Mediterranean Hummus Dip

Mediterranean Hummus Dip

• Prep Time:10 minutes
• Cook Time:N/A
• Serves:12

 

Tagged:
chickpeas, dip, garbonzo beans, hummus recipe, Israel, Mediterranean, tahini,

This rich creamy Mediterranean-inspired dip features a lively blend of chickpeas, tahini paste, lemon, garlic and olive oil blended velvety smooth and delicious in a food processor for quick & easy assembly. Serve hummus garnished with a drizzle of olive oil and roasted pepper puree with a generous portion of whole grain rye crackers for indulgent dipping.

"The whole grain rye crackers (made in Israel) really stand up well to this thick, rich hummus recipe," says Food Channel chef Gail Cunningham. "They're the ideal dipping partner here. Their nutty whole grain texture and flavor nicely complements the hummus."

Why Try? It’s so easy! Why not make fresh homemade hummus for your next party or family get-together? 

Foodie Byte: This recipe makes a generous portion; freeze or refrigerate extra quantities for later use. For a mellower garlic flavor, roast whole garlic cloves tossed lightly in olive oil in a 300°F oven until tender.

We recommend you serve this hummus with Aunt Berta's Whole Grain Rye Crackers which are made in Israel..

See Related Recipes for the Roasted Red Pepper Puree recipe that gives this dip an extra pop of flavor.

 

Aunt Berta's is a sponsor and registered vendor in The Food Channel Store.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

2 cans (15.50 oz. each) chickpeas, drained, liquid reserved
6 tablespoons tahini sesame paste
6 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
4 garlic cloves
1 teaspoon kosher salt
1/4 teaspoon garlic and pepper seasoning blend
reserved liquid from canned chickpeas, as needed
Roasted red pepper puree, as needed (for recipe: see Related Recipes below)
Olive oil, as needed
Aunt Berta’s Whole Grain Rye Crackers, as needed

Preparation

Combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper in bowl of food processor fitted with a steel blade.
Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust thickness of hummus dip.
Taste and adjust seasoning, if needed.
To serve: Spoon hummus on serving plate or bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with whole grain rye crackers.

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Shrimp Cornbread Recipe

Shrimp Cornbread Recipe

• Serves:12

 

Tagged:
Chef Paul Prudhomme’s Seafood Magic® seasoning, corn meal, garlic, jalapeño peppers, Louisiana shrimp,

Shrimp Cornbread Recipe - This cornbread is slightly sweet and spicy. It can be made with shrimp, peeled fresh crawfish tails, or finely diced andouille sausage.

If using andouille, dice the sausage and roast at 350°F until well-browned, for 35-40 minutes. Drain off any excess fat and chill thoroughly before adding to the cornbread. 

Recipe courtesy of Brigtsen's Restaurant

 

Ingredients

To sauté the shrimp:
2 tablespoons unsalted butter
2 cups peeled Louisiana shrimp
1 teaspoon minced fresh garlic
1 cup thinly sliced green onions
2 teaspoons Chef Paul Prudhomme's Seafood Magic® seasoning

To make the cornbread:
3/4 cup all-purpose white flour
3/4 cup yellow corn flour (substitute masa harina)
3/4 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup granulated white sugar
2 tablespoons finely chopped fresh jalapeño peppers with seeds
1/2 cup thinly sliced green onions
2 eggs
6 Tablespoons unsalted butter, melted
2 cups buttermilk

Preparation

Preheat oven to 350°.
Sauté the shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring constantly, until the shrimp turn pink on the outside, about 1 minute.
Add the garlic, 1 cup of green onions, and the seafood seasoning. Cook just until the shrimp are fully cooked, 2-3 minutes. Transfer the shrimp to a shallow pan and refrigerate until fully chilled.
Make the cornbread: In a mixing bowl, add the flour, corn flour, corn meal, baking powder, baking soda, salt, sugar, jalapeños, and 1/2 cup of green onions. Blend well and set aside.
In a separate mixing bowl, add the eggs and whisk until frothy. Add the melted butter and buttermilk. Whisk until fully blended.
Add the egg/buttermilk mixture to the dry ingredients and mix until fully blended.
Dice the cooked shrimp and fold into the corbread batter.
Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from the oven and serve immediately.

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Seared Sesame Tuna with Lemon Grass and Lychee Coulis

Seared Sesame Tuna with Lemon Grass and Lychee Coulis

• Prep Time:30 min
• Cook Time:25 min
• Serves:4

 

Tagged:
bok choy, coconut milk, cooking, dinner, fish recipes, food, lemon Grass, lime juice, lychee, McCormick® Gourmet Collection Sesame Seeds, seafood recipes, soy sauce, yellowfin ahi tuna,

Seared Sesame Tuna with Lemon Grass and Lychee Coulis Recipe. Chefs are pairing Asian lychee fruit and lemon grass in seafood dishes, desserts and beverages. In this recipe, a lightly acidic and mildly sweet lemon grass and lychee sauce complements sesame and panko crusted tuna.

Recipe courtesy of McCormick

 

Ingredients

LEMON GRASS AND LYCHEE COULIS: 1/4 cup coconut milk
3 stalks McCormick® Gourmet Collection Lemon Grass, cut into thirds
1/3 cup fresh or drained canned lychee halves
2 teaspoons lime juice
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/4 teaspoon Kecap Manis or soy sauce
BOK CHOY AND SESAME TUNA:
10 ounces baby bok choy
2 tablespoons panko (Japanese) bread crumbs
2 tablespoons McCormick® Gourmet Collection Sesame Seed, Black
2 tablespoons McCormick® Gourmet Collection Sesame Seed
1 pound yellowfin ahi tuna (1 to 1 1/4-inch thick)
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt, divided
3 tablespoons vegetable oil, divided
1/2 cup fresh or drained canned lychee halves
Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry

Preparation

For the Lemon Grass and Lychee Coulis, microwave coconut milk in small microwavable bowl on HIGH 20 to 30 seconds. Add lemon grass pieces; let stand 10 minutes. Place coconut milk, lemon grass, lychee, lime juice, ginger and Kecap Manis in blender container; cover. Blend 30 seconds or until lemon grass is shredded. Strain mixture, pressing solids with spoon to extract liquid. Set aside.
Prepare ice water bath in large bowl; set aside. Trim root ends of bok choy. Separate into leaves and rinse. Bring large saucepot of salted water to boil. Add boy choy; cook 30 seconds. Drain. Transfer to ice water to stop cooking process. Place bok choy on paper towels. Set aside.
Mix bread crumbs and sesame seeds on large plate. Cut tuna into 4 steaks. Moisten lightly with water. Season tuna with 1/2 teaspoon of the sea salt. Coat on both sides with sesame seed mixture, pressing firmly so the mixture adheres to the tuna. Heat 2 tablespoons of the oil in large skillet on medium-high heat. For medium-rare tuna, cook 1 to 1 1/2 minutes on each side. Remove tuna to plate; cover loosely with foil to keep warm.
Heat remaining 1 tablespoon oil in same large skillet on medium-high heat. Add bok choy and lychee; cook and stir 1 minute or just until heated through. Season to taste with remaining 1/2 teaspoon salt and pepper grinder. To serve, slice tuna into thin slices. Arrange bok choy mixture in center of each plate. Top with tuna slices. Drizzle with Lemon Grass and Lychee Coulis.

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Chipotle Shrimp with Pickled White Onions

Chipotle Shrimp with Pickled White Onions

• Serves:6

 

Tagged:
chicken broth, chipotle chiles en adobo, chipotle shrimp, cloves, lime juice, onion, paprika, SEEDS OF CHANGE® Tapovan White Basmati Rice, shrimp, tomatoes,

The Tomato Chipotle Sauce adds a smoky and sweet garlic flavor. The tomato texture has a distinct profile that results from its featured chile. 

Recipe by Rick Bayless, courtesy of Seeds of Change

 

Ingredients

2 packages SEEDS OF CHANGE® Tapovan White Basmati Rice
1 pound (4 to 6) ripe Amish paste plum tomatoes
3 to 4 canned chipotle chiles en adobo
1 to 1 1/2 tablespoons chipotle canning sauce
1/2 teaspoon smoked paprika
1 medium white onion, thinly sliced
1/4 cup fresh lime juice
Salt
2 tablespoons vegetable or olive oil
4 garlic cloves, peeled and finely chopped
About 1 1/2 cups chicken broth
2 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
Cilantro leaves for garnish

Preparation

Make the tomato-chipotle mixture. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes; turn them over and roast on the other side. Cool, then peel and transfer to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Add the chipotle chiles, the chipotle canning sauce and the smoked paprika. Process until smooth.
Pickle the onions. In a small bowl, combine the onion, lime juice and 1 scant teaspoon salt. Let stand until the shrimp is done.
Finish the dish. In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes for the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, 4 to 6 minutes. Stir in a little more broth or water if the sauce has thickened too much. Scoop onto a serving platter and sprinkle with the pickled onions and cilantro leaves. Serve with the Tapovan White Basmati Rice, prepared following the directions on the pouch.

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Maple Wasabi Glazed Salmon

Maple Wasabi Glazed Salmon

• Prep Time:10 min.
• Cook Time:20 min.
• Serves:8

 

Tagged:
green onions, maple syrup, McCormick® Gourmet Collection Garlic Powder, McCormick® Gourmet Collection Ground Ginger, McCormick® Gourmet Collection Wasabi Powder, salmon fillets, soy sauce,

Trade up from traditional teriyaki sauce by blending soy sauce, garlic wasabi, and maple syrup to glaze the salmon.

Recipe courtesy of McCormick

 

Ingredients

2 teaspoons McCormick® Gourmet Collection Wasabi Powder
1 teaspoon water
1/3 cup maple syrup
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
2 pounds salmon fillets

Preparation

Preheat oven to 375°F. Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed. Place salmon in 13x9-inch baking dish. Spoon wasabi mixture evenly over salmon.

Bake salmon 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture. Serve with stir-fried vegetables and rice, if desired.

TIP: You can substitute swordfish or mahi mahi for the salmon.

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Walnut Oil Vinaigrette

Walnut Oil Vinaigrette

• Prep Time:5 minutes

 

Tagged:
Easter recipes, salad dressing, vinaigrette, walnut oil,

Here's a simple vinaigrette recipe that offers a subtle nutty flavor for a lovely departure from the usual.

Why try? This recipe is a favorite with the French and Italians. The light walnutty flavor is subtle, but wonderful. Once you try it, you'll want to have it again and again.

Foodie Byte: When you use specialty oils such as Walnut Oil, be sure to store out of the light. It's best if they're kept in a tin or dark bottle. Unlike olive oil, walnut oil should be refrigerated after it's been opened.

This recipe is part of our Easter with Ease menu feature.

 

Ingredients

8 tablespoons walnut oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Salt to taste

Preparation

Combine all ingredients.
Toss over greens with roasted walnuts and orange slices.

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Grilled Cornish Hens with Lavender Honey Grilling Sauce

Grilled Cornish Hens with Lavender Honey Grilling Sauce

 

Tagged:
Cornish hens, extra virgin olive oil, Ground Pepper, lemon, LuLu Lavender Honey Grilling Sauce, Salt,

As Mediterranean cooks know, one secret to delicious grilling is to marinate foods in flavorful liquids, then baste with savory sauces while cooking. Here, a lavender-scented grilling sauce imbues Cornish hens with the taste of Provence.

