₦airaland Forum

If you want to slim down by year end or simply want to get healthy, you don't have to adopt a stringent lifestyle or stay away from your favourite dessert.

Instead, you just have to modify your basic recipes and change your cooking methods. Dr Bhavi Mody, Homoeopathic Consultant &Associate Director, Mumbai shares some easy ways to cut calories and burn fat, with these simple cooking techniques.

see after the cut...


Healthy cooking tip # 1:
Keep your fats to a minimum. Dr Bhavi says, 'you don't have to completely stay away from fats, just keep it to a minimum. Also, choose unrefined natural fats like nuts, seeds, fish soy, olives and avocados, because they contain omega-3 fatty acids, which are very beneficial for a healthy body.

Healthy cooking tip # 2:
Use skimmed milk or cow's milk instead of full fat milk. If you want to indulge in some curd or yoghurt, choose those made from skimmed milk.

Healthy cooking tip # 3:
Include more stir-fry recipes in your diet: Stir-fried vegetables cook quickly and retain their crunch (and associated nutrients). Saute or stir-fry without oil in a good non-stick skillet or wok. Simply heat your skillet before adding the food. You may need to add a tablespoon or more of water or broth to prevent sticking and stir often. Covering the pan will also help the vegetables cook faster.

Healthy cooking tip # 4:
Modify your cooking style to baking, braising, broiling and grilling, poaching, roasting, sauteing, steaming and stir-frying. All these methods are very healthy and safe.

Healthy cooking tip # 5:
Modify or eliminate recipes that include butter or those that need you to deep fry or saute the ingredients in animal fat, because this can cause great harm to your health.

Healthy cooking tip # 6:
Use non-stick cooking pans, as you don't have to use a lot of oil and butter to cook a meal.

Healthy cooking tip # 7:
Want to cut down on the amount of fat you use while cooking, then using cooking spray (a spray form of an oil as a lubricant, lecithin as an emulsifier) or apply a small amount of oil with a pastry brush.

Healthy cooking tip # 8:
Instead of randomly adding salt to your food, first taste your food. Add a splash of olive oil, vinegar or lemon juice close to the end of cooking time or to cooked vegetables - it can enhance flavours in the same way as salt does.

Healthy cooking tip # 9:
Instead of using oil, trying cooking in liquids like stock, wine, lemon juice, vinegar or just water. All these variants are very healthy and you will reduce your oil consumption.

Healthy cooking tip # 10:
Eat more fish, which is high in protein, low in fats and loaded with essential omega-3 fatty acids.

Healthy cooking tip # 11:
Use low-fat yoghurt, low-fat milk, evaporated skim milk or cornstarch instead of using cream in sauces or soups.

Healthy cooking tip # 12:
To minimise your intake of salt, choose fresh or frozen vegetables, since canned and pickled vegetables tend to be packed in salt, which can led to high blood pressure.

Healthy cooking tip # 13:

Remove chicken skin and trim the fat from meat, to cut calories and be healthy.

Healthy cooking tip # 14:
If you want to brown, your veggies then put them in a hot pan and spray them with oil. This reduces the amount of oil that vegetables absorb during cooking. Another option is to first cook in the microwave, then grill them for a minute or two.

Healthy cooking tip # 15:

Reduce your use of soy sauce, tomato sauce and processed sauces and condiments, for dressing, because they contain high levels of salt.

Healthy cooking tip # 16:
Replace oil or margarine while baking: Mashed or pureed tofu can replace oil when baking. Flax meal can also be used to replace all or some of the oil in a recipe. The substitution ratio is three parts flax seed meal for every part oil or fat you are replacing. For example, for 15 mL (1 Tbsp) of fat to be replaced, use 45 mL (3 Tbsp) of flax seed meal. Baked goods with flax as a fat replacer tend to brown more quickly than regular recipes. Apple sauce may be used in cakes, cookies, and other sweet baked goods to replace oil or margarine.

Healthy cooking tip # 17:
To minimize your salt intake, avoid salt-laden processed foods like flavoured instant pasta or noodles, canned or dehydrated soup mixes, chips and salted nuts.
visit http://tastycollections..com/ for more


Healthy cooking tip # 18:
To minimize the loss of water-soluble vitamins, scrub vegetables rather than peel them, as many nutrients are found close to the skin. Microwave or steam vegetables instead of boiling them. If you like to boil vegetables, use a small amount of water and do not over boil them.

