Category: Breakfast

Turkish Grilled Vegetables – A Great Side Dish

Grilled fresh vegetables make a mouthwatering side dish and you can either grill them and serve them as they are, or with some butter, or make an international side dish by adding some typical ingredients to your grilled vegetables recipe to match whatever flavor you want.

If you are serving vegetarians you can even serve this as an entree, perhaps with some tofu or portobello mushrooms on the side, to make it into a complete meal. Obviously you will have to double or triple the recipe if you are feeding a number of vegetarians.

Adding International Flavors to Grilled Vegetables

If you want to give your dish a Mexican flavor you can add some lime juice and cumin and perhaps a little chili powder. For an Italian twist try some basic and sun-dried tomatoes. For Chinese inspired grilled fresh veggies you cannot go wrong with some soy sauce and maybe a little ginger too.

What about trying Turkish grilled vegetables? You can serve the slices of zucchini and eggplant on burger buns to make a garden burger for vegetarians or you can serve the lemon and herb flavored slices as a side dish. Adding a couple of simple ingredients to grilled fresh veggies transforms them into something super special and you can make a gourmet side dish by following the following recipe.

Lemon and herbs are typical flavors of Turkey and the olive oil and black pepper are often used in Turkish recipes. Eggplant is a popular ingredient and you can pair it with zucchini to mix up the flavors and add some variety of color as well. You can also use different vegetables if you like, such as mushrooms or bell peppers. The simple Turkish flavors go with any vegetable you can think of.

This serves four people as a side dish and the cool yogurt dressing goes fantastically with them. You can use a store-bought tzatziki or yogurt sauce if you prefer but the homemade sauce is especially flavorful. Use half a minced clove of fresh garlic instead of the garlic flakes if you prefer. Also, you can use all zucchini or all eggplant rather than half and half.

What you will need:

  • 1 zucchini
  • 1 eggplant
  • 1/4 cup olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Juice from a lemon
  • Salt

For the yogurt sauce:

  • 2 tablespoons fresh snipped chives
  • 1 cup Greek yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic flakes
  • 1 tablespoon olive oil
  • Black pepper

How to make it:

Slice the washed veggies into half inch rounds and put them on a cutting board. Salt both sides and let them sit for ten minutes, then rinse them and pat them dry using paper towels. Whisk the oil, spices, and lemon juice and brush this mixture over the vegetables.

Grill them for about eight minutes over a moderately hot grill, turning them once. Take them off the heat when they are nearly done because they get softer as they sit. Stir the sauce ingredients together and serve the sauce with the Turkish vegetables.

Top 3 Cracker Barrel Recipes

Cracker Barrel Chicken And Dumplings Recipe
Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partly dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little larger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but do not stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits
8 servings

2 c Bisquick
2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 93 round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
Butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 13 thick, 33 round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep
Surface soft and tender.

Source: Gloria Pitzer's Secret Recipes

Cracker Barrel Hash Brown Casserole Recipe
8 servings
2 pounds Frozen Hashbrown Potatoes – thaw
1/2 cup Margarine – melt
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Onion – chop fine
1 can Cream of chicken soup
2 cups Colby Cheese – grate
1. Preheat oven at 350 F. Spray a 9×13 baking pan with non-stick cooking spray.
2. Gently mix in the potatoes and pour into prepared pan or dish.
3. Bake uncoovered at 350 F for 35 minutes.
Source: cdkitchen.com

Six Week Body Makeover – Body Type C Meal Plan

The 6 Week Body Makeover meal plan is about customization. The more you customize your meal plan, the less bored you will be with your diet. The less bored you are with your diet, the more likely you will stick to the meal plan and lose weight. This article is directed towards people who have taken the body blue print questionnaire and have body type C.

Body Type C people are known to have more lean muscle mass than the rest of the body types. This is good as lean muscle mass increases your metabolism. When your metabolism has increased, it will burn calories (energy) at a faster rate, which will allow you to lose weight faster. The majority of “C” bodies are allowed to eat simple and complex carbohydrates (in moderation) and fruit. They should stick to chicken and fish for protein and stay away from red meats as red meat will make them “bulk up”. Here is a sample menu using the Infinite Menu Planner for a body type c daily meal.

