Category: Food And Recipes

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Food And Recipes

OMG! Red Velvet Cupcakes!


Makes 12 cupcakes

Cupcakes Ingredients:

3 1/4 cups all-purpose flour

1 teaspoon salt

12 tablespoons unsalted butter

1 3/4 cups granulated sugar

2 large eggs

4 tablespoons no-taste red food coloring

1 teaspoon vanilla extract

2 1/2 tablespoons cocoa powder, sifted

1 1/2 cups whole milk

1 1/2 teaspoons baking soda

1 1/2 teaspoons apple cider vinegar

For the vanilla cream cheese frosting:

4 tablespoons unsalted butter

4 cups confectioner’s sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese

Directions:

For the cupcakes:

1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups.

2. Sift together the flour and salt, and set aside.

3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.

4. Add the eggs, one at a time, mixing slowly after each addition.

5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.

7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:

1. Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

2. Transfer frosting into a plastic piping bag fitted with a round metal tip. Frost each cupcake with a swirl of frosting. Serve and enjoy!

*To make lower fat version:

Substitute whole milk with low-fat or non-fat milk

Substitute cream cheese with low-fat or non-fat cream cheese

source: The Cupcake Diaries: Recipes & Memories from the Sisters of Georgetown Cupcake

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Food And Recipes Health

Making your Own Almond Milk

And here is a useful video that explains in more details the process, including using dates as natural sweetener:

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Food And Recipes Health

Foods That Are Appetite Suppresants

#1 Psyllium Fiber

Few foods are as effective as psyllium at keeping your appetite down. The insoluble fiber keeps your digestive tract from sending hunger pangs your way. Add a few teaspoons to a morning smoothie and you’ll lower your caloric intake for the day.

#2 Almonds

Almonds are full of good fat and vitamins. But they’re also great at creating a feeling of fullness that lasts. Pop a few as a snack when there’s a few hours before your next meal.

#3 Avocado

You’ll struggle to find a better source of good fat in nature’s kingdom. The combination of fiber and full fat in these green guys suppress your appetite while they’re keeping you healthy. So don’t be afraid to indulge.

#4 Apples

An apple a day will keep your next meal away. These beauties are chock full of soluble fiber and pectin which keep you fuller longer. They also regulate your blood sugar levels to prevent spikes or drops which can lead to hunger pangs.

#5 Eggs

There’s no better breakfast for appetite suppression. Eating eggs in the morning will give you a full feeling that lasts for over 24 hours. That means less snacking during the day and fewer calories on your daily total.

#6 Sweet Potatoes

Sweet potatoes have a diet-friendly secret. Each of these tubers contains a special starch that resists digestion. And since sweet potatoes stick stubbornly in your stomach, you stay full longer.

#7 Tofu

Tofu is a great source of plant protein. Tofu is also high in genistein. It’s an isoflavone which provides long-term appetite suppression. Those with diets high in tofu eat less on average than those who go without it.

#8 Wasabi

This hot Asian condiment is no main dish. But add it to vegetable or fish dishes and you’ve got a natural appetite suppressant. Wasabi is also a natural anti-inflammatory that takes care of belly bloat.

#9 Oatmeal

Oatmeal gets a bad rap for being high in carbs. But oatmeal’s high-fiber carbs digest slowly and keep you full for hours. Plus, oatmeal suppresses ghlerin, a notorious hunger hormone.

#10 Kale

These green, leafy beauties are full of fiber. Have them lightly sauteed with a little olive oil and salt for a healthy snack. They don’t have enough calories to dent your diet and they’ll keep you too full to cheat later.

#11 Flax Seeds

The great thing about flax seeds is that they expand in your stomach. Add a few tablespoons to a salad for a filling snack. Or add flax seed powder to your smoothie or desert. It will keep you full for hours without adding additional calories to your diet.

#12 Whey Protein

It doesn’t look appetizing but that’s OK. Add a spoonful to a smoothie for long-lasting appetite suppression. You’ll make it well into the afternoon before you start checking the clock for your next meal time.

#13 Raw Veggies

Chop them up and put them in a salad. This fiber-rich meal will keep you full for hours. And because its low on calories, you can super size it.

#14 Bran

Bran is full of fiber which expands in your stomach to keep you full for hours. Sprinkle bran flakes on your favorite dishes or simply put two tablespoons in a glass of skim milk for a filling drink.

#15 Salmon

This delicious fish is high in omega-3 fatty acids. When they’re in you’re stomach, your body produces more of the hormone leptin. Leptin is a helpful hormone that suppresses your appetite as long as its circulating in your system.

