Cooking with eSkilliam: Salmon with Creamy Dill Sauce

Game Night Cooking for beginners! NOTE if you are young please get permission from you parents to cook, and do it under their supervision. Also I am not responsible for any burns or other injuries you may incur while attempting to prepare food... Recipe- Salmon: Salmon Fillet Lemon or Lemon Juice 1/2 Medium Onion Lemon Pepper Seasoning Butter (squeeze preferred) Creamy Dill Sauce: 1/3 cup Sour Cream 1/3 cup Mayonnaise 1 tbsp Dehydrated Onion 2 squirts Lemon Juice 1 tsp Prepared Horseradish 1 tsp Dill Weed 1/4 tsp garlic salt 2 dashes Pepper Mix all sauce ingredients and set aside in refridgerator. Preheat oven to 350 degrees, Place salmon in tin foil, and cover with all other ingredients, and bake for 25 minutes or until it flakes with a fork. Serve with sauce to the side or on the salmon... Enjoy!

Cooking with Coca-Cola - Coca-Cola BBQ Sauce

This weeks Cooking with Coke demonstration features a Georgia BBQ sauce. The sauce is served over cooked pork belly and sauteed corn.

Free Online Recipes - Easy Oven Cooking Recipe

The oven has always been used for baking bread, cakes and pastry. Not many people know that oven not only can be used for baking sweet pastries, it can also be used for preparing dishes like grill fish, grilled pork, grilled ribs, warm up canned food and more. Oven dishes are easy to prepare, you simply have to put all the ingredients (i.e. meat, marinade, etc) into the baking tin, turn on the temperature knob to bake and the dish will be ready in a short time. Oven cooking are especially suitable for working women who want to have healthy dishes ready within a short span of time. Besides easy in preparing dishes, oven cooking minimize the usage of cooking utensils, thus it reduces washing and keeps the kitchen clean. Let us look at the one of the simple oven recipes - Grilled Pork Chop in BBQ Sauce.

Grill Pork Chop in BBQ Sauce
Ingredients:
Pork chop 300 gram
Butter 20 gram


Marinade:
Wine 2 tablespoon
Tomatoes Sauce 3 tablespoon
Chili Sauce 1 tablespoon
Light Soy Sauce 1 tablespoon
Barbecue Sauce 1 tablespoon
Minced Garlic 1 tablespoon
Salt 1 teaspoon
Water 3 tablespoon

Method

1.Wash pork chop clean. Mix it well with Marinade and marinate it for 30 minutes.
2.Preheat the oven to 200 degree. Glaze the baking tin with some butter and arrange the pork chop neatly on it.
3.Grill it in the oven for 10 minutes.
4.Flip the pork chop and brush it with the remaining marinade. Raise the oven temperature to 240 degree and bake it for another 10 minutes. Serve hot.

Mexican food How to make recipe chicken sweet chilli tomato sauce cooking cook food pork beef lamb

My recipes: www.youtube.com

Cooking - Tips For Better Barbequing

Having a backyard barbeque with friends and family is one of life's great pleasures. Whether you own a gas grill or charcoal grill, barbequed foods taste great. To help make your cooking experience even more enjoyable, I've listed some tips that all backyard chefs should be aware of.

o Before firing up the grill and cooking on it, be sure to spray the grill with a non-stick spray. The last thing you want to have happen is for your chicken to stick to the grill and tear all apart when attempting to turn it over. Another benefit of using a non-stick spray is that it makes clean up so much easier.

o Before you cook your foods on the grill, make sure the grill is properly heated. You want your food cooked throughout. If you are going to be cooking on a gas grill, let it heat up for at least 5 minutes before putting the food on it. For charcoal grills, wait until all of the coals have turned gray before cooking. This usually takes approximately 20-30 minutes.

o Set out your meats on the kitchen counter for 15-20 minutes prior to putting them on the grill. You want the meat to be at room temperature. This allows the meat to cook evenly throughout. One important note though, never leave the meat sitting out for 45 minutes or longer. It can easily spoil.

