recipe
Finding the Best Healthy Breakfast Recipes
Although the media may make us all think otherwise, the majority of people keep themselves healthy. Whether that is by eating a balanced diet, taking supplements, or exercising, it is not really that difficult to do. One thing that many medical experts agree on is that breakfast is the most important meal of the day. People who miss breakfast tend to suffer from higher rates of fatigue, it also means sugar levels can be low, and this results in the brain being less focused. Studies of school children have shown that those who had breakfast tended to learn more than those who did not. Read the rest of this entry »
Pouring on the Olive Oil for Thanksgiving
Thanksgiving is not all about large cuts of turkey or usual side dishes such as mashed potatoes, mashed turnips, celery sticks and others. It is also about interesting dressings on salads with healthy oils like Olimila Signature Ascolano Extra Virgin Olive Oil. The use of EVOO has been an interesting thing for many occasional cooks since the oil is believed to give better taste with dishes that are prepared for the occasion. There are many people who are asking about some tips on how they can make use of their EVOO properly during the holidays and make it possible to improve the flavor of every dish. Read the rest of this entry »
Be Healthy while Enjoying a Great Meal with Healthy Appetizers
Appetizers are given first in full course dinners. This is given to stimulate people’s appetite before the main dish is offered. Usually, silverwares aren’t needed when eating appetizers as they are finger-foods. There are a number of healthy appetizers out there that you can try out. Individuals who plan to lose weight will certainly benefit from this. Having such foods clearly helps the body to stay healthy. Read the rest of this entry »
The Changing Face of Cuisine!
Whether it’s Indian, Chinese or one of many others, everybody has a favorite kind of food. For some people, their dish of preference can change with their mood or depend on the situation. For example, a delicious Indian curry and a beer go hand in hand with watching the football and an Italian dish is perfect for a romantic night out. However, when eating out in a restaurant, how likely is it that the food you’re consuming is actually typical of the traditional cuisine of that country? Read the rest of this entry »
The Very Best South African Street Foods
Street food or road meals is an indispensable part of travelling – if you’re visiting a strange country and just eat in resorts and hotels, convenience food chains and predefined bistros and restaurants you may as well stay home. But if you decide to go another way and overcome your anxiety of street foods, you’ll discover that you get an authentic taste of the specific meals of the country you’re visiting. So if you are visiting South Africa we advise you to get ready for some really delightful side-walk snacking. Read the rest of this entry »
Traditional Ukrainian Food on your Table
It seems that every person heard about French, Italian or Japanese food. Let’s face it, these cuisines are not exotic any more. What can be more extraordinary and fresher than food from Eastern Europe? For example, Ukrainian cuisine can bring new impressions and favors for the seekers of unusual recipes.
Since its appearance, Ukrainian cuisine has overcome a long and interesting way from simple to intricate and rather complicated dishes cooked according to unexpected recipes. Gradually developing, being in close proximity to other nations with their culinary preferences, Ukrainians have created their own unique set of products and their methods of preparation.
Ukrainian Borsch
Ukrainian cuisine gave the world such an archetypal dish as borscht. This complex dish based on red beet includes up to 20 components. There are several culinary techniques to make traditional borscht. This is one of the most common recipes.
Ingredients:
Garlic – 2 cloves
Onions – 1 onion
Egg – 1
Potatoes – 2
Carrots – 1
Cabbage – 1 middle size
Vegetable oil – 100 ml of
Salt
Tomatoes – 2
Red beets – 2
Pepper, sugar, vinegar to taste
Butter – 1 tbsp
Bay leaf
Red beets, carrots, potatoes and onions cut into thin strips. Chop the cabbage. Put tomatoes into boiling water, peel the skin off the tomatoes, cut them into cubes. Use a garlic press to prepare garlic.
Put potatoes and cabbage in boiling salted water and cook over moderate heat.
Fry onions and garlic in the pan with vegetable oil, add half of red beets, vinegar and sugar. Stir and simmer for another 7-10 minutes. Put another half of the red beet into boiling water, add 1 tsp. of vinegar and leave it (the result is a red beet juice, which can be used to bring more saturated color to the finished borscht). Add the tomatoes on the pan, season with salt and pepper and simmer over low heat, let the pan be covered for 20 minutes.
