Posts for 'cooking recipe ' Category

A Variety Of Free Outdoor Cooking Recipes: Free outdoor cooking recipes are there for everybody to enjoy and share besides providing the perfect opportunity for people to experiment and have fun while sharing jokes, recipe ideas and more by the camp-side.

While many people take up cooking as a hobby that is reserved for their spare time, others can also benefit from picking up the quick-and-easy methods of free recipes to have the confidence to participate in varied cooking events that occur on food network channels, online portals that advertise free outdoor cooking recipes besides other places.

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Recently I spent some time at the Mason County Extension Office with Debra Cotterill, Angie Mitchell and ladies from several homemaker clubs. The focus was on how to prepare quick and easy meals which are nutritious.
Research shows that 56 percent of Americans eat at least three dinners per week that are not prepared at home. Usually these dinners are loaded with carbs and fat.

It is known that what you eat can affect your risk of cancer and other chronic diseases. Vegetables, fruits and whole grain products are a must for a healthy diet for Americans. Lean pieces of meat, broiled or baked are good healthy sources of protein. Americans tend to eat large portions of food and if they would cut the portions in half, the calorie intake would be much lower and weight loss would occur. It really helps to have meals planned ahead and shopping done before the week begins. If you don't plan your healthy meals you end up just pulling anything out of the freezer or off of the shelf to cook or you end up going out to a fast food restaurant for carry out.

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With Christmas fast approaching, everybody seems to be doing some kind of baking, whether Christmas cake, Christmas pudding or mince pies… every kitchen is steeped in festive spirit.

Personally, my favourite gifts around this time are hampers filled to the brim with gourmet goodies, but they can get very pricey around this time of year, so I decided to make my own!

This week, I dreamt up the perfect shortbread cookies studded with deliciously creamy chunks of white chocolate, crunchy pistachio nuts and perfumed with the grated zest of fresh oranges… They make for the most heavenly mouthful of crumbly, buttery goodness and a fabulous gift that anyone would be lucky to receive, so here is what you will need to re-create this magic!

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Malaysia has a rich food history, offering exotic delights with a touch of spice. Try these simple recipes to bring a taste of Asia to your dining table.

Malaysian cuisine is a tempting potpourri of Malay, Indonesian, Indian, Chinese and Sri Lankan foods. The style of cooking is similar to Indonesian where spices are ground to a paste with a pestle and mortar and stir-fried to bring out the flavour.

In addition, Portuguese explorers brought their own ingredients and cooking techniques to Malaysia in the 16th century, adding further appeal to a range of exotic dishes.

Traditionally, a Malaysian everyday dinner consists of rice, one meat or seafood dish and a vegetable dish. There is no set number of dishes served but it can vary from three to six. Malaysian meals are not served as separate courses all dishes are served together and eaten with rice. Chilli-based sambals add extra zing.

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At our house, we like dessert, but not very sweet ones. This cake recipe fits that bill. This plain cake is an easy, versatile recipe that can partner well with any fresh fruit.

We chose nectarines because they looked and smelled so good in the store. Serve plain for a quick snack, or with any kind of fruit in season, or good canned or frozen fruit at other times of year.

Add whipped cream or ice cream, and you have an extra special dessert. Great with tea or coffee, too. Plain cake recipe

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Starting Tuesday and ending today, some of the island's leading chefs will be participating in the three-day programme which kicked off at The Jamaica Pegasus hotel in Kingston. The workshop continued at the Runaway Bay HEART Hotel and Training Institute in St Ann today and will climax at the luxurious Tryall Club in Sandy Bay, Hanover today.

The three one-day workshops will explore new and non-traditional methods of creating tasty salt-fish dishes by Norwegian Chef of the Year Sven Erik Renaa. Here are some of the recipes they tried out.

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There is a classic restaurant pairing of beef tenderloin, bacon and blue cheese that you'll find in upscale restaurants, but you can cook it on your own! The whole thing comes together in stages in just one pan.
INGREDIENTS: Garlic, fresh rosemary, beef tenderloin filets, bacon strips, toothpicks, olive oil, tomatoes, spinach, blue cheese.

PROCEDURE:
Finely mince one or two small cloves of garlic and finely chop some fresh rosemary. Wrap each beef tenderloin filet with a piece of bacon and secure the ends with a wooden toothpick.

Once everything is good to go, get started by cooking the beef tenderloin in a dry, nonstick pan on medium high heat, bacon side down.

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In a quirky turnaround as dire warnings that fish farming would soon wipe out the British Columbia wild salmon fishery comes news that stocks are returning in abundance this season. "The last two years we have had very low sockeye returns and this year is forecast to be much, much better," says Grant Snell, general manager of the BC Salmon Marketing Council in Vancouver.

This is good news after constant warnings by scientists and environmentalists, who have been blaming fish farming for destroying wild salmon stocks through interbreeding of escaped salmon while lice from farmed fish have been killing juvenile salmon. Snell says one of the reasons the wild salmon have returned in greater numbers has to do with lack of food and warmer water in 2005.

"What the North Pacific needs for our normal species is cold water with lots of nutrients," he says. "And 2005 was horrible, but in 2006 it turned around very quickly and has been improving ever since."

Snell says the warm water which pushes up from the tropics, generally referred to as El Nino, and goes away again "hung around" and did a lot of damage.

"But it wasn't a complete wipeout. We did get enough salmon back to generally repopulate the runs."
Fishers of the west coast waters say another positive sign is that sardines and whales are being seen in large numbers.

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1/2 pound mixed miniature tomatoes

1 1/4 teaspoons minced tarragon

1/2 cup (1 stick) butter, plus 1 tablespoon

1 1/2 teaspoons minced shallots

6 Petrale sole fillets (about 2 pounds)

Salt, pepper

Red wine vinegar

2 tablespoons oil, divided

1. Cut each tomato into lengthwise quarters and combine them in a bowl with the tarragon.

2. Melt the half-cup of butter in a small saucepan over medium heat. Add the shallots and cook until they soften and become fragrant. Remove the butter from the heat and let cool 2 or 3 minutes. Lightly season the fillets with salt and pepper.

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INGREDIENTS
200g (7oz) basmati rice
100g (3½oz) sultanas
1tbsp medium curry paste
1 clove garlic, peeled and crushed
2cm piece of root ginger, peeled and grated
1tbsp black mustard seeds
1tbsp natural yoghurt
Juice of 1 lemon
16 large tiger prawns, peeled
2tbsp light olive oil, plus a little extra for frying
2 carrots, washed and coarsely grated
1 small red onion, finely sliced
100g (3½oz) baby spinach leaves
Large handful of toasted coconut flakes or flaked almonds
Mint and yoghurt raita, to serve (optional)
METHOD
First of all, cook the rice, and leave to cool. The best way to do this is to place it in a saucepan with 275ml cold water and a pinch of salt. Place over a high heat and as soon as it boils, reduce the heat to as low as possible.

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