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The spice of life...Fenton Tri County TimesIf you are the main cook at your house, you likely have a shelf or rack of spices and herbs in your kitchen that you use every day to enhance the taste of the foods you prepare. While you may never have stopped to think about it, do you know which of ... |
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On the shelves — Jan. 29Clovis News JournalThe James Beard Award-winning restaurateur and “Iron Chef” champion makes a case for the importance of home-cooked meals while sharing essential advice on everything from organizing a kitchen and stocking a pantry to adapting recipes and sharing ...and more » |
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Dr. Mao's Wellness Living: Natural Herbs For Pain ReliefSanta Monica MirrorHere are five natural herbs—some that you may find in your own kitchen—that will bring you relief from head to toe! Ginger, a natural anti-inflammatory, has been used for thousands of years by the Chinese to remedy pain. Ginger helps ease nausea, ... |
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Cooking classes for February focus on football, romanceTulsa WorldFebruary cooking classes include Lamb is for Lovers on Feb. 8 at the Urban Kitchen and a Valentine's dinner featuring grilled lamb chops on Feb. 14 by chef NeMar Noulles. MATTHEW MEAD / Associated Press file By Staff Reports February is filled with ... |
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Test Kitchen tips: Rolling pins 101Los Angeles TimesAn essential tool in many bakeries and kitchens, rolling pins are used to evenly flatten everything from pie and pastry doughs to cookie and pasta doughs. Simple as the tool may be -- some rolling pins are nothing more than a thick wooden dowel -- pins ... |
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A taste of Asia: New chefs on the blockAsian CorrespondentIt is estimated to increase by 17% from now until 2014 and well-paid jobs abound for chefs and other cooking personnel. Working in a kitchen is a challenging role that demands creativity, dynamism and adaptability – an exciting propostion compared to a ... |
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My Life In Food: Simon HopkinsonThe IndependentHis latest book is The Good Cook (BBC Books, £25). What are your most and least used pieces of kitchen kit? My most used piece of equipment would be my old swivel peeler, which belonged to my father. It is wonderfully worn and comfortable and peels ...and more » |
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Dragon force in the kitchenIsle of Man Today (blog)Traditional food forms an integral part of the festivities so the Isle of Man Newspapers reporting team paid a visit to long-established Chinese restaurant Chinatown to discover some of the secrets of Chinese cooking. David Cheung, whose parents first ... |
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Cooking Tips Featured Article
A Divine, One Pot Sweet Stew for the Holidays that You Can't Refuse.
02/06/12
by Irene D. Hope
This recipe has almost every vitamin and mineral known to man in it. The dried fruit is especially rich in vitamin A, beta carotene and all manner of trace minerals, including an iron that will ease, rather strain your bathroom habits. The more vegetables you add to it, the better for your waistline. Dont add tomatoes however, as it will cause heartburn or the now famous reflux. Serves 6 8
2 lbs cubed beef or lamb. I prefer the lamb as it lends itself more delicately to the sweet
dried fruit. Try to use the organic grass fed meats as
they are more flavorful and your arteries will appreciate it.
See Grassland Beef on this website under Affiliates, for
Convenience and better prices.
2 tablespoons butter or oil
3 large carrots peeled and sliced
2 medium onions, sliced
3 sticks of celery
2 cloves of chopped or crushed garlic
1 teaspoon dried dill this and the mint added later are helpful in alleviating the
possibility of a little after-dinner-gas, as the combination of
fruit, veggies and meat at one time is less than ideal food
combining. You might want to order the Digest Formula
from our office to offer kindness to your protesting abdominal
regions throughout the various holiday dining experiences.
teaspoon grated nutmeg
sea salt or vegesalt
freshly ground black pepper
1 1/2 cups vegetable broth dissolved in the water from cubes or powder
cup dried apricots
cup pitted prunes
cup dried peaches (optional)
1 tsp fresh mint leaves, or dried, if not available
cup chopped walnuts
cup orange juice (optional)
Heat a large, heavy skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for.. Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and hours, stirring occasionally.
Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.
When I make this sweet stew, I start baking my Apple Crisp deserts around the same time. (See recipe in Feeling very much Better. I promise all who enter will swoon from the fragrances wafting through your home. Restraint will need to be called for.
Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down.
Note: for vegetarians, use cubed extra firm tofu or tempeh and add at the time you add the dried fruit, way through cooking this recipe, instead of at the beginning.
Serve with polenta or the New Potatoes recipe in my book, Feeling very much Better
About the Author
Dr. Eve Campanelli's herbal remedies & herbal supplements for rejuvenation and healing can now be ordered online, from her website at www.EvesHerb.com .
The site features a comprehensive list of health challenges and topics as well as therapy packs specially put together for each health challenge.
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