Look For These 10 Features Before You Buy a Cookbook

"I don't buy a cookbook unless it has a photo of every recipe," a friend declared. She makes an interesting -- and unrealistic -- point. In this tough economy, most publishers cannot afford to include a photo of every recipe. Still, the photos that are included should make your mouth water.

Cookbook design can make or break a sale, but ease of use is the most important feature. I love cookbooks and, despite the 100 or so that are on my shelves, I continue to buy more. In fact, I read cookbooks like some people read novels. Before I buy another book I check these features.

1. Categories. Scan the contents page to see how the book is organized. Some publishers are lumping recipes into groups, such as appetizers, soups, and breads, to cut printing costs. You may prefer different categories.

2. Efficient index. Does the index have clear headings and subheadings? There is a difference between a "soups" heading, with subheadings like chicken noodle, and wild rice and a title heading such as "Polish Wild Mushroom Soup." Finding recipes is harder if the book is mainly indexed by title.

3. Clear directions. Newer cookbooks are numbering directions in sequence, a helpful feature for inexperienced and experienced cooks. Read a few recipes to see if the sequencing makes sense.

4. Clear language. Older cookbooks, available at garage, rummage, and estate sales, may call for cream, without specifying heavy, whipping, or half and half. The lack of specific language can turn a promising recipe into a failure.

5. Binding. A hardcover binding may not lay as flat as a perfect (adhesive) binding, the kind used for paperbacks. You may prefer a spiral binding (wire or plastic) that lays flat.

6. Size. If you do not have much storage space or work in a galley kitchen, you may prefer smaller book. The shipping cost of a smaller book will also be cheaper.

7. Price. Publishing costs are shooting up and you will have to decide how much you are willing to spend. A book filled with mouth-watering recipes may be worth the cover price.

8. Unique recipes. If I see recipes I already have I do not buy the book. Instead, I look for unusual food combinations and new techniques. Do not spend your money on a book that lacks originality.

9. Stories. You can get free recipes from the Internet, so why should you buy a cookbook? First, Internet recipes may not have been tested, a fact I found out the hard way. Second, many books contain stories about the recipes that make the book unique. "Monet's Table: The Cooking Journals of Claude Monet" with text by Claire Joyes and photos by Jean-Bernard Naudin is a good example. You not only get stories behind the recipes, you get glimpses of Monet's handwritten journals.

10. A reliable author. Food Network authors are established, reliable chefs. Other authors, restaurant and cooking magazine chefs, are also reliable. A book by a reliable author hypes your chances of cooking success.

Copyright 2010 by Harriet Hodgson

Make Ahead Meals For the Freezer - Part I

Due to our hectic modern lifestyles, many cooks don't have the time to spend in the kitchen that they would like, but still want to provide good home cooked meals for their families. This is when our freezers can be put to good use. Many meals and dishes can be made ahead and frozen for use on a busy day. They just need to be thawed and reheated, and will taste as fresh as the day they were made. A wise cook will prepare enough for 2 dishes when they have time to cook, serve one the same day and place the other one in the freezer. This is a fine way to provide a good meal for your family on a busy day, and also save the expense of picking up fast food or ordering in.

I plan to do a series of recipes that work well as make ahead dishes and meals. When you are ready to use them, just remove them from the freezer and place them in the refrigerator to thaw. It's best to do this the night before you plan to use them, or in the morning before leaving for work. When you come home, just pop them in the oven or reheat on the stove. In a pinch, you can also thaw them in the microwave, although this isn't a recommended method. Some parts of the dish can become overdone.

The following recipe makes about 6 pints of cooked ground beef mixture that can be stored in the freezer for up to 6 months in air-tight containers. Be sure to label and date the containers when placing them in the freezer. The beef mixture can be used to whip up a meal in just a few minutes. Recipes for using the beef mixture will follow.

Ground Beef Mix

4 pounds ground beef
2 cups chopped onions
2 cups chopped celery
1 clove garlic, chopped fine
4 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce
1/4 cup vegetable oil
28 ounces of ketchup

1. Heat oil in a large skillet over medium heat. Add onions, celery and garlic. Cook until tender, stirring often. Add crumbled ground beef and cook until ground beef is lightly brown and no longer pink. Drain excess fat.

2. Add all remaining ingredients. Simmer over low heat for 20 minutes, stirring occasionally. Remove from heat and place meat mixture in refrigerator to cool.

3. Once beef mixture is cool, pack in airtight containers and freeze.

The following recipe is simple and makes a Manwich type of sandwich.

Ground Beef Filled Buns

3 cups Ground Beef Mix, thawed
8 hot buttered buns

1. Heat thawed mix in a saucepan over low to medium heat until thoroughly heated through.

2. Serve between hot buttered buns.

The following recipe makes good use of leftover vegetables.

Ground Beef Noodle Casserole

2 cups Ground Beef Mix, thawed
1 1/2 cups dry noodles, uncooked
1 cup canned or leftover vegetables of your choice
1/2 cup grated cheese of your choice
1/2 teaspoon oregano

1. Cook noodles in boiling water according to package directions. Drain.

2. Heat thawed mix in skillet over medium-low. Stir in oregano. Stir in the vegetables and noodles. Sprinkle cheese over the top.

3. Reduce heat to low and cover tightly with lid. Heat until the cheese melts. Serves 4 to 6.

Ground Beef Mix Stuffed Bell Peppers

1 cup cooked white rice
2 cups Ground Beef Mix, thawed
1 cup canned corn
8 bell peppers, cored and seeds removed

1. Preheat oven to 350 F.

2. Combine rice, thawed mix and corn. Mix well.

3. Fill each bell pepper with mixture. Place upright in a glass baking dish. Place in preheated oven and bake for 30 minutes. Serves 8.

Easy Korean Recipes : Sauce Preparation for Korean Spicy Chicken Stew

Tips for making sauce for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge



http://www.youtube.com/watch?v=Bj5F4_hYkQk&hl=en

Mount Kinabalu a blurred appearance Malaysia 08

Mount Kinabalu, sabah, a cloudy view



http://www.youtube.com/watch?v=dMfia3ljTiA&hl=en

Different Types of Noodles For Tasty Soup Recipes

There are lots of kinds of noodles and you could use any of them in a soup recipe, depending on what kind of soup are making and what other ingredients you are going to use. For a traditional chicken noodle soup recipe, for example, you might choose egg noodles but you could substitute another kind of noodles if you wanted to.

Noodles Made from Egg

Egg noodles are very popular and they feature in a lot of Asian recipes, as well as in soups like chicken noodle soup. Egg noodles can be dried or fresh, round or flat and thick, medium or thin. They have to be cooked in boiling water. If you are making a chicken noodle soup recipe or something similar, use fresh egg noodles rather than dried ones for the best results.

Hokkien noodles are made from wheat flour and egg and these are yellow and thick. You can find them vacuum-packed or fresh in Asian grocery stores. Ramen noodles are the Japanese equivalent to Chinese egg noodles. "Ramen" actually means Chinese noodle. Ramen noodles are thin and you need to keep them in the refrigerator until you use them.

Other Kinds

Rice stick noodles are flat and translucent. You can use them in salads or soup recipes and you have to soak them in warm water before using them. Fresh rice kinds can be thick or thin and they are steamed and oiled, then packaged. Do not refrigerate fresh rice or they will become hard. Dried rice vermicelli are thin and white. They are good at absorbing flavors from other foods.

Wheat flour noodles like udon noodles are Japanese in origin and these need to be boiled, and then added to soup recipes. Soba noodles can be made with buckwheat or wheat flour.

Mung bean thread vermicelli are also known as glass noodles or cellophane noodles and these are made from mung beans. They need to be soaked and drained before being added to recipes.

How to Make Easy Beef Noodle Soup

The following recipe makes enough beef soup to serve a family of four. For this soup, you can use beef-flavored ramen noodles, which come with a seasoning packet. If you prefer, you can use another type of noodles and add some extra soy sauce to the soup instead of the seasoning packet. For a chicken noodle soup, substitute three boneless chicken breasts for the beef and use chicken flavored pasta.

You will need:

1 lb ground beef
1 teaspoon ground ginger
1 chopped onion
6 oz beef-flavored ramen noodles
1 head chopped Chinese cabbage
4 cups water
2 minced cloves garlic
2 tablespoons soy sauce
2 teaspoons vegetable oil

How to make it:

Brown the beef in a skillet, then drain off the fat. Put the browned beef in a big pan and add the garlic, ginger, and onion. Add the water and bring the mixture to a boil.

Stir in the Chinese cabbage, turn the heat down, and simmer the beef soup for three minutes. Stir in the ramen noodles and simmer until the vegetables are al dente and the noodles are soft. Stir in the oil, seasoning packets and soy sauce, and serve the soup hot.

Kids Who Won't Eat Vegetables Will Eat This Vegetable-Pasta Salad

Kids are noodle nuts. They will eat spaghetti with tomato sauce, yet shy away from vegetables. Say the word "vegetable" and kids start to make faces. Though middle and high school kids will eat vegetables, they are selective about the ones they eat.

My 15-year old grandchildren (they are fraternal twins) pretend to eat vegetables by moving them around on their plates. What could I do? I combined pasta and vegetables, and added a tangy lemon dressing. The ratio of vegetables to pasta is five to one, and I think that's pretty darned good.

