Sunday, July 31, 2011

What is the flavor of the insects?

What is the flavor of the insects?.

There are some 1,500 edible varieties and each has a distinctive taste. However, certain generalities can be made.

In many places, eating insects is fashionable. Last year, the UN recommended its use and a study published in the BBC estimates that are part of the usual diet of 80% of the population. Now, even the children of Angelina Jolie and Brad Pitt I like to eat crickets .

In our country it is customary to eat and Siqui sapa suri , two worms of the jungle are prepared grilled, fried, or marinated kebabs. If you've ever had the opportunity-and-value to test, more or less know what it's like eating an insect, since what they know. If not, then we give you an idea.

"In general, insects tend to know the nuts, especially when toasted. I think this is due to natural fats that have, in combination with the crispy their exoskeletons rich in minerals, "said Daniella Martin, host of TV's" Girl Meets Bug "in an article published in 'The Huffington Post' .

According to Martin, there are about 1,500 species of edible insects. And each of them, depending on what they eat, have a peculiar taste, which is sometimes very difficult to describe.

"Crickets, for example, know as an almond shrimp, while the majority of larvae that have tried know almond mushrooms. My two favorite tracks of the wax moth (known as "wax worms") and bee larvae, pine tree know enoki and chanterelles (a type of fungus) with bacon, respectively, "he describes.

And what do they know the spiders? They are like a light version and earthy seafood, especially crab and lobster.

However, the culinary expert in this field says there are flavors that can hardly be equated with something familiar. For example, the giant water bug is almost impossible to describe. "There simply is not in the annals of our culture, something that can point them to give an idea of ​​the nature of its flavor," said one writer after testing them first.

Thursday, July 28, 2011

List of foods that help you combat headache

List of foods that help you combat headache.

The headaches caused by stress are commonplace nowadays. We present some tips to help you combat this malaise.

How many times have we come home after work with a terrible headache? Surely many. The stress from work or traffic are some of the situations causing these excruciating headaches. However, before taking the knob of aspirin , we can try some food.

The website Joy Planet developed a list of inputs as well as tasty and nutritious could prevent migraines.

Possessing a major source of magnesium , seeds such as sesame and sunflower avoid irritation and anxiety states that produce headaches. Almonds are also "analgesic and effective" and a handful of these have the same effect as two aspirins. The reason? They have a generous amount of salicylates, chemicals that reduce inflammation and block pain signals.

The grains are a major burden of vitamin B, "a necessary nutrient to maintain good humor and hormonal balance, two key points to prevent the headaches," says the note. In addition, potassium-rich fruits such as avocados and bananas help prevent constipation, depression, nerves and insomnia, all related to headache.

Beyonce could publish a cookbook, Details

Beyonce could publish a cookbook, Details.

Inspired by Gwyneth Paltrow , singer and actress is flirting with the idea of printing traditional recipes of African Americans in the U.S.

A couple of years, Beyoncé admitted being "a disaster in the kitchen," but apparently that is not stopping to consider publishing a book with recipes typical of the 'soul food' (traditional food of African Americans in the U.S.).

"His mom, Tina, began the tradition of always prepare 'soul food' no matter where in the world they are," the 'Daily Mirror' . Within this family feast dishes include cornbread, collard greens, macaroni and cheese and fried chicken.

Are just the recipes for these meals that Beyoncé compiled in a book, driven by her friend Gwyneth Paltrow, who recently presented his own publication .

Wednesday, July 27, 2011



Ingredients :

  • 2 lb 4 oz (1 k) asparagus, trimmed
  • ¼ cup honey
  • 3 tablespoons Dijon mustard
  • 3 tablespoons lemon juice
  • 1 ½ tablespoon vegetable oil
  • Salt


  • Cook asparagus in salted boiling water until crisp tender. Drain and cool.
  • Arrange asparagus on a serving dish.
  • Place honey, mustard, lemon juice, oil and salt in a jar or container with a lid. Shake vigorously and drizzle over asparagus.
15 minutes

6 servings

How to cook chicken enchilada Casserole,easy mexican recipe to cook chicken enchilada Casserole,easy mexican recipe.

Instead of using loads of calorie-laden regular sour cream, we lightened this enchilada recipe with a creamy filling that includes only a little bit of light sour cream.

