Brown Gravy Meatloaf Recipes

Traditionally meatloaf was made with veal or ground beef, depending on which was cheaper. However, there are several other meats used just as often, including ground turkey, chicken, sausage, pork, or even lamb. It is believed that bread crumbs were incorporated into the recipe to address the shortage of meat. Whatever the reason, the crumbs serve the dual purpose of helping to bind the meat as well as lending lightness to the preparation.

Present day preparation see the meat being first blended with bread crumbs, egg and seasoning, and then baked. These recipes are slight variations of the original.

Meatloaf with Brown Mushroom Gravy

Ingredients

Gravy

• 2 tablespoons blended onion
• 1 cup fresh sliced mushrooms
• 1 cup beef broth
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 2 tablespoons water

Meatloaf

• 1 egg
• teaspoon salt
• teaspoon freshly ground black pepper
• cup chili sauce
• cup fresh bread crumbs
• 1 pounds ground beef

Preparation

Take a large bowl and mix ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper. Though messy, the ideal way to mix it is with your hands. Lightly pack a 8x4 inch loaf pan with the mixture.

Preheat the oven to 350 degrees F (175 degrees C). Place the meat loaf pan on the rack in the oven and bake it for an hour, or until done. The meat is well cooked when it no longer looks pink. Carefully remove it from the oven and allow it to cool for 10 minutes before it is served.

To prepare the gravy, start by melting butter over low heat in a saucepan. Add the onions and mushrooms and stir until cooked over medium flame. Add the beef broth and simmer for 5 minutes. Gently stir the broth from time to time. In a small bowl, mix the cornstarch and water, and add it to the broth. Cook for about one more minute, and turn off the heat once the gravy is thick. Carefully cut the loaf into thick slices. While some serve the meatloaf slices topped with gravy, others serve both separately.

Meatloaf with Barbecue Sauce

Ingredients

• 1 large egg whipped with a splash of milk
• 1 green bell pepper
• 1 medium onion
• 1 2/3 to 1 pounds ground sirloin
• 2 ribs celery from the heart of the stalk
• 1 cup bread crumbs
• 1 cup smoky barbecue sauce
• 2 tablespoons grill seasoning
• cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

Mashed potatoes and cream cheese

• cup half-and-half or whole milk
• 2 scallions, finely chopped
• 2 pounds small red potatoes or baby Yukon gold potatoes
• 8 ounces plain cream cheese

Preparation

Roughly chop the onions and celery. Remove the seeds from the bell pepper and chop it up into chunks. Put all three into the food processor and run it till they are finely chopped. Put the ground beef in a big bowl and add all the chopped vegetables to it. Add the egg beaten with milk, grill seasoning and bread crumbs to the bowl. Mix the smoky barbecue sauce, the Worcestershire sauce and the salsa in a separate bowl. Add half of this sauce mixture to the bowl with the meatloaf mix. Now, mash it all together with your hands.

Preheat oven to 450 degrees F. Grease a meatloaf pan with extra virgin olive oil. Fill the meat loaf mixture into the pan. Use some of the remaining sauce to pour on top of the meat and bake for about 20 minutes. Check if the meat is cooked in the center. Boil potatoes for 15 minutes until cooked. Let them cool, then peel and mash them with the milk, till they achieve a nice creamy consistency. Mix in the cream cheese and continue to mash till it blends into the potatoes. Add the scallions, salt and pepper to taste.

Serve the meatloaf along with the cream cheese potatoes.

There are many different ways to prepare meatloaf. The basic mixture can be fashioned into patties, fried in a pan and used to make burgers. If this comfort food is one of your favorites, you may start with a basic recipe and later move on to more complex versions.

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Ravioli Sauce Ideas

Ravioli is a typical, Italian stuffed pasta and is served in broths or with a sauce. Unlike regular pasta, the ravioli is more of a pocket or a dumpling, stuffed with a filling of your choice. Ravioli can be served as a starter or for supper, and it tastes best with a drizzle of seasoning or dunked in sauce. Easy to make and good to eat, ravioli we can say, is a mini piece of Italy, on your platter.

Simplicity, is the key word to be remembered for most Italian dishes, and this rule applies to ravioli dishes as well. Here's how, you cook ravioli pasta and dress it, with interesting and mouth-watering sauces.

Ravioli with Tomato and Basil Sauce


Ingredients:
5 plum tomatoes
4 sprigs of fresh thyme/1 tbsp. dry thyme
2 cloves garlic minced
4 tbsp. olive oil
3 tbsp. chopped basil leaves
1 tbsp. basil leaves for garnishing
Freshly ground pepper
Chili flakes (optional)
Salt

Prepare the Sauce:
Poke the tomatoes on all sides, or cut them into four slices each. Preheat the oven to 300F and in a baking tray, place the tomatoes and drizzle it with 2 tablespoons of olive oil and thyme. Season with salt, pepper, and chili flakes (if you want it spicy). Bake the tomatoes, till they are soft and slightly dried out. You can even microwave the tomatoes on high for 5 minutes. While still hot, crush the tomatoes with a fork to get a rough pure and keep aside.

Heat a frying pan until hot and add the remaining olive oil, saut the minced garlic till golden brown. Add the tomato pure and cook on slow flame for a couple of minutes. Add the chopped basil leaves and cook for another minute or two. Season it with salt and pepper and your sauce is ready to be served.

Cooking the Ravioli:
While you prepare the sauce, bring a large pan of salted water to a boil. Drop a few ravioli into the pot and allow to boil for a few minutes. The pasta when ready, will float to the top. Drain the ravioli and drizzle with olive oil or butter.

Presentation:
Spoon half the sauce into the center of the serving plate. Place the ravioli on top of the tomato sauce and top with the remaining sauce. You can enhance the taste with a generous grating of cheese (optional). Garnish with a few basil leaves.
Ravioli with Creamy Pumpkin and Mushroom Sauce


Ingredients:
2 onions finely chopped
2 cloves garlic
1 celery stalk sliced
2 cups pumpkin pure
1 cup mushroom thinly sliced
3 tbsp. olive oil
2 tsp. cumin powder
1 tsp. butter
1 tsp. paprika
cup cream
tsp. nutmeg powder
cup chopped parsley/coriander
Salt to taste

For the Pumpkin Pure:
4 cups pumpkin cubes
3 cups chicken/vegetable stock

Prepare the Sauce:
In a large pan boil the pumpkin in the stock. Cook covered for 15 minutes or till the pumpkin is soft. Heat a large frying pan and add the olive oil. Saut the finely chopped onions, garlic and celery till golden brown, set aside to cool. In a blender, make a smooth pure of the pumpkin and sauted onions using a little chicken broth. In a frying pan, saut the sliced mushrooms in butter and add the pure. Add the spices and seasoning and allow to simmer for a while. Just before you are ready to serve the dish, add the cream and stir.

Cooking the Ravioli:
While you prepare the sauce, boil the ravioli for a couple of minutes in salted water. Drain the ravioli and drizzle with olive oil or butter. Add the pasta to the sauce and stir lightly, so that the sauce covers the pasta entirely. Allow to simmer for a couple of minutes before turning off the flame.

Presentation:
Gently place the pasta onto a serving plate and top with the sauce. Garnish with chopped parsley or coriander.
Ravioli with Green Pepper and Pea Sauce


Ingredients:
4-5 California green peppers
2 cloves garlic minced
1 onion diced
3 cups chicken/vegetable stock
2 cups green peas
4 tbsp. tomato sauce/pure
3 tbsp. olive oil
2 tbsp. chopped cilantro
1 tsp. ground coriander seeds
1 tsp. dried oregano
1 tsp. paprika
1 tsp. lemon zest grated

Prepare the Sauce:
In a medium saucepan, boil the stock along with the green peas till cooked. Meanwhile, drizzle a small amount of olive oil and roast the chilies on the grill, until the skin is brown. Remove from heat and place in bowl of cold water. Peel the skin and chop off the tops. Slit the chilies and deseed them, keep aside. Once the peas are cool, blend them along with the chilies, chopped cilantro, and onion and blend to get a smooth pure. In a frying pan, heat olive oil and saut the minced garlic till caramelized. Add the pure, tomato sauce and cook for a few minutes. Add the seasoning, lemon zests, coriander seed powder, and oregano and simmer for a couple of minutes. Add stock to make the sauce thinner in consistency (optional).

Cooking the Ravioli:
Boil the pasta in salted water, you can add a few pepper corns and a cinnamon stick to give flavor. Drain the pasta and drizzle with olive oil or butter to avoid it from sticking to one another.

Presentation:
Spoon the sauce into the dish and place the ravioli on the sauce. Top with a little bit of sauce and cheese. Serve garnished with mint or coriander.
Ravioli with Shrimp and Yellow Tomato Sauce


Ingredients:
4 garlic cloves minced
4 sprigs of mint
2 anchovy fillets finely chopped
1 onion chopped
Juice of 1 lemon
4 tbsp. virgin olive oil
3 cups diced yellow tomatoes
2 cups of prawns, shelled and deviened
1 tbsp. chopped jalapeo chilies with seeds
tsp. saffron threads
tsp. turmeric powder
Salt

Prepare the Sauce:
Heat oil in a large saucepan, saut onion till golden brown. Add the anchovies, jalapeos, turmeric and saffron. Add tomatoes, seasoning and cook till tomatoes are soft. Remove from flame and allow to cool, then blend to get a smooth pure. In a frying pan saut the prawns in oil, add the pure and allow it to boil. Add water or stock to get a thin sauce. Add seasoning and simmer on low flame. Add the lemon juice and switch off flame.

Cooking the Ravioli:
Bring water to boil in a medium saucepan, add the pasta and cook till tender and firm. Dress with generous amount of oil, to avoid it from sticking to one another.

