How to Make Children Want To Eat Vegetables?

Vegetables are an important food to eat. Children must also be willing to consume these foods. However, because the taste is bland, it's hard to ask the child to consume. What can you do to make your child want to eat? According to the researchers is fairly easy; smile while eating.
Quoted by Reuters, a group of French scientists doing research on the reactions of adults and children in perceiving the image of people who were eating. The results said that the way adults with young children assess the object of people who are eating differently.
Adults assess the proportion of food through the body of the eater. If existing models in the photo has a large body, the respondents would reject if given the same food as the one in the photo. Conversely, if the slender model, respondents tend to be interested. While the kids how to judge a photo contains a person eats has a more complex reaction.
If food is in the picture and offered to children who were complicit in these respondents, such as chocolate, no matter their body size of the model, they would be willing to accept the food. If food is in the photo is not their preferred food, the size of the body of the model was influential, they will increasingly reject if the fat-bodied model.
Not only that, it was an expression of people who are taking food also affects the child's curiosity to try a food. Photos of people who eat with happy expressions and not contrived to make children interested in trying the food, body shape does not matter who eat. Conversely, photos of people who eat with the expression of disgust with the same foods will make children reluctant to try.
That is, for adults, body size eaters have influence in the sense of adults want to consume. As for the children, need of expression and the type of food they like to persuade the child willing to try certain foods, and body size factors of which he sees only a little effect.
According to Sylvie Rousset, representatives of these scientists say, the results of this research outside of their expectations, because there is no study that says an expression of others affect the children's curiosity. From these results, according to Rousset, parents can take advantage, that while eating healthy foods, try taking it with an expression of happy and liked the food.
"Although a person's eating habits are quite complex, but such studies can reveal differences in psychosocial factors that shape attitudes of children towards food and eating habits of their long-term,"said Rousset.

Have You Ever Ate Delicious Loh Mee?

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.
Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year.

Thick yellow noodles are used for this recipe. It is not as thick as udon or even hokkien mee but definitely thicker than wan ton noodles or even mee goreng noodles. Because it is thicker and has a “tougher” texture, it requires a longer time to cook it. Hence, it is stewed in the gravy for at least 5 minutes, covered.
This is our family recipe for Loh Mee
Ingredients

• 500 grammes of thick yellow noodles
• 5 pieces of pre-soaked chinese dried mushrooms or shiitake mushrooms (sliced)
• 50 grammes of pork tenderloin (sliced thinly)
• 2 large eggs
• Choy sum / Sawi / Chinese Mustard Leaves (amount up to you, cut into 6cm lengths)
• 5 bulbs shallots (sliced thinly)
• 1 litre warm water or chicken stock or water previously used to soak mushrooms
• Potato / Corn starch (mix 1 tablespoon of potato / corn flour with 100 ml water)
• 5 tablespoons cooking oil (palm oil preferred)
• Marinade (for pork tenderloin)
• 2 teaspoons light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon corn flour

Seasoning

• 1 to 2 tablespoon dark soya sauce
• 1 tablespoon light soya sauce
• Salt and white pepper powder to taste

Method
Marinade pork tenderloin for at least 30 minutes.
Heat oil in wok and fry shallots till brown. Remove shallots and set aside. Remove oil and place in a suitable container leaving about 1 tablespoon of oil behind.
In a heated wok, add mushrooms and stir fry for 1 minute. Add pork slices and continue to stir fry till pork turns colour (add some of the oil previously used to fry shallots if wok is drying up). Add 500 ml warm water and bring to boil.
Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.
I usually chew the noodles to see if it is cooked which should be slightly soft by then. Add choy sum and stir it well. Next, break eggs over the noodles and stir it into the noodles, allowing it to break.
The noodles are to be served slightly wet, but not soaking in gravy. If it is too wet, add a little potato / corn starch to thicken the gravy.
Dish out and sprinkle fried shallots over the noodles. When serving on individual bowls, add black vinegar (to taste) to the noodles.

How to Make Onion Pinwheels in Several Methods

Kid-friendly kitchen fun
Ham rolls, or pinwheels as most people call them, are a steadfast tradition for many families. They are a quintessential dish at family reunions, holiday gatherings and other special occasions. And they are made even more special if kids are involved in the pinwheel making.
Pinwheels are simple to make and have hundreds of variations! If you haven't made them before, just grab a piece of ham and start rolling. Once you get the technique down, have fun teaching your kids how to do the same.
Basic Ham and Onion Pinwheels
Ingredients:
Rectangle shaped deli-sliced ham
Softened cream cheese-room temperature
Green onions with long stalks
Directions:
Spread the softened cream cheese on one side of a ham slice. Place one of the onions vertically at one end of the ham slice. Roll the ham slice and the onion together lengthwise. Chill the rolls in the refrigerator until the cream cheese becomes firm again. Before serving, slice the rolls crosswise into 1-inch pieces. Place on a platter with extra green onions for garnish.
Ranch Ham and Tortilla Pinwheels
Ingredients:
2 (8-ounce) packages cream cheese, softened
1 (.4-ounce) package Hidden Valley Ranch Salad Dressing Mix
2 green onions, minced
4 (12-inch) flour tortillas
1 (4-ounce) can diced green chiles or 2 fresh jalapenos, minced
1 (2.25-ounce) can sliced black olives (optional)
Directions:
Mix cream cheese, dressing mix and green onions. Spread on tortillas. Drain chiles and olives thoroughly. Sprinkle equal amounts of either or both on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours or overnight. Cut rolls crosswise into 1-inch pieces. Makes three dozen rolls.

Delicious Popiah

Popiah or Popia is a dish which my mum usually cook during Ching Ming Festival (April). I have yet to learn this dish because it is labourous and demanding. I must say that I am quite biased (and with good reasons) with Popiahs because to me, only mum’s Popiah is the best (and many others say so too). Her Popiah is unlike what is sold commercially as it contains more than 10 ingredients and the vegetables are painstakingly cut into fine slivers (just slightly thicker than a toothpick) rather than going through a shredding tool. It is no wonder then that relatives would “book” a few (or quite a lot) rolls of Popiah whenever they hear that she is making some.
When I asked mum for the recipe for this Popiah, I was stuck actually because mum does not use a measuring type of recipe. Rather, just like how cooking is like second nature, the ingredients and seasoning are a matter of estimates or what we Malaysians call “agak-agak”. Hence, I had to help her to make a rough estimate of the ingredients used to make this delicious dish of Popiah. If you are game for a cooking challenge, try this Popiah recipe especially if you can get your hands on the exact ingredients available. You won’t be disappointed.
This is mum’s recipe for Popiah
Ingredients
Filling (A)
1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
1 bowl shelled prawns (cut into small pieces)
1 bowl turnip (cut into fine slivers just thicker than a toothpick)
1 bowl french beans (cut into fine slivers just thicker than a toothpick)
1 bowl carrot (cut into fine slivers just thicker than a toothpick)
1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
1/2 bowl shallots (cut finely)
1/4 bowl garlic (cut finely)
5 tablespoons oil
Seasoning (B)
Salt to taste
Sugar to taste
1 teaspoon white pepper powder
4 tablespoons light soya sauce
2 tablespoons brandy
4 large eggs (beaten, fried thinly omelette-style in non-stick pan and cut into thin shreds)
1 cup bean sprouts (tailed and blanched)
1 cup finely shredded cucumber
1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
Lettuce and chinese celery
1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)
Sweet flour sauce
Chilli spread (optional. Blend red chilli with garlic)
Popiah skin
Method
Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.
Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.
Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.
After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.
To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

