caramelizing onions with minced garlic in casting adamant skillet

I had prepared clarified butter well in advance, then heated it with extra virgin olive oil. Half a cup of chopped onion and one minced garlic clove laid the foundation for the risotto to come.



http://www.youtube.com/watch?v=eTayYn5FWEg&hl=en

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Lip Smacking Recipes of Alkaline pH Diet

An alkaline pH diet is extremely important to keep the body healthy and help it perform daily activities. Balance is a very important aspect when it comes to maintaining a healthy body. For instance, most people are aware when their body works hard and when it should get enough rest. Similarly we all should know when the body produces toxins and whether it is capable of eliminating them.

A body needs variety of vitamins and minerals, fatty acids, amino acids and other important elements to help it grow and function properly.

A pH balance in the body indicates presence of equal amounts of acids and alkalines inside the body. The characteristics of acids and alkaline differ from each other. A healthy body must strike a good balance between acids and alkalines. However, most people are unable to do this. In case, there is an imbalance the body may suffer from a disease.

When a substance is unable to get rid of its hydrogen ions, once it is placed in a solution of water, it is considered less acidic. Here, the substance becomes alkaline. Alkaline is necessary for alleviating acidic conditions inside the body. This is the reason that milk is performed in case of accidental ingestion of acids poisons. Under such circumstances, potato juice can also provide relief to an acid stomach.

If you are interested in having alkaline foods, here are some interesting recipes that will excite your taste buds and also help you in maintaining the pH balance of your body. These recipes are delicious and easy to prepare.

Alkaline Recipes:

A) Easy Pasta - Ingredients:

o A packet of vegetable or spelt pasta

o 1 medium zucchini cut in to cubes.

o A cup of broccoli

o 5 garlic cloves chopped

o 2-3 medium tomatoes cut in to cubes

o ¼ cup sun dried tomatoes

o 6-7 basil leaves chopped

o ½ tsp. tahini powder

o 1 tsp. of olive oil

o 2-3 chilies crushed for taste.

Preparation:

Cook pasta, drain, run in cold water and put aside. Heat some oil in the skillet and add garlic chilies, sun dried tomatoes, basil and tahini powder. Sauté for about 2 minutes. Now add all the vegetables and cook for about 4-5 minutes. Mix the pasta inside the pan. Now add a little olive oil and stir for about two minutes. Serve hot.

B) Sprouted Salad - Ingredients:

o 8-10 organic leaves or vitamins lettuce chopped

o 2-3 cups of mung bean sprouts

o 1-2 cups lentil, clover, buckwheat or broccoli sprouts

o 1 cup garbanzos sprouted.

o 1 cucumber peeled and sliced

o 1 tomato cut in to small wedges.

o A carrot peeled and grated.

Preparation:

Arrange all ingredients in a bowl. Chill and serve with your favorite dressing.

C) Red Bean Chills - Ingredients:

o 1 1/3 tsp. olive oil

o ½ medium onions chopped.

o ½ medium green bell peppers chopped

o 1 tsp. chili powder

o ½ tsp. ground cumin

o ½ tsp. sea salt

o ¼ tsp. garlic powder

o 2/3 cup soy crumbs

o ½ cup water

o 1 ¼ crushed tomatoes

o ½ cup kidney beans

o 2 ounce soy cheddar cheese grated

Preparation:

Heat oil in a large pan. Sauté onions and green peppers in oil for about 5 minutes until onions are translucent. Now add chili powder, garlic powder, salt and cumin powder. Cover the pan for about 2 minutes. Now add soy crumb and water. Put tomatoes and kidney beans and stir. Cover and let it simmer for about 30 minutes. Serve hot in a bowl. Sprinkle some cheese.

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Skillet- Better Than Drugs (with lyrics)

"Better Than Drugs" by Skillet Album: Comatose[Deluxe Edition] ~Lyrics(in the video) & pics :) ~Pics: Flickr.com Photobucket.com Yahoo.com *THE SONG AND THE PICTURES DO NOT BELONG TO ME* ~More Credits: Lava Records Ardent Records Atlantic Records



http://www.youtube.com/watch?v=c5UoODf5GTI&hl=en

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Kid Friendly Lasagna

I am one of the many moms that have a picky eater under the age of five. If he had his way, he would only eat chicken nuggets, macaroni and cheese, and pudding. After many attempts to make a meal that the whole family will enjoy, I found a recipe in one of my cooking magazines and changed it up to suit my busy lifestyle. This meal is sure to please the picky eaters in your home.

