Macrobiotic Cooking & Recipes: Recipes Macrobiotic cooking pots

Find out what are pots for cooking and preparing macrobiotic recipes used in this free how-to video on a macrobiotics diet and cooking recipes. Expert: Christy Morgan Contact: Christian Morgan chef trained at the Natural Epicurean Academy of Culinary Arts in Austin, Texas, specializing in macrobiotic and vegan cooking, organic www.greathealinggetaways.com. Director: Nili Nathan



http://www.youtube.com/watch?v=FjneYwkYKNU&hl=en

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Cast Iron Cookware Recipes

Cast iron skillets are great for everyday meals and they can be used for a wide range of dishes. Anything from simple sautéed vegetables to roasted delicacies, cast iron cookware can do them all. You also have a lot of health benefits to this because of its properties and it releases a lot of iron into your food and sauces - as much as twenty times more iron! Furthermore, another benefit to cooking with cast iron produces great quality food. It conducts heat very well because of its thick walls and base as long as the pot is well seasoned, you're good to go. If you're working with a new pan, simply coat the bottom of your pan with a very thick layer of salt, preferably kosher, and about half an inch of cooking oil. You can choose to bake it or heat it up in a stove top until the oil starts to smoke.

Corned beef hash is one of the most popular recipes for enameled cast iron pots and pans. It brings back memories from home, and is quite healthy. It only takes about thirty five minutes to prepare. All you need are two teaspoons of canola oil, a large chopped onion, four cups of hash brown potatoes or cooked potatoes, a cup of corned beef, and half a cup of chicken broth, some parsley, salt, pepper and four eggs. In your cast iron skillet, heat the oil in medium high heat, and sauté the onion until it caramelizes. This will take about five minutes. Add your potatoes and cook until crusty (remember to keep stirring). Then, stir in both the corned beef and broth as this will deglaze the pan. Give it some help and scrape up some bits in the pan, and let it simmer. Poach the eggs and place them on top of the hash.

Tomato and Chicken Tacos are a healthy alternative to your regular beef tacos. To make six servings, you'll need a pound of cored plum tomatoes, two divided teaspoons of extra virgin olive oil, a pound of boneless chicken breasts, a large chopped white onion, two cloves of finely chopped garlic, two jalapeno peppers that have been seeded and finely chopped, two tablespoons of lime juice, two tablespoon of chopped cilantro, four chopped scallions, twelve corn tortillas, a fourth of a cup of sour cream, and two limes that have been cut into quarters. To prepare, all you have to do is char the tomatoes and remove the seeds. Then, fry the chicken seasoned with salt and pepper in very hot oil heated in the cast iron skillet. Add the garlic and jalapenos after five minutes, and when they become fragrant, add the lime juice and tomatoes. Simmer the mixture and add both the cilantro and scallions. Serve with tortillas and sour cream. Make sure that you preheat the enameled cast iron pots well so you that you get even heat distribution and enough heat to sear the chicken.

Good luck with the cooking!

Cast iron kettles have a centuries long history of reliability and long service life. Today's kettles, made with modern technology and advances in metallurgy, are of higher quality than ever before and there is a place for one in every kitchen.

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Four Delicious Cornbread Recipes

Cornbread Recipe 1

Ingredients:

1 cup warm water

1 tablespoon yeast

4 tablespoons of sugar

1 cup yellow cornmeal

Half cup white flour

Half cup whole wheat flour

1 teaspoon salt

Mix water yeast and sugar, let it sit for a few minutes until it bubbles.
Stir in the rest of the ingredients, adding water until it is pourable
Bake in a greased 9x9 pan at 350°F for 25 minutes or until the edges turn golden brown

Cornbread Recipe 2

Ingredients:

3/4 cup cornmeal

1 1/4 cup mixture of milk and orange juice (can use however much orange juice as you'd like; 1/4 to 1/2 cup)

1 cup flour

1/3 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 egg

1/4 cup vegetable oil

Combine cornmeal and milk/orange juice, and let stand 10 minutes.
Combine dry ingredients.
Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
Bake at 400 degrees F for 15-20 minutes.

Corn Bread Recipe 3 Sweet Cornbread

Sweet Cornbread is a variation of the Skillet Cornbread made throughout the Southern United States. Sweet Cornbread is common in central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.

Ingredients:

1 cup of cornmeal

2 cups of flour

1 1/2 teaspoons of baking powder

1/2 cup of maple syrup

1/2 cup of brown sugar

1/2 cup of butter

1 teaspoon of salt

2 eggs

In a large bowl beat eggs lightly to break the yolks as you would for scrambled eggs, then mix in the butter (Soften the butter first by heating it a little).

The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.

Mix the cornmeal and baking powder, then blend them into the liquids.

Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spool and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.

Pour into a greased pan and put into an oven heated to 400°F and let bake for between 15-25 minutes.

Notes:

When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if it is too moist.

Keep a close eye on the cornbread while it bakes: it will become hard fast if you do not take it out in time.

If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cornbread very hard. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well.

You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness.

Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed.
This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it.

Corn Bread Recipe 4 Skillet Cornbread

Skillet Cornbread is commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Ingredients:

3/4 cup white all-purpose flour

2 1/2 teaspoons baking powder

1 to 2 tablespoons white sugar

3/4 teaspoons salt

1 1/4 cups yellow or white corn meal

1 egg

2 to 3 tablespoons melted butter or pan drippings

1 cup milk or buttermilk.

Preheat the oven to 425°F
Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.
Notes:

Ideally, all ingredients should be at room temperature (about 75°F) for this recipe. However, a good result can still be had if this is not the case.

Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste.
Optionally, 1/4 to 1/2 cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time.

Ideally, skillet cornbread should be baked in a cast-iron skillet.

