Healthy Food Recipe

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Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish’s place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy .

It was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco.  Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa,meaning “to chop” or “chopped” which described the process of making the stew by chopping up various leftovers of the days catch. At least one restaurant in San Francisco, the eponymous Cioppino’s, describes an apocryphal story  in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to “chip in” some of their catch to the collective soup pot.

Generally the seafood is cooked in broth and served in the shell, including the crab (if any) that is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib, second possibly damp napkin, or a second bowl for the shells. As a variation, the “lazy man’s” cioppino is served with seafood shelled and crab legs cracked.

Cioppino is another of those recipes that are made in more that one part, and then the parts are added together and cooked a bit more to finish off the dish just before serving. Cioppino consists of a light herbal tomato sauce, a nice fish fumet, and the couple handfuls of the seafood catch of the day. Add all together in a pot, preferably cast iron, and bring the whole thing gently up to a simmer for a couple minutes, drop in a last bit of abulone or squid, and maybe a last dash of Tabasco, then put in big, flat bowls and serve with a loaf of good bread, a clean, sharp salad, and a big bottle of red wine. Cioppino is one of those dishes that you can spend a lot of very pleasant time eating.

Phil’s Fish Market is a trendsetter for Cioppino, Phil’s Cioppino has become so famous that, Friends of Legal Services for Seniors
has asked Phil to come and donate his time to cooking Cioppino at their annual Ciao! Cioppino! dinner and auction for over 4 years now. Phil and his kitchen crew make cioppino for over 350 people at the event each year!

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The “Prime Rib” or Loin End as it is some times called is preferable. The larger ribs, as they are closer to the Chuck, will resemble a Chuck roast more in its characteristics. A Prime Rib will often (but not always) have a very recognizable distribution of fat compared to the leaner “Chuck” end. If you see a number of roasts in a meat counter, it will usually be easy to distinguish between them, but if in doubt, ask a butcher or knowledgeable meat cutter. Sometimes you will see a “Boneless Prime Rib Roast” which is best left in the case for amateurs.

Prime Rib Roast Recipe – 4 bones (2 servings per bone)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons pepper
- 1/2 cup beef broth

• Remove the roast from the refrigerator and allow it to sit at room temperature for approximately 2 hours before cooking. It should not be cold when placed in the oven but do not allow to sit out for more than 2 hours.
• Prepare the roast while it is sitting at room temperature. First trim the fat if it is over an inch thick but leave at least a quarter inch thick.
• If the bones were not tied to the roast when purchased use kitchen string to tie them to the meat. Tie between the bones on each ends and tie one string around the middle. If cooking a larger roast, you may want to tie it in additional locations.
• Preheat the oven to 450°F. Rub the roast, meat and fat, with salt and pepper.
• Place the roast in the roasting pan bone side down. You do not need a rack. The bones will act as a rack.
• Place in the preheated oven. Allow the roast to cook at 450°F for 15 minutes. Without opening the oven door, turn the heat down to 325°F and continue to cook for approximately 11 to 13 minutes per pound.
• 30 minutes before the end of the cooking time, check the temperature of the roast with an instant read thermometer.
• To cook to rare, remove the roast from the oven when the internal temperature is 115°F to 120°F. For medium rare, remove it when it is at 125°F. The temperature of the roast will rise 5° to 10°F during the resting period to bring the meat up to the temperature it should be for rare and medium rare meat.
• Tent the roast with foil and allow it to stand for at least 20 minutes before carving it.
• Cut off the strings and cut 1/4 to 1/2 inch slices from the ends of the roast. Cut parallel to the bones and only slice off the amount you are serving. This will keep the rest of the roast moister for when you do eat it.

The general rule with big high end cuts of meat is low and slow. Slow cooking reduces shrinkage. You’ll need a meat thermometer, and they are worth it for serious meat cooking.

There are a lot of ways to do prime rib. In general, rub it with seasoning and brown it. A gas grill works well for this if you have one. Some big pieces won’t fit in a pan for stove top browning, but will fit on the grill. Foil wrap the browned piece of meat and include inside the aluminum anything you might want to have for flavor. Then into the oven.

Hit the web and surf it for some tips and kinks. Take what you like and forget the rest. Keep it simple. Keep it all about the meat.

Another name for Lady’s Finger (Bhindi ) is ” OKRA “.Last month in one of TV program I learnt of a treatment of Sugar (Diabetes).

