Easy Squash Recipe - Spaghetti Squash

 By Jordan Figueiredo 

I am going to share an easy squash recipe, because it was something that really helped me kick my addiction of pasta, hope you enjoy. When I started my weight loss diet plan, I worked hard to give up foods that I loved or at least thought I loved, most notably; bread (wheat), processed foods, and pasta. Eliminating the BIG 3 from my diet was no easy task. That is when I discovered my favourite go to, low carbohydrate alternative for pasta. Spaghetti Squash!
One night, my wife and I had a dinner made for us by another health conscious friend. The main dish was spaghetti squash. Since that night, this meal has been in my cooking loop and appears on our table at least twice a month.
There are many ways to prepare the dish (I have tried several), but the one I will outline here and in the video, is probably the easiest to follow and hardest to screw up.
This recipe serves: 4
Equipment needed:

• baking sheet
• oven
• oven mitts
• sauce pan
• wooden spoon
• fork
• heavy kitchen knife

Ingredients

• 1 large spaghetti squash
• 1 table spoon butter
• 1 lb ground meat (beef, turkey)
• Spaghetti sauce of your choice and desired quantity (homemade tomato, or store bought)

*Yuk processed food, but it could be a time saver, and the key is skipping the pasta, so don't be too hard on yourself if you don't have homemade tomato sauce*
Directions:
1. Wash then cut spaghetti squash in half

• careful do not to cut yourself!

2. Scoop out the seeds

• you can do this before or after cooking, I like to do it before

3. Place both halves on the baking sheet, rind side up

• that means the inside of the squash faces down

4. Pre-heat oven for at 350C then place squash in the oven and bake for 40 minutes

• make sure you track the progress, you don't want to burn the house down
• the key is to get the squash soft enough to scoop out the insides effortlessly

5. Brown meat on stovetop

• I hope you know how to do that
• Just make sure the meat is dry before you start browning, and that you drain the fat before adding the sauce

6. Take squash out of oven, scrape the inside of the squash wife a fork letting contents fall into a bowl, and BAM you got spaghetti squash

• don't forget to wear gloves, it is hot
• if you are having trouble scarping it out, you might have to put the squash back in the oven
• if all else fails, just add butter

7. Add meat sauce and enjoy!
Just click the link below to check out my video for spaghetti squash.
This easy squash recipe helped me kick the pasta addiction. Hope it works for you!

Jordan Figueiredo is a physical education teacher in Ontario, Canada and is a dedicated husband, and coach. Jordan has recently lost 40lbs after years of struggling to maintain a healthy weight. While teaching and coaching consume most of his time, he has created http://www.thehealthyteacher.com to share his weight loss journey and explore important ideas for people interested in creating their best body, while still maintaining a balanced life.
You can check out his site at http://www.thehealthyteacher.com/
Or contact him at jordan@thehealthyteacher.com


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How to Cook Different Types of Squash - 4 Low Calorie Squash Recipes

 By Matthew D Kaplan

Seemingly infinite in size, shape, color and taste, there is one thing all of the different varieties of squash share: flavor! But when it comes to cooking different squash varieties, many are in the dark. Fear not - let this guide on How To Cook Different Types of Squash: 4 Low Calorie Squash Recipes show you the wonderfully healthy possibilities of squash recipes.
Sweet Butternut Squash and Apple Casserole
Butternut squash is packed with nutrients, so give it a try instead of the usual sweet potato casserole. It gives you the same great taste with less fat and calories, plus there are tons of tart apples in this dish!
Serves: 8
Preparation Time: 15 min
Cooking Time: 45 min
Ingredients

• 1 butternut squash, 2.5-3 lbs.
• 1/4 cup margarine
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• pinch white pepper
• 1 1/2 tablespoons buttery spread
• 2 pounds Granny Smith apple, unpeeled, sliced
• 1/4 cup sugar
• 3 cups corn flakes or Fiber One Cereal
• 1/2 cup chopped pecans
• 2 tablespoons melted margarine
• 1/2 cup brown sugar, packed

Instructions

1. Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
2. Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)
3. Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside.
4. Slice apples very thinly. In skillet, melt buttery spread and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples.

TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned.
Flavor-Packed Squash Gratin
Summer never tasted so delish with this flavor-packed squash gratin. With a cook time of just 20 minutes, you won't be wasting your summer indoors cooking when utilizing this summer squash recipe.
Serves: 4
Cooking Time: 37 min
Ingredients

• 3 cups sweet potato, diced
• 2 tablespoons butter substitute
• 2 cups summer squash, zuchhini or butternut squash, diced
• 2 cloves garlic, minced
• 4-6 scallions, chopped
• 1 1/4 cups milk, coconut milk or soy milk
• 1 cup cooked or canned red beans or cannellini beans, drained
• 2 tablespoons fresh basil leaves, chopped or 2 teaspoons, dried
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon salt
• 1 cup Gouda cheese, shredded
• 1/4 cup bread crumbs

Instructions

1. Preheat the oven to 375 degrees F.
2. Put the sweet potatoes in boiling water; cover and boil for about 5 minutes, then drain and cool.
3. Melt the butter substitute in a saucepan and add the summer squash, scallions and garlic; saute for 5-7 minutes.
4. Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring often.
5. Place the potatoes in the bottom of a lightly greased 8-inch casserole or gratin dish.
6. Pour the vegetable-milk mixture over the potatoes and sprinkle with the Gouda and bread crumbs.
7. Place in the oven and bake for 20 minutes, until a crust forms on top.
8. Remove from the oven and serve.

Summertime Squash
Summertime squash is a versatile summer squash recipe that you can either make in the oven or on the grill. This side dish features yellow squash and goes well with grilled foods.
Serves: 4
Cooking Time: 20 min
Ingredients

• 2 cups yellow squash, thinly chopped
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Cooking spray

Instructions

1. Preheat oven to 450 degrees F.
2. Combine squash, oil, paprika, salt and garlic powder in a large zip-top plastic bag.
3. Seal bag; shake to coat squash.
4. Place squash on a baking sheet coated with cooking spray.
5. Bake at 450 degrees F for 20 minutes, turning after 10 minutes.
6. Yields 2 cups.

Heart Healthy Chicken Chili with Summer Squash
Chock full of lean hearty ingredients like skinless white meat chicken, summer squash, corn and great northern beans, this low calorie slow cooker recipe is a healthy dinner delight.
Serves: 8
Cooking Time: 7 hr
Ingredients

• 2 cups great northern beans
• 3 cups water
• 2 onions, chopped
• 2 cloves garlic, minced
• 3 pickled jalapeno peppers, seeded and chopped
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 1/2 pounds boneless skinless chicken white meat, cut into 1-inch pieces
• 1 pound summer squash
• 15 ounces can hominy or corn, drained
• 1/2 cup low fat sour cream
• Salt
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• 2 plum tomatoes, chopped

Instructions

1. Bring beans to a boil in enough water to cover. Drain. Combine beans with 3 cups boiling water in slow cooker. Add seasonings. Place chicken on top.
2. Quarter squash lengthwise, seed and cut crosswise into 3/4-inch pieces. Add to cooker.
3. Cover and cook on low heat for 7 hours or until beans are tender.
4. Stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.