Cranberry Applesauce Muffins Recipe

We closed on our house in Iowa this week! We are no longer homeowners. It is nice to officially have that done with and move on with life in Colorado. We are working on plans for the house we are going to build, and we found a lot we want. I am excited to see the plans come together. Can’t wait to have my double ovens, and a giant cook top! In the meantime though I will make yummy treats in my little kitchen here.
I told you back when I made this Cranberry Bread that cranberries were new to me, but I thought I liked them. After making these muffins, I am back on the fence. I think the recipe is a good one, I think it is the tartness of the cranberries that might be too much for me. My 6 year old told me to make a sign for this post that said DO NOT MAKE! I think that is a little much. I think if I had sprinkled some sugar on the cranberries, and let them sit, that would have sweetened them up quite a bit. I will keep trying cranberries, I really do want to like them!
Cranberry Muffins
Adapted from Allrecipes
1 1/4 cups applesauce
1/4 cup canola oil
1 egg
1 tsp vanilla
2 cups flour
1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup fresh or frozen cranberries, chopped
2 Tbls sugar (optional)
1/2 cup pecans, chopped (I did not use)
Preheat oven to 350 degrees. Prepare 12 muffin cups. Combine chopped berries with 2 Tbls sugar. Set aside.
Combine applesauce, oil, egg, and vanilla in a small bowl. In a separate bowl combine flour, sugar, baking soda, cinnamon and salt. Add applesauce mixture, and stir until just combined. Fold in the cranberries and nuts.
Bake for 15-20 minutes until a tester comes out clean. Cool for a few minutes before removing from pan.

Fried Chicken

It was my birthday over the weekend, and instead of some good beef or other food splurge, I made some fried chicken as the anchor dish for my birthday dinner. A weird choice, I know, but I was just in a fried chicken kind of mood. Not a highly battered KFC style chicken (or its wannabe McDonald’s, Jollibee and other fastfood versions), but an Asian style fried chicken with color, flavor and verve. At its simplest, it would be the marinated chicken parts (in soy sauce, of course) simply fried in (usually) used vegetable oil that we used to eat as kids when there weren’t many fast food chains yet. It would be deeply tanned compared to the paler commercial versions. It would be decidedly Asian fried chicken.
A few months ago, while testing recipes for the restaurant, one of our cooks made a wonderful version that I really liked. But I think I was vetoed by the rest of the panel who opted for the heavily battered version, deep-fried in lard. The latter was okay, but it wasn’t a slam dunk, and judging by customer reactions, I think we should have gone with (MY) gut instinct and opted for the more pinoy one, closer to our own roots and vibe. I will fix that in the weeks ahead and revise the fried chicken recipe. So I have been on the hunt for a suitable version, and while this particular one of David Chang takes it a bit North Asian to Japan, I really liked the early test results we did last week (photos here from trial one) at home. It isn’t a complicated method at all, and the flavors of the sauce are everything I really like. But the recipe will be tweaked to take into account local chickens, flavor profiles, etc.The recipe of Mr. Chang starts of by brining the chicken parts in a sugar and salt water bath for a couple of hours. I have always liked the results of brining poultry and shrimp so I am totally on board on this step. Next the chicken parts are steamed to ensure that they are cooked all the way through and remain rather moist. Timing is a bit tricky here, under steam it and you have uncooked chicken, oversteam it and it gets harder and drier. The chicken is then chilled for several hours before using. Essentially, the last step is to dry the surface areas and to let juices settle back inside the pieces. No rocket science so far — season and juice up the meat, steam to keep it moist. The latter step is whispered as being the same thing that Max’s Fried Chicken does prior to frying as well.
Next the chicken pieces are deep-fried in vegetable oil, we would use our wonderful homemade leaf lard, until golden brown and really appetizing looking. The skin gets blistered and crisp in just 5-7 minutes, but the chicken meat is meant to stay rather moist (though on trial one it was a tad dry). The nice color is apparently partially a result of the sugar that was in the brine and has settled on the meat’s surface, only to transform and caramelize once it hits the hot lard.Drain the fried chicken pieces on paper towels and let them rest for a couple of minutes. Then slice into smaller pieces and douse liberally with what Mr. Change refers to as “octo-vin” or octopus vinaigrette, a mixture of ginger, garlic, chilies, vinegar, soy sauce, sesame oil, sugar and seasonings. It’s very Japanese, and similar to what is served with bite-sized pieces of fried chicken in many Japanese restaurants. It’s good. And perfect to dunk crisp pieces of chicken into or to add to one’s steaming hot rice.

