How To Make Mochaccino Coffee

If you are trying to watch the carbohydrates in your diet, then you may want to try this Mochachino with Ricotta Cheese. It’s great for those of you who love the taste or texture of ricotta and wonder how it would taste like a drink! We have even added some vegan ingredient substitutes depending on your diet.

Ingredients:

• 2 cups of dark, boiled or brewed coffee, at room temperature
• 1/2 half cup of ricotta cheese or silken tofu for vegans
• 2 packets of honey or artificial sweetener
• 1 tablespoon of soy milk or coffee creamer
• 1/4 teaspoon of vanilla bean or vanilla extract
• 1 tablespoon of ground cacao powder or cocoa powder
• 1 full tray of ice cubes

Directions:

Pour all coffee into a high or medium powered blender, and add the sweeteners, vanilla, cocoa, cheese or tofu, ice cubes and creamer. Once this is done, place ice cubes on top of the mix. Puree until at a smooth consistency, and pour into glasses.

Enjoy!

Image: Ihavenet

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How To Cut a Grapefruit

There is nothing quite like a grapefruit for breakfast – not just tart and refreshing, grapefruits are filled to the brim with many of the vitamins and minerals essential to our well-being, such as Iron, Potassium, Vitamin C, and Folic Acid. Since they have low sugar content and are very filling, grapefruits can be the perfect low-calorie, healthy, and delicious start to your day.

Of course, nothing is perfect, so they are somewhat annoying to cut and eat (especially if you haven’t had your first cup of coffee yet). There’s a reason we all have the slapstick image of someone eating a grapefruit, and getting juice squirted in their eye. Without the proper technique, eating a grapefruit can be frustrating and messy.

While you may simply quarter and eat it like an orange, the grapefruit’s membrane is much tougher, and can be somewhat unpleasant to chew on. That’s why your best option is to slice the grapefruit in half and cut out the individual segments. To do this, a grapefruit knife is truly your best friend. They can be bought online for under $5, and will make your life much easier. Grapefruit knives generally have two sides: a double blade for separating the segments from the membrane, and a curved blade for separating the entire flesh from the skin. If you are an avid grapefruit eater, this will make your life much easier, and your grapefruit eating much more elegant – and cleaner!

If you only occasionally eat grapefruits, maybe it’s time to think about why you don’t eat them more often – is it because they are a pain to cut? Would you have more of this healthy snack if it were easier to eat? Maybe a grapefruit knife will help. In a pinch, however, a paring knife will do just fine.

You will need:

A ripe grapefruit
A cutting board
A sharp paring knife or a double-sided grapefruit knife
A small dessert spoon

With the paring knife:

1. Start by slicing the grapefruit in half along the center, the same way as you would cut open an orange or lemon for squeezing.
2. Insert the blade in one of the segments, near the center of the grapefruit, with the cutting edge facing out. The blade should be right next to the membrane, so that when you cut, it will neatly separate the fleshy segment from the tough membrane.
3. Cut towards the edge of the grapefruit, being careful not to pierce the skin with the tip of the knife – you don’t want any of the precious juice to leak out!
4. Repeat on the other side of the membrane.
5. Go all around the grapefruit, separating each segment.
6. Once all segments are loose from the membranes, insert the spoon between the flesh and the skin, and pull out your neatly cut segment.
7. You may scoop out all the segments and put them on a plate, or eat each one straight from the grapefruit.
8. Enjoy your healthy, nutritious breakfast!

With the double-sided grapefruit knife:

1. Start by slicing the grapefruit in half along the center, the same way as you would cut open an orange or lemon for squeezing.
2. Insert the blades in one of the segments, near the center of the grapefruit, with the cutting edge facing out. Each of the blades should be on either side of the membrane.
3. Cut towards the edge of the grapefruit, being careful not to cut through the skin with the tip of the knife – you don’t want any of the precious juice to leak out!
4. Repeat this for each segment, all around the entire grapefruit.
5. Once all segments are separated from their membranes, insert the curved blade on the grapefruit knife between the flesh and the skin, and cut all the way around the grapefruit. Be careful not to tip the grapefruit, as a lot of the juice might spill.
6. With a spoon, you may scoop out all the segments and put them on a plate, or eat each one straight from the grapefruit.
7. Enjoy your healthy, nutritious breakfast!

Note: If using a grapefruit knife, make sure to clean thoroughly between the two blades, as small pips stuck between them are easy to overlook.

