How to Make a Great Veggie Pita Pocket

One of my favorite lunches on a hot summer day is a nice cool vegetarian pita pocket. A pita pocket is great in that it is indeed bread shaped like a pocket, and you can put any foods you want into it.

The only thing you really need to make a pita pocket is a piece of pita bread. There are two basic ways to cut the pita bread. The first way to cut your pita is right in half, so you have two pretty much equal half circle pockets of pita. The other way to cut pita bread is to take a bit off of the top, and so you have one big pocket.

Before cutting your pita in half it is a good idea to see if there are any little tears or thin spots in the bread. I like to make my cut near these little imperfections. This will keep the weakest part of the pocket from being deep down where you will have lots of great stuff.

Once you cut your pita you can either use it cold from the fridge, at room temperature, or toasted. If you toast it, which I sometimes like to do, be sure not to get the pita too toasty and brittle. A brittle pocket will fall apart.

Once you have your bread ready it is time to start putting good stuff into it. I will just say one last time that it is important to not rip the bread, as it makes a mess to have the bottom of your pocket split open while you are eating. That is why you want to go slow in the stuffing, and be sure to chop up your ingredients so they do not strain the bread.

I like to start of by putting a nice spread of hummus in the pocket. For the most part the order you add things does not matter, except the spread of hummus. Hummus comes in a lot of great flavors now, but I do tend to like the plain. There is something about hummus that just adds such a smoothness to the taste of the pocket.

The next thing I like to add is some baked tofu. This is more and more readily available in supermarkets, and comes in a wide array of flavors. One of my favorite flavors is classic Teriyaki, but barbeque and other flavors are great. I do not think I have ever tried one I did not like. If you can not find baked tofu, or want to make your own, it is not too hard. You just press, marinate, and bake the tofu - but that is another article. I would not advise using plain, unbaked tofu. It is probably perfectly safe, but at least to me not appealing.

Then I like to add something a little moister to the pocket, such as pickles or tomatoes or both. I usually have pickles in the fridge. Pickles add a fantastic crunch and saltiness to the pocket. I do not always have fresh tomatoes, but if I do have one then I defiantly add diced tomato to the pocket. A tomato just adds such a lovely fresh flavor.

Lettuce is terrific to put in a pita pocket. Lettuce does work best in a pocket if it is chopped up very thin. Chopped lettuce fills in the pocket well and does not take up a huge amount of room.
If you have olives try chopping up a few for your pocket. Olives add a nice salty richness. I like Kalamata best, but black, green or any olives go well.

If you want to add a little spice to your pocket try a few diced up jalapeno rings. If you want something spicy, but not as spicy as jalapenos, try a diced up pepperoncini. Want peppers with no spice? Try some nice roasted peppers.

Sprouts are a fantastic addition to the pocket. In many markets you will find a variety of fresh sprouts. Any will work in a pocket. You can put them in at any time, but I like to save them to the end so the sprouts are sticking out of the top of the pocket. Probably does not make a difference in the eating, but there is something so visual about fresh green sprouts poking out of the pocket.

Those are just a few ideas for a lovely veggie pita pocket. You can add virtually any food you like to your pocket. Great chance to look in your fridge for some ingredients. Raspberries or strawberries, that could be fun! That jar of artichoke hearts, why not add a few? Chocolate sauce or peanut butter or jam, it is all up to you.

So there you have it, an easy and delicious vegan lunch. Enjoy every sandwich!

Larry Truett is a vegan freelance computer programmer living in San Diego, California with his wife and their three cats. He enjoys hiking, reading, gardening, watching too much television, and other nerdy activities.

Check out his resources for all things vegan at http://www.VeganUSofA.com with listings of restaurants, organizations, and events near you.

Rice Pie - A Rhode Islander's Recipe to Celebrate an Italian Tradition at Easter

Rice pie (torta di riso) is an Italian dessert consisting of eggs, rice, ricotta cheese, and citrus. After baking, it becomes a bottom layer of chewy rice topped with a separate layer of creamy custard. In 1524, Italian navigator Giovanni da Verrazano was the first European to visit any part of Rhode Island. He came to what is now Block Island and named it "Luisa" after Louise of Savoy, Queen mother of France. Due to a mistake in surveying the land, the original name didn't stick. Since one of the six largest ancestry groups in the state is that of the Italians, eating rice pie is a celebratory Easter tradition which has stuck. My maternal grandmother who emigrated from Naples, Italy to Rhode Island made her "crustless" rice pies from memory as does my mother who finally scribbled the recipe on a card for posterity. I have merely reduced the ingredients from the original recipe to yield one pie rather than six, though this dessert is irresistible and begs indulgence throughout the year.

Ingredients for Crustless Rice Pie
9 egg,s 1-1/2 cups white sugar, 1 (32 oz.) ricotta cheese (may use skim, fat free, or reduced fat),1 teaspoon vanilla extract, 2 cups light cream, 1 cup cooked white rice ("River" for starchy consistency), 1 (15 ounce) can, crushed pineapple-drained; or the juice of two squeezed lemons with lemon zest (depending on your flavor preference for pineapple or lemon), 1/4 teaspoon cinnamon for dusting the top of the pie before placing in oven

Directions

1.Beat eggs in large mixing bowl. Add sugar, mixing well. Stir in ricotta and vanilla until smooth. Add cream and stir. Fold in cooked rice and either crushed pineapples or lemon juice/zest.

2.Pour mixture into a Crisco greased, lightly floured 9-1/2 by 13-1/2 in. Pyrex dish. Sprinkle cinnamon on top.

3.Bake at 325 degrees F for one hour-top should be golden brown; toothpick test. Refrigerate until thoroughly cooled. Tastes best sliced and served at room temperature right from its baking dish.

