Education & Career Success Guide: recipes
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Simple Lunch ideas to lose weight

21:28
Simple Lunch ideas to lose weight


We are often told about the mistakes we are making with our diet and nutrition choices but less frequently are we given any real direction on what we should actually be eating in order to achieve the weight loss results we are looking for. Lunch is a classic example of this - we are told what to avoid and how much fat and / or calories popular lunch choices contain, but less often the specific details on what we should be packing and ordering. So if weight loss is your goal, here are some of the best lunch time options to help guarantee success.

Soup and a sandwich

When we want to lose weight we often go too hard too fast and grab a simple soup or salad and call it lunch. The issue with this is that while soup is a good choice, unless it contains a decent portion of meat, you will be hungry again an hour or two later. A much better option is a bowl of vegetable soup as well as a small sandwich or wrap. Not only will the vegetable bulk in the soup help to keep you full but the serve of carbs and protein via some egg, tuna or chicken on a sandwich or wrap will fill you for several hours. The key is to make sure the sandwich or wrap are small, not the jumbo size serves we generally have access to in food courts.
 
A few leaves aren’t going to keep you full. But a balanced salad will.
A substantial salad

I am not talking about a few leaves and a tin of tuna here, rather 2-3 cups of salad ingredients along with a palm sized portion of protein such as chicken breast, lean lamb, salmon or a couple of eggs and a decent serve of carbs via a slice of wholegrain bread, ½ - 1 cup brown rice, sweet potato or beans. Most importantly, a serve of good fat from some olive oil dressing or 1/3 - ½ small avocados will again help to keep you full for several hours. And remember that you are always better to make your own salad as food court options tend to be packed with extra fats and calories coming from cheese, nuts and lashings of dressing.
 
Go with brown rice sushi and you’re on the right track. 
Japanese

Now our go to with Japanese is generally sushi rolls and while they are relatively low in calories, they lack the protein and bulk to keep you full for 3-4 hours as a well-balanced lunch should. A much better mix is to include just 1-2 brown rice rolls, but load up with sashimi, Edamame and seaweed salad so you achieve a low calorie, high protein lunch that will satisfy you until late afternoon.

Leftovers

The beauty with leftovers is not only that they are cost effective but you can completely control your calorie intake and as it is lunch you can also include a decent serve of carbs via rice, pasta or potato without impacting your weight loss attempts. You may have also noticed that enjoying a hot meal at lunch is much more satisfying than a comparatively unappealing salad or sandwich that you have been used to grabbing for years if not decades. Good options include stir fry with brown rice, a serve of pasta with tuna and salad or mini frittata muffins and salad.

Stuffed Potato

Chances are you have never thought about eating a potato for lunch let alone at work but if you consider that a single potato is a perfect portion of carbs; you can cook it in minutes in the microwave and then stuff it with your favourite protein - tuna, salmon, chicken or beans and top it with delicious sides such as avo, cheese, a little sour cream, chilli or mayo and serve with salad, a stuffed potato goes down as one of the cheapest and most filling lunches there is. Contrary to popular believe it is not a humble potato that makes us fat, rather its well-known cousin's hot chips and buttery potato mash that are linked to weight gain.

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Salmon Recipes Fried Onion Salmon

23:36
Salmon Recipes Fried Onion Salmon
Salmon's one of those fish that's always delicious whether it's baked, seared, smoked or grilled. But add some honey mustard and fried onions and you've got a dinner that will be enjoyed by adults and kids alike.

Caviar And Smoked Salmon Blinis Recipe

Caviar And Smoked Salmon Blinis Recipe
 Wow your guests with this decadent and delicious caviar and smoked salmon bilini recipe at your next party.

Ingredients

  • 1 cup pancake mix
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon melted unsalted butter
  • 2/3 cup low fat milk
  • Creme fraiche, to taste
  • Smoked salmon
  • 8 ounces your choice of caviar
  • Chives, snipped

Directions

  1. Combine pancake mix with salt, egg, butter, and milk until smooth.
  2. Heat a skillet or pancake griddle until hot and brush lightly with butter or spray with cooking spray.
  3. Spoon tablespoonfuls of batter onto the hot griddle and cook 1 to 2 minutes or until bubbles begin coming through the top. Flip pancakes and cook an additional 1 to 2 minutes or until golden.
  4. Remove blinis and arrange on a platter. Top with creme fraiche, salmon and caviar. 

