A Nice Flourless Chocolate Cake Recipe

It seems illogical, but I dislike intensely strawberries dipped into chocolate and yet I love a super-fudgy chocolate cake offered with strawberries and cream. Even better if the strawberries have been macerated in balsamic syrup as described above. And my preferred chocolate cake in this combination is the wonderful classic Reine de Saba or Queen of Sheba, popularly known as the flourless chocolate cake, here is my a good one.

Ingredients:

• 125g bittersweet chocolate, chopped
• 1 tbsp brandy
• 1 tbsp black coffee
• 100g unsalted butter, softened
• 1/2 cup castor sugar
• 3/4 cup ground almonds
• 3 eggs, separated
• icing sugar

Method:

• Preheat oven to 160C. Butter an 18cm round cake tin and line it with baking paper.
• Combine chocolate, brandy and coffee in a bowl over water or in a double boiler. Stir when melted and add butter and sugar. Mix well.
• Add ground almonds and stir very well. Remove from heat.
• Lightly beat egg yolks and stir into bowl.
• Beat egg whites until firm. Lighten chocolate mixture with a spoonful of egg white, then fold in rest of whites and spoon into prepared tin. Bake for 40-45 minutes.
• The cake will still test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully invert onto a serving plate. Dust with icing sugar.

How To Make Delicious And Healthy Bibimbap

To be honest, I feel like bibimbap is a difficult Korean food to make since it needs a lot of ingredients. However because it is so delicious, it will have you coming back for more again. Plus, it is very healthy. Bibim means 'mixing' and Bap means 'rice' in Korean. So, you mix rice, various fried vegetables, raw vegetables, meat, egg, dried seaweed, and a special sauce. If you are a vegetarian, you can substitute the beef with mushrooms you like.

Ingredients:

• ¼ Cup MooSaengChae (Radish-sidedish)
• ¼ Cup Kimchi
• 2 Handfulls Bean Sprouts (KongNaMul)
• ⅓ Onion
• ⅓ Carrot
• ⅓ Zucchini
• ⅓ Cucumber
• 2-3 Leaves Lettuce
• ½ Green Onion
• 1 Egg
• 1 Dried Seaweed
• 2 Bowls Cooked Rice

Meat Ingredients:

• ¼ Cup Ground Beef
• ½ tsp Soy Sauce
• ½ tsp Sugar
• ½ tsp Cooking Wine
• ½ tsp Sesame Oil
• 1 Clove Minced Garlic
• 1 Pinch Salt & Black Pepper

Gosari Ingredients:

• 1 Handfull Dried Fernbrake (GoSaRi)
• ¼ Onion
• 2 tsp Soy Sauce
• 1 tsp Sesame Oil
• ½ Tbsp Olive Oil
• ½ tsp Minced Garlic

Sauce Ingredients:

• 3 Tbsp Red Pepper Paste
• ¼ tsp Soy Sauce
• 1 tsp Brown Rice Vinegar or Apple Vinegar
• 1 tsp Sugar
• ¾ tsp Sesame Seeds
• 1 tsp Sesame Oil
• ½ tsp Minced Garlic

Directions:

1. In a bowl, mix ¼ cup of ground beef, ½ tsp of soy sauce, ½ tsp of sugar, ½ tsp of cooking wine, ½ tsp of sesame oil, 1 clove minced garlic, 1 pinch of salt, and 1 pinch black pepper all together. Set it aside while you are preparing the other ingredients.
2. Add the boiled bean sprouts, ½ tsp of sesame oil, and 1 pinch of salt. Mix well.
3. If you buy dried gosari, soak one handful of gosari in water over night. If the gosari is still not soft, then boil it in water until it becomes soft, before you fry it.
4. In a pan, add the gosari, ¼ of sliced onion, 2 tsp of soy sauce, 1 tsp of sesame oil, ½ tbsp of olive oil, and ½ tsp of minced garlic. Fry for 10 minutes.
5. Julienne ⅓ of a carrot and ⅓ of a zucchini to the same size. Slice ⅓ of an onion thinly. Cut ½ of a green onion thinly. Fry the green onion with a little bit of salt for 5 seconds.
6. In the same way, fry the onion with a pinch of salt for 20 seconds. Fry the zucchini for 1 minute with some salt. Fry the carrot for 30 second with some salt.
7. Fry the marinated beef until the beef is completely cooked.
8. Fry one flat egg with a pinch of salt. Slice it thinly.
9. Cut ¼ cup of kimchi into small pieces. Fry with a little bit of oil for 2 minutes. You can add a little bit of sugar if you want.
10. Cut 2-3 leaves of lettuce thinly.
11. Julienne ⅓ of a cucumber thinly.

To make the sauce, mix 3 tbsp of red pepper paste, ¼ tsp of soy sauce, 1 tsp of vinegar, 1 tsp of sugar, 1 tsp of sesame oil, ¾ tsp of sesame seeds, and ½ tsp of minced garlic.

In a large bowl, (you can use your mixing bowl) place 1 cup of cooked rice, all of the vegetables, kimchi, egg, and dried seaweed. Put the beef in the center. Then, pour 2-3 spoons of sauce on top of the beef. You can adjust the amount of the sauce, depending on your taste. If you like spicy foods and want a lot of spicy sauce for your bibimbap, double the sauce recipe.

Papaya Is Really A Real Treasure

Papaya is known as a collection of multiple use, because almost all parts of the plant from the roots to the leaves beneficial to humans and animals. Papaya can be used as food, drink, healing, beauty, and as food for cattle. It shot that so much benefits of Papaya

Papaya is a kind of fruit that is very familiar to us, especially people in Indonesia. The Australian company named Paw Paw. Fruit has a very good 1001 for the benefit of beauty and health of our bodies. For those of you who like to eat papaya is good to know that a characteristic of this fruit to eat them with increasing confidence. If you rarely eat papaya. So for this article is that you did so you will be moved to try to love him. Well, here are some important things about the papaya, you can "love" him.

5 Health Benefits of Papaya

1. Papaya can also accelerate the digestion of carbohydrates and fats. The enzyme papain can break the fibers in the meat, making it more palatable. No wonder the papaya meat tenderizer is often used as a material, especially for the manufacture of cooking kebabs or stews.
2. Papaya fruit contains the enzyme papain. This enzyme is very active and has the ability to accelerate the process of digestion of proteins. The enzyme papain has a feature to break the proteins are very similar to arginine, and break down food in various proteins or amino acids can be absorbed by the body. Digest the protein is a major problem commonly faced by many people in their daily diet. The body to digest protein has limited features due to the lack of hydrochloric acid in the stomach.
3. Formed in all parts of the papaya a good skin, flesh and seeds. Therefore, papaya be fully exploited. In fact, for those who have problems with digestion, it is advisable to eat papaya and its seeds.
4. Protein content of papaya is not very high, only 4-6 g per kg weight of the fruit. But this small amount is almost completely digested and absorbed by the body. This is because the enzyme papain in papaya can digest the material as much as 35 times larger than size alone.
5. Papaya can also break down foods containing protein to form compounds of different amino acids that autointoxicating or automatically removes the formation of undesirable products due to incomplete digestion. High blood pressure, constipation, arthritis, epilepsy and diabetes are diseases that occur because of digestion is not perfect. Papain is not always able to stop him, but at least to minimize the negative effects that may occur. What is clear papain can help make food better digestion process.

Here Are A Few Excellent Cappuccino Recipes

A mug of warm frothy cappuccino is certainly the best and the most popular way of satiating the urge for the daily dose of caffeine. But unlike other forms of coffee, indulging in a cup of cappuccino daily can run you up a sizeable bill, fagging out your wallet in no time. As such, learning how to make cappuccino at home is extremely essential. When you learn the various ways in which you can make this delicious brew, not only will you be able to treat yourself, but also win the admiration of your friends. Also, your house will be the most favored place for gossip and other friendly banter, instead of the usual coffee shops. The only thing that you must remember is that the allure of cappuccino lies in the fact that the strong flavor of the coffee is balanced by the mild essence of the froth. This also lends the drink a very pleasing creamy texture. While making cappuccino, you have to consider this balance and not make it too heady like the usual coffee brews. Given below are a few excellent cappuccino recipes that you can prepare at home.