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How To Make French Onion Soup

French onion soup is famous for its rich and beefy broth, delicious caramelized onions, and cheesy crust. You can easily wow your family or dinner guests with the following recipe.

Ingredients:

• 4 medium yellow onions, (about 8 cups), thinly sliced
• ¼ cup butter
• 1 tsp. salt
• 1 tsp. pepper
• ¼ tsp. sugar
• 1 T. flour
• 2 quarts beef stock
• 1 bay leaf
• ½ cup white wine
• French bread
• Fresh garlic
• ½ cup olive oil
• 2 cups Aged Gruyere

Procedure:

For the Soup:

1. Melt ¼ cup butter in a heavy 4-quart saucepan over medium heat.
2. Stir in thinly sliced onions, 1 tsp. salt, and 1 tsp. of pepper. Reduce the heat to low, cover, and simmer the onions for 15 minutes. Stir the onions occasionally.
3. Uncover the pan, add ¼ tsp. sugar, and stir. Return to medium heat and continue to cook the onions, stirring occasionally, for 20 minutes or until they achieve a golden brown color.
4. Add 1 T. flour and stir for 3 minutes.
5. Add 2 quarts of beef stock, 1 bay leaf, and ½ cup white wine. Bring the liquid to boil over medium-high heat then reduce heat to simmer. Partially cover the pan and simmer for 30 minutes.
6. Set soup aside until ready to serve.

For the Croutons:

1. Preheat oven to 325 degrees.
2. Rub each round of French bread with cut garlic. Brush each round with olive oil.
3. Place French bread rounds on a greased baking sheet and put in the oven for 20 minutes. French bread rounds can be based with olive oil during baking. They should be dry, crisp, and brown after baking.

Serving the Soup:

1. Reheat the soup over medium-low heat.
2. Pour individual servings of soup into soup bowls.
3. Place one French bread round in each soup bowl.
4. Top each French bread round with shredded cheese.

Extra Tips and Tricks

This French onion soup recipe is very easy to follow and gets an rave reviews whenever we serve it to family and friends. Here are a few tips and tricks we have found helpful when making this dish.

• Yellow onions work best for this recipe. You will not get the right flavor with sweet onions.
• Do not stir the onions too often during the cooking process. Over-stirring the onions will not allow them to caramelize. To achieve a mellow flavor they must cook for a long time over low heat. Plus, do not try to hurry the onions. Cooking the onions too fast can lead to blackened onions and give the soup a burned and bitter taste.
• It is perfectly acceptable to use canned beef stock or beef broth in this recipe.
• Do not feel obligated to purchase an expensive French white wine for this soup. If you will be having white wine with your dinner use it in the soup. It is always a good idea to cook with a good wine that you also enjoy drinking. A dry Chardonnay or Sauvignon Blanc will pare nicely with the soup and the meal.
• When preparing the French bread rounds you can substitute powdered garlic if you are out of fresh garlic. Mix a tablespoon of garlic powder with three tablespoons of olive oil and spread on the French bread rounds before placing them in the oven to mimic the fresh garlic taste.
• Grated Swiss cheese or grated Parmesan cheese can be substituted for the aged Gruyere cheese.
• The French bread rounds can be basted with the beef stock from the soup during baking instead of the olive oil.
• French onion soup is normally served with a bubbling cheese crust. To achieve this at home, place finished individual soup bowls on a baking sheet and run under the broiler for a few minutes before serving.
• The soup can be prepared twenty-four hours before serving and refrigerated. To serve, reheat on medium-low and place into individual soup bowls before adding French bread rounds and shredded cheese.

Serve a bowl of French onion soup with a nice salad of fresh greens and balsamic vinaigrette and you have a delicious brunch. A small cup size serving of this soup makes an elegant start to any meal. Bon appetit!

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How To Make Roasted Pork With Autumn Vegetables

Roasted Pork with Autumn Vegetables is a great dish for any time of year, it is sure to impress your guests. Not only is it a fragrant dish, it is appealing to the eye as well. This is due to the bright, vibrant colors of the vegetables. It is a relatively easy dish to prepare as well, requiring minimal preparation. The dish is perfect for holidays and a casual get together, but also as just a family meal.