o When turning your meats over on the grill, never use a fork. Why? If you stick a fork in the meat you're barbequing, you will be letting all the juices run out. Be sure to use a spatula, or a pair of barbeque tongs. You may also want to wear a glove to keep from getting your hand burned.

o If you are going to be basting your foods with a favorite barbeque sauce, wait until the food is nearly cooked before applying. Never apply a sauce when first cooking your meats on the grill. It can make your food dry out completely. You may want to baste your meats an hour or so before cooking them on the grill. This will help seal in the flavors during grilling.

o Are you cooking kabobs on the grill? Make sure you leave some space between each food item on the kabob. This will help everything cook evenly. Another tip is to evenly space out a piece of meat, then a vegetable, etc. This allows the different flavors to spread throughout the kabob. Before removing your kabob from the grill, cut open a piece of meat to be sure it has cooked completely. You sure don't want to be eating any uncooked meat.

o After your cooking is complete on the grill, you're going to want to clean it up. The best way is to use a grill scraper. Clean up the grilling surface and wipe everything down. Be careful that you don't burn yourself while cleaning up.

Backyard barbequing is a lot of fun. After using some of these tips and experimenting on your own, you'll discover how to cook some great tasting foods on your grill. Before you know it you're going to be a barbeque king!

DJ Vs Food Home Cooking! : BB Kings Ribs

This DJ cooking up BB Kings Spare Ribs yummy Ready in: 5 hrs ish Serves/Makes: 2 to 4 Ingredients: 2 pounds pork loin ribs 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water ***Dry Spice Rub*** 1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoon salt 2 tablespoons seasoned salt Turn this recipe into a puzzle! [click] Directions: Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce. Dry Spice Rub In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Cooking Up Some Pulled Pork

Smoke In Da Eye Competition BBQ Team offers up some slow smoked pork shoulders. For more recipes, tips and techniques visit www.aBBQnation.com

Cooking Recipes - How to Make Mexican Style Chili and Baked Meat Manicotti

People who really love to cook will always look for new recipes for them to try out. When it comes to spicy food, the Mexican Style Chili surpasses any other spicy food as this is definitely palatable. Like this spicy recipe, the Baked Meat Manicotti is truly delectable. So have your Rachael Ray cookware set on a table and enjoy doing these recipes yourself.

Mexican Style Chili Ingredients:

14-ounce dry kidney beans 398ml
One-fourth pound salt pork, diced 115 grams
Three cloves garlic, minced 3 cloves
Two large onions, chopped 2 large
1 pound lean beef, diced 450 grams
1 pound lean pork, diced (shoulder is good) 450 grams
14-ounce can tomato sauce 398ml can
3 tablespoon chili powder 45ml
2 teaspoon salt 10ml
One-fourth teaspoon pepper 1ml
One-half teaspoon dried leaf oregano 2ml
Pinch cumin tomato juice pinch

Procedure:
At first, you need to wash and look over the beans. Then have them soaked in six cups (1.5ml) cold water overnight (or you can simply follow the package directions). Afterward, you drain its water.

Next, you need to cook the salted pork in a large skillet or Dutch oven until it becomes very crispy. Then add up the garlic and the onions, and then cook and stir it until it becomes limp. After that, you have to add the beef and the pork bits, and then cook them gently until it becomes lightly browned. Keep on stirring it. Subsequently, you have to stir in all the remaining ingredients except the tomato juice. Then cover it tightly and simmer it for one and a half or until the meat and the beans becomes very tender. Then you add up the tomato juice a bit at a time if the pan appears to be dry. Remember that chili should be moist but not wet when cooking is finished. Often, you need to taste it and adjust the seasoning if necessary.

(Note: I like to make my chili in a large buffet-size electric skillet. When I use it, I have found out that I need to add up quite a bit of liquid during cooking-up to a full nineteen-ounce can tomato juice.)

