How to Make Ginger Beer

Ginger beer was first introduced in Britain, in the 17th century, as an alcoholic drink. Later on, during the early 19th century it became very popular in England and northern America. Today ginger beer is the most popular soft drink in Eastern African regions like Tanzania and Kenya. Ginger beer, in betimes was made up by a simple fermentation process, over a mixture of ginger, a bit of baker's yeast, sugar and sometimes lemon juice. After some years, the beer was made using several other mixtures of, the cultures of lactic acid bacteria, tibico and kefir grains. Traditional beer, which was alcoholic, contained 11% of alcohol. Today, ginger beer is mixed with various beers and the ale, which is a famous barley beer from England.

The modern-day ginger beer is not produced with the fermentation process but often carbonated by using pressurized CO₂.

Ginger Beer Plant Recipe
The ginger beer plant is actually the combination of the fungus named Saccharomyces florentinus and the bacteria Lactobacillus hilgardii, this magical combination actually forms the gelatinous structure of the ginger beer.

Ingredients:

• Water
• Baker's or Brewer's yeast (1 teaspoon full)
• Ground ginger
• Sugar

Procedure:
Take a small glass jar to mix the water and the yeast together. After that, add sugar and ginger and stir really well. Keep this mixture for 24 hours and again add 2 teaspoons of sugar and 1 teaspoon of ginger, to the mixture and stir well. You have to repeat the same procedure for next 5 days.

Ginger Beer Recipe
Ingredients

• 1 kg of sugar
• 6 cups of boiling water
• 1 teaspoon of tartar
• 3 liters of cold water
• Juice of 2 lemons
• Ginger beer plant

Procedure
Take boiling water and add sugar and tartar to it. Stir well until the sugar gets completely dissolved. Once cooled down, add cold water and strained lemon juice to the mixture. Strain the plant through a plane cloth and add it to the mixture. Fill the mixture in a bottle and seal it and leave it for at least a week. Use a sterilized beer bottle to store the beer.

As stated earlier, ginger beer was originally an all - alcoholic drink, it is not so famous today, still here is the recipe of the old-fashioned ginger beer.

Alcoholic Ginger Beer Recipe
Ingredients

• Ginger
• Sugar
• Tartar
• Lemon juice
• Pilsner yeast
• Cold and hot water

Procedure
Add sugar and tartar to the boiled water and stir until the sugar is dissolved completely. Cool the mixture down and add cold water and lemon juice. Then add ginger and the pilsner yeast to the mixture and seal the bottle. Keep the seal intact for at least a week and your alcoholic ginger beer is as good as ready!

Once you get a hold over the recipe, making this beer is, as easy as drinking it! Many people make the ginger beer without the lemon flavor but my suggestion would be to use adequate amount of lemon for the best taste!

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Parchment Paper for Baking

Parchment paper, also known as baking parchment or baking paper, is a heavy, silicone coated paper used in the process of baking cakes, cookies, etc. It is used as an alternative to greasing the baking pan or the use of wax paper. Parchment paper can withstand high levels of heat and is resistant to grease. Foods baked using parchment paper, cook well and do not stick to the pan at all. Parchment papers are also known as pan liners, as they are very useful while baking sticky items and guarantee complete non-stickiness. Using them for baking, completely eliminates the need to clean up the pan after baking. Apart from baking, it is also used for other select cooking purposes.

Parchment Paper used for Baking
Initially, parchment paper was made out of animal skin, like sheepskin and lambskin, and was used for drawing, calligraphy, preparing certificates, etc. Modern parchment papers, used as nonstick surfaces, are made by instilling silicone into the paper. Silicone imparts its characteristic low surface tension, high stability, heat resistance and density to the paper, due to which it gains its non-stick quality. Silicone coated parchment paper is recommended by professionals due to the convenience value that it offers, and also because it can be reused. Parchment paper is easily available at grocery stores and supermarkets, in the form of individual sheets and pre-cut parchment paper rounds or rolls, just like plastic wraps or aluminum foils.

Prior to baking, the baking pan can be lined with parchment paper. The baked item does not stick to the pan or the parchment paper. After the baking is done, the baked item will easily slide off the parchment paper, and there would be no need to clean or wash the pan. Also, no greasing will be required prior to baking, and the item will get baked evenly and quickly. It is also cost-effective, since it can be reused a couple of times before disposal. Parchment paper can also be used for easy and mess-free cake decoration and cookie decoration, with icing and frosting. It is an affordable, convenient and cost-effective cooking equipment.

Parchment Paper for Cooking
Parchment paper has also found effective use in cooking, especially in the en papillote style of cooking. Cooking en papillote, is a style of traditional French cooking in which the item to be cooked, is placed in between two layers of parchment paper and its edges are sealed. The item is then either steamed or baked. Fish baked in parchment paper is the most popular recipe of cooking en papillote. Cooking in parchment is considered to be a low-fat method of cooking and it is also very easy. Using it for cooking, ensures that the sealed in item cooks in its own flavors and juices, which obviously enhances its taste and retains its essential nutrients.

For cooking en papillote, cut out a square piece of parchment paper and fold it in half. Cut off a heart shape and place the item to be cooked in the center of the paper. Add the additional ingredients, seal from all sides and bake, steam or microwave, until the item is cooked.

Parchment paper is a multi-purpose cooking equipment and facilitates hassle-free, healthy cooking and baking!

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Starchy Vegetables and Fruits

Starch is a carbohydrate, which has a large number of glucose units in it. It is produced by all plants as an energy store. One of the most important part of the human diet is carbohydrate. Starch in its purest form is white in color, is tasteless and odorless. It cannot be dissolved in either cold water or alcohol. Most of the junk food that we eat consist of sugar, which is processed from sugar. Therefore people on a weight loss diet or diabetics are prescribed to stay away from starch, as it can cause weight gain and/or spike in blood sugar levels. At such times, taking help of the starchy vegetables and fruits list proves to be beneficial.

I would like to bring it to your notice, that vegetables and fruits with starch content are a good source of essential nutrients. Hence, they should not be discarded as to be necessarily bad. All vegetables and fruits are essentially made up of three different types of carbohydrates, namely starch, sugar and fiber. When vegetables and/or fruits are consumed, the body may not be able to digest all the fiber, hence it is the sugar and starch which contribute to the calorific value. What differentiates the non-starchy foods from the starchy fruits is the different distribution of carbohydrates and starch in them. Most of them do not contain sodium or fat, but they do contain a high amount of calories in them. Hence, it is best to eat them in moderate quantities, when one is on a diet or has diabetic condition. They should not be a major part of your diet. The major part of your diet should come from vegetables and fruits whose starch content is at its lowest.

Starchy Vegetables and Fruits List

Starchy Vegetables
If you want to do away with the carbohydrates in your diet, then it is best to stop consuming the vegetables listed in the starchy vegetables list. A clue to know, if the vegetable is starchy or not is to check, if the vegetable does taste a little sweeter. Often the vegetables high in starch are a mildly sweeter. The other test would be to check, do they taste a little powdery. The vegetables high in starch do have a powdery flavor. It is important to note that fruits are a rich source of amino acids and antioxidants, which are almost not available in any other food. Hence, it is important to make vegetables one of the major part of your diet.

