Wednesday, December 22, 2010

Best of 2010 Cookbooks

Betty Crocker Christmas Cookbook (Betty Crocker Books)The Best of America's Test Kitchen 2010 (Best of America's Test Kitchen Cookbook: The Year's Best Recipes)The Recession Era Cookbook 2010 (Cookbooks By Sheri)Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)if you haven't tried newer recipes from the cookbooks of 2010, and still keen on trying new dishes from cookbooks, look at this review. You may find something that you exactly want, or something that may surprise you.

Check it out!

Best of 2010: Crack open the cookbook cream of the crop
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Grilled Tuna With Chickpea and Spinach Salad

Spinach SaladImage by ulterior epicure via FlickrI found a recipe on  in the web, but I cannot copy it to my blog. Anyway, click on the link below for the full details. The site is a health mine, with focus on the food that we eat, and on many others. So it would be worth your while to visit that page.

Find the recipe here: Grilled Tuna With Chickpea and Spinach Salad
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Sunday, December 5, 2010

Cooking with Kids

Here is another article on recipes with the particular aspect of having the different age brackets do their part cooking.

Let's cook!

Cooking With Kids on Thanksgiving (Recipes)
November 22nd, 2010  By Julie Negrin

Many people consider Thanksgiving a marathon. For my large family who entertains all year long for the Jewish holidays, it’s more of a brief jog around the block. When I was a kid, my family of six often cooked and ate meals with my aunt, uncle and my four cousins who lived across the street. In my world, cooking a turkey feast for 20 is called Sunday Dinner.

You may think we are a family of trained chefs or, at the very least, had some extra help. But neither was the case. The adults realized early on that they had a crew of sous chefs already in-house. They may be barely three feet tall, but kids are often an incredible source of energy, creativity, and assistance in the kitchen.

People don’t always believe me when I tell them that I teach kids as young as two years how to cook. Yet, historically, children have participated in many aspects of food preparation from planting and harvesting crops to prepping and cooking multi-course meals. The frustration many modern parents feel during meal time, when their kids reject dinner or won’t come to the table, can often be alleviated by simply including them in the meal preparation. Kids feel good when they have a job. And they especially love the idea of feeding other people.

Cooking together is also an excellent way to expand their palates and expose them to nutritious foods.

Thanksgiving is the perfect time of year to get everyone in the kitchen–even the little ones can be given simple tasks like juicing a lemon or mashing potatoes.

It’s a win-win for everyone. The adults have extra help in the kitchen, kids get to feel important while learning something new, and everyone gets to spend quality time together.

Here are a couple of recipes from my new cookbook, Easy Meals to Cook with Kids, along with instructions on how to include kids of all ages in preparing two tasty appetizers.

Tangy Tzatziki (Cucumber and Yogurt Dip)

If kids can dip it, they’ll eat it! This kid-friendly dish tastes better the longer it marinates, so plan on making it a day or two before your holiday meal. Traditional tzatziki calls for draining the yogurt and cucumber for at least half an hour but this is a much quicker recipe and turns out just as good.

1 cup plain whole milk yogurt or Greek yogurt
½ cup sour cream
½ English cucumber, grated (about 1 cup)
1 tablespoon apple cider vinegar
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 tablespoon olive oil
1 teaspoon garlic, minced (about 1 clove)
2 teaspoons fresh dill, chopped (or 1 teaspoon dried)
½ teaspoon kosher salt or sea salt
Freshly ground pepper to taste

KIDS 6 and up: Drain the yogurt of excess liquid by carefully tipping the container
over the sink. Scoop the yogurt into a medium-sized bowl, add the sour cream, and stir.

KIDS 2 and up: Gather the grated cucumber into your fists and squeeze out as much liquid as you can until it’s drained of moisture. Add the cucumber to the yogurt and sour cream mixture. Stir in the vinegar, lemon juice, olive oil, garlic, dill, salt, and pepper and combine well. Serve immediately at room temperature with Crispy Pita Chips or marinate in the refrigerator for a few hours so that the flavors blend.

Prep time: 20 minutes Total time: 20 minutes
Yields: 2 cups

Recipe from Easy Meals to Cook with Kids by Julie Negrin © 2010

Crispy Pita Chips

2 whole-wheat or white pita pockets
3 tablespoons olive oil
Kosher salt or sea salt to taste
Optional: minced garlic or dried herbs such as oregano, basil, parsley

ADULTS: Preheat the oven to 350ºF degrees.

KIDS 8 and up: On a cutting board, carefully slice each pita into eight triangle-shapes with
a pizza cutter or a knife. Pull each triangle in half so that one pita pocket will yield a total of
16 pieces. Lay the pita pieces close together on a greased baking sheet (or one lined with
parchment paper). Pour the olive oil into a small bowl.