Chocolate-Glazed Mocha Shortbread

It's only just the end of October, so you might be wondering why this photo looks like it's all gussied up for Christmas. I usually don't start my holiday baking until the beginning of December, but I am submitting this recipe to Jeanine over at The Baking Beauties for a gluten free e-book of holiday recipes that she is compiling. This is a low carb, gluten free makeover of one of my all-time favourites and I am really excited to share it with you.
Back in our pre-marriage, child-free days in Arizona, my husband and I used to host an annual Christmas dessert/cocktail party. It became bigger and more elaborate every year, with increasing numbers of friends and coworkers in attendance, and me baking far more cookies, bars and cakes than anyone could possibly eat. Each year I tried out different recipes, but the Chocolate-Glazed Mocha Fans from Bon Appetit, December 1999, were always on the table, and they were always a hit. When thinking about holiday cookies that I might tackle for a low carb makeover, these were at the top of my list. If I could be successful in recreating these, I would have a very merry Christmas indeed!
My biggest challenge with this recipe was getting the texture right. Traditional shortbread has a rather dry, crumbly texture, a result of the unique interplay between the flour, fat and sugar. Since I have to remove the flour and the sugar from the equation, I wasn't sure I could pull this off. Fortunately, one of the things that makes shortbread so crumbly is that the large amount of butter inhibits the formation of long gluten strands. Mine wasn't going to have any gluten in it to begin with, so that was one thing going for me!
The Results: I honestly did not expect these to turn out as well as they did. At first, they seemed rather soft and cakey, so I pulled out a trick gleened from a Cook's Illustrated shortbread recipe and continued to dry it out in a low heat oven. It worked like a charm! The flavour is much as I remember from the original recipe, a nice chocolately cookie with hint of coffee. I am sure in a blind taste test, I would probably be able to tell the flour and sugar-filled version from these gluten free ones, but it be a challenge to say which one is better. If anything, mine are a little less sweet, but I think that allows the mocha flavour to shine through a bit more. I am delighted with the results, and happy to know that I can have at least one of my favourite cookies this Christmas.
I will confess that my first attempt at the chocolate glaze was an utter failure. I am not quite sure why, but my chocolate siezed and I couldn't recover it, no matter how hard I tried. I scrapped it altogether and started over with a different technique (no cream, just butter), and got a much better result.
Chocolate-Glazed Mocha Shortbread
Note: I recognize that many people who need or choose to go gluten free do not need to be low carb, so I am including instructions on using sugar instead of alternative sweeteners.
Shortbread:
1 1/2 cups almond meal
1/4 cocoa powder
1/4 cup erythritol (or 3/4 cup white sugar)
2 tsp instant coffee granules
1/2 tsp salt
1/2 tsp xanthan gum
1/4 tsp cream of tartar
3/4 cups butter, softened
1 egg
16 drops stevia extract (omit if using sugar)
Chocolate Glaze:
1 tbsp coconut oil or butter
2.5 oz unsweetened chocolate (or semi-sweet chocolate), chopped
2 tbsp cocoa powder
2 tbsp powdered erythritol (omit if using semi-sweet chocolate)
1/2 tsp vanilla
8 drops stevia extract (omit if using semi-sweet chocolate)
For the shortbread, preheat oven to 325F and spray a 9-inch springform pan with cooking spray.
In a medium bowl, whisk together almond meal, cocoa, erythritol or sugar, coffee, xanthan gum and cream of tartar.
In another bowl, beat butter until light and fluffy. Beat in egg and stevia extract until smooth. Beat in half of almond meal mixture until combined. Beat in remaining almond meal mixture until the dough begins to clump together.Using a rubber spatula, spread dough in prepared pan. It will be very sticky and difficult to spread, so try to just get it to the edges of the pan. Then take a piece of parchment paper or plastic wrap to cover the surface and press more evenly into pan using fingertips.
Bake until firm around edges and slightly soft and puffy in the center, about 30-35 minutes. Remove from oven and let cool for at least 15 minutes. Gently remove pan sides. With a large sharp knife, cut into 16 wedges.
Gently remove wedges to a baking sheet lined with parchment paper or a silicone mat. Reduce oven temperature to 200F and continue to bake shortbread wedges for another 25 minutes. Turn off oven and let shortbread continue to dry out for 1 hour. Do not open oven door, you do not want the heat to escape.
Remove from oven and let cool completely on pan.
For the glaze, melt coconut oil or butter and chocolate in a small saucepan over low heat. Stir in cocoa powder and erythritol until no clumps remain. Remove from heat and stir in vanilla and stevia extract. Let cool until thickened but still pourable (I hurried this up by placing the pan in the refrigerator). Drizzle over cool shortbread on pan. Chill shortbread until chocolate is firm, about 20-30 minutes.

British And Irish Cuisine

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre. The Norfolk dumpling is not made with fat, but from flour and a raising agent. Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.
These sour-dough dumplings, when sweetened and made with dried fruit and spices, can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth. In Dorset, dumplings are often called doughboys, perhaps in reference to the buoys that are used to mark lobster pots around the coast locally.
Italian cuisine
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling. Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
Scandinavian cuisine
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they contain pork meat, such as bacon, in the middle. In some areas it is common to serve the dumplings with syrup.
In Sweden, potato dumplings mainly have two names. In the northern parts they are usually called Palt, or Pitepalt, and are filled with salted pork and eaten with melted butter and lingonberry jam. In southern Sweden, and Öland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw onions and coarsely ground pepper, usually served with cream and lingonberry jam. On Öland, the south-eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern mainland boiled potatoes are mainly in use. Flour dumplings for use in soup are called Klimp.

Moroccan Lamb or Beef Kebabs Recipes

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food recipes) invites you to try Moroccan Lamb or Beef Kebabs (Brochettes) recipe. Enjoy cooking delicious, tasty, & easy Moroccan food and learn how to make Moroccan Lamb or Beef Kebabs (Brochettes).
Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets.
Serve Moroccan kebabs as an entrée, as part of a multi-course meal, or as a sandwich filler in crusty Moroccan bread or pita-like batbout. Tomato and Roasted Pepper Salad is a popular accompaniment.
Serves four to six as a main course. Well suited for entertaining or special occasions.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes
1 medium onion, finely choppped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon pepper
2 teaspoons salt
1 tablespoon vegetable oil
Preparation:
Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator.
Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately.

Tips For Chinese Roast Pork

My mother-in-law made some chinese roast pork when we were in Kuching for the Chinese New Year. Chinese roast pork here refers to siew yuk (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it. No wonder I put on weight over Chinese New Year!
In Malaysia, there are many roast pork rice stalls around. It is very popular. A plate of white / fragrant rice with a few cuts of these roast pork and a couple of pieces of sliced cucumbers can cost about USD1.00 on the average depending where you go to. Very cheap, right? Absolutely.
This is my mother-in-law’s recipe for Chinese Roast Pork and the measurements are approximate only because she cooks it more by feel than using a strict recipe to follow.
Ingredients
1 piece of pork belly weighing approximately 1 kg
3 tablespoons of coarse / rock salt
2 tablespoons of fine salt
1 tablespoon of five-spice powder
Method
Clean pork belly and pat dry with kitchen towel. Rub fine salt and five-spice powder on meat. Rub coarse salt on skin.
Heat up oven at gas mark 4 (about 180 degrees celcius). Place pork belly on a rack with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystalises just like in the picture above.
Remove the salt crystals and continue to roast till the skin is crispy. (Alternatively, what my mother-in-law did was to remove the pork belly and fry the pork belly in a wok with skin-downwards and without oil on medium heat till the skin turned crispy)
I have heard of some of the chinese roast pork recipe which called for the pork belly skin to be poked with a sharp knife so as to enable the fat to ooze out faster during roasting. You can try this additional step as well prior to rubbing the coarse salt.

Fruits as a Supplement of Delicious Food

In Uganda there are lots of tropical fruits to eat which include mangoes, paw paws, oranges, tangerines, avocados, jack fruits, lemons, sweet banana (some types of which are used to brew banana wine laced with sorghum for yeast), sugar cane, varies types of berries both localised and wild, guava, pineapples.

