Healthy Food Recipe

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If you are a big fan of tea, then you should have to visit The English Tea Store in which will without doubt be a big new for you. The site has anything about teas and anything that related to tea time moment. The English Tea Store has a wide collection of beautiful tea sets and teapots that would make the conversation piece on your tea time sessions be great, and could make you drink more tea as it is better for your health anyway.

And certainly a tea store is nothing without a tea. The English Tea store has many major brand names of tea types with everything from loose leaf to tea bags. They even have their own brand with high quality in different flavors. It would make a non-tea drinker want to have some cups of tea when they see those luscious flavors.

Tea time is an great moment to experience especially when it accompany with some snacks – it will surely make more enjoyable moments with your friends or families to spend quality time together.

The English Tea Store provides many British goodies to choose and they will go along with great tea they offer. They have biscuits, cakes and candies. Because it is near the holiday time, you may want to give their Christmas biscuits as a gift for your friends and family, and Christmas tea gift baskets for your children would be great.

(serves 6)

12 eggs, lightly beaten
½ cup freshly grated parmesan
Freshly ground black pepper
Olive oil
500g broad beans, skin removed*, cooked and roughly chopped.
1 bunch rocket, stalks removed
5ml balsamic vinegar
20ml olive oil
50g parmesan, shaved

1. Combine egg, parmesan and pepper. Place in an oiled frying pan over a high heat. Add broad beans and reduce heat. Cook until eggs are almost set.
2. Toss rocket with vinegar and oil, then sit on frittata with parmesan. Serve immediately in pan.

*Shell beans. Put in boiling water for 3mins. Drain, run under cold water then remove skins.

Serving size: 1/2 cup bean mixture, one flour tortilla. Makes four servings.
• 2 cups canned black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup water
• 1/2 teaspoon chili powder, or to taste
• 1/4 teaspoon allspice
• Pepper to taste
• 4 (9-inch) low-fat flour tortillas
• 1/2 cup white or brown rice, cooked
• 4 tablespoons salsa
1. Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened.
2. Add beans, water, chili powder, all spice, and pepper. Heat until hot and most of the water has been absorbed.
3. Heat tortillas in oven or on burner. Put rice in each tortilla, then spoon in beans, and roll each tortilla up.
Serve with salsa.

Nutrition facts per serving Calories: 221 • Carbohydrates: 38g • Fat: 3g
Cholesterol: 0mg • Protein: 10g • Fiber: 9g • Sodium: 327mg
Food exchanges: 2 starch/bread • 1 lean meat

Grand Marnier Mussel Stew was a recipe that was created for a contest given to San Francisco chefs for alternate food creations for Thanks Giving. This mussel stew being an alternative for the traditional clam chowder.
The recipe is in two movements: a fume with mussels in alcohol and cream based soup with potatoes and vegetables.
Fume
• 4 tbsp. Butter
• ½ c Bacon or salt pork or barbecued tofu depending on your pleasure, chopped
• ½ c each carrots, celery, onions, mushrooms, parsley, chopped fine
• 2 cloves garlic, smashed & chopped
• 1 tbs. Each oregano & thyme
• Dash saffron, curry. & fresh cracked pepper
• 5 lbs. Mussels
• 1 cup each brandy and Grand Mariner

Melt the butter; put in the spices. meat or meat substitute, and sauté the vegetables in descending order of toughness. When onions are clear and carrots are soft, dump in Mussels. Don’t bother to clean the shells … adds more flavor. Pour in liquor cover to steam.
Remove Mussels when shells open and meat begins to coalesce. Don t over cook. Place in a pan to cool. Allow fume to simmer. You want to reduce the fume by ½. Remove Mussel meat from shells, discard beard, and save meat.
Soup
• 4 oz. Butter
• 1 slices Bacon. salt pork. or barbecued tofu, chopped
• 2 cup carrots finely grated
• 2 cup celery, onions, portabello mushrooms, parsley & cilantro, chopped course
• 3 cloves garlic, smashed and chopped
• 2 tbsp. Each oregano & thyme
• 2 c up 1 inch chopped, boiled red potatoes, aldente
• 2 qt. Whipping cream, or ½ & ½, or nondairy creamer—your preference
• 1 tsp. Each curry, saffron & pepper
• ½ cup flour
Melt butter in a 1-gallon soup pan. Put in ham meat and cook till clear. sauté vegetables in descending order of hardness. Save parsley & cilantro to the end. Mix in spices. When onions are clear mix-in the flour. When flour is well mixed add cream. Mix until smooth.
Add boiled potatoes. When Mussel Fume is to the desired concentration, filter it into this soup mixture. Do not pour the last of it for it contains the “enemy”, sand. Add parsley and cilantro at the end. As you serve add the 2 tbsp. of Mussel meat to each portion.

