- Make High Protein Fudge Bars For less than 49 cents per bar!
Ingredients (Makes 5 Bars)
- 8 scoops chocolate protein powder
- 1 cup oatmeal
- 1/3 cup natural peanut butter
- 3 tbsp honey
- 1/2 cup 1% milk
- 3 tbsp crushed peanuts

Directions
1. Mix together the protein powder, oatmeal, peanut butter, honey and milk.
2. Form into 5 bars and then roll in the crushed peanuts to finish.
3. Place in the fridge for about 30-45 mins or until solid

These are damn good tasting and can be made in under 5 minutes... Enjoy!

Ingredients:

• 1 tablespoon mustard seeds

• 2 teaspoons olive oil

• 1 small onion, minced

• 2 cloves garlic, minced

• 2 cups chopped, diced tomatoes

• l' cup chicken stock

• 1 teaspoon Dijon mustard, or to taste

• Salt to taste

• Freshly ground black pepper

• 1 pound bay scallops

• 1 pound angel hair pasta, (cappellini)

Cooking Instructions:

1. In a large sate pan over medium-high heat, add the mustard seeds and shake the pan to keep

them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil

and onions.

2. Cook the onions for about 5 minutes until they turn golden, and then add the garlic and cook

until the garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard.

Simmer for about 5 minutes for the flavors to blend.

3. Rinse the scallops and remove the thick, tough muscles on the side of the scallops. Pat the

scallops dry with a paper towel.

4. Add the scallops to the tomato sauce and turn up the heat to medium. Cook the scallops in the

sauce for about 5 minutes.

5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente,

about 2 minutes. Drain.

6. Transfer the pasta to a warm bowl and serve with sauce.

Nutritional Information:

Per Serving: about 2 cups

calories: 251

Fat:5g

carbohydrates:16g

Protein: 2Sg

Fiber: Sg

Sodium: 479mg

Saturated Fat: 19

Sugar: 8g

Are shrimp and prawns same same or slightly different?

Lvdkeyes, have you seen this film yet? I'm very curious as to what you thought of it.

Malaysia’s position in the trade routes between Europe, the Mediterranean, and the Spice Islands in what is now Indonesia has been its destiny. The country straddles the South China Sea, with the west region occupying a peninsula it shares with Thailand and Singapore, and the east portion on the island of Borneo, which it shares with Indonesia and Brunei. As a result, Malaysian cooks fashioned a cuisine of Chinese, Indonesian, Thai, and Indian influences, which blend naturally in the curries, steamed rice, noodle stir-fries, and fresh salads that now characterize Malaysian dishes.

The greatest culinary influence may have come from Chinese settlers, who brought techniques such as stir-frying. The blend of Chinese cooking with Malay ingredients created nonya cuisine. An example of this is Stir-Fried Water Spinach, which combines the Chinese technique of stir-frying with the Malaysian green. As they are in many parts of China, rice noodles are common in the Malaysian kitchen, and the fried egg noodle dish bakmie goreng is popular.

Other travelers, settlers, and traders influenced Malaysian fare, as well. Northern neighbor Thailand offered the use of fragrant kaffir lime leaves and sour tamarind. The Indonesians contributed coconut, fiery chiles, delicate coriander, zesty galangal, turmeric root, and ginger. Other dishes have a pronounced Indian flair, thanks to that country’s many immigrants. Curries and the dried spices used in Indian cookery are prominent. The salad known as rojak is perhaps the best example of this melding of the many influences; it utilizes a variety of fruits and vegetables, such as mangoes, pineapple, coconut, chiles, tofu, long beans, cucumbers, and a sweet-hot dressing, incorporating Southeast Asian, Chinese, and local ingredients.

One cornerstone of Malaysian cooking is the spice paste, a blend of Indian-influenced dry spice mixtures with Thai and Indonesian roots, leaves, and fresh herbs that enriches a wide array of vegetable dishes. A southern-style spice paste may start with sautéing pungent ginger, heady garlic, Thai chiles, and perfumy galangal; dried spices like coriander, cinnamon, and turmeric add earthy undertones. A sauce is then made with the addition of sweet-nutty coconut milk. Vegetables, tempeh, or tofu complete the dish and soak up the flavorful sauce.