Presentation:
Spoon the sauce into the dish, making sure the shrimp is in the pan. Place the ravioli on the sauce. Place the shrimp on the pasta and drizzle with sauce. Served garnished with thin slices of cheese and mint leaves.
Ravioli with Spicy Mexican Sauce


Ingredients:
6 tomatoes
3 Serrano chilies
1 clove garlic
1 onion diced
cup chicken/beef stock
3 tbsp. extra virgin olive oil
2 tbsp. chopped coriander leaves
Sea salt

Prepare the Sauce:
Grill all the ingredients till they are slightly blackened. However, ensure that they do not burn. Allow to cool, then blend with salt to get a thick pure. In a saucepan, heat a tablespoon of olive oil, saut the paste. Add the chicken or beef stock and simmer for a couple of minutes.

Cooking the Ravioli:
Bring water to boil in a medium saucepan, add the pasta and cook till tender and firm. Dress with generous amount of oil to avoid it from sticking to one another.

Presentation:
Place the pasta onto the dish and pour the sauce in the center. Serve garnished with coriander leaves. Remember, the sauce is relatively spicy and go easy on the sauce.
These were easy to prepare ravioli sauce recipes that will surely satiate your taste buds. I hope the aforementioned ravioli sauce ideas and recipes prove to be helpful in preparing a delicious and yummy dinner meal for your party tonight.

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Ginger Chicken with Broccoli

Ginger chicken with broccoli is a well-known dish in the Chinese cuisine and is now being relished world over as a chicken recipe. With a few additions in the ingredients and by experimenting with the cooking method, a few more recipes have been invented. Apart from being extremely delicious, chicken nutrition and the health benefits of broccoli and ginger make this dish the perfect health food. So when you have nutrition and taste in one simple dish, there's nothing more you will look out for. It is really easy to prepare, just takes a few minutes and does not require the use of very fancy ingredients. So if you are looking for some delicious and mouth-watering ginger chicken recipes, here are a few of them.

Recipe 1

Ingredients
2 tbsp fresh ginger, peeled & minced
1 tbsp extra virgin olive oil
1 lbs boneless, skinless, chicken breast, cut into cubes
1 large onion, sliced into thin rings
3 cloves garlic, minced
cup light soy sauce
2 tbsp white vinegar
2 tbsp honey
cup scallions, sliced
1 lb broccoli crowns

Directions
Heat some oil over medium heat in a large pan and place the chicken pieces in it. Once they start turning brow, turn them over and brown the other side too. Remove the chicken pieces once done and set them aside. In the same pan, add the onions, garlic and ginger and saute them until they turn golden brown. Cook for about 5 minutes and then add the vinegar, soy sauce and honey and cook for another 4 minutes. To this, add the broccoli and cook until they tender. Put the cooked chicken into the pan and stir all the ingredients together. Serve with a garnish of your choice.

Recipe 2

Ingredients
1 lb boneless skinless chicken breast, cut into bite size pieces
3 tbsp light soy sauce
1 tbsp fresh lemon juice
1 tsp brown sugar
3 tbsp sherry wine
2 tbsp cornstarch
4 tbsp canola oil
5 scallions, cut thinly on the bias
3 inch cube fresh ginger, peeled and cut into fine
2 ripe red fresno chili peppers, sliced thinly on the bias
2 lemons, zest of, in long, thin pieces, and divided into two equal portions
1 lb broccoli, florets broken up into bite sized pieces
1 lemon, washed and cut in half longitudinally then cut into inch thick
half-moon slices
tsp sesame oil

Directions
Marinate the chicken using a tablespoon each of soy sauce, lemon juice, sherry wine, 2 tablespoons of cornstarch and a teaspoon of brown sugar and set aside for a few minutes. Heat a wok over high and add to this the canola oil, scallions, ginger, chillies and some lemon zest. Stir fry the ingredients for a few seconds until they start giving out some fragrance. Add to this the marinated chicken and allow it to brown on one side. Then turn them over to the other side and add to it the rest of the lemon zest. Cook for a few minutes and then remove the chicken and lemon from the wok. Put the rest of the canola oil to the wok, add the broccoli, chicken, soy sauce and lemon zest and drizzle some oil over these. Cook for a few minutes and serve with steamed rice.

Recipe 3

Ingredients
1 lb boneless skinless chicken breasts, cut into inch strips
6 tbsp soy sauce
4 tbsp sherry
2 tbsp brown sugar
1 tbsp sesame oil
2 tbsp minced garlic
1 3-inch piece fresh ginger, peeled and minced
2 tbsp canola oil
4 cups broccoli florets, blanched
2 large carrots, -inch sliced diagonally and blanched
2 cups snow peas, trimmed
6 green onions, cut into 1-inch long pieces
1 red bell pepper, julienned
1 tbsp cornstarch dissolved in cup chicken stock

Directions
Marinate the chicken in strips in soy sauce, sherry wine, brown sugar, sesame oil and garlic and ginger and place them into the refrigerator for about 4 hours. Heat some oil in a pan and transfer the chicken to the pan, but hold back the marinade. Stir fry the chicken until it turns golden brown and then remove it and transfer it to a plate. Add the vegetables to the same pan and stir fry for about 3 minutes until they turn tender. Add some cornstarch to the reserved marinade and pour this over the vegetables in the pan. Put the chicken into the pan and cook until the gravy starts boiling. Serve with steamed rice.

These were a few of the many ginger chicken with broccoli recipes. Try them out and enjoy the benefit of health plus taste in one single dish!

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Pork Loin Chop Recipes

The best thing about pork loin chops is that you can cook it in any way you want. Baking, roasting, deep frying are some of the methods for cooking pork loin. The calories in the chops may differ based on the method it is cooked in. Pork loin cooked with other ingredients makes a delightful dish for either lunch or dinner.

Roasted Pork Loin Chops with Vegetables

Ingredients

• Loin pork chops, 5 to 6
• Butter, cup
• Red onions, finely chopped, 2
• Mushrooms, chopped, pound
• Carrots, sliced, 2
• Green, red and yellow pepper, diced, 1 each
• Cauliflower florets, pound
• Zucchini, sliced, 2
• Broccoli florets, pound
• Potato, medium-sized, 1
• Soy sauce, cup
• Thyme, 1 teaspoon
• Garlic cloves, crushed, 5 to 6
• Olive oil, cup
• Black pepper corns, 7 to 8
• Coriander seeds, 1 tablespoon
• Salt to taste

Preparation Method

Crush the pepper corns and coriander seeds coarsely, in a pestle and mortar. Transfer this powder to a bowl and mix crushed garlic, soy sauce and salt to taste. Coat the pork loins evenly in this mixture and let it marinate for about an hour. Meanwhile, chop all the vegetables and add butter and thyme to it. Roast the marinated pork chops and vegetables in olive oil, and season with freshly ground black pepper and salt. Drizzle olive oil, while roasting. Transfer the contents to a baking tray and bake this dish in a preheated oven at 200 C for about 20 minutes, till the meat and vegetables are evenly cooked. Serve this dish with a gravy of your choice.

Pork Loin Chops with Mushroom Sauce

Ingredients

• Boneless center pork loin chops (1 inches thick), 5
• Mushrooms, sliced, cup
• Beer, can
• Butter, melted, 3 tablespoons
• All-purpose flour, 2 tablespoons
• Thyme, 1 teaspoon
• Salt to taste

Preparation Method

Place a heavy bottom skillet over medium heat and melt the butter. Coat the chops in flour and brown them in the butter. After the pork chops are cooked, transfer them from the pan to a plate. Slice the mushrooms and along with the thyme, saute them in the same pan. Once the mushrooms turn a bit golden, transfer the pork chops to the skillet and mix them. Pour the beer and cover the skillet, once it begins to boil. Let this simmer over low flame for about 20 to 25 minutes. Once it is cooked, remove it from the heat and enjoy it with orange rice.

Pork Chops in Stew

Ingredients

• Boneless pork loin chops (1 inch thick), 5 to 6
• Mushrooms, 1 pound
• Grated Parmesan cheese, 2 cups
• Whipping cream, 1 cup
• Fresh parsley, chopped, 3 tablespoons
• Parsnips, 3
• Fine bread crumbs, cup
• Egg yolk, 1
• Butter, melted, cup
• Garlic cloves, minced, 4 to 5
• White wine, cup
• Freshly ground black pepper, 2 teaspoons
• Sour cream, cup
• Salt to taste

Preparation Method

Take a medium-sized bowl and combine the bread crumbs, grated Parmesan cheese, pepper and salt. Clean the pork chops and coat them in the bread crumb mixture. Fry them in butter over medium heat in a skillet. Once the meat is cooked and has turned golden brown, transfer the breaded pork chops to a plate. Peel the parsnips and slice them accordingly. Boil the slices in salted water till they become soft. Drain the water from the sliced parsnips and keep them aside. In the same skillet melt more butter and cook the sliced mushrooms, along with minced garlic till it becomes light brown. Transfer the whipped cream to the skillet and stir for about a couple of minutes. Lower the heat and allow the cream to thicken. Meanwhile in a small bowl, beat the white wine and egg yolk. Pour this mixture into the skillet and keep stirring so that no lumps are formed and the mixture doesn't boil. For a thicker stew, you can mix sour cream. Take a serving dish and place the cooked pork loins and parsnips, and pour the mushroom stew over it. Garnish it with chopped parsley and relish it hot.

Keeping in mind, the calories in pork chops, one must consume this dish in limit. Try these delicacies at home and do let us know if you enjoyed them. Bon Appetit!

