The Benefits of Lentils

few days ago we wrote the recipe of  Lemon Lentils Soup  so why don't right about the benefits of the lentils 

7 Health Benefits of Lentils

20 cookbooks collection

i already told you about the 20 cookbook collection my husband gave me the permission to bye it :) that's why i am so happy today :) and i thought to share i with everybody this news

before i forget, i know this does not have any relationship to cooking but there is many people who wants bye cooking books or anything else online but they can't because they live in places where this is not possible and there is no way to pay for it like me here in Tunisia there is no way bye things online outside the country here is a solution just leave a message in the comment section and i will tell you how ;)  

Lemon Lentils Soup

8 Servings
Lentils, 1 cup (rinsed with cold water)
Swiss Chard, 4 large leaves chopped thinly or about 4 cups
Freshly squeezed lemon juice, 1 cup
Freshly peeled crushed garlic, 6-8 gloves to taste
Potatoes, 4 large chopped into 1.5 inches cubes
Salt, 1 table spoon
Water, 8 cups
Olive Oil, 1/2 cup
Preparation: Boil the lentils on medium heat. 5-7 minutes after the boiling is reached, add all ingredients, lower the heat and cook for about 30 minutes while stirring occasionally, and let simmer for a few minutes. The soup is ready to eat when the lentils are soft and have lost their crunchiness. Taste the soup while cooking and tune the garlic, salt and lemon juice according to taste.

Boost:
If you’d like to give your soup a vitamin boost you can cook a whole Swiss chard bunch instead of just 4 leaves.  You can also add more potatoes to it. Potatoes tend to melt and dissolve inside the soup.

Substitutes:
If Swiss chard isn’t readily available, you can substitute with red chard or even leek.
Enjoy and happy cooking!

Green Soup!

6 - 8 Servings

• 6 cups (1.5ml) chicken broth

• 4 carrots, peeled, coarsley chopped

• whites of 3 leeks, washed, chopped

• 1 onion, chopped

• 2 cups (500 ml) fresh spinach, chopped

• 1 lettuce, chopped

• 4 potatoes, peeled, diced

• 2 turnips, peeled, chopped

• salt and pepper

• ground pepper

• 1 cup (250 ml) skim milk

• 2 shallots, chopped (optional)

Heat the broth in a saucepan and add the vegetables. Bring it to a boil and cover. Over low heat, simmer 20 minutes or until vegetables are tender. Let stand to cool slightly. Puree the mixture in a blender. Season to taste with salt and pepper. Return the soup to the saucepan and reheat. Pour into soup thureen and swirl milk into the mixture. Sprinkle with chopped shallots, if desired. And serve!

Good Health Soup!

4 Servings

• 2 zucchini, diced

• 2 medium-size potatoes, peeled, diced

• 2 carrots, peeled, diced

• water

• 2 cups (500 ml) chicken broth

• salt and pepper

• fresh parsley sprigs

In a large saucepan, cover vegetables with water. Bring to a boil and cover. Over low heat, simmer 10 minutes. Remove from heat and let stand to cool slightly. In a food processor purée the mixture and add the chicken broth. Season to taste with salt and pepper. Return soup to saucepan and reheat. Now serve it garnished with a parsley sprig!

look what i have found now, a collection of 20 cookbooks that are 343.8 $ worth, i just calculated it with my calculator :p, only for 20$.They say it is an insane special offer and that is what it is.
just see it for yourself i think it is worth buying  ------> go here
I've never seen such a great deal for such a good books
i will wait tomorrow and ask my husband to buy it for me

What is more comforting than a steaming bowl of soup on a cold winter day?

Soups may be served in the summer or winter. In fact, all of the cream soups found in this section can be served cold. "Leek Soup" is a good example of this versatility.

Soups are ideal to use up leftover meat, noodles, rice, and cooked vegetables. They are easy to freeze and can be prepared in advance.

To reduce the "Sodium" and "Fat" content in soups, use home-made stock that you have defatted!
I just posted a soup recipe and stay Tuned to see What Kind Of Other Soup Recipes I`m Offerring In The Next Days!

Leek Soup!

6 Servings

• 2 teaspoons (10 ml) butter

• 3 leeks, minced

• 1 small onion, minced

• 2 potatoes, peeled, diced

• 1 celery stalk, minced

• 2 cups (500 ml) chicken broth

• salt and pepper

• 2 cups ( 500 ml) milk

• parsley, chives or fresh

• basil, chopped

In a saucepan, melt butter and lightly cook the vegetables. Add the chicken broth and season it with salt and pepper. Bring to a boil and cover. Over low heat, simmer 15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, heat the milk without boiling. With a pestle, mash the vegetables and fold it in the warm milk. Simmer about 10 - 15 minutes. Sprinkle with chopped parsley and you`re ready to serve!

Variation: Replace milk with tomato juice.

How to Make the Paste for Puffs and Eclairs?

18 Puffs or 10 Eclairs

• 1 cup (250 ml) water

• ½ (125 ml) butter or shortening

• ½ teaspoon (2 ml) salt

• 1 tablespoon (15 ml) sugar

• 1 cup (250 ml) all-purpose flour

• 4 eggs

• 1 egg, beaten

Preheat oven to 400°F (205°C). In a saucepan, bring to a boil water, butter, salt and sugar. Remove from heat. Pour in flour all at once. With a wooden spatula, mix untill well-blended. Return to heat in order to dry paste. Mix constantly to avoid burning. Remove from heat. Transfer paste to a bowl. Let cool 5 minutes, stirring occasionally. Fold in eggs once at a time, until paste is smooth and glossy.

