Red Kidney Bean Salad

My 100th post!!!! I thought it should be healthy :)

Ingredients:

1/2 red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained (or 1 lb beans soaked overnight and boiled)
2 tablespoons extra-virgin olive oil
1 bunch of chopped green onion

Method:

1. In a small bowl, combine onions and vinegar. Set aside to marinate while preparing rest of salad, or up to three hours.
2. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

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Beef carpaccio

Ingredients:
8 -10 ounces beef tenderloin
4 cups arugula or 4 cups mixed greens
your favorite vinaigrette (amount to taste)
kosher salt
fresh ground black pepper
shaved parmesan cheese

Method:

1.Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2.After 2 hours, unwrap the tenderloin and thinly slice the beef into  1/8 to 1/4-inch pieces.
3.Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
4.Repeat until all of the meat is sliced and pounded.
5.Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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Baba Ghanoush

Highly seasoned dip of Middle East, although famous all over world. The finished dish ideally should have the smoky flavor, coming from fire-roasting of eggplant. Leaving on  a little of the blackened skin will fulfill this purpose.

The most important part of this dish is roasting the eggplant. You can do this on a gas stove Although it makes a mess, but the flavor can't be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can't give the eggplant the desired slightly charred flavor.

Ingredients:

3 lb. eggplant
1 tsp. minced garlic
1/2 cup tahini (sesame-seed paste)
2 Tbs. fresh lemon juice
1 tsp. kosher salt

Method:

1. Roast the eggplant, set each eggplant directly on the flame, grill, or grate.

2. For oven preheat oven at 400 F. Lightly grease a baking sheet. Oil eggplant and prick it too. The eggplant will start to crack and give off juices; it should become an ashy grayblack. 3. Turn it as it cooks, but be careful-as it softens under heat, it becomes difficult to move without splitting. When the eggplant is charred gray and very tender all the way through, transfer it to a plate to cool.

3. Slice off the top of the cooled eggplant, and then cut it in half lengthwise. Use a spoon to carefully remove all the pulp, but avoid any bits of blackened skin. With a fork, stir the eggplant to break up large pieces and add the rest of the ingredients. Taste as you mix and adjust seasoning. Chill before serving.

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Secrets of Healthy Living

More than ever before, people are now striving to live longer and stay healthier. The secrets of healthy living are hidden gems, which are presented in the following content. If you are desirous to stay healthier, be advised to make sure that the food you eat is healthy. It's important to combine food types to create a well balanced diet. As we learn to understand how the food that we eat interacts in our body, the better we can decide, as on what to keep in our daily diet to stay healthier.

The food we take can be broadly classified as:

Alkaline and Acidic

Acidic environment favors development of harmful bacteria, while the alkaline environment potentiates the development of good ones. Food that we typically take is 70% acidic and 30% alkaline, which in fact should be opposite for a healthy living. As the human body is Alkaline in nature so; it has to maintain slightly alkaline plasma. The insufficient intake of alkaline food compels body to restore balance by extracting calcium from bones and other places like teeth. Furthermore, the deficiency of Vitamin D due to lack of sunlight and animal food are the main reasons for continual increase in Dental diseases, fragile bones and Arthritis.

Hence, the nutritious food includes 70%alkaline and 30% acidic food. A few points should also be taken care of for a healthy living:

-        The intake of Fats and oils should not exceed 10-15 ml per day (that is; 3 tea spoons) 

-        Increased intake of organic food, whilst the carbohydrate based foods should be minimized as much as possible

-        Avoid sugar and salt

-        Drink lots of water

-        Use mouthwash at night to avoid dental problems

Vegetables and Fruits

These should be the major portion of the food you eat each day. These are very rich in nutrients and would give your body the essential minerals and vitamins it requires. It doesn't make any difference if they are fresh or frozen. The only fact that they are eaten is more than enough. Eating salad regularly is one of the best ways to consume these. An olive oil dressing mixed with lemon and some pepper can make them taste even better. For instance, following should be eaten;

