Provides a daily menu, recipes, and shopping lists for busy families on the go.
Sunday, November 28, 2010
Are Organic Foods Better for You?
Saturday, November 27, 2010
All About Tea
Pleasure Cooking
Thursday, November 25, 2010
Importance of A High-Fiber Diet
Wednesday, November 24, 2010
Fast Diets Can Do Great Found Online
Blueberry Muffin
Tuesday, November 23, 2010
Why Soybeans Can Be Unhealthy To Men
Children's Party Pointers - Catering For The Choosy Small Ones
Monday, November 22, 2010
Save Money And Make Your Own Flavored Coffee
How To Make Healthy Meals Choices!
So how do you make wholesome food choices, when you only have fifteen minutes to put together your meals? Well, the first thing you should understand is that fairly frequently, wholesome choices do not necessarily equate to two hour meals. You are able to make wholesome meals options which are as quick to prepare or pickup as the unhealthy ones.
Friday, November 19, 2010
Juicing Recipes And Their Role In Weight Loss
What Is The Best Food To Eat To Lose Weight
Thursday, November 18, 2010
M.Y. San Grahams Recipes
I have always admired a colleague who is a teacher, student, business woman, friend, wife and most of all a mother of three beaming children. You might not believe how much she handles all roles in a day but she has made it all these years. She is forty three years old but you can never see in her any trace of hardship in fulfilling her responsibilities. She is as lovely and gay everyday. She said that she simply love her husband and children and would always inspire herself with the thought that the happiness they can give to her can't be bought with money and gold. I can really see in her what's the importance of marrying someone we love in achieving a desirable marriage.
One thing I love about her, she is always a good cook and she was able to share with me these simple, quick and easy dessert recipes that she often prepares on their table on weekends, the only uninterrupted days she can be with her family. If she has her children to try the taste of her Grahams home-made goodies, I have my friends in church who are really a ready support in tasting these recipes.
And let me share to you what they have to say about what I have made for them to taste that day.
Janice, a single and inspired friend who was teaching native dance steps to the youth that day told me that teaching the dance steps is never hard at all if it means having another slice of my Grahams Mango Float.
Lovely, indeed a lovely friend of mine even licked that tin pan where there are crumbs of Grahams Brownies left. She said that she can't afford to waste a single crumb because she just love the taste of it.
But I like what Enrique had said, "Juvy, you are now ready to be married because you are a superb cook!"
It might all be flattery or not but everyone has enjoyed the food and they are crying for more. You can do these recipes at home and taste it for yourself.
Chocolate Grahams Tiramisu
You will need:
18 pieces M.Y. San Grahams Chocolate
1/2 cup coffee mixture (1 tsp coffee + 2 tsps sugar + 1/2 cup water)
2 tbsps sugar
225 grams Magnolia Cream Cheese
1/2 cup confectioner's sugay
1 box all purpose cream, chilled
2 tbsps cocoa powder
Here's how:
1. MIX - In a bowl, mix cheese and confectioner's sugar until light and fluffy. In a separate bowl, whip all purpose cream until double in volume. Put whipped cream in cheese mixture. Blend well.
2. DIP - In a bowl, combine coffee mixture and sugar. Dip M.Y. San Grahams Chocolate in the mixture.
3. LAYER - In a serving dish, lay 6 pieces of soaked crackers. Spread 1/3 of cream mixture evenly. Make 2 more layers using the soaked crackers and remaining cream. Garnish top layer with cocoa powder. Chill before serving.
You will need:
7 pieces M.Y. San Grahams Chocolate, cut into 3
1/4 cup M.Y. San Grahams Chocolate, crushed
1/4 cup butter
1/4 cup vegetable shortening
pinch of salt
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted peanuts, crushed
Here's how:
1. Do filling: In a bowl, cream butter and vegetable shortening until smooth and well blended. Add salt, confectioner's sugar and vanilla extract. Cream until fluffy. Fold in nuts. Refrigerate for 30 minutes.
2. Do base: Take a piece of cut Grahams Chocolate, spread 1 tablespoon of filling, top with another piece of cut Grahams Chocolate. Freeze for 5 minutes. Spread filling on the outside of base and roll in crushed Grahams Chocolate. Chill and serve.
