The Many Ways of Cooking Mexican Food

Mexican foods, like many other foods, can be boiled, grilled, or fried. These are modern Mexican cooking styles but Mexican traditional cooking techniques were rather different.

In ancient times, Mexicans did not have ovens. Instead, they would cook Mexican food over an open fire, which was the most common out of all the Mexican traditional cooking techniques.

The food would be placed in iron pots before cooking. This Mexican cooking method is similar to how we cook food on the grill these days. The Aztecs steamed and boiled their food in two handled clay pots before the Spanish introduced iron cooking pots. These two handled clay pots were called xoctli. The pot would be filled with food and then heated over an open fire. A lot of foods were fried and Mexican cooking features frying to this day.

Today in the present, it is a lot easier to cook Mexican dishes. It takes less time to prepare the foods. If someone wants to make homemade tortillas, there are iron pans that make it easy. Flans are made simply using spring form type pans. Long ago, it was a long process to make masa, which is a dish that includes a certain type of corn that has to be grinded. Nowadays you can purchase a metal grinder that helps grind the masa.

When you are making Mexican cooking recipes, the oven is perfect for many of them. You can bake meat, fish, and vegetables easily. You can also cook foods in a pot of water with added spices. A lot of Mexican recipes can even be made in a crock pot or slow cooker. Large steaming pots simplify the tamale cooking process. They take a long time to cook so a large pot means you can cook more at once, instead of in smaller batches.

Grilling Mexican food is another way to enjoy it. Foods used to be cooked this way many years ago and it was called "barbacoa." With this Mexican cookery method, meat was wrapped in banana leaves and cactus leaves and steamed over boiling water in a large pit. If you want to learn how to cook Mexican food, this is not the easiest technique for a novice! Food cooked in this way would have tasted similar to our grilled food of today. Fajitas are a good example of a perfect Mexican food to grill.

Mexicans many years ago used "metate y mano," which was a large tool with a concave surface, made from mugYmxpbmQ=#">stone or lava rock. This utensil was used to mash the ingredients together. A "molcajete" is another ancient Mexican cooking tool, which translates as a mortar and pestle. You would learn about these ancient cooking tools in a Mexican cooking class, although we use different utensils today.

Cooking almost always requires stirring somewhere in the preparation. Wooden spoons have been around for many hundreds of years and are still widely used. There are different types of spoons today, depending on whether you are moving meat around in hot oil or stirring a thick sauce.

There is a rich history behind Mexican food and Mexican traditional cooking techniques. The methods might have changed through the ages but the food is still traditional. Food tastes different when cooked in different ways and there are plenty of Mexican recipes to try out and enjoy.

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Mouth Watering Smoker Recipes

Do you love the smell of delicious meat fresh off the smoker? It is juicy, tender, and perfect for the whole family to enjoy. The process of making the perfect meal starts with great smoker recipes. You must consider meat preparation, getting the right spices and seasonings, and the best sauce for your particular cut of meat. There are so many smoker recipes to choose from; choosing ones from an experienced bbq master is the best solution. Once someone has tried and tested many different recipes, they know what works best in different instances.

Smoker recipes usually have some kind of rub on the meats. Salt, pepper, chili powder, and brown sugar are very common ingredients. Always be generous when applying the rubs and spices to get the best flavor out of your meat. Start off with general smoker recipes and then you can customize them to suit your taste by adding favorite spices here and there. Experiment a little with different things to see what you like best.

When smoking meat, sauces are the other main ingredient. Tomato based or vinegar based sauces are the two main varieties of bbq sauce with smoker recipes. Depending on the geographic region you are from, the sauce varies. My personal favorites are the tomato based sauces. If short on time, you can just buy a bottle from the store.

Smoking meat is an art form when at its best. many good books are written about the subject. Ones that are written by people who compete in competitions are best as they know the tried and true smoker recipes from experience. When you learn from the best, you are on your way to great bbq.