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit [http://www.goodcookrecipes.com]. If you are looking for a new recipe to try out browse through the recipes or select the category that's right for you. Good cooks love trying out new recipes and sharing their recipes with others. If you would like to share some of your own recipes then why not sign up for a free account and submit your recipes? For more cooking resources visit Advantage Content Cooking and Recipes.

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Potato Recipes: How to Fry potatoes in a cast iron pan

When the potatoes frying in a cast iron pan, you want to turn the heat down to medium-low, and with a lid. Fry the potatoes in a cast iron pan with the guidance of a chef in this free video on potato recipes. Expert: Peter Dryden Contact: www.teenchallengepnw.com Bio: Peter Dryden has worked in the culinary arts for over 10 years. Filmmaker: Lukas Neumann Series Description: The potato recipes are all very easy and fun to do. potato recipes Find out the size of aChef recipes in this free video on potatoes.



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Quick and Easy Healthy Chicken Recipes

If you are looking for some new quick and easy healthy chicken recipes to prepare, I've got something delicious that I would love to share with you. Prepared with a healthy body in mind. Chicken is a family favorite, so I am always searching for healthy, tasty and quick to prepare recipes.

Keeping it healthy, I always prepare my pans with PAM or simply rub olive oil on the meat rather than oiling the pan. This practice helps to moisten the meat without leaving it to swim in oil or fat. Salt is kept to a minimum while fresh herbs and a few spices are used instead. Lemon works well with many healthy chicken recipes. It's a great taste that doesn't add any fat and very few calories.

A wife and mother of three boys, I also look for quick and easy recipes that my family will enjoy. It's no fun eating diet foods when the rest of the family is enjoying their favorite meal. So many of my recipes are for the whole family. My lip-smacking Oven Baked Fried Chicken will make you think it was fried in a cast iron skillet and crisped up the way grandma used to do it. Remember: portion size is important when it comes to losing weight, even when the food is prepared in a low fat, healthy manner.

For this recipe you will need:

4 skinless, boneless chicken breasts
1 Tbsp olive oil
1/4 cup Corn Flakes, crushed
1/4 cup Bread Crumbs
Salt to taste

Rub chicken with olive oil.
Add a little salt for flavor.
Pat with bread crumbs on each side
Roll in corn flakes.

Place in prepared baking dish and bake on 350 degrees for 30 minutes. Check for doneness, depending on how thick your chicken breasts are, they should be done or nearly done.

Health Benefits: Chicken is a great source of protein that is low in fat, especially when the skin is removed. If you like the moisture that the skin provides, you can leave it on while cooking but remove it before eating to keep it low fat. Remember every cell in your body depends on protein for growth, be sure to have a serving of protein with every meal.

Karen Ficarelli is the founder of Fitness4Her.com, a diet, exercise program and women's fitness blog, developed especially for women. A mother of three, Karen knows how hard it is to fit everything into a busy schedule. A fitness author, personal trainer, Pilate's instructor, sports nutritionist, fitness model, wife and mom, she's passionate about helping women reach their fitness goals.

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Homemade Garam Masala (Curry) Adds Flavor and Zip to Recipes

Curry is a blend of spices and there are thousands of recipes for it. In some cultures, curry is almost a way of life. Garam masala is a special blend and, though it originated in India, the recipe varies from region to region. Each cook has their own twist on the spicy mixture.

So-called curry powder starts out with whole seeds and spices. The ingredients are toasted before they are ground into a powder. The grinding is done with a mortar and pestle, nutmeg grinder, or food processor.

Petrina Verma Sarkar, in her article, "The Magic Spice -- Garam Masala," thinks the blend is "the heart of most Indian dishes." According to Sarkar, curry powder tastes best when it is freshly made.

"Homemade Curry Powder," a website article by Helen Polaska, discusses the many variations of the recipe. "Because curry powder is not one spice in and of itself," she writes, "anyone who makes curry powder will probably make it different from the next person's curry powder."

Why should you make your own spice blend? First, you don't know how long the curry powder has been on the store shelf. If it has been there for months, much of the aroma and flavor will be gone. Second, you can customize the blend to suit your tastes. Third, homemade is usually cheaper.

Sylvia Windle Humphrey devotes pages to this seasoning in her cookbook, "A Matter of Taste." She says the recipes vary widely and "there are no cookbooks; girls learn from their mothers how to blend spices and arrange interesting meals." According to the author, some sprinkle curry on every food before serving a meal.

You may wish to cook the spice mixture in a little oil before adding it to a recipe. This brings out the flavors of the spices even more.

To get the best results, toast the spices in a small cast iron skillet. Do not crowd the pan. Shake the skillet to keep the spices from scorching. Continue shaking and toasting until the kitchen is filled with a tantalizing aroma and the seeds start to brown. Grind the mixture and store in a metal tin or glass jar with a tight-fitting lid.

You can buy metal spice tins at import stores. Small canning jars also work well. Personally, I wouldn't store garam masala in a plastic container because it could alter the flavor of the spices. Here are the ingredients for Humphrey's garam marsala and I added the instructions.

3 tablespoons black peppercorns

3 tablespoons whole coriander

2 1/2 tablespoons dark caraway seeds

One-inch cinnamon stick

1 tablespoon whole cloves

1 tablespoon cardamom seeds

Toast the ingredients in a small skillet. When the seeds start to brown, take the skillet off the heat, put the mixture in a small bowl, and let it cool. Use a coffee grinder to turn the mixture into a powder. Put in a tin or jar, cover tightly, and store in a cool, dark place. This homemade blend stays fresh for about two months.

Copyright 2010 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and it will be available soon.