To begin the dish, you will need a few ingredients:

• Two and a quarter pound boneless pork loin
• Two fennel bulbs
• One small onion
• One tablespoon of extra virgin olive oil
• Two tablespoons of fresh sage
• 3/4 teaspoon of both salt and pepper
• One large rutabaga, eight baby carrots
• One bag of Brussels sprouts
• A bunch of baby beets
• 3/4 cup of reduced vegetable broth
• Half a cup of dried white wine
• Two teaspoons of Dijon mustard

Preparation:

The next step is to cut and wash your vegetables. Be sure to cut the onions and the fennel leaving the root side intact, and into 1/4 sections. By leaving the root side, you will be sure to keep them together. This makes the dish more visually appealing. Peel and cut your carrots into 2-3 inch sections. The rest of the vegetables do not need to be cut.

At this point, you want to caramelize the onions and fennel. What this means is to simply sauté them to give them a nice, brown color. This enhances the flavor, and makes them visually appealing. You will not cook them all the way through. To do this, heat some extra virgin olive oil in a large sauté pan over medium high heat. Place them cut side down in the pan, cook two minutes on one side then flip to the other side. You will hear them sizzling. Once caramelized, remove them from the pan and set them aside.

To prepare the dish for the oven, place the pork loin in the middle of your roasting pan, on top of a wire rack. This is done to allow drippings to collect underneath. Then lay the roasted vegetables evenly, alongside the roast. Next, place the rutabaga, Brussels sprouts, carrots, and beets around the roast in the same manner. Once they are all placed, sprinkle a little salt and pepper over the pork and vegetables. Then sprinkle the sage over the pork in the same manner; some can go over the vegetables as well, but most of the sage should be on the pork.

Finally, it is time to cook the roast. Place it in a preheated, 400 degree oven on a center rack. Bake the roast for approximately 50 minutes. Once the roast is cooked, it should have an internal temperature of 145 degrees. The final step is to make a sauce out of the stock that drips beneath the roast. Carefully remove the pan from the oven, and use tongs or a large fork to move the roast to a platter, and the vegetables to a bowl for serving later.

To make the white wine sauce, place a sauce pan over medium high heat. Take the drippings, which are called a “fond,” and pour them into the sauce pan. Add the vegetable stock, and chardonnay of your choice, along with the two teaspoons of Dijon mustard to the pan with the drippings. Whisk it together while bringing the mixture to a simmer. You will simmer it down, or reduce it for about ten minutes. When finished, it will be about half of the amount you started with. You will want to regularly whisk the mixture while it is simmering to prevent it from sticking to the bottom of the pan.

To serve your amazing Roasted Pork with Autumn Vegetables, slice the pork and place it on a serving plate, surround it with a bit of each of the vegetables, and ladle some of the white wine sauce over the top of it. Guests will think you slaved for hours, but this simple dish can be your secret! You can end the meal with a cool dessert, leaving your guests satisfied and impressed.

Image: Jolts & Jollies

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Coffee: Health Benefits and Concerns

Coffee is a drink that is and always has been in constant debate. The constant questions of are: Is it right for you? Is it bad for you? How much is too much? Can you really give up coffee altogether? These are questions coffee drinkers are always being reminded of in today’s health conscious society. Many people have heard friends and loved ones voicing concerns over their coffee drinking. Yet, many of us turn to that cup or two of Joe every morning and sometimes in the afternoon, as well. So, what are the answers to these questions? Are we safe drinking coffee?

Most people have probably heard of all of the illnesses and issues that coffee causes allegedly. Everything from stunting the drinker’s growth to promoting the growth of cancer cells has been linked to coffee, or has it? Studies in the past were often conducted without taking other factors into consideration. Luckily, many studies are conducted on drinking coffee. Other factors are realized and noted during the survey, and the results may be shocking.

The good news is that coffee has not been linked to cancer cell growth or heart disease. Recent studies included factors like smoking and obesity along with the coffee drinking. Drinking coffee in large amounts over an extensive period of time can cause some health issues like an elevation in cholesterol levels. Also, if your body has trouble metabolizing the coffee, it can affect the heart. The faster the body metabolizes the coffee, the better.

While that is good news, one has to wonder if there are any health concerns for coffee drinkers. There is some concern for the excessive coffee drinker. The moderate coffee drinker does not have to worry as much about these issues because they are spacing out their coffee intake and allowing the body to consume other drinks, other vitamins, and other nutrients.