Breakfast

4 oz. protein A

1 cup carb A

1/2 cup fruit A

Mid Morning Snack

4 oz. protein A

1/2 cup of carb A

Lunch

4 oz. protein A

1 cup carb A

1-2 cups veggie A

Mid Afternoon Snack

4 oz. protein A

1/2 cup carb A

Dinner

4 oz. protein A

1 cup carb A

1-2 cups veggie A

PM Snack

1/2 cup fruit A

If you use the infinite menu planner, you will have an unlimited amount of food choices. Losing weight doesn’t have to be about suffering and being on a boring meal plan. Learn to eat correctly and eat for a lifetime.

Quinoa Bread: Your Daily Source of Protein and Vitamins

Quinoa bread provides your system with fiber and other important nutrients like Vitamin E, iron, potassium, magnesium, zinc and B vitamins. Magnesium is an important mineral that regulates more than 300 enzymes, most importantly those related to the body’s consumption of glucose and secretion of insulin.

Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour for the bread. It has significantly low quantities of saturated fatty acids. It contains phenolic acids, lignans, phytoestrogens and certain phytochemicals and all these elements help lower the risk of cancer, heart disease and diabetes.

To make quinoa bread you need to start from zero, otherwise you can mix quinoa flour (usually 5% to 10%) with other flours to make your favorite bread recipes. What you mix with quinoa flour is dependent on any special dietary needs you might have.

You don’t have to worry about calories when consuming quinoa bread. As another benefit of this type of bread is its complex carbohydrates which helps keep your stomach full for a longer period of time, and because it is complex it has properties that regulate the steady release of energy in your body. If you have a weight problem, you could go on a diet to see satisfying outcomes in losing that extra weight. And those who will stick with a bread diet would see significant effects when it comes to thinning their size and weight.

Quinoa bread has a lot of fiber in it. Fiber helps you digest food better as the nutrient increases bowel movement, assisting you to burn those fats easier and faster. Fiber is also known to eliminate bad cholesterol which will reduce health threats like constipation, hemorrhoids and colon cancers. Fiber has been proven to be effective in lowering the risk of diabetes.

Quinoa (Chenopodium Quinoa) is considered as the most nutritious grain in the world. It is one of the main food crops in South America, but recently has raised interest in North America, Europe, and Asia. Quinoa has a variety of uses in food processing industry. Both the seeds and the leaves of the Quinoa plant can be eaten. The leaves are naturally cooked and served as a salad or side dish, similar to spinach or beet greens. The seeds are processed to produce quinoa flour to create your nutritious quinoa bread or use the whole quinoa grain as a major ingredient in your whole grain quinoa bread. Compared with other commonly consumed bread, it has excellent nutritional value and tastes great too!

The right healthy foods will not only perk up your daily living but add precious years in your life. Conditions such as cancer, obesity, heart disease, high blood pressure, diabetes, etc. are all attributed to a lack of whole grains in our diets. Increasing your consumption of whole natural grains and its byproducts is one of the best ways to speedily improve your health and well-being without any major effort. It only requires a change. A change in the way you eat, and feed your body with natural foods like quinoa so your body can better perform its natural functions.

So make that switch now! Switch to a healthier bread! Switch to quinoa bread!

How to Make Golden Brown Pancakes

Pancakes are a super delicious breakfast food, but if they aren’t made right, they aren’t quite so super delicious. They can be tough, doughy, chewy, burnt, or any other number of defects. The basic idea of pancakes is simple, and if you do it right, it’s easy, but if you don’t understand a few things that are important for good pancakes, you’ll be disappointed. Follow these tips to make sure you make golden brown delicious pancakes every time.

Sift the Flour

Sifting the flour together with all the rest of the dry ingredients will help keep the flour from lumping up too much and it will make the pancakes fluffier. Pancakes should be fluffy and tender. Pour each of the ingredients directly into the sifter and sift them through. Then, stir them thoroughly with a spoon.

Use Butter or Vegetable Oil

The recipe should call for 1 to 3 tablespoons of butter of vegetable oil. Don’t skip this ingredient and don’t replace it with applesauce or another substitute. The fat is necessary to help brown the pancakes, and it makes them taste a lot better. Most of the substitutes will add too much of a conflicting flavor.