- Green leafy vegetables: for example spinach, cabbage & cauliflower

- Red color vegetables: for example tomato, carrots, beetroot and reddish

- Seasonal Fruits: including bananas, berries, mango, apple, grapes, oranges and so on

Cereals

Dieticians recommend that cereals should make up one third of your daily food intake. Generally, people have misconceptions about this group. Therefore, they consciously avoid eating rice or starchy foods with a mindset that these will increase their waist line. However, this is poor set of information that is prevalent and should be corrected.

Actually cereals contain essential carbohydrates that work wonders. The only thing you have to keep an eye on is the quantity. The bread that people normally think increases weight actually gives them wholesome nutrients required by the body. However, the extra spoon of jam or butter can produce negative effects. Controlling the amount of whatever one takes is another step towards a healthy diet.

The noteworthy examples of cereals good for health include;

- Rice & breakfast cereals

- Whole meal multigrain fresh bread and noodles

- Sweet potatoes, beans and lentils

Dairy products

These are very important in the daily diet. They do contain lots of fats, but still hold great importance. In this regard, the low fat versions of foods like skimmed milk, reduced fat cheese and low fat yoghurt are healthier choices.

Sweets

Anyone can do well if consume these items in moderation. Despite the fact that these foods are almost everyone's favorite, these must be avoided to ensure healthy living. This doesn't mean to completely give up eating them forever; in fact simply decrease the frequency of intake from everyday to once in two a week period or month. Some common examples of these foodies are;

- Fried food

- Chocolates & candies

- Cakes and cookies

- Creams, drinks and soda pop etc.

Meat

Meat is undoubtedly rich in proteins and vital for our body. They should be eaten as a part of diet but in moderation. The good part of it is that you can remove the fat in the meat quite easily. One should take fish at least twice a week and be assured that you eat different kind of fish every time. Some of the examples of healthy meat include; White meat, in which chicken without skin should be used.

Along with a healthy diet, exercise is also an essential part of a healthy living. It is said that one-third of body toxins are removed by sweating only, which would otherwise will have heavy burden on Liver and Kidney.

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Grilled Stuffed Pork chops with cranberries, goat cheese and walnuts

This is a high end restaurant quality food made just within the time you would start the car and go to the nearest food joint :)

Ingredients:

4 Boneless pork chops
Salt and black pepper
1/2 cup cranberries
1/2 cup fresh goat cheese
1/4 cup chopped walnuts
1 tsp fennel seeds, chopped

Method:

1. Preheat grill over medium heat
2. Use a sharp parking knife to cut a pocket in the side of each chop. Cut it deeper. Stretch out the pocket.
3. Season the chop all over with salt and pepper.
4. Combine the stuffing of cranberries, goat cheese, walnut and fennel seeds.
5. Stuff the mixture in the pork until full and  secure them with toothpick.
6. Grill them for 15 min each side closed.

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8 ways to better your grilling

1. You need to cook your food perfectly every time:  Everything else is just frosting over the cake. If the steaks are not properly cooked, they are not worth eating.  Although everyone has their own liking but generally for burgers and steak it should be medium - rare, a little beyond medium for pork and fishes and chicken until the pink color disappears.  Flip Burgers Once and Only Once. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Keep grill at a steady heat.

2. Apply salt strategically: One way is to cure the meat by seasoning salt overnight. Sat will slowly extract water from meat thereby concentrating its flavors. The other way is to treat the meat, especially pork and poultry with brine water. This imparts moisture and flavor to the meat. Although it is used by cold cut manufacturers and high end restaurants, you must give it a try. I bet you will be highly satisfied. (Will give the basic brine recipe in the next post).