Baked Meat Manicotti Ingredients

One tablespoon olive oil 15ml
One large onion, chopped 1 large
Two cloves garlic, minced 2 cloves
Twenty eight-ounce can tomatoes 796-ml can
Five one-half-ounce can tomato paste 156-ml can
One envelop spaghetti sauce mix 1envelop
One-half cup water 125ml
Eight manicotti shells (see note) 8
One-half lb spinach (approx.) 250grams
1tablespoon olive oil 15ml
Three-fourth lb ground beef 350ml
One-fourth finely chopped green pepper 60ml
Four ounce mozzarella cheese, cut in very small cubes 115grams

One egg, lightly beaten 1
One-fourth cup grated parmesan cheese 60ml

Procedure:

At the outset, you have to heat one tablespoon (15ml) olive oil in a medium Rachael Ray saucepan. Then, you add the onion and the garlic and cook them gently within five minutes. Keep on stirring it. Next, you add the tomatoes, the tomato paste, the spaghetti sauce, and then mix them with water. Keep in mind that you have to break up any large pieces of tomato. Bring it to a boil, and then you turn down the heat, cover and simmer it within twenty minutes.

Subsequently, you have to cook the manicotti shells in boiling salted water for about seven minutes. Then you need to drain it. Afterward, you have to remove the stems from the spinach and wash the leaves, and then add enough water to make two cups. Next, you heat the one tablespoon (15ml) oil in skillet. Consequently, you add the ground beef and the green pepper and fry them until the meat becomes lightly browned. Stir it constantly. After that, you remove it from the heat. Then drain this of any excess fat and then have it cooled. Later, you toss the meat, the chopped spinach, the cheese cubes and the egg together and mix them with a fork.

Afterward, you have to heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Then have a 12-x 8-x2-inch (30.5-x 20.5-x 5-cm) glass baking dish ready. Then, you put about three-fourth tomato mixture in the baking dish. Next, you should lay the stuffed manicotti in the sauce and pour the remaining sauce all over it. Sprinkle over it with parmesan cheese (500ml when packed). Finally, cook in the water the spinach clinging to each leaves just until it wilts. Then, you drain and chopped this finely with kitchen shears. Bake this for another 30 minutes or until it becomes hot.

3 Fresh Ideas For Cooking With Pacific Pollock

You might initially think your choices are limited when planning a meal with pacific pollock, but there are many different directions to take with this incredibly abundant fish. It doesn't always have to come back to the ubiquitous fish sticks or fish sandwiches so popular at lunch and dinnertime. Why not take a cue from the different cultures of our country and region and try pollock fajitas or a Caribbean pollock salad? You don't have to keep it simple when you are working with pacific pollock. Try out any of these three recipes when you want to get down to business in the kitchen.

Pollock filet with couscous: Looking for a different take on an old favorite? Alter your spice choices a bit and enjoy baked pollock with couscous to turn around your approach at dinner. Line a baking sheet covered with tin foil with three pats of butter, coriander, paprika, sliced green onion, almonds and currants. Add pollock filets and bake for about twenty minutes. Top with lemon slices and serve with couscous for a Moroccan touch.

Pollock fajitas: You probably know the drill when it comes to making fajitas. It's all about organizing the ingredients and making sure everything is fresh. In this case, you can break up the monotony of chicken or beef by using pacific pollock. Sauté green and red peppers with onions sliced lengthwise. The pollock can either be cooked in a pan or even fried if you want a truly tasty and guilty pleasure. Serve with fresh guacamole and sour cream lining your warm tortillas.

Caribbean fish salad: What does it take to turn a pollock filet into a Caribbean salad delight? In this case, it all comes down to the fruits you are using. Fresh oranges, pineapple and avocado will make all the difference. Grill your pollock using a teriyaki sauce, then place over a bed of greens with a light olive oil dressing. The chunks of pineapple, orange and avocado create a totally different array of smells and tastes. Any time you sense your family getting totally bored by the way you are preparing salads at home, use this recipe and reverse the trend.

