Great Recipe for Diabetics and Others

Great for diabetics as pistachios have been shown to slow the absorption of carbohydrates resulting in lower blood sugar levels.

PISTACHIO CHICKEN PACKETS

4 boneless skinless chicken breasts
4 pieces aluminum foil 18 x 12-inches each
1 tbsp olive or canola oil
1/4 tsp garlic salt
dash of paprika
1/4 cup finely chopped pistachios
2 tbsp chopped green onion

Preheat oven to 375 degrees. Spray each of the aluminum foil sheets lightly with nonstick cooking spray.

Place a chicken breast in the center of each of the foil sheets. Brush the chicken with the olive or canola oil. Sprinkle the garlic salt and paprika over the chicken breasts. Using double folds, fold the sides and ends of the foil sheets to packet chicken packets. Don't fasten down tight, leave some space for the air to circulate over the chicken. Place the packets on a cookie sheet and place in oven.Bake at 375 degrees for 25 minutes.

Remove cookie sheet from the oven and carefully open one end of each foil packet allowing the steam to escape.

Cooking with Quinoa

MAKING QUINOA: Add two cups of water and one cup of quinoa to a pan and put on high heat. When it comes to a boil, lower the heat to medium and cover. Cook for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes. Add salt and pepper to taste. Makes about 4 cups.

I throw in veggies to cook with the quinoa – parsley, green onions, shallots, sun-dried tomatoes, anything you wish.

RECIPE FOR QUINOA TABOULE

2 cups cooked and cooled quinoa

1 cup chopped parsley

½ cup chopped scallions

2 tbsp chopped fresh mint

1 garlic clove, minced and pressed

1 Tbs. minced fresh basil

½ cup fresh lemon juice

¼ cup extra virgin olive oil

¼ tsp. salt

1/8 tsp white pepper.

Bring together all ingredients. Chill for one hour or more to allow flavors to blend. Makes 6 servings.

The Jamaican Cuisine

One of the most under estimated tourist attraction in Jamaica is its cuisine. Although it is not as famous as many others such as Italian, French and Japanese it has its own little niche. I cannot recall hearing any visitor complaining about the Jamaican cuisine In fact more and more people are becoming big fans of Jamaican foods.

Most times the foods that are appealing to us are the types that we are use to.Our taste buds seem to more readily accept dishes that which the food preparation techniques are close to what we are familiar with.

The Jamaican cuisine is good enough to claim international fame and it is absolutely clear to that it is achievable.Our staples such as yam, green banana, plantain, dasheen, coco etc are versatile starches, and are quite malleable if the chefs and cooks apply more creativity.

Without any bias, I can categorically state that some internationally famous cuisines are a bit over-rated.I judged this on many dishes that I have had in what is generally accepted as top cuisines and it had left me to desire better.

A very important thing to remember is that a dish is as good as the chef. It doesn't matter how famous and good the cuisine is, the preparation makes all the difference.

Budget Meal Planning for July

We all need easy summer recipes, ideally ones that don't require us to spend ages in the kitchen. My favorite easy summer recipes are those that provide leftover meals. Here is a "taster" from July Budget Meal Planning:

Rotisserie Chicken or Oven Baked Whole Chicken with Spicy Rub

This rotisserie chicken rub recipe is ideal on an oven baked whole chicken, a rotisserie chicken or it can be used to produce the easiest of spicy grilled chicken recipes - it is versatile.
You can either thread the chickens onto a rotisserie iron or oven roast them according to the instructions below.
The recipe below is for two chickens. Use one for this meal and the second bird will make chicken leftovers by way of Sesame Chicken or the Best Chicken Salad Sandwich.

Easy
Preparation time: 5 minutes
Cooking time: 1¼ - 1½ hours
Serves 4 - 6 at 2 separate meals

Ingredients:

2 x whole chickens (giblets removed) each weighing about 4lbs / 1.8kg
1 tablespoon cornflour

Rotisserie Chicken Rub Recipe Ingredients:
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon garlic flakes
2 tablespoons ground ginger
1 tablespoon cinnamon1 tablespoon salt
1 tablespoon ground black pepper

Method:

1. Preheat the oven to 350° F / 180° C.
2. Wash and pat dry the chickens.
3. Mix together the rub ingredients. Massage the rub into the skins of the chickens, ensuring that you rub the underneath of the chicken and in between the joints.
4. You can either thread the chickens onto a rotisserie iron and cook according to the instructions of your oven or you can oven roast them. In this case, sit both chickens in the same baking tray, breast side up. Roast the chickens for about 1¼ hours, basting every 15 minutes. Slit the joint between the thigh and the breast. If the liquid runs out clear, then the chicken is cooked. If there is any evidence of blood or pinkish liquid, cook a little longer.
5. Once the chickens have cooked, remove them from the pan and allow to "rest" for about 10 minutes. You can cover them with foil. This allows the meat to reabsorb the juices instead of their running out as soon as you carve.

July Meal Planning is currently available at www.easy-meal-planning.com. The meal plan includes summer dessert recipes, summer picnic recipes and healthy breakfast recipes. Save time money and your sanity!

Read more: http://www.articlesbase.com/main-course-articles/easy-summer-recipes-budget-meal-planning-for-july-2796960.html#ixzz0txCSFgqN
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How To Cook A Perfect Filet

Steak selection is the most critical part of cooking the perfect mouthwatering Filet!

First, let's look at your cut of meat starting with the thickness of the filet.
If you prefer to eat your steak Med-Rare or Rare then you want to buy a
thicker cut which will give you a wonderful red center. On the other hand, if
you prefer to eat your steak Med-Well or Well you will want to purchase a
thinner cut filet. Therefore, if you prefer your steak Med-Well to Well and purchase
a thick cut filet you will have to cook the steak too long causing it to be
very tough to chew.

Next, take the steak and shape it into a nice round form. This is the
time to mold it creating thickness or thinning.

Now it's time to season the filet. I recommend 1/2 teaspoon of Montreal Seasoning
per steak! Place one side of the filet down into the seasoning. Flip your steak
and season the other side.

Next, heat your frying surface to 350 degrees. Put a teaspoon of lemon
butter on the surface and allow a few seconds for the butter to melt. Then put
your steak on top of the lemon butter and seared it on both sides. This seals
in the juices which is very important for a juicy steak.

I really enjoy cooking for my friends so I know how they like their steaks. Example: Aaron Parkinson likes his steak cooked Rare with a Cold Red Center and for a Rare filet, turn after 1 minute. Then grill 1 minute on the other side and the steak should be ready.

Aaron Rashkin wants his Med-Rare with a Cool Red Center. And for a Med-Rare filet, grill it about 3 minutes per side. Now this depends on the size of your filet so use your best judgement.

I, Scott Peterson like the good old Medium Steak with Pink Throughout. And for a Med cooked filet turn the steak every two minutes, cooking it approximately 8 minutes depending upon the size and thickness of the filet.

Jay kubassek always wants Med-Well. And for a Med-Well filet, have just a trace of pink turn your steak every two minutes and cook it for approximately 10 minutes. Again this depends on the size of your filet, use your best judgement.

If you carbon copy these procedures you will have a wonderful tender, juicy steak! It doesn't matter whether you prefer Rare or Well done your steak will be mouth watering!

And last is the Well done steak. This is how my wfe Rube likes her Steaks Cook. For those of you who do not want any pink at all, cook the steak approximately 12 minutes turning every 2 minutes.

After your steak is cook to the desired temperature remove it from the grill,
place it on the serving plate, and drizzle 1/2 teaspoon of lemon butter on top
allowing the butter to drip over the sides.