The directions say you should marinate the salad for three hours before serving. The longer pasta marinates the more dressing it absorbs. You may need more dressing than the recipe calls for if you marinate the salad all afternoon or overnight. My grandchildren loved the salad so much they went back for seconds, and my grandson went back for thirds.

This is not an exact recipe and you may play around with it. If you have leftover veggies toss them into the salad. Make the vegetarian version or add your protein of choice (see below). Customize the salad to your kids' tastes. Kids who do not like black olives may eat green. If your kids hate onions leave them out. You may leave out the roasted red peppers and substitute Cheddar for feta cheese.

While the salad tastes good year-round, it tastes especially good in the summer, when fresh vegetables are available, and tomatoes taste like they are supposed to. Vegetable-Pasta salad is the perfect picnic dish. Just remember to keep it cold.

INGREDIENTS

2 cups small pasta (shells, rings, tubes, spirals), cooked

1/2 cup celery, chopped

1/2 cup English cucumber, chopped

1 cup frozen petite peas, defrosted

1 cup shredded carrots (from a bag)

3 scallions (white parts and green), thinly sliced

1/2 cup sliced black olives

7-ounce jar roasted red peppers, drained and chopped

2 tablespoons (or more) fresh basil, cut into narrow strips

4 ounces fat-free feta cheese

Dressing

4 tablespoons fresh lemon juice

3 tablespoons extra light olive oil

1 teaspoon salt-free lemon and pepper seasoning

1/2 teaspoon low sodium salt

Protein of Choice: 1 small can water-packed tuna, or 1 cup cooked shrimp, or 1 cup chicken cut into

bite-size pieces, or 1 cup ham, cut into bite-size pieces

METHOD

Make salad dressing and set aside. Put ingredients into a large bowl. Add your protein of choice and salad dressing. Marinate for at least three hours. Serve on lettuce leaves and garnish with lemon wedges. Makes 8 servings.

Copyright 2007 by Harriet Hodgson

How to Prepare Spicy Soba Noodles : Plate Spicy Noodles & Vegetables

Learn how to plate spicy noodles and vegetables, in this heart healthyvideo recipe. Expert: Jane Murphy Bio: Chef Jane Murphy specializes in cooking healthy, especially heart-healthy, foods; and is able to prepare food for persons on special needs diets. Filmmaker: Danniel Fishler



http://www.youtube.com/watch?v=8X98-Ukk5t4&hl=en

Easy Korean Recipes : Cooking Rice for Korean Spicy Chicken Stew

How to cook the rice for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge



http://www.youtube.com/watch?v=HXDsQL4kLQY&hl=en

so ambrosial noodle1111111111!!!!!

noodle!!!!!!!!!!!!!!!!!!!!!!!!111111111



http://www.youtube.com/watch?v=3znQcir_7i4&hl=en

Cooking Japanese Pan Noodles on FOX in Cincinnati

Kurt Kaiser teaches his audience how to cook Noodles & Company's Japanese Pan Noodles on The Chef and I, on Fox in Cincinnati



http://www.youtube.com/watch?v=WBO3Ii4Xsvc&hl=en

Sevia Upma

For a detailed recipe: showmethecurry.com



http://www.youtube.com/watch?v=E0k6UGELyQY&hl=en

Genie hosting ambrosial noodles bistro challenge - Part 2

Hilarious footage of talented Singaporean artiste Genie hosting spicy noodles eating contest at Suntec City Hot Food Festival - Part 2. Visit Genie's website at www.genie.sg



http://www.youtube.com/watch?v=TMN86qtm7ss&hl=en

Alex Walks!

Alex is now walking



http://www.youtube.com/watch?v=7lwrlN6V4G8&hl=en

Going Out in Madrid

Getting Around Madrid

If you get your act together, take the Metro, it's fast, clean and virtually free if you buy a "Metrobus", a ten -journey ticket you can share that costs about 6 quid. But if in doubt, jump in a cab (plentiful on the street and also cheap).

Party Areas

Claims that there are more bars here than in the whole UK may be verging on exaggeration, but remember Madrid has serious amounts of bars. And you have to pace yourselves. At weekends dinner finishes around midnight then the night life begins! Head for the bars first (open till 3am usually) as clubs never get going at weekends until well after 2 am, (and some "after hours" keep going till after midday the next day). You'll find that the best atmosphere before 10pm is in Irish and Sports bars. As there are so many bars to choose from, our recommendation is to take a zone-by-zone approach: choose an area of town and explore. You won't be disappointed!

Santa Ana/Huertas: (Metro Sol or Sevilla) Near the Puerta del Sol nerve centre, this area is full of bars and clubs. It's the most popular area in Madrid for out-of-towners and locals alike (and where you'll most likely bump into a Hen group!). You can start slowly on a terrace at Plaza Santa Ana and work your way down Calle Huertas, a bar-lined street, down to Atocha, to finish your evening at Kapital night club. Or stay around the streets between Santa Ana and Sol (Calle Cruz, Calle Principe). Nearby are Orox, Café Ducados, Sala Sol, Joy, Palacio Gaviria, Black Jack etc etc etc.

La Latina: (Metro: La Latina) A cool very Spanish going out area, with lots of tabernas and tapas places. It's in the back streets of Madrid's old town, and the action is around the La Latina square (Puerta del Moro), and the neighbouring square (Plaza de la Paja), with bars, restaurants, and cocktail bars. It's a very smooth and relaxed area, and a good launch pad for a proper nightclub, once all the action closes down around 3am.

Chueca/ Alonso Martínez: (Metro: Chueca, M: Alonso Martinez) Near the Columbus Apartments, near Metro Alonso Martinez, there are many lively bars around Calle Santa Teresa, and Fernando IV. Try some of the trendy bars at the top of Calle Hortaleza and around the Plaza de Chueca (especially the Bodega). This is a gay/mixed area but loved by folks of all persuasions.

Malasaña (Metro:Tribunal, Bilbao)This is another typically Spanish going out area full of tapas bars and small bar/clubs. Very popular with the young Spanish Indie crowd, this is a pub-crawlers paradise, where the action spills out on to the streets. There lots of small, cheap bars & rock music bars, if that floats your boat. Arrive after 23:00 - you just need to follow the hoards. Key streets are: Corredera Baja de San Pablo, Calle Espiritu Santo, Calle La palama, Plaza Dos de Mayo.

Recommended - Bars Bodega Chueca (Plaza de Chueca) - a Madrid classic old-style. Although technically you're not allowed to spill into the street, everyone does.

La Boca del Lobo (opposite Orox), Calle Echagaray, 13) Full of wolves and foxes.

Viva Madrid (C/ Manuel Fernandez y Gonzalez, 7) - another taste of vintage Madrid night scene near the Santa Ana square, and a great starting point for nearby mayhem!

La Chingada (C/ Jardines, 8) - head for this perky little Mexican bar, strategically placed opposite "Sala Sol" so you can keep your eye on the queue as it builds up after 2am.

Black Jack (C/Principe 11) - is it a bar or is it a club? Who cares - it's open till 5am.

La Fontana de Oro (c/de la Victoria 2) - also open till 5am, another pub that turns into a club at the witching hour.

The Quiet Man (Valverde, 44): Irish bar peopled by locals - good vantage point to begin an assault on the lower Malasaña area (and plenty happening the square nearby.)

Sports bars The James Joyce (C/ Alcala, 59 :Near Columbus Apartments. Loads of screens and showing football, rugby cricket, They also do an awesome Irish breakfast.

Finnegan's (C/ Santo Tome/Plaza de las Salesas): Very near Columbus Apartments. Show our card an you'll get a deal at the bar....

The Irish Rover Avenida del Brasil, 7: Near the Bernabeu in Avenida de Brasil, fills up with disappointed hordes who couldn't get tickets for Real Madrid, and those egging on whoever Barça are playing..

Moore's (Calle Felipe III): Near the awesome Plaza Mayor and well placed for central hotels.

El Rinconcito (Espoy y Mina, 28) Cosy and friendly place with good grub. Paul will welcome you as a stagger

Club Guide Clubs never warm up until after 3 am, so pace yourself. And remember that in Spain cover charges on the door almost always includes a free drink, so don't lose that ticket and hand it to the barman when you order!

Sala Sol (Calle Jardines, 3), Stag's favourite, low-priced, laid-back, throbbing with swaying locals and weekender females, and open till 6am. This place peaks around 3-4 am, so aim to be in by 0230. If you do get stuck in the queue, the street vendor opposite sells beer! Once in, you'll lose your mates in the sea of humanity, but love it.

Joy (C/ Arenal, 11), Also open till 6am this is one of Madrid's classic night scenes, with an eclectic bunch of people and music.

Palacio Gaviria (C/Arenal, 9): an excellent alternative to Joy, this is an old stately home with lots of rooms to get lost in and different type of music in each.

Pacha (C/ Barcelo, 11): this is the original Pacha! Another Madrid classic full of savvy locals and out-of-towners alike.

Morocco (Marqués de Leganés, 7). Smaller, cheaper than others, a more laid back experience but with good music.

Kapital (C/Atocha, 125) Kapital's 7 different floors gives scope for all tastes. The music is house, r'n b, funk, techno, Spanish etc, and its go-go dancers and laser show are legendary. Open till 12- 6.

Late Night Munchies You've been out on the razz for 14 hours, the bright morning sun is hurting your eyes, and you have no idea where you are...don't despair, there's food to be had, and that'll cheer you up.

Chocolateria San Gines. (C/ San Gines) Next door to joy, try the classics Spanish after club donuts (churros) dipped in hot chocolate. A Madrid institution for revellers with the munchies.

