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วันพฤหัสบดีที่ 26 มกราคม พ.ศ. 2555

Easy Diet Recipes With Shrimp




Shrimp is a popular choice when it comes to seafood and since there are so many different recipes, it's easy to find something you might like. If you are looking to shed pounds with the shrimp diet, here are some popular choices that are easy to make.





Some of the low fat shrimp recipes are briefly described as follows:





Shrimp with Spaghetti:


Spaghetti should be cooked as per the normal instructions. Onion and garlic should be fried. Tomatoes and sauce should eventually be stirred into. The mix should be simmered till the sauce gets reduced and gets slightly thickened. The shrimp should now be stirred for about 4 to 5 minutes. Sauce is then added and tossed thoroughly. The diet shrimp delicious food can now be topped with the neatly chopped basil.





Shrimp Pasta Salad:


Ideal for lunch, this low diet recipe of shrimp is just perfect in any picnic or hang outs. The pasta is to be cooked as per the given usual instructions. Peas are then added to the pasta water and eventually drained. Water is boiled and the green beans are cooked in it. The bean is drained and plunged into water so that the color is retained. The salad is almost ready requiring some assembling. A combination of mayonnaise, herbs, black pepper and the yoghurt can then be prepared and poured over the prepare salad. The shrimp along with the pasta salad is thus ready to serve.





Shrimp with Vegetables:


The shrimp should be marinated with rosemary, lemon juice and garlic. The leeks and the zucchini should be put on medium heat for about 4 minutes. Peas are to be added and cooked. The shrimp is now added and cooked till the pink lessens. The light non fat food is ready to serve with rice or noodles.


Indian Food As Part of a Weight Loss Regime




Most people think that you can't possibly eat Indian food, if you're on a slimming diet. That's a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules.





- Avoid altogether recipes which involve deep frying.





- If you need to seal meat before braising it for a curry, use a good non-stick pan and a spray bottle with sunflower or vegetable oil in it. Lightly spray the surface of your pan with oil and that should be enough to prevent the meat from sticking while you brown it.





- If a recipe includes cream or coconut cream, substitute plain yoghurt and another flavouring to replace the coconut.





Tandoori recipes are great as part of a low calorie or low carbohydrate diet. Just marinade some fish (cubed or whole), chicken (cubed or in pieces) or prawns (shrimp) in a mixture of low fat plain yogurt, ground turmeric, ground coriander, ground cumin, crushed garlic, grated root ginger and a little chilli powder (or to taste) for at least an hour. If you're using cubed meat, thread onto skewers. Grill or barbeque with a medium heat until done. Serve with mixed salad and wedges of lemon to squeeze over. If your diet isn't too severe, you can also have a pitta bread, a baked potato or some boiled rice with this.





Curry dishes are fine too (preferably fish or chicken). If you use a recipe which has just a spice and water base or a tomato base, it certainly won't do your calorie intake any harm but be sure to keep the oil you use for frying onions, spices or whatever, to an absolute minimum.





For vegetarians or those trying to cut down on meat because of its relatively high calorie content, Indian cooking is ideal. There are so many recipes for vegetables and pulses which are really tasty that you won't even know you're on a diet!





Don't forget paneer (Indian cottage cheese), which can be cooked as per the tandoori idea above, or in a spicy sauce. If you can't get paneer, try substituting tofu.





Here's to a slim new year!


Weight Loss Recipes - Crab Cake With Red Pepper Sauce Menu




Wouldn't it be a lot more motivating if you do away with crash diets and give yourself delicious treats to lose weight? Although the thought may seem impossible especially since a lot of tasty dishes are loaded with calories and fat, the good news is there are weight loss recipes that do not contain needless fats. You just have to be picky of what foods to eat, and most importantly, choose the right fares where you can slash fat and calories.





The purpose of these recipes is to help individuals avoid food temptations that could ruin ones diet. Believe it or not, a lot of dieters when they've reached their fourth day of dieting would crave for more calories as the first to third day of their diet regimen consists mainly of fewer calories, a cutback on carbohydrates, reduction of fats and minimize servings of sweets. As an end result, these people consume more than they're required to take in, resulting to a failed plan.





