Tomato Scrambled Eggs

The lycopene contained in tomatoes contains rich vitamins and mineral elements which can protect the angiocarpy and prevent the heart disease. The lycopene has a strong ability of oxidation to eliminate free radicals, protect the cells and slow down the cancerous process. Tomatoes can effectively prevent prostate cancer, pancreatic cancer, and laryngeal cancer and so on. In addition, nicotinic acid contained in tomatoes can maintain the normal gastric secretion and accelerate the formation of red blood cells, which is beneficial to maintain the resilience of the skin and protect the skin. One of the ways to prolong the life of the old is to eat an egg every day. In addition, eggs contain rich vitamin B2 which can decompose and oxidize the carcinogenic substances inside the human body. Even the trace elements contained in eggs play an important role in prevent the cancers.

In addition to tomatoes prevent prostate cancer have to do with things, but also reduce pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, risk of breast cancer and other cancers. Tomatoes contain vitamin C, there is thirst, stomach digestion, cooling Pinggan of removing heat from the functions and effects of lowering blood pressure, hypertension, renal patients were assisted with special treatment to do good with. Eat more tomatoes have to do with aging, keeping skin fair. Eggs were a miracle of nature, a highly refined have eggs, the temperature can get chance, no need to add any nutrients from the outside, you can hatch a chicken, this is enough eggs nutrition. Cook the same recipes from your favorite restaurants for friends and family and have them convinced that you've ordered in. They simply will not believe that you've learned the secret, guarded recipes from the best restaurants. To know more about it see on the link below. Hope this recipes and the information will useful for you.

These products are colorful, tasty, and healthy. According to a 1997 University of Illinois nutrition study, the lycopene in canned tomatoes may help to prevent prostate cancer. Other studies, including a year-long study conducted by the University of Toronto and another study at Harvard University, turned up similar results. Tomatoes are acidic and, to prevent a reaction between the acid and the metal, the inside of the cans has been sprayed with a protective lining. Dents may damage this lining and the product may be spoiled. Using the empty can as a mesuring cup, add 1 1/2 cans of chicken stock to the puree. Pour in a little more stock if the soup seems thick. Add remaining ingredients except croutons. Cover soup and heat until it starts to simmer. Garnish with Caesar salad croutons and grated Parmesan cheese. Makes 6-8 servings.

How To Cook Tofu ?

Tofu is normally packed in container with water. One of great tofu properties is that it acts like a sponge and absorbs other liquid it is combined with and that means it will also absorb other flavours. May it be from marinade, cooking sauce, seasoning or other ingredients you cook it with.Even if you marinate it for several hours or even overnight the end result will not be as good as if you dried it well in the first place. When you dry it well it can absorb more flavours in one hour of marinating then compared to overnight marination of non-dried tofu.It is a powerhouse of recipes that are intended for the whole family to enjoy. Browse yourself to the many recipes that are classified accordingly. Mouth watering chicken dishes are ready to be explored at your own convenience. Beef recipes will also delight you with how easy they're to prepare. Vegetables and fish recipes are also endless that you can have your heart's desire. While bodybuilders deprive themselves of sweets, Anabolic Cooking has a collection of well loved recipes that will satisfy your sweet tooth. Not just yours because you will be surprised at how your kids will also ask for more of what you have cooked.

Now that tofu is dry prepare marinade of your choice. Whatever you like. Tofu is now ready to absorb other flavours and it is going to taste wonderful. Guaranteed. When preparing marinade you can use whatever you like except tofu marinade does not combine well with oil. Use ginger, garlic, tamari, chilly, and/or any other ingredient.But what does it taste like? Usually not very nice. It has mild taste and strange texture. It tastes a little like wet socks. Not that I've tried wet socks. So the taste itself is not that compelling. But why do people love it so much, what is the secret of cooking tofu right?They provide all the information one needs to know about a particular subject. In the case of Anabolic Cooking, this cookbook is more than what it truly is. It is a powerhouse of ideas and an excellent source of healthy and delectable cooking.