 Fried Onion Salmon

Fried Onion Salmon

 Ingredients

    * 4 5oz salmon fillets
    * 2 Tbsp honey mustard
    * 2 cups french-fried onions
    * 2 Tbsp white balsamic vinegar

Directions

   1. Preheat oven to 350°F and line a baking pan with foil.
   2. Brush each fillet with honey mustard.  Press french-fried onions into salmon so they stick.
   3. Bake for 12-15 minutes, or until cooked through.  Drizzle with balsamic vinegar and serve.

 Citrus Salmon With Broccoli Recipe

Citrus Salmon With Broccoli Recipe

Salmon and citrus are a match made in heaven. You can also use orange juice instead of the lemon juice in this light and healthy recipe.

Ingredients

  • 1 lemon, juiced
  • 1/2 lemon, thinly sliced
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • Sea salt and freshly ground pepper
  • 4 4-ounce skinless salmon fillets
  • 1 tablespoon snipped fresh dill
  • 1 pound broccoli, trimmed, quartered and cut into spears
  • 4 cloves garlic, peeled and sliced

Directions

  1. Place 1/4 cup water in a measuring cup and then add the lemon juice and the sugar. Stir the mixture until the sugar has completely dissolved.
  2. Place the butter into a large sauté pan over medium-high heat. Sprinkle the salmon on both sides with a few pinches of salt and pepper and then place in the pan.
  3. Cook the salmon for 3 minutes, flip, and then top with the lemon juice mixture, the dill and lemon slices. Cook for an additional 6 minutes then place on a serving plate.
  4. In the meantime, heat the remaining oil in another sauté pan over medium heat and add the broccoli and the garlic. Sauté the mixture for 9 minutes and then serve with the salmon.

 Irresistible Salmon Loaf Recipe

Delicious creamy salmon loaf.
Irresistible Salmon Loaf Recipe

Ingredients

  • 4 eggs
  • 2 cups milk
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (6 ounce) package Caesar style croutons
  • 1 (14.75 ounce) can salmon
  • 1/2 cup chopped green pepper
  • 1/4 cup diced onion
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 2 quart baking dish.
  2. Beat the eggs, milk and soup together. Mix in the croutons, salmon, green pepper and onion. Pour into the prepared pan. Sprinkle the cheese on top.
  3. Bake for 50 minutes.
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Recipes for Karwa Chauth

01:55
Recipes for Karwa Chauth
Rabdi

Ingredients
1/4 cup condensed milk
2 cups milk
2 bread slices
A few safforn strands
1/4 tsp elachi powder

Method
1. Discard crusts from bread slices.
2. Grind these slices in a processor and prepare fresh bread crumbs.
3. Boil milk in a pan.
4. Add bread crumbs, condensed milk and sugar altogether.
5. Simmer on a high flame, stir continuously for about 10 minutes.
6. Remove from the fire.
7. Add safforn and cardamon powder and mix well.
8. Keep it in a refrigerator for 2-3 hours.
9. Rabri is ready to serve.

Dum Aloo (Potato)

Ingredients
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour

Method: Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.


Aloo Tikki

Ingredients
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
Oil for frying

Method: Microwave potaoes for 7 mins. Peel and smash the potatoes. Mix in potatoes rest of the ingredients except oil and make small patties. Heat oil in a frying pan and deep fry till golden brown and serve hot with wafers.


Badam Puri

Ingredients:
All purpose flour or Maida 2 cups
Salt 1/2 tsp
Ghee 4 tbsps
Orange food color
Grated dry coconut(copra)
Chopped nuts
Oil for frying

For syrup (chashni / paka ):
Sugar 1 cup
Water 1 cup
Cardamom powder 1 tsp

Method: In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like chapathi). Keep covered for 20 minutes. Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency. Add cardamom powder and keep aside.

Make small lemon size balls out of the dough and keep them covered. Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls. Heat oil in a frying pan, dip prepared trianglular puris one by one. Deep fry in a medium flame till golden brown.

As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side. Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri


Broken Wheat Kheer

Ingredients
Broken wheat 1 cup
Water 2 1/2 cup
Jaggery 1 cup
Cornflour 2 tsp
Cardamoms powder 2 tsp
Coconut milk, from one cup freshly grated coconut

Method:
Prepare broken wheat in dry grinder. Then cook broken wheat in pressure cooker, with water, till very soft. It normally takes about 8 minutes. Add jaggery to nearly boiling cooked wheat and let simmer for a minute more, uncovered, stirring all the time to avoid burning. Remove from heat. Mix coconut milk with cornflour and add to porridge on the low flame. Allow it to almost boil but do not keep boiling for any length of time. Add cardamom powder, and serve hot or cold.
 

