Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer. 

Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

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Next Up: Kiwi Rubbed Beef Short Ribs

I'm back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!

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Quinoa + Hemp Heart Tabbouleh

Tabbouleh is a popular traditional Middle Eastern dish. The ingredients remain the same but vary in ratio depending on the region. It traditionally uses bulgar wheat as the grain of choice but here we are using gluten free quinoa. I also added some hemp hearts as they are a perfect accompaniment and add extra nutrients, like all the very important omegas. What I really love about the quinoa and hemp hearts is that they are both complete proteins making this a well-balanced dish. If your new to hemp seeds and oil, following is a great article on just how wonderful and beneficial these seeds and oil is for your health: Hemp Seed - The Most Nutritionally Complete Food Source in the World

I have been wanting to make this for some time now and am so glad I finally did. It was light, fresh and delicious! The ingredient list is simple and comes together creating pleasure for all your senses...visually, texturally and flavor wise. Not to mention the smell is delicious too. The mint and parsley together are a winning combination leaving a fresh, clean taste bite after bite. The cucumber is refreshing, the tomatoes add juiciness and the lemon adds a nice light zestiness. After making this I have to admit that I sat and the whole thing...of course I only made half of the recipe you see here which is why I doubled this recipe so you can have some for later, or share if you like. This is clean eating and nutrient dense. For those of you who count calories, when you learn to eat clean like this you don't need to count calories...eat as much as you like and count your blessing instead! 

Just a note of what's to come. I've been going through a filter phase on my photography as you will see directly above and below. I finally saved a few pennies and purchased my first filter pack from the VSCO Film to enhance my Lightroom 4 editing software. I sure didn't like it at first and thought maybe I wasted my money, but I am slowly learning how to use it. I hope you enjoy the photography and find it doesn't take away from the appeal of the food, which is why I will combine the different styles until I'm confident with my filter choices (the intro picture is unfiltered). I enjoy the creativity and versatility it offers...it's exciting. I'm easily amused you know. :)

So enough about that, let's get to the good stuff!

It's just pure and simple...

Quinoa + Hemp Heart Tabbouleh 

Ingredients

• 1 cup quinoa (I used tri-color)
• 1 3/4 cups water
• 1 teaspoon garlic powder
• 1 bunch parsley (about 2 cups lightly packed), stems removed
• 1 small bunch mint (about 1 cup lightly packed), stems removed
• 1 english cucumber (skin on), diced
• 1 small red onion, diced or 3 green onions, thinly sliced
• 1 1/2 cup cherry/grape tomatoes, halved or quartered depending on size
• 1/4 cup hemp hearts (shelled hemp seeds)
• drizzle of good extra virgin olive oil 
• juice of 2 large lemons
• mineral salt & cracked pepper to taste

Rinse your quinoa in a fine mesh stainer to remove any dust (sometimes I do this, sometimes I don't). In a medium size pot, bring water, quinoa and garlic powder to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, remove cover and let set for 10 - 15 minutes, fluff with fork.

In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and onion.

Once quinoa is ready, add in the parsley, mint, cucumber, onion, tomatoes, hemp hearts, drizzle of olive oil and the juice of your lemons, salt & pepper to taste, gently mix together.

Serve with a few whole mint and/or parsley leaves and lemon wedges.

Serves three generously.

So clean & healthy...any day is a good day for tabbouleh!

Enjoy!

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Pardon the Interuption

I'm back east for my uncle Billy's funeral, and will be away from the blog for a day or two. I'd like to take this opportunity to thank everyone who passed along their condolences, and to let you know how much I was touched by the response. Thanks again, and stay tuned!

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The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

They say when life gives you lemons, make lemonade; but what about when life gives you empty mayonnaise jars? Mayonade? No, of course not. We’re going to make salad dressing instead, and “scrape the scrape.”

I’ll often add a tablespoon or two of mayonnaise when I make a vinaigrette, to help emulsify things, as well as provide a little extra creaminess to the dressing. With that in mind, when I get down to the end of a jar, I don’t scrape, I shake.

I’m posting the ingredients I used below just in case you’re curious, but this post isn’t really about a recipe, but simply a tip for using up the last of that mayo without all that annoying butterknifing. Now, I just need to work on a recipe for using up the last of the dressing clinging to the inside of the jar. Enjoy!

Ingredients for 1 1/2 cups of dressing:

1 empty mayo jar, with at least 1 tbsp of mayo inside

1 clove minced garlic

1 tbsp chopped fresh herbs (I used parsley, thyme, and chives)

1/2 cup wine vinegar

1 cup olive oil

salt and pepper to taste

cayenne to taste

pinch of Herbes de Provence

View the complete recipe

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In Memoriam: William D’Arduini

My uncle Billy passed away a few days ago. He’d been having health issues over the last few years, but the news still came as a sudden, and very sad shock. He was one of my earliest inspirations for becoming a chef, and as many of you know, we filmed several recipes together over the years from his kitchen in Manchester, NY.

