy eating the dish that you love so much. We get very few opportunities in our life to really enjoy something that we like very much. For people who love eating steak, a steakhouse is the ideal place for them to indulge in doing what they like. Steak lovers are very particular about the steak that they have. And this is exactly the reason why they would rather eat in the best steakhouse in their city than any ordinary one.

For people who really love eating steak, it is not all about meat and potatoes. There are many more things to it then this, and the degree of cooking being the most important of all. The combination of the other food that goes with steak is also equally important to relish eating the steak. If you happen to reside in NYC, then you are really fortunate as you will have access to many good steakhouses there. All major steakhouses in NYC have different elements to make your eating out experience a memorable one.

No one can ever resist the mouthwatering recipes in a steakhouse. Steak is cooked in varying degrees of flame to give it a distinct taste. Steak is made out of beef meat and the actual taste of the steak differs to a large extent on the way this is cooked. Steak that is cooked for a shorter duration has more juice, flavor and moisture retention in it. This is exactly the kind of taste which some people prefer to eat. After all, one must satisfy the taste buds perfectly.

On the other hand, there are also people who love to eat their steak cooked really dry devoid of any juice. Steak that is prepared in this way has an altogether different taste and flavor. However, many people do not prefer eating rare steak that is cooked very less and has juice retention. They cite health reasons for this and feel that this will have adverse effect on their health. Well, it is a matter of individual choice and every person has the right to choose whatever he likes to eat.

Based on the temperature on which it has been cooked, steaks are known by different names. Rare steak is that which is not very well cooked. Very rare steak or blue steak is cooked very quickly and just the outside portion baked well and inside the steak there is plenty of juice left. So the inside portion of the steak remains red which has plenty of blood retention. So the next time you go out to enjoy your eating out session in a Steakhouse NYC or any other city make sure that your order the steak to be cooked in exactly the same way as you like to eat it.

You will be able to enjoy better your eating out session in a steakhouse, if you make all the arrangements beforehand. Booking your table in advance saves you from last minute disappointments. It may happen that you take out your family and friends for eating out in a steakhouse and you find that the steakhouse if fully booked. There can be nothing more frustrating then this for any steak lover. So make sure that you do not even have to face such a situation.

About the Author: Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.He is working for Markjosephsteakhouse.To book for Sunday Parties and enjoy tasteful food at Steakhouse NYC visit .markjosephsteakhouse.com

Do you like this? dunkin donuts
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Cranberry Sauce [26 Nov 2005|09:17pm]

I've offended mysticchyna somehow (a misunderstanding, no doubt) so this is the only way I can thank her for her cranberry sauce recipe. I want to try this for Christmas if I can get the cranberries. Looks good...I have rewritten it slightly to avoid being a copycat.

1 cup fresh cranberries
1/2 cup water
zest and juice of half an orange
1/3 cup sugar or Splenda, or more as desired
1 cinnamon stick
3 whole cloves
a dash or two of salt
a few squirts of honey

Bring to a boil, then lower heat and simmer until the berries all pop open, then mash a little with a fork. Cook down to desired thickness.

Edit: I made this for Christmas, and it's as easy as it looks. I only had tangerines, so I added some lime juice and zest for extra punch. I saved the cinnamon stick to make the next batch with. I will experiment with using less spice to let the natural cranberry taste dominate.
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Vegetarian Hot Pot with Tofu [08 May 2005|03:47pm]

[ mood | hungry ]

Vegetarian Hot Pot with Tofu

5 1/4 C vegetable broth
4 1/4"-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 tsp. canola oil
1 3/4 C fresh shitake mushrooms, stemmed and sliced (4 oz)
1/4 tsp. crushed red pepper, or to taste
1 small bok choy, cut into 1/2" pieces, stems and greens separated
3 1/2 ounces Chinese-style noodles or thin-cut noodles
1 package firm tofu, drained and patted dry, cut into 1/2" cubes
1 C grated carrots
4-6 tsp. rice vinegar
2 tsp. reduced-sodium soy sauce
1 tsp. toasted sesame oil
Scallions (for garnish)

Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender (3 to 5 minutes). Add bok choy stems; cook, stirring often, until tender (3 to 4 minutes). Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce, and sesame oil. Serve garnished with scallions.

This recipe comes from Nasoya. I'm allergic to peppers, but I bet it'll still be really good without the flakes.