How To Make Cappuccino

Recipe 1

Ingredients:

• ½ cup Water
• 2-3 tbsp freshly Ground Coffee
• 1½ cups Skimmed Milk
• Chocolate Powder

Preparation:

1. In the base of an espresso maker, pour the water and pack the coffee into the filter. Close the top and turn it to medium heat.
2. Let the espresso brew. In the meantime, boil the milk. Place the milk in a cafetiere or French press and pump about 15 times to froth the milk. You should have half milk and half froth for the cappuccino.
3. Now, pour the espresso in the cups. Add the milk while holding back on the froth with a spoon. After pouring the milk, add the froth and sprinkle the chocolate powder.
4. For best results, add one-third each of espresso, milk and froth.

Recipe 2

Ingredients:

• 1 cup Powdered Instant Nondairy Creamer
• 1 cup Chocolate-Flavored Drink Mix
• ¾ cup Instant Coffee
• ½ cup Sugar
• ½ tsp ground Cinnamon
• ¼ tsp Nutmeg
• Whipped Cream
• 6 oz Water

Preparation:

1. In a bowl, mix the creamer, chocolate drink mix, coffee, sugar, cinnamon and nutmeg. You can store this in an air tight container.
2. Boil the water and add two tablespoon of the mixture. Pour into cups and add whipped cream.
3. Serve hot.

Recipe 3

Ingredients:

• 2 quarts brewed Coffee
• 4 cups evaporated Skim Milk
• ½ cup packed Brown Sugar
• 1 tbsp Vanilla Extract
• 1 tsp Almond Extract

Preparation:

1. In a saucepan, put the coffee, milk and sugar. Stir thoroughly to mix. Bring it to a boil at medium heat.
2. Remove the pan from the heat and add the vanilla and almond extract. Pour into cups and serve hot.

Lettuce Wrap Is A Healthy Snack For Your Kids

Lettuce wrap is a healthy snack your kids will love! Easy to prepare and fun to snack on, they are perfect way for your kids to get the nutrition they need. With lettuce wraps, it doesn't really matter what you choose to put in them. Below is just one healthy option for what to put in a lettuce wrap for a creative and healthy snack.

For the Sauce:

• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 tsp rice wine vinegar

For the Filling:

• 2 bags of Pemmican Beef Jerky
• 1 teaspoon olive oil
• 1 tablespoon sesame oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 8 ounce (227 mL) can sliced water chestnuts, chopped
• 1 bunch green onions, chopped

Directions:

1. In a large skillet over high heat, combine the two oils and heat. Add the chopped onion. Cook over medium heat until the onions are translucent, about three to five minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Add the water chestnuts and sauce and mix thoroughly.
4. Add the chopped green onions and mix. Continue to cook over medium heat for about one to two minutes or until the green onions start to wilt a little. Add in the Pemmican beef jerky last.
5. To serve, spoon filling onto a large platter and arrange lettuce leaves either around it or right next to it. The lettuce can be of any type that is able to create a cup for the filling including iceberg, Bibb or butter leaves, even Nappa cabbage.

Try This Healthy And Delicious Black Bean Soup Recipe

A pot of chili is pretty easy to whip together and goes a long way toward enhancing a fall sports tailgating experience or warming up a dreary fall evening. I hate to admit this, but lately, even a pot of chili seems like a lot of work. It's really quite shameful.

And so I returned to this old soup recipe that I think I had clipped from a box of Saltine crackers many years ago. Like maybe 15 years ago. Seriously. I no longer seem to have the original clipping, but the soup still tastes as good as I remember it. And it's really very simple to make for all its heartiness and good flavor. Once you chop and saute and onion and some garlic, the rest is pretty much just pouring beans, broth and salsa out of cans and jars, running a blender for a few seconds, and waiting around for the soup to cook.

This recipe is my go-to black bean soup, partly because it is so delicious, but also because it requires very little effort. There is no shortage of black bean soup recipes out there, however, and you can pick and choose from among the ingredients in as many of them as you want to make your own custom concoction. Just don't neglect the recipes on all those ingredient packages.

Black Bean Soup with Salsa

Ingredient:

• 2 tablespoons canola or vegetable oil
• 1 medium onion, chopped
• 1 teaspoon coarse salt, or to taste
• 4 medium garlic cloves, minced
• 1 tablespoon ground cumin
• 1 small to medium fresh chile pepper, minced
• 4 ½ cups, or about 3 cans, black beans, drained
• 2 cups chicken broth
• 3 cups prepared salsa
• 2 Tbs lime juice

Method:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and salt and cook, stirring occasionally, until soft, about 8-10 minutes. Add the garlic, cumin, and chile pepper. Cook and stir about 1 minute more.

2. Meanwhile, place about half the beans and 1 cup chicken broth in a blender. Process until smooth. Pour into the cooked onion mixture. Stir in remaining beans, salsa and remaining chicken broth.

3. Bring to a low boil and simmer about 30 minutes or until everything is very tender. Stir in the lime juice. Taste for seasoning and add salt if desired.

An Easy Recipe For Fish Porridge

Recipe for fish porridge. Easy to make at home. Season rice, wash, add lots of water, add some salt, and put them to boil. You may use oats to cook the porridge in place of rice.

Recipe for Fish Porridge

Ingredients:

• 1-2 tbsp rice
• 560ml water
• 1/4 tsp salt (to season rice)
• 1 tsp oil (to season rice)
• 90g cod fish
• 2 slices ginger
• 1 dsp oil
• 1 dsp light soya sauce
• 1/8 tsp pepper
• 1 stalk spring onion
• fried shallots - optional

Method:

1. Wash rice. Season rice with oil and salt for at least half an hour.
2. Add water and put to boil. When boiling, lower fire. Simmer till rice becomes soft and broken.
3. Stir once in a while when simmering. Add salt is necessary.
4. Taste and serve.
5. Slice fish thinly.
6. Shred ginger. Season fish with ginger, light soya sauce, pepper and oil.
7. When porridge is ready, add in fish. Stir to mix well.
8. Simmer for one minute till fish is cooked.
9. Add salt to taste.
10. Sprinkle chopped onion, fried shallots and pepper on cooked porridge before serving.
11. Variation - You may use oats to cook the porridge in place of rice.

There Are Three Healthy And Nutritive Dinner Recipes

If you want to find quick healthy dinner ideas that you enjoy, you need to find your inspiration. An uninspired dinner tastes, after all, uninspired. One of the main reasons that diets fail is because people limit themselves to only a few food choices. There are three perfect dinner recipes you can try:

1. Quinoa & Black Beans

 Ingredients:

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• ¾ cup uncooked quinoa
• 1 ½ cups vegetable broth
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 cup frozen corn kennels
• 2 cans black beans, rinsed and drained
• ½ cup chopped fresh cilantro

Directions:

1. Heat the oil in a medium saucepan over medium heat. Stir the onion and garlic and sauté until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin and cayenne pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes.
3. Stir frozen corn into saucepan until 5 minutes heated through. Mix in the black beans and cilantro.

If you are not yet familiar with quinoa, you soon will be. This super-food is one of the most nutritious foods on earth according to Menshealth. Packed with fiber, calcium and protein, this unique, high quality whole grain demanded a recipe that did its nutritional value justice. Quinoa is rich in all essential amino acids. Combined with corn and black beans, this nutritious quinoa recipe is the ultimate source of fiber, protein, and, most importantly, deliciousness.

2. Coconut Oatmeal

Ingredients:

• 3 ½ cups plain or vanilla soy milk
• ¼ teaspoon salt
• 2 cups rolled oats
• ¼ cup pure maple syrup
• 1/3 cup raisins
• 1/3 cup dried cranberries
• 1/3 cup sweetened flaked coconut
• 1/3 cup chopped walnuts
• 1 container (8 oz) plain yogurt
• 3 tablespoons honey

Directions:

Pour the milk and salt in to a saucepan, and bring to a boil. Stir in the oats, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches desired thickness. Spoon into serving bowls and top with yogurt and honey, if desired.

Although more of a breakfast meal, I will advocate for oatmeal every chance I get. This recipe literally has it all, from the complex carbs, fiber, and b-vitamins found in oatmeal, to the protein content in soymilk, almonds, and yogurt, it is impossible for me to list all that you will take out of this meal. Incidentally, this would be the ultimate workout food, if you were to look at my blog about the most effective workout snacks you would find that this has 3 of them; oatmeal, almonds, and yogurt. Do your body and your taste buds a favor and try this delicious recipe.