Malaysian food has adapted over the centuries based on local ingredients, cooks’ preferences, and inspiration from other cultures. Take a cue from Malaysian cooks, and adapt these flavors to your liking. Use a few more unseeded chiles in spice paste if you prefer extra heat, or add other seasonal vegetables of your choosing to a stir-fry for a crunchy texture. There are no right or wrongs in this flexible cuisine.

http://www.cookinglight.com/food/vegetarian/asian-fusion-00400000037131/?xid=outbrain-ck-1209

By Justine Van Der Leun

Could millions of people trade in their daily dose of aspirin for tomato extract? On Monday, the European Commission, the European Union’s legal body, confirmed that the extract, patented as Fruitflow, contributes to healthy blood flow, and allowed manufacturers to use such claims in advertising. This is the first time such a health claim has been authorized by the Commission.

The allowance follows rigorous clinical trials out of Britain that suggest that foods and drinks fortified with Fruitflow have the same blood-thinning benefits as aspirin -- minus the harmful side effects, like gastric distress.

In 1999, while studying the particulars of the Mediterranean diet, Professor Asim Dutta-Roy, then at Aberdeen, Scotland’s Rowett Institute, found that a natural ingredient in the gel around tomato seeds promoted heart health, according to The Daily Mail. Dutta-Roy’s research showed that the tomato ingredient helped smooth platelets and prevent blood clots.

Blood clots form when platelets, usually smooth, produce tiny threads called fibrin, which is due to inflammation, according to the University of Pennsylvania School of Medicine. They then adhere to one another, forming clots that block arteries leading to the heart. These clots can cause stroke or heart attack. Those at risk for such illness -- including men over 50, people with heart disease or a history of heart attacks, or those in poor health from smoking, obesity, alcohol consumption, stress or high cholesterol levels -- often take aspirin for its blood-thinning effects. Aspirin therapy can also reduce the severity of a heart attack. However, aspirin increases the occurrence of gastric ulcers, abdominal bleeding and bleeding in the brain during a stroke.

Fruitflow, a ripe tomato extract that comes in syrup form, has not been shown to have any such negative effects. “To date, no side effects have been demonstrated during the development of Fruitflow,†Dutta-Roy told The Daily Mail. Instead, 10 studies -- two of which were published in The American Journal of Clinical Nutrition -- reported that three grams of Fruitflow were effective just three hours after consumption, making platelets smoother while leaving the rest of the blood able to clot normally in the case of injury. Regular tomato juice is subjected to multiple processing methods that degrade the gel ingredient, rendering it far less effective than its concentrated form. Plain tomatoes are also less effective because the body must slowly digest all parts of the fruit.

Fruitflow is now used in Sirco Fruit Juice, a brand only available in Britain. Its manufacturers hope to introduce the colorless, tasteless, fat- and protein-free syrup to other foods like yogurt and margarine, and to sell it in tablet and capsule forms.

http://www.aolhealth.com/healthy-living/longevity/fruitflow-tomato-seeds-blood-thinner?icid=main|hp-laptop|dl6|link7|http%3A%2F%2Fwww.aolhealth.com%2Fhealthy-living%2Flongevity%2Ffruitflow-tomato-seeds-blood-thinner

What are the healthy choices that I can make regarding food?

Are there any dishes that I should avoid?

Mods, please move if this is not in the appropriate sub-forum.

I don't want a recipe for hot dogs, but in Thailand I have never found any kind of hot dogs, even at places such as Villa Market, that taste like American hot dogs. Most of the Thai hot dogs seem to be nearly flavorless and buying imported brands at Villa Market are much too expensive for me. Can anyone recommend a hot dog type that at least comes close to the typical American hot dog?

