Home Canning Instructions

Many people tend to use old canning recipes for the purpose of canning food at home. Not all of these recipes are tested for their heat processing time and temperature. If you are planning to can fruits or vegetables at home, then it is safer to use modern methods of canning. Following are some home canning instructions that you might find useful.

Home Canning Tips

Nowadays, food products that can be canned are classified as low-acid foods and high-acid foods. The canning methods recommended for both types of foods are different because the temperature needed to rid these foods of harmful bacteria are different. Therefore, methods for canning tomatoes and beef are different. High-acid foods have a pH value of 4.6 or lower. Low-acid foods have a pH value higher than 4.6. High-acid foods, because of the high acid content, resist harmful bacteria and micro-organisms better than low-acid foods. A temperature of 240 degrees Fahrenheit is necessary to be maintained for a specified time, to can low-acid foods. Food products such as vegetables, poultry, soups, stews, meats and seafoods etc are classified as low-acid food. This job can be done well, using a steam pressure cooker. Using a boiling water-bath cooker for this job is not advised. Boiling water-bath cookers can be used for high-acid foods which need temperatures of 212 degrees Fahrenheit to be maintained for a specified time. High-acid foods include fruits, fruit juices, jellies and jams etc.

Canning Methods
Following are home canning methods used to cure and preserve high-acid and low-acid foods. Home canning instructions for canning high-acid foods follow. High-acid foods can be easily preserved and are favored for canning.

• Inspect your equipment i.e. boiling water-bath cooker, jars, lids spatula etc.
• Gather all the ingredients that are mentioned in the recipe, go through the recipe and keep in mind the time needed to process the food items. Choose the jars of the correct dimensions to store the food prepared.
• Inspect your jars and lids for scratches and dents, while also making sure that once sealed, they will remain so. Discard unsuitable jars and lids. Use hot water and soap to rinse them.
• Place all the jars along with their lids in water, and heat it to 180 degrees Fahrenheit to sterilize them. After doing so, keep them in hot water, to be ready to use.
• Prepare the food that you have planned on for canning. Fill the jars with the food prepared one at a time.
• Take the jar out of the hot water as and when needed. Taking all jars out of the hot water at the same time will defeat the purpose of sterilization.
• Don't fill the jar with food up to the brim. There must be space between the underside of lid of jar and its contents.
• Use a non-metallic spatula to stir the contents of the jar to let the trapped air out.
• Clean the rim and threads of the jar to remove food residue. Apply sealing paste along the rim of the jar and fix the lid. Seal the jar, using a sealing band but make sure you do not fasten it too tight. This will allow the air to escape, during the next step of processing.
• When you have sufficient number of jars to fill the boiling water-bath cooker or when you have exhausted your foodstuff, place them on the rack in the boiling water-bath cooker.
• Fill the cooker with water and immerse the jars in it. Close the cooker and maintain heat at medium.
• Start counting the processing time, when the water starts boiling. Allow for extra time, if you are canning the food 1,000 feet above sea-level.
• After it is done, turn down the heat and open the cooker. Allow the boiling water to cool down and then lift the jars out of it, while taking care not to tilt any of them.
• Place them in a locked room, undisturbed for 24 hours. Check the cooled jar's lids, for perfectness of the seal. If you press down on the center of the lid, and it does not budge, then it is sealed well. Store the jars with faulty seals in the refrigerator, or repeat the process.
• Store the jars with the perfectly sealed lids in a cool place and consume the contents within a year.

For canning low-acid food items, a steam-pressure canner is ideal.

• Check steam-pressure canner's lid and gasket for faults and if need be, replace them. A steam-pressure canner needs to be air-tight.
• Inspect the jars and lids and sterilize them using hot water. Prepare the food by following instructions given in the recipe.
• Fill the jars with food one by one. Let the trapped air out of jars, using a spatula as before. For low-acid food items maintain one inch of head space.
• Place the steam-pressure canner over high heat, after pouring 2-3 inches of water in it. After the water starts boiling, place the jars containing the food items in it.
• Close the lid of the steam-pressure canner leaving the steam vent open. Maintain heat to medium-high and allow the steam to escape through the vent-pipe. After ten minutes, close the vent. By adjusting the heat, maintain pressure in the canner as prescribed.
• After it's done, turn down the heat to the canner. Leave it undisturbed, till the pressure of the steam in it drops to zero.
• Remove the jars after opening the canner and leave them undisturbed for 24 hours.
• Test them to check if they are perfectly sealed. Store the jars with perfect seals in a cool place and those with faulty seals, in the refrigerator. Consume the contents within a year.
• if you want more information on home canning refer to complete guide to home canning.

