Thursday, November 24, 2011

Homemade Dried Banana Slices - for your healthier snack experience




Dried Banana Slices are actually unsweetened but it’s really healthy food especially for snacks whenever you are out of home with your friends or family members.

Bananas - rich source of potassium, effective for goiters cures, fight off infections and viruses.

They contain vitamins B6 and C, potassium, and dietary fiber. They also have more digestible carbohydrates than other fruit, calories from which the body burns off more quickly and easily than from protein or fat.

Dried Banana Slices can make in chunks, round slices or long slices. Just fry them in in coconut oil to eat them with crunchy sounds.

So, let’s start from the following instructions –

4 to 6 Ripe bananas (ensure that your bananas are not overripe)
Baking or cookie trays
Lemon or citrus juice
Chip slicer or knife
Spray oil

How you will prepare it? –

First you need to peel your bananas. Using a knife or chip slicer, slice your bananas into 1/4 inch thick slices.

Spray your baking or cookie trays with oil to prevent the banana slices from sticking to the trays.
Preheat the oven to 105 degrees Fahrenheit, or set your dehydrator to 105 degrees
Put the banana slices onto the baking tray in a single layer making sure to not let the pieces touch.

Sprinkle the slices with lemon or citrus juice to prevent them from browning once dried.
Place the baking tray in the oven or dehydrator for about 12 to 14 hours.

If you are using an oven, be sure to leave the oven door open to allow excess moisture to escape.
After 6 hours turn the slices and continue baking.

Once the banana pieces are dry, remove them from the oven and allow to cool before storing them.

Thursday, November 10, 2011

Cluster Beans Recipe – to maintain strong bones




Cluster beans are very healthy and easy as they are full of protein and fiber. They have a slightly bitter taste.

Do you know “Why this recipe is healthy?” – Just read below.

You can find Low Calories like 43.75 calories in a whole cup

It has Vitamin A, C and Vitamin K which is important for maintaining strong bones and proper development of fetus and also dietary fiber, iron and potassium which play important role in cardio-protective role.

Take below given things first,

250 grams Cluster Beans
1 chopped onion
1 chopped potato (small)
1 tbs ginger paste
1 tbs garlic paste
1 1/2 tbs red chili powder
1 chopped tomato
1/2 tsp amchoor powder (Available in any Indian Grocery Stores) (optional)
2 tbs peanut powder (for Garnish)
Few curry leaves
Salt to taste
Oil for cooking
Garnish with peanut powder

Start preparing it –

Cut the start and end corner of the cluster beans, chopped and wash it.

Boil till the Cluster Beans are nearly done and almost tender. Remove from heat and drain the water.

Heat oil in a Bowl, add curry leaves, ginger-garlic paste and stir for 2 minutes over medium heat.

Add onion and fry till they turn in golden color. Add salt, turmeric powder, red chili powder, tomatoes mix well and stir again for 5 to 7 minutes.

Now add boil Cluster Beans, chopped potatoes and add little water to it.

Cover the lid and let it simmer for 10 minutes or until the potatoes are tender over low heat.

Serve hot with Chapati, Dal- rice and Papad or Pickle.

Thursday, November 3, 2011

Nepalese Chicken Recipe – really delicious and easy to cook




Take following things near to you

2 lbs chopped boneless, skinless chicken breast
2 tomatoes
2 red bell peppers
1 onion
3 chopped garlic cloves
1 teaspoon chopped ginger root
4 tablespoons plain yogurt
3 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
Cooked white rice, to serve

Let’s start preparing it -

Combine a tablespoon of the yogurt with half the garlic and half the salt and pepper. Marinate the chicken in this mixture in the refrigerator for half an hour. Chop the bell peppers, onion, and one of the tomatoes.

Pour one tablespoon of the oil into a pan and gently fry these vegetables for half an hour. Add a pinch of black pepper and cover the pan so the vegetables can steam.

