Garam masala is a unique blend of some of the major Indian spices, which in turn is used in several dishes. The term garam means “hot” in hindi and true to its name, Garam Masala lends that hot spicy taste to several Indian dishes. The dishes require the spices but instead of having to add the spices one by one, you get to add them all at one go. This spice mixture is not a stand alone spice but a combination of some of the spices that are mostly native to India. There are many variants that go under the same name tag but in the end, they are all a combo of cinnamon, cumin, fenugreek seeds, garlic, ginger powder and some more of the Indian spices. This mixture is often added to gravies and dals to give it that ‘Indian flavor’. The garam masala is blended differently

in various parts of the country but they all have one thing in common, they all make the food stand out with their special flavor. Some of the dishes that use Garam Masala have been listed below.

1. Pav bhaji

2. Green Curry

3. Tandoori Masala

4. Biryani

5. Spinach dal

6. Butter chicken

7. Chicken Masala

8. Chicken Tikka

9. Chicken Moglai

10. Garam Masala Tofu Scramble

11. Aloo dum

12. Aloo palak

13. Lamb Kebabs

14. Palak paneer

15. Stuffed capsicum

This is not the complete list of all the dishes that use the erstwhile garam masala, the list is more like an introduction. Anyway, to add that special Indian flavor to any dish, just add a pinch of the garam masala and that should do it. You can buy a box of Garam Masala at any local Indian store or at any of the hundreds of online stores that sell this spice, including Amazon.com.

If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe. This is my favorite way to eat chicken for a few different reasons. First, I love how tender it comes out. If you really pound your chicken breasts nice and thin, it will result in unbelievable tenderness. Second, the flavors of this recipe are perfection. The sauce made with wine, butter, and chicken broth cannot be beat. Third, I love how quick and easy it is to prepare! If you are having it with rice and vegetables, be sure to start them first, because once you start cooking, this chicken will be done in about 15 minutes.

Here is what you will need:

2-3 Chicken Breasts, pounded thin

4 Tablespoons All-Purpose Flour

2 Teaspoons Marjoram

½ Teaspoon Salt

4 Tablespoons Butter

2 4oz. Cans Sliced Mushrooms

2 Tablespoons Sliced Green Onions

1 ½ Cups Chicken Broth

1/3 Cup White Wine

1. Mix together flour, marjoram, and salt. Pat chicken breasts into the mixture on each side to coat. Shake off any extra.

2. In a Large Frying Pan (preferably with deep sides) heat 1 Tablespoon of

the butter over medium heat. Add mushrooms and green onion. Sauté for 5-10 minutes until tender. Transfer to a bowl.

3. Add the other 3 Tablespoons of butter to the pan. Brown chicken on each side over medium heat (about 4-5 minutes per side).

4. Pour mushroom mixture back into the frying pan. Add chicken broth and white wine.

5. Simmer for 5-10 minutes to let the flavors mix together.

I think this recipe is best served with some white rice and a steamed vegetable. You can spoon the sauce over the chicken and over the rice as well. If you need to let the chicken simmer on the stove a little longer than 10-15 minutes – don’t worry – this recipe is very forgiving and it won’t ruin the taste or tenderness. Just make sure you turn the heat down as low as possible for that period of time.

Stacy Tabb is a successful internet publisher. She loves to enjoy food and a good glass of wine with friends. Her Gourmet Foods and Gifts website is a source for gourmet products, recipes, and information.

Americans love dessert so much that some of us eat it before the meal instead of after. Fudgy brownies, gooey layer cake, cookies the size of saucers – we savor them all. But these desserts are high in sugar, fat, and calories. Is there such a thing as a healthy dessert? Yes, and it’s fresh fruit.

“The New Mayo Clinic Cookbook” recommends fresh fruit as a regular dessert and for good reasons. Fresh fruit contains fiber, something we need to eat every day. Our bodies also need vitamin C and fresh fruits are loaded with it. Some fresh fruits, such as red grapes, may protect your body from heart disease and cancer, according to Mayo Clinic.