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Baked Shrimp And Yellow Squash Recipe For The Toaster Oven

 By Heather Krasovec

I absolutely love creamy shrimp and pasta dishes but will only eat them occasionally because I know they are not the healthiest option. Dishes such as those can come with a hefty calorie count that can blow your diet in one meal. Here is a healthier version that will wow you with its flavors.
There are a few ways this dish is healthier. First, I bake the whole thing in my toaster oven rather than pan frying the shrimp in butter or olive oil. This cuts down considerably on the fat and calories. Secondly, I completely eliminate the pasta opting instead for low-calorie, low carb yellow squash cut into the shape of angel hair pasta. A cup of yellow squash has about 20 calories whereas a cup of pasta has almost 200. That's a huge difference. I also use coconut milk to give the dish its creaminess. Although it is somewhat high in calories, I believe it is a great source of good fat that your body needs including beneficial medium chain triglycerides. Plus the delicate flavor of coconut milk goes very well with the shrimp and squash without overpowering anything.
Ingredients For Two Servings
16 large wild shrimp, peeled and deveined
Enough yellow squash to make 4 cups
2 large garlic cloves, peeled and minced
3 cups of coconut milk
2 tablespoons of potato flour
2 teaspoons of dried oregano
1 teaspoon of dried crushed red pepper
1/4 cup of fresh basil cut into strips
Directions
Heat your toaster oven to 350 degrees F.
Use a mandolin or V slicer to cut the squash into the shape of angel hair pasta. Place into a baking dish. Add the shrimp. In a mixing bowl, whisk together the coconut milk, potato flour, minced garlic, dried oregano and crushed red pepper. Add to the baking dish. Bake until the shrimp is opaque and thoroughly cooked; this should take about forty minutes. Top with the fresh basil strips just before serving.
Variations
I like to make a similar dish with chicken and zucchini. Instead of the shrimp, substitute two boneless, skin-less chicken breasts cut into bite size pieces. And use zucchini instead of the yellow squash. Keep all the other ingredients and the method of preparation the same.
The Best Toaster Oven For Making Baked Shrimp and Squash
To find the best toaster oven for making baked shrimp and squash plus so much more, visit Toaster Oven Reviews. You'll find everything you need to find the best toaster oven including thousands of customer reviews.

Heather Krasovec, creator of http://best-toaster-oven-reviews.net/, uses her extensive experience in food based industries to help consumers make the best choices when stocking their kitchens.


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Penne Pasta and Zucchini and Summer Squash Recipe

 By John T Pratt

This healthy recipe will help you do all kinds of things at once. If you want to lose weight you have to learn to eat a bit lighter at times, and there's no better way than to eat a vegetarian meal about once a week for your main dish. This recipe is easy to make, has little prep time, and the leftovers go great in your lunchbox the next day.
Ingredients to get started:
* 1 lb Penne Pasta
* 1 medium fresh Zucchini (about 10" long and 2" around)
* 1 fresh yellow summer squash (same size as zucchini)
* About 4-5oz freshly grated Parmesan Cheese
* About 1 cup sliced black olives
* 2 freshly chopped garlic cloves
* 1/4 Extra Virgin Olive Oil, and 2 tbsp
* fresh ground pepper
* salt to taste
So, to get started place 2 quarts of hot water in a 4 quart pan on the stove on high heat to boil. Throw a dash of salt in there. While it's coming to a boil, cut off the ends of your zucchini and squash and cut lengthwise. Then, hold those 2 slice together and slice in 1/4" slices like a cucumber to both the zucchini and the squash. Chop up your 2 garlic cloves and set aside. In a medium sauce pan place the veggies (except garlic) about about 2 tbsp of olive oil on medium heat. You're going to cook and stir them about 6-8 minutes.
When the water boils add the Penne Pasta. Stir every minute or so, it should be done just about the time the zucchini and squash are cooked, or just a minute or two after. Drain the pasta, place back in pan after rinsing and draining, and add the 1/4 cup olive oil, olives, and garlic, and stir. Add the zuchinni and squash and mix well. Add the Parmesan cheese and mix well one last time. This can feed 6+ depending on the size of your serving dishes (and appetites). Once the dish is plated, grind some fresh black pepper on top and serve!
Of course with a dish like this there are countless things that you could add, but I find sometimes simplicity is best. The taste of the pasta with the cheese and sweetness of the squash and tartness of the black olive is the perfect contrast.

More healthy homemade meals at Free Recipes Online. These recipes can also help you lose weight as part of the fastest weight loss diet.


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Great Acorn Squash Recipes

 By Martha McKinnon

I love acorn squash, probably because they are healthy, delicious and easy to prepare. (A winning combination if there ever was one.)
If you have wondered how to cook acorn squash, here's all you need to do:

• Cut them in half around the middle.
• Scoop out the seeds and stringy fibers.
• Sprinkle with salt and pepper.
• Put a bit of butter in each cavity or brush them with olive oil.
• Put them in a baking dish cut side up or down.
• Bake at 350 - 400 degrees until tender, 35 to 50 minutes, depending on size of squash and oven temperature.

That's all there is to it; the simplest acorn squash recipe ever. If you want something fancier there are lots of ways to sweeten and spice up baked acorn squash. Here are a couple of favorites:
Glazed Baked Acorn Squash: Just before serving, sprinkle with brown sugar or drizzle with maple syrup and bake for a few minutes until the sugar melts.
Spiced Baked Acorn Squash: For 2 squash, combine 1 tablespoon extra virgin olive oil, 1/4 teaspoon sea salt, 1/4 teaspoon allspice, 1/4 teaspoon red pepper flakes and 1/4 teaspoon ground cinnamon. Brush the insides of the squash with mixture and bake cut side down until tender, 30 to 45 minutes.
Stuffing squash is a great way to turn this delicious vegetable into a meal. Here are some favorite recipes for stuffed squash:
Stuffed Squash Recipes
Each recipe makes enough stuffing for 2-3 large baked acorn squash.
Apple Stuffed Acorn Squash
Ingredients:

• 2-3 tart apples, diced
• 1/4 cup maple syrup
• 1/4 cup butter, melted

Preparation
To make the stuffing, combine and then fill cavities of partially baked squash. Cover and bake at 375 for 30 minutes.
Apple Sausage Stuffed Acorn Squash
Ingredients