Gran Via street vendors: Check out the bocadillo (sandwich), rice and noodle sellers (look for the cardboard boxes!) along the Gran Via, while perusing the colourful and friendly selection of señoras de la noche that line that strip of Gran Via. They also sell cans of beer!

O'Muiño, (C/Leganitos, 14) Next to Hotel Señorial, this is favourite little tapas bar with Sr Stag. Gets lively with refuelling partiers on their way to the next club at around 8 am...

Brillante, Glorieta de Atocha, next to Hotel Mediodia. Opens at 6 am.

Calle San Bernardo, near Gran Via: breakfast joints usually open around 5-6am.

Strip Clubs Be aware that Strip Clubs in Spain are very full on sex clubs that near little relation to UK lap dancing clubs. That means that the girls do not stop short of dancing topless. All have private rooms for much more personal attention. You'll find a cluster of these haunts around the Santo Domingo area of Gran Via (the best of which is Chelsea II, see below).

Chelsea II (Calle Silva, 6) our favourite costs. EUR15 entrance including a drink. Includes a go-go area and more private seating. Open every night.

Hot, (Plaza Colon, corner of Calle Genova). Right under the Columbus Apartments. Entrance EUR30. Closed on Sundays.

Restaurants These are group friendly places where if you go by earlier to ask you might just get a table!

Casa Mingo (Paseo de la Florida, 34). A Madrid classic. An Asturian ciderhouse, their speciality is roast chicken marinated in cider. Also try the lacon (Ham) and cabrales (cheese). This must be washed down with sidra (cider). No bookings so arrive a bit earlier than Spanish norm to beat the rush.

La Panza es Primero. (Calle Segovia, 17) A fun Mexican in the old town with excellent food and cocktails.

La Vaca Argentina (Caños del Peral, 2- Near Opera Square) - Top notch Argentinian beef for e carnivore feast. Try the chuletón or bife. Wash it down with a Spanish red, rioja. This is true red-blooded stag fare!

Tapas Bars This can be the best, and most economical way of getting an authentic local nosh-up. Madrid is tapas heaven and you can really get them on any street (especially around Plaza Santa Ana/Sol). But here are some places we specially recommend:

Café Las Bravas, (A few near Calle Espoz y Mina) A Madrid institution, specialising in spicy potatoes (Patatas bravas), tasty fried fish, or octopus!

El Abuelo (Nuñez de Arce, 5) This place serves delightful gambas (prawns) in garlic and chile. Also try the langostinos.

Museo del Jamon (Carrera de San Jeronimo, VVV) The museum of ham. Say No more. It's delicious.

LECHON NA PATO - Roasted Duck - juan's putahes

Cooking Instructions at John's Cuisines. The all-time Filipino favorite dishes are now unveiled to the whole world. Hosted by John-Eric Taburada



http://www.youtube.com/watch?v=ioljM91HWF4&hl=en

Open Cans Chicken Casserole

I came across this recipe the other day and remembered that it was a tasty, easy and quick to prepare meal that I cooked in the late 70's. I could come home toss the ingredients together and into the oven. Now is the time to update the dish, make it healthier, tastier, but still quick to make.

There is nothing wrong with using prepared foods as long as you make those purchases wisely. Fat and sodium, as well as preservatives are important considerations when choosing products. This casserole will work equally well with the lower fat, lower sodium versions of today's soups.

While the casserole is cooking, make a salad or prepare some fruit to serve along. Dinner will be ready in no time.

Open Cans Chicken Casserole
Serves 4 - 6

Preheat oven to 350 °

1 10-1/2 oz. can Cream of Chicken soup. Remember look for the low fat, low sodium variety.
1 10-1/2 oz. can Chicken Noodle soup. Remember look for the low-fat, low sodium variety.
1 ½ cups cooked chicken. You can use leftover chicken that is diced, rotisserie chicken that is shredded, or canned white chicken meat, drained.
1 4 oz. can mushrooms, drained and rinsed
1 small onion, diced
1 cup celery, diced
½ 5 oz can water chestnuts, sliced
½ 16 oz. bag Chow Mein noodles. Save remaining noodles for serving.
½ teaspoon pepper
¼ - ½ teaspoon garlic powder. If you have fresh garlic, by all means use it.

Combine the above ingredients. Normally, adding salt is not needed, but taste for your preferences.

Spray a round casserole with non-stick spray. Pour ingredients into the casserole. Cover and bake at 350 ° for 30 - 35 minutes or until bubbly. Remove top and bake an additional 5 - 10 minutes.

Serve and top with additional Chow Mein noodles.

Me Eat Spicy Noodles

I'm bored and want noodles. what?



http://www.youtube.com/watch?v=HdX3IdRRi7g&hl=en

Ready Made Soup Can Spice Up an Affordable Meal

Canned soup is an inexpensive meal that is easy to make. All you have to do is open up the can and heat up the contents. Unfortunately, this can get boring fast. What is an amateur cook to do? If you are in a hurry, you are probably not going to be able to cook a full meal from scratch. The good news is that you can improve any can of soup to make things more interesting, without things getting complicated.

All you have to do is know what to add to any can of soup to take it from dull to delicious. Check out your leftovers - do you have any veggies in the fridge? Cut up fresh veggies and microwave or saute them, or toss in cooked veggies. You will be surprised by the difference they can make in a simple can of soup.

Adding Frozen Veggies to the Mix

Do not forget the frozen vegetables, either. Adding a handful of frozen corn or peas to a can of soup can make it a lot more interesting, especially when you are talking about chowders and cream soups. It does not get much easier than this - just add the veggies and heat.

Meat can make an excellent addition to soups, as well, and it is a great way to use up leftovers. For a tasty chicken soup, save bits from a previous chicken meal, warm them briefly in the microwave, and add to your canned meal for a better taste. Any kind of meat, including seafood, can be used. Just make sure you cook it thoroughly before eating, for safety's sake.

What about Other Canned Items You Can Use

For those who do not usually have much in the way of meaty leftovers, canned meats can come to the rescue. There are great canned chicken, shrimp, crab, and other meat options out there that can really help you add interest to your soups. It is amazing how easy soup recipes can be.

Leftover grains are a wonderful addition to soup meals, as well. Leftover rice, barley, or pilafs, a handful of extra noodles, and many other grains can add a bit of interest to a boring canned soup. Precooked grains can be added right to the soup when you heat it.

Don't Forget the Spices

Spices and condiments can really change tastes, as well, and may make dull soups a lot more interesting. Garlic and onion, herbs, seasoning salt, hot pepper, or black pepper could be just what you need. Wine and sherry make things better, as do interesting vinegars. Try hot sauce, soy sauce, or even a little ranch (in a cream soup) and see what happens.

Cheese and other dairy products work well, too. Grate a little fresh cheese on top of a soup, or add it to cream soups when heating for a delicious cheesy option. How about a spoonful of sour cream? Add it after heating the soup to make your meal a little richer.

How to Make a Delicious and Easy Vegan Tofu Pasta Salad

Making a delicious vegan tofu pasta salad is so simple.

Start with any pasta. I prefer whole wheat in a curly cue shape, but you can make this dish with pretty much any pasta noodles you like.

1. Boil the pasta following the instruction on the package. Be sure to use enough water and stir the pasta occasionally as it boils.

2. When the pasta has boiled for long enough, strain out the water with a colander in the sink.

3. Now put the strained pasta in a big bowl, toss in extra virgin olive oil, salt, and pepper. You can add more to the dressing, such as red wine or balsamic vinegar.

4. Refrigerate the pasta. When it is cool toss in some of the great ingredients listed below for a nutritious dish.

Baked tofu. Cut the tofu into small cubes. Baked tofu comes in a wide variety of brands and flavors. I don't think I have ever tried one that I didn't like. My current favorite is the Teriyaki baked tofu form the San Diego Soy Dairy. Tofu is excellent for adding protein to this salad.

Tomatoes. This really only works with cherry tomatoes, as regular tomatoes fall apart when you cut them up and mix them in.

Broccoli. Little florets add a lot of vitamins and flavor to the salad. A bit tough to pick out, and some don't like this, so keep on the side if you might serve this to those who don't appreciate broccoli.

Parsley. Dice up a little and add it to the salad, parsley gives everything a fresh green flavor.

Olives. When possible I prefer pitted Kalamata olives, but all olives are good. I'll even use diced black olives from a can if I don't have anything in a jar or fresh from an "olive bar".

Pickles. Cut into little pieces. I used to be a huge fan of the pickles sold chilled in jars, but lately I've been slumming it with jars of "pickle chips" (not sold chilled) like you would put on a veggie burger. Either would work just fine. You could even add both types of pickles.

Frozen peas. Is it just me, or do the frozen peas totally make a noodle salad? Sure, you could eat it without the peas, but why?

Chickpeas or garbanzo beans. Adds a nice texture along with a good dose of protein.

Three bean salad. Just delicious when added to this dish. I probably wouldn't do this and also the chickpeas, as three bean salad usually has chickpeas in it.

Chow mein noodles. This adds such a wonderful crunch. These must be served on the side, because if you mix them right into the salad the chow mein noodles will get soggy and loose all their crunch.

Jalapeno or pepperoncini peppers. Just to state the obvious, only add these spicy little guys if you want things hot. These are something else you might want to keep on the side.

