Oh, you're going to love what we have to offer you! Great recipes, helpful hints and tips and much much more. Follow along as we create masterpieces in the kitchen.
These tasty golden wedges of potatoes, seasoned with herbs and cheese, are an old family favorite. Easy to make and economical as well. Give this one a try. You'll keep coming back for more, we guarantee it.
INGREDIENTS: 6 medium sized potatoes Water enough to cover the potatoes while boiling A dash of salt 3 tablespoons of oil 1/2 teaspoons of salt A dash of black pepper 1/2 teaspoon dried oregano leaves 1/2 teaspoon of dried thyme leaves A dash of cayenne pepper 1/3 cup grated Parmesan cheese 2 tablespoons of Cheddar cheese
PREPARATION: Scrub unpeeled potatoes well and cut each potato in half lengthwise. Then, cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain and pat dry. Spread the wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Sprinkle with cheese. Bake at 425 degrees for about 15 minutes. Once the cheese is melted bake for another 10-12 minutes or until potatoes are golden brown. Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.
**If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenevr possible, try to eat the skins. They provide valuable nutrients.
Okay, we're going to go back to being a little more healthy today in our choice of foods. Here's a recipe for no fat brownies that will, I'm sure, tickle your fancy. INGREDIENTS: One box of brownie mix 1/3 cup of no-fat plain yogurt 2 egg whites (don't you just hate separating the whites from the yolks?) 1/3 cup of water
PREPARATION: Mix all of the ingredients in a bowl. Spray a 9 x 13 pan with your favorite no-stick spray. Bake this mixture in the oven as the label on the brownie mix box directs.
Serve this delicious treat with sliced or crushed strawberries or raspberries and enjoy.
Hope you enjoy this simple treat. If you like it why not let us know by subscribing to our blog. Just hit the subscribe button and it's a done-deal.
Eating a cucumber is like drinking a glass of water. Bearing in mind that 96% of its weight is water, a 250-g cucumber contains 240 g of water. However this does not mean that it is of little nutritional value. Those 10 grams of solid material in a 250-g cucumber are of great biological value and healing power.
Eating cucumbers for most people is way to induce several healthy outcomes. For example;
1. Cucumbers are a great diuretic. They increase urine output. 2. As a laxative they can't be beat. Given their weight in water content (96%) they facilitate the movement of the feces through the intestine.
Most people are not aware of the other great things about the cucumber.
1. Skin conditions: Cucumbers hydrate the skin and provide the sulfur needed for healthy skin cells, nails and hair. At the same time, they "cleanse" the bloodstream of toxic wastes. They are recommended for all who are suffering from eczema, dermatosis and psoriasis. Applied directly on the skin, cucumbers are an effective beauty treatment.
The best results are obtained by combining cucumbers' internal properties and their external effect on the skin. This is done by:
1. Rubbing it directly on the skin. 2. Preparing thin slices and placing them on affected skin areas.
Cucumbers also help with obesity problems because they contain few calories and produce a certain feeling of satiety.
For anyone with diabetes the cucumber can be eaten often because of their low carbohydrate content while providing a certain amount of vitamins and minerals.
So, next time you want to eat healthy and cleanse and beautify your skin try a cucumber treatment. Inside and out you won't be sorry you did.
Steve and Kim ** For more information about whole food we encourage you to visit THIS SITE. There you will learn how important eating whole foods, fruits and vegetables is to your everyday health and well-being.
Anyone who has ever had anything to do with cherries knows that when birds start to eat them they are ripe and delicious. A cherry blossom is not only beautiful it signals a time of year that everyone can enjoy. Cherry festivals abound throughout the summer months and add a cheerful note to the season.
There are several advantages to eating cherries. First, they must be eaten one by one, chewing them well to get all of the rich delicious flavor out of them.
A cherry treatment: Eating one-half kg of ripe cherries as the only food three or four times a day for two or three days is a great way to lose weight. Cherries make you feel full and therefore you eat less. If you have a delicate stomach you can boil them before eating. For a stronger effect you can drink several cups of tea made by boiling 50 g of cherry stems in a liter of water for about 5 minutes.
Cherry recipes abound and cherries fit perfectly into a variety of fruit pies, jams and compotes.
So, the next time you need a refreshing snack why not try cherries? You'll enjoy them and maybe even lose a little weight in the process.
