Healthy Cooking, Dietary, and Other Food Related: September 2013

Monday, 30 September 2013

What's with Decaffeinating Green Tea

A tea isn't completely devoid of the extra kick if it states that it is caffeine free. Not all of the caffeine can be taken out by the decaffeinating process only most of it. As with any other type of tea, green tea naturally contains caffeine. It is a relatively easy process to remove the caffeine from your tea, but there is a little more to it than you might think.

Caffeinated or Decaffeinated?

Start off with some background. The well-known black tea, oolong tea, matcha tea, green tea and white tea are just a few of several types of tea. The most caffeine is found in black tea, while green tea is in the middle and white tea has the least. Coffee beverage recipes contains more caffeine than tea. One half or a third of the caffeine in coffee is found in a cup of tea.

It is rather surprising when you consider some general facts about tea plants. Caffeine will be stronger the smaller the tea leaf. A higher caffeine content is also in the tea leaves that are fermented longer. However, according to some sources the health benefits of green tea is ruined by the decaffeination process. So while you may be able to find comfort in a warm cup of green tea that is caffeine free it is a no-win situation.

You will want caffeine free if you have a problem with caffeine. Caffeine green tea is not completely devoid of caffeine, so you should keep this in mind if you have a severe reaction to any amount of caffeine. Which means you should probably stay away from teas altogether.

If you can even drink caffeine free green tea then herbal infusions may be an option. These do not contain any tea whatsoever despite the being mislabeled as teas. Herbs or flowers are often contained in these products and can be brewed in tea bags or balls just like teas. Chamomile is an example of the alternate ingredients included in herbal infusion which is a type of flower.

Caffeine green tea is a great choice if you are trying to limit your caffeine intake. The health benefit of green tea generally outweigh the negatives of a little bit of caffeine when you look at the big picture.

How to Naturally Decaf Your Tea

BIGELOWTEA

·
4 YEARS AGO

Saturday, 28 September 2013

Gourmet Soup that is Homemade

This article covers the basics of gourmet soup making as well as providing you with my 2 favorite recipes. It also has some helpful cooking and grilling tips.
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While this report will cover the basics, soup making is a creative experience and the number 1 key is that if it tastes very good to you, it will probably taste good for everybody else, so in this report I will be using the term "to taste" quite often. Remember that you should add your seasonings gradually, and sample, because while you can always add more seasonings, you cannot take them back out. After adjusting your seasoning give your creation a chance to simmer to release the true flavor. (A note to smokers, take it easy on the salt because smoking numbs the taste-buds.) A tip from finer restaurants is to use white pepper. White pepper is similar in taste to black pepper, but it is very finely ground so that children and picky adults cannot see it. Be creative, and have some fun, I think the people in your life will love a gourmet soup!
My gourmet #grilledcheese with #avocado and #tomato #soup also with#quinoa salad from… instagram.com/p/dX62zkAIQl/

DARALIE BERNARDO @MISS_DAR_A_LIE

·
A MONTH AGO
Soup Making Basics:

This subject will be covered over the next several chapters and includes:

1) Mirepoix

2) Stock vs. Jar of Base or Bullion Cubes

3) Roux vs. Cornstarch

4) Seasonings

5) Creating a Cream Base

While I fully encourage you to use the resources available to you, and this most certainly includes leftovers. You cannot take a week old roast from the refrigerator and make an earth shattering soup, it will simply taste a week old. The fresher the ingredients, the better the soup!

Mirepoix:

Mirepoix is a term most commonly used to describe soup vegetables that include even parts carrots, onions and celery. Most hotels use a mirepoix in almost all of their soup. While these three vegetables give restaurant soups a rich character, if your family doesn't care for one of these vegetables, onions for instance, then leave onions out. Use your own discretion, some people would never eat these vegetables raw, but love them in soup.

There are three common sizes of diced vegetables fine, medium, and stew size. Fine dice would be used in such applications as garnishing a consommé and are cut 1/8 inch by 1/8 inch or smaller. Medium dice is most commonly used in soups and are square between 1/4 inch and 3/8 inch. Stew size are cut in squares of between 1/2 inch and 3/4 inch, and are used in some soups and stew.

Stock vs. Base:

For home use a good jar of base, or bullion cubs are the best options. Look at the ingredient list for actual animal content, and if you are sensitive to MSG, there are quite a few good bases that are MSG free. If using a salt based base, don't add salt. Judge the beef or chicken flavor by the salt content, if you need more salt simply add more base. Remember when judging the amount of salt that not everybody has the same tastes, so better less than more. So if I write salt and pepper to taste, this is based on using a stock.