Consider a crab cake. Crab has low calorie content and sweetly rich in taste - a 4 ounce crab meat has 116 calories and 2 grams of fat. However, when you form the crabmeat into a cake and put it into a deep fryer, it absorbs oil. The result: 4 ounces of crab meat deep fried in a cooking oil jumps to a whooping 220 calories and 9 grams of fat. Not to mention, deep-frying detracts from the sweet natural flavor of the crab. Meaning to say, almost 40 percent of its calories come from fat. This is where the need for weight loss recipes enters the picture. Even restaurants are forgoing the traditional deep-fry method of cooking and preparing crab cakes. So if you're hankering for this recipe, then you have to find a means to prepare it without your weight suffering from the consequences of your cravings. The answer: Sauteing the patties in only a small amount of fat allow the natural sweetness of the crab to come through.





Here's a Crab Cake with Red Pepper Sauce recipe:





Ingredients:





1 pound lump crabmeat


1 tablespoon fresh lemon juice


1 large egg white


1 teaspoon seasoning


ฝ teaspoon dry mustard


1 tablespoon butter


2 red sweet peppers, roasted


ฝ cup fat free mayonnaise


ฝ cup bread crumbs


2 teaspoons Worcestershire sauce





Procedure:





1. In a regular bowl, whisk together 1 large egg white, a teaspoon of seasoning, ฝ teaspoon dry mustard, 2 tablespoons fat free mayonnaise, and 2 teaspoons Worcestershire sauce. Put in the lump crabmeat and half a cup of bread crumbs. From all these ingredients, form 4 to 5 pieces of patties.


2. Meanwhile, place the roasted red sweet peppers in a food processor until the peppers are finely chopped. Add the remaining fat free mayonnaise and reduce to pulp. Afterwards, transfer the mixture in a small bowl and season it with salt and pepper.


3. Warm the butter, use a nonstick skillet, and cook the crab patties over medium-high heat. Allow the patties to cook for 3-4 minutes or until the sides are golden brown. Finally, serve with the pepper mixture.





One helpful tip: Crab cakes with red pepper sauce are just one of those weight loss recipes you can add to your daily menus. Just make sure that when you prepare this recipe, you cook the crab meat in a nonstick skillet with nonstick cooking spray. Your crab cakes may be a little drier, but at least you are able to cut calories by 30-40 and cut the grams of fat as well.


วันพุธที่ 25 มกราคม พ.ศ. 2555

Citrus Chili Chicken Breast and Potato Bake




Lemon or lime and chili seem to go together well and provide a unique flavor you can't get with either alone. This dish is mostly low fat because of the use of olive oil instead of butter, and the use of a lean protein source like skinless boneless chicken breast. The 1 tablepoon of brown sugar adds some calories but I think the added flavor is worth it. The recipe is designed for two but could easily be scaled up to feed four. The first 4 ingredients can be used as a marinade to enhance flavor and tenderize. If you are in a big hurry, skip the marinating step and use the mix as a sauce.





Ingredients





1 tablespoon chili powder


2 tablespoons olive oil


1 tablepoon brown sugar


1 tablespoon lemon juice


3 small potatoes sliced thin skin-on


3 chicken tenders (about 3 ounces), cubed





Instructions





1 - Combine the chili powder, olive oil, brown sugar and lemon juice to make a marinade/sauce.





Note: You could enhance the flavor by marinating the chicken tenders in the refrigerator for an hour or so using this as a marinade. The left over marinade culd then be added before cooking to use as a sauce.





2 - Preheat the oven to 450 degrees.





3 - Add the potato slices and drizzle half the sauce over and bake 25 minute, stirring once during the baking cycle.





4 - Place the chicken pieces over the potatoes and drizzle the rest of the marinade/sauce over them.





5 - Bake for another 9 minutes, then remove and serve.


How to Make Your Very Own Low-Carb Ketchup




Low-Carb Ketchup





Note: One Tablesp of most ketchups have 4.0 grams of carb. Some dietary ketchups have 2.0 grams per Tablesp, but they're made with aspartame (No longer recommended. Studies have shown aspartame to be harmful to the brain). This ketchup recipe is great and has only 0.7 gram of carb per Tablesp.