3.  Have hotter and cooler side of the grill:  Build your charcoal fire and once the charcoal is burned, its ready for grilling. Then move all the charcoal to one side of the grill and just very few on other side. This way we can grill big meat on slow side of the grill covered. Small meat can go on the higher heat side.

4. Smoke effect: You can give the smoke effect by adding small wood-chip tray to the grill setup. Charcoal grill can take wood chips directly but electric grill can have small wood-chip box or a packet.

5. Spices give life to grilling: Have your own blend of spices to add flavor to the meat. as much possible make spice blend from scratch and not use the store bought ones, which are no match to home made ones. It can be slat, pepper, cumin powder, cayenne pepper, crushed fennel, coriander seeds, etc are some examples.

6. Home made sauces are the best: Make sweet sauce with ketchup,honey, brown sugar. Salty by soy sauce, peanut butter. sour with vinegar, lemon, orange juice and spicy with chili sauce, Dijon mustard, etc. Thick sauce is good for small pieces of meat but thin sauce can be coated to big meat pieces that are slow cooking.

7. Mopping is essential: Basting over open flame with liquid constantly is important to tenderize the meat. It can be any liquid you can imagine like beer, booze, oil, juice, etc.  I generally use Worcestershire sauce for beef, vinegar for pork and orange juice for chicken.

8. Don't waste the heat: Instead of wasting the big heating surface with just a few pork chops or sirloin, try to add skewers of mixed vegetables, fruits (grilled) for desserts, etc. It will help us save money and time too.

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Pork Chops (chinese style)

4 pork chops
1 tablespoon soy sauce
1 tablespoon wine
2 teaspoons sugar
1/2 teaspoon salt
pinch of pepper
1 tablespoon minced garlic
1 egg
6 tablespoons cornstarch
oil (for frying)


Method:

1. Cut pork chops into pieces. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes (preferably for 1 day).

2.Before frying, pour cornstarch on top of pork and stir into marinade.

3. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

4. Serve hot.

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Lemon garlic Beef (Take it easy cooking special)

Its the easiest beef and flavorful recipe I have ever experienced! 

1 pounds sirloin tips, cubed into equal bite size pieces
11/2 tablespoons olive oil
Salt and freshly ground black pepper

Ingredients:

2 cloves garlic, minced
1/2 cup finely chopped  parsley
1 small lemon juiced
1/2 cup white wine

Method:

1. Meat should be marinated with salt and pepper at room temperature for 2 hrs.

2. Heat the olive oil in large, heavy skillet over medium-high to high heat.

3. When the oil is heated, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season to taste with salt and pepper, add the garlic and mix with flat spatula, the meat for 2 minutes.
4. Stir in the parsley and a little lemon juice and cook for another minute.

5. Add the white wine and cook for 1 min. Turn off the heat. Transfer to a serving platter and serve immediately.

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Almond Chocolate cake

For the Cake:

4 ounces chocolate melted with 2 Tb coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup almonds
1/4 tsp almond extract
1/2 cup cake flour turned into a sifter

For the Icing:

2 ounces  semisweet baking chocolate
2 Tb coffee
5 to 6 Tb unsalted butter


Instructions:

For the Cake:

1. Preheat oven to 350°F (175°C).

2. Butter and flour the cake pan. Set the chocolate and coffee in a small pan, cover, and place in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

3. Beat in the egg yolks until they are well blended.

4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat for 15 mins.

5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in chopped almonds, and almond extract. Immediately mix one fourth of the beaten egg whites. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding untill all the eggwhites are added.

6. Pour the batter into the cake pan. Bake in middle level of preheated oven for about 25 minutes.  Sprinkle chopped almonds on top of the batter when its almost half done. Cake is done when it has puffed, and when a needle is plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes and serve.


Yield: For an 8-inch cake serving 6 to 8 people

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MASALA LEMONADE

Indian style 'Masala Lemonade' is in vogue this summer, if you have to quench your thirst.