Hodgson has another forthcoming book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words from Hope," and it will be posted on Amazon shortly. Please visit her website and learn more about this busy author and grandmother.

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Best Chili Recipes - 5 Tips For Cooking Great Chili!

Chili is a metaphysical thing in the world of cooking. There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lots of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of "the canned stuff," then welcome! Even if you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick do not use water to thin it out that is what everyone in the world does. Use broth instead! Water will "kill" the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno's. This is fine in most cases and they do bring the "heat!" But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, do not settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You do not want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot's of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cook the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

We have looked at 5 Tips For Cooking Great Chili. I hope that you have enjoyed reading this information. If you would like to learn more about chili cooking and chili recipes then please visit: http://bestchilirecipes.net/.

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Best Chili Recipes - Crock Pot Chili Recipe For You!

In this article we are going to look at a good old fashioned crock pot chili recipe with beef! this meal can be made with any meat that you want, and can even be made vegetarian style if you wish. It is versatile and delicious! Enjoy! Do you have a crock pot in a closet or kitchen cabinet someplace in your house? Are you a throwback to the 70'S? I am! But what the hey! When was the last time that you used it to actually cook something?

The crock pot is not some old "fad" that has come and gone you know! The crock pot is alive and well today! Just take a look at how it has evolved over the years when you go to the big retail outlets in your town. I remember when they were strictly "manually" operated. A manual knob for warm, medium and high. Today, they are all glitzed up with fancy electronic controls and read out displays!

Today, they are like the crock pots that you would expect on the starship Enterprise! The crock pot is not a lazy way of cooking, on the contrary it is so efficient as to be able to prep the ingredients you want then put them in the crock in the morning and when you get home, viola! dinner is served. It is an economical way of cooking. If you are a chili lover as I am then you know that the crock pot is a great way to make your best chili recipes quickly and easily! So lets make some chili shall we!

The ingredients:

3 pounds of steak. You can use round, flank, skirt, chuck if on a budget. Any cut you want. I like to cube and shred the meat for texture purposes.
1 15oz can of beans. Any will do, kidney, small red beans, pinto beans. No white beans for this recipe though!1 large onion finely chopped either a brown or red onion the choice is yours.
1 large green bell pepper finely chopped.
4 bulbs of garlic finely chopped.
1 small can 6-8 oz tomato sauce.
1 small can 6-8 oz tomato paste.
1 6-7 oz can of diced green chilies.
1 big can 28oz of fire roasted tomatoes with plain or with green chilies mixed in or 6 to 8 large tomatoes that you have roasted on the BBQ.
1 tablespoon of California chili powder.
1 tablespoon of New Mexico chili powder.
1 teaspoon of smoked paprika.
1 1/2 teaspoon of cumin.
3 tablespoons of olive oil.
1 1/2 teaspoons of salt or season salt.

OK, Lets get cooking!

I love large skillets! my fave is a cast iron skillet. I am old fashioned that way! So, get a large skillet and put your beef in it to brown it up in the 3 tablespoons of olive oil. When the beef is all browned it is time to toss it into the crock pot and then toss the rest of your ingredients in there as well! Cook this mixture for 6 to eight hours, and if you are home at the time then taste it every now and again to see if you want to add something to it or not! As an aside as always I suggest cooking this mixture or any chili recipe a day in advance as the flavors get to mingle together, but if that is not possible that is OK too! This meal is ready to eat and enjoy!

In this article we looked at a good old fashioned crock pot chili recipe made with beef. This recipe can be made with any meat that you want and it will come out tasting great! If you found this information useful and would like to learn more chili recipes then please visit: http://www.bestchilirecipes.net.

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Campfire Recipes - Breakfast

Oh, there's nothing like waking up in the desert, the smells and sounds of bacon sizzling on a campfire. But if you're the bread winner and provider of the family, anything you wake from your sleep sound except the sound of your family hungry, begging to be fed. Do not worry, with these simple recipes fire, there will be a breeze, and soon sizzle with success.

* Bacon Wraps

1 pound bacon
16 oz mini smoked sausage links
1 cup brownSugar

Instructions: Cut the bacon strips in half. Wrap each mini-link sausages in a strip of bacon. Spread brown sugar over bacon / sausage pieces. Place foil-lined cast iron pan to bake in Dutch oven or heavy skillet, cook one, if not all cast iron cookware. Place on grill and cook for 30-40 minutes. (If you are making this recipe in an oven at 400 degrees for the same amount of time).

* Ham and Hashbrowns Casserole

2 poundsfrozen hash browns, thawed
1 can cream of chicken soup
cup of melted butter 02:01
16 ounces sour cream
2 cups diced ham
2.1 teaspoon pepper
cup chopped onions 03:01
1 1 / 2 cup shredded cheddar cheese
04:01 cup butter, melted

Instructions: Mix all ingredients except cheese. Mix well. Place on foil-lined pan or heavy oven. Sprinkle with cheese and, depending on how hot the fire is boiling, until hot and bubbly (about one hour).

Of course, you canalways easy to cook eggs and bacon, and will be greatly appreciated without much fuss, but your family to go the extra mile for love. The law change will add fire recipes recipes simple and easy, and once you master the art of cooking fire, is ready to go.

For vegetable lovers in your group, you can not go wrong with the launch of vegetables on the fire at any time of day. Corn on the cob is a favorite fire, but some are notdown well for breakfast. But you can always add a whip omelettes, celery and carrots and season with salt and pepper. Other vegetables good breakfast includes red and green peppers and onions.

There are no fixed rules when it comes to cooking fire on the eighth, only to watch carefully as it cooks the food, and to ensure that there is none. You could move the pot frequently to make sure it is right for cooking.

