Fun & Food Cafe

Savory Corn & Red Pepper Muffins

2009-11-21T13:44:00.000-08:00

Savory Muffins are often underrated to their sweet counterparts. But they will promise to be a welcome change with your morning tea or coffee, especially when you try these fool-proof Corn & Red Pepper Muffins, artistically crafted by none other than Dorie Greenspan, the famous baker! Made with cornmeal, they taste similar to corn-bread, but the addition of chillies, cilantro, scallions and fresh corn give it that extra edge that will leave an enticing effect on your taste-buds!

[Recipe from Dorie Greenspan's Baking: From My Home to Yours; photo credit, Donna Diegel]

Savory Corn and Red Pepper Muffins
Yields about 12 medium-sized muffins

Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoon chili powder, or more to taste
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
1/4 cup corn kernels (fresh or frozen)
1 small jalapeño pepper - seeded and finely diced
1/4 red bell pepper - seeded and finely diced
2 tablespoons finely chopped fresh cilantro
1 tablespoon chopped scallions

Method
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, jalapeño, red pepper, scallions and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Serving: These are particularly good served warm and still very good at room temperature. As a morning muffin, they’re good with butter; for lunch or supper, try them with red pepper jelly or salsa.

Storing: Best served the day they are made, these can be kept covered overnight and split and toasted the next day. They can also be wrapped airtight and frozen for up to 2 months. Rewarm in a 350-degree-F oven, if you’d like, or split and toast them.

Tips & Recipes for a Vegetarian Thanksgiving

2009-11-20T10:44:00.000-08:00

Thanksgiving is just one week away and this year we have a few green additions to our family. With most of us going vegetarian, this year Thanksgiving presents a whole new set of challenges. But the idea of a green or even a vegetarian Thanksgiving seems like blasphemy to die hard turkey lovers. To ease them into this culture shock, I already started dropping the idea of a green feast that goes beyond just an organic turkey.

Rethinking the Main Course
The most popular alternative to Turkey these days is Tofurkey, or Tofu-Turkey, where Tofu is used to shape it like the bird. Another option is to try a Vegan Soy-Seitan Turkey – a great recipe by Chef Bryanna Clark Grogan; Soy gives it a much more appealing taste. My friend Dhivya also has a version of Tofu Turkey that you might enjoy!

Most people are immediately turned off when thinking of vegetarian alternatives to traditional meat dishes. But this isn’t because of experience, (since mostly like they’ve never even tried it), but rather because of conditioning. We’re brought up being programmed to think fowl when imagining a Thanksgiving meal. It’ll take a lot of deprogramming and a little willingness on people’s part to taste a soy turkey – but once they try it, they’ll be one step closer to rethinking their attitude.

Your part in all this is to make sure you don’t botch it up. Find a great recipe, and do quick pre-turkey day test run. This way you can rest assured on the big day and know your feast will be a big hit, with some turkey somewhere thanking you for being spared the gauntlet.

Why Adopt a Green Thanksgiving?

* Approximately 45 million turkeys are (killed) cooked and eaten in the U.S. on Thanksgiving? That’s about a sixth of all turkeys sold in the U.S. each year.

* Besides death of these birds, Turkey dinners have their own carbon foot print, or in this case a "wing print", responsible for raising the level of harmful gases that increase global warming.

* More than half the U.S. grain and nearly 40 percent of the world grain is being fed to livestock rather than being consumed directly by humans, leading to poverty and widespread death.

With these clear cut facts, we find ourselves hard pressed not to switch out turkey for soy even if just for one day. At the end of the day, Thanksgiving is not about the food as much as it is about community – a gathering of loved ones over a feast regardless of what type of feast it is. And it’s hardly a celebration of gratitude if you’ve forced a turkey sacrifice for it, who I’m sure isn’t very grateful to have been included as an unwilling participant.

When you serve your "Tofu-Turkey", and there’s a chill in the room with you on the receiving end of cold stares, warm up the place with a portable space heater. Ignore the stares and dig right in! Sooner or later everyone else will likely try it too – especially considering it’ll be too late to go anywhere else for a last minute meal:) Not to mention that 45 million turkeys will thank you for your efforts!

This article is written by Shireen Qudosi and brought to you by http://www.heater-home.com, where you’ll find an abundance of heater articles to help guide you through a cold chilly winter. Image credit Mike Licht, NotionsCapital.com. "Tofurky" and logo are registered trademarks of Turtle Island Foods, Inc. and are used here for purposes of satire.

Need some more Vegetarian Thanksgiving Inspiration?

THANKSGIVING CRAFTS
Decorating Ideas with Pumpkins & Wreaths
Thanksgiving Centerpieces - Under $10

APPETIZERS
Cranberry & Cream Cheese Dip
Roasted Butternut Squash Soup
Pumpkin Spiced Bread
Roasted Pumpkin & Onion Bisque
Vegetable Bread Rolls

SIDE DISHES
Mashed Potatoes with Horseradish Creme Fraiche
Spiced Cranberry Plum Sauce
Roasted Butternut Squash Soup
Tandoori Aloo (Marinated Potatoes)

MAIN COURSE
Creamy Paneer Butter Masala
Vegetarian Lasagna with Pesto
Pasta Rigatoni with Sun-dried Tomato Pesto
Chana Masala (Chickpea Curry)

DESSERTS
Best Homemade Apple Pie
Traditional Pumpkin Pie
Upside-Down Cranberry Cake
Delicious Bourbon Pecan Pie
Spiced Apple Bread

COCKTAILS
Pear Mojito
Pumpkin Gingerbread Cocktail
Festive Fruit Juice Mocktail
Pomegranate Martini

Cranberry & Cream Cheese Dip

2009-11-19T11:21:00.000-08:00

Thanksgiving is right around the corner, and many of you have requested quick and easy recipes for sides, appetizers and desserts. So stay tuned as we celebrate Thanksgiving week, dishing out easy recipes every day! We start with this super-simple yet super-delicious Spiced Cranberry Dip. Can be made instantly, and serves to be a perfect appetizer dip when served with cheese crackers.

[Recipe and photo courtesy of Kraft Foods]

Ingredients
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 cup Slivered Almonds, toasted

Method
Spread the cream cheese onto bottom of 9-inch pie plate.

Mix cranberry sauce, orange marmalade and ground red pepper; spoon over cream cheese. Sprinkle with toasted almonds.

Your Spiced Cranberry Dip is ready to serve with some RITZ Crackers or Pita Chips.

Mashed Potatoes with Horseradish & Creme Fraiche

2009-11-18T13:27:00.000-08:00

For a classic twist on an old-time favorite, try these Mashed Potatoes with Horseradish Creme Fraiche. Chef Suzanne Goin goes modern with this unique idea of boiling fingerling potatoes, chopping or mashing them, and serve topped with Creme instead of cheese. In place of the traditional Garlic, the secret ingredient that adds spice and flavor is Horseradish - just what is needed to heat things up! For a flavorful variation, try adding some chopped Chives, Basil, and some Parmesan cheese if you like.