Early morning, before breakfast simply remove two pieces of lady finger (bhindi) from the glass and drink that water. Keep doing it on daily basis. Within two weeks, you will see remarkable results in reduction of your SUGAR.

Since I am diabetic, I tried it and it was very useful and my Sugar level is in control now. In fact I have already reduced my medicine. Take two pieces of Lady Finger (Bhindi) and remove/cut both ends of each piece. Also put a small cut in the middle and put these two pieces in a glass of water. Cover the glass and keep it at room temperature during night.

If there’s one thing that’s typically always true about human beings, it’s that they love to eat. Now when I say eat, I mean consume a lot of food. But guess what ? We’re not talking carrots and celery here. Generally we prefer to gorge on junk food galore. Why ? Simply due to the fact that it tastes great! There’s certainly a satisfaction that comes with snacking on some nachos or scarfing down a brownie sundae. My apologies if I’m making you hungry.

Anyway, different individuals have a different take on whether junk food should be consumed or not. If you ask me, I’d say that all of those tasty sweets and snacks are okay to nibble on, if you put a limit on how much and how often you indulge. Naturally there should be a limit to your junk food intake.

What would you consider to be unhealthy or junk food ? Most people pinpoint fast food restaurants and sweets. At this point, I think it’s pretty obvious what falls into the junk food category and what does not. Treats like chips, movie theater concessions, candy, chocolate, soft drinks, cakes, pies, and pizza are all clearly foods that do nothing great for your body or health. However, we all already know this. But it definitely doesn’t stop us from purchasing these foods on a routine basis.

I even know health nuts who eat poorly on occasion. Hey, we all love some junk food. Therefore we’ll all look for ways to eat it sometimes, whether we typically stick to a well-balanced diet or not. When it comes down to it, much of the convenient foods that are bad for you, are also convenient and often less pricey than the healthy foods.

Since we live in the age of cyberspace, you’d better believe that you can find any and all sorts of junk food just by hopping on the web. Purchase fine chocolates from all over the world, order delicacies that can’t be found in your home town or small city, or buy low-priced bulk items with the simple click of a mouse.

All sorts of treats and goodies can be found on the Internet. The trick is to limit your junk food intake and be prudent when it comes to your overall health and diet plan. You can enjoy the “junk,” but don’t go too far and allow it to damage your health.

I have always loved gourmet food and while I live in Portland, which is an excellent city for gourmet restaurants. Portland has more restaurants per capital than almost any other city I know of. There is just too much food for any one person to ever try. Nonetheless, I give it a shot. I particularly like the gourmet Pizza restaurants. The East Coast is usually the place to get pizza. The West Coast is not known for its pizza places. Nevertheless, if you really look for them you can find some really good pizza places. I’ve had some thin crust, deep dish, and other kinds of pizzas here that are surprisingly good.

There are also some great gourmet vegetarian restaurants. Although I am not a vegetarian myself, I really respect gourmet restaurants that can cook vegetarian food. Meat automatically adds so much flavor to any dish that learning to cook without it is quite a challenge. The people who can do it really win my admiration. Sometimes, I’ll go to a gourmet vegetarian restaurant even if I don’t have any vegetarians with me. Some of the gourmet restaurants here are that good!

Of course, my very favorite gourmet restaurants are steakhouses. There’s nothing quite like a gourmet steak. I’ll have to admit that I’m not all that imaginative in my tastes. Fillet Mignon is my favorite – I suppose it is almost everyone’s favorite. It is so tender, juicy, and rich. If I had the money, I would probably eat a fillet every night. After all, why not eat only the best if you can afford it ? Still, every once in a while it is nice to get fish. There are some great gourmet fish restaurants here. The other day, I was eating downtown and had some tuna that was out of this world. It was seared on the sides, but raw in the middle – sort of a flame kissed sushi. It was to die for!

Everyone is very busy these days, juggling home life and work. It’s very tempting to pop a ready meal into the microwave at the end of a long day. Cooking skills are declining but there is a way of eating healthy, nutritious meals without spending ages in the kitchen. Traditional casserole recipes can be found in many countries and usually called for food to be cooked slowly in earthenware pots.

Kitchen equipment has moved on but there is still a demand for casseroles. Slow cooking is tastier but preparation can be made quicker with the right ingredients. Easily cooked casserole recipes are tasty too and can still be achieved on a budget. After the casserole dish is put into the oven, it can be left whilst other chores are attended to.

