Author: mixim

scones

Jackie and her scones are the main attraction at Casey’s Cosy Corner Cafe in the Assembly Rooms Lancaster.

In this film Jackie shares her secrets…it’s all in the hands.

Ingredients:
—————–
3lb Plain Flour
10oz Marg
3oz Baking powerder
12oz Caster sugar
9oz Fruit
1 1/2 pts Milk
3 Eggs
Salt

Filmed as part of What’s Cooking Grandmas of Lancaster.

Visit http://www.WhatsCookingGrandma.net for more…

Super Size Me

Super Size Me is a 2004 American documentary film directed by and starring Morgan Spurlock, an American independent filmmaker. Spurlock’s film follows a 30-day period from February 1 to March 2, 2003 during which he ate only McDonald’s food. The film documents this lifestyle’s drastic effect on Spurlock’s physical and psychological well-being, and explores the fast food industry’s corporate influence, including how it encourages poornutrition for its own profit.
Spurlock dined at McDonald’s restaurants three times per day, eating every item on the chain’s menu at least once. Spurlock consumed an average of 20.92 megajoules or 5,000 kcal (the equivalent of 9.26 Big Macs) per day during the experiment.
As a result, the then-32-year-old Spurlock gained 24½ lbs. (11.1 kg), a 13% body mass increase, a cholesterol level of 230, and experienced mood swings, sexual dysfunction, and fat accumulation in his liver. It took Spurlock fourteen months to lose the weight gained from his experiment using avegan diet supervised by his future wife, a chef who specializes in gourmet vegan dishes.
The reason for Spurlock’s investigation was the increasing spread of obesity throughout U.S. society, which the Surgeon General has declared “epidemic,” and the corresponding lawsuit brought against McDonald’s on behalf of two overweight girls, who, it was alleged, became obese as a result of eating McDonald’s food [Pelman v. McDonald’s Corp., 237 F. Supp. 2d 512].[3] Spurlock points out that although the lawsuit against McDonald’s failed (and subsequently many state legislatures have legislated against product liability actions against producers and distributors of “fast food”), much of the same criticism leveled against the tobacco companies applies to fast food franchises whose product is both physiologically addictive and physically harmful.[4][5]
The documentary was nominated for an Academy Award for Documentary Feature.[6]
A comic book related to the movie has been made with Dark Horse as the publisher. It contains stories about various cases of fast food health scares

Great Northern Beans

Ingredients:

2 (32 oz.) cans of Great Northern Beans, drained or 1 lb uncooked beans
1 ham steak cut into 2 inch cubes
1 tsp. salt
1/2 lg. sweet onion, chopped
2 (14 oz.) bottles of ketchup
1/3 to 1/2 c. of prepared mustard
3 c. of packed brown sugar


Instructions:

Quick soak:

Rinse and sort beans in a large pot.
Add 6-8 cups hot water to 1 lb of beans (about 2 cups).
Bring to rapid boil; boil for 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain soak water and rinse.

Overnight soak

Rinse and sort beans in a large pot.
Add 6-8 cups hot water to 1 lb of beans (about 2 cups).
Let stand overnight or at least 6-8 hours.
Drain soak water and rinse.

Cooking Directions:

Add 6 cups of hot water to drained and rinsed beans.
Simmer gently with lid tilted until desired tenderness is reached, about 11/2-2 hours.

GREAT NORTHERN BAKED BEANS

Combine ingredients. Cook in a uncovered crock pot 8 to 12 hours or overnight on low heat.

References

Semolina (Cream of wheat)

Porción 1 2 4
Leche 1-1 1/4 Tazas 2 Tazas 4 Tazas
Sal 1/8 tsp 1/4 tsp 1/2 tsp
Semolina 3 tbsp 1/3 Taza 3/4 Taza

  1. hervir la leche. Mover constantemente para que no se derrame.
  2. Incorporar gradualmente la semolina batiendo constantemente  hasta que se incorpore bien.
  3. Hervir de nuevo; reducir llama a bajo, cocer destapado por 2 minutos o hasta que espese. Mover frecuentemente.
  4. Dejarlo enfriar un poco.

Microondas

  1. Mezclar 3 tbsps de semolina con 3/4 Tazas de leche y una pizca de sal.
  2. Poner en el micro en High 1 minuto. batir. Cocinar 1 o 2 minutos adicionales hasta que espese, batiendo cada 30 segundos.

HbA1c

Es un examen de laboratorio que muestra el nivel promedio de azúcar (glucosa) en la sangre durante tres meses. Este examen muestra qué tan bien está controlando usted la diabetes.

Un valor de HbA1c menor o igual al 6% es normal.

Los siguientes son los resultados cuando el HbA1c se usa para diagnosticar diabetes:

Normal: menos de 5.7 %
Prediabetes: 5.7 a 6.4%
Diabetes: 6.5% o más
Si tiene diabetes, usted y el médico o la enfermera analizarán el rango correcto en su caso. Para muchas personas, la meta es mantener el nivel en 6.5% a 7% o menos.

