Perhaps
nothing is better known as a staple of Cajun cuisine than gumbo, a
spicy, hearty stew or soup whose name literally means "okra". He
called one of the greatest contributions of Louisiana Cajun cuisine
with kitchenette, he came to the state with the first French settlers,
who loved bouillabaisse, a highly seasoned French stew. Unable to find their usual ingredients to make fish soup, substituting local ingredients such as shrimp, fish and okra. After a century mixing with Spanish, African and native cuisine in the
region, the step was no longer recognizable as its French precursor and
was instead something completely new - gumbo.
It is still very common in Louisiana gumbo is also found along the
Gulf of Mexico and is often eaten in the coldest months when cooking
long needed to make the usually large batches of the dish will not heat
the room to uncomfortable levels.
Gumbo consists of two main components - rice and broth. The two are mixed only to serve, and while new rice must be prepared
daily, broth can be frozen and stored for future consumption.
Rice soup is usually white or rice steamed or boiled with salt and a little white vinegar to taste. There
is some controversy over the proper ratio of rice soup - "wet rice" for
those who like a lot of rice with
broth and, at the opposite end, only a
little rice. In some areas, it is also common to add potato salad to soup, with or without rice.
The broth comes in several varieties. One of the most common is seafood, containing crab, oysters and shrimp. Equally common is chicken stew with Cajun sausage called audouille. There are also ducks and oyster soup and a variety of okra with other birds such as quail or turkey. Rabbit can be used for soup, as the Cajun smoked pork known as tasso. Z'herbes soup (of the French soup aux herbes), vegetable soup
thickened with roux suffocated, and was also a commonly eaten during
Lent, when meat was traditionally forbidden by the church.
Gumbo
was originally made with okra, and some, especially in southeast
Louisiana could argue that anything made without okra can not rightly be
called gumbo. Gombos
okra generally have lighter, like chicken or shrimp, okra meat is cut
into pieces and simmered in the pot along with the meat and the three
spices that form the "Holy Trinity" of Cajun cooking - celery, onion and pepper. Other spices, and rarely processed meats such as sausage, are added to the mix. Contrary to popular belief, it is disapproved by a chef making too hot
or spicy Cajun cooking - these are left to the diners if they want to
add more spices later.
Gumbo can also be made with a roux base, which has a much stronger taste and takes any kind of meat. Roux by itself is often very dark, but can be combined with okra to make a lighter action. Philae,
a powder of dried and ground sassafras, can also be used as a base for
soup, but is never, under any circumstances, combined with okra. Originally, it was used as a substitute when okra was not in season. In modern times, it is commonly added as a powder to a roux based gumbo.
Regardless of its base and its history, gumbo remains a tasty staple of Cajun cuisine.
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These pasta recipes are excellent for dinners or parties.
In this article, I will share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are easy and can be prepared in less than 30 minutes.
So, here we go ...
Lemon Tuna Pasta
4 teaspoons butter
18 black olives, pitted & sliced
1 teaspoon oil; olive
2 can tuna; Gordi, drained
4 large garlic cloves, minced
Paste; Penne, cooked and drained
1/8 cup lemon juice
4 teaspoons butter (add at end)
3 teaspoons drained caper
Melt the butter with the oil in a skillet. Add garlic and cook for 2 minutes. Add olives, capers and lemon juice and cook another 2 minutes. Turn the heat to the lowest setting. Add tuna & separate it (no flake) with a fork. Heat, stirring gently. Drain the pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
3 tablespoons olive oil
1/2 teaspoon black pepper
1 small onion, chopped
1 teaspoon basil
1 pound tomatoes, chopped
pt 3 Stock
1 carrot, sliced
1 cup small pasta / broken vermicelli
1 stalk celery, sliced
1 tablespoon chopped parsley
1 teaspoon salt
Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir. Fry for 3 minutes. Add stock & bring to boil. Simmer for 10 minutes then add the pasta. When pasta is tender, serve, garnished with parsley.
Both Pasta Recipes yield 4 serving
If you are concerned about your health and think that the above pasta
recipes are rich in calories, here's a recipe sure you'll love ...