This is my favorite Rye Bread recipe:

Ingredients:

1 cup water

½ cup milk or buttermilk

2¾ cups bread flour

1 cup Rye flour

2 tablespoons butter

1/3 cup brown sugar

2 teaspoons Caraway seed

1½ teaspoons salt

1½ teaspoons yeast

1½ cups chopped onion

If you bake it in an oven, glaze it with raw egg white before you bake it.

This also works well in a bread machine. Select BASIC setting and LIGHT CRUST. Add the Caraway seed and the onions after the first kneading cycle is complete or according to your machine's manual.

Ingredients

• 3 ounce(s) fish, salmon fillet, wild-caught
• 2 cup(s) lettuce, mixed greens, packaged
• 1 cup(s) tomato(es), chopped
• 1/4 cup(s) blueberries, fresh or defrosted frozen
• 1/2 ounce(s) cheese, feta, crumbled, reduced-fat
• 1 tablespoon nuts, walnuts, chopped, raw
• 1/4 cup(s) beans, cannellini, no-salt-added, rinsed and drained
• 1/8 cup(s) onion(s), red, cut into 1/8 inch-thick slices separated into rings
• 2 tablespoon vinaigrette, raspberry walnut

Heat pan over medium heat. Add salmon fillet, skin side down. Cook approximately 5-7 minutes, until fish is a light pink color.Add salmon to salad greens.

Mix remaining ingredients.

Eat immediately.

About This Recipe Cook Time: 7 mins Total Time: 7 mins

Quick Meal

Contains Nuts

Contains Dairy

Nutrition Facts Number of Servings: 1 Amount Per Serving Calories: 422 Total Fat: 19 g Saturated Fat: 3 g Cholesterol: 59 mg Sodium: 435 mg Total Carbohydrate: 37 g Dietary Fiber: 9 g Protein: 30 g

Credit to JillianMichaels.com. I cooked this the other day and it was delicious. It was fast and easy if you have the ingredients, but the ingredients aren't hard to find if you don't have them.

Ingredients:

1 pie shell

fresh strawberries, enough to fill the pie shell and extra for garnishing.

3 cups water

whipped cream

3 tablespoons strawberry jello

1 cup sugar

2 tablespoons corn starch

Fill a pie shell with fresh strawberries, whole, sliced, or a combination of whole and sliced.

mix the sugar and jello together in a pot with 2 and a half cups of water and bring to a rolling boil.

mix the cornstarch with the remaining water and slowly add to the boiling mixture, stirring constantly, until the mixture thickens.

Let the thickened mixture cool enough so that it won't cook the fresh strawberries, then pour the mixture over the strawberries until the pie shell is filled.

Refrigerate the pie.

Just before serving, cover the pie with whipped cream and garnish with the remaining strawberries.

I've tried this with other fruits and mixtures of various fruits, with appropriately flavored jellos. Those come out well too, but Kate's original strawberry pie recipe is my favorite.

KFC's 11 Herbs and Spices Recipe

— 1 teaspoon ground oregano

— 1 teaspoon chili powder

— 1 teaspoon ground sage

— 1 teaspoon dried basil

— 1 teaspoon dried marjoram

— 1 teaspoon pepper

— 2 teaspoons salt

— 2 tablespoons paprika

— 1 teaspoon onion salt

— 1 teaspoon garlic powder

— 2 tablespoons MSG

I can do without the MSG. I have heard it is not very good for you and 2 tablespoons seems to be quite too much.

Lvdkeyes, I have a question for you. I like KFC, but I am perfectly happy with my own way of preparing the flour for fried chicken. But I love the consistency and texture of KFC's breading for their 'original recipe.' I can never get my fried chicken to come out like that. What I do is mix some milk and an egg. I dip the chicken into it, roll it in my flour mixture, dip it a second time, and roll it again. Then I cook the chicken, covered and turning it once, on medium heat until each side is golden brown. What am I doing wrong? Do you know how to get that consistency and texture?

1 big serving bowl of Mixed fruits cut into bite size pieces. Some common fruits are papaya/pawpaw, mangoes, bananas, pineapples boiled in sugar and water, avocados and lychees. Or you can simply use a huge can of fruit cocktail in syrup.