Ingredients:

Juice of 4 lemons

Sugar or Honey to taste

2 tbsps Chat Masala or Jaljira powde

2 Soda bottles (250ml)

1 Cup Chilled water

Crushed ice

Lemon slices to garnish

Method

1. Squeeze all lemons to extract juice and remove seeds

2. Pour water into a large jug. Add sugar and stir well to the get desired sweetness

3. Add chat masala, lemon juice and crushed ice. Again stir well

4. When ready to serve, add soda

4. Serve in chilled glasses garnished with lemon slices

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Broccoli Carrot Corn Rice

Ingredients:

2 cups long grain rice, 3/4
cup chopped broccoli into small pieces,
1/2 cup carrots, cut into square pieces,
1/2 cup corn kernels
3 Te. Spoon oil,
1-1/2 t-spoon cumin,
1 bay leaf,
3 cloves,
1 t-spoon black pepper,
2 cups water,
salt taste.




Method:

Wash and Soak rice in water for 10 minutes. In deep pan, heat oil and add cumin seeds, cloves and pepper. Now add carrots, broccoli and salt and fry for 3 to 4 minutes. Now close the pan adding water and let it cook for 10 mins. Let it remained covered for 10 mins more. Then Serve hot with green chutney or yogurt.

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Baked Potato salad

Ingredients:

6 potatoes baked
cooked green peas 2 table spoon
1/4 t-spoon roasted cumin seeds
salt and black pepper powder to taste
1/2 lemon juice
2 table spoon finely chopped onion
1/2 t spoon olive oil
1 t-spoon chopped coriander/cilantro or Spring Onion.
Serves: 5


Method:

1. In a mixing bowl, potatoes, onions, peas, cumin powder and salt and mix well.
2. Mix Lemon juice and olive oil, black pepper in different bowl.
3. Then pour over the potatoes in a serving bowl and add lemon juice.
4. Serve and garnish with Spring Onion.

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Pinto Beans Patties with Sauce

Ingredients:
One cup of pinto beans
 red pepper 1-2
4-5 garlic clove
1/2 cup chopped green cilantro/coriander
half-inch piece ginger
2 tomatoes
2-4 cloves
2 onions
salt to taste.

Serves: 4


Method:
1. Beans to soak overnight. Boil in least amount of water that is needed, salt and mix well.
2. Drain the water and if needed dry it over the stove or gas. Roast cloves. Grind beans with cloves.
3. Put the pan on low heat and add beans. To slow heat add chopped Red pepper, onion, garlic clove, ginger, into beans  add cilantro/coriander salt and mix well. Turn off the gas.
4. Cool the  mixture and make Patties/ cutlets. Placing in the oven to bake until light brown.

To make the sauce
1 cup coriander/cilantro leaves, 2 tomatoes, 1 onion, 1 red pepper, salt, ½ inch ginger, half the garlic knots, 1 tablespoon water and grind them all.
Place the cutlets in the plate. Pour the sauce over them and serve.

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Double Apple Punch.....

This can be your delicious Thanksgiving drink....


Ingredients:

1 tablespoon fresh lemon juice
2 tablespoons apple cider
2 tablespoons orange juice
8 to 9 tablespoons apple brandy
Some Ice

Method:
Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately.

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Besan Laddoo

BESAN LADOO

Diwali Special !!!!


Ingredient:

Almond powder – tsp – 1
Cardamom powder – tsp – 1
Flour (besan) – grams – 250
Ghee – grams – 100
Sugar (grinded) – grams – 250

Method:
1. In a kadhai add ghee melt then reduce the flame and add besan mix well till changes to dark colour.

2. Once the besan is done then add sugar mix well, cardomam powder mix well immdly switch of the flame and let it cool down then make into small ladoos.