3. Lentil Soup

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, cubed
• 1 teaspoon minced garlic
• 3 carrots, diced
• 2 stalks celery
• 3 ½ cups crushed tomatoes
• 1 ½ cups lentils – soaked, rinsed, drained
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup white wine
• 2 bay leaves
• 7 cups chicken stock
• 1 sprig fresh parsley, chopped
• ½ teaspoon fresh paprika
• ½ cup grated parmesan cheese

Directions:

1. In a large stockpot, sauté the onions until they are glossy. Stir in garlic, paprika, celery, carrots, and sauté for 10 minutes.
2. Once the vegetable have sautéed for 10 minutes, stir in chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat, then cook for one hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and parmesan before serving.

A fantastic source of protein, fiber, b-vitamins, iron, thiamine, and complex carbohydrates, lentils are another food that I just refuse to stop talking about. Lentils are listed as 1 of the 5 healthiest foods by Health Magazine and it is easy to see why. Like all of the other featured foods in this blog, it really does have it all. Lentils are also very affordable, and will leave you with a fatter wallet and slimmer waste. Throw in healthy vegetables like vitamin A rich carrots, and vitamin K infused celery, spice them up with calorie free products like paprika and pepper and you have yourself some delicious nutrition.

We All Can Enjoy These 3 Benefits About Sports Nutrition

There's a lot of misinformation circulating about healthy sports nutrition. It can be very difficult to understand what's true and what's being made up or misinterpreted. Today we aim to show you a few facts about healthy sports nutrition to set the record straight. Read on to discover 3 facts about sports nutrition that you
probably never knew.

1: You don't always need vitamin supplements

The truth is that overdosing on vitamins can actually be quite toxic to the body. Many athletes already consume more food than the average person to meet their daily caloric needs. Supplementing with additional vitamins may actually be completely unnecessary. Over time consuming too many vitamins will actually have harmful effects on the body rather than the positive effects desired. It's important to keep your diet in mind and only supplement when absolutely necessary.

2: We all respond differently to carbohydrates and protein

Not everyone responds to carbohydrates and proteins in the same way. While some may find it beneficial to consumer carbohydrates and proteins during an exercise, some may not respond as well. It's important to experiment in order to discover what works best for you. Trying various drinks and supplements during your training time will help you to uncover what best maximizes your performance. Some people may respond best to carbohydrates, some may respond best to protein, while others may respond to a combination or carbohydrates and protein. Like most things in life, everyone is different.

3: Not all sugars are created equal

Different types of sugars will be delivered to your muscles in different ways. By eating a variety of different sugars you can maximize your performance, especially in endurance. Research has shown that cyclist who were given a combination of sugars (glucose and fructose) were able to complete a course in less time than those who were given glucose alone. Consuming a variety of sugar before an event can help your body deliver more energy which increases performance. Combinations could include a sports drink, tea with natural honey and some hard candy.

Conclusion

As you can see there's really more to sports nutrition than meets the eye. Achieving top results is a difficult task when you're unaware of the truth. It's easy to be misled considering how many different sources of information are available. Always use a reputable provider, such as Maximum Sports Nutrition, for all of your sports nutrition needs! We hope you found this information useful and are able to apply it to improve your workout results.

Great Homemade Pizza

A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.
Pizza Crust Secrets
Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage.

Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.
Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.
Pizza Toppings
Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings.
For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza.
Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.

Tank Tops Can Make Your Summer More Enjoyable

All kinds of tank tops can be seen everywhere now, they are the symbol of comfort and elegant outfit in casual meet ups, they are also so fashionable and sexy. You can also mix it with a lot of clothing, such as shorts, skirt and pants. The way they are worn look tremendous on hot beauties and smart men. Today more and more people prefer to have a comfort outwear, which looks cool and gave them a sexy looks, and both men and women want to attract each other in order to gain recognition in the society. Every individual wants to fulfill his esteem need, so they love to dress smart and elegant. Tanks tops are mostly used in summer and its market increases in the summer season recent years quickly.

 I blieve that we can see most tank tops on the besch, it is excessively used on the trip to beach or beach party now. It is comfortable wearing and looks perfect on smart bodies. Many males wear to play different beach sports. Tanks top will make your summer cooler and fashionable. Its elegant design and body fitting make you a stand out dude!

I am assuring you, summers and beach parties become really cool and enjoyable with the awesome outfits. What you wear determines your personality and makes you an icon with your outside looks. Graffiti designs in women’s top tanks are cool and give them sexy looks. Some top tanks are really seductive when worn by hourglass women.

Many top tanks offered in market are attractive, but after few wears they expanded and lose their original shape. World of Trade has created a cluster of trusted top tanks suppliers and buyers to assure the feasibility of its customer. Approach them and enjoy hot summer with attractive tops.

How To Chase Away The Moody Blues

Feeling depressed? Not in the mood for fun? You are suffering from the "moody blues" syndrome. For some people, the beginning of a week causes the blues. For others it is caused by the end of a wonderful holiday.
　　
What is your remedy for the moody blues? Do you read your favorite book or do you binge on chocolate chip cookies?
　　
Mood Swings
　　
When mood changes rapidly, it's called a mood swing. Everyone can have mood swings from time to time, usually when an outside event triggers their personal emotions, but when mood swings become a regular pattern, then they are said to be suffering from a mood disorder. A mood disorder is given to a group of diagnoses where a disturbance of the person's mood is said to be the main underlying feature.

There are generally two groups of mood disorders that are recognized: the depressive disorders, of which the most widely known is major depression, and the bipolar disorder, formerly known by people as manic depression. The division for the two groups is based on whether the person has experience with a manic (extremely elevated mood) or hypomanic (persistent irritable mood) episode. Of the two groups, mood swing is more identified with bipolar disorder. People who suffer from bipolar disorder often have extreme mood swings usually separated by periods of being in a “normal” mood.

Usually, these episodes are laid out over a regular interval, but in some individuals, states of mania and depression may rapidly alternate, in what is known as rapid cycling. The deep mood swings can last for months, usually causing disturbance along the way. The term bipolar generally refers to the cycling between high and low “poles” of mood. Without treatment, people who suffer from bipolar disorder often go through devastating events in their lives such as job loss, divorce, substance abuse and, in extreme—and sadly, common—cases.
　　
Reading a magazine helps me get out of a funky mood. When I read magazines, I feel like I can get away from the real world. I almost feel like I'm living in another world, where I am super glamorous and very rich. I can't be the only one who feels this way! I especially feel this way when I read Harper's Bazaar, since I know I can't afford anything in that magazine.

Watching my favorite TV shows on Hulu.com brings me so much happiness. Since I don't have time to watch my shows during the week and since I don't have cable or TiVo, I watch almost all of my TV shows on Hulu.com. I love watching shows like Gossip Girl and 90210 because they are so full of drama. My life is pretty drama-free, but I love watching drama unfold. It's like a guilty pleasure of mine. And of course, I watch comedies. They definitely cheer me up. My favorites are Whitney, Up All Night, Modern Family and New Girl.

Cuddling is a sure way to make me happy, on most days. I love to just spend the day in bed (when I have the time) to help me work out my sad feelings. Whether I am cuddling with my blanket or my man, I usually feel much better about whatever has me feeling blue. I also love to light a candle or two when I'm relaxing under the covers. It just brings me more peace.

Drinking hot chocolate or a smoothie, depending on the season, really helps me calm down. I'm not sure why, but I guess it has something to do with the idea that comfort foods (or drinks in this case) really do make you feel better.

Working out lets me focus on the problem and really think things out. Plus, it helps me stay in shape. Pretty cool, huh?

Roasted Eggplant Tastes Great

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
　　
INGREDIENTS
　　
1 medium eggplant, (about 1 pound)
　　
2 tablespoons lemon juice
　　
1/4 cup extra-virgin olive oil
　　
1/2 cup crumbled feta cheese, preferably Greek
　　
1/2 cup finely chopped red onion
　　
1 small red bell pepper, finely chopped
　　
1 small chile pepper, such as jalapeño, seeded and minced (optional)
　　
2 tablespoons chopped fresh basil
　　
1 tablespoon finely chopped flat-leaf parsley
　　
1/4 teaspoon cayenne pepper, or to taste
　　
1/4 teaspoon salt
　　
Pinch of sugar, (optional)
　　

PREPARATION
　　
Position oven rack about 6 inches from the heat source; preheat broiler.
　　
Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
　　
Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

You Can Serve Salad As An Appetizer, It Is Fun To Make Individual Servings

Green salads with a variety of lettuce and sprouts can give you more variety than just one kind of lettuce. I love to add pine nuts, sliced avocado, chopped snow peas cucumber & capsicum as well as making my own herb dressing which means you can adjust the oil/vinegar ratio while eliminating preservatives. I use balsamic vinegar for the dressing, even nice on its own, too sprinkled over the salad. Adding chopped prawns tossed with fresh mango pieces or salmon chunks makes a great salad suitable for a meal with lots of flavour. Freshly cooked & sliced beetroot is also a nice salad addition. A friend of mine is a dietician & she tells me that foods sold in certain plastics & plastic lined tins as well as some preservatives can cause you to add as much as 10% extra body weight so since I've eaten more fresh food I've found it much easier to loose weight.

