Ingredients:
1 tsp Asian sesame oil
3 cloves garlic, crushed
3 oranges, peeled, white pith removed, seeded and diced
1-1/2 cups tomatoes, chopped and seeded
2 tbsp fresh orange juice
1/8 tsp cayenne
2 tsp balsamic vinegar
1 tbsp ginger, peeled and minced
3/4 cup teriyaki sauce
1/4 cup parsley, chopped
6 swordfish steaks, 1 in. thick, about 6 oz each
2/3 cup dry sherry
1/4 cup red onions, minced
Cooking Directions:
Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 1 tsp ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Combine teriyaki sauce, sherry, remaining garlic, 2 tsp ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.
Sunday, May 23, 2010
8 Hot Ingredients to Rev Up Your Metabolism
Looking for an easy way to burn calories? Well, there's good news: You needn't resign yourself to eating bland foods. Studies have shown that the same spices that add zest to your meals can also boost your metabolism. In fact, many of these metabolism-revving spices can be found right in your own cupboards. So break out a cold glass of water, and prepare to spice up both your cooking-and your weight loss.
1. Cayenne. This notoriously hot pepper can certainly give your meal a kick, but there's more to this spice than meets the mouth. Capsaicin, the active ingredient in cayenne, increases the body's overall temperature, thereby increasing the rate the body metabolizes fats and carbohydrates. Some studies suggest that the fiery add-on can help boost your metabolism by as much as 50 percent for three hours after ingestion. Further research indicates that cayenne fosters production of epinephrine and norepinephrine, which, in tandem, may decrease appetite.
2. Ginger. Commonly used in Asian-inspired dishes, ginger not only adds serious flavor; it can also fuel your metabolism. Like cayenne pepper, ginger inspires thermogenesis-increase in body temperature-which results in a metabolism boost. An Australian study found that ginger can increase metabolic rates by as much as 20 percent after intake. As an added bonus, two other studies by the same group suggest that ginger aids in lowering cholesterol.
3. Black pepper. Often unfairly paired with water-retaining, cholesterol-boosting salt, black pepper has several little-known health benefits. Studies suggest that it may help to help dissolve lipids (fats) and relieve symptoms caused by heartburn, indigestion, and intestinal gas. And when it comes to heightening your metabolism, black pepper is one of the best spices around. According to experts, piperine, the active chemical in black pepper, triggers parts of the brain and the nervous system, which, in turn, boosts the body's production, resulting in more calories burnt.
4. Cinnamon. Often used in baking, cinnamon can add flavor to anything it touches. A study conducted by researchers at the U.S. Agricultural Research Service found that a substance called MHCP, which is found in cinnamon, makes fat cells more responsive to the body's insulin, aiding in glucose (sugar) metabolism. Not surprisingly, then, it can be a great weight-loss tool for anyone. Add a teaspoon of cinnamon to your oatmeal, tea, or coffee for a new twist on dieting.
1. Cayenne. This notoriously hot pepper can certainly give your meal a kick, but there's more to this spice than meets the mouth. Capsaicin, the active ingredient in cayenne, increases the body's overall temperature, thereby increasing the rate the body metabolizes fats and carbohydrates. Some studies suggest that the fiery add-on can help boost your metabolism by as much as 50 percent for three hours after ingestion. Further research indicates that cayenne fosters production of epinephrine and norepinephrine, which, in tandem, may decrease appetite.
2. Ginger. Commonly used in Asian-inspired dishes, ginger not only adds serious flavor; it can also fuel your metabolism. Like cayenne pepper, ginger inspires thermogenesis-increase in body temperature-which results in a metabolism boost. An Australian study found that ginger can increase metabolic rates by as much as 20 percent after intake. As an added bonus, two other studies by the same group suggest that ginger aids in lowering cholesterol.
3. Black pepper. Often unfairly paired with water-retaining, cholesterol-boosting salt, black pepper has several little-known health benefits. Studies suggest that it may help to help dissolve lipids (fats) and relieve symptoms caused by heartburn, indigestion, and intestinal gas. And when it comes to heightening your metabolism, black pepper is one of the best spices around. According to experts, piperine, the active chemical in black pepper, triggers parts of the brain and the nervous system, which, in turn, boosts the body's production, resulting in more calories burnt.