If you are in the city, try Nakasero for most of Uganda food and fruits which are also exported overseas. Uganda's fruit industry has not been well developed like that of Kenya so there is not a heavy production of hybridized fruits although some apples are now being grown on a small scale in Kabale in western Uganda.

Some temperate fruits from South Africa and Kenya find their way into Uganda and and on the quantity of Uganda food. Instead you will pleasantly be surprised to eat some wild mangoes and other fruits which although not having striking eye appeal have the juiciest taste you will ever dream of in the world.

There are varieties of fruits always in season and being sold on stalls all over the country especially on the roadside. Please remember to wash your fruit before eating it and any Uganda food.

Happy Life: Enjoy Your Evening

　　People are always busy with their routine task without getting some time free in between. In fact if they remain lazy all through out they won’t be able to reach the target within the specified time limit and this can drastically affect the performance level in the office. This can only eventually lead to the cancellation of their incentive packages which they are about to get by the end of the month.
　　It is very important for these people to relax at least for sometime in a day and if they work without get any rest,then performance chart is only going to drop down with the passage of days. Most of them are finding leisure time only by the end of their shift in the evening. With the view of encouraging people to take part in many entertainment activities many hotels and groups are organizing various events in the city. These people are considering this as the main forum where they can effectively get rid of the tensions and worries that are haunting them all though the day.
　　You will have to pay some entry fee to these hotels wherein you can enjoy your time in the best atmosphere with very good back ground music drinks and even delicious food with exotic desserts. You are also given the choice to dance with your friends on the dance floor arranged by the organizers. This can also be considered as some events in order to promote night life that is dominating in the western countries. You can definitely call this as the Happy Hour. Most of them prefer to spend their evening hours in the happy hours rather than directly heading home.
　　In fact these places are frequently visited by group of friends wherein each and every one will be able to enjoy their level best thereby taking them back to the student life where the life is completely free from responsibilities and tensions. This kind of relaxation is a must for those who are really interested in spending time with friends and especially for those with jovial nature. These hotels are organizing these parties and events all through out the week and people are flocking inside on each day to enjoy their life to the fullest.

Five Easy Ways To Enjoy Life

　　But the question is how can we live happy life? Well, it is impossible to be completely free from routine stress of life but still we can lead a happy life. Some people think that they cannot leave a happy life without lot of money and successful career. If you fell in either category, then I want to tell you that it is not necessary to have money to lead a happy life. Money doesn’t end troubles of life. In fact, money arise more troubles. You can enjoy you life with what you have. Here are some powerful tips on how to enjoy life.
　　Be Positive – There are two types of people in this world. First one is those people who are positive. They look every problem of their life positively. Their inner thoughts are strong and they are always happy. Second one is those whose inner thoughts are negative. They are always unhappy in their life. They don’t enjoy their life. So being positive in all situations is the key to happiness.
　　Laugh – Famous author E. E. Cummings said “the most wasted of all days is one without laughter.” That’s truly a great quote. Today, everyone is busy in his life, his career and everyone is running behind money. Everyone is so busy that he doesn’t have time to laugh. Don’t be so busy that you forgot laughing. Instead, Surround yourself with your friends and have some fun in life.
　　Read Funny Life quotes – Reading funny life quotes and sayings is a great fun. It helps you understand the humorous part of life. Reading them makes you feel that life is for fun and enjoy. They help you when you are stressed and I promise you that they will tickle your funny bone.
　　Stay Fit and Healthy – A healthy mind resides in healthy body. If you are physically fit and healthy, then your mind will also be positive and healthy. Exercise and eating healthy food should be part of your life because it keeps stay healthy and happy.
　　Celebrate your success – During the day, we are sure to get some minor success. It could be like making a sale, dealing with difficult customer, successfully making a public speech or got a nice compliment from your mates. I am not saying to give a huge party, but why not celebrate your success. Share your success with your friends, reward yourself with lunch or give yourself a mental pat on the back.
　　Visit our website to read Funny Life Quotes or read some Funny Sayings to make you feel happy

Enjoy The Now

　　If we are ever to enjoy life, now is the time, not tomorrow or next year. Today should always be our most wonderful day. – Thomas Dreier
　　Planning for the future is important. We need to have goals and dreams. They act as our road map on this amazing journey we call life. But while it’s
　　good to plan ahead and look to the future, a lot can be said for enjoying right now. Some times it’s really great to just live in the moment and to appreciate those moments as they happen. I’m kind of thinking about the fable of the grasshopper and the ants. The grasshopper just fiddled away his summer days, and the ants worked like – well, ants, getting ready for the upcoming winter. When winter arrived, the poor grasshopper was all cold and had no provisions and the ants were all warm in their hill and munching out. While the moral of the fable, don’t put off to tomorrow what can be done today, is a good one, I think maybe those ants could have taken a page from the grasshopper’s book too and enjoyed some of the summer sun. So make your plans, and work toward your goals, but just remember to take some time to enjoy the now while you’re at it.

Enjoy Happy Life

　　A brand new week has started and I got a lot on my schedule this week. Not just blogging but other things I need to focus too. Although – life can take a toll on me, I still love a busy schedule to look at. Why? It just seems I’m using my time wisely doing productive things. I do pamper myself – I consider sleeping in and doing home facial is pampering myself. You see – I balance both in my life. I never give myself the “stress feeling” anymore, because there’s nothing worth stressing over with. If I can’t get my work done for today – I can always get it done the next day. If I can’t find a job – I can always find it another time. If my friends are giving me drama – I can say goodbye.

　　Do I see life that simple? I sort of do – because you only get to live life once. Yes – only ONCE. Why be so stress right? I don’t understand why people stress there life out. When I’m taking everything in my own pace. I’ve learned it the good way. I was stress with family problems in the past – now its dealt with. I’m never going to be stress about that again – nor will I be stress with my life now.
　　Sometimes – you just gotta know how to relax and chill. Not everything will go your way even if your stress. So – don’t stress yourself out – even if there is a reason, just RELAX.

