Pasta with Arugula and Pancetta

Pasta with Arugula and Pancetta

Ingredients : Serve 4 to 6

500 grams spaghetti or linguine noodles

¼ cup extra virgin olive oil

1 large head garlic, coarsely chopped

½ cup diced pancetta, cut into ½ inch pieces

1 cup fresh cream or heavy cream

1 tablespoon finely chopped lemon zest

   Juice of 1 lemon

1 bunch fresh arugula leaves salt and pepper, to taste shaved parmesan cheese

Procedures:

Cook noodles in a large stockpot (any noodles of you choice will also do) according to package directions. Drain noodles and return to pot. Cover pot to keep warm.

In a saucepan, heat oil and sauté garlic. Add pancetta, cream, lemon zest and juice.

Wash, dry and cut the arugula into halves. Add to pan and cook until the arugula leaves are wilted. Season with salt and pepper

In the pasta pot, toss the hot pasta and the pasta sauce to combine. Top with shaved Parmesan cheese and serve hot. 

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Chicken Tacos Recipe | Healthy Chicken Recipe

Easy Chicken Tacos Recipe

Ingredients
4 pieces (4 oz.) boneless and skinless chicken breasts
2 cups guacamole
1 teaspoon chili powder
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups pico de gallo
10 to 12 pieces flour tortilla

Procedures:

• In a bowl, combine garlic powder, paprika, chili powder, salt and pepper. Mix well.
• Rub the mixture over the chicken breasts. Let stand at least 1 hour.
• Preheat oven to 350 degrees Fahrenheit. Arrange the chicken breasts on a greased cookie sheet. Bake for 35 minutes.
• Remove chicken from oven. Chill and then slice. Cover the tortilla with a paper towel. Microwave for 20 seconds
• Place chicken slices in the center of the flour tortilla with guacamole and pico de gallo

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The Staple Ingredients of Thai Cuisine By Julie Brown

Thai cuisine is a combination of a variety of cooking styles from different regions of Thailand. It is typically famed for its powerful spicy flavours, but in actual fact Thai dishes should be the perfect balance of four fundamental tastes: hot, sour, salty and sweet.

There is a degree of complexity to Thai cookery which can often be mistaken as a jumble of flavours to the untrained chef. However, by using the correct quantities of each ingredient, a harmony of flavours can be achieved, so that each of the four tastes can be distinguished and compliment each other perfectly.

Thai dishes tend to include a wide variety of herbs and spices that are now readily available in your local oriental supermarket and some can even be found in western supermarkets. Kaffir lime leaves, known as ma gruud, bring a sour, but aromatic flavour to Thai cuisine, and are usually bruised and added whole to many Thai soups. They are famously used in Thailand?s most popular soup dish; Tom Yum Goong.

Much like bay leaves, kaffir lime leaves are not consumed but used to provide an aromatic afternote. They are often blended with various other herbs, roots and spices and used to add fragrance to Thai curry paste. They can be purchased fresh or in frozen and dried forms.

Lemongrass (ta krai) also provides a sour element to Thai cuisine. They are often purchased fresh, but can also be frozen for convenience. Lemongrass is used to inject a sour fragrance into a wide variety of Thai cuisine, including Thai curry pastes.

The Bird?s eye chili (prik kee noo) is another ingredient that is widely used in Asian cooking. Indigenous to Central and South America, the bird?s eye chili made its way to South East Asia via the Spanish and Portuguese colonists and traders. It is characterised by its fiery heat and is often consumed raw in dishes such as khao kha mu (stewed pork trotter served with rice).

Roots such as garlic (krathiam) and ginger (king) provide a deep base flavour for many Thai dishes, although traditionally Thai chefs prefer to use a more citrusy root called galangal (kha). The galangal root is a staple ingredient for many Thai curries and soups and because of its deep flavour it blends well into spicy dishes.

Dried herbs are often used to provide a ?spice? element to Thai cooking. Ground white pepper (prig thai bhon) was traditionally used as the prime provider of heat before the ?Fresh Chili? was brought to Thailand, but it continues to be used in a wide variety of dishes.

Ground chillies, (prig kee nu bonn) are simply a dried version of the bird?s eye chili. The drying process allows it to be stored for longer and often delivers a serious heat to food.

Typically cumin (ye raa) is used to provide a bitter element to Thai cuisine. This is often sold in seed form, but can also be sold as a ground powder.

Fish sauce (nam pla) is commonly used in many Thai dishes and is made from fermented fish. It provides salty and pungent flavour and is typically used as a seasoning. It can be added to food during the cooking process, but can also be enjoyed as a raw seasoning that can be added to prepared dishes.

Shrimp paste (kapi) is another staple in Thai food and is made by fermenting ground shrimp and salt. Much like fish sauce it has a pungent aroma but is used only as an ingredient in cooking and cannot be consumed raw. Shrimp paste provides a powerful flavour which exudes bitterness and saltiness and is used in the famous chilli paste called nam phrik kapi.

Thai curry paste (khrueang kaeng) which translates to "curry ingredients", can be made fresh or bought in most supermarkets. Most khrueang kaeng will be a ground mixture of fresh or dried spices, chillies and various herbs and other ingredients such as shrimp paste.

To provide sweetness to food two ingredients are primarily used; Palm sugar (nam taan peep) and coconut milk (maphrao).

Palm sugar is a solid formed sweetener made from Palm Sap. Rich and sweet in flavour it has a more subtle sweetness than ?cane sugar?, and is more suitable for cooking with spiced dishes. It is often used to sweeten Thai desserts, but is also regularly used in savoury Thai dishes.

Coconut milk is creamy and sweet and is especially popular in dishes that originate in Southern Thailand. Most famously used in Thai curry, coconut milk is added after spices and herbs to provide a deep creamy flavour and helps to blend the intricate aromas together.

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Green Unroasted Colombian Supremo, Whole Bean Coffee, 5-Pound Bag

Features

• High-quality raw unroasted coffee beans
• Coffee beans are packaged to ensure optimal freshness
• Roast the coffee to fit your own unique tastes
• Perfect for at-home coffee roasters
• 100% unroasted Colombian Supremo coffee beans

List Price: $48.79
Special Offer: check this out!