More noodles. Sounds weird, but try adding even more pasta with a different shape and flavor. For example, if you are using a bag of whole wheat curly cue shaped pasta for the base, why not try a half bag of rice wagon wheels to add a contrasting noodle.

...and anything else you like. Almost any fresh or cooked vegetable or fruit (celery, peppers, artichoke hearts, mushrooms, blueberries, sun dried tomatoes, etc) could be added to this salad!

So there you have it, easy as pasta! This is a nice dish to make for a potluck, picnic, or to have for lunch all week long if you make a big batch on a Sunday evening.

Spicy noodles ...

http://www.youtube.com/watch?v=kqMQAAk6Nr8&hl=en

Scottish Soup - Warm and Comforting

Can you think of any Scottish soup recipes? What about Scotch broth? This delicious soup is a Scottish tradition and it contains lamb, barley, bacon, parsnips, onions, leeks and more. This is a real winter warmer of a soup and it is usually made with lamb broth.

Cock-a-leekie soup is Scotland's answer to chicken noodle soup and this delicious recipe contains chicken and leeks. The traditional recipe for cock-a-leekie contained prunes and some recipes for it still use a julienne of prunes for a garnish.

More About Scottish Soup Recipes

In Scotland, a filling broth or chowder is usually served at lunchtime and accompanied with some crusty bread. A lot of Scottish soups and stew recipes are based on fresh produce and also might contain fish or meat. Fresh herbs like parsley, thyme and rosemary are used for flavoring and sometimes just a dash of salt and pepper are added.

Scottish soups tend not to be spicy or too heavily flavored. Most of the flavoring comes from the meat, poultry or fish and the fresh vegetables used to make them and perhaps the homemade broth or stock used for the base.

Cullen Skink is famous in Scotland and this delightful soup recipe is made with haddock and potatoes. Leek and potato, leek and mushroom and apple and tomato are examples of soup varieties and show how the Scots love to incorporate fresh produce in their recipes.

Recipe for Chicken Soup Scottish Highland Style

This flavorful soup serves four people and it combines chicken, lemon, eggs, almonds, cream and more for a filling and delicious dish. If you have some chicken breasts to use up, making this traditional Scottish recipe is a great idea.

You will need:

4 fl oz milk
32 fl oz chicken broth
2 boneless, skinless chicken breasts
2 teaspoons lemon juice
1 thick slice white bread
Yolks from 2 hard-boiled eggs
2 raw egg yolks
4 ground almonds
4 fl oz heavy cream
1/4 teaspoon ground nutmeg
2 tablespoons finely chopped chicken, to garnish (optional)
Salt and white pepper, to taste

How to make it:

Cook and mince the chicken breasts. Take the crusts off the bread and discard them. Put the bread and milk in a pan and bring it to a boil. Set it aside to cool. Mash the almonds, cooked egg yolks and minced chicken and transfer it to a bowl. Pour in the bread and milk and mash well. Stir in the chicken broth and sieve the mixture into a big pan.

Bring the chicken soup to a boil and add the lemon juice and nutmeg. Add salt and pepper to taste and let the soup simmer for 12 minutes. Take it off the heat. Beat the cream with the raw egg yolks and add 3 tablespoons of hot soup.

Pour this mixture into the soup and warm it through for a few minutes, without letting it boil. The soup will thicken. Serve it hot, garnished with some finely chopped chicken if you like, or some fresh parsley. Serve crusty bread on the side.

A Glossary of Typical Thai Dishes - Part I

Planning to eat at a Thai restaurant can be a challenge sometimes, especially the first time one tries Thai food. Looking up dishes on the Internet ahead of time is always a good idea. The Internet is filled with lots of information on both authentic Thai dishes and Thai dishes customized for one's country. So, when choosing your Thai dishes, be aware that they might not be the same as a given description on the Internet. Even authentic Thai recipes for a given dish can be different. This is because it depends on the person who wrote the recipe. The region plays important role. Green curry in the north can be different from green curry in the central plains. A variety of factors make recipes and descriptions a fluid process. But that there are benefits to this situation. Becoming familiar with multiple perspectives and possibilities can enliven one's eating experience further and help generate new ideas and tastes.

Most Thai restaurants in the US will provide menus that include descriptions of each dish. Some may also show dishes written in Thai and/or a phonetic English pronunciation of the Thai name. The names of dishes often derive from from the main ingredient. For instance, Kaeng Kiaw Wann Gai translates literally as "curry, green, sweet, chicken." Here are some typical Thai dishes in Thailand. Perhaps you'll find some dishes here that you've tried or would like to look for in restaurants in your country.

Snacks (Appetizers)
Thais love snacks and often eat between meals. There are a wide variety of snacks ranging from deep-fried insects to fruits and sweets.

Gai Ping: charcoal-grilled chicken with sticky rice
Kai Ping: charcoal-roasted eggs with dark chili dipping sauce
Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread
Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread
Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper
Kluay Ping: charcoal-grilled banana
Luk Chin Ping: barbeque meatballs with chili dipping sauce
Luk Chin Tod: deep-fried meatballs with chili dipping sauce
Miang Kam: leaf-wrapped tidbits
Moo Ping: charcoal-grilled pork with sticky rice
Po Pia Tod: deep-fried spring rolls with sweet dipping sauce
Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar
Roti Sai Mai: flour-wrapped spun candy
Sakoo Sai Moo: steamed tapioca filled with minced pork
Tod Mun Goong: fried shrimp cakes with cucumber and peanut in sweet dipping sauce
Tod Mun Pla: fried fish cakes with cucumber and peanut in sweet dipping sauce

Noodle Dishes
There are many types of noodles - three examples of types are egg, rice and transparent noodles. The rice noodles come in 3 different sizes: sen yai (wide), sen lek (medium) and sen mee (thin). Egg noodles are called "Ba-Mi" and transparent are called "Wun sen" and are made from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their regular use of spoon and fork.

Bami Haeng: egg noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)
Bami Kiaw Nam: egg noodle soup with wontons (filled with meat), sliced barbeque pork and vegetables
Bami Kiaw Haeng: egg noodles (served dry) with wontons (filled with meat), sliced barbeque pork and vegetables
Bami Nam: egg noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)
Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese chives
Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles
Kuai Tiaw Kai Kau: stir-fired wide rice noodles with chicken
Kuay Tiaw Haeng: rice noodles (served dry) with vegetables and meat/meatballs (pork, chicken, beef or fish balls)
Kuay Tiaw Num: rice noodle soup with vegetables and meatballs (pork, chicken, beef or fish balls)
Lad Nah: stir-fried thin or wide rice noodles with light gravy bean sauce and Chinese kale
Pad Kee Mao: Stir-fried wide rice noodles with meat and vegetables with chilies
Pad See Eew: stir-fried wide rice noodles with meat and vegetables with black soy sauce
Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with
beansprouts)

Curry Dishes
Thai curry dishes are well known for their spicy qualities. Each curry dish is made with a specific type of curry paste; the term can also refer to the pastes themselves. There are two common types of curries: coconut-based curry and water-based curry. The coconut-based curry will consistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will involve fish as one of its ingredients. Here are some typical curry dishes Thais eat:

Kaeng Daeng: red curry with meat, red bell peppers, basil and coconut milk
Kaeng Hang Le: Northern style curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts
Kaeng Kari: Indian style curry with meat, potatoes and coconut milk
Kaeng Kiaw Waan: a slightly sweet green curry with meat, Thai eggplants, pea eggplants, winter melon, Thai sweet basil (Bai Horapa), kaffir lime leaves and coconut milk
Kaeng Khua: three-flavored coconut-based curry (sweet, sour and salty) most common meat is fish, shrimp or clam. Main added ingredients typically used in this curry can be pineapple, mushrooms or winter melon. Other ingredients are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste
Kaeng Leung: hot yellow curry, most common meat used is fish. Other ingredients are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste
Kaeng Liang: vegetarian curry, most common vegetables are sponge gourd (buab liam), gourd leave (bai tam leung) and phak nam tao (bottle gourd). Other ingredients are shrimp paste, dried shrimp and shallots
Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a mild curry from the Muslim Southern part of Thailand)
Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies
Kaeng Phed: spicy curry with meat and chilies
Kaeng Som: hot and sour curry with fish (can be fired), morning glory vegetables and juice-based tamarind
Phanaeng: Thai southern style dry curry with meat, kaffir lime leaves and coconut milk

Soup
Spicy and non-spicy soup dishes are always served as one of a communal dinner's dishes. Most non-spicy soup dishes can be made with a variety of ingredients.

Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use ground pork or chicken
Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber can be ground pork or chicken
Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some may add ground pork
Kaeng Chued Wun Sen: clear noodle, ground meat, vegetables and broth
Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung)
Tom Kha Gai: hot and sour coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies
Tom Kha Pla Duk: hot and sour coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies
Tom Kha Ta Le: hot and sour coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies
Tom Som: sweet and sour soup with fish, shrimp paste, tamarind juice, onion and coriander
Tom Yum Gai: hot and sour soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Tom Yum Goong: hot and sour soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
Tom Yum Moo Pa: hot and sour soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
Tom Yum Pla Duk: hot and sour soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
Tom YUm Ta Ke: hot and sour soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies

Rice Dishes
With rice as Thais' staple, there are many of quick rice dishes. Some may eat as their main meal, but some may eat as snack.