KIDS 2 and up: Brush each piece of pita generously with olive oil using a pastry brush.
Sprinkle with salt (and herbs and garlic, if using).

ADULTS: Bake the chips for 12-14 minutes, or until crispy and golden-brown around the
edges. Store the pita chips in a sealed container or bag at room temperature for up to 4 days.

Prep time: 10 minutes Total time: 25 minutes
Yields: 32 chips

Recipe from Easy Meals to Cook with Kids by Julie Negrin © 2010

Julie Negrin, MS, CN is a nutritionist, cooking instructor, and the author of Easy Meals to Cook with Kids. She has been teaching adults and kids how to cook for over twelve years and writes about how to cook simple meals with real foods on her blog, My Kitchen Nutrition.

This article was lifted from below source:
Cooking With Kids on Thanksgiving (Recipes)

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Salmon Chowder

Clam chowder appetizer - surprisingly good!! L...Image via WikipediaThere's so many chowder soups out there, and there is usually one or two that you will be very fond of, a taste that you will prefer to the rest. If you like salmon chowder, here is one.

Happy eating!


Recipe Finder: Salmon Chowder
By JULIE ROTHMAN - The Baltimore Sun

Don Neuman of Longview, Wash., was looking for a recipe he has lost for salmon chowder. He said that the recipe came from the label on a can of Veg-All back in the 1950s. As he remembers, the chowder was made with canned salmon and also called for a can of Veg-All and other ingredients he cannot recall. After some research, I learned that Veg-All is the brand name for canned mixed vegetables that has been around since the mid-1920s. The product is still being made today. Unfortunately, a search of the Veg-All website did not turn up a recipe for salmon chowder.

However, I was able to locate many simple salmon chowder recipes that sounded as if they might come close to what Mr. Neuman was looking for. I tested and modified a recipe I found on, submitted by Denise Pettiford-Bulluck. The major change I made to her recipe was to substitute a high-quality canned salmon for fresh cooked salmon. The resulting soup was hearty and flavorful and, hopefully, comes close to what Mr. Neuman was wanting to make again.

Makes: 8 servings

  • 1 (14.75-ounce) can salmon or 2 cups cooked cubed salmon
  • 2 cups diced peeled potatoes
  • 1 1/2 cups frozen mixed vegetables
  • 1 large onion, chopped
  • 1/2 teaspoon celery seed (optional)
  • 2 cups water
  • 1 cup tomato juice or 6 plum tomatoes, peeled, seeded and chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups milk
  • Fresh chopped parsley or dill for garnish

  1. Remove skin and bones from canned salmon.
  2. In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed, water and tomato juice or plum tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, or until vegetables are tender. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture.
  3. Stir in reserved salmon; heat through before serving. Garnish with fresh parsley or dill.

This recipe was taken from below source:
Salmon Chowder

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Children should learn to cook!

Homeschooled children in the kitchenImage via WikipediaI found this article in the web, and I agree with that it is saying. Read on...

Children are more likely to eat what they do. With its forces for their culinary creations Most children probably eat their own creations, because they are proud to be. Moreover, they know what is in food and helping them make healthier decisions.

Increased self-esteem that comes from completing a project is priceless. Children learn the recipes and real life skills in preparation for the real food. From planning, organizing and making good food selection for the implementation of a plan to stop the cooking is a great way to learn these skills important stages of life at an early stage.

Children feel that they are for the family and the feeling of satisfaction in using that helped contribute to the whole family.

All the time, children learn more about proper nutrition and conscious of the food we eat in the mouth. Home Plus makes it fun to cook and eat, it's cheaper than eatingout and usually healthier. Children can start to rainy days, like the kitchen or cooking is a perfect indoor activity when the weather is bad outside. Start with simple recipes and snacks such as fresh fruit skewers, taking into account the restrictions for the little chef. As children make their own food and even get breakfast and lunch, are designated trust with all kitchen appliances and dishes under the supervision of adults. This teamwork with a parent or sibling alsopromotes quality time with family and bonding. So those are some good reasons for cooking have children, enjoy the kitchen and comes with some tasty, healthy meals for the whole family.

There are no videos to find great teachers, children begin to help, including a group of children's videos for children on the kitchen Htm.

This article is taken in whole from below source:
Why children should learn to cook?

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Sunday, November 21, 2010

Turkey n Vegan dishes from The Perfect Pantry

I came across these recipes, and they look delicious!


Favorite turkey and vegetarian main dish recipes from The Perfect Pantry

Still working on your holiday menu? Same here. All this week, we'll be bringing you our favorite mains, sides and desserts, made with ingredients in The Perfect Pantry.

Slow roasted tomato mac and cheese

Half of our Thanksgiving guests are vegetarians. The other half travel from great distances, even from other countries, fully expecting to find a turkey on the table. And the third half are kids.