Anything goes with a casserole, whether it’s cooking a fresh meal or using up leftovers. It’s fun to experiment with different casserole recipes, adapting them to personal taste. Cheap cuts of meat are ideal for casseroles as they need slow cooking to tenderize and bring out the flavor. Poultry, fish and vegetables all benefit from this cooking method.

Beef Stroganoff is a classic dish, made from ground beef. A quick version uses a can of cream of mushroom soup and egg noodles. Corned Beef Casserole is an inexpensive meal, using canned corned beef, egg noodles, cheese and a can of cream of chicken soup.

Casserole cooking brings out the flavor of root vegetables. Carrots and swede go well with sweet potatoes and squash. Peppers and mushrooms are also suited to this sort of cooking. Corn and Broccoli Casserole can be made with a can of condensed corn soup, cheddar cheese, milk and broccoli. Broccoli Cheese Casserole uses onion, broccoli, rice, cheese and a can of cream of chicken soup.

There are several ways of including chicken and turkey into casserole recipes. One of the most useful ways of using turkey leftovers after Thanksgiving is Turkey Casserole with egg noodles, peas, sweet red peppers, milk and a can of condensed celery soup. The turkey should be cut into cubes and margarine and bread crumbs are required for the topping.

Seafood is also very tasty in casseroles. Tuna Casserole is a popular dish with numerous versions. For something more unusual, Crab Casserole uses Snow Crab with rice, peppers, onions, cheddar, mushrooms and a can of shrimp soup. A quick Italian inspired dish involves sausage, zucchini and spaghetti sauce.

It is very important to monitor the health of pregnant women to ensure the health of the mother and the baby. Some expectant mothers are quite anxious because of the various changes that take place in their body. Doctors often recommmend a diet regimen for pregnant mothers and if you’re among those pregnant women out there, you should be extra careful with your food intake to avoid any problems or complications.

According to some studies, drinking too much green tea during pregnancy is not good. Why is that? Well, doctors and researchers were able to prove that green tea contains caffeine. Caffeine intake is discouraged during pregnancy because of certain side effects.

Despite the many health benefits of green tea which includes preventing cancer, improving the heart’s health, boosting the immune system, aids digestion, lowers cholesterol, dental health, lowers the level of blood sugar, and many others, it is not advisable to drink green tea when you’re pregnant.

Studies have proven that green tea contains EGCG or epigallocatechins which affects the use of folate in the body. Folate is very important during pregnancy because it can help in preventing birth defects in the neural tube. EGCG becomes harmful in pregnancy because it resembles the structure of methotrexate. The latter can get rid of cancer cells by bonding an enzyme called DHFR or dihydrofolate reductase.

The folate pathway contains these enzymes and since the EGCG is similar to methotrexate, it also binds with the enzyme and when this happens, the enzyme is inactivated. Once the enzymes are inactivated, the body can’t use folate effectively. There hasn’t been any conclusive studies which show how much green tea a pregnant woman should consume or how much folate can be affected.

Some doctors recommend pregnant women to drink moderate amount of tea as well as coffee. If you’re still unaware, green tea also contains caffeine and when you’re pregnant, it’s not good to drink a lot of beverages which contain caffeine. So if you want to be extra sure, don’t forget to ask your doctor next time you have an appointment. Always keep in mind that your health and that of your baby is of great importance.

Besides, there are already studies which proves caffeine to cause miscarriage and lower birth weight among babies. Drinking around six cups of coffee per day can definitely affect your baby’s weight at birth. If you don’t want your baby to suffer, you can have a cup of coffee a day or if you want, you can just stop drinking coffee. The caffeine content in green tea is lower than that of coffee and so you can drink more than one cup; but as said earlier, ask your doctor about it first.

Pregnancy will only take nine months and so you need to enjoy it. Even if you experience a lot of body changes, just think that you will rejoice the day your precious baby comes. If you can avoid drinking caffeined drinks, then try to stay away from them.

Although the health benefits of green tea are remarkable, it does contain caffeine and no study has yet established the right amount of green tea intake especially among pregnant women. If you’re not pregnant and you don’t have any problems related to caffeine intake, then you can drink as many tea as you like.

When you feel anything abnormal, seek the help of your doctor at once. Besides, its just going to be for nine months and after that, you can resume in drinking tea again. Aside from not taking caffeinated drinks, you’re also not allowed to take just any kind of medicine because it can be harmful to your baby.