One concern for coffee drinkers, especially large amounts of coffee, is the caffeine in coffee. Caffeine is a mild stimulant, and it can be addictive. The caffeine could increase the heart rate, elevate the blood pressure, and promote a suddenly irregular heart rate. These are typically temporary conditions that occur during the coffee intake, but it can become a serious issue if not monitored. Also, these are usually evident when large amounts of coffee are being consumed on daily basis.

It has been confirmed through research and continuous studies that coffee drinking, in moderation, is not harmful. Actually, the results show that moderate coffee drinking has many benefits. For starters, coffee drinking can protect the body against diseases like type 2 diabetes, liver cancer, Parkinson’s disease, and gallstones. The coffee has also been recognized as depressing the growth of cancer cells in the colon. The benefits of coffee can sometimes be witnessed by those around the coffee drinker because coffee has also been known to improve cognitive function and strengthen endurance.

Many of us drink coffee because it gives us a boost. You may drink coffee to wake up in the morning or to stay awake during the day. Long shifts on the job, late night studying for a test, or simply remaining alerted during dinner sometimes require the help of coffee. This is normal and considered a good idea. Keep in mind that studies show that drinking coffee in small amounts throughout the day will help you remain alert. This is especially true if you are not adequately rested. Perhaps you did not sleep well last night and have to go to work or school; coffee will help you stay alert and get through the day. Instead of drinking 8, 12, or 16 ounces all at once, try dividing the coffee into a couple of ounces every so often. The continuous flow of coffee will generate alertness for longer periods of time.

Drinking coffee has been and always will be a personal choice, but understanding what the health concerns or benefits are can help you make a wise choice. The adage, everything in moderation, should be kept in mind when deciding what to drink. While coffee does not have the health concerns many thought it did, it is not sensible to drink only coffee all day long.

Image: Flickr

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Basics Of Cooking Chicken

Chicken is a convenient and inexpensive meal. It is also very delicious. Its versatility has made it one of the most popular food items in the world.

There are a variety of different ways to prepare chicken and we are going to share with you some of our favorites. Below are some guidelines that will help you create an excellent chicken meal.

Safe Food Handling

Handling the chicken should only be done while you are wearing gloves. This will prevent you from getting sick from the bacteria that is present in the chicken. After putting on your gloves, you can then remove the chicken from its package. Make sure that you immediately throw the package from the chicken away. Also make sure that you disinfect all surfaces they chicken has come into contact with once you are done.

Cutting Up The Chicken

When you buy a roasting chicken there is usually neck bones and gizzards in the carcass. Make sure that you locate these and toss them aside. After this has been done, then you can run the chicken under tap water and make sure that it is thoroughly rinsed.

You can now transfer it to your cutting board. Once there, remove the pop up timer, if there is one, and throw it away. Now we are ready to start cutting it into more manageable pieces.

Using a sharp knife, cut down the breast bone of the chicken. This will separate the chicken into halves. Now you can remove the wish bone. After that has been done you can then begin to separate the wings and the drumsticks from the body by cutting through the ball joints. If you want to leave the skin on you can, or you can peel it off at this stage. Next move on to the backbone. Using your knife, cut alongside either side of the backbone and remove it. You can then either toss it out, or save it for chicken stock.

Making A Chicken Marinade

Now we can make a basic marinade. All you will need for this step is a bowl and the ingredients below:

• Extra Virgin Olive Oil
• Red Wine Vinegar
• Onion Powder
• Basil Garlic Powder Or Whole Garlic
• Kosher Salt

Start by placing the olive oil into the bowl and adding the red wine vinegar. Make sure that these two are mixed together well before you add the rest of the ingredients. Stir the mixture together well and then allow it to sit for about 4 hours in the refrigerator.

Making A Chicken Rub

Another thing you can do to kick your chicken up a notch is to make a basic chicken rub. You will need the following ingredients:

• Chili Powder (regular or chipotle)
• Kosher salt
• Black Ground or Cracked Pepper
• Garlic Powder
• Onion Power

Add the salt and pepper into the bowl first. If you are using cracked pepper, then make sure that you don’t add too much because cracked pepper is more potent than ground pepper. Using a spoon, mix the other ingredients together. You now have a basic chicken rub.

Baking Chicken

Preheat the oven to 400 degrees. Now coat the chicken with either the basic chicken rub or the chicken marinade. Cook the chicken for 30 minutes at 400 degrees. After 30 minutes, lower the heat on the oven to 350 degrees and cook for an additional 10-30 minutes. Allow the chicken to rest 5-10 minutes before serving. Internal temperature of the chicken should be at least 180 degrees.