My cousin hates beets. Our son-in-law hates black olives, but not all olives. The granddaughters don't eat salad; the grandsons don't eat vegetables.

I still get flashbacks to the year my cranberry sauce unmolded and slid down the sink drain, and I haven't wanted to make it since. The pies are coming from a school fundraising event, so we're not quite sure what we're getting.
Menu planning? It's complicated.
Fortunately, lots of great turkey dishes and vegetarian entrees use ingredients we already have in the pantry. And there's no better place to start planning than with the entree.

Turkey cranberry meatballs

I'm not a huge fan of sliced turkey, so I always keep ground turkey in the freezer. Turkey meatballs appeal to the child in all of us, and turkey, cranberry and basil meatballs can be made ahead of time, frozen, and reheated just before dinner. We also love Greektown turkey meatballs served on large platters of grilled or roasted vegetables, with a bit of yogurt sauce. 

A few years ago, my husband Ted and I made a cranberry-studded turkey meatloaf with fig gravy for Thanksgiving. The gravy brought tart sweetness to mashed sweet potatoes, too. And, like all meatloaf, this one was perfect for sandwiches the next day.

Turkey mole chili

America isn't called a melting pot for nothing; we welcome people of any culinary heritage. In our house, we celebrate those cultures at our Thanksgiving gatherings. We've had traditional "American" feasts, but we've also created tapas, Chinese, and Italian Thanksgiving dinners.

The next time I plan a Mexican holiday meal, I'm definitely going to feature turkey mole chili as the centerpiece. It's another great make-ahead main dish. A big pot of rice and a crisp green salad will round out the meal. Or maybe I'll make Tex-Mex turkey lasagne or turkey and white bean chili. Both recipes can be doubled or tripled to feed a crowd.

Sweet potato stew

For vegetarians, I like to cook something substantial and beautiful, like this black bean and sweet potato stew or our favorite South End Deep Root Chili, served with a polenta dome or polenta and cheese loaf. The pantry always has canned and dry black beans, cornmeal and orzo.

Asparagus and mushroom paella

Paella always makes a dramatic presentation on the holiday table, and it's easy to make, especially if you have valencia or bomba rice in the cupboard. Try one of our two favorite vegetarian versions: mushroom and asparagus paella; or vegetable paella with garlic sauce.

Finally, slow-roasted tomatoes (top photo), a staple in the freezer, transform an ordinary mac and cheese into a holiday-worthy main attraction that even the grandchildren will love.

Lifted from The Perfect Pantry; source article is below:

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Monday, November 15, 2010

Enjoy Making Great Apple Pie Recipes

Apple pie has been consumed in England since t...Image via Wikipedia
By: Willson
With the perfect blend flaky pastries and many baked apples, apple pie recipe is sort of everyone's favorite in North America. Yes, trust me when I say that you'll find apple pies in each restaurant, in every bakery, in every hotel, in every grocery store and even in every freezer section in North America. This clearly shows the acceptance of apple pies in that section of the world. However, every restaurant, hotel and bakeries have their exclusive recipe for this delectable pie. Also, the style of serving the pie could also rely upon the personal preferences. Among the general ideas of serving apple pie are served plain, with a dollop of softly whipped cream, scoop of vanilla ice cream, or which includes a large slice of sharp cheddar cheese.

Apple Pie Recipe

Easy Homemade Award Winning Apple Pie Recipes. Easy, Filling, Canning, Dutch, Bites, French, Fried, Caramel and much more.Grasslands Road Hayride Fluted Apple Pie Plate with Recipe, 1-3/4-Inch by 10-InchThe Gluten-Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6)Best Baking Recipes: America's Test KitchenThe two most important aspect of making apple pie are pastry and apples. There are many pastries that can be utilized to prepare the apple pie. So, basically you've got many different choices. Among the most widely favored pastries is the Pate Brisee pastry. It is essentially a very simple to prepare pastry which is loved by everybody for crumbly texture and buttery flavor. Besides these several types of pastries, you may also use any of your personal pastry crust or may be a pie crust.

The next most important aspect of any pie recipe would be the apple filling. The filling must be prepared very vigilantly and always keep in mind that apples ought to be baked properly. Also, pick the very best apples to prepare the apple filling for the pie as they'll decide on the main taste of this recipe. The most favored and widely loved options of apples for the pie are Granny Smith, Golden Delicious, Rome and Braeburn. However, it is easy to even use the local apples during the fall season. To have an original and delectable flavor, one may even adjust the recipe here and there. One of the perfect ways of testing with the apple pie recipe is to make use of unusual type of apples in filling. In order to prepare the apple filling, initially you have to clean and cut the apples properly. After you have sliced the apples, the next step would be to macerate them in sugar and spices. Then when you are done with all this, you could bake the apple in the oven or microwave.

Get some more Apple Pie Recipes and Apple Recipes.

