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Vinaigrette’s to Complete Your Salad


#AF&HN2014 says #chefs-tips

Splendid Recipes and More

Vinaigrette's to Complete Your Salad

Vinaigrette is a French culinary invention, around 1690 to 1700’s.

Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.

These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your…

View original post 681 more words

Asian Stir Fry With Gluten-Free Pasta


#AFN2014 says easy stir-fry #chefs-tips

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By Nancy Smorch, Foodie Bitch

As promised on Instagram last week, is the recipe for a really easy Asian Stir Fry.  I made it for the first time a week ago and I’ve made it four times since!  That tells you one of two things:  either I’ve gone completely brain dead in terms of coming up with ideas for meals, OR this recipe rocks!

Although, admittedly, one of the nights I was lacking in meal-planning creativity, the remaining nights I made this stir fry, it was per request of my family – ‘cause it’s just that good.

The fun thing about this recipe (and which adds a little variety) is that although the sauce part of the recipe stays the same, you can add and switch out what you choose to put in with the sauce.  So if your family isn’t paying too much attention, they may think the same…

View original post 282 more words

Modest Amounts of Meat Increase Risk for Diabetes


#AHN2014 `Check this out more fully when l have got time #chefs-tips

Of Course Vegan

Meat kills people, so why is it still consumed? Meat kills people, so why is it still consumed?

Vegetarians are less likely to have diabetes, compared with nonvegetarians, according to a new study from Taiwan. Among 4,384 Buddhists, the women and men who avoided all meat products were approximately 33 and 50 percent less likely to have diabetes, respectively.

The lead author notes that the omnivorous participants consumed a predominantly plant-based diet with little meat and fish, suggesting that even modest animal consumption can increase the risk for diabetes.

Other population studies have also found that as animal product intake increases, so does risk for diabetes.

In addition, the vegetarian group had higher intakes of fiber, folate, vegetables, and whole grains and lower intakes of saturated fat and cholesterol.

Chiu THT, Huang HY, Chiu YF, et al. Taiwanese vegetarians and omnivores: dietary composition, prevalence of diabetes and IFG. PLOS One. Published online February 11, 2014.

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Cauliflower and chickpea ‘shish taouk’…so much fabulous flavour…


#AFN2014

foodbod

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I’ve had this recipe ready to share for the past week, but I was so happy with it, I kept it to myself all week, almost to protect it in case none of you liked it!!! I do hope you like the look of it and maybe give it a go, the flavours and textures are so good, this is definitely food straight from my heart, food that feeds my soul, and makes me smile :))

Following on from the success of my cauliflower and chickpea dish last week, a plan started forming in my mind…I regularly make ‘shish taouk‘, Lebanese marinated chicken kebabs, for my menfolk and friends and family; I love the smell of the marinade, even more so as it cooks, and everyone I’ve ever made it for has loved it, but I’ve never had the chance to enjoy it too.

I’ve tried out marinating…

View original post 328 more words

Linguine with zucchini ribbons, lemon and mint


#AFN2014 says `Gorgeous ‘ just love Italian cooking and will try some of your recipes, when time 🙂 #chefstips

italy on my mind

This season I planted four zucchini (courgette) seedlings in mamma’s garden. I’d put them all in one garden bed and my brother-in-law, who also plants vegetables in mamma’s large garden suggested that I might like to move a few plants as zucchinis take up so much room when they mature. As I had never planted them before, I took his advice and moved two to an adjacent bed. Lucky I did as they have grown simply enormous in a short period of time and are threatening to take over the adjacent eggplants and chilli plants. Imagine if I hadn’t moved them! I visit mamma once or twice a week and I swear that the zucchini plants double in size between visits. I always come home with several (though not generally the ones with the flowers still attached – the photo below was taken at the Rialto market in Venice) so…

View original post 443 more words