Add the mixture of stewed vegetables and bay leaf into a saucepan with potatoes and cabbage. Bring to a boil, remove the foam, add the garlic. Cover the saucepan and remove from the oven. Live borsch under the cover for ten minutes, add the red beet juice if you wish.
Vareniky with potatoes filling
Another traditional Ukrainian dish is vareniky. In some way they are similar to Siberian dumplings or Caucasian oriental dumplings, but the fundamental difference is that instead of meat Ukrainian vareniky use vegetable or berries as the filling. For example, there are dumplings with cherries, potatoes, cabbage or cheese.
Dough: Kefir – 1 glass
Soda – half of the teaspoon
Flour – 4-5 glasses
Salt
Filling: Potatoes – 8 middle size
Vegetable oil – 3 tbsp
Onion – 2
Salt
Butter – 10 g
Pepper
Take potatoes, clean, wash and chop coarsely. Boil potato in salted water for 20-25 minutes until it is ready. Peel onion and cut it into cubes. Sauté onion. Drain the water from boiled potatoes, mince potatoes to make puree, add 1/3 of fried onion, butter, salt and pepper to taste and mix well. Let the filling get cold. Gradually add flour till the dough thickens, mix the dough. The dough should get tough enough and it should not be sticky. If the dough is cut, it must remain homogeneous. Cut off the strip (about 2 cm) and cut it into cubes. Roll the cubes with a rolling pin and stuff them with potato. Put the fitting into the middle of a dough ring and fasten the edges well. Put vareniky into the salted boiling water and boil them for 5 minutes. Put vareniky on the plate, add fried onions. Eat vareniky with sour cream.
Bon appétit!
About the author: Sarah Hall is fond of traveling. She also likes to share interesting recipes and experience she got while traveling. Find more articles written by this talented writer on dissertation. Sarah is ready to communicate on Google+.
Ten Simple and Tasty Desserts
Sweeeets. Even this word tastes like candy. Some people can’t live without sweets. And I’m the one of that group. There are so many tasty desserts in the world, just imagine: brownies, muffins, apple pie with cinnamon… But then I hear something like: “Do you understand that this is a sugar bomb”? Of course I am. But I simply need to eat something to satisfy my sweet tooth.
So is it the end of the healthy lifestyle? Of course not! During years all the sweet teeth all over the world were thinking up different healthy recipes and today we’ll share them with you. 
1. Strawberry in chocolate. Dip the strawberries into chocolate and put them into refrigerator so they were frozen. Perfect fresh snack is ready.
2. Strawberry cake. Are you surprised? Yes, this s healthy dessert and it contains only 0.3 g of saturated fat. Sounds like magic?
You’ll need:
1 tablespoon cornstarch
1 tablespoon sweetener
¼ teaspoon vanilla and almond
1 cup orange juice
6 sponge cake dessert shells.
2 cups sliced strawberries
First combine the cornstarch with a sweetener, then add there orange juice. Boil this mixture during 1 minute, then remove it from heat, add vanilla. When the mixture is almost cool, add their strawberries, and mix that gently. We receive the sauce. Put such sauce over dessert shells and enjoy.
3. Pudding. This tasty and healthy dish consists of chocolate, vanilla, pistachio, and skim milk. Whip all the ingredients altogether, put some berries for the decoration and enjoy!
4. Vanilla-Lemon Parfaits with berries. This perfect light dessert melts in mouth and it will be the perfect light dessert for everybody.
You’ll need:
1 cup low-fat yogurt
2 tablespoons lemon curd
Lemon zest
1 tablespoon lemon juice
3 cups different berries
Mint leaves
Some vanilla pudding
½ tablespoon vanilla
2 tablespoons honey
First, you should put in the bowl some pudding, yogurt, lemon curd, and vanilla. Mix them and set aside. In the other bowl, mix the lemon zest, berries, honey, and lemon juice. Don’t crush berries. Take the glass. Put there 3 tablespoons of yogurt mixture, top it with berry mixture, repeat this process several times, before the glass will be filled. Decorate it with fresh berries.