Grahams Buco Delight
You will need:
2 1/4 cup Fresh coconut, meat and cut into strips
3/4 cup Coconut water
3/4 cup Sugar
1/3 cup Cornstarch
3/4 cup Evaporated Milk
2 cups M.Y. San Crushed Grahams
Here's how:
1. In a medium sized pan, combine coconut water, and sugar.
2. Cook over medium heat until sugar is completely dissolved.
3. In a small bowl, dissolve cornstarch in evaporated milk.
4. Pour milk-cornstarch mixture into the coconut water.
5. Whisk well until no lumps form and mixture coats back of spoon.
6. Add coconut meat and cook for 5 minutes.
7. In a 9 x 9 x 3 glass dish, evenly spread 1/2 cup of M.Y. San Crushed Grahams on the base.
8. Pour 1/3 of the Coconut mixture on top of the grahams base. Spread evenly.
9. Repeat the procedure with the remaining ingredients ending with grahams on top.
10. Chill the prepared dessert for at least 1 hour or until mixture is slightly firm.
You will need:
1 cup M.Y. San Crushed Grahams
1/4 cup Peanuts, toasted, chopped
2 tablespoons Confectioner's sugar
1 tablespoon peanut butter
1 tablespoon Condensed Milk
2 tablespoons White Sugar
3 tablespoons Cocoa Powder
1/4 cup butter or margarine, melted
Here's how:
1. In a medium sized bowl combine, M.Y. San Crushed Grahams, peanuts, confectioner's sugar, peanut butter and condensed milk. Mix very well.
2. In a separate small bowl, combine cocoa powder, sugar and butter or margarine. Mix until well blended.
3. Pour cocoa-butter mixture into Grahams.
4. Mix until very well blended.
5. Pour mixture into 9 x 9 x 2 pan.
6. Chill for 30 minutes or until firm.
7. Slice into serving portions.
8-10 pieces M.Y. San Grahams
FILLING
2 tablespoons Sugar
1/2 tablespoon Cornstarch
3/4 cup evaporated milk
1 piece egg yolk
1/2 tablespoon butter or margarine
1/4 teaspoon Vanilla Extract
2 pieces bananas, lacatan, sliced 1/4" thick
Here's how:
1. In a medium sized pan, combine cornstarch, sugar and milk.
2. Cook over low heat until cornstarch and sugar are completely dissolved.
3. Place egg yolk in a small bowl. Add 1 tablespoon milk mixture and mix well.
4. Pour egg-milk mixture into the pan. Mix until well blended.
5. Add vanilla and butter and cook until mixture coats back of spoon.
6. Add sliced bananas and cook for 3-5 minutes.
To Assemble:
1. Line a 6 x 6 pan with a layer fo M.Y. San Grahams
2. Pour 1/3 of the mixture on top of M.Y. San Grahams and spread evenly.
3. Create 2 more layers alternating grahams and banana cream mixture.
4. Chill for 1 hour until firm.
5. Cut into serving portions.
Note:
- Soak sliced bananas in water until ready to cook, to prevent browning
- Make sure bananas are just the right degree of ripeness to achieve the desired flavor and amount of sweetness.
- Could add more bananas if desired.
- Could add toasted, chopped peanuts for more flavo
Chocolate Grahams Mousse
You will need:
1/2 cup M.Y. San Grahams Chocolate, crushed
3 tablespoons melted butter
1 1/2 tablespoons all purpose cream
1/4 cup all purpose cream, chilled
18 pieces Ricoa Curly Tops
Here's how:
1. Mixed crushed Grahams Chocolate and melted butter until well blended. Press crumbs in all sides of a small dish. Freeze for 20 minutes or until firm.
2. Put Curly Tops in a stainless steel bowl. Put bowl over a saucepan filled with 2 inches of water. Heat over low fire until chocolate is melted.
3. Spoon about 3 tablespoons of melted chocolate into chilled crush and spread to coat thinly. Chill.
4. Put remaining melted chocolate in a bowl. Add 1 1/2 tablespoons of all purpose cream. Set aside. In another bowl, whip chilled cream. Fold in whipped cream into chocolate mixture. Chill. Fill crust with mousse mixture. Chill before serving.