For those of you, Pudgy Piesdecision maker, you can impress your Happy Campers with a sweet breakfast. No prescription is required to do so, just put 2 slices of bread in it, and some of the favorite fruit pie filling in center. You can always drizzle icing or icing sugar over the top to sweeten the deal. Hmmm!

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As nut brittle - Three easy recipes

Nut brittle makes a delicious snack or dessert. You can almost all the nuts for it, such as peanuts, walnuts, hickory nuts or walnuts, and there are many different varieties. The three recipes below show three different ways, this delicious candy. If you do not have strong teeth, but you still have a sweet tooth, you should prefer a little 'softer and lighter in the face, how to make Jello recipes.

Recipe for crunchy

TheThe following recipe makes 24 servings and is conveniently done in the microwave.

What you need:

1 cup white sugar
1 cup chopped hazelnuts
1 teaspoon vanilla extract
2.1 teaspoon salt
02:01 cup light corn syrup
1 teaspoon baking powder
1 tablespoon butter
How-to:

Grease a baking sheet. Mix walnuts, corn syrup, salt and sugar together and microwave the mixture for seven and a half minutes on high, stirring once. Add the butter and keepBoil for another two or three minutes. Stir in baking powder and vanilla sugar and mix well. Put the dough on the baking sheet with butter and cook a bit '. Stretch if you want a thinner brittle. Let cool and then break into pieces.

Recipe for Pecan Brittle

The fragile pieces by sixteen years, offers the unique flavor of pecans, butter, sugar, corn syrup, and more for a rich taste and texture Chewy.

What you doyou will need:

2 cups white sugar
2 cups chopped walnuts
1 teaspoon baking powder
1 cup water
1 cup light corn syrup
1.8 teaspoon salt
1 tablespoon butter
How-to:

Grease a baking sheet. Add corn syrup, sugar, salt and water for a large heavy pot and bring to boil over moderately high heat. Add chopped walnuts and keep the mixture boil until the syrup begins to brown. Remove the pan from heat and stir in the yeastButter. To wait for the baking sheet with butter and cool. Break into pieces to serve.

Recipe for Walnut Brittle

You must use real maple syrup for the next court. Artificial maple syrup is not as good taste! This recipe has only five ingredients and the combination of maple syrup and walnuts is truly breathtaking. This makes a pound of walnut brittle.

What you need:

1 cup butter
1 cup white sugar
01/04 CupMaple syrup
2 cups toasted walnut pieces
04:01 cup water
How-to:

Mix together all ingredients except nuts in a heavy saucepan over medium heat until the mixture is creamy. Keep gently boiling until a candy thermometer reads 300 degrees F. Stir in the eggs and pour the mass on hot baking paper. With a wooden spoon to spread it thinly. Let cool, then cut into pieces and store in an airtight container.

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3 simple recipes that are kid a healthy meal

As a mother of two children, I always want the best for my children. So I'm always looking for recipes that are health and nutrition for infants. It is only for meals, or just three times for main food of the day, I'm all for it.

If you are looking for a way to make something, then here are three easy recipes for healthy eating:

Before Extra Crispy French toast. Beat 2 eggs. Add ½ cup milk ¼ teaspoon sugar¼ teaspoon cinnamon. Coat each slice of bread with egg mixture by dipping each slice in the mixture one at a time and soak it well. Heat oil. Cook the bread slices on a grill or a frying pan over medium heat 2-3 minutes per side. Gently press the bread with cooking, so the French bread is crisp and golden in the center. Makes 6 slices. (Toppings are proposals cheese, honey and pure maple syrup).

According to Hamburger. Place in a bowl, mix 1Pounds of ground beef, chopped ½ onion, ½ teaspoon garlic salt, garlic (you can use regularly, but the garlic salt is tasty and much easier than real garlic mix) ½ teaspoon salt and 1 / 8 teaspoon pepper . Make 4 patties. Fry (not burn) and drain on paper towels. Heat oil in a pan, hamburger buns. Fry 4 eggs. Burger Patty put on bread. Top with fried egg, slices of cheese, tomatoes, lettuce and your favorite burger trimmings(Mayonnaise, mustard, etc..) Serves 4.

Third Chicken Pizza. A friend of mine swears by this recipe to me, that their 5 years, has something different to eat hot dogs and fried chicken. Clean and Cube 2 boneless chicken breasts (preferably without the skin so that it was healthy), marinated in hot sauce or barbecue sauce. Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add hot chicken and cook until cooked. Pending chickencook, bake pizza dough (my friend bought pizza dough in a box instead of a floor), 8 minutes at 400 degrees Fahrenheit. After cooking, the pizza crust, top with mozzarella and baked chicken, then put some extra sauce (hot sauce or barbecue sauce). Put in the oven for another 3-5 minutes - this is the cheese melts and finish the browning of the crust a bit '. This is optional, but you can try, served with a little 'blue cheese dressing on the cupSide for dipping.

Three simple and healthy meals that will surely please your children. And can love both is that they do not realize that only a lot of additional nutrients, the only love a mother, cook, give him a hand eating.

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The simplest Quick Dinner Recipes

Salad dressing

Salad is a mixture of hot and cold dishes, often based on fruit and vegetables and then mixed with dressing like croutons or nuts. Sometimes, whole grains, cheese, pasta, fish or meat are also included. It is usually served before or after dinner dessert or appetizer.

This light meal has many species, such as Caesar salad and green salad. The type usually contains, croutons and romaine lettuce with black pepper, Worcestershire sauce,Egg, olive oil and lemon juice and Parmesan.

Lettuce is often different vegetables like the salad of tomatoes and carrots. It 'also known as the garden salad. Other common vegetables in the garden are the salads, radishes, celery, carrots and avocado, red onions and scallions, onions, mushrooms, peppers and cucumbers. Other components are the blacks beans, artichoke hearts, boiled eggs, olives, pasta, tomatoes and green beans, sweetMaize, rice and boiled potatoes.