There are other reasons for eating fresh fruit. An article on www.MyPyramid.gov says fresh fruit may reduce the risk for type 2 diabetes, protect the body against colon and rectal cancer, and reduce the risk of kidney disease. When the government and Mayo Clinic recommend fresh fruit, they’re talking about plain fruit, not something under a mountain of whipped cream.

You must store fruit properly in order to reap its health benefits. The University of California, Davis, says some fruits should be stored at room temperature. Bananas are an example. If you put bananas in the refrigerator they get black spots on them and the flavor diminishes.

Honeydew melon, cantalope, and other fruits that can be refrigerated should be chilled after they’re ripe. Store fruit in a separate bin, away from vegetables and meat. Fresh fruit should be washed just before you eat it.

Choosing fresh fruit for dessert satisfies your craving for sweets and helps you get the recommended five servings of fruits and vegetables a day. These desserts are the perfect ending for a casual or fancy meal. They’re healthy, too, so if you want to eat dessert before dinner, do it!

RED AND GREEN GRAPES WITH FRENCH CREAM. Wash grapes, pat dry with a towel, and put them in a large bowl. For French cream, combine 1 cup

of fat free sour cream, 1/2 cup confectioner’s sugar, 1/2 cup Splenda, 1 teaspoon of grated lemon peel, and 1/2 teaspoon vanilla. Spoon mixed grapes into serving dishes and top with a dollop of French cream.

ORANGE FLOWERS WITH RASPBERRY SAUCE. Carefully remove the peel from four oranges. With a serrated knife, cut tic-tac-toe slices in the top of each whole orange, being careful not to cut all the way through. Place the oranges on serving plates. Spread the orange “petals” apart, leaving the center “stamen” in tact. Combine 1/2 cup low sugar raspberry jam with 2 tablespoons hot water and 1 tablespoon of honey. Drizzle sauce over the orange flowers and garnish with mint.

STRAWBERRY DELIGHT PARFAITS. Wash and slice 1 pint of strawberries. Sprinkle with Splenda and set aside. Break apart mini vanilla wafers until you have 1 cup of crumbs. To make parfaits layer strawberries, fat free, sugar free strawberry yogurt, sugar free topping, and crumbled wafers in parfait glasses. Stick a whole wafer on top of each parfait before serving.

BAKED APPLES WITH CINNAMON CRUMBLE. Preheat oven to 350 degrees. Peel 4-5 Granny Smith apples. Cut the apples into slices and arrange in concentric circles on a 9″ pie plate coated with baking spray. Combine 1/2 cup light brown sugar, 2 tablespoons whole wheat flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, 3 tablespoons extra-light olive oil, and 1/2 cup sliced almonds. Sprinkle crumble mixture over apples and bake until the top is golden brown, or about 30 minutes. Serve warm with a spoonful of fat free, sugar free vanilla yogurt.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. She was a food writer for the former “Rochester Magazine” in her home town of Rochester, MN. Her 24th book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD is available on http://www.amazon.com.

For more information on her work go to http://www.harriethodgson.com

Health Guide

Health questions and answers archive. Ask our experts your own question for free!

Pre-packaged store-bought box mixes are expensive. Have you considered homemade alternatives? Made-from-scratch mixes are healthy, cost beneficial, store well, and taste great. Often times, you’re paying for the packaging of commercial “convenience” foods and you don’t have any control over the additives and preservatives they contain. When making your own mixes, you tailor the ingredients, so have control over the quality and quantity.

Making your own bulk mixes is a great way to stock your pantry. Creative containers make homemade mixes a terrific frugal gift idea too. There’s something deeply satisfying when cooking from scratch. It takes some minimal preparation, but many of the ingredients are already a staple in your pantry. It’s not as time consuming as you may think.

Supplies

Plastic baggies

Glass containers with tight fitted lids

Prep area

Labels

Appropriate ingredients

Storage area

Basic kitchen tools

Plastic containers

Decorative items for gifts. (ribbons, printable recipe cards, labels)

Master Baking Mix

9 cups sifted all-purpose flour

1/3 cup baking powder

1 Tablespoon salt

2 teaspoons cream of tartar

4 Tablespoons granulated sugar

2 1/2 cups nonfat dry milk solids

2 cups shortening (which does not require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening until mixture looks like cornmeal. Store in covered container at room temperature.