We have a fun salad night at least once a week. I can't have a salad without avocados, they are so rich and filling and tasty that it almost feels like you're cheating. If you take veggie peeler and peel a little bit of carrot, a few peelings is such a miniscule amount in terms of carbs/calories but it packs in a huge punch of flavor and color. I love adding barely steamed broccoli or cauliflower to my salads. Grilled shrimp or a can of tuna as well. Hard boiled eggs. Try roasting some cauliflower with red pepper flakes/cumin/ground coriander and then tossing into the salad - AWESOME! Toss in some bok choy or finely slivered mushrooms. Fresh peas are delectable. We also like to toss in black beans or garbanzos.

Really, a salad can be anything. But a warning, zero starch diets are not bad for you but they are very hard to follow. And the minute you step off the wagon and take a bite of bread it's all over and next thing you know you've gained it all back plus a little extra. I speak from experience. It's best to try to include some of these foods in small portions in your diet, otherwise it can drive you bonkers.

White meats are kind to the heart and excellent when dieting. Roasted or steamed, served the salads mentioned above make a very tasty meal.

There are more interesting additions than mayonnaise though low fat yogurts, low fat soft cheese with chopped chives. A drop of olive oil with a nutty vinegar is very tasty as a salad sauce.

I recently made a vinaigrette with a water base which was delicious, 1 tsp medium mustard, 3 tsp nut vinegar, 1 soup spoon olive oil, 3 soup spoons water.

Red, White, Green cabbage (you can use Napa, whatever you prefer) finely shredded

Mixed Bell Pepper slices (optional)

Dress with a few drops of sesame oil, rice vinegar and salt

Salad with Emmenthal and Sunflower Seeds

Mix of soft lettuces (anything but iceberg which is going to compete with the delicate flavors)

Toss with a little balsamic vinegar or a light homemade vinaigrette that includes a touch of mustard

Top with toasted sunflower seeds and shredded emmenthal cheese

Balsamic vinegar works well on its own to dress a salad

Rosemary balsamic or other herbed vinegars are nice on their own on salads

Not a salad, but something for the sake of variety:

Fish filet (lean white fish satisfies hunger well for the number of calories involved)

Serve over a lightly blanched puree of spinach (use it as a sauce), Or top your fish with a homemade salsa: chopped tomatoes, red onion, cilantro, mango, yellow bell pepper, garlic, red onion.

Suggestions For You To Make Your Own Homemade Pumpkin Pie

We have all tasted that magnificent Halloween pumpkin pie around the Halloween festive season. For many, there is no experience like it. The exquisite tastes of all the ingredients mix together perfectly, and simply melt in our mouths! I have some good news! Now, you can make your own Halloween pumpkin pie!

One of the best things about fall of the year is the food. Pumpkin cider and pies are some of the most notable when it comes to food choices. The smell of pumpkin entices all eaters' noses, and of all the pumpkin foods to choose from,pumpkin pie has to be by far the best. Making the perfect pumpkin pie is not easy but it can be done by following a few simple guidelines. A great pumpkin pie will not only look great, but will have a great texture as well as being fluffy, and have the most important factor, amazing taste. To achieve this, you will have to make the entire pie by hand. No prepackaged foods store items will be acceptable. This all will be made from scratch.

If you are going to use a traditional pie crust, it is best to pre-bake it first. Lightly brush the pie crust with egg white and bake it at 350 degrees for about 20 minutes. Then fill it as usual and bake. This will keep the bottom of the pie from getting soggy. You will require a pinch of nutmeg that is ground, as well as a pinch of cloves that are ground. Next, you will want to get about a half a teaspoon of ginger that is also ground. While you are at it, pull out the ground cinnamon in the spice and season rack and get about a teaspoon of this.

For a delicious well balanced pumpkin pie, follow this recipe.

Add the following to a food processor 1 cup of pumpkin ( you may use fresh, frozen, or canned), 2 eggs, 1 cup of sugar, 1 tablespoon of butter, 1 teaspoon of cinnamon, teaspoon of nutmeg, 1 cup of milk, and 1 heaping tablespoon of cornstarch. Whirl this around in your food processor until it is blended well. I have also used a stick blender with success. Pour the mixture into your pie pan and bake at 350 degrees for 50-70 minutes or until the center of the pie is set. Remove the pie from the oven and cool to room temperature on a cooling rack. Eat immediately, or refrigerate.

This pumpkin pie recipe produces a pie that has a different flavor and texture than most supermarket pumpkin pies. It is lighter in texture, and has a fresher taste. Made with either the traditional pie crust or the gingersnap crust you are sure to have a winner this Thanksgiving. Add a scoop of vanilla, coffee, or pumpkin ice cream to the top and this Thanksgiving will go down in history as the best ever.

Go ahead and look for a can of evaporated milk while you are digging through your cabinets. You will need one cup of this. Try to avoid the temptation of taking a taste of this stuff! It is sweet! Now, do you have an extra pie shell? If so, get out one that is at least nine inches in diameter. Oh, and you will also need two eggs!

Depending on how much chipotle chili powder you use, this pumpkin pie version can deliver quite a satisfying sting, which is very pleasant if you enjoy foods that are both sweet and spicy. For those trying to avoid the Great Holiday Waistline Expansion as well as extra dental consulting appointments for excessive sugar intake, I recommend using a sugar substitute such as Splenda in the pie. You can also use Splenda in the Chantilly whipping cream. Either way, you are sure to enjoy this unique pumpkin pie version.

Key Lime Pie Is Tangily Delicious And Very Easy To Make

Key limes are also called West Indies lime or Mexican lime. This variety of lime plant has been grown since ancient times in the Indo-Malayan region, and has been prized both for its decorative foliage as well as its fruit.

The Key lime was brought to the Near East and North Africa by Arabian traders, and then was taken to Mediterranean Europe and Palestine by the Crusaders. Columbus is said to have brought the Key lime to Haiti, which was known as Hispaniola in those days. From there, Spanish settlers took the Key lime to Florida.

Key lime cultivation throve in South Florida, especially in the Florida Keys, which gave it its current name – Key lime. Key lime cultivation in Florida was taken up by the Floridian locals in 1906 mainly due to the soils being depleted by hurricanes, making it unfit for growing the pineapples that they used to. And business flourished until another hurricane destroyed the small groves of lime, which were never restored.

These days, most of the Key limes that come to the US are from Mexico.

Key lime pie, with its tangy limey flavor, is loved by everybody. It is basically quite a simple custard filled pie, which can be made easily at home. Although it is best to use fresh Key limes, if they are not available, bottled Key lime juice does very well instead.

Santa Claus’ Key Lime Pie Recipe

1 9-inch Cracker crust, baked and cooled
4 Eggs, separated
1/2 cup Key Lime juice
1 tbsp Plain gelatin
1 cup Sugar, divided
1/4 tsp Salt
1/4 cup Water
1 tsp Grated Key lime rind
1 cup Heavy cream, whipped

In a saucepan, mix half of the sugar, salt, and gelatin. Put the egg yolks in a bowl and beat them well. Add the water and lime juice into the beaten egg yolks, and then stir this mixture into the gelatin mixture. Place this over a low heat and cook, stirring continuously, up to the point where it just comes to a boil. Remove it from the heat and stir in the grated lime rind. Refrigerate to chill, stirring it occasionally, until it begins to form a lumpy texture. Now whisk the egg whites until it begins to form soft peaks. Then add the rest of the sugar into it, continuing to beat until it becomes stiff. Fold this into the refrigerated gelatin mixture. Then, fold in the whipped cream, keeping some aside for topping, if you want. Spoon into the baked pie crust and chill until it becomes firm.