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Product Description
Supremo is the highest grade of Colombian coffee beans. This is the coffee that off-the-shelf brands are trying to emulate when they offer "100% Colombian" blends, and not one of them comes close to the quality of a fresh roasted Colombian Supremo bean. These large beans create a medium bodied and sweet tasting coffee with a rich flavor and aroma. We recommend a roast anywhere between Light and French for this versatile bean.

coffee bean bags eBay - Electronics, Cars, Fashion, Collectibles ... Newly listed Starbucks Guatemala Casi Cielo Whole Bean Coffee 2 - 1lb bags - NIB - SOLD OUT Coffee Bean Direct Blog Were not afraid to be ourselves at CBD, and that often means being nerds. Tea guy Anthony is one of our biggest nerds and the blog entry below is proof. Whole Bean Coffee You may optionally choose to filter your warehouse selection by selecting one or more of the below services. Gas Station; Hearing Aids; Tire Center Green Unroasted Ethiopian Yirgacheffe, Whole Bean Coffee, 5-Pound Bag Coffee Bean Direct has been in business since 2004. The company does all of its in-house coffee roasting operations out of their facility in Frenchtown, NJ. The ... Coffee bean direct whole bean Coffee & Tea Bizrate Coffee Bean Direct Indonesia Sulawesi Kalossi, Whole Bean Coffee, 5 lb Bag. Coffee Bean Direct Coffee Roasters Indonesia Sulawesi Kalossi -- Whole Bean Coffee-- 5 lb. Green Unroasted Brazil Santos, Whole Bean Coffee, 5-Pound Bag ... Coffee Bean Direct has been in business since 2004. The company does all of its in-house coffee roasting operations out of their facility in Frenchtown, NJ. The ... Coffee bean roaster Coffee & Tea Bizrate Coffee Bean Direct Green Unroasted Sumatra Mandheling, Whole Bean Coffee, 5 lb bag. Coffee Bean Direct Coffee Roasters Green Sumatra Mandheling -- Whole Bean Coffee ... unroasted coffee beans eBay - Electronics, Cars, Fashion ... Find great deals on eBay for unroasted coffee beans and green coffee beans. Shop with confidence.

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Starting a business without capital: use technology

Starting a business without capital: use technology

Maximize the use of cyberspace. Use Multiply and other social networking site to create web-based businesses. Two inspirational stories about using the web to create billion-dollar business are those of Jeffrey Bezos, the visionary behind Amazon.com, and Pierre Omidyar, the man behind Ebay.

Before amazon.com who would have thought that you could shop for anything using your computer or you mobile phone? Reinventing how people spent and shopped, Jeffrey bezos founded amazon.com in 1994 and became an e-commerce mogul. Introducing online retailing, he made books, beauty products, clothing, electronics and practically anything you can think of accessible to anyone who could logon to the web. He broke physical boundaries and reached people simultaneously without having to build stores.

Pierre Omidyar, on the other hand, changed the face of internet commerce in 1995 when he created eBay, the world’s online marketplace. Looking for a way to create an efficient market, he pioneered the auction format for online person-to-person trading, creating a simple, easy-to-understand mechanism that lets buyers and sellers decide the true value of items and connect with others.

Many starting entrepreneurs have taken advantage of the reach the web based business can give. Since most e-commerce transactions are by order, there is no need to stock up on products. E-commerce entrepreneurs can actually get the capitalization from orders that are place and paid for. Teens can also spend on internet marketing, especially if their products or services target other teens. Nowadays, you can find all kinds of products online, like crafts, personalized and corporate gift items, shoes, bags, clothes and gadgets.

Youth entrepreneur role model:

Millionaire with only $8 form mom

“I started my business as a hobby and borrowed $8 from mom to buy a domain name. my website provides free Myspace layouts that I initially designed for other girls.

Eventually I was getting so many hits that I attracted the attention of advertisers. Realizing that this was a win-win situation, I was quite happy for advertisers to start inserting ads to my content. It just snowballed from there.

Today my website attracts 7million people and 60million page views per month. I was also offered to sell my site for over $1.5million. but I turened it down because, you see, it’s my baby.

Ashley Qualls

14 years of age at the time(HYPERLINK http://www.successfulteenageentrepreneur.com/ http://www.successfulteenageentrepreneur.com/)

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Furniture Maker

Furniture Maker
By Sandra and Jun Viray

Were Musicians before they set up design Asia in 1998 to make furniture on the side, using Sandra's design background. They spent a little over P200,000 to buy materials to make samples. We did everything ourselves and hired jeepneys to deliver our goods, "say Sandra". This business is definitely not for everyone: it's tedious, dusty, and noisy. You also have to deal with all sorts of people from company presidents to workers.

Making furniture to order means you design the piece and choose the correct materials to make it, say Sandra.
You then cut, assemble, and glue the individual pieces together and sand and varnish all surfaces. A piece of furniture any take anywhere from three to 30 days to complete, but you could make good money from it with correct time management.

Expect to make all kinds of furniture including cabinets, chairs, and tables and to do revarnishing and re upholstering work. To learn the trade, Sandra enrolled at the Philippine School of Interior Design for an 18 month certificate course. Alternatively, you may appentice with a furnitue maker.

Once you're are comfortable with your ability and finances, start hiring a few workers and look for cloth, wood, and other materials from stores like makati avenue lumber hardware and contruction supply and main harware inc. Wood, your main materials, cost around P50 a square meter.

The Virays first upholstered a sofa for a neighbor, and soon got regular clients through word of mounth. They sent samples to department stores to promote the business and compiled a portfolio of their work. Our customers are those who want somethings out of the ordinary: furniture that reflects their personal lifestyles and budget, says Sandra. We don't always insist on selling or making something for them. If they're better off buying, then we point them in that direction.

Design Asia charges a few thousand to a few hundred thousand for a piece of work depending on its design and complexity. Its markup is usually 30 to 50 percent of its cost, and it never runs out of orders. We're alwys busym, but not too busy that a client has to wait long, Says sandra.

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Get Great Cake Design Ideas By Chickie Maxwell

Many individuals enjoy baking all types of tasty treats such as cakes, cookies, pies, and a variety of other pastries that appeal to all palettes. There are a considerable number of these individuals who have gone to great lengths to create the quality and perfection that professional do, especially when they bake and decorate cakes. Naturally, it helps to be somewhat artistic and talented. But what if you aren?t or if you have never tried to equal the endeavors of the professional baker?

What most individuals don?t realize is that they don?t have to go out and spend a fortune on the different "tools of the trade" that are needed to decorate cakes like a professional. Believe or not, many of these "tools" can be found in your home and include such items cutlery, paper, paper towels, paint brushes, and even some of the toys your children play with. These tools can help you create a cake that is worthy of the most discerning tastes.