Nota: los rangos de los valores normales pueden variar ligeramente entre diferentes laboratorios. Hable con el médico acerca del significado de los resultados específicos de su examen. Los ejemplos anteriores muestran las mediciones comunes para los resultados de estas pruebas. Algunos laboratorios usan diferentes medidas o pueden evaluar diferentes muestras.

Eggs

Heston Blumenthal takes off his chef whites and steps into a domestic kitchen to show viewers how to inject some Heston-style magic into homemade cooking
Note: Copyright Holder is Channel 4, UK.

How to Make Perfect Hard Boiled Eggs

Cook time: 12 minutes

If you want hard boiled eggs that are easy to peel, make sure they are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee’s On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then. If you need to hard cook fresh eggs, and want them easy to peel, steaming the eggs works well. Even fresh eggs steamed for 20 minutes will be easy to peel.
Method

1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don’t have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don’t notice the eggs boiling until they’ve been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

Makes 6 (2 halves) servings.
Prep Time: 10 minutes
Refrigerate: 1 hour

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.

3. Refrigerate 1 hour or until ready to serve.

To hard cook eggs: Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

per serving

Calories: 136

Fat: 12 g

Carbohydrates: 1 g

Cholesterol: 216 mg

Sodium: 172 mg

Fiber: 0 g

Protein: 6 g

Salsa Marinara.

La SALSA MARINARA es muy típica de ITALIA; y casi siempre es asociada a una RICA y muy deliciosa PASTA. Hoy te quiero mostrar como cocinar FACILMENTE una Salsa Marinara; y algunos usos que le pudieramos dar, a parte de anadir sabor a las pastas…

Primero, un poquito de historia.-

A pesar de su nombre –“MARINARA” que quiere decir “marisco”– , esta deliciosa salsa no tiene pescado en su contenido. La Marinara es una muy basica salsa de TOMATE sin carne. Pudiera considerarse como la SALSA PRECURSORA de cualquier RAGU; y de todas las otras salsas de tomate en ITALIA.

La Receta con el Chef Pablito…

5-6 cucharadas de ACEITE DE OLIVAS Extra-Virgin –Más adelante postearemos sobre los ACEITES–
2 dientes de AJO, bien picados
1 lib(450 gramos) de TOMATE pasados en el blender con poquita SAL, y poquita PIMIENTA.
3 cucharadas de PERGIL –bien picado–
2 cucharadas de hojitas de OREGANO –bien picado–

Procedimiento.-

  1. Una olla sobre el fuego, en término medio. Verter el aceite de olivas. Y añadir el AJO.
  2. Antes de que el AJO comience a colorearse, añades el TOMATE, la SAL, y la PIMIENTA.
  3. Cocinar sobre fuego medio, por 20-25 minutos; hasta que se espese la salsa de tomate. Mover frecuentemente.
  4. Dejar destapada la olla para que la salsa tome la consistencia correcta. Para evitar que salpique, pudiera SOLO levantarse la tapa de manera parcial, colocando una cuchara de madera de forma tal que mantenga una abertura por donde escape el vapor.
  5. Cuando la salsa este lista –con consistencia un tanto espesa, se le agrega el PEREJIL y el OREGANO. Y Se apaga el fuego.
  6. Cocine la pasta de su gusto en abundante agua con sal –AL DENTE(no muy dura; pero tampoco muy suave)– Dependiendo del tipo de pasta …cocer durante 6,8,10,12 minutos(siendo los espaguetis los que mas tardan en cocerse). Escurrir la pasta, y colocarla en un tazón. Verter encima la salsa de tomate. Mezclar bien. Servir de inmediato. Y pung pung!!!

La MARINARA es una salsa simple, fácil de preparar; y que es muy sabrosa y saludable. No sólo va bien con pastas. Pudiera ser usada para acompañar unos Calamares Fritos, Camarones Fritos, Vegetales Fritos. También para tranformar cualquier Salsa Roja en mariscos y carnes. Puedes inventar con ella.

Consejitos de tu Chef Pablito…

  • No dejes quemar el AJO.
  • Usa yerbas frescas( que el perejil y el oréganos sean frescos –de ser posible–)
  • Que los tomates sean bien frescos y bien maduros. Si son enlatados, elegirlos de alta calidad –tomates enlatados italianos–
  • Si te gusta el PICANTE –como a MI–, le puedes agregar un poquito de CHILE ROJO.

Chilindrón

El chilindrón es una preparación típica en forma de salsa muy típica de la parte nororiental de la cocina de la península ibérica (Aragón, Navarra, País Vasco).1 Su empleo da lugar a platos con la denominación añadida: al chilindrón, siendo los más habituales: el cordero al chilindrón y el pollo al chilindrón. Adecuada para carnes de aves y carnes tiernas. Se suele elaborar con hortalizas de color rojo como son el tomate y el pimiento.

 La composición de las salsas al chilindrón es a base de tomates y pimientos rojos, elaborados con abundante ajo. Por regla general las porciones cárnicas se suelen asar hasta que se ponen doradas y tras esta operación se añade cebolla, pimientos y tomates dejando la mezcla de carne y hortalizas un rato hasta que la carne tome texturas blandas. El color rojizo que toma la salsa es debido al contenido de licopeno (colorante natural rojo) del tomate y de los pimientos.