[Recipe courtesy of Chef Suzanne Goin; photo credit Fine Cooking]

Mashed Potatoes with Horseradish Crème Fraîche

Ingredients
Yields about 6 servings

3/4 cup crème fraîche
3 Tbs. prepared horseradish, more to taste
Kosher salt and freshly ground black pepper
1-1/2 lb. small fingerling potatoes or baby potatoes
4 Tbs. unsalted butter
2 Tbs. chopped fresh flat-leaf parsley

Method
Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.

Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.

Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.

Top each serving with Crème Fraîche and a sprinkle of fresh black pepper. Serve this classic variation of traditional Mashed Potatoes at your Thanksgiving dinner and your family will love the change!

Spiced Ginger Cookies

2009-11-18T10:58:00.000-08:00

Ginger is a spice that is often used in Indian cooking, but who'd imagine it could taste so good when added to cookies! The festival season is all about experimenting, and these Ginger Spiced Cookies were a welcome surprise. Molasses and Ginger go really well together, as they come together, along with cloves and some cinnamon to flavor these delightful cookies. Super light and crispy, yet tasty in every bite, add these Spiced Ginger Cookies to your holiday baking list, and you'll love the end result. Enjoy these with a glass of warm milk, or a cup of spiced Gingerbread Latte for a taste of Christmas in every sip!

[Recipe & photo courtesy of Ashley from Eat Me Delicious]

Ginger Spice Cookies
Yields about 30 medium-sized cookies

Ingredients
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup (packed) light/golden brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Method
Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Sweet Celebration - Roundup & Winners!

2009-11-17T13:33:00.000-08:00

Here's the roundup that everyone has been waiting for! We received a lot of deliciously sweet entries, each of them so great it was hard to choose just 2 winners! However, we finally have winners in the Indian and Non-Indian category. The judging was based on originality, execution, instructions and presentation. But each entry was a winner in itself, so please enjoy the recipes below, as I am sure they will serve you well. Thanks so much to everyone for participating, and now on to the roundup!

Once again, thanks to Awesome Cuisine for sponsoring this contest, and each winner will receive a cash prize of $25.

Non Indian Sweets

Oat Fruit & Nut Bars - Pan Gravy kadai Curry
French Macarons with Chocolate - Parita's Kitchen
Carrot-Fig-Walnut Muffins - Zomt Bakes
Vietnamese Coconut Flan - Priya's Easy & Tasty Recipes
Mango Panna Cotta - Parita's kitchen
Wine-Poached pears - eCurry
Pumpkin & Chocolate Bread pudding - Green Gourmet Giraffe
Red Agar Agar - Test With Skewer
Honey Cornflake cup - Stay at Home Mom
Nanaimo Bars - The Eclectic Cook
Strawberry tiramisu - Dhangitt's Kitchen
Nammura hrisi - The Mad Chemist

Indian Sweets

Nankhatai - Cooking is Divine
Cassata Ice Cream Cake - Ramya Cooks
Anjeer Burfi - Sailaja's Kitchen
Cross-Bred Chocolate Kesari - Pan Gravy Kadai Curry
Besan Burfi - Priya's Easy & tasty Recipes
Apple Rabadi - Apple Crumbles
Rose Coconut Laddus - Malaysian Delicacies
Kesar Malai Pedas - My Kitchen's Aroma
Kaju-Pista-Badam Burfis - Ramya Cooks
Boondi Laddu - Sumi's Kitchen
Raagi Khoosh - Shanthi's Cookbook
Shahi Tukde - Sailaja's Kitchen
Vatalya Daliche Laddoo - Cooking Good Food
Gulab Jamuns - A2Z Vegetarian Cuisine
Adhirasam - Foodielicious
Kaju Rolls - Green is My Valley
Rasmalai - Passionate About Baking
Kalakand - Hot n Sweet Bowl
Kaju Katli - My Diverse Kitchen
Kaju Roll - Kalyani's Kitchen
Kesar Badam Semiya Kheer - Curry in Kadai
Kheer-Rice Pudding - Chef in You
Rava Laddus - Kalyani's Kitchen

And Now for the Winners! After a lot of deliberation, we decided that the 2 recipes below deserved to be a little above the rest because of their originality of concept and of course, the execution of the same.

Apple Rabadi (Indian category) - A classic twist to an old-time favorite Rajathani Rabadi recipe; deliciously flavored here with milk, apples, cardamom & cinnamon

Nanaimo Bars (Non-Indian category) - A traditional 3-tiered dessert bar that entices you with a combination of chocolate, custard and a nutty crumb layer.

Congratulations to both the winners, and thanks to everyone else for making this event such a huge success. The winners will be notified by email within this week.

Hope everyone enjoyed the recipes, and until next time, Bon Appetit!

Healthy Vegetable Wraps

2009-11-16T12:40:00.000-08:00

Looking for a healthy snack alternative for your kids? Then you can't miss wit this Healthy and Filling Vegetable Wrap recipe! I frequently get requests for non-bread based Kids Snack recipes, and I hope this one satisfies our readers! Made with flour tortillas and filled with nutritious vegetables, beans, lentils, avocado, salsa and cheese, it is a complete source of vitamins, minerals, protein, good fats, calcium and whole-grains - perfect for lunch or picnic snack. It tastes great when served hot off the grill; pair it with a glass of Orange juice and you'll feel good about what you are feeding your kid!

[Recipe & photo courtesy of Bawarchi Food]

Ingredients:
4 Flour Tortillas
Vegetarian Refried Beans (or cooked rajma)
Shredded Yellow Cheese
4 tbsp Salsa
2 tsp oil
Chopped Vegetables for the filling -
Onions
Shredded Carrot
Spinach
Raw Mango
Bell Pepper
Avocado
Moongdal Sprouts

Method
Take a saucepan and heat the oil. Saute the onions till light pink and soft, then lower the heat and add the Refried Beans. Mix in the Salsa, and heat the mixture for a couple minutes

Heat the Flour Tortillas in a pan or MicroWave one at a time. Remove the tortilla and place it in a plate or say an aluminum foil. Spread a layer of the bean mixture, top it with your choice of chopped vegetables and avocado, then cover it wit a generous helping of the cheese, and some more salsa if you like. Wrap or Roll the Tortilla tightly, insert a toothpick in the center to hold it, or cut into 2 pieces diagonally.

Repeat with all the other tortillas. Right before serving (but before cutting into pieces), reheat them in the microwave for 2 minutes so that the cheese melts and the vegetables become soft.

Serve the vegetable wrap instantly with a dipping sauce or Yogurt Raita. A perfect healthy meal for your kids, loaded with vegetables and yet tasty to eat!