Though pastry chefs at Italian bakeries rise to the occasion to follow their own tried and true recipes for baking rice pies, you might want to establish your own family tradition in the kitchen. Generations of Italian-Americans who settled in Rhode Island have done just that by whisking ingredients for a recipe celebrating a family who sticks together.
Eva Pasco Author, UNDERLYING NOTES (238 pgs)
Chick Lit for Discerning Women: Winding past Rhode Island's coastal communities, prominent landmarks, cherished institutions, and olive oil spills of the underworld.
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Bread Machine Recipes - Whole Wheat Iced Breakfast Bread

This bread machine recipe for whole wheat bread is suitable as is for most bread machines. Add the ingredients in the order that your machine tells you, but for the most part that will be liquids first and flour last with the yeast sprinkled on top right before inserting the baking pan into the bread machine. This is a delicious breakfast bread that you will enjoy with your morning cup of coffee.

Bread Ingredients:
2 tablespoons brown sugar. Pack it tightly into the measuring spoon.
1 1/2 teaspoons salt.
2 tablespoons canola oil. Some people prefer olive oil but I think it adds the wrong taste.
1 1/2 cups water. Lukewarm from the tap or bottled if you prefer.
1 c. whole wheat flour
3 c. unbleached white flour or bread flour. My favorite is King Arthur brand.
1 3/4 teaspoons yeast.
Optional: almonds or raisins

Icing Ingredients:

1/2 stick butter
2 drops of vanilla
1/2 pound powdered sugar
milk to consistency

Let the bread bake through to completion, about 3.5 hours. Take the finished bread out of the baking container and let it cool on a rack. You can use the time to make the icing. For the icing, melt the butter in a microwave until it is just becomes pourable. You don't need it to be red hot. Add the melted butter, vanilla, and half the powdered sugar to a bowl. Add a little milk and a little more sugar in several batches until you use up all the sugar and get a consistency that pours easily in a thin stream. If it's too thick add a few more drops of milk at a time, and if it's too thin add a teaspoon or so of powdered sugar at a time until the consistency looks right.

Move the bread to a large dish to catch the drippings and pour the icing over it. Let it cool and enjoy. You could probably substitute 1 c. of wheat flour for 1 c. of unbleached flour but read the directions for your bread machine. Many bread machine recipes never use more than 1 c. of wheat flour.

If you are shopping for a bread machine the Zojirushi X20 Home Bakery Supreme has some attractive features. It makes a conventionally shaped loaf of bread with selectable light, medium, or dark crust. It has two kneading paddles to handle the stiffest dough, which also unfortunately leave two holes in the bottom of the bread when removed, and a 13 hour ahead timer so you can accurately time your fresh baked breakfast bread. One particularly unique and attractive feature is the quick sourdough starter cycle that prepares a light sourdough starter in two hours instead of the seven days it takes with the conventional method.

Learn more about the Zojirushi bread machine that has fast become the favorite with bread-making aficionados.

Everything for the well equipped American Kitchen: http://kitchenamerican.com/shop.php

Super Easy Caribbean Mango, Avocado & Black Bean Salad

Here's a super easy, ultra healthy whole foods recipe. Anyone who eats with their eyes first (that's me!) will be enticed by the kaleidoscope of beautiful colors in this yummy side dish. And remember, beautifully colored food is almost always loaded with plant-based, disease-fighting, anti-aging phytochemicals. Sure enough this vegan dish delivers a nutritional powerhouse of all sorts of good-for-you stuff such as vitamins C and E, beta carotene, fiber and potassium. Every mouthful bursts with nutrition plus an invigorating blend of tropical flavors. I've added just a touch of heat (from Tabasco) and a little "bite" from the red onions to balance the sweetness from the mango. The result is a perfect medley of Caribbean yumminess. It's both refreshing and satisfying at the same time and perfect served with grilled dolphin. By the way, if you are grilling you could throw some corn cobs on the grill and then shave the kernels into the bean mix too. I haven't tried it but I'm sure it would be delish!

Ingredients (Serves: 4)
1 mango, chopped

1 red bell pepper, finely chopped

1/4 red onion, finely diced

1-2 teaspoons hot sauce, or more to taste

1/2 cup chopped fresh cilantro

1 firm avocado, chopped

1 can (15.5 ounces) black beans, rinsed and drained

Sea salt, to taste

1. In a large glass or ceramic bowl, combine the chopped mangoes, bell pepper and onion. Lightly toss. Add the hot sauce and cilantro and lightly toss. Gently stir in the avocado and black beans. Season with salt to taste. Let sit for 5 to 10 minutes before serving.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com

Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

Easy Diabetic Dessert Recipes

If you are a diabetic and are curious about experimenting with desserts, then I encourage you to consult your doctor first. Your doctor will have the information that you are looking for and will help to guide you on the right path. After you do this, your doctor may even refer you to a nutritionist.
This is what I ended up doing and it worked out great. I know it costs a lot of money, but I can put a price on how much it helped me. My nutritionist explained all kinds of things that I was unsure of and helped me to develop a meal plan.

Anyways, once I was educated about the foods and such that my doctor advised me to have, it was much easier to compile recipes. Note that the "diabetic dessert recipes" that I have now are not what most people would actually call a dessert, but they serve as something new and great to me.
My doctor had told me that it was okay to have apples, so what I did was to start brainstorming healthy ways I could prepare an apple and what I could pair it with to create an easy diabetic dessert. So I found a product called cool whip, most of you have probably heard of cool whip, and decided to use it for my recipe. Cool whip had a very low amount of carbohydrates and sugars. It is also available in a sugar free version.

The best way that I could think of to prepare the apple for the easy dessert recipe was to bake it. This makes the apple tender and warm and ready to eat in no time. Then all I did was add a little cool whip for a creamy taste, and my easy diabetic dessert was complete. I know its not much, but it tastes great.

For more information about easy desserts for diabetics then try checking out some of my other easy diabetic desserts articles. Thanks for reading.