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10 Fun and Easy Halloween Cupcake Designs

07:55
10 Fun and Easy Halloween Cupcake Designs

Halloween is all about the sweet treats! Make sure you whip up at least one batch of cupcakes for your party guests - we've got 10 quick and easy Halloween cupcakes we love and are sure you'll love them, too.
From spooky spiders to friendly ghosts to mini monsters our 10 Halloween cupcakes are festive, fun and full of spook!


Boo! Ok, we're not scared either. These ghost Halloween cupcakes aren't super spooky, but they are pretty adorable! Serve up a batch of these easy Halloween treats at a friendly ghost Halloween party!


A treat within a treat, our easy gravestone cupcakes are totally sweet, yet suprisingly spooky. Watch our quick video on how to make these easy Halloween cupcakes.




 Create cute Halloween cupcakes that look like mini monsters using an edible marker, marshmallows and edible glitter. These little guys are so easy to whip up and always get a rave reception at our Halloween parties




 Pumpkins are particularly perfect inspiration for Halloween cupcakes! Super easy and really so cute, our pumpkin cupcakes are a great go-to when you need a Halloween treat fast.





 Layers of orange and yellow cake batter topped with a white frosting look just like the popular Halloween treat - candy corn! We love to garnish these Halloween cupcakes with a couple of pieces of the famous candy, too. So easy and so festive.



Halloween cupcakes that look like eyeballs will always get a shudder or squeal from party guests. They're pretty awesome looking, but couldn't be easier to make. Get the easy eyeball cupcake instructions you need to recreate at home.




Ahh! Wait, that's not a real spider! They're actually creepy spider cupcakes! These little guys will spook your Halloween party guests and they really couldn't be easier to make. Try them!





What's a spider without it's web? Pair your creepy crawly creations with a few spider web cupcakes. They'll make for an eye-catching display at dessert and they're just as easy to make as their sprinkle topped friends.





I vant to eat...cupcakes! Red candy eyes and marshmallow fangs make these vampire Halloween cupcakes fun and festive, but don't take tons of skill to recreate.





OK. These are it. The most super simple Halloween cupcakes we know of that still look fantastic. All it takes are some sprinkles and edible sugar toppers. You can do it!
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African Red hot recipes

01:59
 African Red hot recipes
If you consider our curries already quite hot, wait till you've tried the Ethiopian lentil stew, or the red chicken curry 'Dorowat', you'll have smoke bellowing out of your ears. We haven't heard too much about African cuisine here, except for a passing mention of them being loaded with nuts and spices. And mostly because we have no reference point barring the few typical Middle-Eastern and Lebanese recipes we have tried and perfected over the years. But if spicy food is your thing, be assured you'll simply fall for the big flavours from the kitchens of Africa.

At the heart of Ethiopian cooking is the 'Injera', a flat bread made of teff flour savoured with the Dorowat, a red Ethiopian chicken stew, or the Segawat, a lamb stew. Typically the flat bread is of the texture and consistency of a dosa, only it is at least four times its size, and finer, as it is meant to be shared with the whole family from the same platter.

Says Sudha Kukreja, owner of Blanco, a multi-cuisine restaurant and bar in Khan Market, New Delhi, which recently set up an African cuisine festival, "If an Indian dish uses three spices the African one would have nine or ten. And the same goes with fish too."

Comparing the two different styles of cooking, she says, the difference lies in the way the two cuisines are cooked, and not in the ingredients. Unlike Indian, African food is never cooked, it is in fact simmered for a very long time. Their grills are more simply marinated than ours, and their staple ingredients are corn, white millet and rice, while ours are wheat and rice. Their cooking, except Ethiopian, is not curry oriented as ours, and the use of lentils too is quite restricted.

Sudha picked up the flavours during her travels to Africa particularly Tanzania and Ethiopia. She ate out at the local eateries, at posh hotels, everywhere she could to get a sense of the aesthetics of African cooking, and on returning trained her chefs to adapt the same for her restaurant. She points out another subtle difference between the two cuisines, "African food is not as evolved for royalty as some Indian dishes. It is more of a common man's food that is simple and easy to put together."