PREPARATION TIME: 10 minutes


SERVING SIZE,1 Tablesp. CARBS PER SERVING,: 0.7 gram of carb. NUMBER OF SERVINGS: 33.





Ingredients:


½ cup cubed eggplant


14.5 ounces diced tomatoes, drained


3 Tablesps tomato pasted


¼ cup red wine vinegar


2 Teasps vinegar


2 Teasps olive oil


½ Teasp dried, minced onion


3 packets Splenda sugar substitute


salt to taste (approx. ¼ Teasp or more)





Steam or simmer eggplant in small amount of water until soft, about 6 to 8 minutes. Let cool. Put eggplant and all other ingredients in a food processor or blender and blend until smooth or as smooth as you would like. Adjust seasoning. You can add small amounts of vinegar if you like a sharper taste. Store in fridge. This ketchup will keep for a week or so. You can also freeze it.





Ketchup





Ingredients:


3 cups canned tomatoes (pureed in blender)


2 teaspn onion powder


1/2 teaspn EA: cloves, allspice, cinnamon


1/2 cup white vinegar


2 pkgs Equal





Combine all the ingredients except the sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. This keeps 4 months in refrigerator.


Total: 45 carb (36 NET carbs)


Makes 48 T @ .75 carbs ea.


We loved this, especially combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.


วันอังคารที่ 24 มกราคม พ.ศ. 2555

Beef Stroganoff Recipe - How to Cook A Flavorful Low Fat Version




A Beef Stroganoff is a great dish to bring to the dinner table because it is very easy to cook and also because it will be greatly appreciated. This is a very versatile dish that you could serve for a family meal and also for guests who you have invited home for a meal. If there is any problem with this dish it is that it is quite high in calories. This is hardly surprising since it contains slices of beef and mushroom served in a sour cream sauce. However, it is possible for you to cook a low fat version of any Beef Stroganoff recipe you find simply by making a few simple substitutions.





You have to start by selecting the ingredients for your Beef Stroganoff with a great deal of care. Make sure that you buy lean cuts of meat for your dish so that you can reduce its calorie content. These cuts might be a little dry which will reduce the overall effect of the dish. However, you can easily work around this problem by braising the meat slowly and thoroughly. You should also pressure-cook the meat in beef bouillon in order to make it tender. Pressure cooking will also reduce the amount of fat required to cook the meat.





You should also try to reduce the amount of meat you use in the dish. Portobello mushrooms are bursting with flavor and also have a satisfactorily meaty texture. You can use them to reduce how much of meat you use. Your low fat Beef Stroganoff should also be made using reduced-fat sour cream instead of regular sour cream which is very high in calories. Recipes that call for cornstarch rather than flour to make the sauce thicken are slightly lower in calories as well because you only need a little bit of cornstarch to make the sauce thick.





Make sure that you use a Beef Stroganoff recipe that uses low fat ingredients so that you can indulge in this hearty dish without worrying about ruining your diet. As a matter of fact, you can use any recipe you like and just make the necessary substitutions. You should also stay away from using regular noodles because they are made of processed flour. Use healthy whole wheat noodles instead in order to make a dish that you know will be low in fat but rich in taste and nutrition.


The Recipes of West Africa




West Africa is a melange of traditional African cooking techniques and methods with colonial European influences and muslim influences. Most of the cooking is traditional and stews made with rice are commonplace. Indeed, Jollof Rice in one form or other is found throughout West Africa. The cuisine is notable for its use of chillies (usually very hot chillies) in the one-pot stews (locally called 'soups') that are accompanied either by rice or by a sticky mucilaginous mass called Fufu that traditionally is made from fermented cassava flour, but which can also be made from plantains, mashed yams, maize flour and rice flour.





Another notable feature of West Africa is the use of both peanuts (in the form of peanut butter) and/or okra as thickeners for the local stews. These stews are often based on greens and meat, if added tends to be used more as a flavouring than as a main ingredient. Also a combination of fish, dried and smoked fish and meat is often employed.