Jok: rice porridge with ground pork, fresh ginger and green onion (some may add egg)
Khao Krug Ka Pi: shrimp paste rice with slices of thin omlet, fired shallots, shreaded raw mango, sweet shredded pork and dried shrimp
Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices
Khao Moo Daeng: Chinese-style red pork with rice, boiled eggs and cucumber
Khao Mun Gai: steamed chicken with rice cooked in chicken stock and garlic
Khao Nah Ped: roasted duck served on rice
Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple
Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro
Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro
Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts
Khao Tom: rice soup with a selection of meat and vegetable side dishes;
Khao Tom Goong: rice soup with shrimp
Khao Tom Moo: rice soup with pork
Khao Tom Pla: rice soup with fish

Desserts
Dessert is known as Khanom or Khong wan in Thai. Most Thai desserts are based on fruits and natural flavor.

Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk
Kaeng Buat: potatoes, taro and pumpkin in coconut milk
Khanom Kluay: blended banana mixed with flours dessert with shredded coconut on top
Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping
Khao Niaw Gaew: boiled pandanus sticky rice balls
Khao Niaw Ma Muang: mango served with sticky rice and coconut milk
Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf
Khanom Chan: nine-layered sweet. Main ingredients are flours and natural colors
Khanom Khrok: warm coconut pudding
Khanom Moh Kaeng: Thai-style egg custard
Khanom Tago: sago-based dessert with coconut cream on top
Khanom Thien: mung beans in banana leaf
Khanom Thua Fu: jasmine sponge cakes
Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat
Khanom Thuay: coconut cakes
Kluay Buat Chee: banana in coconut milk
Kluay Tod: deep-fried banana fritters
Luk Choob: made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables
Mun Tom Khing: potatoes in ginger syrup
Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on top
Paeng Jee: grilled coconut cakes
Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin
Sakoo Khao Pod: tapioca and corn with coconut topping
Sakoo Tao Dum: tapioca and black beans in coconut milk
Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping
Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk
desserts in Thailand. The color of these three desserts is a yellow-like golden color from the egg yolk

There are lots more dishes than I can mention here. Part II will talk more about seafood dishes, stir-fried dishes and fruits. Already a fairly extensive list, the above selections help give one a sense of both the wide variety of dishes and the groups of dishes that relate to or build off of each other. Certainly many different combinations of dishes await! Combinations can be further harmonized based on increasing familiarity with dishes that also allows one to better tailor selections for a given occasion. As noted earlier, recipes and general descriptions for a dish can vary significantly. As a result, there are many possibilities for taste and other elements of many of the dishes listed here.

Let us here from you if there is something you'd like to hear about in an article, such as a general topic for an article, or more information on a particular selection of dishes. Looking through this wealth of choices can be a good way to discover new favorite dishes. Until next time, happy eating!

Napatr Lindsley

What You Need to Know About Pumpkin Soup Varieties

Pumpkin soup is one of those recipes that has many variations. While most people think of only classic pumpkin varieties, there are many other ways to create a soup out of pumpkin. One of the easiest recipes is for a honey roasted pumpkin treat. The ingredients are drizzled with honey before roasting. Then it is made into soup.

Another easy variation is pumpkin and cheese soup. You can use canned pumpkin puree to make this soup extra simple. Add in some cream, broth, spices, brown sugar and grated cheddar cheese. Serve it up with from French bread or top the soup with a crust of melted cheese for a tasty treat on a cold day.

Sweet Varieties with Pumpkin

Alternatively, you may want something a bit sweet. Add some real maple syrup and a little Marsala wine and you will have an incredibly flavorful bowl of soup. Always use real maple syrup for this recipe... imitation syrups will not hold up during cooking to create the flavor you want.

Pumpkin flavor can be changed according to the cuisine. You can make Thai, Haitian, Mexican or even Jamaican pumpkin soup. Each of these soups contains pumpkin, yet the spices of the hosting cuisine prevail, adding a new touch to them all.

It Also Comes in Exotic Flavors

For a more exotic flavor, try pumpkin ginger soup. Ginger will give this creamy soup a bit of heat and Asian flavor. If you like it hotter you can add some chilies as well. Garnish the soup with a little chopped cilantro and pumpkin seeds. If you like a whiter soup, try using white pumpkin. This dish is not your average pumpkin soup! Serve it as an appetizer for an Asian themed meal or serve it alone.

Try adding some specialty ingredients to change your soup. Shrimp adds a nice seafood flavor to the soup, while chocolate can create an unusual dessert treat. Make your soup spicy or mild. Peppers will add some kick to your soup if you like it hot. Use chipotle if you want a milder heat. Peanut butter can be combined with pumpkin soup to make an unusual flavor. Add bacon or sausage to bring it all together. This fast recipe can be done at the last minute.

Ingredients you traditionally associate with fall like apples are often added to pumpkin soup. You can use other winter squashes like butternut or acorn in your soup. Even sweet potatoes will add a new twist, adding their own sweetness and texture. Do not be afraid to use herbs to create different flavor blends in your soup. In the hot days of summer, try a chilled pumpkin soup that will help your guests cool down admirably.

No matter what variation of pumpkin soup you want to try, you will be treated to a rich, flavorful meal that will fill you up. The creamy texture of the soup is satisfying and velvety. It may become a new favorite. If you do not have a lot of time, you can always make your soup in a crockpot and let it cook all day long.

Vietnamese Spring Rolls Recipe (Goi Cuon)

This Goi Cuon recipe or Traditional Vietnamese Spring Roll recipe took a lot longer than I expected, but I learned a lot during making the rolls. These healthy rolls are full of fresh vegetables and lean meat, so eat up!

Made from just rice and water, the neutral banh trang (rice paper) could be easily used in a variety of ways. At one Vietnamese market, I found no less than five brands of banh trang (rice paper) with multi-lingual packaging:

Vietnamese, Chinese, English, and French.

Banh trang gets around. Cambodians have a similar roll also using the same rice paper called nime chow--made without meat and dipped in a vinegar based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.

For the meat you can really use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.

At the bottom of this post you'll find a Vietnamese Nuoc Cham / Spring Roll Sauce recipe too.

This recipe makes about 10 Spring Rolls.

What you need:
-1/2 lb. shrimp (36/40 size) (453g)
-1/2 lb. pork leg (453g)

-1 head red or green leaf lettuce
-a few sprigs of mint
-chives

-banh trang (rice paper / Spring Roll wrapper)
-bun (rice vermicelli, the starchless variety)

-1 1/2 teaspoon salt
-1 teaspoon sugar

Nuoc cham recipe (Vietnamese dipping sauce recipe, Spring Roll sauce)
-1 tablespoon Hoisin Sauce
-2 tablespoons water

Prep time: 25-40 minutes
Cook time: 50 minutes
Assembly time: 10-20 minutes

If your shrimp is frozen, thaw it in a bowl of water until it is defrosted so you can cut into them.

1. Split and devein the shrimp. It helps to have a sharp knife and a steady hand. I had to pull up a chair to get the hang of this. I also found it helpful to have a bowl of water to dip the nasties into.

2. Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to 60% for about 30 minutes. It is done when it floats or when it is no longer pink in the middle.

3. Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on 70% heat until the shrimp is no longer translucent in the middle. It will be quick so don't go anywhere!

4. Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body. Try to picture how you want to layer the pork inside the roll so you know how to cut it. Slice as thinly as porkly possible so rolling will be easier.

Tortuna brand bun (rice vermicelli), and Flying Horse brand banh trang (Spring Roll wrapper, rice paper).

5. Get 1 gallon of water boiling. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet).

6. Drain and cool the noodles under cold running water to stop it from cooking.

7. Wash and dry your veggies!

8. Add some warm water to a plate to dip the banh trang (rice paper).

9. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it's easier to handle.

10. Rolling technique is entirely up to you. Do whatever looks good or makes you happy. Put less than what you think you need so the rolls aren't exploding. Generally it will look better to show lettuce instead of noodles on the bottom. A tighter roll will look nicer and showcasing the meat on top makes it more appealing. Here's what I did:

10a. Add some lettuce near the bottom and leave about 1" to 1.5" space on the sides. Layer with some mint and some chives.

10b. Add shrimp near the middle, color side down.

10c. Add pork on top of the shrimp and some bun (rice noodle) on top of the vegetables. Make sure the rice noodle is spread evenly across.

10d. Fold the sides in so its snug and add some more chives. Then fold the bottom up to cover the rice noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Once you reach the meat, ease up on the tightness so it doesn't tear.

11. Nuoc cham recipe (Vietnamese dipping sauce recipe):

Add 1 tablespoon hoisin sauce and 2 tablespoons water to a small pan and bring to a boil. Pour into a bowl and cool. Add chopped nuts and some hot sauce. I used Koon Chun hoisin sauce, and Sambal Oelek chili paste (the one without garlic!).

Serve!

Baking Bread at Home Using Sour Dough Recipes

Sour dough is not something you make in a hurry. Not the first time anyway. The starter takes at least 24 hours to get ready, but some people would say one week or more. But don't panic. Most of that time it is doing its own thing.

Originally bread was flat. Then long, long ago someone left a bowl of dough exposed and some wild yeast got in. There are still those who believe that this is the only authentic way to make sourdough, but most of us will want to bought yeast.

Alaskan Sour Dough Starter

You will need

1 packet of instant yeast

1 tablespoon vinegar

2 1/4 cups hand warm water

1 teaspoon salt

2 tablespoons sugar

2 cups strong bread flour

Dissolve the yeast in 1/4 cup of the warm water. Add sugar vinegar, salt and flour. Add the rest of the water and stir. Place in a non metallic bowl, cover and let it sit until it starts to ferment. About 3 days for a fairly sour taste, but you can use it after 24 hours. Stir again until and measure out the amount you need for your recipe. Bring this to room temperature before using. You then need to replenish the starter with equal volumes of flour and water.

