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Crispy Deep-Fat Frying

Your family will love the meat in their meal deep-fried.


The trick to producing crispy deep-fried foods is no trick at all.

  • Keep the fat at a constant high temperature. This is best done by using a heavy, flat-bottomed pan and a deep-fat thermometer to monitor the oil temperature. To ensure crispiness:
  • Heat cooking oil to the temperature listed in your recipe, typically 365 degrees F to 375 degrees F. You'll need enough oil in the pan to cover the food you're frying.
  • To avoid a pasty coating, dip the food in the batter and wait for the excess to drain off.
  • Cook in small batches and add the food slowly. Avoid crowding; freely bubbling fat makes for a crispy crust.
  • Watch the oil temperature and don't let it drop below the temperature specified.
  • Stir the food several times to ensure even cooking.

After frying, drain the food on paper towels. Keep finished batches warm in a 300 degree oven while you finish frying.

Source Better Homes and garden

More form the Lebanese Recipes Kitchen:  


Video: How to Make Whole Wheat Pita 
Video:Great Ways to Flavor Falafel
Chopping an Onion - How to Chop Onion

Cookie Tips

Cutting Up a Chicken

Eat Healthy at Work


Save and share Crispy Deep-Fat Frying

Want to share these cooking tips with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Your family will love the meat in their meal deep-fried.


The trick to producing crispy deep-fried foods is no trick at all.

  • Keep the fat at a constant high temperature. This is best done by using a heavy, flat-bottomed pan and a deep-fat thermometer to monitor the oil temperature. To ensure crispiness:
  • Heat cooking oil to the temperature listed in your recipe, typically 365 degrees F to 375 degrees F. You'll need enough oil in the pan to cover the food you're frying.
  • To avoid a pasty coating, dip the food in the batter and wait for the excess to drain off.
  • Cook in small batches and add the food slowly. Avoid crowding; freely bubbling fat makes for a crispy crust.
  • Watch the oil temperature and don't let it drop below the temperature specified.
  • Stir the food several times to ensure even cooking.

After frying, drain the food on paper towels. Keep finished batches warm in a 300 degree oven while you finish frying.

Source Better Homes and garden

More form the Lebanese Recipes Kitchen:  


Video: How to Make Whole Wheat Pita 
Video:Great Ways to Flavor Falafel
Chopping an Onion - How to Chop Onion

Cookie Tips

Cutting Up a Chicken

Eat Healthy at Work


Save and share Crispy Deep-Fat Frying

Want to share these cooking tips with your family and friends? Click the button below to send them an email or save this to your favorite social network.
reade more... Résuméabuiyad

What is Jello Made Of


I'm sure you have come across this culinary product and have prepared the Jello recipes at home. The slippery soft and jelly like sweet substance is loved by kids and so they are used to make desserts. This eatable is largely consumed all over the world for making chocolates, pastries, cakes, cookies, drinks and is incorporated in various other recipes. But have you ever thought what is Jello made of that renders its taste and appearance? Let's find out.

What is Jello Made Out Of?

The highest consumption of Jello takes place from the brand Jell-O. This is a US based brand that manufactures Jello puddings, gelatin products, cream pies, Jello shots, etc. Jello is actually a gelatin dessert combined with a variety of ingredients. Jello powder is also manufactured by this company that come in different flavors and colors.

If you trace back to the Victorian era, then you will come to know that Jello was popular as jelly molds. Gelatin was the main ingredient that accounted for the slippery nature of Jello. Gelatin is extracted from the collagen that was obtained by boiling various body parts of animals, like connective tissues, bones and intestines. This process of treatment to manufacture Jello is still followed today. Now you know the key ingredient with what is Jello made of.

The next question is 'what is Jello powder made of'. Well, the ingredients of Jello powder are the same as that of the semi-solid gelatinous substance. Gelatin has to be manufactured from collagen and today it's manufactured at an industrial scale from pork skin, cow hides and beef bones, which is rich in collagen. These substances undergo different types of chemical and physical treatments for deriving the collagen. The collagen protein is purified, cleansed in air chambers to form the gelatin in different forms. The end product is further processed to form powders, granules and sheets. Today substitutes of gelatin are also used for manufacturing Jello. This includes carrageenan, Kuzu root, Agar-Agar and guar gum.