5. Café Mocha. This dessert is perfect for people who like coffee. You only need 3 ingredients – coffee, whole milk and black chocolate. You can decorate this dish with whipped cream.
6. Sorbet. This dessert is perfect during hot summer days and it doesn’t need any sugar – just 3 little tablespoons of honey.
So you need:
1 ½ pounds sweet juicy fruits (we recommend plums)
3 tablespoons honey
2 teaspoons lemon juice or 1 teaspoon lime juice.
First wash plums and cut them into quarters. Toss them with honey in a bowl and then left them for 30 minutes. Put this mixture in the blender and add lemon juice. When it becomes smooth, freeze it during at least 2 hours.
7. Baked apple. Put the apple core out; add some nuts, for instance walnuts or almond, add some honey and bake it during 10-15 minutes. Easy at all!
8. Cinnamon toast. Breakfast? Tired of usual toasts? So take the slice on whole-grain bread, top with a butter (1/2 teaspoon) add some sugar and as much cinnamon as you wish!
9. Magic apple cake. Yes, this is really a cake. Why is it magic? Because it’s sweet, tasty and have such a small amount of calories, that you’ll eat this cake with a smile.
You’ll need:
1 cup fresh quinoa
2 eggs, 2 cups skim milk
2 cups berries
1 big apple or pear (peeled and chopped)
½ cup chopped nuts
2 teaspoon cinnamon
¼ cup maple syrup
First, you must preheat the oven to 350 degrees. Take a medium bowl and put there quinoa. Add cinnamon. Beat the eggs in the other bowl, add milk and syrup. Mix that good. Add apple, nuts, and berries in the bowl with quinoa. Pour the milk and egg mixture over the fruits. Stir lightly. Bake it for 1 hour. That’s all, enjoy.
10. Banana Butter. Mash a half of banana with the teaspoon of simple or peanut butter. We advise you to spread this banana butter on a rise cake.
Sweet and healthy. What else do we need?
By Melisa Marzet
About the author: Melisa is the well-known blog-writer. You can see her works at classyessaywriter.com
Melisa is fond of cooking and a healthy lifestyle. If you’d like to find her, you can use Google + social network.
Holy Food
Renowned in U.S., Holy-food org. is a site that promotes and encourages Christians to have healthy and delicious holy or spiritual food. All the recipes on our site are nutritive, holy and scrumptious. We wish to provide you with physical and spiritual nourishment. Holy-food org. strives to make your each and every meal special.
Generally, it has been observed that people prefer eating only if they have a company or if there is any official meeting over lunch. In today’s time, people are finding reasons to eat. This shouldn’t be the case. However, the fact remains that most of the people only eat to fuel the body and not for nutritional purpose. Hence, Holy-Food is here to make you aware of how daily cooking can provide physical and spiritual nourishment. Holy food for Christians is a religious appetite that gives you with complete satisfaction, physically as well as spiritually. In Christianity, there is a connection between religion and food for healthy living. Read the rest of this entry »
The Student Food Experience!
For the typical student, culinary delights are difficult to come by. What’s a poor, hard working student to do when hunger strikes? Below are a few ideas for saving money and making sure that you don’t spend your entire student loan on food.
Domino’s Pizza Coupons are practically a staple in student halls across the United Kingdom as are other certain food voucher codes. Whilst pizza is not necessarily the most fat-free of items, using these price-reducing coupons can save you money on a once-weekly (or perhaps once-monthly) calorie splurge.
For those looking for a healthier food to keep them going through student poverty, there are other coupons to help. Sign up for a Nectar Card or a Tesco Clubcard and helpful money-off coupons for everything – from nutritious veggies to warming soups – are nearly instantaneously at your fingertips.
Of course, the easiest way to save money and have enough to fuel your studies is simply to buy in bulk and cook plenty of the same meal. Freezer space can be a problem, as there is never enough room for everything of yours in a shared fridge, but careful planning can help students to make bulk meals and save money.
