In the last 5 years or so , I have been asked the same question over and over again “What in the WORLD is quinoa?”   Having a lot of clients who are professional fitness athletes , I decided to write a brief article on this fantastic topic to inform everyone about this amazing food.

Most people have never heard of this particular “super-food” and if they have, it is probably a regular food in their pantry, due to all of its great health benefits! Quinoa, pronounced (keen-wa) is often mistaken as a grain and has been around for THOUSANDS of years. Quinoa is actually a seed that is a distant relative of the spinach plant. It has an oval shape and is similar in size to millet . This fantastic super-food has become more popular in the United States in the last 5 years than ever before and only started being harvested here in the USA since about 1980 . The Quinoa plant thrives in poor soil and needs to grow in high mountain range climates .  Indigenous to the Andes Mountains in Ecuador (South America) this food was a staple for the Incas and known as the “Gold of the Incas” as it powered their warriors through long days at war.

Quinoa comes in varied colors, anything from yellow to red or even a dark brown or black can be found! If you cannot find this wonderful seed at your local supermarket, it should be available in your nearest health food store .

There are many benefits of eating Quinoa.

1. It is a complete protein. This particular seed contains all of the 9 essential amino acids. This is not commonly found in most vegan foods … a COMPLETE protein source! In fact, one-half cup of dry quinoa contains 11 grams of protein .
2. Contains many nutrients & antioxidants such as copper, magnesium, iron. These, and other nutrients, help in keeping free radicals from harming our bodies, but play other important roles as well. Magnesium assists in keeping the blood vessels dilated and relaxed, thus proving a GREAT choice for those with hypertension.
3. Low Glycemic Index (35)  AND Moderate Glycemic Load (18)! This is a very slow absorbing complex carbohydrate which makes it a good choice for those trying to lose weight . What this means is that having such low numbers means this food will not cause your pancreas to release insulin at a high rate. Your blood sugar will stabilize and you will feel full for longer periods of time. A great tool for those looking into weight loss!!!
4. Can be eaten any time of day. Sometimes known as a pseudocereal or a pseudograin, this food can be enjoyed like an oatmeal or hot cereal,  or as a rice-type (some people like to make it like a pilaf) or even as a spread or dip for veggies or sandwiches like hummus! Once cooked, it has a fluffy, creamy and slightly crunchy texture with a smoothe, nutty flavor. Another BONUS to this food is that it cooks in a shorter time than rice! Stove top it will cook in about 12 minutes!
5. Vegan friendly and Gluten-free. Most vegetarians are looking for a complete protein source and this is one of the few! It’s a great way to incorporate extra protein and healthy carbs into your diet.

There aren’t many foods that I feel people simply MUST try, however, this is one of the few! If you can add something as healthy as Quinoa to your weekly foods… you will improve your quality of life and feel GREAT. Be sure to let us know how you like it on your weight loss blog or weight loss podcast!

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But, they aren’t that easy to make at home, unless one knows a few pointers .

Ahhhh, light, fluffy hot biscuits right from the oven; one of the fine joys of life. But that joy can fade when the biscuits can be used to drive nails.

Do your biscuits turn out flat as a pancake ? And heavy as concrete ? Well, you are probably making some common errors that are easy to fix .

One should start out with a good recipe.

Then one needs to follow these few simple tips:

1 . Don’t over-work the dough. Biscuits do not need to be kneaded. It will make heavy , defective biscuits. After you roll the dough out on your board, merely fold the dough over on itself close to three times. Then Stop!

Next , gently form a round shape and roll it out to about a one and a half to 2 inch thickness with the rolling pin.

2 . When you cut out the biscuits from the dough, push the biscuit sculpturer straight down, then straight up. Don’t push down and twist. This compacts the edges of the dough and causes uneven cookery and tough biscuits.

3 . Always preheat the oven totally (generally four hundred – 425 degrees). Different ovens vary in the time mandatory to get up to temperature . I recommend you always set aside atleast 15 minutes after turning the oven on before placing the biscuits in. A cold (or not amply pre-heated) oven is the winning cause for failure of the dough to raise (flat biscuits).

4 . And lastly …this should be a no brainer , but my neighbour was guilty of the following: She said she liked thick biscuits with soft insides, but hers were always flat & thin . So I watched her do a slew of biscuits, expecting to find that she was not pre-heating the oven. However , this wasn’t the problem . She was doing everything correct , except one visible error. When she rolled out the dough, she did it about half inch thick and began cutting out the biscuits. After she cut half the dough, I recommended she roll the remaining dough to one and one half – 2 inches thick and cut the last biscuits from that.