Prep Time: 30 mins
Total Time: 1 hr
Servings: 6 (1-cup) servings

  • 3/4 cup water
  • 1/2 cup chopped onion
  • 1/2 teaspoon instant chicken bouillon granules
  • 2 cloves garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/2 cup light dairy sour cream
  • 2 tablespoons nonfat dry milk powder
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups shredded cooked chicken breast or turkey breast (about 8 ounces)
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 4-ounce can diced green chile peppers, drained, or 1 or 2 canned jalapeno chile peppers, rinsed, seeded, and fin
  • 2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
  • Nonstick cooking spray
  • 4 6-inch corn tortillas, cut into 1-inch-wide strips
  • 1 cup canned black beans or kidney beans, rinsed and drained
  • 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
  • Fresh cilantro leaves (optional)
Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro. Set aside.
Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving. Makes 6 (1-cup) servings.
Test Kitchen Tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts
Calories 219, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 43 mg, Sodium 420 mg, Carbohydrate 23 g, Fiber 5 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Asian Tofu Salad, salad recipes
How to cook Asian Tofu Salad, salad recipes.

The slices of protein-rich tofu that top this salad are seasoned in a marinade of chili sauce and peanut butter. It is then sauteed in sesame oil for bold, rich flavor.

Prep Time: 20 mins
Total Time: 55 mins
Servings: 6 servings (1-1/4 cups salad with 2 slices tofu per serving)

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup sweet chili sauce
  • 1 tablespoon creamy peanut butter
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 16- to 18-ounce package firm water-packed tofu (fresh bean curd)
  • 1 teaspoon toasted sesame oil
  • 4 cups shredded romaine lettuce
  • 1-1/2 cups chopped, peeled jicama
  • 1 medium red sweet pepper, seeded and thinly sliced
  • 1 cup coarsely shredded carrot
  • 2 tablespoons unsalted dry roasted peanuts
  • 2 tablespoons snipped fresh cilantro
In a small bowl, whisk together soy sauce, chili sauce, peanut butter, garlic, and ginger. Pat tofu dry with paper towels. Cut tofu crosswise into 12 slices. Place slices in a 2-quart rectangular baking dish. Drizzle tofu with 3 tablespoons of the soy sauce mixture, turning to coat tofu. Let marinate for 30 minutes, turning tofu occasionally. Set aside the remaining soy sauce mixture for dressing.
In a very large nonstick skillet, heat sesame oil over medium-high heat. Remove tofu slices from the marinade. Add remaining marinade to the skillet. Add tofu slices to the hot skillet. Cook for 5 to 6 minutes or until lightly browned, turning once halfway through cooking.
In a large bowl, combine lettuce, jicama, sweet pepper, and carrot. Divide among six serving plates. Top with tofu, peanuts, and cilantro. Serve with reserved dressing mixture.

Nutrition Facts
Calories 179, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 515 mg, Carbohydrate 18 g, Total Sugar 9 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 75%, Calcium 12%, Iron 13%. Exchanges: Vegetable 1.5, Other Carbohydrate .5, Medium-Fat Meat 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Sesame & Ginger Chicken, easy recipe
How to Cook Sesame & Ginger Chicken, easy recipe.

Top lettuce leaves with a medley of chicken, red pepper, and carrots followed by a sprinkling of crunchy peanuts to make a main-dish recipe in less than 30 minutes.

Total Time: 20 mins
Servings: Serves 4.

  • 1 lb. skinless, boneless chicken breast, cut into bite-size strips
  • 1/4 cup bottled light Asian-style dressing with sesame and ginger
  • 2 cups packaged julienned carrots
  • 1/8 tsp. crushed red pepper
  • 1 head butterhead lettuce, leaves separated
  • 1/4 cup honey-roasted peanuts, chopped
  • Lime wedges
Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper. On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with nuts. Serve with remaining dressing and lime wedges.
Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges. Serves 4.

Nutrition Facts
Calories 231, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 66 mg, Sodium 436 mg, Carbohydrate 12 g, Total Sugar 7 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 5%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Raspberry Strudel Croissants, easy bread recipes
How to cook Raspberry Strudel Croissants, easy bread recipes.

Using phyllo dough instead of traditional croissant dough makes these raspberry-filled dessert pastries fat-free and low in calories. Just 35 calories each!

