Archive | December, 2012

Here Is The Best Seafood Pastas Recipe

30 Dec

I love seafood very much, especially the seafood pastas, I always try to make seafood pastas at home, try in different ways to cook it, at last, I think this recipe is the best seafood pastas recipe that I have ever tried.

Seafood Pastas

Ingredientes:

– Shrimps

– Calamaris

A tip about the calamaris: its nice to have them cleaned before buying them because it creates a real mess, but there is so much more flavor if you buy it at the market and clean yourself!)

– Black olives

– Anjovies

– Capers

– Portobello

– Garlic

– Onion

– Fresh tomatoes

– Canned tomatoes

– Olive oil

– Salt

– Pepper

Steps:

1. Drizzle olive oil in one pan. Add a small diced onion. When the olive oil and onion is nice and hot add the shrimps and calamaris. Dont cook these too long as they get chewy. When done put this pan aside.

2. Drizzle olive oil in another pan. Add about 4 cloves of garlic and let these heat up a bit. When the olive oil and garlic is nice and hot add some fresh tomatoes (not too small!)

3. Then when the tomatoes are nice and sauteed add the capers, portobellos, black olives and anjovies. Let these simmer for a bit, then add the canned tomatoes.

4. Put up a pot of boiling water for the pasta.

5. Add the shrimps and calamaris to the tomato sauce.

6. Right before the pasta is done, drain the water and add the pasta to the sauce so that it absorbs the sauce and cooks in it a bit.

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Here Are Some Key Pointers On Healthy Eating During Festivity

22 Dec

A common complain at the end of the festive season is ‘I ate too much’. We can’t blame you, that’s the time when the best food is laid out, temptation creeps in, the mouth starts to water and food just cannot evade you. Healthy eating is not on your mind, but deep down you wish you knew the secrets to how to eat healthy during celebrations. Gastroenterologist with Moolchand Medcity in New Delhi, Dr. S K Thakur spills the beans on healthy eating, specifically on how to eat healthy during the next couple of weeks.

Healthy Eating

Here are some key pointers on healthy eating during festivity:

Never go out with an empty stomach: Generally, people tend to starve the entire day and hog at the evening wedding feast. This is like abusing one’s own body. Our body has a biological clock that needs to be maintained. It is simply impossible to persist yourself to the tempting delicacies served during the parties; it is better to opt for a healthy substitute an hour before to control your hunger before going to the party. A plateful of salad or a big bowl of vegetable soup consumed an hour before the party will help you to escape from constipation. In fact, this will fill you up and persist you to not attack the food platters.

Eating everything but in moderation: Sensible eating doesn’t mean starving yourself. One can definitely eat the food you love, but eat in smaller amounts at frequent time intervals. Limit the intake of starters exchanged frequently which are high in fats and cholesterol content.

Avoiding acidic foods: Avoid copious amounts of acidic foods to keep yourself light when you head off to sleep. Nothing is worse than burping in your sleep and feeling heavy the next morning. Avoid cheese, red meats and those foods that have too much oil floating on them or appear too spicy.

Keeping yourself well hydrated: Water is a one stop solution for the entire problem whether it is about combating hunger or the next morning’s hangover. Indulge in lemonades, fruit juices, coconut water in between your alcoholic drinks – but make sure that these aren’t unhealthy, sugar-heavy drinks.

Choosing the right drinks: Be sure to choose drinks with low levels of cogeners (light drinks such as white wines, gin and vodka). These are additives that are found in alcohol that increase your risk of a hangover. Take alcohol by the rule of moderation.

Not mixing drinks: Make sure you are not going overboard with your mix of drinks. Detox immediately by drinking a lot of water and not munching snacks with every sip. Do not mix your drinks, which are customarily served to all the guests. Also, do not force drinks on others. Excess of alcohol weakens the immune system, so avoid too much of alcohol. Hangovers due to alcohol can be similarly treated.