4. Cinnamon. Often used in baking, cinnamon can add flavor to anything it touches. A study conducted by researchers at the U.S. Agricultural Research Service found that a substance called MHCP, which is found in cinnamon, makes fat cells more responsive to the body's insulin, aiding in glucose (sugar) metabolism. Not surprisingly, then, it can be a great weight-loss tool for anyone. Add a teaspoon of cinnamon to your oatmeal, tea, or coffee for a new twist on dieting.
Grilled Chicken with Green Beans and Walnuts
Ingredients:
1/4 tsp black pepper
1 lb green beans
1/2 tsp salt
1/2 cup olive oil
1 cup walnuts, toasted
1-1/2 cups cilantro, leaves
1/3 cup lemon juice
8 chicken thighs, boneless and skinless
1 garlic clove
3 tbsp walnut oil
Cooking Directions:
In pot over boiling water, place green beans and cook about 5 minutes. Drain beans; run under cold, running water. Place olive oil, lemon juice and cilantro into the bowl of a food processor. Whirl until cilantro is finely chopped. Remove 1/2 cupof olive oil marinade; place in a large Ziploc plastic bag. Set aside. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor. Whirl until walnuts are finely chopped; set aside. Place dressing in bowl; cover with plastic and refrigerate. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top
1/4 tsp black pepper
1 lb green beans
1/2 tsp salt
1/2 cup olive oil
1 cup walnuts, toasted
1-1/2 cups cilantro, leaves
1/3 cup lemon juice
8 chicken thighs, boneless and skinless
1 garlic clove
3 tbsp walnut oil
Cooking Directions:
In pot over boiling water, place green beans and cook about 5 minutes. Drain beans; run under cold, running water. Place olive oil, lemon juice and cilantro into the bowl of a food processor. Whirl until cilantro is finely chopped. Remove 1/2 cupof olive oil marinade; place in a large Ziploc plastic bag. Set aside. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor. Whirl until walnuts are finely chopped; set aside. Place dressing in bowl; cover with plastic and refrigerate. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well. Refrigerate for at least 30 minutes and up to 24 hours. Prepare coals for grill. When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes. Just before serving, toss green beans with dressing. Arrange the beans on a platter and set cooked chicken on top
Grilled Chicken & Sweet Potatoes with Orange Glaze
Ingredients:
4 chicken legs
2 sweet potatoes, sliced into 1 in. thick rounds
1 tsp black pepper, divided
2 tbsp rosemary, chopped
3/4 cup orange juice concentrate
1/2 cup maple syrup
1 tsp salt, divided
Cooking Directions:
Prepare charcoal coals for grill, or preheat broiler. In a small bowl, mix orange juice concentrate, maple syrup, rosemary, ale 4.1.2whole tsp dry volume salt and ale 4.1.2.whole.tsp dry volume pepper. Place chicken and potatoes on the grill or on sheetpan under broiler. Sprinkle with ale 4.1.2 whole tspdry volume salt and ale 4.1.2 whole tsp dry volume pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with one half of orange juice mixture, let cook 30 seconds and turn. Brush second side, cook one minute and turn all pieces again. Cook for one more minute. Remove from heat and serve.
4 chicken legs
2 sweet potatoes, sliced into 1 in. thick rounds
1 tsp black pepper, divided
2 tbsp rosemary, chopped
3/4 cup orange juice concentrate
1/2 cup maple syrup
1 tsp salt, divided
Cooking Directions:
Prepare charcoal coals for grill, or preheat broiler. In a small bowl, mix orange juice concentrate, maple syrup, rosemary, ale 4.1.2whole tsp dry volume salt and ale 4.1.2.whole.tsp dry volume pepper. Place chicken and potatoes on the grill or on sheetpan under broiler. Sprinkle with ale 4.1.2 whole tspdry volume salt and ale 4.1.2 whole tsp dry volume pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with one half of orange juice mixture, let cook 30 seconds and turn. Brush second side, cook one minute and turn all pieces again. Cook for one more minute. Remove from heat and serve.