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How to Grill a Steak

For grilling a steak, apart from the cut of steak, there are other factors which also come into play. If you have already marinated steak, then you can immediately skip the explanation and move over to the grilling procedure. Else you can make use of easy to make steak marinades and marinate steak before grilling it. Steak marinades make use of a number of different herbs and spices along with wine, vinegar, etc. These ingredients not only add flavor to steak, but they also help in tenderizing the meat. Natural flavors and juices from the steak are also brought out by the marinades. Marinating steak also ensures improved texture and moistness, but the natural flavors of the meat are not compromised upon. One can make use of either wet or dry marinades. Just a word of caution, too many ingredients should not be used in the marinade, lest the natural flavors of meat are lost. Now we will get to know the process to grill a steak. Grilling a steak can be done in various ways. You can choose to grill a steak on a gas grill or on a charcoal grill as well.

How to Grill a Steak

- Perfect Steak

As far as possible, avoid storing steak in the freezer. Buy fresh steak on the day you would want to grill it. If you do store it, then ensure you defrost it completely. Before you start grilling a steak, it should come down to room temperature. Depending on the thickness of the steak, the time required for defrosting will vary. The grill should be preheated before steak pieces are placed on it. If you are going to use a charcoal grill, then coals should be gray ash in color. This is a sign that the grill is ready. On the other hand, if you are going to use gas grill, then let it preheat for approximately for 20 to 25 minutes.

On a Gas Grill

To grill a perfect steak is not the hardest thing to do, but one must be aware of the finer nuances, so that one does not make mistakes. Having said that, let's turn our attention to the steps for grilling a steak on a gas grill.

• When you want to grill a steak, steaks should be 1 to 1 inches in thickness.
• Make a line into the steak at a distance of an inch. This will ensure that the steak is flat when you are grilling it. At the same time, it will also ensure that meat is cooked well.
• Start the grill and let it heat up for 20 to 25 minutes, so that the grill is at its maximum hotness. This is an important trick when you are using a gas grill.
• If you did trim the steak off its fat, use the same to rub on the grill bars. Else any other oil for steak recipes can also be used. Take care when you do this, as grill will be very hot at this point.
• Rub your favorite steak marinade recipe on the steak.
• Now place steak on the gas grill on the hottest part, yet not above metal shields.
• After about a minute or so, flip steak over. The time for grilling will depend on how much you want the meat to be cooked.
• When you remove steak from grill, keep it aside for about 5 to 7 minutes, so that juices work their way through entire steak and make it juicy.

On a Charcoal Grill

Although grilling a steak on charcoal grill is not very different than grilling steak on gas grill, we will read on grilling a steak on charcoal grill, so that you do not make any mistake when you use a charcoal grill.

• After the steak comes down to room temperature, let the steak marinate for sometime.
• Place charcoal in a single layer in the grill. Light the charcoal, and let it burn till they turn ash gray in color.
• Using a brush, oil the grill, so that the steak does not stick to it.
• Now place the steak on the grill and cover it with a lid. Keep the lid for approximately a minute or so and then flip it over.
• Cover it again and keep the lid again for a minute.
• Then turn over and let it grill for about 2 to 3 minutes on both the sides.
• Depending on the thickness of the steak, you may have to repeat the process again.
• After it is done, let it rest for 5 to 7 minutes before you serve it.

If you do not have a gas grill or a charcoal grill, then you may want to try cooking steak in the oven. According to some people broiling steak is better than grilling steak. It is up to you to decide which is the best method according to you. I hope the write-up has answered your question how to grill a steak. If you are not comfortable of using the time method, then you can also make use of meat thermometer to know whether the steak is grilled to perfection. Remember, practice makes man perfect. Therefore, you will have your own trial and error moments before you become perfect at it.

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Simple Ways to Store Tomatillos

Tomatillos or jamberry, whose binomial name is Physalis philadelphica, is a key ingredient in Latin American sauces and Mexican cuisine. Tomatillos are available year-round in most supermarkets. However, the main season is May through October. Used for a variety of salsa and sauces, the tomatillos, unlike tomatoes have a distinct aroma like lemon grass and a tangy tart taste. Known to be a rich source of vitamin A and C, and those of you who are calorie conscious, it's good to know that they are relatively low on calories too. Not dwelling more on the detailed description of the fruits, let's move on to how to store them.

Storing Tomatillos
It's a known fact that storing and preserving fresh food and vegetables gives them a longer shelf-life. I bet there isn't anyone who hasn't heard of storing things for a rainy day. Whatever be the reason, storing food especially when it is purchased in bulk is a norm followed diligently. Here are a few ways to store tomatillos.

Storing the Plant
I might be sounding crazy but hey, if you grow your own tomatillos, then this might sound an easy option for you. You need not pluck the fruits from the plant, all you have to do is uproot the plant itself and hang it upside down in a cool and dark room. Keep away from moisture though or you might end up spoiling the fruit. All said and done, you can remove and use the fruits as and when required.

String Them Up
This may be a time-consuming task but well worth the effort; besides, you can always get your kids to do this stuff, if you have your hands full of chores. As you know, these fruits look like little lanterns with their husks and stocks still on, all that you need to do is, tie them up together and hang them in your kitchen. It will give a decorative look to your kitchen as well as make it relatively easier to use.

Use Wicker Baskets
Ever observed how your Gran used to store vegetables like onions and garlic in wicker baskets? Your Gran certainly knew how to store things and keep them ventilated. Purchase a wicker basket that can be hung in a corner and place the berries with their husks still on, in the baskets. By doing this, your tomatillos will last for about 2 months and you're only needed to stretch out your hand into the basket.

Stuff them in the Crisper
Ain't it nice to simply stuff things into the refrigerator and simply let it do the preserving? Your only task is to peel the tomatillos under running water to get rid of the sticky residue, dry and place them in a paper bag or a bowl lined with paper towel, and into the crisper section. This way, the tomatillos will last for a minimum period of two weeks to about a month, that is, if stored when they are still raw.

How about Freezing?
The best possible way to store food for a rainy day is to freeze it, and why not do it for the benefits of locking in vitamins as well as for that of a time-saving measure. Before stacking into the freezer though, ensure you wash and dry them, and place them on a flat tray or better still, in a cookie/muffin sheet. Once frozen, remove from the sheets and simply throw into a zip lock pouch for future use. You can store them for almost a year like that.

Blend and Store
One swirl in the food processor and you are done; your pure is ready to be stored in a jar in the refrigerator. Only remember to throw in some spices and salt to make it last for a longer time. Use as and when required as a sauce to give your dishes that extra zing. You can also fill your ice tray with the pure and once frozen, store them in pouches and use them to prepare an authentic Mexican salsa.

Why not Canned Tomatillos?
Although cooking tomatillos may result in a slight loss of flavor, you can pressure cook the tomatillos and preserve them for future use. For those with an insatiable appetite, you can also prepare jams and marmalade with tomatillos and stack them away in the fridge. And for those of you, who enjoy a late night snack, all you've got to do is, head to your refrigerator and help yourself to a serving of tortilla with a generous serving of tomatillo marmalade. Now that's what I call bliss!

What if you are expecting guests and have planned to prepare Mexican cuisine but you suddenly find that the stored tomatillos have turned foul despite the efforts to store them? First and foremost, stop fretting, as you can use substitutes for tomatillos and prepare your dish. Besides, it is always good to stack and preserve food, like in the ant and the grasshopper story where, the ant wisely saves for a cold day.

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Charcoal Barbecuing: Bad for Your Health?

By Carol Johnson

Decades ago there was only one way to grill foods outdoors: a charcoal grill. There was nothing that could equal the taste of meats and vegetables grilled outdoors over burning charcoal. Because people had been cooking over coal and wood for centuries, most people didnt give a moments thought to continuing that tradition in modern civilization, using big cast iron outdoor grills and charcoal briquettes.

But no matter how delicious charcoal grilled foods can be, you should stop and think before indulging yourself, because you could be actually harming your health with every biteand even before you start eating. Charcoal, when it is burned, produces not only hydrocarbons but also tiny particles of soot. These particles not only pollute the air, they can aggravate lung problems and heart ailments. Unfortunately, the crispiness and blackened quality of charcoaled meat that gives it that wonderful woody flavor can form two types of potentially carcinogenic compounds: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

Scientists from Rice University conducted a study in 2003 that found that microscopic bits of polyunsaturated fatty acids released into the air from grilling meat on backyard charcoal grills were contributing significantly to the air pollution in Houston, Texas. According to the Texas Commission on Environmental Air Quality, the citys low air quality levels rank it as one of the more polluted urban areas in the United States, mostly because of motor vehicles and industry. But a large part of the problem lies in emissions from barbecues. Texans have long claimed that they "live and breathe barbecue," and unfortunately they are doing just that.

According to the American Cancer Society, when you grill meat and fat drips down onto the charcoal, PAHs and HCAs form on the coal and rise along with the smoke, where they are deposited on the food. As the food is charred, PAHs can form directly on the food. The hotter the temperature and the longer you cook the meat, the more HCAs are formed. These chemicals can also form on broiled and pan-fried "muscle meats." National Cancer Institute research has shown that high intakes of well-done, fried, or barbecued meats can increase the risk of pancreatic, colorectal, and breast cancers. The risks of charcoal are well-known and documented; the Canadian government even requires that charcoal sold in Canada must display a warning label similar to the labels on cigarettes.

Both lump charcoal and charcoal briquettes pollute the air when they burn, although briquettes are the less harmful of the two. Lump charcoal is made from charred wood, to contribute more smoky flavor to foods. But this charred wood also contributes to deforestation and adds to the greenhouse gases in the atmosphere. Charcoal briquettes are made partly from sawdust, so they are slightly better than lump charcoal. But the mainstream popular brands may also contain starch, limestone, sodium nitrate, borax, and coal dust.