• Amaranthus
• Artichoke - Jerusalem
• Beans
• Lima Beans
• Garbanzo Beans
• Navy Beans
• Beets
• Cassava
• Carrots

• Cauliflower
• Corn
• Green Peas
• Peas
• Parsnips
• Plantains
• Potatoes in all forms
• Rutabaga
• Pumpkins

• Squash
• Lentils
• Sweet Potatoes
• Soy Beans
• Turnip
• Winter Acorn
• Winter Butternut
• Winter Squashes
• Yam

Starchy Fruits
Like vegetables, there are some fruits, which also are rich in starch. It is important that one knows about those fruits as well, so that they can be excluded from your diet.

• Banana
• Breadfruit
• Peanuts
• Pumpkins
• Winter Squashes
• Water Chestnut
• Plantain Bananas
• Manilkara zapota
• Fresh Figs

After looking at the list of starchy vegetables and fruits, you may wonder, how one of them is a fruit or a vegetable. It is no doubt confusing. However, there are some of them, which cross over into different food categories. For example, corn is as much a cereal as much it is a vegetable. The same can be said about peas, which are legumes as well as vegetable. It is best to consult your health care professional to know the starchy fruits and vegetables, which can be consumed for your condition. For example a person with diabetes may not be allowed banana for the sugar in it, and not so much because of the starch in it. It is recommended that you should not self treat yourself for any ailment, and it is always better to consult a health care professional.

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Lebanese rice with lentils and toasted cauliflower recipe

Photo: Lebanese rice with lentils and toasted cauliflower

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese rice with lentils and toasted cauliflower recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese rice with lentils and toasted cauliflower.

To Prep 0:10
To Cook 0:20
INGREDIENTS 12
SERVINGS 4

Ingredients

1/2 cauliflower, cut into florets
2 teaspoons sumac
1 1/2 tablespoons olive oil
3 brown onions
1 1/2 cups white long-grain rice
2 1/2 cups vegetable stock
400g can lentils, drained, rinsed
20g butter
1 cup plain Greek-style yoghurt
1 garlic clove, crushed
1/2 cup roughly chopped fresh coriander leaves
Fresh coriander leaves, to serve

Method

Step 1
Preheat oven to 200°C/180°C fan-forced. Place cauliflower, sumac and 2 teaspoons oil in a roasting dish. Toss to coat. Season. Roast for 20 minutes or until golden and tender.
 
Step 2
Meanwhile, finely chop 1 onion. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Stir. Add stock and lentils. Season. Bring to the boil. Cover. Reduce heat to low. Simmer for 12 to 15 minutes or until rice is tender.
 
Step 3
Meanwhile, thinly slice remaining onions. Heat butter and remaining oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 15 to 18 minutes or until golden and caramelised. Combine yoghurt and garlic in a small bowl. Season.

Step 4
Fluff rice with fork. Add cauliflower mixture and coriander. Gently toss to combine. Transfer to large serving plate. Top with caramelised onion and coriander leaves. Serve with garlic yoghurt.

Nutrition

Energy 2344kJ    
Fat saturated 7.70g
Fat Total 18.30g    
Carbohydrate sugars -
Carbohydrate Total 80.10g    
Dietary Fibre 5.20g
Protein 15.60g    
Cholesterol 25.00mg
Sodium 1283mg    

Super Food Ideas - December 2012 , Page 47
Recipe by Lucy Nunes
Photography by Jeremy Simons, Andrew Young & Craig Wall 

More from the Lebanese recipes kitchen: 

Lebanese lentils and rice 
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs 

Save and share Lebanese rice with lentils and toasted cauliflower recipe

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Lebanese lentils and rice recipe

Photo: Lebanese lentils and rice

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese lentils and rice recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese lentils and rice.

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.

To Prep 0:15
To Cook 0:25
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups basmati rice
2 x 400g cans lentils, drained, rinsed

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2
Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3
Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Nutrition

Energy 1765kJ    
Fat saturated .80g
Fat Total 11.30g    
Carbohydrate sugars -
Carbohydrate Total 68.70g    
Dietary Fibre 3.10g
Protein 9.20g    
Cholesterol 19.00mg
Sodium 256mg    

Super Food Ideas - July 2012 , Page 94
Recipe by Gemma Luongo
Photography by Andrew Young  

More from the Lebanese recipes kitchen:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
 
Save and share Lebanese lentils and rice recipe

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Natural Cholesterol Lowering Foods

Why take extra medicines for lowering cholesterol when you can substitute them with natural cholesterol lowering foods? A lot of natural foods contain ingredients that help in lowering cholesterol. You can consume these foods by adding them in your everyday meal, or even just as a snack. We know that the cholesterol range by age fluctuates and that ideal cholesterol levels for men and women are a bit different, and should be considered before consuming these foods. Healthy eating and healthy living are the first steps to not let your cholesterol levels grow, and to maintain ideal cholesterol levels.

Natural cholesterol lowering foods have lot of advantages over medicines, such as no external chemicals, readily available, no extra cost, and variety. Some people develop allergies due to certain medicines, which can be avoided by consuming these natural foods. Foods that contain soluble fiber, omega-3 fatty acids and soy protein should be consumed daily to lower the cholesterol levels naturally. You should also know about high cholesterol foods, and take a low cholesterol foods list from your doctor.

List of Foods that Lower Cholesterol Naturally

Foods That Contain Soluble Fiber
Fiber is mainly of two types, soluble and insoluble fiber. They both have their advantages but soluble fiber helps you lower cholesterol naturally. If you have just one apple everyday, you reduce your chances of heart problems to a great extent. This fiber is usually found in almost all foods. Here are some of those.

• Almonds
• Hazelnuts
• Peanuts
• Pecans
• Pine Nuts
• Pistachio Nuts
• Walnuts
• Carrots
• Ground Flaxseed
• Canola Oil
• Psyllium Husk
• Kidney Beans
• Apples
• Pears
• Barley
• Prunes
• Cooked Oatmeal

Adding fruits like bananas to the oatmeal will increase another 4 grams of fiber to the existing 6 grams contributed by a cup and a half of oatmeal. Soluble fiber decreases Low-Density Lipoprotein (LDL) content in the body and has other cardiovascular advantages. Apart from this, soluble fiber also helps people who have non-insulin dependent diabetes, constipation, diarrhea and inflammatory bowel disorders.

Foods That Contain Omega-3 Fatty Acids
Omega-3 fatty acids help in lowering cholesterol to a great extent. They are mostly found in all types of fish all around the world. If you want to reduce your cholesterol naturally, including foods with these is a must. These are some foods which contain omega-3 fatty acids.

• Halibut
• Salmons
• Sardines
• Albacore Tuna
• Olive Oil
• Herring
• Lake Trout
• Mackerel
• Avocados

These reduce the chances of blood clots, high blood pressure levels and are thus an important part of this list. They not only reduce the bad cholesterol from the system but also increase the good cholesterol, that is, High-Density Lipoprotein (HDL). Out of 30, 26 grams of fat in an avocado help in maintain smooth functioning of the heart and increase HDL levels. These fatty acids are also said to improve conditions of people affected by osteoporosis, depression and schizophrenia along with certain other illnesses and disorders like bipolar disorder and rheumatoid arthritis.

Foods That Contain Soy Protein
Recently, soy foods are in much demand. You'll find soy milk in different flavors and many other such soy milk drinks. These taste really good and are healthy too. They are also found commonly in many grocery stores. These are some foods containing soy protein that will help you lower cholesterol naturally.