• 1/2 pound bulk sausage
• 1 onion, peeled and diced
• 1 apple, diced
• 2 cups toasted bread cubes
• 3/4 cup chopped nuts
• 3/4 cup golden raisins
• 1 tablespoon plain yogurt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano

Preparation
To make the stuffing put sausage in a large skillet set over medium heat and cook until browned. Add onion and apple and cook, stirring often, until tender. Remove skillet from heat. Add remaining ingredients. Stuff into cooked squash and bake at 375 for 15 minutes.
Fruit and Rice Stuffed Acorn Squash
You can use any kind of rice you like for this recipe. I like to use a wild rice blend.
Ingredients

• 2 cups cooked rice of your choice
• 2 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 2 tablespoons finely chopped shallots
• 2 tart apples, peeled, cored and cut into small cubes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 cup dried cranberries or raisins

Preparation
To make the stuffing, put 2 tablespoons oil in a skillet over medium heat. Add the onion with a pinch of salt and cook, until golden, about 5 minutes. Add the celery, shallot and apples and cook for another 3 minutes. Add the thyme, sage and cranberries and cook for 2 minutes more. Add 2 tablespoons water to the pan and stir well.
In a large bowl, combine the vegetable-apple mixture with the rice and season to taste with salt. Scoop into cooked squash and enjoy.
Southwest Stuffed Acorn Squash
Ingredients

• 1/2 pound bulk turkey sausage
• 1 small onion, chopped
• 1/2 medium red bell pepper, chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cups chopped cherry tomatoes
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon salt
• Several dashes hot red pepper sauce, to taste
• 1 cup shredded Swiss cheese

Preparation
To make the stuffing, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
When the squash are tender, reduce oven temperature to 325. Fill the squash halves with the turkey stuffing mixture. Sprinkle with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Martha is a healthy weight loss coach, cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living. Her websites include http://www.simple-nourished-living.com and http://www.besteasycookierecipes.com Visit today to Get your FREE copy of her Homemade Granola Bars e-cookbooklet.


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 Source

Recipe Type: Pasta, Bell Peppers, Garlic, Basil, Capers
Yields: 4 to 6 servings
Prep time: 25 min

Ingredients:

1 (16-ounce) package uncooked fettuccini pasta
1/3 cup extra-virgin olive oil
4 large cloves garlic, coarsely chopped
1 large sweet yellow bell pepper, cored, seeded and julienned
1 large sweet red bell pepper, cored, seeded and julienned
1 large sweet orange bell pepper, cored, seeded and julienned
1/2 cup pine nuts
1/2 cup fresh parsley or basil leaves, chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup capers, drained
1 tablespoon coarse salt or coarse sea salt
1 tablespoon freshly-ground black pepper or to taste

Preparation:
Cook pasta according to package directions: drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large, heavy skillet heat the olive oil. Add garlic and bell peppers (yellow, red & orange), and cook for 10 minutes, stirring continuously. Add pine nuts and cook approximately 4 minutes or until they turn golden brown. Gradually stir in basil or parsley. Add olives and capers and heat. Add salt and pepper to taste.
In a serving bowl, toss the sauce mixture with prepared pasta.
Makes 4 to 6 servings. 

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Slash That Grocery Bill With a Few of These Economical, Tasty Soup Recipes

 By Alan Bridges

We're all aware of the sticker shock experienced at the grocery checkout. Food costs are soaring, with the latest numbers revealing an overall increase of 40% in food costs, just in the last year! It seems difficult to revamp our menus with alternative dishes that keep our food budgets intact. However, there's no need to despair. With a little imagination and a few good soup recipes, you can work wonders for your wallet, while still serving meals that are nutritious and tasty. Serving a hearty soup for dinner just once a week goes a long way to taming that out-of-control food bill. Here, we've got some soup recipe essentials to get you started.
There are several types of soup recipe bases from which to begin: a broth may be made with meat, poultry, fish or vegetables. Another soup base is a milk based broth to which you can add a chicken or seafood bouillion to complement your choice of meat. You can easily tailor your soup to meet special dietary needs, such as those diners who are diabetic or those simply want to cut back on carbs, as well as pleasing vegetarians. Fish and seafood soups are low in fat and high in the valuable Omega-3s our doctors laud as part of a healthy eating program. Gourmet soup? Sure. Let's first talk about how to make your broth bases.
Meat and poultry soup bases may be created in one of two ways. You can use bouillion cubes of beef or chicken for a quick and easy broth. A more economical approach is to use the traditional method of simmering beef bones or a whole chicken in a stockpot for a few hours, which yields marrow which serves to both thicken and flavor the broth. This technique doesn't require much effort or watching?you only need to skim the pot of surface fats every now and then. The traditional method yields a more flavorful broth in greater quantity at less expense. For a vegetable broth, you may find it more economical to purchase a ready-made broth, considering the price of produce these days.
When you make a meat or poultry based broth for your soup recipe, remove the bones or meats from the pot and allow the meat to cool to a temperature you can safely handle to remove the meat and fat. Cut the meat into bite-sized chunks. You may choose to save chicken skin and fat to freeze for later use in gravies. While the broth is simmering, chop up your vegetables and meat. Since the meat is already cooked, add it back in to the pot shortly before serving. Toss your vegetables in to the pot and cook until almost done. Add appropriate seasonings just a half hour before the broth is done. About ten minutes before serving, add the chopped meat back in to the soup.
Most veggies go well with beef and chicken soups. Potatoes, carrots, onions, celery, sweet peppers, corn and cauliflower are excellent, providing you with a colorful and nutritious mix.
For a cream based soup recipe, all you need is butter, flour and milk. You can use whole, low-fat or skim milk to suit your dietary needs. You begin with the roux, as follows. Melting the butter over low heat, then add flour, a tablespoon at a time, whisking the mixture all the while, until it forms a fairly thick paste. Cook at low heat for at least 10 minutes, to cook off the 'floury' taste, before adding your milk. Keep whisking during the whole process to avoid burning your roux. The roux should have a nut-like aroma by the time you begin to add the milk. Add the milk slowly, starting with about a cup. As the roux and milk begin to thicken, you can increase the amount of milk you add at one time. Continue adding the milk until the sauce is a thickness of your liking. You may also substitute up to half of the milk with chicken broth for a more flavorful soup recipe.
Veggies which are particularly tasty in cream based soup recipes include mushrooms, onions (green or sweet, or both), water chestnuts, corn, potatoes and sweet peppers.
Soup recipes are perhaps one of the easiest of recipes to tackle, for both novice and experienced cooks. A good soup relies heavily on the broth and your imagination. Don't neglect little bits of leftover veggies idling in the frig. Just toss them in the soup pot near the end of cooking time.
With a large stock pot and a free Saturday morning, you can whip up several family sized meals. Freeze what you don't use tonight and pencil the remainder in for future menus. You can then have dinner on the table in a hurry on busy days.
Making soup recipes with this anything goes technique saves you a bundle on your food bill. Serve your soup with a dinner salad and a loaf of crusty bread for a family treat!