Biscuits

Preheat oven to 450 degrees F. Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk and stir. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes. Makes 8.

Options: Add grated cheese and chopped herbs. Increase milk to 1/2 cup for drop biscuits.

Muffins

Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans or into paper muffin cups and bake 20 minutes.

Options: Add drained fruit, chopped nuts or dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran® cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F.

Pancakes or Waffles

Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on griddle or waffle iron.

Dumplings

Mix 1/3 cup water to 1 cup Master Baking Mix. Drop into hot stock and cook 10 minutes, uncovered, and 10 minutes, covered.

Yellow Cake

Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add this to dry ingredients. Beat at high speed for 4 minutes. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners’ sugar over the top.Options: For chocolate cake increase the sugar to 1 1/2 and add 1/2 cup of cococa powder.

Coffee Cake

Preheat oven to 375 degrees F. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cups Master Baking Mix. Stir until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes.

Oatmeal Cookies

Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Drop by rounded teaspoonfuls onto baking sheet. Bake at 375 degrees F for about 12 minutes.

Banana Bread

Beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. Stir in 2 1/2 cups Master Baking Mix. Pour into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 45 to 55 minutes or until brown.

Pizza Crust

Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings.

Basic Mixes

Chicken Coating Mix

1 cup bread crumbs

1/2 cup flour

2 teaspoons onion powder or dried minced onion

2 teaspoons dried minced celery

2 teaspoons poultry seasoning

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon cayenne

1/2 teaspoon salt

1/2 teaspoon pepper

Mix all ingredients and store in an airtight container.

To use: Preheat oven to 375 degrees F. Gently beat 1/2 cup milk and 1 egg together in a bowl. Wash and pat dry chicken. Fill a bag with 1 cup of the coating mix. Dip each piece of chicken into the milk-egg mixture and then drop a piece of chicken into the bag and shake. Let pieces dry thoroughly before baking. Place chicken on a shallow, lightly greased baking dish and bake for 45 minutes or until tender.

Stuffing Mix

6 cups large bread cubes

1/4 cup dried minced onion

1 Tablespoon parsley flakes

1 teaspoon leaf thyme, crumbled

1/2 cup dried minced celery

1/2 teaspoon leaf sage, crumbled

1/2 teaspoon salt

1 teaspoon pepper

3 cubes chicken bouillon, crumbled, or 3 Tablespoons chicken bouillon powder

Bake bread cubes on a cookie sheet at 350 degrees F for 8

to 10 minutes, turning a few times to brown evenly. Toss bread cubes with remaining ingredients until the cubes are evenly coated. Store in a tightly closed container on the shelf for 1 to 4 months, or freeze for 1 year.To use: Melt 3 tablespoons butter; stir into 2 cups Stuffing Mix in a large bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. Warm in a pan on top of the stove, in the oven, or in a microwave.

Condiments

Ranch Dressing Mix

15 saltine crackers

1 cup dry parsley

1/2 cup dry onions

2 Tablespoons thyme

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Whirl in blender until crumbs are very small. Store in an airtight container. It will keep for 1 year.

To use: Whisk together 1 cup mayonnaise, 1 cup buttermilk and 1 Tablespoon Ranch Dressing Mix.

Italian Dressing Mix

2 teaspoons oregano

1 teaspoon onion powder

2 teaspoons basil

2 teaspoons paprika

1 1/2 teaspoons pepper

2 Tablespoons garlic powder

6 Tablespoons granulated sugar

Mix and store in an airtight container.

To make dressing: Use 3 Tablespoon mix with 1 1/2 cups vegetable oil and 1/2 cup wine vinegar.

Beverages

Cocoa Mix

8 1/2 cups nonfat dry milk powder

1 1/2 cups non-dairy coffee creamer

3 cups instant chocolate drink mix for milk

1 1/2 cups confectioners sugar

In a large bowl, combine all and blend well. Store in an airtight container.

