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- Chicken Zucchini Spaghetti | <b>Recipes</b> For Our Daily Bread
- 21 Days: Day 6 – Blueberry Ice Cream <b>Recipe</b>
- Check diabetes with grandma's <b>recipe</b>
- Thanksgiving <b>Recipe</b> for kids — Clumsy Crafter
- Readers' <b>recipe</b> swap: melted
- Beetroot Tikki <b>Recipe</b> - Healthy Easy Appetizer <b>Recipes</b> |Tickling <b>...</b>
| Chicken Zucchini Spaghetti | <b>Recipes</b> For Our Daily Bread Posted: 16 Nov 2013 02:58 AM PST 
It is so important to eat more vegetables, especially green vegetables. I love grating zucchini using my cheese grater and adding it to recipes like this Chicken Spaghetti. Zucchini has little flavor, so it is easy to add to most dishes. I have written a post about adding it to my Chicken Tortilla Soup which is Wonderful. This post is about adding grated zucchini to Chicken Spaghetti which is another family favorite. To add lots of flavor to my Chicken Spaghetti, I use Paul Prudhomme's Pizza & Pasta Magic. I discovered Paul Prudhomme's Pizza & Pasta Magic while living in Louisiana. I actually had an opportunity to meet Paul Prudhomme at a cooking demonstration. Paul Prudhomme in my opinion, is one of the best chef's ever and his seasonings are outstanding. The Herbal Pizza & Pasta Magic is the PERFECT seasoning for this Chicken Spaghetti with Zucchini. I also used it to season Pizzas both homemade and frozen, Calzones and many other pasta dishes. Trust me on this! Try adding some of Paul Prudhomme's Pizza Pasta seasoning to frozen pizza with some fresh grated cheese. It will make a huge difference.
 Ingredients for Chicken Spaghetti Zucchini Recipe  Season the chicken well and bake 350 degrees for 30 minutes. Cool & Chop chicken into bite size pieces.  Grate up the Zucchini  Mix up all the ingredients for Chicken Spaghetti Zucchini Recipe  Cook the pasta according to the directions on the package. Drain and add it to the rest of the ingredients.  Mix all the ingredients up and add it to a 9 x 13 baking dish that has been sprayed with a cooking spray.  Add the Parmesan cheese and bake 350 degrees for 30 to 40 minutes or until bubblyaround Chicken Spaghetti Zucchini
I am a Southern Food & Travel blogger. I blog about RECIPES, RESTAURANT REVIEWS, FAITH, FAMILY, TRAVEL EXPERIENCES & GIVEAWAYS. I grew up in Alabama but currently live in ARKANSAS. I have lived in 6 Southern States. I have 5 children including 2 adoptive children and a son who has Cerebral Palsy. I am a Christian & Pray you will be encouraged when visiting my blog. Blessings Always and Come Again!!  | ||
| 21 Days: Day 6 – Blueberry Ice Cream <b>Recipe</b> Posted: 16 Nov 2013 12:19 AM PST 
I have a sweet tooth. I have an anything that tastes good tooth really… but I thought I'd share one of my favourite treats with you today. Seeing as I just make up the recipes for some of the treats I eat, out of the ingredients I have on hand (see yesterday's shopping list) I don't have actual measurements. I figure if you have half a brain you can figure out the quantities for yourself. Here is the list of ingredients for a 5 minute blueberry ice cream/frozen yoghurt dessert.
