Bread Loafs and Foods For Diabetics

Think you need to avoid eating bread if you're a diabetic? Think again! Here are a few healthy and yet tasty recipes for you!

Sugarless Banana Bread

Bread Pan

1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar
1 tsp. vanilla
2 med. sized bananas, mashed

Sift together flour, baking powder, baking soda and salt. Add remaining ingredients except bananas. Stir only until flour mixture is moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf pan. Bake at 350 degrees until top springs back when touched, about an hour. Yields 14 slices. Exchanges: 1 bread and 1/2 fat. Calories = 109. Carbohydrate = 15 grams. Fat = 4 grams. Protein = 2/5 grams. Cholesterol = 39 milligrams.

There you have it, sugarless banana bread you can whip up in no time!

Here's another one for you

Hot Open Faced Beef Sandwich

1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp. sugar
1 tbsp. vinegar
Toasted bread

Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.

One last quick recipe you can whip up:

Chicken Loaf
4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken

Mix all ingredients except bouillon, water and gelatin. Dissolve bouillon in 1 cup water. Dissolve gelatin in remaining 1/2 cup water. Add gelatin to boiling bouillon. Add to mixture. Pour into loaf pan. Refrigerate. Unmold, slice and serve.

So there you have it 3 quick 'bread' recipes for diabetics!

Bread Loafs and Foods For Diabetics

For more free recipes for diabetics head over to the diabetics recipes blog at http://www.freerecipesfordiabetics.com right now!

See Also : circulon 2 10 piece cookware set le creuset enameled cast iron 9 quart round french

Seven Awesome Kitchen Gadgets

Everyone who cooks can use some of these practical, time saving kitchen tools. While you can get by with a bare bones kitchen and a few old pots and pans, a lot of dishes are harder to make or more time consuming to prepare. The items in this list can free up some of your time, help you make delicious meals, store leftovers and even make the kitchen a fun place. So without further ado, here are some of my favorite kitchen gadgets. I hope you like them.



1. Bread Maker

Imagine getting up in the morning to the smell of freshly baked bread, ready for you to take out of the machine and slice up for toast or for lunch sandwiches. And all you had to do was load the ingredients the night before, then set the timer.

2. Automatic Coffee Maker

This goes well with the bread maker. Add coffee grounds and water, set the clock and have coffee waiting for you when you stumble out of bed in the morning. Rise and shine!

3. High Quality Knife Set

I used to make do with an old set of mismatched knives given to me without a knife block. Some of the handles were loose, and they had to be stored in a drawer. The new set sits on the counter top. The edges stay sharp longer, and the set contains knives for most needs. More room in the drawer, too.

4. Plastic Food Containers

With a set of containers for food storage, saving leftovers is much easier. Many have lids with vents, for use in microwaves. Another way to use them is to freeze food for future use. They look better than old margarine and yogurt containers, too.

5.Immersion Blender

These hand-held gadgets can be placed in large drinking glasses, pots, or mixing bowls. You can mix drinks, baking ingredients, gravies or even whip potatoes. They take up less space and are easier to clean than traditional blenders as well.

6. Toaster Oven

A toaster oven can cook toasted items with toppings, like garlic bread and mini pizzas, as well as make toast. Small baking projects are possible too, if you don't want to or can't use a larger oven.

7.Sandwich Grill

For grilled cheese, tuna melts and patty melts, these grills seal the edge of the sandwich so cheese and other things can't leak out.



These are some of the kitchen gadgets I like to use myself. For the larger items, maybe you can borrow one to test drive it before you buy. That is what I did with the bread maker. Our food containers, coffee maker and hand blender see daily use, and the toaster oven and sandwich grill once or twice a week. All in all, a good investment for my family. Happy cooking!

Tim Ebl likes to cook a variety of foods for his family and friends. His kitchen always has some new cooking project under way or in the planning, and he likes to try out new cooking tools. For more kitchen gadgets, check out
Kitchen Gadgets

My Links : all clad masterchef 2 10 piece cookware set

Artisan Bread: How to Make Crusty Bread

To make your bread crusty, the temperature of your oven should be in the highest temperature possible because if not, you will bake soft bread instead. If you think that the heat of your oven is not enough, you can use a baking stone.

Place the baking stone in the oven while you preheat for 20 minutes. When you put the dough over it, the heat is quickly transferred which helps in producing crusty bread. That is if you don't have a hearth. Some expert bakers custom-make their own hearths, but if you are just starting, it is advisable to start with a baking stone.

Bread Pan

Another important and easy thing you can do is to have steam in the oven. Steam does two things: It prevents the surface of the dough from drying until it has reached full rise and it improves the color and texture of the crust.

Like those professional bakers that have their own hearth, they also have ovens that inject steam during the baking process. But there are actually a lot of other alternatives to infuse steam inside your oven.

You can use a baking pan to put at the bottom of the oven while you are preheating along with the baking stone which is a level above the pan. Right after you put in your dough over the baking stone, pour in some hot water on the pan and quickly close the oven to trap in the steam. As soon as you pour in the hot water, it immediately boils that sends steam over your dough.

There are also other ways of having steam in the oven. You can spray the walls of the oven or simply rubbing the surface of the loaf with water. But bakers agree that the best method used is the hot water in a pan.

Artisan Bread: How to Make Crusty Bread

I'm an avid fan of Artisan bread baking and have read through many baking tips to help me get through every struggling process of creating the perfect bread. To get more tips on baking Artisan breads, check out this website: http://artisanbreadfiveminutesaday.org/.

Happy baking!

My Links : kitchenaid gourmet essentials 12 piece

Pulled BBQ Pork with Sauce and Carolina Barbecue Pork

Pulled Pork and BBQ Sauce
Ingredients
1 cup yellow mustard
1 cup white sugar
1 cup water
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup cider vinegar
1 tablespoon liquid smoke
2 tablespoons paprika
1 teaspoon white pepper
1 teaspoon black pepper
1/8 teaspoon ground cloves
2 tablespoons butter
1 tablespoon soy sauce
Directions
Combine all ingredients except butter and soy in saucepan.

Barbecue Party, for everything barbecue!

They have a massive selection of delicious BBQ recipes, news, product reviews, BBQ competition schedules, restaurant reviews, contest results, guides, tips and a tantalizing selection of mouthwatering BBQ Recipes.

Visit : cuisinart multiclad unlimited 4 quart saucepan all clad stainless 12 quart stock pot kitchenaid gourmet distinctions 10 piece set

How to Make Bread Quick and Easy

Learning how to make bread may be one of the most rewarding experiences you will ever have. While it isn't necessary to learn to make bread, since any type of bread can be conveniently bought at bakeries and groceries, a slice of freshly baked loaf of bread, hot out of the oven and covered with a honey-butter spread...yum!

For centuries, men have been baking and eating bread. Whether one eats bread as a snack, or as a part of a feast, it is easily considered as one of the most satisfying food that has ever been created. The Egyptians were said to be the first ones to learn how to make bread using a crude oven. They were also the first to discover leavening agents to use with baking. The Greeks, however, were the first to make use of flour and improve the baking process.

Bread Pan

Bread come in different shapes, sizes, filling and flavor. Depending on the kind of dough used, one can make bread as part of a daily diet or as something that may only be prepared during special holidays and occasions. This food is made by basically mixing water and dough together to make a batter, and then by adding baking soda and yeast to improve its consistency. As it is, all bread start out the same way before baking. But when bakers put ingredients like nuts, raisins, cheese, meat and other fillings, then the bread becomes a lot more special. In other countries, breads are not only baked, but they may also be steamed or deep fried in a skillet.

The quality of freshly baked bread is dependent on its texture, aroma and taste. Some dishes, however, taste better when complemented with toasted bread.

Below are a few terms that will be helpful if you are learning how to make bread:
KNEADING - the process of kneading ensures that the yeast is evenly distributed in the dough. Kneading helps with structure and texture of the bread. It rids it of air bubbles that build up when mixing water and flour. To knead the dough, both hands must be pressed to the bread firmly. Turning and folding the dough is done several times, until this becomes smoother. The dough should spring back ever so lightly when pressed with fingers. PUNCHING - As with kneading, punching the dough repeatedly clears any air pockets that may have developed while mixing all the ingredients. PROOFING - When the dough is ready, it must be placed in a bowl that is lined with grease, covered with a warm cloth or towel and then set aside at room temperature to allow the dough to rise. This process is known as proofing, which is very important to baking bread.Kneading, punching and proofing the dough is done at least twice per batch of baked bread.

Basic Bread Recipe
These are the ingredients and procedure to baking bread:
2 tbsp yeast 2 cups of hot water 5 cups of bread flour 2 tbsp salt 2 tbsp sugar 2 tbsp oil (or butter) a loaf pan a bowl a timer and thermometerCombine the yeast, flour and sugar in a bowl. Follow it up with salt and then make a well at the center. Add water and oil, and then mix this using a spatula or wooden spoon until dough is formed.
In a floured flat surface, you can start kneading and punching this dough for about 10 minutes and then set this aside for about 30 minutes inside the proofing bowl. Don't forget to cover this with a damp cloth or towel.
Knead, punch and proof the dough as necessary. When the dough is ready, place this in the loaf pan for baking. The oven must be preheated at 375 degrees.