A few minutes later, she pulled the biscuits from the oven, half flat and the others big and fluffy .

The object lesson? If you want larger kfc buttermilk biscuits, you must begin with thicker dough. (duh!)

Do not have a biscuit cutter? Check your H2O glasses. You probably have one that is just the right size for the diameter of biscuits you want. Flour the lip of the glass to forbid sticking and it works perfectly .

Another tip: I recommend you use buttermilk alternatively of regular milk for your biscuits. It supplys better flavor and will seem to make lighter biscuits. If you do not keep buttermilk on hand (I don’t), you can make a substitute by adding a table spoon of white vinegar in one cup of regular milk. Stir and allow to sit for one minute before use.

So, next time you are making KFC biscuit recipe, use these tips and stand by for the compliments.

If , you want to uncover thousands of real restaurant copycat recipes, I have prepared a Full Review of the recipes books like the kfc buttermilk biscuits you must read before buying anything because like anything, there are always something wanting(a). In my review I provide a non bias of what I found missing. At (www.secretrestaurantrecipes.net) I am giving these missing recipes to you FREE.

Here is a short video I found of the creator, Ron Douglas being interviewed on television

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in different parts of Spain you’ll come across  quite a few different types of Paellas . The dish I will display you these days is in the town of Denia, Costa Blanca, in the Valencian community.

Inside early days paella was a meal created by shepherds who taking thier flock would venture out in to the countrysidefor several times at a time . In their backpack will be a bag of rice. to include for the rice they would trap a rabbit and search for edible snails. Using the rice , their rabbit and snails and some drinking water they had all the ingredients to create paella Valenciana. Nearer to the sea the obvious ingredients became seafood, and there are many variations of seafood paellas.

Today we will appear at a Prawn and Cauliflower recipe. It is really a straightforward recipe text to create .This dish is eaten with salad and crusty bread, and of course, copious amounts of excellent red wine ! You are able to cook this inside a very good dimension frying pan for the cooker best but for greatest results you are able to purchase paella pans in several sizes.

Ingredients for 4-6 People.

1 kg of fresh big Prawns (these may be pre cooked an frozen)

one modest cauliflower cut into modest florets

300 grams of Paella Rice

two litres drinking water

one table spoon of salt

1/2 teaspoon of saffron or paella combination if you can discover it.

1 teaspoon ground black pepper corns

four excellent sizing pieces of chopped garlic

one Teaspoon of mixed Mediterranean herbs

4 tablespoons of olive oil

2 fish stock cubes

To start with , shell the prawns except for 12 which we’re heading to make use of to the best decoration . Bring the shells and heads and simmer in the pan for 20-30 mins. Do not let this boil . Strain off the husks leaving the liquid stock within the pan. Add the black pepper as well as the stock cubes .<br> leave to one side. Heat up your pan and include the olive oil, half the salt and 1 / 2 the garlic . Fry the florets of cauliflower inside the oil, adding Mediterranean herbs , until they start to brown. Now you’ll be able to include the rice to the oil and stir  a few seconds after which pour within the prawn stock. Mix inside the saffron and ensure that the rice is evenly covering the bottom in the pan. Pour in half a litre of drinking water and bring towards the boil. As soon as boiling reduce the heat to some simmer.

Inside a separate frying pan fry  the remaining salt, garlic, oil, herbs and black with your prawns. Include the prawns for your rice (preserving back the unshelled prawns) and stir in, again be certain that once stirred the mixture is left even inside pan. Lay the unshelled prawns inside a circle all around the surface from the combination. From this point a paella must not be stirred once again. For the reason that h2o reduces in to the rice , check frequently to determine when the rice is prepared. If not include more water because the dish drys out .<br> Carry on till the rice is cooked. Turn up the heat for a few seconds to ensure that all of the drinking water minimizes as well as the rice types a crust. Consider in the heat and leave to stand for 5 minutes after which eat !

The Englishman in Spain lives with his wife and pets in Gandia inside the Valencia Community. They run a modest e commerce business promoting Purse Hooks or Handbag Hooks and Purse Accessories.

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Broccoli is a great vegetable to fix for your children since most of them like it quite well. From there you can start to expand their produce horizon with other things like cauliflower, carrots and even spinach and the likes. Broccoli has a nice mild flavor no matter how you fix it (steamed, baked, boiled or even raw) which I am sure is part of the reason why kids like it so much. 