Chicken Stock:

You can use raw or cooked chicken, cover the chicken with water; add celery, onion, carrots, and a bay leaf; boil with a slow rolling boil for at least a couple of hours and strain. While most of the flavor will remain in the stock, if you wish you can de-bone the chicken and add it to the soup, but this is a matter of taste.

Beef Stock:

A good beef stock requires soup bones and needs to boil for a long time. Caramelize soup bone (bake until deep brown). Cover with water add; celery, onion, carrots, and some type of tomato product; and boil at a slow boil until the bone has had a chance to release all of the bone marrow. While in restaurants we cooked beef stock for 2 days, it takes at least several hours.
Properly handling stock is important, either boiling a stock to fast, or cooling it to fast can make it bitter. When refrigerating a stock leave the edge of the cover open until it is cool. You should mostly cover the stock so that it doesn't attract refrigerator flavors, but if it cannot breathe it may get bitter. If your stock is just a little bit bitter, use sugar much like any other spice, just a pinch to take the edge off. Before using chicken or beef stock either ladle away the fat (grease), or after the stock is cool remove the fat from the stock.

Consommé:

Consommé is just a very clear stock and can be achieved by taking a cool refrigerated stock, peel away or ladle away any fat, stir in a couple of egg whites, bring mixture to a boil, and ladle impurities off the top. When no more egg whites come to the surface strain mixture through a colander lined with cheese cloth.

Roux vs. Cornstarch:

While most, not all, restaurants use a roux to thicken their soups, for home use I prefer using a mixture of cornstarch and water. A roux is a mixture of even parts drawn butter and flour. To make a roux heat drawn butter then add flour until it is thick, cook on medium heat stirring often until the mixture smells like a fine pastry. This mixture can be added to a boiling soup, while stirring, until the proper thickness is achieved. Unless you are familiar with using a roux you may get lumps. Sometimes if you boil the soup for a while, and if the roux is properly prepared, these lumps will dissipate. You can also make a finger roux which is one part stick butter mixed with one part flour. Add ingredients together and mix with fingers, again add this mixture to a boiling soup until the proper thickness is desired. While roux takes experience to use properly, you gain a small richness in flavor.

I think you probably have used cornstarch and water, but just in case pour some cornstarch in a bowl and cover it with just enough water so that the mixture is easy to mix (I use my fingers). Add the mixture slowly to your boiling soup, while stirring, until the proper thickness is achieved. Note: it takes about a minute to know the exact thickness when using cornstarch so start a little thin. This process is very forgiving and if you need to add more cornstarch later that's fine. Sometimes I'll add this mixture, not only to cream soups, but maybe just a little to chicken noodle soup for instance, just to make the goodies float.

Seasonings:

Salt, pepper, and garlic (I prefer minced garlic in oil, but you can use any type of garlic) are the seasonings most used in soups. Some people will add 1 bay leaf to soup, and to release the flavor break the leaf in half, but if you're not familiar with the flavor of bay leaf try using only half a leaf first. Other seasonings you may like in any soup depending on your tastes include a blend of Italian seasonings, thyme, rosemary, or basil. Try different things sparingly, but remember that the flavor of these herbs will be released gradually so don't add too much.

Creating a Cream Base:

For the majority of cream soups you want to start with a chicken stock (interchangeable with water and chicken base, or bullion cubes to taste). There are several ways to whiten a cream soup, for a family try 1 pint of half and half. Alternate ways to whiten the soup are with 1 cup heavy cream, milk, or if you want a particularly rich soup combine non-dairy creamer along with any of the other whiteners. Bring your mixture to a boil and then thicken, while stirring, until it is the consistency that you desire, or until it sticks to a spoon. One spice that will really change the richness of the cream soup is a small amount of garlic. Add other ingredients.

Cream of Chicken Wild Rice:

Preparation:

Buy a 4 or 8 ounce package of wild rice and cook it according to the directions on the package. If you prepare the 8 ounce package there are many ways to use the leftovers in other dishes. Cook and dice one large or two medium boneless skinless chicken breasts, and dice a cup of medium mirepoix.