It goes without saying always think of your baby’s safety before you do anything.

If anything could be considered the heart of great vegetarian cooking it would be the soup.  Because soup gives the cook so much freedom to combine various vegetables and herbs, the variety of tastes and consistencies is virtually endless.  And because soups capture almost all of the nutrients of the cooking process in the soups stock, it is a dish that meets the highest of nutritional standards will being delicious, hearty and satisfying at the same time.

Another great thing about basing your vegetarian diet plan on soups and stews is that it fits so well with a busy modern lifestyle. Just because you are a vegetarian, you still are busy with work, family and social responsibilities.  But with a big crock pot, you can put together a soup for the family that is just as good as if you had labored over it for hours.  And when everyone has had their fill of soup, there is no waste because every drop of the excess can be refrigerated for another meal later or frozen be on hand down the road. All of these aspects of soups fill perfectly with the vegetarian way of life.

Creativity should become the guiding principle of your soup planning particularly if you are going to make soups every week for your vegetarian family.  Naturally you will have your favorite recopies that everybody will clamor for each week.  But every so often, start with a basic soup stock and then get creative from there.

You can use as a foundation for y our soup the basics of onions, garlic and the base vegetables such as carrots or celery.  But many vegetables will serve well as “surprise guests” in your soup of the week that will not show up every week. Such vegetables as potatoes, cabbage, peppers, cucumbers, watermelon, tomatoes and many more can add tremendous variety to your soup tastes and keep the soup concept constantly new and fresh as a staple of your vegetarian family meal planning.

One cooking skill you should invest some time in to become a top notch vegetarian soup cook is to know your spices.  A soup can get pretty bland even with the best of ingredients but the wise and clever use of spices can make a soup come alive with flavor.  Each soup ingredient interacts with spices differently.  And you can change the very nature of a soup with nothing more than the addition of a few spices.

With the addition of cumin and chili powder, a routine tomato soup becomes vegetarian chili.  With the addition of Mexican spices, a run of the mill bean soup becomes vegetarian taco soup that can be as  spicy as you want it to be.  So learn to experiment with spices and get to know what kind of personality different spices like oregano, thyme, rosemary, lemon extract, cilantro and parsley can add to your soup.

Soups are also a wonderful way to blend in lots of different ingredients that your family might not otherwise eat.  And since a big priority in vegetarian meal planning is to assure that your family gets the proper nutrition from each meal, you can add beans, rice, tofu and other staples from the vegetarian pantry to expand the nutritional value of your soup so it not only is delicious, it is filling and very healthy as well.

It is possible that at times your family may grow tired of soup after soup.  So you might want to experiment with thickening the soup so that by the end of the preparation process, you have a stew that is just as good as soup but has much less liquid broth to present to your hungry vegetarians.

Many cooks use cornstarch or flour to turn the broth into more of a paste before serving.  Another clever device is to use instant potatoes that are sold in packages of flakes.  By sprinkling a package into your soup, the flakes will soak up the soup and add that rich potato flavor to your stew.

Have fun with your soup creations and always be on the lookout for new and interesting soup recipes.  The vegetarian web sites and blogs are a constant source of new innovations on the standard soup idea.  But by being creative and vigilant in keeping your soups always new and fun, you can use the basic concept as the cornerstone of your vegetarian cooking for many years.

Blenders are great in trying to create tasty beverages around the home. Especially during the summer, non-alcoholic blender drinks can be a welcome addition to a day at the sun. Creating cooling and refreshing drinks would almost always be welcome all summer long. Here are some recipes that you might want to consider.

Banana Berry Drink

This refreshing drink is fairly easy to make in a blender. What you need is one ripe medium banana, 1 cup milk, 1/2 cup of strawberry and 4 ice cubes. Peel out the banana and then cut it up into chunks. Put them in the blender along with the milk, yogurt and the ice cubes. You can then put up the lid and turn the blender on. Try to blend the ingredients for about 30 seconds or until they become smooth.  This recipe is good enough for two people to enjoy. Each serving can be prepared with strawberries if preferred.

Orange Hawaiian Punch

This recipe is a great drink for the summer heat. You may need one 46-ounce can of Hawaiian Punch. You will also need a cup of pineapple juice, 1/4 cup of heavy cream, 2 ripe bananas and a juice from a half cut lemon.

