You Don't Have to Go Out For Good Food!

So here you are, a typical urban or suburban couple on a typical evening. The conversation goes something like this:

"What do you want to eat?"

"I dunno. What's in the fridge? We have any leftovers?"

"I want some good food for a change. Let's go out!"

And so away you go, and with tax and tip you end up laying out $40 or $50 for a meal that, while it is satisfying, is nothing you couldn't create at home for less than half the price if you just did a little preparation on your own. The secrets to good food aren't having tons of cooking knowledge or restaurant experience, they are preparation and the willingness to experiment and learn.

Say you love steak, but you're sure that the only way you'll get that steakhouse taste is to go to Ruth's Chris and lay out $60 or $80 per person for dinner. Would you believe you can get a steak just as good at home? It's true!

The first thing is to get the best piece of beef you can find. Steakhouses in general use USDA Prime beef, the best quality available. You'll pay up to $20 a pound for it, but that will be your only real expense for the adventure.

Next, you'll want to age it, unless the place where you buy it already does so for you. A lot of high-end butcher shops dry-age their beef, but if you can't find one that does, you can do it yourself in your refrigerator. Just put the steak on a rack over a plate or pan, cover it with a porous lid of some sort and place it in the back of your refrigerator for a couple of days. You'll end up with great aged beef!

Don't over season the beef, either. A little cracked pepper and kosher or sea salt put on a few minutes before grilling is all you need. Let the steak come to room temperature, then cook either over a hot grill or in a cast-iron skillet heated to 500 degrees in your oven. A couple of minutes on each side and you've got good food, as good as any restaurant, in your own home! It's easy to make good food.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Soul Food Restaurants - 3 Most Frequently Asked Questions

Soul food restaurants have a reputation of good food and plenty of it for a reasonable price. Of course the in my opinion the top soul food restaurants still live in the south. But as the competition gets hotter more upstarts are making a name for themselves in many northern, eastern and western locations. These new upstarts bring a new twist and a fresh angle to traditional southern cuisine never seen before. This has caused many questions in people minds who watch changes slowly take place in the industry.  I often get questions on the new trend of soul food eating establishments spreading across the country, I'll share them here with you.

1. Is old school soul food restaurants fading away?

Yes and no. If you're talking about the eatery that refuses to change in the way of ingredients they use such as lard or other animal fats. Or subject their customers to bad service and less than desirable cleaning practices, yes. That establishment is working on borrowed time. But the business that continues to look for healthier ways to cook their dishes while preserving the down-home taste of it's recipes as much as possible is here to stay.

2. What's up with the healthy trend?

This has been the edge that carried the tasty southern cuisine back. Long saddled with the reputation of being unhealthy because of the large amount of animal fat, salt and butter, soul has turned healthier leaf on life. Restaurants continue to turn to healthier ingredients, cooking methods and  seasoning techniques to offer a healthier end product to the customer.

3. What's the best way to choose a good soul food restaurant?

You can go by many ways. For example, time in business,  convenient location,  price. But the best way that has stood the test of time is word-of-mouth. A good place to eat will always leave clues. If it's real good people will talk ... If it's real bad people will talk.

Discover the top 20 Free Soul Food Recipes for this month chosen by readers - based on taste, easy preparation and low cost. Watch video cooking demonstrations - go to ... Soul Food Recipes

Low-Carb Recipes: Homemade Chicken Soup | Submitted By: Jill

1 (3 pound) whole chicken4 carrots, halved4 stalks celery, halved1 large onion, halvedwater to coversalt and pepper to taste1 teaspoon chicken bouillon granules (optional)Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve. Amount Per Serving  Calories: 152 | Total Fat: 8.9g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 152

Total Fat: 8.9gCholesterol: 37mgSodium: 68mgTotal Carbs: 4.2g    Dietary Fiber: 1.2gProtein: 13.1g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