Couscous is tiny grains of pasta that is often used in Moroccan cooking.
It combines well with dried cherries in this salad that’s a great accompaniment to pork, lamb or poultry.

Makes four cups, about six servings.
• 1 cup water
• 3/4 cup quick-cooking couscous, uncooked
• 1/2 cup dried tart cherries
• 1/2 cup coarsely chopped carrots
• 1/2 cup chopped cucumber
• 1/4 cup sliced green onions
• 1/4 cup toasted slivered almonds (optional)
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon-style mustard
• Salt and pepper, to taste
1. Bring water to a boil in a medium saucepan; stir in couscous.
2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
3. Put cooked couscous, dried cherries, carrots, cucumbers, green onions and
almonds in a large mixing bowl; mix well.
4. Combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper.

5. Serve chilled or at room temperature

Nutrition facts per serving Calories per serving: 171 • Total Fat per serving: 5.6 g
Cholesterol: 0.1mg Food exchanges 1 starch/bread • 1 fat

Although the mussel has played a noteworthy role in gastronomy for thousands of years. Americans rank as late appreciators of this delectable shellfish. Historical indifference in this country—few early cookbooks even acknowledge its existence—relegated the mussel to wallflower status while its cousin was endlessly feted at elaborate clambakes.
Over the years, however, as the country has become home to people from every corner of the globe, the esteem in which this mollusk is held internationally has spread to the western side of the Atlantic. Traditional recipes have been assimilated and adapted and have served as inspiration for new preparations, creating a rich potpourri represented in
part by the recipes that follow. The sweet, delicate flavor of the mussel can be highlighted by such simple treatments as steaming in wine, or the mollusk can be combined with a variety of ingredients to produce a dish of great complexity as well as elegance.
Whereas mussels are cultivated in Europe to supply a multitude of devotees. American shores harbor a natural, and still relatively neglected. abundance. The prolific blue-black bivalve is easy to harvest along the littoral at low tide as it clings to piers or surf-washed rocks. Called “poor man’s oyster,” the mussel supplies a wealth of flavor and versatility at nominal outlay, and the investment of effort in cleaning and preparation is amply repaid in savor.
How To Clean Mussels
Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. Soak the mussels in just enough cold water to cover for several hours or overnight to disgorge any sand. Or soak the mussels in cold water sprinkled with a handful of cornmeal for 1 hour. Drain the mussels and rinse them under running cold water.

How To Steam Mussels
Arrange the mussels in one layer in a baking pan and put the pan in a preheated very hot oven (450° F.) for 7 to 8 minutes, or until the shells have opened. Discard any unopened shells.

Porphyra nereocystis
Porphyra nereocystis is epiphytic (real close neighbor to) on the Bullwhip Kelp, genus name Nereocystis. Porphyra as most know it, is commonly called nori. If you eat sushi, then you have probably seen Porphyra. It’s the seaweed that
your uncooked fish is wrapped in at the sushi bars.
Porphyra, commonly know as nori, is the most widely consumed seaweed in the world! It’s commonly found in Asian food, especially Japanese food, which has lead to the huge nori industry in Japan. With a very interesting
heteromorphic life history, Porphyra has just everything you would want in an alga! And they’re great to eat!
Nereocystis luetkeana
Otherwise known as the Bullwhip Kelp, Nereocystis is one of the giant kelps that make the great kelp forests, where sea otters and other critters live. Washed up on the beach they may look like dismembered tentacles of mythic sea creatures, or horrendously huge pieces of spaghetti. They have been used to weave baskets and also make great musical instruments.
Pelvetia compressa
Pelvetia compressa (now Silvetia compressa) is a common rocky intertidal brown alga on the west coast of North America ranging from Coos Bay, Oregon to lower California (Ensenada.)