Broccoli-Pasta release
2 cups broccoli florets3 tablespoons Parmesan cheese, grated4 oz Fettuccine, broken1 teaspoon sesame seeds, toasted1 tablespoon cooking oil1/8 teaspoon garlic powder
In
a large pot, cook broccoli and pasta in a large quantity of boiling
water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and stir. Add cheese, sesame seeds, garlic and pepper. Stir gently. Serve immediately. 4 servings.
These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.
Oatmeal
1 cup firmly packed brown sugar
½ cup butter, softened
½ cup shortening
2 eggs
1 teaspoon vanilla
2 cups quick cooking oats, uncooked:
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Addresses
Combine sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well blended. Reduced to low speed; Add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2-3 hours).
Heat oven to 350 degrees.
Cut logs ¼ - inches with a sharp knife. Place slices 1 inch apart on cookie without greasing. Bake for 12-15 minutes or until lightly browned. Let stand for 1 to 2 minutes; Remove cookie sheets.
These "cookies" are a delicious chocolate twist on traditional oatmeal cookie.
Chocolate oatmeal cookies
1 ½ cups sugar
1 cup butter,
softened2 eggs
2 ½ (1 ounce) squares unsweetened baking chocolate melted
2 teaspoons vanilla
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 cups quick cooking oats, uncooked:1 cup semisweet chocolate
Addresses
Heat oven to 350 degrees.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add the eggs, chocolate and vanilla; continue beating, scraping bowl often, until well mixed. Reduce low speed; Add flour, baking powder and salt. Beat until well blended. Stir in oats and chocolate chips by hand.
Place dough by rounded tablespoons, 2 inches apart on cookie without greasing. Bake for 12-15 minutes or until set. Sobrehorneado not.
Tempura, sukiyaki, sashimi, sushi - even the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese
cuisine is easily one of the healthiest in the world, with its
concentration on fresh fish, seafood, rice and vegetables. Chutney and delicate flavors of fresh foods complement beautifully,
and methods of presentation turn even simple meals into beautiful
events.
The Japanese have easily a dozen different names for rice, depending on how it is prepared and served with. The most common meal is a rice dish, a plate of white rice served with various toppings or ingredients are mixed. So popular it is the rice bowl has even made its way into the world of Western convenience foods alongside ramen noodles. Domburi
is a bowl of rice topped with another food: domburi tendon, for
example, rice with tempura and domburi gyudon is rice with beef. The
Japanese adopted fried rice from the Chinese, and a century ago, when
it was introduced curry, developed Kare Raisu, curry rice. Now it is a popular dish that there are many fast food restaurants that serve several versions takeaway.
Besides white rice served as a side dish, Japanese cuisine has onigiri
- rice balls wrapped in seaweed, often with a 'surprise' in the middle
and Kayu, a thin gruel of rice that resembles oatmeal.
As an island nation, it is not surprising that seafood is featured in Japanese cuisine. Sushi and sashimi are raw seafood with various spices. Impeccably fresh fish is the secret to wonderful sashimi and sushi, served with soy sauce and wasabi. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish
cut into very thin slices that is transparent may be arranged on a
platter in a delicate fan that alternates pink salmon with paler flesh
fish slices. Sushi is typically arranged to best display the colors and textures to
their best advantage, turning the platter and plate into palettes for
art chef.
Traditionally,
meat plays a minor role in the Japanese diet, although it has had an
increasingly larger role in the last fifty years as Japan becomes more
westernized. Beef, chicken and pork can be served with several meals one week. One of the most popular meat dishes is 'yakitori' - chicken grilled on a skewer and served with sauce. A typical quick lunch might include a skewer of yakitori and a rice bowl with sushi sauce.
In an interesting twist, Japan has imported dishes from other cuisines and 'Japanized', adopting as part of their own kitchens. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other
Soshoyu - Western dishes that have made their way into Japanese
everyday cuisine include 'omuraisu' rice and a tortilla hambagau, the
Japanized version of an American hamburger.
