Creole Veal Grillades With Grits and Eggs

This is a really good brunch or breakfast treat for a holiday morning, or any other morning for that matter. If you want to go all the way have some French Roast coffee and a few beignets handy. If not, some Bloody Marys will do the trick.

Grillades are traditionally made with pieces of round steak rather than veal but both are used so take your choice. My personal choice is veal scallops.

This recipe is for 4 people.

1 medium onion, chopped
1/2 green bell pepper, chopped
1/4 cup celery minced
NOTE: this combination is known as the Cajun Trinity
1 garlic clove, minced
1/2 cup diced tomatoes with their juice
1 lb veal scallops or round steak
1 cup beef broth
1/2 teaspoon dried thyme
2 tablespoons butter, divided use
2 tablespoons olive oil, divided use
2 tablespoons flour Salt and pepper

Put 1 tablespoon each of butter and oil in a skillet and bring to medium heat. Add meat and saute until it is brown on both sides. You may have to do this in 2 batches. Remove the meat and keep warm in a 200 degree oven.

You are now going to make a roux. Add the rest of the butter and oil to the skillet and turn the heat up to medium high. Add the flour and cook, stirring constantly, until it reaches a rich brown color. This may take up to 10 minutes. If the pan is getting too hot and starts to smoke, take it off the heat and continue stirring. When it cools a little return it to the heat. As with any roux, if you burn it you have to dump it and start all over so be careful.

Prepare the grits.

Turn the heat down a little and add the onions, celery, garlic, peppers, thyme, salt and pepper. Cook for about 5 minutes until the vegetables are softened, add the beef broth and tomatoes and cook for another 5 minutes. Add the meat and cover it with the mixture. Turn the heat down to low and simmer for another 5 minutes.

If you are having eggs, prepare them while the dish is simmering, add cheese to the grits if you are so inclined, and "Laissez les bons temps rouler" or as the Cajuns say, "Let the good times roll".

Crowd-Pleasing Spring Veggie & White Bean Ziti

As for the ziti, mine is a spruced up springtime version of the traditional dish that really does taste amazing. I always try to sneak in extra veggies at any opportunity and I've found ziti is a great vehicle for veggies. To boost fiber, antioxidant and phytochemical content even further, I added small white beans to the mix (I do this bean trick a lot with pasta dishes...you still get all the pasta flavor but the beans just make it much, much healthier.) Of course I also used whole wheat pasta and not the regular white stuff. The creamy ricotta filling is where things get a little "out there." First I used grass-fed ricotta and then, to cut down on saturated fat and provide a super boost of nutrition I pureed hempseeds with the ricotta. I absolutely PROMISE your taste buds will not detect a thing! Finally, the combination of two fresh herbs, tarragon and basil, delivers a complex, bright and yet delicate flavor that definitively defines this dish as something spring-y. (P.S. I am totally aware some people think the combination of basil and tarragon is synonymous with a culinary disaster, but I've found going outside of the box and breaking the rules tastes very, very good!)

Ingredients (Serves: 8)

3 tablespoons extra virgin olive oil
3 large shallots, thinly sliced
4-5 large cloves garlic, minced
Sea salt & freshly ground black pepper, to taste
2 cans (15 ounces) organic crushed tomatoes
1 can (15 ounces) organic diced tomatoes, drained
4 sprigs of fresh tarragon, leaved removed, chopped
1/2 cup fresh basil, thinly sliced
1 pound whole wheat ziti
12 ounces baby carrots, cut in half lengthwise
1 pound thin asparagus, ends trimmed, chopped into 1 1/2-inch pieces on an angle
1 1/4 cup frozen petite peas
1 cup grassfed part-skim organic ricotta
1/4 cup hempseeds
1 cup grated Parmesan
1 can (15 ounces) small white beans, rinsed and drained
1/2 cup shredded organic low-fat mozzarella

1. Preheat oven to 400 degrees.
2. Place a very large pot of salted water over high heat and bring to a boil.
3. Heat the extra virgin olive oil in a medium-sized skillet over medium heat. Add the shallots and garlic; saute for 2-3 minutes. Season shallots with salt and pepper to taste. Stir in the tomatoes and cook for an additional 5 minutes. Remove skillet from heat, stir in the tarragon and basil. Set sauce aside.
4. Add the ziti to the boiling water. Cook for 5 minutes. Add the carrots, asparagus, and peas to the pot. Cook for an additional 5 minutes.
5. While the pasta and vegetables are cooking, add the ricotta and hempseeds to a high speed blender. Process on high until smooth and creamy.
6. Drain the pasta and vegetables. Add the ricotta-hemp mixture to the hot pot. Stir in the Parmesan. Add the pasta and vegetables back to the pot and stir to coat evenly. Mix in the beans.
7. Pour half the tomato sauce into a large baking dish (or into 2 small baking dishes.) Add all of the pasta and vegetable mixture. Pour the remaining tomato sauce on top. Sprinkle with mozzarella cheese. Bake, uncovered, until top is brown and bubbly, about 12 minutes. Serve warm.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com

