Yummy Old Fashioned Cookie Recipe - Wanda's Ginger Cream Cookies

 By Linda Carol Wilson

There's nothing quite like good old-fashioned homemade cookies. In the lunch box, on picnics, for after school snacks or just to munch on because you want to, homemade cookies are a special treat. Go back in time and make some cookies using this recipe from grandma's recipe box. And get the children involved in the kitchen with you. Take advantage of the time to talk to them about older or deceased family members turning your baking session into a history lesson. Wanda's Ginger Cream Cookies are made with molasses and are iced. Children especially love to ice cookies.
WANDA'S GINGER CREAM COOKIES
1/4 cup soft shortening
1/2 cup sugar
1 small egg
1/2 cup molasses
1 tsp soda
1/2 cup hot water
2 cups flour
1/2 tsp salt
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
Mix shortening, sugar, egg, and molasses. Stir in soda which has been dissolved in the hot water. Sift together flour, salt, ginger, cloves, and cinnamon and add to the other ingredients. Chill dough. Drop onto lightly greased cookie sheet. Bake until set (when lightly touched with the tip of your finger, almost no imprint remains). While slightly warm, frost with the following icing.
Modern Day Tip: Spray the measuring cup with nonstick cooking spray before measuring the molasses. This makes it much easier to get the molasses out of the measure.
ICING:
3/4 cup sifted confectioners' sugar
1/4 tsp vanilla
1 tbsp milk or cream
Blend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick.
Enjoy!

For more of my old fashion recipe collection visit my blog at http://ladybugssweettreats.blogspot.com.
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html
 

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Article Source: http://EzineArticles.com/2841285

Roasted Potatoes, Onions, and Peppers

Source

Recipe Type: Potatoes, Vegetables, Onions, Bell Peppers, Garlic, Balsamic Vinegar
Yields: 3 to 4 servings
Prep time: 20 min
Cook time: 45 min

Ingredients:

3 baby red potatoes, cut in half*
3 baby Yukon Gold potatoes, cut in half*
1 medium red onion, cut into quarters
1/2 medium red bell pepper, cut into chunks
1/2 medium yellow or orange bell pepper, cut into chunks
Coarse salt or sea salt and freshly-ground black pepper (to taste)
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 tablespoon walnut oil
2 teaspoons toasted sesame oil
1 small head of garlic, top of garlic head cut off
Good-quality Balsamic Vinegar
* I also like to add Purple Peruvian Potatoes for a real eye-popping dish. When shopping for the different colored potatoes, try to pick out ones that are all the same size or close to it. Also try to cut all the vegetables about the same size.

Preparation:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large bow, place prepared potatoes, onion, and bell peppers. Add salt, pepper, red pepper flakes, thyme, and oregano (rub the herbs and spices between your hand over the bowl); mix all together. Add walnut oil and sesame oil; mix well. Pour the vegetable mixture, in a single layer, onto the prepared baking sheet.
Rub cut end of the garlic heat in the oil mixture on the baking sheet and place on one end of the pan.
Bake the vegetables approximately 45 minutes, turning occasionally. You want the vegetables to begin to caramelize their sugars. The edges will start to turn brown.

After about 30 minutes, check the garlic as it should be slightly golden on top. If the garlic feels soft when you squeeze it and the cloves start to move out of the skins, it is done. Remove the garlic from the oven it this time (even it the vegetables are not quite done).

When the vegetables are finished cooking, remove from the oven. Squeeze the roasted garlic cloves out of their skins over the top of the vegetables. Drizzle with a little balsamic vinegar over the top of all the vegetables. 


For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Bell Pepper Soup with Sour Cream and Dill

Source


This recipe is from Fine Cooking Magazine. This spicy, creamy soup is the perfect starter for a dinner party. Use red, yellow, or orange bell peppers to create this creamy soup.


Recipe Type: Soup, Potato, Sweet Bell Peppers
Yields: 4 servings
Prep time: 30 min
Cook time: 65 min

Ingredients:

1/4 cup extra-virgin olive oil
4 large bell peppers (2 pounds), stem, ribs and seeds removed and discarded; flesh diced*
1 medium Yukon Gold potato (8 ounces), diced
1 small onion, roughly chopped (to yield 1 cup)
1/2 teaspoon salt or to taste
Generous pinch red pepper flakes
1 1/2 cups simmering vegetable or chicken stock (more if needed)
Sour cream or crème fraiche for garnish
4 small sprigs fresh dill weed
* Red bell peppers will give the brightest color, but yellow or orange ones are just as delicious. I do not recommend using green bell peppers.

Preparation:

In a cast-iron Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat.

Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.

Serve warm or cold, garnished with a dab of sour cream or creme fraiche and a sprig of dill.

Makes 4 servings (about 5 cups).