Using the 'open-kettle' method for canning foods, is as good as inviting trouble. It is not a secure method of canning food or food preservation. If bacteria or micro-organisms grow in canned food because of overripe food items, outdated canning methods or just lack of precaution, it could lead to food poisoning. Go through these home canning instructions and take care, while preparing canned food, so that your efforts are well-rewarded. All the best!

Pork Side Dishes Ideas

Pork is one of the widely eaten meats all across the globe. It is mainly because of the variations that can be made to the pork recipes as well as the unique taste offered by different portions or cuts of pork. Grill it, roast it or bake it! Cook it in whichever way you like, it is surely going to leave you licking your fingers! Have you ever thought about the pork - apple connection? There are several recipes that call for cooking pork in cider. Moreover, applesauce is often served with pork dishes. Certainly! There has to be some link between them! The tangy and savory taste that the combination offers, must be the reason behind it. But there are many more side dishes that can be served with pork dishes. Let us have a look at some pork side dishes.

Pork Tenderloin Side Dishes
Pork tenderloin can be cooked in a variety of methods. Roast it or grill it! It is that cut of pork, which is tender and succulent and simply satiates one's taste buds, irrespective of the recipe used. Do not forget to glaze the pork tenderloin you have prepared. You could use barbecue sauces, fruit preserves, jams or jellies, reduced fruit purees and juices. Roasted cherries, apples, peaches, blueberries and pineapples do great with pork tenderloin! Maple glazed salads is one of the best pork side dishes! Baked potatoes, sauteed garlic asparagus, baked marinated vegetables, cheddar broccoli souffle and green apple salad are some other good pork side dishes!

Pulled Pork Side Dishes

Although it is a traditional dish from North Carolina, pulled pork is enjoyed by people in many parts of the world. It is made from pork shoulder, smoked on the grill over a hardwood fire. Pulled pork sandwiches are also quite common and serve as a great dish for a large crowd. Here are some pulled pork side dishes that can be added to the meal!

• Cheese potatoes
• Roasted garlic mustard potatoes
• Brussels sprouts
• Baked beans and Cole slaw
• Pasta salad
• Rosemary potato wedges

Pork Chops Side Dishes

Here are some side dish ideas to go with pork chops or specifically pork loin chops. I'm sure you will love these pork loin side dishes:

• Homemade applesauce
• Green bean casserole
• Cranberry sauce
• Baked sweet potatoes
• Creamed corn
• Macaroni and cheese

BBQ Pork Side Dishes

Barbecue, of any kind, is incomplete without dishes like cole slaw, potato salad or BBQ beans. There are scores of pork side dishes other than the three favorites mentioned above. Here are some:

• Corn bread
• Strawberries or bananas with cream
• BBQ green veggies
• Grilled corn on the cob
• Fried rice with shrimps
• Mandarin orange salad
• Scalloped potatoes

Pork Roast Side Dishes

Pork roast is a common dish prepared for many occasions like family gatherings, friends get together etc. The tender and succulent pork roast is enough to tickle your taste buds. But how can you forget the side dishes to go with pork roast recipes! Try some of these:

• Curried green tomatoes
• Brandied cranberries
• Green bean casserole
• Scalloped potatoes
• Sweet and sour cabbage
• Salads

Pork Side Dish Recipes

Applesauce
Ingredients:

• 3 lbs apples, peeled cored and quartered
• Lemon juice
• Lemon peel
• Cinnamon stick
• ¼ cup dark brown sugar
• ¼ cup white sugar
• ½ teaspoon salt

Directions:
Mix all the above ingredients in a large pot and add 1 cup of water to it. Cover and bring to boil. Allow it to simmer on low heat for 20 to 30 minutes. Remove the pot from heat and remove the lemon peel and cinnamon stick. Serve hot! It is one of the most common side dishes for pork!

Brandied Cranberries
Ingredients:

• 1 can of fresh or frozen cranberries
• ½ cup brandy
• 1 ½ cup sugar
• 2 tablespoon shredded orange zest

Directions:
In a square baking dish, mix together, cranberries, sugar, brandy and orange zest. Bake uncovered, in a preheated oven at 325 degrees, for about an hour or so, until most of the liquid gets evaporated, stirring occasionally. It is one of the best side dishes with pork.

Grilled Corn on the Cob
Ingredients:

• Fresh corn in their husks
• Butter

Directions:
Place the corn in their husks on the hot grill, charcoal or gas, at about 550 degrees. Turn the corns occasionally until the husks are charred evenly on all sides. This may take about 15 to 20 minutes. Remove form the grill and let it stand for 5 minutes. Remove the charred husks and silk from the corn using a hand towel. Serve hot with butter! This is one of the all time favorite pork side dishes!

