Food and Drink

3 Hearty Potato Recipes for the Big Eater

3 Hearty Potato Recipes for the Big Eater
By Adrian T. Cheng

Did you know that potatoes contain more potassium than a banana? Aside from their appetizing texture and incredible versatility, this popular crop has no cholesterol, fat and sodium and is only 110 calories - perfect for dieters and heavy eaters alike. It is also an excellent source of Vitamins B6 and C, fiber and magnesium, as well as antioxidants.

Here are 3 delicious potato recipes that will fill your big appetite:

Baked Potato Overload

What you need:

  • 4 large baking potatoes
  • 8 slices bacon
  • 8 green onions, sliced
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon butter

Bake potatoes in a pre-heated oven (350F) for 1 hour. While potatoes are baking, cook bacon in a skillet over medium high heat until evenly browned. Place on a plate, crumble and set aside. When potatoes are ready, allow to cool for a few minutes then slice each lengthwise. Scoop the flesh in a large bowl, leaving the skins. Add 1/2 onions, 1/2 cheese, sour cream, milk, butter, salt and pepper to the bowl with potato flesh. Mix with a hand mixer until smooth. Spoon mixture back into potato skins then divide remaining onions and cheese to top potatoes.

Easy Potato Waffles

What you need:

  • 2 eggs
  • 1 onion, chopped
  • 2 cups mashed potatoes
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Heat butter in a skillet over medium heat and cook onion and garlic until tender, about 4 to 6 minutes. Place in a bowl then add mashed potatoes, all-purpose flour, butter, salt and ground black pepper. Mix until ingredients are well-blended. Scoop 1/4 or 1/2 of the mixture into a pre-heated waffle iron (depending on its size) and close the lid. Wait 2 to 3 minutes or until waffle is golden brown.

The Hot Potato

What you need:

  • 4 boiling potatoes, boiled and sliced
  • 2 cups milk
  • 1 cup shredded Sharp Cheddar cheese
  • 1/2 cup diced jalapeno peppers
  • 1/4 cup chopped pimientos
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Heat the milk in a saucepan over medium heat and carefully add flour, salt, garlic powder and black pepper. Stir until boiling and thickened. Add cheese and jalapeno peppers and continue heating until cheese is melted. Place sliced potatoes in a large bowl and pour milk mixture over it. Top with pimiento. Pour mixture into a greased 2-quart casserole dish and bake in a pre-heated oven (350F) for 30 minutes or until potatoes are completely tender.

Ready to fill your tummy with a delicious potato dish - try these easy yet fulfilling recipes!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other nutrition tips and tricks on his page.

Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020
http://EzineArticles.com/?3-Hearty-Potato-Recipes-for-the-Big-Eater&id=9666018


What You Need to Know About Fried Chicken Recipes

What You Need to Know About Fried Chicken Recipes

Submitted by: KC Kudra

As the weather gets warmer, summer is on many of our minds, and with summer thoughts come memories of clear, warm weather and delicious homemade fried chicken. If you are a fried chicken lover who wants to recreate those old family recipes, here are some tips to help you make this classic dish the right way.

A little fat once in a while is not so bad. Whether you decide to make fried chicken the main course for Sunday dinner or take it on a picnic, it is a delicious meal that brings back old memories. There are lots of different ways to make fried chicken, but all good chicken has a few things in common. It is cooked thoroughly, has a moist, juicy interior, and is not too greasy, with a crispy fried coating that tastes great.

There are a few aspects that are vital to making any batch of southern fried chicken a success. One of them is being sure you cut the tips off the wings to the last joint. No one really eats them, and wing tips are good for chicken stock later on. If you take them off now, you do not have to worry as much about crowding the chicken in the pan.

Space in the pan is vitally important. While it is okay for them to touch, you will need to make sure that there is no crowding. That means a skillet of twelve inches in diameter or more if you want to be sure your chicken will cook correctly. Choose a heavy skillet (cast iron is traditional), that will hold heat in well.

Cooking oil is common for frying chicken, but many others swear by melted shortening instead. However, no matter which oil you use, choose one with a high smoke point and keep the temperature in an ideal range. Get your fat too hot and it will smoke. Do not get it hot enough and your chicken will take far too long to cook, along with being greasy.