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Campfire Cooking Recipes - Kabobs

 By Ian Pennington

Campfire cooking recipes can be fun to try over an open fire surrounded by your friends and family as you enjoy the sounds and smells of the great outdoors all around you.
Ahead of time make this glaze for the chicken kabobs:
1/4 Cup Orange juice concentrate, thawed
2 Tbs of Honey
1 Tbs of Soy Sauce
Dash of Ground Ginger
Kabob Ingredients:
1 Lb skinless, boneless chicken breast halves, cut into 1" pieces
1 Cup fresh pineapple chunks
1 medium green sweet pepper, cut into 1" pieces
1 medium red sweet red pepper, cut in to 1" pieces
Taking 6" long skewers alternate the chicken, pineapple, green peppers and red peppers leaving about 1/4" between each piece for basting. Place the kabobs on the rack of an uncovered grill directly over the medium fire and grill for about 12-14 minutes or until no longer pink. Place on hot coals, turning and brushing with glaze for up to the last 5 minutes of grilling time will help prevent the glaze from burning. If you are using wooden skewers instead of metal it is best if you soak them in water first before grilling with them or they may catch fire. You should soak them in water for about twenty minutes before using them.
Roasting Sweet Corn on the Campfire
You'll need about 6 Ears of Sweet Corn with husks, peel back the husks from the corn but do not remove. Clean all the silk off of the corn and rinse, sprinkle with salt and pepper. Wrap the corn in the corn husk and tie with wet kitchen string. Place on a grate over the fire but not where it will char and slowly turn and roast the ears on all sides for about 25-30 minutes. You would want to start the sweet corn first before the kabobs.
Campfire cooking recipes should be tried with cast iron cooking as an asset in regards to roasting a few vegetables in a dutch oven like celery and carrots with a little bit of spices and any left over chicken you could turn this dish into a tasty stew or hash by adding a few potatoes and some left over corn. Corn on the cob never tasted better than fire cooking over a campfire enjoying the great outdoors.
Kabobs can be made with several kinds of meats including lamb, beef, chicken, chunks of potatoes, pineapple, onions, peppers, shrimp and even fish. If you can thread it on to a skewer than you can make a kabob out of it. You can glaze the kabobs with soy sauce, olive oil, seasonings, honey or fruit juice to come up with a combination that you like. Kids enjoy a twist on a campfire cooking recipes by turning ordinary hot dogs into a kabob by threading chunks of hot dogs with chunks of pineapple and slowly roasting them over a campfire.

Ian Pennington is an accomplished niche website developer and author. To learn more about Campfire Cooking recipes [http://campfirecookingtips.info/campfire-cooking-recipes-kabobs/], please visit Campfire Cooking Tips [http://campfirecookingtips.info/] for current articles and discussions.

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Healthy Recipes - An Easy Asparagus Recipe

 By Melinda Banks

Behold the amazing asparagus! Just a half-cup of it cooked contains over 80 percent of the Recommended Daily Allowance (RDA) for vitamin C, and about 25 percent of the RDA for folic acid. (Folic acid helps prevent birth defects and is important for the formation of blood cells.) It also contains vitamin A, vitamin B6 and potassium, and is a good source of fiber and glutathione, a powerful antioxidant. It has no fat or cholesterol, and one serving (about five spears) of the green variety contains only 20 calories.
Asparagus can be prepared in a number of ways. Unlike some vegetables, it's just as nutritious either raw or cooked. And if you make the following healthy recipe, you'll bring elegance to your table, along with good health:
Asparagus Rolls Serves 4
Ingredients

• 1 lb. fresh asparagus
• 4 slices Swiss cheese
• 4 slices thinly sliced deli ham or turkey, or prosciutto
• 4 T. butter, melted
• 1 C. dried whole wheat or regular bread crumbs
• ½ C. grated Parmesan cheese

Steps

1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil. Cook asparagus in boiling water for 1 minute. Remove, and drain.
3. Layer a slice of cheese on top of a slice of ham, then place 3 to 4 asparagus spears on top of the cheese slice.
4. Roll the ham and cheese over the asparagus, and secure with a toothpick. Repeat with remaining ham, cheese and asparagus.
5. Place all the rolls in a casserole dish; then pour melted butter over the entire dish.
6. Sprinkle with bread crumbs and Parmesan cheese.
7. Bake for about 15 minutes, or until the crumb mixture forms a crust.

When buying fresh, look for stems that are firm and fairly straight, with well-formed, tightly closed tips. Contrary to common belief, the width of the stem is not an indication of tenderness -- thin or thick stems can be equally delicious. Just be sure the stalks are similar in size so they all cook at the same rate, as it only takes a few minutes for the stalks to become crisp-tender. Don't overcook or you'll end up with mush.

For more healthy recipes and a full spectrum of other natural health articles visit Melinda Banks' blog at MyOnlineHealthArticles.com

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Healthy Recipe for Shrimp and Asparagus

 By Betsy McGuire

I do a lot of one-dish meals in my house. What makes one-dish meals so attractive to busy moms like me? First off, whatever protein you choose to use in your dish will stretch further. Take the recipe below for example. Shrimp is a favorite at my house, however, a pound of shrimp at my house would barely be considered an appetizer - costly. Better to bulk up a dish with filling vegetables and whole grains. If I serve chicken breasts or pork on its own, I need to plan on over a pound of meat. If I serve the same meat in a one-dish meal - it's more like three quarters of a pound; even less if I throw in a vegetarian protein like black beans. More great things about one-dish meals: they're generally quick, they use fewer dishes, and by adding flavors you can make vegetables more appetizing to picky eaters. Try this one-dish recipe for a complete, nutritious meal and be sure to check out the notes after the recipe.
SHRIMP ASPARAGUS PASTA
½ lb fresh asparagus
8 oz whole wheat spaghetti, cooked
2 tsp minced garlic
¼ cup extra virgin olive oil
1 T lemon juice
1 lb raw medium shrimp, peeled and deveined
8 oz fresh baby bella mushrooms, sliced
1/3 cup grated parmesan cheese
black or red pepper to taste
1. Chop the asparagus into bite-size pieces. Put asparagus into a small saucepan with enough water to cover it. Steam until tender. Set aside.
2. In a large saucepan, sauté the garlic in the olive oil over medium-low heat until the garlic is golden brown.
3. Add the lemon juice, shrimp, and mushrooms to the garlic. Cook until the shrimp turns pink and the mushrooms are tender. Add the asparagus to warm through.
4. In a large bowl, toss the shrimp and vegetable mixture with the cooked pasta and sprinkle with parmesan cheese. Pepper to taste.
NUTRITION PER SERVING (4 servings)
calories = 363
saturated fat = 3.4 grams
sodium = 391 mg
fiber = 4.6 grams
protein = 33.3
COST
$ 2.60 per serving