The first recipe here is for a type of Jollof Rice common to Benin, but version of this dish are found throughout West Africa:





Beninese Jollof Rice





Ingredients:


200g dried black-eyed beans


2 medium aubergines (eggplants)


1.5 tbsp oil


3 tbsp ginger, freshly-grated


2 hot chillies, roasted and finely chopped


10 tomatoes, chopped


2 tsp cayenne pepper


2 tsp West African Curry Powder


hot pepper sauce, to taste


3l water


1 tsp salt


2 large onions, chopped


2 garlic cloves, minced


1 green bell pepper, chopped


1.5 tbsp tomato purée


500g carrots, cleaned and sliced into rounds


500g green beans, trimmed


320g rice





Method:


Soak the black-eyed beans over night in plenty of water. Drain the following day, place in a pan and cover with 2l water. Bring to a boil then reduce to a simmer and cook for 15 minutes. Drain (reserve the water for coking). Slice the aubergines into rounds about 1.5cm thick and place in a colander. Salt liberally and allow to drain for 5 minutes.





Meanwhile heat the oil in a large pan. Add the drained aubergine, 1 tsp of the chopped onion, 1 tbsp of the ginger, 1 chilli, 1 garlic clove and the bell pepper. Fry, stirring all the while, until the aubergine has browned (about 5 minutes) then remove the aubergine from the mix and set aside.





At this point add the remaining onion, ginger, chilli, garlic, reserved bean cooking water, tomatoes, tomato purée, cayenne pepper and chilli powder. Stir everything to combine then add hot pepper sauce, to taste. Simmer for 10 minutes before adding the black-eyed beans, carrots and the rice.


Allow to simmer for a further 5 minutes then add the green beans and cooked aubergine. Simmer for a further 15 minutes, uncovered. Cover the pot and simmer for a further 20 minutes then serve.





The next recipe is for a classic fufu-style staple made with pounded yam, which is common to Nigeria, Ghana, Ivory Cost (Côte d'Ivoire), Benin (to name but a few). This is a starchy staple often accompanied by a peanut-based stew.





Iyan





Ingredients:


600g Oluolu Pound'ol Iyan (dried yam powder)


1l boiled water





Method:


Add the 900ml water to a pot, bring to the boil and sprinkle the yam powder on top. Stir the powder in to make a dough. Keep stirring to incorporate the yam flour and cook, uncovered, until you attain a dough of the desired texture (this should be like a thin bread dough). Once you have reached this stage, sprinkle some 100ml of water on the dough, cover the pot, reduce the heat as much as possible and allow to simmer for a few minutes.





Knead the dough with a stout wooden spatula until you reach the desired smoothness and serve with a traditional stew. I know that yam powder isn't common outside Africa, but you could substitute any carbohydrate-based flour such as maize flour, millet flour or cassava flour. All will work in this recipe.





To serve with your Iyan you need a stew. Here is a basic greens-based stew to go with your Iyam of Fufu:





Greens with Green Pepper





Ingredients:


1 onion, finely chopped


1 garlic clove, finely chopped


4 hot chilli peppers, pounded to a paste


2 green bell peppers, de-seeded and chopped


2 ripe tomatoes, chopped


900g greens (eg spinach, cassava leaves, kale, collard greens, turnip greens etc) de-stemmed and parboiled


salt, black pepper and cayenne pepper to taste


120ml peanut butter





Method:


For the classic Liberian version of this dish you need to pound a handful of the onion, garlic, chillies and tomatoes together in a pestle and mortar to form a paste (you can omit the chillies if desired).





Heat the oil in a large saucepan and add your remaining chopped onion for a few minutes before adding he tomato and chilli paste. Fry for a few minutes then add he greens and 60ml water. Reduce the heat to a simmer and cover. Add the peanut butter and stir in, season and then reduce the heat as much as possible. Continue cooking and stirring until the sauce is smooth and serve with Iyan or FuFu.





Although you can gain little more than a taste of what the foods of such a huge region as West Africa entails I hope that this article has whetted your appetite and made you ready to learn more about West African foods.