Take note of the following when learning how to make bread:
Use bread flour and not regular flour. The water must be at the right temperature. At best, it must be between 120 to 130 degrees Fahrenheit. If the milk is too hot, the dough will not rise. If the milk is too cold, it will work the opposite way. Add the salt only after the yeast has been properly blended with the flour. Adding it before that and the dough will not rise.Once you've learn how to make bread and tasted that first warm, yeasty bite, you might have a difficult time going back to that plastic, flavorless bread you get in the store.

How to Make Bread Quick and Easy

Frances Moore is a certified chef and with her daughter Kelly created http://www.painlesscooking.com to teach people how to cook everything. To learn more about how to make bread and watch a video of it being made visit her at http://www.painlesscooking.com/how-to-make-bread.html

Visit : all clad lasagna pan

Artisan Bread Making

One of the most highly prized bread for everyday consumption is artisan breads. In general, artisan breads are made from very pure ingredients, without anny additives, chemicals, or preservatives. The main ingredients used in making the bread include water, flour, yeast, and salt. A lot of other ingredients can be added to enhance the flavor of the bread in a specific way. The possibilities with artisan breads are truly endless, and a baker is limited in his or her creativity. Artisan breads are thought to be of higher quality and tastier than ordinary breads. This could be attributed to the all natural ingredients used in its formation. Once purchased, it's best to eat the artisan bread within a couple of days as these hand crafted gourment bread were not meant to have a long shelf life.





There are many varieties of artisan breads available for puchase; you have French bread, fococcia, deli rye and more. One of the secrets of artisan bread is the way it is prepared and baked. Artisan bread is handmade; you may use a mixer for the kneading process but the rest, like shaping or dividing the dough, must be done by hand. Artisan breads are not made in conventional ovens but are baked on a stone, which helps to give it that delicious crispy crust everyone loves. Artisan breads have been used to make pizzas, submarine sandwiches, croissants and Italian loafs stuffed with cheeses, olives, and Italian herbs. Another example of delicious Artisan bread is the fabulous chocolate bread, filled with chocolate chips and cocoa.





Even if you do not have local bakers locally to supply you with freshly baked artisan breads, you can still enjoy this delicious bread at home. You can make it yourself, right in your own kitchen. Start with your basic bread recipe, and you may add ingredients of your choosing, such as olive oil, honey, etc. But remember, if you add a liquid ingredient this adds hydration to your dough, but this could make your dough easier to handle when it comes to the kneading process. If you want firmer dough to work with let it set for 15 or 20 minutes. The kneading process of bread making involves kneading and folding the dough numerous times until it achieves a consistent, smooth outer texture. Afterwards, you want to place the dough in a well oiled bowl, over it with a warm cloth, place it in a warm place and let it rise until it's about doubled in size. But if you want to experience its full flavor, let the dough rise slowly, by putting it in a cooler area. After it has risen, remove from bowl and separate into the amount of loaves you prefer, place in baking pans and cover to let it rise once more to twice its size.





Now, it's time to shape the dough into loaves and bake them. Before you bake, it's good to preheat your oven to the desired temperature called for by your recipe. After bread is done baking, remove from oven and set out to cool before slicing. The internet has many varieties of bread recipes at your disposal, and all you have to do is click on the web and you'll find some of the most delicious bread recipes to make for your family. No matter what kind of bread, any bread that is home made is sure to taste better and more natural than its counterpart in the supermarket. There may be a bit of work to preparing bread at home in our own kitchens, but once you bite into that delicious loaf of artisan bread, you'll see it was worth the extra effort.

Baking is a very fun and economical hobby. Please visit our homepage for more information on bread making, or browse through baking tips on bread baking.

Visit : kitchenaid gourmet essentials 12 piece t fal signature hard anodized 12 piece cookware all clad cop r chef 8 inch fry pan

Whole Grain Pumpkin Bread

Last spring when I planted four butternut squash seeds beside my fence I had no idea I would end up with over fifty pounds of the tasty vegetable. I made butternut squash soups, casseroles and ravioli. I ate it simply roasted or steamed. And I made lots of pumpkin bread.

I know a lot of you are saying "wait a minute, butternut squash and pumpkin are two very different things!" The truth is, not all pumpkin varieties look like the ones we carve for Halloween. Any orange fleshed, firm skinned squash that grows on a course trailing vine qualifies. Many people are surprised to learn that most of the pumpkin purchased pre-cooked in cans actually comes from blue hubbard squash. This large squash with grayish-blue skin is shaped nothing like the iconic jack-o-lantern. Butternut squash not only IS a pumpkin, but it has all the pumpkin flavor you want without the stringiness present in some varieties.

Bread Pan

When I started making the pumpkin bread, I used a traditional recipe that called for vegetable oil, white flour and sugar. I like to eat healthy foods that taste great so I tend to alter any recipe I get my hands on. The white flour has been swapped out for a combination of whole grain wheat flour and whole grain oat flour. I like to mix the two flours because the lower gluten content of the oats makes the end product "softer." Coconut oil and honey are two ingredients I use often, so out went the vegetable oil and sugar. Spices add flavor and nutritional value so I use them liberally. Walnuts are a great source of good omega-3 fats, and they taste great baked on top. The result is delicious beyond words. It makes a great breakfast bread or afternoon snack. A thin slice topped with homemade vanilla honey ice-cream makes an incredible dessert. This year I'll be planting eight seeds to make sure I have an excuse to make plenty of pumpkin bread.

Ingredients for one 8x8 pan or two standard loaf pans:

1 1/2 cups whole grain wheat flour

1/2 cup whole grain oat flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon dried ginger

1/4 teaspoon nutmeg

1 whole clove

2 teaspoons whole mace

1 teaspoon whole allspice

1/2 cup coconut oil

2 large eggs

2 cups pureed pumpkin

1 tablespoon pure vanilla extract

1 tablespoon molasses

1/2 cup walnuts, chopped

Directions:

Pre-heat oven to 300 degrees. Grind all spices, then combine with the flours and baking soda. Cream together the coconut oil and honey. Add the eggs one at a time and beat until well combined and fluffy. Add the pumpkin 1/2 cup at a time and beat well. Add the vanilla and molasses, mix well. Slowly add the dry mixture, do not over-mix. Put into a greased pan (or pans), top with the walnuts and bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. You'll find a more detailed recipe HERE.

Whole Grain Pumpkin Bread

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

Tags : anolon professional 12 piece nonstick cookware set t fal signature hard anodized 12 piece cookware all clad stainless 7 piece cookware set

Lebanese Garlic Lemon Chicken

Here is a delicious chicken recipe that comes from Lebanon. This, easy to make, chicken recipe does not rely upon complicated ingredients and techniques. The only trick to give you a tasty dinner that your family will enjoy is the slow cooking and the special lemon and garlic marinade.





Ingredients:





For the Chicken





4 Skin-on, boneless chicken breasts


2 Fresh Lemons completely juiced


6 cloves garlic


1 tsp Salt


1 tsp Pepper


1 tsp Basil


1/4 tsp Cayenne Pepper


6 large potatoes cut into 1/4 inch thick slices





For the 'thoom' marinade (Arabic for garlic)





4 cloves of garlic


1/2 cup olive oil


1/4 cup lemon juice


1/4 tsp salt


a dash of cayenne.





Directions:





Blend the lemon juice, basil, garlic, salt, pepper, and cayenne pepper to make the marinade.





Plsce the chicken breasts in a deep pan or bowl and pour the marinade over it making sure that all of the chicken is covered. Put a lid or cover on the container and let it sit in the refridgerator over night. In the morning turn the chicken over or move the breasts around. Let the chicken marinate for approximately 4 more hours.





Preheat your oven to 375 degrees F (190 degrees celsius). Drain the liquid (but do not discard it) from the chicken and bake it in the preheated oven for 15 minutes. This is not to cook the chicken but only to brown it.





Next pour the marinade back over the browned chicken and cover the pan tightly with aluminum foil (Be careful not to burn your fingers!). Put the chicken and marinade back into the oven and reduce the heat to 250 degrees F (120 degrees celsius).





Baste the chicken with the marinade sauce every hour for three hours. After 4 hours add the potato slices to the pan and baste the chicken and potatoes well. Recover with the aluminum foil and bake for one more hour.





At this point you may blend all of the ingredient listed for the thoom. This will be used as a condiment for the chicken and potatoes.





Traditionally, this Lebanese Garlic Lemon Chicken is served with warm pita bread.

For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook main course recipes - http://www.goodcookrecipes.com and many other categories of recipes. Also, be sure to check out the Chicken Recipe Collection for delicious chicken recipes.

Related : calphalon unison nonstick 10 piece cookware set

GFCF Diet

Getting Started

The first thing that you want to do when beginning the GFCF diet is to set up a schedule, determining when you are going to eliminate groups of foods. For example, the very first week, we eliminated all extra sugar. Two weeks later, we slowly removed all dairy from our sons diet. During the following week, we began removing wheat products. You want a schedule that fits your child best, and always consult with your doctor.

Bread Pan

Great Tips and Tricks

Finding and Altering Recipes

Sloppy joe's and chicken nuggets are a huge hit with my children. When you start this diet, you need to remember what the huge hits are in your home. To help make the transition as easy as possible for your kids, start with their favorites. The best rule of thumb is to serve it to them no less than four times before giving up on a recipe or new food. Most children will eat something new by the second or third time that you serve it to them.