Betsy McGuire invites you to visit http://www.chickpeawellness.com/ and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
Copyright 2012 Chickpea Wellness, LLC

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Raclette Grilling: An Awesome Asparagus Recipe

 By Sara Gray

Asparagus raclette or indoor grilling is so much fun to do with a group of your favorite people. Raclette has a long history but it has evolved to a social gathering of friends and family and providing a fun way to eat together.
This vegetable recipe for raclette grilling is just as delicious as traditional raclette, but appeals to those that like more vegetables with their meat.
What you'll need:
- 2 lbs/1kg small new potatoes (cooked)
- 1 1/2 lbs/800g Swiss Raclette cheese (cut into slices)
- asparagus spears (parboiled or sauteed crisply)
- proscuitto or parma ham
- broccoli, carrots and beans (steamed lightly)
- Baguettes
- Gherkins, pickled onions
Prepare your raclette dinner or appetizer just as you would for traditional Swiss raclette. Include aparagus spears wrapped in a selectin of hams. You can also substitute the carrots and beans for the aspargus.
Place the wrapped vegetables in a side dish to be served later. When you are ready, place the wrapped vegetables on a small raclette dish and top with a slice of the Raclette cheese. Place the dish under the grill and cook until cheese is bubbly.
Serve the cooked vegetables with the potatoes and other condiments and baquette slices.
You should count on using about 1/4 lb of Raclette cheese per person and have more vegetables ready than you think you'll need as this type of Raclette tends to disappear quickly! It's a fun way to get together, have a meal or appetizer and of course, have a great time.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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Chicken With Beans and Asparagus Recipe

 By Shirley M. Duran

Preparation time: 25 minutes + 15 minutes marinating
Total cooking time: 15 minutes
Serves: 4
Ingredients:
- 1 stem lemon grass, white part only, chopped
- 5cm (2 inch) piece of ginger, chopped
- 2-3 small red chillies, chopped
- 1 teaspoon grated kaffir lime or lime rind
- 2-3 cloves garlic, chopped
- 1/2 teaspoon ground pepper
- 2 tablespoons oil
- 375g (12 oz.) chicken breast fillets, cut into strips
- 250g (8 oz.) green beans, cut into pieces
- 1 celery stick, cut into slices
- 185g (6 oz.) snow peas, halved
- 200g (6 1/2 oz.) asparagus, cut into pieces
- 270ml (9 fl oz.) can coconut cream
- 2 tablespoons sweet chilli sauce
- 20 small basil leaves
Directions:
1. Place the lemon grass, the ginger, the chilli, the lime rind, the garlic, the black pepper and the oil in your food processor or blender and process until the new mixture will form a rough paste. Then combine the paste and the chicken strips in a medium glass or ceramic bowl, cover it and refrigerate it for at least 15 minutes or so.
2. Then briefly blanch the beans, the celery, the snow peas and the asparagus in a pan of boiling water. Drain and plunge into very cold water and drain again.
3. Then heat the wok until it is very hot and stir-fry all the chicken mixture in batches over very high heat for about 3 to 4 minutes or so, or until the chicken is well cooked through. Stir it constantly so the paste does not burn. Then add the vegetables, the coconut cream, the sweet chilli sauce, to taste, and the basil leaves. Stir-fry them until well heated through. Serve immediately with rice or noodles.
Nutrition Value:
- Protein 50g;
- Fat 30g;
- Carbohydrate 8g;
- Dietary Fibre 6g;
- Cholesterol 95mg;
- Energy 1990kJ (475cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more information you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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Healthy Asparagus Recipes

 By Sanjeev Kapoor Rana

You will typically find two forms of asparagus in the store: white, also known as blanched and green.
But there is no confusion as to how they differ In fact the green and white asparagus comes from similar type of plant, but because of the fact that the shoots are shielded from light. This strips them of sufficient chlorophyll and the vegetable doesn't turn green. The white asparagus has a subtle flavor, particularly when compared to green They are grown underground and are harvested only when the top of the plant surfaces to the ground.
A good green asparagus will be green all along length of its stalk. Moreover the stalk shouldn't be rigid or dried and should ideally be brittle and breakable when bent. A pliable asparagus is a clear sign that it's wilted.
Since asparagus is grown and harvested in sandy soil, it is essential to wash it adequately. You will be well advised clean the tip with a brush and dip and wash the stalks in warm water.
The base of asparagus is usually tough and can be used in soups and can also be used as a supplementary ingredient in some other vegetable dishes.
The tougher ends of the asparagus need more cooking than the tender tips. For this reason a special pot can be used. The asparagus is stood in boiling water so that the harder stalks are in the water and the tips steam. In this way the whole stalk will cook evenly.
You could also choose to peel the stalks and cook the rest of the asparagus, many do this.
The softness of the stalks is an indicator that the asparagus is well cooked. You could serve them hot or cold. Its generally served cold with vinaigrette dressing or hot with hollandaise sauce and butter.
Recipe to prepare Asparagus Cream Soup.
A nice bunch of Asparagus, preferably green.
Two tablespoons flour
Butter, for that creamy flavor, two spoonfuls
Add two cups mild.
Heavy cream(1/2 cut).
Add pepper and salt according to taste
Like already stated above, you could cook the asparagus in vertical position or simply cut the stalks and cook them individually. Here we will cut the stalks and cook them independently Once the stalks are cooked, do not throw the cooking water, save it. Mash the cooked softer stalk in a mixer.
Scald 2 cups of milk. Add 2 tablespoons of flour and make a roux by gently cooking until the flour is heated and the lumps are stirred out. Now its time to add the cooking water(the water in which asparagus was cooked) and cook for some more time until the soup thickens.

Author writes on knowledge based topics like Asparagus Recipes. Author has also uploaded some fantastic video White Asparagus Recipes.

