1 cup flour1 egg1/2 egg shell of milk
Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.
On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.
Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.
Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles.
This is wonderful served as a hearty stew or main dish. Also good served with mashed potatoes.
Submitted by: Diane McFarland
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Thursday, April 3, 2008
Recipe for cooking easter egg salad
Super Salad Recipes :: Egg Salads"
Easter Egg Salad
1 sm. box gelatin (any flavor)1 tsp. lemon juice 1/2 C. chopped finely celery and carrots 12 egg shells LettuceMayonnaise
Mix gelatin in bowl according to pkg. instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin C.. Chill until the gelatin is firm (overnight if possible).
Break away the egg shell, place on lettuce, and top with mayonnaise.
Easter Egg Salad
1 sm. box gelatin (any flavor)1 tsp. lemon juice 1/2 C. chopped finely celery and carrots 12 egg shells LettuceMayonnaise
Mix gelatin in bowl according to pkg. instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin C.. Chill until the gelatin is firm (overnight if possible).
Break away the egg shell, place on lettuce, and top with mayonnaise.
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Salad Recipe Discussion BoardDiscuss your favorite salad recipes and salad dressing ideas. Visit us at our salad recipe chat board.
Having Salad Tonight?Pick a salad recipe or salad dressing recipe from our expanding collection or share a family favorite!
Know your knives?
Slicing and dicing your salad greens is easier with a well maintained knife.Keep yours in good condition by checking our our advice on the Kitchen Knives page.
Forget Liver!
Learn to love your lettuce by checking out our Salad Ingredients page!
Salad Recipe Discussion BoardDiscuss your favorite salad recipes and salad dressing ideas. Visit us at our salad recipe chat board.
Tuesday, April 1, 2008
recipe barley bread
One of Morocco's major grains, barley brings a malt-like flavor to this surprisingly light bread. Nigella seeds add a pleasant crunch and just the faintest hint of onion. To order the barley flour and nigella seeds, visit kalustyans.com.
Active time: 20 min Start to Finish: 2 1/2 hr (includes cooling)
Servings: Makes 3 (6- to 7-inch) loaves.
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Ingredients1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)1 tablespoon mild honey1 3/4 cups warm (105-115°F) water2 1/3 cups all-purpose flour plus additional for dusting 1 cup barley flour 1 cup semolina flour 1 tablespoon nigella seeds (also called black onion seeds) 1 teaspoon salt1/4 cup olive oil3 tablespoons cornmealSpecial equipment: a large pizza stone; a baking peel or rimless baking sheet
PreparationStir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.Put pizza stone on lowest rack of oven and preheat oven to 450°F.Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour. Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.
Active time: 20 min Start to Finish: 2 1/2 hr (includes cooling)
Servings: Makes 3 (6- to 7-inch) loaves.
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Ingredients1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)1 tablespoon mild honey1 3/4 cups warm (105-115°F) water2 1/3 cups all-purpose flour plus additional for dusting 1 cup barley flour 1 cup semolina flour 1 tablespoon nigella seeds (also called black onion seeds) 1 teaspoon salt1/4 cup olive oil3 tablespoons cornmealSpecial equipment: a large pizza stone; a baking peel or rimless baking sheet
PreparationStir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.Put pizza stone on lowest rack of oven and preheat oven to 450°F.Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour. Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.
Free Radicals
Free radicals are oxygen-containing chemicals that have an impaired electron. The impaired electron makes free radicals highly reactive to DNA, proteins, membranes, and other cell machineries, resulting in oxidative damages including DNA mutations, protein dysfunction, and destruction of membrane and other cell structures. These oxidative damages promote aging and increase the risk of age-related diseases such as cancer, cardiovascular diseases, immune system declines, brain dysfunction, and cataracts. Known free radicals that are involved in the aging process are superoxide, hydrogen peroxide (H2O2), hydroxyl radical (OH), singlet oxygen, lipid epoxides, lipid hydroperoxides, lipid alkoyl, peroxyl radicals, and oxides. They are either produced during our normal metabolisms or introduced into our bodies from outside sources.
The effective way to reduce free radical damage to the body is by eating whole plant foods such as grains, vegetables, and fruits that contain various types of potent antioxidants.
Related Post: Aging and Foods Healthy Eating
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This entry was posted on Thursday, December 13th, 2007 at 2:24 pm and is filed under Healthy Eating. Trackback
The effective way to reduce free radical damage to the body is by eating whole plant foods such as grains, vegetables, and fruits that contain various types of potent antioxidants.