Spaghetti and Meatballs For a Crowd

Cooking for a larger family can be quite expensive. Coming up with meal ideas that are nutritious, taste great, and don't break the bank can be a real challenge. Although Spaghetti and Meatballs is not new or unique, this rendition meets the above criteria. This recipe has it all - moist meatballs, and good balance of flavor in the sauce. Providing 12-16 servings, it is also very economical.

Spaghetti and Meatballs

Sauce

1-1/2 cups chopped onion 3 garlic cloves, minced 2 tablespoons olive oil 3 cups water 1 can tomato sauce 2 cans (12 ounces each) tomato paste 1/3 cup minced fresh parsley 1 tablespoon dried basil 1 tablespoon salt 1/2 teaspoon pepper

Meatballs

4 eggs, lightly beaten 2 cups soft bread cubes (1/4 inch pieces) 1-1/2 cups milk 1 cup grated Parmesan cheese 3 garlic cloves, minced 1 tablespoon salt 1/2 teaspoon pepper 3 pounds ground beef 2 tablespoons olive oil

Hot cooked spaghetti

In a large pot or Dutch oven over medium heat, saute onion and garlic in olive oil. Add water, tomato sauce and paste, parsley, basil, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes. Combine the first seven meatball ingredients. Add beef; mix well. Shape into 1-1/2 inch balls. In a skillet over medium heat, brown meatballs in oil; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti. Yield: 12-16 servings.

There you have it, a delicious meal for a crowd that won't break the bank. You may find that this becomes one of your most-requested recipes. Buon Appetito!

Article Source: http://EzineArticles.com/?expert=Marie_Dadd

There Are Too Many Things You Can Do With Salmon

When trying to think of what to make for dinner, a mental process always initiates, kind of like gears slowly turning to start a creative engine. The first thing that anyone looks for is always the protein, the star of any meal; everything else used is merely to compliment and enhance its flavors. But, when it comes to using Alaska salmon as the key ingredient, the whole improvisation process of coming up with a dinner recipe switches. Instead of pondering over what can go well with the fish, individuals start looking at what will not go well with it.

Since Alaska salmon has such a distinct yet mellow flavor, the fish can partner up with pretty much any type of cuisine. Whether grilled, seared, fried, poached, smoked or roasted, wild caught Alaska salmon is the perfect accompaniment for whatever ingredients an individual may have in a kitchen. Even if it is canned or previously frozen, the fresh, succulent flavors of the fish are never lost. Because of this, more and more people are simply selecting ingredients that work well together when planning dinner without even thinking about the salmon. Either way, it will compliment whatever is put on the plate.

Thinking about a large Caesar salad or cold pasta salad to serve up to the family or visiting friends? Then take a few filets of Alaska salmon, grill them with a little lemon juice and thyme and serve them alongside or right on top. Many prefer shredding the fish before serving, to create bite size chunks that can easily mix with either salad. At the same time, nothing is better than a hearty filet over a fresh Caesar.

If going along the Mexican route with regards to culinary endeavors, simply substituting out the meat or chicken with fresh, wild caught salmon can transform that traditional recipe into a gastronomic achievement for any hungry resident. Whether spicy habañeros are used or a light searing with salt and pepper is desired, that salmon filet will compliment all of the other ingredients on the plate.

Last but not least is the desperation dinner; when someone arrives home to find an empty kitchen and a few growling stomachs. If Alaska salmon happens to be in the freezer, then a fulfilling family meal is merely minutes away. Marinating the salmon in some minced garlic, lemon juice and Dijon mustard really adds a little citrus-spice notes to the fish. Then, a quick trip to the grill will lock in all of those flavors. And with a simple pairing of a fresh salad or some wild rice and that last minute dinner will soon become a weekly request. Because when it comes down to, there are literally too many things that can be done with Alaska salmon.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family from ASMI, the Alaska Seafood Marketing Institute.

Advantages of Simple Pasta Recipes

Easy pasta recipes are extremely well liked by a lot of people and this article talks about the reasons for this, such as its versatility and cheapness. A cheap and tasty tuna salad recipe is also shown.

Almost everyone loves easy pasta recipes because they have many advantages to eating it. It isn't expensive at all and makes feeding a family very easy and inexpensive. Quick pasta recipes can also be in many different forms ranging from popular dishes like macroni to the much less used like pasta soups. Basic ingredients can also be used with these simple pasta recipes. Those involved in sports also make good use of this popular ingredient because of its ability to release energy slowly, which can help with endurance sports.

It is useful to sports people because it helps with the creation of energy due to the carbonhydrates it contains. This makes it an important nutrient for athletes and aiding them in getting the best results. It is stored as glycogen in the muscle where they perform as a willingly accessible energy souce during lengthly and strenuous competitions.

Water, eggs and flour are used to make it and you can use these ingredients to make your own also. They are sometimes coloured and the flavour changed, by adding dye and herbs and spices. A bit of extra taste can also be added to the food by filling the pasta with tomatoes or different meat types.

There are also many different types of this food for many different uses. These include spaghetti used in meals such as bolognaise; noodles that can be used in chicken noodle soup; sheets for use in lasagne dishes; and different shapes used in, for example, macaroni cheese; and dried and fresh pasta also. They all help to provide a wide range of tasty, easy recipes that anyone can easily make. A tuna salad recipe is shown below.

Ingredients: - Pasta for 2 - 1 can of tuna - Rocket leaves, watercress, spinach - Cucumber, sliced - 8 cherry tomatoes, halved - 1 pepper, chopped - Few tablespoons of salad cream
What to do: 1. Follow the packet's instructions for cooking the pasta properly 2. Once cooked, mix with everything else and stir well

That's it. Very easy and quick!

The reasons stated above in this article are why Italian food is liked so much by people from many different countries, other than just Italians. Anybody, anywhere can make great meals from easy pasta recipes, with all the simple ingredients that are used.

