Graham Elliot’s Herb and Parmesan Popcorn

INGREDIENTS

    6 cups unbuttered, unsalted microwave popcorn
    1/2 bunch chives
    1 tablespoon olive oil
    2 tablespoons grated Parmesan
    1 teaspoon black pepper
   

PREPARATION

Microwave popcorn. While warm, empty into a bowl and drizzle with olive oil.

While mixing/shaking the popcorn, gently sprinkle the parmesan, chives (chopped) and black pepper evenly.

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Benefits Fruits For Health

Stroke is now increasing both in the world or Indonesia . So that we avoid a stroke there beberaoa foods that can reduce the risk of stroke . What are these foods ? check it out ya :

 Citrus Fruits , flavonoid , or better known as antioxidants can reduce the inflammation that triggers the risk of stroke .

 Nuts , green vegetables and whole grains can lower the risk of stroke because it contains contains magnesium .

 Tomatoes contain lycopene , a red -colored substance in tomatoes , may reduce the risk of stroke in adult men .

Noni fruit contains Xeronin , also rich in vitamins and minerals , which can improve the function of the body so as to prevent strokes and treat stroke .

In addition to the food , do not forget to pay attention to a healthy diet and exercise regularly .

Hopefully this brief info useful to us all

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5 Meals on a Budget

Here is part 2 of our Frugal living list – 10 inexpensive meals. The best thing about frugal living is that you get to enjoy much nicer food than you would if you were constantly buying fast food. So, here are ten great cheap meals.

1. Mac and Cheese

his is an easy one to make and doesn’t cost much. You will need 1 box of Elbows or Twisted Macaronis. You can usually get the 1 pound box for $1USD. Then you will need a block of cheese, the Velveeta kind. I would recommend the store brand as it tastes just as good. This usually runs between $1 and $2USD for the pound. Then you will need about 1/4 cup of milk. Boil the noodles until they are just soft, then take them off the heat and drain. Do not rinse with cold water. If you feel you need to rinse them, do it with the hottest water possible. Return the noodles to the pot and add the cheese pre-cut in to 1 inch cubes. Mix together until the cheese is almost melted (the mix will be stiff and kind of hard to stir).Return to a low heat and slowly add the milk slowly creating a thick creamy sauce. This will make enough to feed 5-6 people generously. If you are making just for 1 person, store the excess in sandwich baggies (press out as much air as possible) or in a food sealer in the freezer. When you want to make some just pull out a bag in the morning to defrost. When you are ready for it, make sure it is completely defrosted, pour into a bowl, sprinkle a light amount of water on top and microwave for about 1 min (give or take depending on your microwave). You can compliment this with a can of tuna but do not freeze if tuna is mixed in.

2. Tortilla Pizza

For this you will need a pack of tortillas, a small jar of pizza sauce, a package of shredded cheese and what ever toppings you choose (cheaper with plain cheese). Preheat the oven to 300 degrees (F). On a cookie sheet place 1 to 3 tortillas (depending on the size of the pan). With a spoon spread sauce to about 1/4 inch from the edge of the tortilla. Sprinkle cheese on top trying to stay on the sauce. Place your toppings of choice over cheese. Place in oven for about 5 minutes.

3. Ramen Noodle Stir Fry

You will need 1 to 2 packages of Ramen noodles, 1/2 to 1 bag generic mixed vegetables, and meat to match the noodles (chicken for chicken flavor, etc). Cut the meat to small pieces. Heat a small amount of oil in a large pan, or wok if you have one. Brown the meat. Boil the noodles for about 2 minutes. Remove meat from heat and let sit on a paper towel to remove excess grease. Add vegetables, ramen flavor packet, and any other seasonings you want to the pan. Add a splash of liquid (water, orange juice, etc). Stir constantly. Add noodles and meat to the vegetable mix.