Pelvetiopsis limitata
Resembling a dwarf Fucus, and even behaving like Fucus (if one were to believe that algae can behave in specific manners at all), Pelvetiopsis grows mostly atop of rocks in the upper intertidal zone. One way to distinguish these two from each other, is to look for a midrib. Fucus has a midrib and Pelvetiopsis lacks the midrib. Also, believe it or not, if you squeeze the receptacles (swollen tips) of Fucus, an ooze will come out.
This ooze undoubtedly contains Fucus eggs which if you have microscopic vision, you can see that the eggs are composed of 8, yes count them 8 functional eggs. Pelvetiopsis on the other foot, only has 1 functional egg.
Iridaea flaccida
Greek myths describe Iris, the goddess of the rainbow, as a messenger for the Olympian deities. The characteristics of the alga Iridaea flaccida strikingly reflect its namesake. The same properties of light which produce a rainbow provide Iridaea’s surface with its brilliant iridescence.
Vibrant colors wash across the thallus surface due to the multilayered construction of its cuticle. Flaccida subtly manages to communicate its phase of life history to the casual observer–yet it lives an isomorphic existence. Both its iridescent cuticle and the differences in blade strength between its life phases provide insights into the adaptations of wave-swept algae to mechanical stress.
Ulva fenestrata
Ulva is very common along California in bays as well as heavily exposed sites and easily recognized by the small holes in the thallus. Ulva is a genus of algae that includes species that look like bright green sheets and live primarily in marine environments. They can also be found in brackish water, particularly estuaries. They live attached to
rocks in the middle to low intertidal zone, and as deep as 10 meters in calm, protected harbors. Ulva are usually seen in dense groups.
Commonly known as the sea lettuce or the green laver, Ulva species can be eaten in soups and salads, and used as a substitute for nori (Porphyra), the popular seaweed in sushi. Ten species of Ulva exist worldwide, all of which have representation on the coast of California. The shapes of Ulva are quite varied- circular to oval to long and narrow, ranging in size from microscopic to 65 cm. They have fine, silky textures with waved or ruffled margins. The delicate blades of Ulva are usually only 40 microns thick.

Ulva taeniata
This alga characteristically has a ribbon-like thallus, and we have found it growing abundantly in semi-sheltered habitats.
Postelsia palmaeformis
The common name of this seaweed is the “sea palm”. It grows on the tops of rocks in areas associated with intense wave action. When they reach maturity, spores are produced that slime off of the sharply attenuated blades during low tide, where they then settle and differentiate.
Fucus gardneri
Fucus, pronounced like mucus, is a funny looking alga that grows in the upper intertidal zone. The inflated ends are called receptacles (these house reproductive parts, i.e. eggs and sperm), and they are fun to pop. But be careful, because Fucus sometimes feels like mucus.
Limpets
Limpets are in the group of sea snails that are found all over the world. You will find them clinging to rocks. Their homes are usually a scraped out region of a rock as large and as thick as their shells. During the day, they look for food. They live on algae. Limpets use their tongues to scrape algae off the rocks.

The previous tips is How To Preserve Eggs – part 1

EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves’ brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.

EGGS MEYERBEER
To each half dozen eggs allow three lambs’ kidneys. Broil the kidneys.
Shir the eggs as directed in the first recipe. When done, put half a
kidney on each side of the plate and pour over sauce Perigueux.

EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are “set.” Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.

EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons
to be served. Put bits of butter here and there, stand the platter
over a baking pan of hot water in the oven until the eggs are “set,”
dust them with salt and pepper and send them to the table.

To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down and cover them with lime water; this not only protects them from the air, but acts as a germicide.

Eggs should not be packed for winter use later than the middle of May
or earlier than the first of April. Where large quantities of the yolks are used, the whites may be evaporated and kept in glass bottles or jars. Spread them out on a stoneware or granite plate and allow  them to evaporate at the mouth of a cool oven. When the mixture is perfectly dry, put it away. This powder is capable of taking up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do it successfully and have the articles handsome, beat the egg until well mixed, add a teaspoonful of olive oil, a tablespoonful of water and a dash of pepper. Dip the articles into this mixture, and then drop them on quite a thick bed of either sifted dry bread crumbs or soft white bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs
for lobster cutlets and deviled crabs.

SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are “set.” Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper.

EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in
a basin of water and cook in the oven five minutes, or until the  whites are “set.” While these are cooking, put two tablespoonfuls of butter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned butter, and send to the table.

Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.
Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not be boiled unless the yolk alone is to be used.

Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives.

To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it.

The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg will “rattle.” An egg that rattles may be perfectly good, and still not absolutely fresh.