Muir Glen Signature Recipes - Salsa Guacamole

There's nothing like the sun-sweetened taste of Muir Glen® organic tomatoes to make all your recipes special. Grown in the fertile soil of California's sun-drenched Central Valley, Muir Glen tomatoes are always vine-ripened following certified organic practices, with no synthetic pesticides and no chemical fertilizers-just the mouth-watering taste of Tomatoes True To Nature.

Muir Glen tomatoes make any recipe a creation to savor. That's why Muir Glen is America's #1 selling organic tomato brand.

Salsa Guacamole

Prep Time:20 min
Start to Finish:20 min
Makes:12 servings (1/4 cup each)

Ingredients

Salsa

1 can (14.5 oz) Muir Glen organic fire roasted or Muir Glen plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse (kosher or sea) salt
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Benefits of Olive Oil finally Revealed

Benefits of Olive Oil finally revealed. We've known for some time that olive oil is good for you. But how is it made? Where does it come from? And what exactly is it about this oil that makes it essential for a healthy diet? Here's all you need to know ...

OLIVE OIL-PRODUCING COUNTRIES

Most Spanish oil comes from olives grown in the Andalucian countryside. Typically, the oil is sweetly fruity with low levels of bitterness. Catalonia, Extramadura and La Mancha also produce considerable quantities of delicate oil.

The Secret to a Quick and Tasty Meal

With some advance planning, smart shopping, and kitchen organization, healthy and delicious meals can become the norm rather than the exception in your home. Here are the basic ingredients that should be in every kitchen. Remember to rotate items on a regular basis, and adjust the list to suit your needs and preferences.

HERBS AND SPICES

Basil (dried) • Bay leaves (dried)
Black pepper  • Garlic (granulated)
Cinnamon (ground and sticks)
Mustard (dried) • Oregano (dried)
Parsley (dried) • Rosemary (dried)
Sage (dried) • Salt (table and kosher)
Thyme (dried) • Whole nutmeg

More Vegetables in Salads

Salads don’t have to be just tossed greens with a slice of cucumber. Shifting the emphasis toward vegetables other than lettuce improves the nutritional value of a salad. It also adds rich textures and flavors. Lots of vegetables in your salad can even “upgrade” a side dish to an entrée or appetizer.

AVOCADOS IN SALADS

Avocados add creaminess, richness, and a wealth of nutrients to a dish. Choose avocados that are ripe or nearly ripe. To check for ripeness, cradle the avocado in the palm of your hand, wrap your fingers lightly around the avocado, and press very gently. A ripe avocado will give very slightly. Use the following guidelines to keep ripe avocados from turning brown.

Right Way to Peeling, Cutting and Zesting a Fresh Fruit

FRUIT: it’s sweet, delicious, and just the thing tomake your brunch complete. Here are a few tipsand techniques for getting the most out of yourfresh produce, from peeling to cutting to zesting.

PINEAPPLE

When cutting a pineapple, the first step is to remove its thick, prickly outer skin. Start by putting the pineapple on its side on a cutting board. With a chef’s knife, slice off the pineapple top and a slice from the base. Stand the pineapple on the base and slice away the skin, following the natural curve of the sides. Make sure that the cuts are deep enough to remove the eyes, but not so deep that a great deal of edible flesh is removed. Once the pineapple is peeled, you can cut it into slices, chunks, etc.

The Professional Chef - Books Review

Cookbooks today, like cable television and the Internet, reflect narrowcasting in the extreme. However esoteric your tastes, it's likely you can find the right tome to guide you along. So, the typical home cook might question the wisdom of dropping $70 for a 1,200-page culinary textbook that features recipes for ten or more diners and weighs as much as an adolescent Saint Bernard.


Nevertheless, the eighth edition of  The Professional Chef compiled by the staff of the Culinary Institute of America in Hyde Park, New York, has plenty to offer the serious home cook. Like a big box of crayons, the authoritative text contains options that you might never use, but it's nice to know they're there. Though the book is intended as a straightforward driver's manual for the hungry scholars who slice and sear their way through the nation's best-known culinary school, it can also serve as an excellent primer on some of the bedrock principles of preparing, cooking, and serving food for those of us who don't plan to wear the toque.

Seafood Recipes Collection (W)

Weight Watchers Shrimp Fandango

1 tablespoon peanut oil
1/4 cup yellow bell pepper, large dice
1/4 cup red bell pepper, large dice
1 clove garlic, minced
10 ounces large shrimp, shelled and deveined
1/4 cup dry vermouth
1/2 cup Chinese snow peas, steamed until tender crisp
1/2 cup julienne cut carrots, steamed until tender crisp
1/2 cup scallions, sliced
Dash of salt
Dash of hot sauce

Seafood Recipes Collection (T)

Texas Style Skillet Scampi

2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)

Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.

