Favourite Recipes
What would you do for the man who has spent all his life caring for you since you were born. Dad has always lent a shoulder to cry on, a brain to pick, words of wisdom and advice, and when you can’t budget properly he quietly makes sure you at least eat! From childhood to becoming an adult he has always supported you unselfishly. His Big Day is the ideal time to show him how much you appreciate him. And you want to do something that will give him so much pleasure.
Trying to find the right venue for Father’s Day couldn’t be easier. You may have thought about taking him to a nice restaurant for a meal, but that can be somewhat impersonal and formal.To celebrate his Big Day consider what would be most enjoyable to him. It is most likely that he would choose to be in the sanctuary and comfort of the home feasting on a wonderful home style meal cooked exactly the way he likes it, surrounded by the family he has provided so much for over the years. You may have thought of going to a nice restaurant for an evening meal, but it can be somewhat impersonal and lacking the warmth you want to convey. Its an important day for the entire family so you want everything to run smoothly and free of any tension. Give yourself plenty of time to plan and create a menu that you know he will enjoy enlisting the help of others if necessary. Much of the work can be done in advance.
However, don’t forget there may be some foods that are taboo to Dad and you should do your best to avoid preparing anything that will do him more harm than good. That isn’t to say he can’t have his choice of favourite foods. There are plenty of well loved recipes that have been redesigned to suit those who have particular health issues, so its always possible to substitute forbidden ingredients with healthy alternatives. And fortunately that includes a whole variety of desserts!
Most Dad’s love carbohydrate and protein and that is not necessarily bad for them if you take steps to prepare them in a way that leaves all the flavour but isn’t a recipe for coronary disease. Balance your meal by reducing the salt and fat intake and increasing the side of vegetables. If serving carbohydrates like potatoes use smaller portions but arrange attractively. We are all looking at ways to maintain a healthy diet and there is a lot of information on how to stay healthy through eating and how to make our food taste interesting without being a detrimental to our hearts.
None of us like being told what to and what not to eat, so allow a little leeway for your Dad on this special day. Let him enjoy the foods that give him pleasure but if you have prepared his food carefully you can control the amount of potentially harmful ingredients are actually used. The same goes for Desserts which would be noticed if absent from a Father’s Day celebration. You could always prepare one that is sugar free and a really great fresh fruit salad as an alternative.
All things considered you really want your Dad to enjoy the whole feast and a little of what he likes on this one special day shouldn’t harm him. A home style meal cooked with love is a wonderful way to make your Dad know how special he is.
Abhishek Agarwal
http://www.articlesbase.com/cooking-tips-articles/fathers-day-cooking-how-to-create-the-best-dishes-708694.html
This is a video that shows a collection of Elivis Presley’s favourite foods.
Duration : 0:2:11
New Zealand chef, Paul Jobin, makes one of the recipes from The Search for New Zealand’s favourite recipe … a yummy lemon meringue cheesecake! See www.nzfavouriterecipe.co.nz to contribute your own recipe and vote for your favourites! (Clip used with permission from TVNZ.)
Duration : 0:9:28
New Zealand chef, Paul Jobin, makes one of the recipes from The Search for New Zealand’s favourite recipe … some delicious Goats Cheese, Olive and Tomato Tarts! Visit www.nzfavouriterecipe.co.nz to contribute your own recipe and vote for your favourites! (Clip is used with permission from TVNZ.)
Duration : 0:7:54
Diet books and fad diets are nothing new. It seems every few months there´s a new weight loss program being touted by the so-called experts as the new miracle diet. We, as consumers, are bombarded by before and after pictures and testimonials from people who have successfully lost weight with some fabulous new program.
Two years ago, another new diet book hit the shelves. It was called The South Beach Diet, written by Dr. Arthur Agatston. Since its release in 2003, The South Beach Diet has been listed on the New York Times´ bestseller list for an impressive 103 weeks. Dr. Agatston has released companion books, started a fee-based website, and is working with Kraft Foods to create a line of pre-packaged South Beach menu items. How is this diet any different from the others, and more importantly, does it work?