3. Let it cool down and serve.

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Fettuccine Alfredo

For : 4  servings

Ingredients

1 cup dried fettuccine
2  cups low-fat milk
1/3 cup all-purpose flour
1  bay leaf
2  cloves garlic, minced
1/2 cup grated cheese
1/4 tsp salt
1/4 tsp ground black pepper
2  teaspoons butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Directions
1. Start to cook pasta according to package directions( or 7 mins in boiling water and resting it covered for 5 mins)

2. Mix together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat for few minutes, stirring until mixture becomes slightly thickened. With slotted spoon remove bay leaf and garlic. Add grated cheese, salt, pepper, stirring until cheese completely melts.

3. Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and chopped parsley, then stir in cheese sauce and toss again.

4. Serve pasta; sprinkling Parmesan cheese. Garnish with parsley sprigs.

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Sweet Potato Risotto

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
2 garlic cloves, chopped
1 cup rice
1/2 cup grated Parmesan
2 teaspoons chopped fresh oregano

Method:

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
Add the rice and cook, stirring, for 2 minutes.
Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano

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Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large eggplant
1-2 tbsp salt

for tomato sauce

olive oil
1 onion, chopped
3 cloves garlic, monced
a pinch of crushed red pepper
1 carrot, grated
1 1/2 Tbsp fresh thyme, chopped
1 tsp dried oregano
1 can tomatoes
salt

for the eggplant

1 C flour
salt and pepper
3 eggs whisked
1 1/2 Cup breadcrumbs
grated Parmesan cheese
olive oil

for assembly

2 C grated whole milk mozzarella cheese
grated Parmesan cheese



1. Slice eggplant in rounds about 1/4″ thick. Lay the slices in a dish and sprinkle salt. Let them rest for 30 minutes to draw out as much water as possible.





2. While the eggplant is resting, get the cheeses Parmesan and mozzarella grated.

3. Coating for Breading:

Put the flour, beaten egg, and bread crumbs into three dishes.


4. Breading the Eggplant

Put each slice of eggplant into the flour and coat both side with the flour. then coat with egg and then with bread crumbs.




5. Fry the breaded Eggplant until brown. and take out on paper towel.




6. Spread the sauce in a baking dish and over it assemble fried Eggplant Sprinkle on the mozzarella cheese and the Parmesan cheese.



Bake the Eggplant Parmesan in a preheated 425º F oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.

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Best chunky Veg Chili

Ingredients:

2 tablespoons olive oil
1/2 large onion, peeled and finely diced
1 large carrot, peeled and diced
1 Celery, chopped
1/2 large red bell pepper, s eedsremoved, chopped
2 cloves garlic, minced
1 jalapeno sliced
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 teaspoon chili flakes
1/4 teaspoon freshly grounded black pepper
1 can diced tomatoes with their juice
1 can of Corn
2 tablespoons tomato paste
1 can white kidney beans, rinsed and drained
1 can Red kidney beans, rinsed and drained

Big pinch salt

Method:

 1)   Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, celery, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 20 minutes, or until the vegetables are softened. Stir to combine.

2)    Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, add beans, corn and salt, bring to a boil. Reduce the heat to low and simmer for 1 hr.

3)    Stir in the tomato paste and cook for 5 minutes.

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Best Macaroni salad

Ingredients:

7 oz Macaroni
1/2 cup mayonnaise
1 tbsp vinegar
1/2 tbsp sugar
salt to taste
pepper to taste
1 tbsp milk
1 tbsp black olives
1/2 tbsp roasted red peppers
3 springs green onions.


Method:

1. Boil the macaroni till it’s done.

2. Then drain it.Then rinse it under cold water until it’s totally cooled down.

3. Chop up some black olives.

4. Slice up three whole green onions thinly.

5.Then grab some roasted red peppers and chop them.

6. For dressing: To half a cup of mayonnaise add some vinegar, sugar, some milk to make dressing pouring consistency.

7. Add all the above ingredients to macaroni and finally add salt and pepper to taste.

8. Refrigerate it for 30 mins and serve chilled.

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