An ideal main course spread would be an Injera served with perhaps the world's most refreshing and unique salad, the Sheba salad inspired by the legendary queen of Sheba that has a large green chilli pepper dissected to reveal a filling of tomatoes, sweet onions and a dash of pepperoni. The size of the green chilli pepper can be intimidating to even a chilli-addict, still you are expected to cast aside your apprehensions and take a large bite of what they call a salad to know for yourself. Only meant to tantalise your taste buds, the juicy chilli gives you a buzz but not a chilli burn, and together with the sweet and tangy flavour of the Salsa-like filling it absolutely refreshes your senses. A classic, that!

Another way would be to combine a bowl of steamed rice with the vegetarian stew that is actually a flavourful blend of leafy greens, corn, carrot, cauliflower in a sweet and creamy coconut peanut stew. Or you could even go for the Kuku Paka which is a chicken, vegetable and peanut stew served with spiced rice.

Similarities to Indian cooking notwithstanding, will we shuffle out of our comfort zone to even experiment with a lesser-known cuisine such as Tanzanian or Ethiopian? Sudha has no doubts, for she feels at least Delhi is ready for it owing to an influx of new cuisines that come in bold, new flavours such as Spanish, Mexican, Brazilian, Japanese, and Malaysian to name a few. She adds, "Besides, African cooking offers a lot of options to vegetarians, and is loaded with elements from our own cuisine such as spice levels, simple cooking methods and common ingredients."

On that note, here are some recipes from the Ethiopian and Tanzanian kitchens shared by executive chef Raj Kumar of Blanco. The recipes are easy to make, and give you a sense of authentic African cooking.

Lentil stew
Ingredients:

1 1/2 cup red lentils
2 white onions chopped
1/4 tea spoon black pepper minced
4 tomatoes blanched deseeded
4 cups vegetable broth
1 inch ginger grated
1 tea spoon turmeric powder
1/2 tea spoon Berbere (Ethiopian spice mix) or 1 tea spoon Garam masala
1/2 tea spoon cayenne peppers
Salt to taste
Niter kibbeh (spice butter) 5 drops
1 tablespoon olive oil

Method:
- Wash and rinse the lentils
- Saute onions and in olive oil until translucent
- Add broth or water
- Add tomato puree
- Add cayenne pepper
- Add Garam masala
- When gently boiling, add lentils
- Turn down heat and simmer until lentils are tender and it's a thick dryish stew
- Add berbere
- Add niter kibbeh and serve on injera or with bread

Green chilli salad
Ingredients:

8 green huge plump chillies (1/2 inches long) slit and deseeded
1/2 Cucumber chopped
1 onion white sweet
2 tomatoes chopped and deseeded
1/2 tablespoon olive oil
1 /4 tea spoon cayenne peppers
Salt to taste
1 teaspoon wine vinegar
1 /8 teaspoon garam masala

Method:
- Mix vinegar olive oil, salt, garam masala, and cayenne pepper well
- Add cucumber, tomatoes and onions to it
- Mix well
- Fill it in the green chillies and serve

Spice rice
Ingredients:

2 cups boiled rice
2 tablespoons fresh chopped dill
1 teaspoon Berbere or garam masala mixed with cayenne peppers
1 tablespoon olive oil
Salt to taste
6 corn kernel cooked

Method:
- Heat up the oil
- Add Berbere to it
- Add corn
- Add salt
- Add dill
- Add rice and mix well
- Serve immediately

Kuku Paka (chicken curry)
Ingredients:

Chicken 500 gms
2 tablespoons grated ginger root.
1/4 tablespoons garlic powder
1 tablespoons oil (divided)
Salt (divided)
2 small white onion chopped
1 green chilli
1/4 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon sugar
4 tomatoes
200ml coconut milk
1/8 table spoon lime juice
4 hardboiled and peeled eggs
2 potatoes diced
6 cloves
1/2 tea spoon white pepper powder

Method:
- Marinate the chicken with lime juice half ginger paste and garlic powder
- Heat up the oil and saute the onions in it for two minutes, and add cumin and clove
- Add the chicken pieces cook for about 2 minutes
- Add potatoes and balance ginger with turmeric
- Add tomatoes and chilli pepper and cook for six minutes
- Add coconut milk, sugar and white pepper
- Serve it with rice
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