A great resource is your local, hometown grocer. It will be a rare moment when something you need will be on the shelves. Mega grocers will not be likely to help. Most local grocers and health food stores will be happy to assist you. Simply give them a list of items you need, with the brand names.

When buying foods, you must always read the labels first, even if you've bought it a hundred times. GFCF foods have to be free from additives and preservatives. You're best to buy organic foods, but because it's organic, doesn't mean it's GFCF. Buy the freshest, most natural foods you can. Vegetables have to be fresh or frozen, as well as fruits. This ensures that there are no toxins sneaking into your foods as there are with canned foods.

A lot of GFCF foods can be frozen. This is a real help when you find yourself in a hurry. Noone wants to be in the kitchen, preparing food all day. Make batches of favorite foods and put single servings into freezer bags for a quicker lunch.

Since beginning the diet, we no longer use butter. Instead of frying with butter, we use olive oil. It's great when you're frying eggs or potatoes, and it's great for your skin and hair. Even if you are not on the GFCF diet, this is something you should consider doing, if only for the health benefits.

Many times recipes call for butter, or other things you cannot use. If a cookie recipe calls for 1 TBSP. of butter, I use 3/4 TBSP. olive oil, and 1/4 TBSP. honey. Most of the time it's the consistency that you need, not necessarily the exact ingredient.Nearly any recipe that you have can be made GFCF. Be creative!

A Few Good Recipes

GFCF Bread

2 C. Bob's Red Mill Gluten-Free all purpose flour
1 Tbsp. Clabber Girl baking powder
2 Organic eggs, slightly beaten
1 1/3 C. Water
2 Tbsp. Bob's Red Mill white rice flour (for coating)
1 tsp. Sea salt
1 Tbsp. Bob's Red Mill xanthan gum
2 Tbsp. Olive oil
1 Tbsp. Honey
2 Tbsp. Flax seed

preheat oven to 350. Combine dry ingredients in a bowl and mix well. Mix rest in a separate bowl with a mixer. Add ingredients to dry, and mix slowly just until they're combined.Pour batter into bread pan coated with white rice flour. Bake 1 hour, or until golden brown and passes the fork test. Cool on rack. Can be frozen.

GFCF sloppy Joe's

2 lb. Lean ground beef
1 small onion, chopped
1 1/3 C. Heinz ketchup
2 Tbsp. Lea & Perrin's Worcestershire sauce
2 Tbsp. French's mustard
2 Tbsp. Lemon juice
1 Tsp. Garlic powder (McCormick's)
1 Tsp. Salt
1 Tsp. Pepper

Cook hamburger and onion in skillet over med. heat until browned.Drain and return to skillet. In a medium bowl combine remaining ingredients. Add to hamburger and stir. Let simmer for twenty minutes and serve. Can be frozen.

GFCF Chicken Nuggets

6 Organic chicken breasts
2 C. Bob's Red Mill all-purpose baking flour
2 Tbsp. Pepper
2 Tbsp. Sea Salt
1 Tbsp. Garlic powder
1 Tbsp. Paprika
2 Organic eggs, slightly beaten

Rinse, dry and cut chicken breasts into nugget- sized pieces. Put eggs in a small bowl. In a mixing bowl, stir spices and flour together. Heat olive oil in frying pan over med. heat. Dip chicken into eggs, then flour mixture, and fry. Let cool on paper towels when golden brown. Can freeze.

Poor Man's Stew

About 10 potatoes rinsed, and quartered
1 package of cubed ham
1 large package of frozen green beans

Put all into crock pot and salt and pepper to taste. Cook on low for about 8 hours and serve.

GFCF Diet

Jaime Lyons

Tags : all clad stainless 7 piece cookware set lodge logic pre seasoned 17 inch cast iron skillet

Why Monte Cristo Sandwiches are so Famous

Monte Cristo sandwiches are famous in many nations. They are made from very aromatic and rich ingredients which help sustain energy in extreme cold and wintry weather. These sandwiches are made from turkey or ham, butter, white or brown bread, mayonnaise etc. There are different types of Monte Cristo sandwiches namely, Classic Monte Cristo, stuffed Monte Cristo, deep fried, shallow fried, eggplant, sweet mustard sauce sandwiches and many more such varieties. The classic Monte Cristo sandwich has the following ingredients;
* 4 slices of white or brown bread
* About 50 grams of cooked ham slices. (The ham is cooked in reduced sodium)
* 4 teaspoons cranberry, strawberry or raspberry mustard sauce
* 2 slices of Swiss cheese (reduced fat)
* ¼ cup milk (reduced fat)
* 1 egg white
* 1 teaspoon butter or margarine
* Sieved sugar (powdered) - optional
* Raspberry preservatives – optional
Spread the mustard sauce on 1 side of the bread slice. Place ham and cheese slices over the bread slice. Spread butter on another slice of butter and put it on the ham and cheese slices to make a sandwich. Repeat the same procedure for other bread slices. Keep the sandwiches aside. In another shallow pan or bowl, mix milk and egg white properly. Coat a frying pan or a skillet with butter. Place the pan over medium flame. Place the butter on the pan and let it melt completely. The next step is to dip each sandwich in the milk and egg batter and coat it properly. Drain off the extra batter. Place the dipped sandwiches in the frying pan and fry for about 2 minutes until they are golden brown. Sprinkle powdered sugar over it and serve with favorite berry sauce.
The deep fried and the shallow fried sandwiches are also made in the same way except the frying method differs. The other types such as eggplant and sweet mustard sandwiches are made with varying ingredients. The super stuffed Monte Cristo sandwiches have following ingredients
* 8 slices smoked bacon
* 4 large eggs, beaten
* 1/4 teaspoon grated or ground nutmeg
* 1/2 teaspoon ground black pepper (coarse)
* 2 tablespoons butter
* slices white or brown bread
* 1/2 cup brown mustard
* 1/2 cup cranberry sauce (raspberry, blueberry or strawberry may also be used)
* 1/2 pound cheese
* 1 pound sliced ham
* 1 pound sliced turkey breast
* 1 1/2 cup medium maple syrup
Place a frying pan or a skillet on a medium flame. Cook the bacon and let it dry on tissue papers. Drain all the fat from the pan. Beat the eggs and add to a large bowl. Add 1 tablespoon butter and let it melt. Dip the bread slices in the egg mixture and coat both the sides very well. Place these 2 slices on the frying pan until brown. Keep them aside. Take the other 2 slices. Spread mustard, cranberry sauce, cheese on one slice. Place bacon, ham and turkey to the slice. Use a spatula to then place these two slices over the earlier egg covered slices. Press them together gently. Heat the maple syrup in a pan and generously pour it over the sandwiches. Stuffed Monte Cristo sandwich is ready. The other Monte Cristo sandwich recipes that are famous are Avocado, baked, delight, eggplant, sweet mustard and many more.

Muna wa Wanjiru Has Been Researching and Reporting on Sandwiches For Years. For More Information on Monte Cristo Sandwiches, Visit His Site at

Tags : cuisinart multiclad unlimited 12 piece cookware

The Chronicles of Narnia Introduces America to Turkish Delight

December 2005, a movie was released by the name of The Chronicles of Narnia - The Lion, The Witch, and The Wardrobe based on the book by C.S. Lewis. It introduced the viewers to four British children living in England during WWII, who have moved into the countryside with their never present uncle. The children are forced to entertain themselves. During a game of hide and seek, the youngest daughter Lucy, came across a beautiful wooden wardrobe. As Lucy climbed to the back of the wardrobe, she found herself standing in the snow in the land of Narnia. Lucy ultimately returns to the wardrobe and tells her siblings about her discovery. Eventually, her brother Edmund follows Lucy through the wardrobe and sees Narnia for himself. Here, Edmund also meets the White Witch, who calls herself the Ice Princess and Ruler of Narnia. She is very interested to hear of Edmund's siblings. She offers Edmund an irresistible treat to bring his siblings to her ice castle. She offered him Turkish Delight and introduced the American movie audience to this very old candy.

Turkish Delight is said to have originated in the Middle East centuries ago under the name lokum. It has also been referred to as Turkish Paste over the years. Today it is still very popular in the Middle Eastern cultures as well as Europe. Its base is primarily corn starch and sugar; but more modern recipes use gelatin and sugar. Its original flavoring was rose water; however over the century's fruit juices, such as lemon and orange, have been used for variety. Pistachios and walnuts are commonly added for a different texture. When the mixture sets, it is soft and sticky and is cut into small cubes. It is then dipped in powdered sugar and is best if stored in an airtight container.

Bread Pan

Turkish Delight

Two cupfuls granulated sugar

One cupful water

One and one-half envelope granulated sparkling gelatine

Juice of one orange

Juice of one lemon

Red coloring

One-half cupful chopped nut meats

Soak the gelatine in one-half the cold water ten minutes. Put the sugar and remaining water in the kettle and bring to the boiling point, add soaked gelatine and juice of orange and lemon. Boil to 240°, or soft boil, add coloring and nut meats. Beat until creamy, turn into a bread pan, first dipped in cold water, to one inch in depth. Let stand until firm, turn out on board, and cut into cubes; roll in powdered sugar.