Cross-posted to tofurecipes

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Sweet Squash Music [18 Apr 2005|09:05pm]

Two squash/zucchini recipes behind cutCollapse )
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[09 Apr 2005|09:35am]

Check out vunderfood for great recipes.
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[24 Feb 2005|11:38pm]

I have a craving for pesto and i dont have any fresh basil.
Any ideas?
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"Stuffed" Mushrooms [24 Aug 2004|05:28pm]

I call these "smothered" mushrooms, since the little button shrooms from the supermarket are not really big enough to stuff. Another recipe just tried from "Practical Vegetarian Cooking" (which edition must be meant to sell in the States, since oven temps are in Fahrenheit- I've translated into other markings- and "courgettes" are called by their proper name, zucchini).

(I put the tofu in parentheses, below, because I didn't have it, and didn't need it, ending up with plenty of "stuffing" without it. The half zucchini I used was still pretty huge.)

Smothered Mushrooms

Preheat oven to 425° F (220° C, Gas Mark 7)

8-12 open-cap mushrooms for stuffing - about 8 oz. mushrooms
1 small leek or onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 small zucchini (courgette) chopped
(3 1/2 oz. firm tofu, diced)

1 cup (whole wheat) breadcrumbs
2 Tbs chopped fresh basil, or 1 Tbs dried basil
1 Tbs tomato paste or cocktail sauce
2 Tbs pine nuts

1 Tbs olive oil for saute
2/3 cup vegetable stock
3/4 cup grated hard cheese (or just a light sprinkling)
Salt (about 1/2 tsp) and (freshly ground) pepper- in salting take into account the saltiness of the cheese and the stock.
continueCollapse )
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Fresh Corn Patties [22 Aug 2004|04:05pm]

introductionCollapse )

Delicious Corn Patties

11 to 12 oz. corn kernels (with milk if fresh, drain if canned.
Scrape from 4 large or 6 smaller fresh ears of corn- see intro.)
1 small onion, finely chopped- may be pre-sauted. 1/2 to 1 cup.
1 tsp curry powder
1 clove garlic, crushed or minced
1 tsp ground coriander (may perhaps substitute 1 Tbs cilantro)
2 scallions (green onions) chopped (this seems to have been intended by the original recipe planners as garnish, but got put into the mix with everything else. Optional, or use big bunch of scallions (chopped) in place of onion, above.)
3 Tbs flour (recommend unbleached)
1/2 tsp baking powder
1 lg egg, beaten
Salt to taste (recommend 3/4 to 1 tsp)

about 4 Tbs olive oil for frying

Mix all the stuff (except the oil) together in a bowl, stirring well after each addition. Cover bottom of large skillet with oil, renewing after each batch of patties if necessary. I had enough batter for four batches.
Drop tablespoonfuls of the mix into the heated skillet, spaced so they don't run together. Cook about 2 minutes at medium heat, then flip and cook for another minute or two. Remove and drain on paper towels while doing the next panful. Being small, these are well-behaved patties and pretty easy to handle. I have bad luck with patties, but these turned out well.

Notes: the onions are not going to cook in the brief time the patties are in the pan, so if anyone hates or is allergic to uncooked onions, pre-saute them for 4 minutes first. (If you use only scallions, no need to precook, they get tame much faster.)
Cilantro is not exactly a substitute for ground coriander seed, but they come from the same plant, and I think it would substitute well in this recipe if you don't have any coriander.
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Open for Munching Again [10 Jun 2004|06:13pm]

Hi. I, uh, seem to have inherited a community. I queried LJ support about asking the original maintainer (pangaea23 - to whom good wishes - whose name I couldn't remember) to re-open the community so we could have access to the recipes recorded here. I just got a letter saying that the maintainer cannot be reached, and I'm now the maintainer if I want to be. So I am, and here we are. Being largely nonpolitical, I'll be deleting non-recipe posts, but have no other particular plans. Post 'em if ya got 'em. Oh, the new bunny icon is by Jean Charlot, from Sneakers.
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Maple Walnut Banana Bread [24 Mar 2004|11:33pm]
1 3/4 c all-purpose flour
1/3 c sugar
1/3 c packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 c mashed ripe bananas (2 to 3 medium)
3 tbsp butter or stick margarine, melted
2 tbsp fat free milk
1/4 tsp maple flavoring
1/4 c chopped walnuts

In a bowl, combine the first six ingredients. Combine the eggs, bananas, butter, milk and flavoring; mix well. Stir into dry ingredients just until moistened. Spoon into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Sprinkle with walnuts. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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Cream Cheese Mints [24 Mar 2004|11:30pm]
1 (3 oz) package cream cheese, softened
1 tbsp butter, softened
3 c confectioners' sugar
2 drops peppermint oil