Try This – Instead of just adding mashed potatoes to one side of the plate and broccoli to the other, spread out the mashed potatoes next time and stick the broccoli crowns in it like trees. Your child will love it and gooble up their special magical side dish. 

Start by cooking brocooli in salt water or chicken broth until it is very tender. Steamed broccoli like this is often popular with kids because of the mild flavor. For added fun, top the cooked and drained broccoli with a little marinara sauce. You can also try raw or lightly steamed and cooled broccoli with ranch dip.

Here’s a great recipe for you to try if your kids love cheese as much as mine do. It’s a  Velveeta broccoli casserole that’s quick and easy to put together using either fresh or frozen broccoli. If that sounds a little too involved for you, try just sprinkling some shredded cheese over your child’s broccoli for extra cheese flavor. 

If you have a little bit of time, try this broccoli in cheese sauce. The sauce is very simple to make and won’t take you any longer to put together than it takes the broccoli to cook. It’s simple, but oh so good.

In the summer time broccoli is also great eaten cold. I already mentioned serving raw broccoli with ranch dip or dressing. Another alternative is to use hummus as a dip. It’s made from ground chickpeas and much healthier than other dips. My 7-year old loves to dip raw carrots and broccoli in hummus and I serve it quite often as a snack or appetizer.

This versatile vegetable is also perfect for various salads. My personal favorite is this cold broccoli salad that has cheese, bacon and mayo in it. It’s not the healthiest dish, but a great way to make sure you and your family get some extra vegetables in your diet.

Last but not least, remember that it often takes children several tries before they actually like a new dish. Even if any of the ideas and recipes above aren’t a big hit the first time around, keep making them and be sure to have your child try at least a bit or a small portion each time you fix it. Sooner or later they will be fine with it as a side dish and it may even turn out to become a new favorite. 

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Australia’s wines go as far back as the mid-19th century, but the industry languished until about 30 years ago. Since then, the country has grown to be a world producer with a variety of super regarded whites and reds .

With climate regions similar to California, it’s not surprising that much of the merchandise would mirror the popular varieties of that state. But the Australian’s — true to their iconoclastic heritage — add several distinctive varieties of their own.

Shiraz (or Syrah) is one of the most well-known recent products, but the lesser-known Durif would be a welcome guest at any table. Hailing from the Rutherglen, a humble town in north-eastern Victoria, it joins the area’s strange sparkling red to form a pair of unique offerings. Rutherglen also produces fortified wines, such as port, muscat, and Tokay that often make their way to other countries.

Victoria also boasts another world-class set of producers in the Pyrenees (not to be unlogical with the mountains along the French-Spanish border).

below plant since the early sixties, the region now holds over 30 vineyards with some six hundred hectares (1458 acres) growing twenty-five different varieties . Shiraz, Merlot, and Pinot Noir are among the reds, with whites represented by Chardonnay, Sauvignon Blanc, and others.

Once the home for the most part to apple orchards, the Mornington Peninsula has turned to winemaking in recent decades. With over sixty wineries, most open for public tastings, the area boasts a repected Pinot Noir.

McLaren Vale, bound on the south by the Sellicks Hill locate and to the west by Gulf Saint Vincent. The area enjoys a Mediterranean climate with a dry summer south of the equator. Rarely suffering frost or drought, the long hot days and short cool nights are perfect for growing.

Some vines of the region are still producing more than a hundred years after first being planted. The soil and climate combine with modern methods to produce a wine with superior aging qualities. encompassing acknowledged as one of the premier producers of Shiraz, harvest occurs from March to early April. With its noted littler berries, vintners here produce a complex, intense wine.

But Shiraz isn’t the only first-class product of the region. Cabernet Sauvignon and Grenache both are well reputed. The Grenache, similar to that grown in Spain, grows well in the distinctive soils.

Among the oldest regions, the Clare Valley is also one of the most scenic. conceived by the English and Irish in the 1840s, much of the architecture still reflects those early days.

The climate is continental, with long summer days and cool nights. Some valleys enjoy altitudes as high as five hundred metres (1640ft) with red soil over graveled rock.

Like much of Australia, Cabernet Sauvignon and Shiraz are dominant , but it also produces a Riesling which has garnered international awards .

After struggling back from phylloxera infestations, in the years since the 1970s the country has grown to become the world’s largest exporter of wine to the UK. It has earned its repute as one of the world’s finest producers.

Wine and Work do not mix well collectively, for Health and Safety at Work tips visit the safety site, for more articles on cheap wine tips check this out.