Maltodextrin is used to add texture to the Jello. The smooth and slippery appearance is due to addition of maltodextrin to the gelatin. If you have tasted Jello then you will definitely feel a tart taste in your mouth. This is due to the addition of adipic acid. Since Jello powder and Jello granules are widely used for culinary purpose, the buffering ability of the substance needs to be maintained. The pH is adjusted by addition of disodium phosphate. Preservatives, sweeteners and flavoring agents are also added to Jello mixtures for the taste and flavor. Such ingredients include artificial flavors, food colors, sugars and sweeteners. One of the most common ingredient added as preservative is butylated hydroxyanisole. The consistency of gelatin is also adjusted by adding water.

You might also wonder what is jello pudding made of. Jello puddings are also made from the basic ingredients. However, the puddings are sold in a wide range of flavors. The additional flavoring agents used for the pudding are banana, vanilla, coconut, eggs, custard, lemon, oreo, pumpkin, butter, flan, etc. All these consumer goods can be purchased from the brand Jell-O. To sum up the Jello ingredients, I list them below.
  • Gelatin
  • Maltodextrin
  • Water
  • Sweeteners
  • Preservatives
  • Flavoring Agents
  • Disodium Phosphate
  • Adipic Acid
Though the process of extraction might sound indigenous, Jello is manufactured from a highly sophisticated industrial process and the final product is highly pure. Gelatin is basically a protein rich product, although the commercial form of Jello is rich in carbohydrates due to addition of sweeteners. Nevertheless, you are always free to use it for preparing the scrumptious dessert dishes at home.

I'm sure you have come across this culinary product and have prepared the Jello recipes at home. The slippery soft and jelly like sweet substance is loved by kids and so they are used to make desserts. This eatable is largely consumed all over the world for making chocolates, pastries, cakes, cookies, drinks and is incorporated in various other recipes. But have you ever thought what is Jello made of that renders its taste and appearance? Let's find out.

What is Jello Made Out Of?

The highest consumption of Jello takes place from the brand Jell-O. This is a US based brand that manufactures Jello puddings, gelatin products, cream pies, Jello shots, etc. Jello is actually a gelatin dessert combined with a variety of ingredients. Jello powder is also manufactured by this company that come in different flavors and colors.

If you trace back to the Victorian era, then you will come to know that Jello was popular as jelly molds. Gelatin was the main ingredient that accounted for the slippery nature of Jello. Gelatin is extracted from the collagen that was obtained by boiling various body parts of animals, like connective tissues, bones and intestines. This process of treatment to manufacture Jello is still followed today. Now you know the key ingredient with what is Jello made of.

The next question is 'what is Jello powder made of'. Well, the ingredients of Jello powder are the same as that of the semi-solid gelatinous substance. Gelatin has to be manufactured from collagen and today it's manufactured at an industrial scale from pork skin, cow hides and beef bones, which is rich in collagen. These substances undergo different types of chemical and physical treatments for deriving the collagen. The collagen protein is purified, cleansed in air chambers to form the gelatin in different forms. The end product is further processed to form powders, granules and sheets. Today substitutes of gelatin are also used for manufacturing Jello. This includes carrageenan, Kuzu root, Agar-Agar and guar gum.

Maltodextrin is used to add texture to the Jello. The smooth and slippery appearance is due to addition of maltodextrin to the gelatin. If you have tasted Jello then you will definitely feel a tart taste in your mouth. This is due to the addition of adipic acid. Since Jello powder and Jello granules are widely used for culinary purpose, the buffering ability of the substance needs to be maintained. The pH is adjusted by addition of disodium phosphate. Preservatives, sweeteners and flavoring agents are also added to Jello mixtures for the taste and flavor. Such ingredients include artificial flavors, food colors, sugars and sweeteners. One of the most common ingredient added as preservative is butylated hydroxyanisole. The consistency of gelatin is also adjusted by adding water.

You might also wonder what is jello pudding made of. Jello puddings are also made from the basic ingredients. However, the puddings are sold in a wide range of flavors. The additional flavoring agents used for the pudding are banana, vanilla, coconut, eggs, custard, lemon, oreo, pumpkin, butter, flan, etc. All these consumer goods can be purchased from the brand Jell-O. To sum up the Jello ingredients, I list them below.
  • Gelatin
  • Maltodextrin
  • Water
  • Sweeteners
  • Preservatives
  • Flavoring Agents
  • Disodium Phosphate
  • Adipic Acid
Though the process of extraction might sound indigenous, Jello is manufactured from a highly sophisticated industrial process and the final product is highly pure. Gelatin is basically a protein rich product, although the commercial form of Jello is rich in carbohydrates due to addition of sweeteners. Nevertheless, you are always free to use it for preparing the scrumptious dessert dishes at home.
reade more... Résuméabuiyad

Local Food and its Benefits


The concept of buying things from the local market had diminished due to the globalization and availability of products of international brands. How many of us stuff our weekly grocery with processed foods loaded with preservatives? Processed and preserved foods are not good for health and can cause several disorders in the long term. Therefore, nutritionists and doctors always recommended us to go for fresh and local food. The food that we eat should not only taste better, but, should also provide us with all the essential nutrients and health benefits.

