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Posts by manx

Wish to Slim Down: Consider Lemon Diet

May17
2012 Leave a Comment Written by manx

Just recently, this diet is making waves in the market that it will help you reduce weight at a very fast rate. Lots of people even reported that they lose fat up to five pounds in 2 weeks! Lemonade Diet is an incredible diet that reduces weight considerably. And Lemonade Diet Pills reviews up to now are beneficial and followed by people who require a near instant way to lose weight.

Lemonade Diet is practiced since decades by the Hollywood stars , which is also known as The Master Cleanse. Even Beyonce selected this diet to help her prepare the lead role in Dreamgirls. Now you should really consider this. The Lemonade Diet is a drink elixir that will help you to lose weight in record time, provided you follow the tips in the diet.

The Lemonade Diet is actually a detox diet drink that cleanses and detoxes your body from within and at the same time it helps to reduce unwanted pounds . To make the Lemonade Diet drink, you might need a natural maple syrup, a juice squeezed from a sliced lemon, a sprinkle of cayenne pepper (that can be adjusted as per your preference), and 100 % pure, filtered water. Just mix all the above mentioned ingredients and consume this drink, but remember, you don’t have to eat anything.

The Lemonade Diet is considered as your primary food and you must not eat anything else as it will hinder your body to detox and reduce off the extra fat from your body. Even when you get the hunger pangs, make the drink again and drink until you satisfy your hunger. Of course, when you’re in the Lemonade Diet it’s essential that you continue your living as you generally would to burn up fat more rapidly and maintaining your metabolic rate.

Try out the Lemonade Diet and see it for yourself. Hey there, if Beyonce can do it, you can too.

Posted in Main Dishes

New Buttermilk Pancake Recipe

May16
2012 Leave a Comment Written by manx

E-books for kindle are all the rage as of late. Both links in this article are for Amazon Kindle e-books, enjoy!
If you are looking for a good buttermilk pancake recipe, the ultimate place to begin with is with your ingredients and your equipment. You should definitely have a pan which will heat uniformly and burners that burn clean and fast. This helps make the particular consistency and also color of the hotcakes great. How to make pancakes fast?

Use a metal spatula without having holes inside it. This makes or a more attractive pancake in the event you switch it before it is totally ready. Batter won’t spill throughout the holes and then make the pan tough to use or the buttermilk pancakes unsightly looking. Presentation is a massive part of a good pancake. Put in a small cup of whipped butter near the plate, or adorn the food with strawberries, whipped cream, chocolate syrup, or some other garnishes.

Purchasing organic ingredients is a great option, because hotcakes aren’t known for being one of several world’s healthier foods. At least in this way you may enjoy a yummy breakfast and reduce the harmful qualities of countless weighty carbohydrates. In the interest of your preference, organic substances are also excellent. Do not damage it with fake maple syrup!

Many individuals see that pancakes completely from scratch are far better than just about any pre-mixed materials, organic or otherwise. Buy your ingredients separately. It is simply a little more overpriced and requires a few moments longer to mix, though the quality will probably be worth it.

Here is the listing of ingredients: you start with a single serving of buttermilk. Regular milk should be considered, they simply aren’t going to be quite as yummy. You’ll need a single egg, one half teaspoon of baking soda, a single serving of regular flour, one half table spoon of salt, a single teaspoon of baking powder, one tablespoon of sugar, and one tbsp of oil.

Break the egg as well as beat it, entirely breaking up the yolk. Put the milk and also baking soda and stir these well collectively. Then add the rest of the ingredients, stirring along the way. Mix it well to get out all the lumps with out producing the mixture too stiff from an excessive amount of mixing.

Pour it on a hot griddle which has been prepared with butter or with a non-stick spray. Ensure it is on medium heat, especially when you’re beginning. The lower the heat, the more effective, up until you get used to just how the pancakes will cook that day. Flip when necessary and look to ensure it really is cooked right through. Click here if you’d like to know what is the best chicken breast recipe.