Key Lime Pie Florida Style

1 9 inch pie shell
5 egg yolks
14 oz condensed milk, sweetened
1/2 cup of lime juice

For the topping:

1 cup whipping cream
3 tbsp powdered sugar
Grated rind of 1 lime

Begin by preheating the oven to 350 degrees F. Whisk the egg yolks in a large sized bowl, then add the condensed milk, stirring slowly, and next add the lime juice, mixing it all well. Spoon this filling into the pie shell and bake for about 10-15 minutes. Remove from oven and allow to cool.

In another bowl, start whipping the cream adding the powdered sugar gradually. Spread this over the pie, sprinkling the grated rind of lime over it. This can be served at room temperature, but needs to be refrigerated if it is not served within three hours of baking.

Interesting Seafood Paella Recipes For Lovers Of This Exotic Dish

Any person who has had a chance to grab a bite of the seafood paella would know about the irresistible factor of this dish. The paella is a dish that has its origins in Spain. This Spanish rice dish has been given its name from the Latin word – patella which means pan. Today, the paella when cooked with either vegetables or seafood remains to be an instant hit with foodies. People in the United States have shown great acceptance to this delicious dish! If you are on the lookout for yummy seafood paella recipes, check out the compilation below. Happy cooking!

Seafood Paella Recipe #1
Ingredients
Medium shrimp - shelled and deveined with shells reserved (1 pound)
Water (4 cups)
Cleaned squid (1 pound)
Olive oil (2 Tablespoons)
Salt (1-1/2 teaspoons)
Medium-grain rice (2 cups)
Sea scallops (1 pound)
Frozen peas (1 cup)
Medium onion – chopped (1)
Ground saffron (1/8 teaspoon)
Garlic cloves - thinly sliced (3)
Red pepper - cut into thin strips (1)
Tomatoes - with juice, chopped (1 cup)

Preparation
For the shrimp stock:
Take a saucepan and combine the shrimp shells with some water. Bring this to boil and then reduce heat. Cover it partially and let it simmer for half hour. Then, strain this through a sieve and then discard the shells.

In the meantime, rinse the squid with some cold running water and dry them with paper towels. You need to slice the squid bodies in a crosswise fashion. Slice them into ½ inch rings. Then, cut the tentacles into 1-inch piece. Heat some oil in a non-stick skillet over medium low heat and place onion and garlic in this. Cook with constant stirring for about 8 minutes. Once the onion turns tender, add red pepper and cook for 4 minutes. Then, add some squid as well and cook for about 2 minutes. Once done, add some tomatoes with their juice along with shrimp broth (1/2 cup) and sprinkle some salt for taste. Heat the preparation till it boils and then, reduce the heat. Cover and let it simmer for half hour. Now, add the rice, the remainder shrimp stock, saffron and some salt as well. Cook it to a boiling point over high heat. Once done, reduce it and cover so that it simmers for 20 minutes.

Now, pull and discard the tough muscle from each scallop and cut it in a horizontal way. Then, stir the scallops with the shrimp, frozen peas and the rice mixture in a skillet. Cover this skillet and cook this preparation for another 10 minutes. Your delicious seafood paella dish is ready to be served.

Seafood Paella Recipe #2
Ingredients
Olive oil (30 ml)
Saffron (5 ml)
Onion - finely chopped (1)
Cloves garlic - crushed (2)
Long-grain rice (350 g)
Tomatoes - skinned and finely chopped (2)
Mixed seafood - fish, prawns and mussels (1 kg)
Fresh coriander or parsley - chopped (30 g)
Mangetout, trimmed (200 g)
Fresh lemons - cut into wedges
Green pepper - seeded and chopped fine (1)
Red/orange pepper - seeded and cut into strips (1)
Carrots - peeled and cut into thin strips (2)

Preparation
Heat some oil in a large frying pan. Then, add some onions, carrots with red and green peppers. Fry this over low heat for around 2 minutes. Then, add garlic with tomatoes and saffron and fry it for 3 minutes. Once done, add the rice as well and stir it to coat it evenly. Now, you can add some seafood stock or water and bring the preparation to a boil. Let it simmer for 10 minutes. Next, you need to add the seafood with coriander and mangetout as well. Stir well. Then, cover and let it simmer for another 10 minutes. You can even add water to maintain the consistency. Once the rice becomes tender, sprinkle salt and freshly ground pepper over it. Serve hot!

Demi Glace Sauce Is Simple And Perfect For Your Taste

Demi Glace Sauce was invented by culinary legend Auguste Escoffier. There were many parallel recipes of the sauce before Auguste Escoffier perfected its recipe, and established it as an important ingredient in the cooking methods of classical French dishes. Demi-Glace sauce is made with two basic ingredients, namely espagnole sauce and brown stock. Now, many people often wonder aloud that what is the espagnole sauce, and what is brown stock? Here's an explanation:

• Espagnole Sauce: Espagnole sauce is one of the primary cooking sauces of the French cuisine. Espagnole sauce forms the basis for many French dishes and other types of French sauces. The recipe of this mother sauce is also included in the following paragraphs.
• Brown Stock: Brown stock is basically thick concentrated flavored water that is used in the French cuisine. Brown stock that is used for the preparation of Demi Glace sauce mix, is usually made from veal or beef. While preparing variants of the sauce such as mushroom Demi Glace sauce or red wine in Demi Glace sauce, different ingredients such as wine and mushrooms are used to make the stock. Brown stock is also used to make meat based soups.

Demi Glace Sauce Recipe

Demi Glace sauce is used for the preparation of many different French dishes. The following is a simple Demi Glace sauce recipe.

Requirement
To make the Demi Glace sauce, you will need the following:

• ½ pint espagnole sauce
• ¼ pint jellied brown stock
• one carrot
• an onion
• 2 oz/ 50 gm green streaky bacon
• 2 table spoons butter
• 3 table spoons plain flour
• ¾ pint of brown stock
• bouquet garni
• 2 level tablespoons tomato paste
• salt and black pepper

In the above ingredients, the measure of stock and espagnole sauce has been given for the Demi Glace sauce. The remaining ingredients are that of the espagnole sauce.

Procedure
The procedure that is used to prepare the Demi Glace sauce is a two part process. The first part is the preparation of espagnole sauce. The second part is the preparation of the actual Demi Glace sauce.

1. In order to make the espagnole sauce, first peel and dice the onion and carrot. Next, remove the rind and gristle of the bacon, and chop the remaining portion.
2. After you are done with the cutting, melt the entire butter in a pan, and cook the vegetables and bacon for a time span of about 10 minutes or till the mixture becomes brown.
3. Next, put in the flour and keep on stirring the roux till it becomes brown.
4. Put in half the stock and stir the mixture till it becomes thick.
5. Next, add the bouquet garni and let the mixture simmer for 30 minutes.
6. Add the remaining stock and tomato paste and cook for another 30 minutes.
7. After the mixture has cooled down, strain the sauce and adjust the seasoning. Your espagnole sauce is ready.

After you have prepared the espagnole sauce, the remaining procedure to prepare the Demi Glace is simple. This is how you can do it.

1. Add the ¼ pint of stock to the freshly prepared espagnole sauce.
2. Boil the mixture till the two sauces merge together and become thick. Let the sauce cool down before you use it to prepare anything.

Many different variants of Demi Glace sauce have emerged within a short period of time. For example, venison Demi Glace sauce is used with deer and game cuisine (which is incidentally banned in many nations due to excessive deer hunting), or the Japanese Demi Glace sauce which is used in many Japanese cuisines. Do enjoy trying out this Demi Glace sauce recipe.

Learn About Different Stinky Tofu Recipes Along With Making It At Home

Stinky tofu, better known in many Asian countries as Chou Dofu, is a fermented tofu dish that has a strong pungent aroma. As Taiwan's night food market culture started to get popular, different flavors of stinky tofu was prepared. It is used in cooking snacks and side dishes for lunch in Hong Kong, Indonesia, Mainland China, and of course, Taiwan. You too can learn how to make tofu (if you can't find the time or chance to travel at one of these locations for original stinky tofu). Write down all the ingredients needed to make stinky tofu recipes and head to any local Asian market for supplies.



Make Stinky Tofu

• In a big bucket, add pure soy milk (not the flavored store bought soy milk). The milk contents should have pure soybeans and water in it. You can find it at any Asian grocery stores. Make sure the soy milk is white and pure. Let the soy milk sit outside for few weeks till it turns stale, starts to get molds, and changes its color to gray.
• Many times, shrimp heads are also added to add the "smelly" part of tofu. Another method to make the brine is by adding old winter melon rinds that are decomposing for over a year.
• After the brine is ready, add some salt in it. The amount of salt added depends on your liking of how salty your tofu should be. Purchase several slabs of firm tofu and place them in with the brine for few hours. Make sure you don't leave the tofu in for more than 6 hours or it will make your tofu unbearably funky.
• There you have it. Now you know how to make tofu by yourself. All there's left is to cook it.

