People who suffer from diabetes need to pay special attention to the food they eat. They have quite a list of foods they need to stay away from, but, fortunately, they are also allowed to embrace a great deal of healthy meals. Shrimp spring rolls are one of them and people who have occupational therapy jobs certainly know just how important a healthy diet can be for a diabetes patient. Fresh appetizers can therefore make for an excellent choice in matters of healthy recipes for these folks, and dietitians actually recommend the dish to be served with an easy dipping sauce.

The ingredients that are needed for this recipe are the following: 8 large shrimps, 2 cups of water, ½ cup of shredded carrots, bean sprouts, Napa cabbage, fresh cilantro, basil leaves, cucumbers, cellophane noodles, hoisin sauce, spring onions, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar.

You will need to use a saucepan in order to boil the water. Next, add the shrimp and remove the saucepan from the heat, then cover and poach it until it becomes pink, for no more than 3 minutes. Place the shrimp in a bowl of ice water and let it cool for 2 minutes. Drain it and cut it in halves, and then place it in the refrigerator.

Use a heatproof bowl and boil the noodles for 10minutes, drain and place them in a bowl, add carrots, cabbage, bean spouts, cilantro and cucumber to them. Next, cover a working surface with using paper towel and fill a shallow baking dish with water. Put a rice-paper wrapper in water and soak it until it becomes pliable. This should take no more than 30 seconds. Then transfer the wrapper to the paper rowels and turn to blot dry. Place half of the noodle mix on the bottom half of the wrapper. Then fold the bottom edge towards the center and roll it halfway. Place 2 basil leaf halves along the interior of the crease of the wrapper. Place 4 pieces of shrimp along the crease and fold the left and right edges of the same wrapper over the filling. Roll it up and place the rolls on a plate, covering it with moist paper towels.

For the sauce, mix lime juice, green onion, hoisin sauce, red pepper flakes, peanut butter, fish sauce and brown sugar and blend everything. Cut the shrimp rolls in half on diagonals and place them on small plates, adding the sauce alongside each roll.

Calzone is an Italian Pizza recipe. Overall, it takes 15 to 20 minutes to prepare this recipe. The Calzone can be described as a pizza presented in style of an appetizing Cornish pastry. This recipe is ideal for a picnic with friends and kids or when you’re hungry while having a light walk in the countryside.

Instruction for preparing this Italian Pizza recipe is almost the same with the other pizzas. For making the pizza dough, you’ll need 15 ml extra virgin olive oil, 500g white flour, 7g dried yeast, 10g sea salt and 300 ml lukewarm water. Follow the instructions as per as the regular Italian pizza, especially for making the dough and the base. And when you’re for making the topping, you should spread in the topping only on one half of the pizza layers. This must be as thin as suggested for the other pizza recipes.

Fold in the empty side over, seal by rolling and then gently press the outer border with your fingers. Then you should brush the top layer with some additional virgin oil (not too much). Now set your oven at a maximum temperature of about 240 Centigrade and then pre-heat it properly. If your oven is placed at the right temperature and the Calzone layer is thin, then it must take about fifteen to twenty minutes to cook. Please note that most fan assisted ovens can require a different cooking time.

Therefore, after ten minutes of cooking, it will be a good idea to check out the Calzone more frequently. When the top begins to turn to golden brown, then it will be probably the right time to take the Calzone out of the oven. You can try pinching on the top with the fork if you think that it will grow too much when in oven.

If you think that the top side might burn while the bottom is still undercooked, then try to cover the top with the foil. The foil must be removed 5 to 7 minutes after being in the oven.

Recipes like this are not only easy to make bit are also easily searchable on the net, and the best part is that you can find it for free and do not have to go to paid websites and get scammed like the Enigin scam.

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As the winter season is approaching, most of you will tend to enjoy rich food and nice drinks in the evening. Besides, the winter season is full of festivals and holidays. To the food lovers, these festivals mean a lot of food and especially, the one that is homemade and delicious. However, one of the problems that you have with cooking at home is the leftover food. Now, here is one interesting recipe you can follow to prepare delicious and healthy rice pancakes with the leftover rice from the previous meals.

Whether you work at a white diesel shop or are a full-time housewife, food may well be your weakness. And if this is the case, read on to learn a simple and quick recipe to cook your rice pancakes.

Here are the ingredients you will usually find at your home:

• 1 Cup leftover Rice (cooked/steamed)
• 1 cup plain yogurt
• ½ cup wheat flour
• 4 eggs
• 2 tablespoon sugar
• 1/4 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Salt to taste
• ¼ cup water
• 2 teaspoon olive oil or butter

Put water in a bowl and mix all the ingredients together with a serving spoon. Put this mixture into a mixer grinder and mix it until it becomes smooth and doesn’t have grains. Heat a non stick flat pan on the hob with medium flame. Heat the oil on the pan.