The main idea behind South Beach is to eat three meals a day along with snacks and even dessert, while avoiding highly processed foods. Dr. Agatston says that South Beach is not low carb or low fat, but rather good carb and good fat. The diet is broken down into three phases: phase one is very restrictive and lasts about two weeks, phase two is much more open with food choices and lasts until you reach your goal weight, and phase three is called ´maintenance´, which should guide your food choices for the rest of your life.
During phase one, you can eat until you are full (not stuffed full, just no longer hungry) from a list of approved foods. The list consists of mainly vegetables and lean meat, including seafood, as well as low fat or fat-free dairy products and legumes. You can have sugar-free Jell-o or popsicles as treats; up to 75 calories worth per day. Nuts and natural peanut butter are also on the list, but with limits. You´re basically giving up bread, rice, pasta, potatoes, and sugar in all of its forms. The South Beach Diet book claims that you can lose 8-13 pounds in just two weeks on phase one, and that you will lose belly fat first.
Phase two widens your menu quite a bit. You can now eat whole grain bread and pasta, brown rice, select fruits, and (my personal favourite) sugar-free Jell-o pudding. Still no sugar though, except for the occasional bite of dark chocolate. Good carbs in the form of whole grains and legumes, and good fats in the form of unsaturated, non-hydrogenated things like I Can´t Believe it´s Not Butter spray and olive oil are all approved.
Once you´ve reached your goal weight, you´re pretty much on your own. Phase three lets you eat within the phase two guidelines, adding occasional treats and ´white´ food, but omitting the snacks you´ve come to depend on. There isn´t much guidance here, since by now you should know what your body is able to handle. Dr. Agatston recommends that you return to phase two if you find yourself gaining weight again.
Sounds simple enough, doesn´t it? The book even claims that you don´t need to exercise to lose weight with this plan (although it does recommend that you add physical activity as part of your weight loss effort) . While the eating plan is certainly healthy, there are some drawbacks to this diet – or at least with the way it is presented.
Phase one is very restrictive. Sure, you´re only on it for two weeks, and the potential weight loss is very encouraging. Many people, however, do not lose the ´guaranteed´ 8-13 pounds in phase one and get discouraged. Not only that, but suddenly dropping all sugar and refined carbs from your diet can cause dizziness, light-headedness, an inability to focus or concentrate, and constipation (believe it or not) . This rapid weight loss phase is designed to control your cravings, but sometimes the side effects just aren´t worth it. If you think you can manage your cravings, head straight for phase two.
South Beach also recommends that you use sugar substitutes, specifically Splenda. Some people have trouble digesting aspartame, while others prefer to avoid one unhealthy substance and substitute it with a chemically processed alternative. Explore your options in this case – there are other ways to sweeten foods without sugar or chemicals.
While you´re on phase two, your weight loss should slow down to one or two pounds a week, according to the book. This is reasonable, and slow weight loss is definitely healthier than dropping pounds rapidly. It is a balanced diet and has great effects on your health, with the added benefit of losing unwanted pounds. What is confusing as far as the book is concerned though is that there are ingredients in the recipes that aren´t found on the recommended Foods to Enjoy list. Also, Dr. Agatston asks that you add grains and fruit back to your diet slowly; only one serving a day to start, and gradually increase your servings until you find your weight loss slowing down. If you follow the daily menu plans in the book though, there are several fruit and grain servings for each day.
For anyone who needs a structured plan based on numbers, The South Beach Diet is not the way to go. But if you like the freedom of not having to count anything and using common sense to lose weight, then South Beach is more of a strategic eating plan than a rigid diet and would work very well for you. Keep in mind that all diets revolve around the same principal: take in fewer calories than you burn off. Burn more calories than you consume, and the weight will come off. Eating well and enjoying healthy food is integral to this process, and that´s where The South Beach Diet shines.
Written by Patrick Beaufay
For more info, please visit my blog:
http://burn-fat-fast.blogspot.com
Burn Fat Fast
Patrick Beaufay
http://www.articlesbase.com/fitness-articles/south-beach-diet-book-94325.html
I am bored with thinking of what to cook for Christmas! Your favourite recipes please!
Sugar Cookies!!!
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Sports Nutrition Vlogger Matt Lovell cooks up a storm using some of his favourite Sports nutrition recipes.
