Tags: Black pepper, Breyers, Extra Virgin Olive Oil, Olive oil, Ore-Ida, Sautéing, Sea salt, Whole grain
To me the best tasting Burgers are Bison Burgers! I had a Bison Ground Sirloin Burger that I seasoned with Sea Salt and Ground Black Pepper. Fried in Extra Virgin Olive Oil about 4 minutes per side. Topped with Sauteed Mushrooms and Murray’s Maytag Crumbled Bleu Cheese. If you love Bleu Cheese as much as I do you have to try the Maytag Bleu, Murray’s if you can find it. I served it on an Healthy Life Whole Grain Bun. As a side I had Ore – Ida Steak Fries with a couple of splashes of Heinz 57 Sauce. For dessert later a bowl of Del Monte Sugarless Sliced Pears.
Food staples in Saudi Arabian cuisine include lamb, grilled chicken, falafel (deep-fried chickpea balls), shawarma (spit-cooked sliced lamb), mutabbaq and Ful medames. Arabic unleavened bread, or khobz, is eaten with almost all meals, and is often used as an edible utensil to scoop foods. Kabsa, rice with chicken and lamb, is very popular and is considered iconic. Traditional coffeehouses used to be ubiquitous, but are now being displaced by food-hall style cafes. Arabic tea is also a famous custom, which is used in both casual and formal meetings between friends, family and strangers. The tea is black (without milk) and has herbal flavoring that comes in many variations.
The same types of foods have been consumed by the Saudi Arabian people for thousands of years. Basic ingredients include wheat, rice, chicken, fava beans, yogurt and dates. Saudi Arabia produces approximately 600 million pounds of dates annually. Per capita, Saudis consume the largest number of chickensin the world, at an average of 88.2 pounds of chicken per person annually. Lamb is
served traditionally to guests and during holidays.
Sheep, goat and camel milk are also staples of Bedouins. Yogurt is consumed whole, made into a kefir-type of drink called laban and used to prepare sauces.
Islamic dietary laws forbid the eating of pork and the drinking of alcohol, and this law is enforced throughout Saudi Arabia. According to halal Islamic law, animals must be butchered in a particular way and blessed before they can be eaten. In 2008, Saudi Arabia was the world’s fifth largest importer of both sheep meat and goat meat.
Both western style grocery stores and typical Arabic marketplaces are plentiful in Saudi Arabia. For those that prefer wide aisles, stainless steel carts and a single location for shopping, the Kingdom aptly caters with popular chain stores like Tamimi, Panda (and its mega version, Hyper Panda), Othaim, Carrefour, Danube, and Halwani.
The expat population in Saudi Arabia may feel at ease in the company of so many English labels, but often many of the goods are imported and are proportionately expensive.
As an alternative, Saudi Arabian vegetable markets source some of the freshest produce for negotiable prices. Each of the big city neighborhoods tend to have their own markets. Frequenting particular stalls and developing relationships with vendors can often help to reduce prices or inspire “specials”.
Tags: Black lime, Cooking, Egypt, Eid ul-Fitr, Home, Saudi Arabia, Tomato sauce, United Arab Emirates
Kabsa is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain and Kuwait the dish is popularly known as majbūs or machbūs ,but is served mostly in the same way.
These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and raisins. The dish can be garnished with ḥashū and served hot with daqqūs — home-made tomato sauce.
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker.
o 1 whole chickens, cut into 8 pieces
o 1 cup basmati rice, washed and rinsed
o 2 tablespoons sunflower oil
o 2 bay leaves
o 1 chicken bouillon cubes
o 1 onions, diced
o 2 garlic cloves, diced
o 6 green cardamom pods, whole
o 5 cloves
o 2 cinnamon sticks
o 2 black limes
o 1 teaspoon cumin
o 1 teaspoon coriander
o 1 teaspoon salt
o 1 teaspoon pepper
o 1 teaspoon ginger
o 1 teaspoon cardamom, ground
o 1 (15 ounce) cans tomato sauce
o 4 hard-boiled eggs (optional)
o pine nuts and raisins (optional)
1. NOTE: place basmati rice in bowl with water over it to expand, it will not cook and will stay hard unless you do this. Leave for 15 minutes at the least.
2. 1. In an 8-quart stockpot on medium-high heat add onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom. Blend well and allow to sauté for 30 seconds.
3. 2. Add tomato sauce and chicken bouillon. Mix well until sauce thickens, reduce heat to low-medium. Add chicken allow to sauté for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered.
4. 5. After the chicken has cooked reserve broth for rice. In a 2-quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes. Meanwhile, why the rice is cooking turn oven on high broil. Add chicken to a roasting pan and broil for five minutes or until golden.
5. 8. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-boiled eggs, pine nuts, and raisins.