Now take a cup and fill it with the mixture you earlier prepared. Use the cup to spread this mixture evenly in a circular shape. The mixture should be spread carefully and in a smooth motion such that it remains uniformly thick and doesn’t become too sticky at certain places.

Nearly two minutes later, lift the pancake from the pan and cook it from the other side. The pancake should be cooked from the both sides until it turns golden brown. Serve this hot preparation with salad, tomato ketchup and mustard sauce.

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Where is the time to cook nutritious food? Where is the time to prepare all the ingredients to enjoy a good meal? Well, a person who is very busy and cannot spend a lot of time cooking food is certainly justified in this complaint. Well, the best option available is to go in for those dishes that require minimal preparation and yet provide maximum nutrition. Check out various pulses and grams which can be soaked overnight in water.
If you leave raw pulses soaked overnight in water, it will become soft and chewy. Such soaked vegetables, pulses and other foodstuffs make wonderful salads. Never again will you have to leave home on an empty stomach. Just soak a cup or two of your favorite grams and you will automatically have a nutritious breakfast. What is more, you can start experimenting with salads and add a bit of herbs or cheese to make it tastier.

You can even fry it in a bit of oil as long as you don’t use a lot of oil. Or, you can make use of olive oil to make it healthier. Such a start to your day can make a huge difference to your overall health. Once you adopt this approach, you will find it easier to have nutritious food for yourself and your family at all times.

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If you’ve ever watched ’Jamie’s 30 minute Meal’ hosted by the former naked chef himself, then you know that olive oil features regularly on his diet sheet. A splash of olive oil is usually added to everything from sausages to salads. There was a rumour that he even once did a show where he added olive oil to a bowl of cereal. Whilst olive oil can be a healthy addition to a meal, overuse can cause serious cholesterol problems.

There are many ways to improve the flavour of foods that are traditionally thought of as healthy yet bland. As strange as it may seem, alcohol can add a lot of flavour to many healthy recipes. Like olive oil, if you overdo the portioning then it can be considerably bad for your figure and heart…not to mention your liver. However just like olive oil, if you add just the right amount of alcohol to your recipe then you can enjoy a healthy meal that doesn’t taste like cardboard. Here are some examples of how alcohol can add flavour without ruining your diet.

Whiskey

Bourbon, Fire Whiskey, Scotch, Irish Whiskey…there are many different types and forms of the brown liquid. One of the oldest spirits to grace the world, whiskey has been used in cooking for years. Whilst many associate its strong content with old drunks and doctors who used it to sterilise wounds and cuts, it also holds great flavours that can bring out the best in food. Believe it or not, the health benefits are higher then you would expect. Here is one example of a recipe that uses whiskey without piling on the pounds.

Irish whiskey Potato Green Chile Stew

You’ll need the following ingredients before getting started:

· 1/ 2 cup olive oil (a Jamie Oliver staple)

· 2 Tablespoons chopped garlic

· 2 cups chopped Spanish onions

· 2 fresh jalapenos, sliced

· 1/2 Tablespoon salt

· 1 Tablespoon black pepper

· 1 Tablespoon oregano

· 1 pound lamb stew meat, cut into 1/2 inch cubes

· 2 shots Jameson Irish whiskey

· 8 new potatoes, cut into bite-size pieces

· 4 cups chopped green chillies

· 2 cups chopped tomatoes

· 8 cups beef broth

First sauté the garlic and onions with the jalapenos in the olive oil for about 10 minutes – don’t forget to add the salt, black pepper and onion! Make sure the juices are clear and that the onions haven’t browned too much. Now add the lamb cubes and cook until brown. This usually takes between 5-10 minutes depending on what level gas you have the cooker on. Once the lamb has browned take the chillies and tomatoes and stir in. After another 5 minutes grab your whiskey and add 2 shots into the mix. Here you can use alternatives to the standard Irish whiskey. One that adds increased flavour is fireball cinnamon whiskey and is superior to the standard malts. Add the potatoes next. Keep stirring until all the ingredients are mixed together and have warmed through. Finally add the beef broth (although it is worth mentioning at this point that you don’t have to if you don’t fancy the idea of beef with lamb) and simmer the stew for one and half to two hours (depending again on cooker strength). After approximately two hours, your stew is ready to serve!

