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Friday, August 29, 2008

The Dangers Of Using Microwave

I posted this before but I want to repost it again for those who haven't read it yet. I personally stopped using microwave 2 years ago since I read about the dangers of using it. Eating microwaved food on a regular basis weakens your immune system and cause depression and anxiety. Parents who microwave baby formula are poisoning there children unknowingly because when you microwave anything, it becomes energetically toxic to the body. Oh well, people perish because of lack of knowledge. So when I read all about these articles, I tossed out our microwave and just reheat our foods on the stove just like we do in the Philippines. Only few people there own a microwave unlike here in the US wherein 98% of the people use microwave. Read further below.

Ten Reasons to Throw out your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Perhaps many of you won't agree with this article, but it's up to you. It's your life and your health anyway so take charge of your own. I'm just sharing what I learned.

Thursday, August 28, 2008

How To Tenderize Beef

There's nothing better than a good steak on the grill or under the broiler. But if you bite into it and can't chew, it puts a damper on the deliciousness. There are several things you can do to tenderize beef. Read on to learn how to tenderize beef.

Step 1:
Use a meat mallet (a meat tenderizing hammer) to pound the meat before you cook it. Pounding the meat with the mallet breaks up some of the fibers in the meat. It also breaks some of the connected meat tissue. Break down of this fiber and tissue makes the meat cook more evenly throughout and helps to tenderize beef.

Step 2:
Marinate the beef in a deep bowl inside your refrigerator for several hours or overnight. Punch holes in the meat first with a fork or sharp knife. The holes will allow the marinate liquid to penetrate throughout the insides of the beef. Marinate helps to tenderize beef, especially if you use acidic ingredients in your marinate liquid. Oil, vinegar or wine work well. Any citrus fruit juice will help also. A bottle of oil and vinegar salad dressing poured over the meat works well as a marinate to tenderize beef. Turn the meat several times in the bowl while marinating.

Step 3:
Try a meat tenderizer that you can buy at the grocery store. Sometimes a meat tenderizer bought at the store is all that is necessary. But on some cheaper, tougher cuts of meat, it may take all techniques combined together to tenderize beef.

Step 4:
Cook the meat quickly on high heat after you have prepared to tenderize it. Beef cooked on the grill or under a broiler helps hold in the flavor and retain the tenderness you've worked to achieve.

Wednesday, August 27, 2008

Best Blueberry Muffins

Aside from banana pecan muffins, blueberry muffins are also our favorite in the house. I baked it a few times already and it was really yummy. The blueberries and the sweet batter are fabulous together. It's a favorite of my hubby and me. Quick and easy, made with few ingredients. Remember to use paper liners!

INGREDIENTS

* 1/2 cup unsalted butter
* 1 1/4 cups white sugar
* 1/2 teaspoon salt
* 2 eggs
* 2 cups all-purpose flour, divided
* 2 teaspoons baking powder
* 1/2 cup buttermilk
* 1 pint fresh blueberries - rinsed, drained and patted dry
* 2 tablespoons white sugar

DIRECTIONS

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Saturday, August 23, 2008

Brown Sugar Banana Nut Bread



Hubby and I love eating banana nut bread. I had been baking it and I already tried different kinds of banana nut bread recipes. However, I love this recipe because i's just simple and doesn't require a lot of ingredients. Hubby bought some bananas a few days ago and they are already very ripe now. He's been eating some of it but he doesn't want to eat them now that they are very ripe. He said it's too soft for him. So it's best to make a banana nut bread. I just baked this a while ago and it's hot from the oven. Try this one and it's really good.

INGREDIENTS:

1/2 cup butter, softened
1 cup brown sugar
2 cups all purpose flour
2 eggs
1 tbsp vanilla extract
4 very riped bananas, mashed
3 tsp bakig powder
1/2 tsp salt
1/2 cup chopped walnuts or pecans

DIRECTIONS:

1. Preheat oven 350 degrees. Lightly grease 9x5 inch loaf pan
2. In a large bowl, cream together the butter & sugar until light & fluffy. Stir in the eggs 1 at a time beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder & salt.
3. Blend the banana mixture into the flour mixture, stir just to combine. Fold in walnuts/pecans. Pour into prepared pan.
4. Bake for 1 hr.