This article was brought to you by Andrew, the author of http://www.easy-pasta-recipes.net. If you like easy pasta recipes then have a look around the site. A free Italian recipe e-book, with more simple pasta recipes, is also available.

How to Make Sushi - Secrets Revealed - What Sushi Restaurant Owners Do Not Want to Tell You

When it comes to food, we all have our weaknesses. Some people just cannot resist another bite of chocolate or that beef burger oozing with all its juices.

For me, I love Sushi! Sushi is NOT just about raw fish and caviar. The varieties and ingredients are as wide ranging as your imagination can be. You can roll a sushi with egg, avocado, carrots, cucumber, beef, prawns and the list goes on and on.

More importantly, Sushi is extremely healthy. It is heavily pack with nutrients and minerals. A typical setting of 7 - 9 pieces contains about 300-450 calories. Not only are they low in fat, the fishes used provide protein and are rich in Omega 3 fatty acid, the vegetables are a great source of vitamins and the Nori (seaweed sheet) is rich in iodine. Even the sushi rice provides complex carbohydrates. You really cannot get a more nutritious meal and snack than this.

There are 5 good reasons why you should make your own sushi and we will go through each of them in this article. 1. Sushi is one of the fast growing healthy fast food 2. Sushi can be prepared very quickly 3. Sushi is very easy and fun to prepare. Even a child can help out 4. Sushi can be prepared very economically i.e. on shoestring budget 5. Sushi makes great party food.

Unfortunately, for many people, sushi is extremely pricey. Any Sushi Lover will tell you that sushi dining is kept for that special occasion because of its price tag. Seeing how Sushi Masters stalwartly wave their razor sharp Yanagi Ba knives and their deft hand movement, it is no wonder that we think that making sushi is best left to these highly skilled and talented Sushi Chefs. Did you know that it is actually a misconception that only sushi master can carve out a decent sushi platter? I will let you into a little secret... You do not even need to know how to use chopsticks to know how to make sushi, what's more eat it!

Making sushi is one of the easiest tricks of the trade. The good news is you can learn to make sushi in no time and on really shoestring budget as well.

Let us very quickly run through the usual ingredients that you will need. You can get Japanese Sushi rice grains, Nori and Sushi mat from most Oriental supermarkets. For all other ingredients such as beef, prawns, capsicum, carrots, cucumbers and really any ingredient that you fancy putting into your sushi roll; they are easily available from your local supermarket. By the way, there is minimal cooking involved, so even if you are not a great cook, you can still be your very own Sushi Master. Most of the work and fun of course, is in cutting up the ingredients and rolling them up into sushi rolls. There are really no special skills or talent needed to roll the sushi. The motion in rolling a sushi roll is identical to rolling up a towel into a baton! It is that easy. There is a very simple video in the link below that will show you exactly how this is done.

You will be amazed by the spread and colours of your sushi platter from just these basic ingredients. To give your platter the "restaurant look" you can include garnishing and decorations made from thin strips of carrots and cucumbers or you can use cookie cutters to cut out carrots and cucumbers into shapes of flowers.

Just these tips alone will allow you to throw a brilliant sushi party at home. Your guests will be able to eat till their hearts' content without you feeling the pinch in your pocket. In fact, I will suggest that they join you in rolling their own sushi. It is a lot of fun to get everyone involve making homemade sushi and the truth is making sushi is really not rocket science.

Never again will you have to resort to eating the cold, gunny sushi rolls sold in supermarkets or even sushi bars and restaurants. You will derive so much more pleasure in sinking your teeth in the warm and moist homemade sushi rolls.

For decades, Sushi restaurants and bars have fiercely guarded these tips and tricks and kept these secrets from the public domain, which are now made available to you. I strongly encourage you to try your hands on making sushi and I promise that you will never look back.

To find out more about how to make sushi, watch a video demonstration of making sushi and obtain more information about The Art of Sushi Dining and get more Sushi Recipes, visit http://www.HowtoMakeSushi.co.uk.

Easy Homemade Detox Recipes to Cleanse Your Body!

It is recommended that we cleanse our bodies at least annually to rid our bodies of the dangerous toxins that can build up inside our organs and even cells. Not only will it help us live longer, healthier lives, but it will also help us lose weight, increase our energy levels, improve our complexions as well as many more benefits that you've never even thought about. Detoxifying your body is simple and very safe, if you know the basics. Here are a few tips to help you create a homemade detoxification recipe...

Always include fruits and vegetables into your diet. Bananas, strawberries, melons, and peaches are well known for their detoxifying capabilities. If you combine this with green vegetables such as carrots, turnips, cabbages, and peppers, your recipe will more than likely start the detoxification process in its early stages.

These foods alone will not completely detoxify your body. While it'll help your overall digestive health, you'll find that it doesn't truly cleanse your system like a detoxification program would.
If you are moving forward with your homemade detoxification recipe, you should stay away from certain foods such as milk based products such as cream, eggs, and cheese. Keep the meats down to a minimum, such as chicken, turkey, and especially red meat. Lastly, steer clear of any kinds of sugars such as candy, sweeteners, almost all processed foods, coffee, and especially alcohol.

As stated earlier, these should be taken as dietary suggestions. If you are interested in a true body detoxification, you should look into a complete colon cleansing program.

Colon cleansing can help you lose 20 pounds in an instant. Because of its detox capabilities, it will also help you look younger, feel more energetic, ease chronic pain, cleanse your body of harmful waste that it can't get rid of.

While there are many colon cleansers on the market, there is only one I recommend. Lucky for you, for a limited time, they're offering a free trial.

Click here for the free trial => Free Colon Cleanser!

Try it for free, and if you don't see dramatic results, you simply don't pay. There's nothing you have to lose (other than weight), so check out http://www.Free-Colon-Cleanser.org today and see what it eels like to be completely detoxified.