1 handy pack M.Y. San Grahams
3 tbsps M.Y. San Crushed Grahams
1 1/2 cup all purpose cream
1/4 cup condensed milk
2 cups sliced mangoes
Here's how:
In a rectangular dish arrange 8k-10 pcs of M.Y. San Grahams. Set aside. In a bowl, combine cream and milk. Mix well. Spread half of mixture on the layer of crackers. Spread out the sliced mangoes on top of cream. Make another layer of M.Y. San Grahams topped with cream and mango. Garnish top layer with M. Y. San Crushed Grahams. Chill for at least 3 hours.
Related articles
- The Baker's Apprentice: Banana Cream Pie (dinersjournal.blogs.nytimes.com)
- Here is the Pecan Tassie and the Butter Tart ingredients. (boards.epicurious.com)
- Love cheesecake? Learn how to lighten it up (pbpulse.com)
Delicious Meatball Recipes
Do you really be familiar with a detail in relation to meatball dishes? In case not, let me pass on to you. However there is only single basic recipe for meatball, but each time and in all places the recipe turn out to be different. Not a soul genuinely understands the factual source of the meatball, but even then it is relished by everyone.
Run The Party Smoothly By Hiring A Catering Service
Finish Off A Meal With Sweet Desserts
What Are Birthday Cakes Made Of?
Wednesday, November 17, 2010
The History Of The Panzerotto Pizza Chain
Mad Jack Caf: Excellent Food In Great Packages
Tuesday, November 16, 2010
Tava Tea: The Truly Sensational Weight Loss Aid
Order Seafood Online - How, Why, What?
Monday, November 15, 2010
Easily Lose Weight With Appropriate Training And Eating Habits
Diets For Strength Training
The Impressive Eating Method To Effortlessly Drop Fat Fast
Sunday, November 14, 2010
Whole Wheat Bread
By Juvy S. Iliwiliw
Mornings are really great and we have a lot of things to be thankful about. The family that we have, the goodly parents and the loving siblings and almost all the blessings are really best appreciated in our mornings. But nothing could be more wonderful about it than when we wake up each day seeing the same people that we are accustomed to love and the food that is being prepared on the table.
Bread has really played a great part in our mornings like a morning prayer and so I decided to share this Whole Wheat Bread recipe with you and we will all welcome a new tomorrow rising in our lives.
WHOLE WHEAT BREAD
You will need:
3 cups whole wheat flour
3 cups all purpose flour
5 grams instant yeast
15 grams vegetable lard
1/2 cup water
35 grams brown sugar
2 grams molasses (for coloring, optional)
3 grams salt
Vegetable lard for greasing pan
Here's how:
1. In a mixing bowl, melt sugar in 1/4 cup water. Set aside.
2. In another mixing bowl, sift all flours.
3. Mix all ingredients, except 1/4 water and vegetable lard for greasing pans.
4. Add remaining water in small amount.
5. Pour in melted sugar until dough is made.
6. Knead dough until smooth or elastic texture is reached.
7. Cover with cloth and let rise for about 10 minutes.
8. Knead again for 3 minutes.
9. Divide in half. Form dough each and place them in lightly greased pan.
10. Let rise for about 60 to 90 minutes, or until dough rises to half an inch above pan.
11. Bake for about 60 minutes or longer at 200 degrees C, or until bread turns golden brown.
Related articles
- Holiday Bread Recipe (mademan.com)
- Easter Egg Bread Recipe (mademan.com)
- Recipes for Health: Whole Wheat Quinoa Bread (nytimes.com)
- Tasty Brown Bread (babootie.com)
- Friday Bread Baking (emergentchaos.com)
Saturday, November 13, 2010
How To Prepare A Perfectly Delicious Egg Salad
In that case, through this web page you may be getting all the secret and tips on how to make a superbly flavored egg salad. So in case you are thinking how to prepare your salad taste excellent, then wonder no more!
Healthy Diet Can Make A Big Positive Influence To Your Family's Wellbeing
Friday, November 12, 2010
Garnishing and its Beauty
We decided one evening with my colleagues that we will have our dinner in one of the restaurants here. We ordered everything and we were told to wait for about forty-five minutes. That's quite too long for an empty stomach but we have to endure and while waiting we just keep on pretending that we are still full and happy about the waiting.