Teriyaki Chicken

　

My fascination with teriyaki sauce continues, I somehow do not seem to get enough of it.Teriyaki with basil leaves spiced with some green chillies make this a rather delicious dish with none of the flavours very overpowering.
Ingredients
Marinade
1 cup boneless chicken cut in strips
1 tbsp teriyaki sauce
1 tsp green chilli sauce
1/2 tsp grated ginger
1/2 tsp grated garlic
Sauce
1 onion cut into large cubes
2-3 deseeded green chillies cut into 1" pieces with slit in the centre
1 cup green capsicum cut into 1" long pieces
1 tsp ginger
1 tsp garlic
10 basil leaves
1 tbsp teriyaki sauce
1 tsp green chilli sauce
1/2 tsp soya sauce
salt to taste
2 tbsp sesame oil (tilsona brand)
To coat
2 tsp flour
2 tsp corn starch
Method
Mix all the ingredients for the marinade and toss the chicken pieces in it. Allow the chicken to marinate for 1-2 hours.
Heat 1 tsp oil in a wok. Mix the flour & corn starch. Coat the chicken pieces with the flour mix and fry them in the oil quickly for 2-3 minutes. Remove from fire.
Add the remaining oil, add the ginger-garlic and fry for a minute. Add the onions and fry for another minute. Add the capsicum, basil leaves and stir fry for another minute. Add the chicken, sauces and salt to season it.
Cook it till the chicken is cooked thoroughly. Remove from fire and serve with steamed fried rice.

Asian Beef Noodle Soup

Ingredients - 1 pound Lean Ground Beef

1 Onion, chopped
1 tablespoon minced Garlic
1 teaspoon Ground Ginger
4 cups Water
1 medium head Bok Choy, chopped
2 (3 ounce) packages Beef Flavored Ramen Noodles
2 teaspoons Vegetable Oil
2 tablespoons Soy Sauce Preparation:
1. Add ground beef to large skillet. Brown over low heat. Use wooden spoon to crumble during cooking.
2. Drain off excess fat.
3. Add ground beef to strainer and rinse under cold water.
4. Transfer ground beef to a stockpot.
5. Stir in chopped onion, minced garlic, and ground ginger.
6. Stir in water. Bring to a boil over medium-high heat.
7. Stir in bok choy. Reduce heat to low. Simmer 3 minutes.
8. Stir in ramen noodles. Simmer 3 minutes.
9. Stir in ramen seasoning packet, vegetable oil, and soy sauce.

Butternut Squash Soup

　
Makes 5-7 servings
Ingredients
3 TBS butter

1 large yellow onion, diced
2 med white thin skinned potatoes (or other potatoes peeled), diced
1 butternut squash, peeled, seeded and diced
¼ cup orange juice (I used seasonal clementines)
1 TBS orange zest (used clementines as well)
3 cups vegetable stock
1 ½ tsp kosher salt
¼ tsp fresh ground pepper
¼ tsp all spice
¼ tsp fresh ground nutmeg
¼ tsp ground ginger
½ cup dried cranberries
Instructions
Melt the butter in a large pot on medium, then add the onion. Stir to coat the onion in the butter and let cook 3 minutes until it starts to soften. Add the diced potatoes and squash and stir again. Let cook another 5 minutes, stirring every minute or so.
Add orange juice, zest and vegetable stock. Stir and cover the pot. Let simmer for 30 minutes.
Use an immersion blender (make sure it’s submerged, this soup is like napalm!) to blend the vegetables into a nice thick and creamy soup. Once blended, add salt pepper and spices, tasting as you go.
Ladle soup into individual mugs or bowls and sprinkle with dried cranberries (pomegranate seeds are fun too!).

How to Make the Apple Dumpling Sauce

　　1 Cup SugarPlace the sugar, water, cinnamon, and nutmeg in a small saucepan.
　　Bring to boiling point.
　　Add butter or margarine and stir until melted.

　　Remove from heat and set aside.
　　1 Cup Water
　　1/8 (one eighth) Teaspoon Cinnamon
　　1/8 (one eighth) Teaspoon Nutmeg
　　2 Tablespoons Butter or Marg
　　2 Cups Enriched Flour
　　2 Teaspoons Baking Powder
　　1 Teaspoon Salt
　　2/3 (two thirds) Cups Shortening - I use Crisco
　　1/2 (one half) Cup Milk
　　6 Macintosh Apples
　　(about 3 inch diameter)
　　Preheat the oven to 375°
　　Lightly grease a 9" x 13" x 1½" baking dish.
　　Place flour, baking powder and salt in medium size bowl and mix it together with a fork.
　　Add the shortening to the bowl and cut in shortening. Not familiar with the term cut in shortening? You're simply passing the fork through the mixture. You can see what I mean in the movie below.
　　Add milk to bowl all at once and use a fork to just moisten the mixture
　　Place the apple dumpling dough mixture on a lightly floured pastry board. Roll the pastry out until it is large enough cut six 6-inch squares (one for each apple).
　　Note: Yes, for those of you who are in the know, the rolling pin usually has a cloth cover but I couldn't find it and the apple dumpling recipe show had to go on. But I floured it and it worked fine.
　　It's finally time to peel the apples! I peel them and cut them in half. I then cut out the core. I also think that cutting them in half helps insure the apple bakes thoroughly.
　　I keep the apples from turning brown by placing them in a bowl of ice water. I put ice cubes in the water to keep it as cold as possible.
　　Place the apple on one of the 6-inch dough squares holding the two halves together.
　　Pour some sugar into the apple and then generously sprinkle with cinnamon and nutmeg. I just about fill the center of the apple with the sugar.
　　Place a pat of butter on the top.
　　Take a little water and moisten the edges of the 6-inch dough square.
　　Fold the corners to the center of the top of the apple. Do you see now why you want smaller apples?
　　If you start to run a little low on dough doing the final apples you can always roll it out a bit more.
　　Pinch the dough together at the seams.
　　Try to place the apple dumplings in the baking dish about an inch apart if possible. You can see mine were a little close in the picture...but they got perfect anyway.
　　Pour the sauce we made earlier over the apple dumplings and then sprinkle them with sugar.
　　Place the baking dish in the oven preheated to 375° and bake for 35 minutes.

Food Mediterranean

We are delighted to bring you a helpful resource on everything about Mediterranean food. Find articles, recipes, news, discussion and photos on Mediterranean cuisine.
If there is one thing that the Mediterranean is known for around the world, it is its delicious food. Cooking Mediterranean food may look complicated, but with practice, anyone can cook delicious Mediterranean food at home. All they need to do is pickup a little bit of knowledge on what traditional Mediterranean ingredients are used and techniques you need to know.
Mediterranean food originates from the cultures adjacent to the Mediterranean Sea. This includes many countries and cultures including parts of the Middle East, Greece, Spain and Italy. Mediterranean food is famous for its bold flavors, colorful ingredients, and the variety of herbs and ingredients used in the dishes, most of these ingredients are native to area.
Pasta and fresh vegetables, meat and fish are staple base foods of the Mediterranean.
Learning how to cook authentic Mediterranean food is a rewarding experience. The authentic flavors help make any meal exciting and the dishes are true to the area.
Goats, sheep and Fish dishes are all common in the Mediterranean, although today a lot of the fish is imported since the fisheries of the Mediterranean Sea are not able to sustain the demand. Seafood is still prominent in many of the standard recipes.
Olive oil, cheese and garlic are widely used in Mediterranean cuisine. It is widely believed that Mediterranean cuisine is particularly healthy.
Grilled meats, Middle Eastern breads, and falafel are very popular forms of the Mediterranean type of the cuisine. The most important thing though is that the food is known for being fresh, tasty, authentic and healthy.