Samurai Sam's Hawk Football (406)586-9350

You are hungry, but don't have much time. You want to make healthier choices, but there are few tasty, fast, affordable options. Samurai Sam's is your choice! Samurai Sam's Teriyaki Grill skewers the fast food competition with its sheer simplicity; healthy cuisine prepared chop-chop. Our lean menu sizzles with Japanese favorites, such as our famous, freshly prepared teriyaki bowls served over steamed rice and grilled vegetables with plenty of our mouth watering Teriyaki Sauce. Or our wildly popular Yaki Soba Bowls with crisp vegetables, wok-stirred noodles, and mild or spicy Teriyaki Sauce. These tasty items along with our Grilled Egg Rolls, Teriyaki Wraps, and Garden Fresh Salads are just a few of the reasons why people are talking about Samurai Sam's Teriyaki Grill. Samurai Sam's (406)586-9350 www.townsquare.com 2855 N 19th Ave # H, Bozeman, MT 59718



http://www.youtube.com/watch?v=xddGbDqpFug&hl=en

How to Make Fresh Homemade Paneer Spiced with Coriander Leaves and Dried Red Chili Bits

Paneer is a mild form of Indian Cheese, usually made from fresh whole milk. It is an un-aged, non-melting Cheese, with a firm texture that can withstand prolonged cooking times and still have the ability to retain its shape and texture. It is not surprising that India is the largest producer of Milk in the world, and Paneer remains the most common form of Cheese, used in various regional cuisines. The use of Paneer in curries is more common in Northern India, were it is made as Palak (Spinach) Paneer, Matar (Green Peas) Paneer and so on. Paneer is Eastern Indian is known as Sana in Orissa, Chhana in Assam and Chhena in Bengal, were it is made into Desserts like Rasagulla, Ras-Malai to name a few.

The big difference between Paneer, made for Curries and Sweets is in it's retention of moisture. Paneer for curries is pressed and for sweets is drained, so that some moisture is retained, which makes for a soft, malleable consistency. Although you can buy Paneer at any Indian grocery store, making Paneer at home results in the freshest and tastiest Cheese for any Indian recipe.

Paneer is made from curdling of boiling milk and is not difficult to achieve it at home. The timing must be precise. I have used lemon juice and fresh Yogurt (Curd) as a curdling agent, yogurt gives a greater yield of Cheese. On the other hand, Lemon juice leaves behind a sour after-taste, therefore requires washing under running water to get away from this taste.

Things You'll Need:

Organic Whole Milk - 2 liter
Fresh Yogurt - 200 ml or
Lemon Juice - 2 tbsp
Fresh Coriander Leaves - 15 grams
Dried Red Chili Bits - 1 tbsp
Cheesecloth or a cotton Kitchen cloth - 1 large

The Process:

Boil Milk in a heavy bottomed-pan.
Keep stirring the Milk at regular intervals as Milk tend to stick and burn to the bottom.
As the Milk is about to boil, add finely chopped Coriander leaves and dried Red Chili bits.
Once boiled lower the flame* and stir in the Yogurt or Lime juice.
In about 2-3 minutes, the curds will coagulate and separate from the watery whey**. Add more Yogurt if necessary, keep on flame for about 4 minutes. Remove from heat.
Line a large sieve with muslin or cheesecloth and sit over a large saucepan***.
Once the whey is drained out, wrap it up in the cloth, to form a square as shown in the photograph and place under a heavy object (steel basin full of water in my case).
Leave it in this position for about 2 hours. Rotating the sides once every 30 minutes.
Now your soft and succulent Cheese is ready to use.

YEILD:

About 550 grams Paneer.

STORAGE: Although Best when used fresh you may -

Freeze - Upto 1 month
Chilled in the door cabinet of the fridge - Upto 5 days

NOTES:

* If left on high flame, after adding the curdling agent there is a greater chance that you will end up in a rubbery and hard Paneer.
** Store the watery whey, which can be later used as stock in any preparation.
***If using Lime Juice as a curdling agent, wash under running water to get away from the sour taste.

Grilled Herb-Glazed Salmon Fillets

My husband and myself have both been trying to eat healthier and exercise more. One commitment that we have made is to eat more fish. We quickly discovered that in order to eat more fish on a regular basis we had to spice up our basic bland cooking recipes for the different fish we were eating.

Salmon has become one of our favorite fish to have a couple of times a week and this recipe for salmon a family favorite. We usually have these fish fillets with a wild rice or rice pilaf and a fresh vegetable such as broccoli or asparagus. It also goes very well with a fresh salad and a hard crunchy bread like a baguette or something similar.

One of the best thing about having fish is the cooking time involved. Fish cooks very quickly which is a very big plus for the two of us. This meal can easily be prepared and on the table in less than 30 minutes. This recipe serves four adults but can easily be modified to fit any size family. Our grandson's usually split a fillet between the two of them and have given us the thumbs up for this particular recipe.