Ingredients:

1 pound of lean ground beef

1 26 oz. can of Hunts Four Cheese spaghetti sauce

1 26 oz. can of Hunts Garlic & Herb spaghetti sauce

1 pound Velveeta cheese, cubed

6 "no boiling required" lasagna noodles

Directions:

1. Preheat oven to 375.

2. In a large skillet, cook ground beef over medium heat until no longer pink. Drain.

3. Add can of Garlic & Herb spaghetti sauce and half of the can of Four Cheese spaghetti sauce to the ground beef. Stir well and heat through.

4. In a greased 13-in. x 9-in. x 2-in baking dish, spoon in half of the meat sauce. Top the meat sauce with three noodles. Cover the noodles with half of the cubed cheese. (Please note: the cubed cheese will not completely cover the noodles. This is fine because the cheese will spread while baking.)

5. Now spoon the rest of the meat sauce over the cheese. Add three more noodles and cover the noodles with the rest of the cheese.

6. Top with remaining Four Cheese spaghetti sauce.

7. Cover baking dish with foil.

8. Bake for 1 hour at 375.

9. Let lasagna set for 10-15 minutes before serving.

Yield: 6-8 servings.

Serve lasagna with a side salad and breadsticks for a complete meal.

This kid friendly lasagna is also great the next day. Simply place a serving in the microwave to heat up. Be sure to cover the lasagna in the microwave because it will splatter and make a mess.

Happy cooking!

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What's Wrong With My Southern Cornbread? How to Make Great Cornbread

Southern cornbread is a great favorite in the South of the United States. It is also popular around the world. I have had request for my recipe from Germany, India and the Philippine Islands. I suspect that many of these request are from Americans living in these countries. But probably, not all.

You can go on the Internet and find dozens of recipes for Southern Cornbread. Unfortunately, most are not authentic Southern recipes. It saddens me that many people use these recipes thinking they are cooking the real deal when, in fact, they are not. So, let us first determine what is real Southern Cornbread.

The real deal:
1. DOES NOT CONTAIN SUGAR. It is not sweet, it is bread...not cake.
2. Is crunchy and crumbly. It does not have a cake texture.
3. Is white not yellow. (Uses white corn meal)

So, what's wrong with your Southern Cornbread? You are probably making one or more of these mistakes. Here are some tips for making this old, classic favorite.

Sweet Cornbread

Many people prefer sweet cornbread. That's fine, put sugar in it if you like it that way. Just don't call it Southern.

White vs. Yellow

Most recipes you find on the Web call for yellow corn meal. I don't know why. Every good Southern cook I know uses white corn meal. And I really don't know the difference in the corn meals other than one is made from yellow corn and the other from white I suppose. But, the white corn meal seems to give the bread a better texture. And, yellow looks yukky to me. It looks too much like cake instead of bread.

Milk

Always use buttermilk in your cornbread. It gives the bread a better, distinctive flavor. If you do not keep buttermilk on hand (I don't), you can make a reasonable substitute by mixing 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit one minute before use and stir well just prior to use.

Baking Technique

Always pre-heat your oven. Never put your cornbread in a cold oven. (flat, heavy bread). Pre-heat your oven to 400-425 degrees well before you start baking. When the top of the bread is golden brown, remove and flip the bread over to the other side and continue to cook another 10 minutes.

Skillet

Always use a cast iron skillet for Southern cornbread. It gives the best results and...it's the traditional way. Prior to pouring the batter in the skillet, put cooking oil (bacon grease is best) in the skillet and heat on top of the stove until the oil and skillet are very hot. Pour all but a couple of spoons of the oil in your batter, then sprinkle the skillet with dry cornmeal. This will keep the bread from sticking to the skillet.

There are more tips and techniques, but if you use these to start, you will be pleased with your real, authentic, Southern Cornbread.

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