Many consumers have made the switch to gas grills over the past few decades, but there are still many die-hard holdouts who insist on having a charcoal-grilled steak now and then. If you are one of those people, you can lessen your exposure to potentially harmful additives by using natural charcoal brands. Noram de Mexicos Sierra Madre 100% oak hardwood charcoal is certified by the Rainforest Alliances SmartWood program as being sustainably harvested. It contains no coal, oil, limestone, starch, sawdust, or petroleum. It is sold primarily at Sams Club stores across the U.S. There are other companies that also produce all-natural charcoal, including Lazzari and Greenlink, both of which are available at natural food outlets.

The bottom line is that you can enjoy a charcoal-grilled meal on rare occasions if you feel compelled to, but at least do it safely with a natural charcoal brand that doesnt contain fillers. Dont overcook the meat, and try to turn the food quickly and stay out of the smoke. The more you lower your health risks while barbecuing, the longer youll stay healthy to enjoy those cookouts.

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Cook Chicken Breast

Chicken is an all-around versatile dish and there are many ways of cooking it. More often than not, you will not go wrong when you cook chicken at home. The favorite cut of chicken meat is chicken breast. Now if you think cooking chicken breast is a rocket science, then you are mistaken. It is actually very simple.

There are many different ways of cooking chicken breast. The methods are broadly classified under two categories, namely dry heat cooking and moist heat cooking. The methods that fall under dry heat include baking, roasting, grilling, sauting and deep frying, whereas methods like microwaving, poaching, baking in parchment, steaming and slow cooking fall under moist heat cooking.

The basic rule of thumb never to be forgotten is that, when you use moist heat, use low heat for a longer period of time and when you use dry heat, use high heat and cook for a shorter period of time. If you cook the chicken on high heat, when you use moist heat, chances are high, that the chicken will melt in the liquid you use to cook it. However, if you cook it, on high heat for a longer period of time, then the chicken breast will become very dry and you may not be able to eat it. So that you have juicy, moist chicken breast, it is recommended, you brine it, before cooking. To brine chicken breast, place thawed chicken breast in a solution of salt and water for about an hour in the refrigerator before cooking.

Healthy Ways to Cook Chicken Breast

A chicken breast with bone weighing about 6 to 8 oz, you will require 30 to 40 minutes to roast at 170 degrees Fahrenheit and about 10 to 15 minutes to grill. If you use chicken breast without the bone, at 160 degrees Fahrenheit, you will need 20 to 30 minutes to roast and 6 to 8 minutes to grill about 4 oz of chicken breast.

In Oven
This is one of my favorite recipes of cooking chicken breast and also one of the most healthiest.

Ingredients

• Chicken Breast 8
• Onions (sliced) 2
• Tomato Soup (condensed) 1 cup
• Water cup
• Vinegar 3 tbsp
• Worcestershire Sauce 2 tbsp
• Cinnamon tsp
• Paprika 1 tsp
• Black Pepper tsp
• Chili Powder 1 tsp
• Cloves tsp

Method

• Combine onion slices, tomato soup, water, vinegar, Worcestershire sauce, cinnamon, paprika, black pepper, chili powder and cloves in a sauce pan.
• Bring all the ingredients to a boil, but do not forget to stir occasionally.
• Arrange the chicken breast pieces in a oven-proof cookware.
• Pour the sauce, you just made over the chicken.
• Cover the chicken breast for about an hour at 350 degrees Fahrenheit.
• Check if the chicken breast is cooked.
• If not cover again and let it cook for another 15 to 20 minutes.
• If you want drier chicken breast, then remove the cover during the last 15 minutes of cooking.

In Crockpot
I often used this method, when I want to have chicken breast for dinner. To cook chicken in a crockpot, you can either use chicken broth or use water. Depending on the availability, I make use of either one of them.

Ingredients

• Skinless, Boneless Chicken Breast (split) 3
• Cream of Mushroom Soup 1 can
• Onion (chopped) 1
• Garlic (minced) 3 cloves
• Mushrooms 1 can
• White Wine cup
• Salt and Pepper as per taste

Method

• Layer the chicken breast at the bottom of the slow cooker.
• Spread salt and pepper on the pieces, as per taste.
• In a sauce pan, combine cream of mushroom soup, chicken broth and wine and bring it to a rapid boil.
• Then pour the sauce over the chicken pieces.
• Drain the mushrooms and top the chicken pieces with the mushrooms.
• Add garlic and onion and set the crockpot on high for about 30 minutes.
• Reduce the heat to low (however, do not keep it on keep warm) and let the chicken pieces cook for about 7 to 8 hours.
• Stir before serving.

Since both the methods to cook chicken breast that I have mentioned above do not make use of any oil, according to me these are the best methods of cooking chicken breast. If you want you can certainly add other spices to the chicken as well. Both of them go very well with rice and also with noodles. I hope you enjoy cooking chicken breast, as much as I do.

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Grilled Shrimp Marinade

One of the most sought-after seafood types worldwide, shrimp is a favorite for many who like shellfish. They are used in preparation of several cuisines around the world. They taste best after boiling, frying, grilling, and baking. Not only shrimp is delicious, but they are healthy for the heart. Researches have found that they contain high amounts of good cholesterol and are low in saturated fats. Hence, the market demand for this seafood is very high.

Shrimp is very versatile and can be prepared alone or added as an ingredient in fried rice and noodles. In fact, you will find shrimp recipes for every taste bud. And, grilled shrimp marinade allows you to bring the best flavor of shrimp along with your favorite culinary spices. Commercially available in both fresh and frozen form, you need to prepare shrimp before cooking by removing the shell and vein (deveining). Scroll down to find the best marinade recipes made with grilled shrimp that you have ever tasted.

Easy Grilled Shrimp Marinade

Ingredients

• 2 pounds fresh shrimp (shells and veins removed)
• 3 cloves garlic (minced)
• 2 tablespoons fresh basil (chopped)
• cup olive oil
• 2 tablespoons red wine vinegar
• cup tomato sauce
• teaspoon cayenne pepper
• Salt to taste
• 10-12 skewers

Directions for Preparation

Take a large mixing bowl and combine together the ingredients - garlic, olive oil, red wine vinegar and tomato sauce. Season this marinade mixture with chopped basil leaves, cayenne pepper, and salt. Add the cleaned shrimp and stir lightly, so that the marinade covers them evenly. Put on the cover of the bowl and refrigerate it for 30 - 60 minutes. For even penetration of the marinade, you can stir the mixture occasionally.

Turn on the grill and bring it to a medium heat. Remove the bowl from the refrigerator, thread the shrimp one by one and discard the leftover marinade. For better grilling, do not overcrowd them while piercing. Lightly oil the grate and place the skewed shrimp on the preheated grill. Cook them for about 2 - 3 minutes per side or until the flesh is cooked well. This grilled shrimp recipe serves best with a spicy dip sauce.

Spicy Grilled Shrimp Marinade

Ingredients

• 1 pounds shrimp (shelled and deveined)
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• 2 teaspoons dried powdered basil
• 2 teaspoons dried parsley powder
• 1 tablespoon hot sauce
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions for Preparation

In a bowl, add olive oil, lime juice, parsley powder, basil powder, chili powder, salt, pepper, and mix them together. Add the cleaned shrimp in a bowl and pour the marinade. Toss or stir, so that the shrimp are coated well with the marinade. Cover lid and refrigerate for about 30 - 45 minutes. Turn on the grill and maintain a medium heat. Grill shrimp and turn after every 2 - 3 minutes, till they are cooked well. Garnish them with flavorful herbs and serve.

Lemon Grilled Shrimp Marinade

Ingredients

• 1 pound large shrimp (shelled and deveined)
• 3 cloves garlic (minced)
• cup lemon juice
• cup olive oil
• 2 teaspoons dried crushed basil leaves
• teaspoon crushed red pepper
• 2 teaspoons salt
• 10 wooden skewers

Directions for Preparation

In a small bowl, combine the marinade ingredients - garlic, olive oil, lemon juice, basil powder, pepper, and salt. Add shrimp in a cover bowl (or a zip-lock bag) and add the marinade mixture. To marinade the shrimp, keep the bowl in the refrigerator for 1 - 2 hours. If you are using wooden skewers, soak them in water for 25 - 30 minutes. Also, preheat grill and bring it to a medium heat.

After the refrigerating, separate shrimp from the marinade and thread 3 - 4 shrimp on each skewer. For best cooking, make sure you leave some space between two shrimp. Do not throw the marinade and you can use it for brushing while grilling. After lightly oiling the grate, place the skewers and cook for about 8 minutes. In between, turn the shrimp and brush with reserved marinade for more flavor. When they turn opaque, you can transfer them in a platter and serve with fresh basil leaves and lemon slices.

You can serve grilled shrimp cooked by the above methods as appetizers in parties and family gatherings. These easy grilled shrimp marinade recipes will leave you wanting for more, every time you prepare them!

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Quick and Easy Meatloaf Recipes

Nutritious, tasty, and feeling, nearly all non-vegetarians love to have meatloaf prepared in varied cooking styles. Whether you make it dry or with drizzling sauce, it tastes delicious. In terms of the preparation method, it is so versatile that most cooks have a different meatloaf recipe to share. Following are some delicious, yet easy-to-cook meatloaf recipes for you.