Stinky Tofu Recipes

Although, the taste for tofu is pretty mild, many of us can't get over its smell. If you can't digest the strong odor tofu has, try preparing fried stinky tofu recipes. Following are a couple of stinky tofu recipes that you may cook for healthy living.

Wok Fried Stinky Tofu

Ingredients

• 1 lb solid stinky tofu
• 4 tablespoons cooking oil
• 2 tablespoons cornstarch
• 2 tablespoons chili sauce
• 2 tablespoons barbecue sauce
• 2 tablespoons soy sauce
• 1/3 cup chopped green onions
• Cilantro, for garnish

Procedure

Place the tofu on a cutting board and cut 8-12 rectangle wedges. Pour some cornstarch in a bowl and coat the pieces of tofu in it. In a wok (or frying pan), heat 4 tablespoons of cooking oil and keep the heat on medium-high. Once you see light smoke coming out of the oil, stir-fry the tofu. As you are frying the tofu, be prepared to get the strong odor again. It basically smells like melting blue cheese in the wok. Fry all sides till they turn golden brown and crispy. Bring them out of the wok and place on some paper towels. Take 3 different bowls to pour soy sauce, chili sauce, and barbecue sauce. These will be your dipping sauces for the tofu. In a serving platter, arrange the wok fried tofu, and sprinkle cilantro and chopped green onion on top.

Japanese Food Is An Art And Unique

The Japanese are known to have a long and healthy life. Apart from its clean air and lifestyle, the food they eat contributes to their longevity. When compared to the food from other cultures, Japanese food has a unique taste that makes us come back for more. So what makes them unique?

Japanese food is an art, both to the taste buds and the sight. Creatively crafted, they mix flavors like salty, sour, sweet, and savory into a single dish, yet they turn out unbelievably delicious and healthy. This creativity is an attention to detail that the Japanese culture practices.

The staple food of Japan is rice. The word "gohan" means rice, and each different meal has that word in it, where "asogohan" refers to "morning rice", "hirugohan" refers to lunch, and "bangohan" refers to dinner. That is not only for say, the Japanese do eat them for breakfast, lunch and dinner, which regards the importance of it.

The Japanese rarely uses artificial flavoring, as they use sugar, soy sauce and sake as their flavorings. Their flavors tend to be milder than most food of other cultures, and their combinations are also healthier.

As the islands in Japan are mainly filled with mountains, the land is not very fit for cultivation. Thus, quality of the food is highly valued over quantity. Most of the food is served in small portions, but like its culture in any part of Japan, it is a beautiful cuisine. Although the portions of dishes are small, eating three meals of rice gives them enough energy to survive the day.

Teriyaki sauce is an example of a Japanese food recipe that’s easy to follow. There are plenty of foods that use teriyaki sauce, and it is certainly a great addition to meats, giving it a tangy and sweet taste. You will need a half cup of soy sauce and a half cup of mirin, or Japanese cooking wine. Pour both into a pan and stir. Put it in low heat and let simmer for a couple of minutes. Let cool and place into a jar. Pour onto beef or chicken for a sweet sauce.

Many people cannot resist tempura. This is good food that can be eaten as part of a meal, or even as a snack. Best of all, tempura batter can be done so easily. All you need is an egg, a cup of ice water, and a cup of all-purpose flour. Beat the egg in a bowl and add the ice water in. Slowly add in the sifted flour and mix lightly. Dip the shrimps into the batter and fry. If you are making vegetable tempura, make sure you fry the vegetables first before the shrimps or seafood.

With the sea surrounding the islands, the Japanese also uses a lot of seafood. One of the well-known fishes that people around the world love to eat would be the salmon fish. Eaten raw or cooked, people love the clean taste of the orange-colored meat. Another favorite would be the eel, or better known as "unagi", which goes well with sweet sauce.

Much of the uniqueness of Japanese food is how they can make use of common ingredients to become so many different tasting dishes, while keeping them well-presented, satiating, and healthy. Try some, and you may simply fall in love with their food.

A Favorite Choice For Chicken Tikka

Indian food has been a favorite choice for many food lovers across the globe. Indian food, especially the "royal food" called the "Mughlai" has a special touch of unique Indian spices. One of the most common and most loved "Mughlai food" among Indian food lovers is "Chicken Tikka". In this recipe chicken is first marinated with a unique blend of spices and then barbecued or roasted. If you love Indian food but find it too spicy then we have great tips for you to customize the tikka to your taste.
Ingredients for Chicken Tikka:

1. Boneless chicken cubes (900grams/1pound)/ Whole chicken cut in 4 large pieces
2. Yogurt- 2 tablespoon
3. Lime Juice - 2 tablespoon
4. Red Chilly- 1/2 teaspoon(normal chilly level) ; 1/4tsp (low chilly level)
5. Shaan Tikka Masala*- 1 tablespoon(normal chilly level) ; 1/4 tablespoon (low chilly level)
6. Ginger Paste- 1teaspoon
7. Garlic Paste-2 teaspoons
8. Salt - according to taste
9. Soy sauce - 1 tablespoon
10. Shaan Chat Masala* - 1 teaspoon [optional]
11. Cumin Powder- 1 teaspoon
12. Vinegar- 2 tablespoon
13. Oil

Procedure:
Wash chicken pieces under cool water. Now add vinegar and keep it in a strainer and let the water drain for 10 minutes. Next, take the chicken pieces in a large bowl and add all the spices and ingredients (2-11). Mix well and make sure all the spices are spread evenly. Refrigerate the chicken for atleast half an hour to allow the spices to blend in the meat. Your chicken is ready for barbecue now! Make sure to spray oil before placing it on the barbecue mesh. Barbecue for around 10-12 minutes till the chicken becomes tender and the skin turns golden. If you don't want to barbeque you can roast this in the oven or microwave as well.
*Ingredients 5 and 10 are easily available at any Indian grocery store. "Masala" in Indian language is referred to a blend of spices. If you do not find these two spices, you can still make this recipe and it will taste great.
Yogurt Dip
Since this recipe is a little spicy, you will need a cooling dip with it. The yogurt dip is very simple and hardly take 3 minutes to prepare it.
Ingredients:

1. Plain Yogurt 300g
2. Fresh Mint Leaves - 30 leaves approximately
3. Green Chilly (optional) - 1
4. Cumin Powder - 1/4 teaspoon
5. Salt - to taste

Procedure:
Take a blender and add all the ingredients (1-5) and a little water (50 ml) . Turn on the blender on low speed. Once the mint leaves get nicely blended with yogurt, your dip is ready. Refrigerate before using. This dip is served cold.

Quinoa Veggie Soup

I think we can finally say winter is officially here, at least in Los Angeles. It’s been so cold – and wet, which makes it even more cold – that a warm, mineral and fiber-dense veggie soup is in order. Not only that, but it has come to my attention that not many people know how to make an amazing veggie soup without sauteing and using stock, which to me sounds so bonkers. I grew up sipping on soups even in the summer. You heard it, the summer. If anyone goes to my grandma’s house for a meal, I can guarantee that there will be some sort of soup before the entree, in the menu for the evening and sometimes even for lunch. My mom became such a pro at soups, not only because they mentally transported her back to her moms’ house in Peru and made her feel warm and cozy inside, but also ’cause veggie soups are rich in minerals and fiber and are easily digestible, and she used them as part of detoxes and as a healing food if anyone got sick. So, as my best friend, spiritual guide, and progenitor, she passed on the soup-making knowledge – and guess what? IT’S THE EASIEST EVER!!!!!!
People need to get over the whole “stock” idea, the extra “boxed broth” shenanigans (high in table salt sodium and who knows how long it’s been sitting there with preservatives…can’t be good if it’s stored for ages, yuck!) and the sauteing of anything when it comes to making a mac daddy veggie soup. Veggie soups are not about having oil (from sauteing), it’s too harsh for the liver and entirely unnecessary. Soups are all about cleansing, easy digestion, nourishment and healing, so say no to oils when making one. Without further ado, here it is, very simple to make, delicious to eat, and nutritious for us: My quinoa veggie soup!!!!!!