Second in series of Sports Nutrition recipe’s. Sport’s Nutrition Vlogger Matt Lovell shows you how to cook bolognaise to eat during the week.
Matt uses natural sports nutrition to get vital sports nutrition from your daily diet.
Matt Lovell has been the Sports Nutritionist for the England Rugby Team since early 2003 helping them win the World Cup in 2003 and reach the final in 2007.
www.SportsNutritionVlog.com
Duration : 0:6:55
that are a winner all the time
Really Yummy Dark Chocolate Fudge with Pistachios
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels
1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided
1 teaspoon vanilla extract
Directions:
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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BAILEY’S IRISH CREAM FUDGE
3\4 cup Butter, softened
3 cups Sugar
2\3 cup Evaporated Milk
1 12 oz pkg Semi-sweet Chocolate Chips
7 oz jar Marshmallow Crème
1 ½ cup Chopped Nuts (optional)
2 shots Bailey’s Irish Cream (or one small bottle – airplane size)
Combine butter, sugar and evaporated milk in a heavy 3-quart saucepan. Slowly bring to a rolling boil and cook for 5 minutes, stirring consistently. Add chocolate chips, stir until melted and well mixed. Add marshmallow crème and mix well. Stir in nuts and Bailey’s Irish Cream and mix well. Pour mixture into a 9 x 9 (for thick pieces) or 2 9 x 9 pans or 1 8 x 10-inch pan (for thinner pieces) that have been prepared with cooking spray. Cover with plastic wrap or wax paper and allow to cool for at least 4 hours. Turn fudge out onto waxed paper or plastic wrap and cut into 1-inch cubes. Store tightly covered or wrapped.
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
SAC
That is, to make healthy ones from-scratch, not from a packaged mix. This morning I made some with grated apple and besan (chickpea) flour and served them with honey and lime juice. They were really deliciously rustic and took hardly any time at all to make. Now I want some more ideas! Thanks 
I want your recipe! I love using lots of different grains and bean flours with my cooking so here’s a recipe for you!
Blender pancakes (or just the flour if you have a grinder that can grind beans and grains, but I like the chunk of some of the grains)
1 1/4 cups water
1 cup of grain kernels
1/4 cup powdered milk (could use soy milk in place of water and powdered milk)
1 egg
2 Tbsp. Oil
1 Tbs. honey (or apple juice concentrate)
1/4 teaspoon salt
1 Tbs. Baking powder
In blender, mix water, grain kernels, and dry milk on high for 3 minutes. Add egg, oil, honey and salt. Blend very light. Add baking powder, pulse three times, just enough to mix. Miture should foam up and get very light. Cook immediately.
I like a mixture of all kinds of grains from millet, rye, brown rice, oat groats, barley, amaranth, buckwheat, spelt, quinoa, white bean flour is great too. I love adding a little lemon juice. Oh, and adding banana to the batter would be good too!
As for topping I love mashing up 1 banana and applesauce to taste w/ a little apple juice concentrate, 1/4 teaspoon allspice and 1 teaspoon cinnamon, heat it up and put it on top of your pancakes, if you do dairy you could add a little plain yogurt on top. YUM!
Who knew a dish could be so controversial! I found a recipe for Larb and modified it to make it low carb and also for the ingredients I had on-hand. I’ve never claimed this is a 100% authentic version (the original recipe included rice – not low carb) and besides, in cooking, I think people make things different ways based on their tastes. Too many people were finding this recipe and getting mad at me for not doing this or that right. One comment I even found so offensive I deleted it. YOU may have grown up on Larb but realize that there are probably many, many people out there who have no clue how to make it or have never even heard of it, so instead of getting angry and calling other people “so freakin white” be proud that someone found your cultural dish interesting enough that they wanted to try making their own version of it and share it with other people (who also have probably never heard of it). I’m changing the name of the recipe in the YouTube post so people don’t think this is how to make THE one and only larb (btw, there are tons of different versions out there but whatever) – this is MY version. Relax people, it’s just food!
Eating Low is low hassle, low carb recipes. The written recipe is available at the Eating Low web site:
http://www.eatinglow.com
Duration : 0:7:10