Quick Meatloaf

Ingredients

• 1 pound ground beef
• 1 egg, beaten
• 1 medium-sized onion, chopped
• 1 cup grated zucchini
• 1 carrot, grated
• 2 tablespoons mixed dry herbs
• 2 tablespoons tomato sauce
• 2 tablespoons barbecue sauce
• Salt and pepper to taste
• 1 cup wholemeal breadcrumbs

Directions for Preparation

Preheat oven to 180 C and line a baking tray with nonstick baking paper. In a mixing bowl, mix ground beef, egg, onion, zucchini, carrot, mixed herb, and tomato sauce. Sprinkle salt and pepper to these mixture. Combine well with your hands for even mixing. Then, shape this preparation into a rectangular shape mince, about 10 cm by 18 cm. Place this in the prepared baking tray and bake for 25 - 28 minutes. If required, you can remove excess fat before proceeding to the next step. Drizzle barbecue sauce over the half-baked meatloaf and put it to the oven. Cook for another 10 minutes, and your quick and easy meatloaf recipe is done.

Mixed Meatloaf

Ingredients

• 1 pound ground beef
• 1 pound ground pork (or sausage)
• 1 egg, slightly beaten
• 1 clove garlic, finely chopped
• cup green onion, chopped
• 1 cup breadcrumbs
• cup soy sauce
• cup chicken broth

Directions for Preparation

Start with preheating oven to 350 F. Spray oil lightly in a baking pan (9 inch by 13 inch) and keep it ready. Take a large mixing bowl and combine all the ingredients listed above - ground beef, ground pork, egg, garlic, green onion, breadcrumbs, soy sauce, and chicken broth. Shape the mince into 6 proper shaped meatballs, so that they fit in your baking tray. Bake in the oven for 45 minutes, or until they become hard. If they are well cooked, the meatballs will no longer be pink in color. Remove from heat (when done) and allow them to cool down in a wire rack. Your easy meatloaf recipe is ready. Serve them with mashed potatoes and teriyaki vegetables.

Spicy Meatloaf

Ingredients

• 1 pounds ground beef
• pound ground pork
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 small can jalapeo peppers (seeded and chopped)
• 1 small package sliced cheese
• 1 packet meatloaf seasoning mix
• 1 small can spicy tomato sauce

Directions for Preparation

This simple meatloaf recipe is for those who have cravings for spicy food. Preheat oven to 350 F and prepare a loaf pan as you usually do for baking. Take a large bowl and combine ground beef and ground pork. To this, add green pepper and onion, and mix well. Sprinkle meatloaf seasoning mix in adequate amount, or as mentioned in the package. After mixing, divide the meat mixture into two equal parts.

Place one in the loaf pan and top with jalapeo peppers. Then, arrange the cheese slices over it and put remaining meat mixture on top of the cheese slices. Bake meatloaf in the preheated oven for about 1 hour. If it is slightly pink in color, you can return meatloaf to the oven. Finish your baked loaf dish by baking another 15 minutes. Once it is cooked, remove from the oven and drizzle tomato sauce over the cooked meatloaf. Let it cool down a bit and serve with your favorite side dish.

Requiring simple ingredients and lesser preparation time, you can try any of these easy meatloaf recipes for serving in parties as well. If desired, alter the vegetables and seasoning spices of the basic meatloaf recipes for imparting a different flavor to the dishes.

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Food Presentation Ideas

Have you ever been presented with a plate of food at a restaurant which made you go "wow" even without your tasting the dish. This is because the plating and presentation of the dish was harmonious and well balanced which instantly made the dish more appealing and exciting. A well presented plate of food enhances the dining experience. Professional chefs and fine dining restaurants will have you believe that creating such beautiful plates of food requires years of skill. But with a bit of imagination you too can present great looking dishes. Creative food presentation ideas are those in which there is a balance of color, texture and shapes. The plate on which the dish is presented should be proportional to the size of the dish. To make your dish aesthetically appealing there should be a combination of two or three colors on the plate. Pan roasted Sea Bass with roasted heirloom tomatoes and arugula salad looks much more appetizing than poached chicken with mashed potatoes. When you are serving meat and poultry, try accompanying it with steamed or sauted vegetables to add a dash of color. Garnishes in the form of chopped parsley, coriander and chives can also be used to introduce color to the dish.

Creative Ideas for Plating and Presenting Food

*Click on the images for a better view.





If you are planning a cocktail party, then choosing the right mix of drinks and food is very important for the party to be successful. Appetizers or amuse bouche are an integral part of a menu. Appetizers which are small enough to be eaten in a single bite can be served in beautiful decorative spoons. Alternatively, you can also serve them on a bed of lettuce or cabbage leaves.




Cocktails and drinks that are garnished looks much more refreshing and enticing. For garnishing your drinks, you can use a strand of orange peel or lemon peel on the rim of the glass. Add a slice of fruit like a starfruit or kiwi in cocktail glasses to add more color and interest.




If you are serving a fruit salad you can use a pineapple to serve the salad instead of a regular glass or ceramic bowl. For this you need a medium-sized or large pineapple. Discard any brown or discolored leaves from the pineapple and trim the top. Cut the pineapple into two equal parts and cut a thin strip of the pineapple to make the base. Remove the core of the pineapple by using a serrated knife and scoop out the flesh from each half. You can use this pineapple bowl to hold a fruit salad or salsa.




Another great food presentation idea is to garnish main courses with green onion curls and tomato rose. For making green onion curls you need crunchy fresh spring onions and some ice cubes. Trim the spring onions and cut the stems into 4 inch length. With the help of a kitchen scissors, cut each of the spring onion segments into 7 to 8 narrow strips reserving the end of the section. Fill a large bowl with ice cubes and add the spring onions. Refrigerate until the spring onions curl. For making the tomato rose, peel tomato with a sharp knife ensuring that the peel is about 1 inch wide and continuous. Place the peel on a flat surface like a wooden chopping board, and gently roll up the peel to resemble a rose. Add a sprig of mint to make the leaves. Another simple food presentation ideas is to add a sprig of dill leaves.




Serve the main course in pristine white china and drizzle sauces in geometric patterns. You can also use a pastry brush for brushing a thick sauce on to the plate. You can use jus gras or barbecue sauce for garnishing steak and chocolate sauce or creme anglaise for pastries and cakes.




You can also use crystalline edible flowers to decorate cakes and pastries and it is among the best food garnishing ideas. To make crystalline flowers, take any flowers of your choice and brush them with a water and egg emulsion. Dip the flowers immediately in a bowl of granulated sugar, making sure that it is evenly coated. Arrange the flowers in a wax paper and let it dry.




Garnish appetizers with sliced cucumbers, Kalamata olives or capers to add texture and flavor. You can also add sliced orange segments for garnishing your dish. Powdered sugar or icing sugar can also be sprinkled over brownies and cakes. Make sure that the garnishes that you are using complements the flavor of the dish.

Striking a harmony between color, texture, shapes and arrangements form the basis of a stylish food presentation. The food presentation ideas are becoming increasingly flamboyant and artistic. Avoid over-garnishing the dishes and be creative and innovative in presenting the food.

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Homemade Breadsticks

I was very scared of making breadsticks at home. I always had the fear, that I will mess it up and hence, I always steered clear of making breadsticks at home. This was till I came across a couple of breadsticks recipes, which were easy to make. I touched an instant liking for these recipes and have been baking breadsticks at home ever since. Are you like me and you too are scared of making breadsticks? Well I would recommend, you overcome your fear and use the recipes for making them.

How to Make Breadsticks at home

There are various ways of making breadsticks. You can make it either using yeast or without using the yeast. At the same time, there are also recipes to make breadsticks especially for the vegans. We will discuss the recipes now.

Breadsticks With Yeast

This is one of the most used recipe to make breadsticks at home.

Ingredients

• Dry Yeast 1 package
• Warm Water (heated to 115 degrees Fahrenheit)
• Salad Oil 1 tbsp
• Sugar 1 tsp
• Salt tsp
• Warm Milk (also heated to 115 degrees Fahrenheit)
• All-Purpose Flour 2 to 3 cups
• Caraway Seeds for garnishing

Method

• In a large mixing bowl, take cup water and sprinkle yeast over it. Let the mixture stand for 5 minutes.
• Stir salad oil, sugar, salt, milk and 2 cups of flour into the water mixture.
• Beat on medium speed for about 5 minutes, until the dough pulls from sides of the bowl into stretchy strands.
• Now add to 1 cup of flour to the dough to make a stiff dough.
• Knead the dough for approximately 10 minutes, till the dough is smooth to touch.
• Remove the dough into a lightly greased bowl.
• Cover the bowl with cling film and place the bowl in a warm place for about an hour, till the dough doubles up.
• Now knead the dough again, to expel trapped air from the dough.
• Divide the dough into 12 equal pieces.
• Cover the pieces and let it rest for about 5 minutes.
• Roll each of the piece into a log about 12 inches long.
• Place the breadsticks on a greased baking sheet about an inch away from one another.
• Brush the top of the breadsticks with a little oil and sprinkle the caraway seeds.
• Keep the rolled sticks in a warmer place for 20 minutes till puffy.
• Bake the breadsticks at 350 degrees Fahrenheit for 15 to 20 minutes till the sticks are golden in color.
• After the sticks are golden, let them cool on the pan for about 2 minutes.

Breadsticks Without Yeast

This is a recipe, which is not only without yeast, but it is also a homemade breadsticks recipe for vegans.

Ingredients

• All-Purpose Flour 1 cups
• Soy Flour cup
• Sugar 1 tsp
• Salt tsp
• Seasoning of your choice
• Vegetable Oil 3 tbsp
• Water cup

Method

• Combine all-purpose flour, soy flour, sugar and salt in a large mixing bowl and keep aside.
• In another bowl, mix water and vegetable oil together.
• Pour the liquid mixture into the dry mixture gradually and stir well
• Knead the dough till it is soft.
• If required dust the dough with all-purpose flour.
• Divide the dough into balls of equal size and roll the dough into thin 1 inch log.
• If you want crunchier bread, make the logs thinner, if you want softer bread, make thicker log.
• Line the sticks on a baking sheer, about inch to 1 inch away from one another.
• Bake the breadsticks on the oven at 350 degrees until golden brown in color.
• It will take approximately 15 to 20 minutes, depending on the thickness of the breadsticks.
• Once they are done, move the breadsticks to a cooler place and let them cool to room temperature.
• Enjoy the sticks with your choice of dip, sauce or soup.