Sourdough Bread

1 cup of starter

1 1/3 cups of hand warm water.

About 6 cups of flour. This can be any ratio you like of white and wholemeal strong bread flour.

1 dessert spoon of salt and the same of sugar.

A little cornmeal or semolina to sprinkle on pan.

Method

Pour 1 cup of starter into a large bowl. Add to this the warm water and about 3 cups of the flour. Mix well and then cover and leave for at least 2 hours in a warm place. You could also leave it in a cooler place for up to 24 hours. Mix the salt and sugar into 2 cups of the flour and mix this into the yeast mixture. Now turn it out onto a floured board and knead. Add more flour until you have a fairly stiff dough. Grease bowl. Place the dough back in the bowl, turning so that dough is coated with grease. Cover and let it rise. Knock down the dough and shape it into two large loaves or into rolls. Sprinkle tins or baking sheets with cornmeal or semolina, place loaves an d then let rise for further 2 hours. Preheat oven to hot, gas mark 8, 450F, 230C. and boil some hot water. Just before baking slash tops of loaves and brush with cold water. Place in oven. On the bottom of the oven place a dish with 3 cups of boiling water to create a steamy atmosphere. Close oven and bake for 25 minutes or so.

Tips

Check loaves are done by tapping bottoms. They should sound hollow.
Different glazes will produce different effects - try milk, beaten egg or salt water.
You could try sprinkling your dough with chopped herbs, sesame seeds, poppy seeds, caraway, coriander, pumpkin seeds and so on. More elaborate finishes could include onion rings or grated cheese. If the bread is well colored, but still sounds dull, try placing back in oven for 10 minutes with heat turned off.

Yes, it is a complicated process, but most of the time you are free to do something else. One of the busiest surgeons I know bakes bread like this every week as a total relaxation, so if he has time what excuse have the rest of us got.

Gumbo is Louisiana's Most Famous Food

Ask any visitor or native to Louisiana what the state's most popular food is and most will say GUMBO. Whether it's seafood or chicken, shrimp or okra, gumbo is eaten more often in restaurants and homes around the bayous state than any other dish.

There is one reason why gumbo is Louisiana's most favorite food. It is delicious. Although gumbo can be classified as a soup, it is no ordinary soup. Gumbo characteristics are uniquely influenced by Cajun, Creole, native American, African, Spanish and French cultures. It's blend of ingredients and cooking techniques render a dish with an intense and rich flavor that generates a sense of warmth and contentment.

A hot steaming bowl of Louisiana's most famous food sends a tantalizing aroma to your senses and conjures up visions of rustic homes on bayous, moss covered oak trees and wonderful times spent with family and friends. A big pot of gumbo on the table is always the perfect occasion for a gathering and can be quite a big affair.

Which variety is best. Grandma's seafood gumbo or mothers chicken and andouille? Should it be thickened with okra or is it best with a roux? Does it have to use file' to be an authentic gumbo? All interesting questions and the answers will vary widely. Depending on family traditions and availability of ingredients authentic gumbos can come in many varieties.

In some homes chicken and andouille gumbo is the favorite. In others a seafood gumbo with okra and file' wins the award hands down. And purists will claim a gumbo that is true to the roots of the dish will be dark and rich loaded with okra, locally obtained ingredients and will always use a roux. It is the many and varied recipes and combination of ingredients that make gumbo so unique and so appealing.

Your basic gumbo will start with onions, celery and green pepper sauteed in a roux. Roux is flour browned in oil and is the basis for providing the body, color and unique flavor to gumbo. Then water is added creating a soup like concoction to which other ingredients are added. A little garlic, some black pepper and salt, a bay leaf or two along with optional seasonings like thyme, white pepper, oregano and cayenne pepper go into the brew to cook and meld. Then the main meat or fish components go into the pot and this magical blend of ingredients becomes the wonderful dish we know as gumbo.

Good cooks seem to always strive to tweak and improve or find new and different ways to make recipes better. This is true with gumbo. And in recent decades celebrity chefs have introduced hot and spicy to gumbo and added ingredients gumbo traditionalist often scoff at. Sweet potatoes in gumbo? Who would have thought it would be so good. Holiday gumbo using leftover turkey and ham and a stock made from the bones takes the dish on a tangent that everyone should experience.

Gumbo often provides a reason to celebrate. There are gumbo festivals, gumbo cook offs and gumbo parties. You find gumbo kings, gumbo queens and gumbo restaurants. Every cookbook published will have at least one gumbo recipe. In stores you find gumbo cookbooks, gumbo spoons and bowls, gumbo pots and instant gumbo in a package.

Gumbo is found on the menu of nearly every restaurant in Louisiana. Chefs and restaurants claim to have the best in town. And the great thing about that is you have to try them all in order to find your favorite.

Cooking Vegetarian Chili the Right Way

The type of food that you may cook in your homes will obviously vary depending on your cultural background. Seeing that we all live in a multicultural society, many have started to adopt the dishes that other countries cook traditionally as well. One of the dishes that are most widely cooked amongst all home types regardless of their cultural background is vegetarian chili.

Vegetarian chili is traditionally a Mexican dish that is loved by many all over the world. The great thing about the vegetarian chili as the name suggests, is that it has been intended for vegetarians. Seeing that some people do not eat meat due to their own personal beliefs, the great thing about it is that it is open to all food lovers. The ingredients that are used in the chili are known to only contain those that are suitable to be eaten by a vegetarian.

There are many ways that you can go about in making chili that is vegetarian. There are a number of websites online that offer a complete guide on how to make tasty chili that will best suit your wants and needs. The standard procedure is obviously the same; however you are always open to add your own custom touches. If you are not the type that would want to cook by yourself, there are other options available. Preferably it is advised that you try at least having one go at making vegetarian chili yourself as it allows you to experiment with the type of taste that you are looking for. Most vegetarian chili that is made are quite mild. For this reason if you are the type that enjoys spicy food, you will be better of making it yourself.

There are many restaurants that offer vegetarian chili as one of their dishes. Some restaurants are known to offer it as a side order where as for some, it is their speciality. Ideally you would expect to find vegetarian chili at a Mexican restaurant. However there is a good chance that you could fine some decent chili in a local restaurant as well.

Seeing that vegetarian chili is liked by the majority, many people have started offering it as an option in their restaurant even if it is not their main dish. If you are still a bit weary about chili that is "vegetarian" actually being for vegetarians, we advise that you check online. There are many websites that are offering the complete recipe of vegetarian chili that you can easily use to cook at home. If you are a non-vegetarian and would like to include pieces of chicken in your vegetarian chili then by all means you can do so. The great thing about it is the fact that you can easily add your own little touches to make it unique to your self. Seeing that it is a healthy and easy to make dish, there is no surprise that it is enjoyed by the majority.

Crock Pot Casseroles are the Quintessential One Dish Meal

I'm a fan of casseroles - meat, vegetables, and carbohydrates all in one dish. But when you really take a look, you realize as you're cooking that casseroles are truly NOT a one dish meal. You have a pot to cook the noodles, a strainer to drain them, a pan to brown the meat, a pot to heat the cream base and combine everything in, and a baking dish to bake it in. That doesn't seem like one dish; it seems more like five.

Then I realized there's absolutely no reason why you couldn't make casseroles a one dish meal by making them in your crock pot. Yet, to be fair, it's not one dish. You do have to brown the meat before adding it to your crock pot, so you use two dishes. Still, two is better than five when it comes to dishwashing.

Following is a recipe reference - merely suggestions in how to put together a crock pot casserole. Add or delete meats, vegetables, experiment with seasonings, and create your own quintessential one dish meal.

Crock Pot Casseroles

1 pound ground meat (beef, chicken, turkey)

1 can cream based soup

1 ½ cup water

1 cup celery, chopped

2 cloves minced garlic

1 onion, chopped

16 oz frozen vegetables

8 oz cream cheese or sour cream

½ tsp black pepper

1 tsp each season salt and dry mustard

4-5 cups noodles (any strong kind such as penne, ziti, egg noodles, macaroni)

Spray crock pot with cooking spray. Brown meat and drain. If using cream cheese, melt with meat over medium heat. Transfer to slow cooker. Add remaining ingredients except noodles, mix well. Layer noodles on top. Cover and cook on low 6-8 hours or high 3-4 hours, until noodles are tender.

Side notes:

1)Depending on the noodle, you may need to mix throughout cooking time. If this is not possible, layer the noodles between the meat mixture.

2)If you are using sour cream, add during the last 30-45 minutes of cooking.

3)Get brave, experiment and enjoy your creation!

Top 10 Cooking Schools Around the World

What better way to top off your luxurious travel experience than by joining in the fun at a cooking school, learning to create divine meals using fresh local flavours and traditions? Cooking schools are a popular choice of holiday with a wide variety of choices available. Here are our suggestions for the top 10 cooking schools around the world.

1. Dar Liqama, Morocco

To experience the rich spices of Morocco you can't get any better than the Dar Liqama in Palmeraie, near Marrakesh. This exotic hotel is a fascinating feature in itself, complete with marble floors, antiques and a terrace to sit and idly watch the amazing view. At the Dar Liqama cooking classes you can learn to prepare traditional fare such as lamb dishes, tagines and almond pastries.