Grilled Chicken Salad
Ingredients:
6 boneless, skinless chicken breast halves
2 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 lb packaged salad
1 tsp Worcestershire sauce
1 cup mayonnaise
2 tbsp fresh lemon juice
1 clove garlic, crushed
Cooking Directions:
Combine first 6 ingredients and salt and pepper to taste in a bowl. Whisk until smooth. Cover and chill. Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil 4-5 minutes per side, until just cooked throughout. Cut diagonally across the grain into .25 in. slices. Divide lettuce between individual serving plates. Pour dressing over. Top with sliced chicken breasts.
6 boneless, skinless chicken breast halves
2 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 lb packaged salad
1 tsp Worcestershire sauce
1 cup mayonnaise
2 tbsp fresh lemon juice
1 clove garlic, crushed
Cooking Directions:
Combine first 6 ingredients and salt and pepper to taste in a bowl. Whisk until smooth. Cover and chill. Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil 4-5 minutes per side, until just cooked throughout. Cut diagonally across the grain into .25 in. slices. Divide lettuce between individual serving plates. Pour dressing over. Top with sliced chicken breasts.
Grilled Chicken, Plantain and Pineapple Skewers
Ingredients:
1/4 cup lime juice
3/4 cup pineapple fruit spread
1/2 cup vegetable oil, plus 2 tsp, divided
2 tbsp fresh oregano, chopped
2 plantains, peeled and cut into 1.5 in.chunks
2 garlic cloves, minced
1/2 cup pineapple juice
1 cup onions, minced
1/2 pineapple, peeled, cored and cut into 1.5 in.chunks
4 bacon slices, cut into 1.5 in. pieces
8 chicken thighs, boneless and skinless, cut into 1.5 in.chunks
Cooking Directions:
On 10 inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano, garlic cloves and 1/2 cupvegetable oil. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple dipping sauce. In medium bowl, stir together 2 tsp vegetable oil; 1 cup large onion, minced; 3/4 cup pineapple fruit spread and remaining marinade. Boil as instructed before serving. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing pineapple dipping sauce separately
1/4 cup lime juice
3/4 cup pineapple fruit spread
1/2 cup vegetable oil, plus 2 tsp, divided
2 tbsp fresh oregano, chopped
2 plantains, peeled and cut into 1.5 in.chunks
2 garlic cloves, minced
1/2 cup pineapple juice
1 cup onions, minced
1/2 pineapple, peeled, cored and cut into 1.5 in.chunks
4 bacon slices, cut into 1.5 in. pieces
8 chicken thighs, boneless and skinless, cut into 1.5 in.chunks
Cooking Directions:
On 10 inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano, garlic cloves and 1/2 cupvegetable oil. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple dipping sauce. In medium bowl, stir together 2 tsp vegetable oil; 1 cup large onion, minced; 3/4 cup pineapple fruit spread and remaining marinade. Boil as instructed before serving. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing pineapple dipping sauce separately
Grilled Chicken with Herbs
Ingredients:
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp orange peel, grated
2 cloves garlic, crushed
1/2 tsp fresh thyme, minced
1/2 tsp rosemary, minced
1/2 tsp black pepper, to taste, ground
1-1/2 lb chicken breast fillets, skin attached
1/2 cup fresh orange juice
Cooking Directions:
Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 in. above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating.
2 tbsp vinegar
1 tbsp Worcestershire sauce
1 tsp orange peel, grated
2 cloves garlic, crushed
1/2 tsp fresh thyme, minced
1/2 tsp rosemary, minced
1/2 tsp black pepper, to taste, ground
1-1/2 lb chicken breast fillets, skin attached
1/2 cup fresh orange juice
Cooking Directions:
Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 in. above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating.
