Archive for July, 2007
Health Benefits of Fruit Dessert
Monday, July 30th, 2007 by The Cooking GuyIf you have enjoyed the recipe for our fruit dessert yesterday, you would be glad to find out about its many health benefits.
Fruiting berries are very good source of antioxidants and vitamins, but blackcurrants, in particular, are spectacular provider of vitamin C.
Vitamin C cannot be stored by the body and therefore a regular, fresh supply is vital, because of this vitamin’s ability to protect against heart disease, strokes and cancer.
Nobel Prize winner, Dr Linus Paulin, who lived into his nineties, was a staunch advocate of large doses of vitamin C. So if you follow his guidance, this fruit should be eaten whenever you can get hold of it.
Not only are blackcurrant rich in vitamin C, they also possess anti- inflammatory and anti-bacterial qualities, which is why they are a traditional remedy for sore throats. They also contain useable amounts of beta-carotene and potassium, as well as being low in salt .
The fatty acids in the oil from blackcurrant seeds have been shown to relieve the pain of rheumatoid arthritis.
It’s just as well blackcurrants are such a spectacularly healthy super food, because the rest of the recipe — white sugar and whole milk yogurt, is not quite as wholesome!
The white sugar is an obvious villain and in some countries — China, for example — milk is never consumed by adults. There is some basis for thinking this sensible, because incidents of both breast cancer and prostate cancer are relatively low in China, compared counties where large amounts of dairy products are consumed. Although this is not entirely definitive, there is some evidence that a diet high in saturated fat (which includes dairy products) contributes to these related forms of cancer, as well as the more obvious heart disease and strokes.
On the other hand, there should be some balance in your diet and there’s no real harm in eating something naughty, once in a while.
You should always remember the story of the man who gave up smoking, drinking and chasing women, because he was determined to live to 100. But if he didn’t smoke, didn’t drink and didn’t chase women, it’s difficult to see why he wanted to live to 100.
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Health Benefits of Fruit Dessert
Monday, July 30th, 2007 by The Cooking GuyIf you have enjoyed the recipe for our fruit dessert yesterday, you would be glad to find out about its many health benefits.
Fruiting berries are very good source of antioxidants and vitamins, but blackcurrants, in particular, are spectacular provider of vitamin C.
Vitamin C cannot be stored by the body and therefore a regular, fresh supply is vital, because of this vitamin’s ability to protect against heart disease, strokes and cancer.
Nobel Prize winner, Dr Linus Paulin, who lived into his nineties, was a staunch advocate of large doses of vitamin C. So if you follow his guidance, this fruit should be eaten whenever you can get hold of it.
Not only are blackcurrant rich in vitamin C, they also possess anti- inflammatory and anti-bacterial qualities, which is why they are a traditional remedy for sore throats. They also contain useable amounts of beta-carotene and potassium, as well as being low in salt .
The fatty acids in the oil from blackcurrant seeds have been shown to relieve the pain of rheumatoid arthritis.
It’s just as well blackcurrants are such a spectacularly healthy super food, because the rest of the recipe — white sugar and whole milk yogurt, is not quite as wholesome!
The white sugar is an obvious villain and in some countries — China, for example — milk is never consumed by adults. There is some basis for thinking this sensible, because incidents of both breast cancer and prostate cancer are relatively low in China, compared counties where large amounts of dairy products are consumed. Although this is not entirely definitive, there is some evidence that a diet high in saturated fat (which includes dairy products) contributes to these related forms of cancer, as well as the more obvious heart disease and strokes.
On the other hand, there should be some balance in your diet and there’s no real harm in eating something naughty, once in a while.
You should always remember the story of the man who gave up smoking, drinking and chasing women, because he was determined to live to 100. But if he didn’t smoke, didn’t drink and didn’t chase women, it’s difficult to see why he wanted to live to 100.
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Health Benefits of Fruit Dessert
Monday, July 30th, 2007 by The Cooking GuyIf you have enjoyed the recipe for our fruit dessert yesterday, you would be glad to find out about its many health benefits.
Fruiting berries are very good source of antioxidants and vitamins, but blackcurrants, in particular, are spectacular provider of vitamin C.
Vitamin C cannot be stored by the body and therefore a regular, fresh supply is vital, because of this vitamin’s ability to protect against heart disease, strokes and cancer.
Nobel Prize winner, Dr Linus Paulin, who lived into his nineties, was a staunch advocate of large doses of vitamin C. So if you follow his guidance, this fruit should be eaten whenever you can get hold of it.
