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Cheap, Healthy Main Dishes Using Eggplant

admin — Thu, 13 Oct 2011 00:00:00 +0000

Iron Chef is a cooking competition show in which chefs compete to win the title of Iron Chef. The challenging part of the show is not only competing against other chefs but incorporate an unknown ingredient into their dishes. This ingredient can be anything from crab to eggplant. There are cheap and easy dishes that you can make at home that are inspired by Iron Chef. There are quick and easy eggplant dishes that you can make at home such as eggplant stacks. Here is the recipe below.
Ingredients
1 fresh eggplant
Jarred tomato sauce
Olive oil
Provolone cheese cut in quarter pieces
Directions
1. Preheat oven to 400 degrees.
2. Wash eggplant. Cut into 16 slices.
3. Brush each side with olive oil.
4. Place 8 eggplant slices in a baking dish.
5. Cover w/ 1 tbsp of spaghetti sauce and cheese
6. Repeat and top with cheese.
7. Bake for 25 minutes. Cheese should be bubbly and slightly brown.
8. Serve
This dish is nutritious and delicious. This is a quick and easy meal for your family. Eggplant recipes are overall easy to make. All you need is a few ingredients and you have the perfect meal for 4.

How to Keep Flank Steak Tender Not Tough

admin — Tue, 11 Oct 2011 00:00:00 +0000

Grilling steaks is a tradition at summer barbeques and fall football tailgates. Flank steak, known popularly as London Broil, can be a challenge to keep tender. But the results will be tasty and tender if you follow a few simple preparation and cooking rules.

Start off by preparing your favorite marinade in which the steak can soak up flavor. Put the flank steak and the marinade into a plastic bag together and refrigerate them overnight. After the steak is marinated, sprinkle it with your favorite seasoning. You can use spices or just plain salt and pepper. Now it’s time to throw the marinated and seasoned steak on a hot grill and get cooking.

For the most tender flank steak, grill each side for four to six minutes until the steak is medium rare. Remove it from the grill, cover it with foil and allow another ten minutes for the steak to rest. During the resting process, the juices will settle back into the steak.

Don’t be afraid of the challenge of keeping tough flank steaks tender. Take the advice of experienced grill masters to create a tender flank steak for your guests to savor at your next barbeque or tailgate.Still bored? Click to continue: Rosemary Flank Steak

How to Choose Cucumbers for Quality

admin — Mon, 10 Oct 2011 00:00:00 +0000

Picking out the best produce is an art form, as you can’t just select any from the stack at your local grocery store. This is a hit and miss game and may result in you returning home, only to find on he middle of your vegetables is mushy and no good. This holds true for cucumbers. If you are looking to make a delicious salad or other food dish, it is vital to select a fresh cucumber in order to ensure the best consistency and flavor.

Only shop in stores that keep the cucumbers cold. A slightly cool cucumber stays fresher longer, so you know your selection is of higher quality (you hear the term “cool as a cucumber,” not “warm as a cucumber”).

Look for a cucumber that is dark green and thin. Thick cucumbers often ripen at different times, so the middle of the cucumber may actually be a bit mushy. You also want a cucumber that does not have any damage to the skin and is firm to the touch. If the cucumber gives a little when you squeeze, it means the middle of the vegetable is the same way, not giving you the desired firm crunch.The information party rocks on: Cucumber Recipes

Replicating Your Grandmother’s Chicken Soup with Modern Ingredients

admin — Thu, 06 Oct 2011 00:00:00 +0000

Vegetarianism and veganism have been around for centuries, but have become a very modern, mainstream way of eating, Every day, more people choosing to eliminate meat and other animals products from their diets whether for health reasons, or something else.

Humans love comfort food, especially Grandma’s recipes, so here is a modern, vegan recipe for Grandma’s Chicken Soup. It contains all the love and comfort of Grandma’s, but no cholesterol and very little fat.

Thickening the broth with cornstarch and adding dumpling dough to the pot easily converts the recipe to chick’n & dumplings.

1 T. olive oil
8 to 10 ounces of prepared seitan
2 carrots, sliced
1 onion, chopped
2 ribs celery, sliced
4 Yukon Gold potatoes, peeled and sliced
OR
1/2 pound pasta, medium shells or corkscrew
1 cup frozen or fresh peas
8 cups vegetable broth
pinch all-purpose seasoning, or seasonings of choice
salt and pepper to taste

Chop onion and saute in olive oil until translucent. Add carrots and celery, saute another three minutes. Add broth then potatoes or pasta. Add seitan. Bring to a boil, then lower heat. Simmer 20 minutes. Add frozen or fresh peas. Simmer another five or 10 minutes, then serve.