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How to Cook Steel Cut Oats

Ever since I turned my family on to steel cut oats, they can't get enough of them. This includes one child who always made faces whenever I tried to serve him regular oatmeal made from rolled oats.

A steaming bowl of steel cut oatmeal, served with raisins or fresh fruit such as blueberries or strawberries, makes a hearty breakfast any day of the week. Steel cut oats are especially welcome on a cold, rainy day. For me, there's nothing better at such a time than curling up with a good book and my oatmeal while listening to the rain drip and splatter against the windows.

Steel cut oats are the inner part of the oat grain, known as the groat. The groats are cut in two or three pieces in such a way as to enhance the naturally nutty flavor. They are golden-colored and shaped roughly like small grains of rice. Some other names for them are Irish oats, Scotch oats, coarse cut oats, and pinhead oats.

Besides being deliciously chewy, steel cut oats are highly nutritious. They're especially high in the B vitamins. They also provide protein, calcium and fiber to your diet. An interesting fact about oatmeal is that it is the only food with naturally occurring GLA, or gamma linolenic acid. GLA is an essential fatty acid.

The one drawback to steel cut oats, and it's a minor one in my opinion, is that they require a longer cooking time than regular oatmeal. I rather like this aspect of them. It means that to enjoy them, you have to slow down and step out of the hurry-hurry modern world for a while. And what's wrong with being forced to take such a break now and then?

Steel cut oats are available in most supermarkets, sold in cans or packages. The two whole-foods type markets in my community also sell steel cut oats from their bulk bins, which saves a little money over the pre-packaged ones.

The basic recipe for steel cut oats is to bring 4 cups of water to a boil in a saucepan, slowly stir in the oats and heat on high until the oatmeal begins to thicken (about 4 to 6 minutes). Then reduce the heat, cover the pan with a lid, and simmer for about half an hour. Serve with the aforementioned fresh fruit, or add a little milk, honey or brown sugar. It's all good!

If you want to reduce the preparation time for those busy mornings when everyone is trying to get out the door, here's a way to do it. The night before, boil 4 cups of water in a saucepan or pot. Turn off the heat, stir in a cup of oats, cover the pan or pot, and let sit overnight. In the morning you'll just need to cook the oatmeal over low heat for 10 minutes or so.

Yes, if you really must, you can microwave steel cut oats. The consistency will be noticeably different, but many people prefer it cooked this way. Try it and decide for yourself.

This microwaving method works pretty well: Mix a half cup of oats with 2 cups of water in a large bowl. Cover the bowl tightly with plastic wrap. Place in the microwave and zap for 4 to 6 minutes. Remove from the microwave, stir the oatmeal, then return and zap it for another 4 to 6 minutes. Due to the variances in microwave power, you may need to experiment to find the right cooking times for your particular oven.

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4 Tasty Macaroni Recipes

Home-made macaroni

Add a well beaten egg to four cups of flour and sufficient water to create fine dough. Roll the dough on the breadboard until it becomes thin, the slice into strips and sun-dry. You will need a wooden frame with a tightly tacked cheese cloth for you to lay the macaroni properly. To prevent the dust from mixing with the macaroni, cover it with a cheese cloth during the entire drying process.

Boiled macaroni

In a pan of boiling water, put a big cup of macaroni and then cook until it turns soft. Drain it after it is done; add about a pint of milk and some cream (optional), some salt and an egg that is well beaten. Stir it gently over gradual heat until it becomes thick and rich. Serve while still hot.

Macaroni with cream sauce

Following the previous dish, cook the macaroni accordingly. Prepare the cream sauce by gradually boiling a pint of milk with the use of a double boiler. As it boils, mix in a tablespoon of flour and ¼ teaspoon of salt. You can steep or thicken the milk as desired. If you want a thick sauce, you have to heat it for about 10-15 minutes. Add some sliced onions and celery.