What you will need:

4 (4 to 5 oz.) salmon fillets with or without skin

1/2 cup apricot preserves

3 tbsp. chopped fresh basil

2 tbsp. butter

The first thing to do is to preheat your grill to a medium - high temperature (350 - 400 degrees).

Next for the glaze, in a microwave-safe bowl combine the apricot preserves, basil and the butter. Microwave just until the butter melts; mix well. The melting time will vary between microwaves depending on the type and power of your microwave. My microwave will melt the butter in about 15 seconds, my sister's microwave however takes more like 45 to 55 seconds.

Spread the glaze on one side of the salmon fillets. If you have fillets with the skin then spread the glaze on the flesh side first. Season the fillets with salt and pepper to taste. If you are trying to cut back on your salt intake you can skip the salt all together, it tastes great.

Grill the salmon fillets, flesh side down, 3 minute or until the fish begins to turn opaque. Brush the other side of the fillets with the glaze; turn and grill for another 3 minutes more or until the fish flakes easily with a fork. That's it! Fillets should be served immediately.

The total preparation time for the fillets and glaze is about 5 minutes and the total cooking time is approximately 6 minutes. This very quick and easy recipe for grilled salmon is a crowd favorite, hope you enjoy it as much as we do!

Diet Tips For Weight Loss: 5 Questions You Need Answers To Now

Are you tired of the ups and downs of fad dieting and want real diet tips that work? Do you feel you're on some amusement park ride full of wrenching turns and twist just to end up right back where you began? If you find yourself asking these kinds of questions, rest assured that you are not alone. While you may often feel that losing weight permanently is impossible, or just a dream, it isn't.

The five questions you need answers to for permanent weight loss:

1: I feel I could get on with my life if I could only lose 20 - 200 lbs. Are there any diet tips to help me achieve this goal?

Answer: Most people who are over weight have lost 10's or even 100's of pounds over their lifetime. So if losing weight were a solution, you would already be fine. Finding the root cause of your over eating is the only way to achieve lasting results. If you are an emotional eater, what you need is to resolve your emotional problem. If you have an addiction to sugar, you need to overcome that addiction. Once you understand the underlying problem and fix it, the weight will come off and stay off.

2: I believe will power is the key to successfully losing weight. Is this true or false?

Answer: Will power is only a temporary solution. The only permanent solution is to develop healthy habits that are deeply set in so that you do them in good times and in bad. You may indeed use some will power initially, but training yourself with lifelong habits is the key to permanent success.

3: I would be satisfied with a weekly 3-5 pound weight loss. Is this a reasonable goal?

Answer: This is the dream that every fad diet try's to sell you on. When you lose this much weight for any period of time, all you are doing is training your body to get by on less food and energy and store more fat. You need instead to train your body to use more energy by eating high quality foods and exercising. Follow this diet tip: 1/2 to one pound a week weight reduction along with eating natural non processed foods, exercise and lots of water as your target.

4: Do I need to avoid eating most carbohydrates?

Answer: If it were true that eating carbohydrates would make you fat, countries like China, Japan and other Asian countries would have an epidemic on their hands. Japan has less than 8% of it's population over weight and less than 2% are obese and they eat rice and noodles daily. Instead, it is the countries who often promote the idea that carbohydrates are bad that have the obesity epidemic. What you need is whole, natural foods. Unprocessed carbohydrates give you energy, fiber and nutrition. It is when you eat all those highly processed carbs that you have problems. White bread, white rice and cakes are instantly converted to glucose, (sugar). It is no better than eating sugar by the spoonful and that is where the problem is.

5: When I diet I like to weigh myself daily to see that I am making progress. Is this a good practice?

Answer: To be healthy which includes having a healthy weight you must focus on life long habits, not on temporary fixes. Until you understand that your problem is not your weight, but your habits, addictions and emotional instability, then you have little chance of achieving a lifelong healthy body. Once you do understand, then the need to weigh yourself no longer exist. Because now you are focused on eating healthy, exercising and finding balance with body, mind, spirit and emotions. As you do that, your weight will normalize.

Remember that we are not doctors and have no medical training. You should always seek the advice of a doctor or health care professional before beginning any weight loss or exercise program.

The key to health is in finding balance of body, mind and spirit. Key diet tips: Eat whole organic vegetables, fruit and small amounts of tree nuts and seeds along with a couple of weekly servings of deep sea cold water fish, exercise, meditate, resolve underlying emotional issues, develop close relationships with family and friends and if you are inclined, find a spiritual path of your choosing.

Fried Tofu Pockets - Instant Inari

This is the snack that Japanese moms pack for their kids when they need to put a little something in their purse to produce later when their offsprings' tummies are empty. Visit Spatulatta.com to see a whole variety of other ethnic recipes Greek, Armenian, Mexican, etc.



http://www.youtube.com/watch?v=LcRI-B08W-8&hl=en