Not only is this recipe great for feeding a large hungry family, but the calorie content is surprisingly low – particularly if you decide not to add the beef broth at the end. The whiskey manages to burn out a lot of the fat from the lamb and bring out all the flavour of the meat leaving just the protein and vegetables to enjoy. This meal is a perfect Autumn/Winter dish and great for any rainy days. It can serve up to 8 people as well, so if you don’t use the whole recipe on one night, the contents can be frozen down and used later on down the line.

Whiskey can be used in anything from BBQs and stews, to complimenting deserts like Plum Pudding and Apple Cake. Healthier options include the Irish Stew and Oyster and Rice stuffing – guaranteed to fill you up without leaving you looking like the Michelin Man.

Wine

Ahhh wine! The French claim they first came up with the idea of using wine in cooking, though many other cultures dispute this vehemently. Whoever did first come up with the idea of using wine in the kitchen deserves a gold medal. Fruity, sour, sweet, strong, light, bitter and more, wine can add an allure of different flavours to a dish. Its health benefits are well renowned. In fact using wine in your cooking can help prevent heart problems later on in life. Wine can act as a cleaning detergent for the blood vessels and arteries leading into your heart. Again, excess can cause more damage then good, but many doctors now recommend a daily glass of wine to accompany a meal. If you don’t drink that often or simply don’t like to during the week, then a glass of wine in your food can provide the same health benefit and enhance the flavour of your meal.

For ultimate flavour, the wine should be added to the ingredients sooner rather then later, and reduced slowly over heat. Adding it to the dish just before it’s ready to serve will simply ruin the food and leave everything tasting like it’s just been pulled out of a wine cellar.

There are so many different recipes that utilise wine as one of the ingredients that it is difficult to choose one to share. Instead here is a short guidance note on what types of wine should be used with different foods.

· Young, full bodied red wine - Red meat, red meat dishes

· Young, full bodied, robust red wine - Red sauces

· Earthy red, full bodied red wine - Soups with root vegetables and/or beef stock

· Dry white wine or dry fortified wine - Fish/shellfish/seafood, poultry, pork, veal

· Dry white wine or dry fortified wine - Light/cream sauces

· Crisp, dry white wine - Seafood soups, bouillabaisse

· Sweet white wine or sweet fortified wine - Sweet desserts

· Dry, fortified wine (i.e.: sherry) - Consommé, poultry, vegetable soups

· Regional cuisine - Regional wine

Alcohol to enhance

Remember alcohol can be used to enhance food, but like anything else, too much can be a poisonous choice for your diet. Be smart, avoid the pitfalls and enjoy the benefits.

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Deciding what is healthy and what is not healthy isn’t always as easy as it seems. Eating five servings of fruit and vegetables a day is the ultimate healthy choice. According to the guidelines, it doesn’t matter is the fruit and vegetables are fresh, frozen, or canned. Fresh is usually the better choice, but for the busy family tinned tomatoes and tomato sauces are a life saver if you are trying to get in your five a day in a rush. When buying any tinned sauce, it is very important that you because a label reader. Avoid added sugar and preservatives. Many of the less expensive sauces don’t have a lot of additives, just be sure to check. I often find myself trying to squeeze in too many things. I developed this recipe because there was an Express style supermarket directly next to the place where I had to go to get red diesel and I managed to get the ingredients for a quick and healthy dinner and pick up home heating oil at the same time.

• 1 tin of salsa
• 1 tin of chopped tomatoes with herbs if they have them
• 2 eggs per person
• Greek Style yoghurt of sour cream
• cheddar cheese

The basics of this recipe are poaching the eggs in a spicy tomato sauce. Heat the salsa and tomatoes in a skillet until boiling. Crack in the eggs, they should be submerged, if not add a bit of water or tomato juice. Put a lid on the pan and cook until the eggs are set to your liking, at least three minutes. Serve with rice or tortillas and garnish with cheese and sour cream.

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In today’s world where it is normal for both partners to be employed, the level of nutrition in the meal becomes an unintended casualty. You may be so busy handling teaching English jobs that you may just not have the time to focus on the level of nutrition in your food. This is not to say that you would purposefully eat bad quality food. However, you would often end up in situations where buying and eating junk food is the most preferable option. How to tackle such a situation?

Why don’t you try and create healthier and more nutritious versions of junk food? Take the hamburger for example. Instead of deep frying the burger, you can go in for shallow fry or even oil free grilling to make it healthier. It would not taste the same but there is no point in making tasty food that will lead to a heart attack.

If bread is a regular part of your diet, you can going for whole wheat bread. Or better, you can go in for multi grain bread that incorporates the wholesomeness of multiple grains and makes it a lot healthier than the standard bread you get in the market.

