Monday, June 27, 2011

Special Dinner : Grilled Steaks Balsamico

Ingredients


  • Preparation
  • 2/3 cup balsamic vinaigrette
  • 1/4 cup fig preserves
  • (6- to 8-ounce) boneless beef chuck-eye steaks 
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • (6.5-ounce) container buttery garlic-and-herb spreadable cheese
  1. Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.
  2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.
  3. Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.
  4. Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.



Sunday, June 26, 2011

5 HEALTHY BREAKFAST FOODS TO HELP YOU LOSE WEIGHT

Eating a morning meal is a healthy habit if you're watching your weight. Research shows that regular breakfast eaters tend to be leaner and dieters are more successful at losing weight—and keeping it off—when they eat breakfast. What's more, people who typically eat breakfast also get more fiber (more on why this is important later), calcium, vitamins A and C, riboflavin, zinc and iron—and less fat and dietary cholesterol. Perhaps it's because they often eat cereal, which is fortified with vitamins and minerals, and fruit, which is naturally nutrient-rich.
But that doesn't mean you have to eat cereal to stay—or get—trim. Instead, mix-up your morning meal and try one—or a few—of these 5 breakfast foods that help you lose weight.
—Brierley Wright, M.S., R.D., Nutrition Editor

1. Raspberries

A cup of raspberries delivers a whopping 8 grams of fiber (that's more than double what's in a cup of strawberries and about the same amount in a cup of some types of beans). What's so great about all that fiber? Recent research in the Journal of Nutritionsuggests eating more fiber as a way to prevent weight gain or even encourage weight loss. Over the course of the two-year study, the researchers found that boosting fiber by 8 grams for every 1,000 calories resulted in about 4 ½ pounds of weight lost.

2. Oatmeal

Oatmeal can help you lose weight in two ways. First, it's packed with fiber and it keeps you feeling fuller longer. Second, a recent study in the Journal of Nutrition reported that eating a breakfast made with "slow-release" carbohydrates—such as oatmeal or bran cereal—3 hours before you exercise may help you burn more fat. How? Eating "slow-release" carbohydrates doesn't spike blood sugar as high as eating refined carbohydrates (think: white toast). In turn, insulin levels don't spike as high. Because insulin plays a role in signaling your body to store fat, having lower blood sugar levels may help you burn fat.

3. Yogurt

A recent report, published in the New England Journal of Medicine, and out of Harvard revealed which foods are correlated with weight change, including the top 5 foods that promote weight loss. Yogurt was one of them!  Another reason to eat yogurt: the protein in it may give you an extra edge if you're looking to get leaner. When researchers fed two groups of mice a high-fat diet for 11 weeks, the mice that got water spiked with whey protein (a type of protein found naturally in yogurt and other dairy) packed on 42 percent less weight and nearly a third less body fat than the mice who just drank plain water, despite the fact that they ate roughly the same number of calories. The whey eaters also gained 7 percent more lean body mass (e.g., muscle mass). Save calories—and unnecessary sugar—by choosing plain yogurt. If you need a little extra sweetness, try fresh fruit (maybe raspberries?).

4. Peanut Butter

Nuts were also among the top 5 foods that Harvard researchers said promote weight loss. I love to slather a tablespoon or two of peanut butter onto whole-wheat toast (ahem, a "slow-release" carbohydrate), but you could also add nuts to your oatmeal (another "slow-release" carb).

5. Eggs

Eggs deliver protein, which is great for dieters. Compared to carbohydrates and fat, protein keeps you satisfied longer. Plus, in one study, dieters who ate eggs for breakfast felt fuller longer and lost more than twice as much weight as those who got the same amount of calories from a bagel for breakfast.

source:eatingwell.com



Sweet BBQ Chicken Kabobs

Ingredients:


1
lb.  boneless skinless chicken breasts, cut into 1-1/2-inch pieces

2
cups  fresh pineapple chunks (1-1/2 inch)

1
 each red and green pepper, cut into 1-1/2-inch pieces

1/2
cup  KRAFT Original Barbecue Sauce

3
Tbsp.  frozen orange juice concentrate, thawed

Procedure


HEAT grill to medium-high heat.
THREAD chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
MIX barbecue sauce and juice concentrate; brush half evenly onto kabobs.
GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

Kraft kitchens tips
NOTE
Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob.
VARIATION
Prepare as directed, substituting 1 lb. skinless salmon fillets, cut into 1-inch chunks, for the chicken. Or, substitute 1 lb. uncooked peeled and deveined extra-large shrimp for the chicken, reducing the grilling time to 4 to 6 min. or until shrimp turn pink.
SUBSTITUTE
Substitute 1 drained can (20 oz.) pineapple chunks in juice for the fresh pineapple.