Cooking BBQ Ribs Recipe Pit Boys Country Style

Here at the Pit, we call them "Jacks Ribs" but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on hand if you need a quick and easy meal hot off the BBQ grill. Although most Ribmen describe this cut of meat more as a "chop" than a "rib", the pork industry prefers to call them Ribs. So Ribs they are! All you need to get started is 4-5lbs. Country Style Pork Ribs, 3 -18oz. bottles of your favorite barbecue sauce, 12oz. beer (or water will do). Get your charcoal grill good and hot and in about an hour you'll be serving up delicious, moist and tender Barbecue Pork Ribs. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

The Real Truth About Cooking Great Barbeque Brisket

A barbecue brisket cooked by a skillful barbecue chef is a tasty treat. Have you ever tried to barbecue a brisket? If you are like most folks you know it's troublesome to try and do well. It is nothing worse than trying to chew a tough brisket. When you know the principles to cooking brisket you'll notice that's not that difficult. Follow the principles below and you'll be cooking fantastic brisket that everyone will love.

Barbecue brisket originated in Texas most likely is the results of all the beef that's grown in the state. Brisket is tough. It is the cut of meat now just behind the foreshank. It has a boat load of connective tissue that's filled with collagen.

The great issue about brisket is that It is filled with flavor. Which means that It is good for low and slow barbecue cooking. Let's get to the steps.

1. 1st thing you want to try and do to clean the brisket and pat it dry.

2. The subsequent issue you want to try and do is to trim the fat. Now some brisket cooks wish to trim most of the fat from the meat but I like to leave some fat on the brisket as a result of that enables for self basting and it adds flavor.

3. The subsequent thing you would like to try and do is to season your brisket. Seasoning is a terribly serious step if not the foremost vital step. You'll use a mix of spices to make good brisket. The spices I'd use include onion powder, black pepper, garlic powder, paprika (sweet or smoked or both), salt, sugar, thyme, cumin and cayenne. There are lots of good brisket rubs on the market.

4. The subsequent step is to marinate. To marinate, use the rub in the previous step to cover the meat. Be generous in the amount used. A sensible trick to use is to rub the meat with olive oil before putting the spice rub on. Place the meat in an exceedingly plastic container or plastic bag and refrigerate overnight.

5. The subsequent step is to barbecue the meat. A real barbecue cook will use a sensible dose of wood smoke to urge that real barbecue flavor. Prep your smoker and obtain the temperature to about 225°F. At this temperature the meat will take about nine-twelve hours. Have a few water soaked wood chunks ready to place on a fire.

6. Put the meat in the smoker and Put a few wood chunks on the recent coals. I wish to use Hickory wood chunks for brisket. you would like the brisket to smoke for about two hours or until the meat reaches about one hundred forty°F. At now wrap the brisket in foil and place back in the smoker.

7. You would like the brisket to cook until the inner temperature reaches about a hundred ninety°F.

8. Take the brisket out of the smoker at now and let it rest for about 20 minutes. At this temperature of the meat should be terribly tender and pull apart very easily.

9. If you follow these steps you ought to have pretty enjoyable brisket when done.

Kids Cooking From the Garden

Okay, so the kids have helped in the garden and grown lots and lots of vegetables. Now what? Besides eating all the peas as they pick them and gnawing on the carrots after the great fun of pulling them out of the ground, what's next? Let's take the kids one step further and show them how to get the veggies to the table. Let's get them to experiment. If your kids are like mine, they only like certain vegetables and they only like Mom to prepare them certain ways. Let's shake their world a little and ask them to try these ideas:

Make pizza! Produce from the garden can work well on a pizza. Start with a good crust. I use a simple recipe from my Betty Crocker cookbook. Next comes the sauce. Depending on their level of kitchen skill, they can use a bottled pizza sauce or make one from scratch. The truly adventurous might want to try an alfredo sauce, barbeque sauce, or pesto sauce. Instead of always using mozzarella cheese, they might want to experiment with provolone, feta, gorgonzola, parmesan, or swiss. Next come the veggies, and your kids are only limited by their imagination and taste buds. Don't forget all your garden herbs either. Oregano, basil, and rosemary come quickly to mind.

Each pizza can be a different creation. They can try garlic, green onions, even cooked potato chunks, asparagus tips, and basil with a white sauce, or possibly grilled chicken pieces, red onion slices, cilantro, and broccoli tips over a barbeque sauce. Your kids might prefer a traditional pizza sauce with green and red peppers, cherry tomato halves, pepperoni, oregano and basil. Ooh, here's another one: spinach, sun-dried tomatoes, broccoli tips, rosemary, and Canadian bacon with an olive oil glaze instead of a sauce.