To serve: Combine 1/2 cup of mix with 9 ounces of boiling water. Stir well. Makes 16 cups of mix.

Cappuccino Mix

1 cup instant coffee creamer

1 cup instant chocolate drink mix

2/3 cup instant coffee crystals, regular or decaffeinated

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Combine creamer, drink mix, coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container. Makes 3 cups dry mix, 15 servings.

To prepare: Add 3 Tablespoons mix to 6 ounces of hot water and stir well.

Spice Blends

All Purpose Spice Mix

1/3 cup Grated parmesan cheese

1/4 cup Sesame seeds

2 Tablespoon Paprika

1 Tablespoon Poppy seeds

1 chicken bouillon cube

2 teaspoon Dried parsley

1 teaspoon Onion flakes

1 teaspoon Garlic powder

1 teaspoon Celery seed

1/2 teaspoon Salt

1/2 teaspoon Pepper

Crush bouillon cube into fine powder, put in screw-top jar. Add remaining ingredients and shake until well mixed. Store in refrigerator for up to 4 months. May be used on fish, meat, stews, casseroles, salads, vegetables.

Onion Soup Mix

2 cups powdered milk

3/4 cup cornstarch

1/4 cup beef bouillon crystals

2 Tablespoons dried onion flakes

1 teaspoon dried basil leaves, crushed

Mix and store in an airtight container in refrigerator.

To prepare: Mix 1/3 cup dry Onion Soup Mix with 1 1/2 cups water. Cook and stir until thickened.

Gift Ideas (Gifts In a Jar)

Dreamsicle Cookies

1/2 cup orange-flavored drink mix (Tang)

3/4 cup white sugar

1 1/2 cups vanilla baking chips

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Combine the flour with baking soda and baking powder. Starting with the Tang, then sugar, chips and flour mix, layer the ingredients in a glass jar.

Attach Instructions: Preheat oven to 375 degrees F Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg and teaspoon vanilla extract. Mix well. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 degrees F for 12 minutes or until lightly browned. Cool.

Colorful Soup Mix in a Jar

1 cube beef bouillon

1/4 cup dried minced onion

1/2 cup dried split peas

1/2 cup uncooked twist macaroni

1/4 cup barley

1/2 cup dry lentils

1/3 cup long-grain white rice

1 cup uncooked tri-color spiral pasta

Use a funnel. Layer ingredients in the following order: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach Instructions: Brown 1 pound ground beef or stew beef in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the pan and add 12 cups water. Boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more.

Tips

Be sure to store your mixes in a cool, dark place. They hold a shelf life of approximately six months. You can also freeze flour for 24 hours prior to using in your mixes to prevent the possibility of bugs.

Gifts In a Jar Tips

When assembling gifts in a jar, you should use one quart, wide mouth canning jars;however, many containers will work such as mugs, baskets, gift bags, flower pots, bowls, and teapots.Press each layer firmly in place before adding the next ingredient.You can decorate with fabric, floral and ribbon embellishments, or by drawing on jars with glass paint markers.You can consider attaching small gifts to the container such as ornaments, cookie cutters, measuring spoons, or a wooden spoon.Don’t forget to attach the recipe to your homemade gift.

If you enjoyed these mix recipes, you’ll love Just Recipes website with over 700 mix recipes at your fingertips.

http://www.melborponsti.com/inxmix.html

You’re well on your way to creating great alternatives to store-bought convenience foods. Who thought it could be so simple and sensible? You’ll create something handy, frugal, healthy, and tasty. They’re wonderful for stocking up, camping trips, and emergencies too. You’ll even have wonderful kitchen gifts to share. Not bad for thinking “outside of the box”.

Sara Noel is a freelance writer and the Editor/Publisher of http://www.FrugalVillage.com and http://www.HomesteadGarden.com Visit both these sites for information on getting back to basics through frugality, gardening, lost arts, simplicity, homesteading, and natural family living.

