Delicious Food From “The Land of Enchantment”

Although a number of New Mexican dishes are fairly much like Mexican and Tex-Mex offerings such as enchiladas and burritos, New Mexican meals is definitely very different. The most important difference is the actual variety of chili pepper used. New Mexican chili is available in a number of different varieties and is often referred to as “green chili” or “red chili” relying on the stage of ripeness wherein it was picked. The inexperienced chili is chopped and thickened with a little bit of flour to make a sauce, and the crimson chili pods are ground and simmered with water to make the fiery crimson chili sauce.

However, green chili, which is picked before it has had time to fully ripen, is the defining ingredient of New Mexican meals because of its flavor. Prior to now few years, inexperienced chili has grown more and more more widespread exterior of New Mexico and remains an essential ingredient in every little thing from enchiladas and burritos to cheeseburgers and bagels inside the state’s borders.

Some typical New Mexican cuisines embrace Albondigas, which are meatballs, Atole – a thick, hot gruel created from corn, Biscochitos – anise-flavored cookies, Burritos – a white flour tortilla, full of meats, beans, cheese, or a mixture of these, and rolled. They are usually served smothered with chili sauce and melted cheese.

However there are innumerable other delicacies within the New Mexican delicacies akin to Capirotada – a raisin and walnut pudding, Carne Adovada – cubes of pork which have been marinated and cooked in pink chili, garlic and oregano, Chalupas or “little boats” – corn tortillas fried right into a bowl form and filled with shredded rooster, and/or beans, and topped with guacamole and salsa, Chicharron – pork pores and skin, fried crisp, Chili con queso – chili and melted cheese blended collectively right into a dip, Chiles Rellenos – roasted, peeled and stuffed (usually with cheese) chiles, usually dipped in a batter and fried.

Then you’ve Chimichanga – a burrito that is deep fried, and smothered with chili and cheese, Chorizo –  a spicy pork sausage, seasoned with garlic and red chili, Cilantro – a pungent green herb utilized in salsas, Empanada – a turnover, stuffed often with a sweetened meat mixture or fruit, Enchiladas – corn tortillas filled with meat, beans or cheese, and both rolled, or stacked, and lined with chile sauce and cheese, Fajitas – strips of grilled steak or rooster that come with tortillas, sauteed peppers and onions, and other facet dishes to make do-it-yourself burritos.

Some other beloved preparations embrace Flan – caramel custard dessert, Flautas – tightly rolled, fried to a crunch, enchiladas, Frijoles (beans), Guacamole – mashed avacado, often with chopped onion, tomatoes, garlic, lime and chile, Huevos Rancheros – corn tortillas, topped with eggs, usually fried, smothered with chile and cheese, Jalapenos – small, fat chiles, extremely popular, ceaselessly used in salsa.

Then there may be Menudo – a soup made with tripe and chiles (known as “breakfast of champions”), Nachos – tostadas topped with beans, melted cheese, sliced jalapenos, typically served “Grande” with ground beef, or shredded rooster, guacamole and bitter cream, Natilla – smooth custard dessert, Pico de Gallo – salsa with chopped recent chiles, tomatoes, onions and cilantro, Posole – a thick stew made with hominy corn simmered for hours with purple chile and pork.

Finally, you’ve some actually unique stuff like Quesadilla – a turnover made from a flour tortilla, full of cheese or different components, then toasted, fried or baked, Refritos – beans which were mashed and fried, most often in lard, Salsa – typically an raw mixture of chile, tomatoes, onions, Sopaipilla – a puffed, fried bread, that is eaten break up and crammed with honey-butter, or typically filled with meat, beans, cheese and chile sauce, Taco – a corn tortilla both fried crisp, or just softened, and filled with meats, cheese, or beans, and fresh chopped lettuce, onions and tomatoes and Tostadas that are corn tortilla chips, also, a open face corn tortilla covered with refried beans, salsa, cheese, and chopped lettuce and tomato.


Camping Food Ideas For Your Next Camping Trip? Consider a Picnic!

The more camping food ideas you have, the better your camping trip will be, so let’s get going and start brainstorming.
When you’re ready, all you have to do is toss them on the grill or cook stove for about 20 minutes or so and you’ll have a perfectly done chicken meal.
The key is to ensure that you have single servings in each packet for optimum results.
Add onions and butter or olive oil for a great, home cooked meal.