How to Make Slow Cooker Pork Recipes the Easy Way

You cannot do slow cooker pork roast recipes of any kind in one hour. Don't fall for it if someone or somewhere you see a recipe for a one hour meal. But you can have some very delicious pork roast that comes from a slow cooker and you do not need to be there to watch over it every minute of the day.

Not very often, but there have been times when we have used a slow cooker for a meal. The advantages are quite numerous, such as:

* you do not need to be present
* cooks all by itself
* does not heat up the whole kitchen
* less clean up (one pot)
* meat comes out wonderfully tender and moist

Now those are some pretty good advantages to using a cooker. Here is how they work: slow cookers operate at low temperatures. And since the lids are kept on there is hardly any evaporation or liquid loss so most of all of it stays in the pot to keep things moist.

In other words, if you were cooking on top of the stove, the liquid in the vegetables, etc. would turn to steam and just rise up and, poof, it's gone. When you cook it this way, it will rise but then hit the lid and fall back down, thereby keeping everything moist and the eventual result will be in more tender foods.

Because of that fact you would decrease the amount of liquid you use when using a slow cooker. Check with your manufacturer to determine the right amount for what you are cooking.

Let's get to some slow cooker pork roast recipes. Pork shoulder can really be a good meal if done right, but not done right will be dry, stringy and tasteless. If you are going to a BBQ flavored dish, you can season the meat real well with your favorite BBQ rub mixed with a half of a cup of ketchup, one half of a cup of firmly packed brown sugar, and one third cup of cider vinegar, or you can use dark beer.

Mix all of these together and pour all over the pork and then cover. Put it into your slow cooker (crock pot) and then cook for 6-8 hours on low, or 3-4 hours on high.

When it comes out, take a couple of forks and shred it up real good and then mix it with some of your favorite BBQ sauce. Put it back into the crock pot for about thirty more minutes.

Now after this is heated all the way through, pull it out and serve it on hamburger buns and some cole slaw on the side. Maybe some pork 'n beans on the side along with your favorite cool beverage and you have the makings of a good slow cooker pork recipes style meal for an afternoon barbecue.

If you want to check out more free recipes and bbq tips just check out my bbq blog at: slow cooker pork recipes

Article Source: http://EzineArticles.com/?expert=Mike_Cobb

Boneless Chicken Thigh Recipes

Chicken thighs are often overlooked in recipes because of the popularity of boneless chicken breasts, which are more in demand. However, chicken thighs are juicier and much more flavorful. They are also very economical and if you are on a tight budget, there are lots of chicken thigh recipes you can make, whether you are looking for something international like easy chicken enchiladas or something for the summer like grilled chicken recipes.

You can use boneless chicken thighs in casseroles and stews and pretty much any dish where you would normally use chicken breast. You might like to use some chicken breast and some chicken thigh, for a contrast in flavors and textures.

How to De-Bone a Chicken Thigh

Bone-in chicken is cheaper than ones are which have been de-boned for you, so it is well worth learning how to take the bones out of your own. Taking the bone out of a chicken thigh is simple and it also means the chicken will have a shorter cooking time. If you are cutting up a whole chicken, you will need a sharp knife to slice through the joint where the drumstick meets the thigh. You will find the cartilage very soft so it is easy to cut.

Bone the drumstick using the same method as you used for the thigh. Cut along the top of the bone and slice deeply until the knife is touching the bone. You will be able to see the white bone in the cut you have made. Pull the bone upwards and away from the chicken thigh.

Cut into the chicken some more, so that you can remove the bone altogether. You will probably have to slice some more of the meat off the bone so you can get it out. Keep slicing away bits of sinew, tendons and skin until you have a boneless thigh.

Recipe for Crockpot Chicken Thighs in an Herby Orange Sauce

This is such a simple recipe and the fact that you can use a slow cooker means that you can leave this recipe to cook by itself all day while you are out. Serve this tangy citrus chicken dish with noodles or rice and perhaps some broccoli or beans on the side. This recipe serves four people.

You will need:

2 lbs skinless, boneless chicken thighs, in 1 inch pieces
Juice from 1 orange
Zest from 2 oranges
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon crumbled dried rosemary
4 slices crumbled, cooked lean bacon
2 tablespoons lemon juice
1 1/2 teaspoons white sugar
2 crushed garlic cloves
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
3 peeled, diced carrots
1 chopped onion
14 1/2 oz can diced peeled tomatoes
6 oz can tomato paste

How to make it:

Remove any visible fat from the chicken, then combine it with the orange juice and half the zest, tomatoes and their liquid, oregano, thyme, pepper, garlic, rosemary, onion, carrot, basil and tomato paste in a three and a half quart crockpot. Cover and cook on "low" for about six hours or until the chicken thighs are cooked through. Stir in the rest of the orange zest, the lemon juice, and sugar. Sprinkle the crumbled bacon over the finished dish.

There are many grilled chicken recipes that you can make with boneless chicken. Perhaps you fancy trying an international dish like easy chicken enchiladas and these recipes are so quick and easy. BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

The Best Low Carb Cheesecake Recipe - Delicious and Healthy

The first step in is always the hardest some say - same can be said when you are doing a low carb diet and are trying to significantly reduce the amount of calories you are eating. If you have been looking for tasty and healthy recipes for your diet with no success - then this low carb cheesecake recipe is worth trying out, as it contains little carbohydrates.

In your many fruitless attempts to look for the perfect recipes, you might have come across some low carb cheesecake recipes - but this particular low carb cheesecake recipe is guaranteed to tingle your taste buds like never before. Being dubbed as the cheesecake to-die-for, the definitive New York style cheesecake with Brazil nut crust is a heavenly treat for both the mind and body - as it contains very little carbohydrates.