After I left the California Culinary Academy to start Food Wishes, I gave him one of my chef coats, and whenever I’d visit, he’d be wearing that coat, busily cooking away, looking every bit the part. He was a barber and hairstylist by trade, but Uncle Billy could have been a world-class chef. His passion for food, and for life, was boundless. Running up the stairs from his second, basement kitchen, carrying a giant pan of food, smiling broadly, talking loudly, wearing that old, white chef coat, is how I will always remember him.

I can think of no better tribute than to re-post the videos he was involved in below. In the “Homemades” video, you can actually hear Uncle Bill helping me with the narration. Of course, in true Food Wishes style, we only see his hands, but by watching the stylish way he handles the food, it’s very easy to see that he had a special touch.

Our heartfelt thoughts and prayers go out to my Aunt Angela and the rest of the family. I can’t begin to imagine how difficult this is for them, but hopefully they can take some comfort in knowing just how much pleasure Uncle Billy brought to those around him. Not only did he feed the party, but he was usually the life of it too. He will be dearly missed.

Rest in peace, Uncle Billy. We loved you, and will continue to love and remember you through all the amazing dishes you so generously shared. I know one thing, the food in heaven just got a lot better. Enjoy.

Homemades - Making Pasta with Uncle Bill (read original post here)

Chicken D’Arduini (read original post here)

Arancini - Italian Rice Balls (read original post here)

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Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

View the complete recipe

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5 Gluten-Free Potato Salad Recipes

Gluten-Free Vegan Potato Salad - Simplicity

I am thinking of you. As I pack. Folding linens into squares (next to impossible with fitted sheets). Wrestling with rebellious hangers. Cradling white soup plates in sheets of recycled paper. Boxing and taping and labeling our material life once again. Our seven year journey westward now migrating east. Back to the Cape.

Cape Cod, Massachusetts.

Where we first met.

Where we first touched, shaking hands goodbye at the end of a six week painting class (it would take you two and a half years to call me and invite me for coffee).

Where I raked up a post-hurricane marriage and as I sorted through tree limbs and debris saw the biggest rainbow curve high above the destruction.

Where I set up my freedom cottage as a single mother, living in 350 square feet by wits and faith.

Where I learned to trust my instincts. And snip free the soft lies agreed upon.

Where you finally did call.

Where we began our marriage. Our life as parents. Best friends. Lovers. Painters.

Where I most feel at home. By the New England sea.

Returning. With sand in my shoes that I never shook free.

Read more + get the recipe >>

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Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday. 

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

View the complete recipe

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Sweeten Your Taste Buds With Cooking Classes

The younger India has shown a great interest in developing culinary arts. Blame it on the modern outlook of Indians or the equalizing of the stand of men and women in the society, cooking classes have suddenly shown an increased number of participants. There has not only been a hike in the number of enrolment, but also there has been a hike in the TRP that the shows related to cooking has shown. To keep up with the increased stir, are now on the track of finding out new and alluring ways to keep the flow of enrolment steady and stable.

When you have decided that you want to master the art of cooking, the first step to deciding upon a tutor will be to decide which cuisine to defeat first. This will depend a lot on the taste you enjoy encouraging. When that is decided upon, you have to find a master who is well experienced and is popular in his teaching skills and his ability to deal with kitchen mishaps. The most famous flavor is that of chocolate and that is why chocolate making classes in Mumbai overflow with interested students.

In addition to your interest and the popularity of the tutor you have decided to associate with, there is one factor that weighs a lot, namely, the budget factor. You should be wary of joining those cooking classes in Mumbai that suits your pocket. Once you have enrolled, documentation has a lot of importance. As one gets acquainted with each ingredients involved, one should be keen to make this acquaintance an everlasting one. Familiarity with the ingredients is a must if you intent to master the art. As you encounter each dish and witness the secrets of mastering the culinary arts, make sure you document it well. Cooking is more like an art, meaning, however well you try to memorize or keep record of all the steps you do, you are sure to miss something or the other. The solution is to keep practicing the art.

Another point to be noted is to make sure that you do not miss any of the cooking classes offered. The reason is that, one class missed might prove to be one too many. As stated above, the familiarity with the ingredients needs to be maintained. To maintain hygiene should be a prime requirement when you cook. Your equipment need be clean and clear. Clean working environment can do wonders.

When attending cooking classes, one should not be shy to ask questions. Keep asking questions and your knowledge will grow, you should never back out. When you have all the details regarding a dish, practice! Errors are bound to occur the first few times, but never give up. Cooking is an art to be mastered and not to be given up. One would certainly shine in culinary aspects given ample practice and dedication.

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Cooking And Frying Oils-how do They Affect Your Health?

Millions of users around the world use healthy cooking oil for frying and food preparation. There are different methods to cook food like frying, grilling, roasting, baking, etc. Out of these, frying has turned out to be the least healthy as the food absorbs all the oil in comparison to the other modes of cooking, where oil is definitely used but it is not absorbed. This does not mean food should not be fried; it depends on frying habits.

