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Lamb Kabobs on Cinnamon Skewers

1lb ground lamb
2 Tbsp chives chopped finely
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp ginger powder
1/2 tsp granulated garlic
1 tsp sea salt
1/4 tsp cayenne pepper
8 6″ cinnamon sticks

Sprinkle your seasonings on top of lamb and stir with a spoon to break up the meat. Then mix with your hand until it is soft and sticks together. With one hand grab a meatball size piece and work onto your cinnamon stick. Dampen your hand to help the meat move better.

before grilling

I grilled my meat for 5 minutes, then turned after 2 minutes to the other side, 2 minutes the next side, and another 1-2 the next. All in all it was about 10-12 minutes total for a juicy but well done kabob. If you care about aesthetics, you can also cover the ends of the cinnamon sticks in foil to keep them from burning. Either way, the cinnamon will be nicely infused into the lamb.

Popularity: 2% [?]

Green Beans with Tomatoes and Olives

Most green bean preparations happen
very quickly. But these green beans slowly
braise with tomatoes to gently soften
the vegetable fibers and create a more
luscious mouthfeel. Red wine vinegar and
olives add sharpness and richness with a
minimum of calories.

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4

1 tablespoon olive oil
1 cup chopped onions
1 small garlic clove, minced
1 pound green beans, trimmed
1 can (15 ounces) petite-cut diced
tomatoes, with juice

½ teaspoon dried oregano

1 teaspoon red wine vinegar

1 tablespoon pitted chopped

Kalamata olives

1/8 teaspoon ground black pepper

1. Heat the oil in the large nonstick

skillet over medium –high heat. Add

the onions and cook until soft, about

4 minutes. Add the garlic and green

beans and cook 1 minute.

2. Stir in the tomatoes with their juice

and the oregano. Reduce the heat to

medium-low, cover and simmer gently

until the green beans are tender, 15 to

20 minutes.

3. Stir in the vinegar, olives, and black pepper.

Popularity: 1% [?]

Eating Healthy When Eating Out

Probably one of the most common misconceptions is that eating out is strictly forbidden when you’re on a diet. People tend to think that eating out during a diet is like adding spices to milk… it doesn’t add up. However, this is just simply not the case. Sure eating out frequently will most likely cause some weight gain, but eating out is not bad if you follow some basic guidelines and can actually be a healthy experience.

Before you go to a restaurant ask the manager or an employee if they serve low fat meals or ask for the nutrition facts of your favorite food. The average meal in a restaurant is around 1000 calories, definitely not healthy for any diet. Though this is true there are some simple ways to cut these calories. First off ask the chef to cook it without added sodium or fat. Most restaurants will acknowledge your request.It’s also a good idea to drink beverages without a straw. A straw can cause you to drink more than normal and a glass of soda can add up to more than 300 calories. When asked for appetizers choose a salad. After ordering an appetizer, try to avoid an entrée that has been fried. Instead order it broiled or grilled which reduces the amount of calories and fats.

When the entrée comes, here are some tips to cut the calorie count even further. If you’re dining with that special someone or a friend, try to share some of it with them. On the other hand, if you’re dining alone try to limit yourself to only eat ¾ of the meal and save the rest for later.

Using these tips as guidelines, eating out can serve as a great reward for successful dieting without having the excess calorie intake.

Popularity: unranked [?]

Lettuce Facts

Most farmers will tell you that there are basically four different types of lettuce. They include: romaines, crisp heads, butter heads and leaf lettuce.

Romaine lettuce is tall, in shape. The leaves are quite stiff and very tightly packed together. The author leaves are darker green. The inner leaves are much lighter in color. A lot of people think that Romaine lettuce is the most flavorful of all varieties. I haven't made up my mind... yet.

Crisp head lettuce is probably the most common variety, found in most grocery stores. Iceberg lettuce which is extremely popular is a crisp head lettuce variety. As you are probably aware, the leaves of this type of lettuce are light green in color, very thin and packed together tight as a drum.

Butter head lettuce is actually the smallest of all lettuce varieties. Leaves are very tender and rather loosely packed. Many people say it has a light, smooth... even a buttery flavor. Variety of butter head lettuce include: bibb, buttercrunch and dark green boston.

Leaf lettuce is considered the most varied, as far as varieties are concerned. There are many different kinds. This colorful lettuce variety  and vary anywhere from red to dark green. The leaves and be ruffled, curly or anything in between.

If you're going to plant a garden leaf lettuce is the way to go. It matures very quickly, which means you can enjoy it that much sooner. Varieties include: black seeded simpson, ruby, salad bowl, prizehead and green ice.

While we are the subject of gardening; this is a good time to let you know that lettuce is probably the easiest vegetable to grow. Did you know that there are hundreds of varieties of lettuce that you can grow? Pretty amazing, huh?

Do you have a favorite salad recipe you would like to share? If so, please post it here, because we would love to know. Remember, there's no such thing as too much salad!

Popularity: unranked [?]

Nifty Kitchen Tips

Everyone who cooks is always on the lookout for ways to save time in the kitchen. The more time you save, the more you can cook… or do other things you enjoy doing. Here are a few tips that I have run across, during my travels through cyberspace. I hope you find them as nifty as I do.

~ As self- proclaimed ‘salad junkie’, I eat a lot of romaine lettuce. The day that I purchase it, I take a couple of extra minutes to get it ready for the fridge. Doing so, allows it to stay fresher for a longer period of time.

Twist off the core at the bottom. Watch the leaves under cold water. Now is the time to remove any leaves that are bruised or brown looking. Dry them with a salad spinner, if you’re lucky enough to own one. If not, use an ordinary towel.

When the leaves are dry, place them between damp paper towels. Transfer to a Ziploc bag and store in your crisper. Your lettuce will stay fresh for a week. Yum!

~ I learned this a long time ago from my grandmother.   Believe it or not, it really works.  The next time you boil eggs, add a pinch of salt to the water. This will prevent the shells from cracking.

~ Kind of along the same lines, if you’re cooking a pot something and you accidentally added too much salt, add a peeled potato to the mix. It will absorb the salt almost immediately. Just don’t forget to remove it before serving the meal.

~ Have you ever burnt something in a skillet? I know I have. You can easily remove it by adding a couple of drops of dish soap and enough water to cover the bottom. Return skillet to the stovetop and bring water to a boil. This makes it much easier to clean.

~ Last but not least, if you use a lot of fresh oranges or lemons you can get more juice out of them by throwing them on your kitchen counter before squeezing. Sugar-free lemonade, anyone?<-->

Popularity: unranked [?]

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