Tags: Almond, Black pepper, Extra Virgin Olive Oil, Garlic Salt, Olive oil, Parmigiano-Reggiano, Risotto, Wine
Salmon and Risotto, what a fantastic and delicious pairing! You could pair anything with the great tasting Copper River Salmon but the Risotto is a perfect match. I seasoned the Salmon with McCormick Grinder Sea Salt and McCormick Grinder Black Peppercorn and then sprinkled a light coating of Italian Style Bread Crumbs. Fried in Extra Virgin Olive Oil about 6 1/2 minutes. As sides I had Lundberg Creamy Parmesan Risotto, great tasting and takes about 25 minutes to make. Topped it with about half a handful of shredded Parmesan. I also had a small can of Del Monte Asparagus Bits and Healthy Life Whole Grain Bread. A light dessert later tonight of Yoplait Delight Chocolate Eclair Parfait.
Tags: Cholesterol, Dietary fiber, Food, Journal of the American Medical Association, Low-density lipoprotein, Soybean, St. Michael's Hospital (Toronto), University of Toronto
Now, a new study shows that a diet with several of these foods can decrease LDL (bad) cholesterol significantly.
David Jenkins of St. Michael’s Hospital and the University of Toronto and colleagues recruited 345 Canadian men and women with high cholesterol. Their LDL (bad) cholesterol was an average of about 170 mg/dL at the beginning of the study.
All participants in the study were following heart-healthy diets low in saturated fat (butter, beef fat) and rich in fruits and vegetables, beans and whole grains, Jenkins says. Those in the control group stuck with their healthy diets.
Others in the intervention group were taught how to incorporate four cholesterol-lowering types of foods into their eating plan, including nuts; soy products; foods rich in viscous fiber (a type of soluble fiber); and plant-sterol-enriched margarine.
Example of those on a 2,000-calorie-a-day diet:
•An average of a handful of nuts a day.
•A couple of teaspoons of sterol-enriched margarine such as Take Control.
•Two servings a day of soy-protein products, such as a glass of soy milk and a soy burger.
•Two servings a day of viscous-fiber-rich foods such as oatmeal, psyllium-enriched cereals, barley and vegetables such as okra and eggplant.
The findings, after 24 weeks, are reported in this week’s Journal of the American Medical Association:
•LDL cholesterol in the control group: Dropped by an average of about 3% or about 8 mg/dL.
•LDL cholesterol in the participants eating cholesterol-lowering foods: Decreased by about 13% to 14% or about 26 mg/dL.
Tags: Beef mince, Flour tortilla, Kroger, Mole Enchiladas, Oven, Sour cream, Tortilla, Turkey
Today’s Menu: Wow! This recipe turned out fantastic! I made some changes to recipe I had. I used Ground Turkey instead of Ground Beef, Low Carb Tortillas and Kroger naturally Preferred Organic Black Bean and Corn Organic Salsa. I know it’s good when my Mom can’t resist them.
1 lb. extra-lean Ground Turkey
* Sea Salt, Pepper, Ground Smoked Cumin, and Cilantro to taste for the Ground Turkey
1 jar (16 oz.) Salsa, divided
1 pkg. (8 oz.) 2% Mexican Style Shredded Four Cheese, divided
1 pkg. (10 oz.) Flour Tortillas (12 [6-inch] tortillas) or use Low Carb style Tortillas or 6 of a larger Tortillas
Directions: Microwave or Oven
Brown Turkey in large nonstick skillet; drain. Stir in 1/2 cup salsa and 1 cup cheese.
SPOON 1/4 cup meat mixture down center of each tortilla; roll up. Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Place 6 enchiladas, seam-sides down, on each plate. Top with remaining salsa and cheese.
MICROWAVE each plate of filled tortillas, loosely covered with waxed paper, on HIGH 2 to 3 min. or until heated through.
Heat oven to 350ºF. Spread 1 cup salsa onto bottom of 13×9-inch baking dish. Fill tortillas as directed; place, seam-sides down, in baking dish. Top with remaining salsa. Bake 20 min. or until heated through, topping with remaining cheese after 15 min.
Top each serving with shredded lettuce, chopped tomatoes and 1 Tbsp. Breakstone’s Reduced Fat or KNUDSEN Light Sour Cream. serving on a bed of Rice would be good also.
Tags: Business, Dried fruit, Food, Fruit, garden, Produce, Rhamnaceae, Shopping, West Bengal, Ziziphus
Ziziphus zizyphus commonly called jujube (sometimes jujuba), red date, Chinese date, or Indian date is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily as a fruiting shade tree.
The jujube is a small, deciduous tree, growing to 40 feet tall in Florida, but smaller in size in California. The naturally drooping tree is graceful, ornamental and often thorny with branches growing in a zig-zag pattern. The wood is very hard and strong. Jujube cultivars vary in size and conformation, with some being very narrow in habit and others being more widespread. One cultivar, the So, seems to be fairly dwarfing in habit. After 30 years of growth in an average site, trees can be 30 feet tall with a crown diameter of up to 15 feet. Plants send up suckers (often with intimidating spines) from their roots, and these suckers can appear many feet from the mother plant. Currently, these root suckers must be controlled by mowing or hoeing.