For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Stuffed Bell Pepper Recipe

Source

Recipe Type: Bell Pepper, Ground Beef, Rice, Diet and Low Fat Recipe
Yields: 4 servings
Prep time: 35 min
Cook time: 30 min

Ingredients:

4 medium-size sweet bell peppers (yellow, orange, green, or red)
1/2 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1/4 cup minced onion
1 medium carrot, shredded
1 can (28-ounce) tomatoes with liquid, cut up
1/2 cup uncooked long-grain rice
1 tablespoon firmly-packed brown sugar
1/4 teaspoon dried basil
Salt and pepper to taste
Tomato ketchup or shredded cheese (your choice)*

* Remember, if you add shredded cheese to the top of your stuffed peppers, you will be adding additional calories.

Preparation:
Preheat oven to 350 degrees F.
Cut the tops off each pepper; pull out the stem portion and seeds. Chop enough of the tops to make 1/3 cup. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out.
In a large saucepan over medium-high heat, either steam or cook peppers in boiling water until crisp-tender, about 4 to 5 minutes. NOTE: Your time may vary according to the size of the peppers. You want it to have just a slight crunch when you eat it. Be careful not to overcook them or they will be soggy and hard to stuff.
Remove peppers from water and rinse with cold water to stop the cooking process; drain and set aside.
In a large frying pan over medium heat, brown ground beef; add garlic, onion, carrot, and reserved chopped peppers; sauté until vegetables are tender. Add tomatoes, rice, brown sugar, basil, salt, and pepper. Cover and reduce heat to simmer. Cook until the rice is tender, approximately 30 minutes. Remove from heat.
Place peppers in a baking dish. Stuff hot meat mixture into peppers. Drizzle tops with ketchup or shredded cheese. Bake approximately 20 to 30 minutes. Remove from oven and serve immediately
 Makes 4 servings (1 stuffed pepper per serving).

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Grilled Sweet Peppers

Source

Recipe Type: Bell Peppers, Balsamic Vinegar, Barbecue and Grilling
Yields: 4 servings
Prep time: 15 min
Cook time: 8 min

Ingredients:

2 pounds sweet baby (small) bell peppers (green, red, orange, purple, and/or yellow)*
3 cloves garlic, minced
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons good-quality aged balsamic vinegar
1/2 teaspoon freshly-ground black pepper
1/4 cup crumbled feta cheese

* If you can find baby bell peppers, use large peppers with stem end cut off and seeds removed.

Preparation:

Core, seed, and rinse peppers. Cut each pepper into fourths. In a large re-sealable plastic bag, place sweet pepper chunks.

In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well; pour over pepper chunks. Reseal bag and shake to distribute sauce.

Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips.  Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese.

Makes 4 servings.


For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html 

Fast Weight Loss Lunch Recipes

 By Victoria C S Wills

People ask me all the time for some quick and easy weight loss recipes to help them with lunches - particularly at work. So here are some my favourites.
Lunch Ideas
The following are suggested fillings/toppings for pitta bread, rye bread, or can be served with a little basmati rice, bulgur wheat, new potatoes or sweet potatoes. Aim to eat with a fresh salad when you can. Follow lunch with a piece of fruit if you fancy a little something sweet to round off your meal.
Prepare food the night before if you have to rush out for work (and make extra portions for use later in the week). Better still (if you are at home), bake fresh fish, make stir fries with fresh vegetables, bake sweet potatoes and serve with aubergine salad and hummus or have a thick soup such as lentil and watercress (detailed below) served with wholemeal or rye bread.

• Spread 1/4 of an avocado on a wholemeal pitta bread. Add 1/2 a sweet pepper, ham, roast beef or chicken and mustard and serve with a very large handful of fresh watercress and rocket.


• Smoked mackerel with watercress, red pepper and lemon, in pitta bread.


• Wild (tinned) salmon (or tuna) in brine and serve with lettuce, celery, sweet corn, spring onion, apple, sweet pepper, beans or bean sprouts and fresh coriander or basil.


• Bean Salad- use a mixture of haricot, black eye beans, butter beans and kidney beans. Make into a salad with walnuts, spring onions, sweet pepper, fennel, parsley, salt and pepper, and a little French dressing.


• Cottage cheese 2 tablespoons and mandarin oranges with chopped almonds/walnuts and sunflower seeds. Serve with a slice of pumpernickel rye bread and salad.


• Hummus. Use 400g boiled (or tinned) chick peas and blend together with 2 tablespoons low fat crème fraich, tahini (sesame seed paste) (1 tablespoon), juice of 2 lemons, half a clove garlic crushed, salt and pepper and paprika. Add water to thin. NB: This will keep in the fridge in sealed container for up to a week. Serve in a toasted wholemeal pitta, adding in freshly sliced red cabbage and organic baby spinach leaves.


• Tofu Dip. Mash 100g of tofu with 1/2 an avocado, lemon juice, garlic, spring onion, paprika, parsley and black pepper. Serve with carrots and cucumber to dip.