Healthy cooking tip # 19:
Use of herbs and spices: Culinary herbs are leafy plants that add flavour and colour to all types of meals. They are also rich in health-protective phyto-oestrogens. In many cases, herbs and spices can replace the flavour of salt and oil.

Healthy cooking tip # 20:
Herbs are sparingly flavoured, in order to retain the taste, add them to your cooking in the last few minutes.

visit http://tastycollections..com/ for more

This is a traditional West African recipe for a classic fried blend of green tomatoes, green chillies and green bell pepper cooked until soft and served as a condiment.

See how to prepare this classic dish after the cut...

Ingredients:

6 green tomatoes, diced
1 spring onion, diced
6 green chillies, diced
1 green bell pepper, diced
4 tablespoon vegetable oil
300ml water
60ml of vegetable oil
3 tablespoon chopped coriander leaves (can substitute with spinach)
2 ripped avocado, diced
1 lime, quartered

Preparation:

Fry the tomatoes, onion, chillies and bell pepper in 4 tablespoon vegetable oil until the onions begin to soften the add the water and cook until all the water has evaporated and the tomatoes and bell pepper has softened.

Once the mix is almost dry add the 60ml of vegetable oil and mix in. Cook on high heat until almost all the water left in the vegetables has gone

Allow to cool and stir-in the chopped coriander and avocado

Garnish with the lime and serve as a dip or as an accompaniment to fish

This also makes an excellent fish rub. If stored in a jar it will keep in the fridge for several weeks.

no my dear, I sent a mail to the Admin but still no reply yet. They said it was blocked by their spy robot.
Why don't you check it through our facebook page https://www.facebook.com/

Mr.Sinister:
Weren't you able to solve the issue with your blog? I tried checking it now but still a dead end.

This is a traditional Nigerian recipe for a classic accompaniment of over-ripe plantain mixed with plantain flour, crayfish and onions that are spooned into parcels and steamed before serving.
This is a very good way of using over-ripe plantain.

Ingredients:

4 over-ripe plantains, peeled and cut into small pieces (but be sure that the inside is not decomposed)
200g plantain flour
1/2 cup palm oil (or less)
1/2 cup crayfish or prawns
1 medium onion, finely chopped
Salt to taste
1 teaspoon ground black pepper or chilli
2 Stock cubes (maggi)

Procedure:

Sift the plantain flour into a medium bowl
Pour in enough warm water bit-by-bit stirring all the while to form a smooth paste
Add in the pieces of over-ripe plantain to the paste. Transfer to blender/food processor and blend to a very smooth paste
Lift the lid of the processor/blender add the crayfish or prawns and the onion. Blend further for about 3 more minutes
Transfer the mixture into big bowl. Add in the palm oil, stock cubes, salt and pepper and mix very well
If the mixture seems too stiff and in a little more warm water and stir
At this point, just like I did with mine, you may want to garnish it with slices of fresh plum tomatoes or slices of hard boiled eggs. If so, just add in the slices before proceeding to the next steps
Scoop the mixture into Uma leaves, foil parcels or small containers just as its been done with Agidi or beans Moi-Moi
Set in a pot with a small amount of water and allow to cook for about 30 minutes or until cooked through and solid
Serve with Oatmeal, Akamu (pap/corn starch meal), custard or can be eaten alone

curled from http://..com/2013/05/ukpo-egede-plantain-moi-moi-recipe.html

Wow! that is serious, I am not aware of that. Or is it because I always include the link to my blog in each post I make?

Missy_B: Pretiby, I was told you have your URL blacklisted probably because you've been spamming NL with your link.
If you have more questions, do send the admin a message. https://www.nairaland.com/seun

Ok, thank you very much, I'll be waiting

Missy_B: You've been unbanned. It was a spambot error.


I've had someone made the same complaint before, I can't exactly tell what the problem is. I'll see what the admin has to say and get back to you.

Pancakes!
Pancakes!!
Pancakes!!!
A thin flat cake of batter fried on both sides on a griddle or frying pan. Pancakes are yummy!, and are such a great comfort food.

