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

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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! 

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Resistant Starch

Resistant starch (RS) is starch and starch degradation products that escape digestion in the small intestine of healthy individuals.[1] Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber.

Some carbohydrates, such as sugars and most starch, are rapidly digested and absorbed as glucose into the body through the small intestine and subsequently used for short-term energy needs or stored. Resistant starch, on the other hand, resists digestion and passes through to the large intestine where it acts like dietary fiber.

Resistant starch has been categorized into four types:

* RS1 Physically inaccessible or digestible resistant starch, such as that found in seeds or legumes and unprocessed whole grains

* RS2 Resistant starch that occurs in its natural granular form, such as uncooked potato, green banana flour and high amylose corn

* RS3 Resistant starch that is formed when starch-containing foods are cooked and cooled such as in legumes,[2] bread, cornflakes and cooked-and-chilled potatoes or retrograded high amylose corn

* RS4 Starches that have been chemically modified to resist digestion. This type of resistant starches can have a wide variety of structures and are not found in nature.

There is some discussion about resistant dextrins being described as "resistant starch". Resistant dextrins are not starches, and they can be soluble or insoluble. They might be described as "starch degradation products", which is literally included in the EURESTA definition, but their characteristics and performance are very different than insoluble resistant starches.

From: Wikipedia

Low-Cholesterol Recipes: Kitchen Sink Soup | Submitted By: Judy

10 cups chicken broth2 potatoes, cubed2 carrots, sliced2 stalks celery, diced5 fresh mushrooms, sliced1 green bell pepper, chopped1 fresh broccoli, chopped4 cups cauliflower florets1 parsnip, sliced1 onion, chopped1 cup green peas1 cup cut green beans, drained1 cup wax beans, drained1/2 cup cooked chickpeas1/2 cup cooked navy beanssalt and pepper to taste1 teaspoon dried parsleyIn a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits. Amount Per Serving  Calories: 160 | Total Fat: 1.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 160

Total Fat: 1.9gCholesterol: 0mgSodium: 1008mgTotal Carbs: 26.3g    Dietary Fiber: 6.8gProtein: 10.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Jul. 13, 2010 by DarlingSweetheart    Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use broccoli, cauliflower, wax beans, parsnip, navy beans. Did have extra 3 potatoes, 2 banana peppers, yellow bell pepper instead of green, 2 cups of dried shittake mushrooms, 2 cups frozen chickpeas, 2 cups of frozen green peas, 1 lb. fresh green beans. Used homemade chicken stock. Very delicious! Salt and pepper to taste. Very good with biscuits. Was this review helpful? [ YES ]
0 users found this review helpful Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use... 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! 

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Sep 22, Idiazabal Cheese

Idiazábal cheese is made with sheep's milk only in the Basque Country and in the Navarre region. 

Its smell is intense and penetrating and its flavour slightly spicy, balanced and intense. It is made with sheep's milk from the Lacha (Latxa) and Carranzana breeds, preferably the former. It is cylindrical in shape, the rind is hard and an even colour, from pale yellow to whitish grey and dark brown in smoked ones. The maturing period, never less than 90 days, is decisive for is manufacturing. During this time, it is turned and cleaned as necessary. If it is smoked, this operation is carried out at least ten days before sale, using beech and hawthorn wood.  Season: All year round.

The production and manufacturing area covers the provinces of Álava, Guipúzcoa, Vizcaya and Navarre, except for the municipalities of the Valle del Roncal. In addition, the Idiazábal name protects those of Urbasa, Urbia, Entzia, Gorbea, Orduña, Andía, Aralar, Carranza, Bidasoa-Baztán, Orbaiceta, Ulzarra, Valcarlos and Pirineo Navarro.

The choice of a dry white aged in wood is ideal, not to forget crianza reds, because their strength goes marvelously well with the cheese's aromatic intensity. As well as these, cider can be a good accompaniment.

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What is Salvia? ¿Que es la Salvia? (English and Spanish)

Salvia is the largest genus of plants in the mint family, Lamiaceae, with approximately 700-900 species of shrubs, herbaceous perennials, and annuals.[2][3] It is one of several genera commonly referred to as sage. When used without modifiers, sage generally refers to Salvia officinalis ("common sage"); however, it is used with modifiers to refer to any member of the genus. The ornamental species are commonly referred to by their genus name Salvia.

The genus is distributed throughout the Old World and the Americas, with three distinct regions of diversity: Central and South America (approx. 500 species); Central Asia and Mediterranean (250 species); Eastern Asia (90 species).

From Wikipedia: http://en.wikipedia.org/wiki/Salvia

It's Totally unhealthy!!!