Recipe courtesy of Williams-Sonoma

 

Ingredients

6 Cornish hens, each 1 /12 pound, halved lengthwise, wings removed at second joint
Salt and freshly ground pepper, to taste
Extra-virgin olive oil for brushing
1/2 cup LuLu Lavender Honey Grilling Sauce (Available at Williams-Sonoma stores)
2 lemons, quartered

Preparation

Prepare a medium fire in a grill.
Season the hens with salt and pepper and brush lightly with olive oil. Arrange the hens, skin side down, on the grill and grill until browned and crisp underneath, about 8 minutes, rotating the hens a quarter turn halfway through cooking to prevent the skin from burning. Turn the hens over, brush with some of the grilling sauce, and continue grilling until well browned underneath and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, about 10 minutes more.
Turn the hens over and brush with more sauce. Continue grilling, turning the hens as needed to prevent burning, until the sauce is glazed and well browned, 2 to 3 minutes more.
Transfer the hens to a warmed large platter and garnish with the lemon wedges. Serve immediately.

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Roast Leg of Lamb with Roasted Potatoes

Roast Leg of Lamb with Roasted Potatoes

• Cook Time:2 hours (approx.)

 

Tagged:
Lamb, leg of lamb, New Zealand lamb, Potatoes, roast leg of lamb,

A classic roast leg of lamb makes for a succulent holiday dinner. But don’t relegate it to only special occasions. Lamb offers a great change of pace any time of year.

Recipe courtesy of New Zealand’s Chef Peter Gordon.

 

Ingredients

1 (3.5 to 4 lb.) leg of New Zealand lamb
2 teaspoons rubbed (dried) mint â€" or use a handful of shredded fresh mint leaves
1 teaspoon dried thyme, or a small handful fresh thyme on the stem
4 cloves garlic, peeled and chopped
3 tablespoons soy sauce (or use 1 1/2 teaspoons flaky sea salt)
1 turkey oven roasting bag
2 bay leaves
4-5 large baking potatoes, peeled and quartered
2 red onions, peeled and thinly sliced
3 tablespoons butter
1 cup beef stock
1 heaping tablespoon flour (optional)

Preparation

Heat oven to 300°F.
Take the lamb from the fridge and set on a tray. Using a thin sharp knife poke about 20 holes in the lamb all over it â€" poking in no more than 1/2 inch. Mix the mint, thyme, garlic and soy together with plenty of freshly ground black pepper then rub it all over the lamb, poking some into the holes.
Place the lamb in the roasting bag, along with any excess herbed soy mix and the bay leaves, then seal it. Set in a roasting tray and cook for an hour, then turn the bag and lamb over and roast another 20 minutes.
Meanwhile, boil the potato quarters in plenty of salted water for 10 minutes. Drain the water from them, put a lid on the pot and shake them around to soften their edges.
Sauté the onions in the butter until they soften then mix with the potatoes.
Take the lamb from the oven and increase the temperature to 350°F.
Carefully split the bag open using scissors or a sharp knife; steam will come out so be careful not to burn yourself. Let the juices run into the roasting dish then carefully remove the bag and discard.
Move the lamb to the center of the roasting dish and place the potatoes around it. Roast until the potatoes are cooked through and slightly crispy â€" about 40 minutes, turning them once.
To serve: Take the lamb from the roasting dish and leave to rest in a warm place, on a warmed platter, for 10-20 minutes, covered with foil and a tea-towel. Remove the potatoes and onions from the roasting dish and place back in the oven to keep warm and to crisp. If your roasting dish can be placed on an element then do so and when warmed add the stock. If not, then pour the stock into the dish and gently scrape the bits from the bottom then pour into a small pan. Either way, heat it up and bring to a simmer. Dissolve the flour in 3 tablespoons cold water then mix into the simmering liquid, stirring constantly as you do so to prevent lumps from forming. Simmer for 5 minutes, then taste for seasoning. You might like to strain this to give a smooth gravy, but I like the rustic look.

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Canning Homemade Salsa

Canning Homemade Salsa

 

Tagged:
cilantro, cumin, garlic, jalapenos, lime juice, onions, tomatoes,

No store-bought salsa compares with the taste of salsa made from your own tomatoes fresh picked from your garden or local farm!

In the middle of the winter, you can enjoy tortilla chips and your own homemade salsa, and taste the summer-fresh flavor of vine-ripened tomatoes.

Watch how it's made in the video below.

 

Ingredients

6 pounds of tomatoes
9 cloves of garlic, chopped
1/3 cup lime juice
1 1/2 teaspoon salt
1 1/2 teaspoon cumin
3 onions (preferably 1 white, 1 yellow, 1 red)
1/4 pound jalapenos (for a mild salsa)
1/3 cup chopped fresh cilantro
Pint jars (either small mouth or wide mouth is fine)
Lids and rings
Water bath with rack

Preparation

Sterilize jars and seals.
Put clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. The tomatoes will be easy to peel as a result.
Peel tomatoes and cut out cores or bad spots. Chop the tomatoes to desired size (they will cook down so leave them slightly larger than you want them to be in the salsa).
Mix tomatoes, garlic, lime juice, salt, and cumin and bring to a boil.
Add onion, peppers, and cilantro. Bring to a boil and then simmer for 7-10 minutes.
Remove 1 cup of liquid (to thicken the salsa).
Put salsa in sterilized jars leaving ½ inch of headroom.
Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
Place jars in water bath for 15 minutes (time depends on altitude â€" more time for higher altitudes).
Remove jars and let stand for at least 24 hours. Remove rings (optional) and store. If the jar did not seal, place in refrigerator and use within a week.

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Cheesy Cream Corn with Smoky Bacon

Cheesy Cream Corn with Smoky Bacon

 

Tagged:
bacon, Cheddar, cheesy, christmas, corn, entertaining, holiday, side dish, Thanksgiving, vegetables,

The amazing combination of sweet corn with melted Cheddar cheese and smoky bacon makes this side dish a delightful choice for your dinner table.

Why try? This creamy corn side dish pairs up beautifully with mashed potatoes, turkey, stuffing. It just fits right in. You’ll want to give it a recurring role in your Thanksgiving spread, or anytime you want to serve something special.

Foodie Byte: The bacon adds a wonderful finishing touch to this dish. Avoid the temptation to use less than the recipe calls for.