Ideally, you should use one half inch to three quarters of an inch of oil in the pan - you won't be deep frying your chicken, after all This is also great for other chicken fried dishes like steak, in addition to a country fried chicken recipe. If you use too little oil, the sides will not cook right. Of course, too much will make you feel like your chicken is swimming.

Flouring the chicken can be done by putting your chicken into a paper bag that is strong enough to hold it and dropping it in just a few pieces at a time. Shake the bag and the chicken is well coated. This method is not messy and coats the chicken well.

You can also use the shallow dish method of coating chicken by placing flour and spices into a pie pan or other dish and rolling them. This is messier, but allows you to see what you are doing.

You will need to remember to work with the amount of chicken listed in your recipe for the best result, and to trim fat and excess skin. If you are using chicken that has been deboned or with the skin removed, cooking times are going to be a lot different. These kinds of chicken cook faster, and you will have to reduce frying time to make sure the chicken does not get dry. Whole birds and bone in chicken take longer, and you may want to use a meat thermometer to tell you when they are done.

About the Author: If you're need some new recipes ideas, you might like to check out our site. It can be hard juggling your budget to feed a family but using ingredients like chicken to make favorites like fried chicken is one way. Maybe youmight like to make something different like a chicken fried steak recipe. http://www.SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

Source: www.isnare.com
Permanent Link: https://www.isnare.com/?aid=518200&ca=Cooking


Pitta Bread Recipe

Pitta Bread Recipe

Submitted by: Kit Heathcock

My kids love pitta (or pita) bread, those flat round breads that open into pockets that can be stuffed with anything and eaten in your hands, the ultimate takeaway food package. I first encountered it as a container for falafel, spiced chickpea patties and salad, a trendy urban street food in London way back then.

Now I use pitta bread as a freezer standby for lunch times when I discover we've run out of bread. Just pop a round into the toaster to defrost, then spread inside with cream cheese or ripe avocado and fill with cucumber slices or diced tomato, or cooked chicken and salad, to provide an instant popular meal. Recently though the pack of six breads, that I so casually toss into the shopping trolley and then into the freezer, seem to have got ridiculously expensive for such a simple food, more than twice the price of a loaf of bread and they vanish in an instant.

I turned to my Madhur Jaffrey Cookbook, the authority on all foods Indian and Middle Eastern, to see how complicated it would be to make my own pitas. It seemed no different to making ordinary white bread, just with the extra step of rolling the rounds and cooking them individually. Her recipe also makes twelve breads, so I had visions of having six for one meal and being able to stock the freezer again for another emergency.

I should have known my family better. The resulting breads were so delicious - warm, soft and fluffy inside, without the hard leatheriness of the bought ones - that they all disappeared in a twinkling, with just one half-piece left at the end of the meal and no photographs taken to show for it. The softer consistency made them a little less resilient as pockets than the bought pita, but we did eat them straight from the oven. I think cooling and then reheating them, or baking for an extra minute, would toughen the outside just enough to hold the fillings well without losing the inner softness.

Pitta Bread Recipe

450g / 1lb white bread flour
1 teaspoon salt
1 10g sachet (or 3 teaspoons) instant yeast or ¼ oz / 8g active dry yeast
1 teaspoon sugar
1 tablespoon olive oil

Sift together the flour and salt. Combine yeast, sugar and 60ml / ¼ cup lukewarm water in a cup and leave for five minutes until it starts to froth. Mix the yeast mixture and 250 ml / 1 cup more lukewarm water into the flour and add the olive oil. Mix together to form a dough, adding another few tablespoons warm water as needed. Knead the dough on a floured surface for approx 10 minutes until it is smooth, springy and elastic. Put the dough back into the bowl, cover with a damp cloth or put the whole bowl into a plastic bag and leave to rise in a warm place for 1 ½ - 2 hours until it has doubled in size.

Punch the air out of the dough and knead briefly, then divide the dough into twelve pieces. Roll each one out to a ¾ cm / ¼ inch thick round and put on a floured baking tray. When they're all done cover the tray and leave to rise again for another 45 minutes. I use a black plastic bin liner for my bread to rise in - you can tuck it loosely around the tray leaving an air space above the bread dough so that it doesn't stick.

