The world of technology is ever expanding, and thankfully these technological advances have spilled over into the culinary world in the form of appliances. The availability and variety of appliances are vast, with new inventions and improvements popping up every day! In this article, we're going to talk about a few appliances that aren't new inventions by any means, but have been improved nearly beyond recognition!
Slow Cooker
The slow cooker is a pretty basic appliance. It consists of an electric housing unit (usually metal) in which a large ceramic pot is inserted, complete with lid. Slow cookers are called such because they do genuinely cook slowly compared to a microwave or toaster oven. Slow cookers are ideal for recipes that allow you to simply chuck in all of the ingredients and leave it to cook. Stew, soup, chilli, nacho cheese, and pot roast are excellent examples of dishes that cook well in a slow cooker. Over the years, here hasn't been much advancement with slow cookers, save for the fact that many brands have now gone digital—which means you can program it to shut off at a certain time. Is that handy, or what? This "set it and leave it" approach to cooking is brilliant for those who lead a busy lifestyle but want to enjoy a warm, cooked meal at the end of the day.
Bread Machine
Bread machines, as the small household appliance that we know today, can be traced back to 1986, although they didn't really catch on until the mid-nineties. Bread machines take all the work out of bread making—and you bakers out there understand how laborious the task can be! With a bread machine, you load up the necessary ingredients, shut the lid, and press the button for the appropriate setting. The machine uses a dough hook to mix and knead the dough, then it heats up slightly to allow the dough to rise. After it has risen, the hook resumes kneading for a few minutes, and then the machine heats up and cooks the bread. Voila—homemade bread!
Toaster Oven
Heat, toast, bake, and broil—toaster ovens can do it all! While a toaster oven might be a miracle to some kitchens, it may not get nearly as much use in others. Toasted sandwiches, crispy French fries, pizza, cookies, Cornish hens—virtually any small dishes you bake in your oven can be cooked in a countertop oven.
Food Processor
Food processors have been used in a domestic fashion since the early 70's, and it's no wonder why they're still widely used today. Chopping, dicing, and slicing by hand takes ages of time, but a food processor does all of that in seconds! Fruit and vegetables can easily be prepared for salads, sauces, or pureed for homemade baby food. While there are digital food processors on the market, it simply hasn't caught on quite yet as food processing doesn't really utilize a digital display to the full advantage.
Electric Steamer
This is likely to be one of the most health-promoting appliances you can own! When vegetables are boiled or baked, most of the nutrients flow out with the juices, leaving the veggies low in both nutrients AND flavour. However, steaming food allows it to be thoroughly cooked and still remain healthful. And steamers aren't just for cooking vegetables, either! You can steam chicken, fish, and even rice. Most steamers come with "tiers" or trays, so you can steam all of your food at once. The digital feature really did kick off with steamers, as programmable features and an automatic shut-off function add to the convenience of this appliance.
You might own some of these appliances, and you might not own a single one. Not all kitchens have the space or the need for these terrific items, but some people truly can reap the benefits that these machines have to offer. Ask yourself this: could YOU benefit from one—or a few—of these machines?
By Free Vegetable Recipes
If you love sweet potatoes like I do, I think you will enjoy this easy to make soup recipe. What I really like about this soup is the hint of orange flavoring mixed with the sweet taste of the potatoes. If you wanted to save time, you could use canned yams, but I feel it doesn't taste as delicious...as if you used the fresh ones. This recipe will make 4 servings.Orange Spice Sweet Potato SoupIngredients:2 tablespoons vegetable oil2 lbs. sweet potatoes (yams), diced1 large carrot, chopped small1 onion, finely chopped1 clove of garlic, finely chopped2 1/2 cups vegetable broth1 1/2 cups unsweetened orange juice (not concentrate)1 cup plain yogurt1 tablespoon chopped cilantrosalt and black pepper to taste1 teaspoon cinnamonPeel and dice your sweet potatoes into 1 to 2" chunks. Heat the vegetable oil up in a large saucepan or stock pot. Stir in the diced yams, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking. Pour in the vegetable broth and orange juice, cover and bring to a full boil. Reduce the heat to low, and cook the soup for 20 to 25 minutes, stirring occasionally to prevent sticking and scorching. Remove lid and check to see if the yams and carrots are fork tender. If so, pour the mixture into your blender and process for 1 1/2 minutes until its pureed and smooth. Return the soup back to the saucepan. Stir in the plain yogurt, cilantro and season to taste with the salt, black pepper and cinnamon. Let soup stand for 1 minute before serving.
By Free Vegetable Recipes
Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. For more details go to: www.dishadvice.com Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.
If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!
You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.
Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.
Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.
