Cancer Fighting Foods

NEEDED TIPS FOR ALL OF US Garlic – Several large studies have found that those who eat more garlic are less likely to develop various kinds of cancer, especially in digestive organs such as the esophagus, stomach, and colon . Ingredients in the pungent bulbs may keep cancer-causing substances in your body from working, or they may keep cancer cells from multiplying. Experts don’t know how much you need to eat to prevent cancer, but a clove a day may be helpful. Berries – As a tasty treat, berries are hard to beat. But their juicy goodness also may make them one of the foods to fight cancer. Berries contain particularly powerful antioxidants , meaning they can halt a naturally occurring process in the body that creates free radicals that can damage your cells. Compounds in berries may also help keep cancers from growing or spreading. So, as part of your anti-cancer diet, pick up a handful of blueberries, blackberries, strawberries, or any other favorite berries today. Tomatoes – Some research has found that eating tomatoes may help protect men from prostate cancer . The juicy red orbs can help guard the DNA in your cells from damage that can lead to cancer. Tomatoes contain a particularly high concentration of an effective antioxidant called lycopene. Your body may absorb lycopene better from processed tomato foods such as sauce, which means that whole-wheat pasta with marinara sauce could be a delicious way to help lower your risk of this disease. Veggies – Cruciferous vegetables — the group containing broccoli, cabbage, and cauliflower — may be particularly helpful in protecting you from cancer. Researchers have found that components in these veggies can protect you from the free radicals that can damage your cells’ DNA. They may also shield you from cancer-causing chemicals, help slow the growth of tumors, and encourage cancer cells to die. They’re a tasty and healthy addition to your anti-cancer diet. Teas – Tea contains antioxidants called catechins, which may help prevent cancer in a variety of ways, including keeping …

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Cancer Fighting Foods

Sausage Rice Balls

These sausage balls are made with sausage, rice and cheese.? You can use hot sausage, the rice will cool it down some. You can use long grain/wild rice for added flavors. This can be made with well seasoned turkey or chicken sausage. When I worked these up I made about half of them coated with the flour/buttermilk/crumb crust and the other half with no battering. Both are great. Those battered had a nice crispy crust whereas the ones without had just a slight crisp on the outside. These are perfect for breakfast but are good any time.? View the full recipe by going to Martha’s Kitchen Korner .

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Sausage Rice Balls

Rice Tips

In some languages, the word for eat means to eat rice.? This is the most widely eaten grain in America and has been the culinary foundation for many of the world’s oldest cultures. It was first grown in the American Colonies in the late seventeenth century.? ? The two main classifications of rice is white and brown.? White is less nutritious, as much of the bran, fiber, nutrients and the rice germ has been removed.? White rice is quicker to prepare and has a rather bland flavor.? Brown rice has a nutty, rich flavor and requires longer cooking.? Brown rice retains most if its nutritional values , which includes a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids .? Rice is loaded with carbohydrates and has nutrients such as B vitamins , iron, phosphorus and magnesium.? ? An easy way to enhance the flavor of rice is to cook it in an assortment of liquids such as stocks, juices and even wine.? Another easy flavor enhancer is to use different spices and herbs.? You can also add cup up fruits or vegetables such as carrots, celery, apples or pears as it cooks.? Or add flavor by adding nuts, dried fruits or chilies.

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Rice Tips

Start Your Herb Garden

Here are some great herbs to start your own Herb Garden with. Basil – Found in Italian cooking and spaghetti recipes , this herb works well with tomatoes and garlic.? Basis has a mild sweetness that enhances meats, fish, poultry and vegetables.? Basil is easy to grown and does well in heat and direct sunshine.? Try using its leaves in fresh garden salads and pasta dishes.? Some of the favorite varieties include compact bush, cinnamon, spicy globe as well as the common sweet basil. Chives – Has a mild onion flavor.? Chives are useful in many forms in the kitchen.? Besides using them as an enhancement to your pasta dishes, on top of baked potatoes or in salads, they can be used to spice up your recipes as a garnishment.? Chives add flavors to soups, stocks and broths.? They grow well in sunny locations, indoor pots and work well as a boarder plant in your garden. Cilantro – Also known as Chinese parsley or coriander, cilantro looks similar to parsley but with larger, flat leaves.? Cilantro’s distinctive, pungent aroma is a key ingredient in Mexican, Indian and Chinese cooking.? Cilantro is found in salsa, rice and with cooked chicken and fish. Dill – Most often dill is associated with pickles but the flavors work exceptionally well in salads and with fish.? Try using the feathery leaves to enhance tuna salad , salad dressings , cottage cheese or with yogurt for a vegetable dip.? Use it in a combination with yogurt and minced cucumber for a topping to fish. Fennel – Fennel is a tall and graceful plant known for its use as in fish dishes.? It resembles dill as both have feathery, light leaves grown on strong, tall stems.? Fennel can reach as height as 5 feet.? The flavor is a…