Seafood Recipes Collection (R)

Red−Eye Shrimp and Grits

1 tablespoon olive oil
4 ounces country ham or other smoked ham, chopped
8 ounces sliced fresh mushrooms
1/2 teaspoon seasoning salt
1/2 teaspoon dried minced thyme
1/2 cup chopped green onions
2 teaspoons minced garlic
1 cup strong coffee
1/4 cup sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce, or to taste
1 pound peeled and deveined medium shrimp
Cooked grits or cheese grits

Sauté ham in olive oil in a large saucepan over medium high heat until golden. Add mushrooms, seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes. Add green onions and garlic and sauté 3 minutes more.

New England Clambake

New England Clambake

4 small baking potatoes, sweet potatoes or yams
2 dozen clams in the shell (preferably cherry stones)
Cold water
4 ears fresh corn
2 (2 1/2 pound) broiler−fryer chickens, quartered
1/2 pound butter or margarine
2 (1 pound) live Maine lobsters*
4 small onions, peeled
Rock weed or corn husks
Lemon wedges

* NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin undershell just to back shell and leaving back shell intact. Discard dark intestinal vein running down center of lobster; also discard small sac below head. Crack large claws.

Killer Shrimp

Killer Shrimp

2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread (for dipping)

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours.

Seafood Recipes Collection (J)

Jerk Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons jerk seasoning
1 teaspoon garlic, minced
Salt and pepper to taste

Heat oil and butter in sauté pan. Toss in garlic, shrimp and spices. Test shrimp frequently for doneness − do not overcook! Garnish with parsley before serving.

Seafood Recipes Collection (I)

Italian Broiled Shrimp

2 pounds jumbo shrimp
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup flour
1/4 cup butter, melted
4 tablespoons parsley, minced
1 cup Drawn Butter Sauce

Shell shrimp, leaving tails on. Dry, then dust with flour. Stir oil and butter into flat baking dish; add shrimp. Broil at medium heat for 8 minutes. Add garlic and parsley to Drawn Butter Sauce. Pour over shrimp. Stir until shrimp are coated. Broil 2 more minutes.

Drawn Butter Sauce
4 tablespoons butter
1 cup hot water
Freshly−ground black pepper
2 tablespoons flour
1 teaspoon lemon juice

Melt 2 tablespoons of the butter; add flour, lemon juice and pepper. Stir until smooth, then add 1 cup hot water. Bring to boil, stirring constantly. Reduce heat and cook 5 minutes. Add remaining 2 tablespoons butter and stir until melted.

Seafood Recipes Collection (H)

Hangtown Fry

1 dozen oysters
Flour
9 eggs
Fine cracker crumbs
3 tablespoons butter

Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well−beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides.

Seafood Recipes Collection (E)

Easy Creamed Shrimp

3 cans cream of shrimp soup
1 1/2 teaspoons curry powder
3 cups sour cream
1 1/2 pounds shrimp, cooked and peeled

Combine all ingredients and heat in top of double boiler.
Serve over rice or in patty shells.

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Eggplanet Canoes

4 medium eggplants
1 cup onions, chopped
1 cup green onions, chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 bay leaves
1 teaspoon thyme
4 teaspoons salt
1 teaspoon black pepper
4 tablespoons bacon grease
1 1/2 pounds raw shrimp, peeled
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1 cup seasoned Italian bread crumbs
2 eggs, beaten
1/2 cup parsley, chopped
1 pound lump crabmeat
3 tablespoons lemon juice
8 tablespoons Romano cheese, grated
1 cup sharp Cheddar cheese, grated

Seafood Recipes Collection (D)

Delta Shrimp

2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay® seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce

Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.

Seafood Recipes Collection (A)

Alabama Shrimp Bake

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs. Serves 6.

# # # # #

Almost Shrimp Paesano

Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce.

Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley

In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.

Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.) Serves 3 to 4.

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Amaretto Shrimp
Yields 4 to 5 servings

1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink. Serve immediately over hot rice.

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Avocado Crepes with Crab

1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese

Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.

Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.

Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crab meat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts. Serves 6 to 8.

Chomp Campaign healthier eating choices.

Reina Takahashi's Chomp Campaign is a series of items that were produced to encourage young children to make healthier eating choices. One is the video below.


Chomp from rei on Vimeo.

Also making the cut is the Pixel Plate - with the pixel plate, various cards slide under the plate (in this case Mario) and mixed vegetables in the compartment above are put in the appropriately colored "pixel" to create a piece of art with veggies. Created with vacuum formed PETG plastic. Another is the chomp Lunch Tray that is separated into the food groups to remind kids to eat from each one. Illustrations are etched and colored to make the tray fun and kid-friendly.

Global warming cooking

Any Comment :-) ?

Hen, pig and cow

'Hen, pig and cow sunbathing turn into fried egg,bacon and burger'.