What is Local Food

The term 'local food' is a generic term and has several connotations. It can be used to define the food that is grown and sold in the same town. On the other hand, it can also mean the food that is directly sold by the farmer to the consumer (not necessarily grown in the same place); rather than it being processed and packaged in between. In either of the cases, local food is the food that is grown in a proximity of the consumer and sold directly to him. It is as good as growing food in your own garden and consuming it fresh. The foodstuffs that are included under local food are fruits and vegetables that are grown locally; or even bakery products and other foodstuff like jams and cheese that are prepared using local ingredients, and served fresh. You must have come across foods in market tagged as 'local' or will even get local food in the smaller food markets. But, what are the advantages of choosing local food over processed food?

Local Food Benefits

When you go to the local market to buy food, you can interact with the farmer who has grown the food that you will be consuming. There are health, economic as well as environmental benefits of local food. Let us take a look at them in detail.
  • One of the biggest advantage of going for local food is that the food is fresh. As it is grown at a close distance and sold immediately, there are no preservatives added to it. Secondly, as the food is fresh, it has a longer shelf life and will last longer in your refrigerator.
  • Another health benefit associated with local food is that it is more nutritious and contains all the essential nutrients. As the time in between the farm and table is very less, the nutrients in the food do not get washed off. Therefore, it is always beneficial to go for local food.
  • Your small contribution in buying only local food can help reduce global warming. As no transportation is required for transporting food, there will be decrease in the use of fossil fuel. Secondly, as few chemicals are used for these products, the environment is protected.
  • When talking about the economic benefits of local food, note that buying local products can boost the local economy. The farmers who sell products directly to the consumers will receive the full retail value for the products.
  • The local food movement, as it is called, also helps in retaining the local food traditions and customs. Therefore, the place will retain its individuality through this.
  • Lastly, local food tastes a lot better as it is fresh and does not contain any unwanted ingredients like preservatives, flavor enhancers, etc. Secondly, buying seasonal foods is also a good option as they are inexpensive.
If you wish to make healthy food choices, then local food is the best thing. As there are several economic, environmental as well as health benefits of local food, opting for local food is definitely a good idea. So, contribute in reducing global warming and prevention of diseases by making a start right now. Good luck!

The concept of buying things from the local market had diminished due to the globalization and availability of products of international brands. How many of us stuff our weekly grocery with processed foods loaded with preservatives? Processed and preserved foods are not good for health and can cause several disorders in the long term. Therefore, nutritionists and doctors always recommended us to go for fresh and local food. The food that we eat should not only taste better, but, should also provide us with all the essential nutrients and health benefits.

What is Local Food

The term 'local food' is a generic term and has several connotations. It can be used to define the food that is grown and sold in the same town. On the other hand, it can also mean the food that is directly sold by the farmer to the consumer (not necessarily grown in the same place); rather than it being processed and packaged in between. In either of the cases, local food is the food that is grown in a proximity of the consumer and sold directly to him. It is as good as growing food in your own garden and consuming it fresh. The foodstuffs that are included under local food are fruits and vegetables that are grown locally; or even bakery products and other foodstuff like jams and cheese that are prepared using local ingredients, and served fresh. You must have come across foods in market tagged as 'local' or will even get local food in the smaller food markets. But, what are the advantages of choosing local food over processed food?