A method which quite many amateur chefs may have never heard of is tagine cooking. Tagine food is so named since earthenware pots are usually used. These pots are often a circular container covered by a big domed lid. This way of cooking is commonly found in Moroccan cuisine.Nowadays tagines could be found in mage stores and home accessory stores alongside cookware. You can even find them on Amazon. There are a variety of tagines with different sizes and styles. The price could be as cheap at $20 or as expensive as $100 or more.he simplest way to do this is to soak the tagine in water for a few hours (you can place it in a washing sink). After that, dry the tagine and coat the interior of the base and the lid with a thin coat of olive oil. You then need to put it in an unheated oven before you raise the temperature to around 320 deg. Fahrenheit. Remove the tagine from the oven 2 hours later, allow it to cool down. Coat the tagine with another coat of olive oil.

Cooking fundamentals

There are lots of people who cook for different reasons. Some cook in order to eat and survive while others cook because they actually benefit from the process of cooking. Some cook during times of emotional upheaval and others cook out of sheer boredom. Whatever your reason for cooking or learning to cook you must always begin with the basics.
The first thing you want to learn is what various terminology you will discover in recipes actually means. There are plenty of new and sometimes unfamiliar sounding terms that you will find in common recipes. These terms signifies the difference in recipe results or disappointment. You ll want to be able to find a good section in any complete cookbook that describes the different definitions for unfamiliar terminology. In case you are not certain what is meant by "folding in the eggs" it is in your best interests to look it up.
Yet another good tip with regards to cooking basics is to try less difficult recipes for a while and then expand your horizons to the more complex recipes that abound. The majority of recipes will have a little note about their level of difficulty and you can read through the recipe to see whether or not it is something you are interested in preparing or confident that you can prepare. Remember Rome wasn't built in a day and it will take quite some time to build a trusty 'repertoire' of recipes to work into your meal planning rotation.
Fortunately if you really have discovered the basics associated with preparing food it is actually less likely that you are going to in the future have a need to relearn any of them. As a result you are able to continually proliferate as well as enhance your cooking talent. When you gain knowledge of innovative recipes and increase your food preparation skills and talents you can see fixing your own daily meals right from the start is a lot more fulfilling compared to preparing processed meals that are purchased from the shelves of your local supermarkets.
Additionally you will find as your knowledge and self-confidence grows that you will find yourself more and more in many cases improvising as you go and tweaking recipes to meet your personal style. If you prefer more or less of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will begin in time to create recipes of your very own. And that is something you won't necessarily learn when it comes to basic cooking skills for beginners but you would never learn if you didn't master those basic cooking skills.

The Simple Way to Cook In a Fun

Cooking games are video games that simulate cooking food or preparing dishes as an integral part of their gameplay.
But the one thing you didn’t know about these games is that they are all based on real recipes, which you can prepare just as fast and easy as you can play them online. There is nothing to be afraid of here; you can try new and original recipes, secret ingredients, you can learn how to make club sandwiches, burgers, hot-dogs, sauces, pizzas, you can travel around the globe and learn to cook German, Spanish, French, Eastern and many more national dishes from the comfort of your own home, you can even find vegan recipes and learn how to lead a healthy life.
he best part about these games is the fact that they are suitable for both children and adults, I know that most mother do not allow their children anywhere near the kitchen because they might hurt themselves, but here, in the cooking games, they have virtual kitchens just waiting for them to start cooking.
If you are a little green when it comes about cooking, you have a virtual chef giving you the instructions that you need to cook a successful meal.
Some of these games even feature all kinds of tips and tricks about decorating cakes, tables, meals etc. To make a long story short, here you can find everything you need for a complete three dish meal, from appetizers, to the main dish and last but not least, the desert.
 Make your children happy with all kinds of cookies that you have baked and decorated yourself, it is not hard, honestly, all you have to do is just use your imagination and be as creative as you can be.
So where can you find these cooking games, well it is simple, just write cooking games on your internet browser, and an endless list will appear, giving you all the best cooking game sites in the world.
No other games can be quite as fun and educational as cooking games, no other games can offer fun and education for all the family from 7 to 77.
So I have only two things to say: Have fun! –and Bonne Appetite!

Recipe of Autumnal Sugar Cookies

Pinterest has been the most ridiculously addictive website for me... it's like an ever-changing, ever-accessible inspiration board of ideas, wishes, plans and such. I dream of a completely customized home with an expansive porch complete with swing, his and her sinks in the master bathroom off the master retreat (which, of course, has an awe-inspiring walk-in closet), an open central stairway filled floor-to-ceiling with art and photos and memories, a cupboard to a secret room a la Narnia, and a rolling ladder reaching to the upper echelons of a private library... and so on and so on. Oh, to have all of the money in the world.