This was all about pork side dishes! The above pork side dish recipes can go with any pork dish and can fetch you loads of compliments! So go ahead! Enjoy the complete pork meal!

Grilled Vegetable Recipes

Both vegetarians and non-vegetarians enjoy grilled vegetables equally. Vegetables are easy to grill and they would either make an amazing side-dish, starters or a whole meal. Remember, to cut or slice the washed vegetables in small and consistent pieces. You could use kebabs skewers or heavy-duty aluminum foil for grilling small vegetables. However, large pieces of vegetable could be placed directly on the grill. Another point to keep in mind is never leave the vegetable grill unattended because the cooking time for vegetables is less. Try out these easy grilled vegetable recipes.

Grilled Vegetable Kebabs with Homemade Croutons
Ingredients

For vegetable Kebabs

1 onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1-cup halved mushroom
½ cup olive oil
¼ cup red wine/vinegar

For croutons

¼ cup olive oil
4 slices freshly baked bread
Herbs and spices of your choice

# You need 4 skewers and a sheet of heavy-duty foil

Preparation - grilled vegetable kebabs

In a wide-mouthed bowl blend vinegar and oil and keep it aside. Slice the bell peppers and zucchini into wide pieces. Cube the onion into 12 pieces. Arrange the vegetables by alternating them on 4 large skewers. Marinate the kebabs by rubbing the mixture of oil and vinegar. Leave it undisturbed for minimum 15 minutes. Place the skewers on a medium hot coal and grill for 10-12 minutes or till the vegetables turn slightly brown or tender. The kebabs should be served hot.

Preparation - Croutons

Homemade croutons are tastier compared to the one’s bought from a food store. Whisk the herbs and spice along with olive oil. Spread this flavored oil on both sides of the bread before arranging them on a heavy-duty foil. Place the foil on the top rack of the pre-heated grill and grill at 300 degree Celsius for 30-45 minutes or till they become crisp and dry.

Serve it along with the hot grilled vegetable kebabs and sauce. Grilled vegetables are highly nutritious and a healthy diet.

Grilling Corn Cobs with Husks

Ingredients

4 corncobs with husk
4 tbsp soft butter (keep it out for an hour)
4 tsp powdered black pepper
Ground paprika and salt to taste.

Preparation

The corncobs have to be cleaned before using. Without detaching from the stem of the corncob, separate the husks. The corn silk could be removed by pulling them off from the kernels. Apply butter along the entire length of the corncob and sprinkle the same with salt, pepper and paprika. Cover the corn with husks and tie the end of the husks with kitchen twine. Repeat the same procedure for the remaining corncobs.

Cover the husk handles with heavy duty foil and place it on a low flame to prevent burning. Turn the corncob once in 5 minutes. The entire cooking time would take 15-10 minutes. When it is ready, the color of the husk would turn dark brown and would be a bit charred.

A Tip: Soak the corncobs with husks in cold water for an hour before grilling them. This would prevent the husks from burning and the corn from becoming tough and dry.

Scallops Wrapped in Bacon Recipe

Scallops wrapped in bacon is a great appetizer which is good for making for a crowd. Contrary to popular belief it is a very easy dish to prepare and does not require too much time. Scallops are fleshy and have a sweet taste and this is perfectly complimented by the bacon which has a salty flavor. This is a perfect appetizer dish as it not only combines seafood with bacon but also because the textures of both the scallop and bacon works very well. You can use both fresh as well as frozen scallops for this recipe. Just make sure that the scallops are defrosted completely before using them, otherwise it won't taste good. Here are some scallops wrapped in bacon recipe.

Scallops Wrapped in Bacon Recipe

Grilled Scallops Wrapped in Bacon
Ingredients

• 12 fresh scallops
• 12 slices streaky bacon
• 3 tablespoon dark soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fresh garlic, thinly sliced
• 1 teaspoon garlic, minced

Method

In a small bowl, combine together the dark soy sauce, mirin, fish sauce, oyster sauce, minced garlic, ginger slices, sesame oil and sugar. Into this mixture add the scallops and toss them so that each scallop is well coated in this mixture. Allow the scallops to marinade in this mixture for half an hour. In a small skillet cook the bacon until it is slightly golden brown but is partially cooked. Remove the bacon from the skillet and keep it aside. Now remove the scallops from the soy marinade and wrap each scallop with a piece of bacon. Secure it with a toothpick and then grill it until the bacon turns crispy and the scallops are cooked thoroughly. Serve them with lemon butter and a sprinkling of chopped parsley.