Article Courtesy of Choose 4 Me Best Online Article Solution

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Some mushroom recipes

Here are some mushroom recipes that I got from below source. Hopefully, these are enjoyable and nutritious dishes. For one, I enjoy mushrooms.


Chicken breasts with tarragon mushroom sauce are enhanced with a spice rub. (Courtesy of Mushrooms Canada)

An easy and quick appetizer to prepare; recruit family members to help fill the caps.

1package (250 g) light cream cheese, softened
1 clove garlic, minced
4 small green onions, chopped
½ tsp. (2.5ml) hot pepper sauce
2 Tbsp. (30ml) chopped parsley
½ tsp. (2.5ml) dried basil or thyme
½ tsp. (2.5ml) salt
36 medium fresh mushrooms
Garnish: chopped fresh parsley or basil and diced red pepper or paprika

Lipton Recipe Secrets, Onion Mushroom Recipe, 2-Count 1.8-Ounce Boxes (Pack of 12)The Better Days Books Origiganic Guide to Growing Mushrooms for Profit and PleasureCooking with Mushrooms: 60 delicious recipes for a classic ingredient, shown in 375 photographsThe Complete Mushroom Book: Savory Recipes for Wild and Cultivated VarietiesThe Mushroom Lover's Mushroom Cookbook and PrimerIn medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley, basil and salt. Mix well. Remove stems from mushrooms and save for future use. Spoon or pipe 1 tsp. (5 ml) cheese mixture into mushroom caps. Serve immediately or cover and chill until serving.

Garnish as desired.

Makes 36 appetizers.

TIP: Cheese mixture can be prepared, covered and chilled a few days in advance of serving.


Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce.

1 tsp. (5ml) paprika
¼ tsp. (1ml) ground black pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
1 1/3 cups (325ml) chicken broth
2 Tbsp. (30ml) lemon juice
1 Tbsp. (15ml) sugar
2 tsp. (10ml) cornstarch
2 Tbsp. (30ml) dried cranberries (optional)
2 Tbsp. (30ml) olive oil
1 lb. (500g) sliced fresh mushrooms
1 small onion, chopped
1clove garlic, minced
2 Tbsp. (30ml) fresh tarragon, minced OR 2 tsp. (10ml) dried
Fresh tarragon or parsley, minced (optional)

In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside.

Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.

In large skillet, heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve, place chicken on plates, spoon sauce over and garnish with parsley if desired.

Makes 4 servings


The Enokitake Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow KitsPacific Natural Foods Organic Mushroom Broth, 32-Ounce Containers (Pack of 12)Lidia's Family Table - The Comforts of SoupThe Better Days Books Origiganic Guide to Growing Mushrooms for Profit and PleasureMushroom Cookbook: Recipes for White & Exotic VarietiesSuomalainen vieraanvara (Finnish Husbandry), "Pie Recipes": IV. Syksyn sienipiirakan tayte (Autumn Mushroom Pasty Filling)Palomar Mountain Cordyceps 100% Organic Mushrooms Mushroom PowderMushroom Soup Recipe MugThe Espresso Oyster Mushroom Garden Patch- Indoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow KitsSubtle herbs complement the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

¼ cup (50ml) butter
1 lb. (500g) fresh mushrooms, thinly sliced
1/3 cup (75ml) flour
6 cups (1.5L) chicken broth
½ tsp. (2.5ml) dried thyme leaves
1 bay leaf
¼ cup (50ml) chopped green onions
2 large egg yolks
½ cup (125ml) whipping cream
White pepper to taste
2 Tbsp. (30ml) minced parsley

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 ml) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil, it will curdle.

Variation: Add ¼ cup (50 ml) medium sherry.


Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.

24 thin wonton* wrappers
1 Tbsp. (30ml) olive oil
1 small onion, diced
8 oz (250g) fresh mushrooms, coarsely chopped
1 clove garlic, minced
½ tsp. (2.5ml) dried rosemary leaves
¼ cup (50ml) water
1 Tbsp. (30ml) balsamic vinegar
1 pkg (250g) light cream cheese, cubed
½ cup (125ml) minced lean Prosciutto (about 1½ oz/45 g)
Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)

Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350F (180C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet, heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar and cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in Prosciutto until evenly combined.

Taste and add pepper; spoon about 1½ Tbsp. (22 ml) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 appetizers.

*Wonton wrappers can be found in the produce section of most supermarkets or in Asian supermarkets.

Mushrooms: Mushroom Recipes by Leading Chefs from Around the GlobeA Cook's Book of Mushrooms : With 100 Recipes for Common and Uncommon VarietiesTIPS: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 Tbsp. (15 ml) water if too thick OR fill the cups and heat in 350F (180C) oven for 5-10 minutes or until warm.

For more delicious recipe ideas visit Mushrooms Canada at

These recipes are taken from below source:
Magic mushroom recipes

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