Anyway, this really did start as a food blog post! (I did say that Pinterest got my imagination soaring...) So, I have been enthralled with photo after photo of beautiful handmade gifts, and wrapping and packaging that are as beautiful as the gifts within. I bookmark or repin and plan to make something like these. Today was that day.

After zipping to Michael's, I returned with a sale score of $0.80 cookie cutters in the shape of a ghost and a pumpkin! Sugar cookies were on the brain... and now they were going to be Halloween themed.

I'm not a fan of the sickly sweet, overly iced sugar cookies. Maybe they aren't sophisticated enough in terms of their flavour or I'm just a snob (maybe a bit of both)... I wanted to make a more "grown up" sugar cookie (mostly anyway!). A bit less sugar and a bit more spice.

Ingredients:
Sugar Cookies
(Adapted from Anna Olson's Cardamom Sugar Cookies)
1 cup butter
3/4 cup sugar
1 egg
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1/8 teaspoon (or a pinch) nutmeg
1/2 teaspoon salt
2 cups flour

Icing
1 1/2 cup icing sugar
1 tablespoon corn syrup
1 tablespoon maple syrup
2 tablespoons milk
1/2 teaspoon maple extract

Sugar Cookies
Every good cookie needs a good base and that base is a really fluffy and creamy combination of butter and sugar. If I were more of a martyr, I might do this part by hand but I love the hummmm of my KitchenAid mixer whipping the butter and cream into a frenzy.

To this creamed butter, add in your vanilla and egg. Again, whip whip whip.

In a separate bowl, combine your flour and spices. Combining your dry ingredients separately will help you to avoid pockets of flour or cinnamon or -gasp- a pocket of salt in your cookie. All of your flavours will be evenly distributed through your batter and, therefore, your final cookie product.

Add your seasoned flour by the spoonful into your wet batter. Combine everything with as few strokes as possible. While this is obviously going to take more than 5 good folds, you want to avoid 123084713 strokes which will create a tough cookie as you have developed the gluten in the flour.

Shape the dough into two discs, wrap them in plastic, then set them in the fridge to chill and set. You can leave them an hour or two or even overnight. The goal of this stage is to allow the dough to rest and firm up so that it is easy to work with as you roll and cut cookies.

When you're ready to get to the cookie cutting, lightly flour your work surface then roll out your dough. I rolled the dough to 1/4 inch thickness for a tender cookie that won't fall to pieces in your hands. If you prefer a crisper cookie, then you can roll it thinner or a more cake-like cookie, then opt for thicker. Cut your cookies using whatever cutters or glasses that you would like. You can even just slice the cookies into squares with a knife. Who is going to tell you that is wrong!? I managed to cut 30 cookies from my dough. You want to avoid re-rolling as much as possible or be very gentle with the dough if you do re-roll (again, you don't want to develop the gluten in the flour). I re-rolled the dough and those cookies were just as good as the others.

Heat your oven to 325 F. Bake your cookies for ~13 minutes on a parchment lined cookie sheet. The cookies will only colour slightly at this time/temperature, so don't expect a brown cookie. Leave the cookies to cool slightly on the tray before transferring them to a wire rack. This will allow them to crisp up a bit more without colouring. (I'm a fan of the pale cookie contrasting against the bright frosting.)

Leave the cookies to cool (overnight or for a few hours). It is a cardinal sin to ice a warm cookie like these, as the icing will just melt and drip. If the cookies are cool, you're better set up for success in your icing.

Icing
Mix together your icing sugar, syrups, milk and extract. I love the beautiful caramel colour of this frosting. It'd be great just as is but I was going full steam with this Halloween theme and wanted colour!

Portion out the icing based on your colour plan, then tint accordingly. Since the icing isn't white, I went with a pale green for the ghosts, orange for the pumpkin and -lacking black- went for a dark purply-blue for the detail. The key here was improvising. I hate an activity that requires an investment in supplies that I will seldom use. You can decorate these cookies without buying a thing.

Use a knife or spatula to spread the icing base. This icing is great as it will level itself out and won't show any knife marks. Let this base set for 30 minutes or so before adding the detail.

For the dark detail colour, set a plastic bag into a cup and flip the top down over the sides of the glass. Spoon your icing into the bag, then seal it, twist the top and use a twist tie (or bread bag tie) to secure the bag. No icing bags or tips needed here! Put the bagged icing into the fridge to let it firm up a bit. Once cool, snip the tiniest little edge off of the corner of the bag.