Macaroni with tomato sauce

In equal parts of boiling milk and water, add a cup of macaroni. Boil it until it becomes soft. While cooking the macaroni, you can create the sauce. Rub a canned or stewed tomato with an aid of colander to get rid of some remains and seeds. Heat over fire until it reaches the boiling point, add some flour to thicken (a tablespoon will do). Pour in ½ cup of very thin sweet cream and add some salt if you like. Evenly put macaroni in your dishware and a little amount of sauce in every dish. Serve while still hot.

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Old Fashion Recipes For Yummy Egg Dishes That Are Perfect For Breakfast Or Brunch

Doctors and nutritionists tell us breakfast is the most important meal of the day. And we diabetics must never skip breakfast! Here are a couple of recipes from my vintage recipe collection for dishes that are great for breakfast or brunch. The Amish Breakfast Casserole is one I got from an Amish lady in Indiana, who is now deceased, and the Taco Egg Scramble was in an old cookbook from my late mother's estate.

TACO EGG SCRAMBLE

6 large eggs, beaten
1/3 cup milk
1/3 cup chopped canned green chili peppers
1 tsp minced dried onion
couple splashes bottled hot sauce
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
3/4 cup shredded cheddar cheese
shredded lettuce
1 tomato, cut into wedges

In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges.

Yield: 4 servings

Note: The above recipe is a good dish for diabetics as each serving has only 5 g carbs but 22 g protein.

AMISH BREAKFAST CASSEROLE

8 slices of bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt
1/4 tsp black pepper, optional

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, pepper (if using) and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

Enjoy!

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Is Pasta Healthy Or Fattening?

many people try to lose weight are the wonders of pasta noodles healthy or fattening, as many foods rich in carbohydrates, often becomes a bad reputation, thick;? But this is not necessarily true.

Carbohydrates, although recently made a rogue, are actually necessary for your body and your mind is running smoothly. When carbohydrates are broken down, providing an important source of glucose. Glucose is the primary source of energy for the bodyand the only source of energy for your brain. Many people who have tried to stick to very low-carb diets have suffered from low energy and bad moods. I know I would be in a bad mood if I never got to eat my favorite pastas!

Consuming too many carbohydrates can be fattening, but pasta itself is not fattening; cooked pasta has only about 200 calories per cup. Where you really get into trouble is with your pasta sauce. Pasta sauces that contain high calorie fatty meats, creams, cheese and other fattening ingredients can really make a pasta dish fattening. Tomato pasta sauces are usually not very fattening at all! Americans also have a tendency to eat too much pasta - portion control is important when controlling calories. Italians traditionally serve pasta as a side dish or as one course of a multi-course meal; not in the large mounds that are so common in the United States.

Along with being fattening, pasta has been criticized for being a simple carbohydrates and lumped into the same category as cake, pastries and white bread. The problem with all of these simple carbohydrates is that they spike your blood sugar resulting in excess insulin being secreted which encourages weight gain and a subsequent energy crash. Simple carbohydrates have a high Glycemic Index (GI) which is a number used to measure how quickly the body's blood sugar level rises after the ingestion of a food. The good news is that Pasta has a GI of 41, which is similar to pears and lower than many types of bread. And one easy way to lower the GI of pasta is to cook it like the Italians - "al dente".

Most pasta today is made from semolina flour obtained from durum wheat. This creates a firm dough which in turn also lowers the GI, while also providing a good source of nutrition. Homemade and dried pasta contain plenty of B vitamins, folic acid and iron. It's low in sodium and, despite a prevalent myth, pasta is not high in cholesterol even though it is usually made with eggs. It was once thought that egg consumption needed to be drastically reduced due to their high cholesterol content, but subsequent research has shown eggs are quite healthy in moderation and greatly contribute to the health benefits of pasta. For those on a strict diet, however, pasta can be made without eggs, while the flour and olive oil content still make this pasta healthy.

Another option is to use dried pasta. This pasta usually does not contain eggs or oil but is made from 100% semolina flour and is quite firm when cooked.  The firmness of this pasta helps lower the GI index to less than bread, potatoes and white rice while still providing vitamin B, fiber and iron. Dried pasta can be stored up to 3 years, but be sure not to store your pasta in glass containers as the sunlight depletes the vitamin B.