Hong spicy dried fish

　　Hong spicy dried fish
Diced green onion, ginger, garlic, dried chili is ready, peanuts and drain a little water to rinse

Dried fish into the water soak 1 hour in a little soft, drain water, the pot the amount of oil burned, the fire slowly fry for 2-3 minutes, remove and drain the oil
Fried peanuts into a small fire, remove and drain the oil
Small fire left little base oil pot saute diced green onion, ginger, garlic, dried chili, pour the fried peanuts, dried fish, stir well, add some cooking wine, soy sauce, sugar, and stir-fry for a while you can
1, its not only clean, dry sun-dried fish health, and can mediate their dried fish and dry salinity degree, if it is bought outside the fish dry, salty generally more rigid, slightly under the circumstances before the recommended cooking and cleaning immersion, or the finished product will be very dry and hard.
2, how much will be dried, dried fish smell, good sealing is recommended, safe and reliable crisper, recommendation chart Lock U.S. special music crisper, preserving food water does not evaporate, no odor, suitable for the freezer , refrigeration, microwave use.
3, fried peanuts and dried fish and not too much fire, or easy fried paste.
4, dried fish itself, with some salt, the amount of seasoning, please self-regulation, so as not to salty.

How to make Roti Jala

Roti Jala - aka “net crepe” is a Malaysian delicacy that goes well with various curries. It is not only popular during the Muslim fasting month of Ramadan, but also as an afternoon tea snack.
Roti Jala, an alternative to rice, is an excellent accompaniment to rich gravy dishes
Roti Jala - aka “net crepe” is a Malaysian delicacy that goes well with various curries. It is not only popular during the Muslim fasting month of Ramadan, but also as an afternoon tea snack.
Roti Jala, an alternative to rice, is an excellent accompaniment to rich gravy dishes such as mutton curry, chicken kapitan, kurma.
For those with a sweet tooth, you can also try it with chocolate sauce or condense milk.
Recipe :
2 cups all-purpose flour [preferably unbleached]
2 eggs, lightly beaten
2 cups coconut milk
1 cup water
½ tsp salt
½ tsp turmeric powder
cooking oil to grease pan
Method:
1. Sieve the flour and set aside.
2. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.
3. Add in 1/2 tablespoon of oil and set aside.
4. Heat up a pan with medium heat and grease well.
5. Pour some batter into the mold and transfer the mold to the pan.
6. As the batter flows through the holes of the mold, make circular motions around the pan to form the netty patterns. (Refer to the video above.)
7. After the top is set and done or when the bottom turns light brown, fold in the sides and transfer the Roti Jala out onto a pan. Roll it while hot.
8. Serve the Roti Jala with some curry chicken.

Fancy French toast

　　old raisin bread
　　1-2 eggs
　　1 passion fruit (or more considering the size they are in Australia at the moment…)
　　200 g ricotta
　　100 g mascarpone
　　strawberries / raspberries
　　Mix ricotta, mascarpone and possibly the grated zest of a lemon. Add the egg to a bowl and turn the raisin bread only very quickly in the egg mass. The surface of the bread should be covered, but the dry bread should not start absorbing the egg. Fry the bread on both sides in a stick free frying pan – the colour should be golden, not black

　　. Arrange a slice of the fried bred on a plate, spread some passion fruit on top and add a spoon of the mascarpone/ricotta mass. Decorate with strawberries or raspberries.
　　In the meantime I have also tried the dessert, and it was delicious, same as the other two courses. I must say, this gives a very nice meal without much effort! Here’s the picture of the dessert:

Cauliflower and Sweet Potato Soup

　　The Soup:
　　1 small head of cauliflower, cut in florets
　　300 g (one medium) sweet potato, peeled and chopped
　　1 onion, chopped

　　5 cloves garlic, sliced
　　1 tablespoon olive oil
　　2 teaspoons garam masala
　　1 and 1/2 dl coconut milk
　　4 dl vegetable stock
　　salt to taste
　　about 1 tablespoon of lemon juice
　　I fried the onion and garlic in the oil until soft, then added the sweet potato and cauliflower, and fried for a few more minutes. After frying the veggies, I added the coconut milk, vegetable stock, and garam masala, and let the soup simmer until the vegetables were soft, for about 20 minutes. While it was boiling, I prepared the cashews.
　　Then I puréed the soup with out immersion blender, added a little bit of salt (might not be necessary if the stock is very salty), and stirred in the lemon juice. Before serving, I sprinkled my bowl with cashews.
　　Cashew Nuts:
　　1 dl cashews
　　1 tablespoon agave syrup
　　1 tablespoon water
　　pinch of cinnamon
　　1/2 teaspoon chili flakes
　　pinch of salt
　　First I toasted the cashews lightly on a dry frying pan, and meanwhile mixed the rest of the ingredients together. When the nuts had browned a bit, I lowered the heat to medium, poured the syrup mixture in the pan, and stirred until the cashews were shiny and covered with the syrup, and the water had evaporated. Now, I poured the nuts on a plate covered with aluminium foil and let them cool down until the soup was ready to serve.
　　My cashews came out really sticky, which basically means that I didn’t caramelize them enough. That’s not a problem when sprinkled in a soup, but the leftover cashews were a nuisance to eat…

Nice Tomato Basil Soup

Ingredients:
5 1/2 slices Italian bread, preferably a little stale, crust removed
2 pounds ripe plum tomatoes, peeled, seeded, and juice reserved

4 cups chicken stock
6 garlic cloves, minced
10 fresh basil leaves
3 tablespoons extra virgin olive oil
salt and black pepper to taste
Directions:
Preheat oven to 375F/190C only if you are using fresh bread. Bake the bread until it is light golden brown on a baking sheet. If the bread isn’t fresh, just set it aside.
In a large pot, heat olive oil over medium heat. Add garlic and cook for about 6 minutes or until golden.
Add tomatoes and juices to the pot, bringing to a boil and stirring occasionally.
Add bread and stock and return to boil.
Season with salt and pepper and let simmer.
Cook uncovered for about 40 minutes. After 30 minutes, add the basil leaves.
Serve with extra virgin olive oil drizzled over.
　　

Teochew Pork Porridge

20 years after my father passed away, my sister-in-law still talks fondly about his Teochew (潮州) Pork Porridge (肉糜). That's how good it was. There was a period when he made Pork Porridge every night for supper and my sister-in-law, who lived across the road, would wander over for a bowl, sometimes two. I don't have many food memories of Father because he didn't cook much but this is one that I recall fondly.