 

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

4 strips bacon, 1/2-inch diced and drippings
1 cup onions, chopped
2 packages frozen corn
1 cup cheddar cheese, grated
1 cup half and half cream
Salt and pepper
1/8 or 1/4 teaspoon powdered ginger

Preparation

Cook bacon until crisp. Remove.
In drippings, sauté onions until soft but not brown. Add corn and cheese to onions. Cook, stirring about 10 minutes.
Add cream and seasonings. Top with bacon and heat until bubbly.

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Walnut Oil Vinaigrette

Walnut Oil Vinaigrette

• Prep Time:5 minutes

 

Tagged:
Easter recipes, salad dressing, vinaigrette, walnut oil,

Here's a simple vinaigrette recipe that offers a subtle nutty flavor for a lovely departure from the usual.

Why try? This recipe is a favorite with the French and Italians. The light walnutty flavor is subtle, but wonderful. Once you try it, you'll want to have it again and again.

Foodie Byte: When you use specialty oils such as Walnut Oil, be sure to store out of the light. It's best if they're kept in a tin or dark bottle. Unlike olive oil, walnut oil should be refrigerated after it's been opened,

This recipe is part of our Easter with Ease menu feature.

 

Ingredients

8 tablespoons walnut oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Salt to taste

Preparation

Combine all ingredients.
Toss over greens with roasted walnuts and orange slices.

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Hickory-Smoked Easter Ham

Hickory-Smoked Easter Ham

 

Tagged:
baked ham, Easter Ham, Easter recipes, ham, ham glaze, hickory smoked, spiral sliced,

Recipe for Hickory-Smoked Easter Ham. This recipe is so simple, it's almost not a real recipe. But this wonderful smoked ham can be the centerstage attraction on your holiday dinner table.

Why try? So delicious, so easy. Why stress over your Easter dinner?

Foodie Byte: The hickory-smoked spiral sliced ham from Ozark Mountain Smokehouse comes fully-cooked and ready to eat, but you may wish to heat it in the oven to serve warm, so we've provided instructions to do so. The brown sugar/honey/sorghum ham glaze that comes with the ham really adds a fabulous finishing touch.

This recipe is part of our Easter with Ease menu feature.

For this recipe we used Ozark Mountain Smokehouse spiral-sliced smoked ham, available for purchase in The Food Channel Store.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

Fully-cooked ham, such as Ozark Mountain Smokehouse Hickory Smoked Spiral-Sliced Ham
Prepared glaze

Preparation

Heat in the oven in a covered roasting pan, preferably inside a roasting bag at 250°-300°F for 2 1/2 to 3 hours for a 7.5-8.5 pound ham and 3-4 hours for an 8.5-9.5 pound ham. (Heating it uncovered or un-bagged may result in drying out the meat.)
Use a meat thermometer and remove when the internal temp reaches 155°F.
If desired, pour ham glaze over the ham and serve warm.

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Curry of Smoked Turkey

Curry of Smoked Turkey

• Prep Time:10 minutes
• Cook Time:5 minutes
• Serves:10

 

Tagged:
curry, Easter recipes, peaches, smoked turkey,

When you're having guests for a big holiday meal such as Easter dinner, it's always nice if you can provide a second meat protein option. This curry dish makes an unexpected and delicious alternative or addition to the Easter Ham.

Why try? This delightfully light curry recipe really complements the flavor of smoked turkey. It's most commonly served over rice, but we love to serve over peaches as shown in the photo.

Foodie Byte: To serve over peaches, just dust peach halves lightly with flour and saute in butter until a lacy brown. Then just pour the curry over them.

This recipe is part of our Easter with Ease menu feature.

For this recipe we used Ozark Mountain Smokehouse smoked boneless turkey breast, available for purchase in the Food Channel Store.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

1/2 cup butter
1/2 cup minced onion
1 garlic clove, crushed
3 tablespoons curry powder (heat in skillet before using)
8 tablespoons flour
4 cups milk, half and half or chicken stock
3 to 4 pounds Ozark Mountain Smokehouse boneless smoked turkey breast, cut in large dices
Salt and cayenne pepper
1/4 cup sherry

Preparation

In a large skillet, melt butter, add onions and garlic cooking until yellow in color.
Add curry powder, cook 2 minutes; add flour, cook until foamy.
Pour in milk, cook and stir with wire whip until thickened.
Add smoked turkey and heat.
Season with salt and cayenne pepper and add the sherry.
Serve immediately or reheat if it cools.

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White Fish Provencal Recipe

White Fish Provencal Recipe

• Prep Time:10 min
• Cook Time:20 min
• Serves:6

 

Tagged:
black olives, halibut fillets, McCormick® Organic Basil Leaves, McCormick® Organic Garlic Powder, McCormick® Organic Thyme Leaves, olive oil, onion, tomatoes, white wine,

White Fish Provencal Recipe. This delicious, healthy recipe brings the flavors of the south of France to your table. Serve over roasted Brussels sprouts, if desired.

Recipe courtesy of McCormick

 

Ingredients

1 1/2 pounds halibut fillets
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup Kalamata, green or black olives, pitted and cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick® Gourmet Collection 100% Organic Basil Leaves
1/2 teaspoon McCormick® Gourmet Collection 100% Organic Garlic Powder
1/4 teaspoon McCormick® Gourmet Collection 100% Organic Thyme Leaves

Preparation

Preheat oven to 375°F. Place fish in single layer in baking dish coated with no stick cooking spray. Lightly season fish with salt and pepper. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.

Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.

Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.

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Asparagus with Chopped Eggs

Asparagus with Chopped Eggs

• Prep Time:10 minutes
• Cook Time:7 minutes

 

Tagged:
asparagus recipe, butter, Easter recipes, lemons, spring, vegetables,

Early spring is a wonderful time to take advantage of fresh asparagus. Its bright green color helps to herald the arrival of warmer weather and the greening of the landscape.

Why try? This dish is simple to prepare, yet quite elegant in appearance--and delicious. Plus, it's a great way to use up your Easter eggs after the hunt is over.

Foodie Byte: The chopped eggs make a nice color contrast from the bright green asparagus spears.