To make the crust of this tasty cheesecake, you will need to prepare 2 cups of raw Brazil nuts, 4 tablespoons of unsalted butter, 2 teaspoons of brown Sugar Twin, a teaspoon of cinnamon and a pinch of salt. Whereas for the filling, prepare 2.5 lbs. of cream cheese kept at room temperature, 5 tablespoons of granular Splenda, 5 tablespoons of granular Sugar Twin, 1/2 cup of sour cream, 2 teaspoon of freshly-juiced lemon, 2 teaspoon of pure vanilla extract, 2 egg yolks and 6 whole eggs - large one preferably.

The next step is you should have the oven preheated to 350F and line the bottom of at least 9-inch spring form pan with parchment paper. The paper is an important step to this low carb cheesecake recipe, so make sure you do this in order. If you skip this step, you will have an irremovable cheesecake that's stuck on the pan.

Have the raw nuts roasted for about 15 minutes while you melt the butter. After done roasting them, move them to the food processor until you get finely chopped nuts. Then add the rest of the ingredients for the crust inside and combine them until they are mixed well. Pour them evenly in the bottom of the spring form pan and put in the refrigerator.

For the filling, raise the temperature of the oven to 400F. Beat the cream cheese and put in different bowl, add sweeteners, the sour cream, vanilla and lemon juice and beat until they mixed well. Add the yolks and eggs two at a time and beat until mixed well. Pour the filling over the crust and put on the pan and have it baked for ten minutes. Reduce the temperature to 350ºF and bake until done for 2 hours.

Enjoy your delicious cheesecake made from the best low carb cheesecake recipe.
Jessica Tanady loves to write articles since 4 years ago, both offline and online. While she's keen on topics of beauty, fitness and weight loss, she has demonstrated her writing skills on a wide array of topics. Visit her latest articles on senseo coffee makers which reviews and discuss about single serve coffee maker.

Spinach and Mushroom Strudel, a Great Vegetarian Entree

Here is a fun way to create a great vegetarian entree using puff pastry. Saute two pounds of spinach in olive oil with fresh mixed herbs. When you get it thoroughly wilted, put it in a colander and let it cool and drain. Next take three pounds of sliced mushrooms and saute them until they are soft and de-glaze them with 8 oz. of red wine and a 2 oz. of balsamic vinegar. Cook them until all the liquid is gone. You will be stirring quite a bit as the last of it evaporates now set them aside in a bowl to cool.

Take 2 logs(20 oz.) of Cherve (French goat cheese) and put it into a bowl and mix it with a hand mixer to make it soft. If you do not like goat cheese use domestic "feta" which is cows milk. Add some fresh minced garlic and fresh Italian herbs. Salt and pepper to taste. Now you need a 10" by 15" sheet of puff pastry dough. You can usually get these at your local delicatessen. This will make enough for 6 entrees.

Now you will need a couple of eggs to use as an egg wash to seal the seams and to make the dough shine when you bake it. Put them into a small bowl and add a couple tablespoons of water. Mix them up with a fork and drag out your pastry brush ready for action.

Lay the dough out on your floured cutting board and flatten it out with a rolling pin a little bit more than it already is. Roll it out about two to three inches all the way around. So now you have a sheet that is about 20 inches long by 13 inches or so wide. Now for the filling, the spinach needs to be hand squeezed to get rid of as much liquid as possible. This is necessary so that it does not saturate the puff pastry. Once that is finished the filling is ready to go.

First, take the spinach and make a fat 1 inch tall by 2 inches wide row down the pastry starting about 3 inches from one end and stopping about 3 inches from the other end. This is done by placing handfuls of spinach on the dough and forming it into a long line, about 2 inches wide and evenly dispersed. Next do the same thing along side of the spinach with the sauteed mushrooms. Go end to end leaving the last three inches on both ends empty. I think the quantities should be just right to fill the space.

Now if you are using goat cheese you will need a pastry bag with a large round tip. Squeeze out a line of cheese on top and down the center between the spinach and the mushrooms. With feta you can simply crumble it over the two fillings evenly to cover them and add your seasonings after you have finished. Now it is time to make the envelope.

First brush the egg wash around the entire outside edge of the dough. Now fold each end of the rectangle back over the filling even with where the filling stopped. Next brush the newly exposed dry spots on the dough with egg wash (this is the sealing glue). Now for the sides, take one side and fold it over the filling. It should be just enough to cover over the filling without draping onto the other side. Once again brush with egg wash and fold the final side on top of the other side. This exposed side does not need to be egg washed because it will be the bottom of your creation.

Now you can roll the entire log over onto its double side. Gently brush off any large accumulations of flour from the newly exposed side. Now it can be transferred to a cookie sheet. At this point it should be 4 inches wide and about 14 inches long the cheese will be on the bottom covered by two layers of pastry to keep from burning. Once you have transferred it to the cookie sheet brush the top and sides with the egg wash. Now turn your oven to 400 degrees and let it preheat. The final step is to take a knife and make a series of diagonal slices across the top about two inches apart.

When the oven gets to temperature put your strudel in for about 20-30 minutes until it rises and turns a nice golden brown. This makes a great vegetarian entree and it will serve 6 people easily. Enjoy!!

Michael Brown, blogs about having fun in the kitchen with emphasis on the chef's knives and gadgets toolbox. Tips and techniques for creating garnishes and making food look pretty. The Cutting Edge Blog at http://greatcookingtoday.com/. A long time chef he loves to share his knowledge about his craft and presenting food in an eye appealing manner.

Easy to Make Ahead - Beef Stew

This quick and easy beef stew is so simple to throw together and has become a staple recipe for our family. I love that it only take a few fresh ingredients and very little prep time to come out with a great tasting dinner. Comfort food, no hassle, and a toasty stew for dinner. What more could a girl want?