Foods cooked or fried with excess or unhealthy oil is certainly not good for health, fats that are not good for health are saturated and trans fats and the good ones are monosaturated and polysaturated ones, these fats decrease the risk of disease. Healthy Oil for frying includes oils such as canola, sunflower, olive and corn, while the bad ones include palm, kernel, cocoa butter, margarine and shortening.

Cooking oil is mostly glycerol esters or fatty acids; these can be derived from animals and plants. Oil is mostly used as a heat transfer platform to cook food. While cooking or frying, oil is heated to a certain temperature that causes a reaction like oxidation, hydrolysis, polymerisation, etc. The products that are degraded include fatty acids, triglycerides, etc, if cooking oil is heated again and again its colour will change and it will give rise to an unpleasant odour as it oxidises.

If cooking oil for frying is used for an increased duration, it will cause a lot of degradation and the toxicity of this will increase as well. There are so millions of hotels, restaurants, and food joints around the world. It is imperative that the food industry should choose cooking oil of good quality and stability, use appropriate equipment, select the most appropriate temperature for frying or cooking food, if it is used once it should be filtered to remove food particles, if the it is reused number of times, then it should be replaced.

Let's talk about trans fatty acids in brief, these fatty acids are produced if the oil is fried repeatedly, it will come from partially hydrogenated vegetable oil. Tran's fatty acids decrease good cholesterol (HDL) that helps to prevent blockage of arteries and increases bad cholesterol (LDL) that causes blockage of arteries. Cooking oil with high volumes of Trans fatty acids increase the risk of diabetes, coronary heart disease, gall stones, obesity.

What should be done to avoid the consumption of these oils; consumption of cooking oils for frying should be reduced, whilst other cooking methods should be used like boiling, steaming, roasting, stir frying, etc. Tran's fats are found in the following products like hydrogenated vegetable, partially hydrogenated vegetable, refined vegetable oil, butter, margarine and shortening.

Talking about pressure frying, foods like chicken tastes good when it is pressure fried in a pressure fryer as they contain lesser number of fats, in comparison to open fried foods. These pressure fryers consume less amount of cooking oil than open fryers and they cook faster at lower temperatures causing lesser number of Tran's fatty acids with low absorption.

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Next Up: Beef Satay

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Quinoa & White Bean Veggie Burger

It's burger time...

I haven't done a veggie burger in almost a year. It was time to add a new one to the list and this one is as delicious as it gets. These patties are loaded with protein and fiber as well as other beneficial nutrients, and they are very filling. As far as veggie burgers go this is fairly easy. I have to admit that I'm a pretty lazy cook and don't like a lot of steps. I prefer to spend as little time as possible preparing a meal as well as cleaning it up. Fyi, you can make this recipe even simpler by using a pre-made flour instead of processing oats like I did. The patties came out fantastic and held up great without falling apart, and they were not dry at all, nor were they mushy. The texture, taste and visual appeal all hit the mark. Once layered with all the extra goodies this burger was supreme and the best veggie burger I've ever had...am I biased...maybe, but these were divine! And, if you don't feel like having it on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt and pepper...so good just like that! 

I loaded this beauty up with leafy greens, slice of heirloom tomato, sliced red onion, whole grain mustard, mashed avocado and a nice drizzle of sriracha. Lot's of flavors going on and I loved it. As the saying goes, "Eat like you mean it!" :)

And now for the money shot! Having fun with my iphone and the VSCO Cam app, managed to create this final mouthwatering picture...veggie love at first sight!

Quinoa & White Bean Veggie Burger

Ingredients (makes four patties)

• 1/2 cup quinoa (I used tri-color)
• 1 cup water
• 1 teaspoon garlic powder
• 3 teaspoons thyme, divided (oregano would be good too)
• 1/2 - 1 teaspoon smoked paprika 
• 1/2 teaspoon ground chipotle pepper, optional
• 1 can (15 oz.) white beans (I used cannellini), drained and rinsed
• 1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)
• 1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)
• 1/2 cup shallot, finely diced (about 1 medium) or red onion
• juice of one lemon
• 1/3 cup oat flour, or flour of choice 
• 1 Ener-G egg replacer or 1 flaxegg (1 Tbs flaxseed meal + 3 Tbs water), optional*
• mineral salt & cracked pepper, to taste
• coconut or olive oil, to grease

To Serve:

• tomato, sliced
• leafy greens
• avocado, sliced or mashed
• red onion, sliced
• whole grain or dijon mustard (hummus or vegan mayo is great too)
• sriracha or Sriracha Cashew Cream (use the sriracha cream in place of mustard)
• burger buns of choice

Start by making your flaxegg or ener-g egg replacer and set aside. If baking in the oven, turn oven to 375 degrees F. (It's helpful to read instructions first before making the patties)  

In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.

While quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice your onion and red pepper fairly fine, they should be about the same size as the corn kernels.

Next, mash your beans. I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.

Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well. Add in the flour and egg replacer, mix well again. Season to taste with salt, pepper and more of the other spices. We all vary on how strong we like our spices...you can't take out but you can always put in.

Now to divide and make your patties. I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. It should be about the size of your hand. Flatten with your palms and place on hard surface. Cup the edges with your palms and tighten them in a bit and flatten the top to the desired size. Mine were about 1/2 inch thick by 3 1/2 - 4 inches.

Cook one of two ways:

In the oven at 375 degrees on a greased or parchment lines cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.

OR

In a large skillet, heat 1 tablespoon coconut oil or olive oil over medium to medium high heat. Cook patties about 4 - 5 minutes on each side.

I cooked both ways and had no preference. They both held up well and cooked great. (pic shows skillet cooked)

Serve on bun or bed of leafy greens with choice of toppings!

Notes: The patties can be made ahead of time and stored covered in the refrigerator for a couple days prior to cooking.

*I have a sneaky feeling that this can be made without the use of any egg replacer if you don't have it available. I have it here for good measure until I try without. If you decide not to use an egg replacer, when adding the flour, just try adding two - three tablespoons of water instead if needed...the amount may depend on the flour you're using.

For mashed avocado, cut open avocado, remove seed and using a fork, mash the flesh right in the skin...it's like a bowl. 

I hope this makes you want to get in the kitchen and cook.
I encourage you to make these soon and often...
Enjoy!

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How I Learned to Make Pancakes

However, as I got older, I realized that they take a lot of work and it is no simple task to make them. Therefore, I asked my mother to teach me how to make this dessert so that I could make it for myself and so that I can make it for the entire family without having to ask anyone else to do it for me. I did not know what I was getting myself into.

First, I had to learn how to make the batter. This was not so complicated. By following the recipe to the letter, I had no trouble making the batter for the pancakes. I simply had to get all the ingredients in one bowl and stir properly. I think I should mention that I was about thirteen years old at that time and my hand-eye coordination was not so good. Therefore, I got myself a mixer and with its help, I was able to make that soft cream that was going to be turned into the best dessert on the earth.

I am sure that you have seen on TV those people that flip the pancakes without the help of any other instrument. They simply make a small gesture with the frying pan and they flip the pancakes in the air to turn them around. I have to admit that I was looking forward in mastering this art because it looked amazing and because it was one of the most interesting parts of the dessert making process. However, before I got to that I had to learn how long I should keep the pancake on one side in the frying pan in order for it not to burn. Of course, this was a bit of trial and error process, and after I burned a few of them, I finally figured out how long I should keep a pancake over the heat. I have to mention that my mother was very patient with me and she said that I had to make a mistake so that I could learn from it. Finally came the flipping of the pancakes. I have to say that we were lucky that we had a dog because much of the batter that I flipped in the air ended up on the floor. Without a patient mother and a very hungry dog, I would have not known how to make my favorite dessert today.

In conclusion, if you are going to teach your kids how to make pancakes, you have to have a lot of patience and you have to remember that they will make many mistakes before they get the perfect pancake from the frying pan. However, once they master this art, they will be able to make this amazing dessert.

If you want to learn how to prepare the best pancakes (or as the call them in Denmark - pandekager ) you can rely on Femina cooking tips to help you. Rate this Article

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James Bor has published 16 articles. Article submitted on August 15, 2013. Word count: 458

Years ago, the Italian mammas used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, taleteller and some other specialties for joyful events.

Written by: Thomas Ludwig

Not wanting to cook your pancakes because they stick to the pan every time you do? Not anymore. With a non-stick frying pan and several tips, you can now enjoy cooking them from the pan sliding freely to the plate. Follow them and you'll surely have that delicious pancakes for breakfast and snacks.

Written by: Marichu Coning

Banana nut bread is certainly a treat for those who love something sweet and tasty for breakfast, teatime or dessert. You can come up with a variety of this type of bread. Learn more about the fabulous ways to make banana nut.

Written by: Angelica Florin

Online recipes are Easy Recipes and quick to make and that's how they maintain to be popular constantly. Many recipes are so easy that even youngsters can make their own snacks by understanding the directions. Philadelphia Cheese Cakes is one of the conventional cuisines of Philadelphia.

Written by: Jacob Smith Cohen

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Happy National Hot and Spicy Food Day Eve!

That’s right, as almost nobody knows, tomorrow is National Hot and Spicy Food Day, not to be confused with International Hot and Spicy Food Day, which is, of course, on January 16th. Don’t even get me started on the time I bought the wrong cocktail napkins after getting the days mixed up. So embarrassing.

Anyway, in honor of this very special day that somehow food bloggers and media outlets know is August 19, I’m re-posting this spicy sausage ragu recipe. This crowd-pleaser is so easy, so tasty, and a perfect way to celebrate this made-up holiday. Enjoy!