Ingredients:

1 cup plain flour
1/2 teaspoon vanilla (optional)
1 1/2 tablespoon sugar (I used 1/4 cup and tasted to be sure it was sweet)
1 1/2 cup butter-milk (you can substitute with full cream milk if you don't have butter-milk at hand)
1 cup of water
2 tablespoon margarine, melted
1/4 teaspoon salt
1/4 teaspoon Chili pepper
2 eggs
Vegetable oil

Procedure:

Pour in the already melted margarine into a small bowl.
Break the eggs and add to the margarine. Beat until smooth
Add about 1/2 cup of water and the flour. Mix well
Add milk, salt, sugar, pepper and the rest of the water. Stir thoroughly
At this point you may want to blend the mixture using a blender to give the batter a very smooth consistency
On medium heat, place a medium frying pan
Add a few drops of vegetable oil, just enough to lubricate the frying pan
When hot, pour in some of the pancake batter. Tilt the pan so that the batter coats the surface of the pan evenly.
Fry the underside of the pancake for about 1 minute, shaking the pan from time to time till the pancake comes loose, or preferable using a spatula to loosen it. Also check the underside to be sure it has turned light brown or to your liking.
Flip the pancake over to fry the other side, until it also turns light brown
Remove from heat and serve
Pancake is been served in Nigeria preferably with Custard, Akamu or Oat meal. It also goes well with a chilled drink as snack.

A perfect, healthy body builds confidence and wards off diseases. To get the perfect body you need to toil.
Sticking to a single diet plan is one of the major problems faced by a dieter. Switching from one diet program to other is the normal tendency observed among the dieters. Even if you stick to one weight loss program you sometimes need additional support to make your diet plan successful.

Start your day with a healthy and heavy breakfast. Breakfast is essential to keep your metabolism rate high and it also stabilizes your energy levels.

For effective and healthy weight loss it is better to switch from whole milk to skim milk. Whole milk contains natural calories that can add weight but skim milk contains less calories, hence it is an healthy option for weight loss.

Effective weight loss can be attained by eliminating drinks with calories from your weight loss program. These drinks include carbonated drinks and packaged juices.


Tips to get the perfect body

Consume 2-3 litres of water per day for good healthy, keep your skin hydrated and prevent accumulation of waste in your body.

Whenever you feel hungry it is better to drink a glass of water first. Water will make you feel full hence reducing the chances of overeating.

Opt for low calorie condiments such as mustard in place of fatty condiments like mayonnaise.
It is advisable to maintain a food journal especially when you are following a weight loss programme or diet plan. This helps you track your eating habits which may go unnoticed otherwise.

It is better you divide your meal into 4 portions. 1/2 portion of your meal should consist of vegetables, 1/4 portion of starchy products and the remaining 1/4 portion of meat.

Usually at 3p.m. the energy levels are down hence it is the perfect time to have a snack. But make sure that you opt for healthy snack like low-fat yogurt, vegetables with low calorie dip, small amount of nuts like almonds, walnuts.

It is advisable to drink soups, they are healthy as well as give you a feeling of fullness. It is better to opt for non-cream, low calorie and high fiber soups.

Eat slowly and chew your food properly. It is observed that brain requires 15 minutes to register that the stomach is full. So, if you are in a hurry while eating there are chances of overeating.

In case you are eating out, choose a salad or a soup as your first course meal. This helps in reducing the consumption of high caloric food.

When you are eating out, make sure that you skip the dessert. In case you are unable to resist the temptation, then share it with your partner.

Once in a week you can take the liberty to treat yourself. Taking a break from your diet plan, indulging in your cravings helps you to follow your diet plan properly.

Besides following a regular diet schedule, you need to follow a regular exercise routine. Even 20 to 25 minutes in a day of simple exercise can do wonders. Exercise is important to fasten the weight reduction process as well as it helps in regulating weight gain.

It is advisable to follow an exercise routine with a partner. It makes your exercising schedule more enjoyable and you are able to follow it without fail.

Exercise should include a combination of weight training and cardiovascular exercises. It helps to lose fat and build muscle in place of fat.

You don't want it to be too hard or too fast and you definitely don't want it to be too easy or too slow so on a scale of 1-to-10 with 10 being very hard.
Exercise at least 4-5 times a week regularly week after week.