Not only are blackcurrant rich in vitamin C, they also possess anti- inflammatory and anti-bacterial qualities, which is why they are a traditional remedy for sore throats. They also contain useable amounts of beta-carotene and potassium, as well as being low in salt .
The fatty acids in the oil from blackcurrant seeds have been shown to relieve the pain of rheumatoid arthritis.
It’s just as well blackcurrants are such a spectacularly healthy super food, because the rest of the recipe — white sugar and whole milk yogurt, is not quite as wholesome!
The white sugar is an obvious villain and in some countries — China, for example — milk is never consumed by adults. There is some basis for thinking this sensible, because incidents of both breast cancer and prostate cancer are relatively low in China, compared counties where large amounts of dairy products are consumed. Although this is not entirely definitive, there is some evidence that a diet high in saturated fat (which includes dairy products) contributes to these related forms of cancer, as well as the more obvious heart disease and strokes.
On the other hand, there should be some balance in your diet and there’s no real harm in eating something naughty, once in a while.
You should always remember the story of the man who gave up smoking, drinking and chasing women, because he was determined to live to 100. But if he didn’t smoke, didn’t drink and didn’t chase women, it’s difficult to see why he wanted to live to 100.
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Fruit Dessert For Sizzling Summer
Sunday, July 29th, 2007 by The Cooking GuyWell, summer is almost over but here is a dessert that you can make anytime of the year.
The following recipe serves two people.
Ingredients:
- 10 oz (300 gms) blackcurrants
- 5oz (150 gms) granulated sugar
- 6-8 dessert spoon Greek style whole milk yogurt
- 6 teaspoons fine or caster sugar
Cook the blackcurrant and granulated sugar in a pan on a medium heat for about ten minutes, until the sugar has all dissolved, but the fruit is still firm. Leave it in a refrigerator to cool.
When cooled, spoon the blackcurrants into ramekins, to half fill the container. Fill the other half with the Greek yogurt.
Sprinkle the fine sugar liberally over the yogurt and then place the ramekins under a hot broiler, until the sugar caramelizes. Allow to cool before serving.
If you are looking to make it even more spectacular, you could caramelize the sugar with a blow torch- but do be careful!
Taco Soup Recipe- Quick & Easy
Friday, July 27th, 2007 by The Cooking GuyWho hasn’t needed a quick meal, I know I have. One meal that I love is taco soup. This is a great crock pot meal that is sure to please everyone. The great thing about taco soup is that you it takes about 10 minutes maximum to throw together and can be in the crock pot for as little as 2 hours or as long as you want. This recipe is for everyone even if you are just starting out in the cooking world. Here are the ingredients that you will need.
Ingredients:
- one to one and half pounds of ground beef or turkey
- one can of lima or butter beans
- one can of pinto beans
- one can of kidney beans
- one can of golden homeny
- two to four can of diced or stewed tomatoes
- one packet of ranch seasoning
- one packet of taco seasoning
- half of a cup to two cups of water
Steps:
To start, get your meat cooking in a frying pan on the stove. Cook the meat over a medium heat for about 10 minutes or until there is no pink.
While the meat is cooking open up all of your canned beans and put them in the crock pot. Be sure to be watching the meat and stirring occasionally. For the tomatoes, use at least two cans. However, if you really like tomatoes then add some more, it makes for a great flavor.
Take both packets of seasoning and mix them with the amount of water you chose. For more of a stew consistency only use a little bit of water and for more of a soup like consistency add the full amount of water. Add the mixed flavors to the crock pot.
Now the meat should be done or near there. Add the meat to the crock pot and mix it all together.
Now the cooking duration, if you are only going to leave it in for a short time change the temperate setting to high for about two hours. If you chose a longer time frame then use the low setting for about 4 hours, and if you are going to leave it on all day while you are at work, use the keep warm setting.
Have some sour cream and shredded cheese on the side for guests to add if they like. Serve this delicious soup with a cornbread; it makes great dipping bread for this recipe. Also you can serve with tortilla chips or whatever sounds good to you.
Another bonus of this recipe is that it can be done in a dutch oven when camping. You add all of the ingredients and mix up. Then you can pour a cornbread mixture right on top. Place the dutch oven in its hole and cover with coal or briquettes and in about 3 hours you will have taco soup and cornbread while you camp.
Getting your Kitchen Ready for Cooking
Chefs When You Need Them
Thursday, July 26th, 2007 by The Cooking GuyThis is novel idea- to have a chef on call 24/7.