TERRI-BEEF

Ingredients:
     shoyu
     sugar
     ginger root
     thin sliced beef
     papaya (optional)
     garlic (optional)
Procedure
Take about same amounts of shoyu and sugar, put in pot on stove. Slice ginger root (thin), maybe about 1/3 as much as the other 2, and put in while heating up (saves time), stir lots an' lots while heating, otherwise will burn, put optional papaya in (no matter if ripe, is ok; if you buy cheap meat the papaya may not be optional, papaya contains the stuff that meat tenderizer is made from) when boils and sugar is dissolved turn off, let cool down some and put in beef. Let beef soak over night (or how long you want). Can make that with chicken too (and get teriyaki pork at KTA ...)and I have sometimes only left it to soak for about 1/2 hour.
x Note: You make Teri-Chicken the same way except you cook the chicken except you cook the chicken in the marinade.



TERIYAKI MEAT BALLS

Ingredients:
     1 1/2 lb                 ground beef
     2                        eggs, beaten
     2 tablespoons            flour
     1 teaspoon               salt
     Dash                     pepper
     2 tablespoons            cornstarch
     1/4 cup                  sugar
     1/3 cup                  soy sauce
     1 can (14 oz.)           beef broth
     1/4 cup                  sake
     2 teaspoons              minced ginger root
     2 teaspoons              minced garlic

 
Procedure
Preheat oven to 400 degrees F. Grease a large baking pan. Comnine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. Place in prepared baking pan and bake for 14-17 minutes. Mix cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet or chafing dish until mixture thickens slightly, stirring constantly., Add meat balls and serve. Makes 6 dozen meat balls.



EASY LUMPIA WITH DIPPING SAUCE

Ingredients:
     1 lb                ground beef
     2                   cloves garlic
     1                   large onion
     1 can (8 oz.)       water chestnuts, slivered
     2 pkgs (10 oz. size) chop suey vegetables.
     1 1/2 teaspoon      salt
     1/4 teaspoon        pepper
     1 tablespoon        patis
     2 tablespoons       flour
     1/4 cup water
     40                  lumpia wrappers
                         deep fat for frying
     3                   cloves garlic, minced
     1/4 cup             vinegar
     1/8 teaspoon        salt

Procedure
Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly. Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like and envelope. Seal with paste. Head deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot fat until golden brown. Serve hot with sauce. Makes 40 lumpia.



STEAMED BEEF HASH

Ingredients:
     1 lb                         ground beef
     1                             egg, beaten
     1 can (8 oz)             water chestnuts, chopped
     2 tablespoons          chopped green onions
     1 tablespoon            cornstarch
     1 tablespoon            soy sauce
     1 teaspoon               minced ginger root
     1 teaspoon               sugar
     1 teaspoon               salt
     1 teaspoon               sesame oil

   
Procedure
Mix all ingredients in a large bowl. Press mixture evenly into a 9- inch glass pie plate. Cover with plastic wrap and cook at 70% power for 10 minutes. Let stand 10 more minutes before serving. Makes 6 servings.