Baked Scallops Wrapped in Bacon
Ingredients

• 12 medium scallops
• ¼ cup chopped sun-dried tomatoes
• ¼ cup extra virgin olive oil
• 2 tablespoon basil leaves, chopped
• 1 ½ tablespoon balsamic vinegar
• ¼ teaspoon freshly ground black pepper
• 2 tablespoon pitted black olives, chopped
• ¼ teaspoon salt

Method

Combine the sun dried tomatoes, basil, olives and olive oil in a food processor and process until you get a thick paste. Rub the scallops with salt and pepper and then add the tomato and olive oil mixture to it. Let the scallops marinade in this mixture for about half an hour. Wrap each scallop with a bacon strip and place all the wrapped scallops in a greased baking tray. Bake the scallops wrapped in bacon in a moderately hot oven for 10 to 15 minutes until the bacon is crisp and the scallops are firm. Serve the scallops wrapped in bacon with a drizzle of balsamic vinegar.

Classic Scalloped Wrapped in Bacon
Ingredients

• 12 scallops
• 12 bacon slices
• Juice of 1 lemon
• 4 tablespoon butter, melted
• 2 tablespoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 12 bamboo skewers

Method

Wrap the bacon over the scallops one by one and keep them aside. Soak the bamboo skewers in a bowl of water and then thread a scallop wrapped in bacon through the skewer. Thread one scallop wrapped in bacon through each bamboo skewer.

In a small bowl, add the melted butter, salt, pepper, lime juice and minced garlic and mix them well. Lightly brush this mixture over the bacon wrapped scallops and place them on a hot grill. Grill the scallops wrapped in bacon for two to three minutes on one side and then rotate to sear on the other side. When the scallop is browned evenly on both sides remove from grill and serve immediately. This is how you make scallops wrapped in bacon on the grill.

These were some recipes for making scallops wrapped in bacon. There are many variations of this classic appetizer that can be tweaked according to your taste and requirements.

Asparagus Casserole Recipes

Asparagus is a nutritious underground plant, that needs to be washed well before cooking. It is fat free, cholesterol free and low in sodium. This makes asparagus one of nature's most perfect foods. Asparagus recipes display different flavors according to the preparation. Some asparagus casserole recipes which are a delight are:

Baked Asparagus Casserole Recipe

This is an easy preparation, which takes just 15 minutes. It is a light dish that can be complemented with beef, pork or chicken. It is made from fresh asparagus, butter, salt, pepper and garnished with lemon.
Ingredients

• 15 - 20 asparagus spears
• 2 tablespoons water
• Butter
• Coarse ground sea salt
• Cracked pepper
• Sliced lemon

Preparation

• Wash asparagus spears properly and cut the ends diagonally at the point where they break easily.
• With the help of a potato peeler, peel just the bottom of the stalks.
• In a baking pan, place then in a layer. Add a little water, butter, salt and pepper.
• Cover the pan tightly with an aluminum foil and bake at 350 degree Fahrenheit.
• Remove the foil and serve immediately.
• Dress the servings with sliced lemon.

Scalloped Asparagus Casserole Recipe

This recipe is made from asparagus, eggs, milk, cheese and buttered bread crumbs. It has a creamy sauce when it's finished with the baking. The preparation is basically light and hence, best served for breakfast or brunch.

Ingredients

• 1 ½ pounds asparagus
• 6 tablespoons flour
• 2 cups milk
• 6 tablespoons butter
• ½ teaspoon pepper
• ¾ cup diced cheese
• 5 hard boiled, diced eggs
• 2 tablespoons minced onion
• ½ cup buttered bread crumbs

Preparation

• Cook asparagus until soft and crisp, and drain them.
• In a saucepan, melt butter, add flour and seasonings and stir until smooth.
• While cooking, add milk and keep stirring until the mixture is smooth.
• When the mixture is smooth, stop heating and stir in cheese, onion and bread crumbs.
• Combine asparagus, sauce and eggs in a 1 ½ quart casserole dish.
• Bake at 350 degrees Fahrenheit for half an hour.

Fresh Asparagus and Chicken Casserole Recipe

This is a heavy recipe compared to the ones above. It's best cooked when the asparagus comes fresh in spring.

Ingredients

• 1 packet egg noodles
• 1 chopped onion
• 1 red bell pepper, chopped
• 1 ⅓ tablespoons olive oil
• 1 cup chopped, cooked chicken meat
• 2 stalks celery
• 1 cup chicken stock
• 1 ½ cups sour cream
• ½ teaspoon dried oregano
• 8 tablespoons grated Parmesan cheese
• Half pound Asparagus

Preparation

• Grease the 1 ½ quart casserole dish. Also, preheat the oven to 350 degree Fahrenheit.
• Cook noodles in large pot of boiling water until they turn soft and drain them with cold water.
• In a frying pan, heat the olive oil over medium heat. Cook onions for over 4 to 5 minutes and stir continuously.
• Add chicken stock, red bell pepper and celery. Bring to a boil and simmer for 5 minutes. Stir in oregano and sour cream.
• On this preparation, spread half of the chicken meat and arrange the asparagus over it. Spread cooked noodles over the asparagus. Top it with the remaining chicken and finally add Parmesan cheese.
• Bake this in a preheated oven until lightly brown.