My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from creeping all through your garden.
I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. For help visit: www.camping-outdoors-recipes.com Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a log out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the log. (Hints for log butter: potatoes, bread, steaks, noodles or any kind of sauce).
A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.
I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.
These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more.
By Free Vegetable Recipes
Vegetables, as you know, are an important source of nutrients. It is recommended that we consume three servings of vegetables each day! This is much easier said than done, and if you are worried that your family might not be getting enough vegetables through their daily diet, it might be time to open your mind to new veggie recipes. This article features four veggie recipes that will give your family the nutrient-boost they need.
Potato and Vegetable Enchiladas
Ingredients:8 oz shredded Cheddar cheese1 head broccoli (cut into florets)8 oz whole button mushrooms3 small zucchini (chopped)2 cups carrots (chopped)1 package instant mashed potato flakes1/4 cup olive oil3 cups water1 cup milk1/4 cup butter1 package corn tortillas3 cups enchilada saucesalt and pepper to taste
Directions:In a large bowl, add the broccoli, zucchini, mushrooms, and carrots. Drizzle a bit of olive oil over the vegetables and season them with salt and pepper. Spread the vegetables in a baking dish and roast them at 425 degrees F for about half an hour. Stir the vegetables after the first 15 minutes. After they have roasted, remove them from the oven and set aside. In a large sauce pan, bring the water, butter, and milk to a boil, then remove from heat. Mix in the mashed potato flakes. Let it stand for a few minutes, then stir until they turn smooth. Add in the roasted vegetables. Heat a frying pan over medium heat and warm the tortillas on both sides. This allows you to handle them without the tortillas breaking. Dip the tortillas in enchilada sauce, then put a spoonful of the potato/vegetable mixture into the center. Sprinkle a little cheese on top, then roll the tortilla. Place the tortillas in a 9 x 13-in baking dish, topping with the remaining enchilada sauce and cheese. Bake at 350 degrees F for about 20 - 30 minutes, or until the enchiladas are warm all the way through.
Broccoli and Rice Casserole
Ingredients:1 1/2 cup cooked rice1 (10 oz.) bag frozen chopped broccoli1 (10 3/4 oz) can cream of chicken soup1 cup grated American or cheddar cheese1/2 cup chopped onion1/2 cup chopped celery1 tsp butter1/4 tsp salt1/8 tsp pepper1 tbsp bread crumbs
Directions:Steam or boil the broccoli, then drain well. Heat the butter in a skillet and sauté the onion and celery until the onions have turned translucent. Combine the rice, cream of chicken soup, broccoli, cheese, onion, celery, salt, and pepper. Mix well, then spread into a buttered or greased 3-quart casserole dish. Melt the butter and toss the breadcrumbs in it. Sprinkle over the casserole, then bake at 350 degrees F for 45 - 50 minutes.
Borscht
Ingredients:2 quarts beef stock3 tablespoons butter1 cup cabbage, finely chopped1 cup potatoes, diced1/2 cup carrots, diced1 stalk celery, minced1 onion, chopped1 1/2 cups canned tomatoes1/2 cup juice (from can of beets)1 cup cooked or canned beets, diced1 teaspoon vinegarchopped dill or parsley (for garnishing)sour cream
Directions:In a skillet, melt the butter and sauté the cabbage, carrots, celery, onion, and potatoes. After about five minutes, add the beef stock. Blend or push the tomatoes through a sieve until they are fine, them to the pan. Add the beet juice then cover and simmer over a low heat. Allow the vegetables to become tender, but avoid letting them get soft and squishy. Add the chopped beets and vinegar and season with salt and pepper. Remove from heat and serve with a dollop of sour cream or a sprinkle of parsley over each bowl.
Sweet and Sour Vegetables
Ingredients:1 lb frozen Oriental vegetablesPeanut or olive oil for sautéing1 tbsp corn starch1/2 inch section of ginger (peeled and minced)1/2 cup pineapple chunks (drained, but save juice)3 tbsp brown sugar1 tbsp rice vinegar1/2 tsp soy sauce1/2 cup pineapple juice (saved from pineapple chunks)1 garlic clove (minced)
Directions:Mix the corn starch, ginger, pineapple chunks, brown sugar, rice vinegar, soy sauce, and pineapple juice in a large bowl. In a wok or large skillet, heat 2 tbsp of peanut or olive oil until very hot. Add the vegetables and stir fry at a high heat until the vegetables start to brown around the edges. Remove the vegetables to a bowl or serving dish. In the wok or skillet, discard all but 1 tsp of the oil, then add the sauce. Cook for about 5 minutes, or until the sauce turns translucent. Add the garlic during the last minute of the sauce's cooking time. Drizzle the sauce over the vegetables in the serving dish, or allow diners to pour their own sauce.