Prep Time: 20 mins
Total Time: 32 mins
Servings: 6 croissants

  • 1/4 cup frozen red raspberries, thawed and drained, or fresh red raspberries
  • 2 tablespoons low-sugar red raspberry preserves
  • 1/4 teaspoon finely shredded lemon peel
  • 4 sheets frozen phyllo dough (14x9-inch rectangles), thawed
  • Butter-flavor nonstick cooking spray
  • Powdered sugar and/or finely shredded lemon peel (optional)
  • Fresh raspberries (optional)
In a small bowl, combine the 1/4 cup raspberries, preserves, and the 1/4 teaspoon lemon peel. Using a potato masher or the back of a large spoon, mash berry mixture.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. Unfold phyllo dough; place one sheet of the dough on a clean flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat phyllo sheet with nonstick cooking spray. Place another sheet of the phyllo dough on top of the first sheet; coat with nonstick cooking spray. Repeat layering with two more sheets, coating each with nonstick cooking spray. You should have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2-inch circle in the dough (discard dough that is cut away to form the circle).
Cut circle into six wedges. Spread the raspberry mixture atop wedges, leaving a 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.
Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. If desired, sprinkle croissants with powdered sugar and/or additional lemon peel. If desired, garnish with additional fresh raspberries.

Nutrition Facts
Calories 35, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 8 g, Total Sugar 2 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 0%, Iron 2%. Exchanges: Other Carbohydrate .5.
Percent Daily Values are based on a 2,000 calorie diet

Tuesday, July 26, 2011

How to cook Seafood-Corn Chowder, easy seafood recipes to cook Seafood-Corn Chowder, easy seafood recipes.

The addition of halibut, scallops, and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.
Prep Time: 25 mins
Total Time: 37 mins
Servings: 6 (about 1-1/3 cups each) servings

  • 8 ounces fresh or frozen skinless halibut fillets
  • 4 fresh or frozen sea scallops (about 8 ounces total)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 4 medium tomatoes, cored and coarsely chopped (about 3 cups)
  • 2 cups lower-sodium vegetable broth
  • 1 cup water
  • 1 cup fresh or frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 10-ounce can or two 3.53-ounce packages whole baby clams, drained
  • 1/4 cup snipped fresh cilantro
  • Cracked black pepper (optional)
Thaw halibut and scallops, if frozen. Cut halibut into 1-inch pieces and cut large scallops in half or quarters; set aside. In a large saucepan, heat oil over medium heat. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in tomatoes, vegetable broth, the water, corn, cumin, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add halibut and scallops to tomato mixture. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or until scallops are opaque and halibut flakes easily when tested with a fork.
Stir in clams and cilantro just before serving. If desired, sprinkle with cracked black pepper.

Nutrition Facts
Calories 205, Total Fat 5 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 50 mg, Sodium 319 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 8%, Iron 65%. Exchanges: Vegetable 1, Starch .5, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Minestrone, italian Food

How to Cook Minestrone, italian Food.

This minestrone tastes even better if if you use the make-ahead directions. Just reheat the chilled soup and add the cooked pasta and fresh spinach for a quick low-fat main dish.

Prep Time: 15 mins
Total Time: 25 mins
Servings: Makes 8 servings

  • 3 14-ounce cans beef broth
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 14-1/2-ounce can stewed tomatoes, undrained
  • 1 11-1/2-ounce can vegetable juice
  • 1 6-ounce can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon dried Italian seasoning, crushed
  • 1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
  • 2 cups fresh spinach leaves, cut into strips
  • 2 cups cooked pasta, such as medium shell macaroni or mostaccioli
  • Finely shredded Parmesan cheese (optional)
In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
Makes 8 servings (12 cups)
Make-ahead directions: Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.

Nutrition Facts
Calories 223, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 1152 mg, Carbohydrate 43 g, Total Sugar 6 g, Fiber 8 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 48%, Calcium 8%, Iron 18%. Exchanges: Vegetable 2, Starch 2.
Percent Daily Values are based on a 2,000 calorie diet

How to coook Stuffing-Topped Chicken, chicken recipes to coook Stuffing-Topped Chicken, chicken recipes.

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.

Prep Time: 45 mins
Total Time: 45 mins
Servings: 4 servings

  • 2 tablespoons extra-virgin olive oil, divided
  • 3/4 cup chopped celery
  • 1 tablespoon chopped shallot
  • 5 slices whole-wheat country bread, cut into 1/4-inch cubes
  • 1/2 teaspoon salt-free poultry seasoning, (see Shopping Tip)
  • 1 1/2 cups reduced-sodium chicken broth, divided
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
  • 4 tablespoons all-purpose flour, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 1/2 cups quartered mushrooms, (6 ounces)
  • 1/3 cup dry white wine, or dry sherry
Position rack in upper third of oven; preheat broiler.
Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes. Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes. Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside. Wipe out the pan.
Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.

Shopping tip: Look for "salt-free" poultry seasoning near other spice mixes. If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.