The quick way for making Pork Porridge is to add stock to cooked rice, toss in some pork slices and seasoning, and garnish. Father never did it that way, though. In fact, adding stock or soup to steamed rice had some kind of stigma in my family because it was always associated with someone sulking. For instance, if I were late for dinner and there was very little food left, I would slurp down some soup and rice, then go to my room and sulk. Or, if I had a fight with Mum and I wanted to protest by not eating but couldn't because I was starving, I would slurp down some soup and rice, then go to my room and sulk. So, adding stock to cooked rice as a shortcut was unthinkable and a definite no-no in my family. It was something that we looked on with disdain.
Father made Pork Porridge by boiling uncooked rice with dried shrimps. Done this way, the umaminess of the dried shrimps and subtle fragrance of the rice have time to mingle and come together. Some Chinese dried mushrooms, soaked and thinly sliced, could also be added but he rarely bothered. What he did bother with was to leave the TV program he was watching and stir the furiously boiling rice and dried shrimps once every five minutes or so. One day, I will test what difference the stirring makes but for the time being, let's take it that stirring was essential, shall we?
After boiling the porridge for about 15 minutes, Father chucked some pork that had been marinating into the pot, brought everything back to a boil, turned off the heat, tossed in some dried cuttlefish and the water it had been soaking in, garnish generously with scallions and fried shallots, add a dash of white pepper and - voilà! - it was done. My sister-in-law turned up like magic every night for this steaming hot pork porridge that was stirred, not shaken.

Chicken Porridge Cooking

Here we are in 2009! I hope it is not too late to wish everybody a very Happy New Year. We had a wonderful new year's eve, hanging out with friends, eating good food and playing poker. The next thing I know it was like past 2am and time to go home. I hate driving at night especially in an unfamiliar road/freeway. To make matter worst, it was really really foggy that night and that made driving even more difficult. Thank god for gps though!

Anyways, back to cooking. Last week I craved for some good chicken porridge. I have some salted egg and pickled leek at home and the thought of chicken porridge with them was just too much to resist. I remember my favourite porridge joint back in Kuala Lumpur. It was at this place called Kampung Baru (literally translated to New Village) right smack in the city centre. They have a huge display of dishes to go with the rice porridge. All you have to do is pick and put them in provided plates, give it to them and find a table to sit. They will cook your chosen dishes and serve with porridge of your choice, be it plain white porridge or chicken porridge. Since there would always be at least 5 different dishes, I always choose plain white instead of chicken porridge which I think is best enjoyed on its own.

Chicken Porridge

1/2 cup jasmine rice, rinsed
5 cups water
1 chicken leg
1in ginger, julienne
3 stalks celery, sliced
1 carrot, sliced
Salt
White pepper (optional)
1 star anise (optional)
2-3 cardamom seeds (optional)
1 tbs veggie oil

1. In a pot, heat the oil on medium high. Add star anise and cardamom seeds, stir until fragrant.

2. Add ginger and chicken, continue stirring and flip the chicken once.

3. Add rice and water and let it boil. Turn the heat down to medium and continue boiling.

4. Add salt and white pepper, stir and taste. 30 min.

5. Add in the celery and carrot. Stir occasionally. Continue boiling for another 30 min.

6. Serve hot with pickled leek and salted egg.

Mediterranean Mini Pizza

I made a hummus pizza a few days ago and I felt like recreating a sandwich version of the dish with a bunch of Mediterranean ingredients. The problem was that I only had pita bread at home. I could have created a pocket in the bread and stuffed it, but I decided to place the ingredients on top of the pita bread to create a meal that resembled a pizza.

Following the Mediterranean theme, I made a cannellini bean and roasted red bell pepper hummus-like spread and topped it with Greek feta cheese, capers, sun-dried tomatoes, arugula, pickled shallot, black olives and marinated artichoke hearts. For the meat lovers out there, I would add some cubes of lamb kebabs.
I'm sure you've heard of 30-minute meals, but this took me 10 minutes, tops. Try this recipe the next time you're in a hurry. Beat that, Rachael Ray!

How To Make Carrot Cake

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 1/3 cups granulated sugar
• 1/2 cup sweetened flaked coconut
• 1/3 cup chopped pecans
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 tablespoons canola oil
• 2 large eggs
• 2 cups grated carrot
• 1 1/2 cups canned crushed pineapple, drained
• Cooking spray
• Frosting:
• 2 tablespoons butter, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• Additional grated carrot (optional)

Preparation

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
• To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Sweet Tomatoes Jam

The most important thing to do when you are using, Sweet Tomatoes Coupons is to check out the time limit of your coupons. You won’t be able to get the discount you are expecting, if you don’t have the right coupon with it. But it is clearly very simple to make sure of that. Always remember to check out the expire date and you will be just fine. Even though their delicious meals are not that expensive, you can always use a little help to save money. And having your family, your children with you in such a nice friendly place is priceless.

If you are having trouble finding coupons that can actually work or in the time limit you are looking for, just search “Sweet Tomatoes Coupons” on Google and it will be much more easier to find the ones that will work for you.

Vegetables Stir-fry

Few dishes are as simple as the stir-fry, which just requires some basic chopping, a few seasonings and a hot pan. As Martha Rose Shulman explains in this week’s Recipes for Health, the vegetables on sale at the farmers’ market can inspire variations on the recipes offered here.
At the end of summer, the vegetables that I most love to stir-fry are abundant in farmers’ markets: fresh corn, sweet and hot peppers of every color, green beans and eggplant, among others. I buy on impulse, then bring them home and decide on combinations. I match some vegetables with meats like chicken or shrimp, some with tofu, and others I stir-fry on their own.

Don’t be put off by the number of ingredients in some of this week’s recipes. Measure them out whenever it is convenient: a certain amount of contemplative time goes into preparing stir-fries. Once everything is ready, the cooking is done in minutes, so get the rice cooked before you begin and be ready to eat before you turn on the burner.
As always I turn to the stir-fry guru Grace Young for inspiration. Her book, “Stir-Frying to the Sky’s Edge,” is the best guide to the subject I have seen, whatever your level of experience.

Cashew Chicken Cooking

A Chinese-American dish that is growing in popularity is Cashew Chicken. This dish actually originated in the United States in Springfield, Missouri. Cashew Chicken can be found at many Chinese buffets across the country. This recipe for Cashew chicken consists of fried chicken bits with cashews and vegetables in a delicious oyster sauce. I have been using a lot of oyster sauce lately; it is truly becoming an addiction. It has to be one of my favorites Asian sauces. This recipe differs from others and those at the buffets because the chicken is breaded and then deep fried leaving the chicken pieces nice and crispy. The vegetables I added were green peppers, onions and scallions, but you could also add some sliced mushrooms as well if you want. Cashew Chicken is best served on top of white rice. Enjoy.

