Wednesday, November 3, 2010
Tuesday, November 2, 2010
Healthy Tips
From:Weight Watchers
Beyond the Bottle: Hot Sauce
Article By: Bruce Weinstein and Mark Scarbrough
10 uses you never thought of for this bottled spice booster
We learned the hard way that bottled hot sauce does not make a good contact lens cleaner. (Hey, it was the only thing we had handy besides Bushmills, so we flipped a coin.) It is, however, great to keep in your desk drawer or your glove compartment to fire up boring lunchtimes, and the possibilities at home are limitless.
Read the article below
1. Spicy melon cocktail. In a blender, puree 4 cups of chunked-up, seedless watermelon (buy it already cut up) with 2 tablespoons lime juice and up to 1 tablespoon red pepper sauce.
2. Spicy cucumber salad. Peel 2 large cucumbers and a small red onion and slice them into paper-thin rings. Put the cukes and onions in a large bowl, add 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and up to 1 tablespoon of hot sauce. Stir well and refrigerate at least 4 hours or overnight. Your barbecued chicken won’t know what hit it.
3. Hot burgers. Spice up any hamburger by mixing several splashes of hot pepper sauce with raw, lean ground beef. Want to make it tastier? For every pound of ground beef, add 2 thinly sliced medium scallions, 1 tablespoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Form into patties and fire up dat grill!
4. Spiked potatoes. For the best oven-roasted potatoes ever, halve 2 pounds of small red-skinned potatoes and toss them with 1 1/2 tablespoons olive oil, up to 1 1/2 tablespoons hot pepper sauce and 1 teaspoon salt in a roasting pan. Bake in a preheated 450°F oven until crunchy and brown (about 1 hour), tossing occasionally.
5. Fiery corn on the cob. The stuff of legend. Peel back the husks but don’t remove them. Pull out the hairy silks and discard them. Sprinkle the corn kernels inside with several dashes hot pepper sauce, then fold the husks back in place. Wrap each ear individually in aluminum foil, set right over the heat on the grill, and cook for 10 to 15 minutes, turning occasionally.
6. Snapper ceviche. A hottie with a taste for hot sauce will love this. In a large bowl, mix 1 pound skinless snapper fillets (diced), 1 large tomato (chopped), 1 medium green bell pepper (cored, seeded and chopped), 2 medium scallions (thinly sliced), 1 medium garlic clove (minced), 1/3 cup lime juice and up to 2 tablespoons hot red pepper sauce. Marinate in the fridge for at least 6 hours but no more than 12 hours. Drain off most of the liquid and serve in cocktail or martini glasses with some crunchy toast on the side.
7. Hot glazed salmon. In a small bowl, mix 1 tablespoon hot pepper sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 tablespoon toasted sesame oil. Spread half this mixture over a 1-pound salmon fillet. Grill skin side down over high heat (about 15 minutes) or broil on a baking sheet 4 to 6 inches from the heat source (about 10 minutes) until the fish flakes when pulled with a fork.
8. Spiked brownies. Chocolate and chiles were born to mate. Mix 2 tablespoons of hot pepper sauce in with your favorite boxed brownie mix and bake as directed. Serve with fat-free frozen vanilla yogurt for fireworks in a bowl.
9. Hot popcorn. Here’s how to stay awake while watching He’s Just Not That Into You for the fifth time with your partner: Make hot-air popped corn and sprinkle with salt and a few splashes of hot pepper sauce. Add 1 or 2 tablespoons grated Parmesan cheese for a tangier taste.
10. Breakfast hot blast. Got weekend guests? Send them off in style with a little bottled hot pepper sauce sprinkled on scrambled eggs—or even dabbled over the cream cheese on a toasted bagel half.
Beyond the Bottle: Hot Sauce
Article By: Bruce Weinstein and Mark Scarbrough
10 uses you never thought of for this bottled spice booster
We learned the hard way that bottled hot sauce does not make a good contact lens cleaner. (Hey, it was the only thing we had handy besides Bushmills, so we flipped a coin.) It is, however, great to keep in your desk drawer or your glove compartment to fire up boring lunchtimes, and the possibilities at home are limitless.