Posted in Articles - Tagged buttermilk, pancakes, scratch pancakes

Good things to put in your Shopping Cart

May06
2012 Leave a Comment Written by manx

Here’s an article from the folks selling the Cabbage Soup Diet.

Many advertisements say that they are manufactured from 100% natural ingredients. Odds are, if they are in processed packages, they aren’t absolutely natural. Being aware of what you need can help particularly if you are following a strict diet . Definitely there are foodstuffs that you can and cannot eat, and it is particularly essential that you know precisely what you are investing in. So what should you put in your shopping cart?

Water. Whenever possible, avoid the impulse to reach for those gallons of soft drinks because they are among the mortal enemies of a weight watcher. This also goes exactly the same for alcohol-based drinks. And when a medical professional tells you to drink 8 glasses of drinking water a day, never ignore him! It may help a lot with your fat loss pursuits. Bubbly and alcoholic liquids can slow down your metabolic rate , so you need to stay clear of them wherever possible.

Whole grain cereals. These things are actually great as a breakfast option. More and more people feel that skipping dishes is among the easiest ways to burn fat. Actually they’re completely wrong. What’s worse is breakfast is the meal that they typically miss. So their bodies end up not getting the nourishment it should get.

Fruits and veggies. If there should be a couple things that should be present in your shopping cart when you go to the groceries, they’re the fruit and veggies. Every diet professional and health care professional would tell you that this is actually something which shouldn’t be taken out of your daily diet. Fresh fruit and veggies are excellent because they contain a great deal of Dietary Fiber . Fight the impulse to reach for the potato chips and the chocolate bars and get some fruits as a substitute. They’ll be a whole lot better for you.

Actually there are plenty of weight loss plans right now that recommend the use of fruit and veggies. One of the most popular is the Cabbage Soup Diet . This is a diet program that is designed to help you lose fat in a matter of days.

The soup diet recipe however is recommended to be accomplished for a course of 7 days only as it involves you to eat basically just a few greens and broth. So even though you plan to burn fat, eating the healthy fruit and veggies along with it should never be neglected. Your body still demands the nutritional requirements to stay healthy. So if you genuinely wish to lose fat, bear in mind that you have to be dedicated to your training and try to eat healthy. Try the soup diet and recognize that achieving a flat stomach has never been that simple! – soupdietxwmFSaj7tk

soup diet

Posted in Articles - Tagged diet, dieting, soup diet, weight loss

Grapefruit Recipes

May01
2012 Leave a Comment Written by manx

Did you know that grapefruit boosts your immunities with the benefit of vitamin C, antioxidants, Vitamin A, potassium and folate. Ruby red grapefruit also contains lycopene, a cancer fighter. Grapefruits are available in your grocer year round, but currently the smalls are very reasonably priced.So sweet and delicious

To select grapefruit: the firmer and heavier means a juicier fruit, the skin texture should be tight and smooth. The height of grapefruit season is January through May.

Grapefruit will keep at room temperature for 7 days, or up to three weeks in cool spot. Do not refrigerate your grapefruit.

The favorite grapefruit serving is halved and sectioned with used with your Scalloped Grapefruit Sectional Knife for easy removal with a grapefruit spoon. Serve for breakfast or brunch with optional sugar for topping.

Here are some “out of the box” recipe ideas for grapefruit:

Half and section your grapefruit, sprinkle the tops with a combo of sugar, cinnamon and dot with butter. Broil until melted 3-5 minutes.

Section and layer with greek yogurt, fresh pomegranate seeds and toasted chopped pecans, granola or flaked coconut.

A snazzy summer dessert recipe combines sections of grapefruit, oranges, tangerines tossed with sugar. Top with crystallized ginger and almonds for a healthy taste treat.

Grapefruit sections are great in salads with other fruit, scallops or shrimp and butter lettuce.