Fried Chicken

To make fried chicken you will need a few ingredients and a deep fryer set to about 300 degrees.

Ingredients

• Chicken
• Buttermilk or Whole Milk
• 1 cup Flour
• 1 teaspoon salt
• 2 teaspoons pepper

Place the chicken in the buttermilk or whole milk and allow it to sit for a couple of hours. While it is soaking mix the flour, salt and pepper together in a bowl. After the chicken is done soaking, dredge it through the flour mixture and coat it well. You can then drop the chicken into the deep fryer and cook until the internal temperature of the chicken reaches 180 degrees. This can be checked with a poultry or meat thermometer.

Now that you know the basics of cooking chicken, you can build on these recipes and create all kinds of fantastic chicken dishes for you and your family.

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How To Make Grapefruit Quinoa Salad

Both grapefruit and quinoa are known for being wonder foods. Chock full of essential vitamins and minerals, a grapefruit quinoa salad is an excellent choice for the health conscious eater. This vegetarian friendly dish is inexpensive, nutritious and simple to prepare; an excellent recipe to have in your repertoire. This basic quinoa grapefruit salad recipe can easily be adapted to include your other favorite veggies and fruits such as avocado, kale or cranberries. This dish can be served up warm or cold and stores easily.

This recipe requires about 40 minutes to prepare and cook. The current recipe makes approximately four to six servings of grapefruit quinoa salad, however, the amounts can easily be altered to change the number of servings. It is low in calories and full of protein. It can easily be served in smaller portions as an appetizer or a side dish to another meal, however, it also stands alone nicely as a main dish. This recipe includes a simple grapefruit vinaigrette to be sprinkled on top, however, any dressing can be used.

Ingredients Needed:

• 1/2 cup of quinoa, uncooked
• 2 cups of chopped spinach (or any other leafy green of your choice)
• 1/2 medium red onion
• 3 pink or white grapefruits
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon vinegar
• 1/4 cup sunflower seeds (or 1/8 cup of sliced almonds)
• 1/2 cup raisins
• Pinch of salt
• Optional: 3 ounces feta cheese

Cookware Needed:

• One medium sized saucepan
• One large mixing bowl
• Small paring knife
• One small mixing bowl
• Measuring cups and spoons
• One large skillet or frying pan
• Sieve

Instructions:

Begin by lightly rinsing the uncooked quinoa under water. You can do this using either a sieve or by placing it in a bowl and then using your hand to block to the grains as you pour the water out. Rinsing the grains before cooking them prevent them from tasting bitter. Next, toast the uncooked quinoa. Toasting the quinoa before cooking it is optional, however, it will help prevent the end product from coming out mushy, and instead flavorful and fluffy. Place the wet quinoa in a frying pan over medium heat and allow to toast for about two to three minutes.

In a medium sized saucepan, bring 1 1/2 cups of water to a boil. Add in a pinch of salt and the quinoa grain. Reduce the heat to the lowest setting and cover the saucepan. Let the quinoa cook for 20 minutes and then remove it from the heat. Once you have removed the saucepan from the burner, let the quinoa continue to sit, still covered, for another 10 minutes. This will allow the quinoa to finish absorbing any water residue and to settle.

Finely slice 1/2 of a red onion. You can either finely chop the onion, or cut it into long slices. In a large mixing bowl, combine the chopped spinach, or other leafy green of your choice and the red onion. Kale and arugula are both excellent substitues in this dish for the spinach, or try a combination of all three. You can add more or less spinach and onion depending on your personal taste. If you would like to include feta cheese with this meal, crumble the feta and mix it in with the spinach and onion.

Using a small paring knife, peel and slice two of the grapefruits. To properly slice a grapefruit, begin by cutting of the top and bottom of the fruit. Then proceed to peel the rest of the fruit. Cut following the natural slices of the grapefruit, however, you don’t want to have any of the white membranes in your dish. Add the grapefruit slices in with the spinach and onion. Cut the third grapefruit in half. In a small bowl, squeeze out the juice from the grapefruit and add in the oil and vinegar. Stir vigorously. This makes an easy, and basic grapefruit vinaigrette dressing. Salt and pepper the dressing to taste.

Combine the cooked quinoa with the chopped spinach and onion mix and mix it all together. Pour the dressing over the dish and stir it in. Your grapefruit quinoa salad is now ready to serve.

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