Tips for Success:

Help your child assemble all the ingredients ahead of time. Help them wash and chop so they don't get overwhelmed (or lazy). I find they're less suspicious of the pizza that has at least one familiar item on it; like pepperoni or sausage. If it's really "out there" then it's probably best to call it something other than pizza.

Cold pasta is a perfect backdrop for lots of different veggies, and a perfect way for kids to experiment. Corkscrew pasta, small shells, or anything that grabs their attention will work fine. My kids like the pasta shaped like little peace signs. Cook the pasta al dente and cool. To make it simple, have your child add some Zesty Italian dressing and some Ranch dressing to taste. Keep in mind that the Italian dressing will be absorbed by the pasta, so add a little extra right before serving.

Which veggies to add? Anything they like and anything that sounds like it could go together. Here's a list of possibilities to get them started: mushrooms, red onions, green onions, sweet onions, leeks, black olives, cherry tomatoes, roma tomato chunks, sun-dried tomatoes, broccoli, asparagus, peas, pea pods, green beans, cauliflower, zucchini, egg plant, spinach, peppers, chilies, garlic, basil, oregano, rosemary, thyme, black pepper, cilantro, and parsley.

They can also add cooked chicken or chopped ham, cheese hunks, and slivered almonds or walnut pieces.

Tips for Success:

Again, it's good to help with the chopping of the vegetables. The key is to watch the proportions. Don't overload the salad with so much stuff that you can't find the pasta! If your kids aren't into cold pasta, it can be hot pasta with spaghetti or fettuccini noodles and an alfredo sauce or spaghetti sauce. Just blanch the veggies first before adding them to the hot pasta.

Don't stop there. Your kids can also try adding different vegetables to a green salad, hot rice, or soup.

It's no secret that kids are more likely to sample food they've prepared themselves. By giving them choices to begin with, you're setting them up for a meal they'll be proud to prepare and happy to eat. Challenge your kids to see who can come up with the most creative pizza or pasta with maybe a prize for the best. Call it a Kids' Creative Pizza Cook-off. Don't be afraid to let them loose in your kitchen. I'm confident they can create a masterpiece. After all, they're pretty good at making a great mud soup with sticks, rocks, grass, and sand, aren't they?

Chinese Cooking Recipes - 5 Great Vegetables For Chinese Food

Chinese food is becoming more popular but the flavors of Chinese cooking recipes differ from other cuisines. One of the biggest conflicts is which vegetables work well in Chinese cooking.

Bamboo Shoots
Bamboo shoots are the edible roots of the bamboo plant which is found almost everywhere in Asia. It has a crunchy snap and a light flavor. It has a slightly sweet taste and can be found sliced in the Asian section of most supermarkets.

Broccoli
There are many kinds of broccoli but the most traditional is Chinese broccoli. It is different than normal broccoli because it is a leafy green broccoli. Normal broccoli is typically used in Chinese cooking recipes if Chinese broccoli can't be found.

Water Chestnuts
Water chestnuts are actually an aquatic vegetable. It has a crunchy texture and a slight nutty flavor. It is usually found canned either sliced or whole in the Asian isle of most supermarkets.

Baby Corn
Baby corn is a small corn on an edible cob. It is firm but gives easily when chewed. It has a very mild corn flavor. Baby corn is typically found in the canned vegetables isle of grocery stores.

Mung Bean Sprouts
Also known as bean sprouts and are readily available in the vegetable area of your supermarket. Bean sprouts are the white sprouts of the mung bean and have a crisp texture with a sweet flavor. The trick to cooking bean sprouts is to not cook them too long. Cooking them for 30 seconds in a hot stir-fry is the general rule.