Preheat your oven to its highest temperature - about 220C / 450F if it will get that hot. Put a large cast iron griddle or frying pan in the middle of your oven to heat. (If you have a gas oven put it at the bottom where it is hottest). You can also use a heavy baking sheet or cookie tray. Once the dough has risen, put one or two pitta breads onto the griddle and return to oven to cook for 2 ½ to 3 minutes until they have puffed up. Bring the bread out onto a plate covered by a damp cloth to cool off. Once cool they can be frozen in bags. Reheat under the grill or in a toaster.

One of these days I'll be organised enough to make a batch especially for the freezer, so that I have my emergency bread back-up. I think I'll have to do it in secret when the kids are at school though, or the pitta bread just won't make it to the freezer!

Copyright 2007 Kit Heathcock

About the Author: Kit Heathcock writes and copyedits for a number of websites from Original Orange. She contributes to a luxury travel website Just the Planet and A Flower Gallery.

Source: www.isnare.com
Permanent Link: https://www.isnare.com/?aid=184150&ca=Cooking


Cookie Bouquet

Cookie Bouquet

By: Vigdis Tange Andersen

Many people like to send a cookie bouquet when it comes to birthdays or just thoughtful gifts. You can purchase a cookie bouquet online or at most bakeries and some times even a florist. However, they are not that hard to make and cost very little. In fact, they can be quite fun to make because they require a lot of creativity and vision.

If you would like to make your own cookie bouquet follow these steps. First, you will want to make simple sugar cookie dough. Some times sugar cookie dough requires some chilling so make sure you choose one that fits your time. The second step to making your cookie bouquet is to roll out your dough to around a half an inch thick. Then you can get creative. Use different shapes to make different themed bouquets. If you want it to look like flowers, try to get flower and leave shaped cutouts. You can make any shapes that you want in your bouquet, but it looks nice if there is a theme.

Next, arrange your cookies on a cookie sheet and bake as recommended. As soon as you pull the cookies out of the oven (you will want them to be a little soft still) insert a stick in the bottom side of the cookie. You should leave your cookies on the tray for an additional five minutes because then the cookies will harden and the stick will stay. You may add more than one stick to each cookie, depending on size. If you don't think the cookie will hold up, you can put some royal frosting around the stick.

This will act like glue. Next, you can paint your cookies with frosting. Make sure the frosting is thin enough to harden. To arrange your cookie bouquet, you will need a decorative pot, Spanish moss, and floral Styrofoam. Cut the foam to fit your pot. Then you can line the top of the form with some Spanish moss. Once that is done you can begin to let your creativity flow again and arrange the cookies in the pot.

Although it sounds like a lot of work, it can be a fun activity for mother-daughter days or even as a holiday gift. The guest will appreciate the hard work you put into the cookie bouquet, you will be surprised how the creativity flowed, and the final results. If you want to make a small bouquet and fast, you may want to get dough that's already for you to roll. This can be found in the coolers of any local store. Even though you probably could purchase a cookie bouquet faster, the extra work will pay off and you'll feel good about giving it as a gift.

 

Author Bio
Vigdis Tange Andersen: www.cookiebouquet-online.com

Article Source: http://www.ArticleGeek.com - Free Website Content


Meal of the Week 37 - Lasagna Rolls

Meal of the Week 37 - Lasagna Rolls

Meal of the Week 37 - Lasagna Rolls
By Gregory L Gomez

Meal of the Week: Turkey Lasagna Rolls w/ Salad
Leftover Meal Idea: Muffin Melts

Here's a fun way to enjoy lasagna but in a more individualized manner that will help keep calorie count low and in turn help keep you focused on healthy nutrition. Even though portion size and ingredients are a tad different than usual, that in no way sacrifices flavor or taste. If the meal is prepared as outlined below, you should have enough leftover to make some tasty muffin melts that you'll enjoy for work the next day. Those who desire a vegetarian/meat-less version simply do without the lean ground turkey and opt for an alternative of your liking.

Equipment Needed
- colander
- large pot for water/pasta
- large skillet for meat
- medium size stovetop pot
- large mixing bowl
- large oven pan
- parchment paper
- aluminum foil

Ingredients
Makes 4-6 servings

1 1/2 pounds lean ground turkey
1 box lasagna
1 jar Marinara sauce
1 cup diced spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
3/4 cup cottage cheese (small curd)
1/2 cup Parmesan cheese
1 tablespoon oregano
2 tablespoons olive oil
2 tablespoons minced garlic
1 egg
salt and pepper

For Leftover Muffin Melts
- whole wheat English muffins

Directions

*Preheat oven to 425 degrees

1. You will need to boil a large pot of water (with optional dashes salt) to cook the lasagna al dente for about eight minutes. When that's finished carefully remove and drain using a colander.

2. While the water is boiling if you're planning to use lean ground turkey (or any other meat) for this meal you can start cooking this next. Open the container and empty the contents into a stove top pan, add some salt and pepper to taste, and on medium heat start dicing the meat with a wooden spoon. Cook until desired wellness is achieved.

3. While the meat and lasagna noodles are cooking you can carefully dice the spinach leaves into small pieces using a sharp knife until you have a cup worth. In a separate small stove top pot, add 2 tablespoons of olive oil along with the 2 tablespoons minced garlic and the cup of diced spinach on low heat stir for a few minutes.

4. In a large mixing bowl add the egg, 1 cup Ricotta cheese, oregano, 3/4 cup cottage cheese, the garlic/spinach mixture, 1/4 cup parmesan cheese along with pinches of salt and pepper. Mix together well with a fork.

5. Right about now the meat and lasagna should be about done cooking. Lower meat to a simmer and add entire bottle of marinara sauce and mix well. You will have a nice, tasty meat mixture now.

6. Use a large piece of parchment paper and get ready to make the lasagna rolls. Simply lay out 1 entire noodle on the parchment paper and use a spoon to spread the cheese mixture evenly and thinly across one entire side. Then carefully roll the lasagna up from one end to the other.

7. Before you place the lasagna roll in your oven pan, spoon some of the meat sauce mixture across the bottom of the pan to give it a thin coating. Then you can place the lasagna rolls side by side but not touching. Continue to repeat this process until you finish all the lasagna rolls you plan to cook. You may have to use two separate oven-safe pans depending on how many rolls you plan to make.

8. Once all the lasagna rolls are prepared and arranged in the pan, spoon the remaining sauce over each one of the rolls. Then mix the remaining parmesan and shredded mozzarella cheese and sprinkle on top of all the rolls.

9. Cover the pan(s) with a piece of aluminum foil and place in the oven for 20 minutes or until the cheese is bubbling.

10. Finally, while the lasagna is cooking you can prepare the type of salad you plan to serve with the meal. Once everything is done, serve appropriate portions and enjoy.

Leftover Meal Idea: Muffin Melts
If you are unfortunately left without any leftover lasagna rolls but still have some of the meat sauce mixture, here's a chance to make some delicious muffin melts. These taste very similar to Subway meatball sandwiches if you prepare the sauce with meat as described above. All you will need to purchase extra is some whole wheat English muffins, If you don't want to use those, or just want to use what you have on hand, you can always opt for a tortilla, pita bread, toast, or even a large piece of lettuce to use as a wrap. Simply spread the desired meat sauce mixture onto one side of the bread, sprinkle some shredded cheese and parmesan cheese on top, and cover with the other piece of bread. Wrap in a piece of aluminum foil until ready to be taken out and re-heated for a tasty lunch.

About the Author: Gregory L. Gomez, M. Ed, has been teaching 5th grade in the Los Angeles Unified School District for the past 17 years. He created 10Quickies.com to help teachers and parents provide children in 2nd-5th grades with a fun and inspirational way to review grade level math. He also wants readers to be mindful of their health and fitness especially since it's easy to overlook in the hustle and bustle of daily life. You can start focusing on your health starting today by using these 5 Healthy Eating Tips found here --> http://10quickies.com/article_5healthyeatingtips.html

Article Source: http://EzineArticles.com/expert/Gregory_L_Gomez/1195268
http://EzineArticles.com/?Meal-of-the-Week-37---Lasagna-Rolls&id=9327149


Cheap and Easy Chicken Dinner Recipes That Will Satisfy Your Appetite

Cheap and Easy Chicken Dinner Recipes That Will Satisfy Your Appetite

Cheap and Easy Chicken Dinner Recipes That Will Satisfy Your Appetite
By Adrian T. Cheng

Chicken meat is affordable, easily accessible and most of all versatile, that's why it's a top favorite when it comes to dinner. Whether baked, fried, steamed or grilled, you'll never go wrong with chicken meat for dinner - it's easy to prepare, too, so no worries even if you're a cooking beginner.

Satisfy your appetite with these hearty chicken dinners you can make right at home:

Herbs and Spices Roast Chicken

What you need:

  • 1 whole chicken, rinsed and pat dried
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Place chicken in a baking pan and brush olive oil all over meat. In a small bowl, mix together basil, paprika, oregano, black pepper, salt and cayenne pepper and sprinkle mixture all over chicken. Roast chicken in a pre-heated oven (450F) for 20 minutes. Lower the temperature to 400F and roast chicken for 30 to 40 minutes more. Allow to cool for at least 10 minutes before cutting and serving.

Garlic Chicken and Brown Rice Special

What you need:

  • 1/4 kg. boneless and skinless chicken breast, sliced into strips
  • 4 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 3 cups cooked brown rice
  • 1 cup frozen peas, thawed
  • 1/2 cup green onion, chopped
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar

Heat 1 tablespoon vegetable oil in a pan and cook chicken strips, garlic, red bell pepper and onion over medium heat for 5 minutes or until chicken is cooked through. Remove from heat and set aside. In the same pan, heat the remaining oil then add brown rice, peas, soy sauce, vinegar and chicken mixture. Stir to blend everything together until heated through.

Slow Cooker Honey Garlic Chicken

What you need:

  • 4 boneless and skinless chicken thighs
  • 3 cloves garlic, minced
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1 teaspoon dried basil

Place chicken thighs in a 4-quart slow cooker. In a medium bowl, whisk together garlic, ketchup, soy sauce, honey and basil until thoroughly combined. Pour the mixture over chicken and toss meat to coat. Cook on low for 6 hours.

Enjoy your next dinner with these hearty and satisfying chicken recipes - easy on the wallet but heavy on the appetite!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other nutrition tips and tricks on his page.

Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020
http://EzineArticles.com/?Cheap-and-Easy-Chicken-Dinner-Recipes-That-Will-Satisfy-Your-Appetite&id=9695595


Traditional Southern Breakfast Recipes for Mother's Day

Traditional Southern Breakfast Recipes for Mother's Day

Traditional Southern Breakfast Recipes for Mother's Day

By: Nicola Kennedy


An Easy and Delicious Mother's Day Breakfast

Make this Mother's Day unforgettable with one of these breakfast menus, or use your imagination and substitute.

Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable.

Western Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

Ingredients:
8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk

Preparation:
Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.

An Extra-Special Mother's Day Breakfast

Here's an elegant breakfast for anyone who loves to cook. Perfect for Mother's day or any special occasion breakfast. For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas.

Eggs Benedict - Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea

Southern Breakfast

Here's a traditional Southern breakfast, from grits to biscuits and gravy.

Grits
Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea

Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch. Don't forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.

 

Author Bio
Nicola Kennedy has enjoyed some great Mother's Days, both as a grateful mom and a loving daughter. She can help you find great Mother's Day gift ideas with tips and news, information and views at www.I-Love-My-Mom.com

Article Source: http://www.ArticleGeek.com - Free Website Content


10 Healthy Snacks For Work - Each Under 200 Calories

10 Healthy Snacks For Work - Each Under 200 Calories

10 Healthy Snacks For Work - Each Under 200 Calories
By Gregory L Gomez

Oh those tasty snacks. The little treats that for many are thorns in the side and continually contribute to the inability to drop the excess weight. Many people often overlook the damage not having healthy snacks for work can cause but it is something that definitely needs to be taken into account.

Snacks are an important part of daily nutrition, however far too often when hunger between meals arises, many people opt to choose an unhealthy way to satisfy their appetite. This usually means a soda pop and bag of potato chips or a candy bar, all of which are not healthy contributions to the body.

Get In The Habit Of Taking Healthy Snacks For Work With You Daily

The reason why these types of snacks are so popular is because they are plastered everywhere we go - the corner convenience store, supermarkets, gas stations, work cafeteria, even those pesky vending machines. Worse yet, once we find spots with the snacks and drinks we like, it often becomes a regular habit that may be hard to break.

Did you know if you were to cut out just one soda or glass of juice a day, that alone would help you get rid of 1,800 calories per week or 26 pounds a year!?!

And that's just from eliminating one soda/juice per day! Imagine what you could lose if you got rid of all the other unhealthy snacks from your repertoire.

Stick with the idea that healthy snacks for work should each be under 200 calories. Your snack should be nowhere near the total calorie count of an entire meal. It's something that should be small enough to tide you over until your next main meal but be nutritious also.

Making Healthy Snacks For Work Does Not Take Much Time - Less Than 5 Minutes!

The reason why snacks are important is to keep your body nourished and your metabolism going. This helps keep you from going into "starvation mode" where you start craving anything and everything that crosses your path. If you get to the point where your stomach is growling for food, then you've gone too long without nourishment and you may likely overeat at your next meal.

Prevent this from happening by planning out your healthy snacks for work. It doesn't take a lot of time if you just stick with snacks that are simple, yet nutritious. Just be sure to add these items to your shopping list so the next time you go for groceries you will purchase these healthy options.

10 Healthy Snacks For Work, Each Under 200 Calories

Here are 10 healthy snacks for work. Enjoy a bottle/glass of water and you will have the ideal amount to tide you over until your next main meal.

1. Almonds with raisins
2. Celery sticks with peanut butter
3. Rice cake with peanut butter or honey
4. Carrots with light ranch dressing
5. Hummus with whole wheat pita pocket
6. Yogurt with 1/4 cup of granola or grape nuts
7. Mozzarella string cheese with 5 whole wheat crackers
8. Fruits: most are only 100 calories each! Take your pick apples, oranges, bananas, peaches, strawberries, grapes, melon, raspberries, watermelon, cantaloupe, cherries, etc.
9. Granola bars: wide selection and varieties
10. 1/2 whole wheat bagel with peanut butter or honey

Hopefully these 10 ideas have inspired you to start creating your own healthy snacks for work so you will never have to resort to making unhealthy vending machine purchases on your break. Remember, maintaining a healthy life is a culmination of many small decisions made throughout your day. Snacks are definitely included in these decisions. Prepare yourself and you will have healthy snacks for work making it one step closer to a healthy life.

About the Author: Gregory L. Gomez, M. Ed, has been teaching 5th grade in the Los Angeles Unified School District for the past 17 years. He created 10Quickies.com to help teachers and parents provide children in 2nd-5th grades with a fun and inspirational way to review grade level math. He also wants readers to be mindful of their health and fitness especially since it's easy to overlook in the hustle and bustle of daily life. You can start focusing on your health starting today by using these 5 Healthy Eating Tips found here --> http://10quickies.com/article_5healthyeatingtips.html

Article Source: http://EzineArticles.com/expert/Gregory_L_Gomez/1195268
http://EzineArticles.com/?10-Healthy-Snacks-For-Work---Each-Under-200-Calories&id=8422223


Chocolate Fountain Description and Help

Chocolate Fountain Description and Help

Chocolate Fountain Description and Help

What is a chocolate Fountain?

A chocolate fountain is a device for serving chocolate fondue. It can come in many different sizes, mini, medium, large and extra large depending on the number of guests you wish to cater for. The fountain has multiple tiers over a heated basin at the bottom. The chocolate is melted in the basin and then pulled up through the augur and continuously flows over the tiers. When it flows over the tiers, guests are able to select a condiment they would like to dip into the fountain, using a skewer, they select a dip of their choice and coat their item in delicious, warm melted chocolate....heaven!