Nutrition Facts
Calories 401, Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 77 mg, Sodium 481 mg, Carbohydrate 27 g, Fiber 4 g, Protein 30 g, Potassium 515 mg. Exchanges: Starch 2,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Mushroom Ravioli Soup, easy soup Recipes
How to cook Mushroom Ravioli Soup, easy soup Recipes.

For this low-calorie soup, you make your own ravioli by stuffing wonton wrappers with a mushroom and cheese filling.

Prep Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: Makes 12 cups.

  • 4 cans (14 ounces each) beef broth
  • 2 medium shallots, 1 coarsely chopped, 1 finely chopped
  • 1 ounce dried porcini mushrooms
  • 6 ounce assorted mushrooms (such as cremini, shiitake or oyster)
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/2 cup part-skim ricotta
  • 3 tablespoons grated Parmigiano-Reggiano
  • 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 package (12 ounces) square wonton wrappers
In a large pot, combine 5 cups water, the broth, coarsely chopped shallot and porcini mushrooms; bring to a boil over medium-high heat. Remove from heat, cover and let stand 30 minutes. Lightly moisten cheesecloth with water, fold into a double layer and place in a fine-mesh sieve set over a large bowl. Pour mushroom stock through cheesecloth; remove and rinse porcini mushrooms (discard shallot). Rinse pot and return strained stock to pot; set aside. Finely chop porcini mushrooms.
While stock is standing, trim and clean assorted mushrooms; slice and reserve 1 cup. Finely chop remaining mushrooms.
For ravioli filling, in a medium nonstick skillet, melt butter over medium-high heat. Add porcini and chopped mushrooms, remaining shallot and the garlic. Saute, stirring occasionally, until shallots are translucent and mushrooms are softened, about 6 minutes. Remove from heat and transfer to a bowl. Let cool slightly, about 10 minutes. Stir in cheeses, parsley and thyme; salt and pepper to taste.
For ravioli, place 1 tablespoon filling on one side of each wonton wrapper. Brush two opposite edges with water and fold over to form a triangle. Press firmly to seal.
For soup, bring stock to a boil; add reserved mushrooms and the ravioli. Cover and cook until just tender, 3 to 4 minutes. Ladle into bowls and garnish with parsley, if desired. (Freeze soup and uncooked ravioli separately in airtight containers up to 1 month. Store ravioli in single layers separated by waxed paper.) Makes 12 cups.

Nutrition Facts
Calories 140, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 685 mg, Carbohydrate 20 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet

Easy Chocolate Cake, Easy Microwave Recipes

Easy Chocolate Cake, Easy Microwave Recipes.

My kids are always looking for dessert every night. I feel like somewhere along the way I must’ve spoiled them, because I never looked for dessert when I was a kid, at least not every night.

The good news is, there is a super simple solution that they can do themselves. (Score!)

Cooking in a mug in the microwave is super easy, but tastes great. Plus, it is absolutely PERFECT on a HOT summer night when they want a treat like cake, but I won’t let them heat the oven up because my house already feels like a sauna. (sigh, how I love living in hot, humid Missouri in the summer)

Cake Mug - Mug Cake

My kids have discovered that often their “mug cake” can be shared between two people, which is probably more portion controlled anyway. They serve it up with some whipped cream on top and a cold glass of milk.

Mug in a Microwave: Easy Chocolate Cake

What you need:

  • 4 Tbs. cake flour (for the record, we have used all purpose flour as a substitution and it works, however – the cake flour definitely makes it softer and more moist)
  • 4 Tbs. sugar
  • 2 Tbs. cocoa
  • 1 Egg
  • 3 Tbs. milk
  • 3 Tbs. oil
  • 1 lg. coffee mug
  • Topping of choice: homemade whipped cream, caramel sauce, fresh strawberries, cinnamon, powdered sugar, etc. (optional)

Really easy directions. Grease the inside of the mug, just like you would grease a cake pan. You don’t have to do this, and not every recipe tells you to do this, but we found that if we grease the inside of the mug, it slides out easier and looks prettier. If you don’t care how it looks, skip that part.

Toss the flour, the sugar and the cocoa into the mug.

Cake in a Mug

Mix them all up. Add an egg.

Cake in a Mug

Stir it into the dry ingredients. Now, add the milk and oil, and mix really well.

Mug Cake

Now put the mug into the microwave for 3 minutes. Yep. 3 minutes. Now, I won’t lie – sometimes this part can get a little messy. But then sometimes it works fine and it doesn’t go nuts. So, I’m just gonna say, the larger the mug, the better this will be (or less messy anyway).