I think it was about time for us to almost hold back our eyes from popping waiting for the food to arrive on the table. But before everyone could say a word, the waitress came and presented to us something that would make our dinner impossible to forget. The food was great but what really impressed me that evening was the garnishing that was decorated on the food.
All of us were really impressed and I noticed that the garnishing had never defeated its purpose that evening. I think to be truly fed with the garnishing, the garnishing must please the eyes of the one who eats the food, it does not only add beauty and color to the food but it would also help improve its flavor. Garnishing could be also used to improve the nutritive value of the food and it should increase sufficiency for service.
There are also requirements for a garnishing to be truly called one. It must be edible and it must be appropriate to the dish with which it is served. It must be pleasing to the eyes but it must not interfere with the service of the dish. It must be ready to put on so that the service of the meal is not delayed and the hot foods do not become cooled by standing. And the best requirement that should be weighed much in preparing a garnishing, a garnishing must not be used to COVER UP the lack of skill in cooking.
Here are some of the materials that can be used for garnishing: fresh green vegetables, washed and crisped like parsley and lettuce. Cooked vegetables cut in attractive shapes like beets and carrots. Potatoes, French-fried or potato roses. Croquettes of vegetables and cereals. Sauces of good consistency and color. Small fish, oysters, mushrooms, strips of bacon. Celery curls, slices of tomato, pickles, olives. Toast, cut in fancy shapes or jellies, lemons, nuts and even whipped creams and meringues.
Learning all these, I think we would be eager and try to garnish even our home-made recipes and it will surely decorate not just the food but the lives of those who have been present around the family table.
Let's try these simple garnishings.
Bell Pepper Strips
Cut and remove stalk, seeds, and core. Cut into strips, according to desired sizes. Garnish fresh or slightly fried.
Bell Pepper Tulips
Cut three even lengthwise lines from the top of the pepper to the middle. Cut a flap of skin as thinly as possible. Bend flaps outward to form petals, allowing the seeds to be seen. Soak in icy water to allow petals to bend.
Cucumber Bouquet
Notch unpared 1-inch long cucumber, then halve lengthwise. Make thin crosswise slices on cucumber half without cutting all the way through. Fan both ends.
Cucumber Rounds
Scratch cucumber with fork lengthwise. Then cut diagonally or slantly according to desired thickness. Arrange on side of or around the platter.
Onion Flowerets
Peel outer onion skins. Make continuous V-shape notches. Detach. Garnish as one flower or separately.
Onion Rings
Choose big and single white or native onion bud. Remove the outer skins and slice crosswise. Garnish fresh or slightly fried.
Tomato Tulip
Cut four even lengthwise lines from top of tomato to the middle leaving the center intact. Bend flaps outward to form petals.
Tomato Floweret
Cut tomato at the middle by making continuous V-shaped notches. Detach.
Tomato Ring Slices
Slice tomato in diagonal, lengthwise or ring form according to desired thickness. Arrange according to personal style.
Spring Onions Curly Flowers
Cut spring onion according to desired height. Slice stem thinly from the top without cutting through. Soak in icy water until stems curl.
Related articles
- Beautify your plate with art of vegetable curving (teachstreet.com)
- A Star Chef Celebrates Fall Vegetables (well.blogs.nytimes.com)
- Kalle Bergman: Honest Cooking And The New Nordic Cuisine (huffingtonpost.com)
Juicing Recipes And Their Role In Weight Loss
Thursday, November 11, 2010
How and Why Is Fasting To Lose Weight The Healthiest Choice?
Easy Ways To Discover Effective Diets
The Dream which Started it all.
The following dream log comes from 2004, during the time of my accident recovery. Its where I come up with my son's name along with some other interesting things
Tuesday, November 9, 2010
Pine-sit Canton
Its really a great thing being a Filipino. The culture is such great with all its customs and traditions. One tradition that I really enjoyed is the occasion where a birthday celebration should always have pancit (noodles) on the table. The noodles are never cut to signify long life to the celebrant. The guest would have a long way to finish one strand of the pancit before savoring its taste. I think if the celebrant would be given a great chance and if so true that pancit would add ten more years to your life then maybe he or she would cook all kinds of noodles that he or she can find.