Ice That's it. I use a stick blender/magic bullet type of thing to make it. Fill the large cup halfway with ice, add a couple of tablespoons of greek yoghurt, a handful of blueberries & squirt of honey. The cup will now be full. Blend and serve. It's filling, delicious and good for you. Enjoy. Enjoy this post? I'm offering an easy way for you to get tips on Creating Your OWN Amazing Reality. You can also sign up to receive posts like this via RSS and Email. Don't forget to share this place with your friends by retweeting this. I love reading what you have to say so please feel free to leave a comment. They make my day.   Related posts:
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| Check diabetes with grandma's <b>recipe</b> Posted: 16 Nov 2013 12:03 AM PST Special Arrangement Women members of self-help groups participating in the diabetes-friendly food contest, at Uppiliyakudi near Keeranur on Thursday. A change in dietary habits and lifestyle will help keep diabetes at bay . To achieve this, people should revive traditional foods made of maize, corn, bitter gourd, pearl millet and wheat, said doctors at a day-long diabetes awareness programme organised under the auspices of Tamil Nadu Health Systems Project and Rotary Club of Princess, as part of World Diabetes Day observance, at the primary health centre at Uppliyakudi near Keeranur on Thursday. They gave useful tips on keeping fit through practices such as simple exercise, morning walk, drawing water from well, and washing clothes. A contest for women self-help group members on preparing diabetes-friendly dishes formed part of the programme, said D. Meenakshi, Joint Director of Health Services, Thanjavur, who inaugurated the contest and gave away the prizes to winners. V.C. Subash Gandhi, District Project Coordinator, Tamil Nadu Health Systems Project, said that India has a considerable population suffering from diabetes and their number is on the rise. Referring to ragi-based noodles prepared by one of the participants, he said that such dishes could help check diabetes. M. Sekar, Block Medical Officer, Andakulam, and S. Ramamurthy, Medical Officer of Primary Health Centre, screened SHG members for sugar level . Rajakumari and Shakila, paramedics, listed out the dishes suitable for breakfast, lunch, and dinner to maintain normal sugar level. Rajalakshmi and Sundari of Rotary Club of Princess offered felicitations. Eight teams (two per each team) dished out diabetes-friendly grub at the competition . The first prize went to Hemalatha and Indira.  | ||
| Thanksgiving <b>Recipe</b> for kids — Clumsy Crafter Posted: 16 Nov 2013 12:02 AM PST
Disclaimer: This post is sponsored by Imperial Sugar but it's still an amazing recipe so keep reading people!My kids love to bake and help in the kitchen but sometimes it's just not appropriate for them to help. Tonight my 8 year old daughter asked if she could take the whole turkey I was cooking out of the oven. There's no way she could have safely lifted the hot turkey. However Imperial Sugar has a whole area of their website called Kids Kitchen which has amazing crafts and recipes to make with your kids. When I saw the Indian Corn Cookies on the site, I knew it would be the perfect Thanksgiving recipe for kids to help with in the kitchen. The older two girls were outside playing (in the dirt… grrr) when I started pulling out the baking supplies and their aprons. The resident four year old's eyes got really big as she asked, "Are we gonna hewlp you wifth bakin?". You could tell she was excited. So while the older two played in the dirt, hoping I didn't see them, the little one and myself played in the kitchen. We made the shortbread cookie dough while hoping that they wouldn't find us. It was a sweet time just to spend with the little one since she gets to spend the least amount of time in the kitchen with me. She also happens to be the one least likely to share how much raw cookie dough I ate while the older two would have been texting every contact in my phone about it.
I let her help me make the dough and then her and I together rolled it out and cut it using a carrot cookie cutter. If you want to make these, you can cut them by hand. It's a really easy dough to work with (and tastes yummy). If you look close you'll also see her super cute alligator rolling pin that her grandmother bought her. Finally it was time to let the older two girls in on the secret because they live for frosting and that was the next step. They were thrilled to find out that they were going to get to ice cookies. I was thrilled that it was only white icing and my floor wouldn't look like the Willy Wonka factory exploded when we finished.
We iced the cookies with buttercream icing and then arranged Reeses Pieces candy on top to make it look like the beautiful corn kernels of Indian Corn. If your child is allergic to peanuts and peanut butter, you can use red, yellow and brown M&M's. We didn't have the raffia that the recipe called for so instead we cut brown paper bags into ovals larger than the cookies and accordian folded them to make them look like corn husks. We tied the brown paper bag husks around the cookies with twine and then they were ready.