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Now on to the actual recipes. I have not one, but two delicious blueberry muffin recipes for you. Here they are: Basic Blueberry Muffins

• 1/2 cup apple juice concentrate
• 1/2 cup sugar-free applesauce
• 2 large eggs
• 1/4 cup oil
• 1/2 teaspoon salt
• 1-3/4 cups flour
• 1 teaspoon baking soda
• 1 cup frozen or fresh blueberries

Combine all wet ingredients (apple juice and sauce, eggs and oil) and the salt in a sturdy bowl. Whisk the mixture until all the oil is well incorporated. Next it’s time to work in the flour and baking soda. I like to use a large wooden spoon for this. It’s important not to overmix the batter at this point or you will end up with tough muffins. Work it just enough to get most of the flour incorporated. It’s ok to have some lumps in your batter. The lumps will dissapear as the muffins bake. Last, but not least fold in your blueberries. You can use either fresh or frozen blueberries. Give fresh berries a quick rinse and pat them dry before you add them. Frozen blueberries can be added straight from the freezer. Do not thaw them or your batter will turn purple. Spray your muffin tin with nonstick spray or use paper cups and pour the batter in. Bake in a preheated 400F oven for 20 minutes. Take the muffins out of the tin as soon as  they are cooled enough to touch and serve.

Healthy Blueberry Muffins

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Start by preheating your oven to 350 F. You may also want to go ahead and spray your muffin tin with some non-stick spray. I use a regular muffin pan that makes 12 medium muffins.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Put the filled muffin tin in the oven and bake for about 18 minutes. The muffins will be golden brown. To test doneness, touch the top. If the muffins spring right back, they are done.

I also like oatmeal muffins a lot and make up a batch at least once a month.

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5 Foreign Cheeses List

Cashel Blue

Fresh Cashel Blue is not particularly hard and transforms into a hard mass only after 2 weeks of continuous refrigeration. Freshly made Cashel Blue is mild to taste but the flavor matures with time. Cashel Blue is made from cows’ milk by one solitary family in Ireland. A combination of Cashel Blue and white Sancerre, makes for a tasty treat at room temperature. It is tasty enough to be served as it is to guests or it can be combined with yoghurt for innovative salad dressings. Being a strong flavored cheese, Cashel Blue ideally complements preparations like stuffed button mushrooms and is ideal for steak toppings as well.

 Ekte Gjetost

Ekte Gjetost was initially manufactured in Norway. Made only from goats’ milk, fresh Ekte Gjetost hardens immediately. Ekte Gjetost is not a light colored cheese, it stands out for its dark shades of brown. Ekte Gjetost has a dominating cheesy flavor which goes well with dry Chardonnay or Riesling. Liquid Ekte Gjetost enhances the tastes of apples and pears when used as dip. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. Kids enjoy the blend of bread and Ekte Gjetost.
 

Halloumi Cheese

Milky in appearance, Halloumi has a distinct salty flavor. Made in the islands of Cyprus, Halloumi is made from sheep and goat milk. Mint is used as a preservative for Halloumi cheese which acts as a deterrent for bacterial growth and enhances its shelf life. Halloumi cheese acquires a peculiar minty flavor as a result, which can taste a little absurd. The flavor of Halloumi cheese tends to deepen when stored for long.

The actual taste of Halloumi cheese is pronounced when it is charcoal grilled and garnished with a sauce which is a blend of olives, lemon juice and parsley.Grate Halloumi cheese and mix it in your pastas and chicken dishes for enhanced taste. Use tsipouro or ouzo as accompaniments.

Bra Duro Cheese
A cheddar variant, Bra Duro needs to be kept for 2 years after being prepared, before selling. Bra Duro is manufactured from cows’ milk and hardens as soon as it’s made. The flavor is subtle with a hint of spices and nuts.Made in Italian farmhouses, Bra Duro should be added to dishes which need to acquire a distinct flavor of cheese.Bra Duro tastes good with Italian wines and amber beers as well.

Amarelo Cheese
Amarelo is manufactured from a mix of goat and sheep milk and originates in Portugal. Amarelo hardens initially and becomes spongy at room temperature. Eating it raw along with cherries, grapes and plums could prove to be a treat. Preparations like lobster bisque and grilled shrimps acquire an earthy flavor when made with Amarelo cheese. The cheese goes well with port wine and Italian Amarone wine.

Each of these above variants has a unique tantalizing flavor of its own and is worth a try.

Sample these cheeses at your favorite cheese shop.