More Vegetables

Cooking with Osaka Papa: Yakiniku

Hey guys! :D This is my first of what I hope to be at least a few videos showing some Japanese home cooking I do :D Yakiniku is one of my favorite foods! Yakiniku literally translates to "grilled beef", and well, that's pretty much what it is! :) Japan is many different cuts of beef we don't sell back home..some are delicious..some I steer clear from! But hey, go find some tasty looking meat, fire up your hotplate, and enjoy! :)

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BBQ Cooking Schools

When people go on a vacation, the most enjoyable experiences are the travel and tasting of the new cuisine. A visit to a cooking school allows people to learn local cuisine preparations from reputed chefs. In most cases, these classes are conducted in English or the authorities provide the services of translators. BBQ or barbecue cooking school tours, offer classes that teach participants the nuances and skills needed to barbecue and serve meat and vegetables decoratively.

Barbecues are an important part of many social outdoor gatherings. They are a bonding activity, since the preparation method is relatively simple and fun, when done collectively. Barbecues require regular inspection, to make sure the meats will be cooked well on them. Though it sounds simple, carelessness can cause the food to be charred or burned. BBQ cooking school lessons teach people how to clean the meat and most importantly how to marinate it. Reputed chefs impart detailed information regarding barbecue techniques, marinades and marinating time specifications.

These classes are offered by established restaurants, hotels and even by local professionals. These tours are available for locals and tourists. When vacationers decide to participate in such tours, they could contact travel operators or the hotel itself. It is important to make reservations and prompt payments, to avoid any untoward situation, on arrival. Locals can opt for BBQ cooking school lessons over the weekend afternoons or during their spare time. Since these lessons are pre-paid for, the organizers provide the raw materials, detailed information, catalogs and expert guidance. Such classes do not accept too many participants at a single session, in order to ensure that each participant gets adequate attention and guidance.

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Cooking Roast Prime Rib on the Grill

Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

When cooking prime rib on the grill, you don't want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds -- easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!

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Cooking: Vegetarian baked beans!HD

Me cooking an improvised vegetarian version of baked beans and wondering about vegetarianism My blog painchaud-painchaud.blogspot.com

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Waterless Cookware - The Healthy Cooking Choice

Stainless steel waterless cookware is rapidly attracting a wide and informed audience-the choice of most celebrity chefs on major network programs-seen in TV infomercials, covered by newspapers and cooking journals, found at state fair and in-home demonstrations. The internet provides a cornucopia of informative articles, user ratings and testimonials (browse search terms like Waterless Cookware principles, fundamentals, characteristics, performance, nonstick, non-toxic for example).

Reasons for today's waterless cooking revival are numerous and important to know. But recognize that waterless cooking is actually old news, a simpler, easier, old-fashioned way of cooking healthy, nutrient-rich, wholesome meals. Flavors that once billowed in the savory air of Grandma's kitchen are being reborn and revisited in kitchens throughout America. For those old enough to remember, baking was once a stove top practice.

What's new today is the way we cook-micro-waved highly processed foods or excessive oils, fats and high heat for frying and broiling-cooking practices requiring nonstick coatings like Teflon® or ceramics that harmfully crack, peel, flake, erode and fume into meals. Today, fresh vegetables are often boiled--70% of nutrient value is then poured down the drain with the waste water.

Waterless cooking retains 98% of vegetable nutrients. We know nature's minerals are the catalysts of health-without a consistent variety of minerals in the diet, vitamins can't be readily absorbed. In Grandma's kitchen, healthful minerals, vitamins, enzymes and antioxidants were plentiful and retained.

Yet even in Grandma's day, there were concerns about nutrition. Dr. Northern and colleagues detailed findings of mineral and vitamin deficiencies in vegetables grown on emerging 'factory farms' in the 1930's (search Document 264 of June 1936 presented on the floor of the United States Senate). Mineral deficient diets are a major contributing factor to 'modern' diseases like diabetes, heart disease, stroke and depression. Today, childhood diabetes affects one in four children in the USA-one in 50 in 1980, rare in 1930.