• Soy Milk
• Tempeh
• Tofu
• Textured Soy Protein
• Soy Flour
• Soy Nuts

For these foods to have effective cholesterol lowering effects, they should be consumed in a minimum quantity of 25 grams daily. These foods can be consumed as drinks too. Soy protein reduces the bad LDL cholesterol without reducing the good cholesterol. Since soy protein has all the important amino acids, it makes a good substitute for meat proteins. Soy protein is also said to reduce the rick of certain cancers.

These were some of foods that lower cholesterol naturally. Here are some more foods low in cholesterol apart from the ones mentioned above that might help you plan a low cholesterol diet.

• Blueberries
• Legumes
• Broccoli
• Cauliflower
• Dried Beans
• Yogurt
• Lean meat
• Pomegranate Juice
• Strawberries
• Grapes
• Spinach
• Garlic
• Cabbages
• Celery
• Onions
• Whole Grain

Natural cholesterol lowering foods have a lot of benefits that can help you stay fit and healthy. They are readily available and commonly found almost everywhere around the world. Include these in your diet to have a healthy body, a healthy life.

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Vegetarian Protein Foods

Proteins, along with carbohydrates and fats are the principle food components needed for the normal health of the body. They are required in large quantities by the body for its growth and functioning. Protein plays a key role in the formation and maintenance of cells, tissues and muscles and is considered as the building block of our body. It is required for the strengthening of muscles and for a strong and sound immune and hormonal system. Keeping all this in mind, it becomes very important to supply the body with enough protein on a regular basis. But the question that comes in the minds of most people is can a vegetarian diet provide the necessary protein? Well, the answer is yes! A properly planned vegetarian diet can help meet the daily protein requirements of the body.

There are several high protein vegetarian foods which when included in the regular diet can provide sufficient amounts of protein for smooth functioning of the body. So,what are high protein foods? The following vegetarian protein foods chart will help you plan your diet properly. Take a look...

Healthy Vegetarian Protein Foods List

Take a look at the different sources of protein for vegetarians to know more.

Fruits and Vegetables Rich in Protein

Food Item	Weight (gm)	Protein Content (gm)
Asparagus	72	1.54
Artichokes	120	4.18
Avocados	28.35	0.60
Broccoli	88	2.62
Beets	170	1.55
Beetgreens	144	3.70
Cabbage	170	2.65
Carrots	110	1.13
Cauliflower	100	1.98
Celery	120	0.90
Corn, sweet	256	4.45
Cucumber	119	0.68
Dandelion greens	105	2.10
Endives	50	0.63
Lettuce	56	0.73
Mustard greens	140	3.16
Okra	160	2.99
Peppers, sweet	136	1.25
Spinach	214	6.01
Squash	240	2.95
Tomatoes	255	2.42
Onions	210	2.86

Beans Rich in Protein

Food Item	Weight (gm)	Protein Content (gm)
Beans, baked, canned, plain	254	12.17
Beans, black, mature seeds, cooked. Boiled without salt	172	15.24
Beans, cow-peas, immature seeds, boiled, without salt	165	5.23
Beans, cow-peas, immature seeds, frozen, cooked, boiled, drained, without salt	170	14.43
Beans, cow-peas, common (black-eyes, crowder, southern), mature seeds	172	13.30
Beans, great northern, mature seeds, cooked, boiled, without salt	177	14.74
Beans, Kidney beans, red, mature seeds, canned	256	13.44
Beans, Kidney beans, red, mature seeds, cooked, boiled, without salt	177	15.35
Beans, Lima beans, large, mature seeds, canned	241	11.88
Beans, Lima beans, large, mature seeds, cooked, boiled, without salt	188	14.66
Beans, Mung beans, mature seeds, sprouted, cooked, boiled, without salt	124	2.52
Beans, Mung beans, mature seeds, sprouted, raw	104	3.16
Beans, Navy beans, mature seeds, cooked, boiled, without salt	182	15.83
Beans, Pinto beans, mature seeds, cooked, boiled, without salt	171	14.04
Soybeans, mature cooked, boiled, without salt	180	22.23
Soybeans, green, cooked, boiled, drained, without salt	172	28.62
Beans, Snap beans, green, canned, regular pack, drained solids	135	1.55
Beans, Snap beans, green, cooked, boiled, drained, without salt	125	2.36
Beans, White beans, mature seeds, canned	262	19.02

Grains Rich in Protein

Food Item	Weight (gm)	Protein Content (gm)
Rice, brown, long-grain, cooked	125	5.03
Rice, white, long-grain, regular, cooked	158	4.25
Rice, white, long-grain, regular, raw, enriched	158	13.19
Wheat flour, whole-grain	125	16.44
Wheat flour, white, all-purpose, enriched, bleached	125	12.91
Wheat flour, whole-grain	125	16.44
Wheat flour, white, bread, enriched	125	16.41
Buckwheat flour	120	15.14
Oat bran, cooked	219	7.03
Oat bran, raw	94	16.26

These were some of the healthy vegetarian protein foods. You could also go for soy milk or tofu which are rich in protein as well as dietary fibers and vitamin B. Some vegetarians do consume milk and milk products. There are several fat free or low fat dairy products available that you could go for. Some examples include low fat milk, yogurt and cottage cheese.

So, now that you have a low fat vegetarian protein foods list with you, planning a balanced diet containing sufficient amounts of protein to meet the daily protein requirement of your body will be easy. Stay healthy!

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Microwave Oven Safety

In this world of haste, none of us have the time to cook food on a slow flame. From booking tickets online to shopping online, we've managed to find ways to do our daily chores faster. Cooking is something that consumes a lot of our time on a daily basis. However, microwave cooking seems to have revolutionized the cooking industry! Right from individual houses to restaurants and commercial establishments, a microwave is used to cook, thaw and heat food. And what better way to cook food and perform the culinary functions in just a few minutes! However, we often hear that microwave ovens are not as safe as they seem to be.

Microwave Oven Safety Features

Microwaves can cook meat, which itself implies how powerful microwaves are, thus, these same waves can even burn human tissues. In 1986, there was a case where people sustained burns from spattering grease, steam and hot food from the microwave oven. However, to this the Food and Drug Administration states that such accidents can happen to anybody operating a regular oven or cooking surface. So the crux of the matter is to protect yourself and be cautious while working with the microwave, as one would do with the regular oven, hot plates, etc. Let's have a look at some safety tips which can help you minimize the possibility of any accidents and injuries. They are as follows:

