All about preparing chicken...

Chicken recipes are a stable in many people’s diets. Many of them are recipes we have made time and time again and others, are special recipes, maybe a favorite Christmas recipe or even a special fondue recipe using chicken. Americans consume more chicken then any other meat, but we still want new recipes to use! Spicing up old recipes or creating new ones is easy when you have the right tools. Finding new free recipes is easy if you are using the Internet. Simply searching for recipes in your favorite search engine will produce many sites you can choose from. Within those sites, you can search for chicken recipes or any other that you may be looking for. Most of the time, you will receive many choices to choose from. Choose those that you have the ingredients for or are willing to purchase. If you do not have the ability to search online, check your local library for books and magazines on chicken recipes.

How will you cook the chicken? Bake it? Grill it? Stir fry? You can even use a slow cooker recipe to cook your chicken. There are many ways to prepare the chicken. There are also many types of cuts of chicken. Will you use a whole chicken? Half? Just thighs or wings? Maybe you will want it boneless or skin less. A good tool to invest in is a How To Cookbook. A book like this will teach you how to know these differences. It will teach you many important techniques you will use over and over in any baking or cooking you do. Another aspect to consider is when or how you will serve the chicken recipe. Will you prepare an appetizer recipe?

Will you make a soup or will it be a main dish? You have many questions to ask yourself. Once you come to these conclusions and know what your goals are, you will be able to find the perfect chicken recipes. Cooking with chicken you also need to understand how to prepare chicken safely. Chicken does contain bacteria that you need to avoid exposing yourself and your diners too. Always wash hands thoroughly after touching or handling chicken. Use the hottest water you can and an antibacterial soap as well. Ensure that you do not touch any equipment or items before washing your hands. This will prevent cross contamination as well.

When cooking chicken, make sure to cook it until it reaches the proper temperature. Chicken cannot be eaten raw. But, cooking it thoroughly will kill any bacteria that may be on your chicken. Again, make sure to use utensils that are clean and sanitary each time you touch the chicken. Following your directions correctly will provide you with the best possible outcome for your chicken recipes. Using the correct ingredients, properly cut and thoroughly clean, will deliver a great meal for whoever you are cooking for and whatever you make!

Chicken korma, a dish fit for kings.

The Royal chefs of the great Moghul Emperors made an enormous contribution to the richness of the celebrated Northern Indian cuisine, using cooking techniques which were mainly similar to those of the western world but raising them to new heights with their exquisite blends of spices and herbs.

Kormas were created for festive occasions and are considered by many experts top be the greatest expression of the master chef's skills. A korma is mildly spiced and enriched by cream and ground almonds.

The korma technique can be applied to meats or to vegetables and calls for a thicker braising sauce than that normally used in western cooking. The use of butter and cream in the preparation results in a thick, savoury sauce that clings generously to meats and vegetables.

Chicken Korma, reduced to simple terms, is nothing more than braised chicken but the judicious blending of spices that are used to create the braising sauce makes it one of India's most popular dishes. There are many great and complicated recipes but this one is simple, quick to prepare and will have your tastebuds dancing:

1 tbsp vegetable oil

1 lb boneless chicken thighs, cubed

1/3 jar of Sharwood's Curry Stir Fry Sauce

1/2 cup chicken stock

2 tbsp ground almonds

3 tbsp light cream

1 tbsp chopped fresh cilantro for garnish

Heat the oil in a wok or deep-sided frying pan, add the chicken and stir for 5 minutes until almost cooked. Add the curry sauce, chicken stock, ground almonds and cream. Simmer for 5 minutes or until the sauce has thickened. Serve immediately with plain boiled Basmati rice, garnished with the cilantro. Delicious with spoonfuls of Sharwood's Major Gray Chutney. Preparation time: 5 minutes; cooking time: 10 minutes. Serves 3-4.

What exactly is Shrove Tuesday? The time for this recipe!

For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions. As you will see from the recipes below, the Brits certainly don't have the monopoly of this type of fare for the occasion:

REBANDAS DE CARNAVAL

This a great way to use up stale bread at any time.

Ingredients:

1 "yesterday's" Canarian loaf (any crusty white bread like a French stick or baguette will do just as well), 1 egg, 1 cup of milk approx., Sugar, Sprinkle of ground cinnamon.

Method:

Slice the bread diagonally into 1/2 to 3/4 inch slices and discard the ends of the loaf. Beat the egg, milk and cinnamon together in a bowl then soak the bread slices briefly in the mixture. Lift them carefully and fry gently in oil in a shallow frying pan, turning once. Remove when golden, arrange on a plate and sprinkle with sugar. Watch them disappear fast!

(A variation on this recipe is to substitute half the milk with white wine.)

TORTILLA DE CARNAVAL

Ingredients:

Gofio, Plain Flour (optional), Three or four egg yolks, Ground cinnamon, Half a litre of milk, Sugar, Aniseed liqueur or Marie Brizard.