You can vary the breadsticks recipe every time you make breadsticks, by adding different seasonings. To make the breadsticks sweeter, you can increase the quantity of sugar in the recipes. Different flavored breadsticks can also be made to add variety to the breadsticks you make.

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Calories in Hoisin Sauce

Hoisin sauce is a sauce used in Asian, or to be more specific, Oriental or Chinese cuisine. It has a flavor that is a beautiful blend of sweet and sour taste. There are many recipes for preparing this sauce, but the ingredients remain the same. It is a fine blend of a variety of spices, along with soybeans, garlic, white vinegar, chillies and some amount of sugar. Its purpose is to add a special flavor to noodles, spring rolls and stir-fry dishes. Sometimes referred to as the Peking sauce, for its use in the popular dish Peking Duck, hoisin sauce is dark reddish-brown in color. Hoisin sauce has an overwhelming flavor that some people, especially first timers, may not find appealing. If that is the case, then adding a little amount of water to dilute the sauce can help reduce the pungent flavor.

How Many Calories are in Hoisin Sauce

Now that we know how hoisin sauce can add that exotic flavor to the special dishes you make, it would be a good idea to look into the calories it contains, isn't it? After all, who wouldn't want to keep a tab on one's calorie intake? The table given below enlists the calories in hoisin sauce, according to different standard serving sizes.

Calories in Hoisin Sauce
Serving Size	Calories
1 tbsp (17 g)	40
1 oz	60
100 g	250

A80%B14%C6%
What Contributes to Calories in Hoisin SauceA - Carbohydrates B - Fats C - Proteins

Hoisin Sauce: Nutritional Information

So, hoisin sauce has quite a few calories! But where do these calories come from? To find that out, we shall have a quick look at the nutritional content in a single tablespoon of hoisin sauce. Note that the percentage of daily value given against each of the nutrients, is determined by assuming that your daily intake is 2000 calories.

Nutrient	Quantity (in grams)	% of Daily Value
Carbohydrates	7.08	3%
Protein	0.53	1%
Dietary Fiber	0.4	2%
Fats	0.54	1%

In addition to the nutrients mentioned above, hoisin sauce contains vitamins B1, B2, B3, vitamin C and vitamin A. Also, there are a few minerals in hoisin sauce.

Mineral	Quantity (in milligrams)
Sodium	258
Calcium	5
Iron	0.16
Magnesium	4
Phosphorous	6
Potassium	19
Copper	0.019

No matter what we eat, it is always advisable to check our daily intake of calories. This can help us in staying fit and healthy. So, the next time you plan to enjoy that bowl of yummy noodles with hoisin sauce, make sure you use moderate quantities of the sauce to save yourself from consuming empty calories.

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Italian Meatball Sauce Recipes

A lot of Italian foods have found their way into other cuisines all across the globe. Pastas and pizzas have gained immense popularity and are enjoyed by people of all ages. Italian meatball recipes are tried and modified with local flavors in different parts of the world. However, the authentic Italian meatball recipes still remain the favorites of many. Meatball and spaghetti, which is an American edition, is the most favored combination these days. But the dish is incomplete without the tangy mouth-watering sauce.

Yummy Meatball Sauce Recipes

Recipe 1
Ingredients:

• 1 onion, chopped
• 2 carrots, finely chopped
• 1 cup parsley, chopped
• 6 cloves garlic, minced
• 2 cans crushed tomatoes
• 1 can tomato sauce
• 1 tablespoon olive oil
• 1 cup red wine
• 2 tablespoons Italian seasoning
• 2 slices lemon peel
• grated nutmeg
• Salt and pepper

Directions:
In a saucepan, saut onions, carrots and garlic in olive oil until slightly brown. Pour in the crushed tomatoes, tomato sauce and parsley and stir well. Now add wine and Italian seasoning along with nutmeg and lemon peel. Add salt and pepper and let it simmer for about 45 minutes on low heat. Remove the lemon peel and serve the sauce over meatballs. This is the best recipe for Italian meatball sauce.

Recipe 2
Ingredients:

• 3 tablespoons olive oil
• 1 cup fresh basil leaves
• 1 Clove garlic, minced
• 2 tablespoons pine nuts
• 2 tablespoons Parmesan cheese, grated

Directions:
Blend basil leaves, pine nuts and garlic together. Then add Parmesan cheese and process them till a smooth paste is formed. Now slowly pour olive oil in the mixture and blend until emulsified. Your sauce is ready. Refrigerate the sauce until ready to serve.

Recipe 3
Ingredients:

• 1 cup mushrooms, sliced
• cup onion, chopped
• cup celery, finely chopped
• 1 can tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• teaspoon dried oregano
• teaspoon paprika
• teaspoon ground red pepper
• Parmesan cheese

Directions:
Take olive oil in a saucepan and add to it mushrooms, onions, celery and garlic. Cook for about 5 minutes over medium heat. Now add tomato sauce and salt, oregano, paprika, ground pepper and basil. Bring it to boil. Then cover and let it simmer for about 1 hour. The yummy sauce is ready to be poured on the meat balls.

Recipe 4
Ingredients:

• 1 egg yolk
• 3 tablespoons butter
• 8 ounces heavy whipping cream
• 1 pinch ground nutmeg
• cup Parmesan cheese, grated
• cup Romano cheese, grated
• Salt

Directions:
Melt butter in a saucepan and add the heavy cream to it. Cook on a medium flame, stirring constantly. Add nutmeg, salt, Parmesan cheese and Romano cheese and stir well. When the cheese melts, mix in the egg yolk. Let it simmer for about 5 minutes over low heat. The sauce will leave you licking your fingers.

Spaghetti and meatball sauce recipes are not all that difficult. You can make them before time and serve whenever needed. So what are you waiting for? Pick up a recipe from the above and get ready for and authentic Italian treat!

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Healthy Cooking Oils

Cooking oil is often defined as a liquid fat that is extracted from plants, that is used extensively in cooking. Sometimes, the cooking oil is also extracted from animal fat (and is considered as a non vegetarian food by many vegetarians). A healthy cooking oil are determined as healthy, by keeping in mind some essential points and factors. The following are some of the essential points that you can consider while choosing an appropriate oil for yourself.

• If you are too afraid of cholesterol and fat, avoid all the vegetable cooking oils, as a normal tablespoon of vegetable cooking oil contains about 14 grams of fat and a generous 125 count of calories.
• For the purpose of a salad dressing, go in for the cold pressure and unrefined vegetable oils, that too in minimum possible quantities. Some of the prominent examples of such oils are sesame, sunflower and safflower.
• For the purpose of cooking, it is recommended that you use extra virgin olive oil.
• Another very important aspect to remember, when you use any kind of cooking oil is not to over heat the oil, especially beyond its prescribed smoke temperature.
• It is also advisable that you do not consume oils that are filled with saturated fat, as they add considerably to the level of fat in the body.
• The same condition exits also in the case of hydrogenated oils. If you are trying to cut down on the fat levels in your body, then this oil is like a poison to you.
• The use of hydrogenated margarine is recommended, as it does not add to the level of fat in the body.
• Reduce your intake of saturated fats and substitute it with oils containing monounsaturated fats.

Top Recommended Healthy Cooking Oils

Olive Oil
Olive oil is the best alternative for all the other fat filled cooking oils. Olive oil is derived from the fruit olive, which is found traditionally in the Mediterranean regions. Though this oil is very healthy, it is grown in few regions of the world. Olive oil is classified under a variety of different sub classes such as extra virgin olive oil, virgin olive oil, pure olive oil, etc. based on the level of their fat content. A word of personal experience, this oil goes well with any type of salads and also all the Italian preparations.

Almond Oil
Almond is one of the most prominent oils, that is used as a low fat alternative to many vegetable oils. The only drawback of almond oil, is that it tends to be pretty expensive. Almond oil is prominently used and produced in the Middle East and the monsoon regions of the world. The oil is derived from the almond dry fruit and is called Oleum amygdalae. Though this oil has a low amount of fat, it also has a very generous amount of fatty acids, that are required by the human body. The constant use of almond oil as cooking oil, makes the skin look extremely beautiful.

Canola Oil
Canola oil is derived from a seed named as the rapeseed. This Eurasian plant has been used for a very long time, to derive various types of oils. The best feature of this oil, is that it has a very low content of erucic acid, that adds a considerable amount of fat to the body. The constant use of this oil has been declared very beneficial to the human body, by many medical associations and agencies throughout the world.

To choose the best cooking oil, you can also refer to the different charts, that depict the levels of cholesterol and fat contained in these oils. It is however, advisable to continue the oil that is predominantly used in the region that you reside in. It is better to cut down on your intake of oils, have a low fat diet and exercise more, to gain a very healthy form.

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Tarragon Chicken Salad

Whenever you're in a mood for something light and healthy, don't we always think of soups and salads? Well, that is so because soups and salads give us the satisfaction of filling our stomach and avoiding junk foods as well. But eating the same type of salad every single time can be boring. So, how can we get rid of this dilemma? Simple, does a chicken salad make your mouth water? Some of you might have your own special recipe for tarragon chicken salad and must've made it many a time. But we have some really tasty and delectable salad recipes for you in the article. Just take a look at them and see if you get tempted into making them a part of your meal tonight.