A customer emailed us and said that her mother loved sourdough bread but had trouble making it work right. We shared the following recipe with her, which is our easiest, most foolproof recipe for sourdough bread.

Using this recipe for sourdough bread, a small amount of yeast is used in the starter. As the starter is used and refreshed with new feedings of flour and water, wild yeasts are introduced and cultivated. The sour flavor typical of sourdough bread that we love comes from the action of the yeast and friendly bacteria.

The commercial yeast makes an easier starter than culturing wild yeast from the air. Because it’s easy, if you abandon your starter after a few weeks, you can readily start another when you’re back in the mood or have the time.

Here is the recipe:

For the starter:

1 cup warm water (about 110 degrees)

1/4 teaspoon yeast

1 cup high gluten unbleached flour

Mix the starter in a glass or steel bowl, cover with plastic wrap, and set it aside at room temperature until it is doubled and bubbly, maybe 4 to 6 hours.

For the sponge:

1 cup of the starter

3/4 cup warm water

2 cups flour

Mix the starter amount with the flour and water, cover, and set aside to ferment until it has tripled in volume. At room temperature, it will take four to eight hours. You can put it in a cool place–about fifty degrees–and let it perk all night. Your garage may be just right. You can also let it ferment in the refrigerator overnight. At temperatures of forty to fifty degrees, the friendly bacteria will be more active than the yeasts and the flavor will be more sour.

To recharge the starter, add about one cup of flour and one cup of warm water to your remaining starter. Keep it in the refrigerator and use it or recharge it every few days. After a few recharges, you will plenty of complex wild yeasts in your starter.

For the dough:

All of the sponge

1 1/2 cups flour (more or less)

2 teaspoons salt

Mix the salt with the flour. Knead the combination into the sponge by hand until you have a smooth, elastic, slightly sticky dough, adding more flour as needed. Put the dough in an oiled bowl and let it rise again until doubled, about an hour.

Form the loaves. This works best as a large freestanding round or oval loaf or two smaller loaves. Place a clean cotton cloth in a bowl or basket with which to hold the loaf. Lightly dust the interior of the bowl with flour. Place each formed loaf upside down in a bowl on top of the dusted flour. Cover the loaves with plastic and let them rise again until doubled. This rising will probably take less than an hour.

To from the thick, chewy crust that is typical of artisan

breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don’t use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.

Preheat the oven to 475 degrees. (If your oven runs on the cool side, set it on 500 degrees.) When the oven is hot and the bread is fully risen and is soft and puffy–being very careful not to burn yourself with the rising steam and with a mitted hand–pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.

Gently invert the loaf or loaves onto a slightly greased non-insulated baking sheet on which a little cornmeal has been dusted. With your sharpest knife, quickly make two or three slashes 1/4-inch deep across the top of each loaf. This will vent the steam in the bread and allow the bread to expand properly. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.

After the bread is in the oven, turn the temperature down to 450 degrees and set the timer for about forty minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.

This sourdough bread is to die for. The prolonged rising gives the yeast plenty of time to convert the starch to sugars and the friendly bacteria a chance to impart their nut-like flavors.

Last winter, we made dozens of these sourdough loaves. Since this bread is best eaten fresh, we gave scores of loaves away-mostly to folks from church. Funny thing—we were never turned away.

For more articles like this visit The Bakers’ Library.

© 2004 The Prepared Pantry

Being of the Irish persuasion, I offer this great recipe for Boxty. Boxty is a traditional Irish dish, and has been around for many a year. I especially like this dish with butter and a dollop of maple syrup for my breakfast. I do not have the usual “required” nutritional evaluation, but in my way of thinking, I can live without it to just have the pleasure of enjoying this fine old traditional side dish.