Method:

Mix the egg yolks with the milk, cinnamon and sugar (the amount of which you can vary according to taste), along with a dribble of the aniseed liqueur. Beat well, then add the gofio a little at a time, until you have a consistency resembling custard. (You can mix flour with the gofio, again according to preference). Fry small amounts of the mixture until golden in hot oil to make little pancakes. It is customary to eat them at Carnaval time, accompanied by coffee.

Cool drinks you should try. Warning: May be good for your skin too!

Cool and refreshing, these delicious smoothies are not only a great energizer on a hot summer day, they're great for your skin too. Made with antioxidant-rich California peaches, plums and nectarines, these drinks will help your skin ward off the damaging effects of the sun's ultraviolet rays. Instead of a soda or a milk shake, try one of these delicious drinks…and enjoy the healthful benefits.

Mix ingredients in a blender and whirl until smooth, taking care to stop the machine and scrape down the sides with a rubber spatula to ensure proper blending. Serve immediately or store refrigerated until ready to serve. For best results, serve within one day. (Note: Fresh fruit may be previously frozen. A good trick is to puree fruit and freeze in ice cube trays for later use.) Recipes yield approximately two one-cup servings.

Nectarine Nutrition Booster

* 3 fresh California nectarines, cut in small dice with skin on

* 2 tablespoons wheat germ

* 1 teaspoon honey

* 1/2 teaspoon green tea

* 3 tablespoons coconut flakes

Nutrition information (one serving) - PROTEIN: 2 grams; FAT: 3 grams; CARBOHYDRATE: 18 grams; FIBER: 4.5 grams; SODIUM: 18 milligrams; CHOLESTEROL: 0 milligrams; CALORIES: 103 calories

Peach Pick Me Up

* 3 fresh California peaches, sliced with skin on

* 1 tablespoon cinnamon

* 1/2 teaspoon ginseng

* 1/2 teaspoon aloe vera

* 2 cloves

Nutrition information (one serving) - PROTEIN: 0 grams; FAT: 0 grams; CARBOHYDRATE: 19 grams; FIBER: 3 grams; SODIUM: 0 milligrams; CHOLESTEROL: 0 milligrams; CALORIES: 72 calories

Aromatherapy Plum Soother

* 3 fresh California plums, sliced with skin on

* 2 ounces chamomile

* 2 teaspoons honey

* 1 tablespoon cucumber extract

Nutrition information (one serving) - PROTEIN: 0 grams; FAT: 0 grams; CARBOHYDRATE: 19 grams; FIBER: 1.5 grams; SODIUM: 0 milligrams; CHOLESTEROL: 0 milligrams; CALORIES: 75 calories

No more boring brown bag lunches, please!

One way that money slips through our fingers without our realizing it is by eating out at lunch every day.

Did you know that by taking your lunch 3 days a week instead of eating out, you could save as much as $800 a year? Think what you could do with that much extra money!

Your lunch doesn't have to be a sandwich and chips, either. With just a little bit of creativity and planning, brown bag lunches can be pretty delicious!

Try these ideas for starters:

Invest in a few of those 1-serving plastic storage containers with lids. These are so handy--when you have just one serving left of any dish at dinner, put it in one of these dishes. Designate a shelf in the fridge for these leftovers. In the mornings, anyone in the family can choose what to put in their lunch bag!

Those little containers can also be used to hold dip for carrot or celery sticks; fill with peanut butter and pack a zipper bag of pretzels for dipping. Maybe salsa for dipping tortilla chips (not so healthy, but really good!)

Or make your own pudding cups with your homemade pudding!

Fill tortillas or pita pockets with egg or tuna salad.

Spread cream cheese on a tortilla, add a little salsa, and top with sliced turkey or ham. Place another tortilla on top, cut in fourths and put in zipper top bag.

A good way to carry deviled eggs (that lunchbox staple)-- after filling, put the two halves back together, and wrap in plastic wrap or put in a small container!

Muffins hold up well in a lunch bag or box as do slices of banana nut bread, or most any other quick bread. Great for morning or afternoon breaks.

Of course, if your workplace has a microwave oven,(lucky you!)you can always bring leftover soup, stew or chili. A quick recipe for Chicken Corn Chowder:

1 pouch Chicken Noodle Soup Mix with diced chicken

2 1/4 cups milk

1 can cream-style corn

Combine all ingredients in saucepan; bring to a boil. Reduce heat and simmer until noodles are tender, uncovered, stirring frequently, because it will stick!

Mix this up in the evening or on the wekend and store in serving-size containers. Just grab a container in the morning, along with some crackers, and you're good to go!

Try some of these ideas for your lunches this week and start saving some money!

And at the same time, you'll have the satisfaction of knowing that you and/or your spouse will be having a more nutritious meal than you would get at a fast-food restaurant.

Dealing with bacteria in your kitchen

Bacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way.

Harmless bacteria – Most bacteria fall into this category. They are neither help us nor are harmful to us. These bacteria have a specific purpose, but are not a concerning to us in terms of food safety,

Beneficial bacteria – Believe it or not some bacteria are helpful to us. Some bacteria are used in foods to make cheeses and yogurts. And still others live in our bodies to fight of harmful bacteria.