• Lentil Soup. Heat 2 chopped onions in olive oil along with grated ginger, a tin of chopped tomatoes and a chicken or vegetable stock cube or fresh. Add 1 cup of red lentils and 1/2 a cup of bulgar wheat. Bring to the boil and simmer for 20 minutes until soft. Season..


• Lentil Balls. Boil 1/2 cup red lentils with 1/2 cub bulgar wheat in 2 cups water in a covered saucepan until soft. Chop two onions and soften in a tablespoon of olive oil. Mix in to lentils with salt and pepper. Chop a large bunch of parsley and mix in. Add 1 dessert spoon of cumin and make into balls once cool. Eat cold with a salad of fresh tomatoes, onions and red peppers.


• 100g Roasted chicken without skin or pork, with sweet red peppers, chopped apple, walnuts, lemon, coriander on a bed of green salad.


• Bake a small sweet potato and top with 60g of cottage cheese, chopped parsley and 15g of walnuts, serve with salad

There you have it - lunches to keep you going.

Victoria Wills is an internationally acclaimed expert in the field of weight loss. If you would like to have your own personalised weight loss report from Victoria please go to

 For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

http://www.NuBeginningsFrance.com.
(c) - Copyright Victoria C S Wills Worldwide.

Article Source: http://EzineArticles.com/?expert=Victoria_C_S_Wills

Article Source: http://EzineArticles.com/6259618

Weight Loss Recipes - Crab Cake With Red Pepper Sauce Menu

 By Linda McDermott

Wouldn't it be a lot more motivating if you do away with crash diets and give yourself delicious treats to lose weight? Although the thought may seem impossible especially since a lot of tasty dishes are loaded with calories and fat, the good news is there are weight loss recipes that do not contain needless fats. You just have to be picky of what foods to eat, and most importantly, choose the right fares where you can slash fat and calories.
The purpose of these recipes is to help individuals avoid food temptations that could ruin ones diet. Believe it or not, a lot of dieters when they've reached their fourth day of dieting would crave for more calories as the first to third day of their diet regimen consists mainly of fewer calories, a cutback on carbohydrates, reduction of fats and minimize servings of sweets. As an end result, these people consume more than they're required to take in, resulting to a failed plan.
Consider a crab cake. Crab has low calorie content and sweetly rich in taste - a 4 ounce crab meat has 116 calories and 2 grams of fat. However, when you form the crabmeat into a cake and put it into a deep fryer, it absorbs oil. The result: 4 ounces of crab meat deep fried in a cooking oil jumps to a whooping 220 calories and 9 grams of fat. Not to mention, deep-frying detracts from the sweet natural flavor of the crab. Meaning to say, almost 40 percent of its calories come from fat. This is where the need for weight loss recipes enters the picture. Even restaurants are forgoing the traditional deep-fry method of cooking and preparing crab cakes. So if you're hankering for this recipe, then you have to find a means to prepare it without your weight suffering from the consequences of your cravings. The answer: Sauteing the patties in only a small amount of fat allow the natural sweetness of the crab to come through.
Here's a Crab Cake with Red Pepper Sauce recipe:
Ingredients:
1 pound lump crabmeat
1 tablespoon fresh lemon juice
1 large egg white
1 teaspoon seasoning
½ teaspoon dry mustard
1 tablespoon butter
2 red sweet peppers, roasted
½ cup fat free mayonnaise
½ cup bread crumbs
2 teaspoons Worcestershire sauce
Procedure:
1. In a regular bowl, whisk together 1 large egg white, a teaspoon of seasoning, ½ teaspoon dry mustard, 2 tablespoons fat free mayonnaise, and 2 teaspoons Worcestershire sauce. Put in the lump crabmeat and half a cup of bread crumbs. From all these ingredients, form 4 to 5 pieces of patties.
2. Meanwhile, place the roasted red sweet peppers in a food processor until the peppers are finely chopped. Add the remaining fat free mayonnaise and reduce to pulp. Afterwards, transfer the mixture in a small bowl and season it with salt and pepper.
3. Warm the butter, use a nonstick skillet, and cook the crab patties over medium-high heat. Allow the patties to cook for 3-4 minutes or until the sides are golden brown. Finally, serve with the pepper mixture.
One helpful tip: Crab cakes with red pepper sauce are just one of those weight loss recipes you can add to your daily menus. Just make sure that when you prepare this recipe, you cook the crab meat in a nonstick skillet with nonstick cooking spray. Your crab cakes may be a little drier, but at least you are able to cut calories by 30-40 and cut the grams of fat as well.

I enjoy sharing my personal experiences with diet and exercise. I also enjoy reviewing products, enjoy my latest reviews on what you need to know about choosing a copper vessel sink and oval vessel sink for your kitchen and bathroom.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html
 

Article Source: http://EzineArticles.com/?expert=Linda_McDermott

Article Source: http://EzineArticles.com/4157088