Everything About World Cuisines

If you follow my blogs, you know I’m trying to encourage busy families everywhere to reduce travel through the lanes of fast food and family-style meals, more nutritious food at home. It is less expensive, much healthier for your family, promotes the union and that all involved, and gives family members time to share and bond over the dinner table. Here is another recipe for a dinner, two chicken and rice bean. In this dish quick and easy, you have the ingredients of a balanced meal. You have the meat, spices, vegetables, ie, onions, tomatoes, green beans, chickpeas, all served in a grain of starch rice. To make this more healthful food, grain rice, use brown or whole. All you have to add is a quick salad and have a meal. To include dairy products, milk is like drinking an ice cream for dessert. TWO BEAN AND CHICKEN RICE1 chicken, cut UP2 tablespoons olive oil2 med onions, garlic sliced1, minced2 cans (16 ounces each) stewed teaspoon dry tomatoes1 basil1 / 2 teaspoon bay allspice2 leaves1 (10 ounce) package frozen green beans2 (16-ounce cans) chickpeas (Garbanzos), drained1 1 / 2 cups hot chicken skin preparations riceRemove. Heat oil in large skillet over medium-high heat, add chicken and brown on all sides. Add onion and garlic. Sauté 5 minutes or until onions are brown. Add undrained tomatoes, basil, pepper and bay leaves to skillet. Bring to a boil and reduce heat. Cook, covered, for 20 minutes. Remove and discard bay leaves. Add the green beans and chickpeas to the pan. Simmer, covered, for 10 minutes or until beans are tender and chicken. Place rice in a serving dish. Place chicken and vegetables over rice. Yield: 4 servingsEnjoy!

Sara us an easy replacement for soup dumplings using Mission Foods Tortillas.

Learn how to make Norwegian vegan double chocolate cake that is dairy, eggless, sugar, wheat free (using spelt flour or for gluten free use rice flour) and taste fantastic with Anette Martinsen and Jade. The recipe is from my mother! FOR GLUTEN FREE USE 300g RICE FLOUR Filmed, directed and edited by my son Tomas Martinsen-Hickman – www.youtube.com To order a copy of the book “A Recipe for Health by Anette Martinsen” go to www.amazon.co.uk or from www.anettemartinsen.com Credit: Moby – In My Heart

Learn how to mix the pecans, apples and flour for caramel glazed apple cake with expert cooking tips in this free online video recipe. Expert: Crystal Senatore Bio: Crystal Senatore partners with her husband Matt Senatore in their catering business. Crystal handles all of the desserts and pastries. Filmmaker: matt senatore

Baking a cake from scratch is a fun delicious treat your family will enjoy! Make perfect homemade baked goods by incorporating some Argo Corn Starch into your recipe. Produced by: Yellow Dog Productions – yellowdogllc.com

Learn how to add some flour and sour cream to a gourmet coffee cake recipe in this free baking video on gourmet desserts and recipes. Expert: Chef Blondie Bio: Pamela Bowman, AKA “Chef Blondie” is a graduate of the LAMC School of Culinary Arts. Filmmaker: Nili Nathan

Learn from our expert baker how to add some flour to make a pound cake recipe in this free baking desserts video on making a pound cake. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis

Several different types of cooking ingredients come from corn.   Corn bread, stews and even fried catfish recipes call for some form of corn.   If you are missing an ingredient knowing its equivalent or substitution can save grandma’s recipe from oblivion.   If you know the use of an ingredient, it is easier to come up with a substitution.   Today Mom explains corn starch, corn flour, cornmeal and that Johnny Cake. Corn Starch: Made from the endosperm of the corn kernel.   Cornstarch is used to thicken sauces, soups and stews.   Substitutions for cornstarch are as follows:  1 tablespoon cornstarch = 2/3 tablespoon arrowroot OR 2 tablespoons all purpose flour OR 1 tablespoon potato starch OR 2 tablespoons quick-cooking (instant) tapioca. Corn Flour: Made by grinding whole corn kernels into a fine powder.   It is used in combination with other flours to make breads, or for breading items for frying.   Corn flour contains less gluten than wheat flour.   When baking, substituting corn flour instead of wheat flour will result in a heavier bread.   If you just need corn flour for breading, you can use regular flour instead. Corn flour can also be used to thicken sauces.   If you don’t have corn flour, substitute with corn meal ground to a powder in a food processor.   You can also thicken sauces by substituting regular wheat flours in the same measurements. Sauce Cooking Tip: Before adding any powdered thickener to a sauce it is a good idea to dissolve it first.   Use a little liquid from your sauce, or some broth, juice or water (about 1/2 cup or less).   When your thickener is dissolved in liquid, carefully stir it into your sauce with a fork or whisk.   This helps cook up a smooth sauce with no lumps. Cornmeal: Made from ground corn, usually without the corn skin or germ and has a coarse texture.   Cornmeal doesn’t contain gluten so it is generally used to make quick breads or breads with a cake-like texture.   If you don’t have one cup of cornmeal substitute one cup of grits or polenta. Cornmeal is sometimes called for in bread recipes for dusting a greased pan.   Dusting a pan helps keep the bread from sticking to the pan.   It also gives the bread crust an extra little crunch and a hint of flavor.   If you don’t have cornmeal you can substitute corn flour, regular wheat flour or any other flour to keep bread from sticking.   If you still want that crunchy texture try pulverizing some corn flakes instead.   Or try using another thinly ground grain like steel cut oats or cracked wheat. Johnny Cake: Johnny Cake or Journey Cake is a simple quick bread made with corn and water plus sugar.   Hoecake technically, is a corn cake cooked over the fire on the back of a hoe (or shovel).   The method still works – but don’t forget to grease your shovel first, or the hoecake will stick!  Over the years we have added salt and leavening agents to our corn cake recipes for variations on the same corny theme.   Here’s a great old-fashioned recipe for Corn Cake using molasses as a sweetener. Molasses Corn Cake 1 cup corn meal 3?4 cup flour 31?2 teaspoons baking powder 1 teaspoon salt 1?4 cup molasses 3?4 cup milk 1 egg 1 tablespoon melted butter (or margarine) Mix dry ingredients together in a bowl.   Add milk with molasses, egg well beaten, and butter.   Bake in shallow buttered pan (roughly 9×9 or 8×8) in 425 degree oven for twenty minutes. Easy Measuring Tip: The easiest way to measure the molasses for this recipe is to use the same measuring cup as the milk.   First, pour the milk up to the 3/4 cup line.   Then add the molasses until it measures 1 cup.   If you still have room in the cup, add the egg and mix everything together before adding it to the dry ingredients. For more of Mom’s kitchen tips and cooking humor visit her on the web at http://www. MomsRetro. com good luck and happy cooking!