• If the oven does not work properly or is damaged, do not operate it.
• Make sure the door seals properly and there is no damage to latches, hinges, door seals or oven surfaces. If the door fails to close properly, do not use it and get it checked.
• Never operate the oven when it is empty as the no-load condition can cause excess leakage and damage.
• Never place metal utensils or anything made from metal (even aluminum foil is a big no!) in the microwave mode. Placing anything made of metal can conduce to oven damage and create a fire. Thus, use only microwave safe utensils to cook food in the microwave. Make sure you use the right utensils in the right mode. Glass is safe in convection as well as microwave mode. For grilling, use the grill tray given along with the oven.
• The revolving glass plate needs to be cleaned on a regular basis to prevent contamination from biological buildup.
• Do not use steel wool or strong abrasives to clean the microwave. Water and mild detergent will do for cleaning.
• Foods cooked in the microwave for several minutes can be extremely hot. Thus, one needs to be careful while removing this food from the microwave, to prevent accidental burns.
• Never use the microwave for deep frying and never heat oil for the purpose of the same.
• It is not safe to heat liquids or water for excessive amounts of time in the microwave, as there have been cases where the hot liquid spurts out as soon as the oven door is opened. To prevent burns by liquid spurting, avoid boiling liquids.
• Never pop popcorn in a brown paper bag, as the paper bag can catch fire. Nevertheless, the instant popcorn available in the bag can be safely popped in the microwave.
• Piercing tomatoes, potatoes, egg yolks, etc. before they are microwaved is essential so that the steam has an outlet, rather than causing an explosion.
• Do not heat expressed breast milk in the microwave, as it can lose some protective properties, while infant formulas may lose their vitamins. Moreover, microwave heating can lead to uneven heating, which can burn the baby's mouth. So it's best to heat the baby's milk by the conventional method, even if it takes more time.
• Do not stand in front of an operating microwave for long hours. Especially, pregnant women should avoid standing in front of the microwave. However, there are no scientific reports of microwave and birth defects. Nevertheless, there's no harm in taking precaution.
• In case of a fire in the microwave oven, leave the door of the oven shut, unplug the power cord and call 911.

We need to ensure we maintain all these safety measures at home, to avoid accidents. In general, the microwave is a safe and reliable device, unless it has been damaged. Any kind of damage or leak needs to be catered to, before reuse. Paying heed to these safety measures will help you enjoy the comfort of quickly prepared food in a safe manner.

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Weight Loss Foods for Women

When one wants to lose weight, it is important we pay utmost attention to every morsel that enters our mouth. Unless your food intake is not controlled, you will always find it difficult to lose weight. Along with portion control, it is important that one also chooses the right foods in order to accelerate weight loss. Other than weight loss, there are many other benefits of choosing the right weight loss foods. They make you feel healthier and lighter. We should be able to choose the foods, which not only create a calorie deficit, but also keep you satiated for a longer period of time and prevent food cravings.

Healthy Weight Loss Foods for Women

The best weight loss foods are the ones, which are a powerhouse of nutrition. Foods containing fiber, antioxidants, lean protein, complex carbohydrates and the other nutrients are ideally the right weight loss foods. At the same time, these foods should have a low calorific value. It is commonly seen that when a person is on a diet, they exclude fat from their diet totally. However, including fat is important, but one has to make sure that you include the right kind and right amounts of fat in the diet.

Complex Carbohydrates
Cereals are rich in fiber and are complex carbohydrates, hence when they are consumed, they provide bulk, but do not cause instant spike in the blood sugar levels. They will also keep you satiated for a longer period of time. For the body to lose weight, it is important that one consumes carbohydrates. If carbohydrates are not consumed in sufficient quantities, you will see it will be very difficult for your body to burn fat. Have breakfast cereals, whole wheat bread, brown rice, so that you get the healthy quota of complex carbohydrates.

Milk and Milk Products
Among the weight loss foods, milk and milk products have a prominent place. Consuming low fat milk or milk products like yogurt, buttermilk, cottage cheese, is recommended, when you want to lose weight, as they contain lean protein. They are also a good source of calcium. If you are a vegan, then you can instead opt for soy milk and soy milk products. Remember low fat is the key, when you choose milk and milk products.

Eggs
When on weight loss, or otherwise, there cannot be a better breakfast than eggs. Actually they are good not only for breakfast, but for all meals. When you have eggs in the morning, you will see that it kick starts your metabolism early in the morning, which will help in the weight loss process. At the same time, you will see that you will be satiated for a longer time. It is recommended that one opts for egg whites for a protein rich diet.

Salads
Salads are considered to be the superfoods for weight loss. Include as many vegetables as you can in your salads. Vegetables like tomato, carrot, cabbage, lettuce, cucumber, capsicum, broccoli, mushrooms, are some of the vegetables, which can be included in your diet. As a matter of fact, boiled potatoes can also be used to make salad. There is a misconception about potatoes. They are not unhealthy, it is the cooking methods that are unhealthy. You can opt for different low fat dressings for salads, so that you do not get bored of eating salads regularly. They can also be used to make fiber rich sandwiches as well, but make sure you opt for whole wheat bread.

Fruits
Fruits are a good source of fiber. You can include almost all the fruits in your diet, as long as you consume them in small portions. It is best to opt for low sugar and citrus fruits. The best among the fruits are apples, citrus fruits, melons, papaya, berries, etc. Drinking fruit juices is not the best way to have fruits. Fruits should be had by eating them whole. This will ensure you consume fiber from the fruits as well and stay satiated for a longer period of time.

Herbal Tea
Drinking herbal tea is said to aid in the weight loss process. Avoid caffeine, when you want to lose weight. Drinking herbal tea without sugar is necessary. It will not only help in the weight loss process, but it will also give a huge quantity of antioxidants, which are essential in the weight loss process.

Water
Last but the best food for weight loss is indeed water. It is often seen, that we do not understand the cues given to us by our bodies. When the body is dehydrated, we are supposed to drink some water. On the contrary we snack on something. This is what leads to weight gain. It is important that we drink at least 12 to 15 glasses of water daily and eliminate aerated drinks from our diet completely. There are some studies, which point to the benefits of drinking warm water, while there are others, which say drinking cold water aids in weight loss. You can choose to drink warm or cold water according to your own preference, but drink water you must.

When you want to lose weight, it is important you have a well-balanced diet. Dividing your meals into 5 to 6 small meals throughout the day will accelerate the weight loss process, as your metabolism will be higher. Before you start following any weight loss diet, it is best to consult with your health care professional, so that he can recommend an appropriate diet for you.

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Reheating Quiche in the Oven

Quiche makes for an elegant brunch. They are made using eggs, milk, cheese, heavy cream, pie dough, different fillings of meat, vegetables, etc. The combination of different ingredients makes reheating quiche in the oven or otherwise a difficult task. The reheating process should be able to retain original flavors and freshness. Although tricky, it is not difficult. We will first see, which is the best method to reheat a quiche, before we turn towards the actual process.

What is the Best Way to Reheat a Quiche?

Reheating quiche in the oven is one of the best way to reheat a quiche. A lot of people use a microwave, however, it may not be the best way to reheat a quiche. Reheating it in a microwave often tends to spoil the texture of quiche. It tends to become soggy and wilted. It also messes up with the crust and makes it soft as opposed to it being flaky. Often eggs make quiche slimy, when reheated in a microwave. Some people also make use of a steamer for reheating. According to them, reheating in a steamer does not make quiche soggy as is the case when reheated in a microwave, and neither does it dry out like when they are reheating in an oven. However, it is important to know the right process, else it can ruin the quiche and make it unworthy of eating.

How to Reheat a Frozen Quiche?

Before we turn towards reheating quiche, it is important to know how should one store quiche, if you have made quiche using different quiche recipes at home. For quiche to be reheated well, it is important for it to be stored well. When you want to store quiche, let it cool completely on the kitchen counter. When it is being cooled, do not cover it. If you cover it, it tends to become soggy and the process will ruin the quiche totally. After it has been cooled, seal the top with a plastic wrap. Now place it in the freezer. When you want to savor quiche for brunch, remove it from the freezer and place it in the refrigerator the previous night. It will defrost in the refrigerator before you use it the next morning.