This recipe is part of our Easter with Ease menu feature.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

3 bunches asparagus (about 3 pounds), tough ends snapped off
3 tablespoons butter
Lemons, fresh, cut in half
Salt and pepper to taste
2 large eggs, hard boiled, finely chopped

Preparation

In a large skillet, add asparagus and just enough water to partially cover. Cover tightly with lid and heat to high. Cook 7 minutes or until crisp-tender.
Toss the asparagus with butter and squeeze with lemon juice. Salt and pepper to taste.
Mound asparagus on plate and spoon chopped eggs on top.

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Maple Wasabi Glazed Salmon

Maple Wasabi Glazed Salmon

• Prep Time:10 min.
• Cook Time:20 min.
• Serves:8

 

Tagged:
green onions, maple syrup, McCormick® Gourmet Collection Garlic Powder, McCormick® Gourmet Collection Ground Ginger, McCormick® Gourmet Collection Wasabi Powder, salmon fillets, soy sauce,

Trade up from traditional teriyaki sauce by blending soy sauce, garlic wasabi, and maple syrup to glaze the salmon.

Recipe courtesy of McCormick

 

Ingredients

2 teaspoons McCormick® Gourmet Collection Wasabi Powder
1 teaspoon water
1/3 cup maple syrup
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
2 pounds salmon fillets

Preparation

Preheat oven to 375°F. Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed. Place salmon in 13x9-inch baking dish. Spoon wasabi mixture evenly over salmon.

Bake salmon 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture. Serve with stir-fried vegetables and rice, if desired.

TIP: You can substitute swordfish or mahi mahi for the salmon.

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Parmesan & Dijon Glazed Oysters With Butternut Squash Puree

Parmesan & Dijon Glazed Oysters With Butternut Squash Puree

• Serves:4

 

Tagged:
baby fennel, butternut squash, Dijon mustard, hollandaise, Louisiana Gulf oysters, parmesan cheese, spinach,

Parmesan and Dijon glazed oysters with a butternut squash puree, Herbsaint flamed spinach and grilled baby fennel. This dish pays homage to some of the classic flavors of Oyster Rockefeller with the use of spinach, parmesan and Herbsaint, while using different techniques to pair those flavors with Gulf oysters. 

Recipe courtesy of Red Fish Grill, New Orleans

 

Ingredients

For the butternut squash puree:
1 large butternut squash, approximately 3#, peeled, seeded and cut into large dice, 1" X 1"
1 quart heavy cream
1 quart milk
1 tablespoon kosher salt
1 teaspoon nutmeg, ground
1/2 teaspoon white pepper, ground

For the Parmesan and Dijon glacage:
1 cup standard hollandaise, chilled
1 cup heavy whipping cream, whipped till soft peaks
1/4 cup Dijon mustard
1/4 cup parmesan cheese, grated
1 tablespoon parsley, chopped
1 teaspoon black pepper

Cooking the dish:
12 Louisiana Gulf oysters
2 cups Parmesan & Dijon Glacage
1 cup butternut squash puree
8 ounces spinach
1 shallot, diced
1 tablespoon butter, unsalted
1/4 cup Herbsaint
12 pieces baby fennel
Salt and Black pepper to taste
1/4 cup olive oil

Preparation

For the butternut squash puree:
Combine all ingredients in a gallon sauce pot and bring to a boil, reduce heat to a simmer and cook until squash is very tender, approximately 20 minutes.
Strain squash, being careful to reserve cooking liquid.
Place strained squash into a blender and slowly add only enough reserved cooking liquid to the point where the puree will move consistently and smoothly. Discard remaining reserved cooking liquid.
Taste and season with salt and white pepper if necessary.

For the Parmesan and Dijon glacage:
In a 5 quart mixing bowl and using a rubber spatula fold all ingredients together.

Cooking the Dish:
Using an oyster knife, shuck the oysters. Discard top of shell, keep oyster seated in bottom of shell for serving "on the half shell" style.
Place 1 tablespoon Parmesan and Dijon glacage on top of each.
Meanwhile, heat the butternut squash puree slowly and reserve warm.
Toss the baby fennel in olive oil and salt and pepper.
Grill the baby fennel till just tender, approximately 1 minute per side.
Heat a 10" skillet on medium heat, add the butter and shallots and cook for 1 minute. Take skillet away from open flame and add Herbsaint and flambé. Add spinach and warm by tossing for 30 seconds. Remove from heat.
Using a blow torch brown glacage on oysters till brown and bubbly. If a blow torch is unavailable, use the broil setting on your oven, being careful not to scorch.
Place a swoosh of butternut squash puree on plate, center Hebsaint spinach on top of puree. Arrange oysters on a line around spinach. Stack grilled baby fennel on top of spinach.

11:03 AM | 0 comments | Read More

Blondies with Easter Chocolate Chips

Blondies with Easter Chocolate Chips

• Cook Time:35 minutes

 

Tagged:
blondies, brownies, chocolate chips, cookies, Williams Sonoma,

This recipe courtesy of Williams-Sonoma.

A cross between a chocolate chip cookie and a brownie, blondies are thought to have evolved from butterscotch confections and gingerbread. One of the first known recipes for blondies appeared in an 1896 cookbook.

 

Ingredients

16 tablespoons (2 sticks) unsalted butter, at room temperature
1 3/4 cups firmly packed dark brown sugar
1 1/2 teaspoons vanilla extract
3 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
12 ounces Easter chocolate chips (available at "Williams Sonoma" stores)

Preparation

Preheat an oven to 350°F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
In a food processor, combine the butter, brown sugar and vanilla and process until well combined, about 1 minute, stopping the processor occasionally to scrape down the sides of the bowl. Add the eggs one at a time and pulse for 2 seconds after each addition. Sift the flour, baking powder and salt directly onto the butter mixture and pulse 10 times, 2 seconds per pulse.
Transfer the batter to a bowl and fold in the chocolate chips. Spoon the batter into the prepared pan and spread evenly. Bake until the blondies are golden brown and the edges are firm to the touch, 30 to 35 minutes.
Transfer the pan to a wire rack and let cool completely, about 1 hour, then cut into bars.
Note: The blondies can be baked in two 9-inch square pans. Spray the pans and prepare the batter as directed. Divide it between the pans and spread evenly. Bake for 20 to 25 minutes.