Red grapefruit is often paired with red onion in salads with a vinaigrette dressing

Grapefruit Vinaigrette salad dressing
One part grapefruit juice with equal part white balsamic vinegar and two parts fruity olive oil. Season with a bit of dijon mustard, salt and pepper. Sweeten to taste with honey.

Posted in Articles - Tagged dessert, grapefruit, grapefruit recipe, vinaigrette

Ham for the Holidays

May01
2012 Leave a Comment Written by manx

Cloves add flavor to HamHeavenly Ham is a simple and easy meal to prepare. Here in the America, ham is a traditional meal served for the Easter Sunday. Meaty ham servings are the perfect way to serve a crowd, maximizing your entertainment time versus kitchen cooking time. Bake in the oven, glaze and allow the chef to slice and serve.

Here’s how to bake the perfect holiday ham. Start by soaking the ham immersed in water overnight. This process plumps and reduces the ham sodium content. Drain the ham and place in rack roaster pan. Roast the ham uncovered, slowly at 325 degrees for 20 minute per pound. Your meat thermometer should register 160 when done. Towards the end of your baking time, prepare your glaze and have your cloves spice ready.

An easy tried and true savory glaze is easy to prepare. Take equal parts mustard and sugar, half that measure of honey, blend well. This is a basic recipe and feel free to improvise, the type of honey you use can make a difference. Our personal favorite is an orange or citrus flavored honey, it really brings out a bit of tang to the sweet. The type of mustard can make a difference in the flavor..

In the last 30 minutes of baking time, take the ham from the oven and score it (slice through the skin and fat) in a diamond pattern. Stud the ham with clove spikes in the scores. Slather your glaze over the entire surface and return to the oven for the last of the cooking time. After you remove the ham from the oven, allow it to rest and then take the temperature, meat thermometer should read 160 or just above.

Here’s how to pick a good ham. Fresh ham should have good marbling, a thick lean middle section and a firm white layer of fat all around. Cured hams should be firm and plump, very pink and finely grained. Avoid hams that are squishy or with a thin fat layer. Younger pork has a gray-pink color to it. Older pork is more rosy pink in color.

If you are fortunate enough to live in an area that has a local ham maker, take advantage of it. Many area’s have farms that specialize in curing and smoking hams. There are some real classics depending on your area. Check this chart for the best listing of hams we’ve seen here at FbyF. Courtesy of the NY times.

Ham is not the most nutritious of meats, but does include a good amount of protein and iron. The down side is ham has a good amount of fat (about 12%), cholesterol and sodium. Extra lean ham, like sandwich meat has better numbers than a home baked ham, but the taste is incomparable to the pre-packaged meat. So for a special occasion, bake your own and trim as much fat away before serving. Happy Easter!

Posted in Main Dishes

Asparagus

May01
2012 Leave a Comment Written by manx

Asparagus is our favorite vegetable for a traditional Easter Holiday dinner side dish. Asparagus is one of the earliest sprouting spring veggies. Perhaps asparagus is associated with Easter because it’s a member of the edible lily family? There are over 300 asparagus varieties worldwide, making one popular veggie indeed. White, Green or Purple asaparagus

You’ll find fresh asparagus at reasonable prices in your grocer now. There are so many ways to enjoy asparagus, here are some of my favorites:

Simply steamed, microwaved or sauteed by itself, when young asparagus can even be eaten raw.

Asparagus is a marvelous addition to many veggie salads. Steam the asparagus and plunge in ice water to retain al dente texture. Green veggie color makes a great addition to a Cobb or Caesar salad.

Oven roasted asparagus brings out the nutty flavor, simply drizzle olive oil over the asparagus in a single layer and roll to ensure even coating. Pop in the oven (375) for 8-10 minutes, allow to cool slightly and sprinkle with sea salt…Delish!

Asparagus can be used in an omelet with jack or cheddar cheese and a bit of bacon and onion for a breakfast delight.

Asparagus pairs well with parmesan cheese, bacon, prosciutto or ham – roll each spear in a thin of prosciutto, drizzled with evoo and bake for 10 minutes. Sprinkle parmesan as it comes out of the oven for a delicious side dish.