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Delicious Baked Oriental Sweet and Sour Chicken and Peppers

 By Frank Ernhart

Sweet and Sour dishes are sometimes made in a WOK. For this recipe the sweet and sour sauce is made separately as a sauce, then poured over the chicken and peppers in a glass baking dish. It is then baked for 30 minutes. In this recipe I used bell peppers and yellow banana peppers from the garden but you could use any kind of sweet peppers.
If you like sweet sour and hot you might add some Jalapeno or Habanera peppers to the dish. I have not tried this with sliced onions but I am sure this would also change the flavor a little bit. Another flavor enhancer you could use is grated Parmesan or other hard cheese. They could be mixed with some buttered bread crumbs and sprinkled over the top before baking. Part of the fun of being a home chef is making variations that put your own stamp on a recipe.
Ingredients
Sweet and Sour Sauce (make in a saucepan while you are preheating the oven).
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 teaspoon brown sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
1 cp water
Chicken and Peppers
2 skinless boneless chicken breast halves
1 bell pepper, cored and cut into 1/2" strips
Instructions
1 - Make sauce by combining all ingredients and heating with constant stirring until thick and smooth.
2 - Arrange chicken pieces in glass oven proof dish
3 - Criss cross the bell pepper strips on top of the chicken.
4 - Pour the sauce over it and then cover.
5 - Bake for 30 minutes in an oven preheated to 400 degrees.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Garlic Bread Recipes

 By John Rich

Let's face it, no pasta dish is complete without its handy sidekick, garlic bread. Simple and delicious, nothing completes a hearty pasta meal like a couple of pieces of warm, tangy, crunchy garlic bread. Use it to sop up that wonderful sauce, the combination of bread and pasta may seem strange since they are both starchy foods, however when consumed, it all makes sense. Being that it is really simple to make, there are many variations of Garlic recipes available out there, you can be wild and creative and add your own twist to any garlic based bread recipe because there are no rules when it come to this tasty treat. The classic way to make garlic based bread is to take some bread, butter, minced garlic and toast it all up in the oven.
However, for a tasty twist, add some parsley flakes and parmesan for an added bite try some chili pepper. Also try out different kinds of bread. French baguettes, sourdough, ciabatta, the sky is the limit when creating your own garlic based bread recipes. Having a barbecue? Have you ever heard of grilled garlic bread? That's right, take your bread, butter and garlic it up, add some salt, pepper and anything else you would like, wrap it in some foil if you want it soft or slap it right in the grill if you want it crunchy. If you aren't outside grilling, then you can do the same in a broiler. Going for authenticity? Well do it the Italian way by using olive oil instead of butter and you can either use garlic powder or just rub raw garlic on the bead before oiling it up for a more subtle garlic taste.
How about bagels? That's right, how about crushing up some garlic and mixing it with some cilantro and cream cheese and slathering it over a toasted bagel? How does that sound as a great alternative to your everyday garlic bread recipes? It may come as a surprise to you that the history of bread using garlic is something debated amongst food historians. Some believe that it is an alternative version of Italy's classic appetizer bruschetta. Bruschetta consists of slices of bread, rubbed with garlic and topped with a mixture of tomatoes, garlic, onions, basil and mozzarella.
There are many variations of this recipe, some using meat and olives. Another argument is that garlic bread is an American innovation originally known as texas toast. Texas toast consists of slices of loaf bread buttered on both sides and topped with cheese and garlic. This tasty treat also has many variations, another common way of serving it is frying it in bacon grease before topping it with some cheese. Garlic bread started appearing on American menus as early as 1947, some say even earlier. In the year 1970, a company called Cole's Quality Foods in Michigan created frozen garlic bread, the very first of its kind.
Whatever the truth may be, one fact remains undeniable, garlic bread is here to stay.

Please visit Garlic Bread website where you will find free information, and tips on Garlic Bread Recipes, http://www.garlic-bread.org

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Healthy Recipes - A Roasted Garlic Recipe With Antiviral Power

 By Melinda Banks

Garlic has been used to treat and prevent illness dating back well over 5000 years. Ancient Egyptians and Greeks used it for heart problems and headache; the Chinese used it for a variety of common ailments and to boost immunity. And modern scientific research confirms its curative powers. National Cancer Institute studies show that a diet rich in garlic may reduce risk of colorectal, stomach and prostate cancer by as much as half. Research also shows that garlic has antiviral properties that protect against infection and inflammation, may destroy certain flu viruses, and help kill intestinal parasites.
How can this little "rose" do so much? It contains a powerhouse of nutrients, including vitamins A and C; the minerals potassium, selenium, phosphorus and zinc; and amino acids. It also has an unusually high concentration of the sulfur compound allicin, which is a potent antibiotic and the compound primarily responsible for its healing properties.
If a little garlic each day keeps the doctor away, what's the best way to get it? Cooked or raw, all forms have health benefits, but raw garlic has the edge. It's simple to add it to a variety of dishes; for example:
o Top scrambled eggs with it.
o Add it chopped to cooked tomato sauce just before serving.
o Sprinkle it minced on a baked potato.
o Spread it minced on buttered, crusty bread.
And here's a classic with taste that's out of this world:
Roasted Garlic
1. Preheat the oven to 400°F.
2. Peel away the outer layers of the bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top, exposing the individual cloves.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the bulb is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted cloves out of their skins.
You can eat it as is or mash with a fork and use for cooking. It also can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta. Fresh garlic generally offers the best prevention against disease, but eating more than three raw cloves a day may cause gas or bloating in some people. Additionally, not everyone enjoys the pungent aroma. If you'd rather not eat it, try a nutritional supplement. Research recently has shown that supplements containing an extract often work as effectively as fresh -- without the garlic breath.

For a garlic salsa recipe and other delicious healthy recipes, visit Melinda Banks' blog at MyOnlineHealthArticlesBlog.com.

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Garlic Shrimp Pasta Recipe

This buttery garlic shrimp pasta recipe is just DI-VINE! Use your favorite kind of long pasta: spaghetti, linguine, bucatini... and then get ready to swirl your fork into a mountain of goodness in almost no time at all!
Serves 4
Ingredients
- 1 Pound thin spaghetti(or whatever long pasta you like!)
- 1 lb medium shrimp(or shrimps as my mother might say), cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste
Put on large pot of water on the stove and turn up the heat! While you are waiting for the pasta water to boil you can start to prepare your skillet with the oil you'll cook the shrimp in. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.
In the meantime, heat the oil in the skillet. Throw in the chopped up garlic and let it simmer for about a minute. Then add the shrimp, seasoning it with a dash of salt and pepper. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.
Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don't forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)
Reduce the wine and butter mixture until it has reduced to about half the original amount. Return the shrimp to the pan and let reheat. In the meantime, drain the pasta - but reserve about a cup of the water in the pot! If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.
Garnish the pasta with a few sprigs of additional parsley and offer your guests some grated cheese to top it off. Rest assured, this garlic shrimp pasta recipe is sure to be a hit!

http://www.tasty-italian-cooking.com

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Simple Twists With Garlic Cheese Bread Recipe