11:03 AM | 0 comments | Read More

Easter Pound Cake

Easter Pound Cake

 

Tagged:
dessert, Easter, pound cake recipe, raspberries,

Recipe for Easter Pound Cake. Here's a speed scratch recipe that begins with a prepared pound cake, then takes it to a whole new level of lusciousness with some additional ingredients.

Why try? You want something really special for your Easter dinner table, but you don't want to stress. This "speed scratch" recipe idea fills the bill.

Foodie Byte: Allowing the raspberry sauce to spill over the sides adds tons of visual appeal.

This recipe is part of our Easter with Ease menu feature.

The pound cake can be purchased as part of an Ozark Mountain Smokehouse Easter combo offer with a spiral-sliced ham in the Food Channel Store.

 

Ozark Mountain Smokehouse is a sponsor and registered vendor in The Food Channel Store.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

Pound cake, baked in an angel food cake pan.
¾ cup sugar
1 tablespoon cornstarch
2 eggs, beaten
Zest & juice of 1 lemon
Zest & juice of 1 orange
2 tablespoons flour
1 cup heavy whipping cream, whipped
1 10-ounce package frozen raspberries
Fresh raspberries

Preparation

Bake a pound cake in an angel food cake pan according to package directions.
In a mixing bowl, combine sugar, cornstarch, eggs, lemon zest and juice, orange zest and juice and flour.
Cook in the top of a double boiler until thick. Cool and fold in whipped cream.
Chill in the refrigerator. Do not freeze.
Blend frozen raspberries in a blender, strain, add sugar if necessary. Stir in the fresh raspberries.
Slice the cake in half lengthwise and pour the raspberry mixture over the top of the cake letting it spill over the sides.

11:03 AM | 0 comments | Read More

Roast Leg of Lamb with Roasted Potatoes

Roast Leg of Lamb with Roasted Potatoes

• Cook Time:2 hours (approx.)

 

Tagged:
Lamb, leg of lamb, New Zealand lamb, Potatoes, roast leg of lamb,

A classic roast leg of lamb makes for a succulent holiday dinner. But don’t relegate it to only special occasions. Lamb offers a great change of pace any time of year.

Recipe courtesy of New Zealand’s Chef Peter Gordon.

 

Ingredients

1 (3.5 to 4 lb.) leg of New Zealand lamb
2 teaspoons rubbed (dried) mint â€" or use a handful of shredded fresh mint leaves
1 teaspoon dried thyme, or a small handful fresh thyme on the stem
4 cloves garlic, peeled and chopped
3 tablespoons soy sauce (or use 1 1/2 teaspoons flaky sea salt)
1 turkey oven roasting bag
2 bay leaves
4-5 large baking potatoes, peeled and quartered
2 red onions, peeled and thinly sliced
3 tablespoons butter
1 cup beef stock
1 heaping tablespoon flour (optional)

Preparation

Heat oven to 300°F.
Take the lamb from the fridge and set on a tray. Using a thin sharp knife poke about 20 holes in the lamb all over it â€" poking in no more than 1/2 inch. Mix the mint, thyme, garlic and soy together with plenty of freshly ground black pepper then rub it all over the lamb, poking some into the holes.
Place the lamb in the roasting bag, along with any excess herbed soy mix and the bay leaves, then seal it. Set in a roasting tray and cook for an hour, then turn the bag and lamb over and roast another 20 minutes.
Meanwhile, boil the potato quarters in plenty of salted water for 10 minutes. Drain the water from them, put a lid on the pot and shake them around to soften their edges.
Sauté the onions in the butter until they soften then mix with the potatoes.
Take the lamb from the oven and increase the temperature to 350°F.
Carefully split the bag open using scissors or a sharp knife; steam will come out so be careful not to burn yourself. Let the juices run into the roasting dish then carefully remove the bag and discard.
Move the lamb to the center of the roasting dish and place the potatoes around it. Roast until the potatoes are cooked through and slightly crispy â€" about 40 minutes, turning them once.
To serve: Take the lamb from the roasting dish and leave to rest in a warm place, on a warmed platter, for 10-20 minutes, covered with foil and a tea-towel. Remove the potatoes and onions from the roasting dish and place back in the oven to keep warm and to crisp. If your roasting dish can be placed on an element then do so and when warmed add the stock. If not, then pour the stock into the dish and gently scrape the bits from the bottom then pour into a small pan. Either way, heat it up and bring to a simmer. Dissolve the flour in 3 tablespoons cold water then mix into the simmering liquid, stirring constantly as you do so to prevent lumps from forming. Simmer for 5 minutes, then taste for seasoning. You might like to strain this to give a smooth gravy, but I like the rustic look.

11:03 AM | 0 comments | Read More

Omelette with Green Onions

Ingredients:

2 Eggs

4-5 green onions cut into 1 inch pieces

salt

pepper

vegetable oil

soy sauce

 

Directions:

 

Spray a small skillet with vegetable oil.

Sautee the green onions over medium-high heat.

Whisk eggs, salt and pepper in medium bowl.

Pour egg mixture into the pan over the green onions and fry until set.

Turn it over and continue to fry until golden brown.

Cut in bite size pieces.

Serve with soy sauce.

 

Tags: Scarsdale diet recipes, Scarsdale diet egg recipes, Scarsdale medical diet recipes, Egg recipes Scarsdale diet, recipes Scarsdale diet

2:56 PM | 0 comments | Read More

Scarsdale Home Baked Protein Bread - without gluten flour

This is the first time I baked protein bread and I didn't have gluten flour, so I just replaced it with all-purpose flour. What can I say? It is worth the extra effort, this bread is awesome. Unfortunately I didn't have a small bread pan and I used a large one; after I sliced it looks like biscotti :-)
I wasn't sure how long to knead or wait for it to rise and it all just worked out. I used a food processor to make the dough; it was very elastic and smooth and a little sticky. It didn't doubled in size. Next time I will let it rise overnight and I will use a small bread pan or double the ingredients.

