Ginger Teriyaki Sauce for Teriyaki Chicken Potsu

Written by brian.

Ginger Teriyaki Sauce for Teriyaki Chicken Potsuitsucook
itsu’s take on the classic Japanese sauce, the addition of fresh ginger gives it added zing. Use this sauce 
to glaze salmon or chicken, or to dress vegetables.

Serves 2
3 calories
1.3g saturated fat

1 tbsp groundnut oil
1 shallot, diced
10g (¼oz) peeled fresh root ginger, sliced

Thai Salad Dressing for Prawn & Ginger Noodle Salad

Written by brian.

Thai Salad Dressing itsucook
This is a dressing to make all 
manner of Asian-style salads 
sing with flavour.

Serves 2
7 calories
0.4g saturated fat

4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil

1. Put all the ingredients into 
a bowl and mix together well.

Itsu 20 Minute Suppers

Written by brian.

Itsu 20 Minute Suppersitsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

By Julian Metcalfe and Blanche Vaughn, Mitchell Beazley 2015, photos Temin Jones

About the authors:

Julian Metcalfe is the co-founder of global success Pret A Manger, and is dedicated to creating affordable, healthy food.

Blanche Vaughan is a food writer and chef. She has worked at several popular restaurants, has written for the Guardian and has co-published four other books.

GUINNESS, DATES, CHOCOLATE Cake

Written by brian.

Guiness, Dates  Chocolate CakeBIGFLAVORS: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.
"With a very small restaurant, and a loyal local clientele,having good staff is as important as serving good food, and I have been incredibly lucky. Emily has been with us since very early-on. Not only is she excellent at front of house, she bakes as well, and this is her recipe. In fact, in the beginning, she would bake this one for the cake table."




SERVES 8 TO 10
8 fl oz can of Guinness
2 1/2 sticks unsalted butter, plus extra for greasing
1 1/4 cups unsweetened cocoa powder

PORK DRIED MANGO POWDER GINGER ROOT APPLE DATES

Written by brian.

PORK DRIED MANGO POWDER GINGER ROOT APPLE DATESBIGFLAVORS



Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.


MEAT
"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."

SERVES 4 TO 6
2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)

BUTTERNUT SQUASH MINT ROSEMARY ALMOND

Written by brian.

BUTTERNUT SQUASH MINT ROSEMARY ALMONDBIG FLAVORS from a Small Kitchen
Recipe from Big Flavor from a Small Kitchen
An eclectic mix of cooked and raw ingredients that finds butternut squash getting into bed with apples, mint, and grapes. Weird, but wonderful. Try it.

Serves 4 to 6

2 butternut squash
1/2 cup red rice, cooked and cooled
1/2 cup grape molasses
2 apples

Big Flavors from a Small Kitchen

Written by brian.

BIG FlavorsFirst published in Great Britain in 2015 by Mitchell Beazley. Chris Honor is an Australian-born chef who has been hailed by Giles Coren of The Times as ‘a nailed-on culinary genius’, running ‘the most rewarding small local restaurant I have encountered in years’. His recipes for great salads, sweet and savory bakes, soups, and wonderful sharing plates are highly original, but really simple to create at home, and with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes.
Chris writes: ‘What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don’t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavors and textures and, at the same time, make it appeal to the eye. Be generous; make it unpredictable; this is what I do. My book will teach the reader to do this too.’

Credits: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones

Soyfoods: do they offer nutritional benefits?

Written by brian.

SoyFoodsDo they offer nutritional benefits? Can they cause health problems? Aren’t all soybeans genetically modified?

Tofu, a well-known but little-understood soyfood product, is the subject of such misconceptions, too. The truth is that tofu offers many health benefits: it’s low in saturated fat, cholesterol-free and is a good source of calcium. Tofu is also a high-quality complete protein that contains all 9 essential amino acids.

Cranberry Cornmeal Upside-Down Cake

Written by Robin Asbell.

Cranberry Cornmeal Upside-Down CakeCranberries make a bright topping for this luscious cake, which is perfect for a fall dessert or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.

Whole Grain Mac and Cheese with Peas

Written by Robin Asbell.

whole grain mac and cheeseGo ahead, serve your family these crunchy, crumb-topped creamy noodles and watch them dig in. You don’t have to tell them that there are hidden sweet potatoes and onions puréed into the cheesy sauce, adding to the vegetable content of the meal, or that the macaroni is made from healthy whole grain. Why say anything? Just listen to the happy sounds of people enjoying a cheesy mac.

Wild Rice, Pear & Roasted Sweet Potato Salad w Walnuts

Written by Robin Asbell.

Whole grain recipesIn the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.

Chewy Caramel Brownies
Chewy Caramel Brownies

I came across this recipe and it sounded incredible..  I have always loved Fannie May's  caramel wrapped marshmallows when I have been able to find them..Every time I come across this recipe whether in our print publication, or on the website. I have dreams about how good these are..They have become an all time Favorite recipe.. and they are relatively easy to make.. We recommend doubling or even tripling the recipe.. If you are serving them for company, Make Sure you hide several for yourself for later.. and the next day! Enjoy!!