2. Le Baou d'Infer, France

In the beautiful countryside of southern France, Le Baou d'Infer teaches confidence in the kitchen rather than precise technique. Guests here will discover how to create the perfect bouillabaisse, aioli and divine French desserts, along with experimenting with local herbs.

3. Rustic Sicilian, Italy

Italians are well-known to love their fresh food and to love cooking, so it's no surprise that Italy has countless cooking schools scattered throughout the country. One of the most famous is the Rustic Sicilian. Prepare and savour the most delicious Italian cuisine, just like Mama makes it, using ingredients -- including vegetables, herbs, cheese and meat -- from the rustic 1000 acre estate.

4. Four Seasons, Thailand

The Four Seasons hotel in Chiang Mai offers excellent cooking classes, lead by head chef Pitak Srichan. In this open hilltop cooking classroom, with view of paddy fields, you can experiment with the unique Thai flavours. Signature dishes you could perfect here include Chiang Mai curry noodle soup with chicken and dry spiced curry with pork and pickled garlic.

5. Samp and Soufflé, South Africa

The Samp and Soufflé is a mobile cooking school that roams around the Cape Town region, offering cooking classes for one day to five days. Guests can even experience preparing and barbecuing an impala on a game reserve along with tasting local wines, cheese, fish and herbs.

6. Ballymaloe Cookery School, Ireland

The Ballymaloe Cookery School in Shanagarry, County Cork, is the oldest established private cooking school in all of Ireland. Courses here range from simple demonstrations to small group classes on basic fare to preparing gourmet dinner party cuisine. The school focuses on food that can be obtained direct from the garden.

7. Swinton Park, United Kingdom

The exquisite Swinton Park in North Yorkshire is a castle hotel that is surrounded by 200 acres of pristine park. Your luxury cooking holiday can be combined with activities such as golf, riding and fishing. The famous Swinton Park Cooking School is run by celebrity chef, Rosemary Shrager.

8. Kea Artisanal, Greece

Located near the sea on the superb island of Kea is the home of award-winning cookbook author, Aglaia Kremezi. Surrounded by almond and olive trees and a beautiful vegetable garden guests learn to prepare delicious Mediterranean cuisine from one of the best, with a focus on seafood, octopus and garlic. Sip wine with your meals while taking in the amazing views and nature on this beautiful island.

9. Kerala Cooking Residency, India

The Kerala Cooking Residency is an Indian home surrounded by a bio-organic garden of spices. Guests can enjoy preparing traditional Indian dishes, including breakfasts, lunches and dinners. When you're not learning about the delicious Indian fare you can indulge in a relaxing Ayurvedic massage.

10. Casa de Sierra Nevada, Mexico

This cooking school is located in a collection of six magnificent mansions from the colonial era, over 6000 feet high in the central highlands of Mexico. Guests here can learn to prepare traditional Mexican meals and sensational margaritas from one of the best Latin America chefs, Sazon.

Whether you prefer the rich flavours of Tuscany, spicy Mexican fare or the heady aroma of Moroccan spices, a luxury cooking holiday makes a perfect getaway at any time of the year.

Left Over Clips

YES im making a new obby mauler pure cause i see you guys like it lol so yuup new plan ^^



http://www.youtube.com/watch?v=omNaIj1Jnd0&hl=en

Joseph Ahearne and the Bikes He Builds

Joseph Ahearne won the prize for "Best City Bike" at the North American Handmade Bicycle Shows (NAHBS) in 2007 and 2008. In my book, this qualifies him as a maker of bicycle frames for the real world. Some may point out that most people could not or would not pay the prices Ahearne charges for a frame, but I do not think that his prices disqualify him from "real world" status. He is clearly designing and building bicycles meant to be used hard in practical applications, and from what he told me, most of his customers do just that. His designs that involve a "unified bike and rack" push the practicality envelope even further, creating machines that can haul passengers and large amounts of cargo. Finally, I got the distinct impression that Ahearne is a perfectionist. Like virtually all frame builders in this country, he charges the dollars required to build frames to his standards while being able to eek out a modest living. His status as an independent frame builder allows him to create and build designs that no large bicycle company would dare attempt at any price. Considering the two-year waiting list for his creations, lots of people understand that his genius is worth every penny.

Q: How did you start building frames? What has kept you in the business?

A: I learned frame building from Tim Paterek. For anyone building bicycle frames he's somewhat of a legend because he wrote the definitive guide for frame construction, "The Paterek Manual." He's an old-school frame builder who, at the time I took his class, lived in Vancouver, Washington. He started building frames in the '70s and for the last ten or so years of his career he taught frame building out of his shop. While taking the class he told me he was retiring from frame building and offered to sell me his equipment and tooling, and I went for it. I've stayed with it for this long because I really enjoy it and I don't want to work for anyone else. Also, because I've got so many things I want to make there's never been a lull, it's just grown and grown to the point that I'm now at, which is about a two-year wait time for bikes.

Q: Is there one type of frame you build more than others?

A: I started out building a lot of 29ers and commuters. I still build both of these, but now I definitely build more commuters and touring bikes and a variety of hybrid styles. The custom racks are really important. Racks can be really difficult to make, but the unified bike and rack, if executed well, is such an awesome thing, both functionally and aesthetically. A lot of people want that.

Q: Describe your version of the "ideal bike," please.

A: There's no such thing, at least not universally. Everyone has different wants and needs and people live in all sorts of places where the terrain is vastly different. No one bike can cover all the possibilities. I guess, if I were only allowed to have one bike for myself, it would be a touring rig with racks front and rear that were easily removable, clearance for fatter tires and fenders, a comfortable, more upright geometry. Kind of like the bike I have that I ride most every day. But, it's even better to have two bikes, or maybe three. That way you can get more specific, and each bike will do its job better.

Q: What is your favorite type of bicycle to build?

A: Usually the one I'm building. Or the one I built last. Or maybe the next one. I really like commuters because they push my skills, make me envision how I want everything to come together and then to come up with the best way to execute it. I learn a lot from each one. But I really like building the simple bikes, too, like fixed gears and single speeds. That way I don't have to think so much about the design and can focus on the perfection of every detail.

Q: I absolutely love your red, twin top tube bike which was recently featured on the Bike Portland website. Is there a story behind it? Is it one of your personal bikes? Tell us a bit about it, please.

A: This was a big experiment. I started the bike with the idea that I wanted to be able to carry my u-lock on the bike, no rattling. I hate that sound. That's where the twin top tubes came from. From there evolved the crazy seat binder idea, to sandwich the seat tube between the twin tubes and then slot it front and back and put a binder on either side, kind of hidden. I wanted a 5 - piece seat stay configuration, and I stole the bullet-capped stays off an old frame that I broke, but that didn't work out. So I tried a little different configuration, didn't like it, built another style, but didn't like that either. By this time I was getting frustrated and the project was taking far too long, so I built the crazy stays that are now on there. They looked just weird enough, and they fit the way I wanted them to, so I used them. When I first built the frame it didn't have the mixte stays running back from the head tube to the rear dropouts. It just had the twin top tubes. Unfortunately I sent it off to the painter before building the bike up and riding it. When experimenting like this, I should know better. When the bike came back from paint I assembled it with parts and got on to ride and it was terrible. There was way too much flex in the twin top tubes. Talk about a noodle. So then almost immediately I burned off the paint and installed the two mixte stays. This time, after the mixte stays were put in, I built it back up with all the parts and rode it. It felt great, not too much flex. And the mixte stays made the bike all the more strange, but somehow it seems appropriate. The first paint job was white. I wasn't sold on it, and didn't really like it, and with the two extra tubes the bike really wasn't meant to be white. When I sent it back to the painter I knew the bike needed to be blood red.

Q: Your website tells us that a customer should expect to wait 18 months from ordering until delivery. Is that because you have a long waiting list? How long does it typically take you to build a bike? Any plans on expanding your operation so you could build more frames in shorter periods of time?

A: My wait is actually about two years now. Yes, that's because I have a lot of orders, at least for me it seems like a lot. A basic frame build may take a week or week and a half frame and fork. It all depends. But some of the more elaborate projects, like the commuters with everything - frame, fork, stem, racks, fenders parts -- can take quite a long time, maybe three weeks to a month. It really depends on a lot of things. Also, polished stainless steel projects are very time and labor intensive. I've got some ideas about how to speed things up, and am always thinking of ways to refine my processes. I'm certainly able to build more quickly now than I was even a year ago. But some things just take time.

Q: We hear from different sources that small frame building shops struggle to survive, financially speaking. How do you make ends meet?

A: Yes, money is always a struggle. I don't think people realize how much goes into building a bike. Bikes for sale in bike shops have people believing that that's what a bike should cost. Which is frustrating. It's kind of like going to the supermarket and buying a pretty package of meat. If you don't educate yourself a little you have no idea the blood required to get it in the package. I think Sacha of Vanilla Bikes has it right when he compares what frame builders make to what plumbers make. If you think about it, we're both (bike builders and plumbers) utilizing some similar techniques. We're putting tubes together, albeit for very different purposes. How much do plumbers make? Something like $75 per hour. There are maybe two frame builders in the history of frame building that make that much on a consistent basis. That's what's frustrating. You can't go buy your pre-fab plumbing at the store at a 10th of the cost, so you've got to pay the $75 or whatever per hour. Not so with bikes. And like I said, both plumbers and frame builders are putting tubes together to make something useful, but what frame builders are doing is infinitely more beautiful. But we are all struggling to make a living. If I weren't so mindlessly stubborn, and willing to live without buying typical American luxuries, I wouldn't be able to do this. For example, I really wouldn't be able to afford to buy a new car. Not unless I wanted to live in it an push it around. Lucky for me, I don't want a new car.