The heart of palm, roasted peppers, cheese, croutons, meat or fish are also sometimes added to green salads. Michigan salad, Greek salad, Cobb salad, Caesar salad and chef salad are different types of salads.

Entree salads and grilled or fried chicken fingers and fried or grilled seafood such as shrimp in it. Fish fillet in most tuna, salmon or mahi-mahi, also can be placed over the salad. SteaksIt can be sliced beef, grilled and placed on the appetizer salad.

salad dressings differ between cultures. Traditional dressings in southern Europe are vinaigrettes, while in Russia and Eastern Europe, and mayonnaise. In Denmark, the salad dressings are based on fresh cream. Most diesel fuel is generally used as a salad dressing. This would also safflower oil, soybean oil, corn oil and olive oil.

Quick Dinner Recipes

Almond ChickenStrips

Ingredients
¼ cup cornstarch
1 teaspoon sugar
½ teaspoon salt
1 teaspoons of chicken broth or sherry
2 egg whites slightly beaten
1 ½ cups ground almonds
1 pound boneless, skinless chicken breast and
2 tablespoons vegetable oil

Directions:
In a shallow bowl, mix the broth, salt, sugar and cornstarch until it is smooth. Slowly stir the egg and then place the almonds in another greatdeep dish. Dip coat the chicken in egg mixture and then almonds. In a large skillet stir fry chicken strips in hot oil for about 5-6 minutes and then drain on paper towels clean.

15 minutes of marinated chicken

Ingredients:
¼ cup Dijon mustard
2 tablespoons fresh lemon juice
1 ½ teaspoons Worcestershire sauce
½ teaspoon dried tarragon
¼ teaspoon pepper 4 boneless chicken breast and skinHalves

Directions:
first mix in a large bowl, Dijon mustard, lemon juice, Worcestershire sauce, dried tarragon and spread it on chicken breasts. Marinate at room temperature, expected about 10-15 minutes to several hours in the refrigerator. Grill uncovered for about 10 or 12 minutes on medium heat.

Broccoli Cheese Soup

Ingredients:
2 cups grated cheese
2 cups chopped and steamed broccoli or cauliflower
1 Kennedy Betty WhiteSauce

Directions:
Betty White to Kennedy's Place sauce in a large bowl. The amount of white sauce depends on the number of servings you want. Then add the vegetables and cheese. Cook the lowest three ingredients over medium heat. Turn off the oven when the cheese is melted and the cauliflower or broccoli is tender.

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Three recipes for beef stew

All three recipes beef stew have two things in common. All are delicious and make a perfect family dinner Sunday.

Bavarian Beef Stew

Ingredients

1 +1 / 2 pounds lean stew beef (cut into bite pieces firms)
2.1 small head red cabbage (cut into 4 pieces)
1 medium onion (sliced)
1 tablespoon olive oil
1 tablespoon sugar
1 + 1 / 2 cup water
1 tablespoon cumin
04:01 cup white vinegar
03:01 Cup crushed Ginger Snaps
1Teaspoon ground black pepper
1 bay leaf

Preparation

In a large skillet brown the meat in olive oil. The meat from the pot and pan to get the pan, fry the onion in olive oil n staying.
Add the meat with the onion to the pan and add a cup of water and spices.
Place meat mixture to a boil, reduce heat and cover the pan, boil for an hour.
Add white vinegar and sugarthe meat mixture. Place the cabbage over the meat, cover the pan and cook for 30 minutes over low heat.
Put the cabbage in a bowl and keep warm.
Strain the drippings and skim excess fat from meat. Add the remaining half cup of water, return the record with the roast beef and cabbage to the pan with Gingersnap crumbs.
Cook stirring for 10-15 minutes.

Meal of beef stew

2 pounds lean beef tips
4 cupsWater
1-16 oz bag of carrots
6 medium potatoes (a mouthful companies)
3 celery (chopped)
04:03 cup sweet yellow onion (chopped)
2 package dry onion soup mix
1 cup canned or frozen corn

Preparation

Preheat oven to 375 degrees.
In a medium bowl, combine the water and 2 packages of dry onion soup mix. Stir with a whisk until well combined.
Put the meat in a 9x13 baking tips. Add potatoes, carrots, celery, cornand onions.
Pour the water and onion soup mix over the top.
Cover the dish with aluminum foil and bake for 2 hours. Serves 4

Style BBQ marinated beef stew

Ingredients

2 kg of eye round roast (cut into strips 1 inch)
2 cups water
3 cups barbecue sauce at home (see recipe below)

Hot sauce

Ingredients

1-12 ounces of tomato sauce
02:01 cup ketchup
1 tablespoon ground dry mustard
1 tablespoonGarlic powder
1 tablespoon onion salt
02:01 cup honey
04:01 cup brown sugar
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon salt

Preparation

In large saucepan combine all ingredients, bring to rapid boil and simmer slowly for 10 minutes.

Beef Stew Preparation

Preheat oven to 350 degrees.
Pour 2 cups of water in the bottom of the pan.
Put the eye of round roast in a pan.
PourBarbecue sauce over the top of the oven and cook for 2 to 2.5 hours.

These three meals beef stew can also put in an earthenware pot and cook on medium for 8 hours. Serve hot with fresh bread.

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7 Easy Slow Cooker Soup and Chili Recipes

For an easy to prepare meal using your slow cooker, try these delicious soup and chili recipes. They are quick to put together and can cook while you are away from home.