Boxty (Irish Potato Griddle Cakes)

8 Servings (Halve this recipe for smaller families)

• 1/2 lb raw potato,
• 1/2 lb potato,mashed,
• 1/2 cup all-purpose flour,
• 1 Milk,
• 1 Egg,
• Salt and pepper to taste

Grate raw potatoes and mix with the cooked mashed potatoes. Addsalt, pepper and

flour. Beat egg and add to mixture with just enoughmilk to make a batter that will drop from a spoon. Drop bytablespoonfuls onto a hot griddle or frying pan. Cook over a moderateheat for 3-4 minutes on each side. Serve with a tart apple sauce: oras part of an Ulster Fry, with fried bacon, fried sausage, fried eggs,fried black pudding, fried bread, fried soda bread.

An old poem says: . Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man. (The accuracy of the poem is uncertain.)

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Alden Smith is the webmaster of http://www.allthebestrecipes.comVisit his website for free recipes, articles, and many great cookbooks.

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Making your own pasta is not difficult. It’s actually very easy.

But you may wonder why would you make your own pasta, when you can buy it pre-packed, and ready to cook?

Well, one reason is that by making your own, you eat fresh pasta. There is a difference of taste and texture between fresh pasta and pre-packed pasta.

But there is another reason: if you make your own pasta, you may want to use nutritius ingredients, ensuring that your pasta not only tastes good, but it is also low in fat, and generally good for you.

For instance, you may want to make your own low fat pasta with unrefined flour, ensuring that your pasta is rich in fibre and B complex Vitamins.

Finally, learning to make your own basic pasta dough is the first skill towards preparing other (more advanced?) types of pasta dishes like lasagna, raviolli, tortellini, and that type of thing.

It’s not such a difficult thing to do, and it can be a fun process.

You see, normally you make pasta with refined wheat flour, eggs and salt.

But if you want low fat pasta, you need to use water instead of eggs, and you have to give salt a miss.

This recipe makes about 750 g of low fat pasta (about 1.5 pounds), and it takes about 50 minutes to make.

To make your own low fat basic pasta you need:

* 500 g

(1 pound) of strong wholemeal flour

* 275 ml (a bit over a cup) of water.

This is what you do:

First, put the flour in a large mixing bowl and make a well in the middle (like a volcano, sort of thing).

Then, pour in the water, and mix with a knife till the dough binds.

After that, you start mixing with your hands and knead it till all the flour is evenly incorporated into the dough.

Move the dough to a kitchen bench, and knead it for about 10 minutes, till it becomes smooth and elastic.

Next, put the dough into a plastic (zip lock) bag and leave it there for about 30 minutes.

Then, take a quarter of the dough and roll it out by hand on a slightly floured surface. Roll it very thin. Leave it to rest and dry before using it.

Freeze whatever you don’t use. It will remain good for up to 3 months.

You will be able to use this basic low fat pasta to make many of my delicious recipes.

Bon apetite!

Jeff, The Skinny Chef, has a growing collection of delicious (and easy to make)low fat recipes and healthy eating articles. The recipes come with the amount of fat, calories, kilo joules and Weight Watchers’ points that can be incorporated into a realistic weight loss plan. Visit his site at http://www.Jeff-The-Skinny-Chef.Com and lose weight eating delicious food!

There are three great days in the month of May that I would like to talk about…Cinco de Mayo, Mother’s Day, and Memorial Day. I will share a brief history and include a couple of delectable recipes. Happy May!

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Cinco de Mayo – May 5, 2005 – Cinco de Mayo means “The 5th of May.” Many people believe that it is Mexico’s Independence Day. This is not true. Independence Day in Mexico is September 16. The history of Cinco de Mayo dates back to the mid 1800′s. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 – 1867. Although Mexico lost out to the French in the end…they still celebrate the bravery shown at the first battle. I have included two delicious recipes to fit any Mexican celebration.

Make ‘em Smile Guacamole

(read entire recipe before starting)

1 very small onion, finely chopped 1 medium-large tomato, cored and very finely chopped 2 cloves of garlic, peeled and very finely chopped 1/2 cup fresh cilantro, chopped3 ripe, medium avocados, peeled, seeded, roughly mashed1/4 cup of finely chopped leaf lettuce1 teaspoon salt (or to taste)pepper to tasteJuice of one small lime

In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.