Grilled Chicken with Mushrooms
Ingredients:
1/8 tsp white pepper, ground
3 tbsp green onions, sliced
1/2 cup thinly sliced carrots
1 tbsp butter
4 boneless, skinless chicken breast halves, grilled and sliced
1/2 tsp hot pepper sauce
nonstick cooking spray
1 tsp Worcestershire sauce
1-1/2 tbsp flour
1/4 lb canned sliced mushrooms
2 tbsp breadcrumbs
1/2 tsp salt
2-1/2 cups skim milk
1 lb penne pasta
1 tbsp parsley, chopped
1 tbsp Dijon mustard
1 cup cheddar cheese, shredded
Cooking Directions:
Preheat oven to 350°F. Spray a 13x9 in. baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling. Yield: 1 1/2 cups,
1/8 tsp white pepper, ground
3 tbsp green onions, sliced
1/2 cup thinly sliced carrots
1 tbsp butter
4 boneless, skinless chicken breast halves, grilled and sliced
1/2 tsp hot pepper sauce
nonstick cooking spray
1 tsp Worcestershire sauce
1-1/2 tbsp flour
1/4 lb canned sliced mushrooms
2 tbsp breadcrumbs
1/2 tsp salt
2-1/2 cups skim milk
1 lb penne pasta
1 tbsp parsley, chopped
1 tbsp Dijon mustard
1 cup cheddar cheese, shredded
Cooking Directions:
Preheat oven to 350°F. Spray a 13x9 in. baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling. Yield: 1 1/2 cups,
Thai-Style Grilled Chicken
Ingredients:
1/8 tsp black pepper
1 tsp Thai fish sauce
2-2/3 tbsp Thai flavour base
1-1/3 tbsp oil
1/4 cup coconut milk
1-3/4 lb boneless, skinless chicken breasts
1/4 tsp turmeric
Cooking Directions:
Score chicken lightly. Combine remaining ingredients in a glass or casserole dish. Add chicken, cover, place in refrigerator, and let marinate for at least 2 hours. Place on a gas barbecue or under a medium gas grill and cook for about 15 minutes, brushing occasionally with the marinade. Serve with rice if desired.
1/8 tsp black pepper
1 tsp Thai fish sauce
2-2/3 tbsp Thai flavour base
1-1/3 tbsp oil
1/4 cup coconut milk
1-3/4 lb boneless, skinless chicken breasts
1/4 tsp turmeric
Cooking Directions:
Score chicken lightly. Combine remaining ingredients in a glass or casserole dish. Add chicken, cover, place in refrigerator, and let marinate for at least 2 hours. Place on a gas barbecue or under a medium gas grill and cook for about 15 minutes, brushing occasionally with the marinade. Serve with rice if desired.
Grilled Chicken Kabobs
Ingredients:
2 tbsp vinegar
1 cup mayonnaise type salad dressing
1 packet Italian dressing mix
2/3 cup cherry tomatoes
1-1/2 lb boneless, skinless chicken breast halves, cut into 1.5 in. pieces
2/3 cup green bell pepper, seeded and cut into 1.5 in. pieces
2/3 cup zucchini, cut into 1.5 in. pieces
2/3 cup skewer
2 tbsp water
Cooking Directions:
Combine first 4 ingredients in a bowl. Mix thoroughly. Transfer 1/2 cup mixture to a separate bowl, cover and refrigerate. Thread skewers with chicken and vegetables. Arrange prepared skewers in a shallow dish. Pour remaining dressing mixture over to coat. Place in refrigerator and marinate 30 minutes. Prepare grill. Arrange skewers on grill and cook 7 minutes, turning once until meat reaches desired doneness.
2 tbsp vinegar
1 cup mayonnaise type salad dressing
1 packet Italian dressing mix
2/3 cup cherry tomatoes
1-1/2 lb boneless, skinless chicken breast halves, cut into 1.5 in. pieces
2/3 cup green bell pepper, seeded and cut into 1.5 in. pieces
2/3 cup zucchini, cut into 1.5 in. pieces
2/3 cup skewer
2 tbsp water
Cooking Directions:
Combine first 4 ingredients in a bowl. Mix thoroughly. Transfer 1/2 cup mixture to a separate bowl, cover and refrigerate. Thread skewers with chicken and vegetables. Arrange prepared skewers in a shallow dish. Pour remaining dressing mixture over to coat. Place in refrigerator and marinate 30 minutes. Prepare grill. Arrange skewers on grill and cook 7 minutes, turning once until meat reaches desired doneness.