Is Pasta healthy in other ways too?

Yes, homemade pasta can be quite healthy. It is not difficult to learn how to make pasta and homemade Pasta can be made even more nutritious with the inclusion of whole wheat flour, spinach, garlic and herbs that add to the vitamin, mineral and fiber content of the pasta. Fiber is another nutrient often lost in modern diets, but fiber is necessary for digestive health, hormonal balance and the prevention of certain types of cancers.

There are many easy pasta recipes which make this nutritious food very convenient for modern busy cooks as well. When trying to eat healthier, you don't have to wonder "is pasta healthy" since there are many ways to prepare pasta that are. So go ahead and enjoy your pasta without guilt, just remember to go easy on the fattening meats and sauces and enjoy your pasta in moderation!

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Diet Dessert Recipes: Peachy Keen Cake

Diet dessert recipes can help you succeed with your weight loss goals. Traditional desserts and store-bought goodies are frequently so high in fat, calories and sugar that they have no place on a healthy eating plan. Instead of just saying goodbye to sweet treats forever, give some diet dessert recipes a try. You can have your cake and eat it, too - every delicious bite.

Here's a diet dessert recipe that's sure to please the sweetest tooth. Peachy Keen Cake is sweet and moist, and has a fraction of the fat, calories and sugar found in most cakes. The peaches lend a warm flavor, and artificial sweetener works with a small amount of sugar to make a diet dessert which will have you wanting seconds. At roughly 120 calories a slice, you can indulge your senses without adding to your waistline.

Diet Dessert Recipes: Peachy Keen Cake

6 large peaches, fresh
1/3 cup sugar
1/3 cup artificial sweetener
2 tablespoons butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon oil
1 egg OR 1 ripe banana, mashed with 1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup lowfat buttermilk OR 1/2 cup milk, any lower calorie variety, mixed with 1 teaspoon white vinegar

Directions:

Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil. Make cross-cuts on the stem end of each peach with a sharp knife and place the peaches in the boiling water. Boil for about 1 minute, or until the skins start to become soft. Drain boiling water and transfer peaches to a bowl of cold water to cool. Peel, halve and pit the peaches and set aside.

In a medium skillet, combine 1/3 cup of sugar and one tablespoon of butter. Cook together over medium heat for three to five minutes, or until the sugar begins to melt.
Coat an 8x8 square baking dish with non-stick cooking spray. Arrange the peaches inside, cut side up. Pour the melted sugar over the peaches and set all aside.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.

In a large bowl, beat 1/3 cup artificial sweetener, 1 tablespoon butter and oil with an electric mixer until combined. Add the egg or egg replacer, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk or buttermilk replacement and the flour mixture, beating until just combined. Do not overbeat.
Spoon the batter evenly over the peaches in the pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack to cool for a few minutes. Loosen the edges of the cake with a knife, and invert the cake onto a serving plate. If any of the peaches stick to the pan, remove them with a knife and replace them on the cake.

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Egg Roll Recipes

Who doesn't like egg rolls? If you go to a Chinese restaurant, you may wonder how they make such great egg rolls. Well why sit there wondering, when you can make your own in your very own kitchen, anytime you want!

Before you being you should be aware that making egg roles is complicated, but not impossible. It is a different skill base if you are not used to making Asian type food.  

Here is a great recipe to try:

Asparagus Egg Rolls with Hollandaise Sauce

This is a great recipe! Do not be put off by the odd combination of ingredient, these are great. First you need about forty pieces of asparagus, eight pieces of Menlo egg roll wrappers, salt and pepper, two teaspoons, of shallots, red wine vinegar, and canola oil, one egg, some mint, chervil, and cilantro, and canola oil for the frying pan. This is for the egg roll out and inside. For the Hollandaise sauce you need two egg yolks, two tablespoons of water, a pound of butter, two teaspoons of lemon zest, and a teaspoon of cayenne pepper.