Undesirable bacteria – Undesirable bacteria is responsible for food spoilage. This type of bacteria may not make you sick, but they show themselves by the use of odors, sticky or slimy surfaces and discoloration.

Illness causing bacteria or pathogens – These are the bacteria that cause most food-borne illnesses. Pathogens do not necessarily leave detectable odors or taste in food. This makes it impossible to tell if food is contaminated by smelling or tasting, or looking at it. The only way to protect yourself from this bacteria is by proper food handling and sanitation.

Bacteria Growth

Bacteria simply multiply by splitting in half. Under the ideal conditions, they can double in number every 15 to 30 minutes. This means that one single bacterium could multiply to a million in less than 6 hours.

What do bacteria need to multiply?

Food – Some from of food is a basic requirement for bacteria to grow.

Moisture – Water is required for bacteria in order to absorb food. Dry foods will not support bacterial growth. As well, foods with very high salt or sugar content make bacteria unable to use the moisture present.

Temperature – Bacteria grow best at warm temperatures between 40 and 140°F. This temperature range is what we call the food danger zone.

Air – Most bacteria require oxygen to grow, but not all. There are some exceptions, one type of bacteria being botulism.

Time – When bacteria are introduced to a new environment, they need time to adjust before they start to grow. This time is called the lag phase and last about one hour.

How is bacteria transferred?

Bacteria are carried from one place to another by being carried. This can happened by peoples hands, coughs, other food, utensils, equipment, water, or pests.

Preventing Bacteria Growth

Now that we know how bacteria grow and are spread; we should be able to prevent food-borne illness by following three simple steps.

1. Keep bacteria from spreading by not letting anything that might contain bacteria tough the food. This includes people, dirty equipment, utensils and possibly other foods.

2. Stop bacteria from growing by taking away the conditions that encourage growth. The most effective way is to keep food out of the danger zone. Keep foods below 40°F and about 140°F

3. Finally kill the bacteria. Most bacteria are killed if they are subject to a temperature above 165°F for 30 seconds. This is how we make food safe by cooking. This heat is also how we sanitize dishes and equipment. Certain chemicals (such as bleach) also kill bacteria. Using sanitizing agents is best way to sanitize counter tops and large equipment.

Atkins diet in the United Kingdom, with some surprising results...

The most recent shocking news related to Atkins diet UK is while dieting Atkins, people don't feel the drive to eat more.

British population is largely enjoying Atkins diet

Though The United Kingdom doesn't have to tackle serious issues regarding overweight and obesity, there are enough British dieting. It is said that about two fifths of the British population are currently dieting in some form or another - 58% have tried dieting in the past five years. An estimated three million people in the UK have tried the controversial Atkins Diet, suggests a poll; 7% of men and 10% of women had given it a try. Despite all the warnings coming from dieticians, the Atkins diet is extremely popular, as it is in the United States. Why on earth is this diet so largely voted ? Nutritionists are puzzled and are trying to explain this. The public already knows that Atkins is more effective than standard diets (those low-fat or controlled-calories diet) in losing weight; no one could persuade them to give up Atkins. Up-to-the-minute research point out that, in the Atkins diet, lowering appetite is the one responsible for losing pounds, not ketosis. Atkins diet UK has recently given some challenging topics to talk about.

Secrets from dieters' diaries

A very recent BBC show disclosed a completely new point of view regarding Atkins diet's success. On 12 August 2004, a few specialists were invited by narrator Barbara Flynn to debate Atkins advantages and drawbacks. The Atkins diet was "chopped" by Prof. Joe Milward, Dr. Theodore Vanitallie, Dr. Gary Foster, Dr. Eric Westman, Dr. Mary Vernon, Dr. Paul Robinson, Prof. Joseph Donelly, Dr. Susan Jebb, prof. Arm Astrup.

Participants shared a shocking finding. Ketosis has nothing to do with pounds' dissapearance; actually, by lowering appetite, Atkins dieters are losing weight! Nutrition experts have always been terrified by the fact that Atkins encouraged so many fats and had no limits to calories. The Atkins theory overturned all that dieticians had been trying to induce for years. People "wrongly" believed that, if you want to get thinner, all you have to do is eat less or reduce calories. This theory was swept away by the Atkins dietary approach.

Ketosis - out; appetite - in

Confused by the spectacular results, the nutrition care community couldn't make this out. The conclusion was drawn after diaries of a group of Atkins dieters were scanned. Reading all the notes, it was clear that Atkins followers have a higher command of their appetite. By eating protein-rich foods regularly, they do not need to eat large amounts, British specialists from BBC show conclude. Appetite is somehow normalized by the food the dieters are actually eating. It is so simple, so unexpected. The father of this dietary approach had also mentioned it, among others, but only after private diet diaries had been "scanned", the appetite's relevance finally became prevalent.

The recent BBC show guests said that this finding is extremely interesting because appetite is one of the most fundamental human instincts. It is argued that it is hugely important, since without eating appropriate and sufficient food a human being cannot survive or move, or act, or think, or work. Moreover, hunger drive is considered "incredibly powerful". The bottom line is that the Atkins way of eating acts like an "appetite killer" and this is tremendously important to understand the diet's mechanism.