Asparagus makes a wonderful cream of soup. For a quick version, chop the asparagus into bite size pieces and reserve the tops for later. Place the stalks in a soup pot, pour 1.5 C of chicken stock over and allow this to come to a boil, reduce heat and allow to cook for about 10 minutes until the stalks are super soft. A pinch of thyme and take your immersion blender and puree the soup base. Add one half to one cup of half and half, ½ C of shredded jack (or mozzerella cheese) and stir over medium heat until smooth and creamy. Add the asparagus tops and allow them to cook until just al-dente. Season with salt and pepper. Delicious hot or cold. This is also a great way to use leftover asparagus instead of fresh.

Asparagus can be sauteed with pine nuts or sliced almonds for a tasty side dish.

Quiche with crab (or shrimp) and asparagus and white cheese is my favorite quiche.

Asparagus drizzled with a hollandaise sauce is perfect for a upscale brunch or dinner.

Asparagus is a very nutritious veggie. Known for its diuretic properties since the Egyptians it was prized by Romans and Greeks. Asparagus is a low calorie source of Folate, Potassium, Vitamin C and antioxidants.

Interesting Facts:

Good news for folks subject to Gout as asparagus helps dissolve uric acid.

Alzheimer’s subjects have been shown to have little to no folate and asparagus is being studied to help fight that disease.

Folate is also critical for pregnant women as it protects against neural tube defects in babies.

Asparagus also neutralizes ammonia in the body.

Asparagus induces urination and increases bowel movements.

The potassium in asparagus helps reduce the loss of calcium from the body an asset to folks of all ages.

Posted in Featured Veggies - Tagged asparagus, asparagus soup

Cloves

May01
2012 Leave a Comment Written by manx

Aromatic ClovesOur Featured Spice/Herb of the month is Cloves. Clove is actually a dried flower bud from an evergreen tree found originally from tropical climates. The scientific name for clove is Syzyguim aromaticum. The spice is described as warm, sweetly pungent and very aromatic. Somewhat resembling a nail, the clove consists of a long calyx, ending in four spread out petals and four unopened petals that form a ball in the center.

Cloves should be used sparingly as they can overpower other flavors, especially when ground. Used worldwide in many cuisines, the clove is often used in breads, mulled wine, chai (a spiced tea) and in Indian garam marsala. Gingerbread is not the same without clove. Cloves are often used to stud hams for additional flavor.

Clove has been used medicinally for ages. Clove is recognized as having anti-fungal and antibiotic properties. Clove oil has been used in denistry for its numbing effect. It is also used for digestive problems, diarrhea, ringworm and athlete’s foot. In aromatherapy, clove is used for stimulation and warming. Clove has also been used for burns and skin irritation as it has a tendency to reduce skin sensativity. Regarded to be effective in the treatment of strep, staph and pneumonia bacteria’s. That’s one powerful spice!

Cloves have an interesting history. Originally grown on the Spice Islands and controlled by the Portuguese Dutch for ages, cloves were worth their weight in gold in some countries. After the Dutch monopoly was broken, cloves have been cultivated in Brazil, Indonesia, India, Madagascar and Sri Lanka. Worldwide cultivation has made cloves available year round and reasonably priced.

Interesting Facts:

Clove oil can be used to anesthetize fish, and prolonged exposure to higher doses (the recommended dose is 400mg/l) is considered a humane means of euthanasia.

Clove is an important incense material in Japanese and Chinese cultures.

Clove essence is often used in perfume bases.

The essential oil in cloves is Eugenol which has antiseptic and anaesthetic properties.

In Mexican cuisine clove is often combined with cumin and cinnamon.

In the 17th and 18th centuries, Brit’s paid for cloves in their weight in gold.

In French cooking a clove studded onion is often used to impart flavor to court bullions, soups and stock.

Germans call clove; Gewuzenelke
Spanish: clavo de especia
Italian; chiodo di garofano.