First, take a very large pan and boil your asparagus until done. Make sure to put in a lot of salt while boiling, so that the asparagus will take on that very salty flavor. After they are cooked, put them immediately into the refrigerator to cool. While they cool you need to place the shallots in the vinegar, sprinkling the oil on top. To make this is well mixed, whisky with a fork.

Next, separate your egg roll sheets and wrap the asparagus in each one. Then fry them at a very hot temperature until they become golden and look like regular egg rolls. Spread the vinegar mixture on top of them when finished. 

To make the Hollandaise sauce, there is nothing special about this kind for egg rolls. If you have a favorite recipe to make it, you can definitely substitute it.

This is a great recipe to surprise your friends and family, they may even ask where you get your take out from!

If You Are Interesting in More Recipes

If you would like more information on egg roll recipes, other Asian cuisine, or cooking tips in general, visit www.cdkitchen.com today! Make your cooking repertoire more dynamic and interesting by adding new skills to your cupboard.

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Safe Baby Food Recipes - Go For These Mouth-Watering And Hygienic Recipes For Your Darling Baby

Being a mother how much do you love your baby?

Do you really take care for your sweetheart baby?

Now you might be thinking that the author of this article is so stupid to ask such questions from a mother! Of course, every mother loves her baby more than anything else...

But let me explain one thing to you, sweet mama.

There are very few mothers, who really make efforts to maintain proper hygiene for their baby. Just thinking to make your baby healthy for a lifetime is not enough. What you need is the proper way to prepare hygienic recipes for your baby according to his/her age requirements.

So, to help you all sweet and caring mothers, here are a few recipes especially for your o-so-lovable babies:

1. Peach Cobbler - For 6 Months And Over

INGREDIENTS:

3 canned peaches (into 6 halves) or 3 ripe peaches

1 egg yolk (for babies who are 6-10 months old, omit egg yolk and thicken with an infant cereal)

1 teaspoon sugar

METHOD:

Peel the peaches into small pieces and dice them. Mash the mixture to your desired consistency. Now beat in the egg yolk and sugar until it gets smooth (for 6-10 months old infants, omit egg yolk and add infant cereal by 1 tablespoon until you get the thickness you desire).

Finally, bake at 350 degrees for about 15 minutes or until it sets. Cool before serving and Enjoy!

2. Tomato Pasta - For 10 Months And Over

INGREDIENTS:

1 tablespoon margarine

1/4 cup cheddar or mild cheese, finely grated

1 large tomato, skinned, seeded and chopped

1 teaspoon baby rice

1 tablespoon cottage cheese

1/2 cup small pasta shapes

METHOD:

Cook the pasta according to the instructions on the pack. Melt the margarine in a saucepan, add tomato to it and then cook over a low heat for not more than two minutes. Remove the pan from heat. Add the cheeses until they melt into a sauce.

Finally, stir in the baby rice. Pour the sauce over the cooked pasta and serve. And Tomato Pasta for your baby is ready to serve.

So, how was the experience, lady! I am quite sure you will thank me for this. You can also check out for some more tempting ones on my website.

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Almond Chocolate and Cherry Hazelnut Biscotti - Low-Carb Recipes

Cherry Hazelnut Biscotti These traditional Italian cookies are baked twice for extra crispness-dip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.

1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped

1 cup Atkins Bake Mix

16 packets sugar substitute

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup sour cream

4 eggs, lightly beaten

1-1/2 sticks butter, at room temperature

1/3 cup dried cherries

Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.

In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).

Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325°F.

Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.

Servings: 40

Prep time: 25 minutes

Bake/Cook time: 40 minutes

Almond Chocolate Chip Biscotti

Serving Size: 50

5 eggs

1-1/2 cups Splenda

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tsp almond extract

1-1/2 cups oil

6 cups almond meal flour

Chopped pecans 1-1/2 cups, optional

Slivered almonds 1 pkg, optional

Semisweet LC chocolate chips 6 oz

Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.

Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.

Bake at 350°F-180°C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they do not fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.

For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350°F-180°C.

Per Serving: 133 Calories

6 carbs

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