This dish is heavier than the Scalloped Asparagus Recipe and Baked Asparagus Recipe and can be had as part of brunch or dinner.

Due to its many nutritional advantages, asparagus is popular and prepared in various ways. The recipes described above are a few of the most popular healthy recipes that are easy to prepare. Try the above asparagus recipes, they will surely delight your taste buds.

Kefir Smoothie Easy Recipe

Smoothies can turn a pile of fruits or vegetables into a healthy, tasty drink. They are nutritious, taste great, and can be fixed in 10 minutes flat! They are the perfect substitute for breakfast if you don't really feel hungry in the mornings, but don't want to leave your house on an empty stomach either. Eating 4 different fruits for breakfast is a task, but put them in a blender and a thick, tangy breakfast smoothie is just so much easier to handle. In here, you will learn how to make a kefir smoothie.

What is Kefir?

Kefir means "well being" in Turkish! It is made by fermenting friendly and beneficial bacteria in milk. Kefir is really easy to make at home too, and you have the option of experimenting with the method a little, to suit your taste. Just buy cultured Kefir grains (you can usually find these in the supermarket), and ferment them in milk for a day or two, while keeping it in a cool place. Once fermented, strain the mixture and your home-made Kefir is ready. You can try different types of milk to make slight variations in the taste. Kefir also has some medicinal value. It has been in use in Russia for a long time for treating ailments.

Kefir is an easy to digest, enzyme rich, cultured dairy food. Its a little like yoghurt - thicker than milk, but not as much as yoghurt. It has great nutritional value since it is rich in proteins, essential minerals, calcium and the B vitamins, and really easy to digest. It provides excellent nourishment and restores the body balance after a treatment of antibiotics. Even people who are intolerant to lactose find it easy to digest kefir if taken on an empty stomach in the morning. It has a slightly tangy or sour taste and is available in a few flavors if you don't like the plain type. Typically, non fat kefir packs in 88 kcal, 8-10 grams of carbohydrates, 3-5 grams of fat, and 10-11 grams of proteins among other things.

How to Make a Kefir Smoothie?
Things you will need

• 1 Cup Kefir (Plain or Flavored - whichever way you prefer it.)
• Stevia, raw honey, or some other sweetener (optional)
• 1 or 2 frozen bananas
• Frozen fruits of your choice (strawberries, blackberries, blueberries, papaya, passion fruit, kiwis, pineapples, etc)
• 1/2 cup coconut cream (optional)

Preparation time: 10 mins.

How to prepare
This is the easiest part - a simple two step process which won't take more than 5 to 10 mins.

• Skin/peel the fruits you are using and put all the ingredients in the blender.
• Turn on the blender and go from low to high gradually till the pulp is without lumps.

You can add a little water while blending, to get the right consistency. Your delicious smoothie is ready! Sit it in the freezer for 15 mins if you want it really cold.

Optional Ingredients that You can Try

• 1 Scoop Protein Powder (flavored or unflavored)
• 1 tsp chia seeds
• 1 or 2 egg yolk, no whites if you like the taste of eggs
• Lecithin to help digestion
• Maple syrup
• Vanilla extract, nutmeg, cinnamon and other flavoring

Other Recipes with Kefir

• Kefir Lattes
• Kefir filled Pancakes
• Kefir Nog
• Kefir Cakes, Cookies and Pies
• Kefir Bread

Why Kefir?

Kefir contains lots of friendly bacteria which help in maintaining the inner balance of your body. It has vitamins B, and K, essential minerals, amino acids, etc., and so it helps to keep your body replenished with many necessary nutrients. It also has plenty of phosphorous, which helps in maintaining the growth and energy levels in our cells by using the carbohydrates, proteins and fats in our body.

Kefir also has the distinct quality of soothing your nervous system which makes it a perfect part of your diet if you are suffering from fatigue, depression or sleep disorders. Kefir reduces flatulence, helps in relieving intestinal disorders and helps in improving the body's immunity to diseases. It is known to help people with cancer and AIDS as well.