Posted in Herbs and Spices - Tagged clove, cloves, spice

Ground Chicken Recipes

Apr24
2012 Leave a Comment Written by manx

The folks at Ground Chicken Recipes.org have great ideas for using healthy ground chicken in an amazing variety of dishes. Below is a sampling of their excellent idea’s for this versatile and healthy meat. Ground Chicken Recipes


Zucchini Lasagna with Ground Chicken
Some days you get a craving for Italian food, yet your health conscious mind instructs you to stay away from the high-carb pasta and lasagna.

Tortellini Stuffed with Ground Chicken
Tortellini is pasta shaped in the form of rings and resembles a women’s navel to a large extent.

Ravioli with ground chicken and arugula
Pasta is an indispensable part of Italian cuisine and ravioli is pasta with a twist. Pack a delicious filling between two layers of pasta.

Murgh Keema (Indian Ground Chicken Curry)
In India, murgh means chicken and ‘keema’ means minced. So a curry made out of ground chicken is known as murgh keema among Indians.

Ground Chicken Enchiladas
Enchiladas is a simple Mexican dinner for the nights when you feel laid back and yearn for a spicy yet simple meal to eat and enjoy. T

Ground Chicken Chili
Chili is a spiced-up stew perfect to warm you up on a chilly winter evening. The tomatoes, beans, onions with a hint of garlic and lots of chilli peppers make it a lip-smacking dish.

Goi Cuon with Ground Chicken
Rice rolls are a rage in Vietnam and like any other street food, they are a comfort to your senses. Goi cuon is one such roll from the streets of Vietnam which have prawns or pork, herbs and other ingredients.

Chicken Soboro Donburi
Ground chicken rules every possible cuisine in the world. The delicate flavors of ground chicken can boost up the zest of any dish to near perfection. The Japanese had also realized the magic of ground chicken.

Ground Chicken Egg Rolls
Egg rolls is an offshoot of spring rolls and prevail in different forms and flavors throughout the world. The golden crispy and flaky crust with savory filling is what egg rolls are all about.

Bharwa Simla Mirch (Indian Green Bell Peppers Stuffed with Ground Chicken)
Bell pepper is one heck of a versatile vegetable to work with! The hollow interiors of bell peppers will tempt you to fill them up with delicious stuffing and create a stunner.

Albanian meatballs recipe
Meatballs are one of the most versatile foods you can ever come across. These yummy orbs of white meat make a splendid appetizer; add your own creative touch and they gets transformed into a entree.

Ground Chicken Casserole
Casseroles are must have in family gatherings and potluck. So what can be more amazing than surprising your guests with yummy ground chicken casserole?

Ground chicken croquettes
Croquettes – is a dish that can be served as an appetizer or a snack or as a main course with side dishes.

Ground chicken has less fat and calories than beef or pork, so it is ideal for preparation of various dietary dishes. Proteins contained in chicken are easily digested by the human body without overloading its enzyme systems. Poultry overall has a number of indisputable advantages which makes ground chicken a popular product with high biological value. Moreover, ground chicken recipes are very easy and fast to prepare – typically they take about twice as less time as opposed to regular meat, so it is always a good idea to have some ground chicken in the freezer in the event you need to feed some unexpected guests.

Posted in Main Dishes - Tagged chicken, ground chicken, menu, recipe

Traditional Easter Breads

Apr01
2012 Leave a Comment Written by manx

Ukrainian Babka (Easter Bread)Babka

3 potatoes, peeled & halved (1 lb.)
1 c. cream style cottage cheese
2 tbsp. butter
2 egg yolks
1/2 tsp. salt
1/8 tsp. white pepper
2 egg whites

Cook potatoes covered in boiling salted water until tender, drain. In mixing bowl, mash potatoes, cottage cheese, butter, egg yolks, salt and pepper until fluffy. Beat egg whites until stiff. Spoon into greased 1 quart casserole until puffed and golden, 375 degrees for 30 to 35 minutes. Serve warm. Reprinted from cooks.com.