Think you can’t eat fish while you’re out? Think again: you can prepare your favorite fish the way you prepared your chicken and that’s healthy camping eating at its best.
Prepare pancake batter before you leave home, but make sure to keep it cold and grilled cheese is portable and easy to make.

Another camping food idea is to brown some ground beef or turkey and store it, when it’s time to cook, add chopped onion, kidney beans and a can of chili beans.
You can serve this over rice or on its own, depending on your tastes.
Very easy and very portable.
The beauty part of it is that you don’t have to be locked into the same old meals because you can prepare these in advance and pack them in individual packets.
You can accomplish this by packing your meal packets into a storage zipper bag and double bag that.
You should know that you can make almost anything when you’re camping, with a little advanced planning and work before you leave, so no more weenie roasts on a stick to keep from starving on your next camping trip, you’re going to eat like a gourmet.

Picnic Plans Anyone?

When preparing a picnic meal keep it simple and play with the flavours and aromas.
Picnics are the best occasion to encourage your kids to inculcate good and healthy eating habits.
Thus, no one wants to follow sophisticated table manners.
Keep hassle free finger foods like or you can also keep a barbeque and serve grilled food, which are delicious, filling and easy to eat.
Plus, the appetizers will keep them from getting hungry till the time you decide to start the lunch.

For appetizers arrange a platter of raw vegetables like cucumber sticks, carrot sticks, asparagus, etc and serve it with one or two nice dips.
You can probably keep one salsa dip and other a celery-sour cream dip.
Instead of accompanying the platter with usually fried and unhealthy chips, try baked chips.

Sandwiches: Sandwiches are easy to make and does not take much time.
You can get hundred of different recipes from the internet.

Desserts and Fruits: A meal is incomplete without a dessert.
Cut different fruits and top them up on whipped cream and garnish it with golden honey.

Barbeque: If you are planning to set up a barbeque and serve your guests with freshly grilled scrumptious meats, then you can go in for frozen burger patties, kebabs, sausages, etc that are readily available in stores.
In herbs, flavoured olive oil, etc in advance.
Serve the barbeque dishes with readymade barbeque sauce or the freshly prepared two dips mentioned in the appetizer section.
Stock up lots of bottled water because children tend to be quiet active on picnics, and can get dehydrated.
Easy to cook, easy to eat, delicious and nutritious food items can make picnic all the more enjoyable.


Chicken Dinner to Consider Tonight- Any Night!

Chicken is one in all my favourite foods. As a health aware eater, I wish to eat low fats, white meat. It may be a bit dry, so it needs recipes that convey out the flavor. I normally have some kind of chicken dinner twice a week. I even have chicken salads for my lunch in warm weather and I’ve been known to my family to make selfmade chicken broth in the depth of winter. I also prefer to have chicken soup when I am ill. I know it’s a cliche, nevertheless it really makes you feel higher when you’re down in the dumps.

There tip for roasting chicken in the oven is to place slices of oranges and bacon on the bird. This helps to maintain the moisture, stopping it from drying out too much. I don’t like retailer purchased stuffing, so I experiment with my own. It is always slightly totally different every time but the common components embody sausage meat, sage, and basil, all binded together with a few overwhelmed eggs. I then prefer to serve with onion gravy. A fried chicken dinner is at all times tasty, especially if cooked in some top quality oil. If you’re slimming, you can take the pores and skin off.

I additionally make chicken casserole with carrots, swede, mushrooms and button onions in red wine gravy. It’s delicious, served with mashed potatoes. Chicken and mushroom pie is one other favourite, made with buttery, flaky pastry. Chicken is good for stir fries. It cooks quickly and absorbs the other flavors within the pan. It is a good chicken dinner if you happen to’re in a hurry and you should use left over vegetables. I use baby corn-cobs, thin strips of carrot and mange tout. Dowse some soy sauce on it and serve with rice.

Chicken salads are very tasty. They are made with cherry tomatoes, crunchy lettuce, cucumber, peppers and spring onions. Generally, add fruit comparable to peaches or pineapple. It goes effectively with a freshly baked baguette. Additionally stuff Greek pitta bread with chicken and strips of onion and cucumber. It makes a filling chicken dinner and is properly washed down with a lightweight, fruity wine.

Lastly, homemade chicken soup is a particular deal with on a cold, winter’s day. Boil some stock from the carcass and add the ingredients. You’ll be able to actually add what you need but I like to use barley and root vegetables. Try to use all of the soup in at some point, as it’s not a good idea to maintain re-heating it.

Cooking With Tofu….Why Not!