These healthy eating pointers can save you from the guilt of eating too much during this festive season. Healthy eating does not involve starving or abstaining from delicious food. Eat right and that will answer your question on how to eat healthy.

This Recipe Will Help You Make Spicy Seafood Wrap Easily

15 Dec

This Spicy Seafood Wrap Recipe is quick, easy, and full of flavor. I normally make these as a bite size appetizer but you can keep them whole and serve as a lite meal. I only use fresh seafood and organic vegetables with this recipe. You can add some avocado slices, onion slices, or add a dash of lemon juice to the ranch dressing for zest. I like to experiment with this recipe to get full flavors and lot’s of possibilities. Don’t be afraid to experiment.

Spicy Seafood Wrap

Ingredients:

  • 1 cup cooked seafood, use left over meat like crab legs, shrimp, and scallops
  • 1 cup cream cheese
  • ½ cup red bell pepper, diced fine
  • ½ cup olives, sliced
  • ½ cup green onion, chopped fine
  • ¼ cup ranch dressing
  • Dash ground cayenne pepper
  • Salt and pepper to taste
  • Shredded lettuce, iceberg works best
  • Diced tomatoes to taste
  • 4 tortillas, you can use spinach or tomato flavored tortillas

Directions:

1. Chop the mixed seafood and set aside.

2. Mix together cream cheese, red pepper, olives, green onion, ranch dressing, salt, and pepper.

3. Spread each tortilla with cream cheese. Top with seafood meats, lettuce, and tomatoes.

4. Roll up either slice the rolls in to bite size pieces or leave them as single serving rolls.

You Can Bake Great Boston Cream Pie With This Recipe

2 Dec

Boston cream pie has always been a favorite of mine. With sweet vanilla pastry cream, light airy sponge cake, and a silky chocolate glaze, it’s hard not to. Though it is not the easiest to make, I promise it will be worth it in the end.

Boston Cream Pie

Boston Cream Pie

Pastry Cream

  • 2 cups whole milk
  • 6 large egg yolks
  • ½ cup sugar
  • ¼ teaspoon salt
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Sponge Cake
  • ½ cup cake flour
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons milk
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar
  • 3 large egg yolks, at room temperature
  • 2 large eggs, at room temperature

Glaze

  • ⅔ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces semisweet chocolate, chopped
  • ½ teaspoon vanilla extract

FOR THE PASTRY CREAM: Bring the milk to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.

Slowly whisk the hot milk into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

FOR THE CAKE: Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, then line with parchment paper. Set aside.

In a medium bowl, whisk together the flours, baking powder, and salt.

In a small saucepan, heat the milk and butter together over low heat until the butter is melted. Off the heat, stir in the vanilla, then cover to keep warm.

In a large bowl, whip the 3 egg whites and the cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high and whip the whites until they form soft, billowy mounds, about 1 minute. Gradually whip in 6 tablespoons of the sugar, about 30 seconds. Continue to whip the egg whites until they are shiny and form soft peaks, 1 to 3 minutes.

In a separate large bowl, whip the 3 egg yolks and the eggs together with an electric mixer on medium-high speed and gradually add the remaining 6 tablespoons sugar, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 6 minutes.

Scrape the whipped whole egg mixture on top of the whipped white mixture, then sift the flour mixture over the top. Very gently fold everything together with a large rubber spatula until just combined. Pour the warm milk mixture against the side of the bowl and continue to fold the batter until evenly combined and no streaks of flour remain.

Immediately divide the batter between the prepared pans. Bake the cakes until lightly browned and a toothpick inserted in the center comes out with a few crumbs attached, 12 to 18 minutes.

Immediately run a small knife around the edge of the cakes, then flip them out onto a parchment-lined plate. Peel off the parchment paper bottom, flip the cakes right side up onto a wire rack, and discard the parchment. Let the cakes cool completely before filling or glazing, about 2 hours.