Beef Stroganoff Quick and Easy Recipe

Beef Stroganoff or Beef Stroganov is a classic Russian dish, now very popular all around the world, which comes in with considerable variation to its original recipe. Traditionally, this dish was prepared by adding onions, mustard sauce and tomato paste. However, over a period of time, the recipe was such a hit, that most of the countries brought in several variations to the original dish by adding mushroom, garlic cloves, sour cream sauce and what not. The authentic dish is simple to make however, to get that real taste you have to wait longer until it cooks properly. If you're impatient and can't wait until you taste this yummy thing, then you have to look for some quick and easy ways to make beef stroganoff. Well... to make your work easy I have some simple ways for this mouth watering beef recipe. Scroll down...

Quick and Easy Ways to Make Beef Stroganoff Explained

Crockpot Beef Stroganoff (4 Hours)
Ingredients

• Beef stew meat, cut into bite sized pieces
• Fresh mushrooms, sliced
• 1 onion chopped
• Cream of mushroom
• Salt and pepper
• 1 cup of milk
• Cheese cream sauce
• Egg noodles, pasta or rice (your choice)

Procedure
This is not only a quick way of making beef stroganoff but also the most hassle free and easiest way to cook this amazing dish. All you have to do is empty the ingredients in a crockpot and forget about it till dinner time. To get started, in the crockpot combine the stew meat, sliced mushrooms, chopped onions, cream of mushroom, cup of milk, salt and pepper (to taste). Cover the crockpot with its lid and let it cook until the meat is tender and soft, which will take about 4 hours. In the mean while, bring a pot of water to boil, cook the egg noodles or pasta for about 10 minutes in it. Drain and serve in with beef stroganoff. Pour some cheese cream sauce over the hot dish, to add to the awesome taste!

Sauce Pot Beef Stroganoff (25 Minutes)

Ingredients

• Beef stew meat
• 2 onions chopped
• 5 cloves of garlic crushed
• Tomato sauce
• Sliced mushrooms
• ½ cup of sour cream sauce
• 2 tablespoons of olive oil
• Oregano
• Salt to taste
• Egg noodles, pasta or rice (your choice)

Procedure
Heat olive oil in a sauté pan, add beef stew pieces, chopped onions, crushed garlic, cook until soft and tender. Now, to the mixture add a pinch of salt and oregano. When the meat is almost done, add tomato sauce, sour cream sauce and sliced mushrooms to the mixture and cook for 5 minutes. Now, on the other flame cook pasta or noodles until done and drain. Serve with hot beef stroganoff. You can garnish it with cheese cream or a dollop of sour cream. Enjoy!

Microwave Beef Stroganoff (20 Minutes)

Ingredients

• Beef stew meat
• 1 onion, thinly sliced
• 5 cloves of garlic, minced
• 2 tablespoon butter
• Fresh mushrooms, sliced
• 1 tablespoon tomato sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sour cream
• Egg noodles, pasta or rice (your choice)

Procedure
In a large microwave safe casserole add bite sized cut beef stew meat, sliced onions and garlic. Microwave on high for about 5 minutes until the beef is cooked properly. In a large mixing bowl add a little butter, tomato sauce, Worcestershire sauce and sour cream, stir well. Now, add this mixture of sauces to the beef mixture and stir. Make sure you have mixed everything well. Cover the microwave safe bowl and microwave for another 5-6 minutes, until it is thoroughly heated. Once you are done, let it stand for a few minutes and then serve hot along with egg noodles, pasta or rice. Making beef stroganoff in the microwave is the easiest and quickest way of getting this yummy dish ready!

You can also prepare this dish with wine, sweet corn or heavy whipping cream. Other than serving beef stroganoff with pasta or egg noodles, there are creative ways you can serve this fantastic dish. You can use it as a topping on pizzas, toasts or baked potatoes. Bon Appetite!

Potato Wedges

Ingredients :
• potatoes 2 pieces, washed
• 1 clove garlic, minced
• 1 tablespoon parmesan cheese
• 1 tablespoon butter
• salt to taste
• 500 ml oil
• 1 teaspoon chopped parsley

Directions :
1. Boil potatoes with salt until done. Cut into 6 parts.
2. Fry the potatoes until browned. Remove and drain.
3. Heat the butter, saute garlic until fragrant. Add potatoes and stir well. Remove and serve with a sprinkling of parsley and parmesan cheese.

For 12 pieces

Sauteed Spinach with Crab Recipe

Ingredients :
• 200 grams of spinach leaves
• 100 grams of crab meat
• Water 100 ml
• 3 cloves garlic, thinly sliced
• red onion 3 pieces, thinly sliced
• Finger root 3 cm, crushed
• 2 tablespoons sweet soy sauce
• Soy sauce 1 tsp
• Sugar ½ tsp
• Salt to taste
• 2 tablespoons oil

Directions :
1. Heat oil and saute garlic, onion and finger root until fragrant.
2. Add crab meat and stir until cooked.
3. Add sweet soysauce and soy sauce, stir gently until blended.
4. Pour the water, add the spinach, sugar and salt stir until shrink and done.
5. Serve.