When you want to reheat quiche, preheat oven to 300 degrees Fahrenheit. While the oven is being preheated, remove the quiche from refrigerator and let it sit for 10 to 15 minutes on the kitchen counter top, till it is warm. Once it is sufficiently warm, place it in a metal pan and bake it. Reheating will take about 8 to 10 minutes. If you have store bought quiche, then you will have to bake it for 20 to 22 minutes after cooling it completely. A small tip before you reheat quiche is to cover the pan with an aluminum foil. Covering the pan with aluminum foil will retain all the moisture and not make it dry and also ensure even cooking.

In case you do not have an oven, then you can make use of microwave for reheating quiche. Set microwave to 50% and nothing more than 50%. It is best to have a turntable for the same, which ensures even cooking. You will need about 3 to 4 minutes for the reheating process. If you are using a microwave, then you may want to use the internal temperature method. Let quiche heat till internal temperatures reach 165 degrees Fahrenheit.

Some people choose to use a toaster for reheating quiche. After cooling quiche to room temperature, place it on a toaster and let it toast for a few minutes. This will ensure that quiche is not dry neither is it soggy. However, you will have to keep an eye on it, lest it gets burnt.

Now that you know about how to reheat quiche in the oven, you will want to know about how should one serve reheated quiche. While some people choose to cut quiche into pieces, before they are reheated, there are others who opt to slice it after reheating it. Whichever be the process you prefer, serve quiche immediately after reheating. If you let it sit for longer, then chances of the crust becoming flaky or quiche becoming soggy cannot be ruled out.

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Meatloaf Cooking Time

As the name suggests, meatloaf is . The history of meatloaf can be traced back to the 5th century, Rome. One of the earliest meatloaf recipes is found in the famous Roman cook book, Apicius. Today, there are countless meatloaf recipes that are relished by people.

A meatloaf usually contains one or more types of meat, vegetables and spices that are grounded and baked. The meatloaf gets its shape, like a bread loaf, as a result of the baking tray. The cooking time tends to differ by a few minutes or a few degrees, depending upon the ingredients and procedure of a particular recipe.

What is the Cooking Time for Meatloaf

While calculating or estimating the cooking time of a particular meatloaf, there are many aspects that are to be taken into consideration. The first factor that is to be considered is the meat and it's nature. Finely grounded beef, for example, requires less time and temperature. However, when beef is used in combination with other types of meats such as lamb or pork, the time span is definite to increases. More complex the ingredients, the longer it takes to cook a meatloaf.

Simple meatloaf recipes require about 1 hour 20 minutes, to properly bake on the outer side, as well as internally. The prescribed temperature for meatloaf to get baked is 320 Degrees Fahrenheit. The meatloaf is done, only when it gets crispy on the outside and soft on the inside. In reality, there is no definite time that you can count off on a timer.

Another method that can be followed to cook the meatloaf is titled as the preheat and reheat technique. In this technique the meatloaf is initially baked at about 285 Degrees Fahrenheit for sometime. Before serving the cuts of the meatloaf, it is again baked at 285 Degrees Fahrenheit, at the sustained temperature for about 20 minutes. This type of cooking method is effective, when more than one type of meat is used. The second heating ensures that the interiors of the meatloaf have not remained raw.

Meatloaf Recipes and Cooking Time

As there are a number of variants and recipes, calculating meatloaf cooking time and temperature can be very tricky. The following table is a short description of recipes and the time and temperature of different recipes.

Meatloaf Recipe	Major Ingredients	Temperature (in Degree Fahrenheit)	Time
Smoked Meatloaf Recipe	beef, eggs, canola oil, fennel seeds, vegetables	350	1 hour in oven
Healthy Meatloaf Recipe	beef, cheese, eggs, vegetables, spices	375	40 minutes in oven
Low Carb Meat Loaf Recipe	beef, pork, vegetables	350	about 1 hour
Southern Meatloaf Recipe	beef, pork, eggs, bread crumbs	350	40 minutes
Italian Meatloaf Recipe	beacon, cheese, eggs	375	about 1 hour
Barbecue Meatloaf Recipe	eggs, beef, pork, turkey, milk	350	1 hour 15 minutes
Vegetarian Meatloaf Recipe	vegetarian burger crumbles, vegetables, eggs	325	45 minutes
Turkey Meatloaf Recipe	turkey, eggs, milk, vegetables	350	30 to 45 minutes

It is always advisable to check, if the internal temperature of the meat loaf is above 160 degrees Fahrenheit. This temperature ensures that, all the possible germs in the meat are eliminated and the meat is properly cooked. It is also better to trust your judgment, instead of the timer. Take out the meatloaf after its outer surface starts turning golden-brown. Before taking it out of the oven you may also poke it with a knife or spoon, and check if the meat has been done properly or not. As many chefs say, the time to cook meatloaf is not to be timed with a clock. It is to be felt with smell, touch and sight.

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Mushroom, lentil and lamb soup recipe

Photo: Mushroom, lentil and lamb soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mushroom, lentil and lamb soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mushroom, lentil and lamb soup.

When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.

To Prep 0:05
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tablespoon olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve

Method

Step 1
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.

Step 2
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.

Step 3
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.

Super Food Ideas - June 2006 , Page 71
Recipe by Dixie Elliott
Photography by Mark O'Meara  

More from the Lebanese Recipes Kitchen:

Hearty chicken and vegetable soup
Spicy lentil soup
Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup  
Moroccan Chickpea Stew    
Moroccan Chicken Thighs  

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Hearty chicken and vegetable soup recipe

Photo: chicken and vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hearty chicken and vegetable soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hearty chicken and vegetable soup.

Warm up your Friday night with this hearty soup.

To Prep 0:20
To Cook 1:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs

Method  

Step 1
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Step 3
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Super Food Ideas - July 2006 , Page 67
Recipe by Michelle Lucia
Photography by Mark O'Meara   

More from the Lebanese Recipes Kitchen:

Spicy lentil soup
Frike with Meat Balls and Vegetable Soup
Moroccan Chicken and Butternut Squash Soup 
Moroccan Chickpea Stew  
Moroccan Chicken Thighs  
Chicken and caramelized onion tagine 
 
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Spicy lentil soup recipe

Photo: Spicy lentil soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy lentil soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy lentil soup. 

Slurp your way into winter with this easy Spicy lentil soup.

INGREDIENTS 11
SERVINGS 4

Ingredients

1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sebago potatoes, peeled, chopped
2 medium carrots, peeled, chopped
2 celery stalks, trimmed, chopped
2 medium tomatoes, chopped
1 tablespoon madras curry paste
1 litre chicken stock
1/2 cup red lentils, rinsed
Coriander leaves, to serve

Method

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot, celery, tomato and potato. Cook, stirring, for 5 minutes.  

 Step 2
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Add lentils.  

 Step 3
Blend, in batches, until smooth. Serve topped with coriander.

Notes

You could replace chicken stock with beef, vegetable or salt-reduced stock.

Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.

Serve soup with crusty bread, bread rolls or pappadums.

To blend soup, use a stick blender, jug blender or food processor.

Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.

Super Food Ideas - August 2009 , Page 48
Recipe by Kim Coverdale
Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen: 

Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup
Moroccan Chickpea Stew 
Moroccan Chicken Thighs 
Chicken and caramelized onion tagine 
Moroccan chicken with beetroot couscous

Save and share Spicy lentil soup recipe

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Chicken soup recipe

Photo: Chicken soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken soup. 