Pinto Beans

4 cups water 2 cups dried pinto beans 1 medium onion, chopped1/4 cup olive oil 2 cloves garlic 2 thick slices of bacon 1 teaspoon cumin

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.

—————————————————————– Mother’s Day – May 8, 2005 – In the

United States, about 150 years ago a Homemaker named Anna Jarvis wanted to bring attention to the impoverished health conditions in her region. She decided to organize a special day to help her cause. She called it “Mothers Work Day.” When she died in 1905 her daughter began to Lobby to create a special day to honor Mothers. Finally, in 1914, Woodrow Wilson signed a bill declaring Mother’s Day a national holiday. Unfortunately, she never wanted it to become a commercialized money maker. She even tried to get the holiday canceled! I have decided not to include any recipes because Mom should NOT cook on her special day! She should be taken out to a nice quiet dinner. Trust me on this one.

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Memorial Day – US – May 30, 2005 – Memorial Day is a day that the United States remembers the soldiers who lost their lives so they can live in a free country. It was first observed on May 30, 1868. However, in the beginning, not all states celebrated this holiday. It did not become nationally recognized and accepted until 1971. Unfortunately, today, the true purpose of this special day has been lost in cook outs, beer drinking, and a day off from work. Don’t get me wrong…all that is great…BUT, Let’s not forget the cost of our freedom.

BBQ Burgers

1-1/2 pound ground sirloin1 medium onion, finely chopped1 bottle of favorite BBQ sauce2 tsp brown sugar1 Tblsp mustard1 Tblsp grill/steak seasoning8 hamburger bunsFavorite burger toppings (lettuce, tomato, onion, etc.)

Combine all ingredients thoroughly and shape into 8 burgers. Grill or fry to desired doneness.

PICNIC POTATO SALAD

7 medium-size baking potatoes1 cup mayonnaise1 Tblsp mustard1 teaspoon salt2 celery ribs, sliced2 Tblsp onions, finely chopped1 Tblsp fresh parsley, choppedPepper to taste

Garnish: 3 hard-boiled eggs, peeled and chopped (if desired)

Cook potatoes in boiling water until tender; drain and cool. Peel and slice. Combine all ingredients except potato, mix. Add potatoes and stir gently until well combined. Garnish with hard-boiled eggs, if desired. Chill 2-3 hours…or serve warm.

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Well, I hope you have enjoyed our journey…Happy Cinco de Mayo, Mother’s Day, and Memorial Day!!!

About the Author: My name is Lara Velez and I am the Editor-in-Chief of The Recipe Finder – Online cooking magazine – http://www.therecipefinder.com. I am also a wife and mother of two. I enjoy cooking, reading, scrapbooking, and being a wife and mom. Please feel free to email me any time. RecipeFinderMail@aol.com

Mother Teresa allegedly said: “It is impossible to walk rapidly and be unhappy”. All generalisations are slightly suspect, perhaps – well, almost all, anyway ! Nevertheless, Mother Teresa’s words point to a fundamental aspect of our humanity that we tend to overlook: when you feel good in your skin, you simply can’t feel nearly as miserable as you otherwise might.

Mind and body are intimately connected. If one feels even halfway good, the other is bound to feel better as a result. So, while I’m the first to acknowledge my smallness in the great scheme of things, I’d like to offer my own take on this idea of connection and well-being. “It is impossible to eat good Thai green curry and be unhappy.”

When your lips are tingling with the perkiness of Thai chillies and your palate is still resonating with the clear, fragrant, harmonious flavours, it’s impossible not to feel a sense of visceral contentment.

Serves 3 – 4

225 g/ 8 oz rice noodles

2 tbs vegetable oil

2 or 3 garlic cloves

1 green bird chilli, seeded and finely chopped

125 g/ 4 oz thin asparagus (heads intact, stalks chopped into 1cm/ ½ inch pieces)

1 tbs Thai green curry paste

1 stalk lemon grass (outer layer removed and chopped fine)

4 kaffir lime leaves, finely chopped

3 tbs Thai fish sauce

2 tsp sugar (palm sugar)

225 g/ 8 oz small, cooked, peeled shrimp (prawns)

Method

Soak the rice noodles in boiling water for the time specified on the packet while preparing the sauce. Drain.