The Ingredient List:

• 1.5 lb. stewing beef
• 1/2 C. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cumin
• 3 Tbsp. cooking oil
• 1 1/2 C. water
• 2 onions, sliced and separated
• 3 potatoes, cubed
• 3 carrots, sliced
• 3 stalks celery, sliced
  

* A note about the beef - you can buy anywhere from 1 pound to 2 pounds depending on how "beefy" you want things to be. I find that for us around 1.5 pounds is a good measure. Also, it does not have to be the pre-cut stew meat package. I honestly just buy whatever is on sale that day. If it needs cutting up, no big deal. Get what's fresh and looks the best at the time.

Cut meat into bite-sized pieces if you need to.

Combine flour, salt, and pepper in a bowl or bag. Put pieces of meat in bag or bowl, a handful at a time, and shake or toss to coat. Reserve flour.

Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, generally about 2 hours. Add vegetables to pan and continue cooking until vegetables are tender, about another 30 minutes. If desired, thicken with reserved flour or a bit of cornstarch.

Serve with your favorite side salad, some flaky biscuits or a nice crusty bread for a complete and delicious meal.

Did you know that planning your meals ahead of time can save you hundreds of dollars on groceries and reduce the amount of time you spend in the kitchen?

Claim your Free Menu Planning Basics Report and Printable Resources right now at JustNotMartha.com!

How to Prepare a Cabbage Soup Diet

A good weight loss program is the cabbage soup diet. This diet is a good way to start your way into a more fit and healthy body. Generally, a diet should be able to help you lose around 5 to 30 pounds easily. The Cabbage soup diet is extremely popular among weight loss aficionados because it very easy to prepare. Its weight loss capability has also been well tested. This diet is high fiber and low in both fat and calories. It is also very nutritional which makes it a good choice for a lot of people.

The recommended span of time for the diet is around seven days. The idea behind the program is for the soup to become your staple food throughout the week. It is not advisable to stave yourself during the diet. You have to eat. The deal though is, you only consume the soup. You also have to regularly drink water. Your bowel movements will change after a few days. This is an indicator that the cabbage has successfully triggered the body's cleansing. You will need the following ingredients to prepare the cabbage soup:

• Water (around 3 liters)
• Cabbage
• Spring onions
• Carrots
• Celery
• Green Peppers
• Mushrooms
• Bouillon powder
• Salt and pepper to taste
• Extra virgin oil

Soup Preparation

Using extra virgin oil, begin sautéing all the ingredients together except the peppers and the cabbage. After a few minutes, put in the peppers. Make sure that all the seeds are taken out. After some time put in the cabbage (peeled and cut into pieces). Pour in water and boil. The consistency of the soup depends on your preferences. Once the desired consistency is achieved, you can now begin your diet. Make sure to consult someone who knows about the program before starting.

Dennis enjoys writing and sharing articles on topics like Cabbage Soup Diet and Cabbage Soup Recipe. Visit for more details.
Article Source: http://EzineArticles.com/?expert=Dennis_Moore_Hopkins

Best Chocolate Chip Muffin Recipe

How to Bake Muffins

Baking muffins is fairly easy - All you have to do is decide just what kind of muffins you want to bake. My muffins are very popular with the guests at our B&B. Here is what you will need. It takes around 20 minutes to make up a delicious batch of muffins. Do NOT try to bake two batches at the same time or one will come out overcooked!

You need:
* plain flour
* one large egg
* sugar
* baking powder (to make it rise)
* flavouring

This is my easy recipe for my own chocolate chip muffins (makes 12 small or 6 big ones.) Most people find this foolproof. You will need the following on your kitchen table. It really helps to assemble everything first.

* Large Mixing Bowl for the dry ingredients (My Victorian bowl is still the best!).
* Fine metal sieve
* Smaller mixing bowl for the wet ingredients (I use a pyrex bowl)
* Cup or mug for butter One teaspoon dessert spoon
* Non-Stick muffin tray with paper cases place in holes. (paper cases are MUCH easier to use and the muffins will not stick to them)
* Wooden spoon balloon whisk (or fork)
* Packet of chocolate chips (100 g)
* Good quality vanilla essence
* 8 oz milk (just over 200cc)

Measure out the following:

* 10 ounces (250g) of PLAIN FLOUR
* 3 teaspoons (15g) (heaped a little bit) of BAKING POWDER
* 1/2 teaspoon of SALT
* 3 ounces (85g) of granulated SUGAR (I use demerara sugar but white is fine too)
* Soften 3 ounces of butter in cup in oven or microwave (on low or it gets messy) just until liquid is ok
First light your oven (around 5 to 6 is best for a gas oven).

Pour the sugar and the chocolate chips into the big bowl. Sieve above the big mixing bowl on to the sugar and chocolate. chips Pour through the sieve the flour with the salt and the baking powder (I like to sprinkle salt & Baking powder over the flour so it mixes better.)

Take the balloon whisk or fork and mix well till it all looks fairly well mixed. (Do not wash the balloon whisk you will need it again now!)

Crack the egg into the smaller bowl whisk until it is pale yellow pour in the milk and whisk again till well mixed.

Take butter out of microwave. Light oven to gas mark 5 to 6 (depends on your oven!) Pour molten butter into small bowl with egg/milk mix. Whisk like crazy or the butter will solidify and go lumpy. (they will still taste good )

Whisk into wet mixture TWO teaspoons Vanilla essence. Pour wet mixture on to dry mixture and with a wooden spoon mix well - again as fast as you can.

With dessert spoon half fill paper cups in muffin tray. Top up muffin cases with mixture till it is all evenly placed in cases. Now put tray of muffins on middle shelf of oven. Set timer/watch for 11 minutes.

After 10 minutes peek into oven press on a muffin - it should be firm to the touch. If they are still soft then close oven and come back again in a couple of minutes.

Eat your yummy muffins!

I Hope you love these muffins as much as I do. My waist shows how much that is.
Please visit my website for more recipes at http://www.squidoo.com/howtobakeacake
Article Source: http://EzineArticles.com/?expert=Keith_Jones

Try This Tangy and Spicy Beef Soup and it is Okay For the Diabetics, Too!

