ORIGINAL LACY PANCAKES CONTAINER SENT FROM SINGAPORE BY SHEAUWIAN AND WILSON - ingredients : flour, salt, eggs, coconut milk, turmeric powder - music : fragment from "the singapore experience" / hardy mertens - band : kmk / royal military band (1992 recording) - conductor : hardy mertens - publisher : jive music / www.hafabramusic.com
Monday, November 28, 2011
Saturday, November 26, 2011
A Low-Fat Diet to Lose Weight Fast
It is no mystery that foods that are high in fats are also packed with calories, and those are just the kind of foods that you need to avoid, if you want to lose weight fast. Today, it is a well-known general principle that weight loss involves burning more calories than you are consuming, and that principle is best applied with a low-fat diet.
Going Low-Fat and Healthy
Before embarking on a low-fat diet, it is important to know a couple of things. Firstly, just because a food item has less fat does not necessarily mean that it is healthy and will help you lose weight quickly. Sugar, for instance, has little fat, but is packed with calories, and a sugar-intensive diet can spell disaster for someone looking to get slim or maintain their weight.
The best strategy is to choose those low-fat foods that have very good overall nutritional value and a low-calorie density. Secondly, all fats are not evil. Some amount of fat is essential for the body, and the healthy fats are Omega 3 fatty acids and unsaturated fats. These help control cholesterol levels and prevent heart disease. As a rule of thumb, 30% of one's entire calorie consumption should be in fats, and most of these fat calories should come from the healthy fats mentioned above. Omega 3 is found in some varieties of fish, such as salmon, fresh tuna and sardines, as well as certain vegetable oils and plant foods. Unsaturated fats are mainly found in healthy vegetable oils like rapeseed oil, olive oil, corn oil and sunflower oil, as well as various nuts and fruits.
The Food Items to Avoid
In a low-fat diet some of the popular food items to avoid are whole milk, sweet goodies such as ice-creams (unless they are low-fat ice-creams), chocolates, cakes and biscuits, chips, fried or roasted potatoes, coconut, pastries, croissants, white breads, refined-flour based pancakes and pastas, butter, duck meat, meat pies and most cream and hard cheeses. A typical modern kitchen is usually packed with some, if not all of these food items. Most of them serve the purpose of snacks or quick bites. If your kitchen is one of those, it might just be a good idea to clear it out, and replace these high-fat foods with healthy,fat free ones.
Healthy, Low-Fat Food Items
A healthy, diet with moderate amount of fat is one that has variety and is practical enough to be sustained over a long period of time. After all, your slimming goals are not just for the coming season! Anyway, here are some nutritious, low-fat food items: skimmed milk, egg whites, low-fat yogurt, unsweetened fruit juice, lean meats, fresh and frozen vegetables and fruits, whole-wheat breads, whole-grain pasta and rice, high fiber breakfast cereals, walnuts, baked potatoes, dried fruits, beans, legumes and pulses, and porridge oats. This is certainly not a complicated list, even though it has a lot of variety, and most of these food items can be found fairly cheaply everywhere. However, while availability of healthy, low-fat foods may not be a problem, discipline will probably be the biggest challenge for people looking to lose weight fast.
It is important to keep in mind that weight loss is not the only benefit of a diet-plan consisting of these food items. There are loads of other health benefits associated with a healthy diet, including higher energy levels, reduced risk of cholesterol and heart problems, and even reduced risk of cancer.
You are free to publish this article without any change in the content electronically, in print, in your e-book, or on your web site, free of charge, as long as the author resource details are included.
Tuesday, November 22, 2011
Johnny Cakes
Belizean food is easy to prepare, physically filling and delightfully delicious. How about a dish of Johnny Cakes - a cross between what the American people traditionally or culturally know as biscuits and/or pancakes and traditionally a favored food item breakfast dish in Belize. However, Johnny Cakes are also, for many people, a standard, even a favorite bread that is consumed during lunch and dinner meals. They are excellent with refried beans, cheese that is melted, crumbled or sliced. A cultural Belizean food indeed; seldom is a meal eaten in a Belizean home without Johnny Cakes!
JOHNNY CAKES
2 lbs. Flour 1/4 lb. Shortening 4 tsp. Baking powder 2 tsp. Salt Cream from 1 coconut, or 1 tin Coconut Cream (8 oz.)
Method: Place flour in mixing bowl and add all dry ingredients. Work in shortening with fingers. Gradually add coconut cream and mix until dough handle easily without being too sticky, or dry. If too sticky, add a bit more flour. Knead until smooth. Cut into desired size (golf ball size works well) and shape into a ball. Let rest about 10 minutes, then flatten to about 1/2" thickness onto baking sheet. Prick top with fork four or five times.
Bake in preheated oven at 450 degrees F. until golden brown, or about 15 minutes. Once cooked split open and butter while hot.
Johnny Cakes are also good for when one has the munchies, pop one in the microwave or eat it cold, like bread and butter spread a bit of jam, jelly or your favorite fruit preserve on top. How delicious!
Monday, November 14, 2011
Lobster Pancakes with Chef Cliff Ostrowski at China Grill, Hard Rock Hotel Chicago
Pancakes don't necessarily have to mean breakfast, and in Chicago, one restaurant likes to stuff them with everything from fresh lobster to wild mushrooms. We visit Chef Cliff Ostrowski at China Grill Restaurant in Chicago's Hard Rock Hotel to taste test a delish crepe-inspired dish. Tip: Pair this dish with a crisp Riesling or Chardonnay—look for wine with a slightly sweet profile Tip: Cast-iron pan best for cooking crepes—conducts heat evenly and well Tip: Melted butter in the batter keeps crepe from sticking to the pan Tip: To minimize breakage, let crepes cool before adding the filling Tip: For less spice, de-seed the jalapeño before sautéing Trick: Reduce wine (and other liquids) down by half Trick: If you don't have a cast-iron skillet, a non-stick pan will work Trick: Coat pan with non-stick spray—any variety will do Trick: Use a household kitchen knife—not a spatula—to loosen crepe from skillet Trick: Cut rolled crepe on a bias for a pretty presentation Technique: To get the most flavor and sweetness out of the meat, cook lobster in the shell Technique: Whisk in milk as needed until batter has a thin, smooth consistency Technique: Add melted butter at the end so that it doesn't separate Technique: Pour crepe batter and twirl pan to evenly coat the bottom Lobster Pancakes with Wild Mushrooms, Red Chili, Scallions & Coconut Milk by Chef Cliff Ostrowski Makes 4 servings INGREDIENTS: Pancake filling: 1 lb. sliced domestic and shiitake mushrooms 8 oz. freshly chopped ...
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Sunday, November 6, 2011
Coconut Shrimp
Here are the Instructions: 1/2 Pound unpeeled medium-size fresh shrimp 3/4 cup Pancake mix 3/4 cup Beer 3/4 cup Vegetable oil 1/4 cup All Purpose Flour 1 cup Flaked coconut Peel Shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; Stir untill smooth. Pour oil to depth of 2 inches into a dutch over; heat to 350 degrees. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or untill golden. Drain on paper towels. And also check out my formsprings!
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