Glazed Lemon Coffee Cake

2009-11-13T11:08:00.000-08:00

Weekend mornings are a cherished time for family to have breakfast together, giggle, laugh, share and have fun. And a piece of delicious coffee-cake served with your favorite cappuccino can only make these moments extra special! Streusel-topped cakes have a beautiful balance of sweet, spicy and crunchy, thanks to the multitude of ingredients that come together to make this cake. And this Lemon Coffee Cake, topped with Streusel and a fragrant Lemon Glaze is sure to add a flavorful meaning to your weekend breakfast ritual. It will fill your heart and your kitchen with a fresh citrusy aroma that will have your kids get out of bed and run down to the table without any grudges!

[Recipe & photo courtesy of Patricia form the Technicolor Kitchen]

Ingredients
Makes about 10 servings

Streusel:
1 3/4 cups (245g) all-purpose flour
3/4 cup (132g) packed light-brown sugar
pinch of salt
3/4 cup (170g/6oz) cold unsalted butter

Cake:
2 cups (280g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g/1 stick) unsalted butter, room temperature, plus more for pan
1 cup (200g) granulated sugar
3 tablespoons finely grated lemon zest (from 4 to 5 lemons)
2 large eggs
1 teaspoon pure vanilla extract
1 cup (260g) plain yogurt

Glaze:
1 cup (140g) confectioners' sugar, sifted
3 to 4 tablespoons lemon juice

Method
For the Streusel, Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).

Now preheat oven to 180ºC/350ºF. Butter a 22.5cm (9in) angel food cake pan*. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with yogurt.

Spoon the batter evenly into cake pan. Sprinkle the chilled streusel evenly over the batter.

Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.

For the Lemon Glaze, just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.)

Enjoy this Lemon Coffee Cake with a cup of piping hot Lemon Tea, or even plain milk, and you'll awaken to a fresh morning!

Roasted Butternut Squash Soup

2009-11-12T11:47:00.000-08:00

With its sweet, creamy, dark-orange flesh, and smooth, easy-to-peel skin, Butternut Squash is one of the best and most versatile of all the fall squashes. It can be cooked in several ways, but it is delicious when roasted! Try this Roasted Butternut Squash Soup recipe, and you'll know I'm not kidding! Flavored with delicate spices like orange, garlic and coriander, it has a mild to medium aroma that is so typical of roasted soups. Adding some heavy cream imparts the rich flavor and consistency needed for a hearty Vegetable soup, and the fragrant blend of spices and onion cooked in butter makes this Butternut Squash Soup a perfect fare for fall or Holiday entertaining. Serve it with some garlic cheese sticks, and you'll love every bit of your meal!

[Recipe adapted from Fine Cooking; photo by Scott Phillips]

Ingredients
2 Tbs. olive oil
1 Tbs. unsalted butter
1 medium onion, diced
2 tsp garlic - minced
1/2 tsp coriander powder (optional)
1 tsp orange juice
1/2 tsp. kosher salt
14-1/2-oz. can diced tomatoes, with their juices (I like Del Monte brand)
Freshly ground black pepper
Flesh of a 2-lb. roasted butternut squash
3 cups homemade or low-salt canned chicken broth (or vegetable stock)
1 Tbs. plain yogurt or heavy cream per serving for garnish
1 Tbs. minced fresh flat-leaf parsley

Method
Heat the oil and butter in a heavy soup pot set over medium heat. Add the onion and salt and sauté for 2 minutes and then cover and let sweat until translucent, about 3 min. Add the minced garlic till it turns light brown and looks roasted.

Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Stir in the tomatoes and their juices, season with a few grinds of pepper, and cook for 2 min. Then add the orange juice and coriander powder, Cover and simmer for another 10 minutes.

Peel the roasted squash and add the flesh to the pot, breaking it up with a wooden spoon. Add the chicken broth, cover, and bring to a simmer. Adjust the heat to maintain a simmer and cook, covered, for 30 min. Let cool slightly and purée in small batches in a blender or a food processor (don’t fill the vessel more than one-third full and vent the lid or you risk getting splashed with hot soup).

Taste and add more salt and pepper if needed. Return the soup to the pot and stir occasionally over low heat until hot.

Garnish each serving with a spoonful of yogurt or a drizzle of cream and a sprinkling of the minced parsley.

Thanksgiving Centerpiece Ideas under $10

2009-11-11T11:34:00.000-08:00

The Holiday season is already upon us, and soon it'll be time for Thanksgiving, and then Christmas! If you haven't started planning for this festive season, I beg you to buckle up and put on your thinking cap, as there's lots to finalize! From holiday decor to family dinners, there's plenty to keep you busy. To take away some of your pain, I give you a list of 5 easy Thanksgiving Centerpiece ideas - all of them are really simple to make, and all of them are under $10!! So it makes you and your family happy, and keeps your wallet happy too!

Main items used includes: Candles, wreaths, foliage, berries, pine cones, fruits, and serving platters

1. Candles Foliage and Pine Cones
Estimated Cost - $5-$10

Fall brings with it the beautiful orange-red foliage, and a lot of fragrant pine cones lying around tall green trees. Nature is more often than not the best source for easy decorating ideas. Collect some thick foliage, either real, or grab some pieces from stores like Michael's, Jo-Anne's or even Dollar stores and keep them handy. Use silver platters or trays, or even some big colorful plates and decorate them with silver wrapping paper. Arrange the green sprigs in the center, top it with some artificial fall leaves, and put some small tea light candles in various colors on each fall leaf.

2. Votives and Berry Wreaths or Garlands
Estimated Cost - $8-$10

Set a large amber candle-holder on a platter. Then bend six to eight artificial, wired leaf branches into a circle (or use small berry wreaths)to fit around the candle-holder. Now you can nestle other items into the foliage like miniature pears, acorns, and gourds. You can also try pine cones or sprigs of evergreen. Finish up with a few berry sprigs for a mix of sizes and textures.

3. Pumpkins with Candles and Berries
Estimated Cost - $5-$8

You can easily create a very simple yet elegant centerpiece by using mini white or orange pumpkins, or even small white gourds. Arrange them in a set of 3 in the center of the table, Cut off the stems and remove the pulp from the center, and slice off just a little at the bottom to create a base for the pumpkins to stand on the table. Then place small tea-light candles along with votives inside each pumpkin. Or use them as flower-vases and add fall foliage to each. If you don't like it messy, leave the pumpkins as they are, and spread evergreens and berries around them, coupled with some holiday ribbons [pumpkin centerpiece pictured above via bhg.com]

4. Fall Garden Centerpiece
Estimated Cost - $8-$10

Take a large glass bowl or a vase, or even a large pumpkin cleaned off the pulp to use as the vase for the arrangement. Buy a bunch of artificial fall flower arrangement and set it in the vase as a base. Now add some dried pine cones, some fresh flowers like roses or sun flowers, and some green ivy. Now take 2 tall candles, green, orange, red, white are favored colors, and stick them at different heights in the center of the foliage so that they rise above the arrangement. Light them just as you are ready to serve dinner. the smell of roses with pine cones and the ornaments glittering in the light of the candles will make an alluring centerpiece.

