Cooking Japanese - Real Taste of Home Healthy Cookbook Recipes

Nowadays every one loves eating Japanese food. They seems to have a fascination with Japanese food, the way it is prepared into small little bite sized sushi, delicious grilled teriyaki, fresh salmon or cod fish in sashimi, the humble miso soup and soba noodles are jam-packed with nutrition and bursting with vitamins and minerals! The salmon and cod fish is high in omega 3, which is great for lowering cholesterol levels for a healthy heart. They provide the most optimum nutrition that our body daily needs. Every single dish is an art form packed with nutrition. It's simply ingenious!

The beautiful presentation and well-arrangement in Japanese food and the distinct taste of home recipes always fulfill one's appetite. However,eating out in Japanese restaurants does take a big chunk out of our budget. Cooking Japanese dishes by yourself is another alternative to save some money in the mean time to enjoy the real Japanese taste recipes from your own home.

Below are some Japanese taste of home healthy cookbook recipes which will definitely let you and your family enjoy a luxurious yet affordable dinner:

Tofu Dengaku
Japanese have a long history of eating miso-topped tofu. This nutritious dish came to be called dengaku, named for the wooden skewers on which it was sometimes cooked. These long skewers were reminiscent of the stilts worn in an ancient dance of the same name.

Making this dish is easy. First wrap the tofu with a clean dish towel. Put two plates on top of tofu leave aside to extract any excess moisture. Meanwhile, combine the 100g miso, 1 egg york, 2 teaspoons dashi, 2 teaspoons mirin and 2 teaspoons sugar in a bowl. Whisk until smooth. Preheat the grill, lightly brush the tofu blocks with little vegetables oil and grill until lightly brown. Thickly spread the miso mixture onto one side and sit under the grill again, miso side up for a few minutes or golden in color. Sprinkled with some sesame seeds and serve immediately.

Sake-glazed Salmon
Both savory and sweet often mingle in Japanese cuisine. These tender and juicy salmon slices are served with a lightly sweetened soy sauce and butter glazed. Usually serve with a vegetable side dish and a bowl of hot steamed rice.

You will need to have 500g salmon fillets lightly season with salt. Heat the oils in a frying pan and cook the salmon pieces with skin side down over medium-high heat. Cook about 3 minutes and reduce the heat to medium. Turn fish over and cook for further 2 - 3 minutes. Be careful not to overcooked the salmon. Remove the salmon from the pan, cover and set aside. Remove any excess oil from the frying pan, mix in butter, sake, soy sauce, mirin, sugar and ginger to the pan. Increase the heat and stir to dissolve the sugar. Bring to a boil and cook, stirring until slightly thickened. Drizzle the glaze over salmon.

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How to Cook the Delicious Polish Sausage

Sausages are and always have been a great aliment. Highly nutritious and rich in protein they are great for the winter. There is no other better way to preserve the meat over longer periods of time. Then by transforming it in sausages.

Th best recipe using sausages is the polish sausage. So let's learn how to cook polish sausage. The way you cook it is very similar to the way how to cook fresh venison sausage.

The first step is to let the sausage stay in cold water. So put cold fresh water in a bowl. A few ounces should suffice. Deep all the sausages you want to use into the water. Let them sink in there for about 2 hours. This way they will be fresh. Don't let them in the water too much because you don't want them to get soaked. And don't let them in hot water. Cold is just great.

Prepare a pan. Pour some oil in it and a few condiments at your choice. It is preferable that you use salt and pepper. The best oil is the olive oil. This is the bets way how to cook fresh venison sausage as well. Now take the fresh sausage out of the cold water bowl and place it in the pan. Let it fry for about 2 hours. Don't forget to turn it around from time to time. This way it will get cooked uniformly. There is no other philosophy in how to cook polish sausage. This should suffice.

Now take the polish sausage out of the pan and place it on a plate. It's best to pour some olive oil from the pan over it. The olive oil is now like a sauce. And it will provide great flavor. You now know how to cook polish sausage and as well how to cook fresh venison sausage.

Sturat enjoys writing articles on topics like how to cook polish sausage and how to cook fresh venison sausage. For more information you can visit us.

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Quick and Easy One Pan Food

I don't know about you, but I am a huge fan of the meals that can be cooked all at the same time. With my busy schedule I do not always have time to spend an hour or more standing in my kitchen putting things together, stirring sauces and doing my best to time my courses so that everything finishes at the same time. I prefer the meals that I can spend fifteen to twenty minutes putting together and then tossing in the oven or putting on the stove for an hour or so and letting it cook by itself. I can spend that hour doing things like straightening up the house, doing laundry, completing projects, etc. If you are like me, consider the following recipes. They are tasty and they will make your life a lot easier!