In order to make this drink, you will need to put in all of the ingredients into your blender, with the bananas sliced into quarters before being placed into the container. Let the blender run in order to mix up all the ingredients. You can then serve the resulting beverage over crushed ice or ice cubes on glasses garnished with orange slices. This recipe is enough to provide a cooling beverage for 8 people.

Breakfast Substitute Shake

For those looking for a drink that can also serve as a complete breakfast in itself, this recipe might do just as good. What you need for this drink would be an 8-ounce can of sliced peaches in heavy syrup, 1/2 cup plain low-fat yogurt, and a single 1 1/2 ounce packet of instant oatmeal as well as 4 to 5 ice cubes.

Once you have prepared the ingredients, you put in the peaches, yogurt and oatmeal into the blender. Turn on your blender in order to mix up the ingredients until smooth. Next, you try to add in the ice cubes, one at a time while the blender is still running. Do this until the ice cubes are chopped.

Coffee Cappuccino

If you are looking into a new summer twist to your favorite cup of coffee or tea, here is a recipe that you might want to try out. In making this beverage, you will need 1/2 cup of instant coffee, 1 cup of non-fat dry milk powder, 1/2 teaspoon of dried orange peel and 3/4 cup sugar.

Mix in the sugar and the orange peel into the blender and then buzzing it until the peel is finely chopped. Add the remaining ingredients and blend them until powdered. When preparing, use 2 rounded teaspoons of the resulting mixture for every cup of hot water and 3 teaspoons for each mug.

These are just a few of the many non-alcoholic blender drinks that you can try out. You can even find some new ones if you try to experiment with your own recipes and mix up in your dependable blender. This tasty treats would easily make up your day any time.

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More and more are exhibiting likeness of green tea. Some are already incorporating it into their diet. How do people see green tea? It’s a miracle drug that can enhance youthfulness, beauty, and a strong and healthy body. It is also considered as the protector of the human body from numerous diseases. For the fitness world, it serves as an agent in losing weight. These are just some of the benefits of having green tea diet.

Working out a natural diet

By incorporating at least 3 cups of green tea in your meal daily, you are enhancing a more balanced diet. Together with exercise, green tea has turned out to be more effective than ever. There is no such thing as how many servings every meal can green tea be incorporated. No exact doses. Just one cup every breakfast, lunch, dinner and even during midnight snacks is sufficient enough to be part of your daily diet.

Green tea preserves all its important compounds like antioxidants because it is brewed and not fermented, It is advisable to drink green tea while it’s still hot because live antioxidants are very prominent and its valuable nutritional affects are also preserved. It’s better to purchase and brew loose green tea leaves than the bottled or powdered ones because they are not as effective as brewing.

Black tea versus green tea
Black tea is not similar to green tea at all. While green tea is typically brewed, black tea is fermented. The fermentation process of black tea tends to eliminate the important vitamins and nutrients that are beneficial to health. Therefore, it is concluded that green tea is proven to be more effective than black tea.

Green tea diet benefits

• Reduce the risk for hypertension and high blood pressure

• Destroy free radicals

• Maintain healthy fluid and electrolyte balance that can help relieve fatigue and stress

• Lower increased amount of cholesterol level

• Toxin prevention in the liver

• Antiviral and antibacterial properties

• Reduce incidences of cancer in parts of the body like colon, pancreas, esophagus, rectum, bladder and stomach by up to sixty percent

• Increased metabolism

• Strengthen immune system

• Stops thrombosis formation which is the cause for heart attacks

Caffeine content

Thoughts about the caffeine content in green tea have bothered and quite alarmed avid drinkers of the beverage. Although, there are ways to lessen the caffeine content in your green tea by adjusting yourself in the effects and observing the tolerance of your body.

Warning on green tea caffeine

• If you have a medical condition or you’re pregnant, be sure to consult your physician first before consuming the beverage.

• Drink moderately. Caffeine is not the only thing that can do negative effects when increased. Higher concentration of polyphenols can damage the kidney and liver. Don’t drink 8-10 cups of green tea a day. That can be very harmful especially if you have a low tolerance level. The more acceptable intake is at least 3-4 cups a day.

• Don’t be fooled by energy drinks made from green tea. Aside from diminished or very less antioxidants, energy drinks have high sugar content. Drinks like these have already undergone a lot of processes that may lose important nutrients upon reaching your body.