By Free Vegetable Recipes
Keeping your health or a family members' health in mind when cooking can sometimes leave you challenged in the kitchen. You shouldn't feel as though you have to suffer through bland meals just to remain in good health, because you don't! --At least not with the recipes found in this article. You can still prepare meals and desserts that are kicking with flavor yet tolerant to the needs of a diabetic. Read on for a few great diabetic meal ideas.
BANANA SPLIT PIE
1 graham cracker crust1 (4 oz.) pkg. sugar-free instant vanilla pudding mix2 c. low-fat milk2 bananas, sliced1 (15 oz.) can crushed pineapple1 c. light Cool Whip1 tsp. vanilla1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
CARROT CAKE
Margarine and flour for pan1 1/2 c. all-purpose flour1/4 c. whole wheat flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. ground cinnamon1/2 tsp. ground ginger1/4 tsp. salt1/2 c. vegetable oil6 tbsp. sugar2 eggs1/4 c. unsweetened pineapple juice concentrate1 tsp. vanilla extract1 c. shredded carrots1/2 c. golden raisins1/2 c. unsweetened, crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Un-mold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.
BANANA BREAD
2 c. all purpose flour1 tsp. baking soda1 tsp. baking powder1 1/2 tsp. pumpkin pie spice2 ripe bananas (mashed)6 oz. can frozen orange juice2 eggs1 c. raisinsNuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Add wet and dry ingredients together and mix well, then fold in nuts and raisins. Pour in a greased and floured loaf pan (unless using a non-stick pan). Bake at 350 - 375 degrees F for 30 - 45 minutes or when toothpick comes out clean.
DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork2 tsp. crushed dried sage1 tsp. freshly ground black pepper1 tsp. fructose1 tsp. garlic powder1/2 tsp. onion powder1/2 tsp. ground mace1/4 tsp. ground allspice1/4 tsp. salt1/8 tsp. ground cloves
Mix all ingredients thoroughly. Then make into patties and brown until done.
DIABETIC BEEF PASTIES
Crust:3/4 tsp. Salt1/4 c. plus 2 tsp. vegetable shortening1 eggWater
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a measuring cup. Add water to make 1/2 cup, add to flour and mix until well moistened. Divide dough into 6 balls. On lightly floured board, roll balls into circles between waxed paper. Then set aside.
Filling:3/4 lb. coarsely ground beef (raw)2 c. diced raw potato3/4 c. diced raw carrot3/4 c. diced celery1 tsp. salt1/4 tsp. black pepper2 tbsp. water
Once all filling ingredients have been well mixed, spoon onto dough and wrap around beef. Bake at 350 degrees F for about 10 - 15 minutes or until the dough has become golden brown.
BAR-B-Q MEATBALLS
1 lb. ground chuck1/2 c. liquid skimmed milk1 med. onion, choppedSalt & pepper to taste1/2 c. diet catsup1 tbsp. minced green peppers1 tsp. prepared mustard1 tbsp. vinegar1 tbsp. minced onion1 1/2 tbsp. Worcestershire sauce2 packs Sweet & Low
Mix chuck, milk, onion, salt, and pepper. Make into balls. Broil until brown (approx. 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, and Sweet 'N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees F.
See what we mean about flavor? These recipes are a great way to satisfy the entire family without having to make special meal plans to accommodate the diabetic in your family. Give these meals a shot, but be prepared to welcome your family's enthusiasm. Best of health and happy cooking!
By Free Vegetable Recipes
During the Summer, I enjoy making this homemade Cheese and Broccoli Chowder soup recipe after we harvest our fresh broccoli from our garden, however, you can use frozen broccoli too.If you don't have a can of evaporated milk on hand, you can substitute with fresh milk and you can substitute frozen carrots for the fresh ones that are called for in the recipe.Hearty Cheese and Broccoli Chowder2 cups tap water1 cup carrots, sliced 1 lb. fresh broccoli, washed and chopped(or) 1 box frozen broccoli, chopped1 cup celery, chopped1/2 cup onion, finely choppedIn a large saucepan, combine the water, celery, carrots and chopped onion. Bring mixture to a boil; reduce heat and simmer uncovered for about 7 minutes or until tender but still crisp. Do not drain vegetables.Cheese Sauce Ingredients:1/2 cup butter, softened1 teaspoon salt4 cups milk1/3 lb. Velveeta cheese, cut into cubes1/2 cup all-purpose flour1/2 teaspoon black pepper1 can (12 ounce) evaporated milkTo Make The Sauce: Melt butter in a large saucepan; blend in all-purpose flour, salt and pepper. Cook over low heat for 1 minute, stirring often. Stir in the milk and evaporated milk; cook until the sauce mixture thickens over low heat. Stir in the cheese cubes and continue cooking until the cheese has melted, stirring often to prevent scorching and sticking. Combine the cheese mixture with the un-drained vegetables; stirring to blend the ingredients.This recipe will make 8-10 servings.Note: This soup does not freeze well but it will keep for up to 3 days in your refrigerator.
