Recipe: seafood and vegetables in broth

Recipe: seafood and vegetables in broth

Seafood and Vegetables in Broth (Yosenabe)
1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce

Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes

Mix all ingredients.

Recipe: cajun pistolettes

Recipe: cajun pistolettes

Cajun Pistolettes
1/2 cup (1 stick) butter
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 tablespoons green onions, chopped
3 cloves garlic, chopped or pressed
3/4 cup evaporated milk
1/2 pound Velveeta, cubed
2 pounds cooked crawfish meat, shrimp and/or crabmeat
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
20 pistolettes (football-shaped brown ‘n’ serve rolls)
Vegetable oil or shortening for frying

Sauté onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent.

Add evaporated milk, Velveeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm.

Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary.

While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll.

Using a spoon, stuff with seafood mixture. Eat immediately.

Nutrition Tips To Help You Live Well

Nutrition Tips To Help You Live Well

Consumers commonly blame marketing and the food industry for their poor diets as well as “good food” that is not affordable. However, your nutrition is your choice and your choice alone. This article provides many suggestions for tailoring your diet so you are able to eat healthy at an affordable price.

To get the most out of your food, be sure to chew your food slowly and thoroughly. The better chewed your food is, the easier it is for your body to digest. Your saliva helps break down the food in your mouth and release more of its nutrients. You’ll also eat less when you chew more.

A heart-healthy diet should include foods that are low in fat and high in protein. Chicken, turkey and other poultry are all foods that fulfill these requirements, but only if they are consumed without the skin. Ideally, poultry is boiled, baked, broiled or roasted, but never fried. White meat is generally healthier than dark meat.

Save your brain with fruits and vegetables. Many studies have focused on brain function and diet. The conclusions are not that spectacular because you should already know that fresh vegetables and fruit are good for you. All studies show that those who eat fresh diets retain more cognition in their brain as they age.

Make sure your kids eat well by getting them involved in purchasing (or growing) planning and preparing meals. Involvement in meal planning and preparation always makes food taste better. This will also give you an opportunity to teach your kids about good nutrition – or to learn along with them!

Protein is an essential part of your diet, and seafood is very high in protein. Seafood also has plenty of iron which is important to your diet as well. There are plenty of great options with seafood. They are generally more healthy and less calories for you too. Eat your seafood!

Pears are a wonderful source of nutrients. They’re conveniently packaged into 100-calorie single servings. They are durable, sweet, and come in a variety of textures including creamy, juicy, and crunchy. They have lots of fiber and potassium. They are a great snack to take the place of potato chips or fries.

Good nutrition can be the answer to managing some bothersome digestive health problems. Fiber is essential for digestive health and can be added to the diet to relieve constipation. Careful preparation of beans can avoid the gas commonly associated with this high fiber ingredient. For diarrhea, try small amounts of nuts or nut butters.

Consider including unpasteurized dairy products in your diet. Pasteurization is a very new phenomenon in human history. While there is some chance of consuming food born pathogens in unpasteurized dairy products, many believe these risks are far outweighed by the many beneficial enzymes unpasteurized foods provide to your body.

Now that you have gained some insight into eating healthy and saving money, go ahead and thank a farmer! Farmers work hard every day to produce the food on your table and keep it affordable as well. Remember, the choices you make in the grocery store make a difference in your daily nutrition and the nutrition of your family, so choose wisely!

Recipe: rainforest cafe maya pastalaya

Recipe: rainforest cafe maya pastalaya

Rainforest Cafe Maya Pastalaya

Linguine noodles, cooked and drained
2 ounces chicken tenders, cubed
16 to 20 medium shrimp, tails removed
2 ounces cooked andouille sausage, sliced
2 ounces green bell peppers, diced
2 ounces red onions, sliced
2 ounces Roma tomatoes, diced
1/4 cup chopped green onions
Cajun seasoning
Seafood stock

Creole Butter Sauce
1/2 cup butter, softened
Worcestershire sauce
Minced garlic
Cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes

Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a sauté pan and cook until browned. Add chicken and cook until 1/4 done. Add the shrimp. Cook until 1/2 done. Add the vegetables and the sausage. Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

Fitness And Teenagers: Getting Them Away From The Computer And Working Out (4)

Fitness And Teenagers: Getting Them Away From The Computer And Working Out

When it comes to eating right, there are plenty of great resources available to those who want to have healthier diets. There are many diet programs, e-guides, books, videos, and other resources available. This set of tips contains some of the best advice for helping you improve your daily nutrition.