Local Food Benefits

When you go to the local market to buy food, you can interact with the farmer who has grown the food that you will be consuming. There are health, economic as well as environmental benefits of local food. Let us take a look at them in detail.
  • One of the biggest advantage of going for local food is that the food is fresh. As it is grown at a close distance and sold immediately, there are no preservatives added to it. Secondly, as the food is fresh, it has a longer shelf life and will last longer in your refrigerator.
  • Another health benefit associated with local food is that it is more nutritious and contains all the essential nutrients. As the time in between the farm and table is very less, the nutrients in the food do not get washed off. Therefore, it is always beneficial to go for local food.
  • Your small contribution in buying only local food can help reduce global warming. As no transportation is required for transporting food, there will be decrease in the use of fossil fuel. Secondly, as few chemicals are used for these products, the environment is protected.
  • When talking about the economic benefits of local food, note that buying local products can boost the local economy. The farmers who sell products directly to the consumers will receive the full retail value for the products.
  • The local food movement, as it is called, also helps in retaining the local food traditions and customs. Therefore, the place will retain its individuality through this.
  • Lastly, local food tastes a lot better as it is fresh and does not contain any unwanted ingredients like preservatives, flavor enhancers, etc. Secondly, buying seasonal foods is also a good option as they are inexpensive.
If you wish to make healthy food choices, then local food is the best thing. As there are several economic, environmental as well as health benefits of local food, opting for local food is definitely a good idea. So, contribute in reducing global warming and prevention of diseases by making a start right now. Good luck!
reade more... Résuméabuiyad

Borek Recipe – Made in Pan

Photo: Borek Recipe – Made in Pan

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

You will need;

1 packet Yufka

Cheese (Cheddar = Chopped or White Cheese = Crumbled)

2 Eggs

2 cups Milk

2 tsps & 2 tbsp Sunflower Oil

1/3 tsp Salt

Mix eggs, milk and 2 tbsp oil in a bowl with third of a teaspoon of salt. (depending on how salty your cheese is!)

Heat 2 tsps oil in a pan over a low to medium flame.

While heating up drop in one sheet of pastry. Spoon over some egg mixture and smooth over pastry with back of spoon. Lay another sheet of pastry over top. Crumble some cheese on top and drizzle some of the egg mixture over.

Lay a sheet over this and repeat process until you have used all or most of the pastry. You can make Borek with as little or as many layers as you like.

Once you have finished layering, carfully turn over in the pan – the egg mixture will ensure it wont all fall apart. Heat Borek over low flame until both sides brown (see photo for example).

Serve hot! 




Source Nazar Blue

More from the Lebanese Recipes Kitchen:   
 
Baked Borek  
Cheese Fatayer

Spinach fatayer 
Lamb and olives pies (fatayer) 
Small pies (Manaeish) or Fatayer 
Spinach Turnovers (Fatayir bi Sabaanikh)

Save and share Borek Recipe – Made in Pan

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Photo: Borek Recipe – Made in Pan

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

You will need;

1 packet Yufka

Cheese (Cheddar = Chopped or White Cheese = Crumbled)

2 Eggs

2 cups Milk

2 tsps & 2 tbsp Sunflower Oil

1/3 tsp Salt

Mix eggs, milk and 2 tbsp oil in a bowl with third of a teaspoon of salt. (depending on how salty your cheese is!)

Heat 2 tsps oil in a pan over a low to medium flame.

While heating up drop in one sheet of pastry. Spoon over some egg mixture and smooth over pastry with back of spoon. Lay another sheet of pastry over top. Crumble some cheese on top and drizzle some of the egg mixture over.

Lay a sheet over this and repeat process until you have used all or most of the pastry. You can make Borek with as little or as many layers as you like.

Once you have finished layering, carfully turn over in the pan – the egg mixture will ensure it wont all fall apart. Heat Borek over low flame until both sides brown (see photo for example).

Serve hot! 




Source Nazar Blue

More from the Lebanese Recipes Kitchen:   
 
Baked Borek  
Cheese Fatayer

Spinach fatayer 
Lamb and olives pies (fatayer) 
Small pies (Manaeish) or Fatayer 
Spinach Turnovers (Fatayir bi Sabaanikh)

Save and share Borek Recipe – Made in Pan

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
reade more... Résuméabuiyad

Yoghurt bread dough recipe

Photo: Yoghurt bread dough recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yoghurt bread dough Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yoghurt bread dough. 

This recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

310 g (10 1⁄2 oz) plain (all-purpose) flour
1⁄2 teaspoon salt
3⁄4 teaspoon sugar
1 tablespoon dried yeast
50 ml (2 fl oz) warm water
150 g (5 oz) plain yoghurt
3 tablespoons extra-virgin olive oil

Preparation

A versatile dough that we use for making Cheesy Pull-Apart Bread and Lebanon’s famous lamb pizzas, Lahm bi Ajine.

Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil.

Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.

Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.