By Free Vegetable Recipes
While I recognize that the reason most people sign up on an adult dating website is to meet people for “no-strings” casual sex, sooner or later you’ll probably get hungry and you and your partner will want something to eat. Of course, you can just go out and grab something or order food delivered, but if you want to impress a date without a whole lot of effort and without spending near as much money as going out or getting delivery, it’s good to have some basic cooking skills.
Don’t worry, there’s some really easy things you can cook that will really impress the women you date. For example, one of the things I cook that never fails to get great reviews is my quesadillas (which as near as I can tell is Spanish for “grilled cheese sandwich”). All you do is take a pre-made burrito-sized tortilla, cover half of it with shredded cheese (cheddar, colby, monterrey jack, or whatever you like), then put a layer of canned chicken or imitation crab meat on top of the cheese, add a little salsa on top of that for spice, and then finish with another layer of cheese. Fold the other half of the tortilla over the top and carefully pick it up and place it in a 10 inch or larger frying pan with a thin layer of cooking oil in the bottom of it on medium heat. When the bottom side is browned, use two spatulas to flip it over and brown the other side. When brown on both sides, put it on a plate to cool for a couple of minutes then cut it into three triangular pieces and serve. These go great with a cold beer or soda.
Another easy thing to make is homemade pizza. Just get a pre-made crust like Boboli, cover it with a layer of your favorite spaghetti sauce, a layer of shredded cheese, and either sliced veggies (tomato, onion, mushrooms, peppers, etc.) and/or meats (pepperoni, sausage, ham, etc.) put in an oven on a baking sheet or a piece of foil at about 350 degrees and check it periodically until the cheese is melted and slightly browned. You’re now a pizza chef!
If things have run into the morning hours and you’re looking for a breakfast idea, I suggest the Tex-Mex classic, migas. Migas are basically scrambled eggs with pieces of tortilla or tortilla chips mixed in with them, usuall also with salsa and cheese. If you can make scrambled eggs, you can make migas. Put some butter or oil in a frying pan and put in as much or as little cut-up tortilla or broken tortilla chips as you like and toast them lightly over medium heat. When lightly toasted, add your scrambled eggs, and cook as you usually would. As the eggs get close to fully cooked, add some salsa (a little or a lot, depending on how spicy you want it), and a handful or so of shredded cheese. Mix everything in and when the eggs are done and the cheese is melted, it’s ready to eat. You can serve migas with toast, bacon, sausage, or any other breakfast side dish.
Enjoy the food and enjoy how impressed your date is that you can cook! You’ll definitely be a stand-out among the men she dates. She’ll be back to see you even if you were lame in bed!
By Free Vegetable Recipes
When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe. I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.Preparation Tip: The best way I found to grate carrots is to chop them up into 1" slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.Carrot Cake Recipe2 cups all-purpose flour2 cups granulated sugar2 teaspoons baking soda1 teaspoon salt2 teaspoons ground cinnamon4 eggs1 cup vegetable oil4 cups grated raw carrots1/2 cup pecans, chopped (optional)In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired. Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.Cream Cheese Frosting4 tablespoons butter, softened2 (3 ounce) packages cream cheese, softened4 1/3 cups confectioner's sugar1 teaspoon vanilla extractIn a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner's sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.
By Free Vegetable Recipes
Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”.
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb that entire good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.
The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!
By Free Vegetable Recipes
Cooking food at home can be real fun some times. While it gives a break from the regular taste, it serves as a treat for the family & friends, besides being healthy quite personalized.
Here are some recipes for those who are looking forward to impress their beloveds:
I. Quick Chicken & Dumplings
II. Crispy Baked Fish served with Tropical Salsa
III. Turkey Smothered served with Maple Sweet Potatoes
I. Quick Chicken & Dumplings
Ingredients:
i. 1.5 cup of milk
ii. 1 cup of frozen green peas & carrots
iii. 1 cup of cut-up cooked chicken
iv. 1 can (that is 10 & 3/4 ounces) of condensed creamy soup of chicken mushroom
v. 1 cup of Original Bisquick
By Free Vegetable Recipes
Previous Posts