They were the perfect treat to finish off our week of learning about Squanto and the early settlers. The United States history would most likely be very different if Squanto hadn't of taught the early settlers how to farm using fish to grow corn. These are fun and easy to make. I highly recommend them. You can find the recipe here - Indian Corn Cookies. Check out the Kid's Kitchen area of ImperialSugar.com. What are you going to make with your kids? If you show Imperial Sugar what you make you could win a $50 giftcard! Related posts: | ||
| Readers' <b>recipe</b> swap: melted Posted: 15 Nov 2013 10:56 PM PST Gooey cheese galore this week, with hot ice-cream and squidgy brownies for dessert – which is pretty much my ideal menu, come to think of it. From MizPepperpot's Jamaican onion soup to Bronwyn Wolfe's super quick pasta supper, it's all perfect fare for chilly weather – even Diane Kitchen's snowy baked alaska, which, thinking ahead, would make a fabulous Christmas centrepiece. If you can't think any further than brunch today, however, Ryan Pharmilton's Gallic take on the classic bacon sarnie takes some beating on the indulgence front. The winning recipe: Les croque madames I love French cuisine, and a croque madame is perfect for weekend breakfast or brunch – especially served with a good quality espresso. I use bacon instead of ham as I prefer the thickness that bacon gives, and it's a quintessential British breakfast meat. Ryan Pharmilton (via GuardianWitness) Makes 2 For the bechamel sauce 1 First, make the bechamel sauce. Gently heat the milk, onion, bay leaf and mace until it comes to the boil. Take off the heat and leave to infuse for about 30 minutes, then strain. 2 Melt the butter in a saucepan and whisk in the flour. Cook the flour for a few minutes then slowly whisk in the infused milk. Melt the cheese into the sauce and season to taste. 3 Heat a little oil in a frying pan and cook the bacon (but not until crisp). 4 Spread a thin layer of mustard on to one side of each slice of bread. Add the bacon, spread on some of the sauce, top with the other slice of bread and repeat (if using 3 slices). 5 Melt a good knob of butter in a frying pan then fry both sides of the sandwiches until they're brown and have a good crunch (the croque). 6 Transfer the sandwiches to a baking tray, top with the remaining sauce and grate over a little gruyere cheese. Place under a medium grill until the sauce bubbles and starts to brown. 7 Fry the eggs in a little oil and place on top of the croque madame. Baked alaskaThe first thing my husband ever made me was a baked alaska. He has served it up on my birthday every year we have been together. It's a retro classic – the skill is in getting the meringue to cook while the ice-cream filling starts to melt but doesn't disappear. I know it's a good one if there's a cherry on top! Diane Kitchen, Ilkley Serves 4 1 Heat the oven to 220C/425F/gas mark 7. Line a baking tray with greaseproof paper and draw around the ice-cream container, then arrange the pineapple in the space, cutting if necessary. 2 Whisk the egg whites until you can turn the bowl upside down without them falling out. Continue whisking, adding the sugar 1 tsp at a time, and whisk until shiny and stiff. 3 Put the ice-cream on top of the pineapple, then very quickly cover with the meringue, making sure that you seal the edges. Make rough peaks with the meringue and decorate with the cherries and angelica. 4 Bake for about 8 minutes. Take it out when the meringue is firm and golden and not burnt. You should be able to cut into it to reveal the meringue, with the ice-cream still solid but slightly melting and warm pineapples. Serve immediately. Indulgent celeriac and blue cheese pithivier Marmaduke Scarlet's celeriac and blue cheese pithivier. Photograph: Marmaduke Scarlet via/GuardianWitness Impress guests with this dead easy pie! This is simply two circles of pastry with a delicious filling that oozes melting cheese. Looks good, tastes even better! Marmaduke Scarlet (via GuardianWitness) Serves 6 1 Melt the butter in a frying pan and add the onion, garlic and a pinch of salt. Gently cook for 3-4 minutes then set aside to cool. 2 Blanch the celeriac slices in lightly salted, boiling water for 2-3 minutes. Drain and set aside. 3 Roll out the pastry on a lightly floured surface to about 5-6mm thick. Cut out 2 circles, one bigger than the other. 4 Place the smaller pastry circle on a lined baking tray. Prick several times with a fork. Lay some celeriac slices over the smaller circle, leaving a margin of at least 2cm around the edge. 5 Add a little onion and garlic. Sprinkle over some thyme and crumbled blue cheese and season with black pepper. Repeat in layers until you've used all the filling. Brush the pastry margin with a little beaten egg. Lay the larger circle on top and press down the edge to seal. 6 Use a very sharp knife to score half-moon shapes spiralling from the centre to the edge. Cut a tiny circle in the top, to allow steam to escape. Brush with egg and chill for 20 minutes. 