Lastly, moderate your alcohol consumption. It is advisable to drink alcohol during weekends and that too within a specific range.

..com

Not at all, but if you like you can soak it in boiling water for about 5 minutes first and then use a paper towel to dry it, so that the skin will still be intact cos that's what will make it crispy

Love angel: So the chicken doesn't need to be cooked first before frying?

Shawarma is a delicious quick meal. Made up of thinly sliced meat, wrapped in a pita bread with veggies and sauce.

Ingredients:

2 lbs beef, boneless
1 cup plain yogurt
1/4 cup vinegar
1 teaspoon allspice
2 cardanom pods
Juice from 1 lemon

For the sauce:

1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

For Pita fillings:

8 loaves of pita bread
1 cucumber, thinly sliced
1 medium onion, thinly sliced
1 plum tomatoes, thinly sliced
1/2 teaspoon sumac
1/2 cup fresh parsley, finely chopped (optional)

Preparation:

Combine all ingredients except for beef, fillings and sauce ingredients and allow to marinade for about 5 minutes.
If it seems a little dry, add a little olive oil, one tablespoon at a time.
Add beef, cover and refrigerate at least e hours, preferably overnight.
In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook, be sure to watch out while cooking and add a few tablespoons of water
Meanwhile, prepare the sauce by combining all the sauce ingredients, mix thoroughly and set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and mix well.
When the beef is done, you can shred it, slice it, or leave into large pieces. But make sure it is thinly cut. I prefer cutting them into wide strips.
Prepare your pita, place enough beef on it, add the vegetables and pour sauce.
Roll it over gently. Or fill them into the pocket of the pita if you prefer it so.
Serve with fries


FOLLOW THIS PROCEDURE BELOW TO MAKE THE PITA FOR THE SHAWARMA

Pita bread is used mainly in Nigeria for Sharwama, it can also be used for dipping or to make delicious sandwiches. It is normally hard to do this in a home kitchen, but this recipe, combined with high heat comes very close.

Ingredients:

1 pack of yeast
1/2 cup warm water
1 cup lukewarm water
3 cups all purpose flour
1 1/4 teaspoon salt
1 teaspoon granulated sugar

Procedure:


Dissolve yeast in 1/2 cup of warm water.
Add sugar and stir until dissolved. Allow to stand for 10-15 minutes until water turns frothy.
Combine flour and salt in large bowl, then make a small depression in the middle of flour and pour the dissolved yeast and sugar mixture right in the depression
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes, Until the dough is no longer sticky and is smooth and elastic.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Then, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. At this point preheat your oven to 500 degree F. and make sure the rack is at the very bottom of the oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch think.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.

NOTE: Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Pls help i cannot paste the URL of my blog here, if i try it won't show up, and if i type it normally it doesnt appear aswell

Missy_B: Good day, esteemed members,

I understand there might be need for some of you to establish communication with me for diverse reasons. So, here is an opportunity to do so.
This thread is mainly for complaints, feedbacks and suggestions. No off-topic posts, please.

- Complaints
If you are having problems using any of the features of this forum or you can't find your post/thread, report the problem on this thread, and I'd be glad to be of help, if and when I can.
If you've been banned by the spambot, also report here by posting the link to the post/thread. You can also help report a spambot-seized post of another member.
In brief, If you need help in this section, here, you can let me know what the problem is.

- Feedbacks
Criticize and/or applaud my efforts in this section.
I'd like to know if/when I'm doing anything deemed incorrect and/or anything deemed worthy.
Both criticism and applause may help me improve, so keep 'em coming in. [size=4pt]No Bottom-licking or hating . . .just be sincere.[/size] 

- Suggestions
As we all know, the Food Section is a quiet section, what do you think we can do to make it more lively?
All suggestions are welcome.
Here, you can also recommend a thread to be put on the front page, if it meets the criteria, it will appear on the front page.

N.B.: Please, note that my response time can vary from a few minutes to up to a week or more
[as I do have a life outside NL] but I promise to reply as soon as I can. So, I ask for your understanding and patience as I make my best effort.

Regards,
Missy B 

thank you, but i think there is something wrong here, i am trying to give a direct link to the post and not the entire blog, http://..com i hope that does it, but if not then i think there is really something wrong

Meddler: this is how an address to a should look like.

http://abujachowspot..com/

notice the name of the blog before the . Urs seems to lack that which is why we can't access it.