So as you can see, you do not have to attend expensive culinary classes in order to learn how to decorate cakes just like a professional. Granted, having the appropriate tools is extremely helpful, but as we mentioned above, you already have some of them in your home. Here are a few cake decorating tips to consider:

Naturally, you want to start with a smooth layer of icing - apply a thin layer and refrigerate it for about 20 minutes and then apply the final layer. Using a cake spatula and continually dipping it in cool water is the best way to create the smoothest icing possible. You can also top the cake with powdered sugar instead of icing if you choose. Applying a stencil is a great way to decorate cakes when using a dusting of powdered sugar.

Edible decorations are cheap and make it easy to decorate cakes quickly ? candy, coconut, nuts, and sprinkles can all be placed on the icing in order to make your cake stand out in a crowd. Just be aware that these have are high in sugar and add to the calories.

Purchase a cardboard comb ? you can find these in any baking store and they are ideal for creating a more textured looking icing when you decorate cakes.

Use a pastry bag to create piping ? most individuals have seen how pastry bags can be an integral part of cake decorating. You can adjust the size of the piping using different metal dispensing tips that can be easily attached to the pastry bag. This is one of the primary tools that everyone should have to decorate cakes with. You can create flowers, spell out words, and create a number of other designs using a pastry bag and different tips that are included.

On a closing note, you might want to experiment a little in order to perfect the best cake decorating techniques. If you are really intent about learning how to decorate like a pro, then you should consider investing the money in a cake decorating class.

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Baked Lobster Tail Recipe | Healthy Seafood Lobster Recipes

Healthy Baked Lobster Tail Recipe

Ingredients
4 pieces lobster tails (6 to 8 oz. each)
2 tablespoons melted butter
2 teaspoons parsley flakes
4 teaspoons juice of fresh lemon
3/4 cup water
1/2 teaspoon salt
A pinch of ground black pepper

Procedures:
1. Preheat oven to 360 degrees Fahrenheit. Make a vertical slit in the lobster tail with a pair of kitchen scissors. Starting from the top moving toward the end of the queue.
2. Exposing the meat of lobster gently pulling the sides created by the slit in opposite directions. Pull the meat with your hands. Not completely remove the meat. Arrange the lobster on a baking tray (tray should have a raised edge)
3. Combine the salt, pepper, butter and parsley in a bowl. Using a basting brush, brush the butter mixture on the exposed flesh of the lobster.
4. Pour water into the baking tray where lobster tails sitting.
5. Bake for 22-25 minutes. Let cool and then transfer to a serving dish. Serve with lemon butter sauce.

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Grilled Onion an Sausage Pasta With Tomato Sauce all recipes

Grilled Onion an Sausage Pasta With Tomato Sauce

Why this recipe works: We know that grilling over a hot fire does wonders to enhance the flavor of meat in this case, packaged sausage but it also works a similar kind of magic on red onions. When grilled a red onion releases a little bit of sugar. The sugar caramelizes on the onion’s surface, and the onion tastes sweeter as a result. For this recipe, we put grilled onion alongside our smoky grilled sausage to tweak the flavor of this otherwise traditional tomato cream sauce. Any precooked. Smoked sausage such as andouille, linguica, chorizo, or smoked beef sausage will taste good in this recipe, so feel free to experiment. You’ll find these sausages alongside the bacon in the refrigerated section of the grocery store.

Grilled Onion and Sausage Pasta with Tomato Sauce

Ingredients: serve 4

1 red onion, peeled and sliced into ½ inch rounds

2 tablespoons olive oil salt and pepper

12 ounces smoked sausage, split lengthwise

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes

½ cup heavy cream

1 pound penne

¼ cup chopped fresh basil

Procedures:

1. Bring 4 quarts water to boil in large pot. Brush onion slices with 1 tablespoon oil and season with salt and pepper. Grill onion and sausage over hot fire until lightly charred, 3 to 5 minutes per side. Transfer to large bowl, cover with plastic wrap, and set aside.
2. Meanwhile, heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes and ¼ teaspoon salt and cook until tomatoes begin to break down, 5 to 7 minutes. Stir in cream and continue to cook until sauce is slightly thickened, about 5 minutes.
3. Meanwhile, add penne and 1 tablespoon salt to boiling water and cook until all dente. Reserve ½ cup cooking water, drain penne, and return penne to pot. Stir in sauce mixture and basil, adding reserved cooking water as needed. Roughly chop onions and sausage and add to pot along with any accumulated juices. Season with salt and pepper. Serve.

Smart shopping penne

In the past, domestic brands of dried pasta have repeatedly won top honors with our testers, but now that more specialty brands and Italian imports have hit store shelves, we decided to give fancy pasta another taste. We tried eight brands, with some of the pricier entrants costing as much as $5 per pound. Tasters liked three of the Italian offerings, but top honors stayed right here at home with an American brand triumphing. Mueller’s Penne Rigate was the favorite, with tasters calling it “hearty” and “wheaty.” The bottom line: Money may buy you fancy packaging, but it doesn’t buy you better pasta. Pricey Italian imports aren’t worth the cost or the trip to the specialty store. 

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Making a Rich and Thick Coffee with Turkish Ibrik By Sergei Pikovski

It is a fact that coffee has become a huge industry these days that is why there are different ways in brewing them that includes using an Ibrik from Turkey. As a matter of fact, it is the industry that is second largest to oil all over the world. In addition, coffee has always been one of the favorite beverages that many love. Coffee can be brewed in different ways.

There are different recipes that people can make using the Turkish apparatus called the Ibrik. Turkish coffee is known to be really strong and at the same time flavorful. However, the coffee that the said apparatus produces is not recommended for those who are faint-hearted.

According to history, Ibrik is a traditional pot that is handmade. It has an open top with a long handle. The most common materials that it is made of are copper, brass, copper, as well as other metals. On the other hand, there are some who use ceramic.

The Ibrik is a small pot that can only hold enough coffee. It makes about a cup or a couple. The top of the pot is known to be narrower as compared to its bottom area. The long handle of the pot is designed to be able to accurately prevent burning the users' hands because the end of the pot is directly placed in the source of the heat.

Most people use dark roasted coffee that is extremely and finely ground. It is put into the Ibrik along with a similar amount of sugar. Usually, a spoonful for each individual is enough to make a cup. In addition, a small quantity of water is also needed. Typically, it would require about 4 fl oz every spoonful of coffee.

There are times when the grinders in the coffee pot are unable to thoroughly grind the coffee fine. That is why most people use a pestle as well as a mortar in order to pulverize the coffee before using. If the coffee is too course, it will not be able to produce a Turkish coffee. Turkish coffee is rich that provides coffee drinkers an intense pleasure. It is also sweetened and is often spiced. Often, sugar as well as cinnamon is added to the pot with the coffee.