5. Fresh Fruit Centerpiece
Estimated Cost - $5 - $10

Using fresh fall harvest is one of the easiest and inexpensive way of making your own centerpiece from what's available at home. Take a platter, arrange a big fat votive candle in the center. Now place some fall leaves, pine cones and berries all around it to cover the plate. Top this with any fresh fruit that you have, like apples, pears, pumpkins, plums, any fruit that is big and symmetrical, and line it around the candle [apple centerpiece pictured above, via about.com]

I hope you liked these simple and budget-friendly Thanksgiving Centerpiece ideas. With a little bit of creativity and imagination, you can come up with stunning designs with very little money. As a finishing touch, check out this classic Modern Harvest Centerpiece [pictured at the top] made by Jennifer for a stylish look!

Tomato Capsicum Rice

2009-11-10T10:41:00.000-08:00

Tomatoes and Bell Peppers are both great sources of antioxidants and useful nutrients for the body. These two come together beautifully in this colorfully spicy and tasty Tomato Capsicum Rice. For that extra wow factor, I added a teeny-weeny bit of ginger-garlic paste, some garam masala, and of course, freshly chopped cilantro! Served with a simple Tomato-Cucumber Raita, its a perfectly healthy and beautiful meal!

Ingredients
3 cups long-grained rice (Basmati) - washed and cooked
1 small yellow bell-pepper - chopped finely
1 small red bell-pepper - chopped finely
2 medium firm tomatoes - chopped finely
3 tbsp tomato puree
1/2 onion - finely chopped (optional)
2 green chillies or jalapenos - finely chopped
2 tbsp fresh cilantro - chopped for garnish
1/2 tsp cumin seeds (jeera)
3 tbsp oil
salt - to taste
lemon juice - to taste
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp red chili powder

Method
Wash and cook the rice as you normally do. Using long-grained rice like Basmati helps give it a better texture, but you can use normal rice too, without compromising the taste. Cook the rice and keep it aside to cool down.

Take a wok, add oil and cumin seeds to it. When they start spluttering, add the green chillies and chopped onions and saute till they become soft and glazed. Add the tomato puree and all the dry spices, and mix well. One it starts bubbling a little, add the chopped green bell-peppers and saute again. Add salt and cook covered for 10-12 mins, till the peppers are tender and cooked through.

Now add the chopped tomatoes, along with any of their juice. Saute for a minute or so, then mix the cooked rice to it. Mix everything together gingerly, so it gets colored and the spices are evenly distributed. Add the lemon juice, cover with a lid and allow to cook for another 8-10 mins on low-flame.

When the rice looks cooked, take it off the stove and transfer to a serving bowl. Gingerly sprinkle the chopped cilantro and mix just to combine.

Serve with some Tomato-Cucumber Raita or with a curry of your choice. This simple yet tasty recipe for Tomato & Bell-Pepper Rice is fancy enough to be served to your guests at a party, and won't eat up much of your time!

Related Recipes:
Cheese & Bell Pepper Rice
Lemon & Coconut Rice
Brown Rice & Barley Salad

Vegetable Bread Rolls

2009-11-09T14:21:00.000-08:00

Sandwiches are great finger food, but if you are looking for a Looking for a quick and filling sandwich substitute, then you will love these Vegetable Bread Rolls. They don't take up much time, can be made in a jiffy, and is a neat way to use up leftover vegetables. Wrap them into silver foils and you can carry them over in a picnic or lunch basket on a nice sunny day. Or serve them with chutneys or yogurt sauces to create perfect party appetizers.

Ingredients
For the filling
2 cups - boiled vegetables (potato, carrot, peas, french beans, capsicum)
1 cup - coriander leaves
Salt as per taste
1 tsp - red chili powder
1 tsp - coriander leaves

For the covering
10 to 12 - slices of bread
100g - buttermilk
Oil for frying

Method
Mix and mash well all the ingredients of filling in a bowl.

Remove the edges from each slice of bread. Now take one slice of bread, dip a little in the buttermilk, and press gently to remove excess buttermilk. Put in the filling in the center and gently roll over both sides to make a roll. Repeat with all the remaining slices of bread.

Deep fry one by one. Enjoy with tomato ketchup or green chutney for a quick and filling snack!

The Handcrafter's Companion - for Homemade Bath Salts & Lotions

2009-11-06T11:11:00.000-08:00

As our lives tend to become more and more busy, making us tensed all over, spending an hour at the Spa is often on the wish-list for many of us. But unfortunately, this can be highly expensive, or it may be hard for us to find an hour's worth of time to spend on our indulgences, not to mention driving out to a spa salon! but the perfect solution to this problem lies in the book called The Handcrafter's Companion - a collection of 126 recipes and product guide for aromatic home spa treatments, this is one book that should definitely be a part of your library collection!

Don't you agree that the hurried, stressful pace of your daily life often makes it difficult to find ways to relax? Like many people, you seek to create a restful retreat in your home -- one in which you can relax and rejuvenate your mind, body and soul. Whether you are looking to save some money by making your own bath salts and lotions, or you plan to learn this craft to open your own spa place, or you simply want to indulge in a fun creative hobby, this book caters to all your whims and fancies about homemade spa products.

This unprecedented collection contains extensive product formulations, plus invaluable resources, information and advice on branding, packaging, marketing and more! Within the pages of The Handcrafter's Companion, you'll discover a wide assortment of spa product recipes, as well as additional resources including our handy conversion calculators, packaging templates, a "cheat sheet" of commonly-used potpourri botanicals and marketing ideas.

A sneak peek inside the content pages will show you some interesting recipes like Handcrafted Soaps, Bath Teas, Additives & Soaks , Spa Treatments , Bubble Baths & Bath Bombs, Butters, Balms, Lotions & Creams , Scrubs, Polishes, Salts & Masques , Home Fragrance Products , Potpourri and Sachets and various Aromatherapy Blends.

The ebook is available for download for just $27!! And if that's not a steal deal, they are also throwing in a free resource guide for lip-balms and basic potpourri recipes! Check out their site at The HandCrafter's Companion website for all the scintillating recipes. Having your own private spa at home, is no longer a fantasy!

Vegan Pineapple Muffins

2009-11-04T06:20:00.000-08:00

Who doesn't love Pineapple Muffins?! Though a bit under-rated than Chocolate, or Blueberry Muffins, these Vegan pineapple muffins are hard to avoid! The idea behind this recipe came from an urge to indulge in a Pina-Colada, and I was curious to see how it would taste as a muffin! Baked vegan, yet complete with the flavor of pineapples & fresh sweet coconut, these are as soft and moist as any other muffin recipe. They do sink a bit after removing from the oven, due to lack of eggs, but hey, you sure won't mind devouring these Pineapple Muffins as soon as they are served to you!