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Food And Recipes recipes

Slow Cooker Peach Cobbler

  • PREP TIME – 20 Min
  • TOTAL TIME – 3 Hr 20 Min
  • SERVINGS – 8

INGREDIENTS

4
cups fresh or frozen sliced peeled peaches
1/4
cup sugar
1
cup Original Bisquick® mix
1/2
cup sugar
1
cup milk
Ice cream or whipped cream
  • 1Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
  • 2In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
  • 3Cover; cook on low heat setting 3 hours or until cobbler is set in center.
  • 4Serve cobbler with ice cream.
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Food And Recipes Health Recipe

Roasted Corn Salsa

Fresh corn, tomatoes, onions, and parsley are tossed with a sweet-hot vinaigrette to make this favorite summertime salsa. Pair with tortilla chips for a colorful appetizer or serve alongside grilled burgers, chicken, or ribs.

Outstanding

Rate and Review | Read Reviews (3)

Yield: 8 Servings
Cost per Serving: $.76

Nutritional Information

Amount per serving

  • Calories: 111
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 272mg
 Ingredients
  • 3 ears corn, shucked
  • 4 medium tomatoes (about 1 1/2 lb.), chopped
  • 2 onions, diced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt and black pepper
  • 1/4 teaspoon Tabasco sauce (or to taste)
  • 2 tablespoons chopped flat-leaf parsley

Preparation

  1. Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you’ll have about 3 cups).
  2. In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.
Categories
Food And Recipes Health recipes

Broccoli Salad

 

The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution – blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.

Print 

Broccoli Salad Recipe

  • Prep time: 20 minutes

INGREDIENTS

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed (or fresh peas if you can get them)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey

METHOD

1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

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Food And Recipes Health

Healthy Food Combinations

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Food And Recipes Health

Cool, Sweet and Healthy Recipes

Strawberries dipped in vanilla yogurt and frozen

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Food And Recipes Health

YUCCA AND CHARD FRITTATA

What you need:

  • 1 1/2 lb. fresh yucca
  • 10 eggs
  • 1/4 cup of mozzarella cheese
  • 1 tablespoon of olive oil
  • 1 medium onion, diced
  • Salt and cayenne pepper
  • 1 cup of steamed/sautéed chard, finely chopped

What you do:

  • Cut yucca into 3 inch rounds. With a knife, cut away the tough brown skin and pink flesh.
  • Bring a large pot filled with water to a boil. Add yucca pieces.
  • Cook for about 15-20 minutes or until tender (should be soft but firm)
  • Transfer yucca to a cutting board. When cooled, dice yucca into small cubes. Discard stringy and fibrous parts.
  • In a bowl, whisk together eggs.
  • In a nonstick skillet, heat oil over medium flame. Add onions and a dash of cayenne pepper. Cook for ~2 minutes.
  • When onions are golden, add in yucca pieces. Cook until yucca starts to brown (about 5 minutes)
  • While yucca is cooking, add in chard. Then pour egg mixture into the same skillet and stir evenly to distribute all ingredients. Modestly season with salt.
  • Cook over medium heat until the bottom is set (5 minutes).
  • Sprinkle mozzarella cheese over the egg mixture. Top with a dash of cayenne pepper.
  • Transfer the skillet to the oven, and bake on 350F until the center is set (~15 minutes.) Enjoy! (Serves Eight)
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Food And Recipes Health Recipe

7 Cheap and Easy Vegetarian Meals

Many of us lead busy lives and everyone, especially those of us with families, is trying to get dinner on the table as quickly and easily as possible. Occasionally we fall back on using prepackaged meals from the grocery store or calling for takeout. Those meals have more fat, salt and sugar than we need, they produce a lot of garbage from the packaging and they are more expensive than cooking from scratch.

In these uncertain economic times, we need to look at our food costs and start to spend more wisely. Here are seven recipes that will cover your dinners for a week, with some leftovers for lunch. They are as quick as takeout, as easy as many processed dinners, and more economical and nutritious than either.
Chickpea Curry
My son eats a lot of tofu and I’m always encouraging him to add more legumes to his diet, so I decided on something with chickpeas. I had in my mind a recipe from Julie Sahni’s cookbook “Classic Indian Cooking” as a starting point and we made our own version. I had some dried Mexican chilies that Hugh had brought from his store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely, added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well. Here is the full Chickpea Curry recipe.

Beans with Tomatoes and Swiss Ch​ard
We actually ended up getting a number of meals from the Swiss chard I grew in my garden this summer, and I really enjoyed them. I had a good handful to harvest and I cooked them up with some fresh tomatoes and mushrooms for a quick, throw-together meal that was easy and cheap. All the measurements are approximate, and you can easily put together other legumes such as chickpeas or lentils, or other leafy vegetables such as kale or spinach. You can eat this as is, in a bowl, or serve it over pasta or rice. If you have any leftovers, you can eat them as a cold salad or add some liquid and puree it into a soup. Here are the step-by-step instructions for Beans with Tomatoes and Swiss Chard.