KOREAN BULGOGI

Ingredients:
     2         lbs. flank steak, sliced into paper thin strips
     3         scallions, cut at a slant into 1/2" pieces     
     2         cloves of fresh, minced garlic     (1 tsp. powder but
                                                  fresh is far better)
     3 tbsp.   sugar
     1 tsp.    sesame seed oil     (double this if you like the flavor
                                   more intense)
     1/2 cup   soy sauce ( no lite varieties work here)
     1/2 cup   water
     1/2 tsp.  MSG (optional, I don't use it and it tastes fine)
     1/2 tsp.  sesame seed
Procedure
Cut steak with sharp knife into paper thin strips. Add sugar and mix well by hand. Mix soy sauce and water and add garlic to this. Cut green onions and add to soy sauce mixture. Pour sauce mixture into meat, add MSG and mix again by hand. Add sesame seed oil and sesame seeds and mix again by hand. This is better if it marinates for at least 24 hours and will keep in the refrigerator for three days.



KOREAN STYLE BEEF CUBES

Ingredients:
     1 1/2 lb                 boneless sirloin steak
     1/4 cup                  soy sauce
     1 teaspoon               sesame oil
     1 teaspoon               minced ginger root
     1 teaspoon               minced garlic
     1 1/2 teaspoon           sugar
     1/2 cup                  chopped green onions
     2                        Hawaiian red peppers, seeded and minced
     2 tablespoons            salad oil
     1 1/2 tablespoons        soy sauce
     1 tablespoon             sesame seed, toasted and ground

   
Procedure
Cut meat into 3/4-inch cubes. Combine the 1/4 cup soy sauce, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done. Sprinkle with the 1 1/2 tablespoons soy sauce and the sesame seed before serving. Makes about 4 dozen appetizers.



CHOP CHAE

Ingredients:
     2 bundles           long rice
     4                   dried mushrooms
     1/2 lb              beef
     1                   medium carrot
     1 stalk             celery
     1                   medium onion
     1/2 lb              green beens
     1 can (15 oz)       bamboo shoots
     2 tablespoons       sesame oil
     2 tablespoons       soy sauce
     1 tablespoon        sugar
     Dash                pepper
     1/4 teaspoon        monosodium glutamate
     1/4 cup             water

       
Procedure
Soak long rice and mushrooms in warm water for 30 minutes. Cut beef into thin 2-inch strips. Remove stems from mushrooms. Cut mushroom caps and vegetables into thin strips or slices. Cut bundle of soaked long rice in half and cook in 1 1/2 quarts boiling water for 1 minute; drain thoroughly. In a large skillet, heat sesame oil. Fry beef for 1 minute. Add vegetables; saute 2 minutes. Combine soy sauce, sugar, salt, pepper, monosodium glutamate and water. Stir long rice and soy sauce mixture into vegetables; cook 1 to 2 minutes. Makes 6 servings.



CHILI & RICE

Ingredients:
     1 lb           ground beef
     1 lb           italian sausage (or a tube of Jimmy Dean Sage pork
                    sausage)
     1 can (7oz)    diced green chilis
     1 large        onion, chopped or diced (Maui no ka oi!)
     1 large        bell pepper, chopped or diced
     1-2 cloves     garlic, pressed, diced, chopped, whatever Beatriz
                    Gonzalez-Yanes)!
     2 pkgs         chili mix (Lawrys, etc)
                    {or to make your own, use the following spices:
                    chili powder, cayenne, cumin, paprika, salt,
                    pepper, sage & basil. I can't tell you
                    proportions, 'cause I just shake out spice until
                    it 'tastes right'}
     1 can (32 oz?) crushed or whole tomatoes
     1 can (16 oz)  kidney beans\
     1 can (16 oz)  white beans  --don't drain out the 'juice'!
     1 can (16 oz)  black beans /
Procedure
Get a big pot (dutch oven should be right size).
Brown beef & sausage (do the pork first!). After it's all browned, add the chili mix/spices (for extra-hot, add more cayenne & a few dashes of tabasco sauce). Use butter or margarine for browning, NOT OIL!
In separate pan, saute green chilis, onion, bell pepper & garlic in butter or margarine. (do the bell peppers first for about 3 mins) Add sauteed stuff to the pot with the meat. Add the rest of the ingredients (don't drain out the beans!). Simmer for 3-4 hours, uncovered, stirring occasionally. If the chili is too 'wet', add masa flour or some cornstarch to thicken it up.
Make da rice (you know how!) Put da chili on top da rice & eat 'em up!
PS: Beer *in* the chili is optional. Beer *with* the chili is required.