Serves 2

Black Bean Burrito

Ingredients (use vegan versions) :
• 1 medium red onion, chopped
• ½ red pepper, chopped
• ½ teaspoon cumin
• 1 can black beans with liquid
• ¼ cup molasses
• 1 teaspoon cumin
• ¼ teaspoon each turmeric and coriander
• couple of dashes liquid smoke

Directions :
1. Saute the onions and pepper in olive
oil, with the first ½ teaspoon cumin,
until slightly soft.
2. Add the rest
of the ingredients, and cook for 10-20
minutes until all the liquid is gone.
3. Serve on warm tortillas with vegan sour
cream if you choose. Yummy.

Serves 2-3

Preparation time: 20 min or less

Delicious Pakistani Dhal

Ingredients (use vegan versions) :
• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• ½ peeled and chopped ginger root
• ½ can of chopped tomatos
• 2 tsps curry powder
• ¼ teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4-5 tablespoon cooking oil
• salt and pepper to taste

Directions :
Heat water in pot until boiling. Add lentils and boil for
one minute. Reduce heat to a simmer. Simmer lentils until
they resemble a thick paste. While lentils are simmering,
heat oil in frying pan. Add onion, garlic and ginger. Fry
until soft. Add curry, chili, cumin, coriander, salt and
pepper, saute for 2-3 minutes. Add tomatos and saute for
another 3-5 minutes. Add fried spice mixture into lentil
paste, stir and cook an additional 15-20 minutes. Serve as
is or over basmati rice.

• Vegetable stock can be added to boiling water for
additional taste.

Serves 4-6

Preparation time: 45 mins

Black Bean Fritters

These can be put into pitas with
lettuce, shredded carrots, cucumbers,
etc and topped with salsa, or a tofu
sour cream.

Ingredients (use vegan versions) :
• 2 cans black Beans, drained
• ½ to 1 cup green onion chopped fine
• 2-4 cloves garlic minced fine
• 3 tablespoon cilantro chopped fine
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ¼ salt (optional)
• ¼ pepper
• 1 cup brown rice cooked
• ½ cup corn meal
• olive oil or vegetable oil for frying

Directions :
1. Mash or puree 1 can black beans and add
second can to mashed beans. Add next 8
ingredients (up to pepper) to mixture
and mix through. Add brown rice and mix
well, then add corn meal and mix well.
2. Heat oil in pan over med-high heat.
Take enough of the mixture out to form
a large "meatball" and repeat until all
the mixture is gone. Add them to the
oil one at a time and fry until all
side are crisp. Drain on a paper towel.

Serves 8

Clam Chowder

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Ingredients :
• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• ¾ cup butter
• ¾ cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Directions :
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

To 8 servings

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Juicy Ice Berries

This healthy dessert is colourful and refreshing. Juicy berries are high in Vitamin C and anti-oxidants. If the berries are too tart, you can add a little bit more sugar to balance the taste.

Ingredients :
• 1 cup raspberries
• 1 cup strawberries, chopped
• 2 tablespoon sugar
• ½ cup water

Garnishing :
• raspberries, blackberries and gooseberries

Directions :
1. Blend raspberries and strawberries until smooth.
2. In a pot over low heat, dissolve sugar in water.
3. Pour the sugar syrup into the blended berries then pour mixture into a shallow plastic container. Place the container in the freezer.
4. After 3 to 4 hours, use a fork to break the ice.
5. Freeze again for another 2 to 3 hours and scrape the ice with a fork.
6. Repeat step 5 once more.
7. The mixture should be kept frozen until it's ready to serve. Garnish with fruits and lime zest before serving.

To 4 servings

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Salmon Minestrone Soup

Minestrone is a hearty and thick Italian-style soup containing vegetable and pasta. This recipe includes salmon which is an excellent source of Omega-3 fatty acids and protein. Carrots (loaded with Vitamin A) and zucchini (rich in antioxidants and potassium) add a lovely crunch.

Ingredients :
• 2 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• ½ zucchini, diced
• 1 cup sweet corn
• 1 cup canned chopped tomatoes
• 2 cups chicken stock
• 200 gr salmon, sliced
• 1 cup cooked pasta
• 1 sprig thyme
• Salt and pepper to taste
• Fresh parsley or thyme for garnishing

Directions :
1. Heat oil in a pan over medium heat and brown onion and garlic for 2 minutes.
2. Add carrot and zucchini, sauté for about 2 minutes.
3. Add corn, tomatoes, chicken stock, and simmer for 5 more minutes.
4. Add salmon slices and continue simmering for another 5 minutes or until cooked. Add pasta and mix well.
5. Season with thyme, salt and pepper.
6. Remove from heat, garnish with parsley or thyme and serve.