Ingredients
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup vegan sugar (demerera)
1 cup drained crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup vanilla soymilk
1 1/2 tbsp vinegar

Note: This is a healthier version; feel free to replace wheat flour with all-purpose flour for traditional muffins.

Method
Preheat the oven to 400 deg F and spray a 12-muffin pan with non-stick spray.

Sift together the flours, baking powder, and salt. In another bowl, mix the pineapples with the sugar, soymilk, and vinegar.

Pour the mixture into the flour mixture and stir just until combined. Add in the shredded coconut, and pour into prepared muffin cups.

Bake for 15-20 minutes, until a toothpick comes out clean. Allow to cool for 5-8 mins in the wire rack.

Serve these delicious Pineapple Muffins with tea or coffee. These are so soft and moist, no one will believe they are Vegan!

Best Homemade Apple Pie

2009-11-02T06:57:00.000-08:00

There's something about the delicious Fall Apples that flood the farmer's markets these days. Whether large red or the invigorating Green ones, they all have a distinct taste, and a sensual aroma that fills up your kitchen when you bake something with apples. One of the most celebrated traditions in the US is to bake an aromatic Apple Pie at home. The Classic apple pie recipe calls for 2 different varieties of apples, and some fragrant spices like ginger, nutmeg and cinnamon. So here's a detailed recipe to make Apple Pie, complete with photos and instructions to make and bake the crust from scratch!

[Recipe courtesy of Fine Cooking; photo credit: Scott Phillips]

Ingredients
1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
1 lb.Granny Smith apples (about 2-1/2 medium)
2 tsp. fresh lemon juice
2/3 cup packed light brown sugar
1/4 cup plus 1 Tbs. granulated sugar
3 Tbs. cornstarch
1/2 tsp. ground cinnamon; more to taste
1/4 tsp. kosher salt
1/8 tsp. ground nutmeg
1 large egg white
2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
4 to 6 Tbs. all-purpose flour
1 recipe Flaky Pie Pastry

Method
Position two oven racks in the lower third of the oven and heat the oven to 400°F.

Make the filling:
Peel the apples, cut each in half from top to bottom, remove the cores with a melon-baller, and trim the ends with a paring knife. Lay the apples, cut side down, on a cutting board. Cut the Cortland apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cut the Granny Smith apples (below right) crosswise into 1/4-inch slices, leaving them whole. Put the apples in a large bowl and toss with the lemon juice.
Combine the brown sugar, 1/4 cup of the granulated sugar, cornstarch, cinnamon, kosher salt, and nutmeg in a small bowl. (Don’t add this to the fruit yet.)

In a small dish, lightly beat the egg white with 1 teaspoon water. Set aside.

Assemble the pie:
Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp. of softened butter.

Rub 2 to 3 Tbs. of flour into the surface of a pastry cloth, forming a circle about 15 inches across, and also into a rolling pin stocking. If you don’t have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel and use a floured rolling pin. Roll one of the disks of dough into a circle that’s 1/8 inch thick and about 15 inches across.

Lay the rolling pin across the upper third of the dough circle; lift the pastry cloth to gently drape the dough over the pin and then roll the pin toward you, wrapping the remaining dough loosely around it. Hold the rolling pin over the near edge of the pie plate. Allowing for about a 1-inch overhang, unroll the dough away from you, easing it into the contours of the pan. If the dough isn’t centered in the pan, gently adjust it and then lightly press it into the pan. Take care not to stretch the dough. If it tears, simply press it back together—the dough is quite forgiving.

Brush the bottom and sides of the dough with a light coating of the egg-white wash (you won’t need all of it). Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears.

Combine the sugar mixture with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact. Dot the apples with the 1 Tbs. cold butter cubes.

Rub another 2 to 3 Tbs. flour into the surface of the pastry cloth and stocking. Roll the remaining dough into a circle that’s 1/8 inch thick and about 15 inches across. Use the rolling pin to move the dough. As you unroll the dough, center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it, or flute the edge of the dough with lightly floured fingers.

Lightly brush the top with cold water and sprinkle the surface with the remaining 1 Tbs. sugar. Make steam vents in the dough by poking the tip of a paring knife through it in a few places; it’s important to vent well so that the steam from the cooking apples won’t build up and crack the top of the crust.

Baking the Pie:
Cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from over-browning.

Place a rimmed baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch any juices that overflow during baking. Set the pie on the rack above.

Bake until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes; to thicken, the juices must boil, so look for the bubbles through the steam vents or through cracks near the edges of the pie and listen for the sound of bubbling juices. During the last 5 minutes of baking, remove the foil bands from the edges of the pie. Cool the pie at least 3 hours and up to overnight before serving.

Make Ahead Tips
The pie will keep at room temperature for up to 1 day. For longer storage, cover with aluminum foil and refrigerate for up to 5 days; reheat before serving in a 325°F oven until warmed through, about 20 minutes.

Special Notes: For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough.

Cranberry & Apple Fall Cocktail

2009-10-29T11:17:00.000-07:00

Fall is all about apples, pumpkins, cranberries, peaches and plums. These luscious fruits make the season more inviting. Imagine yourself sitting on your deck, watching the sun set slowly over the horizon, as you gaze at its tender orange glow sipping from a glass of a Cranberry Apple Fall Cocktail! If this sounds like a picture you want to be a part of, hop on for the delicious Fall Cocktail recipe that will make an Autumn evening more enjoyable than you'd imagine. It pairs well with spicy or salty food, and has a lovely orange glow to it. Simple yet beautiful, its a perfect drink to serve your guests this Halloween, or any of your entertaining dinners.

[Recipe & photo courtesy of Cocktail Times]

Cranberry Apple Cobbler

Ingredients
1 1/2 oz Smirnoff cranberry twist
1 tsp lemon juice
4 oz apple cider
1 oz cranberry juice
Garnish: 1 apple slice per glass
Rim: crushed graham cracker

Method
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass rimmed with crushed graham cracker. Garnish with an apple slice.

For a non-alcoholic version, replace Smirnoff with regular apple juice mixed with some soda water.

Enjoy your Cranberry-Apple Fall Cocktail with your partner, or with a bunch of friends while entertaining on a cool Autumn evening!

Easy Halloween Party Recipes

2009-10-27T11:06:00.000-07:00

Halloween is getting closer faster than you think, and if you haven't finalized on your Halloween party menu yet, now is the time! Food is always an important aspect of any gathering, and Halloween is no exception! But as you prepare to entertain guests and tiny scary creatures in your house, you don't want to be spending time in the kitchen and miss all the fun. So here's a quick list of several goodies that I found on the web. From appetizers to crudites, cocktails and desserts, spooky as hell, or healthy and kid-friendly, here's a little something for every party lover. Check out these Halloween recipes that will make your party extra-special, without too much work!

I Scream Sandwitches via Martha Stewart
Martha needs no introduction, and even without me telling you, I'm sure a lot of you must have already checked out her gallery of Spooky Halloween Treats! I particularly liked the I Scream Sandwitches, because they are not only easy to make, but they are super-cute too, well, in a spooky way! And while you are there, check out the devilishly cute Candy Creatures, which are sure to be a hit with the kids!