Heat the oil in a wok over high heat. Add the garlic and as soon as it starts to turn golden, add the chillies, then the green curry

paste, stirring constantly.

When the curry paste starts to smell fragrant, throw in the asparagus and keep stirring for another minute or two. Once the asparagus turn a brighter green and begin to soften, add the lime leaves, Thai sauce and sugar.

Add the prawns and cook stirring for a minute or so, until the prawns heat up and the asparagus are cooked through but still slightly crisp under your teeth.

Now, throw in the noodles and keep tossing and turning everything until the noodles are impregnated with all the flavours of the sauce.

Turn into a serving dish and either serve immediately, or serve later at room temperature.

This dish is delicious hot and possibly even better the next day at room temperature. If you ever want to curry favour with a loved one by providing him/her with a delicious lunch box, you can be sure of doing so with this noodle dish.

Note: There are different qualities of rice noodles, just as there are different qualities of pasta. If you are fortunate enough to have the choice, experiment with different brands until you come up with one that you particularly like.

(C) 2005 Annie Kaszina

Annie Kaszina, Coach, writer and ‘foodie’is not a Celiac, but has foresworn wheat in the interest of ‘caring for a delicate digestion’. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.

Annie’s e-cookbook “Gloriously Gluten Free” and Gina’s handbook for Celiacs “Live Well – Eat Well With Celiac Disease” are available through their website: http://www.celiacliving.com

Want to impress your family and friends at the next gathering? Serve sandwiches on Kaiser Rolls. They’ll look so professional–like they came from the bakery. You don’t have to tell them how easy they were. If you can make dinner rolls, you can make Kaiser Rolls.

You can make Kaiser Rolls out of any lean bread dough but if you would like to make your rolls from a mix, we suggest using our Sunday Dinner Rolls. Simply leave the butter out and add another half-tablespoon of water.

A Kaiser Roll is merely a lean roll, specially shaped, and baked in a steamy oven to make it crusty. Choose a recipe or mix for a lean bread dough—or leave the butter or oil out of the recipe. Make per the directions for rolls including letting the dough rise the first time.

Here’s how to shape the rolls:

Step 1:

Cut a piece of dough off about twice what you would use for a dinner roll. (We scale the dough at 3.5 ounces for our sandwich rolls.) Roll the dough out into a rope about eight inches long.

Step 2:

Form a simple over-hand knot in the center of the dough. Leave the knot loose; do not try to draw it tight. You will have two protruding ends a couple inches long.

Step 3:

Take one of the ends and continue it around the rope and push it down through the center hole. It should look like the picture to the right.

Step 4:

Take the other end of the dough, go around the rope, and push the end up through the center hole. The finished roll should look like the one to the right.

It’s more complicated to try to describe the forming process than it is to form the rolls. After the first couple, you’ll breeze right through without even thinking.

Now let the formed rolls rise covered on a baking sheet. When they are ready to bake, brush them with a whisked egg and one tablespoon water, then sprinkle them with sesame or poppy seeds. You can bake them as you would dinner rolls but if you would like crusty roll like true

Kaiser Rolls, follow the direction for baking breads in a steamy oven.

To form the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don’t use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.

Preheat the oven to 450 degrees. When the oven is hot and the bread is fully risen and is soft and puffy–being very careful not to burn yourself with the rising steam and with a mitted hand–pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.

Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first ten minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.

You can use this baking procedure for crusty hearth breads also. For rolls, bake for ten minutes at 450 degrees then lower the temperature to 350 degrees until done. How long you will bake them will depend on how quickly your oven loses heat but it will probably be about ten additional minutes (a total of 20 minutes). As for all hearth breads, the internal temperature of your crusty rolls should be about 210 degrees. (If crusty rolls are not well baked, the internal moisture will migrate to the crust and make it soft.)

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers’ Library for more articles like this, free baking guides, and tested recipes.