In a large bowl, combine cream cheese, butter, and confectioners' sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for abou 2 hours on waxed paper, then freeze or refrigerate.
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Roasted Ratatouille Stew [24 Mar 2004|11:17pm]
Olive oil cooking spray
8 oz new potatoes, unpeeled, quartered
4 baby eggplants, unpeeled, cut into 1-inch cubes
3 c sliced red or green cabbage
2 medium yellow squash, sliced
2 c cauliflower florets
2 c green beans, cut into halves
2 medium green bell peppers, cut into 1-inch pieces
2 medium onions, sliced
3 cloves garlic, minced
3/4-1 tsp Italian seasoning
1 c vegetable stock
1 c dry red wine
1/4 c tomato paste
2 tbsp balsamic vinegar
1 1/2 tbsp brown sugar
2 medium tomatoes, cut into wedges
salt and pepper, to taste

Spray 2 aluminum-foil lined jelly roll pans with cooking spray. Arrange vegetables in single layer on pans. Generously spray vegetables with cooking spray; sprinkle with Italian seasoning. Roast vegetables at 475 degrees 15 to 20 minutes or until beginning to brown, stirring occasionally. Heat stock, wine, tomato paste, vinegar, and sugar to boiling in small saucepan; pour over vegetables. Add tomatoes to pans. Reduce oven temperature to 350 degrees and bake, covered, 20 to 30 minutes or until vegetables are tender. Season to taste with salt and pepper.

Let me be honest, here... I didn't care so much for this recipe when I made it tonight, but I'm fairly certain that it's because I despise wine. I figured sometimes it's ok to cook with, but it's pretty strong in this recipe... Also, I'd never had ratatouille prior to tonight.

The roasting veggies made the house smell WONDERFUL, though!!

And... if anyone has any veg French recipes they can share, I'd dig it. Thanks!
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Sassy Frass Smoothie [04 Feb 2004|12:21am]
Sassy Frass Smoothie

1 c root beer
1 c nonfat vanilla frozen yogurt
2 fresh, ripe bananas, slices and frozen
1/2 tsp fresh lemon juice

Place all ingredients in a blender. Blend until smooth. Serves 2.

OH my goodness ~ heavenly!! And I'd call it a milkshake before I'd call it a smoothie. :o)
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Tempeh Sloppy Joes [04 Feb 2004|12:17am]
Tempeh Sloppy Joes

1/4 pound tempeh, crumbled
3 garlic cloves, minced
2 tsp olive oil
1 green bell pepper, seeded and chopped
1 onion, chopped
1 c tomato sauce
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
4 whole wheat hamburger buns.

In a medium saucepan, combine the tempeh, half of the garlic and 2 cups water; bring to a boil. Reduce the heat and simmer 10 minutes. Drain and pat the tempeh dry. In a large nonstick skillet, heat the oil. Add the pepper, onion and the remaining garlic; cook, stirring as needed, until softened, 8-10 minutes. Stir in the tempeh; cook 3-4 minutes. Stir in the tomato sauce, chili powder, oregano, salt, pepper and 1/2 c water; cook, stirring as needed, until thickened, 8-10 minutes. Serve on the buns.
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Italian Garlic Toast [27 Jan 2004|02:25pm]
Italian Garlic Toast

1 unsliced loaf (1 1/2 pounds) French bread
1/2 c butter or margarine, melted
1/4 c grated Romano or Parmesan cheese
2 garlic cloves, minced
1/2 tsp dried oregano

Slice bread lengthwise; place with cut side up on a large baking sheet. In a small bowl, combine butter, sheese, garlic, and oregano; brush onto cut surfaces of bread. Sprinkle with paprika. Broil about 4 inches from heat for 2-3 minutes or until lightly toasted. Cut crosswise into 3-inch pieces to serve.
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Sunflower Tossed Salad [27 Jan 2004|02:23pm]
Sunflower Tossed Salad

4 c torn mixed salad greens
1 small cucumber, sliced
2 tbsp sunflower kernels

1/3 c olive or vegetable oil
3 tbsp balsamic or cider vinegar
2 tbsp white wine vinegar or additional cider vinegar
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp minced fresh thyme or 1 tsp dried thyme
1 garlic clove, minced

In a salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat. Yield: 4 servings.
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Cinnamon Carrots [27 Jan 2004|02:21pm]
Cinnamon Carrots

1 package (16 oz) frozen sliced carrots
1/4 c honey
1 to 2 tbsp butter or margarine
1/2 to 1 tsp ground cinnamon

Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. Drain carrots; place in serving bowl. Drizzle with honey mixture. Yields 6 servings.
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