Italian Pasta Recipes That You Can Try Out

When you think of Italian cuisine, pasta is the first thing that comes to mind. Although it has its origins in Italy, pasta has become a popular food practically all over the world. Pasta is akin to noodles, made from the flour of certain grains, mixed with water and sometimes eggs. Pasta comes in a variety of forms and shapes, each with its distinctive name. For example, the string shaped pasta is known as spaghetti, the thinner ones called vermicelli. Pasta shaped in short tubes are called penne and elbow macaroni. Then there is pasta shaped like grains of barley which is known as orzo and couscous, while large shaped ones are called lasagna. There are also hollow shaped pastas like manicotti, ravioli and tortellini, which you can stuff with fillings. Then there is a pasta made of small dumplings, known as gnocchi, which is usually boiled or baked and served with grated cheese or a sauce.

A pasta dish makes a delicious and hearty meal. Here are a few easy pasta recipes that you and your family will relish.

Baked Italian Pasta

This is one of those easy Italian pasta recipes that can be made with many variations. You can use the vegetables you already have or whatever is in season. Just ensure that you cut them all in equal sizes, so that they roast evenly.

• 11/2 lb. green tomatoes
• 1 cup onions, chopped
• 1 medium-sized green pepper, seeded and chopped
• 16 oz. penne or any other short sized pasta
• 8 oz. mushrooms, cleaned and cut into halves
• 2 medium-sized zucchini, diced into 1-inch pieces
• 1 yellow pepper, diced into 1-inch pieces
• 2 red peppers, diced into 1-inch pieces
• 1 medium-sized onion, cut into 1-inch pieces
• 4 oz. asparagus, cut into 1-inch pieces
• 3 tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. dried Italian seasoning (blend of oregano, basil, parsley)
• 26 oz. marinara sauce
• 1 cup ricotta cheese
• 1/2 cup fontina or parano cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

First, preheat the oven to 450 degrees F. Put the vegetables in a bowl and toss them with olive oil, Italian seasoning, salt and pepper. Then spread the tossed veggies in a baking pan, and roast for 15 minutes.

In the mean time, while the veggies roast, boil some water and cook the pasta, under-cooking it a little. Drain the pasta and add marinara sauce, and the ricotta, Parano and mozzarella cheeses. Remove the veggies from the oven, and fold it into the pasta gently. Take a 9 by 13 baking dish and spray it with non-stick spray. Put the pasta mixture into it, sprinkle Parmesan cheese on top, and bake for 20-30 minutes, until it is bubbly and lightly browned.

This delicious pasta dish can be served with homemade Italian bread.

Baked Lasagna with Spinach

• 8 oz. mushrooms, cleaned and cut into halves
• 2 medium-sized zucchini, diced into 1-inch pieces
• 1 yellow pepper, diced into 1-inch pieces
• 10 sheets of lasagna
• 10 oz. fresh spinach
• 1 clove garlic, minced
• 1 tsp. olive oil
• 2 cups marinara sauce
• 1/4 cup Parmesan cheese, shredded
• 15 oz. ricotta cheese
• 4 oz. smoked mozzarella cheese, shredded
• salt and pepper to taste

Start by preheating the oven to 350 degrees F. Then take a 9 by 13 flat baking dish and spray it with nonstick spray. Then place a large skillet on medium heat and add olive oil. Toss in the garlic and cook for a minute to add flavor to the oil. Add the spinach, cooking until it wilts, say about a minute or two. Remove this from the heat and season with pepper and salt.

Next, take a large bowl and put in the Parmesan and ricotta cheeses, and stir them together. Add the spinach mixture, folding it in. Then, in the baking dish, pour half a cup of the marinara sauce in a layer at the bottom.

Spread a sheet of lasagna on your work surface, and spoon in the spinach and cheese filling across the bottom that is closest to you, and then roll it up. Place this roll on the marinara sauce in the baking dish. Repeat the process with the rest of the lasagna sheets. Sprinkle the top with mozzarella cheese and bake for 40 to 50 minutes, until the lasagna is bubbly and the cheese is lightly browned.

Sushi Buffet Is One Of Japan’s Greatest Exports

The Sushi Buffet is a very popular form of eating out. In Japan Sushi-ya restaurants are among the specialized Japanese restaurants. Generally a Sushi Buffet in one of these establishments will be served where the customer sits at a table, or the customer can sit at the counter. The Japanese love their sushi on special occasions, such as celebrations. Sushi-ya restaurants are rather expensive though.

Perhaps this is one reason why the Kaiten-zushi restaurant has gained in popularity. Here the sushi dishes are served on a conveyor belt, and the customer simply picks their required dish. The Sushi Buffet allows for customers to pick and choose according to their preference.

Sushi is one of Japan’s greatest exports. You’ll likely find a restaurant serving a Sushi Buffet in many countries outside of Japan.

Sushi is made with white, short-grained rice. The rice is mixed with a dressing made of rice vinegar, sugar, and salt, and occasionally with a few other ingredients. Certain parts of Japan favor greater use of salt, other parts prefer more sugar in the mixture. This rice is then combined with various toppings or fillings such as vegetables, eggs or meat. The toppings in sushi are incredibly varied.

Some toppings are raw, others cooked, or marinated. What you will find in a western Sushi Buffet you might not if you have a Sushi Buffet in Japan, since tastes – and palates – are different.Some of the more common sushi recipes are Nigiri. This is small rice balls with fish, such as tuna, shrimp, eel, squid, octopus on top.Chirashi. Sushi rice, on which seafood, mushroom and vegetables are spread.

Norimaki. Wrapped in sheets of dried seaweed, sushi rice and seafood, these are beautiful looking – and tasting – sushi rolls.

Inari. This term translates as ‘golden rice pouches’ where sushi rice is filled into deep fried tofu bags. Inari is probably one of the easier sushi to make at home.

If you haven’t yet tasted sushi, a Sushi Buffet will be sure to be a delightful experience. Sushi is a food that is eaten worldwide in both casual and formal settings. If you dont have the ability or experience to eat sushi in a high class or formal experience you can make your own sushi at home and it can taste just as good as when the chefs make it.

First you must understand exactly what sushi is. The basic form of sushi is that it is a roll of fish or other sea food wrapped up with rice. These ingredients are placed inside of seaweed, also known as nori. There are two different types of sushi as a base.

The first is simpler and is hosomaki which is translated as thin maki. This type of sushi only contains one type of filling which can be fish, seafood, or just a simple vegetable for those who dont eat any type of fish and/or seafood. The second type is futomaki also known as fat maki and this contains two or more fillings for a fuller type of sushi. These two are the basics for sushi making. They can be spiced up by adding additional sauces or seasonings.

Sushi can also be rolled or folded in different ways. Hand formed sushi, also known as nigri sushi, is the most common type and includes pressed rice along with some type of topping. Another type is known as maki sushi and is rolled up. The seaweed is wrapped around rice and a filling. It may be hosomaki or futomaki.
In order to make sushi a few basic ingredients are required.

Nori, short grained rice, seasonings, and a type of raw fish or vegetable are the basic essentials. The vegetables may include but are not limited to avocado, cucumber, carrots, and asparagus. The seasonings can be plants and other items such as ginger root, wasabi, or soy sauce. If you want to include seafood you may want to include shrimp, eel, salmon, or any other seafood.

Now that we have outlined ingredients the actual process of making the sushi can occur. Place nori down flat on a bamboo mat for the filling to be placed inside. Spread a very thin layer of rice on top of the nori that leaves enough visible for the nori to be seen. Any ingredients you wish to be placed inside the sushi are now placed in the middle of the nori.

Now it is time to roll the sushi. Hold the bamboo mat edge and roll away from you. Be sure that the roll is tight but not tight enough that the fillings seep out of the edges. After the roll is complete the bamboo can be separated and the roll is left intact. The entire sushi roll is now ready to be sliced into sections. Depending upon the size you want each roll to be, now cut it into either sections of six or eight.

Do not be afraid to experiment and try different ingredients and combinations. You never know what kind of creation you will come up with.

Pumpkin Congee -Nutritional Value

This recipe came about because when I tried to make Pumpkin Rice again, I accidentally added too much water in the rice cooker. The result was wet, mushy and sticky rice which is not nice at all. Instead of throwing it away, I thought of converting the yucky wet rice to porridge and it works totally! I just dump the half-cooked rice into a thermal cooker, add about 1-2 litres of water, and bravo, we had yummy pumpkin congee that day and this accidental recipe is now a keeper’s.