Vegetarian Chili

If you feel like a party, invite a few friends over and make this easy, delicious chili. Or better still, make it the day before and then you don’t have to do anything but heat it up when your guests arrive. I looked at lots of recipes for vegetarian chili, but in the end I adapted my regular meat-based chili because I like the seasonings. Without the meat to soak up the heat, I found the chili a bit too hot. I have reduced the amount of dried chili peppers by quite a bit, so if you like your chili on the spicy side you could increase it. Use the list of vegetables as a guideline, and feel free to toss in whatever you have on hand. I used kidney beans, but you could add some chickpeas or black beans, as well. If you do want meat in the chili, brown 1 1/2 pounds of ground beef before you add the other ingredients. The rest of the tricks for Vegetarian Chili are in the recipe.

Oriecchiette with Lentils, Onion and Spinach
I have a confession to make. In an attempt to make lentils more palatable for my husband, I did something I’ve never done before. I took a totally healthy vegetarian dish and added bacon. Not just any bacon, but some magnificent pancetta that my son brought from the store he works in. It was just a bit, but enough to elevate this dish from nice to delicious. Of course, you can always leave the bacon out. Here is the full recipe for Oriecchiette with Lentils, Onion and Spinach.

Dal and Pumpkin Soup
I’m a big fan of Nigel Slater and his book, “The Kitchen Diaries: A Year in the Kitchen,” which encapsulates his theories about food and cooking. I turned to the very front of the book and decided to make his New Year’s Day soup. Slater apparently has a tradition of making soup on New Year’s Day and I heartily approve. He calls this “a bowl of soup that both whips and kisses.” It seems like a pretty good meal to have as the weather gets colder, and we have the long winter before us. All the details for whipping up Dal and Pumpkin Soup are in the recipe.

Vegetable Salad: Carrots, Fennel, Radishes, Beets and Onion
Earlier this year, I reviewed “Vegetable Harvest” by Patricia Wells. This lovely winter salad was the first recipe I tried from the book. I had just been to the farmers’ market and bought an enormous bunch of radishes for 50 cents, so this recipe seemed fortuitous. You could serve this either as part of a family meal, or as a first course at a dinner party. It is quite colourful and attractive on the plate-and is really tasty. Whip up a lovely Vegetable Salad: Carrots, Fennel, Radishes, Beets and Onion using the recipe.

Mushroom Tofu Stew
Big chunks of meat and potatoes are usually what come to mind when you think about stew. But many university students either don’t have the money or the inclination to eat that kind of meal. I was looking for something that was vegetarian and would be hearty and nourishing while still being easy on the pocket book. And like all of the recipes in this series, you have to be able to make it all in one pot. This recipe fulfills all of those requirements, but, while delicious, I will freely admit that it isn’t the most beautiful dish I’ve ever made. Make Mushroom Tofu Stew using the recipe.
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Food And Recipes Health

Get Perfect Skin With These Eight Foods

Skin is such an integral part to beauty and women have been searching for ways to make it perfect since the beginning of time. There are facials and creams and treatments all geared towards giving us glistening youthful skin, but we don’t realize that we can spend just a few minutes in our refrigerator to find just what we need.

Here are eight foods to help you achieve it.

1. Avocados

Though very rich, avocados can help to eliminate under eye circles and their rich supply of vitamin E promotes circulation.

2. Berries

If you are looking to turn back the hands of time, try eating some strawberries or blueberries. They help to prevent aging and give an added dose of protection for your skin.

3. Broccoli

Broccoli and other green vegetables keep your skin moisturized by helping your body to produce sebum, which lubricates your skin and hair.

4. Carrots

We always associate carrots with being great for our eyesight, but they also work wonders for the scalp.

5. Mushrooms

Mushrooms contain loads of selenium which improves the skin’s elasticity and protects it from the harmful rays of the sun.

6. Oranges

Though the Vitamin C in oranges boosts our immune system, the vitamin A in the fruits help reduce inflammation of the skin and it keeps our pores clean.

7. Papaya

Though wonderful to eat, papayas also decrease the appearance of dark spots when placed on the skin.

8. Watermelon

Watermelons have loads of lycopene which help to keep the skin soft and smooth.

 

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Food And Recipes

9 Foods that Melt Away Flab!

Starving yourself, restricting yourself from delicious meals never works out right, if what you want is to lose that flab and have a boost of energy all day long here are some type of foods that can help you out: eggs, peanut butter, avocado are well known for keeping you active and with energy all day long this while power cells to metabolize energy too, green tea, yogurt and quinoa, will help you feel fuller and an extra is it helps your digestive system, in terms of a meal that’s the best option to get your day energized a sirloin burger is a perfect example of pure protein for more energy to digest than fat or carbs.

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