More from the Lebanese Recipes Kitchen:   
 
How to bake perfect bread 
Video: How to Make Whole Wheat Pita 
Whole-Wheat Pizza Dough 
The Dough (Al 'ajeen) 
Saudi Steamed Dough Patties - Almento 
Meat pies, Damascus-style 

Save and share Yoghurt bread dough recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Photo: Yoghurt bread dough recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yoghurt bread dough Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yoghurt bread dough. 

This recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

310 g (10 1⁄2 oz) plain (all-purpose) flour
1⁄2 teaspoon salt
3⁄4 teaspoon sugar
1 tablespoon dried yeast
50 ml (2 fl oz) warm water
150 g (5 oz) plain yoghurt
3 tablespoons extra-virgin olive oil

Preparation

A versatile dough that we use for making Cheesy Pull-Apart Bread and Lebanon’s famous lamb pizzas, Lahm bi Ajine.

Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil.

Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.

Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.


More from the Lebanese Recipes Kitchen:   
 
How to bake perfect bread 
Video: How to Make Whole Wheat Pita 
Whole-Wheat Pizza Dough 
The Dough (Al 'ajeen) 
Saudi Steamed Dough Patties - Almento 
Meat pies, Damascus-style 

Save and share Yoghurt bread dough recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
reade more... Résuméabuiyad

South Beach Diet Breakfast


The South Beach Diet was given by Arthur Agatston and Maris Almon in the 2000s. This diet was an alternative to the various low-carb diets popular since the 1980s, like the Atkins diet. But unlike the others, the south beach diet does not completely remove essential dietary nutrients, like carbohydrates and fats, from the diet. Instead, it classifies these two into their good and bad varieties and then helps make a diet for you that maximizes the good carbohydrates and good fats and at the same time reduces or completely shuns the bad carbohydrates and fats. The diet is divided into 3 phases. In the first phase, the dieter is supposed to forgo all types of sugars, processed carbohydrates and fruits and vegetables that have a higher glycemic number, for two weeks. The second phase is a bit more liberal and the dieter is allowed fruits and vegetables. This phase continues till the dieter reaches the healthy weight range. The third stage is the maintenance phase and lasts for the rest of the dieter's life. There is a preset list of foods that it does or does not allow.

South Beach Recipes
Among the foods that are allowed on the South Beach diet regime, we have eggs and chicken breast. So we have to try to optimize these two foods in our daily diet.

Egg White Omelet
Ingredients
V2 cup liquid egg substitute
1 tbsp chopped green bell pepper
1 tbsp chopped red bell pepper
1 tbsp chopped scallion
3 tbsp shredded reduced-fat cheese

Directions
You start by lightly spraying the skillet with cooking spray. Next, you saute the peppers and scallions till they become crisp. Add the egg substitute to the pan. Once it gets set into the pan, add the cheese. Cheese is strictly optional! Cook for some more time. The egg white omelet is now ready.

Scrambled Eggs
Ingredients
4 eggs whites, beaten - or a cup of egg substitute
1 cup chopped tomatoes
1/2 cup sliced onions
2 tsp olive oil
1/2 tsp cumin seeds
3 tbsp chopped fresh cilantro leaves
Salt to taste

Directions
Take the olive oil in a skillet and fry the onion on a medium flame, till golden brown. Next add the tomatoes and after 1 minute, add the eggs. Add as little salt as you can. Stir continuously while cooking till the eggs turn yellow.

Balsamic Chicken Breasts
Ingredients
6 boneless, skinless chicken breast halves
Balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoons fresh rosemary leaves, minced, or 1/2 teaspoon dried
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Directions
Mix the rosemary, garlic, pepper and salt in a bowl. Rinse and dry the chicken. Cover the chicken in the spice mixture and refrigerate it overnight after drizzling with the oil. Place the chicken in a roasting pan inside the oven for 10 minutes at 450 degrees F. Turn the chicken over and keep it for another 10 minutes. And finally drizzle some of the balsamic vinegar on the pan, and your chicken is ready!

Egg Muffins
Ingredients
15 eggs whites
1-2 tsp Spike seasoning
1-2 cups grated low fat cheese (optional)
3 green onions, diced (Optional)
Diced Canadian bacon, lean ham, or crumbled cooked turkey sausage (optional)

Directions
Preheat the oven to 375 degrees F. Use the muffin pan and layer the floor of each cup in the pan with the diced meat, cheese and onions (if you are using them). Break the eggs and beat them along with some of the spike seasoning. The diced meat fills the muffin cups to 2/3rd its total level. Add the egg till it comes to about 3/4th level. Leave the rest of the area for the muffin to swell. Bake for 25-35 minutes. They are ready once they are brown and look well set. The good thing about egg muffins is that they last for a week and you don't have to worry about what to make for your breakfast!