Pizza Mummies via FamilyFun
Family Fun has some really interesting halloween recipes, but I particularly liked a series on healthy Halloween treats! these Pizza Mummies featured above are a sample, perfect bite-sized snacks for the ghosts and monsters lurking around your dinner table. Food that is ghoulish yet healthy is surely something you cannot miss, so go check out the other favorites in the 15 Hauntingly Healthy Halloween Snacks

The Freaky party menu over at Food Network is something you ought not to miss! From Vampire Blood Tomato Soup to Freaky Pear Mice, they have some really spooktacular halloween Treats!

Foodista has some delicious Vegan Halloween Treats to offer, while the charming Hostess form the Hostess Blog has some more fashionably creepy Halloween treats to explore.

As for Drinks & Cocktails, the folks at Fine Living dare you to explore their freakishly inviting array of Halloween drink recipes This lovely Vampire Cocktail, furnished with ice cream, triple sec and grenadine is what I am making for my Halloween party. So go on and choose your drink from the lavish list!

If you love entertaining, you will agree that Food is one of the prime ways to lure guests and impress them. I hope this special post about Halloween party recipes helps you plan a great gathering, and win over your ghosts and spirits that will enter your humble abode on the dark Halloween night!

I'll be back tomorrow with more fun Halloween crafts, but if you are looking for some inspiration, check out our post on Ideas for Celebrating halloween

Pasta With Parsely & Sun-Dried Tomato Pesto

2009-10-26T12:22:00.000-07:00

I'm always looking out for Pasta recipes, and one of the simplest yet tastiest ways to enjoy a weeknight pasta dinner is to toss it with some homemade Pesto Sauce! And this Rigatoni with Walnut, Parsley & Sun-Dried Tomato Pesto is one such charmer recipe that you would surely love. The tiny pieces of rich olive oil-soaked sun-dried tomatoes and earthy walnuts make this a satisfyingly thick, knobby pesto that bursts with flavor. Bye-bye Basil, we have some newbies to enjoy!

[Recipe & photo courtesy of Susan from Foodblogga]
Ingredients
Serves 4-6
1 cup fresh flat leaf parsley
1 cup walnut pieces
1/2 cup grated Parmesan cheese, plus extra for garnish
1 small garlic clove
3 tablespoons olive oil soaked sun-dried tomatoes
1 teaspoon lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil, plus extra for garnish
1 tablespoon water, or more if needed

1 pound rigatoni (or pasta of your choice)

Method
In a food processor, combine the parsley, walnuts, cheese, and garlic.* Process until the mixture is finely chopped. Add the sun-dried tomatoes, lemon juice, crushed red pepper flakes, salt, and pepper. With the machine running, gradually add the olive oil, then water in a steady stream, and process until smooth. (Add additional water or olive if necessary to achieve desired consistency.) Set aside.

*Note regarding garlic: If you don't prefer the pungency of raw garlic, then heat 1 teaspoon olive oil in a small skillet over low heat. Add garlic, and saute until slightly golden, 2-3 minutes. Then add to food processor. You can even use some Roasted Garlic in the pesto if you want!

Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta. Cook, stirring frequently, until al dente (tender but firm to the bite), about 10 minutes. Drain the pasta.

Place the pasta in a large warmed serving bowl. Top with pesto, and toss well. Garnish with grated cheese and a drizzle of extra virgin olive oil. Serve immediately.

How to Roast Garlic

2009-10-24T07:01:00.000-07:00

Garlic is more often than not, a preferred spice in any cuisine, especially Italian. And one of the best ways to enjoy the pungent flavor of this bulbous stem is by roasting it. Yes, the smell of roasted garlic on a freshly-baked pizza, or mixed with pasta, or sometimes even eaten raw, is mesmerizing to food lovers world-wide! Though many people think it is hard to roast garlic, it isn't a daunting task. You can roast the entire bulb, and use it to flavor your dishes. Here's a quick post on how to Roast Garlic.

How to Roast Garlic - Step-by-Step Recipe
[image credit: spicelines]

1. Preheat the oven to 400°F.

2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta, or simply added as a Pizza topping! it not only tastes great, it is good for your heart too. Don't believe it, then check out these health benefits of Garlic!

Kadai Paneer recipe

2009-10-21T10:37:00.000-07:00

For a simple yet tasty Paneer (Indian cottage cheese) recipe that won't take hours of preparation, and which you can savor with Rotis/Parathas/Naans or Rice, look no further. Kadhai Paneer is a healthy, nutritious, protein-rich and almost fat-free Indian curry that will leave you satisfied at the end of your meal. Flavored with kasuri-methi, ginger-garlic and a blend of mild Indian spices, Kadhai Paneer can be ready in a jiffy and can be a perfect accompaniment to bread or rice for a fulfilling weeknight dinner!

Ingredients
500g paneer (cut into small cubes)
2 medium onions
1 tbsp ginger-paste
3 garlic cloves - minced
1 green chilli-finely chopped
5 small juicy tomatoes
1 green bell pepper
8 tbsp oil
1/2 tsp turmeric powder
1 tsp Shaan tandoori masala
1/2 tsp garam masala powder
1/2 tsp chilli powder
3 whole cardamom pods
2 bay leaves
1 cup water (approx)
fresh cilantro - for garnish

Method
Take the paneer pieces and immerse them in warm water with a pinch of salt and turmeric powder. Allow them to soak in this for 10 mins. Then remove and drain on tissue paper, and keep aside.

To Make the Gravy
Take a small frying pan, add 2 tbsp oil to it, and add 1 onion (cut into 4 pieces), 3 tomatoes (chopped) 1/2 green pepper(chopped), ginger-paste, 1 garlic clove, green chilli and a little coriander to the pan. Add 1/4 tsp turmeric, salt and 1 cup of warm water. Cover with a lid and let the vegetable get cooked, stirring occasionally.

Gently boil the vegetables until soft (approximately 15-20 mins). Once cooked completely, pour them through a blender to make a thick puree.

Proceed with the Curry
Cut the rest of the onion and green pepper into 1-inch cubes.

Heat 2 tbsp of oil on a frying pan on low heat. Add half of the paste (made above) and add the above onion and green pepper to it; cover and leave to cook for 6-8 mins or until semi-cooked.

Take another large pan, heat 4 tbsp of oil, and add crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.

Add all the dry spices and roast for 1-2 mins. Finally add the remaining chopped tomatoes. Cook for 1-2 mins, then add the blended puree and cook for further 5 mins.

Add the paneer cubes, and the remaining diced onions and bell-peppers with a little warm water and bring to boil on full heat. Then lower the flame to medium-low and let it simmer for another 15-20 mins, letting all the spices mix together.