If nutritional values were of concern in 1930, imagine what's happened since. USDA findings (see USDA Nutritional Values of Fruits and Vegetables published October 2001) compared 1975 nutrient values of various fresh produce to those of sample 2000 crops (a few comparisons):

Apples-vitamin A down 50%
Sweet Peppers-vitamin C down 31%
Watercress-iron down 88%
Broccoli-calcium and vitamin A down 50%
Cauliflower-vitamin C down 45%, B1 down 48%, B2 down 47%
Collard Greens-vitamin A down 45%, potassium down 60%, magnesium down 85%

A recent update to the FDA pyramid of a balanced diet now recommends five servings of fruit and vegetable daily-for good reason. Value these precious nutrients by retaining them in meal preparation (search cooking vegetables with waterless cookware for easy, efficient tips).

Critical to a healthy body and mind is a revival of healthy cooking and farming methods. Support local fruit and vegetable growers practicing soil ecology, replenishment and sustainability, choose fruits and veggies in season, scout organic and free range outlets and be informed about the value of waterless cooking and the waterless cookware that makes it possible. We are, after all, only as healthy as what we eat.

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Cooking Supplies and Battling the Winter Blues

Today is January 15, 2007 and I just lived through another power outage. This is the third one in the midwest in the last six months.

The first in July, lasted 8 days and the temperature outside was a balmy 98F Plus. No air conditioning, no refrigeration, no power for even a fan. The second, in late November, missed me for which I am extremely grateful. This latest outage was due to an ice storm on January 12, 2007 and over 150,000 homes in my area were without power. At last check there were still some 80,000. Lucky me, I was one of them. Also, Lucky me, I got my power back in less than forty eight hours.

Again I realize that most of you think I am just ranting but there is a point to this rambling.Sitting in my freezing home by myself - I sent my family to relatives homes - I realized how much I miss the taste of BBQ. I miss the backyard gatherings with family and friends and I cannot wait for the warm spring and hot summer when I can fire up the pit and cook up whatever my heart dictates - ribs, chicken, pork steaks (for those that are unfamiliar this is pork shoulder or butt cut into steaks - 3/4 inch thick is best), burgers, simple hotdogs. Potato salad & cole slaw, watermelon, beer and wine coolers. I am ready. Winter is just too dreary.

I can sometimes satisfy the urge with an electric indoor grill that I have had for years. While it is not the same as a charcoal grill (I prefer charcoal over propane) it does satisfy a need when you combine it with your favorite BBQ sauce, be it bottled or home-made. Now, just for you, if you do not have access to an indoor grill, I am going to give you my absolutely favorite recipe for getting past the BBQ urge in winter. Your can do really great BBQ chicken in the oven:

2 1/2 to 3 lbs. of chicken pieces - either a whole chicken cut up or pieces of your favorite parts - I usually use thighs & drumsticks as I prefer the dark meat
salt & pepper to taste
1/3 cup water
1/2 cup ketchup - use jalapeno ketchup if you want to spice it up a bit
2 Tablespoons brown sugar
1 Tablespoon of either Dijon or Hot Sweet mustard
1/4 cup cider vinegar
1 Tablespoon Worcestershire sauce
1/4 teaspoon dried red pepper - like cayenne - if you want a little heat.

Heat oven to 400deg F. Arrange chicken pieces in a deep baking dish and season with salt and pepper if desired.

In a bowl combine water, ketchup, brown sugar, vinegar, mustard, worcestershire sauce, and red pepper if desired and pour over chicken pieces.

Bake about 45 minutes, uncovered, then tip the baking dish and skim off the fat.

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BBQ Salmon - Low Fat Cooking

Low Fat Cooking Salmon or Trout the easy way on the BBQ or fry pan. Cooking Salmon this way ensures the fish fillet will not fall apart when its turned over and this allows for even cooking. I usually always cook Salmon this way now. I find it tastes better than fillets served at restuarants which tend to be grilled and a little dry. Some chefs at restaurants try to compensate for that by smothering the fish with a fatty sauce. I think the Salmon tastes better when cooked in its own fat and lemon juice then no sauce is required. If you want to dress it up, a lot of people like the Salmon served on a bed of mash potatoes. Also a Salmon fillet will cost anywhere from $15 to $30 at a restaurant but if you buy the fillet and cook it yourself you'll probably only spend about $5.

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