If you have the habit of cooking food for the entire week at a stretch, you would do well to invest in good quality containers for storing the food. Packing the food in airtight containers is one way of retaining nutrition. Make sure you do not heat the stored folder excessively before consuming it. Moderate heating will ensure that the nutrition stored in the food is not lost. These minor tips and tricks will help you enhance the nutrition without increasing the total time required for cooking and storing the food.

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Fruit is a great idea after a sumptuous meal, especially when you are hosting a huge dinner with family and friends. A platter of fruit can very well complement the main course of your dinner.

There are some ways in which a fruit platter can be prepared to taste perfect for special occasions. The bowl which the fruits are served in should be basic. Always remember that plain bowls will help the fruit stand out the most.

Ripe fruits with a strong scent should be used, do not forget to wash and dry the fruits before preparing the bowl. You can use fruits such as melons, grapes, berries, plums, apricots, kiwi and apples on your platter. It is wise not to use fruits like pears, peaches or bananas because they lose their color fast.

Put all the fruits in individual places on the platter, so the platter looks balanced. You can then put garnishes on the platter to give it a special feel.

Every fruit platter will have different instructions. For instance if you want berries in your platter buy them right before the special occasion. Berries ripen fast and will spoil if you keep the platter in the fridge for a few days whereas other fruits may need to be bought several days before the event. Some fruits like plums need to be cut in half and the pits be removed.

If you want to use strawberries you can leave the leaves on them as it makes the platter look more appealing. You should make sure grapes are kept together so they don’t get thrown all around the platter. Once the platter is ready make sure it is served fresh and cold. If there is any fruit left you can self storage it in the fridge.

So next time enjoy your fruits by preparing a delicious and beautiful fruit platter.

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Sandwiches:

You will need 8 slices of whole grain bread (wheat, multi-grain, 12-grain or any kind that is not white bread) or 1 whole grain deli flats (per person) for a lower calorie meal

4 cooked chicken breasts (sliced lengthwise) - *Note cook the chicken the night before and refrigerate

Romaine lettuce or baby spinach

Four slices of tomato (optional)

1 cucumber cut into slices (optional)

4 slices of sharp cheddar cheese (slicing cheddar from the deli)

Condiments (your choice)

Sandwiches can be made to each person’s personal preference

Potato Wedges:

Preheat oven to 400 degrees

You will need 6 medium Red potatoes with skins on

Thoroughly wash each potato and pat dry

Slice potatoes into wedge shapes (each potato should yield about 5 -6 wedges)

Place the wedges in a large mixing bowl

In a separate bowl mix together 3-4 Tbsp. Olive oil, 1 tsp. garlic powder, ½ tsp. sea salt, ¾ tsp black pepper.

Pour seasoning mixture over wedges and mix to coat the potatoes

On a large baking sheet, place the wedges in a single layer on the bottom of the pan, drizzle the remaining olive oil mix over them

Place in the oven for approximately 10 min then flip each potato over and cook for an additional 10 min.

Remove from oven and serve with sandwiches and your favorite condiments.

Enjoy!

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Yesterday I asked my partner what color he wanted dinner to be. It was a little bit random, but it encapsulated the series of recipes that I have been working through at the moment. Like almost every other household at the moment, we are facing budget constraints, and so there are a couple of things that we are doing to ensure that the costs of cooking are kept down. Firstly I have realised that you don’t need fancy or expensive equipment in order to make good food. Kettles, toasters, ovens are all you need to be able to make a good meal. The adverts may tell you that you need to buy the latest gadgets, they are lying to you! After that, I have found that one way to keep the cost down and the quality up is to use less processed products. At the moment I am working to perfect a vegetable heavy red sauce and a mushroom sauce/stew. Either of these can be served over rice and pasta and the mushroom stew goes well with mash. We frequently eat them with veggie sausage, mince or ’meatballs’. The first steps of the process are the same:

1. Chop an onion and two cloves of garlic and begin to soften in a frying pan with olive oil or butter
2. Finely chopped celery can be added at this point if you like
3. Add in one punnet of mushrooms sliced or diced
4. For the red sauce tip in a box of tomato passata
5. To regulate the acidity add in a grate apple or beetroot
6. Add dried or fresh herbs to taste
7. For the mushroom sauce add 1-2 tablespoon of flour into the mixture and then 500 ml of water stirring briskly
8. My favourite at the moment is replacing some of the water with red wine and then adding in 1 tablespoon of jam or jelly. You can also try white wine, ale, stout, or porter.
9. Taste and add in a vegetable stock cube if you need it.

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