The Chronicles of Narnia Introduces America to Turkish Delight

To find more vintage recipes visit http://www.candymaking.net where you also find the complete text of The Art of Candy Making 1915 and Candies and Bonbons and How to Make Them 1913.

Visit : farberware classic stainless steel 10 piece

Milk Cake For All The Family

A cake is a universal favorite, no matter what age you are.  If you are clueless about how to bake cake, do not fret – there are thousands like you, who like to bite into a cake, but are completely clueless about how to bake one! Chances are that you have always wanted to get a grip on some simple recipes about how to bake cake, but never found the right opportunity to ask the right person.

After hours crisis telephone counseling which included everything from assault of every kind, suicide attempts, domestic violence, homelessness, probation and parole supervision, and general family crisis situations. (Whew what a job!)

I am now semi-retired and live about 120km N/W of Sydney Australia, and work a little at short term trading on the stock market in conjunction with my son (He’s the real expert) who guides me through the turmoil!

Tags : farberware cookware set 10 piece

How to Bake - Easy Sourdough Bread

A customer emailed us and said that her mother loved sourdough bread but had trouble making it work right. We shared the following recipe with her, which is our easiest, most foolproof recipe for sourdough bread.

Using this recipe for sourdough bread, a small amount of yeast is used in the starter. As the starter is used and refreshed with new feedings of flour and water, wild yeasts are introduced and cultivated. The sour flavor typical of sourdough bread that we love comes from the action of the yeast and friendly bacteria.

Bread Pan

The commercial yeast makes an easier starter than culturing wild yeast from the air. Because it's easy, if you abandon your starter after a few weeks, you can readily start another when you're back in the mood or have the time.

Here is the recipe:

For the starter:

1 cup warm water (about 110 degrees)

1/4 teaspoon yeast

1 cup high gluten unbleached flour

Mix the starter in a glass or steel bowl, cover with plastic wrap, and set it aside at room temperature until it is doubled and bubbly, maybe 4 to 6 hours.

For the sponge:

1 cup of the starter

3/4 cup warm water

2 cups flour

Mix the starter amount with the flour and water, cover, and set aside to ferment until it has tripled in volume. At room temperature, it will take four to eight hours. You can put it in a cool place--about fifty degrees--and let it perk all night. Your garage may be just right. You can also let it ferment in the refrigerator overnight. At temperatures of forty to fifty degrees, the friendly bacteria will be more active than the yeasts and the flavor will be more sour.

To recharge the starter, add about one cup of flour and one cup of warm water to your remaining starter. Keep it in the refrigerator and use it or recharge it every few days. After a few recharges, you will plenty of complex wild yeasts in your starter.

For the dough:

All of the sponge

1 1/2 cups flour (more or less)

2 teaspoons salt

Mix the salt with the flour. Knead the combination into the sponge by hand until you have a smooth, elastic, slightly sticky dough, adding more flour as needed. Put the dough in an oiled bowl and let it rise again until doubled, about an hour.

Form the loaves. This works best as a large freestanding round or oval loaf or two smaller loaves. Place a clean cotton cloth in a bowl or basket with which to hold the loaf. Lightly dust the interior of the bowl with flour. Place each formed loaf upside down in a bowl on top of the dusted flour. Cover the loaves with plastic and let them rise again until doubled. This rising will probably take less than an hour.

To from the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don't use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.

Preheat the oven to 475 degrees. (If your oven runs on the cool side, set it on 500 degrees.) When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.

Gently invert the loaf or loaves onto a slightly greased non-insulated baking sheet on which a little cornmeal has been dusted. With your sharpest knife, quickly make two or three slashes 1/4-inch deep across the top of each loaf. This will vent the steam in the bread and allow the bread to expand properly. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.

After the bread is in the oven, turn the temperature down to 450 degrees and set the timer for about forty minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.

This sourdough bread is to die for. The prolonged rising gives the yeast plenty of time to convert the starch to sugars and the friendly bacteria a chance to impart their nut-like flavors.

Last winter, we made dozens of these sourdough loaves. Since this bread is best eaten fresh, we gave scores of loaves away-mostly to folks from church. Funny thing-we were never turned away.

How to Bake - Easy Sourdough Bread

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

Tags : simply calphalon nonstick 14 piece set

Recipes - Sugar Free of charge and Fat Free

GIVE YOUR Family A Healthy BALANCED Diet
Drinking water will stimulate your body's waste elimination program. The fewer toxins you have lurking about, the more successfully you can metabolise your food. We need to follow a balanced healthy consuming strategy without leaving you feeling deprived. We need to alter the way we feel about food for example appear for the healthier choice for all circumstances -which includes snacks, packed lunches and even consuming out and takeaways.
Becoming organised is the crucial to good results failing to strategy is planning to fail.
Check your Portions weigh and measure suggested portions to get your everyday nutritional requirement.
Get into the habit of planning and organising your daily meals, this way you are in control of your every day intake.
Weekly shopping List
There is a wholesome alternative out there for just about something. Also, contain selection in your diet to stop boredom. Usually eat at least five portions of Fruit and Vegetables every single day as they offer fibre, water, vitamins and minerals you need these to maintain your physique healthy. Eat at least three servings a week of the following fish - salmon, mackerel, herrings, sardines, fresh tuna, and trout. These are the richest sources of the 'healthy fat' omega three. This fat is necessary to assistance mood, memory and concentration.
The following foods offer you with low G.I . They provide slow release energy and satisfy you for longer, stopping those hunger pains.
Bread:seeded, granary or wholemeal is recommended, also wholemeal pitta bread and tortilla wraps.
Cereals: Wholegrain breakfast cereals, bran-based cereals, porridge and no added sugar muesli.
Potatoes: Sweet potatoes and boiled new potatoes in skins.
Pasta: Preferably wholemeal. Pasta has a lower G.I. Than other rice.
Fruits: Grapes and watermelon are high G.I fruits so limit these and steer clear of over ripe bananas, which have a greater G.I. Rating. Apples and pears with the skin, peaches, plums, mango and cherries are excellent choices for lower G.I fruits.
Vegetables: Most vegetables are low G.I, with the exception of peas, sweet corn and pumpkin so limit these. Beansprouts, tomatoes, courgettes and celery are really low G.I. And excellent for bulking your plates.
By following this wholesome guide, I have lost over 4 stone and maintained my target weight and live a healthier lifestyle. I just follow these simple actions to live a extremely active life and I am teaching my youngsters from a young age to appear following their body and eat a wholesome diet. I like a treat like the subsequent individual and I usually look for the healthier choice for instance I really like a curry here is a recipe I would like to share.
Chicken & Mushroom Curry
Serves four - 140 calories - 4g fat per portion
450g 1lb uncooked diced boneless chicken breast
2 tablespoons curry paste
1 medium onion, chopped
2 tablespoons curry powder
2 cloves garlic, crushed
336g (12oz) mushrooms, sliced
1 tablespoon flour to thicken
Salt to season
3/4 pint stock made with chicken stock cube
In a nonstick pan, dry fry the chicken, onion, garlic and mushrooms for about 5 minutes.
Once the juices commence to flow add the curry powder and paste.
Stir properly to make sure all the chicken and vegetables are coated with the spices.
Cook for 2-three minutes. Add the stock, bring to the boil then turn down the heat.
Simmer for 35-45 minutes make sure the chicken is cooked via.
Mix the flour with a little water to form a paste and stir into the curry to thicken. Cook for a further 4-five minutes until thick.
Low Fat Dessert- Lemon and Lime Cheesecake
Serves 8 - roughly 157 calories - 11.1 g fat per serving
7 low fat digestive biscuits, crushed
56g (2oz) low fat spread
1 packet sugar totally free lemon & lime jelly
2 medium sized eggs (separated)
168g (6oz) low fat cream cheese
140g (5oz) low fat yogurt
Explore more cheesecake recipe.
Gently melt low fat spread in a nonstick pan. Stir in biscuit crumbs and spread in a tin. Dissolve sugar totally free jelly in ¼ pint of hot water and leave to cool. Beat together low fat cream cheese and the 2 egg yolks, add yogurt and cooled jelly. Whisk egg whites and fold into the mixture. Spread over the biscuit crumbs. Put into fridge to set. Before serving decorate with slices of kiwi, strawberries and so on.
As soon as you reach your target weight it is very important to sustain a healthier way of life to keep fit and wholesome and take pleasure in and have a stress free of charge life.
It is essential that you do not skip breakfast,
as it is the most crucial meal of the day. It has been shown that folks who skip breakfast are most most likely to have an overall higher calorie intake throughout the day, and are most most likely to grave sugary foods.

If you are looking for a revolutionary, non invasive weight loss solutions goto  <a href="http://www.beauaesthetica.com/cosmetic-treatments-leicester-midlands/cosmetic-treatments/dermaroller-therapy">Vaser Liposuction</a>

Visit : presto 6 quart stainless steel pressure cooker

Fun Breakfast Recipe - Bubble Loaf

This breakfast recipe is gooey but tasty and can be a lot of fun to make. It was always a challenge for mom to keep us from picking, prodding, and poking at this fun breakfast treat while the bread dough was rising. And even more of a challenge to keep us from burning our hands and mouths on it after this sticky, gooey treat came out of the oven. It gets its name from the fact that the pieces you put into it look like bubbles. It is a good recipe to make for brunch since the dough takes some time to rise.