 By Anukriti Parsai

Spaghetti, pasta, pizza etc. are all incomplete if not served with cheesy garlic bread. The beauty of the garlic cheese bread recipe is that you can add your own little twist. These goes with almost every dish that you cook in the kitchen. Garlic cheese breads are also served as a snack with tea and drinks and when served as garlic bread sticks it becomes a favorite among the kids.
Here are some simple garlic cheese bread recipe with little twists:
Tangy garlic cheese bread
Ingredients
Bread (any kid you like). You can use a loaf or separate slices.
1-2 heads of garlic (depending on your taste). If you are serving as a side dish use more garlic but if serving as a snack use less amount of garlic Chives and parsley chopped
1-2 sticks of butter
Zest of lemon
Cajun spice seasoning - 2 tablespoon
1 cup of grated cheese
Method
Crush the garlic in a bowl and add cheese, chives, parsley, lemon zest, butter and Cajun spice to it. Let it rest for some time so that all the flavors would mix. Take the bread slices and spread the mix on the slices. If you have taken a loaf slide in the middle and add the mix to form a sandwich. Bake the bread in a preheated oven at 200 C for 15 minutes. Serve hot.
Soft garlic cheese bread
Ingredients
Bread of your choice Different types of cheeses mixed together -1 cup (parmesan, feta etc.)
Butter -2 sticks
Garlic cloves -15 or 20 Garlic
salt - 1 tablespoon
Herbs of your choice -1 teaspoon
Milk -1 teaspoon
Method
Melt the butter and milk together in a microwave. Let the mix cool down and then add cheese, crushed garlic, garlic salt, herbs. Mix well and put it in a blender to get a smooth butter like consistency. Apply the mixture on bread slices. Wrap the bread slices in silver foil and seal tightly. You can even sprinkle some extra cheese on the slices. Preheat the oven at 220 and bake the silver foil wrapped bread for 15-20 minutes. Serve hot.
You can even use the soft garlic bread to make ham, chicken, vegetable grilled sandwiches to eat for lunch the next day. Serve the bread with cucumber dip or salsa and enjoy the enhanced taste of your evening tea. Replace regular butter with low-fat butter and cheese with low-fat cheese for those who are diet conscious.

Anukriti Parsai loves baking.
Anukriti has been using his family diaries to bake fresh, healthy bread recipe's for most of his adult life.
For more delicious bread recipe's visit Anukriti's bread recipe blog where you'll find his garlic cheese bread recipe.

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Garlic - Raw Garlic Recipes and Health Benefits

 By Sue Beilby

The health benefits of garlic are well documented. Millions of people eat garlic, however, most people only eat it cooked. Fewer people actually eat raw garlic, yet eating garlic raw is the way to maximise garlic's health benefits. Taking garlic supplements does not have the same potency as eating raw garlic recipes.
Garlic, of course, is rich in protein, vitamins A, B and C, and essential minerals, including iron, calcium and selenium. Garlic's medicinal role in treating illness has been described in over 1000 scientific studies, and modern research into the health benefits of garlic have shown it to be beneficial in a wide variety of conditions, including high blood pressure, the common cold, cancer, as well as bacterial and fungal infections.
The ingredient in garlic which is responsible for its healing properties is called allicin. However, it is only when garlic sustains damage that allicin is released and becomes active. So when raw garlic is cut, crushed or bruised, allicin is released. Just as with other nutrients, though, allicin is destroyed by heat and unfortunately, it breaks down quickly once released. Therefore, to get all the garlic health benefits, it is best eaten raw and immediately after being prepared.
Raw garlic recipes are easy. For many years I cooked with garlic until I realised I was missing out on its health benefits. So, I began adding garlic right at the end of the cooking process. For example, I would crush garlic onto my soup or a stir-fry after it was ladled into my bowl. Similarly, I would crush raw garlic onto buttered toast before I added my gently fried egg, fried in coconut oil, of course. Raw tomatoes on toast with rock salt, fresh basil and crushed raw garlic is delicious, much like a bruschetta. Moreover, I would make such raw garlic recipes and feed them to my kids at the first signs of a sore throat, and their sore throat would always disappear. You don't need much. Start with just a quarter of a clove crushed and build it up as you become accustomed to the taste. You can still cook with garlic for flavour. But for its health benefits, add raw garlic to your dishes.
I have advised many patients to try the simple raw garlic recipes when they have tried many other things, including antibiotics, to knock their respiratory infections on the head. The amazement of people when they experience the positive effects of eating raw garlic when suffering from such infections has led to many a convert. Their concerns over garlic breath paled into insignificance when measured against the health benefits. Besides, there are many easy and cheap ways to mask garlic breath, including eating fresh parsley and other fresh herbs, such as peppermint, spearmint, cardamom seeds and coriander leaves. You can also suck a lemon wedge sprinkled with salt. Alternatively there are flavoured mints, chewing gums, mouth washes and drinking green tea.
So go ahead! Kill off those cold and flu bugs and get the maximum garlic health benefits by eating it raw. Start today. Making raw garlic recipes is easy. No recipe books are required. Just crush it onto your lunch or dinner for optimum good health. Enjoy!

Sue Beilby is a freelance writer, Registered Nurse and hypnotherapist with more than 30 years of experience as a health care professional. As a mother of four, she also has wide child rearing experience.

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An Easy Dinner Recipe - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

 By Diane Watkins

This easy dinner recipe is also an easy clean up. You need only a broiling pan and a cutting board to make the complete meal. The menu features broiled pork tenderloin and broiled vegetables. Add a nice slice of bread to round out the meal. The vegetables are broiled right alongside the meat for a quick, easy dinner recipe that is sure to please.
Garlic Ginger Pork Tenderloin Dinner
3/4 pound pork tenderloin
1 Tablespoon garlic, minced
1 Tablespoon fresh ginger root, minced
seasoned salt
1 large onion, sliced thin
2 small yellow squash or zucchini squash
2 medium size tomatoes
1-2 Tablespoons olive oil
Few drops balsamic vinegar (optional)
kosher salt

1. Preheat the broiler
2. Combine the ginger and garlic. Pierce the tenderloin all over the surface forming little pockets. Rub the ginger and garlic mixture into these pockets. Season the outside well with seasoning salt.
3. Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, around the pork tenderloin.
4. Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a little balsamic vinegar.
5. Broil 4 - 6 inches from the heat for 8 minutes.
6. Turn the pork tenderloin over. Broil for another 6 minutes.
7. When the pork is done, transfer to a cutting board and let rest for 5 minutes.
8. Cut the pork into thin slices and arrange on dinner plates with the onion, squash and tomato. Enjoy!

You can roast any other vegetables you desire with this easy dinner recipe as well. Use sliced peppers, leftover boiled or baked potatoes or sweet potatoes.This easy dinner recipe for pork tenderloin prepared is very with garlic and ginger, but it is delicious! It is worth the effort to make the pockets for the ginger and garlic. The spiciness penetrates the meat. If you don't want to be bothered making the pockets, then coat the meat with the spices on the outside. I prefer Lawry's Seasoned Salt for coating the outside, give it a good sprinkle. The salty spiciness makes this dish.
You can prepare a pork loin this way as well, but it will need to cook much longer. Usually, when preparing a loin, I prepare it this way, then put it on the grill for about 30 - 45 minutes or until done.
I hope you enjoy this easy dinner recipe and that it will inspire you to try broiling other vegetables and meats for an easy and quick meal.