Mix the Batter Sparingly

Don’t beat the batter, and don’t use a mixer. It only takes a little bit of mixing to form a batter. Lumps are actually a good thing. It means you probably didn’t mix it too much. Of course, there shouldn’t be too many lumps, but that is why you sifted the dry ingredients. Sifting will get rid of the large lumps. Any leftover lumps will either dissolve when the batter rests or will be cooked out.

Grease the Griddle Sparingly

Greasing the griddle is where it can be tough to getting brown pancakes. I noticed that my pancakes never looked the same as those at the restaurant. The trick is to not add too much grease. Butter works best, but you can also use vegetable oil. Wipe the oil or butter onto a hot griddle and wipe it off with a paper towel. It should be slick but there shouldn’t be any beads of fat.

Cook the Pancakes Enough

Give the pancakes time to form lots of tiny bubbles. Not only will this ensure that they are nice and fluffy, it will also give the pancake itself plenty of time to brown on the bottom. Don’t remove them from the pan until they are plenty golden brown on the other side, too.

How to Grill Steak on a Panini Press

You may not have thought of grilling beef on a panini maker, but it can be done. With proper technique you can make delicious and juicy steak. The best part is that panini grills drains of excess fat. It takes 4 to 10 minutes to cook depending on the thickness of the stake. So grilling beef on a Panini press is healthy, delicious, and quick. What could be better than that. Here is a recipe you might want to try.

Grilled top sirloin steak

1/4 cup red wine vinegar

1 large clove garlic minced

1 tsp coarse salt

1/2 tsp finely grated lemon zest

1/2 tsp fresh lemon juice

1 cup extra virgin oil

2 tsp dried oregano

1/2 a tsp cracked black pepper

4 Top sirloin steaks about 1/4 to 1/2 inch thick

Directions

1. Place the steaks in a nonreactive roasting pan.

2. Place salt and garlic in a mixing bowl and mix together. Add the red wine vinegar, lemon zest, and lemon juice and whisk until all the salt dissolves. Slowly add the olive oil, oregano, and pepper.

3. Pour half of the marinade over the meat and turn to coat both sides. Save the rest of the marinade for basting and serving. Let the steaks marinade 1 to 2 hours.

4. Drain the steaks well. Preheat the grill to high. Place the drip pan under the front of the grill. Lightly oil the surface of the grill surface. Place the steak on the grill and close the lid. The steak will be done 6 to 10 minutes.

5. As you grill the steak baste it with some of the remaining marinade. Turn the steak to baste both sides with the marinade.

6. Place the steak on a platter and spoon the rest of the marinade over it and serve hot.

This recipe gives you an idea how to grill beef on a Panini press the rest is up to you. You can use your imagination to create your own marinades and sauces to dress up your grilled steak. Enjoy!

You may be surprised to find your Panini maker can do a lot more than just make Panini sandwiches. It can grill fish and chicken and with the right technique they come out juicy and delicious. You can even grill your vegetables and they also come out great. The best part is cleaning up is easy. All you usually need to do is wipe off the grill surface with a dump towel. Just make sure you do that before the grill gets cold.

He Bao Eggs (Small Bag Eggs)

He Bao egg – or small bag egg, must look like a small bag or wallet just as its name implies. Of course, it is not like the wallet we have today. It is referred as the kind of bag sewed with fabric and embroidered outside in the old days.

He Bao egg – or small bag egg, must look like a small bag or wallet just as its name implies. Of course, it is not like the wallet we have today. It is referred as the kind of bag sewed with fabric and embroidered outside in the old days.

Cooking He Bao eggs requires solid skills. You may start from learning fried eggs first. The duration and degree of heating is the biggest test when cooking fried eggs. It gets burned easily when over heated, but the white part would be too soft if the fire is adjusted too low. You simply have to practice till you get it.

Once you feel comfortable with cooking fried eggs, you are ready to cook He Bao eggs.

Here are the basic steps to cook He Bao Eggs:

Ingredients:

  • 6 eggs
  • 4 tablespoons oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon sugar
  • dash of monosodium glutamate

Method:

  1. Heat the 4 tablespoons oil. Fry eggs sunny side up.
  2. Fold eggs in half. Fry until both sides are light brown. Remove to plate.
  3. Fry remaining eggs one by one, adding more oil as needed. Add seasoning and simmer lightly before serving.

Cooking time: 20 minutes

Nutritional information:

Yield: 3 servings

Each serving provides:

Calories: 184

Protein: 15.6 g