Fry the chicken in a skillet until it is golden brown. Drain the fat off. Heat a tablespoon of oil in another pan and fry the other tomato, after peeling and de-seeding it and crushing it a bit. Add the remaining garlic, the cumin, and coriander to the pan and fry for five minutes.

Add three tablespoons of the yogurt or four if you prefer a wetter mixture.

Stir in the chicken and let it cook until the gravy is thick and oil appears on the pan edges. Transfer the steamed vegetables to a warmed serving platter and spoon the chicken mixture on top. Serve the white rice on the side.

Tuesday, October 18, 2011

Cookbook Tips - Why you should create by your own

Most people have recipes that they have collected over the years and have put aside to use again at a later time.

These could be hand written, cut out of a magazine or ripped out of a newspaper. They are then put in a box or folder and this is put in a cupboard or drawer.

Some may even get lost. If you create a cookbook you can get all these recipes together and organize them in some way. You can then have this cookbook in the kitchen to make it easy and quick to find your favourite recipes.

You will then use them more often and they will not get lost or forgotten.

Most people have recipes that are family favorites. Recipes that they had as kids or learned from their parents or grandparents.

Maybe their own kids have favourite things they eat. When you create a cookbook and base it on family recipes, you can keep those recipes

alive and not have them lost to the family. You can collect recipes from all parts of the family and you can share them with all of the family.

You can add your own features to the cookbook as you add your recipes. You could add pictures of the food or of the region or area that the recipe comes from.

You may just want to add family pictures if that is what you would like in the book.

You could also add comments about the history of the dish or tips on how to make it that you have picked up over time.

You can also choose a cover to make it more appealing.

It is a popular way to raise funds for many groups or organisations. Particularly in these modern, electronic times.

You could create a cookbook based on a theme of the organisation, getting recipes from members, and then sell them to raise money. It may

be home cooked meals, budget meals or an ethnic theme.

A cookbook is something that nearly all people enjoy. A personal cookbook as a gift will be appreciated for what is in it and for the thought that goes with it.

You could match the recipes to the recipient or you could share your recipes with them.

You could also make it a mixture of both. As they say, it is the thought that counts.

If you create a cookbook you create a unique thing that may reflect your tastes.

You can fill it with your favorites and find them quickly when you need them. You can also give it away as a personal or family gift, having made it suit the people you give it to.

Thursday, October 13, 2011

Coconut Pasta and Shrimp

1 (12- to 16-ounce) package vermicelli pasta

1 package pre-breaded shrimp (18 to 24)

4 tablespoons butter

1 (12- to 16-ounce) can cream of coconut

1 (12-ounce) can evaporated milk

1/4 cup cornstarch

Cook pasta and shrimp per directions on packages. While they are cooking, melt 4 tablespoons butter in a small skillet. Add cream of coconut and bring to a light boil. Stir in about 1/2 can evaporated milk and bring back to a light boil. Stir in cornstarch and cook until thickened. Add additional evaporated milk to thin, if needed. Stir 1/2 coconut sauce into cooked and drained pasta. Place a serving of pasta on each plate, top with 3 to 4 shrimp, and serve additional coconut sauce on the side for dipping shrimp. Serves 4.

Wednesday, October 5, 2011

Easy Cake Recipes - Layered Coconut Sour Cream Cake

First take following things,

2 cups sugar

1 white cake mix

1 (16-ounce) carton sour cream

12 ounces coconut

12 ounces whipped topping

Make 2 (8-inch) cake layers using the package directions. When completely cool, split each layer to create four layers. Combine sugar and sour cream; add coconut and mix well. Reserve one cup sour cream mixture and spread the rest (in thirds) between the cake layers. Combine reserved sour cream mixture with whipped topping and frost cake. May be served immediately, but I highly recommend placing in an airtight container and refrigerating 3 days before serving.

Note: If you have only a yellow cake mix, that will work also. At Christmas, I take cup coconut and add red food coloring to half and green food coloring to half and sprinkle both over the top of the cake for a delightfully festive look.