The process of making a Turkish coffee is very simple. Sugar and water are boiled together in the Ibrik. When they are boiled, finely ground coffee is then added. When the water simmers, the coffee begins to foam up on top of the Ibrik's neck. The foam has to be stirred in and then heated again until it comes up one more time. The process has to be repeated many times. The whole process takes about seven minutes to finally brew. And then, the pot is taken off the heat that makes the coffee grounds to settle.

As a result of the said process, the coffee is thicker and more intense. Moreover, the Ibrik coffee is more sediment, and it has a certain "chewiness" as compared to a cup of French press coffee.

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Salmon Teriyaki Recipe | Healthy Sea Foods Salmon Recipe

Teriyaki Salmon Recipe

Ingredients
2 (5 oz.) salmon fillet
1 1/4 cup Teriyaki sauce
Salt and pepper to taste
1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water

Procedures:

• Place the salmon fillet in a freezer bag and then pour in 3/4 cup teriyaki sauce. Seal the freezer bag and marinate the salmon for 3 hours.
• Meanwhile, prepare the teriyaki glaze by heating the remaining teriyaki sauce into a sauce pan and adding-in the cornstarch diluted in water. Stir and cook until the texture becomes thick. Turn off heat and let cool. Set aside.
• Preheat oven to 360 degrees Fahrenheit. Arrange the marinated salmon on a greased baking sheet. Brush the top with teriyaki glaze.
• Bake the salmon for 15-17 minutes. Brush the remaining glaze on top. Arrange each salmon fillet with brown rice.

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Bacon Wrapped Shrimp Recipe | Healthy Sea Food Recipe

Bacon Wrapped Shrimp Recipe

Ingredients
1 1/2 lbs. large shrimp, deveined and shells removed
15 to 18 bacon strips
1 fresh lemon
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt

Procedures:

• Squeeze the lemon and put the juice in a large bowl.
• Add salt, pepper and garlic powder. Stir.Place the shrimp on the plate. Mix and marinate for 30 minutes.
• Meanwhile, cook the bacon strips on a griddle or skillet until halfway done. Make sure the bacon is crisp and still not be bent without breaking. Set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Cut bacon in half (crosswise). Wrap the shrimp with bacon and secure by inserting a toothpick.
• Arrange the bacon wrapped shrimp on a baking sheet. Brush with remaining marinade to keep moisture in.
• Bake for 10-12 minutes. Do not over cook the shrimp.Transfer to a serving platter. Serve with your favorite sauce.

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Cookie Making Made Easy My Busy Mom Method By Chris Rawstern

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don?t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks - not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don't take my word - try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

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Rigatoni with Zucchini Sauce

Rigatoni with Zucchini Sauce and pancetta  

Rigatoni with Zucchini Sauce and pancetta 

Why this recipe works: we thought pasta with vegetable sauce use some livening up. Instead of making our sauce with chunks of zucchini, we puree the cooked zucchini to make a creamy, vibrant sauce that coats the pasta beautifully. Rather than using thin slices of pancetta, we employ small cubes cut from a single thick piece for a heartier, meatier flavor. The slightly chewy, crisp morsels provide a nice textural contrast to the creamy sauce and tender pasta, and their gamy flavor is a great counterpoint to the vegetal flavor of the sauce. You can purchase thick slices of pancetta from the deli counter at your local supermarket.

Rigatoni with Zucchini sauce and pancetta

Ingredients: serve 4

¼ pound pancetta, cut into ¼ inch dice

2 tablespoons extra virgin olive oil

4 zucchini (about 1 ½ pounds), peeled, halve lengthwise, and sliced into ¼ inch thick half

   moons

4 garlic cloves, minced

¼ teaspoon red pepper flakes

½ cup white wine

1 cup low sodium chicken broth

4 tablespoons chopped fresh parsley salt and pepper

1 pound rigatoni

1 cup grated parmesan cheese

Procedures:

1. Bring 4 quarts water to boil in large pot. Cook pancetta in large skillet over medium high heat until crisp, about 7 minutes. Transfer pancetta to paper tower lined plate.
2. Add oil empty skillet and heat until shimmering. Add zucchini and cook until just tender, about 7 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add wine and cook until liquid has almost evaporated, about 2 minutes. Add broth and cook until slightly thickened, 2 to 4 minutes. Puree mixture in blender( in 2 batches if necessary) with butter and parsley until smooth. Season with salt and pepper.
3. Meanwhile, add 1 tablespoon salt and rigatoni to boiling water and cook until al dente. Drain rigatoni and return pasta to pot. Stir in sauce, ½ cup cheese, and season with salt and pepper. Transfer to serving bowl. Sprinkle remaining cheese and pancetta over pasta. Serve.

Kitchen know how safely pureeing hot liquids

Using a blender to puree hot liquids is the best way to get a creamy texture, but it can also be quite in the jar forms a vortex, moving higher and higher up the sides of the jar. Hot liquids are generally thinner and less viscous than cold liquids can move all the way to the top of the blender, forcing the top to pop off and causing the liquid to spray everywhere. To make sure you don’t get burned, let the liquid cool down for 5 minutes before blending, don’t fill the blender jar past the halfway point, and hold the lid in place with a towel.

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Why These Three Fruits Are Great for Smoothies By Steve Sheer

A smoothie is a tasty style of saving time. Modern people simply HAVE TO love them. Think about it, you can actually eat something you like and feel you're getting healthier. You can drink it without feeling bad about this short period of enjoyment. They're sweet as well as tasty and they're healthy too, what a mix!

The Fruit

Many people have been asking for quite some time now, is there a fruit that's better than another? Does the best fruit really exist -- the healthiest one that goes perfectly with any other?

The response to that concern is quite simple -- there is no such thing as the greatest fruit. You can find fruits that offer you much more nutrients and there are those which are basically tastier than others. Still, as with almost anything on the planet, everything boils down to the way you make it. To help you choose the best fruit for your needs, here is a listing and description of the most favored fruits used to make a smoothie.

Fruits Used Most Often

The best fruit to start with is undoubtedly oranges. Oranges aren't just probably the most famous fruits, but they're also one of the most beloved ones. It's also a well known fact they're incredibly healthy, too. Oranges have beta carotene, which is an incredibly strong anti-oxidant -- it prevents cells from being harmed. This means it's one of the most healthy fruits in existence.

Another fruit that we need not to overlook, is undoubtedly strawberries. Of course, strawberries are as nutritious as oranges, let me tell you that. Strawberries are jam-packed with riboflavin (vitamin B2), that is accountable for body growth (crucial for kids). This fruit is additionally really light and very tasty -- sweet and delicate.