Slow Cooker Chicken Stew

Ingredients:

4 to 5 cups cooked chicken, chopped
1 large can whole tomatoes, undrained
2 to 3 large potatoes, cut into 1" pieces
1 medium yellow squash or zucchini, thickly sliced
1 large onion, chopped
1 can creamed corn
1/2 cup ketchup
1/2 cup barbeque sauce
1 teaspoon ground black pepper

Preperation:

Combine chicken, tomatoes, potatoes, squash, onion and pepper in cooker. Cover and cook on LOW setting for 5 to 7 hours, until potatoes are tender.

Add ketchup, barbeque sauce and corn, mixing well until combined. Cover and cook on HIGH setting for another 30 minutes.

Slow Cooker Three-Bean Chili

Ingredients:

1 pound ground beef or ground turkey
1 small onion, chopped
1 large can dices tomatoes, undrained
1 can kidney beans
1 can black beans
1 can pinto beans
1 8 ounce can tomato sauce
1 can chopped green chilies
1 1/2 tablespoons chili powder

Preperation:

Cook ground beef and onion in a skillet until ground beef is browned and onion is tender. Drain well. Place beef mixture in cooker.

Add remaining ingredients and mix well. Cover and cook on HIGH setting 6 to 8 hours.

Slow Cooker Navy Bean with Ham Soup

Ingredients:

6 cups water
5 cups dried navy beans, soaked overnight and drained
1 pound ham, cubed
1 can corn
1 large onion, diced
1 teaspoon pepper
1/2 teaspoon salt

Preperation:

Combine all ingredients and mix well. Cover and cook on LOW setting 7 to 10 hours, or until beans are tender.

Slow Cooker Chicken Chowder

Ingredients:

2 tablespoons butter or margarine
1 1/2 pounds chicken, cut into 1/2" pieces
1 large onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cups fresh or frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1/2 teaspoon pepper
1/2 cup cream

Preperation:

Melt butter or margarine in skillet. Add chicken and cook until browned.

Add chicken, onion, celery, carrots, cream of potato soup, chicken broth and pepper to slow cooker. Mix well. Cover and cook on LOW setting 3 to 4 hours, or until chicken in cooked through and vegetables are tender.

Turn off heat. Stir in cream and allow to heat through, 5 to 10 minutes.

Slow Cooker Easy Turkey Soup

Ingredients:

2 pounds ground turkey, cooked and drained
1 large can whole tomatoes, undrained
2 cans beef broth
1 16 ounce bag frozen mixed vegetables
1/2 cup dry barley
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper

Preperation:

Combine all ingredients in slow cooker and mix well. Add water to just cover ingredients. Cover and cook on HIGH setting 3 to 4 hours or on LOW setting 6 to 8 hours until vegetables are tender.

Best Bean Soup Recipe

Ingredients:

6 ounces bacon, diced
8 to 10 cups chicken broth
3 cans Great Northern beans or Navy beans, drained
1 can diced tomatoes, undrained
1 large onion, chopped
1 package frozen carrots
2 teaspoons dried minced garlic
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper

Preperation:

Cook bacon in skillet until just cooked. Drain and place in slow cooker.

Add remaining ingredients to slow cooker, mixing well.

Cover and cook on LOW setting 6 to 8 hours, or until beans are tender.

Slow Cooker Chunky Chili

Ingredients:

1 pound ground beef
1 large onion, chopped
2 to 3 tablespoons chili powder
2 cans diced tomatoes, undrained
2 cans chili beans or kidney beans
1/2 cup salsa
1/2 teaspoon salt
1/2 teaspoon pepper

Preperatiion:

In a skillet cook ground been and onion until beef is browned and onion is tender. Drain well. Add to slow cooker.

Add all remaining ingredients, and mixing well. Cover and cook on LOW setting 5 to 6 hours.

Sprinkle with shredded cheese when serving, if desired.

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Campfire Cooking Recipes - Ribs

Camping is among one of the great outdoor activities which is quite the adventurous activity to do alone or with friends and family. It is a relatively cheap way to take a vacation and allows one to get in touch with nature. When planning a camping trip, it is always an advantage to have everything planned out ahead of time so no surprises may catch you off guard when out in the wilderness.

One of the essential elements in camping is food. What type of food will you cook? How much of it should you bring? A great place to start is by gathering information on campfire cooking recipes because a campfire will be a guaranteed source of heat upon which cooking is allowed to take place.

Campfire cooking is what really makes a camping trip. You could rely on portable gas stoves but sometimes problems can arise with the products in the wild. They also just don't have the same feel as actual campfire cooking recipes.

A fun, affordable item to add to you campfire menu is spare ribs. Once a campfire is built allow the flames to burn down, giving you a hot bed of ash-covered coals. Depending on how hot the coals have become, you may have to let them cool down just a bit, to assure you will not overcook the spare ribs or anything going with the main dish. An easy side item is potatoes, sautéed by cast iron cooking and corn on the cob.

You will need enough of the following to feed the camp: spare ribs, potatoes and corn. You will also need salt and pepper, celery and carrots, as well as some butter which adds flavor to the meal. First, rest your cast iron skillet on a cooking rack just above the coals. Add some butter. Once the butter is melted add your potatoes, celery and carrots. Allow to simmer over the fire, carefully stirring the food with a spoon so burning doesn't occur. While these are simmering, you may add salt and pepper to your taste.

Next, place the corn on the cob in aluminum foil along with butter, salt and pepper. Fold the aluminum foil over the corn forming a bag. Place directly on the hot coals. This will steam your corn in a timely fashion. Be sure to use camping tongs to flip the foil bag after five minutes, then once more and remove from the coals. Allow to cool before opening the bag due to extremely hot steam.