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Start Your Herb Garden

Cleaning Scorched Foods

If you cook long enough you will end up scorching rice, pasta or some type of starchy foods.? When this happens, the bottom and sometimes even part of the sides end up with the starchy food seared tightly to the pan. I used to think the best thing to do was throw the pan away and buy another.? Not so.? In fact, cleaning a pan with scorched rice or pasta is easy to clean up. ? First, clean out as

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Cleaning Scorched Foods

LeCreuset Enamel-on-Steel Stockpot, 6 – Quart – Chefs Catalog

Foodbuzz Daily Special ?These are Beautiful! The enamel-on-steel construction of Le Creuset stockpots provides uniform heating for slow-simmering soups and spaghetti sauce or cooking pasta. The 6-quart size is ideal for cooking pasta or rice, and for boiling whole potatoes or sweet potatoes for mashing. The mainstay of French chefs for nearly a century, Le Creuset cookware features bold and bright colors in a variety of shapes and sizes to suit any culinary need. Each cookware piece is skillfully finished by hand. Imported. Dishwasher-safe, but hand washing is recommended. 6-quart capacity. Product Features • Enamel on heavy-gauge carbon steel construction makes stockpot easy to lift and pour • Stainless-steel rim on base and lid prevents chips and cracks • Enameled glossy porcelain coating is impermeable to odors and stains • Easy-clean enamel surfaces are scratch-resistant • Foods will not react with the enameled finish • Superior conduction of heat promotes faster cooking times • Even distribution and retention of heat ensures cookware stays hot longer • Heavy, tight-fitting lid seals in heat and flavors • Sure-grip phenolic knob is ovenproof to 400 F • Suited for all heat sources including electric, gas, ceramic, induction and halogen top • Bright color choices coordinate with virtually any home décor

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LeCreuset Enamel-on-Steel Stockpot, 6 – Quart – Chefs Catalog

Asian Sesame Ginger Dressing

This is so easy to make and so good to eat.? I like to drizzle it over whole Romaine leaves and eat them as fingerfoods. ½ cup rice wine vinegar ½ Tbl. soy sauce 2 Tbl. honey ½ tsp. fresh grated ginger 2 tsp. toasted sesame seeds ½ tsp. sesame oil 2/3 cup canola oil ? Mix all ingredients except oil until well blended.? Slowly add the oil whisking constantly.? Makes 1 cup.? Store in refrigerator up to 3 weeks. ?

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Asian Sesame Ginger Dressing

Chop and Scoop from Chef’s Catalog

This is a wonderful idea.? I hate to chop my food and scrap it off the chopping block to put it into my dish.? This would do everything at once.? And the price is good too.? Go to Foodbuzz Daily to see for yourself. Chop and scoop in one fell swoop. This innovative cutting board makes it easy to funnel chopped ingredients into prep bowl or pan, while raised sides help contain juices. Stain-resistant high-density polystyrene cutting surface with easy-grip black Santoprene handle won’t absorb odors. White. Product Features • Durable, stain- and odor-resistant polystyrene construction • Raised sides to contain juices and chopped ingredients • Easy-grip Santoprene handle to prevent slipping

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Chop and Scoop from Chef’s Catalog

Fruity Rice

The idea for this recipe came to me when Lillian sent me a recipe called Five-Cup Desserts.? She found it in an old paper back cookbook, “250 Luscious Refrigerator Desserts” by Culinary Arts Institute, 1950. I wanted to use up some leftover fruit so I made a few changes.? I didn’t have leftover rice so I cooked some.? I did have about 1/2

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Fruity Rice

Sweet Rice

When growing up, my mom made what she called rice pudding but was actually what I now call “sweet rice.”? She would use leftover rice, add sugar, butter, evaporated milk and a little vanilla extract.? This would all be put in a boiler and after heating it up you had a really delicious dessert.? She sometimes added a sprinkle of nutmeg or cinnamon or cloves.? If we were lucky she would add a few raisins now and then.? I still make this dish for myself and still love it just as much as I did when I was a kid.? But, last night, while watching a show on the Food Network I came up with an idea for even

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Sweet Rice

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