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Something to stay away from for sure is falling into the trap of a limited meal rotation. You do not want to make the mistake of only having a couple of things you can make over and over again. It is important to create a meal that they either haven’t seen or one that you know they enjoy at a restaurant. Some sources say they have secret recipes, but they give you very little to go on. Or they might give you one recipe and that’s it. If it’s your goal to copy what the big boys are doing, you need high quality material.

A real secret recipe comes from the source. These restaurants have done tons of testing to create a complete meal. These are the kind of recipes that will have your friends and family singing praises to you.

Getting secret recipes from the right place will also save you time and money. The instruction you get from some of the shady websites may be guessing at some of the ingredients or techniques of making the meal. What you need to do is get a good secret recipe cook book from a reliable source. By doing this not only will you be able to make great meals like the restaurants do, but you will be able to make a fast and easy dinner for your family

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Wine — Wine Clubs For Every Man (or woman)

If there’s a country someplace with only one citizen, it most likely has a wine club with a dozen members. Once the province of the enthusiast or specialist, wine clubs are now as popular as Starbucks.

Wine clubs are founded for as many reasons as there are founders. Many are started in order to take advantage of grouping or special pricing available only to members. Others simply want to enjoy the variety that comes with receiving a new and often forced, vintage or vineyard every month. And, of course, a great many stick because the members seek the social interaction and the joy from sharing their favorites with others.

With a wine club comes a priceless source of information about varieties, vintages and wineries from around the world. Clubs in every country exist that are devoted to the wines of that country, and other clubs seek out the new by exploring wines imported from elsewhere. French clubs investigate wines from Australia (though they don’t squeal it!), and Italians and Spaniards review wines from California — many made by relatives with family ties going back generations. Some wine clubs are as new as ten minutes ago, others started over 100 years ago. Often the experts that found or join these clubs are equal in knowledge and experience, regardless of the age of the clubs. From these experts comes advice about wine glass preparation, tasting methods or home winemaking tips along with recommendations for the best whites, reds or sweetness wines.

There are clubs devoted to the yield of a particular winery, often having been started by the owners themselves. These specialists can give early information about their own harvests, so enthusiasts can look forward in the coming years to sampling the finest these entrepreneurs offer. Such clubs will often make sealed wines available only to club members and at reduced prices.

One club is even dedicated to those who have sampled over 100 dissimilar wines — and the forum discussing the wines is very lively! Each member has tasted over one hundred wines, so the total selection ranges in the several hundred, with some overlap.

But at the end of the day, all the clubs render their members with the expertise and experience of some of the world’s most knowledgeable and enthusiastic makers and drinkers of wine. And a mind-boggling amount of material it is.

The ease of sharing information almost immediately, made possible by electronic mail and the internet, has produced a cornucopia of opinions about every aspect of wine. Debates rage about best vintage, pairing, vineyards, pros and cons of soil and climate types and on and on. Passions arising from political disagreements pale beside those emanating from this United Nations of wine.

Fortunately, no wars have recently broken out, (some historians observe that the influence of the grape is responsible in part for more than one!), but there are occasional skirmishes. Still, next time you’re invited to attend that special event honoring the ‘premiere’ of a new wine, leave the Kevlar vest at home. Just be prepared with some oenological (the study of wine) ammo — and don’t forget, the plan is to enjoy!

Find out more about by checking out the others articles on wine and other food and drink at Easy Food And Drink.

Work and Alcohol are not a good combination check out why at Health And Safety or if you are looking for a Health and Safety Job check this out.

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• 1/2 cup of water
• 1/4 tsp black pepper
• dash cayenne red pepper
• 1 stalk of chopped celery
• 1 chopped onion
• 1/2 tsp basil
• 2-3 tbsp chopped parsley
• 1/2 chopped green bell pepper
• 1 tbsp olive oil
• 1 (6) oz can tomato paste
• 1 (8) oz can tomato sauce
• 1/2 tsp thyme
• 1 tsp oregano

  Prep: Combine the garlic, onion, green pepper & celery in a large skillet.   Add the olive oil and sautee until the ingredients become soft.  Once the ingredients become soft, add the remaining ingredients.  Stir well.  Cover and simmer for 5-7 minutes.  Stir again and simmer another 2-3 minutes.   Combine with your favorite gluten-free pasta and enjoy your healthy gluten-free Italian dinner. Add a salad with non-gluten products and some gluten-free garlic bread and you have the perfect Italian dinner.  To top it off, find a gluten-free desert to serve as well. 

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