Polish Babka

5-6 c. flour
1 tsp. salt
1 cake yeast (or 1 package of active dry yeast)
1/2 c. warm water (104-115°F)
3/4 c. sugar
1 1/2 c. milk
1/4 lb. butter
3/4 c. golden raisins
1 tsp. vanilla
2 eggs, beaten

In a saucepan, heat milk. Add butter and heat until the butter is melted. Pour into a large bowl. Stir in sugar and salt. Allow to cool to lukewarm. Crumble (or stir) yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.
Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough.
If you use an electric mixer this process takes about 12 minutes.
Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).
Punch down dough. Cover and let rise again. Punch down again.
Divide dough in half and put into 2 greased 9×5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.
Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.
Bake at 350°F 30-35 minutes for 9×5 inch pans or 40-50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.

This is a traditional Polish bread recipe that is served during the Easter and Christmas Holidays.

These recipes were reprinted from cooks.com

Posted in Baking - Tagged babka, bread, easter bread, paska

Easter Lamb

Apr01
2012 Leave a Comment Written by manx

Easter lamb dinners are traditional for Palm Sunday. Many Easter Sunday meals can include the lamb roast, chops or shank recipes. A favorite in Europe, lamb is savored for its delicate flavor and killer nutrition. The traditional lamb meal has crossed over into many current American menus. If you are lucky to have good spring lamb supplied locally, we suggest taking advantage of lamb that is grass fed and raised naturally for scrumptious flavor

Perfect Lamb

When choosing your lamb, pink color is a good indicator of age. The lighter the color, the younger the meat. Baby spring lamb should be pale pink. Regular lamb is pinkish-red. Best tip; do not overcook that beautiful tender lamb. Cook lamb to a rosy-pink, medium-rare for full flavor and tenderness.

For a quick lamb chop recipe marinate in a white wine (a pinot grigio works well) with rosemary, sage and a touch of lemon zest. Remove chops from marinade and braise in extra virgin olive oil (evoo) and a bit more white wine until medium rare. Chops are best sauteed hot on the stovetop or broiled. Chops cook very quickly, usually less than 10 minutes!

Leg of lamb or lamb shanks are best braised with veggies or roasted in the oven. Create a rub for the meat of garlic, rosemary, sage or thyme, salt, pepper and lemon zest. Some folks like a bit of light mustard in their rub. Allow the meat to soak in the rub for 24 hours. To roast the shank place in roaster pan and cook uncovered at 350 until the meat thermometer reads 130 degrees (for medium rare). To braise, place the shank in a glass pan, surround it with onion, celery and carrot. Pour enough stock (or a mix of stock and wine) to cover the veggies and braise covered. Again the meat thermometer will be your friend to prevent overcooking. Four shanks will take about 1.5 hours at 350. People tend to over cook lamb which detracts from its natural flavor. Lamb cooked past medium will be tough, dry and chewy; think pink!.

Side lamb with asparagus, mashed cauliflower or a green bean almondine to maximize the herb flavor. Some folks like to serve lamb with a mint or jalapeno jelly.

Color is a good indicator of age in lamb. The lighter the color, the younger the meat. Baby lamb should be pale pink. Regular lamb is pinkish-red. Best tip; do not overcook that beautiful tender lamb. Cook it to a rosy-pink, medium-rare for full flavor and tenderness. Here in Utah we are fortunate to have an excellent quality local lamb available. Grass fed and unadulterated by hormones, we can attest this is a great locavore product.

Nutritionally lamb is a total winner. Low in fat (all types) and high in protein. Lamb packs a good variety of vitamins and minerals. Lamb is a good source of absorb-able calcium and potassium. Other benefits include, iron, zinc,riboflavin, vitamins B6 and B12. With 3oz containing containing a whopping 43% protein and only 7% calories, lamb is really a dieters dream.

Posted in Main Dishes - Tagged lamb, lamb chops, lamb recipe
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