Once cooked, transfer to a serving bowl and garnish with some chopped coriander. Keep the lid covered to retain flavors and aroma.

Serve the delicious Kadai Paneer with some garama-garam Parathas!

Pumpkin Cupcakes with Cheesecake Frosting

2009-10-20T04:14:00.000-07:00

If you love pumpkin, and are thinking of ways to use those huge halloween pumpkins you've been buying, these Pumpkin Cupcakes with delicious Cream Cheese Frosting are your ultimate solution! The idea is an adaptation from Carrot Cake which is almost always served with cream cheese frosting. The decadent pumpkin counterparts have the health factor contributed by the pumpkin, and the oomph factor coming from the Cheesecake frosting. A sure hit with adults and children alike, they'll look great on your Halloween dinner tables! They are very quick and light, and for the calorie-conscious people, just cut out the frosting and you'll get a healthy dessert to munch on.

[Recipe & photo courtesy of Roni from Green Lite Bites]

Ingredients
Makes about 24 cupcakes

The Cupcakes
1 (15oz) can pumpkin
3 egg whites
1/4 cup of water
1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)

The Frosting
1 (8oz) package of reduced fat cream cheese
1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
1/2 cup skim milk

Method
Preheat the oven to 350 degrees F.

Whisk the pumpkin, egg whites and water together until well combined. Add the cake mix and combine with the whisk until just blended. A few lumps are ok.

Evenly distribute the batter into 24 cup cake tins with liners. Bake for about 20 minutes. Remove and let cool.

Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth. Smear on cooled cupcakes. Sprinkle with candy if desired, and enjoy these festive Pumpkin Cupcakes!

Why is Losing Weight Harder for Women?

2009-10-15T06:14:00.000-07:00

Its a known fact that when a husband and wife begin a weight-loss goal together, more often than not, it is the husband who reaches the target way faster than the wife! As frustrating as it sounds, it is true. but why?? Is the woman doing something wrong? Or is she just not as dedicated as the male? Why does it take longer for women to lose weight? And why does it start coming back as soon as you stop dieting and resume regular indulgences? Here are some tips that reveal the secret, and how you can make sure you can stay as slim and fit as your men!

[This article brought to you by Australian Lifestyle Fitness]

A key factor in determining how much weight you put on or lose is your Basal Metabolic Rate (BMR). In simple terms, this is how much energy your body uses under standard conditions, typically after waking in the morning or 12hours after a meal and in a relaxed state. The BMR represents 60-75% of total energy expenditure in an average person, so because your weight is controlled by how much energy you are either burning or accumulating (food), it is an important factor in determining your weight control.
The Basal Metabolic Rate is determined by how much of your body is low fat or 'fat-free', called the fat-free mass. Women naturally have a lower BMR, due to mammary (breast) and gluteal tissue which is higher in fat than in men, for the natural processes associated with child birth and rearing. Consequently, on average women need to eat less food than men, if they are to maintain a healthy weight.

Another way of looking at this is to take the example of Claire, a 28 year old lady who weighs 68kg and is 162cm tall (overweight). Her husband, Peter, is also slightly overweight and weighs 85kg and is 178cm tall. Claire's Basal Metabolic Rate (BMR) is 1,420 kilocalories per day while Peter's is 1500kcal/day. So although it might not seem like a big difference (80kcal/day), it makes a big difference over time. This 80kcal/day difference means that come meal time, if Claire has the same portion size as Peter and neither of them do any exercise, she will actually put on more weight than Peter over time. This is because Peter's natural BMR will consume the energy eaten at a faster rate. How does Claire overcome this and get back to a healthy weight and look great? Exercise! It's tough news, but exercise is the answer to your weight woes. If you want to know your specific BMR, simply take our diet profile.

Why does exercise have to be the answer?
The good thing about exercise and weight control is that the fitter you are, you have a higher BMR, so the weight will come off more easily. It's fantastic! It's a positive feedback cycle whereby you start dropping off the fat through exercise, the BMR goes up, then you start burning more energy naturally, and the weight comes off and the cycle continues until you are looking trim and terrific in the healthy weight range. It's that simple!

So why can't I just do a diet?
Unfortunately for us humans, our bodies react to dieting by decreasing our BMR. This is a kind of reaction to protect us from starvation. When we stop eating, our bodies panic and prepare for the worst by lowering our natural energy usage (BMR) to make our fat stores last longer (and survive, apparently!). Unfortunately for dieter's trying to lose weight, this makes it harder. It also means that your weight is likely to yo-yo up and down and never be stable, and this is a very unhealthy way to live.

What are the key points?

Basal Metabolic Rate (BMR) is determined by:

* Fat-free mass (can be related to gender)
* Dieting/food intake
* Genetics (body type)

BMR determines how quickly you burn energy and how easily you lose weight.

No matter what your BMR or gender is, you can lose weight through exercise and eating healthily and with moderate portion sizes to control your energy intake. So don't be disheartened; it may look hard, but its not impossible. Check out this article for ways to help burn fat and lose weight. With the right approach and dedication, you'll reach your weight loss goal in no time!

Related Reading
Exercises that help you Burn Fat effectively
A Quick 15-Minute Workout that works!

5 Easy Homemade Sweets - Diwali Special

2009-10-09T17:32:00.000-07:00

Diwali, one of the biggest Hindu festivals is right around the corner, and its time to get cooking some delicious sweets and snacks. If you are in India, you'd be relishing tonnes of decadent sweets that would be decking the Mithaiwallahs or Halwai ki Dukan (sweetmeat shops). But being in US, its hard to find some of those authentic delicacies. yet, that's no reason to sit back and brood. Here are some really easy yet delicious Diwali Special Sweets that you can make right at your home; make the most of your time, so you can enjoy the other celebrations too with equal gusto!

[Recipes courtesy of Bawarchi Food, Tarla Dalal and Fun and Food]

1. Rava-Besan Laddoos
Ingredients:
1 cup Besan (Gram Flour)
1 tbsp Ghee (Clarified Butter)
2 cup Rava (Semolina)
1 cup Sugar
1-2 cup Water
Sliced Almonds and cashews to garnish

Method:
Take the ghee in a non-stick pan. Once the ghee is melted add rava to it and half roast it till it becomes faint light pinkish and starts giving out roasted smell. Don't overcook it.

Then add the besan to it and roast again for about 5 mins till the mixture becomes golden brown in color.

Along with this, keep another pan to make the sugar syrup with all the sugar and water. Keep stirring the sugar syrup and check the consistency till it comes to single-wired texture (take a little sugar syrup between your fingers and check to see that the syrup forms a single strand as you pull your fingers apart).

Take the rava-besan mixture in a plate and allow it to cool. Once the sugar syrup is done, don't let it cool much, and add it to the rava till it becomes like a thick paste. Keep adding the syrup a little at a time, just enough so you can make a loose ball when you take some mixture in your hand.