The basis of a good soup is usually a good broth. Once you know how to make a good broth, which can be used for an almost infinite variety of soups. This is a recipe I use for chicken soup is easy to make and tastes delicious. Usually make and freeze what you do not use.
1 whole chicken, about 3 pounds
8 cups wate
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 medium onion, coarsely chopped
2 cloves garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no jokes Simon and Garfunkel)
2 tsp salt
Cut the chicken into pieces.
Put the chicken and remaining ingredients in a large pot and bring to boil.
Reduce heat to medium low and simmer for 3 hours.
Remove chicken and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth and chill.
When the chicken is cool enough to handle, remove skin and bones and freeze or refrigerate the chicken for another use.
Skim the fat from the action and refrigerate, freeze, or use immediately.
Yield:
About 6 cups of stock, about 4 cups chicken.
You do not feel bound by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Let your wildest imagination.
No need to use a whole chicken either. You can buy chicken breasts bone and remove the bones before cooking. Only then put the bones in a plastic bag and put in the freezer. Then when you're ready to make the stock, just take the bones and use them in action.
Once
you've learned to make this chicken stock, it can be used as a basis
for many different soups ... chicken soup, cream of chicken soup, peanut
soup ... again, just let your imagination run wild with her and enjoy!
The history of American soul food can be traced back to the days of slavery. More often than not, the slaves were given the most undesirable part of the meal, the leftovers from the house. This link with their own grown vegetables, the first plates of food for the soul were invented. After
the slaves were freed, most of them were so poor they could only afford
the most undesirable cuts, low cost of meat available to them. (The remaining parts of a pig unwanted as tripe, tongue, ears, and knuckles). As in the days of slavery, African Americans use their own grown
vegetables and things they could catch or kill to complete their meals.
In the modern United States, soul food has truly evolved. It
has become part of African American culture, with family members
together on all occasions from birthdays to funerals, to spend time
together preparing meals. The history of soul food is mainly an oral; recipes
were never written down so while two families may be preparing
identical meals, chances are you do not know very much alike. Different ingredients, cooking methods and techniques to prepare meals
go food for the soul, causing the final results come out different.
One
of the most obvious and widely recognized characteristics of
African-American soul food is the fact that hot sauce and more intense
spices are incorporated into meals as often as possible. For this reason, soul food is not for those who can not take the heat or are prone to burning!
Another characteristic of true African-American soul food is that nothing is ever wasted. Have originated from the remains of whatever. Stale bread was quickly converted into stuffing or a bread pudding. Maduro on bananas were whipped into banana puddings and other ripe
fruits were put into cakes and pies, and leftover fish parts were made
into croquettes or hush puppies.
Sunday dinners are definitely the times when soul food is commonly seen in the tables. Sunday dinners are for African American families together to prepare and participate in a big meal. Sunday
dinners normally take all day (normally following a church ceremony),
and family members come from far away to participate in this meal
together. Sunday
dinners took place in the form of fellowship, also, where various
family members contribute a dish or two and form a big meal, either. Collard and mustard greens, kale, ribs, corn bread, fried chicken,
giblets, okra, and yams are excellent examples of African-American soul
food that might be found in a Sunday lunch.
Food for the soul is not generally a healthy option for a person who must control their diet. Fried
foods are generally prepared with hydrogenated oil or fat, and
generally tend to be products of flavored and seasoned with pork. Since
this may be what contributes to such a high percentage of African
Americans who are significantly overweight, methods of preparing food
for the soul are now slowly starting to be refined, bringing a lot more
healthy options to the table. Instead
of products increasingly unhealthy pork, using products based in Turkey
is becoming increasingly popular as time passes. Fried foods that are so beloved of the culture can now be prepared using a lower fat vegetable oil or canola.
now holds a popular place among the entire population of the world. You'll find a Chinese restaurant in every major city and in many smaller areas of the world too. Why is Chinese food so popular? What about food China is healthy? What is the history of Chinese food?