Bubble Loaf

Bread Pan

2 loaves partially frozen bread dough
1/2 cup sugar
2 teaspoons cinnamon
1 package butterscotch pudding
1/2 cup brown sugar
1/2 cup butter

Mix together the sugar and cinnamon in a small bowl and set aside. Mix together the butterscotch pudding and brown sugar and set aside. Cut each loaf into 2 pieces. Cut 2 pieces lengthwise again. Cut each strip into small pieces. Roll each piece into the sugar and cinnamon mixture. Pile (toss, throw - this is where it can get fun) all of these pieces into a well-greased bundt or solid tube pan. After all pieces are in the pan, take the butterscotch pudding and brown sugar mixture and sprinkle it over the bread dough pieces. Melt the butter and drizzle over the bread dough, pudding, and sugar mixture. Cover the pan with wax paper and a towel and let rise for 1 1/2 hours. Bake at 350 degrees for 25 to 30 minutes. Allow to cool for a while, turn over pan, and shake the bread out.

For making this into a quicker breakfast recipe: If you don't want to have to wait for it to rise, substitute 3 cans of buttermilk biscuits (10 to a can) for the bread dough. You'll also need to increase the cooking time to 30 to 35 minutes.

Kids can have fun helping with this breakfast recipe. Even really little ones can have fun rolling the pieces in the cinnamon and sugar and tossing them into the pan. Hopefully most of them will hit the pan! You can also make it into a race; who can roll the most pieces. And for little ones learning to count, you can make it a learning experience by counting the number of pieces you put into the pan.

Fun Breakfast Recipe - Bubble Loaf

On her baking website, Jill Seader shares breakfast recipes like this one plus other fun baking creations. She also asks you to share your baking recipes and stories. Happy Baking!

Recommend : anolon advanced bronze 10 piece cookware set anolon advanced 12 piece cookware set

The Gluten Free Diet-Hamburger Or Hot Dog Rolls

Most people live gluten are stressed when they discover the extent of the list of foods that can not eat. They think that even if they eat hot dogs, they can never enjoy the sandwich. They will not eat hamburger and that Pattie with lettuce. This is simply not the case!
The fact is that you can own bread and rolls to make, simply by following a few simple recipes. It's a great recipe for hamburger buns and hot dog.
This recipe is so valuable because it is so easy to do. In fact, if you can bake a cake, you and this recipe.
Ingredients:
1 / 4 cup potato starch
3 / 4 cup rice flour
2 tablespoons teaspoon baking powder
1 / 2 cup tapioca starch
1 tablespoon sugar
1 / 2 c. teaspoon xanthan gum
1 / 2 teaspoon salt
1 / 2 cup milk
2 eggs
1 / 3 cup oil

Amardeep singh

hotdogroll

Visit : kitchenaid 12 inch cast iron grill pan all clad copper core 10 fry pan

Zojirushi BB-CEC20 - A Review Of The Best Breadmaker

Are you looking to invest in a Breadmaker or replace your old model? I use the term invest because the Zojirushi BB-CEC20 is not a budget model and is a considered purchase, but for those of us who enjoy the taste of crisp, fresh bread made at home it is hard to beat the convenience of a Breadmaker.

The great advantage of owning a Breadmaker is that It is so easy to use. Add the ingredients as required, select the correct program and press start. Now watch your favorite TV show and in less than 3 hours you will be eating your fresh bread.

Bread Pan

There is nothing more inviting than waking up to the smell of baking bread, or coming home from work to the aroma of a lovely fresh loaf.

This is possible with the new built in technology that the latest Breadmakers are equipped with.

Zojirushi BB-CEC20

This is a 700 watt machine available in Black or White and is capable of making a loaf between 1.5 to 2 lbs that looks just like a traditional rectangular loaf and is baked to perfection.

The LCD Control Panel has all the controls incorporated, which are simple to use.

Crust Control - has 3 settings - Light, Medium or Dark. Select Course - There are 10 pre-programmed settings to allow several types of dough to be made as well as settings for Cakes and Jam Making, also 3 programmable settings that the user can adjust the kneading, rising and baking times for their own recipes. Timer - this can be set for up to 13 hours so you can decide when you want your bread to be ready and fresh! Just add the ingredients and set the timer (allowing for cooking time) and leave everything to the Breadmaker - it couldn't be easier! Start/Reset - Speaks for itself

Other Features

An Alert to indicate it is time for Add-ins such as raisins, nuts, seeds, cheese, etc. There is a large Viewing window built into the lid which allows you to see how your bread is progressing The Breadmaker comes with an easy clean non-stick bread pan that has 2 kneading blades. Extras include a double ended measuring spoon and an 8oz measuring cup. Several recipes for bread are given in the Manual

Zojirushi BB-CEC20 - A Review Of The Best Breadmaker

In conclusion, it is a well constructed Breadmaker with a host of features that more than makes up for the price. Having read a lot of reviews for this product the overriding conclusion is that despite the expense, this unit outperforms most other Breadmakers with the quality and consistency of the bread it produces. If you would like some more information on the Zojirushi BB-CEC20 or would like to know where to get a great deal from a reputable online supplier with no delivery charges then Click Here to view my Blog.

Friends Link : all clad stainless 12 quart stock pot circulon infinite circulon 10 piece cookware set anolon professional 12 piece nonstick cookware set

How to Have an Eco-friendly Kitchen

A kitchen would be a pretty useless room without the appropriate appliances. Ovens, hobs, microwaves and smaller appliances such as kettles and toasters are often taken for granted but without them cooking would be reduced to an open fire. These appliances are made to make our lives easier but they use up plenty of energy which can potentially increase your energy bill and your carbon footprint.

Steven Holmes

Recommend : t fal 10 piece cookware all clad masterchef 2 10 piece cookware set

More Common Questions About Bread Makers

So you've heard all the talk about bread makers. How great they are, how easy they are to use, but you still have questions. Is it true bread machines leave a hole at the bottom of the loaf when its done? Does bread machine bread go bad faster then store bought bread? Can you be creative with a bread machine?

Hopefully I can answer a few of these questions for you so you'll be informed and feel at ease when you decide to get yourself one of these fun and convenient devices.

Bread Pan

Is it true there's a hole at the bottom of the loaf when its done?

All bread machines leave a bit of a hole at the bottom of the loaf. This is because the mixer is still in the pan when the bread is forming. There is no way around this but remember the hole is not very large and a only a few slices should be effected.

If this is a major issue for you bread makers are capable of just producing dough, and many people use it just for that. The bread machine does the hard work of kneading the dough, then you place the dough in your own pan and bake it in the oven. This is a viable option however it does require the extra work of paying attention to the bread and watching the oven.

Does bread machine bread go bad faster then store bought bread?

Bread machine bread definitely goes bad faster then store bought bread. This is because you are not adding preservatives to your bread recipes. Of course the reason why preservatives are added to store bought is to make it last longer. When you don't use preservatives you're going to have healthier bread because of no added chemicals. One of the benefits of using a bread machine is the fact that you have control of what you are putting into your bread. You can place gluten or no gluten, grains, nuts, or fruit.

Without the preservative the bread is prone to go bad after about 3-4 days if you don't freeze or eat it within that time. The best thing to do is to eat what you want right away and freeze the rest to eat at your leisure.

Can you be creative with a bread machine?

The majority of bread makers are extremely versatile devices. Not only do they bake bread, but can be used just to create dough, and depending on the model also make jam, cakes, and even meatloaf in the case of the Zojirushi BB-CEC20. It all boils down to choice and what you feel like eating at the moment, what your favorite bread is, or what you want to experiment with. From banana bread, to sour dough, to fruit and nuts, to rolls, you have a lot of choices.

There are also many recipe books, such as the "Betty Crocker Best Bread Machine Cookbook", for instance that give you a variety of fun and interesting recipes to try out.

More common questions.

Before you buy a new small appliance you're going to have a few questions. Once you start learning more about bread makers, what they can do, and what you can expect, its much easier to decide if owning one is right for you.

Bake a loaf for me and enjoy.

More Common Questions About Bread Makers

Benjamin Jamani would like to help you pick the best bread maker for you, your friends, and your family. He began to research bread machines, and in the process created a website reporting what he found. You can find out what he says, along with top 10 lists, best recipe books, and additional articles here on his bread maker reviews blog.