So here is how I made it:

1 cup of warm water,
1 tablespoon of dry yeast,
1/2 teaspoon salt,
1 teaspoon sugar,
1/2 teaspoon cider vinegar,
1/2 cup of soy flour,
1/4 cup all-purpose flour,
1 1/2 cups of whole wheat flour,

Pour water into mixing bowl. Sprinkle dry yeast on water and let stand until it dissolves (about 5 minutes). Mix in salt, sugar, cider vinegar. Sift thoroughly, then gradually add soy and all-purpose flour, then whole wheat flour.
Mix slowly until dough stiffens and does not stick to sides of bowl (you may used a food processor, following machine directions, for this step).
Lightly flour a board then roll out the dough on it. Knead well (about 5 minutes) until dough feels smooth and elastic.
Coat bread pan with no-stick vegetable spray. Shape the dough to fit, set it into the pan, cover with dish towel and set in a warm place to rise to about the top of the bread pan (2 to 3 hours). Preheat oven to 325 degrees. Bake bread for about 1 hour or until well browned. Keep in refrigerator.

Tags: scarsdale diet protein bread recipe, scarsdale diet home made protein bread recipe, scarsdale medical diet protein bread recipe

2:43 PM | 0 comments | Read More

Grilled Halloumi Cheese

Recipe coming soon

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Passover Fish Recipes

Fish Recipes for Passover

Gefilte Fish with Carrot Sauce

Ingredients

• 2 to 3 pounds Salmon Fillets
• 1 pound Halibut Fillets
• 3 Egg Whites
• 2 Eggs
• Salt and Pepper to taste
• 2 Onions
• 2 Carrots
• 1 cup Matzo Meal
• Fish Stock

Instructions

• First, prepare the fish stock by gathering the fish bones, skin and heads in a piece of cheesecloth, big enough to contain the pieces. Boil them in a large stockpot. Add as much water as required to cover the cheesecloth sack.
• Now, bring the water to a boil. Remove the scum, if any and continue heating for some more time. After about an hour, remove the cheesecloth and dispose the fish remains.
• Next, tie some peppercorns, bay leaves and ginger in another piece of cheesecloth. Place the bagged seasonings and vegetables like celery stalks or parsley inside the pot containing the fish stock and boil for one more hour.
• Strain the stalk and store it for use later
• In a processor, chop the fish fillets, but make sure that you don't grind them into a paste.
• Next, shred the carrots and onions in the processor.
• In a pan, add the fish, eggs, egg whites, salt, and pepper and blend them together, using your hands until you make a fine paste.
• Add in the matzo meal, little by little and continue mixing, so that the concoction is soft, yet holds its shape.
• Make small balls out of the mixture, each around 2-inch in diameter.
• Return the stock back into the stockpot and give it a gentle simmer. Slowly place the balls in the stock and cook for around 15 to 20 minutes. Once done, take the balls carefully out of the pot and place them on a plate.
• Wrap carefully and refrigerate it for the night.
• You can serve the fish with carrot sauce and red horseradish.

Halibut in Velvet Lemon Sauce

Ingredients

• 2½ pounds of halibut (8 or 9 pieces)
• Salt and White Pepper (to taste)
• 2½ tbsp Powdered Sugar
• 1 Onion, finely sliced
• Curly Parsley (to garnish)
• Pieces of Fresh Lemon (to garnish)

Instructions

• In a large frying pan, bring the onions to a boil, by adding 2 to 3 cups of water. Add sugar, salt and pepper and continue to simmer at a low to medium heat.
• Clean the fish pieces properly and marinate with salt. Keep them aside for some time.
• Place the fish pieces inside the frying pan, cover the lid and continue the boil. Once bubbles start appearing, lower the heat and simmer gently for about 10 more minutes, partly covering the pan with a lid.
• Carefully lift the fish pieces from the pan and place in a dish or a plate. Allow cooling for some time.
• Now, for the sauce, boil the remaining of the fish poaching liquid in the pan for some time, until it has concentrated a little. Then strain the liquid, using a tea strainer and collect it in a cup or bowl.
• Whip 3 eggs properly and then add fish liquid, some lemon juice and a little potato starch cream. After all the ingredients have blended properly, cook the liquid over a low flame, until it thickens to a sauce-like consistency. This requires constant stirring, to avoid the eggs from being curdled.
• Once done, pour the sauce over the cooked fish and preserve overnight, covering with a layer of aluminum foil.
• Heat the dish the next day and serve at room temperature, garnished with lemon sections and parsley.

12:45 AM | 0 comments | Read More

Indian Fast Food Nutrition

In the present times, it is the fast food craze that has created sensation all over. The fast food has occupied a demanding position in the list of top hot fad foods. People are getting lured into trying yummy fast food dishes, without possessing adequate knowledge regarding Indian fast food nutrition. Well, there is a need for bringing forward some eye opener nutrition facts about fastfood.

These days, the fast food chains are booming in number and witnessing flourishing business. Abraham Lincoln had once said, "let the people know the facts and the country will be safe". Well, it also holds true regarding the information about fast food nutritional content. The prime motive is to make the people aware of the fact and then let them take conscious decision.

Here are some facts about fast food nutrition:

• In the list of fattening dishes, Korma and Biryani are on the top.
• If a sauce solidifies in room temperature, it's an indication that it consists of high saturated fats.
• Pappadums contain relatively high calories.
• Indian curry makes use of green chilies that are rich in Vitamin C.
• All food items like Tikka dishes that are cooked in dry oven contain low fat.
• Instead of creamy pasta sauce, eating tomato sauce is a better option, as pasta sauce contain high fat content.
• Lasagna contains multiple cheese layers; therefore it is a very fatty item.
• Chips are high in fat and calories.