Reviewed on Aug. 25, 2005 by Marian    Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of Goya Chicken Bouillon and I think that probably was the secret to seasoning this soup. I used baby carrots and put two whole (scrubbed with the peel on) potatoes in the bottom of the pot with chicken. I followed the instructions and let it cook, took the chicken off the bone and returned everything to the pot after I cut up the veggies. I then added some frozen vegetable soup cut veggies (celery, peas, onion, potatoes, okra, etc.) and ditalini pasta. My son has a cold and this soup really hit the spot with him, even in 110 degree weather! I really recommend this soup recipe! I put half in individual containers in our freezer and my son, who wants soup every day, will be set for at least a few days! Was this review helpful? [ YES ]
416 users found this review helpful Absolutely wonderful recipe! I used about 2 1/2 lbs. of cut up chicken and used 4 packets of... This recipe is very tasty though it is also very basic - which is perfect for the beginner chef. Once you begin to "doctor" your own recipes, you will see that the more flavors you add to chicken broth, the better. For example, why stop with carrots and celery? In addition to these things, I add a potato, tomato, fresh basil, fresh parsley, red peper, onion, etc... Make sure to be generous with the salt as stock can be quite bland unless seasoned appropriately. I even use a couple of bay leaves and a couple of peppercorns during the cooking process. Bring the liquid to a boil, then turn the heat down and simmer. I use a lid on my soup to keep evaporation to a minimim, though I "vent" the lid with a wooden spoon during cooking (kind of props up the lid) so that it isn't completely sealed shut... Add water 1/2 way through cooking if necessary. Boullion is OK, but not necessary if you have the appropriate blend of chicken, veggies and herbs. Serve with rice or your noodle of choice. Never cook noodles in the broth - always in a separate pot because the starch will ruin your soup. The more you times you make this recipe, the more you will enjoy it - as it is definitely a process of trial and error. ENJOY! Was this review helpful? [ YES ]
292 users found this review helpful This recipe is very tasty though it is also very basic - which is perfect for the beginner... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! 

View the original article here

Low-Calorie Recipes: Mushroom Spinach Soup | Submitted By: Karena

3 tablespoons butter3 leeks, chopped2 onions, chopped2 cloves garlic, minced2 pounds chopped mushrooms2 teaspoons dried savory1/4 teaspoon dried oregano1/3 cup sherry9 cups chicken stock2 tablespoons tomato paste1 bay leafsalt to tasteground black pepper to taste10 leaves fresh spinachSaute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so. Strain out the vegetables. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired. Amount Per Serving  Calories: 106 | Total Fat: 4.5g | Cholesterol: 14mg

 view all reviews »

Reviewed on Nov. 10, 2003 by FBA    I substituted olive oil for the butter, omitted the leeks, savory, & oregano, used regular & baby portobello mushrooms, added an extra Tbsp. of tomato paste, & added some sliced baby spinach leaves. I did not strain the soup. This would be an elegant first course for a nice dinner. I took it to lunch one day, & it's not really filling though, like a bean-type soup. Was this review helpful? [ YES ]
16 users found this review helpful I substituted olive oil for the butter, omitted the leeks, savory, & oregano, used regular &... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! 

View the original article here

Quick and Easy Food Recipes and How to Get Them!

How much money do you think you spend each week on eating out? If you are like me it is a ton! If not then congrats on a job well done! (Give yourself a nice pat on the back eh?!)

I used to spend way too much money on restaurants, and with the recent economy my whole family was really beginning to feel it. The thing is it is not like I did not enjoy cooking, in fact I love cooking!

I just am not that great of a chef.

So I began to look around and try to save money on restaurants, what I really needed though was some quick and easy food recipes to get me going.

I cut out a few from different magazines but it seemed to be really hit and miss, and honestly a bit more of the miss according to my family. I kept looking on wishing that I had got that cooking Gene that seemed to be in my family.