Finally, place your spare ribs on the rack over the coals. Add barbeque sauce and spices accordingly. Flip the spare ribs several times to allow both sides to cook equally. Be sure the spare ribs are cooked completely before removing them off the grill. Once the ribs are finished cooking, you may now serve up a delicious campfire cooked meal.

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Three Quick and Easy Family Breakfast Recipes

Even though I know that breakfast is the most important meal of the day, I'll admit that it's also one of the hardest to go to a lot of trouble for during the busy weekday. We've never been big breakfast eaters at my house, in fact, cold cereal or toaster waffles are the usual fare on any given Monday through Friday morning around here. But, on the weekends we often like to whip up a big breakfast for the whole family and then actually sit down at the same table and eat it together. Wow, that's a feat in itself anymore!

The same old tired bacon and eggs do get boring after awhile however, so I've found some yummy breakfast recipes that meet my 'quick and easy' criteria. Since I have a picky preschooler who loves eggs but is on a 'no pancake' kick lately, I wanted a couple of really good recipes that will satisfy grown-up as well as kid tastes.

Quick and Easy Maple Toast and Eggs

12 bacon strips, diced

½ cup maple syrup

¼ cup butter

12 slices white bread (firmer texture is better)

Salt and pepper to taste

Cook bacon in skillet until crisp and then drain on paper towels. In a small saucepan, heat syrup and butter until the butter melts. Trim crusts from bread and flatten slices with a rolling pin. Brush one side with syrup mixture and press each slice into an ungreased muffin cup with syrup side down. Divide bacon among muffin cups. Break one egg into each cup and then sprinkle with salt and pepper. Cover with foil and bake on 400F for 20 minutes. Serves 12.

Quick and Easy Farmers Breakfast

6 bacon strips, diced

2 tbsp diced onion

3 medium potatoes, cooked and cubed

6 eggs, beaten

Salt and pepper to taste

½ cup shredded Cheddar cheese

Cook bacon in skillet until crisp and drain on paper towels. In the bacon drippings, sauté onion and potatoes until potatoes are browned. Pour eggs into skillet and cook until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2 minutes or until cheese melts. Serves 4.

Quick and Easy Egg and Biscuit Breakfast

2 tbsp butter

8 eggs, beaten

1 - 5 oz can evaporated milk

1 - 8 oz package American cheese, cubed

1 tbsp prepared mustard

1 cup cubed cooked ham

1 - 10 oz can refrigerator biscuits

Melt butter in skillet. Add eggs and cook until set. In a saucepan, combine milk, cheese and mustard and cook until cheese is melted. Remove from heat and fold in ham and eggs. Pour into a greased 8 inch greased baking dish. Separate biscuits and place on top. Bake at 375F for 20 minutes or until biscuits are golden brown. Serves 4.

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Recipes to Feed Your Family in a Matter of Minutes #8

You can have this healthy meal on the table in a matter of minutes. It is a meal perfect for family or guests. The entree of Fish Parmesan goes together in minutes and bakes for 20 to 25 minutes. While the fish is baking, you have the time to prepare the sides, set the table, etc. The New Red Potatoes with Parsley are quick, easy, and will add color to the meal. Add your favorite salad and a dessert if desired.

FISH PARMESAN

1 1/2 lb white fish (tilapia is a good choice)
3/4 cup dry bread crumbs
3 tbsp Parmesan cheese
2 tbsp parsley
1/2 tsp paprika
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp basil
1/2 cup melted butter or margarine

Preheat oven to 375 degrees.

Spray baking pan with nonstick cooking spray. Combine the bread crumbs, cheese, parsley, paprika, pepper, oregano, and basil together in a shallow bowl or pie pan. Coat fish pieces with the melted butter. Coat tops evenly with the bread crumbs mixture. Bake at 375 degrees for 20 to 25 minutes until fish flakes.

NEW RED POTATOES WITH PARSLEY

1 1/2 lbs small new red potatoes, scrubbed
1 tbsp vegetable oil
1 medium yellow onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of the peeling off around the middle of each potato. (You can omit this step, if desired.) Place the potatoes in cold water and set aside.

Heat a large skillet over medium-high heat; add the oil. Saute onion and garlic for 5 minutes or until tender (don't allow garlic to burn!) Add the broth and 3/4 cup of the parsley to the skillet; mix well. Bring mixture to a boil. Place the potatoes in a single layer in the skillet. Return to a boil then reduce the heat to simmer. Simmer, covered, for 10 minutes or until tender. Remove the potatoes to a serving bowl using a slotted spoon. Add the pepper to the skillet and stir to blend. Pour the sauce over the potatoes. Sprinkle the remaining 1/4 cup of the parsley over the potatoes.

Enjoy!

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Campfire Cooking Recipes - Breakfast

Ah, there's nothing like waking up in the wilderness, with the smells and sounds of bacon sizzling over a campfire. But if you're the bread winner and provider of the family, nothing will wake you from your sound sleep except the sound of your hungry family, begging to be fed. Not to worry, with these easy campfire cooking recipes, it will be a breeze, and soon you'll be sizzling with success.

*Smoky Bacon Wraps

1 lb bacon
16 oz mini smoked sausage links
1 cup brown sugar

Directions: Cut bacon strips in half. Wrap each mini-sausage link in a strip of bacon. Spread brown sugar over the bacon/sausage pieces. Place in foil-lined cast iron cooking skillet, dutch oven, or a heavy baking pan if you don't have any cast iron pots. Place on hot coals and cook for 30-40 minutes. (If you're making this recipe in an oven, bake at 400 degrees for the same amount of time).