Pork Chop and Potato Bake:
The title makes this recipe sound like something that would be served in a junior high school cafeteria and be the same color as Thousand Island dressing. The good news is that this dish looks and tastes way better than anything you were ever forced to choke down in school!

What you need:

Potatoes (enough to feed your family)
Pork Loin chops (enough to feed your family)
1-2 packages of onion soup mix (depending on how many pork chops you are serving-a single package can season 4-5 pork chops)
Butter
1 baking pan

Process:
Preheat oven to 400 degrees. While the oven is preheating, peel and either slice the potatoes or cut them into smallish cubes. Line the bottom of your baking pan with your cut up potatoes. Place the pork chops in a single layer over the top of the potatoes. Sprinkle the onion soup mix over the top of the pork chops and potatoes and then toss in a few spoonfuls of butter. Cover the baking pan with a lid or tin foil and bake until the pork chops are cooked through (usually 45 minutes or so). Serve and enjoy!

Roast Beef:
This is best done in a slow cooker, though after a couple of hours, the smells might drive you crazy with anticipation!
What you need:
1 beef roast
Carrots
Celery
Potatoes
Salt
Pepper
Worcestershire sauce
Onion soup mix
Butter

Line your slow cooker with a slow cooker bag (this will make clean up so much easier). Place the thawed beef roast into the cooker. Chop up enough carrots, celery and potatoes to feed your family and toss them into the slow cooker and arrange them around the roast. Sprinkle the onion soup mix over everything. Add in a few shakes of the salt, pepper and Worcestershire sauce and then drop in a couple of spoonfuls of butter. Cover and let everything cook in the slow cooker on low for eight hours or on high for six. Once the roast is done cooking, slice it up and serve, with the vegetables acting as the side dish. Enjoy!

For more information on food, visit [http://www.foodmicroblog.com] and http://www.realfoodcompany.org

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Carbonara Your Kids Will Love

Oftentimes, children don't really appreciate a plate of carbonara basically because it does not look appealing at all. A plate of white noodles topped with white sauce, not really their idea of fun and colorful.

To make your carbonara loved and worshipped by the kids, here is a simple recipe that will surely make them come back for second servings!

For this recipe, you will need a pound of linguine, minced garlic, ¼ lb ground chicken, ¼ lb ham cut into squares, ¼ lb bacon strips cut into squares as well, half a can of Campbell's cream of mushroom, half a can of Campbell's cream of chicken, a cup of cooking cream, half a cup of olive oil, button mushroom stems and pieces, and salt and pepper to taste.

Boil the linguine according to the directions in the packaging. Make sure you do not overcook them. In a pan, sauté the garlic in half a cup of olive oil until it is golden brown then add the chicken after. Cover it and let the chicken to cook.

In a separate pan, add the bacon and about three tablespoons of water and cook covered in low heat until the bacon is crispy. Fry the mushrooms in the bacon drippings after.

When the chicken is thoroughly cooked, add the mushroom and stir for about two minutes. After which, pour all three creams and let simmer for about five to ten minutes. Add salt and pepper to taste. Top the pasta with the sauce, sprinkle bacon and top with grated cheese. Yummy!

Randall Spitz has been writing about cooking for the past two years. He also enjoys writing about wine fridges and why you should purchase a Haier wine cooler.

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Roast Beef

When roasting beef you can choose whether you want it to be well done, medium, or rare. You will need to time it carefully if you wish to keep the beef pink in the middle. The best roast beef is a rib cooked on the bone, but this must be a good size.

Serves 8

1 prime rib of beef joint, weighing 6 ib/2.7 kg

2 tsp dry English mustard

3 tbsp all-purpose flour

1 1/4 cups red wine

1 1/4 cups beef stock

2 tsp Worcestershire sauce (optional)

salt and pepper

Preheat the oven to 450 F/230 C.
Season the meat to taste with salt and pepper. Rub in the mustard and 1 tablespoon of the flour.
Place the meat in a roasting pan large enough to hold it comfortably and roast in the oven for 15 minutes. Reduce the temperature to 375 F/190 C and coof for 15 minutes per 1 lb/450g plus 15 minutes (1 3/4 hour for this joint) for rare beef or for 20 minutes per 1 lb/450 g plus 20 minutes (2 hours 2 minutes) for medium beef. Baste the meat from time to time to keep it moist, and if the pan becomes too dey, add a little stock or red wine.
Remove the meat from the oven and place on a warmed serving plate, cover with foil, and let stand in a warm plate for 10-15 minutes.
To make the gravy, pour off most of the fat from the pan, leaving behind the meat juices and the sediment. Place the pan on the stove over medium heat and scrape all the sediment from the bottom of the pan. Sprinkle in the remaining flour and quickly mix it into the juices with a small whisk. When you have a smooth paste, gradually add the wine and most of the stock, whisking constantly. Bring to a boil, then reduce the heat to a gentle simmer and cook for 2-3 minutes. Season with salt and pepper and add the remaining stock, if needed, and a little Worcestershire sauce, if you like.
When ready to serve, carve the meat into slices and serve on warmed plates. Pour the gravy into a pitcher and take directly to the table.

