If you love a nice, healthy tuna salad, but have grown tired of the “same-old same-old,” then let Healthy Helpings TV host Michelle Koen show you a a new way to make this old favorite.

Courtesy: Healthy Helpings TV

Healthy Helpings TV host Michelle Koen says Quinoa is “the new rice”. See her use this grain in a Paella, an ancient Moorish dish commonly made of leftovers by husbands for their wives. Still, this dish is delicious no matter who cooks it.

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If you love a nice, healthy tuna salad, but have grown tired of the “same-old same-old” then let Healthy Helpings TV and host Michelle Koen show you a a new way to make this old favorite! Visit healthyhelpingstv.com for the complete recipe.

Courtesy: GNMHealth

Healthy Helpings TV host Michelle Koen shows us a quick and easy, yet healthy and flavorful recipe for stuffed, rolled chicken breasts with flavors from Italy.

Courtesy: GNMHealth

The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef shank for a long time, a really long time – like 4 hours, so if you’re in a hurry, this dish is not for you. But, if you want to enjoy a bowl of something that will warm you to the bone (or shank) then give this extremely simple soup a try. 

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Will it rise? Will it fall? The soufflé is the ultimate in fat free desserts. It’s light and fluffy texture oozes indulgence and it’s a great way to get through those egg whites you bought with good intentions too.

Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl (“Bitter Water”) goes all the way back to the Aztec empire! In the spirit of “everything old is new again.”

Courtesy: www.HealthyHelpingsTV.com

Michelle Koen prepares a very cheesy vegetable torte. Mmm, very, very tasty. Michelle did a bit of a makeover of a traditional quiche recipe, the broccoli is really the best part as it makes a super crunchy contrast against the creaminess of the cheeses. It’s not exactly low fat but it seriously kicks butt in the protein department and is ridiculously easy to make low-carb, too. Serves 4-6. Enjoy!

Romesco is a classic Catalonian sauce. It’s basically a mixture of roasted red bell peppers, almonds, and olive oil. You can add Vegenaise instead of olive oil to make the mixture creamy. Vegenaise is made with grapeseed oil, which is a by-product of wine-making.

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Whole wheat penne with Pesto and real Parmigiano Reggiano makes a delicious pasta dish.

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Chef Keith Snow demonstrates and easy classic basil pesto.

Making grilled tuna steaks accompanied by delicious pesto with Geneve Stewart.

Courtesy: www.genevestewart.com

Many countries where olive trees thrive claim superiority in their locally produced olive oils. There are various categories, with various uses appropriate for a given gastronomic purpose. To the common cook, the issue of olive oils can become confusing. When do you use cold-pressed, extra virgin oil? Which types of oils are suitable to dress your salad to perfection? What’s best for regular cooking? Italian or Spanish? Let’s take a quick look at what’s available and try to clarify some of the mystery.

All olive oils are missing one constituent you can find in almost every other type of oil – cholesterol. As a starting point, you know you’re making a healthy diet choice when you opt for olive oils.

Now let’s talk about country of origin? Italy, Spain, Greece and France all have fertile olive producing areas, and vie with each other for the top spot in quality and purity.

The truth is that every olive growing region has climate and soil conditions, producing a different character to the oils produced and doesn’t have much to do with an inherent degree of quality that can be identified as superior or inferior. Climate and soil makeup provide a distinctive essence, amounting to plain preference or affinity of particular oils to foods within the same locale.

The grading of olive oils is another story. Grading defines the refinement of the product, mainly noticeable in the acidity.

The “extra virgin” label is designated to the first “cold” pressing of the olives. A maximum of 0.8% acidity is prescribed by this designation, suitable for the finest salad dressing, where the top flavor of the cold pressing stand out.

Oils named “virgin” are known to be a lower class, but still an acceptable salad dressing quality. Virgin olive oils must not contain more than 2% acidity, and must contain no refined oil. As the delicate flavor will be lost in cooking, virgin oils should not be wasted in cooking.

Products simply labelled “olive oil” do not aspire to strong or refined taste and are best suited to cooking. Also, a label that says “100% pure” or “Imported from Italy” can be ambiguous, implying a degree of quality that is not warranted. Such labels indicate the lower end of quality, composites of oils from many countries, suited to frying without the fine distinctive essence and low acidity of virgin olive oils.

Among chefs, olive oil is a cult thing. It’s important to understand the grades if you want to get the most from your cooking. Anyhow, remember that these oils contain no cholesterol and it will be good for your heart to understand the fine points. So here you go, I am pretty sure that you will look at olive oils in a different way from now on. Take care of your health now, do not wait.

About the author: Paul Zayer isa  well-known author, internet lover and surely likes sharing his passion with others. Read more now about Nutrition and all about Olive Oils idea at his website, Food Nutrition Information Guide.

Courtesy: GoArticles
photo credit: russelljsmith

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A fine tip to get pasta right texture is to take away the small piece from saucepan and test it in your front teeth. It must be tender but firm to the taste. Never boil pasta but heat it in slightly salty water quite strongly until it make softer.

Then check it with your teeth after some minutes. Always cook the pasta at the end when preparing the recipe. Never leave pasta standing as it becomes tough as well as unpleasant.

Items (serves-2)

2 slices of the thick bread cut the crusts
2 tbsp of olive oil
1 onion chopped
2 garlic cloves paste
1 tin of the chopped tomatoes
8 basil leave
3 tbsp of the tomato puree
1lb of minced beef
1 tbsp of sugar
2 eggs
1 tbsp of fresh parsley finely chopped
1 tbsp of basil chopped
12oz of the dried spaghetti
salt as well as pepper
Parmesan cheese to sprinkle when serving

Method

Put the bread in the dish plus soak it with water. The water must cover the bread plus leave it for around 5 minutes, and then drain off excess water as well as squeeze the bread and remove all liquid. Heat it in the saucepan olive oil, add onion and half garlic and rarely stir as gently cooking over the medium heat. Now add tomatoes juice, the basil leaves, the tomato puree plus the sugar and season it with the salt and pepper.

Bring it to boil the contents then decrease the heat to simmer. After 20 minutes this must be reduced to thicken plus the pulpy mixture. Using the big mixing bowl put the bread, crushed beef, eggs, parsley, basil plus the remaining garlic. Mix all of them all together by your hands also add the little salt to taste.

When all this is done, create a little balls of the mixture. Drop into the saucepan that is containing tomato sauce. Now cook over in the medium heat for about 30 minutes. Around 15 minutes prior to you are set to serve the dish, boil a few slightly salty water in the saucepan. Add spaghetti. Boil for about 10 minutes and then test. Once it is prepared, drain it very well.

Now put spaghetti into the large shallow bowl. Put your meatballs on the top. Gently empty the sauce over meatballs as well as the spaghetti. Spray on Parmesan cheese and then serve. If you discover Parmesan a bit strong, then use the milder cheese of your personal choice.

Author: Dave Text. Find more information on Cooking Recipe – A Tasty Italian Food at his site.

Source: Article Directory
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