To put it another way, what is the name of ur blog?

Now i know something is wrong her, and am begining to think otherwise, i cannot paste the proper link to my blog here or any other place on this forum, anyway the name of my blog is . you can add the .com after it thanks, can you imagine i can't even spell out the name of my blog here? even without URL

[url]click here[/url]http://..com/2013/04/tomato-omelette-recipe-with-cheese-and.html[quote author=Mr.Sinister][/quote]

To make this delicious recipe, here's what you'll need;

Ingredients:

1/2 cup Vegetable oil
2 Eggs
1/2 cup Granulated white sugar
2 Ripe bananas, mashed
1/2 teaspoon Vanilla extract
1/4 cup Smooth peanut butter
1 2/3 cup All purpose flour
1 teaspoon Salt
3/4 cup Peanut butter chips

continue after the cut


Procedure:


Preheat the oven to 400 degrees, line a muffin tin with liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt, set aside.
Add 3 tablespoons of the dry ingredients mixture to the peanut butter chips and mix together till they are coated in the flour, then set aside.
In a large bowl, using a hand held electric mixer, cream together the oil, eggs, sugar, vanilla, peanut butter and mashed bananas.
Add the dry ingredients and mix them in to combine well but making sure to not over mix.
Fold in the peanut butter chips. Using an ice cream scoop, fill your muffin liners and bake them for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
Serve

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and visit our blog http://..com/2013/04/peanut-butter-and-banana-muffins-recipe.html

well i don't know of any but in this modern world with internet, do you really need to go to a catering school? well instead go going to one to spend your money i'd rather suggest you do it online by sourcing for websites that teaches how to cook one of such is http://..com/2013/03/how-to-prepare-white-soup-afia-efere.html cheers

maryann04: Please can someone direct me to good catering school in Festac where can i learn how to cook African dishes.

It is locally called breadfruit here in naija, all you need is the juice, just use your normal food processor or juicer to get out the juice and drink at least 1 glass daily

dipotech: please say more about this and how it is prepared, no one can tell how far this one can take you if it is true.

Thank u.

To make this simple recipe, here's what you'll need;

Ingredients:

2 1/2 cups Salted peanuts
4 tablespoons Vegetable oil (canola, sunflower, but NO OLIVE OIL)
2 tablespoons Honey

Procedure:
Put the peanuts in the food processor and grind until they are fine and they start to back down into the bowl

Add the oil and process further till it's well blended. At this point, it will be quite soft
Lift the cover of the processor and add in the honey, continue to process.
At this point it will tighten up and become more solid, the texture should be fairly soft, but if it's too hard add a tad more oil, but not too much

Pour into a container and refrigerate
Can be eaten with sliced bread and used in making other recipes


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visit our blog; http://..com/2013/04/best-peanut-butter-recipe.html

why don't you try this STUFFED CABBAGE ROLLS RECIPE, it's not popular here in Nigeria
This makes 12 Stuffed Cabbage Rolls, and it takes about 2 hours to prepare
Ingredients;

1 1/2 pound ground beef
3/4 cup uncooked white rice
1 egg, slightly beaten
4 cloves garlic, minced
1 stick butter, melted
2 teaspoon salt
1 teaspoon black pepper
1 large green cabbage, core removed
4 cups beef broth (optional)
2 cans crushed tomatoes (can substitute with 1 can condensed tomato or sauce)
1 medium onion, sliced

Procedure:
In a medium saucepan, bring water to boil. Add rice and stir, reduce heat, cover and simmer for 20 minutes, drain water from rice and set aside
In a large mixing bowl, combine the ground beef, rice egg, garlic, salt, black pepper, butter and 1 can crushed tomatoes. Mix very well with your hands, or a wooden spoon until completely combined. Cover and refrigerate until needed.
Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You'll need about 12 leaves. Then reserve the rest of the cabbage.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don't roll to tightly. In a saucepan, stir together the beef broth, water, and the remaining 1 can crushed tomatoes, and bring to a simmer over medium-high heat.
In a large oven, or other deep roasting pan with a lid, cover the bottom with some of the leftover cabbage leaves. Place in 6 of the cabbage rolls. Top with the onion, and 1/2 of the hot tomato mixture. Top this layer and the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leave. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.
Cover and bake in a 350 degree F. oven for about 1 hour. Remove from the oven, use a fork to test one of the rolls to see if the rice is well cooked. If it needs more time, add more water, cover and cook until the rice is tender.
When done, remove and let rest covered for 30 minutes before serving

pls like us on facebook https://www.facebook.com/
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stefan lover: He don't force me or anything to make lunch for him for work but I just take it upon myself to do so. I have been doing it for a very long time now and am totally out of ideas. I want to surprise him with something new so I need so ideas and recipes thanks.