Mix everything well and let it rest for 7-8 hours or even for overnight, to be on the safer side. You can see that the mixture when cooled enough, it becomes a bit thicker than before; Make laddus out of it and garnish them with sliced almonds and cashews.

These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated.

2. Koprapaak (Coconut Burfi)
Ingredients:
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate

Method:
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.

Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Coconut Burfi instead of laddoos.

3. Microwave Peda (Milk Pedas)
Ingredients:
1 tin (nestle) Condensed Milk
1 cup (whole) Milk Powder
1 tbsp Kewra Essence or Rose Essence
1/4 cup finely chopped Pistachio
2 tbsp melted (unsalted) Butter

Method:
Mix together the condensed milk, milk powder, melted butter and the essence in a microwave dish (preferably) a corning ware dish. Microwave it for first four minutes. Remove and stir it thoroughly. Again microwave it for another 2 minutes. Remove and let it cool for sometime. Divide them equally into small lemon sized balls.

Take an empty thread spool and one by one press the balls with the spool on a wax paper. Now you get a beautiful design. Sprinkle the finely chopped pistachio on the pedas. The pedas are ready. Serve it on a decorated dish.

4. Phirni or Kheer(Rice Pudding)
Ingredients:
1 cup - rice
1 litre - milk
1 tbsp ghee (clarified butter)
1/2 cup condensed milk (unsweetened)
1 cup - sugar
** you can reduce the sugar to half or skip it if using sweetened condensed milk
cashew nuts fried in ghee - for garnish

Method:
Wash the rice once. Keep it aside.

Fry some sugar in ghee for a min. Add the rice to the sugar and fry for a min. Add 2 cups of water to it and allow it to cook in a pressure cooker upto 3 whistles. After that remove the lid and add milk to cooked rice. Let it boil for 5 mins, then add sugar. Boil again for 5 mins. After that add condensed milk to it to make it nice and thick.

Finally add cashew nuts, garnish with some saffron strands, and serve, either hot or cold.

5. Shahi Pista Roll or Pista Burfi
Ingredients:
Pista (Pistachios), unsalted and chopped, 1 Tbsp
Khoya or mawa, 1/2 cup
Milk powder, 1 tspn
Sugar, 2 Tbsp
Varak (silver foil), 3-4 sheets (optional)
Cardamom, powdered, 1/2 tspn

Method:
Take khoya and sugar in a thick pan and heat over medium heat with continous stirring till it start to leave the sides, about 5 minutes. Add cardamom powder.

Transfer to a plate and let it cool so that it is comfortable to touch. Add milk powder and knead well to make it a dough. Divide the dough into smaller balls and roll each to form a long cylindrical (tube) of diameter 1 cm. Carefully stick the silver foil all round each of the tubes. (optional)

Cut each roll into smaller rolls of 2cm size. Store in an air-tight container. If its too hard for you to make the rolls, just spread the mixture on a greased plate, let it cool, then cut into diamond shapes to make Pista Burfi instead.

Zucchini & Sweet Corn Soup

2009-10-07T05:53:00.000-07:00

When it comes to soups and stews, everyone has a list of soups they are most comfortable with, and why not, after all, what good is a soup if it is not comforting on a cold winter night!! Generally, tomatoes, corn, veggies and some meat stews are family favorites, but would you ever dream of making a Zucchini Soup? I am not at all a zucchini-lover, but this soup made me crave this vegetable more than I had imagined. I think the Corn relish was indeed the added bonus, which brought in extra flavor. Healthy and hearty, this Corn & Zucchini soup is sure to warm your hearts on those chilly evenings!

[Recipe & Photo courtesy of Susan from FoodBlogga]

Ingredients

Corn Relish:
1 teaspoon olive oil
1 cup fresh corn kernels (or canned)
1/2 cup diced red bell pepper
2 green onions, thinly sliced
2 teaspoons finely chopped fresh cilantro
salt, to taste

Soup:
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, peeled and chopped
3 cups vegetable broth
2 cups fresh corn kernels from 2 ears (or canned)
3 cups chopped zucchini (2 medium)
1 jalapeno pepper, diced (the more the seeds, the hotter the flavor)
2 tablespoons fresh minced ginger
1 teaspoon salt
1 tablespoon hot curry powder
1 (15 ounce) can regular or light coconut milk
juice of 1 lime (3-4 teaspoons)
1/4 cup each finely chopped fresh cilantro and mint

Method
To make the relish, heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the corn kernels, red pepper, and green onions, cooking until slightly browned, about 5 minutes. Turn off heat, and add fresh cilantro and salt, to taste. Set aside.

In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, zucchini, jalapeno, ginger, salt, and curry powder, and stir well. Cook until potatoes are tender, about 15 minutes. Add the coconut milk, lime juice, and herbs. Turn off heat and cool for 10 minutes.

Puree soup in two batches until smooth, and return to the pot over medium-low heat.

Taste it, and adjust seasonings accordingly. Garnish each serving with a spoonful of corn relish.

Note: This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.

Chocolate Nutella Tart

2009-10-01T05:36:00.000-07:00

If you've ever tasted a luscious serving of Nutella, you'll agree with me that it is a taste that clings to your palate, and makes you its slave forever! I still fondly remember, and miss the delicious Nutella Crepes we savored at the base of the Eiffel Tower, but when I saw Mandy's delicious Chocolate Nutella Tart, I knew I had to make this before I started licking my screen! With a perfect crust,chocolate and Nutella, topped off with toasted hazelnuts, this is a dessert that Pierre Herme made for his wife who loved Nutella. And believe me, its seriously seductive, both in looks, and taste!

[Recipe and photo courtesy of Mandy from Fresh from the Oven; recipe adapted from Pierre Herme's Chocolate Desserts Book.]

Chocolate Nutella Tart
Makes 6 to 8 servings

The crust:
1 fully baked 8 3/4 inch (22cm) tart shell made from Sweet Tart Dough, cooled to room temperature

Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.( The crust can be made up to 8 hours ahead and kept at room temperature.)

The Filling:
2/3 cup (200g) Nutella
4 3/4 ounces (140g) bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped
7 tbsps (3 1/2 ounces, 200g) unsalted butter
1 large egg, at room temperature, stired with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup (140g) hazelnuts toasted,skinned and cut into large pieces

Method
Center a rack in the ove and preheat the oven to 375F (190C).

Spread Nutella evenly over the bottom of the crust and set it aside while you make the ganache.

Melt the chocolate and butter in separate bowls either over-not touching-simmering water or in a microwave oven. Allow them to cool until they feel only just warm to the touch [104F (40C)], as measured on an instant read thermometer, is perfect).

Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever widening circles and taking care not to agitate the mixture- you don't want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the Nutella in the tart shell. Scatter the toasted hazelnuts over the top.

Bake the tart for 11 minutes- that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled- that's just what it's supposed to do. Remove the tart from the oven and slide it onto a rack. Allow the tart to cool for at least 20 minutes, or until it reaches room temperature- the best temperature at which to serve it.