Are you interested in more quick and easy dinner recipes? Sign up for our newsletter at Quick & Easy Dinner Recipes [http://www.easysoutherncooking.com/easy-dinner-recipe.html] and get quick and healthy recipes delivered to your email regularly.
Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites [http://easysoutherncooking.com/easy-southern-favorites.html] today. These recipes are guaranteed to have them begging for more. Best of all, its free!
Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking [http://easysoutherncooking.com].

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Weight Loss Recipe: Whole Fish In Ginger Sauce

 By Kim Beardsmore

Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.
Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys.
Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Whole Fish In Ginger" is another recipe in a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.
Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, and each main meal should be accompanied by an exciting range of colorful vegetables.
Whole Fish in Ginger (serves four)
Ingredients
1kg (2lb) fish fillets (approx)
2 teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ cup (60ml) soy sauce
juice of 1 lemon
¾ cup (190ml) dry white wine
4 spring onions, sliced lengthways
lemon slices for garnish
Directions
1. If there is skin on your fish, score the skin with a knife.
2. Place fish on its side in a flat dish.
3. Combine remaining ingredients to make a marinade, and pour over the fish.
4. Bake the fish, uncovered, in a 180C (350F) oven for 20 minutes or until fish flakes when tested with a fork. Baste frequently with the marinade during cooking. Alternatively, cover with plastic film and microwave on high for approximately 10 minutes.
5. Serve the fish whole with cooking juices and garnished with lemon slices. Accompany with boiled rice and a green salad.
Nutrition per serve
119 calories, carbohydrate 1g, protein 22g, fat 3g.

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

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Home Cooking: Favorite Recipe for Chinese Szechuan Ginger Chicken

 By Brian Burhoe

Every chef has a few favorite recipes that are not part of his or her specialty. I'm an Atlantic Coast chef who naturally uses seafood and local ingredients in his recipes, and love doing it.
But when I whip up something just for the fun of it for family and friends -- here's a personal favorite from China's largest province, Szechuan.
Szechuan is the homeland of a number of spicy recipes, such as "Tea Smoked Duck" - a delicious dish made by smoking a duck over tea leaves.
Much of the spicing of Szechuan cooking is done by bringing together five fundamental taste sensations - sweet, sour, pungent, salty and bitter. The balance of these distinct elements in any one dish or regional cuisine can vary, according to need and desire. Szechuan cooking uses lots of garlic, chili peppers, and Szechuan peppercorn, known also as star anise and mala, in their best known recipes. A lot of their dishes, like Kung Pau chicken, use these hot red chilis.
--Chinese Szechuan Ginger Chicken--
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp. minced garlic
1+1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp Szechuan pepper or white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar dissolves. Refrigerate until needed.
In a separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Ginger Chicken can be served with Chinese Dumplings or Chicken Fried Rice. The rice dish can be easily prepared from a supermarket mix.
Dig in and enjoy!
- Brian

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef at http://www.brianalanburhoe.com.

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Japanese Ginger Salad Dressing Recipe - Easy to Make!

 By You Lin

Most foods taste better when mixed with the proper flavoring or dressing. Be it a main dish or simply, an appetizer, nothing beats a good food with an equally good dressing. An ordinary steak becomes extraordinaire when served with a flavorsome sauce. Fruits like strawberry work better with dips like whipped cream or chocolate.
Salad, one of the more famous combinations of good foods tossed together, never comes without its accompanying dressing since this gives it that added flavor. Whether this is a garden fresh salad or a Caesar delight, this will come as somewhat bare if not served with a dressing. And with the people's fascination with inventing any dressing of their choice, the options are endless. One can opt for the traditional mayo dressing or go adventurous with hummus. Nonetheless, each dressing has its own appeal depending on the preference of the eater. One such favorite dressing is the Japanese ginger salad dressing. The distinct tangy feeling of ginger adds up to its charm. This is especially good for salad containing vegetables which are a bit bland.
So instead of buying the dressing for your salad, just make your own with this Japanese ginger salad dressing recipe. Here are the ingredients:
1 thumb-size ginger
½ cup rice wine vinegar
¼ cup sesame oil
2/3 cup vegetable oil
¼ cup soy sauce
1 tbsp sugar or honey
Directions:
Grate the ginger. Mix the grated ginger with the other ingredients (except for oil) in a bowl. When the ingredients are thoroughly mixed, add both sesame and vegetable oil gradually and mix completely. For a more Japanese taste and experience, add a little sake or Japan's famous wine. This will give the dressing that distinct flavor.
This mixture is good for 4-6 servings. For a party-size serving of salad, just increase the quantity of each ingredient.

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Pork and Green Beans With Ginger Sauce Recipe

 By Shirley M. Duran

Preparation time: 15 minutes
Total cooking time: 10 minutes
Serves: 4
Ingredients for pork and green beans with ginger sauce recipe:
3/4 cup (185ml/6 fl oz.) soy sauce
4 tablespoons white or rice wine vinegar
1 teaspoon sugar
pinch of dried chilli flakes
3 teaspoons cornflour
600 g (1 1/4lb) pork fillet, trimmed and cut into thin slices
2 tablespoons peanut oil
350 g (11 oz.) green beans, cut into short lengths
2 cloves garlic, chopped
2 tablespoons grated fresh ginger
Directions for pork and green beans with ginger sauce recipe:
1. First start by placing the soy sauce, the vinegar, the sugar, the chilli flakes, the cornflour and add 1/3 cup (80ml/23/4 fl oz.) water in a bowl and mix them well. Add the pork and toss to coat well.
2. Then heat a wok over high heat, add half the oil and swirl to coat the side. Drain the pork, reserving the liquid, and add to the wok. Stir-fry over high heat for about 1-2 minutes or so. Remove the pork from the wok.
3. Then heat the remaining oil, add the beans and stir-fry for about 3 or 4 minutes. After that add the garlic and the ginger and stir-fry for about 1 minute or so. Then return the pork and any juices to the pan and add the reserved marinade. Bring to the boil and cook, stirring, for about 1-2 minutes or so. It should be served with steamed rice.
Nutritional Value for pork and green beans with ginger sauce recipe:
Protein 51 g;
Fat 23 g;
Carbohydrate 11 g;
Dietary Fibre 3.5 g;
Cholesterol 100mg;
Energy 1917kJ (458cal)
Note for pork and green beans with ginger sauce recipe:
Rice wine vinegar is made by oxidising beer or wine made from fermented rice starch.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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