Click here to read the original post, get the ingredients,and link to the written recipe.

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Buying a Replacement Kitchen Knife Collection

In the event that you've undertaken any type of difficult food preparation, either at your home or rather in a commercial kitchen space, you understand the usefulness of using the proper kitchen utensils.

There are numerous various kinds of kitchen knives - chef or bread knives or even block sets. That being said, what type is ideal to suit your needs? The answer tends to be that most of them are. A whole range are available that cater to distinct functions and consequently accumulating the most suitable group of knives often is a endless and very costly undertaking.

The start of a good kitchen knife collection is the chef's knife as it is a multi-purpose tool used to slice, dice, mince or slice a wide range of food stuff. This sort of knife is offered in a number of sizes (anywhere from six inches to 12 inches) however, as a rule of thumb, the smaller your palm the shorter the chef's knife ought to be.

When you've obtained the best chef's kitchen knife, you can begin supplementing your collection with a boning knife (self explanatory), a clever, a paring knife, a carving knife as well as one with a serrated knife blade. While you might be tempted to go to the store and actually invest in a knife block collection, it may most certainly not give you the adaptability, or overall performance, that acquiring separate kitchen knives will.

Points to Watch Out For When Shopping For a Kitchen Knife

Not all of the products that are available are manufactured to the same quality. Regardless if you might have decided what type of knife you are interested in, you still need to find the best blade and hand-grip configuration.

Whilst the huge majority of blades are made from stainless, a greater number of options out there are also ceramic blades. As opposed to metal chef knives, a ceramic kitchen knife is offered in just just a few sizes and lengths and can be used simply for softer objects -- citrus fruits, green vegetables, and also mutton. Almost all are made from zirconium oxide that will only need sharpening every couple of years or so, if at all. On the other hand, even though it is more robust when compared with steel, a ceramic edge is a bit more at risk of splitting in the event that it is dropped or otherwise mistreated.

One more thing to think about when purchasing is the handle composition -- i.e. would it clean very easily or perhaps can it gather multiple scraps of foods that no quantity of soaking will remove. And on the topic of washing, make sure the utensil you purchase is dishwasher safe, given that incorrectly running the non-dishwasher safe knife in the dishwasher will almost certainly annihilate it.

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Soup Pot Recipes-use a Quality Soup Pot For Easy Chicken Recipes

A soup pot is one of the most essential kitchen items used in the USA these days. Although, there are different types of soup pots available, including stainless steel, electric cookers, vacuum thermal cookers, pressure soup makers, but a pot made from 100% natural and pure earthenware clay really stands out in the crowd. It is a non-toxic, healthy and green way of cooking nutritious and healthy soups for families. Soup pots are widely used to make soups and chicken dishes around the globe today.

How Clay Pots Work

Clay is a porous material. When soups or chicken is cooked in a clay pot, it locks all the juices and steam in food, thus helping you cook healthier, more nutritious and flavorful soup. Miriam's Earthen Cookware's clay vessels are made from pure and natural clay a very rich and potent material, which is composed of several minerals such as calcium, phosphorous, potassium, sodium, magnesium and other nutrients. These pots in fact help people prepare healthy and nutritious meals for their families. Clay pots cook soups with far-infrared heat (FIR), a type of heat that helps spices and seasoning penetrate much deeper into the food, giving that extra flavor and taste in the food. The best thing about their clay ware is that they retain heat so well, you can safely turn off your stove 7- 8 minutes earlier. The soups will cook at the same speed, taste better and remain warm for long time.

Using Clay Soup Pot for Soup Recipes

When making soup using a clay vessel, always check your clay pot manufacturer's instructions for general care information. Whether you use them for chicken recipes or soups never put your clay cooking pot in a hot oven or it may crack. Clay pots should always be placed in a cold oven and then heated to the required temperature. It takes about the same time to cook when compared to other kinds of cooking pots. You just need to keep in mind to increase temperature gradually.

Using Soup Pot for Easy Chicken Recipes

Cooking chicken recipes is easier and healthier in clay pots. All you need to do is to follow all necessary tips and instructions designed to help you cook healthy, nutritious and delicious chicken dishes. You need to lightly oil chicken pieces and sprinkle salt and pepper inside and outside pieces. The next step is to place chicken and put all the ingredients necessary for chicken recipe. Then, cover the pot, put it in cold oven and set it to the right temperature. Let the food bake at a normal speed. Once the chicken is cooked, remove the pot from oven and put on a trivet.

The author has 6 years of experience in writing articles on cookware. To know about soup pots and soup pot recipes , visit
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

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Focaccia – Surprisingly, Not Italian for “Fingers”

Some younger foodwishers may not realize this, but there was a time, before the Internet, when not everyone knew everything about everything. These days, if you’re wondering what “focaccia” means, you Google it, and all is revealed. In case you’re wondering, it comes from the Latin word for “hearth,” but that’s not what pre-Wikipedia Chef John thought.