Another recommended idea is to share meal-making duties with a friend. Housemates who cook together can reduce food wastage and save pennies. House meals can also serve as bonding time for groups who have been arbitrarily thrown together, and can reduce the amount of food-stealing issues that may occur!
Going out for meals can feel like an unjustifiable luxury, but with a bit of searching and some canny deals it doesn’t have to be. Students can take advantage of glamorous meals made affordable with group buying websites such as Groupon, making a three course meal with Champagne a little bit easier on the wallet or purse. Another website to check out is Lastminute, which often has a “Restaurant Week” which gives foodie deals at very low prices.
For the more foodie student, keep an eye out for writing opportunities for local newspapers and magazines, or even the student newspaper at your university or college. Becoming a food critic can lead to some delicious free meals and a great evening out for two on the cheap. Who knows, perhaps you’ll even find your calling as a foodie writer!
In the end, it’s very simple: with some sensible balancing and some crafty searching, students can definitely have their cake and eat it.
How to Serve a Bottle of Wine as Wine Jelly
I know what you’re thinking. “But person whom I will probably never meet”, your thought process begins, “ why in the name of the dark Mines of Moria would anyone ruin a good bottle of wine in this barbaric manner?” That’s a fair question, individual reading this article, and the answer is as simple, as it is obvious – because we’re not talking about good wine, here. We are talking about turning a bottle of cheap, nearly disgusting and ghastly wine into a (somewhat) delicious treat. It can be served with cheese and crackers so you can further mask the taste of the cheap drink. Jellying (is that even a word? If it’s not, I just made it up so it is) it will add some gustatory value to inexpensive nectar and instead of looking like a cheapskate for buying the worst wine in the history of the world, you will leave the impression that you are some kind of a culinary guru who treats his guests with fancy, steamed lobster-grade foods. Of course, it’s all smoke and mirrors, but like any magician you are going to deceive your guests into believing you did something special. Nobody will know your secret and everyone will think you’re the best host in the whole wide world (article may contain ludicrous exaggerations). So let’s see what we can do about that cheap wine you bought…
Reduction
Whereas most people will tell you to pour the bottle into a container, add some sugar and cook it, this is the best way to fail in your little venture in a colossal way. You won’t be able to fool anyone into thinking you had even a grasp of what you were doing and you will look like a clueless little puppy. Is that what you want? No, no it is not. That’s why don’t listen to people telling you to take shortcuts and do it right. The first step should be reducing the wine (which does not mean drinking a part of it, if that’s what you’re thinking). Reduction in a culinary context means boiling a liquid to intensify the flavor and thicken the substance (in this case that cheap wine of yours). The taste will be intensified as the water it was thinned down with evaporates. You just need to take a part of the wine and reduce it so you can add it into the mixture later on.
Sweetening
This is step two (and possibly the most important one) of making wine (or any other kind) of jelly. Adding lots of sugar will deal with what I can only assume is a terrible taste of the wine you’re using as a basis of your jelly. However, don’t overdo it because if you add too much sugar, it will be too sweet. Too little sugar, however, will cause it to lose form and not become real jelly. You have to get the quantity just right. After all, you want wine jelly, not wine caramel (Note to self: try making wine caramel and see what happens)…
Thickening
Time to pour in the pectin and see the magic happen. Of course, adding a bit of lemon juice will further mask the taste of the wine and create the illusion that it’s actually something good (because it won’t taste like wine). Adding a bit of butter or milk will help with the residual foam created in the process.
Reinforcing and finishing
Remember that wine you reduced? It’s its time to shine. Add it to the mixture in order to intensify the flavor of the whole thing. Leave on the stove for a little while longer, then transfer it in jars, let it cool and then throw it into the fridge (I don’t mean literally throw it, by the way). After that, serve it with a bit of cheese and crackers with a fancy expression on your face and hope for the best (and that none of your guests have read my article). Good luck!
Author Bio: Margaret Donney is passionate freelance blogger and cook. She really loves to invent new recipes. She currently works a part time job at Quality Cleaning London and she is really happy with that because she has enough time for cooking.
Lingo Lunch 