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Turning Bland Meals Into Flavorful Ones
Tuesday, July 24th, 2007 by The Cooking GuyToday I wanted to talk about my experience with turning bland meals into a savory and flavorful meal. I love cooking and I am always looking for ways to add to a recipe or tweak the flavor. I try a lot of new recipes and find that there is something missing or something I want to change about the flavor.
After a lot of experimenting, here are some of the things I have found to really make a meal pop. First, one way to add color and add intense flavor is to add fresh herbs such as parsley, basil, rosemary, mint, dill and oregano. At first, I was really hesitant to add flavors I was not used to cooking with, but now that I have discovered the wonderful way it can enhance a meal, I use them all the time. I have added them to dishes like salads, vinaigrettes, pastas, meats, casseroles and stews. I love the taste, but it makes such a colorful and pretty presentation as well.
I have also experimented with a lot of spices. Who knew that red pepper flakes could spice up my spaghetti sauce or add a kick to my pizza? I even make spice rubs for my meat and fish dishes. I have also found that adding spices cuts down on my need to add a lot of unhealthy salt to the dish.
Trying new recipes and adding my own flavors with herbs and spices brings variety into our weekly menus. I try and mix up our weekly menus so we are getting a variety of meal types. For example, Monday I plan an Italian dish, Tuesday is Mexican night, Wednesday is Asian cuisine, Thursday is some sort of meat dish, Friday is BBQ and I leave Saturday and Sunday open for going out. Seems so simple to add new recipes, but then again I was scared of the meal not turning out.
Does any one have other ways or suggestions for turning bland meals into family favorites? Add your comments here. : )
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More Ways To Cook A Chicken
Wednesday, July 18th, 2007 by The Cooking GuyChicken is no doubt one of the most popular meats in our daily diet. However, how should one cook them so that they retain their juiciness and flavor?
Here are some tips to help you along.
- Brining A Chicken
Brining a chicken before cooking is one good way. To brine it, all you need to do is to soaked the chicken in a salt solution for about 1 hour. It is recommended that you leave the whole setup in the fridge during this time. When ready to cook, remove the chicken from the brine, rinse under cold running water, and cook according to one of the following methods. - Selecting the Right Temperature When Cooking Chicken
Generally, it is suggested that you cook your chicken at about 165 degree F. With the present Bird Flu concerns, this is a sound advice to follow especially when you have family members who have weak immune systems. This include children and the elderly. If you are cooking dry chicken meat, set the temperature to high and cook for about 5-10 minutes. If you are using a piece of moist chicken meat, go for low temperature and cook for about 10-15 minutes. - Cooling the Meat
Should you need to keep away leftover chicken, be sure to do it very quickly, preferably in a container placed in an ice water bath. You should also choose not to keep any cooked chicken in your refrigerator longer than 3-4 days. This is of course done to ensure the quality of your food. - Cooking Chicken Differently
Chicken can be cooked in different ways. It can be grilled,steamed, fried and barbacued. So do not restrict yourself to one way of cooking. You will be surprised with the different results as you experiment. One little tip for you. Most of the time, it helps to pound or cut the meat to similar thickness before you cook. This helps to ensure that your chicken cook evenly.
So buy yourself a reliable Meat Thermometer and get ready to always make moist, tender, and juicy boneless, skinless chicken breasts.
Any of these methods will result in juicy, moist, and tender chicken breasts. Follow the instructions carefully with a meat thermometer in your hand and you’ll always have success.
You can season the chicken with lots of ingredients in these cooking methods.
Poaching
To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.
Microwave
It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. Check the chicken, and then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.
Crock-pot
The Crock Pot is a wonderful way to cook chicken as long as it isn’t overcooked. For fresh chicken breasts, stack the chicken in the crock-pot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crock-pot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.
Sautéing
This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.
Pressure Cooker
This is a moist heat method of cooking. Add thawed chicken breasts to the cooker add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.
Conclusion With these tips of cooking chicken, you should be able to dish out quite a few delicious chicken dishes from now on.
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Preparing Your Kitchen
Saturday, July 14th, 2007 by The Cooking GuyKitchens come in all shapes and sizes. Whether you have a large and spacious kitchen or a small studio apartment, there are a few basic steps for preparing your kitchen for your next cooking adventure.