You can improve the nutritional profile of even packaged cake and cookie mixes. In addition to the regular instructions, many brands also list a “lower fat” version in which applesauce is used instead of oil. In a pinch you can also leave out the eggs. The point is that even when indulging in something like a cake, you can take steps to improve its nutritive profile.

Protein is an essential part of your diet, and seafood is very high in protein. Seafood also has plenty of iron which is important to your diet as well. There are plenty of great options with seafood. They are generally more healthy and less calories for you too. Eat your seafood!

If you’re not a dairy drinker, now is the time to start. Studies have shown that people who regularly consume over six hundred milligrams of calcium per day as part of a healthy diet have significantly less body fat than individuals who consume less than 600 mg. Calcium intake can also be supplemented by eating broccoli or cottage cheese.

When nutrition comes up, it always seems to center around carbs and how much is too much or not enough. Roughly three fourths of your daily calorie intake should consist of carbs. When choosing what foods to get your carb intake make sure that you choose foods which still also contain their fiber content in order to maintain a healthy regimen.

To cure insomnia through your diet, eat foods that contain magnesium or melatonin. Magnesium works as a natural muscle relaxant, while melatonin helps your body to regulate sleep. Bananas, cherries, and hazelnuts are just a few examples of foods rich in these nutrients. Try making them a part of your last meal or snack of the day.

A great way to live a healthier lifestyle is to moderate the amount of processed foods you consume. Processed foods are high in refined sugars that are terrible for your body. As with all things, processed foods are fine in moderation. However, you want to make sure that most of your food intake is from natural sources.

Before you even sit down to order, make a commitment to abstain from the fried treats and fatty sweets that are pictured so temptingly on every page of the menu. Chances are good that you will find yourself fully satified by the end of your meal anyhow. Rather than risk ruining the night feeling overstuffed and bloated, remind yourself of your plans to live a more nutritious daily outlook.

After reading these tips, you can begin to understand what it takes to become a healthier person by eating right. There is a lot of information available and you need to know how to apply it to your diet. With this in mind, you can improve your own diet and goals to live healthier.

Stay Healthy Without Missing Out With This Nutrition Advice (2)

Stay Healthy Without Missing Out With This Nutrition Advice

Have you tried to lose weight without any success? Do you wish you could let go of certain unhealthy habits? Knowing more about what you eat is the key to making the right choices. Read these tips to learn more about what kind of food you should eat and what you should do for a better nutrition.

When you eat a salad, put your dressing on the side for dipping your fork. Most of the calories in a salad come from the salad dressing that is poured on top. If you put the dressing on the side instead, and put a little bit on your fork before you pick up a bite of salad, you will still get the flavor of the dressing without using a lot of dressing. This will really cut down on the calories consumed.

When you are trying to stay healthy, you should look at the possibility of taking vitamin B12. This vitamin can help your nerve cells, as well as, blood cells. Vitamin B12 is primarily found in meat and fish or you can go to your local pharmacy and pick up the vitamin in pill form.

When you are preparing foods for your family, stay away from cooking with fat. Substitute the fats and the frying for baking and pan searing with all natural ingredients. Limit the amount of butter you cook with and even consider just using a high grade olive oil for great results with much less fat.

Protein is an essential part of your diet, and seafood is very high in protein. Seafood also has plenty of iron which is important to your diet as well. There are plenty of great options with seafood. They are generally more healthy and less calories for you too. Eat your seafood!

Make sure your family gets good nutrition all week long. Choose one day a week as cooking day. Plan everything your family will eat for the week and prepare it all in advance. Freeze portions of casseroles, stews, soups, breads, and more to be eaten throughout the week. Always cook some extra, just in case!

Legumes are superstars of the nutritional world. They provide protein and help balance blood sugar. But they may seem dull. Just dress them up in a good recipe and they are superstars of taste also: lentils become a good veggie burger, chick peas become hummus, beans excel in Mexican dishes, and there is nothing better than a bowl of homemade pea soup on a cold winter day!