Delicious Salad Recipes

Inspiration for a healthy salad can be found anywhere. When preparing the different yet delicious variations to the salad recipes, always poach the chicken breasts. Heat them in simmering water for few minutes and let it sit in the liquid till it's cooked thoroughly. This way the chicken stays moist and tender for the salad.

Tarragon Chicken-Almonds Salad

Ingredients

• 3 cups chicken meat, cooked, cubed
• 1 cups celery, chopped
• 1 teaspoon dried tarragon
• cup almonds
• cup low-fat yogurt, plain
• cup chives, chopped
• sour cream
• Salt and black pepper, for taste

Directions

In a salad bowl, combine the cooked chicken cubes, celery, chives, yogurt, sour cream, and tarragon. Toss lightly and cover the bowl with saran wrap. Refrigerate for an hour. Take a skillet and place the almonds in it. Toast till the nuts turn golden brown over medium heat. Shake the skillet from time to time to roast all the sides. Add toasted almonds in with the chicken salad. Season with salt and black pepper according to your taste. Serve immediately.

Tarragon Chicken-Cranberry Salad

Ingredients

• 2 cups chicken breasts, cooked, cubed
• 2 tablespoons fresh tarragon, chopped
• 1 stalk celery, finely chopped
• 1 teaspoon lemon juice
• cup mayonnaise
• cup dried cranberries, finely chopped
• Salt and pepper, for taste

Directions

When you poach the skinless chicken breasts, add some salt in the water and let it cook for about 20 minutes. Chop the meat into inch cubes and toss in the salad bowl. Add chopped tarragon, celery, cranberries, mayonnaise, lemon juice, salt and black pepper. Make sure you taste the salad before you add lemon juice and salt as the chicken has already been cooked in salted water. To make the salad more delicious, you can serve it with lettuce leaves placed between two slices of toasted rye bread.

Tarragon Chicken-Raisin Salad

Ingredients

• 1 lb chicken breast halves, skinless, boneless
• 1 cup fresh parsley, chopped
• 1 cup raisins
• 1 cup red onion, diced
• 1 cups celery, chopped
• 1 teaspoons fresh tarragon, chopped
• 1 cups mayonnaise

Directions

Preheat the oven at 350F. Grease a baking dish lightly and place the chicken breasts over it. Cover the baking dish and bake for about 25 minutes till the juices start to come out of the chicken. Bring the dish out of the oven and let the chicken cool down. Shred the chicken breasts with couple of forks and place in a salad bowl. Add celery, tarragon, parsley, raisins, red onion, and mayonnaise. Cover the bowl and place in the refrigerator for about an hour. Serve the chilled salad.

Tarragon Chicken-Celery Salad

Ingredients

• 4 chicken breast halves, skinless, boneless
• 3 celery stalks, thinly sliced
• 2 tablespoons fresh tarragon leaves
• 1 head green-leaf lettuce
• cup white wine vinegar
• cup olive oil
• Salt and black pepper, for taste

Directions

In a large pot, place chicken in salted water. Simmer for about 15 minutes and poach the chicken breasts. Let the chicken sit for about 10-12 minutes in the water. Remove from the pot and let it cool completely. Shred the chicken breasts with couple of forks and place in a salad bowl. Add celery and tarragon in with the chicken. In a small bowl, whisk together white wine vinegar, olive oil, salt and black pepper. Drizzle over the salad and toss lightly to combine. Serve the salad over lettuce leaves.

These were some new variations to the delicious tarragon chicken salad recipe . Try them out and mix in your own creativity to make the salad more yummy.

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How to Make Chicken Curry

Have you lately taken a fancy to the chicken curry served in restaurants? In the last few years chicken curry has become a rage in almost all parts of the world. Once you know how to make chicken curry, you will understand that making chicken curry is not as difficult as you had thought it to be.

How to Make Chicken Gravy

This is a simple recipe to make chicken gravy. Not too many ingredients and the process to make it is not difficult and time-consuming.

Ingredients

• All-Purpose Flour cup
• Roasted Chicken 3 pounds
• Chicken Drippings
• Water 1 cup
• Salt and Pepper to taste

Method

• To the chicken drippings, add water to make it 1 cup liquid.
• Pour this mixture at the bottom of the roaster.
• Whisk water into the flour to make a thick paste.
• Add the flour mixture to the roaster and set the stove to medium heat.
• Make sure you keep stirring, till the mixture is thickened and is bubbly.
• Add salt and pepper to taste and you can savor the chicken gravy.

Making Chicken Curry with Curry Powder

Curry powder is actually a mix of a number of spices, which have a wide composition depending on the area you are in, in South Asia. The curry powder, which is found in the western world has by far, a standardized taste, However there is a great variety of spice mixtures, that are used in the South Asian cuisine. This is a basic chicken curry recipe.

Ingredients

• Chicken Breasts 6
• Potatoes 5
• Curry Powder 4 tablespoons
• Onion 1
• Garlic Cloves 4
• Oil 4 tablespoons
• Salt to taste

Method

• Cut the onion finely and make garlic paste.
• In a large saucepan fry the onion, garlic and curry powder in 2 tablespoons oil, till the onion becomes translucent.
• Remove the onion from the pan.
• In the same pan, add about 1 tablespoon of oil and fry chicken pieces, till they are cooked.
• Till the chicken pieces are cooking, peel and cut the potatoes into cubes.
• Once the chicken is cooked, add onion and potatoes to the pan, stir well.
• Add water till all the contents are covered.
• Let the gravy simmer, It should take about 45 minutes. Serve the gravy with rice.

Chicken Curry with Coconut Milk Recipe

Coconut milk chicken curry is a different variation of the chicken curry. In India it is often made around the coastal areas, where fresh coconut is found in abundance.

Ingredients

• Chicken Breast (skinned and boned)
• Garlic Cloves (crushed) 3
• Ginger Paste teaspoon
• Chicken Broth 1 cup
• Onion (finely chopped) 1
• Olive Oil 1 teaspoon
• Cumin Seeds Powder teaspoon
• Coriander Seeds Powder 1 teaspoon
• Garam Masala teaspoon
• Turmeric Powder teaspoon
• Green Chili (finely chopped) 1
• Coconut Milk 2 tablespoons
• Cilantro Leaves (finely chopped) 1 tablespoon
• Water 1 cup

Method

• Cut the chicken breast to pieces.
• Heat oil in a pan, add chicken pieces to it and saut the chicken pieces, till they turn golden brown on all sides.
• Remove the pieces from the pan and add onion, ginger, garlic to the onion and saut till golden brown in color.
• Then add all the powders and saut for a minute.
• Now add chicken broth and water and let it boil for 2-3 minutes.
• Then add the chicken pieces, cover the pan and let the chicken cook for about 30 minutes till the chicken pieces are well cooked.
• At last add coconut milk, bring it to a boil and serve the curry with rice.

Indian Style Chicken Curry

Chicken curry is eaten all over India. The recipes differ according to the area. Here is one of the easiest and simplest methods of making chicken curry Indian style.

Ingredients

• Chicken 2 pounds
• Plain Yogurt 4 tablespoons
• Turmeric Powder 1 teaspoon
• Onion (finely cut) 1
• Ginger Powder 1 teaspoon
• Garlic Powder 1 teaspoon
• Chili Powder 2 teaspoons
• Coriander Powder 2 teaspoons
• Oil 2 tablespoons
• Salt to taste

Method

• Make a marinate with yogurt and salt. Cut the chicken into pieces and add the marinate to it. Keep the chicken aside for about an hour.
• Heat oil in a pan and add onion to it. Saut the onion till they become translucent. Add turmeric and chili powder and stir well.
• Mix ginger and garlic powder with water and add it to the onions and stir well.
• Now add coriander powder mixed with 4 tablespoons of water and stir till you see the oil separate.
• Add the chicken pieces along with the marinate and add water till all the chicken is covered.
• Cover the pan and let the chicken cook till it is done.

With this article on how to make chicken curry, you will be able to treat your guests to nice sumptuous meals, which they will enjoy. The curry can either be served with rice or with bread or with chapati, which is the Indian flat bread. Happy Curry Making!

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How to Make Charcoal Briquettes

Charcoal is a gray-black light porous substance that is composed primarily of carbon, along with some volatile chemicals and ash. Apart from its most significant use as cooking fuel, charcoal was used as a component of gunpowder and to power steam engine trains. Even though there are many indoor and outdoor gas-powered stoves available for grilling, majority of people will agree that charcoal briquettes help make better-tasting meats. So if you like using charcoal briquettes while grilling but don't wish to spend a lot of store-bought kind, here is a do-it-yourself option that'll reduce your expense considerably.

What are Charcoal Briquettes?

They are uniform chunks of charcoal that are used in barbecue grills. The primary components of these briquettes are char (traditional charcoal) and coal, such as sub-bituminous lignite or anthracite. The best raw materials used to make traditional charcoal are from different types of wood scraps such as beech, birch, hard maple, hickory, and oak.

Apart from these, a binding agent such as starch made from corn, milo, or wheat, an accelerant (such as nitrate), and an ash-whitening agent (such as lime) are also required. Briquettes are highly flammable, catching and maintaining fire easily. Which is why they are preferred during barbecues.
Items Required for Making Charcoal Briquettes
Before we begin, it is necessary that you gather all the essential tools and items needed for the process.

Brick

Old Newspaper

Metal Barrel

Empty Container

Electric Drill

Wood Scraps


Steps to Follow
Step 1 - The first thing you need to do is collect some wood scraps. The kind of wood you are looking for should be dry. It doesn't matter if the scraps are smaller or larger in size as the briquettes will form on their own. However, if you wanted the briquettes to be smaller in size, you can cut up the wood scraps into smaller pieces.