While talking to friends however I found that I am not the only one who has this problem. I learned a few good tips and here is my favorite.

Make sure to plan ahead. Every week make a meal plan, do this at the beginning of the week at the same time. This way you can get all of your shopping done and have everything outlined in nice and easy ways. This way also when you have those quick and easy food recipes they won't go to waste when you are looking for the eggs you forgot to buy.

In conclusion I believe the best place to get easy food recipes is not in magazines but in cook books or from parents. Magazines generally just use cheap recipes that take a lot of work and are not all that useful.

Instead invest in a good cookbook.

Now if you want quick and easy food recipes just check out the little lens I made here. It is all about a great cookbook.

Come Participate in the polls and check it all out I bet you will love it, leave me a comment too!

So Come Check out Quick And Easy Food Recipes!

Soul Food Recipes - Why Soul Food Gets Healthier

Soul food recipes have turned from health danger to healthier dining, thanks to better ingredients and updated cooking techniques. The tasty southern meals your grandmother or great-grandmother fixed with love and caring may bring back fond memories, but they may have been the best for your health. The comfort southern food has traditionally brought is legendary. But a high price has been paid by those who were tempted to over indulge. For example, obesity, high blood pressure, diabetes, and other ailments related to diet.

Many soul food recipes have traditionally included high amounts of fats, salt and other artery clogging ingredients. For example, fat-back, ham hocks, butter were staples in most southern cooking of the past. In addition to the unhealthy ingredients, most of the cooking techniques have proven to cause a loss of valuable vitamins and nutrients in the cooking process.

In response to the growing demand for healthier alternatives, the recipes continue to adjust to a more health conscious consumer. The changes have worked to revitalize the popularity of southern food to the masses again. Medical professions have taken notice of these changes and give them a thumbs up in most cases as long as their not over consumed and a proper program of exercise is taken up.

The new changes for soul food recipes include healthier cooking methods. For example, stir-frying instead of boiling in larger amounts of water , which helps to maintain valuable nutrients and vitamins. Another change cooking change is baking or roasting meats instead of deep fat frying. This one action can reduce cholesterol levels up to 30-40% in the average adult when combined with a proper exercise program.

Many southern recipes are now incorporating more leafy green vegetables, fresh fruits and leaner meats in menus to meet the demands for healthier menus. Many soul food restaurants are including these changes in their menus and receiving rave reviews and compliments from critics and more importantly from customers. The biggest concerns by many critics with all these changes is how will they taste. With the proper seasonings, marinades and herbs, the natural flavors of soul food continue to please consumers. The trick is proper cooking techniques and seasoning that brings out the flavor and not drown it out.

As more consumers continue to request and demand healthier eating that taste good too, no doubt soul food recipes will continue to find ways to meet the demand. Many cooks continue to test new recipes with healthier ingredients that maintains the integrity and taste of your southern food favorites. Stay tuned for healthier changes.

See the top 20 soul food recipes and video demonstrations voted by readers. Go to Soul Food Recipes Live!

Super Foods: Spring Delight Salad | Submitted By: trooworld

1 red bell pepper, chopped2 teaspoons vegetable oil1 head romaine lettuce, torn1/2 bunch fresh spinach, stems removed and chopped3 roma (plum) tomatoes, chopped8 ounces fresh mushrooms, sliced1 cup alfalfa sprouts1 cup raspberry vinaigrette salad dressingPreheat the oven broiler. Brush the pepper with the oil, and place on a baking sheet. Broil, turning occasionally, until black splotches appear on all sides. Remove from heat, and wrap tightly in plastic. Set aside for 15 minutes. Remove seeds and pulp, and chop. In a large bowl, toss together the roasted red pepper, romaine lettuce, spinach, tomatoes, mushrooms, sprouts, and raspberry vinaigrette. Amount Per Serving  Calories: 107 | Total Fat: 2g | Cholesterol: 0mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! 

View the original article here