Ingredients:

4 cups chicken stock

2 cups half and half

1 cup powdered non-dairy coffee creamer

2 cups prepared wild rice

1 cup mirepoix medium diced

1 large boneless skinless chicken breast cooked and diced (substitute with any cooked chicken)

2-3 Tbls. Cornstarch + water (add to preferred thickness)

salt, pepper, garlic to taste

Put 4 cups of chicken stock into a kettle and bring to a boil, mix whitening agent into stock, I prefer a pint of half and half, along with a ½ cup of non-dairy coffee creamer for this recipe, and bring back to boil. Thicken your mixture, while stirring, until the desired thickness is achieved, it should stick to a spoon. Then add the ingredients listed in Preparation. Boil until the vegetables are aldante (not completely soft), and then add garlic, salt, and pepper to taste. When you add the wild rice, the rice may absorb liquid so if the soup gets to thick add a touch of milk or water.

Experiment with the ideas on this report, and find out what your family truly likes, and have a little fun, have the kids help or whatever it takes to have a positive day.

Soup of the Week Newsletter

I'm in the process of creating a "Soup of the Week" newsletter on a subscription basis. If you like the information I've provided here, I truly hope you will subscribe and please share this report with all your friends. This newsletter will also contain an "Ask Loren" section to answer any cooking questions you may have. Some of these questions will be published in the newsletter. This will provide you an opportunity to share your own personal cooking website.

Grilling Tip:

A personal note about charcoal BBQ Grills. I prefer to use non fluid types of charcoal lighting. I use a device where you place the charcoal in the top and newspaper underneath to light the charcoal. You can get one at Wal-Mart or Target. You can also get electric lighters. (Tip: cut the bottom out of a 3lb coffee can place it in your grill. Put the electric lighter in the can and fill it up with charcoal.) This prevents getting that lighter fluid taste into your food!!

This site will also include helpful cooking tips such as the following marinate for a summer barbeque.

Teriyaki Marinate

This marinate is good for chicken or steak.

1 cup soy sauce (8 ounces)

1 cup pineapple juice

½ cup brown sugar (packed)

1 tsp. Minced garlic (packed in oil), to taste

Optional: ½ tsp. red pepper flake (the kind for pizza), to taste, if you like spicy foods

Mix ingredients in bowl until sugar is dissolved, pour over meat in a plastic container and cover (or you can use a sturdy ziplock bag), soak overnight or 2 nights in the refrigerator, and grill. This mixture will taste strong, but not all of the flavor will impregnate the meat, and it will be wonderful!! If you have a large family, or you are serving a party, make enough sauce to cover the meat. Discard any leftover marinate because it is contaminated with the blood from the meat.

This is great for grilled boneless skinless teriyaki chicken breast and can be served with rice pilaf, with or without melted Swiss cheese, and sometimes I like to add chopped cashews to the rice because it compliments the chicken nicely. I also really like grilled boneless skinless teriyaki chicken breast sandwiches with melted Swiss cheese, bacon, mayonnaise, and shredded lettuce on a nice sesame roll.
Gourmet Cream of Mushroom Soup Recipe

YOURPRODUCEGUY

·
10 MONTHS AGO

Soup Recipe with Ingredients Out of the Garden

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of healthy recipes of soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods or perhaps try how to make wasabi peas. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.

At the end of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That's right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.
The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup
Preparation time: 30 minutes. Serves 8-10.

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 quarts water

2 1/2 tablespoons Au jus seasoning mix (or to taste)

2 1/2 tablespoons taco seasoning mix

2 1/4 teaspoons chili powder

14 ounce can of tomatoes, chopped

7 ounce can tomato sauce

8 ounces whole kernel corn or 8 ounce can with liquid 3 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)

1/3 head cabbage (1 1/2 cups), coarsely chopped

8 ounce can kidney beans, drained and rinsed (or left-over chili)

Instructions:

Heat water to boiling in a soup pot

While water is heating, brown the ground beef and onion in a skillet

When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice

Drain meat mixture and add the meat to the soup pot

Bring back to a boil and simmer until vegetables are crisp tender

Add the cabbage and remove the soup from the heat

Let sit for a few minutes to cook the cabbage

Correct the seasoning

Enjoy your soup and the great fall season.
How to Make an Easy Vegetable Soup

Friday, 27 September 2013

Recipe for Greek Panzallena Salad

Serves 4 - 6

Ingredients
2 pounds of tomatoes-very ripe and juicy-cut into eighths
1# fresh cucumber, peeled, sliced in half lengthwise, then sliced into ½" pieces
½ of a small red onion, cut in half and slice very thinly with the grain
1 tsp. fresh oregano chopped small
¼ cup of halved Kalamata olives-optional
4 - 6 oz. fresh feta*
2 pieces of whole grain bread from a boule, 1" slices
½ Cup of extra virgin olive oil
¼ Cup of rich best strate red wine vinegar like a Cabernet vinegar
Salt and Pepper to taste
A little bit of extra olive oil to brush on the bread
*Chef's note: I love French feta for its creamy texture and mild flavor but it is too soft to use here and will muck up the presentation of your salad.
Dinner is served... Greek salad + Green ice tea. !! (Why I didn't upload the rice n beans mom did… instagram.com/p/dQezcGQyoA/