My Links : all clad copper core 10 fry pan kitchenaid gourmet essentials 2 quart tea kettle anolon advanced 10 quart stockpot

Spain Travel – Asturias: Exploring Llanes, a Country Drive in the Mountains

On this gorgeous sunny day I had already fallen in love with one Asturian coastal town: the scenic town of Ribadesella had truly captured my heart and made it into my personal travel memory bank as one of the most scenic ocean-mountain towns I had ever seen. Now in the mid-afternoon I had to continue eastwards towards Llanes, another picturesque coastal town on the Cantabrian Sea. I was going to stay overnight near Llanes in a small country hotel called "la Posada de Babel" in the village of La Pereda.
Most of my drive to Llanes took me very close to the Atlantic coastline and I had to stop several times to gaze out over the sandy beaches on the ocean. After 3 pm I arrived in Llanes, a small ocean-front town of about 14,000 people that stretches out along the Green Coast of Spain. The Picos de Europa mountains almost reach down to the sea here and the town is framed by the coastal range called Sierra del Cuera.
Today Llanes is a fishing port with a long history: the remains of the town's walls date back to 1206. Of course, tourism has also become an important contributor to the local economy. I stopped at a beach area called "Playa del Sablón", a small scenic crescent-shaped beach that was surrounded on the north side by a long elevated promontory that offered gorgeous views of the entire area.
I left my car parked at the beach and strolled into the town which was amazingly quiet right now because it was siesta time. Tourists in Spain have to be aware that any time between 2 and 5 pm, Spanish stores may close and activity ceases until the frenzy resumes during the cooler hours of the late afternoon. A few restaurants were open, and these were the only places where I actually saw people. The streets, for the most part, were completely empty.
The medieval streets in the old downtown of Llanes were narrow and cobble-stoned, The old town is centered around the Church of Santa Maria del Concejo and the remnants of the town's fortification wall. With its salt trade and fishing activity, the town became an important trading post between 1000 and 1500 AD, giving rise to the medieval architecture that characterizes the town's centre.
To reach my hotel for tonight, I had to conclude my walk in Llanes and keep moving. I drove westwards on the coast through beach towns like Celorio, Barro and Niembro where I came across an absolutely gorgeous little church on a small lake just inland from the ocean. I just had to stop and take a few photos and video clips of this extremely scenic location. The Church of Dolores (La Iglesia de Nuestra Señora de Dolores de Barro) is surrounded by a cemetery with a high wall and is set right above the lake. Sometimes impromptu travel presents you with the most scenic unexpected vistas.
Then I turned in from the coast to head up into the mountains. Having grown up in the Austrian Alps, I have to admit I am always a sucker for mountains and the mountains of Asturias reminded me so much of my home country. I drove inland on the AS 115 highway and turned off at Torrevega to get on a narrow mountain road behind the coastal mountains.
Cows and sheep were grazing on the green mountain slopes, and the cow bells were ringing throughout the valley. I felt like I had been transposed back to my childhood in the mountains of Austria and my heart started beating noticeable faster with fond memories.
The road became ever narrower until it pierced the coastal range and allowed for distant views down to the ocean and the coastline of Llanes. On the winding serpentine curves I made my way down the other side of the mountain and was able to locate the village of La Pereda in the now flatter terrain. I found the sign for "Posada de Babel" and took a narrow road and a long driveway to enter the country estate of my small family-owned hotel where I would spend the next two nights. A small white dog and a cat welcomed me as I entered the reception area of the main building.
After checking in I dropped off my suitcase in my comfortable second floor room which overlooked a large meadow and a forest with the coastal mountain range in the background. I could not have found a more idyllic and restful location than La Posada de Babel. I went downstairs into the large library where I sat down for a chat with the owners Lucas and Blanca who have been running this small hotel for almost 20 years. In the large library, guests can enjoy two fireplaces, a bar and two great sitting areas with floor to ceiling picture windows that provide a stunning view out into the countryside.
Lucas is originally from Colombia and moved to Spain many years ago. He used to work as a tour guide in Madrid while Blanca was working as a psychologist. Both of them had had enough of the urban rat race and decided they wanted to move into the country. They chose this location outside Llanes and became hotel entrepreneurs. They have two daughters, Elvira and Blanca, and the family is joined by Luna, the terrier, and Katy, the cat.
Both Lucas and Blanca are art lovers and original artwork is displayed all over the huge library and the reception area. Lucas is also a big fan of modern architecture, and in addition to the main building, which was constructed in 1992 and holds seven guest rooms, there are three other buildings. One of these is "the Cube", a 7 x 7 metre cube with a modern minimalist design. Lucas also showed me the Garden Suite on the main floor of the family's house.
This contemporary private retreat holds two large beds and a sofa bed and has a direct walkout to the garden. Then there is "the Hórreo", a typical Asturian grain storage building from the early 1900s that has been renovated into a two-story room with a bathroom on the main floor and a bedroom on the other. Lucas and Blanca obviously love architecture and have spent a lot of time and money on creating a truly unique environment here at the Posada de Babel.
Lucas took me on a stroll around his 3.5 acre property. He says he never gets lonely out here in the country and feels completely at peace here. In the forested area of his property he has even built an elevated wooden deck where he sometimes comes to lie down and look up at the treetops or to gaze at the stars at night. Both Lucas and Blanca radiate a profound sense of balance and peace and it seems they have found their real calling with the Posada de Babel.
But not only the spiritual side is well nourished at this idyllic country retreat; the Posada de Babel also has a fine dining restaurant that caters to the more earthly needs of the hotel guests. Lucas added that when they opened their hotel, the restaurant was open to the public. But it became so popular and resulted in such a huge workload that Lucas and Blanca decided to close down access to the public and turned the restaurant into a private facility for hotel guests only.
After working 20 hour days at the beginning of their career as hotel owners, they fine-tuned things over a number of years and finally found the right mix which allows for a great personalized guest experience and a good quality of life for the owners as well. Lucas added that he absolutely loves making a personal connection with the guests, which had already become evident in our conversations as we walked around the property.
Armed with my camera, I was ready to document the entire process with photos and video clips. Reyes, the chef, has been working at the Posada de Babel for 13 years now and has become a real member of the family. She started cooking while Lucas was explaining what was happening. My dinner was going to be locally caught "merluza" (hake) and Lucas explained that this fish had been caught by an angler on a hook, not by a large trawler in the ocean.
Reyes started by quickly pan-searing the fish on both sides, and then Lucas shared the secret with me: the key to making a perfect fish filet is to wrap the pan in aluminum foil and take the whole pan and put it in the oven to cook the fish through. This is the perfect way to prevent the fish from drying out. Reyes had already prepared a tasty salsa with tomatoes, garlic, onion and virgin olive oil that would serve as the bed for my delicate hake filet. Since I had requested a spicy fish, she added ginger and fried leek on top of the fish and drizzled olive tapenade on the side of my plate. Together with some fresh Asturian bread I had a delicious spicy dinner with real ingredients from the Asturian oceans and the countryside.
Well, it had been a very long and exciting day today, and I dropped into my bed absolutely exhausted. But tomorrow, on my last full day in Asturias, I would have another chance to explore the area around Llanes and get to know the coastal regions even better.

Susanne Pacher is a Travel Journalist specializing in Unconventional Travel you can get tons of great unconventional and unique travel information and tips if you Click Here

Visit : simply calphalon nonstick 10 piece set cuisinart multiclad unlimited 4 quart saucepan breville sk500xl ikon cordless 1.7 liter stainless

Try a Hartstone Baking Stone For Your Homemade Bread

Unglazed stoneware baking dishes, also called baking stones, have been gaining in popularity. Their mass helps them retain heat for more even baking. This also helps them give your breads a nice, crispy crust. Home bakers who like a rustic loaf, including me, are enjoying this kind of ovenware.

The Hartstone Pottery line of baking stones is a particular favorite. They are handcrafted in Zanesville, Ohio. Products include unglazed stoneware dishes for baking bread, muffins, pizza, lasagna and other foods.

Bread Pan

The pieces are:

Stoneware Made in USA Lead and cadmium free Fired to 2200 degrees Microwave, oven and dishwasher safe Okay to cut on the surface with metal tools Okay to wash in dishwasher, won't absorb dishwashing soap

We were very happy with the Pineapple Nut Bread we made in the bread loaf dish (recipe follows). This recipe called 3 cups flour and that is about the right amount for the capacity of this generous sized pan. The nut bread batter was similar to a muffin batter in that it was leavened with baking powder. With this kind of recipe, be sure to combine the dry and wet ingredients separately. Then stir them together until just mixed.

The loaf was nicely browned, evenly baked and had a crispy crust. This dish also shines when used for a kneaded, yeast-raised loaf.

We also asked our tester to put the unglazed stoneware loaf dish through its paces. She made meatloaf in it without seasoning the dish first, just washed and baked. She was happy with her results, and the clean up.

"Just used it like I would have if it were glass or metal. No molly coddling," she said.

"After I took out what was left of the meatloaf, I put the pan in the sink and filled with soapy water for a bit of a soak. Gave it a few minutes and would have not been worried to let it soak longer. It cleaned up well."

Make bread in this baking dish one day, meatloaf the next, and back to bread the next. No odors or tastes will carry over.

On the down side, the baking stones are heavy, and you may need to review your storage space to work in the bulk of these items. On balance for our purposes, the benefits outweigh the drawbacks. We will be using and enjoying these durable baking stones for years to come.

Pineapple Nut Quick Bread

2 c. flour
2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 c. firmly packed brown sugar
1 egg, well beaten
1 c. sour cream
1 c. crushed pineapple, including juice
1/3 c. melted shortening
1/2 c. chopped pecans or walnuts

Preheat oven to 400 degrees. Mix flour, baking powder, soda, salt and sugar. In a separate bowl, mix egg, sour cream, pineapple and shortening. Add nuts. Add wet ingredients to dry and stir until just mixed.

Spoon into greased and floured 9 by 4 inch bread pan. Bake for 30-35 minutes, until lightly browned and tester comes out clean. After 10 minutes, remove from pan and cool on rack before slicing.