Many people these days like to eat lots of cold water predatory fish, such as swordfish, salmon, and tuna, because they are relatively firm-fleshed and several are mild-tasting. They also have the advantage of being nutritious and easy to prepare, because they are not as bony. However, they do contain mercury.

You probably just learned a lot about nutrition: which of these tips are you going to adopt? If you are still unsure of what to do, you should give healthy nutrition a chance by watching your diet for a few weeks. The results should convince you that watching what you eat is good for you.

Recipe: Lemony Garlic Shrimp

Recipe: Lemony Garlic Shrimp

Lemony Garlicky Shrimp
1 pound uncooked jumbo shrimp, peeled, deveined,
and tails removed (see note)
2 tablespoons butter or extra virgin olive oil (see note)
1 to 2 teaspoons minced peeled garlic
1/2 to 1 teaspoon Worcestershire sauce or to taste
Several drops hot pepper sauce or
several grains cayenne pepper to taste
Old Bay Seafood Seasoning, to taste
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice, or to taste
Minced parsley or chervil and/or grated lemon peel for garnish

Prepare shrimp for sautéing.

In a large heavy skillet, melt butter or heat olive oil over moderate heat. Add shrimp and garlic to skillet. Sprinkle Worcestershire sauce, hot pepper sauce, and seafood seasoning evenly over shrimp. Stir-fry/sauté shrimp, stirring constantly with a wooden spoon, over moderate heat just until shrimp are opaque in color and cut easily with a fork. Do not overcook as shrimp will become tough. Sprinkle lemon juice over shrimp just before serving.

Garnish each serving with a sprinkle of minced parsley or chervil.

Italian Cuisine: More Than Pasta

Italian Cuisine: More Than Pasta

Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States.There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean, Italian regional cuisines have as much range as your average New York City block.

There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.

Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entrée. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.

Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milk’s cheese.

Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italy’s most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.

Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the country’s locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you won’t think of the words “Italian cuisine” the same again.

Recipe: Red Snapper Acapulco with Avocado

Red Snapper Acapulco with Avocado

INGREDIENTS:

3/4 lb red snapper fillets, cut in 1 x 1/2 inch pieces
8 oz small peeled and deveined shrimp
8 oz scallops
Juice of 6 limes

Marinade:
3/4 white onion, finely chopped
4 Serrano peppers, chopped
2 tomatoes, finely chopped
3/4 cup Pimento-stuffed green olives, finely chopped
1/4 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
3/4 cup tomato juice
2 tbsp olive oil
2 tbsp Jalepeno pepper strips, finely chopped, with juice
2 tbsp Worcestershire sauce
2 tbsp oregano, dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado

PREPARATION:

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in tomato juice, oil, jalepenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days.

Recipe: south pacific seafood bowl

Recipe: south pacific seafood bowl

South Pacific Seafood Bowl
This is a favorite recipe from the California Iceberg Lettuce Commission.

1 head iceberg lettuce
Green Goddess Dressing
8 ounces cooked prawns or shrimp
1 papaya
2 kiwifruit
1/2 fresh pineapple
8 whole strawberries
4 sprigs fresh mint

Core, rinse and drain lettuce; chill in disposable plastic bag or plastic crisper. Prepare Green Goddess Dressing.

Shortly before serving, cut lettuce in bite-size chunks to measure 1 1/2 quarts. Place in 4 individual serving bowls. Cut prawns in halves lengthwise. Peel papaya, kiwifruit and pineapple. Seed papaya and cut into wedges. Slice kiwifruit, and cut pineapple into spears. Arrange shrimp and fruits on lettuce. Garnish with mint sprigs.

Serve with Green Goddess Dressing.

Makes 4 servings.

Green Goddess Dressing
Combine 3/4 cup mayonnaise, 2 tablespoons chopped scallion, 1 1/2 tablespoons tarragon flavor white wine vinegar, 1 tablespoon chopped parsley, 1/2 teaspoon each tarragon, crumbled, and anchovy paste, and 1/8 teaspoon pressed fresh garlic.

Makes 1 cup.