SPANISH

¿Que és la Salvia?

Salvia es un género de plantas de la familia de las lamiáceas, denominadas comúnmente salvias. Generalmente el término salvia hace referencia a Salvia officinalis, una especie de gran interés por sus propiedades curativas como desinfectante y febrífugo. Salvia L., representa cerca sobre 900 especies y se distribuye extensamente en varias regiones del mundo, como Sudáfrica, alrededor de toda América y Asia Sur-Oriental. Las plantas son típicamente de 3-15 dm de altura, herbáceas o leñosas, con las flores atractivas en varios colores.

El término Salvia proviene de la palabra latina “salvare”, que significa “curar”. En la antigüedad se utilizaban las especies de Salvia puesto que servía para curar más de sesenta diversas dolencias que van de dolores a la epilepsia, y tratar principalmente resfriados, bronquitis, tuberculosis, hemorragias, etc.

Fuente Wikipedia: http://es.wikipedia.org/wiki/Salvia

Es Totalmente Insalubre!!!

Sep 22, Mahon Cheese

Also known as 'Minorcan' cheese, this fresh cheese is made on the Balearic Islands with raw or pasteurised cow's milk from the Frisian, 'Mahonesa' or 'Minorcan', and/or the Alpine Brown breeds.  Small amounts (no more than 5%) of sheep's milk from the 'Minorcan' breed are also allowed. It is rectangular, with rounded edges and a cleft on the top left by the knot of the cloth (the 'fogasser') used as a mould. The cheese is medium to large, very tall, and weighs up to 5 kilos or more. The rind is smooth and closed, and its colour varies between ivory white and intense yellow. It has a characteristic flavour, slightly acid, salty and a bit buttery. Depending on its ageing, it can be milky and moist when it is fresh, or dry, sharp and somewhat spicy as the ageing time is lengthened. 

Depending on the production method, there are two types of cheese: Mahón Artesano, made with raw milk, and Mahón, made in industrial cheese shops. Also, depending on the ageing, there are:

Mild Mahón: Soft, easy to cut, white in colour, high percentage of moisture. Gentle, lightly salted and acidic flavour Medium cured Mahón: Oily and yellowish ivory in colour. It is easy to cut, with the surface remaining smooth, intact and shiny. The flavour is more intense, although it maintains a hint of butteriness. Its maturing period is less than 150 days. Cured Mahón: With a firm texture, it is a very hard cheese that crumbles when cut. Its colour is dark yellow and its flavour salty, with something of a spicy touch. The maturing period is above 150 days. Mature Mahón: With a dark coloured rind and dry appearance. The colour of the cheese is yellowish and its flavour very intense and spicy

Both the production region of the milk from the Frisian, 'Minorcan' and Alpine Brown breeds, and the area of the production and ageing processes of the cheese comprise the island of Minorca, which is the second largest, westernmost and northernmost island in the Balearic Archipelago.

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Secret Restaurant Recipes

I'm sure most people enjoy eating out frequently at their favourite restaurants, but it can also end up chewing a small hole in your pocket and is also not suited for some people's budgets.Having said this, there are many other ways to find out those secret restaurant recipes which you can enjoy making in the comfort of your own home. All you really have to do is search online and you will get loads of resources.

Now, most families enjoy eating out about 3 times per week, and for those of you with big families you will know that as a result of the food prices rising at restaurants, the costs associated with eating out can add up pretty quickly. This is why taking time to make these delicious types of foods at home can be fun and save money. I'm sure your kids and family will appreciate your every efforts in trying to make your favourite pizza from hut pizza or country fried steak.

There are many people who buy fast foods and eat out at restaurants for the sake of convenience, and that can be understood due to the high demanding life that most people have.But for those of you who do have the time on your hands to cook food, not only will it be saving you money in the long run but will also bring about great satisfaction with you being able to cook great tasting fast food and restaurant dishes.

So at the end of the day it does not matter where your tastes lie, because with a little online searching and a quick visit to the grocery shop you can whip up those mouth watering restaurant meals in good time.

If you wish to get hold of 450 secret restaurant and fast food recipes please visit the website below.

Secret Restaurant Recipes [http://secretrestaurantrecipes1.blogspot.com]

Secret Restaurant Recipes Are A Thing Of The Past - We Can All Be Budding Chefs At Home

We all love going out for a meal, but in this economic climate it's becoming harder and harder for many of us to do.

I think that's why more and more people are starting to learn how to cook these restaurant recipes that are coming onto the market. The well-known chefs are putting out books on the topic and fast becoming household names like Jamie Oliver & Gordon Ramsay. That's just to mention two from my head!