2 cups sugar
2 cups flour
2 eggs
1 cup butter
1 teaspoon vanilla
1 cup water
4 tablespoons cocoa
½ cup buttermilk
1 teaspoon baking soda

Cinco de Mayo

Written by Brian Strauss.

Cinco de MayoCelebrate Cinco de Mayo with Living Well Magazines favorite Margaritas and other party starters. 

Recipes from "A Change of Appetite"

Written by Diana Henry.

A Change of AppetiteA Change of Appetite
Where healthy meets delicious
By Diana Henry
Photography Laura Edwards

The cookbook chronicles Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.

What happened when one of today’s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet—less meat and heavy food, more vegetable, fish, and grain-based dishes—often inspired by the food of the Middle East and Far East, and also drawing on cuisines from Georgia to Scandinavia.  These are dishes packed full of unusual flavors that are that just happen to be healthy.

Sheet pan Suppers

Written by Brian Strauss.

Sheet pan SuppersAll Recipes from:
Sheet Pan Suppers by Molly Gilbert
120 recipes using fresh ingredients and easily prepared and placed on a sheet pan to cook to perfection. Not just for supper either, recipes include breakfasts, desserts, and snacks.


Neiman Marcus Chocolate Chip Cookies

Written by unknown.

Neiman Marcus Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

 

We recommend tripling the recipe. These are the best cookies!

The Whole Grain Promise

Written by Robin Asbell.

The Whole Grain Promise More Than 100 Delicious Recipes To Jumpstart A Healthier Diet
From Quinoa to Bulgar and Millet to Kasha, whole grains add a hearty, healthy, and flavorful boost to any meal. In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start.
Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from Grain-Crust Spinach Cauliflower Quiche to Fudgey Brownie Cupcakes.

Reprinted with permission from The Whole Grain Promise © 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group.

Kyotofu: Uniquely Delicious Japanese Desserts

Written by by Nicole Bermensolo with Elizabeth Gunnison Dunn.

Kyotofu: Uniquely Delicious Japanese Desserts
KYOTOFU introduces recipes using delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet by applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating. ( Check out a few of the recipes from the cookbook)

More Yummy Recipes

Written by Brian Strauss.

Cajun ChickenCajun Chicken 

2 tbsp. olive oil
1 1/2 onion chopped
1 green pepper chopped
1/2 cup chopped celery
6 Garlic cloves, minced
2 Tablespoons of whole wheat flour
1/2 pound Andouille Sausage or Kielbasa (Slice into 1/4 inch)
1 pound Boneless skinless chicken breasts
1 pound Boneless, skinless chicken thighs
1 Bay leaf 
12 ounces of chicken stock or vegetable stock
1/2 cupChili sauce
2 tsp. Hot Sauce   (use according to your own personal taste, using more or less)
1 can of fire roasted diced tomatoes 
1tsp Chili powder
1 tsp Cayenne pepper   ( to taste, start with less, you can always add more)
1/2 tsp. Sweet smoked paprika 
1 tsp fresh basil 
1/2 tsp.fresh oregano
1/4 tsp.ground thyme
Salt and pepper to taste 

Holiday Indian Flavors

Written by Rinku Bhattacharya.

Great Ham recipe
Pineapple and Ginger Spiced Ham

Ham is a holiday meat that works exceptionally well with Indian flavors. I tried many a variation on this recipe
and ultimately settled for this version. It looks quite beautiful with its vivid colors, and the meat tastes moist
with just the right amount of bite!

Grandmom's Potato Latkes

Written by Grandmom.

latkes

Sure we know that traditionally Potato latkes are served during Hanukah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tommorrow nite..  I am not sure about your family, but when it comes to latkes, there are never enough!..

Potato Latkes

10 large potatoes, peeled
2 large onions
1 carrot
6 eggs
2/3 cup flour
salt & pepper to taste
1/2 cup oil for frying
salt & pepper

Use a 10” skillet
Servings: 6 to 8 people ( or not)
Grate the potatoes, onions and carrot in a food processor or in a blender with a bit of water.  ( Grandmom did these by hand,and sometimes I think they may taste better)

Strain through a colander, pressing out the excess water.
Add eggs, flour, salt and pepper to taste. Mix well.
Heat the oil in a skillet on medium heat.
oil a 1/2 cup measuring cup.
fill with batter and carefully drop batter into pan. you should be able to place 4 to 6 into the pan at a time.
Cooking time is approximately three minutes per side, or until brown on each side. remove from pan and place on a plate lined with paper towels to remove excess oil.
repeat until batter is gone.
traditionally  served with applesauce, sour cream or jelly.
 

Julie Benz's Low Calorie Crimson Crush w Maker's Mark

Written by Brian Strauss.

Crimson CrushCrimson Crush
2 oz. Makers Mark 
1 tsp Agave
1 oz. Fresh Cranberries
1 Cinnamon Stick
Splash of Cranberry Juice
Splash of Soda Water
Muddle cranberries and mix in all ingredients
Total Calories: 102
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