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

To Prep 0:15
To Cook 0:40
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients
 
4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method
 
Step 1
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.

Step 3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately. 

Nutrition

Energy 1225kJ    
Fat saturated 2.50g
Fat Total 9.00g    
Carbohydrate sugars -
Carbohydrate Total 4.50g    
Dietary Fibre 3.00g
Protein 46.00g    
Cholesterol -
Sodium -    

Australian Good Taste - July 2005 , Page 131
Recipe by Jan Purser
Photography by Luke Burgess  

More from the Lebanese Recipes Kitchen:

Easy chicken noodle soup
Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta) 
Slow-Cooker Moroccan Lentil Soup 
Lentil and Green Collard Soup   
Adas bil Hamod (Lebanese Lentil Lemon Soup)
 
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Easy chicken noodle soup recipe

Photo: Easy chicken noodle soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy chicken noodle soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy chicken noodle soup. 

Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

2 tbs olive oil
1 medium onion, finely chopped
1 medium carrot, diced
1 large stick celery, thinly sliced
1 medium potato, peeled and diced
6 cups (1.5 litres) chicken stock
300g chicken breast fillets, diced
50g dried spaghettini pasta, broken into 5cm pieces
2 tbs chopped flat eaf parsley leaves
Thick wholegrain toast, to serve

Method

Step 1
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
 
Step 2
Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
 
Step 3
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

Notes

Tip: Freeze leftover soup in single serve containers and keep for an "instant" meal. It's quicker to defrost small quantities.

Fresh Living - September 2005 , Page 49
Recipe by Annette Forrest
Photography by Louise Lister  

More from the Lebanese Recipes Kitchen:

Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup 
Lentil and Green Collard Soup 
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
 
Save and share Easy chicken noodle soup recipe

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Acidity of Coffee

When it comes to coffee, people usually use the word acidity for the stomach acidity caused by coffee. But do you know what is the acidity of coffee? Well to explain this, let me give you one example. What happens when you drink soda? You feel a tingling sensation on your tongue. Right? This is what acidity of coffee means. As you drink coffee the sensation you feel at the backside or at the roof of your tongue depends on the degree of acidity. The goodness of the coffee is evaluated on the basis of flavor, body, aroma and acidity. A coffee without acidity is like a plain soda without any carbonate. You can also take the example of wine, as wine is judged on the basis of its dryness, the coffee is judged on the basis of its acidity.

Many people relate acidity of coffee with the stomach acidity caused by the coffee. Well, pH of coffee is nowhere related to the acidity of coffee. This is the reason why the coffee makers avoid giving the acidity content in the coffee label. They denote the degree of acidity as vibrant, tart, crisp, tangy, bright, lively, sharp, etc., but never use the word acidity. Without acidity, the coffee will be tasteless and lifeless.

Factors Which Decide the Acidity of Coffee

The acidity of the coffee can be natural or it can be modified according to the company's need. It depends upon many factors like where it is grown, how the beans are processed, how they are roasted, how it is brewed, etc. These all factors play a very important role in maintaining or changing the acidity of the coffee. Following is the description of the factors which will show you how a high or low acidity coffee is formed.

Area Where the Coffee is Grown
If we see the acidity of coffee on the basis of geography, then coffee grown in the high altitude is rich in acidity. You can get naturally high acidity of coffee here. The places which are about 4000 feet or above are able to produce a high acidic coffee. Apart from this, volcanic soil can also increase the acidity of the coffee. Hence, if we see geographically Kenyan coffee is more acidic than the Mexican coffee. But acidity can be modified in such cases also. Which means you can get low acidic coffee in Kenya and high acidic coffee in Mexico too.

Processing Coffee Beans
The coffee beans are processed using two methods, dry method and wet method. In dry method, the coffee beans are harvested and are left in the sun to dry. As the seeds become dry, the skin leaves the pulp which is removed later. Whereas in the wet method, as soon as the beans are harvested they are soaked in the water which facilitates the smooth removal of the skin from the pulp. Now the difference in both the methods is, the dry method gives low acidity coffee and wet method gives a high acidity coffee. So, by this we can say that we can get high and low acidity coffee from the same harvest just by changing its processing.

Roasting Coffee Beans
After the processing of the coffee beans, the duration of the roasting process of coffee beans can also change the acidity. The longer you roast the coffee beans the acidity of coffee will decrease and the less you roast the higher it will be in acidity. The dark roast coffee like French, Espresso and Italian coffee are less in acidity than the less roasted Cinnamon and American coffee. So we can say that if the same harvested beans are roasted in different degrees, they may differ in the acidity level.

Brewing of coffee
The freshly brewed coffee will show a high acidity than the stale coffee. Longer the coffee is stored, lesser will be the acidity and taste. Hence, we can say that the same coffee beans with the same harvesting and roasting process may differ in acidity if stored for a long time. Scroll over 'brewing coffee' for detailed information.

I hope by now you understood the meaning behind the term acidity of coffee. So, enjoy the ultimate taste of refreshing and energizing different types of coffee available in the market and find out which level of acidity you like in your coffee.

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Art of French Cooking

After reading the book Julie and Julia (and missing the movie because of lazy friends), I became a huge fan of French cooking. The liberal use of butter and cream fraiche along with the mouth-watering and often unpronounceable names of various sauces and stews, made me want to try them out myself. I could have very well gone to a French restaurant myself and ordered my heart's content of lovely French food. But I was skeptical of eating in any restaurant because one it might not be authentic and two it is going to cost a lot. Now I wanted to start this quest of making French food with something uncomplicated but with wonderful flavors. I choose potage parmentier simply because it was easy on my wallet and it because I simply love soups.

Now if you will ask my friends, they will tell you how much I love to eat and look at delicious food. Whenever I am stressed out I go to the supermarket and just look at the fresh fruits and vegetables. Something about the bright green leaves of coriander and the vivid yellow of the bell pepper, lulls me into thinking that the world is not a bad place after all. Many people do not understand why I love looking at vegetables and fruits. What's so great about them anyway? But it is either a stroll through the vegetable section or a trip to the shoe market to drown my sorrows, going to the vegetable market is a lot cheaper option and more satisfying too. Now to come back to the potato and leek soup project.

Potage Parmentier or Vichyssoise is a fancy name for potato and leek soup. Potato and leek soup sounds so boring and ordinary but the moment you start saying the word vichyssoise or potage parmentier for that matter it just rolls down your mouth and makes you think that you are going to make something divine. Potato and leek soup is a very simple soup that requires just four ingredients. It is a kind of soup even the most inexperienced cook can't screw up. The best thing about this wonderfully satisfying potato and leek soup is that you can have it piping hot or chilled.

Making the soup is simplicity itself and all that you need are a couple of russet potatoes, leeks, salt and pepper. For garnishing or making the soup more rich, you can add a dollop of fresh cream. First, you need to peel half a kilo of potato and dice them into small cubes. Next clean the leeks and chop the white portion into tiny pieces and place both leeks and potatoes into a big saucepan with plenty of water. Boil them for 20 to 25 minutes until the vegetables are tender and almost mushy. Now you need to puree the softened vegetables by running through a food mill. I don't have a food mill, so decided to puree the vegetables with the help of an immersion blender. But unfortunately after hunting for ten minutes, I could not find the immersion blender (but did find the package it came in). So time for some improvisation. I pureed the vegetables in three batches in my food processor until it was smooth. Then I added salt, pepper and a bit of butter and cream and voila! Potato soup was ready.