You can shuffle these dishes for the 14 days of phase 1. You could also try some of the south beach diet bars as an addition to these breakfast ideas.

The South Beach Diet was given by Arthur Agatston and Maris Almon in the 2000s. This diet was an alternative to the various low-carb diets popular since the 1980s, like the Atkins diet. But unlike the others, the south beach diet does not completely remove essential dietary nutrients, like carbohydrates and fats, from the diet. Instead, it classifies these two into their good and bad varieties and then helps make a diet for you that maximizes the good carbohydrates and good fats and at the same time reduces or completely shuns the bad carbohydrates and fats. The diet is divided into 3 phases. In the first phase, the dieter is supposed to forgo all types of sugars, processed carbohydrates and fruits and vegetables that have a higher glycemic number, for two weeks. The second phase is a bit more liberal and the dieter is allowed fruits and vegetables. This phase continues till the dieter reaches the healthy weight range. The third stage is the maintenance phase and lasts for the rest of the dieter's life. There is a preset list of foods that it does or does not allow.

South Beach Recipes
Among the foods that are allowed on the South Beach diet regime, we have eggs and chicken breast. So we have to try to optimize these two foods in our daily diet.

Egg White Omelet
Ingredients
V2 cup liquid egg substitute
1 tbsp chopped green bell pepper
1 tbsp chopped red bell pepper
1 tbsp chopped scallion
3 tbsp shredded reduced-fat cheese

Directions
You start by lightly spraying the skillet with cooking spray. Next, you saute the peppers and scallions till they become crisp. Add the egg substitute to the pan. Once it gets set into the pan, add the cheese. Cheese is strictly optional! Cook for some more time. The egg white omelet is now ready.

Scrambled Eggs
Ingredients
4 eggs whites, beaten - or a cup of egg substitute
1 cup chopped tomatoes
1/2 cup sliced onions
2 tsp olive oil
1/2 tsp cumin seeds
3 tbsp chopped fresh cilantro leaves
Salt to taste

Directions
Take the olive oil in a skillet and fry the onion on a medium flame, till golden brown. Next add the tomatoes and after 1 minute, add the eggs. Add as little salt as you can. Stir continuously while cooking till the eggs turn yellow.

Balsamic Chicken Breasts
Ingredients
6 boneless, skinless chicken breast halves
Balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoons fresh rosemary leaves, minced, or 1/2 teaspoon dried
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Directions
Mix the rosemary, garlic, pepper and salt in a bowl. Rinse and dry the chicken. Cover the chicken in the spice mixture and refrigerate it overnight after drizzling with the oil. Place the chicken in a roasting pan inside the oven for 10 minutes at 450 degrees F. Turn the chicken over and keep it for another 10 minutes. And finally drizzle some of the balsamic vinegar on the pan, and your chicken is ready!

Egg Muffins
Ingredients
15 eggs whites
1-2 tsp Spike seasoning
1-2 cups grated low fat cheese (optional)
3 green onions, diced (Optional)
Diced Canadian bacon, lean ham, or crumbled cooked turkey sausage (optional)

Directions
Preheat the oven to 375 degrees F. Use the muffin pan and layer the floor of each cup in the pan with the diced meat, cheese and onions (if you are using them). Break the eggs and beat them along with some of the spike seasoning. The diced meat fills the muffin cups to 2/3rd its total level. Add the egg till it comes to about 3/4th level. Leave the rest of the area for the muffin to swell. Bake for 25-35 minutes. They are ready once they are brown and look well set. The good thing about egg muffins is that they last for a week and you don't have to worry about what to make for your breakfast!

You can shuffle these dishes for the 14 days of phase 1. You could also try some of the south beach diet bars as an addition to these breakfast ideas.
reade more... Résuméabuiyad

Toaster Oven Recipes


Many times, we overlook the fact that a toaster oven can actually make delicious dishes in a very short time. Used as an alternative to traditional ovens, these toaster ovens can do more than toast loaves of bread. All you have to do is give them a chance and you can actually find some interesting food recipes that will surely surprise you. And you know what the best part about these ovens is? During summers, the traditional ovens can make the kitchen really hot, almost unbearable. In such cases, you can cook delicious recipes made in your toaster oven and save yourself from working in a hot kitchen. So, would you like to see what these recipes are? Then keep reading.