Wednesday, May 19, 2010
Roasted Strawberry Sundaes
Preparation time: 10 min Servings: 4
Cooking time: 5 min
Ingredients:
1/4 cup sugar
1 lb Driscoll's strawberries, whole, halved, or quartered
2 tsp lemon juice
2 tbsp Framboise, brandy or raspberry flavored syrup
2 cups vanilla ice cream, or raspberry ice cream or gelato
Cooking Directions:
Preheat oven to 500°F. Rinse, drain and hull berries. Turn into bowl and sprinkle with sugar and lemon juice. Toss gently to coat. Turn coated berries into shallow casserole or ovenproof 10 in. skillet and arrange in single layer. Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. Remove from oven. Stir in Framboise, brandy or syrup. Let cool 5 to 10 minutes. Divide ice cream or gelato among bowls. Spoon warm berries and sauce over.
Orange Sherbet Chocolate Sundae
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/2 cup light hot fudge topping, warm
2 cups orange sherbet
Cooking Directions:
Serve topping over sherbet.
Mango Vanilla Sundaes
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
2 cups vanilla frozen yogurt
1/2 lb mango, sliced, drained and chopped
Cooking Directions:
Serve frozen yogurt with chopped man
5 Ways Honey Can Heal You
By Susan McQuillan
Reviewed by QualityHealth's Medical Advisory Board
Honey, one of nature's most natural and intense sweeteners, has been used for centuries as a home remedy for various ailments. In more recent years, science has confirmed what folk medicine has pretty much already proven: Honey heals.
The color of honey, which ranges from pale amber to deep, dark brown, depends on the source of nectar. Although there are exceptions, most light colored honeys, such as alfalfa, orange blossom and clover, have a mild flavor while dark honeys, such as those made from buckwheat or avocado blossoms, have bolder, more distinct flavors. The darker the honey, experts say, the higher its concentration of healing substances. Here are some of the ways honey contributes to good health:
Source of Antioxidants: Normal oxidation in the body can injure cells, which contributes to aging and development of various disease such as cancer and heart disease. Honey has high levels of antioxidants and researchers at the University of California in Davis found that people who added four tablespoons of honey to their diet every day for a month increased the antioxidant levels in their blood.
Burn Remedy: When used to treat wounds, honey absorbs moisture from the air and uses it to help keep the skin hydrated so it can heal properly. Studies that have been performed to determine whether or not honey actually promotes healing have had mixed results but experts seem to agree that a minor burn dressed with honey and guaze will feel better and heal sooner than a similar wound dressed with antibiotic creams and ointments
Antimicrobial (antibacterial): Honey contains an enzyme that produces hydrogen peroxide, which gives it antibacterial qualities for treating minor cuts, abrasions and even mild forms of acne. Some types of honey, including Manuka honey from the New Zealand Manuka bush, claim to have the highest antimicrobial activity of all.
Preparation time: 10 min Servings: 4
Cooking time: 5 min
Ingredients:
1/4 cup sugar
1 lb Driscoll's strawberries, whole, halved, or quartered
2 tsp lemon juice
2 tbsp Framboise, brandy or raspberry flavored syrup
2 cups vanilla ice cream, or raspberry ice cream or gelato
Cooking Directions:
Preheat oven to 500°F. Rinse, drain and hull berries. Turn into bowl and sprinkle with sugar and lemon juice. Toss gently to coat. Turn coated berries into shallow casserole or ovenproof 10 in. skillet and arrange in single layer. Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes. Remove from oven. Stir in Framboise, brandy or syrup. Let cool 5 to 10 minutes. Divide ice cream or gelato among bowls. Spoon warm berries and sauce over.
Orange Sherbet Chocolate Sundae
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
1/2 cup light hot fudge topping, warm
2 cups orange sherbet
Cooking Directions:
Serve topping over sherbet.