The history of Chinese food
The history of Chinese food1 is interesting. Unlike many cultures the Chinese believe that food preparation is an art and not simply a craft. The
art of cooking Chinese food can include dishes and food preparation
techniques which are difficult to develop and may require the expertise
of an experienced chef. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a bowl of delicious noodles. This article will refer to noodle pulling later, but for now, back to the history of Chinese food.
Chinese
food and the way it is prepared is much influenced by the two major
philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way they enjoy their meal.
Confucianism and Chinese cuisine
Confucius was the man behind the Confucianism beliefs. Among
many other standards Confucius established standards for proper table
etiquette and for the appearance and taste of Chinese food. One
of the standards set by Confucius (you might have noticed this at an
authentic Chinese restaurant) it is that food must be cut into small
small pieces before serving the dish. This is a custom that is definitely unique to the Chinese culture.
Knives on the table are also considered to be a sign of very poor taste by those who embrace Confucianism beliefs. Standards
of quality and taste that perfect blend of ingredients, herbs and
spices, a mixture resulting in the perfect combination of taste
Confucius recommended required. Confucius
also emphasized the importance of the texture and color of a dish, and
taught that food must be prepared and eaten with harmony. Interestingly, Confucius was also of the opinion that an excellent cook must first make an excellent matchmaker.
Taoism and Chinese cuisine
Those who follow the approach of the beliefs of Taoism in health benefits of particular foods vs. the presentation of it. Taoists seek foods that will increase their health and longevity. They look for foods that have healing powers. Many times these benefits were often referred to as 'life giving powers'. For example, the Chinese found that ginger, which can be considered a
garnish or a condiment was found to be a remedy for upset stomachs or a
remedy for colds.
What about food China is healthy?
Chinese food, when authentic is probably the healthiest food in the world. Some
restaurants, which are not authentic, prepare their menu with highly
saturated fats or with meats that contain unhealthy amounts of animal
fat. These Chinese restaurants are not recommended and they are authentic nor healthy.
However, good Chinese food is prepared and cooked with polyunsaturated oils. Authentic Chinese food does not require the use of milk-fat ingredients such as cream, butter or cheese. Meat
is used, but not in abundance, which makes it easy for those who love
authentic Chinese food to avoid high levels of animal fat. Many believe that authentic Chinese food is really the ideal diet.
Chinese restaurants in every part of the nation
Whether
in a Chinese restaurant in Tennessee to a Chinese restaurant in New
York that they will find culinary dishes that are delicious and healthy.
Savor the flavor with Chinese food.
Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer would not be appropriate. However, they could be the perfect choice for a birthday party on the lake. Taking great care in planning a menu shows your guests how much you
appreciate, and great food can help to make a special day even more
memorable.
If you are planning a birthday party for your child, an interactive food can be fun for your guests. Instead
of working in the kitchen all day or spend $ countless orders pizzas,
you'll save time and money by allowing guests to make their own special
creations. A fun idea is to prepare a multitude of ingredients and let children make their own bagels or English muffin pizzas. They have a blast piling on strange combinations of ingredients, and enjoy feeling like adults in the kitchen.
For a more formal occasion like a party, snacks can be ideal for socializing guests and can be great conversation starters. The obligatory finger sandwich can be flavored by adding your own special pesto or cheese spread to a recipe tried and true. Experiment with different ingredients in pre-holiday weeks and try out your family. You will know when the reaction you're looking for, and you could end
up spending much of the match scoring his recipe for your guests.
Plan a menu for a wedding can be quite stressful, especially when you are not sure exactly how many guests will attend. The rule of thumb is too much is better than not enough, even if it means having a lot of leftovers at the end of the night. You can choose to have a buffet dinner, or you can have a menu for your guests. It is important to consider your guests with special dietary needs. You should have vegetarian and low alternatives to their main courses
sodium, and should have a healthy heart for those who must avoid foods
high in fat menu.
Before a big meal, you must do all the dishes several times to perfect your recipes. His goal is to have guests asking for more, even after it's all over. Test your creations in a variety of people and make adjustments according to their suggestions. When cooking foods from their own recipes, it is important to remember the details of what he did every time you do it. So you know what went wrong when something is awful, and most importantly, what did not when receiving raving reviews.