Ingredients:
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)
Sauce-
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion  (sliced)
2 cups cashews
1/3 cup green onions (chopped)

Best Chicken Wings

Buffalo, garlic Parmesan, lemon pepper…whatever your wing style, there are plenty to be had near your apartment at Ashton Park. Do you know who has Grand Prairie’s best chicken wings? Take look over our list of the top contenders and tell us which one ranks #1 for you.
Texas Style Burgers & Wings: At 1831 Brown Blvd in Arlington, Texas Style Burgers & Wings offers a lot of bang for your buck. While they are known for their burgers, try the wings. You might just find your new favorites here.
Mason Chicken & Seafood: Mason’s is probably best known for their catfish, but don’t underestimate their chicken. While their chicken tenders are the top contenders, we’ve heard good things about the wings. Taste them at 3950 S Carrier Pkwy in Grand Prairie.

Wingstop: Whether you at the Grand Prairie location at 4116 S Carrier Pkwy, or in Arlington at 915 Rd To Six Flags St E, Wingstop is known for their delicious wings. Stop in and try the different sauces on these extra meaty wings.
Who ranks as your number one wing place?

Types Of Apples

It’s the season for apples, the time when one of the world’s best-loved fruits is harvested for the coming year. But with all the many varieties of apples on the market, it’s tough to know what you’re getting when you make a purchase. Here we’ll demystify the top 10 apple varieties you’ll find in farm markets and grocery stores.

10. McIntosh
An autumn staple, this often small, sweet apple is perfect for any number of preparations. With its hearty juiciness it makes a fantastic treat raw, as well. Its classic aroma means when cooking it will fill your house with a delicious apple scent.

9. Lady Sudeley
This unusual apple was cultivated in England in 1849. Its bright yellow skin is tinted with a blush of ruddy orange, and striped with red. Also known as Jacob’s Strawberry, the Lady Sudeley is a firm apple with a sweet flavor.

8. Red Rome
Red Rome apples are fantastic for sauces and other types of cooking, including salads. Red Rome is a slightly tart apple with greenish-white flesh. It’s a mostly red fruit with pronounced spotting. Red Rome apples first emerged in Ohio in 1816.

7. Granny Smith
Seemingly the very inspiration behind sour green apple flavoring that’s so popular in candies, the Granny Smith is a tart apple with firm flesh. It packs a wallop of a crunch when eaten. It keeps extremely well, making it a great investment for off-season eating.

6. Golden Delicious
This fragile apple makes a great all-purpose fruit, versatile enough to be included in pies and fillings while still great for perfect eating. It’s firm, crisp, and juicy, with a mild flavor. It bruises easily and shrivels in storage, however.

5. Red Delicious
This is the most commonly purchased type of apple in the United States. It’s the iconic fruit most people think of when they think of apples. The red delicious is, as its name suggests, bright red. It’s crisp and has a sweet flavor. It’s a highly popular eating apple.

4. Macoun
This apple is much like the McIntosh, which is one of its parents – Jersey Black being the other. It’s deeper red than a McIntosh, however, spread out over green skin. It is an all-purpose apple. Like the McIntosh, the Macoun is a highly fragrant fruit. And like the Golden Delicious, it bruises easily.

3. Paula Red
The Paula Red is a fantastic early-season eating apple. It’s a beautiful rosy red with a near violet hue, and is a small to medium sized fruit. It has a mild taste, so it’s great for those who may not like the tartness of a Granny Smith or the sweetness of a Red Delicious.

2. Gala
The Gala apple is a sweet apple with yellow flesh and a hint of tartness. It’s at its best when eaten fresh. Its base of yellow skin is heavily patterned with orange and red. It’s a beautiful fruit on the tree, producing some of the prettiest orchard scenes.

1. Jonagold
This cross between a Jonathan and Golden Delicious is a large fruit that’s striped with red over a yellow skin. It’s another firm apple with juicy, somewhat tart flesh. It is of the highest quality for desserts and for eating. It also cooks well, and can be refrigerated for up to 3 months!

Garden's Apples

Visit Grandad’s for the day and enjoy a variety of fun activities on a 70 acre family farm located in Hendersonville NC near Asheville.
Select pre-picked apples or pick your own in the orchards. In Grandad’s pumpkin patch you will find pumpkins and jack o’lanterns in every size and shape.
At Grandad’s Barn and Country Store, you will find a great selection of fall harvest decorations, apple peelers, apple bakers, and other apple gifts. We also have apple turnovers, apple bread, caramel apples and a whole lot more. And, don’t forget to try a refreshing cider slush or some hot cider!

How To Cook Chinese Chicken Soup

 

Ingredients

• 3 cans (14-1/2 ounces each) chicken broth
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 2 cups cubed cooked chicken
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon soy sauce
• 1/4 teaspoon sesame oil

Directions

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Yield: 6 servings.

Mushroom Soup Recipe

I am posting this raw cream of mushroom soup recipe for my raw friend Gayla. She is dying to making a batch of raw cream of mushroom soup so I wanted to post my simple mushroom soup recipe for her ASAP! I’ve actually been eating this for lunch all the time lately. As you can tell, I am on a raw vegan soup kick!
It’s really quite freaky how much this tastes like Campbell’s cream of mushroom soup. Also, you can vary the water content of this soup quite a bit to alter the result. I would start with 1/4 cup of water and slowly add a bit more water if necessary to (a) facilitate blending; and (2) to get the consistency that you like your soup.

Another note… Sometimes I like to make a very thick batch of this soup and use it like a mushroomy gravy, as well. Mmm!
In terms of portion sizes, this raw vegan mushroom soup recipe is perfect for one nice big bowl of soup for one person.
Raw cream of mushroom soup recipe
1 1/4 cup chopped fresh mushrooms (you can use canned mushrooms, but obviously fresh is best!! Canned mushrooms are obviously not living foods, but they could do in a pinch.)
1/3 cup cashews
1/4 to 3/4 cup water
1/4 teaspoon celtic sea salt
1/3 cup finely chopped fresh mushrooms (reserve – do not add to blender) (and never use canned mushrooms for this part!!)

1. Wash and dry your mushrooms. Chop ‘em up a bit.  (If you’re using canned mushrooms, make sure to rinse and drain them. Pat dry with a clean tea towel.)
2. Add all ingredients (except the second amount of reserved finely chopped mushrooms) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw cream of mushroom recipe to be slightly warm when coming out of the blender.
3. Pour liquidy mushroom soup mixture into a bowl(s). Add remaining mushrooms and stir with a spoon. See what we’re doing here? We’re making a liquidy mixture and then adding some chunks to it to give it some texture and variety. That’s the trick to all my raw soups.
4. Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender!