With the long hot days of summer, you will find that you will need something lighter than a T-bone steak.
If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe:
16 oz. box Whole Wheat pasta, find a fun shape.
10 oz. frozen chopped spinach (2 cups fresh could be substituted)
1 cup fresh diced tomatoes
1/4 cup finely sliced red onion
4 Tbsp. fresh basil, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
3 Tbsp. garlic powder
Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.
Vegetables: Thaw spinach and drain all excess water by pressing it with your hands.
Wash and dice tomatoes. Slice red onion. Chop fresh basil.
Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour.
Garnish with Parmesan Cheese and Basil
Tips from Chef Bek:
* White pasta can be substituted for wheat.
* Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the oil
* Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Monday, October 13, 2008
Tuesday, October 7, 2008
How to Spruce Up your Cake With Cake Decorating Flowers
Cake decorating flowers help spruce up the cake. And of course, decorating a cake is the most difficult part of the entire process. If you can come up with innovative ideas to decorate the cake, everyone appreciates the delicious cake thoroughly. Cake decorating flowers give a new dimension to your cake.
You have a choice to select cake decorating flowers. You can use the real edible flowers to decorate your cake. Before you use real flowers to decorate your cake here are some things that you should keep in your mind.
Pick up only those flowers that you are absolutely sure are edible. Make sure the flowers you use are from your own backyard. So that you are sure that no pesticide is used. Do not use flowers bought from a florist. If you pick up flowers from garden centers or nurseries they may be treated with pesticides which can be harmful to you.
Some of the edible flowers that can be used are daisies, nasturtiums, Johnny-jump-ups, roses, calendulas, violets and lavender. Sometimes only petals are used to decorate the cake instead of the entire flower. Only thing is go easy on flower decoration as sometimes people have allergic reaction to the flowers.
You can sugar glaze the flowers by covering the flower with egg white and then sprinkle the flower with sugar. Let them fry which will take a few hours. The end result will be sugar glazed cake decorating flowers for your cake.
Another option is to use artificial flowers. You can choose from the wide variety that is available in the market. Cut the stems short. Put together the flowers. Arrange in any way that you feel looks good and put it on the cake.
You can get edible sugar flowers. With the help of food colors in paste form and dusting powder you can change the color of the sugar flowers to match the theme of the occasion. If you are decorating a wedding cake then you can match the flower color to the theme of the wedding hall or to the colors of real flowers the girls are carrying. The possibilities are immense as well as endless.
There are different types of flowers made from different ingredients. You can get flowers made with Buttercream, Royal icing, gumpaste or readymade silk flowers. Royal icing is used for making many flowers such as roses, pansies, daisies, violets etc. The royal icing dries hard so the flowers made from this icing can remain firm and do not wilt easily.
But if you want really hard flowers use gumpaste. It is sugar dough that can be easily rolled out. It can be shaped like flowers. Flowers made from the gumpaste look very realistic.
You can use Buttercream to make roses with or without leaves.
You can use the cake decorating flowers directly on the cake. Some of the manufacturers have come up with flower holders. You can use those holders to arrange your cake decorating flowers. Or you can bake the cake which has some space in the cake. You can put some kind of flower holder in that gap and then put real flowers in it so the flowers will not touch the cake but a stunning effect will be achieved.
Article Source: http://www.articlesbase.com/pasta-dishes-articles/how-to-spruce-up-your-cake-with-cake-decorating-flowers-332238.html
You have a choice to select cake decorating flowers. You can use the real edible flowers to decorate your cake. Before you use real flowers to decorate your cake here are some things that you should keep in your mind.
Pick up only those flowers that you are absolutely sure are edible. Make sure the flowers you use are from your own backyard. So that you are sure that no pesticide is used. Do not use flowers bought from a florist. If you pick up flowers from garden centers or nurseries they may be treated with pesticides which can be harmful to you.
Some of the edible flowers that can be used are daisies, nasturtiums, Johnny-jump-ups, roses, calendulas, violets and lavender. Sometimes only petals are used to decorate the cake instead of the entire flower. Only thing is go easy on flower decoration as sometimes people have allergic reaction to the flowers.
You can sugar glaze the flowers by covering the flower with egg white and then sprinkle the flower with sugar. Let them fry which will take a few hours. The end result will be sugar glazed cake decorating flowers for your cake.
Another option is to use artificial flowers. You can choose from the wide variety that is available in the market. Cut the stems short. Put together the flowers. Arrange in any way that you feel looks good and put it on the cake.
You can get edible sugar flowers. With the help of food colors in paste form and dusting powder you can change the color of the sugar flowers to match the theme of the occasion. If you are decorating a wedding cake then you can match the flower color to the theme of the wedding hall or to the colors of real flowers the girls are carrying. The possibilities are immense as well as endless.
There are different types of flowers made from different ingredients. You can get flowers made with Buttercream, Royal icing, gumpaste or readymade silk flowers. Royal icing is used for making many flowers such as roses, pansies, daisies, violets etc. The royal icing dries hard so the flowers made from this icing can remain firm and do not wilt easily.
But if you want really hard flowers use gumpaste. It is sugar dough that can be easily rolled out. It can be shaped like flowers. Flowers made from the gumpaste look very realistic.
You can use Buttercream to make roses with or without leaves.
You can use the cake decorating flowers directly on the cake. Some of the manufacturers have come up with flower holders. You can use those holders to arrange your cake decorating flowers. Or you can bake the cake which has some space in the cake. You can put some kind of flower holder in that gap and then put real flowers in it so the flowers will not touch the cake but a stunning effect will be achieved.
Article Source: http://www.articlesbase.com/pasta-dishes-articles/how-to-spruce-up-your-cake-with-cake-decorating-flowers-332238.html
Have you Considered Cake Decorating Frosting
Cake decorating frosting is great! In fact, cake decorating is an art in itself. When you bake a cake you always want to decorate it before you serve it. There are many methods to decorate the cake. Cake decorating frosting is one of the methods to decorate your cake.
Another word used for frosting is icing. It is a sugar based mixture used to coat the cake. In addition to sugar it may contain different ingredients such as butter, milk, various flavorings, water and eggs. The frosting comes in two categories. One is a cooked and another is uncooked. The consistency range can be from thick to thin.
The purpose of frosting a cake or icing the cake is to give you a smooth and even platform to decorate it. It works as the back drop of your work of art. Generally two layers of cake decorating frosting are required. The first one is called a crumb coat and the other one is a final coat. There is no hard and fast rule about the layers of frosting. Sometimes you may need to put in another round of frosting on the cake.
Cake decorating frosting should be thick enough so that it sticks to the cake but at the same time it should be smooth enough so that it can be spread easily. Your frosting performs three main functions. They are,
* Cake decorating frosting provides a smooth surface to decorate and it contributes richness and flavor to your cake
* Cake decorating frosting improves the look of the cake so that the occasion becomes all the more festive
* Cake decorating frosting acts as a protective coating around the cake so the flavor and moisture remains inside the cake. So you can it the cake over a couple of days and still it will taste delicious.
If you are going to mix food colors in the frosting then make sure that you make the mixture more than you think you want, as it becomes very difficult to recreate the exact shade again. Another thing you should keep in mind that after the frosting is dried the color looks darker so while mixing the color in the icing make sure that the wet icing looks a shade lighter than what you want.
After you have finished frosting your cake it will stay fresh for couple of days. Once you cut the cake always remember to cover it with plastic wrap. If the icing or the filling contains perishable items always remember to put the cake in the fridge.
The basic trick to have a good looking finish on the cake is to choose correct icing for your cake. You have a variety of icings to choose from. Some of the icings that are available are,
* Bake shop icing
* Whipped cream, use it just before serving the cake as it will melt at the room temperature. Make sure that you have put the cake in the fridge before you use whipped cream.
* Buttercream, you should mix good quality of ingredients and vanilla on low speed. It minimizes the bubbles and you get a perfect frosting
Article Source: http://www.articlesbase.com/pasta-dishes-articles/have-you-considered-cake-decorating-frosting-332242.html
Another word used for frosting is icing. It is a sugar based mixture used to coat the cake. In addition to sugar it may contain different ingredients such as butter, milk, various flavorings, water and eggs. The frosting comes in two categories. One is a cooked and another is uncooked. The consistency range can be from thick to thin.
The purpose of frosting a cake or icing the cake is to give you a smooth and even platform to decorate it. It works as the back drop of your work of art. Generally two layers of cake decorating frosting are required. The first one is called a crumb coat and the other one is a final coat. There is no hard and fast rule about the layers of frosting. Sometimes you may need to put in another round of frosting on the cake.
Cake decorating frosting should be thick enough so that it sticks to the cake but at the same time it should be smooth enough so that it can be spread easily. Your frosting performs three main functions. They are,
* Cake decorating frosting provides a smooth surface to decorate and it contributes richness and flavor to your cake
* Cake decorating frosting improves the look of the cake so that the occasion becomes all the more festive
* Cake decorating frosting acts as a protective coating around the cake so the flavor and moisture remains inside the cake. So you can it the cake over a couple of days and still it will taste delicious.
If you are going to mix food colors in the frosting then make sure that you make the mixture more than you think you want, as it becomes very difficult to recreate the exact shade again. Another thing you should keep in mind that after the frosting is dried the color looks darker so while mixing the color in the icing make sure that the wet icing looks a shade lighter than what you want.
After you have finished frosting your cake it will stay fresh for couple of days. Once you cut the cake always remember to cover it with plastic wrap. If the icing or the filling contains perishable items always remember to put the cake in the fridge.
The basic trick to have a good looking finish on the cake is to choose correct icing for your cake. You have a variety of icings to choose from. Some of the icings that are available are,
* Bake shop icing
* Whipped cream, use it just before serving the cake as it will melt at the room temperature. Make sure that you have put the cake in the fridge before you use whipped cream.
* Buttercream, you should mix good quality of ingredients and vanilla on low speed. It minimizes the bubbles and you get a perfect frosting
Article Source: http://www.articlesbase.com/pasta-dishes-articles/have-you-considered-cake-decorating-frosting-332242.html
PREPARE AND COOK MACARONI
Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
Deon Melchior is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit ArticleClick.com. Article Click is a free content article directory. You may reprint this article, as long as the article is unedited and this author box is included with it's live hyperlinks.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
Deon Melchior is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit ArticleClick.com. Article Click is a free content article directory. You may reprint this article, as long as the article is unedited and this author box is included with it's live hyperlinks.
Wednesday, October 1, 2008
Healthy Food Choices When Eating At A Restaurant
With our increasingly busy lifestyle many families are choosing to eat out more often. While it may be rather expensive, for some it is the only logical choice. However, if you’re trying to watch your weight, it can be difficult making the right food selections while eating out at restaurants!
This is a simple guide to some kinds of popular foods that people often choose when they eat out.
Chinese (and Asian food generally) offers a wide variety of broth-based soups, stir-fried treats, steamed fish and vegetable dishes, rice, chow mien, and other menu items that delicious low-calorie and low fat choices.
There are of course many foods that you should avoid as well. Fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken should not be ordered if you’re trying to eat healthy. It isn’t that they are bad dishes; they simply tend to have more fat and salt in them than the others. Fried rice should be replaced by steamed rice. The all-you-can-eat buffet should be avoided at all costs (regardless of what type of food).
If you are lucky enough to have a good quality restaurant with Indian Cuisine, you have a number of delicious healthy, low-fat options to choose from. Chicken, fish, veggies, steamed rice; legumes are included in healthy dishes throughout the menu. Bean soups are delicious and healthy. You can opt for Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. The main dishes to exclude when dining out in the Indian Restaurants are the fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a wonderful dining option when you are watching what you eat.
Some of the most fattening dishes you could possibly dream of are found in Italian Restaurants. Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others cloud your judgment when skimming over the menu. However, you will also find many healthy dishes to make your mouth water as well. Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti are a few items that will keep you at the Italian table without having to give up your commitment to cut calories and watch fat intake. Salads and soup choices are also something to consider. Avoid most deserts in the Italian Restaurants, most are just like the cheese dishes you find here, very rich.
You may have many opportunities to eat out with your wife and friends. It’s important to remember that while you are watching you’re weight, you don’t have to exclude yourself from all of the great food available in quality restaurants. You simply need to pay attention to what you are eating and remember that moderation goes along way.
Article Directory: http://www.articledashboard.com
This is a simple guide to some kinds of popular foods that people often choose when they eat out.
Chinese (and Asian food generally) offers a wide variety of broth-based soups, stir-fried treats, steamed fish and vegetable dishes, rice, chow mien, and other menu items that delicious low-calorie and low fat choices.
There are of course many foods that you should avoid as well. Fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken should not be ordered if you’re trying to eat healthy. It isn’t that they are bad dishes; they simply tend to have more fat and salt in them than the others. Fried rice should be replaced by steamed rice. The all-you-can-eat buffet should be avoided at all costs (regardless of what type of food).
If you are lucky enough to have a good quality restaurant with Indian Cuisine, you have a number of delicious healthy, low-fat options to choose from. Chicken, fish, veggies, steamed rice; legumes are included in healthy dishes throughout the menu. Bean soups are delicious and healthy. You can opt for Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. The main dishes to exclude when dining out in the Indian Restaurants are the fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a wonderful dining option when you are watching what you eat.
Some of the most fattening dishes you could possibly dream of are found in Italian Restaurants. Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others cloud your judgment when skimming over the menu. However, you will also find many healthy dishes to make your mouth water as well. Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti are a few items that will keep you at the Italian table without having to give up your commitment to cut calories and watch fat intake. Salads and soup choices are also something to consider. Avoid most deserts in the Italian Restaurants, most are just like the cheese dishes you find here, very rich.
You may have many opportunities to eat out with your wife and friends. It’s important to remember that while you are watching you’re weight, you don’t have to exclude yourself from all of the great food available in quality restaurants. You simply need to pay attention to what you are eating and remember that moderation goes along way.
Article Directory: http://www.articledashboard.com
Regional Dishes Start With Great Ingredients
When Biba Caggiano moved to the U.S. from Italy, she felt homesick for the wonderful foods she'd left behind in Emilia-Romagna.
"What a difference 45 years make!" she observes in her new cookbook, "Biba's Italy" (Artisan, 2006). Not only are Americans more appreciative of regional Italian dishes such as Caggiano's luscious ragus and pasta dishes, but authentic ingredients are far more available now than in the past.
Caggiano recommends using all-natural Prosciutto di Parma® for several recipes, including an "appetizing, hassle-free dish" typical of Bologna, her home town. Three slices of what Caggiano calls "the world's finest ham" are arranged on each appetizer plate. Several small chunks of Parmigiano-Reggiano® ("the king of cheeses"), drizzled with an artisan-made balsamic vinegar, are mounded in the center. The final touch: quartered fresh figs, fanned around the cheese.
If figs are out of season, it's fine to substitute melon, grapes, mangos or pears. Even simpler, just serve Prosciutto di Parma with seasonal fruit and a few walnuts.
The ham and cheese-produced only in Biba's native Emilia-Romagna-are widely available in U.S. markets. Prosciutto di Parma (Parma Ham®), for example, can be purchased by the ounce at a deli counter or in presliced packaged form at many supermarkets and specialty stores.
These long-cured hams contain no ingredients other than sea salt and each one is marked with the official ducal crown logo only after passing strict quality tests. In addition, Prosciutto di Parma has been singled out for Protected Designation of Origin designation by the European Union, a mark of quality similar to the DOC designation reserved for fine wines.
This prized Italian ham is not only one of the very best ingredients, but one of the easiest to use. No need to wait for a special occasion-make a wonderful regional dish, such as the ones in Biba's Italy, or add Prosciutto di Parma to a pizza, salad, sandwich or main dish.
Regional dishes are easy when you choose authentic ingredients.
Article Directory: http://www.articledashboard.com
"What a difference 45 years make!" she observes in her new cookbook, "Biba's Italy" (Artisan, 2006). Not only are Americans more appreciative of regional Italian dishes such as Caggiano's luscious ragus and pasta dishes, but authentic ingredients are far more available now than in the past.
Caggiano recommends using all-natural Prosciutto di Parma® for several recipes, including an "appetizing, hassle-free dish" typical of Bologna, her home town. Three slices of what Caggiano calls "the world's finest ham" are arranged on each appetizer plate. Several small chunks of Parmigiano-Reggiano® ("the king of cheeses"), drizzled with an artisan-made balsamic vinegar, are mounded in the center. The final touch: quartered fresh figs, fanned around the cheese.
If figs are out of season, it's fine to substitute melon, grapes, mangos or pears. Even simpler, just serve Prosciutto di Parma with seasonal fruit and a few walnuts.
The ham and cheese-produced only in Biba's native Emilia-Romagna-are widely available in U.S. markets. Prosciutto di Parma (Parma Ham®), for example, can be purchased by the ounce at a deli counter or in presliced packaged form at many supermarkets and specialty stores.
These long-cured hams contain no ingredients other than sea salt and each one is marked with the official ducal crown logo only after passing strict quality tests. In addition, Prosciutto di Parma has been singled out for Protected Designation of Origin designation by the European Union, a mark of quality similar to the DOC designation reserved for fine wines.
This prized Italian ham is not only one of the very best ingredients, but one of the easiest to use. No need to wait for a special occasion-make a wonderful regional dish, such as the ones in Biba's Italy, or add Prosciutto di Parma to a pizza, salad, sandwich or main dish.
Regional dishes are easy when you choose authentic ingredients.
Article Directory: http://www.articledashboard.com
Cooking Pasta With Microwave Cookware
Almost every home today has a microwave oven and some kind of microwave cookware that they use to cook with. When preparing some foods I prefer the microwave it saves time and when its done it comes out as good as if you prepared the conventional way like on the stove top or in a traditional oven. Things like steaming vegetables, steaming clams or mussels, and making baked potatoes. Recently I started cooking pasta in the microwave.
When I first heard about this method of preparing pasta I was a little leery about the whole idea. I am not one to jump at every kitchen gadget that is out there but I recently came across a microwave pasta cooker and decided to try this new way of cooking pasta.
Well I was quite surprised at the end results after using this microwave pasta cooker. Not only could I not tell the difference in the way the pasta tasted but it actually took less time to cook. When using this method for cooking pasta the whole cooking process took only 15 minutes from beginning to end.
There is no need to bring a big pot of water to boil and then adding your pasta. The traditional way of making pasta on the stove could take anywhere from 30 to 40 minutes, start to finish.
After having very good results with this microwave cooking method I basically see this as the preferred way of making all my pasta dishes. So if you feel like trying a new method of cooking your pasta dishes try this method and I think you will be quite suprised at the end result.
Article Directory: http://www.articledashboard.com
When I first heard about this method of preparing pasta I was a little leery about the whole idea. I am not one to jump at every kitchen gadget that is out there but I recently came across a microwave pasta cooker and decided to try this new way of cooking pasta.
Well I was quite surprised at the end results after using this microwave pasta cooker. Not only could I not tell the difference in the way the pasta tasted but it actually took less time to cook. When using this method for cooking pasta the whole cooking process took only 15 minutes from beginning to end.
There is no need to bring a big pot of water to boil and then adding your pasta. The traditional way of making pasta on the stove could take anywhere from 30 to 40 minutes, start to finish.
After having very good results with this microwave cooking method I basically see this as the preferred way of making all my pasta dishes. So if you feel like trying a new method of cooking your pasta dishes try this method and I think you will be quite suprised at the end result.
Article Directory: http://www.articledashboard.com
Subscribe to:
Posts (Atom)