Mango Vanilla Sundaes
Preparation time: 5 min Servings: 4
Cooking time: 0 min
Ingredients:
2 cups vanilla frozen yogurt
1/2 lb mango, sliced, drained and chopped
Cooking Directions:
Serve frozen yogurt with chopped man
5 Ways Honey Can Heal You
By Susan McQuillan
Reviewed by QualityHealth's Medical Advisory Board
Honey, one of nature's most natural and intense sweeteners, has been used for centuries as a home remedy for various ailments. In more recent years, science has confirmed what folk medicine has pretty much already proven: Honey heals.
The color of honey, which ranges from pale amber to deep, dark brown, depends on the source of nectar. Although there are exceptions, most light colored honeys, such as alfalfa, orange blossom and clover, have a mild flavor while dark honeys, such as those made from buckwheat or avocado blossoms, have bolder, more distinct flavors. The darker the honey, experts say, the higher its concentration of healing substances. Here are some of the ways honey contributes to good health:
Source of Antioxidants: Normal oxidation in the body can injure cells, which contributes to aging and development of various disease such as cancer and heart disease. Honey has high levels of antioxidants and researchers at the University of California in Davis found that people who added four tablespoons of honey to their diet every day for a month increased the antioxidant levels in their blood.
Burn Remedy: When used to treat wounds, honey absorbs moisture from the air and uses it to help keep the skin hydrated so it can heal properly. Studies that have been performed to determine whether or not honey actually promotes healing have had mixed results but experts seem to agree that a minor burn dressed with honey and guaze will feel better and heal sooner than a similar wound dressed with antibiotic creams and ointments
Antimicrobial (antibacterial): Honey contains an enzyme that produces hydrogen peroxide, which gives it antibacterial qualities for treating minor cuts, abrasions and even mild forms of acne. Some types of honey, including Manuka honey from the New Zealand Manuka bush, claim to have the highest antimicrobial activity of all.
Peach Melba Sundaes
Preparation time: 10 min Servings: 4
Cooking time: 0 min
Ingredients:
1 tbsp lemon juice
1 lb sliced peach, thawed if frozen
2 cups frozen yogurt
1/2 cup red raspberry preserves
3 tbsp brown sugar, packed firmly
Cooking Directions:
Combine first 4 ingredients in a bowl. Stir and chill before serving with frozen yogurt.
Cooking time: 0 min
Ingredients:
1 tbsp lemon juice
1 lb sliced peach, thawed if frozen
2 cups frozen yogurt
1/2 cup red raspberry preserves
3 tbsp brown sugar, packed firmly
Cooking Directions:
Combine first 4 ingredients in a bowl. Stir and chill before serving with frozen yogurt.
Peanut Butter Sundaes
Preparation time: 10 min Servings: 8
Cooking time: 5 min
Ingredients:
4 cups chocolate nonfat frozen yogurt
1/3 cup peanut butter, creamy
2/3 cup sugar
1/3 cup water
Cooking Directions:
Combine sugar and water in a saucepan. Bring to a boil and boil 1 minute or until sugar is dissolved. Remove from heat and stir in peanut butter. Transfer to a blender and blend on high until smooth. Cool slightly and pour over frozen yogurt. Refrigerate any unused sauce.
Cooking time: 5 min
Ingredients:
4 cups chocolate nonfat frozen yogurt
1/3 cup peanut butter, creamy
2/3 cup sugar
1/3 cup water
Cooking Directions:
Combine sugar and water in a saucepan. Bring to a boil and boil 1 minute or until sugar is dissolved. Remove from heat and stir in peanut butter. Transfer to a blender and blend on high until smooth. Cool slightly and pour over frozen yogurt. Refrigerate any unused sauce.
Strawberry-Pineapple Sundaes
Preparation time: 10 min Servings: 2
Cooking time: 0 min
Ingredients:
1 oz pineapple chunks, drained
1/4 tsp vanilla extract
1 cup fresh strawberries
2 cups chocolate nonfat frozen yogurt
Cooking Directions:
Purée strawberries and vanilla in a blender or food processor. Combine with pineapple in a bowl and chill. Spoon over frozen yogurt.