To be honest, there's practically nothing simpler than preparing a banana smoothie -- you don't need to add any other thing. But the real reason why we love smoothies so much is because their flavor is more complex. There are several positive aspects of bananas inside a smoothie, aside from the vitamins and minerals -- it's the fullness they bring. Bananas also add a bit of sweet taste (just be certain you don't overdo), which may successfully remove the need to add refined sugar. Also, bananas contain tryptophan, a substance that makes people happier compared to what they usually are.

The Conclusion

What you ought to keep in mind at all times is, that in most instances the beauty of a smoothie lies in its simplicity. Combining many fruits might give you amazing results, however it may as well make the taste too complicated. But when you stick to those three fruits and add a maximum of 3 or 4 more, you will not be sorry.

Just be sure to continually try out new stuff, to check out untried combinations. Oranges fit with bananas, yet not so good with strawberries; they also make a great mix with oats. If you try many mixtures, you can rest assured that you're going to think of many different flavors you (along with everybody else) will love.

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Tea the Real Story By Chris Rawstern

Everyone knows what tea is, right? Tea, technically, comes from the leaves of one plant, camellia sinensis. Anything other than the leaves from this plant is not actually tea, although tea is often used as a catchall word to include all the different herbal beverages used these days.

Legend has it that tea was discovered long ago in China quite by accident. Some leaves from a nearby plant blew into a cup of hot water; a nice brown colored beverage resulted, was found to have a refreshing taste, and tea was born. However it was discovered, tea is very refreshing, whether it is black, green, oolong or white. Tea has been proven in more recent times to have wonderful health benefits. We have all heard of antioxidants in tea, helping to fight free radicals that can cause harm to the body. Tea is far lower in caffeine than coffee. It is refreshing, whether used hot or cold.

There are various types of tea, all beginning with the same leaves. Black tea is created by bruising or crushing the green leaves to expose them to oxidation and allowing them to ferment, then rolling the leaves and drying. This produces a beautifully colored beverage and has the strongest flavor of all the varieties of tea. Oolong tea (pronounced OH-long) is oxidized and fermented the same as black tea, but only for about half the amount of time and the resulting product is a lighter, more reddish beverage with a flavor all its own, somewhere in strength between black tea and green tea. For green tea, the leaves are heated immediately, stopping the fermentation process entirely, then dried and rolled. It produces a lovely light colored beverage, and is said to have the most health benefits. The processing of white tea is similar to that of green tea, but only the unopened buds of the leaves are used. It has the same health properties as green tea, but the flavor is the lightest and most delicate.

Good quality tea is a wonderful beverage. Whole rolled or twisted leaves are the best quality; the smaller the leaf, the higher the quality of the tea. The top grades are called Flowery, Golden Flowery or Tippy. Seconds, termed Choppy, are the leaves that have broken into smaller pieces. They brew a great tea, and are usually less expensive. The smallest particles leftover from the tea process, called Fannings, are what is used in tea bags. It brews tea of course, but once tasting a tea brewed from a wonderful full leaf Darjeeling Black Tea, for example, it is hard to return to a tea bag for optimal flavor.

Orange Pekoe (rhymes with gecko) is a western terminology applied to a grade of black tea; the word orange in the name has nothing to do with flavor, but could be a reference to the Dutch House of Orange using the name Orange as an implied sea" of some sort. Pekoe may be a westernized interpretation for a Chinese word meaning white hairs, referring to the fine white down on the tea leaves.

So, what are herbal beverages called? Herbal beverages are called tisanes, and may be prepared by different methods, usually infusion or decoction. It is incorrect to apply the term tea to anything infused or decocted, although tea is actually infused. Infusion is the preparation method of choice for leaves, flowers or buds; plant matter that will release its properties easily into a drinkable beverage. Placed into heated or boiled water and allowed to steep, the herbs release their goodness into the water, and then are strained out. Decoction is the method used for harder or denser plant materials, such as roots or barks that take longer to release their flavors or health benefits. With a decoction, the plant materials are brought to a boil, simmered gently for 15 minutes or more allowing the liquid to reduce, and then straining.

No matter which you prefer, tea or tisane, for pure enjoyment or for health benefits, look for the best quality. Discover your favorites among the different types of loose teas. Taste the different herbal tisanes and discover new flavors. Above all, enjoy.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

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Steamed Fish on Soft Tofu with Black Bean Sauce Recipe | Healthy Seafood Recipe

Steamed Fish on Soft Tofu with Black-bean Sauce

Ingredients
1 package (18 oz.) water-packed soft tofu
1 tablespoon Chinese black-bean garlic sauce
1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
1 teaspoon minced garlic
1/4 teaspoon sugar
1 pound skinned halibut or salmon fillet, about 1/2 in. thick
1 tablespoon peeled fresh ginger slivers
2 green onions, cut in 2-in.-long slivers

Procedures:
1. Drain the tofu and gently invert on a thick towel on a flat surface. Pat dry and allow to drain for 5 minutes.

2. Meanwhile, prepare the marinade: In a medium bowl, combine black bean sauce of garlic, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic and sugar. Set aside.

3. Pour 1-3 inches of water in the bottom of a steamer  Place rack of at least 1 cm above the water surface. Cover and bring to a boil over high heat.

4. While water is coming to a boil, tofu cut in half lengthwise, then cut each half into rectangles diagonally 1/2 inch thick. Lay tofu in a single layer in a 9 - to 10-in. heat resistant glass pie pan, keep the pieces that do not fit for further use.

5. Rinse fish, pat dry and cut into pieces about the same size as the tofu. Add the reserved marinade fish and toss to coat. Place fish marinated tofu and spoon on top. Sprinkle ginger evenly over fish. 6. Set pie pan on rack. Cover and steam until the fish is just opaque center at the thickest part (to confront), 6-8 minutes (fish will continue to cook after removing from heat).

7. Turn off heat. Carefully lift pie pan steam. If it is difficult to remove, slide a wide spatula under pie pan to lift, then grab a handle mold. Sprinkle with chives. Steaming configurations. All you need is a container for holding water, a rack suspended over the water supply, and a lid to keep the steam in. Here are some possible combinations.

Wok and rack: A 14 - to 16-in. wok with domed lid and steam rack or a round cake pan. Set wok in a ring if it falters. This right of the frame in the wok, sloping sides held the rack above the water. The wide opening makes it relatively easy to remove the cooked dish.

Bamboo steamer: Chinese bamboo steamer baskets stackable with lid. Set a 10 - to 12-in. right basket in a 14 - to 16-in. wok (make sure the bottom edge is covered by water, such as baskets easily burn, add boiling water if necessary). Baskets layer to cook more than one dish.