Pumpkin nutrition than whole, higher nutritional value. Delicate pumpkin than glucose and vitamin c rich old pumpkin. High calcium, iron, carotene content of old pumpkin. These are more favourable to control asthma. Chinese medicine think pumpkin Wen Weigan, into the spleen and stomach. With buzhong Yiqi, anti-inflammatory analgesic, toxin insecticidal function.

Can be used for fatigue, intercostal neuralgia due to Qi deficiency, malaria, dysentery, solution of opium poison, flooding ascariasis, asthma, diabetes and other disorders. Eat pumpkin, can make the free movement of the bowels, skin beautiful, especially for women, beauty, famous official Zhang Zhidong proposed during the Qing dynasty Empress Dowager Cixi eat pumpkin. Pumpkin can also prevent stroke, pumpkin oil contains a lot of sub-MAREN acid, Palmitic acid, stearic acid, are good quality oil.

When making pumpkin porridge, increase the quantity of salted fish, lean meat and butter.  With so much water, I wanted the congee to still taste as rich as the Pumpkin Rice. I also added red dates & dried scallops to enhance the taste.

Ingredients(Serves 4)
- 150g pumpkin (without skin), cut to small cubes
- 200g pork belly (aka sam cham bak, 3-layered pork, 3), cut to thin stripes
- 2 portebello or shiitake mushrooms, cut to big cubes
- 3 cloves garlic, minced
- 1/2 large onion, finely chopped
- 1 cup of rice, washed
- 6 dried scallops
- 10 red dates
- 2 litres of water
- 50g butter
- 1 tbsp wolfberries
- 2 tsp of light soy sauce, to taste
- 30g salted fish, cut to small bits

Directions

1. Fry pork slices in wok. When pork is entirely cooked on the surface, take out and set aside on a plate.
2. Heat butter in wok. Saute garlic, onions and salted fish until the onions are clear. Add pumpkin, mushrooms and stir fry for a short while.
3. Add uncooked rice and stir fry until the rice is well coated in the ingredients.
4. Transfer contents of the wok to a soup pot. Add wolfberries, red dates, previously cooked pork, water and bring to a boil. Stir the base of the pot frequently to prevent the rice from sticking to the base.
5. Simmer on a low heat for about 20-30 minutes (or longer if you want congee*), while leaving lid partially covered (if you cover fully, the water will spill over). Season with light soy sauce.

My Love For Yam And Sago Delight

It was truly a Yam and Sago Delight over the weekend. I bought a yam on Sunday and decided to make dessert out of it. It is my very first yam purchase in my entire life! And it is all because of this blog. You see, having this blog motivates me to try new recipes now and then so as to keep things going. So, anyway, after discussing some potential ingredients with my wife, we decided to have a dessert consisting yam, sago, pandan leaves (screwpine leaves), gula melaka and evaporated milk.

We used the slow cooker (crockpot) to cook the yam in the afternoon (so that we can have a nap!) and the slow cooker did its job after 2 hours. Later that evening, we cooked the sago, added it into the slow cooker together with gula melaka and pandan leaves and hey presto! We had the most fragrant and delicious dessert to savour after meal. We kept some in the fridge and last night, we had the cold dessert version and was blown away by how great tasting it was. This recipe is now going to be a regular feature in our home!
This is our recipe for Yam and Sago Delight
Ingredients (makes 3 servings)

• 1 rice bowl of yam (yam is cut into cubes of not more than 2cm on each side)
• 3/4 piece of gula melaka
• 2 to 3 tablespoons of sago
• 3 rice bowls of water
• Evaporated milk (use 1 tablespoon per serving)
• 3 pieces of pandan leaves
• Water for boiling sago

Method
Boil yam in 3 bowls of water in a slow cooker at high setting for 2 hours. Alternatively, boil it in a pot at low heat for similar period but you might want to increase it to 3 1/2 bowls of water as evaporation is higher by cooking it in a pot.
After cooking the yam for 1 1/2 hours above, add pandan leaves and gula melaka.
Meanwhile, place sago in a strainer (just like picture above). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Then, add strain the sago and add into the slow cooker.
Continue cooking for another 30 minutes. The dessert can be served hot or cold after adding evaporated milk in the serving bowl.

Do You Interested In Yam Rice?

I am quite fond of Yam though I don’t eat it that regularly. There are many ways of cooking Yam – dessert, dim sum or stir fried but one easy dish to cook it would be Yam Rice. Yam Rice can be considered an all-in-one dish because you don’t really need to cook anything else with it, save perhaps a nice bowl of soup to further whet your appetite. The best part of cooking Yam Rice is that you only need a small portion of yam to cook this dish. Too much and you will be stuffing yourself silly unless you are cooking for a party. Perhaps you might want to consider saving some forYam and Sago Dessert.

My mum advised that the Yam should be cut into small cubes and pre-fried separately from the rice. Overcooked Yam will turn mushy or break up and you might lose the flavour a bit. Just add the fried yam into the rice just as the rice is boiling in the rice cooker and you should have nice fluffy rice with fragrant fried yam cubes. As usual in these kind of rice recipes, you will need dried shrimps and mushrooms for the full flavour.
This is mum’s recipe for Yam Rice
Ingredients

• 1 cup of yam (cut into small cubes and pre-fried till light brown)
• 150 grammes of skinless belly pork
• 5 to 8 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem and cut into thin strips. Retain the water used for soaking)
• 50 grammes dried shrimps (pre-soaked in 100 ml water for about 5 minutes. Remove dried shrimps and retain the water used for soaking)
• Water for boiling
• ¾ rice bowl measure of white rice (rinsed)
• 5 shallots (sliced finely)
• 4 tablespoons palm oil

Seasoning

• 1 ½ tablespoons light soya sauce
• 1 tablespoon dark soya sauce
• 1/4 teaspoon of white pepper powder
• 1 teaspoon salt

Method
Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.
Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.
Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another minute or so till aromatic.
Add belly pork strips and stir well for about a minute. Next, add rice and continue stirring well whilst adding seasoning. Add the water previously used to soak mushrooms and dried prawns. Once rice is evenly coated with seasoning, remove and place into a rice cooker.
Add more water to cover rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker. Once rice starts to boil, add pre-fried yam and cover. Allow it to cook till done.
If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.
Serve the Yam Rice with a sprinkle of fried shallots and scallions / spring onions.

How To Cook Cornbread?

This is my first cornbread ever. And I don't just mean the first cornbread I've ever made-- this is the first time I've eaten it, too. Oh, I may have tried a cornbread muffin sometime, but I certainly don't remember it. I guess it's just not a very popular food in southern Ontario.
Not knowing what cornbread is supposed to taste like, I was a bit nervous. I needn't have been- it was dead easy to make, and seems to have turned out fine. And it was so quick-- done it about 30 minutes, from start to finish. How can I have gone on so long without knowing about such a quick and easy bread?
I did a little research first and discovered that cornbread is best made with freshly stone-ground cornmeal, and buttermilk, and is best baked in an cast-iron skillet. These three points presented a bit of a problem: it's hard enough to find regular cornmeal here, and I'm pretty sure stone-ground, fresh or not, is unavailable. Buttermilk is also unavailable. And a cast-iron skillet? Even if I could find one, it wouldn't fit in my little oven. I almost bought a cast-iron sukiyaki pan, which looked like it would just fit, and then I noticed that the care instructions warned not to use it in the oven.

So I improvised: regular cornmeal, milk with a touch of vinegar, and a pyrex baking dish. And it worked-- the crust even turned out crispy, which I expected would be impossible without cast-iron. That might have been thanks to the bacon fat I used, which was heated up in the dish before the batter was poured in. Thank god I can at least buy bacon in Japan.

Here's the cornbread cut open and buttered. It was delicious and I'm totally satisfied with the flavour, but is it supposed to be so, well, dry? I know cornbread is not supposed to be moist, and is mostly meant for supping up juices, but man was it ever dry! Did I screw up? Maybe overcooked it a bit? I'm not sure what the colour on top is supposed to be like, but it looks a bit dark. Otherwise this cornbread is great, and as long as it's well-buttered or served with something soupy, it's going to be a regular on our table.
Here is the recipe. I chose it because it was the simplest one I could find (no sugar or flour), but if anyone else has a recipe they can recommend, please let me know.
Oh, and I did serve it with something soupy, something both Hideaki and I have been craving for ages. Can anyone guess what it was?