2 small bottle of nata de coco (red and green)

1 small bottle of kaong

2 cups of heavy cream or all purpose cream

3/4 cup of condensed milk

2 cups of grated coconut meat (buko)

1. Wash and drain the fruits (fresh/canned).

2. Drain the bottles of nata de coco and kaong.

3. Mix the fruits, nata de coco and kaong together in a large serving bowl

3. Mix in the grated coconut as well.

4. In a separate bowl, take the heavy cream and pour in half of the condensed milk. mix them together. Check the taste for desired sweetness. Add in more condensed milk to achieve desired sweetness.

5. Pour the cream and milk mixture on the fruits and mix them together.

6. Chill or freeze the fruit salad mixture and take out to serve.

You can also serve the fruit salad individually in little cups or goblets. Top with whipped cream and a cherry.

2 full slabs of pork ribs, about 3 pounds each

Spice Rub:

1 tablespoon cayenne pepper

2 tablespoons salt

4 tablespoons sugar

2 tablespoons ground cumin

2 tablespoons freshly ground black pepper

2 tablespoons chili powder

4 tablespoons paprika

Mix all spices together. Preheat oven to 250 degrees F (120 C). Rub pork ribs on both sides liberally with mixture. Place ribs on a baking sheet, meaty side up, cover a sheet of cooking parchment and seal tightly with aluminum foil. Bake 4-5 hours or until fork tender.

In the meantime prepare Barbecue Sauce.

Barbecue Sauce:

Mix together in a medium size pot:

2 cups sugar

1 tablespoon salt

1 Tablespoon chili flakes or more to taste

1 ½ teaspoons freshly ground black pepper

1 cup yellow prepared mustard

1 ¼ cups ketchup

½ cup water

12 ounces white vinegar

Cook over medium heat for 30 minutes, stirring occasionally.

Mix together in a small bowel:

¼ cup sugar

¼ cup corn starch

¼ cup cold water

Stir into sauce and simmer for another 30 minutes.

When ribs are tender, remove the foil and drain off the excess fat. Liberally slather the ribs on the meaty side with the barbecue sauce and heat through, either in the oven or on a charcoal or gas grill.

This is what I had:

2 boneless, skinless chicken breasts in a plastic container

Green curry paste

Lemon juice

Low-sodium soy sauce

Garlic powder

Splenda

I put in about 1 1/2 tablespoons of curry paste, then poured in enough soy sauce to almost cover the chicken. Added a splash of lemon juice, about 1 1/2 teaspoons of garlic powder, and about a tablespoon of Splenda. Put the lid on the container and shook it until everything was dissolved.

Then, wrapped the chicken in aluminum foil, poured in the sauce and put it in the George Foreman grill for about 30-40 minutes.

When it was cooked, I put the chicken on a bed of rice, poured the sauce from the foil over it and had it with veggies on the side. Damn, it was good!

Step One: Purchase a kilo of cheap cubed beef, a package of potatoes, two 16 ounce cans of guinness, two cans of peas and a garlic bulb.

Step Two: Put some form of oil in the bottom of a pot. Break up the garlic into pieces and throw into the oil.

Step Three: Turn on the stove. This is important. I've forgotten this step in the past and wondered why the garlic was not cooking.

Step Four: As the garlic browns throw whatever spices you may have in your kitchen into the pot. Like a handful will do.

Step Five: Dump beef in. Stir it until it is brown on all sides.

Step Six: Dump potatoes and peas in.

Step Seven: Pour one and half of the cans of Guinness over the food. Chug the remaining half can of Guinness.

Step Eight: Stir concoction until it boils. Then turn the heat way down.

Step Nine: Wait five hours. If you are listening to music, stir after every eight songs (every two if you are listening to Pink Floyd's early albums.) If you are watching television stir after every episode.

Step 10: Eat.

Note: You can also dump some Worcestershire sauce and sugar in during the five hour wait depending on your personal taste and if you remembered to buy either product.