Cooking time: 0 min
Ingredients:
1 oz pineapple chunks, drained
1/4 tsp vanilla extract
1 cup fresh strawberries
2 cups chocolate nonfat frozen yogurt
Cooking Directions:
Purée strawberries and vanilla in a blender or food processor. Combine with pineapple in a bowl and chill. Spoon over frozen yogurt.
Saturday, May 15, 2010
Southwestern Marinade
Preparation time: 5 min Servings: 4 Ingredients:
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
1/4 cup salsa
1 clove garlic, crushed
1 tbsp vegetable oil
1/4 tsp cumin seed
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
1/4 cup salsa
1 clove garlic, crushed
1 tbsp vegetable oil
1/4 tsp cumin seed
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
Creamy Peanut Marinade
Preparation time: 5 min Servings: 8
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp barbecue sauce
Cooking Directions:
Thoroughly combine all ingredients and use to marinate meat or poultry. Remember to discard any unused marinade that has touched raw meat.
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp barbecue sauce
Cooking Directions:
Thoroughly combine all ingredients and use to marinate meat or poultry. Remember to discard any unused marinade that has touched raw meat.
Sweet Orange Marinade
Preparation time: 5 min Servings: 4
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp brown sugar
1/2 cup orange juice
Cooking Directions:
Marinate meat or vegetables in mixture. Grill and baste until done. Discard any unused marinade that has touched raw meat.
Ingredients:
1 cup mayonnaise type salad dressing
2 tbsp brown sugar
1/2 cup orange juice
Cooking Directions:
Marinate meat or vegetables in mixture. Grill and baste until done. Discard any unused marinade that has touched raw meat.
Lemony Asian Marinade
Preparation time: 5 min Servings: 4 Ingredients:
1/4 tsp chili pepper flakes
3/4 tsp ginger, grated
1-1/2 tbsp vegetable oil
1-1/2 tbsp low sodium soy sauce
3 tbsp scallions, chopped
1/4 cup fresh lemon juice
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
1/4 tsp chili pepper flakes
3/4 tsp ginger, grated
1-1/2 tbsp vegetable oil
1-1/2 tbsp low sodium soy sauce
3 tbsp scallions, chopped
1/4 cup fresh lemon juice
Cooking Directions:
Combine all ingredients, stirring until well blended. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes, or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 1/2 cup.
Barbecue Marinade
Preparation time: 5 min Servings: 4
Cooking time: 10 min
Ingredients:
1/2 cup onions, chopped
1/2 tsp black pepper, coarsely ground
1 tbsp water
1 tbsp prepared horseradish
1/3 cup ketchup
1/3 cup cider vinegar
1 tbsp vegetable oil
1-1/2 tbsp brown sugar
Cooking Directions:
Cook onion and brown sugar in a small saucepan over medium heat about 3 minutes, or until onion is tender. Add remaining ingredients and continue cooking over medium heat 3-4 minutes, stirring occasionally. Remove from heat and cool thoroughly before adding to meat or poultry. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 3/4 cup.
Cooking time: 10 min
Ingredients:
1/2 cup onions, chopped
1/2 tsp black pepper, coarsely ground
1 tbsp water
1 tbsp prepared horseradish
1/3 cup ketchup
1/3 cup cider vinegar
1 tbsp vegetable oil
1-1/2 tbsp brown sugar
Cooking Directions:
Cook onion and brown sugar in a small saucepan over medium heat about 3 minutes, or until onion is tender. Add remaining ingredients and continue cooking over medium heat 3-4 minutes, stirring occasionally. Remove from heat and cool thoroughly before adding to meat or poultry. Remember to always marinate in the refrigerator. Allow about 1/2 cup marinade for each 1 lb-2 lb of meat. Turn meat occasionally during marinating so that all sides are equally exposed to the marinade. For flavor only, marinate 15 minutes or as long as 2 hours. For tenderizing, allow at least 6 hours. Remaining marinade may be brushed on the meat during grilling, or used as a sauce, provided it is brought to a rolling boil for at least one minute prior to serving. Makes about 3/4 cup.
Subscribe to:
Posts (Atom)