Nope, I figured focaccia meant, “fingers.” Since the signature characteristic of the bread is the deeply dimpled surface, and those holes are created using well-oiled fingers, it made perfect sense. Plus, fingers starts with an “f,” as does focaccia, which reinforced my brilliant theory. Anyway, now we know.

This is such a fun and versatile bread to make. I went with a simple, but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab.

A few of my favorites would be chopped olives, caramelized onions, and sliced grapes. You can add pretty much anything to the top when you do the old finger poke, and proceed as demonstrated. Of course, depending on your garnishes, you may have to cook it a little longer, but I’m sure you’ll figure that out. No matter how you customize it, I hope you give this classic flat bread a try soon. Enjoy!

Ingredients for 6 large portions:

– Combine:

1 package (.25 oz) active dry yeast

1 cup warm water (105 F.)

2 tbsp extra virgin olive oil

3/4 tsp salt

1/4 cup semolina flour

2 tsp minced fresh rosemary

2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)

*As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina

– Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.

– Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.

– Bake at 475 degrees F. for 14-15 minutes

View the complete recipe

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The Best Stir Fry Recipe Sauce

In every stir fry recipe, the flavor enhancement is usually the sauce that is carefully blended to suit ones desired taste buds. Stir fry recipe are frequently derived from home made cooking out of family tradition and acquired taste. It is a mixture of herbs and spices, and sprinkle with Oriental such as soy, oyster, fish sauce, sweet and sour, sesame oil, hoisin sauce and even the sweet chili that can be bought in Asian stores near you. The perfect combination of these ready-made Oriental sauces can totally create an overwhelming aroma and flavorful dish on your fry. However, use the sauces at right amounts to avoid too much saltiness or too sweet for your preferred taste.

In Asian cuisines, you will find these notably in their kitchens to bring out that desired Asian taste in their fried dishes. Home cooking is therefore the secret to wonderful and fantastic fry sauces that provide distinctive flavor to fries. In this article, we will share with you a recipe for a fry just for you to learn and start making your own stir fry at your kitchens. These ingredients are standard and are mixed together to fashion that combination of flavors enough to provide that perfect fry for you. Learning from this, you can create your own stir fry in your kitchen. But before we begin, here is a quick review. When we make a fry, we add the sauce at the end of the cooking, after the food is cooked. This is because fry can burn or over-reduce quickly. So cook the food first then add the sauce and let it boil and then serve the dish immediately while hot.

INGEREDIENTS:

2 tablespoons soy
2 tablespoons dry sherry
½ teaspoon cornstarch
½ teaspoon sugar
2 teaspoons chile-garlic
1 teaspoon sesame oil

The key ingredients are with recommended brands:

Kikkoman soy Dry sherry Cornstarch Sugar Huy Fong Chile-garlic Kadoya Toasted sesame oil Chicken or vegetable stock (this is optional, but often useful for vegetables)

Sugar and cornstarch are also optional. If you use them, especially in large quantities (more than 1 teaspoon cornstarch and 1 tablespoons sugar for four servings) you will produce something similar to a lunch special at a Chinese-American restaurant. Sometimes, this is exactly what we want.

The Thai and Vietnamese stir fries however frequently contains fish and sometimes mixed with soy flavor, but is usually fish flavor alone. The Thai stir fry with basil for example is only flavored with nothing more than soy flavor and fish added with water and sugar, plus the basil.

The Korean fried squid on the other hand is a favorite fried dish. It usually contains a riot of vegetables and is bright red from Gochu-Chang Chile Paste or the Korean Chile Powder or even both. Other versions already include soy flavored, sugar and sesame oil and ginger aside from the chile paste and powder.

Creating your own concoctions for a stir fry recipe sauce is not a dream. Nothing can actually go wrong in your creativity. The sauce you will produce can be improved as you continue cooking.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about stir fry recipe sauce that I submit here. Thank you.

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Soup Pot Recipes-use a Quality Soup Pot For Easy Chicken Recipes

A soup pot is one of the most essential kitchen items used in the USA these days. Although, there are different types of soup pots available, including stainless steel, electric cookers, vacuum thermal cookers, pressure soup makers, but a pot made from 100% natural and pure earthenware clay really stands out in the crowd. It is a non-toxic, healthy and green way of cooking nutritious and healthy soups for families. Soup pots are widely used to make soups and chicken dishes around the globe today.

How Clay Pots Work

Clay is a porous material. When soups or chicken is cooked in a clay pot, it locks all the juices and steam in food, thus helping you cook healthier, more nutritious and flavorful soup. Miriam's Earthen Cookware's clay vessels are made from pure and natural clay a very rich and potent material, which is composed of several minerals such as calcium, phosphorous, potassium, sodium, magnesium and other nutrients. These pots in fact help people prepare healthy and nutritious meals for their families. Clay pots cook soups with far-infrared heat (FIR), a type of heat that helps spices and seasoning penetrate much deeper into the food, giving that extra flavor and taste in the food. The best thing about their clay ware is that they retain heat so well, you can safely turn off your stove 7- 8 minutes earlier. The soups will cook at the same speed, taste better and remain warm for long time.

