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Recipe of the Month: Blueberry mix cake - Friday, March 29, 2013

Bake this easy cake mix blueberry cake in a Bundt cake pan or tube cake pan. Use plain, vanilla, or blueberry yogurt in this delicious cake.
Cook Time: 1 hour
Total Time: 1 hour
Ingredients:
• 3 large eggs
• 8 ounces plain, vanilla, or blueberry yogurt
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup granulated sugar if using unsweetened yogurt
• 1/3 cup canola oil, corn oil, or safflower oil
• 1 white cake mix with pudding in the mix
• 16 ounces frozen blueberries
Preparation:
Grease and flour a 10 or 12-cup Bundt cake pan or a tube cake pan. Heat the oven to 325° for a dark-colored Bundt cake pan or nonstick pan, or 350° for a light-colored pan.
In a mixing bowl with electric mixer, beat together the eggs, yogurt, orange juice concentrate, sugar, and oil until smooth. Slowly beat in the cake mix. Continue beating on high speed for 2 minutes. Fold blueberries into the batter. Batter will be somewhat lumpy. Spoon into prepared cake pan.
Bake for 50 to 60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.

 

 

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Spice of the month: Capsaicin - Friday, March 15, 2013

Ever add a pinch of cinnamon to your coffee or a spring of rosemary to your famous baked chicken? You may think you're merely making your favorite drinks and dishes more flavorful, but spicing up your meals doesn’t just up the tastiness factor -- it can also be a boon to your health and your beauty.

"The benefits spices offer you in terms of your diet and health are endless," says Elisa Zied, R.D., author of "Nutrition at Your Fingertips." "They can help control blood sugar, protect against inflammation that can contribute to chronic diseases such as heart disease and Type 2 diabetes and may play a role -- directly or indirectly -- in weight management. Spices literally add spice to your life and diet but can also be a simple way to enhance meals and optimize your overall health, inside and out."

Find out which health benefits are hiding in your spice rack and test-drive the top disease-fighting spices with our easy-breezy recipes. 

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Top 10 Tips that help you in the kitchen. - Monday, March 11, 2013

Working in kitchen can really be fun if you know some basic keys. Here are some special tips to make your work interesting and comfortable.

1. To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

2. Putting 3-4 cloves in sugar container will keep the ants at bay.

3. If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time.

4. Avoid the use of butter. It it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.

5. Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.

6. Apply mashed banana over a burn on your body for cooling effect.

7. Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short minutes.

8. Slit karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for ½ hour and then cook.

9. To keep celery fresh for a long time, wrap it in aluminium foil and place in the refrigerator.

10. Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep 5 minutes and then clean. 

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Recipe of the Month: Eggplant Mozarella - Friday, March 01, 2013

Brilliant Eggplant Mozarella

 

In this low-fat, vegetarian dish, a layer of mozzarella covers lightly-breaded eggplant in a spaghetti sauce with green onion, mushroom, and cottage cheese.

Ingredients
• 1/2 C. chopped green onion
• 1/2 C. sliced mushrooms
• 1/4 C. water
• 2 C. spaghetti sauce
• 1/2 tsp. salt
• 1 small eggplant, peeled and sliced
• 1 egg white, slightly beaten
• 1 Tbs. water
• 1/2 C. all-purpose flour
• 1 tsp. olive oil
• 1 C. low-fat cottage cheese
• 1 C. shredded low-fat mozzarella cheese (4 oz.)
Directions
Preheat oven to 350 degrees F. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 C. water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13 x 9-inch casserole, spread about 1/2 C. sauce. Add a layer of eggplant, top with 1/2 C. cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.
 

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