Barbecue Sauce Recipe

Barbecue Sauce Recipe

by: Sanjib Ahmad

The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving. The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier. Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it's suitable for nearly all occasions. I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal. I can still remember clearly the T-bone barbecue steak I tasted at Larry's Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters. I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston's barbecue sauce recipe on the Internet that could be the answer to my wish. It's called the "Top Secret BBQ Sauce Recipe". I haven't bought the "Top Secret BBQ Sauce Recipe" yet, but thinking of convincing my wife to buy it because she loves cooking. The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue. More information on the sauce recipe is available here: http://health-fitness.marc8.com/ebook-info.php/name/1_top_secret_bbq_sauce_recipe/toc_id/6-0-3-6

Herbal Formula Replaces Conventional Medicine For Diabetics

Herbal Formula Replaces Conventional Medicine For Diabetics
by: Robin Roberts

Diabetes has afflicted my life physically, emotionally and spiritually for the last sixteen years of my life. My wife of twelve years and daughter has had to live with an abnormal functioning husband and father. As the years went by as a diabetic, it became more and more difficult to control my blood sugar levels. My diet had to consist of a lot of calories because I have a fast metabolism and twenty pounds underweight. The increasing periods of uncontrolled blood sugar interfered with my thought processes at work and especially with my family.

The most detrimental effect of high blood sugar happened when I had to be hospitalized during the birth of my only daughter. My wife was hurt because it appeared that I purposely used the excuse of diabetes to not want to be with her for my daughter’s birth. It seemed I could never get close to anyone because I was living in a world of dysfunctional blood sugar all the time. I woke up in the morning with high blood sugar and grouchy. During the day it was a guessing game to keep my blood sugar at a normal level. I was always just getting by with life and never fully enjoying anything, not even a close relationship with God.

As the years went by, I became desperate and would buy a lot of products to help me try to manage my disease with no results. I could not afford health insurance and Doctor’s visits. This would always get me into trouble with my wife because we would fight about me not trusting God for the answer and wasting money. The people that would sell me products were out to take my money and take up too much of my personal time which took me away from my family.

One late evening after work, I vented my frustrations on a forum for diabetics. A response came back from Dr. Joseph Khoo from Singapore. Dr. Khoo approached me as a brother in Christ and offered me an herbal formula called Combetic on the honor system. I began taking Combetic with Dr. Khoo calling me on the phone everyday to make sure I was safely controlling my blood sugar. Having a new friend caring about me meant more to me than the remedy of my condition. After three days on Combetic, we had results and my hope grew by each passing week. I continued to decrease my insulin and I became an easier husband and father to live with. I could think better and I felt as though a fog had lifted off of me. My wife and I thanked God she had a husband to love. Dr. Khoo needed distributors for Combetic so we agreed to help as a team. Dr. Khoo visited us a few months later and we formed a corporation to market Combetic called Third Day Resources. We are now a growing team to help diabetics get freedom from the imprisonment diabetes causes. Diabetics can now go to: http://www.thirddayresources.com to get informed about diabetes and order Combetic. Dr. Khoo and professional staff offers free consultation in order to provide safe effective advice for every diabetic needing freedom from the “prison” of high blood sugar so they can get back to their lives and their families.

Dairy in Diet

Dairy in Diet

by: Dr. Donald A. Miller

Dairy foods are a great source of calcium and some vitamins and minerals. But seek out the low fat versions for good health. Powdered milk has no fat, yet much calcium. Also, powdered milk has far fewer germs than pasteurized bottled milk. Diets in Asia and other parts of the world are low in dairy products, yet those countries have large populations, mostly healthy if they have enough to eat. In fact, many adults of Asian descent lack the enzymes needed to digest dairy foods. Often, milk and cheese, etc., are replaced by soy foods. If soy milk is used in place of dairy milk, high calcium foods or supplements are needed in diet. Also, most purchased soy milk contains sweeteners, which is not good. ** Diet with FACTS, not MYTHS. ** About the author: Dr. Miller is author of ""Easy Health Diet"" http://easyhealthdiet.com/diet.htm""Exercise for Juniors to Seniors"" http://easyhealthdiet.com/JrSr.htmand numerous free articles on health http://articles.easyhealthdiet.com/ Seven of ten deaths are caused by preventable diseases.