Using Clay Soup Pot for Soup Recipes

When making soup using a clay vessel, always check your clay pot manufacturer's instructions for general care information. Whether you use them for chicken recipes or soups never put your clay cooking pot in a hot oven or it may crack. Clay pots should always be placed in a cold oven and then heated to the required temperature. It takes about the same time to cook when compared to other kinds of cooking pots. You just need to keep in mind to increase temperature gradually.

Using Soup Pot for Easy Chicken Recipes

Cooking chicken recipes is easier and healthier in clay pots. All you need to do is to follow all necessary tips and instructions designed to help you cook healthy, nutritious and delicious chicken dishes. You need to lightly oil chicken pieces and sprinkle salt and pepper inside and outside pieces. The next step is to place chicken and put all the ingredients necessary for chicken recipe. Then, cover the pot, put it in cold oven and set it to the right temperature. Let the food bake at a normal speed. Once the chicken is cooked, remove the pot from oven and put on a trivet.

The author has 6 years of experience in writing articles on cookware. To know about soup pots and soup pot recipes , visit

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Orange Creme Cupcakes

Gluten-free dairy-free orange cupcake goodness.

Sunny Sweetness with a Twist

On my To-Do List for nearly forever has been creating a gluten-free vegan recipe for my favorite birthday treat- a fresh and fragrant orange cake with orange creme frosting. Since it isn't my birthday until June (and it's just the two of us living out here in the Connecticut hills) I decided to experiment with making cupcakes instead of a layer cake.

Orange cupcakes just sounded refreshing.

Sunny and sweet.

I had such a good time in the kitchen this week making these sweet little gems. In fact, I'll be working on more recipes for vegan cupcakes in the near future, including basic vanilla cupcakes, chocolate cupcakes, carrot, perhaps, and a few other tasty flavor combos.

Now that I know how easy it is to bake delicious gluten-free vegan cupcakes, the sky's the limit.

Off to pack.

Did I mention we're moving again?

Read more + get the recipe >>

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Enjoy Indian Food In Notting Hill At Indian Food Restaurants

London is considered as the world cultural capital and is one of the most visited cities in terms of international arrivals. Being one of the most preferred destinations of the tourists, London provides various amazing places to visit and activities to perform. Being a cultural hub, the city homes different people with their different eating habits from around the world. This has led to the availability of varied cuisines satisfying every palate. A food lover will love his stay in London because he will have the opportunity to taste different cuisines prepared in different cooking styles. Among the varied food stuffs, Indian food items are one of the most preferred and highly demanded by the people both Indians and UK nationals.

The demand and popularity of food are one of the major aspects that has led to the growth and increase in the number of Indian restaurants in the city. The Indians residing here and the locals as well who love to cherish authentic food prefer to dine at Indian eateries that serve a menu enlisted with a variety of dishes offered by the different regions of the country. Realising the growing demand of dishes and restaurants, some of the top hotel chains have established their outlets in the UK offer refreshing food and environment for the people to enjoy.Hence, you can find some of the best Indian restaurants in London where you can find a list of your favourite dishes. These places also offer a soothing ambiance that gives you the opportunity to enjoy your food calmly.

You can find Indian restaurants in every street of London; but some of the most popular are situated at places like Notting Hill, Holland Park and others. At Notting Hill, if people want to taste the real flavours of India than they can easily satisfy their taste bud by visiting one of the Indian eateries. These places offer various mouth watering Indian food including Tandoori dishes, Bengali dishes, North Indian dishes, varieties of deserts etc. Most of the people in the UK are fond of Indian tandoori food which are cooked in the most traditional method. The Indian traditional cooking style is also considered as the healthy way of cooking and thus this makes the food much healthier to eat.

Indian tandoori dishes are prepared with various different ingredients, spices and herbs. The spices and herbs used in their preparation have various medicinal benefits. Each and every spice has its own specialty and health benefits. Their usage in the correct proportion gives the food items with different flavors and aroma and thus make them relishing for the food lovers. The Indian restaurants in Holland Park make sure to provide authentic and healthy food to their visitors. They also make sure that their food is prepared by experienced chefs and under the most hygienic conditions.

Being a great foodie, the author has tasted varieties of dishes and cuisines of different places. He is very fond of Indian food and has written a number of articles on different dishes and their cooking style. Rate this Article

Enjoy Indian Food In Notting Hill At Indian Food RestaurantsNot Rated Yet

Joseph Elly John has published 9 articles. Article submitted on August 06, 2013. Word count: 469

Are typically Asian food items more healthy as well as less caloric when compared with American foods? It all depends. Certainly, a serving of dashi garnished together with cubes of tofu along with cut scallions isn't really extremely caloric, but the same bowl of chicken soup is just not as well.