Essentially, a chocolate fountain is composed of two parts. The base is the motor and a heater. The heater is designed to transpose heat through the base to keep the chocolate in liquid form. The motor drives the screw in the upper part of the fountain. This is an Archimedes screw, weren't they clever! This is thought to have originated around 600 BC, I bet they never thought of a chocolate fountain then. The screw lies in a tight cylinder in a vertical fashion with several holes at the bottom of the screw. The screw lifts the chocolate to the top of the cylinder from where it flows over several plates and down the fountain to be recycled again. This is the basic premise of a chocolate fountain, because the chocolate is thick, there is no need for a pump as the screw is a better means for lifting the chocolate up.

Why have a chocolate fountain? Chocolate Fountains are a new and impressive form of entertainment, they create a fantastic focal point at any major event and provide your guest with a unique and interactive way of treating themselves to luxurious fondue chocolate. Chocolate fountains are a great solution for some weddings, they provide a wonderful desert or can be used for an evening buffet. Some people chose to have a chocolate fountain rather than a wedding cake, this is because chocolate fountains are interactive and people can help themselves as much as they like when the would like it

What should you consider when booking a chocolate fountain? We recommend you consider booking you chocolate fountain at least 12 months in advance, this is because they are extremely popular. To enable you to get a realistic quote you will need to provide the following details:
1. Number of guests the chocolate fountain is to cater for.
2. Location of event.
3. Date of event - (if it's a midweek event you may get a good discount).
4. Duration of event.

Most people book their chocolate fountain for the evening and on average, chocolate fountain companies hire their fountain for a period of 3 hours. However, every wedding/event is different, if you require your fountain during the day or for a longer period of time etc, please discuss this with the chocolate fountain company you have chosen

Home chocolate fountains are mini versions of the commercial ones used for weddings and events. Unfortunately there is a lot of rubbish out there and we get calls regularly from people saying that their mini fountain doesn't work. Here are a couple of things that will help. Only use a quality chocolate that is made specifically for chocolate fountains. This tends to be more expensive but it is the key to success. Chocolate purchased from your local supermarket doesn't work unless you put oil in it, a good quality fondue chocolate doesn't require oil. The poorer the quality chocolate, the more oil you require. This is in fact a contradiction because standard chocolate bars typically contain around 20% vegetable fat anyway, but you will still have to add more oil because of the high level of impurities. If this doesn't work, take the fountain back to the point of purchase and tell them that it is rubbish, maybe some of the high street chains will think again about selling consumers junk!

How do you get the most out of your home fountain. Ensure that you have a variety of dips available, the best to use are strawberries, grapes and other fruits such as pineapple and melon but fruit works really well with chocolate. Ensure that you have skewers and enough for your guests, these are readily available at a variety of shops, especially hardware shops that sell barbecues. Also ensure that you have some large napkins as you wouldn't want chocolate dripping all over your floor. Finally, presentation is key, make sure that your skewers are kept together and that you present your home fountain as clean and attractive on a surface that is easy to wipe to ensure that drips don't spoil your display.

Finally, after your event has finished, don't turn the fountain of and go to bed. Dispose of the chocolate whilst it is still in liquid form as this makes cleaning so much easier. Your fountain should also disassemble into separate parts, put everything except the motor assembly into a dishwasher or a sink full of hot and soapy water and then it should be easily to clean down. Before you pack your fountain away, make sure that it is completely clean and dry to prevent any contamination.

If you have any more questions, please don't hesitate to contact us at the Chocolate Fountain Directory or Chocolate Fountains of Devon for advice and information on suppliers.

Author Bio
Edwin hall is the owner of the Chocolate fountain directory as well as being a part time surfer, father, husband, footballer and general good guy!

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Malva Pudding - South African Dessert Recipe

Malva Pudding - South African Dessert Recipe

Submitted by: Kit Heathcock

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour manager organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

I tried out my sister-in-law's recipe to make a dessert to follow our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than restaurant one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding Recipe
Serves 6-8

1 heaped tablespoon butter
3 heaped tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon bicarbonate of soda
½ cup sugar
½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce
1 cup cream
4oz / 100g butter
½ cup sugar
60 ml hot water.

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

Copyright 2007 Kit Heathcock

About the Author: Kit Heathcock writes and copyedits for a number of websites from Original Orange. She contributes to a luxury travel website Just the Planet and A Flower Gallery.

Source: www.isnare.com
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