Portobello Burgers

Ingredients - For Burgers
  • 8 large fresh basil leaves
  • 4 portobello mushrooms
  • 4 whole-grain hamburger buns, split
  • 4 oz. goat cheese, cut crosswise into 8 slices
  • 1 large ripe tomato, cut into 8 slices
  • cup sun-dried-tomato pesto
Ingredients - For Carrot-Fennel Slaw
  • 2 cups carrots, shredded
  • 2 teaspoons olive oil
  • 1 teaspoons cider vinegar
  • 1 fennel bulb, trimmed and thinly sliced
  • cup basil leaves, thinly sliced
  • Salt and pepper, for taste
Directions

For our first recipe, we will preheat the toaster oven at 425F. Once ready, take the tray and place aluminum foil over it. Place portobello mushrooms (round side facing up) and bake for 15 minutes. Turn the mushrooms over and apply 1 tablespoon sun-dried tomato pesto. Again you bake the mushrooms for 10 more minutes. Till that time, we will make the carrot-fennel slaw. Take a bowl to mix vinegar, oil, basil, carrots, fennel, salt, and black pepper properly. When the mushrooms are ready, remove them and toast the buns. To prepare the burgers, place 2 slices of tomato on the bottom bun, then 1 portobello mushroom, 2 slices of goat cheese, 2 basil leaves, and then the top bun. While serving, don't forget the carrot-fennel slaw on the side.

Grilled Cheese Sandwich

Ingredients
  • 6 slices Sourdough bread
  • 3 slices Swiss cheese
  • 3 slices Pepper Jack cheese
  • Butter, room temperature
  • Garlic cloves, minced
  • Cilantro, chopped
Directions

Preheat the oven at 425F. Meanwhile, place the bread slices on the counter. Apply butter on 1 side of each bread slice. Keep 1 slice of Swiss cheese and 1 slice of Pepper Jack cheese on a slice of bread, each. Sprinkle chopped cilantro. Make sure that you don't keep the cheese slices on the buttered side. Keep the other bread slices on top and place them all in the oven. Grill till the outside the bread slices is slightly brown and the cheese has melted. Cut diagonally and serve.

Chicken Quesadillas

Ingredients
  • 4 flour tortillas
  • 2 cups chicken, shredded
  • 2 green onions, thinly sliced
  • 1 cups Monterey Jack cheese
  • cup sour cream, reduced-fat
  • cup cilantro leaves, chopped
  • cup salsa verde
  • Jalapeo chili, chopped
Directions

Preheat the oven at 425F. Meanwhile, we will prepare the quesadillas. Place the tortillas in front of you and spread shredded chicken evenly on all of them. Then sprinkle Monterey Jack cheese, jalapeo slices, cilantro, and green onions on one side. Fold the tortillas in half and place them on a foil-lined tray. Place the tray in the oven and toast for 8 to 10 minutes or till the cheese melts. When the tortillas are slightly brown and cheese has melted, remove them from the oven and cut into diagonal slices. Serve with cool salsa verde and sour cream.

Hazelnut Chocolate Brownies

Ingredients
  • 12 oz semisweet chocolate, coarsely chopped
  • 4 eggs
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour, sifted
  • hazelnut oil
  • cup unsalted butter
  • cup hazelnut, toasted and coarsely chopped
Directions

Preheat the oven at 350F. To prepare the brownies, prepare a double boiler. In the bowl, mix butter, oil, and 4 oz. chocolate together. Once the chocolate melts, leave it on the side to cool down. Till then, in a different bowl, beat the eggs first. Then add sugar and vanilla extract. Add the melted chocolate and sifted flour next. Fold all the ingredients together. In the end, add the remaining chocolate and toasted hazelnuts. Pour this batter in a baking pan and place in the toaster oven. Bake for 45 to 50 minutes. Do a quick toothpick test to see if the brownies are ready. When they are, remove the pan from the oven and let it cool down completely. Cut pieces of brownie and serve with cold milk.

If you wish to prepare toaster oven recipes for one, just reduce the quantity in any of these recipes mentioned above. I hope that you enjoyed reading this Buzzle article and found helpful recipes.