*Ham and Hashbrown Casserole

2 lbs frozen hashbrowns, thawed
1 can cream of chicken soup
1/2 cup melted butter
16 oz sour cream
2 cups cubed ham
1/2 tsp pepper
1/3 cup chopped onion
1 1/2 cup shredded cheddar cheese
1/4 cup butter, melted

Directions: Combine all ingredients except cheese. Mix well. Place in foil-lined heavy baking dish or dutch oven. Sprinkle cheese on top, and depending on how hot the campfire is, cook until hot and bubbly (approximately one hour).

Of course, you can always simply cook up bacon and eggs, and it will be much appreciated without making a big fuss, but your family will love you for going the extra mile. The right campfire cooking recipes will add variation to plain and simple recipes, and once you master the skill of fire cooking, you're good to go.

For the vegetable lovers in your group, you can't go wrong with throwing some vegetables on the fire, any time of day. Corn on the cob is a campfire favorite, though for some it doesn't go down good for breakfast. But you can always whip up an omelet, adding celery and carrots and salt and pepper to taste. Other good breakfast vegetables include red and green peppers and onions.

There are no hard and fast rules when it comes to cooking over a fire, other than making sure to carefully watch the food as it cooks, and making sure it's not scorching. You might also have to move the pot or pan frequently, to ensure it is evenly cooking.

For those of you who have Pudgy Pie makers, you can dazzle your happy campers with a nice breakfast dessert. No recipe is necessary to do this, simply place 2 slices of bread inside, and some of your favorite fruit pie filling in the middle. You can always drizzle some frosting or powdered sugar over the top to sweeten the deal. Hmmm!

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Chicken Dinner Recipes

These chicken dinner recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken dinner recipes

>>Skillet Chicken Dinner

2 tb olive or salad oil

1 t salt

1/2 lb small red potatoes cut into 1 inch pieces

1/2 bn fresh spinach about 1/4 lb, coarsely sliced

1/2 ts black pepper

1/4 c pitted ripe olives each sliced in half

2 md onions sliced 1/2 inch thick

2 tb lemon juice

2 ts unbleached all purpose flour

3/4 ts dried rosemary leaves crushed

4 lg chicken thighs (about 1 1/2 pounds)

About 40 minutes before serving:

In a 10-inch skillet, over medium-high heat, heat the olive or salad oil until hot then add the onions and cook until golden brown. Remove the onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, dried rosemary, and pepper, blending well, then coat each of the chicken thighs. Still over medium high heat, cook the chicken in the remaining oil in the skillet, until golden brown on all sides. Add the potatoes, lemon juice, cooked onions and 1/4 cup of water to the chicken in the skillet.

Increase the heat to high and heat to boiling, then reduce the heat, cover, and simmer for 20 minutes or until the chicken and potatoes are fork tender and the juices run clear when the chicken is pierced with a knife. Skim off the fat from the liquid in the skillet. Stir in the spinach and olives, cooking until the spinach is just wilted.

>>Italian Chicken Dinner

1 chicken; broiler or fryer and frozen

1 c mushrooms; canned

1 jar meatless spaghetti sauce parmesan cheese; grated

1 sm cabbage; cut in wedges

2 tb tapioca; quick cooking

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with parmesan cheese.

That's it for today! If you want more chicken dinner recipes just check below:

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How to Choose a Soup Pot For the Best Soup Recipes

It is important to buy a good quality soup pot if you want to make the best soup recipes. Soup pots are versatile and you can also use them for braising meat, making broth and cooking pasta. Whether you want to make a pumpkin soup recipe or a braised meat stew, using a good pot is essential to your success.

The shape and size of a soup pot are important factors. Soup pots range from four to twenty quarts in capacity, and then you have commercial ones, which can be enormous. A soup pot tends to be smaller than a stock pot because you usually make less soup at once than with stock, but buying one pot, which is good for making soup or stock, is a good investment, because you will not have to buy two pots.

Tips for Choosing Soup Pots

Choose something between six and twelve quarts because this makes the pot versatile enough for many uses. Soup pots normally have deep straight sides, a round base, and a lid. You can use something smaller and wider, such as a big saucepan, for making soup.

A thick, heavy base is very important because a thin bottom might result in burnt soup. Soup can take a long time to cook so the pot will be on the stove for perhaps hours at a time. Copper, cast iron, steel, and aluminum are soup pot material choices and there are pros and cons to each one.

It is important to choose a soup making pot with a strong, securely attached handle. Rivets or heavy screws should be used to attach the handle to the pot. The handles should also be comfortable and big enough to get your fingers through.

Recipe for Split Pea and Ham Soup

This is a great recipe to make in a big pot. The combination of ham, split peas, spinach, vegetables, and herbs is magic and this is a hearty, rich, and flavorful soup, which is perfect for lunch or dinner. This recipe serves ten people.

What you will need:

1 lb rinsed, dried green split peas
5 cups water
2 diced celery ribs
2 fresh or smoked ham hocks
1 cup slivered spinach leaves
1 minced clove garlic
4 tablespoons unsalted butter
2 finely chopped sprigs fresh parsley
2 finely chopped carrots
1 finely chopped onion
5 cups chicken broth
1 sliced leek (white part only)
2 sprigs fresh thyme
Salt and black pepper, to taste

How to make it:

Stir together the chicken broth and water in a big soup pot, then bring the mixture to a boil. Add the split peas, ham hocks, celery, thyme and half the parsley. Turn down the heat and simmer the soup for forty five minutes with the lid partially covering the pot.

Stir it every ten minutes. Melt the butter in a skillet over a moderate to high heat, and then saute the leek, garlic, onion, and carrots until soft. Transfer the vegetables into the soup pot. Add the spinach and simmer the soup, partially covered again, for half an hour.

Turn the heat off and take out the ham hocks. Take the meat off the bones and discard the bones as well as any fatty bits. Return the chopped meat to the pot. Adjust the seasoning, add the rest of the parsley, and serve hot.

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