LUIS R. OVALLES @LUIS_AFFA

·
A MONTH AGO
Method
1. Brush bread slices with olive oil and either grill it slightly or toast it in a low oven, 325º til crunchy but not hard.
2. Place the onion, tomato, cucumber, olives if you are using them and oregano in a mixing bowl.
3. Toss these ingredients gently.
4. When the bread is cooled tear or cut it into cubes or irregular bite sized pieces.
5. You can lay them in the bowl on top of the ingredients until ready to serve.
6. About 10 minutes before service pour the oil and vinegar over the ingredients and toss well. Everything should be coated with the dressing so don't be afraid to add a bit more of both items should the salad need it. You don't want a swamp but you do want a juicy but crunchy salad.
7. Taste for seasoning and add S & P accordingly.
8. Last crumble the feta or other cheese into the salad and toss again.

Keep it chilled until serving.

Enjoy!

Oh and what wine would I serve with this? Lately my taste for rose has faded like my hydrangea blooms and something with a bit more substance beckons. I've tasted a few Chardonnay-Pinot Grigio blends that make for a more substantial food partner than the poolside staple Pinot Grigio. Ecco Domani 2005 is well balanced and reasonable.

Move up a peg to Cline Cellars 2004 Pinot-Grigio-Chardonnay, still under $15.
How to Make a Greek Salad

MAHALODOTCOM

·
3 YEARS AGO

Wednesday, 25 September 2013

Potato Soup and Other Delicious Treats

A simple holiday party can be great fun for any special occasion from the popular Christmas party to a lesser known and celebrated event such as your family's own moving party! For food at this holiday party you can make up some of the tastiest and most popular menu items around.

Everyone loves a good pizza party and throwing your holiday event with several pizzas with white sauce pizza dominos is a good way to fill the guests up. You can also serve more traditional lunch buffet foods such as a nice potato soup and salad pairing. You can make up a couple of different soups for the party, one cream based and the other broth based so the guests have more variety. A good potato soup along with some butternut squash soup is a good pairing. You can also make up sandwiches for the guests at your holiday party or place all the mixings' for sandwiches out on the buffet table.
CoffeeHouse at Webbs @CoffeeatWebbs

Our Soups on this beautiful Sunday are Vegetable, French Onion, Potato & Ham, and Creamy Cajun Tomato! Mmm! :)

SUN, AUG 18 2013 08:33:34
Atl Bread Mayfaire @ABCMayfaire

Sunday Soups: Baked Potato, French Onion, Tomato Basil, Homestyle Chicken and Dumpling and Beef Chili

SUN, AUG 18 2013 08:30:18
Holiday Potato Soup

For this Holiday favorite you'll need the following items: 2 tablespoons ham base, 8 cups chicken broth, 1 cup chopped yellow onion, 12 tablespoons butter, 2 pounds potatoes, cut in 1/2-inch cubes, 1 1/2 teaspoons black pepper, 2 cups milk, and 2/3 cup flour.

You'll start this holiday dish by mixing chicken broth and ham base in a sauce pan. Stir the mixture until its smooth. In a separate pot, melt half of the butter with onion. Sauté the onions until they become transparent. Add the potatoes and pepper to the onions.

Mix in the chicken broth base and stir until the ingredients are all well-mixed. Bring the soup to a boil. In another pan melt the rest of the butter and add flour until well mixed. Cook the flour/butter mixture until it is a golden color and comes to a boil. When the soup mix reaches boiling add the roux to it. Mix well until smooth. Bring it back to a boil and slowly add the milk while stirring constantly. Cook until it thickens while stirring constantly to keep milk from separating.

A warm potato soup can heat up your guests on the coldest of nights for the holiday party. You'll want lots of paper goods for the guests to slurp up their soup and goodies from.
Outback Steakhouse Potato Soup Recipe

CHEFPABLOS

·
TUE, DEC 04 2012 22:40:55