Fad Diets

Fad Diets

by: Kirsten Hawkins

High-Fat, Low-Carbohydrate Diets - Millions of Americans have joined the low-carb craze and started high-fat, low-carb diets such as the Atkins Diet, and the Zone Diet. They are made up of about 60% fat, 10% carbohydrate, and 30% protein. These diets say you can eat high amounts of fat and protein while getting very low amounts of carbohydrates in the form of vegetables. The main premise of the low-carb diet is that a diet low in carbohydrates leads to a reduction in bodyÕs production of insulin. The end result is that fat and protein stores will be used for energy. So you stuff yourself full of unlimited amounts of meat, cheese, and butter, and only eat a small portion of carbohydrates. People who start the diet usually lose a great amount of weight, but itÕs not permanent weight loss. Instead of burning fat, the lose water and precious muscle tissue. Furthermore, these diets are low in several nutrients and contain excess amounts of cholesterol and saturated fats, substances that increase the risk of heart disease. Plus, regardless of what they claim, the enormous amounts of protein put a strain on your kidneys. Moderate Fat Diets - Next, there are the moderate fat diets. Moderate fat diets include diets like Weight Watchers, the USDA Food Guide Pyramid, and Jenny Craig. These diets are made up of about 25% fat, 60% carbohydrate, and 15% protein. They encourage the intake of whole grains, fruits, vegetables, and essential fatty acids found in foods like olive oil and salmon. These diets are usually nutritionally balanced if the dieter eats a variety of foods from all categories. For example, Weight Watchers operates on a point system where foods get a number of points based on calorie, fiber, and fat content. Dieters get a specific amount of points they can use for the day. While itÕs not encouraged, they may choose to spend most of their points on carbohydrates instead of balancing it out. This could lead to deficiencies in nutrients such as calcium, iron, and zinc. However, if followed properly, these diets are probably the most successful for losing weight and keeping it off. Low and Very Low-Fat Diets - Finally, you have your low-fat and very low-fat diets. Diets in this category include the Dr. Dean OrnishÕs Diet and the Pritkin Plan, among others. They are made up of about 13% fat, 70% carbohydrates, and 16% protein. These diets are mostly vegetarian diets and donÕt recommend eating a lot of meat. Like the low-carb diets, you can eat unlimited amounts of certain foods. Because you canÕt eat a lot of meat, these diets are deficient in zinc, vitamin B12, and essential fatty acids. Also, it is so restrictive that people find a hard time staying on it for life and end up gaining their weight back. About the author: Kirsten Hawkins is a nutrition and health expert from Nashville, TN. Visit http://www.popular-diets.com/for more great nutrition, well-being, and vitamin tips as well as reviews and comments on popular diets.

"Rice Pilaf with Peas"

"Rice Pilaf with Peas"

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2 c Rice

3 tb Olive oil

1 ea Onion, chopped

2 ea Bay leaves

1 sm Piece cinnamon

1 ts Salt

1 pn Freshly ground black pepper

1 c Peas

4 c Water or stock

1 tb Parsley, chopped

Tomato slices Cucumber slices Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. Jack Santa Maria, "Greek Vegetarian Cookery"

"Wild Mushroom Soup (Minestra Di Funghi Selvatici)"

Ingredients
1/4	ounce	dried porcini mushrooms, about 8 large pieces
3	medium	potatoes
2	small	carrots
1	medium	onion
1	small	shallot
2	pound	mushrooms, wild, or cultivated fresh
2	ounces	beef, 2 slices
10	tablespoons	olive oil
2 1/2	quarts	chicken broth, fresh made or canned chicken broth
1	teaspoon	salt
1/4	cup	parsley, minced flat-leaf, fresh
1		pepper, freshly ground
Directions:
PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve. Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot. Thinly slice the fresh mushrooms. Mince the beef. COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the beef and onions and saute over medium heat until the onions soften and the beef is translucent, about 2 minutes. Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes. Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes. Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately.

Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?

There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

Steamed

Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

Boiling

Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.

Microwave

Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.

Stir Fry

Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

Baking

Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!

Barbeque

Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!

Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.