4. “Hamburger Helper” Casserole

Don’t bother buying a box of Hamburger Helper; Instead you will need 1 pound ground beef (or whatever meat you choose to use), 1 tablespoon butter, 1 chopped onion, 1 clove of garlic (crushed), 1 can of cream soup (mushroom, chicken, etc), 1/2 cup water, a bag of egg noodles or rice, and salt and pepper. Heat the oil and sauté the onion and garlic. Add the meat and brown. Drain any extra grease. Add soup, water, salt and pepper, and heat thoroughly. Remove from heat. Serve over the cooked rice or noodles.

5. Taco Salad

You will need 1 pound of ground beef, 1 packet of taco seasoning, 1/2 head of lettuce, 1 large tomato, 1 cup chopped scallions, 1 – 2 cups shredded cheese, sour cream, and 1 bag of store brand tortilla chips. Brown the beef and drain the extra grease. Add the packet of taco seasoning and coat the beef thoroughly. Cool slightly and place beef in a large bowl. Break the lettuce into small pieces or shred if you prefer, adding to the beef. Dice the tomato and add to the bowl. Add the scallions and shredded cheese. Mix together. Serve on top of the chips and top with a dollop of sour cream.

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Chicken with Sage and Prosciutto

Very little effort is needed to prepare this dish, and it is an easy recipe to double for a large group. The pleasant mustiness of the sage permeates the chicken hot from the oven. Any leftovers are delicious served cold the next day, when the distinctive flavor of the prosciutto predominates.
Ingredients:

    6 chicken breast halves, each about 6 oz.
    6 chicken drumsticks, each about 4 oz.
    6 chicken thighs, each about 5 oz.
    18 thin slices prosciutto
    18 fresh sage leaves, plus sage sprigs for garnish
    1 1/2 to 2 Tbs. olive oil
    Coarse salt and freshly ground pepper, to taste

Directions:
Preheat an oven to 400°F.

Rinse the chicken pieces and pat dry with paper towels. Trim the excess fat from the prosciutto, then cut the slices to the dimensions of the chicken pieces.

Carefully slide your fingers under the skin on each chicken piece, separating it from the meat but leaving it attached on one side. Place a slice of prosciutto directly on the meat and top it with a sage leaf. Carefully pull the skin back in place and press gently with your palm to secure it.

Arrange the chicken pieces in 1 or 2 shallow baking dishes or in a roasting pan large enough to hold them in a single layer. Brush the skin with the olive oil, and season with salt and pepper.

Roast until the skin is brown and crispy, and the juices run clear when a thigh is pierced at the thickest part with a fork, about 55 minutes. Remove from the oven and let rest for 10 minutes before serving.

Transfer the chicken pieces to a warmed platter and garnish with sage sprigs. Serve immediately.
Serves 10 to 12.
Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

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Spaghetti with Five-Herb Pesto

Okay, there are only four true herbs here — but we count the celery leaves as a fifth because they are so delicate and full of green herbal nuances. This pesto has a looser look and feel, and likewise dances differently on the palate, than traditional pulverized pestos. The herbs are chopped, which keeps the flavors bright and allows them to stay distinct even as they mingle.



Spaghetti with Five-Herb Pesto



Add Flavor

Pasta with pesto is a great meatless dinner option, but you can also top this dish with crisp pancetta cubes or chewy ribbons of prosciutto.

Sea salt and freshly ground pepper

1 cup (1 oz./30 g.) lightly packed fresh basil leaves

1 cup (1 oz./30 g.) lightly packed fresh flat-leaf parsley leaves

2 Tbs. lightly packed fresh tarragon leaves

2 Tbs. lightly packed fresh sage leaves

1/2 tsp. fresh lemon juice

1 clove garlic, coarsely chopped

1/2 cup (2 oz./60 g.) freshly grated Parmesan cheese

1/2 cup (2 1/2 oz. 75 g.) pine nuts, lightly toasted

1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil

1 lb. (500 g.) spaghetti

1/2 cup (1/2 oz./15 g.) lightly packed celery leaves



Bring a large pot three-fourths full of lightly salted water to a boil over medium-high heat.