Basic Utensils, Appliances and Equipment
The first step is to have a few of the basics. What are considered basics? Good question. Depending on whether you are a beginner or seasoned pro, the basics will be different for everyone. Some prefer to use their fingers or palms for measurements while others want precise measurements. Stocking your kitchen with a few essential items will become an individual thing. After some trial and error, you will learn what works and what you are missing.
This is a basic list of suggested items for cooking beginners. Measuring spoons, measuring cups, mixing bowls, cutting board, knives, mixing utensils such as electric beaters or wire whisk, blender, spatulas, can opener, cheese grater, small food processor, vegetable peeler, various pots and pans including sauce pans, skillets, cookie sheets, muffin tins and loaf pans.
There may be other items you want to add to your core list of basics. You may even want to upgrade your gadgets once you get going. For example, instead of hand electric mixer, you may find a stand mixer better fits your needs.
Storing your Basics
Assess the space you have to store your basics. If you have limited space, buying big bulky equipment or appliances may not be the best fit for you. Find the items that best fit your area.
Quality over Price
Another important aspect in collecting and purchasing your basics is to consider the quality of the utensil or gadget rather than just the price. Good quality items will last for years while, other less expensive items may need to be replaced each year.
Although, the basics will be different for everyone, there are a few things like knives, mixers or pots and pans that all cooks from beginners to seasoned pros will need. If needed, do a little research before buying. Read reviews from others or look at consumer reports.
Basic Pantry Staples
Just as important as having the right utensils and equipment, stocking your pantry with a few basic staples, will keep you prepared for any recipe. First, access your dietary needs or restrictions. If you don’t eat white flour, don’t purchase white flour as a staple. Instead, work with the ingredients that best fit your lifestyle.
This is a basic list of suggested staples to have in your pantry. Flour, sugar, salt, pepper, spices such as rosemary, cumin, basil, nutmeg, and cinnamon, extracts, chocolate chips, baking powder, baking soda, oil, cooking spray, canned beans, crackers, fruit and vegetables, broths, corn starch, bread crumbs, yeast, minced garlic, bottled lemon and lime juice, nuts, pasta, peanut butter, popcorn, jams, dried fruit, canned soups, rice and fresh vegetables like potatoes, carrots peppers and onions.
This is only a general guideline, so make it individualized to your tastes and space requirements.
Clean working space
Another important aspect to getting your kitchen ready for cooking is to have a clean and open area to prepare the food.
Make a space on your counter specifically dedicated for preparing food. Give the area a good scrub down using hot soapy water or a store bought sanitizer. Once the area is clean and you are ready to start cooking, take the proper precautions to keep the area sanitized while preparing your meal. For example, if you are working with meats or foods that could contain harmful bacteria, get a good solid cutting board that is reserved for only those types of foods. This way, you are not cross-contaminating your other food items. Or if you prefer to not use a cutting board, lay a sheet of wax-paper down over the counter to prevent any contamination.
Second step in keeping the area clean is to wash your hands regularly. You could also wear disposable latex gloves that could be throw away after each use. Even if you wear gloves, always wash your hands to keep you, your family or guests safe.
Now that you have a few basic tips, you should be off to a great start. Happy Cooking!
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How To Cook Chicken
Tuesday, July 10th, 2007 by The Cooking GuyChicken can be cooked in different ways- it can be grilled, steamed, fried and even barbecued. Any method you choose to cook your chicken can still result in tender juicy meat if you follow certain procedures.
One of the most useful kitchen gadget you can when cooking any meat is the meat thermometer. It allows you to determine the temperature of your meat accurately and that is the key to successful cooking.
Two Ways To Cook Chicken
First of all, there are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sautéing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking.
How Long To Cook Chicken
Here are some general rules to help you. When cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now longer doesn’t mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. Here is another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.
Chicken breasts have little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn’t necessary. They also have little fat, which means they can become dry if cooked too long.
Brining A Chicken
One way to ensure juicy, moist chicken is to brine it before cooking. To brine chicken, place thawed chicken breasts in a solution of salt and water for about 1 hour in the refrigerator. The cells will absorb water through osmosis. If your chicken has been pre-brined, I do not recommend brining again.
Cooking Chicken Breast
Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have a juicier chicken if you cook to 160 degrees F. Chicken must reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens.
Recommended Temperature When Cooking Chicken
Currently, the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.
The final temperature you choose should be based on the health and risk factors of those who will be eating the meat. If you have young children, elderly persons, or those with a compromised immune system in your household, choose the higher temperature. Healthy people above the age of 5 have built up a tolerance to low levels of bacteria and would not get sick when served chicken cooked to the lower temperatures.
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