Using a pastry bag with a medium-size fluted nozzle, squeeze 1-inch (2.5 cm) puffs or 4 x 1-inch (10 x 2.5 cm) éclairs onto a buttered cookie sheet. Lightly brush with beaten egg. Do not let egg drip onto cookie sheet. Bake in oven 25-30 minutes. Let puffs cool fully before stuffing.

Stay tuned as you see How to Make Eclairs.

Tomatoes Tapenade!

24 Appetizers

• 24 cherry tomatoes

• 1/4 cup (60 ml) black olives

• 1 anchovy filet

• 1 garlic clove, finely chopped

• 1 teaspoon (5 ml) olive oil

• 2 teaspoons (10 ml) parsley, chopped

• 1/4 teaspoon (1 ml) onion salt

• dash of Worcestershire sauce

• fresh ground pepper

Cut a 1/4-inch (o.5 cm) slice off the top of each tomato, reserving caps. With a small spoon or knife, scoop out enough tomato pulp to allow stuffing. Finely chop olives, anchovy and garlic. Mix well. Fold in remaining ingredients. Fill each tomato with 1 teaspoon (5 ml) olive stuffing. Top with reserved Caps and serve.

Variation: Use pimento-stuffed olives. Add 1 tablespoon (15 ml) grated Parmesan to stuffing.

The Healthy Food Pyramid.

In March 1990, Health and Welfare Canada published its new nutritious recommendations for Canadians which are:

• Make your nutrition more enjoyable by variety.
  

• Give the bigger part of your nutrition to cereals, breads and other grain products and also to vegetables and fruits.
  

• Choose more dairy products, meats and more lean foods.

• Try to obtain and maintain a healthy weight by being active regularly and by eating healthy.

• Consume salt and caffeine in moderation.

With a little imagination, it is possible to improve our nutrition and to vary our daily menus. To feel physically fit and obtain the necessary nutrition for good health, variety is the secret to a balanced diet. We should consume nutrients of every group of the Healthy Food Pyramid each day:

• Grain Products: include all kinds of breads, cereals, rice and pasta. They mainly supply Vitamin B Complex and fibre.

• Fruits and Vegetables are a source of dietary fibre, Vitamin A and Vitamin C.

• Dairy Products are important for bone development of adolescents and maintenance of bone structure of adults. It contains mostly calcium and protein.

• Meat and Meat Substitutes are an excellent source of iron and protein. All meats, fish, tofu, legumes and nuts.

• Fats and refined sugar may be consumed in moderation.

Later on we are going to present to you some healthy menus, balanced according the Healthy Food Pyramid. We also propose ways to convert so called “standard” menus into more health-conscious ones.

Our philosophy is that the pleasure of eating well does not have to be complicated!

Gingered Blueberry-Melon Toss

1/2 tablespoon honey
1 tablespoon fresh lime juice
1/2 teaspoon grated lime peel
1/8 teaspoon ground ginger
2 cups fresh or frozen blueberries
1 cup diced cantaloupe





In a large bowl combine honey, lime juice, lime peel and ginger until well blended. Add blueberries and cantaloupe. Toss to coat. Serve at room temperature or chilled over ice cream, pound cake, cut-up fruit, etc.

Quick and Easy Herb Rolls

2 cups all-purpose flour
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground sage
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
1 egg


1.In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125º to 130º); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.

2.Spoon batter into 12 greased 2 1/2- × 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.

3.Bake in preheated 400ºF oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.

Idaho® Potato & Tuna Stove-Top Casserole

2 1/2 pounds Idaho® Potatoes, scrubbed & cut in bite-sized cubes (about 7 cups)
1 10-ounce package frozen peas and carrots
1 10-3/4 ounce can condensed Cheddar cheese soup
1 12-ounce can tuna packed in water, drained
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

1.Bring 1 1/2 quarts of water to boiling in a saucepan. Add potatoes. Return to boiling and cook 5 minutes.

2.Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired tenderness). Drain.

3.In saucepan stir in soup, tuna and seasonings. Add hot, drained potato mixture. Stir and serve. (Note: If necessary, re-heat on very low heat. Add water if needed.)

4-6 servings

Quick Fix Dinner Menu

this is an idea of a quick fix Dinner Menu:
Idaho® Potato & Tuna Stove-Top Casserole
Mixed Greens with Honey Raspberry Vinaigrette
Quick and Easy Herb Rolls
Gingered Blueberry-Melon Toss

the recipes will be posted later :)

menu, dinner, quick dinner recipes

Tebbouleh

Tabbouleh is a healthy, rich and super-green salad with pure Lebanese origins that is known for its spicy-tangy kick.  In traditional Lebanese cuisine, Tabbouleh (sometimes spelled and pronounced as Tabouli) is usually served along with Mezza which is a host of appetizers and hors-d’oeuvres.

Knife Skills And Cutting Techniques

 

The history of cooking

Today we are going to speech about the history of cooking i made some research and this is what i come to  the history of cooking:

Welcome! to online worldwide recipes

Hi i`m Samah Ben Hamida who`s bringing the Worldwide Cuisine into your Kitchen.

everyday in almost every home world wide we ask this question What`s for dinner?

and everyone is tired about asking this question or answer it 

Well, no longer online worldwide recipes is the solution i will be bringing you many recipes to help you find the meals you are gonna cook everyday From appetizers to desserts Never again will the question be asked or answered in a fretful manner but rather it will be put forth with great anticipation and longing for the next culinary adventure that awaits the inquisitor.

Within the posts of online worldwide recipes you will find and enjoy:

• Enormous amounts of easy to follow recipes

• Magnificent photographs in full color

• Step by step culinary style to each recipe

• Suggestion for Cooking Tools

• Menu suggestions for parties and special occasions

Your partner and you or your family and guests will enjoy great meals for years to come with online worldwide recipes

so enjoy it! 

Dinner, Menu,Cooking,Recipes,Step by Step,Parties