Wednesday, August 20, 2008

Fresh Pear Pie


One of my friends gave me a lot of pears. I baked a pear pie and it was my first time to cook this recipe and surprisingly it turned out good. Hubby was the first one to eat a slice of it then I sliced one for myself. Hmmm...it was so good!!! Hubby requested another slice and also I got another one for myself. After tasting the outcome of my pear pie, I plan to cook it again next time. Here is the recipe for the

Fresh Pear Pie:

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar (I used brown sugar instead)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice

Directions
:
1. Combine sugar, flour, salt, cinnamon and lemon rind in a mixing bowl.
2. Arrange pears in layers in a 9 inch lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust, pressing to seal. Flute edge.
3. Bake at 450 degrees F for 10 minutes. reduce temperature to 350 degrees F and bake for an addtional 35 to 40 minutes.

Sunday, August 17, 2008

Ginisang Munggo (Mung Beans Stew)


Ginisang munggo or mung beans stew is just easy to prepare. That's one reason I often cook this aside from the fact that this taste so good to me. We used to have this in our dining table in the Philippines. My American husband love it too and he often request me to cook it. I gathered some ampalaya (bitter gourd)leaves and fruits in my garden and I mixed it with my mung beans. I used the split mung beans because it just take a short time to cook. Instead of patis (fish sauce), I used salt because I run out of it. The result was still good. Here's my own recipe:

INGREDIENTS:
2 cups split mung beans
4 cups of water
1 Tbsp olive oil
3 cloves garlic, crushed
1 medium-sized onions, sliced
salt to taste
1 cup ampalaya leaves (bitter gourd leaves)
1 ampalaya fruit
1/3 lb ground beef

DIRECTIONS:

1. Put 2 cups of dried munggo in a pot and add water.
2. Bring to a gentle boil and add water if necessary as it boils and the liquid gets absorbed into the beans.
3. Continue cooking for until the beans soften and there is just a little liquid left in the pot (depends how soupy you like it).
4. Then in another pan, heat up oil, sauté garlic and onions .
5. Add the ground beef and cook until it turns brown.
6. Mix this in the pot with mung beans and then add some salt and simmer for 3 minutes.
7. Add the ampalaya fruit and then after a couple of minutes add the ampalaya leaves and cook for 3 minutes.
8. Add some ground ginger.
9. Turn off the heat and serve with rice.

Tuesday, August 12, 2008

Chicken Pot Pie



Last night I baked chicken pot pie. It was the 3rd time that I cooked it and how my hubby loves it! He said that the chicken pot pie that I baked last night was the best ever that I baked. He almost finished it all. That was our supper last night. Hubby was so full, so was I. Here's the recipe:

Note: I used frozen mix vegetables that I bought at Wal Mart. I was lazy to slice vegetables.

CHICKEN POT PIE

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Monday, August 11, 2008

Chicken Enchilada Casserole

Did I tell that my hubby loves to eat chicken? That's the reason why most of the time I cook any kind of chicken recipes. Here's one recipe that both me and my hubby love. A great recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit. Serve with Mexican rice and a salad if desired.

INGREDIENTS

* 1 (16 ounce) container sour cream
* 1 (16 ounce) jar salsa
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/4 cup diced onion
* 1 (8 ounce) can chili beans, drained
* 6 (12 inch) flour tortillas, cut into strips
* 6 skinless, boneless chicken breast halves - cooked and shredded
* 4 cups shredded Cheddar cheese


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Saturday, August 9, 2008

Zucchini Bread



I got 2 big zucchinis from our church last Wednesday courtesy of our pastor's wife. I used it in cooking zucchini bread last Thursday. I asked my hubby to grate it while I prepare the other ingredients. It was my first time to bake zucchini bread. I first tasted zucchini bread when one of our church members gave me one during my birthday a couple of years ago and I love it.

I was so glad that the zucchini bread that I baked came out so good. It's moist and hubby and I love it. I used the following recipe and this yielded 2 zucchini breads. I gave the other bread that I baked to my step-daughter for her birthday. Try this recipe and you will love it.

INGREDIENTS

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups brown sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts


DIRECTIONS

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Friday, August 8, 2008

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Wednesday, August 6, 2008

Veggies From My Garden


I am now harvesting vegetables from my garden like string beans, okra and collard greens. I cooked them the way we cooked in the Philippines. We call it dinengdeng. It's yummy to me. My hubby likes it too. I am not harvesting as much veggies as I did last year though. I think it's because of the summer heat. It's awfully hot nowadays. The temperature has hit the triple digit mark consecutively for the past 12 days. My tomatoes got no fruits yet. They have flowers but they turned brown and die because of the heat. This time last year, I already harvested a bunch of tomatoes. Maybe the reason is that we had a mild summer last year. It wasn't as hot as it is now. I'm still keeping my fingers cross that my tomatoes will give me fruits soon.