In the event you aren’t a vegetarian now and have not been one in  the past, you most likely also haven’t eaten tofu many  times. In fact, the one time most individuals hear about tofu it’s in jokes aimed toward vegetarians.

So why is it that vegetarians eat this stuff on a regular basis? Is is it simply because they don’t have any other choice?

The reply is each yes or no.

Being a vegetarian doesn’t suggest it’s a must to eat tofu. In  fact, there are many vegetarians who by no means eat tofu or any  fashionable meat-alternative dishes–corresponding to ‘veggie burgers”  or ‘tofurkey”–for that matter.

So long as they research and create meal plans, vegetarians can preserve a nutritious diet eating conventional meals or ethnic dishes.

Tofu is usually cited as something exclusively vegetarian  as a result of it is a versatile, highly-nutritional, and can be used to exchange meat dishes.

Not solely can or not it’s created in textures, consistencies, and flavors that simulate a variety of meats–from turkey to  hamburger–but it could also really change and much exceed  the nutritional value of similar meat dishes.

Whereas vegetarians don’t really must devour tofu, doing so is usually a smart dietary choice–and in addition the subsequent smartest thing to consuming similar meat products (for many who  loved meat dishes earlier than they turned vegetarians).

Tofu is a low-fat, low-cholesterol, low-calorie food made  out of steamed and compressed soy beans. Not only is it an incredible source of protein–which many vegetarians lack–but  it is also heart-healthy and has been linked to a decreased risk in cancer.

In addition to being served as a meat alternative, tofu can be served in a variety of spicy and ethnic dishes, which  were by no means meant to contain meat. Many ethnic Indian  dishes include massive quantities of tofu cooked and spiced  in several ways.

So right here is my suggestion to you: In case you aren’t already a vegetarian, but want to change into one, don’t let tofu get in your way. You’ll be able to preserve a wholesome vegetarian  food plan without ever consuming it. Nonetheless, for those who already are a vegetarian, but haven’t tried tofu, I extremely counsel you  do. It’s both dietary and versatile – and it might not taste as bad as you think.

Cuisines From India to Spice Up Your Life!

It is also considered to be one of the old diverse cuisines of the world.
Indian cuisine varies from region to region depending on the diverse Indian subcontinent.

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history.
Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt.
Other ingredients like chilies, saffron, and nuts are also commonly used.

North Indian cooking features the use of the “tawa” for making roti and paratha, and “tandoor” for making naan, and kulcha and also main courses like tandoori chicken.
The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also.
Minced meat, cheese mushroom and chick pea are also used for filling.
Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad.
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims.
The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast.
Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .
In Andhra food excessive amounts of chilies are used.
Maharashtrian cuisine can be divided into two sections based on the geographical sections.
The hilly regions of the Western Ghats and Deccan plateau regions use groundnut instead of coconut and depend more on sorghum and millet as staples.
Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar.
Saraswat cuisine forms an important part of coastal Konkani Indian cuisine.
This area’s cuisine is more influenced by its neighbors, namely Burma and the China.
Yak is a popular meat in this part of India Eastern East Indian cuisine is famous for its sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri.
Apart from sweets, East India cuisine offers delights of posta (poppy seeds).
Generally ingredients such as mustard seeds, cumin seeds, black cumin, green chillies and cumin paste are used in Bengali curries.
Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).
Fish is commonly consumed in the eastern India, especially in Bengal.
A regular meal consists of many side dishes made of vegetables.
Deep fried, shallow fried and mashed vegetables are also very popular.

In India, food is most often eaten without cutlery, using instead the fingers of the right hand.
A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice.

Indian spices have an old and long history in Indian culture.
And as the world discovered the beautiful and distinct tastes of spices from India, more and more people have fallen in love with Indian cuisine as well.

There is Asafoetida.

Also known as the devil’s dung, this herb is actually a relative of the parsley family and is most known for its distinctive and pungent taste.
Asafoetida is mainly used for cooking lentils and beans and is a very important ingredient for cheewra – a dish made up of grains and various sorts of fruits and spices.
They are used to flavor curries and other kinds of rice dishes.
The seed is the one mainly used for cooking.
This is considered to be the second most expensive spice in the world.
They are mainly used to spice up curries and even ice creams and other sweet dishes or desserts.
The seed has a variety of tastes, depending on the age that it was harvested.