Missy B, where art thou? Please help.

Sorry if it pisses you off, but just trying to get you guys to our blog, anyway here is the complete recipe
For this recipe, here's what you'll need;
Ingredients:


2 plum ripe tomatoes, finely chopped
1 spring onion, finely chopped
2 tablespoon olive oil (can substitute with vegetable oil)
2 eggs, beaten
continue after the cut

3 spinach leaves
1 tablespoon grated vegetarian cheddar (optional)
A pinch of salt and pepper
Procedure:

In a medium bowl add in the chopped tomato with the cheese, spinach leaves, spring onion, 1 tablespoon of the olive oil and some salt and pepper.
Heat the remaining 1 tablespoon of oil in a small, non-stick frying pan
Then swirl in the eggs and cook for about 1 minute on low heat
Pour in the tomato mix and cook further until done to your liking (At this point I gave it a good stir cos I don't like my omelette to turn out all flat)
Leave for about 30 seconds, then slide onto a plate
Serve preferable with fried or boiled plantain/yam, Bread slices or chips

Mr.Sinister:
I don't like what you are doing, if you've got a receipe for a dish post the entire thing here instead of directing us to your blog

Serves 8 to 10

Ingredients:
1 container vanilla yogurt, 60z
1 cup vegetable oil
1 1/2 cup of sugar (or less as desired)
3 eggs
3 cups of flour
1/2 teaspoon of salt
2 teaspoon baking powder
2 teaspoon vanilla extract
Lemon zest, from one medium lemon

continue after the cut

Procedure:

Preheat the oven to 350 degrees, line a 9x5" loaf pan with parchment paper and spray with non-stick cooking spray.

In a large bowl, whisk together the yogurt, vegetable oil and sugar, add the eggs and lemon zest and blend to combine.

Add the flour, salt and baking powder and mix until it's all incorporated.

Pour the batter into your prepared pan and bake for 50 minutes to 1 hour or until golden brown on top and fully cooked through.

Allow to coll completely before serving

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and visit our blog; http://..com/2013/04/serves-8-to-ingredients-1-container.html

For this recipe, here's what you'll need;
Ingredients:

2 plum ripe tomatoes, finely chopped
1 spring onion, finely chopped
2 tablespoon olive oil (can substitute with vegetable oil)
2 eggs, beaten
3 spinach leaves
1 tablespoon grated vegetarian cheddar (optional)
A pinch of salt and pepper
To get the Procedure, follow this link http://..com/2013/04/tomato-omelette-recipe-with-cheese-and.html

This stuffed cabbage rolls recipe is an Italian-American twist. This is one of my favorite recipe and even though it's not a Nigerian cuisine but i thought to share with you guys. Cheers!

This makes 12 Stuffed Cabbage Rolls, and it takes about 2 hours to prepare
Ingredients;
1 1/2 pound ground beef
3/4 cup uncooked white rice
1 egg, slightly beaten
4 cloves garlic, minced
1 stick butter, melted
2 teaspoon salt
1 teaspoon black pepper
1 large green cabbage, core removed
4 cups beef broth (optional)
2 cans crushed tomatoes (can substitute with 1 can condensed tomato or sauce)
1 medium onion, sliced

Procedure:

In a medium saucepan, bring water to boil. Add rice and stir, reduce heat, cover and simmer for 20 minutes, drain water from rice and set aside
In a large mixing bowl, combine the ground beef, rice egg, garlic, salt, black pepper, butter and 1 can crushed tomatoes. Mix very well with your hands, or a wooden spoon until completely combined. Cover and refrigerate until needed.
Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You'll need about 12 leaves. Then reserve the rest of the cabbage.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don't roll to tightly. In a saucepan, stir together the beef broth, water, and the remaining 1 can crushed tomatoes, and bring to a simmer over medium-high heat.
In a large oven, or other deep roasting pan with a lid, cover the bottom with some of the leftover cabbage leaves. Place in 6 of the cabbage rolls. Top with the onion, and 1/2 of the hot tomato mixture. Top this layer and the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leave. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.
Cover and bake in a 350 degree F. oven for about 1 hour. Remove from the oven, use a fork to test one of the rolls to see if the rice is well cooked. If it needs more time, add more water, cover and cook until the rice is tender.
When done, remove and let rest covered for 30 minutes before serving

curled from http://..com/

10 Things You Didn't Know About Cooking With Garlic


Garlic loses some of its flavor if it's refrigerated. Keep it in a cool, dry place, like the bottom of a cupboard or pantry.

Garlic keepers are cute but not necessary (though they will ensure that air circulates around the garlic).

Fresh-cut garlic becomes more bitter the longer it's exposed to air; its flavor can change in just 15-20 minutes. So it's best to chop it right before you're going to use it.

Hate peeling garlic? If you've just got a clove or two, try pressing them firmly (but still gently) with the flat side of your knife to loosen the skin. If you've got a bunch of cloves to peel, it's worth bringing an inch or two of water to boil and dropping them in for a few seconds. The skins should more or less slip off.

Chopping your garlic with a pinch of salt helps to keep it from sticking to your knife.

Before you chop, dice or mince garlic (whichever your recipes calls for), slice the clove in half lengthwise first. If you notice a bright green sprout in the middle, scrape it out with the tip of your knife and discard it. It can impart an unwelcome bitterness.

Because garlic has about a third less moisture content as its cousin, the onion, it simmers (and burns) more quickly.

It's best when it's cooked until it's got just a blush of pale gold, no longer.

So what's the deal with garlic breath? According to food science writer Harold McGee, there appear to be two distinct components that contribute to garlic-induced halitosis. The first occurs almost immediately after dinner when compounds in the garlic react in your mouth to produce a chemical related to (get ready for it)...skunk spray. The second occurs as you digest the garlic, peaking 6-8 hours after you've eaten, when another set of odiferous chemical compounds are produced that circulate through the body, including lungs, when they're exhaled.

As far as the first factor is concerned, you can try eating raw fruits or vegetables after you've eaten garlic , the browning enzymes in things like apples, green salad or parsley appear to counteract what's going on in your mouth. But in terms of the second, there's no real way to fight the garlic breath that's essentially pulsing through your veins ...except not to eat garlic in the first place.

However, the health benefits of garlic might be worth the stink. Recent studies show that a diet that includes a lot of garlic (the equivalent of two medium-sized cloves per day) helps protect against a variety of cancers and also contributes to a healthier heart.

Whether garlic, in fact, repels vampires is still the subject of much debate. However, in 1994, a group of Norwegian Scientists tested the repellent potential of garlic on another group of bloodsuckers -leeches. The result? Leeches were twice as likely to attach themselves to a hand smeared with garlic as they were to a clean hand. "This study indicates that garlic possibly attracts vampires." the authors concluded, adding (jokingly, we hope)."Therefore ... restrictions on the use of garlic should be considered."


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It's time for a mind teaser, can you answer this?

In a village called Zeba, there lived only 3 men.
The first was called Mr. Blind
The second Mr. Deaf and Dumb
and the Third Mr. Cripple

Now there was a great famine in the land, so Mr. Blind had to travel to another village far away to get food for them.
But unfortunately before Mr. Blind could return from his trip Mr. Cripple had already died of starvation, and of cos his body had long decayed and other animals who was also famine struck had feasted on him.

So now that Mr. Blind has returned, how will Mr. Deaf and Dumb tell him that Mr. Cripple is dead?

Use this simple substitute if you are making a recipe that needs buttermilk and you won't need to buy any.

Preparation time: 5 minutes

Ingredients:

1 cup of milk (skimmed, low fat or whole)
1 tablespoon white vinegar or lemon juice

Procedure:

Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup
Add enough milk to bring the liquid up to the one-cup line and stir
Allow it to stand for 5 minutes. Then, use as much as you need for your recipe

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