Written by: Gerald McCabe Swan

this city entails one of the India's finest chefs where you will find remarkable Indian, continental and Italian cuisines in the restaurants. Numerous restaurants serve other intercontinental cuisines and wide-ranging Indian ...

Written by: Alisa Moore

Enjoy yummy dinner or lunch at Indian restaurant serving different kinds of recipes such as Awadhi cuisines, bhuna murgh recipes, galouti kabab recipes etc that are very offered at very base cost. The home delivery services is outstanding, you can experience with it.

Written by: Kalpendra Chaudhary

Before opening an Indian restaurant Adelaide you must conduct adequate research. Free home food delivery is one key to help your business thrive in Adelaide.

Written by: Emlie Jackson

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Next Up: Focaccia

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Why Red Chilli Powder is the secret ingredient?

ave you ever wondered, why red chilli is a favorite in your mother's or grandmother's recipe? We'll tell you things you may not know about chilli powder.

Chilli Powder, a widely used spice, is a secret and essential ingredient of every grandmother's recipe. Despite being tart, why is it still used in our food? The answer is simple. Its benefits are several. Let's discuss some of the benefits of chilli Powder.

Vitamin A: A tablespoon of chilli contains 2,224 IU of vitamin A. This amounts to 44.5% of the total quantity needed by the body. Vitamin A is used by the body to maintain eyesight and checking over the health of teeth, skin, and bones by the supplying sufficient vitamins to grow strong.

Vitamin C: A tablespoon of chilli powder accounts to about 4.8mg, which is 8% of total Vitamin C intake your body needs. Your body uses antioxidants to fight internal injury from free essentials, which are unbalanced molecules shaped during the energy formation method that can augment your danger of developing injurious health conditions like cancer and heart disease.

Did you know: - Why are chilies tart? Chillis are tart because of the alkaloid compounds: Capsanthin, Capsaicin, and Capsorubin.

Below is the measure of vitamins and minerals in 100g of Chilli.

230% of Vitamin-C
37% of Vitamin B-6
30% of Vitamin A,
12% of Iron,
11% of Copper,
6% of Potassium

Red Chilli Powder is a mixture of dried chilies, cumin, garlic, and oregano. In some cases, use of coriander, cloves or pepper may even be included. In dried red chilies lie nutritional and medicinal benefits, which have scientific evidences. Some of the benefits are as follows:

Cookery benefits: Just a pinch of red chilli can leave ecstatic flavor in your food. Some of the Indian recipes are incomplete without red chilies. It is slowly and deliciously taking its place in the U.S. Barbeque Sauces, Chili and Mexican Moles make use of red chilies these days.

Geographical Data: It is a well known fact that whole red chilli is the most commonly used spice in India. Ancient India boasts of red chilli as a cure to upset stomach, menstrual cramps, malaria, and motion sickness.

Nutrition rich: They contain vitamins and minerals like Vitamin -C, Vitamin- B, Vitamin- A, Iron, Copper, and Potassium etc. The beta carotene, a form of Vitamin- A, has the same amount of nutritional value as in different vegetables and fruits.

Medicinal benefits: An alkaloid compound, capsaicin, found in red chilli is known to decrease the intensity of pain. It has to be applied directly on the skin.

Sterling Groceries Pvt Limited is a corporation that manufactures spices and is situated in New Delhi. The superiority of spices they manufacture have got them a position with WAL-MART, Carrefour, METRO, SPAR, and Reliance, in recognized as well as modified segments.

PRS Spices is a leading spice & herbs supplier that offers range of good quality spices seasonings, Chilli Powder, cumin powder, curry powder, chat masala, Red Chilli Powder etc. We offer valued spices to meet all cookery needs globally.

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Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

While the grilled salmon with bacon and corn relish recipe we posted Monday was extremely well received, some viewers had a problem with my extremely dangerous and difficult to perform method for shaving the corn off the cob.

So, just in case you’re one of these people who prefer your culinary techniques not to be dangerous or difficult, I’m posting this alternative method. Sure it’s just as fast, just as easy, and way safer, but you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared fingertips, I decided to show you my new favorite recipe for creamed corn. This lower-cal take on the classic side dish features Greek yogurt and a little Indian spice, and I was absolutely thrilled with how it came out. 

The flavor was great, and the tangy yogurt gave the dish such an interesting texture. I couldn’t stop eating it. So, if you’re looking for another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you give this a try soon. Just be safe, and as always, enjoy!

Ingredients for 4 portions:

2 large ears sweet corn

2 tsp olive oil

salt to taste

2 cloves garlic, minced

cayenne to taste

1/4 tsp smoked paprika

1/4 tsp garam masala

3 tbsp plain Greek yogurt (or more if you want it creamier)

2 tsp freshly sliced chives

View the complete recipe

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