Well, the basic reason that can be attributed to the increasing consumption of fast food is the fact that fast food is readily available, quick to make and easy to serve. Media truly deserves the credit for the wide publicity of fast food stuff. But it is always advisable to eat healthy nutritious food that can help maintain your overall fitness.

1:16 AM | 0 comments | Read More

Recommended Daily Protein Requirements

Protein is one of the most important components of every cell present in the body. A complex, high-molecular-weight organic compound, it has an unsurpassed content of amino acids. There are a number of benefits associated with proteins. Right from improving body composition and building muscle to repairing tissues and preventing bone loss, the list goes endless. Besides this, much of the fabric of our body, such as muscle, cartilage, ligaments, skin and hair, is constructed from protein molecules. We all know that a high-protein diet is essential for an individual, but the question is - how much is enough? 

An ongoing debate, experts have been studying to determine exactly how much protein does our body require? Many health organizations have conducted regular studies; so as to work out, what should be the recommended daily protein intake. The suggested requirement varies from person to person. For instance, the protein requirement for adults is different from that of young growing children. There are multiple factors, which need to be taken into consideration, while deciding the recommended daily protein intake, such as, age, sex, physique and activity level.

The human daily protein requirement is calculated on the basis of 'ideal body weight'. Based on height and gender, the ideal body weight is calculated. The daily protein requirement is calculated in terms of grams per day for every kilogram you weigh. For a person who is accustomed to sitting or taking little exercise, the recommended daily protein intake is 0.75g per kg of body weight. A person whose physical activity level is good enough and who performs exercises for about an hour or so, for them the ideal protein intake is about 1.0-1.2g of protein per kg of body weight.

In case of athletes, however, the recommended protein requirement differs. Apart from a greater lean mass and greater need for tissue repair, they burn a small amount of protein, during physical activity. As such, athletes have a higher protein requirement. For those engaged in endurance training, the protein intake should be about 1.2-1.4g of protein per kg of body weight, while for athletes, who are engaged in strength training, the daily recommended protein requirement is approximately 1.6-1.7g of protein per kg of body weight.

1:15 AM | 0 comments | Read More

Antiaging Food Guidelines

Aging, an unavoidable phenomenon, is characterized by wrinkles, memory loss, declined physical capacity, mental and logical sharpness, weakening of the function of sense organs, incoming of diseases like cardiac problems, diabetes, blood pressure, arthritis, etc, gray hair and so on. Nobody wants to be old, look old, and feel old but aging is just a reality of life. However, it is impossible to stay young forever but with the help of a healthy eating and living style, we can keep hale and hearty. Changing your diet can extend your life and make you feel and look younger than your physical age. A healthy diet can help you conquer the aging process. Staying young and keeping fit does not depend on anti aging creams but other factors like nutrition and exercise plays a significant role in doing so.

Antioxidant is the main element of a youthful diet. The food rich in antioxidants protects you against several diseases. They prevent you from contracting diseases like cancer, Alzheimer's, cardiac failures and elevated blood pressure. They have the capability of retarding the aging process. Some of the most popular food items that are rich in antioxidant are berries, broccoli, spinach, green tea, garlic and tomatoes.

Given below are some anti aging nutrition tips that will give you a clear idea of what to eat

• Limit the intake of fats and sugar.
• Consume a moderate-dose multiple vitamin-and-mineral supplement on a regular basis.
• Lay emphasis on minimally processed fruits, vegetables, whole grains, legumes, non-fat skim milk and lean meat, especially fish.
• It is advisable to take some extra antioxidants, such as 100 IU of vitamin E.
• Drink plenty of water, at least about 10-12 glasses everyday. It flushes out all the toxins from the body.
• Focus on eating complex carbohydrates, rather than going in for fast digesting carbohydrate foods like rice, wheat, bread and pasta that shoot up your blood sugar level thus making your obese.
• Avoid underground vegetables like potato, yam, and carrots that tend to cause sugar imbalance.
• Choose above ground veggies, as they have antioxidant properties.
• Prefer consuming fresh fruits, rather than opting for fruit juices, which contain high fat and sugar content.

1:12 AM | 0 comments | Read More

Organic Food Facts

In spite of the increasing popularity of Organic food these days, most of the people do not have a clear idea regarding the definition of organic food. In simple words, Organic foods are those foods that are produced, processed and packaged without using chemicals. They have been accepted due to their perceived health benefits over conventional food. The organic industry is growing rapidly and has caught the attention of farmers, manufacturers and, above all, consumers. Some of the popular organic food items include organic tea, organic coffee, organic wine, organic meat, organic beef, organic milk, organic honey, organic vegetables, organic fruits, organic rice, organic corn, organic herbs, organic essential oils, organic coconut oil and organic olive oil.

Organic foods protect from heart disease and cancer, as they contain Phenolic compounds. Organic food ensures high food quality, which other conventional foods cannot give. Organic food is natural and fresh, and thus, it is tasty. Many people prefer to grow organic food in their home gardens, because it costs about 20% more than the conventional food. Organic gardening uses organic seeds, organic fertilizers, compost, organic root stimulators, and organic pest control. It has been claimed by health experts that organic food is more nutritious. Some of the features that can be associated with organic food are quality, good taste, proper selection of crop varieties etc.

Advantages of Organic food

• Organically grown foods are natural, without any sprayed chemical.
• Organically grown foods are nutritious and full of taste although they may not look as colorful and well presented as shop produce.
• Organic foods put less burden on environment. Growing foods organically can protect the topsoil from erosion and is a great way of getting closer to nature.

Tips for Organic Food Customers

• Search for the label / logo of the certification body that has monitored and approved the production and processing of the food item as organic.
• Keep yourself updated about the organizations that are authorized to sell organic food in your region.
• Check out the prices of different food items in different stores and buy accordingly. The price of organic food varies from 10% to even 200% depending upon the place from the shopkeeper has bought the product.

1:11 AM | 0 comments | Read More