Finely chop the basil, parsley, tarragon and sage and place in a bowl. Sprinkle in the lemon juice and stir to coat the herbs with the juice.



Combine the garlic, Parmesan and pine nuts in a blender or food processor. With the machine running, add the olive oil in a slow, steady stream and process until the mixture is creamy and blended. Pour the oil mixture into the bowl with the herbs and stir to combine.



Add the spaghetti to the boiling water and cook, stirring occasionally to prevent sticking, until the pasta is al dente, 10 to 12 minutes or according to package directions. Drain the pasta and transfer to a serving bowl. Toss with the pesto, add a pinch or two of salt and a few grinds of pepper. Top with the celery leaves and serve right away. Serves 4 to 6.

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Pan-Roasted Beef Tenderloin with Rosemary and Garlic

The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard.
Ingredients:

    1 beef tenderloin roast, 2 1/2 to 3 lb.
    3 fresh rosemary sprigs
    1 garlic clove, minced
      Salt and freshly ground pepper, to taste
    1 Tbs. vegetable oil
    4 shallots, minced
    2 cups dry red wine
    16 Tbs. (2 sticks) softened unsalted butter, cut
      into 1/2-inch pieces

Directions:
Preheat an oven to 400ºF.

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.

Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.

Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Serves 4 to 6.
Williams-Sonoma Kitchen.

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Edamame Growing

Try your hand at growing edamame, an ancient Asian veggie that boasts terrific flavor and nutrition. Edamame is a Japanese word that translates “beans on branches,” which describes the way that this vegetable-type soybean grows: The pods appear in bunches on branched, bushy plants. Unlike livestock-type soybeans, which are tough and oily and allowed to dry on the plants before harvest, edamame offers a tender, toothsome bite and is picked before pods fully ripen. The flavor tastes like a cross between a pea and lima bean.

You eat edamame beans, not pods. Simply squeeze the pod between your fingers, pushing the sweet, nutty beans into your mouth. Each pod yields two or three beans packed with high-quality protein, along with calcium, fiber, vitamin A and isoflavones (health-enriching, disease-fighting compounds). Plants are a cinch to grow, as they’re heat-tolerant and attract few pests.

Edamame and cold weather do not mix, so wait to plant until all danger of frost has passed. Plants demand warm soil, much like basil or tomatoes. Don’t plant seedlings until soil is above 55° F. Edamame plants tolerate diverse conditions, including drought, light shade, and clay soil. You’ll see best yields when plants grow in full sun, tucked into compost-enriched soil with plenty of moisture.

Space edamame 12 to 18 inches apart if you have enough area in the garden, as wider spacing allows more sunlight to reach each plant, often resulting in higher yields. This veggie adapts well to intensive cultivation, though, and you can sow plants as little as 4 inches apart. When edamame matures, all pods on a plant are ready at the same time. To enjoy a long harvest season, use the succession planting technique: Plant a few edamame plants every week or two to ensure fresh beans throughout the growing season.

After planting, keep soil moist until plants are established, then water only when soil is dry. Note, though, that while edamame tolerates drought-like conditions, you’ll get the best harvest with the fattest, most numerous pods when plants receive consistent moisture. Feed your plants with Bonnie Herb, Vegetable & Flower Plant Food at planting and as they start to flower.
Keep weeds down while seedlings are small. Once plants mature, their bushy growth helps shade out weeds. Apply mulch when plants are roughly 4 to 6 inches tall. Choose an organic mulch, such as compost, finely ground leaves, weed-free hay, or finely ground bark. Apply a 1-inch-thick layer over soil, leaving a little space around the plant stems.

Edamame plants tend to grow to about two or three feet high—larger than bush bean plants. Plants may flop over, especially if they’re growing in an area subject to wind and heavy rains, so give them some support. Drive stakes into the soil at both ends of each row, then run a string between the stakes. (You may need two levels of string to keep plants upright.)

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