Related Post: Aging and Foods Healthy Eating
Share This
« Benefits of Garlic
Terrific Tomatoes »
This entry was posted on Thursday, December 13th, 2007 at 2:24 pm and is filed under Healthy Eating. Trackback
Heart Diseases and Foods
Coronary heart disease is the most common of all heart diseases. It is characterized by blockage in the coronary arteries that result in reduction of blood flows to the heart muscle, depriving it of vital oxygen. The clogging of coronary artery, known as arteriosclerosis, begins with fatty streaks in and under the layer of cells, that line artery walls. Gradually, the streaks are transformed into plaques-fatty scar tissue that bulges into the artery opening, partly choking off blood flow.If the clot becomes large enough, it can block blood flow, suffocating large patches of cardiac muscle, an event known as a heart attack or angina. Or if a blood vessel to the brain closes off or ruptures, it will result in a stroke. While the exact causes of coronary heart disease are imperfectly understood, certain major risk factors have been identified, including genes, gender, diet, and lifestyle - smoking, exercise, and stress.
Scientific evidence indicates that diet is vital to whether your arteries clog or your heart gives out. Stopping the progression of artery disease in the first place with your diet is foremost in warding off heart attacks and strokes. Even if you already had heart problems, including a heart attack, changing your diet now may prevent future cardiac problems and even halt or reverse arterial damage, helping restore arteries to health.
Foods with anti-heart disease activity can:
Block platelet aggregation (clotting)
Reduce blood vessel constriction
Increase blood flow
Lower fibrinogen (clotting factor)
Increase fibrinolytic (clot-dissolving) activity
Block cell damage from oxygen free radicals
Lower triglycerides
Raise good HDL cholesterol
Makes cell membranes more flexible
Lower blood pressure
However, wrong food choice may do just the opposite of the above.
Related Post: Stroke Prevention Healthy Eating
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« Terrific Tomatoes
Pineapple »
This entry was posted on Thursday, February 21st, 2008 at 2:51 pm and is filed under Healthy Eating. Trackback
Scientific evidence indicates that diet is vital to whether your arteries clog or your heart gives out. Stopping the progression of artery disease in the first place with your diet is foremost in warding off heart attacks and strokes. Even if you already had heart problems, including a heart attack, changing your diet now may prevent future cardiac problems and even halt or reverse arterial damage, helping restore arteries to health.
Foods with anti-heart disease activity can:
Block platelet aggregation (clotting)
Reduce blood vessel constriction
Increase blood flow
Lower fibrinogen (clotting factor)
Increase fibrinolytic (clot-dissolving) activity
Block cell damage from oxygen free radicals
Lower triglycerides
Raise good HDL cholesterol
Makes cell membranes more flexible
Lower blood pressure
However, wrong food choice may do just the opposite of the above.
Related Post: Stroke Prevention Healthy Eating
Share This
« Terrific Tomatoes
Pineapple »
This entry was posted on Thursday, February 21st, 2008 at 2:51 pm and is filed under Healthy Eating. Trackback
Sunday, March 30, 2008
Lemongrass soup with shrimp
or tom yam goong
Probably one of the most famous Thai dishes around the world is the one called tom yum kung. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup. I took the above photograph at Pornsiri Kitchen in Samut Prakan this afternoon. This version has shrimp, but you could also cook it with chicken if you like. The basic ingredients are all the same. Shrimp, straw mushrooms, lightly crushed hot red chilis, sliced galangal, lemongrass stems, torn kaffir lime leaves, coriander, and seasoned with fish sauce, sugar and some lime juice. Use chicken stock to make up the soup. It is very quick and easy to make. In the supermarkets in Thailand, you can buy the starter kit with most ingredients for only about 8 baht!
If you would like to see how this dish was cooked, then visit our free downloads section:
http://www.enjoythaifood.com/videos/
This dish is number 21 in set 3. This video is 13 MB. If you have a slow internet connection or would like a better quality video clip you can now purchase CDs of the downloads. At the same time you will be helping to support the running cost of having so many free downloads! The pad thai video is the most popular one so far with over 1200 downloads in the last 7 days.
Don't forget to visit the forums to discuss Thai food!
Probably one of the most famous Thai dishes around the world is the one called tom yum kung. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup. I took the above photograph at Pornsiri Kitchen in Samut Prakan this afternoon. This version has shrimp, but you could also cook it with chicken if you like. The basic ingredients are all the same. Shrimp, straw mushrooms, lightly crushed hot red chilis, sliced galangal, lemongrass stems, torn kaffir lime leaves, coriander, and seasoned with fish sauce, sugar and some lime juice. Use chicken stock to make up the soup. It is very quick and easy to make. In the supermarkets in Thailand, you can buy the starter kit with most ingredients for only about 8 baht!
If you would like to see how this dish was cooked, then visit our free downloads section:
http://www.enjoythaifood.com/videos/
This dish is number 21 in set 3. This video is 13 MB. If you have a slow internet connection or would like a better quality video clip you can now purchase CDs of the downloads. At the same time you will be helping to support the running cost of having so many free downloads! The pad thai video is the most popular one so far with over 1200 downloads in the last 7 days.
Don't forget to visit the forums to discuss Thai food!
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