7 Bake for 30–35 minutes at 180C/350F/gas mark 4 until golden brown. Choc mocha browniesMade by melting the best chocolate you can find and combining it with loads of luscious ingredients. It's that time of year when the first mandarins are out so we thought we'd add a little grated mandarin zest to the bitter chocolate. Ruth Joseph and Sarah Nathan, Cardiff, veggischmooze.blogspot.com Makes 18 large brownies 1 Preheat the oven to 180C/350C/gas mark 4. Line a square 24 x 24 x 4.5cm tin with greaseproof paper. 2 Put the chocolate, butter, sugars and syrup in a glass bowl above a saucepan of boiling water and melt, then leave to cool. 3 Sieve the bicarbonate of soda and flours into a large mixing bowl. Crack and whisk the eggs into another bowl, add the coffee and zest and beat into the chocolate mixture. 4 Fold in the flour mix and chocolate chips and pour into the prepared tins. 5 Bake for 35–45 minutes, until the top crust is firm and the interior still slightly soft to the touch, but not runny. Tortelloni with sage butter sauceThis is such a quick and simple thing to make and it's always a treat. With fresh tortelloni, dinner is ready in 10 minutes. Bronwyn Wolfe, London Serves 2 1 Cook the tortelloni in lots of boiling salted water till al dente. 2 Meanwhile melt the butter in a small frying pan over a gentle heat till it starts to foam and lightly brown. Add the sage and take off the heat. Stir through a little lemon juice to taste. 3 Drain the pasta, reserving half a cup of the cooking water. Pour over the melted sage butter and toss through the pasta, adding cooking liquid if it needs a little loosening. 4 Divide between 2 large bowls, scatter with toasted pumpkin seeds and serve. Onion soup with melted beef marrow MizPepperpot's onion and marrow soup. Photograph: MizPepperpot/GuardianWitness It seems everyone's talking about "nose-to-tail" dining, but if you've ever dabbled in Caribbean cookery, you'll know that it's not unusual to use the whole animal. I love to experiment with inexpensive but often tastier bits of the beast, and this is what I came up with today. You'll need to make the wine a few days in advance. MizPepperpot (via GuardianWitness) Serves 4-6 For the Jamaican pepper wine 1 To make the pepper wine, pour yourself a glass of the sherry (to make room in the bottle for the peppers) and drink at leisure! Add the peppers to the bottle, replace the cork and infuse for a few days. Use in soups, stews or dressings. 2 Gently cook the onions in the oil and butter until caramelised and golden. Add the beef stock and a good glug of pepper wine and simmer for 35–40 minutes. Season to taste if necessary. 3 Heat the oven to 190C/375F/gas mark 5. Season the bone marrow and roast for 10 minutes until bubbling. 4 To serve, place the bone marrow in a bowl and pour over the soup. | ||
| Beetroot Tikki <b>Recipe</b> - Healthy Easy Appetizer <b>Recipes</b> |Tickling <b>...</b> Posted: 15 Nov 2013 10:37 PM PST  I grew up eating these beetroot chops at our Bengali neighbor's house. The word "Beet chops" was etched in mind even before I knew of words such as cutlet or patties or tikkis even existed. Beetroot Chops or rather Vegetable chops are a popular Bengali street food and they make a perfect, healthy snack for kids. I never had a problem eating beets during my childhood and I can say the same to my kids too. Even when I first introduced beets in their diet they took to it very happily unlike other kids who refuse to eat the veggie. But I cannot say the same thing about my hubby as he has a problem with red colored veggies and fruits. He is the only person who I've come across so far that hates watermelons and strawberries for the reason they are red in color. There are numerous ways you can make and cook these patties. You can stuff them with paneer (Cottage cheese) and roasted nuts, grill them, deep fry them, add whatever veggies that your kids refuse to eat as beets have an amazing way of staining whatever it comes in contact with, that your kids won't even know what went into these patties and will happily gobble it down without complaining. I make these mixed veg cutlets whenever I clean the fridge and find stray veggies. I just make them into patties and store them in the fridge without cooking them in an air tight container. The next day morning, I just have to thaw them a little bit before cooking and Voila!, a healthy snack is ready for my kids to be packed to school.  Prep time: 10 mins | Cook time: 20 mins | Makes: 7   Ingredients:
Instructions:
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 Technorati Tags: beetroot tikki recipe,beetroot chops recipe,pototo beetroot patties,beetroot patty,bengali beetroot chops recipe,beetroot cutlet recipe,beetroot croquettes,vegetable chop,beetroot chop,beetroot recipes,healthy easy appetizer recipes,healthy snacks recipes for kids This is off to the Virtual Vegan Potluck where a group of bloggers are cooking up scrumptious vegan and vegan friendly food. I'm sure you will be happy to check out the recipes made by A cook in the making and Ordinary Vegan |
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