Vapor Metal: Chinese steamed bread topped with stackable baskets and a domed lid. Choose a 10 - to 12-inches wide steam for added versatility. Stacking baskets can cook multiple dishes at once.

Western style: a deep pan, wide or kettle with a lid, a round cake pan, and 3 empty cans. Set 2 - to 3 inches tall cans (both ends removed) in pan (or use the edge of springform pan cheese). Cover with a round cake pan and place the pie pan on it, cover to steam.

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Work Ethics

Work Ethics

Character count in business

I cannot imagine raising entrepreneurs without having to tackle ethics. I feel that teaching children right from wrong is even more important than teaching them reading and math. An entrepreneurial mind without a proper moral compass can be dangerous. Just think of all the intelligent Filipino businessmen and politicians who have misused funds for self gain. We don’t want our children to grow up that way.

            Our children are the next generation of Filipinos. What children perceive to be right and wrong often mirrors parental and societal values. How kids make decisions in ethical situations will determine how they will make decisions as adults. Taking candy that is not theirs will predispose them to pilfer money or company supplies. Borrowing without permission is the first step to tolerance for kiting money. Copying someone else’s work will be the beginning of a life of piracy. Tolerance for unethical acts in childhood or during the teenage years will eventually be manifested in their workplace ethics.

Changing the face of business in the Philippines:

Teaching work ethics to the next generation

The annual political and economic risk consultancy(PERC) poll ranked the Philippine as the fourth most corrupt country in the southeast Asia(2010)

            If we want to see a better Philippine through entrepreneurship and leadership, we need to start in our homes, with our own children. Eradicating corruption in the Philippines is in the hands of every parent and teacher.

Choose to do what is right

            This is advocacy when speaking with our students. Expect them to choose to do what is right even when no one is looking. I think parents should model and embrace this positive expectation because the formation of ethical values begins at home. We need to have a stronger voice as parents because we are going against the popular culture.

It seems that their American counterparts are indicative of the popular culture among the Filipino youth. An alarming number of them admitted to lying, cheating and stealing based on the 2008 Report Card on the Ethics of American Youth. The results of the survey showed that young people recognize that ethics and character are important on both a personal level and in business, but they express very cynical attitudes about whether a person can be ethical and still be successful. This same view is somewhat shared by Filipino youth in their tolerance for corrupt practices in the country.

Parents are the first teachers of work ethics. Our children learn from what we say and do. The decisions that we make every day are their living examples. Before we talk about how to teach our children work ethics, I would like you to reflect on your personal integrity. They say that actions speak louder than words. Unless you are aware of your own mindset, attitudes, values and behavior, you may unwittingly be raising unethical children thought your example.

Children Learn

Children Learn What They Live

If the children live with criticism, they learn to condemn.

If the children live with hostility, they learn to fight.

If the children live with fear, they learn to apprehensive.

If the children live with pity, they learn to sorry for themselves.

If the children live with ridicule, they learn to feel shy.

If the children live with jealousy, they learn to feel envy.

If the children live with shame, they learn to feel guilty.

If the children live with encouragement, they learn to confidence.

If the children live with tolerance, they learn to patience.

If the children live with praise, they learn to appreciation.

If the children live with acceptance, they learn to love.

If the children live with approval, they learn to like themselves.

If the children live with recognition, they learn it is good to have a goal.

If the children live with sharing, they learn generosity.

If the children live with honesty, they learn to truthfulness.

If the children live with kindness and consideration, they learn respect.

If the children live with security, they learn to have faith in themselves.

If the children live with friendliness, they learn the world is a nice place in which to live

Excepted from the book Hyperlinkhttp://www.amazon.com/exec/obidos/external-search/1021145980-9000959?keyword=CHILDREN+LEARN+WHAT+THEY$tag=drchadwickshurth&Search=Go+To+Amaxon CHILDREN LEARN WHAT THEY LIVE by Dorothy law nolte and Rochel Harris

PARENT PERSONAL INTEGRITY CHECK

1. These is no point in following rules because other people do not.
2. it is not wrong to tell a small lie, exaggerate or cheat occasionally to help my self or other succeed.
3. I will earn money first and I will think about doing good work later.
4. people who bend rules or do unethical activities will become successful faster
5. I am willing to do unethical work to secure my child’s future.

Small lessons can make a big difference

In developing our children’s sense of ethics. As parents, our own actions and attitudes influence the formation of good work ethics among our children. Inasmuch as children learn through example, a positive approach to teaching children good work ethics is to instill in them 6 Habit of Good Work Ethics. Since a “habit” is a disposition of mind and character, good habits will guide their thoughts, behavior and decisions. We need to be consistent in our positive example and expectations of good work ethics in our children because habits are formed through frequent repetition.

           

            As you read the tips on helping our children learn the habits of good work ethics, begin with the parent personal integrity check. Hopefully, it will help you to better guide your children.

6 Habits of Good Work Ethics

1. Self – Discipline

2. Respect

3. Responsibility and Accountability

4. Collaboration

5. Hard Work and Excellence

6. Integrity and Honesty

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Anchor Hocking 1-Gallon Heritage Hill Jar with Glass Lid

Features

• Vintage-style glass storage jar with 1-gallon capacity
• Great for use storing cookies, sugar, flour and other kitchen staples
• Durable, crystal clear glass
• Includes glass lid with thick knob for easy removal
• Dishwasher safe
• 1 Gallon Capacity
• Classic design looks great anywhere
• Great for cookies, candy, biscuits and more
• Heritage Hill Glass Canister
• Made by Anchor Hocking in the USA

List Price: $19.99
Special Offer: check this out!

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• Set of 2, 6-Ounce Bar Ice Scoop, Dry Bin Scoop, Dry Goods Scoop, Candy Scoop, Spice Scoop, Stainless Steel

Product Description
On the table, in the kitchen, and around the home, Anchor Hocking offers a wide variety of high quality consumer glassware products that are both beautiful and functional. Accent and organize the kitchen, bath or living room. From soaps and cotton balls, to flour, sugar and cookies, we have glass storage collections for every use.