Lots planning is the most important part of the restoration of his own party. Although most recipes say how many people they feed, they err on the side of caution. If a recipe feeds eight might want to count it as six or seven years, depending on how many guests you expect. The plan half of your guests want to come back for seconds. If you know that a dish is a favorite, be sure to do more. Although green beans can be the healthiest option, usually you can bet that the cheesecake will go much faster. Note
that the greater the variety, the more people please, so even if you're
a lover of steam plant, fleshy should probably prepare some options for
your less health conscious guests.
Planning the perfect barbeque is easy. Follow these five easy steps towards creating a memorable barbecue.
1. Because good company is what makes successful yard or a barbecue organized first make sure your guests breaks. Or call and send invitations in advance as possible to ensure that people want to come will be able to reach.
2. Choose a theme and decorate the garden and home to fit that theme. Match tablecloths and napkins. Add candles and fresh flowers. A backyard barbeque needs a theme to induce a fun mood among the guests and make them memorable.
3. plan the menu. Check to see what they bring their guests and cross those items in the list. Make
a list of what you need (do not forget insect repellent) and do all the
shopping the day before so that the ingredients are fresh and so the
morning of your yard barbecue can spend on food preparation. Make sure you buy the products of high quality beef you can find. And select vegetables, such as corn, tomatoes, peppers and mushrooms. These vegetables are the perfect accompaniment to a roast.
4. in the morning (or the night before) marinate the meat. A simple marinade that includes soy sauce, barbecue sauce and garlic is perfect. Your cooler with cold drinks in stock.
5. at the time your guests arrive should be dressed and ready. Should be music to add atmosphere, salads and other starters must be set and ready, and must be on fire.
There
is nothing quite like waking up in the morning, stumbled into the
kitchen and finding your favorite coffee brewed and waiting for you. Of all the drinks in the world, coffee seems to have universal appeal. But if you have ever traveled you quickly discovered that coffee one person can be very different from the others.
A world wide business - types of coffee
Coffee is grown on five continents and dozens of countries around the world. There are coffee plantations in Colombia and much of South America. There are hundreds of plantations in Africa. The region expands to the east and the west, including the West Indies, Sumatra and Java.
All coffee regions are in tropical areas within 30 degrees or so of Ecuador. While all coffee bean grows as there are different types or varieties of coffee plants, so many different types of coffee.
Roasting and brewing
Although plant variety can affect the taste of coffee, the road is
handled after harvesting has much to do with the taste so good.
Some coffee beans are roasted naturally. These generally produce the dark brown and Bitterer tasting. The sun does the roasting and then grinding and brewing take care of the rest of the tasty attributes.
There are many different recipes for a great cup of coffee and variations on how to serve. Cooking methods require specific equipment to help make the best rated coffees kitchen.
Espresso coffee machines and cappuccino
There are different types of cappuccino, coffee and coffee machines on the market. Each of these devices is designed for specific types of coffee. Cappuccino is a rich dark coffee whose recipe originated in Italy. It is a milder version of Espresso, but not as light as coffee "city".
Espresso is made by the high temperature and pressure to produce a thicker and more potent cup of coffee
This usually serves much smaller cups and quantities because of how strong it is.
Electrical machines are making their way from the restaurant in many home kitchens. Cleaning and descaling care including work was facilitated by the popularity of stainless steel. Coffeemakers also to do all the tasks of creating the perfect cup of coffee at the counter and even while you sleep. The milling and casting machines are the ideal combination to take freshest coffee possible way.
Types and decaffeinated coffee containing caffeine can be just as appealing to the taste buds. An important fact to remember is that just because a type of strong coffee flavor, not necessarily contain more caffeine. On
the other hand, a cup of decaffeinated coffee to taste and smell just
as well but without the worry of having too much caffeine. The
process with all new recipes available at coffee shops, restaurants and
even at home, it is possible for anyone to make the best rated coffee
around. This includes caffeinated and decaffeinated varieties.