I tried the soup, skeptical at first because there was no spices in it except the black pepper (and that does not count). But to my surprise the soup was just perfect. It was everything a soup should be. It was creamy, smooth, melted in the mouth and above all very very satisfying. Who could have thought that something so delicious could be made with the humble potato. So after the success of the potage parmentier, I have decide to go ahead with the boef bourguingnon, which is a kind of beef stew. But of course I have to make a lamb bourguingnon because I don't eat beef. Well let's see how that turns out.

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Grilled Bananas and Ice Cream

INGREDIENTS

1/3 cup butter

1/3 cup maple syrup

1/3 cup heavy cream

¾ cup chopped pecans

Fresh mint

4-6 bananas

Vanilla ice bream

DIRECTIONS

• Heat butter, syrup and heavy cream in a saucepan.
• Bring to a boil and reduce heat and simmer for 5-10 minutes until thick. Stir in pecans.
• Cook the whole bananas in their skins on a hot grill for 4-5 minutes, turning until the skins are blackened.
• Peel bananas.
• Serve peeled bananas with a scoop of vanilla ice cream and sauce.

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How to Fry Shrimp

Shrimp are a kind of seafood which are not only delicious but also very easy to cook and take less than 15 minutes to get served. Shrimp can be made in various styles and recipes varying with countries and coastal cultures. You can make shrimp gravy with rice, or sizzle them on a sizzler plate. When they are fried, they can also be eaten simply with some mayonnaise as a midday snack. Fried shrimp recipes are a favorite with kids as well as elder family members and can be made in less time.

Frying Shrimp at Home
You can simply fry shrimp with oil and salt and serve it with some tasty sauce but adding a little more spice to it would only make it tastier.

Fried Shrimp
Ingredients

• Peanut or vegetable oil
• 2 large eggs
• 1 cup milk
• 1 teaspoon salt and pepper
• 2 pounds fresh, peeled and deveined shrimp
• 1 cup corn flour

Directions
In a sauce pan, add the peanut or vegetable oil and heat it over medium flame. Beat the eggs in another bowl and add the milk and flour to mix it well. Pour this mixture over the bowl of salted shrimp and mix it thoroughly. After the oil is hot enough add the shrimp to the sauce pan and fry it till the shrimp is golden brown in color. Remove the shrimp from the oil and drain it with a mesh strainer and keep them on a plate with tissue papers to remove the excess oil. Serve this with some yummy salsa sauce or simply with lemon and onions.

Deep-Fried Shrimp
Ingredients

• 2 dozen shrimp
• 2 cups flour
• 1 tablespoon black pepper and salt
• 3 to 4 cups bread crumbs
• 5 eggs
• 2 tablespoons milk

Directions
If you are wondering, how to deep-fry shrimp, try out the following recipe. In a mixing bowl, blend the flour, salt, pepper and some seasoning well. Dust the shrimp in this mixture lightly till every shrimp is coated well. In another mixing bowl, mix the milk and eggs properly and then holding the tails of each shrimp, dip them in this mixture. Deep-fry these shrimp in oil that is heated to about 375 degrees F until they are golden brown in color and serve them hot. You can serve this dish even as appetizers at a party.

Tomato Fried Shrimp
Ingredients

• 2 dozens cleaned and peeled shrimp
• Vegetable oil
• 2 large finely chopped onions
• 3 cloves finely chopped garlic
• 1 tablespoon chili powder
• 1 teaspoon ground turmeric
• Paprika
• Tomato paste or sauce
• Salt and sugar
• 3 cups water

Directions
You need to heat the oil in a sauce pan and cook the onions and garlic till they are soft and brown. Then add the chili powder, salt, paprika and turmeric powder and fry it for some time. Add the shrimp to this mixture and fry it till they cook properly for about 3 minutes. Add the water to the pan and cover it for 5 minutes for the flavors to seep in through the shrimp. After this add the sugar and tomato paste to this gravy and cook it further till the water dries out and you get a thick gravy. Serve it with some steamed rice or humus.

You can fry shrimp with any of your own ingredients and serve it either simply or with any other combination. No matter what you combine it with, fried shrimp will always taste lip smacking.

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Walnuts Health Benefits

Also called 'super food' and 'food for the gods', walnuts have been known to man for long. Recent studies have only established the various health benefits of walnuts. From improving cardiovascular health to boosting our immune system and metabolism, the benefits are numerous. It's not just the nut but also the oil that is beneficial, and its benefits are the same as those obtained from the nut itself, provided the oil is unrefined. A serving of 35 gram of the oil has the same nutritional value as 50 grams of nuts.

100 gm walnuts contain 375-500 mg potassium, 13-91 mg calcium and 189-278 mg magnesium. These minerals play an important role in body metabolism and in the overall health of an individual. You might be surprised to know that 25 gm walnuts contain 94.5% omega-3 fats, 42.5% manganese, and 20% copper. As these nuts are high in nutrients, their calorie content should not be a problem at all, when consumed in limited amounts. To reap the health benefits, you should consume the nuts with the skin (in the whole form). Usually, nuts have most of the vitamin E in the alpha-tocopherol form; but walnuts contain exceptionally high level of vitamin E in the form of gamma-tocopherol which protects us from heart problems. They are packed with antioxidants and anti-inflammatory nutrients which help improve the composition of blood and flexibility of blood vessels. Regular consumption helps maintain the balance of molecules that influence inflammation.

Health Benefits of Walnuts
Calcium in walnuts helps improve bone health. It makes your teeth strong. It reduces the risk of osteoporosis and tooth decay.

Studies have shown that these nuts are effective in preventing gallstones in women.

These nuts are helpful in easing constipation due to their laxative effects.

Ellagic acid in walnuts is an antioxidant compound that boosts the immune system. Its anticancer properties also help in fighting the dreaded disease.

Walnuts reduce total cholesterol in the body. They increase the amount of HDL cholesterol and lower the LDL cholesterol levels in blood.

They are an excellent source of a proteins, fiber, B vitamins and minerals like iron, magnesium, phosphorus, copper and manganese.

Lp(a) is a lipid compound that increases blood clotting and increases the risk of atherosclerosis and heart diseases. Walnuts reduce the amounts of this lipid compound in the body.

Research indicates that they may reduce the risk of Alzheimer's disease by arresting the formation of the amyloid plaques that are found in the brains of patients who suffer from this debilitating disease.

They are a rich source of omega-3 essential fatty acids. These nutrients improve cardiovascular health and also provide anti-inflammatory benefits in asthma, rheumatoid arthritis, eczema and psoriasis.

Besides omega-3 fatty acids that prevent erratic heart rhythms and regulate plaque formation in blood vessels, the essential amino acid l-arginine in walnuts improves the elasticity of blood vessels. This ensures proper supply of blood to various organs.

Melatonin, a powerful antioxidant that induces a good night's sleep, is present in walnuts in the bio-available form. Hence, having a handful of the nuts before going off to bed helps in getting a sound sleep.