Read the article below
1. Spicy melon cocktail. In a blender, puree 4 cups of chunked-up, seedless watermelon (buy it already cut up) with 2 tablespoons lime juice and up to 1 tablespoon red pepper sauce.
2. Spicy cucumber salad. Peel 2 large cucumbers and a small red onion and slice them into paper-thin rings. Put the cukes and onions in a large bowl, add 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and up to 1 tablespoon of hot sauce. Stir well and refrigerate at least 4 hours or overnight. Your barbecued chicken won’t know what hit it.
3. Hot burgers. Spice up any hamburger by mixing several splashes of hot pepper sauce with raw, lean ground beef. Want to make it tastier? For every pound of ground beef, add 2 thinly sliced medium scallions, 1 tablespoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Form into patties and fire up dat grill!
4. Spiked potatoes. For the best oven-roasted potatoes ever, halve 2 pounds of small red-skinned potatoes and toss them with 1 1/2 tablespoons olive oil, up to 1 1/2 tablespoons hot pepper sauce and 1 teaspoon salt in a roasting pan. Bake in a preheated 450°F oven until crunchy and brown (about 1 hour), tossing occasionally.
5. Fiery corn on the cob. The stuff of legend. Peel back the husks but don’t remove them. Pull out the hairy silks and discard them. Sprinkle the corn kernels inside with several dashes hot pepper sauce, then fold the husks back in place. Wrap each ear individually in aluminum foil, set right over the heat on the grill, and cook for 10 to 15 minutes, turning occasionally.
6. Snapper ceviche. A hottie with a taste for hot sauce will love this. In a large bowl, mix 1 pound skinless snapper fillets (diced), 1 large tomato (chopped), 1 medium green bell pepper (cored, seeded and chopped), 2 medium scallions (thinly sliced), 1 medium garlic clove (minced), 1/3 cup lime juice and up to 2 tablespoons hot red pepper sauce. Marinate in the fridge for at least 6 hours but no more than 12 hours. Drain off most of the liquid and serve in cocktail or martini glasses with some crunchy toast on the side.
7. Hot glazed salmon. In a small bowl, mix 1 tablespoon hot pepper sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 tablespoon toasted sesame oil. Spread half this mixture over a 1-pound salmon fillet. Grill skin side down over high heat (about 15 minutes) or broil on a baking sheet 4 to 6 inches from the heat source (about 10 minutes) until the fish flakes when pulled with a fork.
8. Spiked brownies. Chocolate and chiles were born to mate. Mix 2 tablespoons of hot pepper sauce in with your favorite boxed brownie mix and bake as directed. Serve with fat-free frozen vanilla yogurt for fireworks in a bowl.
9. Hot popcorn. Here’s how to stay awake while watching He’s Just Not That Into You for the fifth time with your partner: Make hot-air popped corn and sprinkle with salt and a few splashes of hot pepper sauce. Add 1 or 2 tablespoons grated Parmesan cheese for a tangier taste.
10. Breakfast hot blast. Got weekend guests? Send them off in style with a little bottled hot pepper sauce sprinkled on scrambled eggs—or even dabbled over the cream cheese on a toasted bagel half.
Monday, November 1, 2010
Wednesday, October 20, 2010
Healthy Recipes
From: Food Network
Pumpkin Rice Pudding
Prep Time: 25 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 1 hr 10 min
Level: Easy
Serves: 8 servings
Ingredients
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped
Directions
Preheat the oven to 375F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes. In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream
Per Serving:Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg
Pumpkin Rice Pudding
Prep Time: 25 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 1 hr 10 min
Level: Easy
Serves: 8 servings
Ingredients
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped
Directions
Preheat the oven to 375F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes. In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream
Per Serving:Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg
Tuesday, October 19, 2010
Healthy Tips
Read this article on how to not overeat:
Tips To Divest Yourself Of Overeating - Eating Right - 101WeightLoss.com
Tips To Divest Yourself Of Overeating - Eating Right - 101WeightLoss.com
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