I am a person who could eat soup everyday all-year-round. If you like soup, too, try this Tangy and Spicy Beef Soup for something new. This soup is made with steak, vegetable broth, vegetables, pasta, spices, etc. Served with a crusty bread, cornbread, or assorted crackers, it is good no matter how you serve it. If you have family members, like my husband, who think they need steak instead of soup, well here you go. They get their steak in their soup! For a healthier soup, or if there are diabetics in your group, I recommend you use whole-wheat pasta.

TANGY AND SPICY BEEF SOUP

3/4 to 1 lb beef round tip steak
1 can (approx. 14-oz) vegetable broth
1 1/2 cups water
1 1/2 cups sliced fresh mushrooms
1 cup julienned carrots
3 tbsp lite soy sauce, divided
2 tbsp red wine vinegar
1/2 tsp crushed red pepper or red pepper flakes
1 oz uncooked angel hair pasta, (about 1/4 cup broken up)
2 tbsp cornstarch
1/4 cup water
1/4 cup sliced green onions
Cut the steak lengthwise in half then cut crosswise into 1/4-inch strips.

In a 3-quart saucepan, combine the broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons of the soy sauce, the vinegar and red pepper. Bring the mixture to a boil; reduce the heat and simmer for 5 minutes.

Meanwhile, in a nonstick skillet in 1 tablespoon olive oil, if needed, stir-fry the steak pieces to brown lightly.

Add the angel hair pasta to the broth mixture and simmer for another 5 minutes. Mix the cornstarch and the 1/4 cup water until smooth; stir into the broth. Bring the mixture to a boil and cook, stirring, for 1 minute. Add the beef to the soup and remove from the heat. Cover the saucepan and let stand for 5 to 6 minutes. Stir in the remaining soy sauce and the green onions. Serve immediately while still hot.

Yield: 4 servings.

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

How to Make Steamboat Soup

You need a good steamboat soup for an enjoyable steamboat feast. There are many ready-made soups that you can buy from the supermarkets, but there is nothing that beats the real thing. Here is a simple recipe that you can use to make a delicious steamboat soup.

This serves around 4-6 people.

You will need:

• 10 garlic cloves, sliced
• 1 tablespoon of tamarind pulp
• 150 ml of boiling water
• 1200 ml of water
• 2 tablespoons of Thai fish sauce
• 8 tablespoons of vegetable oil
• 1 teaspoon of caster sugar
• 1 small pineapple, cut into huge chunks
• 170g of tomatoes, cut into 4 pieces each
• 8 spring onions
• 250g of prawns
• 3 squids, cut into thick rings
• 250g of fish fillets, preferably cod fish
• some coriander leaves
• 2 chillies, sliced thinly

Here are the directions:

1. Heat the vegetable oil in a saucepan and when it is hot, deep-fry the garlic until it is golden-brown to bring out its fragrance. Drain the oil away and leave the garlic on kitchen paper to absorb excess oil.

2. Put the tamarind pulp into a mixer bowl with the boiling water and leave it to stand for 20 minutes. Allow the pulp to dissolve. Strain the liquid through a sieve and discard the residue. Put the liquid into a saucepan with the water and mix it with the sugar, pineapple, tomatoes, spring onions and fish sauce. Cook until it boils.

3. Pour the mixture into the hot pan and add in the garlic, prawns, squid rings and fish fillets. Allow it to simmer for 6 minutes.

4. Serve the steamboat while it is hot.

This is a delicious soup base and you can add in all the seafood that you need for a fantastic family gathering. Top it up with coriander leaves and chillies for added flavour.

Banana Bread Recipe

There can be no substitute for the banana bread. Soft, moist bread with the sweet taste of bananas is just the right snack to go into a child's school snack box. This is one snack that's enjoyed by children and adults all over the world. And it's so easy to make too. You don't have to go searching for ingredients. Whenever you have bananas that have become over-ripe, you could bake a batch of sweet bread. Leave alone the taste and the flavour; I bake bread habitually because I love its aroma.

Bananas have a long freezer life. You can store blackened bananas in the freezer for as many as six months and use them to make bread whenever you want. This fragrant bread is said to have been found in the eighteenth century by housewives who experimented with pearlash as a leavening agent. The recipe was revived in the 1930's when baking powder became popular. Now, banana bread is popular throughout the world as a comfort food. Australia has a special fondness for this bread; they even celebrate a National Banana Bread day every year on Feb 23rd.

This bread has in it the goodness of bananas; potassium, found in bananas helps to regulate blood pressure and helps to calm down frayed nerves. You can make your homemade banana bread healthier by adding raisins and nuts. If you've never made this dish before, you'd be surprised at how easy this is. Just bake many loaves and store it in your freezer to use whenever you want.
Here's my recipe for banana bread.

You'll need -
All-purpose flour - 2 cups
Salt - 1/4 tsp
Butter - 1/2 cup
Baking soda - 1 tsp
Brown sugar 3/4 cup
Beaten eggs - 2
Overripe banana pulp - 2 1/3 cups

Instructions -
1. Preheat your oven to 350F. Grease a bread pan, 9 x 5 inches. Mix together the flour, baking soda and salt in a bowl.

2. Take another bowl and fold in brown sugar with softened butter. Blend in eggs and mashed bananas and keep mixing till the mixture's uniform. Now, pour this mixture into the flour bowl and mix. Transfer this batter to the bread pan. Keep this in the oven and bake for one hour. The banana bread is ready if it passes the toothpick test. Let it rest in the pan for 10 minutes; then transfer to a wire rack.

Your banana bread is ready. Serve this with butter and a cup of hot tea.

If you would like to see the photo of this final bread, please visit: http://www.homemaderecipes.org/featured-food-photo-gallery/banana-bread-by-ginnerobot/