Also Cayenne.
Cayenne has an attractive bright red hue and is a well loved ingredient not just for its taste but for its color as well.
Cayenne powder is not as hot as chili but has its own kick that will surely make that dish memorable.
This is considered to be the hottest spice on earth.
Chilies are available in fresh or in powdered form.

So there you have it the heart and soul of Indian food.
So if you plan on cooking up authentic Indian dishes in your kitchen, make sure that you have those spices on hand.

The Importance of Organic Cooking

As we all know organic food not only is good for health because it does not contain any chemicals or additives, it also plays a big role in helping the environment.
However, many people have just a vague idea as to what constitutes as organic food.
The food is inspected by the US Department of Agriculture and the Department gives its approval for the food to be labeled as organic.

If cattle are given growth hormones make it grow fast so that the farmer can take the cattle to the abattoir, then the meat from the cattle will not classify as organic meat.
Also, any food that is grown using human waste or radiation, or preservatives is added to it to increase its shelf life is not considered organic food.
Therefore, these foods are not organic.

If possible, you should start cooking with organic foods today itself.
Also, you will be doing the environment a big favor.
These chemical find their way into the soil, ground water as well as different water bodies polluting the air, soil and water.

Why Cook Organic

Organic foods are free of man-made chemicals, poisons, and pesticides.
When you eat organic, you are supporting not just your own health but also that of the eco-systems where the organic produce was raised.
This helps to maintain the health and diversity of the soil.
By supporting organic farming we create awareness in our community about the health and social benefits of green cuisine.

Consider cooking more meals with ingredients that are cultivated with cleaner resources that require less maintenance.
Fish that are farmed in pens, like salmon, pollute the ocean environment with their own waste.

Food is a gift from the earth to our bodies – we need it to stay alive, to play, to work, even sleep.
When we eat natural food grown with sunshine, we are putting long lasting ‘clean’ energy and life into our bodies.
Are you a pasta lover? If you use water, vegetable broth, or chicken stock to cook rice or pasta, try not to waste the excess by throwing it out-leftover broth makes an ideal base for a soup.
The same goes for leftovers that can be fed to plants or composted just as easily.
You don’t need to be an expert gardener or have a massive garden or greenhouse to start making use of your own green fingers.
All you need is a window-box, sunshine, and plenty of positive dedication-bon appetit!

When you purchase organic beef and other varieties of sustainable meat, you can rest assured that these are free from antibiotics or synthetic hormones, and that the animal grown to produce the meat was not fed genetically modified feed.

Many people claim that organic food tastes better, and that they feel a noticeable boost in their overall health and energy level when the majority of the food they consume is organic.
It means eliminating or minimizing preservatives, synthetic chemicals, refined sugars, refined (empty) carbohydrates, saturated fats and acidic foods.

Buy, cook and eat healthy, organic foods. 🙂

Fast, Easy and Wholesome Cooking Using a Wok.

The stir-fry cooking methodology using a wok originated in East Asia 1000’s of years ago. It is used for stir frying, however will also be used many other methods, reminiscent of in steaming, deep frying, braising, stewing, smoking, or making soup. Every kitchen in South East Asia stocks a number of completely different sizes, and all kinds of recipes have been handed on from technology to generation.

Shortage of fuel was the rationale the wok was created and the truth that steel working cultures started evolving around the same time.

This versatile spherical-bottomed cooking vessel makes it potential to move the meals round fast without utilizing a lot oil, which makes it much healthier than European or American cooking methods. The key of a great stir-fry is to cut the substances in chew dimension items, and veggies on the bias. On the bias means reduce at an obliquely edge, which supplies it more cooking surface.

If you stir-fry meat, you must heat the oil, add the meat and stir it round for a few minutes earlier than adding the rest of the ingredients. In a lot of fish recipes, you see that I add the onerous veggies first, then the tender veggies and then the fish. So what are arduous veggies: carrot, broccoli, turnip, cauliflower, greens, cabbage, sprouts, onion and so forth Gentle veggies are: sizzling peppers, bell peppers, Napa cabbage, spinach, arugala, cucumber You get the drift. By separating the vegetable in these two groups, you forestall the exhausting veggies to be too onerous and the mushy vegetables to be mush. Plus, by using this cooking methodology, you do not destroy the fiber and nutritional benefits of the ingredients.

Caribbean Tilapia Stir-Fry Tilapia is a very popular fish, often raised on farms. There are Tilapia farms in California, Arizona, but in addition in Costa Rica, the Philippines, Egypt, Honduras, China. As a result of properly organized farming, the price of tilapia may be very economical.

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