They are also called the 'brain food'. It is not only due to the wrinkled appearance of their shell that resembles the brain, but also due to the fact that they contain high levels of omega-3 fatty acids. Nearly 60% of our brain is structural fats which is primarily omega-3 fatty acids.

Also referred to as the 'Imperial Nut' by the Romans, black walnut health benefits include preventing heartburn, high blood pressure and various skin disorders. They help in getting rid of intestinal parasites and tapeworms and in ensuring proper functioning of the thyroid gland.

For a healthy life, the ratio of omega-6 to omega-3 fatty acids should be maintained at 4:1. However, dietary changes have disrupted this ratio and in an average American this ratio stands at 20:1. Walnuts are one natural food that have the perfect ratio of omega-6 to omega-3 fatty acids, which is 4:1.

Phytonutrients present in the nuts - like the tannin tellimagrandin or the flavonol morin - are some of the rare but essential antioxidants and anti-inflammatory nutrients. The quinone juglone - found in walnuts, is not provided by any other commonly-eaten foods. These nutrients help prevent metabolic syndrome, type 2 diabetes and cardiovascular problems.
You must have heard of black walnuts and English walnuts. Their health benefits are almost the same as those discussed so far in the article.

Adding Walnuts to the Diet
Well it's true that they are a rich source of calories. But the fact that these nuts have a number of health benefits can't be overlooked either. The key is to substitute foods with high levels of saturated fats with a handful of these nuts everyday. 1.5 oz of walnuts per day are enough to make the most of the walnut health benefits. One ounce means about 7 shelled nuts, or 14 walnut halves. Are you wondering how to incorporate this wonder nut in your diet? Well, how about replacing pepperoni with finely chopped walnuts on your pizza? You could also sprinkle your oatmeal or breakfast cereal with some chopped walnuts. You can add them to salads, desserts, fruits or vegetables. They could also substitute bacon or eggs for protein. Or simply, you could chomp on a few nuts instead of grabbing a handful of cookies when hungry. Despite high calorie content, walnuts are believed to aid in weight loss as these nuts are filling and reduce one's food cravings. In fact, research has shown that weight gain by consumption of walnuts in moderate amount is insignificant as compared to its other health benefits.

So what's holding you back? Grab a handful of these nuts and make the most of the numerous health benefits that not only ensure proper functioning of the body, but are also a tasty way to stay healthy.

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Weight Watchers Vegetarian Recipes

Disclaimer: The team of Weight Watchers keeps updating the program, according to the requirements/feedback of their members. The program has been updated many times, the latest one being the Weight Watchers 360 program, which was unveiled on the 3rd of December, 2012. The program teaches members how to manage their food environment, claiming that we tend to eat what we see. It also guides people on ways to control their temptation, and to avoid pleasure eating. Weight Watchers has not increased their rates for this new approach, and all the meetings, eTools, and apps are included in the total fee.

The content in this article explains the Weight Watchers program in detail. The details of the current program are exclusively available to the paid members of Weight Watchers.

The aim of the Weight Watchers diet is to help people in shedding off excess weight by inculcating right eating habits and exercise routine. Many people are attracted to this diet plan because no food is barred in this diet. Yet most people find it difficult to find the right recipes which they can use once they start with the Weight Watchers diet plan. This is especially true of people who have turned vegetarian along with switching over to Weight Watchers. In this write-up there are some interesting, yet simple Weight Watchers recipes for vegetarians, which one can make use of and not miss out on savoring tasty vegetarian meals.

Best Vegetarian Weight Watchers Recipes

Butternut Squash Soup - Weight Watchers Soup Recipe
This is one of the interesting Weight Watchers vegetarian soup recipes. I have been a big fan of this vegetable soup recipe since the time I first tried the recipe.

Ingredients

• 1 medium butternut squash
• 1 onion
• 2 carrots
• 2 cups vegetable broth
• 2 cups coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp freshly ground pepper

Method
Peel and de-seed the butternut squash before you cut it into big pieces. Chop onion and carrots and keep them aside. Now in a pot, heat olive oil and add onions to it and fry them till they are translucent. Then add carrots to the onion and saut approximately for a minute. Once the carrots are tender, add chopped butternut squash pieces and cook for 2 to 3 minutes. Now add vegetable broth to the mixture, cover the pot and let the mixture simmer for about 15 to 18 minutes. When butternut squash is cooked, remove from heat and using a potato masher, mash the ingredients. Add coconut milk to the mixture and season with salt and pepper and serve warm.

Cauliflower Roast - Weight Watchers Starter Recipe
This recipe is a simple recipe which can also be made for lunch. If you are very hungry and there is some time for dinner to be ready, then one can choose to make this recipe, as it will take about 15 minutes to make inclusive of the preparation and the cooking time.

Ingredients

• 4 cups cauliflower florets
• to tsp chili powder
• tsp ground cumin
• tsp salt
• tsp freshly ground black pepper
• Cooking spray

Method
While you get the florets ready, preheat the oven to 400 Fahrenheit. In a mixing bowl, place washed and cleaned florets. Sprinkle chili powder, cumin, salt and pepper on the cauliflower. Toss the florets, so that all the florets have a spice coating. Spray cooking spray on a baking sheet and place the florets on the baking sheet. Let the florets bake for 8 to 10 minutes, till they are tender. After about 4 minutes, remove the baking tray and stir the florets, so that they are evenly cooked. Serve with a dip of your choice.

Pasta in Chickpea Sauce - Weight Watchers Main Course Recipe
Are you bored of eating the same kind of pasta every other day? You may want to try chickpea sauce to go along with your pasta.

Ingredients

• 450 grams pasta, cooked al dente
• 1 onion sliced
• 1 pepper sliced without seeds
• 2 cups chopped tomatoes
• 425 grams canned chickpeas
• 1 tsp dried oregano
• 2 tbsp capers
• 1 large olive oil
• 2 tsp olive oil
• fresh oregano for garnishing
• Salt and pepper to taste

Method
After the pasta is cooked al dente, drain it and keep it aside. In a skillet, heat oil and saut onion and pepper in it, till they are soft. Add tomatoes to the onions and stir well. Now add chickpeas along with the liquid from the can and stir well again. Add the other ingredients, excluding the pasta and let the sauce simmer for 10 to 12 minutes. Before you add cooked pasta to the sauce, remove bay leaf from the sauce. Mix well, season with salt and pepper and garnish with oregano before you serve it.

Grilled Peaches - Weight Watchers Dessert Recipe
When you are running out of points, but yet are tempted to have a dessert, this is something which will suit the bill perfectly, as it makes only for 1 point.

Ingredients

• 4 medium peaches
• tsp ground cinnamon
• Butter flavored cooking spray

Method
Peel the peaches, halve them and remove the pit. Spray the grill with cooking spray and heat it to medium heat. While the grill heats, sprinkle cinnamon over the peaches. Keep it aside for about 5 minutes. Then spray them with butter flavored cooking spray. Set is aside for sometime. Then place the cut side of the peaches on the grill and grill them till they are brown and a little soft. This will take about 5 to 6 minutes. While grilling the peaches, as far as possible do not turn or move the peaches. Once the first side is done, then the peaches over to the other side and grill again for 3 to 4 minutes. Serve them warm.

These were some interesting Weight Watchers vegetarian recipes, which can try and whip up an interesting meal for yourself. Make sure you talk to your Weight Watchers leader, so that you are aware that you are not going overboard with your points. Happy Cooking!

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