To 3-4 servings

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Mushroom Frittata

This fluffy frittata is speckled with mushrooms, tomatoes and ham. Egg are an important source of protein for kids. High in vitamin C and lycopene (anti-oxidant), tomatoes also add a vibrant colour.

Ingredients :
• 4 eggs
• 2 cherry tomatoes, diced
• 6 button mushrooms, diced
• 1 slice smoked ham, diced
• 2 tablespoon shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon butter

Garnishing :
• Chives

Directions :
1. In a large bowl, lightly beat the eggs.
2. Add cherry tomatoes, mushrooms, ham, cheese and season with salt and pepper.
3. Heat butter in a small pan (use one that is oven-proof). Pour the egg mixture into the pan, and cook over medium heat until the sides are slightly firm.
4. Use a fork to draw the egg from the sides to the centre so that large curds form.
5. Lower heat and continue cooking for another 3 to 4 minutes.
6. Transfer pan to a pre-heated oven at 180°C and cook for another 5 minutes or until the top is golden brown.
7. Slice the frittata into squares or use a cutter to cut it into fancy shapes.
8. Garnish with chives and serve.

To 3-4 servings

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Chicken Fried with Cornflakes

Savory crispy cornflakes make it more tasty fried chicken. Not stopping there, so fragrant and tempting smells while fried. Serve to your dinner.

Ingredients :
• 4 pieces chicken thighs bottom, slices
• 1 clove garlic, grated
• ½ tsp pepper powder
• 1 teaspoon salt
• Oil for frying

Layers :
• 2 tbsp plain flour
• 1 egg white, beaten until frothy
• 40 gr cornflakes, crushed a bit smoother

Directions :
1. Marinate chicken thighs with garlic, pepper and salt until blended.
2. Cover with flour.
3. Dip in egg whites until blended.
4. Roll into the cornflakes until blended.
5. Let stand until slightly dry.
6. Fry in hot oil and lots of it to dry.
7. Remove and drain.

For 4 pieces

Tofu Salad with Sweet Bean Dressing

Soft savory tofu plus crispy shrimp dumplings. This dish can be a tempting lunch. Served with a sweet bean dressing, spicy flavor of this delicious cuisine will make it more tasty.

Ingredients :
• 2 pieces of tofu
• Oil for frying

Shrimp dumpling :
• 100 gr small peeled shrimp
• 100 gr wheat flour
• 150 ml water
• 2 tablespoons finely sliced scallions
• 1 clove garlic, grated
• ½ teaspoon pepper powder
• 1 teaspoon salt

Dressing, mix well :
• 100 ml water
• 3 tablespoons soy sauce
Puree :
• 50 gr fried peanuts
• 1 clove garlic
• 4 pieces of red chili sauce
• 1 teaspoon sugar
• 1 teaspoon salt

Garnish :
• 150 gr cabbage leaves, thinly sliced
• 2 stalks celery, thinly sliced
• 2 tablespoons fried shallots

Directions :
1. Cut out tofu, fried half-dried, drain.
2. Sauce : Dissolve pureed with water and soy sauce until blended. Set aside.
3. Shrimp dumpling : Toss shrimp with other ingredients until blended.
4. Fried spoonful by spoonful until cooked and dried into two sides. Drain.
5. Arrange the fried tofu and shrimp dumplings on a serving plate.
6. Give garnishes.
7. Pour the sauce. Serve immediately.

To 6 servings

Chicken Milk Gravy

Ingredients :
• 1 chicken, cut to 10 pieces
• 1,000 cc milk
• 1 red pepper, diced
• 1 head broccoli, cut into florets
• 2 leeks, sliced about 3 cm
• to taste Oil for frying

Spices :
• 5 cloves garlic, puree
• ½ onion, chopped
• Salt, pepper, nutmeg, sugar to taste

Directions :
1. Stir fry until fragrant spices. Set chicken. Cook until it changes color.
2. Add milk. Cook until boiling. Set red pepper, broccoli, and scallions. Cook briefly.
3. Ready to serve.

To 8 servings

Avocado Ice with Lychee

Ingredients :
• 2 tablespoons strawberry syrup
• ½ avocado fruit, scrape with a spoon
• 5 fruit lychees
• Ice cubes to taste

Directions :
1. Arrange in a glass of syrup, ice cubes, lychee, avocado. Give water to taste.
2. Serve.

For 1 glass