This is a good thing. It's great that people are getting into cooking restaurant style and standard recipes at home. They have even found the secret recipes from famous restaurants that no-one knew. They are out there now! The famous KFC special herbs and stuff like that you can now do yourself.

Now, when the children say, "let's go to KFC" you can reply, "no! Let's stay at home and you can help me cook our own KFC!" Now that is better than dragging them out and you get help also.

Let's face it, if you cook it, you know exactly what's in it! And, the children learn something. They will also appreciate and love the food even more because they helped prepare it. It worked in our house! Look at Jamie Oliver he is taking cooking with children to a whole new level and it is working well.

People are becoming more aware of what they want to eat and want to know what is in it! I know I do after watching some of these food programs were they expose what it's made off!

Secret Recipes Exposed

Le Cordon Bleu of Paris: Cooking with Poultry (Professionals and Amateurs Are Taught Principles in Three Classic Recipes)

One VHS video and recipe cards for each dish covered. Covers three classic recipes: Chicken and sage with Gratin of Zucchini (Fricassee de Poulet a l'Ail et a la Sauge); Duck breasts with pears (Magrets de Canard aux Poires) and Casserole of chicken n Red Wine (Coq au Vin). Le Cordon Bleu has been Paris' leading private cuisine and pastry school for almost a century. Here professionals and amateurs are taught to respect classic principles while remaining open to modern techniques. No other school in the world gives the opportunity to master the culinary arts as rapidly as Le Cordon Bleu. Each year students from over 50 countries are welcomed at Le Cordon Bleu, the international school, where conviviality is a lasting tradition.

Price: $45.00

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Liquid Stevia Trial Flavor Tin 4 flavors 6 ml

Your friends will love that voodoo that you do when you turn them on to SweetLeaf's Flavored Liquid Stevia. All natural, zero calories, no carbs, infinitely flavorful. At only a penny per drop, you can easily dress up the taste of water, coffee, tea, yogurt, cocktails, whip cream, smoothies, ice cubes, and nearly anything else you can dream up. And now you can stay sweet and flavorful on-the-go with this handy travel tin with four 4ml squeeze bottles of our most popular flavors: Chocolate Raspberry, Lemon Drop, Vanilla Creme, and Valencia Orange. - Convenient and economical to use - Great, small carrying size - about the size of a breathmint tin - Only a penny per drop at retail - Zero calories, carbs, and glycemix index - All natural flavors - Can be used in almost anything - Great for cooking and baking - Try it in water, tea, coffee, whip cream, yogurt, smoothies, ice cubes, or experiment on your own!

Price: $15.99

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McCANN'S Steel Cut Irish Oatmeal, 28-Ounce Tins (Pack of 4)

Mccanns Traditional Oatmeal (Tin), 28 Ounce Unit

Price: $30.08

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The perfect pantry

Whip up an Asian feast in no time with a well-stocked pantry and a few failsafe recipes.

What do you feel like tonight? Thai? Japanese? If you keep the following ingredients on hand in the pantry you can always make authentic Asian dishes for the family. Our list is perfect for a wide variety of delicious ‘emergency' dinners or simply to enjoy the great tastes of Asia at home whenever you like.

Stock, brown sugar, jasmine and basmati rice, cornflour, noodles, onions, garlic, ginger, eggs, frozen vegetables, lime, lemon, chilli, crushed tomatoes, canned pineapple pieces, oils and oil sprays, canned baby corn spears.

Chinese five spice powder, water chestnuts, bamboo shoots, sesame oil, dark and light soy sauce, oyster sauce, Chinese cooking wine, hoisin sauce.

Pappadums, garam masala, ground turmeric, cardamom pods, ground cumin, lentils, mustard seeds, curry pastes, basmati rice.

Kecap manis, sesame seeds, tamarind paste, shrimp paste. Japanese Teriyaki sauce, sesame oil, wasabi, nori, mirin, soy sauce, sushi rice.

Sweet chilli sauce, satay sauce, lemongrass, coconut milk/cream.

Coconut milk/cream, curry pastes, Thai basil, palm sugar, lime, chilli paste.

Rice paper sheets, fish sauce, sweet chilli sauce, vermicelli noodles.

Super Food Ideas - September 2010, Page 51

Donna Boyle

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Tofu varieties and uses

With so many varieties of tofu out there, it can be hard to know which is the right one to choose. Start with this guide you'll be on your way to enjoying one of the world's most versatile ingredients.

Tofu is a delicious and nutritious, protein-rich food made from the curds of soy milk. Being relatively neutral in taste, tofu is so versatile you can whip it, cream it, fry it, barbecue or braise it and it can be added to savoury dishes or to sweet.