Every summer I look forward to buying fresh melons from the roadside stands that seem to appear over night. The melons are fresh, ripe and delicious. Farmers cut fresh sections of melon so customers can test the sweet succulence of the delicious fruits for themselves. What better way to introduce the taste of the melon than to give it away. You know you'll buy one (or more) when you bite into the fresh fruit and relish the flavor.
Melons are a source of living water. They contain 90-95% water depending on the variety. The water from melons, as with that from all juicy fruits, must not be confused with tap water or even pure spring water. It is not passive, inert water that is a simple vehicle for salts and solutions, but living water that has been in intimate contact with the protoplasm of vegetable cells. The water in melons is biological water that has been involved in the thousands, perhaps millions of chemical reactions that take place within living plant cells. This could be why nothing quenches summer thirst like a slice of fresh melon. Moreover, nothing is as helpful to the kidneys as the plant serum that is the water in melons.
Melons contain less sugar (5.4%) than other fruits, virtually no fat and a respectable amount of proteins (0.95). However, above all, melons provide a well-balanced supply of vitamins and minerals. Most notable are vitamins C, B6, B1 and folates, but small amounts of the remaining vitamins, except B12, are present as well.
There are several advantages to eating fresh melons. A. Melon consumption enriches the blood with mineral salts and vitamins and facilitates the filtering capacity of the kidneys. After eating melon, the kidneys are better able to effectively remove waste material and toxins produced through metabolic process.
B. Melons can help prevent early stage kidney failure, whose primary symptoms are fluid retention and scanty urine output.
C. Kidney stones and granules, particularly those that are uric in composition is helped through their remarkable alkalizing ability. Melons increase the solubility of the acidic salts that make up uric calculi and facilitate their dissolution and elimination.
D. Although melons are not urinary antiseptics, their alkalizing effect in the urine helps stop the proliferation of the coliform bacillis that cause urinary infections, which require an acidic medium to grow.
For those who complain that melon gives them indigestion try this; eat it before or between meals rather than after a meal as a dessert. You won't suffer from indigestion because the gastric juices won't puddle up in the stomach.
Here's the secret to perfect pasta. It's quick, simple and you'll love to use it everytime you prepare your favorite pasta dish.
1. Place an appropriate, uncovered kettle on the stove with one liter (about 4 cups) of water for each 100 g (about 4 ounces) of pasta. 2. Heat the water to a boil. Add the pasta in small amounts at a time so the water does not stop boiling. Add about 6 g (about 1 teaqspoon) of salt for each liter of water. Stir occasionally with a wooden spoon to prevent sticking. 3. Fresh pasta requires only 3-4 minutes of cooking. 4. Dry pasta should be removed from the heat when it is al dente; in other words, well cooked but firm consistency. 5. Drain in a colander without rinsing with cold water. 6. After draining, add a little oil to keep the pasta from sticking.
There you have it. The secret to perfect pasta. It works every time.
When was the last time you had people begging you for an omelet and they all wanted it at the same time? Pretty frustrating wasn't it? Well, here's the cure for that immediate need to cook everything at once for your breakfast guests. Omelet In A Bag. It's fun, easy and everyone will get their food at the same time, guaranteed.
Oh, one more thing... Did I mention that you're not even going to have to get out the frying pan for this delicious meal? Nope, no frying pan here. Just a large pan in which you can boil water. You can boil water, right?
INGREDIENTS: 2 Eggs per person. Sausage, Ham, Vegetables of your choice, cheese, green pepper, tomato, hash browns or anything else you'd enjoy in your omelet.
PREPARATION:
Crack open two eggs and place them into a plastic bag that will seal securely (Zip Lock is best). Shake the bag to combine them. Have your guests add their favorite ingredients to the bag... kind of like a buffet-setting. Shake the bag again to combine all of the added ingredients. Get out all of the air in the bag and seal it tightly. Bring a pot of water to a boil. Place all of your special bagged omelets into the boiling water and boil for EXACTLY 13 minutes. With a large enough pot you should be able to prepare six (6) omelets at the same time. Best yet... NO CLEAN UP of a sticky frying pan. Once cooked remove from the water... careful it's very hot. Open the bags and poor the fully cooked omelet onto a plate. Serve with a little bit of fresh fruit and enjoy this delicious, easy to make meal. Collect smiles and complements for your meal. Tell everyone that it is now their turn to cook!
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