Try a Hartstone Baking Stone For Your Homemade Bread

If you liked this review, I have more information on my blog at http://diaryofadishie.com, including stories on how to mix and match your dinnerware, china and glassware and other table setting ideas. You can find lots of recipes on my Detroit Baking Examiner page at http://www.examiner.com/x-9397-Detroit-Baking-Examiner.

Related : le creuset 9 piece cookware set lodge logic pre seasoned 15 inch cast iron skillet farberware classic stainless steel 10 piece

Getting the Best of Savory and Sweet: Baking Tools

Article Source: http://www.articlesbase.com:80/health-articles/getting-the-best-of-savory-and-sweet-baking-tools-2716910.html



Also get thermometers by clicking the link below: Thermometers

See Also : circulon 2 10 piece cookware set

Delicious Nutritious Bread Machine Recipes

Best Whole Wheat Bread Recipe

For good health it is best to have as much whole wheat in bread as you can. This recipe has at least 90% whole wheat. Try it out. It will rise nicely and have a great texture and flavor.

Bread Pan

Make sure the paddles in the pan are in the correct orientation (usually in the same direction if you have two paddles.)

It really is best to use a kitchen scale for accurate measurement. You will have better results.

Place 340 grams of pure water into the bread machine pan.
Add about 1 Tablespoon of butter, cut into two pieces.

Next measure into a bowl the following ingredients:
50 grams of nuts or seeds. (You may use cracked wheat in place of seeds. If you do so, add this to the water so it can soak, and program for a delayed bake by at least 5 hours.)
50 grams of bread flour
200 grams of whole wheat flour
200 grams of white whole wheat flour (it is less bitter than whole wheat)
40 grams of white sugar
20 grams of powdered buttermilk
10 grams of powdered malt
10 grams of kosher salt
Stir these ingredients, then add to the water in the pan.

Make a small indent in the dry ingredient mix and place in it 2 1/4 teaspoons of active dry (not rapid) yeast. You may use a type of yeast designed for a quick-rise; if you do, make sure to set your bread maker appropriately.

Yield: one 1.5 lb. loaf

For a really fine bread, prepare this in the evening and set your bread machine to have the bread ready for breakfast. Again, this bread will rise nicely and the taste will be fantastic.
Enjoy. For your health!

High Rise 100% Whole Wheat Bread

Settings to use: Light Crust, Whole Wheat

Put 355 grams of water in the bread machine pan.

Add 1 Tablespoon butter, cut into 2 pieces.

Stir the following ingredients together, including the yeast if you are making the bread right away. Otherwise, place the yeast in a well on top of the dry ingredients.

250 grams white whole wheat flour
250 grams whole wheat flour
40 grams white sugar
20 grams powdered buttermilk
10 grams kosher salt
8 grams (2 1/4 teaspoons) active dry yeast

Makes one 1.5 lb. loaf

Enjoy. For your health!

Cracked Wheat & Wheat Germ Bread

Whole Wheat (mostly) Bread

This bread has a full wheat flavor with a firm crust to hold all that great flavor in.

360 grams water
1 Tablespoon butter (cut into 2 pieces)
70 grams cracked wheat
30 grams wheat germ

100 grams bread flour
150 grams white whole wheat flour
150 grams whole wheat flour
40 grams white sugar
20 grams powdered buttermilk
10 grams kosher salt
8 grams (2 1/4 teaspoons) active dry yeast

Put the first 4 ingredients into the bread machine pan and swish.

Put all the other ingredients, except the yeast, into a bowl. Stir, then pour into the bread machine pan. Make a well in the top of the dry ingredients and add the yeast. If you do not want to delay the baking, mix the yeast in with the dry ingredients.

Bread machine settings: light crust, whole wheat.

Yield: one 1.5 lb. loaf

Enjoy. For your health!

Almond and Cherry Bread

This is a good-tasting bread, not too sweet. Great as a breakfast bread!

Put in the bread machine pan:
283 grams milk
2 large eggs
3 grams almond extract

Add in the dry ingredients:
510 grams bread flour
26 grams white sugar
12 grams salt
28 grams butter
75 grams slivered almonds
6 grams active dry yeast

Again, if you do not make the bread right away, put the yeast in a well on top of the dry ingredients in your bread machine pan. Otherwise stir it in with the dry ingredients.

When the beep sounds for adding ingredients add:

72 grams dried cherries

If you want to use the quick setting on your bread machine, use 9 grams rapid rise yeast instead of the active dry yeast.

Enjoy. For your health!

Delicious Nutritious Bread Machine Recipes

Charlie Nonhof
877-511-8872
Visit http://www.everythingbreadshop.com to find bread machines, grain mills, kitchen scales, and toasters for sale. Everythingbreadshop.com for everything bread.

Tags : simply calphalon nonstick 10 piece set all clad master chef 2 14 piece cookware set

The Nutritious Kitchen: Healthy Recipes For Kids

In the hussle and bussle of today's world, finding and preparing easy and healthy recipes for kids can be a struggle! And then when you find them, there is so much that can goes into them: planning the menu, making the grocery list, driving to the store, doing the shopping, checking out in the long line, paying the bill, and driving home not to mention preparing the meal and sitting down to feast on your hard work.

Without missing a beat, the inevitable always seems to happen...the complaints.

"I don't like this".
"This looks weird".
"I don't like this color."
"I want pizza!"
"Can I have a cookie instead?"

Nutrition plays a vital role in our children's development, and we know this. But how easy is it to just grab a frozen pizza and call it a day! While tempting as it sounds, it's our responsibility as parents to find healthy recipes for kids that can be prepared and enjoyed at the family table.

Below are a few healthy recipes for kids that have been a hit at my own family table. But before I get to them, let's first discuss some tips on helping us plan some healthy recipes for kids and ways to get our kids excited for them!

1) Make a quick list of the foods your children love, hate, and are allergic to. With this in mind, it will be easy to pinpoint the recipes you're targeting and onto the healthy recipes for kids your family will love.

2) When kids are invested in a project, they are more readily accepting. Find healthy recipes for kids that your family can contribute to. For example, get your kids involved in the selection of the recipes, let them help with the shopping, or get the kids help in preparing the meal and setting the table.

3) Select one new vegetable, fruit, or food to try each week. Make it a game with your kids. They may love it or hate it, but it will teach them to be open to new foods and experiences at the table.

With these tips in mind, here are a few healthy recipes for kids that have been a hit with my own. Give them a try and see if this could be a meal your family will love!

Healthy Recipes for Kids #1: Oven-Baked Carrot Fries

My kids love these healthy fries!

Oven-Baked Carrot Fries

1 ½ lbs. Carrots
1 tsp. Sugar
2 T Olive Oil
½ tsp. Salt
2 T Fresh Rosemary, finely chopped
Pinch of Pepper

Preheat your oven to 425 degrees and line a shallow pan with foil. Peel each carrot and cut off the tip and the end off of each one. Cut carrots in half cross-wise, then cut length-wise, then cut length-wise again.
Combine the carrot sticks, olive oil, salt, pepper, and rosemary and stir until they are evenly coated. Spread the carrots over the pan as much as possible.
Bake your carrots for about 20 minutes or until carrots are tender. Serve them hot or cool them a bit to room temperature.

Healthy Recipes for Kids #2: Chicken Tortilla Soup

This is a family favorite and is easy on Mom and Dad in both the prep and the clean-up!

Chicken Tortilla Soup

½ Onion, chopped
½ tsp. Garlic, minced
4 tsp. Cilantro, chopped
1 T Butter
30 oz. Chicken Stock
8 oz. can Tomato Sauce
½ package of Taco Seasoning
14 oz. can Mexican Style or Plain Stewed Tomatoes
4 ½ oz. can Diced Green Chilis
1 small can of Corn, drained
1T Worchestire Sauce
4 Boneless, Skinless Chicken Breasts (these can be frozen)

Put all the ingredients into a Crock Pot and cook on low for 8 hours. A half an hour prior to serving, pull out the chicken and shred. Put the chicken back into the soup and cook the remainder of the time (half an hour).

Serve with cheese, tortilla chips, avocado, and sour cream.

Healthy Recipes for Kids #3: Baked Spaghetti

Baked Spaghetti

1 lb. lean Ground Beef
10 oz. Whole Wheat Spaghetti
2 C Mozzarella Cheese, shredded
2 26 oz. jars of your favorite Spaghetti Sauce (make sure your sauce contains healthy ingredients and no sugars)

Preheat your oven to 350 degrees and spray a 9 x 13 pan with cooking spray.

In a large skillet over medium heat, brown the ground beef, drain and mix in your spaghetti sauce to the ground beef.

Prepare your pasta according to the packaged directions and drain.

Spoon one-third of your spaghetti sauce mixture into the bottom of your prepared pan and then mix the remaining spaghetti sauce mixture with the cooked spaghetti. Pour into the prepared pan and then top with the shredded cheese.
Bake for 25-35 minutes until brown and bubbly. Let baked spaghetti rest for about 10-15 minutes before serving. Serve with a healthy salad and garlic bread. Enjoy!



Get Your Free Report On 16 Proven Ways To Motivate Your Child To Do Better In School...Plus, receive a "Live Demonstration Inside Our Unique 1 On 1 Online Classroom." Go to http://www.tutorfi.com/parents/

Tags : all clad copper core 14 piece cookware set calphalon unison 10 piece set

Bread Machines Are Cool for Baking in the Hot Summer

The aroma of freshly baked bread can bring out one's appetite and remind them of home at the holidays. During the cold months baking is like a national past-time. We have so many great recipes for pies, cakes, cookies and specialty breads, it's a shame to not use them. But who wants to be in a hot kitchen with the oven on for any amount of time during the summertime? Most of us find other activities during the heat of summer.