Monday, October 3, 2011

Healthy Tomato Juice Recipes


Add okra to your tomato juice recipes and see the tremendous effect to your health.

Now why we have to add it in tomoto juice?

(1) It can stabilize blood sugar by curbing the rate in which sugar can be absorbed in the intestinal tract.
(2) It also has the ability to help the heart become healthy
(3) It binds cholesterol and bile acid and helps it pass through the liver in order to get eliminated in the body.
(4) It can help a person reduce the chances of depression, weakness and exhaustion.
(5) It is also good for sore throat, irritable bowel syndrome and is also rich in Vitamin C and has high anti-oxidant properties.
(6) It can help reduce the chances of forming cancer cells in the body.


Okra and Tomato Juice Recipes

This recipe can be prepared easily and is best to be given during hospitalization as substitute for carbonated drinks and caffeine and is a drink

designed for patients who are suffering from heart problems, high cholesterol, diabetes and other problems in the gastrointestinal tract.
What you need for this -
5 Tablespoon vegetable oil/ olive oil
1 celery rib, make sure to slice it in thin strips
1/2 onion, slice in thin strips
1 jalapeño chilli, seeded, sliced thin (You can remove the jalapeno chilli if you are suffering from ulcer and hyperacidity
3 garlic cloves, sliced thin
1 tablespoon tomato paste
2 Tablespoon red wine vinegar
1 1/2 cups chicken or vegetable
1 teaspoon minced fresh rosemary (rosemary adds fragrance and additional taste)
1/2 to 3/4 pound fresh okra
5 plum tomatoes, diced
Salt and pepper

Let's cook -

1. Make sure the pan is well heated before adding 3 tablespoons of the vegetable oil or olive oil, use a large sauté pan, shallow pot and choose

medium-high heat. When the oil is already hot, sauté the onion, together with the jalapeno chilli and celery for about 2 to 3 minutes, stir twice.

Add the garlic and sauté for another two minutes.

2. Mix the tomato paste, broth and vinegar and stir them together, bring it to a boil and then add rosemary and a pinch of salt.

3. While the sauce is still boiling, slice the okra into diagonal pieces.

4. Use another pan and use high heat for two minutes. Add the oil and make sure to get it really hot. Add the okra and spread it out in one

layer in the pan. Let the okra get brown for a minute. Do this for 2 to 3 minutes.

5. After the okra is done, add the sauce, dice the tomatoes, reduce the heat, cook for 5 minutes and be exact about this. This dish must never

be overcooked, use grinded black pepper and salt, and add according to taste and serve this dish with rice.

Wednesday, September 28, 2011

Fancy Filet Mignon

4 filet mignon

2 to 3 teaspoons coarse black pepper

2 teaspoons extra virgin olive oil

1/2 cup (1 stick) butter, divided

3 to 6 shallots, sliced in half and separated

1/2 cup beef broth (or 1 beef bullion cube in 1/2 cup water)

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees. Sprinkle both sides of filets with black pepper. Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Cook filets 5 to 6 minutes each side; remove to oven-safe platter. Place filets in oven then turn the oven off so the filets remain warm but not continue to cook. Pour excess drippings from skillet and 3 tablespoons butter. Saute shallots over medium heat until soft. Add broth, increase heat, and boil to reduce juice to about 2 tablespoons. Add vinegar and Worcestershire; boil 1 minute. Add remaining butter, mix with pan juices, and pour over filets. Serve immediately.

Old Fashioned Recipes - Treat Family and Friends with them



Scalloped Corn Supreme


1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

Let's Cook Now -

In a saucepan, heat the corn and milk together, stirring to blend.

Gradually add the beaten egg.

Add the next four ingredients and a dash of pepper.

Mix well.Pour into greased 8-inch round baking dish.Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.


Homemade Au Gratin Potatoes

4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

Let's Cook Now -

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish.

Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.