Extra firm tofu

Extra firm tofu is very dense and contains the least amount of water in it and is highest in protein and calcium. It holds its shape well making it suitable for almost all types of cooking. Use firm tofu in stir-fries, dust it in flour and deep-fry for a crispy coating, dice it and add it to soup or marinate it and grill it on the barbecue.

Firm tofu

Firm tofu is slightly less dense then extra firm tofu but still holds its shape well and is great in stir-fries, braises or casseroles.

Soft tofu

Soft tofu is very tender and crumbles easily. It's a good substitute for ricotta cheese and can be crumbled over salads or stir-fries, scrambled like eggs, shaped into patties and grilled or pureed and added to soups or sauces.

Silken tofu

Silken tofu has the most delicate consistency of all tofu with a custard-like texture. It also has the least fat content.

Blend silken tofu with smoothies, dips or soft cheeses or whip it with honey and pair it with fruit. Silken tofu is also delicious braised with beef or pork, Chinese-style, or add it to soups or broths at the end of cooking.

Taste.com.au - November 2010

Syrie Wongkaew

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Low-Fat Recipes: Sarah's Applesauce | Submitted By: PHATCAT

4 apples - peeled, cored and chopped3/4 cup water1/4 cup white sugar1/2 teaspoon ground cinnamonIn a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Amount Per Serving  Calories: 121 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 121

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 31.8g    Dietary Fiber: 3.5gProtein: 0.4g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Jul. 23, 2005 by KEI8HT    This is one of the first things I've tried to cook, and I don't think it came out how it was supposed to, but I think the next time I make it, it will be even more wonderful!! I used 4 small gala apples and 1 medium granny smith, added a little bit more water, and kept the peels on for added nutritional benefit. Next time I will peel them and chop up the peels into much smaller bits and add 'em in...I'll also probably cook it a few minutes longer, I think I probably let it sit on the stove for about 21-22 minutes, stirring occasionally but a few more minutes would of probably been better. I also didn't use an exact measurement on the 1/2 t of cinn. (Just kinda eye-balled it with a 1 t) and it was the perfect amount. I will probably use a tad less sugar too. Anyway... all my non-skills at cooking aside, this tastes SOOOOO good!!!! Thanks phatcat for making one of my first cooking experiences a positive one! Was this review helpful? [ YES ]
92 users found this review helpful This is one of the first things I've tried to cook, and I don't think it came out how it was...

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Free Recipe: Fruit and Nut Easter Eggs

2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
nuts
dipping chocolate

In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate.

Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.

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Free Recipe: Garlic Cauliflower

4 servings
1 sm Cauliflower; 1 tb Toasted Sesame Seeds;
1 tb Virgin olive oil; Dash paprika;
2 lg Cloves garlic; minced Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O'Brion and her Meal-Master

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Free Recipe: Impossible Chicken Pot Pie

1 Pie
2 c Cut-up cooked chicken
1 1/2 c Frozen peas and carrots,
Thawed and drained.
1/4 c Chopped mushrooms
1/4 c Chopped onion
1 1/3 c Milk
4 Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper

Heat oven to 400 F.

Grease pie plate, 10x 1/2". Mix chicken, peas and carrots, mushrooms
and onion in plate. Beat remaining ingredients until smooth, 15
seconds in blender on high or 1 minute with hand beater. Pour into
plate. Bake until knife inserted in center comes out clean, 30-35
mintues. Cool 5 mintues.

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Sep 22, Roncal Cheese

Pressed paste cheese made in the Roncal Valley, in the north Navarre, with raw milk from the Rasa and Lacha breed sheep. 

The milk must be whole and without colostrum that could adversely affect the creation, ageing and preservation of the product, and it must be balanced in fat and proteins.

The creation process consists of the curdling, cutting, draining, moulding, salting and ageing phases, and is carried out especially between the months of December and July, both inclusive.

Roncal cheese has a hard rind, which presents some of the mould that gives it a bluish grey colour and a certain velvety texture. It is cylindrical with sharp edges, it weighs between 2 and 3 kilos, and is between 8 and 12 cm tall. It has a sharp flavour, slightly spicy and very buttery on the palate, which is achieved by ageing the cheese for over 4 months. 

Primary production is in winter and spring, but it is also made throughout the rest of the year.

The production and ageing area for Roncal cheese comprises the towns of Uztarroz, lsaba, Urzainqui, Roncal, Garde, Vidangoz and Burgui; all of which are located in the Roncal Valley of Navarre.

It is excellent as an appetiser, 'tapa' or dessert with crianza and non-crianza red wines.

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