Many times, we overlook the fact that a toaster oven can actually make delicious dishes in a very short time. Used as an alternative to traditional ovens, these toaster ovens can do more than toast loaves of bread. All you have to do is give them a chance and you can actually find some interesting food recipes that will surely surprise you. And you know what the best part about these ovens is? During summers, the traditional ovens can make the kitchen really hot, almost unbearable. In such cases, you can cook delicious recipes made in your toaster oven and save yourself from working in a hot kitchen. So, would you like to see what these recipes are? Then keep reading.

Portobello Burgers

Ingredients - For Burgers
  • 8 large fresh basil leaves
  • 4 portobello mushrooms
  • 4 whole-grain hamburger buns, split
  • 4 oz. goat cheese, cut crosswise into 8 slices
  • 1 large ripe tomato, cut into 8 slices
  • cup sun-dried-tomato pesto
Ingredients - For Carrot-Fennel Slaw
  • 2 cups carrots, shredded
  • 2 teaspoons olive oil
  • 1 teaspoons cider vinegar
  • 1 fennel bulb, trimmed and thinly sliced
  • cup basil leaves, thinly sliced
  • Salt and pepper, for taste
Directions

For our first recipe, we will preheat the toaster oven at 425F. Once ready, take the tray and place aluminum foil over it. Place portobello mushrooms (round side facing up) and bake for 15 minutes. Turn the mushrooms over and apply 1 tablespoon sun-dried tomato pesto. Again you bake the mushrooms for 10 more minutes. Till that time, we will make the carrot-fennel slaw. Take a bowl to mix vinegar, oil, basil, carrots, fennel, salt, and black pepper properly. When the mushrooms are ready, remove them and toast the buns. To prepare the burgers, place 2 slices of tomato on the bottom bun, then 1 portobello mushroom, 2 slices of goat cheese, 2 basil leaves, and then the top bun. While serving, don't forget the carrot-fennel slaw on the side.

Grilled Cheese Sandwich

Ingredients
  • 6 slices Sourdough bread
  • 3 slices Swiss cheese
  • 3 slices Pepper Jack cheese
  • Butter, room temperature
  • Garlic cloves, minced
  • Cilantro, chopped
Directions

Preheat the oven at 425F. Meanwhile, place the bread slices on the counter. Apply butter on 1 side of each bread slice. Keep 1 slice of Swiss cheese and 1 slice of Pepper Jack cheese on a slice of bread, each. Sprinkle chopped cilantro. Make sure that you don't keep the cheese slices on the buttered side. Keep the other bread slices on top and place them all in the oven. Grill till the outside the bread slices is slightly brown and the cheese has melted. Cut diagonally and serve.

Chicken Quesadillas

Ingredients
  • 4 flour tortillas
  • 2 cups chicken, shredded
  • 2 green onions, thinly sliced
  • 1 cups Monterey Jack cheese
  • cup sour cream, reduced-fat
  • cup cilantro leaves, chopped
  • cup salsa verde
  • Jalapeo chili, chopped
Directions

Preheat the oven at 425F. Meanwhile, we will prepare the quesadillas. Place the tortillas in front of you and spread shredded chicken evenly on all of them. Then sprinkle Monterey Jack cheese, jalapeo slices, cilantro, and green onions on one side. Fold the tortillas in half and place them on a foil-lined tray. Place the tray in the oven and toast for 8 to 10 minutes or till the cheese melts. When the tortillas are slightly brown and cheese has melted, remove them from the oven and cut into diagonal slices. Serve with cool salsa verde and sour cream.

Hazelnut Chocolate Brownies

Ingredients
  • 12 oz semisweet chocolate, coarsely chopped
  • 4 eggs
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour, sifted
  • hazelnut oil
  • cup unsalted butter
  • cup hazelnut, toasted and coarsely chopped
Directions

Preheat the oven at 350F. To prepare the brownies, prepare a double boiler. In the bowl, mix butter, oil, and 4 oz. chocolate together. Once the chocolate melts, leave it on the side to cool down. Till then, in a different bowl, beat the eggs first. Then add sugar and vanilla extract. Add the melted chocolate and sifted flour next. Fold all the ingredients together. In the end, add the remaining chocolate and toasted hazelnuts. Pour this batter in a baking pan and place in the toaster oven. Bake for 45 to 50 minutes. Do a quick toothpick test to see if the brownies are ready. When they are, remove the pan from the oven and let it cool down completely. Cut pieces of brownie and serve with cold milk.

If you wish to prepare toaster oven recipes for one, just reduce the quantity in any of these recipes mentioned above. I hope that you enjoyed reading this Buzzle article and found helpful recipes.
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