The fruit is a drupe, varying from round to elongate and from cherry-size to plum-size depending on cultivar. It has a thin, edible skin surrounding whitish flesh of sweet, agreeable flavor. The single hard stone contains two seeds. The immature fruit is green in color, but as it ripens it goes through a yellow-green stage with mahogany-colored spots appearing on the skin as the fruit ripens further. The fully mature fruit is entirely red. Shortly after becoming fully red, the fruit begins to soften and wrinkle. The fruit can be eaten after it becomes wrinkled, but most people prefer them during the interval between the yellow-green stage and the full red stage. At this stage the flesh is crisp and sweet, reminiscent of an apple. Under dry conditions jujubes lose moisture, shrivel and become spongy inside. Tests in Russia indicate a very high vitamin C content. The fruit has been used medicinally for millennia by many cultures. One of its most popular uses is as a tea for sore throat
The freshly harvested as well as the candied dried fruits are often eaten as a snack, or with tea. They are available in either red or black, the latter being smoked to enhance their flavor. In China and Korea, a sweetened tea syrup containing jujube fruits is available in glass jars, and canned jujube tea or jujube tea in the form of teabags is also available. Although not widely available, jujube juice and jujube vinegar are also produced; they are used for making pickles in West Bengal and Bangladesh.
In China, a wine made from jujubes, called hong zao jiu is also produced.Jujubes are sometimes preserved by storing in a jar filled with baijiu (Chinese liquor), which allows them to be kept fresh for a long time, especially through the winter. Such jujubes are called jiu zao; literally “spirited jujube”. These fruits, often stoned, are also a significant ingredient in a wide variety of Chinese delicacies. In Korea, jujubes are called daechu and are used in teas and samgyetang. It is said[by whom?] to be helpful in aiding the common cold.
In Lebanon, the fruit is eaten as snacks or alongside a dessert after a meal.
In Persian cuisine, the dried drupes are known as annab, while in neighboring Azerbaijan it is commonly eaten as a snack, and are known as innab. In Pakistan, the fruit is eaten both fresh and dried, and is known as ber (a generic term for berry).
In Tamil-speaking regions, the fruit is called ilanthai pazham. In Kannada this fruit is called “Yelchi Hannu” and in Telugu it is called
“Regi pandu”. Traditionally, the fruits are dried in the sun and the hard nuts are removed. Then, it is pounded with
tamarind, red chillies, salt, and jaggery. Small dishes are made from this dough and again dried in the sun, and are referred to as ilanthai vadai. In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and
dried under the sun to make delicious cakes called ilanthai vadai or “Regi Vadiyalu”
Tags: Boiling, Chinese language, Cinnamon, Cooking, Home, Jujubes, Lemon, Splenda
1. Boil fruit until tender in sufficient water to cover it.
2. Rub cooked fruit through a sieve or colander to remove the skin and seeds.
3. Cook slowly until thick, put in jars, leaving 1/2″ head space.
4. Wipe rim, cover and screw on bands; process in boiling water bath 15 minutes.
Tags: Ben Sargent, Cooking Channel, Eat Street, Food, Home, Nicollet Avenue, Recreation, Street food
Tune in: Tuesdays at 8pm ET
Eat Street with James Cunningham
Eat Street is a lip-smacking celebration of North America’s tastiest, messiest and most irresistible street food. From Tijuana-style tacos served out of an Airstream trailer and pizzas baked in a brick oven on wheels to classic dogs with all the fixins and sirloin burgers slathered in bacon jam — food cart fare is the hottest trend going. The stars of the show are the vendors — food mavericks with creative takes on mobile meals and inspiring stories to tell. Seeking out the very best curbside eats all over North America, Eat Street is your grease-stained roadmap to the ultimate street food experience. less
Hook, Line and Dinner
Ben Sargent embarks on the ultimate coastal road trip to uncover the best seafood joints in America on Hook, Line and Dinner. Tune in Tuesdays at 10:30 pm ET.
Tags: Curry Powder, Garlic Salt, Gorton's of Gloucester, Horseradish, Hot Sauce, Mustard (condiment), Shrimp, Tablespoon
I tried Gorton’s Classic Grilled Shrimp with Herbs and Spices. easily fixed, bake at 425 degrees for 10 – 11 minutes and you have Shrimp! There’s 8 Shrimp per serving and it’s only 110 calories and 5 carbs. Tasty nice size Shrimp, I’ll be buying more of these. I made a Shrimp Dipping Sauce. I took a 1 cup of Kraft Reduced Fat Mayo w/ Olive Oil, 2 Tbsp. Chili Sauce, 1 tsp. Curry Powder, 1 Tbsp. Prepared Hot Horseradish Sauce, 1 tsp. Dry Mustard, and 1 tsp. Garlic Salt and mixed until well blended with a spoon. Then refrigerated it for 1 hour before serving it with the Shrimp. As a side I had a Velveeta/Kraft 2% Cheese and Shells Pasta and a Healthy Life Whole Grain Bread. For dessert/snack later a bag of Jolly Time 100 Calorie Bag of Pop Corn.