A lot of people do baking only at the holidays and for special occasions. It takes time and planning to put together a great dessert or to bake a fresh loaf of bread from scratch. Many of us find it hard to come up with the time to do baking, so we take shortcuts when we can like using a bread machine to make bread and other goodies.

Bread Pan

Bread machines can help to fill the void when you don't have time to cook, let alone bake. It's as simple as measuring ingredients into a mixing pan, selecting a bread cycle, and hitting the start button. In a few hours the bread will be perfectly done and ready when you are.

Many bread machines have a delay cycle where the bread cycle doesn't start for the selected time period. This feature allows you to ready the machine at night and have freshly baked bread in the morning. Or, you could set up the bread maker before you leave for work and come home to a fresh loaf. Be forewarned that some recipes won't work well on a timer-delay cycle. Basic breads that don't have any ingredients added during the kneading cycle, like raisins, seeds, or nuts, are good candidates for a timer-delay cycle.

One fantastic thing about bread maker ovens in general is that the heat they produce is contained very well. It won't heat up your house or the kitchen when you make bread using a bread machine. If you enjoy baking breads and cakes, try using a bread machine in the summer.

Bread machines can also make your bread up to the dough stage. In other words the machine will mix all the ingredients, knead the dough, and let it rise in a warm atmosphere. All you need do is measure in the ingredients and take out the dough after about an hour and a half. Then, you can let the dough rise again, shape it into a loaf or scoop it into a baking pan. During the colder months try using the bread maker to make the dough and finish off the bread in your oven. That way, you can have the best of both worlds by having the machine do most of the work, yet you can enjoy the added heat given off by your kitchen oven.

Bread Machines Are Cool for Baking in the Hot Summer

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://carouselspicerack.com/ and http://sunbeambreadmachine.com/.

My Links : calphalon unison nonstick 8 omelette pan

This Is The Cooks’ Haven

One of the first cooking techniques that historians and archeologists believe is cooking food by means of an open fire. Thus, roasting is believed to be in existence as early as the Stone Age. In Asia, it is through bamboo tubes that served as food container while the food is being cooked. Shells of turtles and mollusks are also used in some areas. With regards to heating water, the stomach of animals is used in heating water.
The first Americans on the other hand used cooking baskets in preparing their food. The basket contains food to be roasted and wood coals and it will be covered with clay. When the clay hardens because of the coals’ heat, the clay now becomes a roasting pan itself. It can be noticed that that technique is still used in today’s world. But it was the advent of pottery that really revolutionized the cookware being used. And today, a variety of cookware can now be seen in the market. The responsibility of choosing which one you would be using when you cook your own dishes now lies on your shoulders.
Cookware nowadays is made from different materials. There are some made with metals, aluminum, copper, cast iron, carbon steel and stainless steel. Some are even coated so as to provide the best cooking experience there is. One of the most famous cook wares at present is the non-stick wok which has polytetrafluoroethylene (PTFE) that minimizes the chances of the food being cooked from sticking to the pan.
One of the best specialty stores in the country that offers quality cookware is Cook’s Warehouse. From its humble beginning in Amsterdam Avenue way back in 1995, the store is now proud to open a bigger and much more spacious specialty store in Ansley Mall. According to Mary S. Moore, the humble owner, her store started with only two employees but now, she has 48 associates in three locations spread out in the state. The other three stores are located in Midtown, Decatur and Brookhaven.
The Cook’s Warehouse new home is a 6, 500-square-foot and is set to open this fall. This new complex will house a much larger store and a cooking school facility for cooking enthusiasts.
The store has many products to offer. They have kitchen accessories, bakeware, cookware, cutting boards, knives and shears and gadgets. The store also has picnic and grilling products, green products, small appliances like bosch mixers and bosch bread mixer, wine and products for your bar and gift ideas. Drive by this store and enjoy what you may call the cooking heaven.

For Tricia, the home is the best place to be.

Thanks To : all clad master chef 2 6 quart saute pan

Fried Potato Recipe

This spicy fried potato recipe can be used for making a morning snack for breakfast in combination with a bread or paratha. The spices used in this recipe are in crushed form which gives a slightly enhanced flavor when mixed with potatoes. In this recipe tomato can also be added with potatoes which will result in sour taste and will become even more tasty. But the the fried potato will not remain crispy when cooked with tomatoes - that is why I prefer to make these fried potatoes without it. Anyway, if you really want to add tomatoes, add them after onions have been half cooked. The preparation time for this spicy fried potato is just 20 minutes and is served for 3-4 persons.

Ingredients:

Bread Pan

5 medium size potatoes (cut into tin slices)
2 medium size onions (finely chopped)
1 tbsp crushed red chili
1 tbsp crushed cumin
1 tsp crushed black pepper
Salt to taste
1/2 cup mustard oil

Cooking Instructions:

Take a frying pan, heat oil and fry potatoes in it on medium heat for 8-10 minutes until all the potatoes become completely soft and a bit crispy. You have to stir constantly while frying so that the potatos fry evenly and would not stick into the pan. After that add onions and fry with potatoes till they become light golden in color and keep stirring during frying. Now add all the crushed spices, red chili, cumin, black pepper, salt and cook for 2-3 minutes more so that all the flavors of spices absorb in the potato. Now its time to turn off the flame and then drain out the excess oil using a strainer. Your Spicy fried potato dish is ready to be served with paratha or flat bread.

Fried Potato Recipe

For more recipes Visit: Easy Recipes Blog

The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, snacks, chicken, BBQ & grill, pizzas, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies.

Copyright 2009 RecipeDose.com. You are allowed to use this article provided that no changes are made to the article, author name is not removed and all links to our site remain active and clickable.

Recommend : anolon ultra clad 12 covered deep skillet krona-7.5 quart stock pot with vented straining kitchenaid 10 piece cookware set

The Punjab Regional Indian Cookery

The Punjab is situated in eastern India and is divided by the Indian/Pakistani border.  It is very fertile because of the rivers that cross here and as a consequence, agriculture is central to the economy.  Wheat accounts for a large proportion of the crops, along with corn, mustard greens, sugar cane and rice.  
Buffalo milk which is 3% higher in fat than cows milk, is also important to the Punjabis, who are not prey to worries about cholesterol.  Every bit of the buffalo milk is used in some way or other.  Some is used in tea or evaporated into a much thicker richer milk known as bhadoli, which in turn is set into yoghurt.  The thick cream will be removed from the top of the yoghurt and churned into butter.  Some of the butter will be saved as is and the rest will be warmed slowly and turned into ghee (clarified butter) by pouring off the clear butter and discarding the solid sediment.  Yet more of the milk will be made into paneer, the Indian equivalent of cottage cheese.  The milk is boiled then curdled by adding lime juice then strained of whey, leaving the curds which can be shaped into solid rounds.
The Punjab is predominantly Sikh, being the home of the Golden Temple at Amritsar, central to the Sikh religion, thus more than half of all Punjabis are vegetarian.  No one goes hungry here and Sikh temples always offer simple free meals of bread and vegetable curry to all who turn up.
Bread is the most important part of the Punjabi diet.  Rotis are made from wholewheat flour and water, formed into balls and flattened into discs which are then slapped onto the site of a tandoor or onto a tava (a flat griddle pan like a flat frying pan).  Rotis are commonly eaten for breakfast with butter, fresh yoghurt and pickles, while for lunch or dinner there will be parathas which are much richer, being brushed with ghee, folded and rolled again before being cooked and brushed with more ghee.
Unlike most of the rest of India, rice in the Punjab is for special occasions only or for making rice pudding.
Lunch in the fields will often consist of paratha and a curry made from onions fried with garlic, ginger, green chillies, cayenne, garam masala, tomatoes, turmeric and salt.  Potatoes are stirred in and coated with the spices before adding water and cooking slowly.
Breads may also be served for dinner with small black beans and kidney beans cooked with onions, ginger, garlic and tomatoes and garnished with butter.  Another favourite is paneer bhaji - tomatoes, chillies and ginger quickly fried with crumbled paneer added - or the same basic mixture with pureéd spinach and cubes of paneer added.  Paneer can also be dipped in chick pea flour batter and deep fried, making pakora.  Mustard greens may be cooked very slowly with green chillies then when soft, pureéd, thickened with cornmeal flour and added to fried onion, tomato and ginger and garnished with white butter.
For the non-vegetarians, there is tandoori chicken - whole chicken marinaded in yoghurt and spices, cut into pieces and cooked in a tandoor - or tikkas (kebabs) of chicken or cubed or minced meat mixed with spices, garlic and ginger.
Cheap fast food restaurants called dhabas are common in the Punjab and often have their own specialities - one may concentrate on paneer bhaji and another, tandoori chicken - but you can be sure that wherever you eat in the Punjab, you will be filled with nourishing, tasty food.

Learn about types of obesity and types of OCD at the Types Of Things site.

Visit : stansport cast iron 6 piece cookware set cuisinart chefs classic 17 piece cookware set