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Pineapple Cake with Cream Cheese Frosting Recipe | Healthy Pineapple Cake Recipe | Bake Recipe Review

Pineapple Cake with Cream Cheese Frosting

Ingredients:
2 1/2 cups AP flour
1/2 cup unsalted butter, melted
2 cans (8 oz. each) Pineapple Slices
5 tablespoons brown sugar
1 1/2 cup granulated white sugar
1/2 cup shortening
3 teaspoons baking powder
1 1/2 cup evaporated milk
2 eggs
1 teaspoon salt
3 to 5 pieces Maraschino cherries
1 cup chopped walnuts
Cream cheese frosting

Procedures:

• Preheat oven to 350 degrees Fahrenheit.Combine brown sugar and melted butter. Stir.
• Pour the mixture into a deep baking dish. Extender.
• Place the pineapple slices over the mixture. Set aside.
• Meanwhile, combine AP flour, white sugar, salt and baking powder in a bowl. Mix well.
• Beat eggs with an electric mixer. Pour in milk gently and add shortening.
• Gradually add the dry mixture. Pour into the baking pan. Bake for 55-60 minutes or until it passes the toothpick test. Remove from oven. Allow to cool.
• Remove the cake from the mold by inserting an icing spatula on the side of the cake.Gently move the spatula arount the cake pan so the cake loose.
• Flip the cake pan so loose and then firmly place the cake on top of a plate or cake stand.
• Apply the cream cheese frosting and chopped nuts over frosting. Put the cherries in the center of each pineapple slice.

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Better Nutrition With Homemade Soup By Gretchen Scalpi, Rd, Cde

Many of my clients tell me how much they like having soup for lunch in the colder months, but most of the time, they name off various brands of soups bought at the store. Don't get me wrong: many commercial soups are great options for the calorie conscious. The problem with canned soups, of course, is the sodium content. Some products have an excess of 1,000 mg of sodium per serving. To my way of thinking, this is far too much salt for one simple food item. So while it's easy to turn to grocery store shelves for your lunchtime soup, consider making your own soup.

The beauty of homemade soup is that you can literally take any basic soup recipe and modify it based on ingredients you have on hand. You can make adjustments and get the sodium content reduced without foregoing good taste. Most soups start with a stock, broth, or a vegetable base. You can make your own stock if you have the time, but starting with a ready made broth can cut down on preparation time. If you buy ready made soup broth, I recommend that you read the labels carefully. Regular broth will make your homemade version of soup just as high in sodium as canned soup. The low sodium versions of broth have sodium too! I found that most of the "low sodium" brands of broth had close to 500 mg. sodium per serving. This is still too much if you are sodium conscious. I found several organic low sodium stocks with just 140 mg. per serving, so it pays to look around.

If you want to try making homemade soup for your lunches, here's an idea: make one batch pot of a different soup every week. Keep enough of the soup on hand for one or two meals, and then freeze the rest in smaller containers, preferably 1-2 portion containers. If you make a different kind of soup each week, you will soon have a "selection"of different soups in your freezer that you can choose from for a quick lunch or dinner meal. Take a single serving of frozen soup to work and you'll have a nice healthful meal ready to heat up.

Here is my favorite vegetable soup recipe:

Vegetable Barley Soup

2 Tb. olive oil

1 cup chopped onion

1 cup diced carrots

12 oz. fresh mushrooms chopped

1/2 cup barley (use pearl or hulless barley)

6 cups low sodium beef, chicken or vegetable broth

1/2 tsp coarse salt

2-3 cups chopped spinach, kale or Swiss chard

Heat oil in large pot and saut? onions and carrots until tender. Add mushrooms and cook for another 2 minutes. Add barley, low sodium broth and salt. Bring to a boil, and then reduce heat to simmer until barley is done. (Pearl barley takes about 40 minutes; hulless barley takes about 60 minutes to cook). Add chopped greens and cook for an additional 5 minutes. Serves 6.

? 2013 Gretchen Scalpi. All rights reserved. You are free to reprint/republish this article as long as the article and byline are kept intact and all links are made live.

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Grilled bacon Wrapped Scallop Skewer with celery and apple salad

Grilled Bacon Wrapped Scallop Skewers 

Why this recipe works: we needed to cut down the grilling time of the bacon so it would be done before the quick – cooking scallops overcooked: parcooking the bacon in the microwave before it hit the grill was the answer. We apply a coating of apple jelly to both bacon and scallops to promote caramelization. For crisp bacon, we make sure that only it, and not the scallops it surrounds, is in direct contact with the grill. Be sure to use scallops that weigh about 1 ounce each or the timing will be off.

Grilled bacon Wrapped Scallop Skewer with celery and apple salad

Ingredients: serve 4

4 tablespoons apple jelly

8 slices bacon, cut in half crosswise

16 large sea scallops (about 1 pound), tendons removed salt and pepper

¼ teaspoon cayenne pepper

4 tablespoons apple jelly

8 slices bacon, cut in half crosswise

16 large sea scallops (about 1 pound), tendons removed salt and pepper

¼ teaspoon cayenne pepper

3 tablespoons cider vinegar

4 teaspoons Dijon mustard

5 tablespoons olive oil

6 celery ribs, sliced thin on the bias, leaves reserved

2 granny smith apples, peeled cored, and cut into ¼ inch matchsticks

Procedures:

1. In microwave – safe bowl, microwave apple jelly on high power until bubbly, 30 to 60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave – safe plate over 4 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1 to 2 minutes.
2. Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10 inch metal skewers, skewer 4 on each skewer.
3. Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.
4. Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery apple salad.

Quick prep tip: cutting apple matchsticks

Before the apple is cut into match sticks, the core must be removed. To do this, carefully use a sharp knife to cut the side of the apple squarely away form the core. To make the matchsticks, start by cutting each piece of the apple into ¼ inch thick planks. Next, stack the planks and cut them into thin match sticks.

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Healthy Meal Preparation Ebooks By Chickie Maxwell

Cooking healthy meals is something that everyone should know how to do. It's nearly impossible to maintain good health if you rely exclusively on prepared meals. Restaurant fare is known for being high in fat and sugar. The meals that you find frozen in the grocery store are packed full of preservatives. The best nutrients come from fresh whole ingredients, and the best way to prepare them is right at home in your own kitchen. Healthy meal preparation isn't as difficult as you may believe it to be. You don't have to be a chef to ensure that your family is eating well. In fact, all you need are the right resources.

With the right healthy meal preparation cookbooks, you'll have access to all the information you need to make memorable meals that everyone will love. If you don't have room in your kitchen for a pile of new books, consider turning to ebooks to build your collection. There are just as many ebooks today for healthy meal preparation as there are hard copies of cookbooks. To ensure that you're getting the most from your home cooking, look for books that will help you build a well-rounded collection.

There are many different types of healthy meal preparation cookbooks available. Look for those that will introduce you to new techniques and ingredients. Once you master a new style of cooking, you may find that you can apply it to more than just the recipes in the book. Healthy meal preparation is all about learning what goes into a good meal. While following strict recipes may help you at first, you'll soon find that you can create a delicious and nutritious meal from the ingredients in your pantry.