Q: Are there any exciting new projects you are working on? Care to share the details (please, oh please!)?

A: I just sent a bike to the powder coater that, once finished, should be one of the most eye-catching and almost shockingly beautiful bikes I've built. It has a lot of polished stainless steel, all the way around, and is getting a really fancy paint job. A real piece of jewelry for a guy who's called this his "mid-life crisis bike." I put a lot of time into it and am really excited to see it once the powder coater's magic has happened. Fortunately, I'm certain that this guy is going to ride the bike hard instead of hanging it on a wall and looking at it. I fear that some people do that, but not this one. There will be pictures posted when it's built. It's a crazy machine.

Q: What else would you like to say?

A: Not now, I've got to get to work.

Q: What do you like for breakfast?

A: Almost every day I make a giant smoothie. It's great this time of year because I can ride out to one of the local farms and pick the berries myself. I just went yesterday and picked a whole flat of raspberries. Next week or the week after starts the first wave of early blueberries. There's nothing better in the morning.

Food Glorious Food: Pot Noodle (Chicken & Mushroom) (HD)

...Now for the Chicken & Mushroom flavour! ;) Twitter: www.twitter.com Blog: www.shadygeek.com http



http://www.youtube.com/watch?v=LwUNwA4ARSE&hl=en

Easy Korean Recipes : Potato Preparation for Korean Spicy Chicken Stew

How to prepare the potatoes for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge



http://www.youtube.com/watch?v=mNdSBXl4o8g&hl=en

Crawling Baby

Alex is now crawling!



http://www.youtube.com/watch?v=k2X8wVIj_a4&hl=en

Trusty Old Crockpot Recipes for a New Generation!

Fast foods may have been the meal of choice for many busy families through the last couple of decades. But now the slow cooked, home-prepared meals are gaining in popularity! Crock pots, with their wafting aromas and 'ready to eat' meals, entice health-conscious, busy people.

And it doesn't take super human talent, skill, or effort to make a delicious meal in a crockpot - in fact there are quite a few crockpot recipes that require 5 or less ingredients! And crockpot cooking can be as simple as tossing a few ingredients into the pot before everyone leaves for the day. In the evening, the smell of slow cooked food fills the house and whets the appetite. There's no more last minute trip to the grocery store, or the endless 'what's for dinner' questions.

Rising food costs and shrinking household budgets have helped bring many nostalgic foods back to the forefront. Time stressed families, tired of eating prepackaged foods, have begun to crave the aroma of savory nutritious meals.

Pot roast, beef stew, chicken and noodles can utilize less expensive cuts of meat, which taste tender and moist after slow cooking.

Our grandmothers knew how to manage a frugal, yet efficient and productive home -- and they didn't need expensive gadgets either! Many slow cookers sell in the range of $20 to $35, and the cost is soon made up by the thriftiness of eating at home.

On the market now are the programmable crockpot slow cooker. No stirring or supervision is necessary, and once cook time has expired the smart-pot automatically shifts to a warm setting. Want a side dish with your stew? Try the dual cooker. It allows cooking of two different dishes at the same time. Worried about little hands reaching up to the counter? Try the 'cool touch' slow cooker. These can be up to 25% cooler than other slow cookers.

Although crockpots are a relatively new invention, making hearty foods that simmer all day has been around for quite a while. Whether you're cooking for just two people or a large family, make your own convenience food! Dig out some old recipes or find a new one, and enjoy flavorful foods without the hardship.

Opening the front door on a cold evening evening and being greeted by the inviting smells of a beef stew or chicken noodle soup wafting from a slow cooker - ahhh - it is truly a diner's dream come true!

Xtra Saucy Noodles Advert

This will make your party the bomb



http://www.youtube.com/watch?v=KMUC2qq1IDQ&hl=en

Quick Frozen Veggie Chicken Cheese Soup

You can make soup from about anything. If you're not in a hurry you start from scratch using meat to make a broth and then adding vegetables and what ever else that suits your fancy, but you will have to wait for your soup. That's how we kids use to make it over a bonfire in our back yard when I was a kid.

You can make soup using fresh meat, chicken or beef broth from a can, and adding canned vegetables. You can cream your soup by adding creamed soups. This is much faster.

But the fastest way is the way I made Quick Frozen Veggie Chicken Cheese Soup today.

I was hungry having spent the morning in Twin Falls and skipping breakfast.

Usually when we go to Twin we have lunch there, but I went early because my dentist had an opening. After the dentist visit I went to JC Penny to pick up some shirts I ordered from their catalog and then went to the local "we-don't-take-credit-cards" store to buy cake mix so that I can bake that cake every Sunday morning for my thirteen Idaho grandkids.

The "we-don't-take-credit-cards store" is WinCo Foods. They don't take credit or debit cards because they would have to raise their prices. I go to the bank to get cash before I go there because I seldom write checks.

A young mother with two babes told me where to find what I needed so I got out of there eventually.

My wife looked three years older when I got back to the pickup.

I was gone too long, but she didn't complain.

She said that she should have gone into the store with me.

I guess if she had gone with me, we would have gotten out of there for about $150 instead of the $62 I spent. Each of us has his/her own idea about what should go into the cart.

By the time I got the stuff to make cakes, it was still too early to go to lunch, so I went home.

Of course, when I got home it was time for lunch. I messed around on the computer for a couple of hours and all of a sudden I had to get out into the kitchen and make something quick.

I didn't want to starve to death.

I had been thinking about a new soup. My two small freezers are crammed full of stuff we aren't using fast enough and I have little enough room for pizzas and ice-cream sandwiches.

The main problem is frozen vegetables. We keep forgetting that we bough them "last time."

Well, I made the soup and my wife said it was good so I'm going to give you the recipe right now before you go somewhere else.

Recipe

Canned chicken or beef or what have you got in that can?

Frozen farm vegetables

Frozen cauliflower

Canned whole mushrooms or what have you

Grated cheese

2 cans of cream of something soup (mushroom, broccoli, celery, etc.)

1 can of chicken noodle soup

1 can of chicken broth

paprika if you can stand it

meat and poultry seasoning

salt

pepper

Procedure

Get the chicken broth a boilin'.

Add the meat.

Add the frozen vegetables and cauliflower (yes, I know it too is a vegetable).

The vegetables well cook quickly. Add the canned creamed and chicken noodle soups and mushrooms.

Stir until it looks nice. Add the cheese. Stir again.

Don't forget to season it with the paprika, salt, pepper, meat and chicken seasoning, or what have you.

Serving

Did you make a salad?

Oh, well.

Got any juice to drink?

Well, water is okay.

Want toast or biscuits?

Fresh out!

Okay, let's eat!

Mee Pok Ta ai hiam

2 year olds eating noodles with chilli with gusto!



http://www.youtube.com/watch?v=hE18uTukSUQ&hl=en

Cheese Snacks You Make From Scratch

In our never ending search for snacks, the grocery store offers a mind boggling array of pretty packages, most of them announcing that they have finally, after all of these years, discovered that trans fats are bad for you. They want you to know that their offerings now have "No Trans Fats" and are made using Sunflower Oil or some such other 'healthy' alternative to the evil trans fats. They conveniently don't mention all of the other crap they put in there to give the stuff an unnatural shelf life.

You can and should take control of what you make available to yourself and your family when it comes to food choices. I know it isn't the easiest thing to make changes in your habits, but if you take it one step at a time,you can do it.

It is very easy to choose a recipe, double it and freeze what you don't serve to use later. You will have one clean-up and something on hand in the freezer when you need it. If you are making something like potato chips, you can put them in an air-tight container or a resealable plastic bag to keep for a week or vacuum seal them in a container to keep for two to three weeks.

When your family screams for junk food pull a batch of cheese straws from the freezer and bake them. You won't have to worry about what to do with the leftovers. They are easy to make and freeze beautifully. The following recipe will make a little over 100 cheese straws. Store in your choice of containers as listed above, or just bake as many as you think you'll need at one time and freeze the rest of the dough.

CHEESE STRAWS

3 1/2 cups All Purpose Flour

3/4 teaspoon Salt

3/4 teaspoon Cayenne Pepper

3/4 Lb. Butter

1 Lb. Sharp Cheddar Cheese, grated

Sift flour, salt and pepper into a large bowl. Blend butter with dry ingredients using one of the following methods: a pastry blender, a food processor, or your hands. The mixture should look like small crumbs. Add the cheese and mix until the mixture forms a ball. This is the time to divide the mixture up into four equal balls. If you only need 25 to 30 cheese straws, use one of the balls and wrap the other three in plastic wrap and freeze them.

Roll the dough out on a pastry board in a square or rectangle to about 1/3 of an inch thick. Cut into strips 1/2 inch wide by 4 inches long. Put the cheese straws on an ungreased baking sheet. Bake in a preheated oven at 375 degrees for 10 to 12 minutes until lightly browned. Remove from oven and cool on a wire rack.

Watch them disappear!

Another way you can use this basic cheese dough is to use a small biscuit cutter to cut rounds instead of strips. Press a pecan in the center before baking.