Mug Cake - Cake in a Mug

Wait until it stops rising and sets in the mug and then using a towel or a pot holder, remove the HOT mug from the microwave and slide the contents out onto a plate. Top with homemade whipped cream or caramel sauce, or whatever you wish to serve it with. Enjoy!

Cake in a Mug

P.S. Don’t overbake – you’ll get hard spots in the middle. Not so great.

Monday, July 25, 2011

How to Cook Caesar Salad with Crispy Tofu Croutons,Salad Recipes

How to Cook Caesar Salad with Crispy Tofu Croutons,Salad Recipes.

In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.

Stephanie Foley
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4

  • 6 ounces soft silken tofu, drained
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 oil-packed anchovy fillet, drained
  • 1 small garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1 14-ounce package firm tofu, drained and cut into 3/4-inch cubes
  • Vegetable oil, for frying
  • 1/2 cup cornstarch
  • 2 romaine hearts, torn into bite-size pieces (1 pound)

In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.

Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity.

The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.

How to Cook Cinnamon Bunny Bread How to Cook Cinnamon Bunny Bread.

These fun bunny-shaped rolls are made with a rich yeast dough and perfect for an Easter brunch. Enlist family members to help roll the dough into balls to shape into bunnies.

Servings: 12 small bunnies or 6 large bunnies

  • 1 cup milk
  • 1/2 cup (1 stick) unsalted butter, sliced
  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 3/4 cup sugar
  • 2 packages active dry yeast
  • 5 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 5 eggs, at room temperature (reserve one for glaze)
  • 1 tablespoon cold water
  • Decorator Frosting
  • Liquid food colorings
  • small round candies or jelly beans
Combine the milk and butter in a small saucepan. Place the pan over low heat until the butter melts, stirring occasionally. Remove the pan from the heat and let cool until lukewarm (110 degrees F).
Stir together the warm water and 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the surface; let stand until softened, about 1 minute. Stir to dissolve the yeast. Let stand until mixture is foamy, about 5 minutes.
Combine 4 cups of the flour, the remaining sugar, the cinnamon and salt in large bowl. Add 4 of the eggs, the yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough of the remaining flour to make soft but not sticky dough.
Knead dough on a lightly floured surface or in an electric mixer bowl with a dough hook until smooth and elastic, 8 to 10 minutes. Place the dough in a lightly oiled bowl, turning to coat evenly with the oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, for 1 to -1/2 hours.
Punch down dough. Knead dough briefly. Cover; let rest for 10 minutes. Grease 2 large baking sheets.
For small bunnies: Cut dough into 12 equal parts. Use one part for each bunny. If your kitchen is warm, keep unused portions of the dough, covered, in the refrigerator. Using one piece of dough, pinch off about 1/4 cup for the bunny body and roll into a ball, slightly elongating it into the shape of an egg. Place on one of the prepared baking sheets. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip the point in water and tuck under the body ball on the baking sheet to attach. Pinch off tiny piece from the original piece of dough for the nose. Roll into a ball, dip the bottom in water and place in center of face. Divide remaining portion of the original piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip the points into water; tuck the points under the body on 4 places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one and flattening the other end of each log. Dip the flattened end of each into water and tuck under head for ears. Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away from drafts, until doubled in bulk, 30 minutes to 1 hour.
Heat oven to 350 degrees F. Whisk together reserved egg and 1 tablespoon cold water in small bowl to make egg wash. Uncover bunny breads; brush with egg wash. Brush each a second time. Bake in 350 degrees F oven for 15 minutes until bread is golden and sounds hollow when tapped with fingertips. Remove breads from baking sheets and let cool on rack. Cool completely before decorating.
For large bunnies: Divide dough into 6 equal parts. Assemble as directed for small bunnies, doubling amounts of dough for body and head. Place the bunnies about 3 inches apart on baking sheets. Cover with plastic wrap; let rise in warm place, away from drafts, until doubled in bulk, 30 minutes to 1 hour. Brush with egg wash and bake in 350 degrees F oven 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove from baking sheet to wire rack. Let cool completely.
Tint batches of frosting with colorings. Spoon into pastry bags with small writing tips; decorate as desired.
Decorator Frosting: Combine 2 teaspoons powdered egg whites with 2 tablespoons warm water in small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency. Keep covered with damp cloth at all times or frosting will harden.

Nutrition Facts
Calories 202, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 56 mg, Sodium 111 mg, Carbohydrate 33 g, Fiber 1 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet

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