Now give faces and detail to your cookies! Because the base layer of icing has set, you can clean up any errors with a toothpick.

Let everything set (for a few hours at least and the icing will dry, beautiful and shiny) and look -with pride- at your beautiful work!

Healthy Breakfast Recipe

Today’s recipe is contributed by Anne Moertel, HSC's communications and design specialist. She is sharing her recipe for delicious and nutritious oatmeal that will satisfy both your taste buds and your appetite and prepare you for your day ahead. This month is Better Breakfast Month and with summer coming to an end and school starting, we all need to begin our day with a healthy breakfast that will start us off on the right track.

This recipe calls for steel cut oats, wheat germ, ground flax seed, walnuts and dried fruit. Right off the bat, you are getting tons of belly filling fiber, which will keep you full until lunch time, plus tons of vitamins, minerals and healthy fats that your body needs.

Steel cut oats look more like rice than rolled oatmeal and take longer to cook because they are less processed. They also have a lower glycemic index than instant oatmeal, which will prevent your insulin levels from rising.

Wheat germ is packed with Vitamin E and folate among many other vitamins.

Ground flax seed is an excellent source of essential Omega-3 fatty acids, which are considered “essential” because they body needs them but is incapable of making them by itself. Omega-3 fatty acids are important because they may lower the risk of cardiovascular disease and maintain proper brain function.

The recipe also calls for walnuts and dried fruit. Anne suggests sautéing the walnuts in a little brown sugar and Earth Balance to bring some special sweetness to your bowl. This breakfast recipe has a great balance of nutrition, filling ingredients and flavor to jumpstart your morning and get you going for the rest of your day!

Steel Cut Oatmeal with Brown Sugar Walnuts

Ingredients

    3/4 cup steel-cut oatmeal (Anne recommends Trader Joe’s Frozen Steel Cut Oatmeal, which can easily be microwaved in 2 minutes. You can also cook your own!)
    1 tablespoon wheat germ
    1 tablespoon ground flax seed
    Handful of dried cranberries and brown sugar walnuts

Top your steel cut oats with all of the toppings and enjoy!

HOW TO MAKE CHRISTMAS PUDDING

It really isn't possible to put on a truly traditional Christmas dinner with that most iconic of Christmas foods - the Christmas pudding! But you can't just put any old thing on the table, you need a proper traditional English recipe and - if you can - you need to get your Mum or your Gran to make it otherwise it just won't taste right.

Yes, making it is an utter faff, and yes, you need to make it a couple of months before Christmas.. But get it right and your family will love you - and the presents you bought them - even more!

This recipe for Christmas pudding makes one large pudding in a 2 pint (1.2 litre) basin. If you have any left over you can re-heat it, wrapped in foil, in the oven next day. If you want two smaller puddings, use two 1 pint (570 ml) basins, but give them the same steaming time. If you can't get barley wine, use extra stout instead.

Ingredients
4 oz (110 g) shredded suet
2 oz (50 g) self-raising flour, sifted
4 oz (110 g) white breadcrumbs
1 level teaspoon ground mixed spice
¼ level teaspoon freshly grated nutmeg
good pinch ground cinnamon
8 oz (225 g) soft dark brown sugar
4 oz (110 g) sultanas
4 oz (110 g) raisins
10 oz (275 g) currants
1 oz (25 g) mixed candied peel, finely chopped (buy whole peel if possible, then chop it yourself)
1 oz (25 g) almonds, skinned and chopped
1 small cooking apple, peeled, cored and finely chopped
grated zest ½ large orange
grated zest ½ large lemon
2 tablespoons rum
2½ fl oz (75 ml) barley wine
2½ fl oz (75 ml) stout
2 large eggs

Begin making you Christmas pudding the day before you want to steam the pudding. Take your largest, mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to check the ingredients list to make sure that you haven't left anything out.

Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. At this point, it's traditional to gather all the family round, especially the children, and invite them to have a really good stir of the pudding mix and then to make a wish! The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight.

Next day, pack the mixture into the lightly greased basin, cover it with a double sheet of baking paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time.

When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place.

o cook, fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit.

To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly or mistletoe on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot it can be lit. Place the ladle, now gently flaming, on top of the pudding – but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all and watch it flame - close the curtains and turn off the lights for the best effect!

Serve the pudding with rum sauce, or rum or brandy butter.