There are just so many kinds of pancit that you can find here in the Philippines: Pancit Sotanghon (vermicelli made from white rice); Pancit Bihon or Bijon, thin rice noodles; Pancit Miki or Pancit Malabon, noodles from wheat and eggs; Pancit Canton, thick egg noodles; Pancit Luglog or Pancit Palabok, topped with shrimp and hardboiled egg; and Pancit Molo, a wonton soup.
Let me just give you one noodle recipe that you and your family will really love. This is a truly Filipino dish that is worth cooking even if there is no occasion at all.
PINE-SIT CANTON
You will need:
4 cloves garlic, crushed
1 piece medium onion, sliced
200 grams chicken meat, cut into strips
1 piece small carrot, cut into strips (75 grams)
1 1/2 cups chicken stock/broth
3 tbsp soy sauce
1 tbsp cornstarch, dissolved in pineapple syrup
1 pouch Del Monte Pineapple Tidbits (115 grams)
drained (reserve syrup)
1 stalk kinchay, chopped (optional)
100 grams cabbage, sliced
50 grams chicharo
200 grams canton noodles
Here's how:
1. Saute' garlic and onion for 1 minute. Add chicken and saute' for 5 minutes.
2. Add carrot, chicken stock, soy sauce and 1/8 tsp. pepper. Cover and simmer over low heat for 5 minutes.
3. Add cornstarch mixture. Stir until thick. Add vegetables, noodles and Del Monte Pineapple Tidbits. Cover and cook for 5 more minutes, tossing occasionally, until vegetables and canton are cooked.
Related articles
- Pinoy Adobo (familydailymenu.blogspot.com)
- Use Your (Rice) Noodle (well.blogs.nytimes.com)
- Chunky Chicken Pasta (familydailymenu.blogspot.com)
Monday, November 8, 2010
Combining Fruit With Chicken For Winning Recipes
Sunday, November 7, 2010
Strenuous workouts
Yoga Basics and Variations. While Yoga originated as a spiritual endeavor tied closely to the Eastern religions of Buddhism and Hinduism, modern society has adopted many of its basic tenets as a low impact physical fitness workout. Combining breath control, balance and stretching, practicing Yoga is a great way to enhance flexibility, posture and muscle tone. There are many options available in Yoga-based workouts, from those designed for stress release to more strenuous workouts intended to supplement weight loss. Whether you are interested in exploring the spiritual side of Yoga, or just want to increase your flexibility and control, there are a wide range of Yoga programs that can be incorporated into any lifestyle. Exercise Specific Yoga Styles Power Yoga. One of the most prevalent forms of exercise intensive Yoga is often referred to as Power Yoga. Geared toward toning muscle groups and enhancing control, Power Yoga offers a more intense workout than most other types of Yoga. Based on the Indian Yoga technique known as Ashtanga, Power Yoga is generally comprised of a two hour workout that cycles through several series of postures. The intense aerobic nature of the workout may make this style of Yoga difficult for beginners, but it also provides the most opportunity for body sculpting and muscle toning. Core Yoga. A relatively new form of exercise-based Yoga, Core Yoga is designed to work on toning the abdominals, thighs and bottom. Many practitioners of Core Yoga use it as an addendum to their regular workout to target problem areas where weight can collect. Like other forms of Yoga, stretching and breath control are the focus of most exercises. This form of Yoga is also thought to help alleviate back pain, and many exercises originate from the spine. By actively participating in Core Yoga classes, you can expect to lose inches around your waist, bottom and hips. Beginners Yoga. If you are new to Yoga, or uncertain whether your current level of fitness is up to an advanced Yoga routine, there are many beginning Yoga programs available on the market. Exploring Yoga for the first time can be an enlightening experience, and most beginners go on to more advanced levels once they are comfortable with the basics. Even beginner Yoga classes will emphasize muscle extension and breath control. Opting for an introduction to Yoga program can provide a low impact workout that will supplement the rest of your fitness workout.
About Author: Wendy Wood is a full-time mom in the process of losing extra pounds and loves to show other moms how they can lose weight and be healthier as well. Sign up for your free healthy recipes at http://www.DietMamma.com
Article Source: ArticlesAlley.com