Kelly A. Hunter is a South Florida special event producer. I love to plan multicultural events that bring people together from all over the world for food, entertainment, and relaxation. To find out about my upcoming events, go to http://www.kingoffoods.com
http://www.youtube.com/user/kellsantoine

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The Best Meat Loaf in the World

Every family has its own meat loaf recipe and many of them start with a soup mix. However this family recipe, given to me years ago by my mother-in-law, is made-from-scratch meat loaf. I'm not talking about the mushy, mystery meat loaf you may have eaten at restaurants. No, I'm talking about all beef meat loaf with ketchup and brown sugar topping.

Quality ingredients are what make this meat loaf so good. First of all, the recipe calls for only one kind of meat - ground beef. The bread crumbs are fresh, not something from a can. The onion is also fresh, though I've used dehydrated in a pinch. As for the topping, it makes every mouthful of meat loaf extra delicious.

To make the meat loaf healthier I've changed a few of the ingredients. I use 90% or 93% lean ground beef, not the cheaper, fattier kind. Skim milk replaces whole milk. Instead of white bread crumbs I use whole wheat bread crumbs. Often I use no-calorie brown sugar instead of regular.

You can make this meat loaf in minutes. A family of four, including two teens, will proably eat this meat loaf at one sitting. If you have any leftovers you can make meat loaf sandwiches or crumble the meat loaf into spaghetti sauce. Here's the recipe, a gift from my family to yours.

THE BEST MEAT LOAF IN THE WORLD

INGREDIENTS: 3/4 cup fresh wheat bread crumbs; 3/4 cup skim milk; 1 1/2 pounds 90% or 93% lean ground beef; 2 large eggs, beaten; 1/4 cup grated onion; 1 teaspoon salt; 1/8 teaspoon frershly ground pepper; 1/2 teaspoon dried sage

Combine ingredients in a large mixing bowl with a fork. (Don't over-mix or the meat loaf will be tough.) Turn meat mixture into a meat loaf pan. Smooth the meat loaf with the tines of the fork. Prepare topping with 1/4 cup ketchup, 3 tablespoons brown sugar (or no-calorie brown sugar), 1 teaspoon dry mustard, and 1/4 teaspoon nutmeg. Spread topping over meat loaf. Bake in 350 degree oven for 1 hour. Let meat loaf cool for 10 minutes before slicing. Makes 8-10 servings.

Copyright 2005 by Harriet Hodgson.

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is also posted on Amazon.

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Helpful Cooking Hints For the Kitchen

Here are some old-time kitchen hints that still work today. To keep brown sugar from going hard, put it in an airtight container with a piece of white bread. The bread absorbs the moisture and your brown sugar will stay fresh for two to three months.

If your brown sugar is already hard, place it in the microwave, alongside a cup of water. Turn microwave on for one to two minutes. This will soften the sugar.

To extend the freshness of homemade cakes, add one teaspoon of glycerin to each pound of flour in the cake recipe. To speed the process of whipping cream, place your bowl and beaters in the freezer for one-half hour.

To clean a burnt pan, fill the pan half way with water and add two tablespoons of baking soda. Let simmer one half hour. The pan will easily wipe clean.

To make cauliflower whiter, add lemon juice to the cooking water. Bake potatoes in muffin tins. This will keep them from rolling around in the oven. Dried shredded coconut can be reconstituted if you steam it a few minutes.

To keep salt from sticking in humid weather, add a few grains of rice to your shaker. The rice is too large to come out the holes. To keep granulated sugar from lumping, add a few soda crackers to the container. The crackers will absorb the moisture.

To hasten the ripening process of avocados, place them in a paper bag with a banana or apple. The gases released from the banana or apple will lessen the time it takes for the avocado to ripen.

If you have added too much salt to a recipe while cooking, add a raw potato to it. It will absorb some of the excess salt.

Tim Bailey has been writing articles about cooking for the past three years. He also likes to write about laser photo paper and why you should use any type of laser paper for quality results.

Tim Bailey

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