Step 2 - Now we need an old metal barrel with a lid for this step. Using the electric drill, make a few holes in the base of the barrel. Each hole needs to be 1.5 inches in diameter and should be closer to the center. Place about three bricks on the ground and balance the barrel on them. The objective is to give the barrel some elevation.

Step 3 - Crumple a few sheets of old newspaper into balls and toss them into the barrel. Add sufficient amount and light it. Once the paper achieves full fire, add some of the wood scraps. After there is a strong fire going, add the rest of the wood.

Step 4 - Keep an eye on the appearance of the smoke. When it turns from yellow-white to a much reduced wispy blue, it is time to cut off the oxygen supply. This will help in charring the wood scraps. Place the lid over the barrel, remove it from the bricks' platform, and securely place it on the ground. Keep the bricks on top of the lid so there is no way oxygen can go inside. Lastly, gather some dirt around the base of the barrel.

Step 5 - Now all that's left to do is give it time. After the wood scraps are properly charred, allow it to sit for another 24 hours. By this time, the barrel should be cool to touch. Remove the lid, take out the charcoal chunks from the barrel, and place them in the empty container. Take the charcoal dust from the bottom of the barrel and crush the smaller pieces of charcoal into dust, to make the briquettes.

Step 6 - Having gone through all the preliminaries, it is finally time to form the briquettes. You need a thick paste made from cornstarch and water. Mix the two and stir over heat till you achieve thick consistency. Add in as much of the charcoal dust to the paste as possible. Put this gooey paste into Styrofoam egg cartons and allow it to dry. They should be ready for use in about a weeks time, and are almost totally smokeless, and as good as any store-bought ones.

Charcoal briquettes are great to use as they provide long-lasting and virtually smokeless fire; which is why, they are environment-friendly. The above article has provided you with all the necessary items required to make the charcoal briquettes and the steps. However, if this proves too cumbersome, you can always opt to purchase some when needed.

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Kidney Bean Salad

The kidney bean is a legume that is also called chili bean. Kidney beans are power packed with nutrition but are difficult to incorporate into ones daily diet. Apart from being served with regularity in New Orleans and southern Louisiana as the classic Monday Creole dish of red beans and rice, its use in American cuisine is limited. In keeping with the traits of most beans, kidney beans are rich in the soluble fiber, which is very helpful in cholesterol reduction. They are also a good alternate source of protein for vegetarians and those who are advised against consuming red meat. In addition to these, kidney beans nutrition facts tell us that they include folate, potassium, iron, manganese, copper and zinc. They are a good food to fight high blood pressure as they are high in potassium and low in sodium. Given below are different ways to make kidney bean salad.

Recipe 1

Ingredients

• 7 tbsp red wine vinegar
• 2 tsp cumin seeds
• 6 tbsp olive oil
• 5 (15- to 16-ounce) cans kidney beans, rinsed, drained
• 1 cups walnuts, coarsely chopped
• 1 medium-size red onion, finely chopped
• Romaine lettuce leaves
• cup chopped fresh cilantro, plus additional for garnish
• Additional chopped walnuts

Directions

Scatter the cumin in a heavy skillet and place over medium heat for about 2 minutes, until roasted and fragrant. In a mixing bowl, whisk together vinegar and oil. In a separate bowl, combine the kidney beans, onion, 1 cups walnuts, and cup chopped cilantro. Pour in the vinegar and oil and toss. You can either add the cumin seeds as they are or crush them and add them. Add salt and pepper to taste. Toss and set aside for 2 hours before serving. For great presentation, line a platter with lettuce leaves and heap the salad over it. Sprinkle on cilantro and walnuts before serving.

Recipe 2

Ingredients

• 1 ear of raw corn kernels
• 2 tbsp fresh parsley or cilantro, minced
• cup minced red onion
• 1 medium tomato, chopped
• 1 (15oz can) kidney beans, rinsed and drained

Dressing

• 4-5 cloves garlic, chopped or pressed
• 1/3 cup fresh lemon juice
• 1 cup extra virgin olive oil
• sea salt and pepper to taste

Directions

To prepare the dressing, crush garlic and let it sit for 5 minutes. Then combine the lemon juice, garlic, sea salt, and pepper in a small bowl. Drizzle the extra virgin olive oil into this mixture and stir. For a thick and creamy consistency, whisk the oil into the mixture. This dressing has a fairly long shelf life and can be kept in the refrigerator for up to 10 days. Use the dressing at room temperature. At the time of serving the salad, combine all the ingredients in a large bowl and pour the dressing over them. Toss to coat and serve.

Recipe 3

Ingredients

• 2 tbsp salad dressing
• 1 hard-boiled egg
• tsp garlic salt
• 1 regular size can of kidney beans (about 16 oz)
• tsp celery salt
• 1 small onion (chopped fine)
• 2 tbsp relish

Directions

Take an egg that is at room temperature and place it in a pan. Cover it with water, place a lid on the pan and bring it to a rolling boil. Then simmer the egg for about 12 minutes. Drain the water and let it cool before peeling it. Rinse the kidney beans and peel and chop the egg. Combine them along with all the other ingredients in a big bowl and toss. Chill and serve.

Recipe 4

Ingredients

• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 tbsp sugar
• 1 can (11 ounces) mandarin oranges, drained
• cup Italian or poppyseed dressing
• 2 stalks celery, sliced

Directions

Take a large bowl and add in it the kidney beans, celery, dressing, Mandarin oranges, and sugar. Toss, cover and chill for several hours or overnight. Empty out the salad on a bed of lettuce leaves. You can serve the salad along with muffins, cheese, and lemonade for a wonderful light summer meal.

To make any recipe for kidney bean salad more healthy and tasty, you can add in another legume like chickpea. While most people think that they have to use canned beans, using dried ones is not that hard either. Just soak them overnight and then boil them before use in the salad.

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Sugar-free Ketchup Recipes

Hamburgers, hotdogs, scrambled eggs and meatloaf are all incomplete without the ketchup. Ketchup is an inseparable condiment in every kitchen. Sugar-free foods are becoming popular. Not only diabetic patients, but also obese people, and those who are health-conscious, are preferring sugar-free diets. Many other items or ingredients can be used instead of sugar like honey, fructose, molasses and cane sugar. However, people trying to reduce weight cannot have sugar or other natural sweeteners; instead they can have artificial sweeteners. Let's take a look at some sugar-free ketchup recipes.

Heirloom Tomato Recipe

Ingredients

• 3 pounds heirloom tomatoes, cut into chunks
• 2 garlic cloves chopped
• teaspoon yellow mustard seeds
• teaspoon celery seeds
• teaspoon black peppercorns
• 2 cups chopped onion (1 medium)
• teaspoon whole allspice
• 1 cup chopped red bell pepper
• cup cider vinegar
• 1 tablespoon artificial sugar
• teaspoon salt

Procedure

Tie mustard seeds, peppercorn and allspice in a double layer cheese cloth. This tied cheese cloth bag is also called bouquet garni. Chop garlic and let it stand for 10 min. Mix the bouquet garni, garlic, tomatoes, onion and red bell pepper in vinegar and place this mixture in oven to boil. Simmer the mixture for 25-20 min. After this mixture cools, it is blended in a mixer until it becomes smooth. Sieve the mixture and place it in a pan. Add sugar and salt to the pan and boil the mixture down to 1 cup.

Homemade Sugar-free Ketchup

Ingredients

• 3 tomatoes, peeled, seeded and diced
• 2 teaspoons olive oil
• 2 shallots, minced
• 4 cloves
• teaspoon freshly ground pepper
• 1 tablespoon cider vinegar
• 1 tablespoon honey (sugar-free)
• 2 teaspoons grated fresh ginger
• teaspoon cinnamon
• teaspoon salt

Procedure

Heat oil in a pan and add garlic and shallots to it, and saute. Add honey, diced tomatoes, vinegar, cloves, cinnamon, salt and pepper to the pan and boil. Simmer the mixture for 30 min and blend it in the mixture or mash it, after it has cooled a bit.

Sugar-free Barbecue Sauce

Ingredients

• 1 can of chopped tomatoes
• 1 onion finely chopped
• 1 tablespoon of tomato puree
• 3 tablespoons of cider vinegar
• 1 teaspoon tamarind puree
• Water
• Chili powder
• Cinnamon
• Paprika
• Pepper and salt to taste

Procedure

Cook the onions with a tablespoon of water in a pan. Wait until the onions turn brownish and start caramelizing. Take care that you do not burn the onions. After caramelizing, mix chopped tomatoes, tomato puree, vinegar and tamarind puree to the pan. Add a pinch of chili powder, cinnamon and paprika to the mixture. Mix salt and pepper and boil it.

Diabetic Ketchup

Ingredients

• 1 can of tomato paste
• 2 tablespoons vinegar
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 2 tablespoons dried onion flakes
• teaspoon celery
• cup water
• 2 pinches of pepper
• 8 teaspoons artificial sweetener

Procedure

Mix tomato paste, cinnamon, cloves, vinegar, onion flakes and pepper in a saucepan. Boil this mixture and simmer it for 30 min. Remove the heat and then add the sweetener. Use this ketchup, within a week as it has a low shelf life.

Healthy Sugar-free ketchup

Ingredients

• 8 ounces of tomato sauce
• cup date sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon arrowroot starch
• 2 pinches of garlic powder
• 3 ounces tomato paste
• 1 tablespoon water

Procedure

Mix starch and water together until the starch dissolves. In a saucepan, mix tomato sauce, garlic and vinegar. Pour the starch mixture in the saucepan. Heat it and stir the mixture until it becomes thick. Mix the tomato paste and cook for 20-25 min. Cool and refrigerate the sugar-free ketchup.

Substitute sugared ketchup with any of the above ketchups, to maintain your sugar levels in the normal range. Sugar-free foods can also be tasty and yummy!

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