Some of the things that you should learn about healthy meal preparation include: ? The best pantry staples to keep on hand ? How to choose fresh healthy ingredients ? The best options in each food category, such as the healthiest dairy, meats, fish, and grain choices ? The healthiest food preparation methods ? How to flavor meals naturally without a lot of salt or additives

Once you've mastered these basics, you'll be able to equip your kitchen with the right tools for healthy meals every day of the week. Your pantry should stay stocked with simple ingredients that you can create a fast meal from any day. Whole grain pasta, canned tomatoes, onions, and a jar of minced garlic will help you make a simple spaghetti dish that's healthier than what you would find at most Italian restaurants. The right snack foods will make it easy to grab something on the go without ruining your diet.

Choosing a variety of informational ebooks on healthy meal preparation is the first step to drastically improving your health. You really are what you eat. As soon as you make the commitment to eating better, you're sure to feel better as well. You'll enjoy more energy, a healthy weight, and even a better mood. Make the commitment to learn more about eating healthy today and you'll enjoy the benefits for the rest of your life.

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Grilled Eggplant Salad

Grilled Eggplant Salad with Chickpeas

Why this recipe works: we like to think of this grilled eggplant salad with notes of lemon and tahini as a deconstructed baba ghanoush a seasoned Middle Eastern eggplant puree often used as a spread or dip for flatbread. In our version, we cut the eggplants into planks, grill them until they’re well browned and tender, cut them down some more, then toss them with a dressing comprised of lemon juice, tahini, and soy sauce. We use the same dressing on the greens and the chickpeas before they’re added, which gives a unified flavor to the salad; we toss each ingredient separately, however, to ensure proper coating and seasoning. By tossing the chickpeas in the vinaigrette first, we allow them time to absorb some of the flavor as the eggplant cooks and the salad is assembled. It may seem as if the eggplant is not cooked enough when you take it off the grill, but even off the heat, the eggplant will continue to soften and be completely tender by the time you’re done assembling the salad.

Grilled eggplant salad with chickpeas and lemon tahini dressing

Ingredients: serve 4

2 tablespoons tahini

¼ cup extra virgin olive oil

2 tablespoons lemon juice

1 garlic clove, minced

2 teaspoons soy sauce

   Salt and pepper

1 (16 ounce) can chickpeas, drained

2 medium eggplants (about 1 pound each), trimmed and cut length wise into 1 inch

   Planks

1 (5 ounce) bag baby spinach

Procedures:

1. Whisk tahini, 2 tablespoons oil, lemon juice, garlic, and soy sauce together until smooth. Season with salt and pepper. Transfer 1/3 of vinaigrette to medium bowl and toss with chickpeas.
2. Brush both side of eggplant planks with remaining oil and season with salt and pepper. Grill eggplant planks over hot fire until well browned and tender, about 4 minutes per side. Transfer to cutting board and cut in half lengthwise. Transfer to large bowl and toss with half remaining dressing.
3. toss spinach with remaining dressing and season with salt and pepper. Arrange eggplant spears on serving platter and top with spinach and chickpeas. Serve.

Smart shopping eggplant

Of the four eggplant varieties commonly found in supermarkets, the globe eggplant is the most versatile. Globe eggplants contain fewer seeds than their sister varieties, and their firm flesh retains its shape after cooking, making them an ideal choice for most cooking applications. Italian choice for most cooking applications. Italian eggplants are mildly spicy with lots of seeds; they’re best sautéed or stewed. Sweet and dry Chinese eggplants are great in stir fries, and thai eggplants, with their bright, grassy flavor and hints of spice, taste good enough to eat raw.

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Cinnamon in the Cupboard Real or Imposter By Chris Rawstern

I have a bone to pick about cinnamon. How many of you really know what spice you have in your cupboards. Are you sure it really is cinnamon.

We in the U.S. are having the wool pulled over our eyes about cinnamon. What we commonly know in the U.S. as cinnamon is actually Cassia (cinnamomum aromaticum). It is a relative of true cinnamon, but not the real thing. The rest of the world uses true cinnamon (cinnamomum verum), in their cooking or baking, yet here we are sold something completely different.

As background, I first found out how much difference there was between these two spices when I lived in Guatemala. The cinnamon there tasted very different from what I knew growing up in Ohio; making things like an apple pie or apple crisp just tasted different. They were very good, but didn?t taste like what had known. I chalked it up to differences in quality of product, or maybe my baking skill was inadequate. Any typical Guatemalan foods I ate or made with cinnamon tasted just fine of course, with nothing to compare.

That was back in the 1970s, and it wasn?t until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldn?t understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.

Cassia cinnamon is a very good spice, of course. I do not for a second propose we do away with it! What would our apple pies taste like without it. It is a wonderful spice, worthy of the space in our cupboards. However, I propose that true cinnamon have an equal place.

Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as quills or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes even hard to break. It has a stronger taste, warmer and more potent. There is some very good quality cassia to be found these days, such as Korintje AA. A lovely spice to perk up anything you commonly make with cinnamon here.

For my cooking classes I always take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, are very thin and easily crushed. The flavor is lighter and more delicate, with a somewhat lemony quality. I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud snap when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding.

I would liken this before the U.S woke up and smelled really good Arabica coffee. Once we found out about good coffee, the tide turned. I believe this country is in the process of bringing true cinnamon into the light. It is found in most any Mexican grocery section these days. Good quality spice shops carry excellent quality cinnamon and also excellent quality cassia. If you want to make any ethnic food from anywhere else in the world, or just become familiar with a new flavor go for true cinnamon. It?s worth the effort.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

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Hair Stylist

Hair Stylist

What will I be doing?

            Fixing and styling the hair of people attending special occasions

What will I need to start?

Eric Bautista is a hair and make up artist with his own salon in Pateros, and he says you’ll need to spend P20,000 on basic equipment like setting gadgets (hot curlers, Velcro rollers, ceramic flat iron), styling products (mousse, spry net, gel), brushes (roller, paddle, and skeleton), and blow dryers. You may buy cheaper hairstyling equipment from MTN Marketing in Binondo and learn the basics of hairstyling from Reyes haircutters

Who will my customer be?

            Brides and their entourage, celebrities, fashion models, VIPs, students attending junior or senior proms and graduations, birthday celebrators, and party goers

How much should I charge?

            If you’re beginner, P500 per head. Bautista and Ferdie Orivida of Uver salon charge P1,000 to P3,000 per head for services outside the salon. You may also charge a package rate like Eric who does hair and make up for three people for P5,000 or Ferdie who charges P12,000 to style a bride and two other people

How much will I make?

            You could make P8,000 extra monthly charging P1,000 per head and getting at least two booking a week. The peak months for styling are December and May.

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