Cooking Your Own Fast Food Meals At Home

A typical burger and fries fast food meal for 4 would cost almost $28 without dessert while cooking a chicken meal with potatoes and salad for 4 at home would only cost less than $14. According to a ESDA report, people who cook and eat at home are healthier because they consume less calories and less saturated fat.
Most people are aware that they can make their own fast food meals at home. If you have kids, all you have to do is explain exactly what goes into a fast food chicken nugget (mostly fat and skin) and they’ll probably not want to touch those things ever again. Here are a few quick and easy fast food meals you can make at home in less than 30 minutes.
Chicken Nuggets
Buy some chicken fillets. Cut them into any shape or size you want. Clean and season with salt and pepper. With one egg, slightly whisked, dip the chicken pieces to coat and then dip into a plate of Japanese bread crumbs. Cook over hot oil. Serve.
You can do the same with fish or pork.
Mini Burgers and Fries
Buy ground round beef, not ground beef because that has too much fat content. For every pound of ground round, mix minced garlic, minced onions, 1 egg, salt and pepper. You can add bread crumbs to keep the burger intact while cooking. If you can do this before leaving for the day, it will be packed with flavor by the time you come back. Form the patties and lightly press your thumb in the middle of each patty to prevent them from bulging.
Most people don’t like to make French Fries because the frying part takes a while but here is a […]

By |February 1st, 2014|Uncategorized|Comments Off|

Quick & Nutritious Basic Stew Sauce For All Types of Meat

People who work all day usually are bone tired and resort to buying frozen meals, fast food meals, or grab something before heading home. It’s expensive to keep up this lifestyle and also compromises on one’s health mainly because of poor nutritional value. Here is a wonderful tomato-based sauce you can prepare in advance and store in your freezer. When you get home, all you have to do is defrost chicken, lamb, or beef, cook it with some herbs and seasoning and add the sauce. In about 30 to 45 minutes, you have a flavorful and nutritious meat dish on the table.
Basic Stew Sauce 1 head of garlic, peeled and minced 1 onion, chopped 1and 1/2 cup tomato sauce ¼ cup soy sauce Beef/chicken broth or stock 1 Tablespoon prepared mustard Salt & Pepper Olive Oil
Instructions: In a pot, pour about one tablespoon olive oil. Add the minced garlic when the oil is hot. Allow the garlic to brown slightly then add the chopped onions. After a minute, pour in the tomato sauce, soy sauce, mustard and broth. Bring to a boil then reduce the fire to a simmer. Allow the sauce to cook over low heat for about 20 to 30 minutes, stirring occasionally. Season well. Tips: • If you want something chunky, add chopped stewed tomatoes (no skin) • You can also add green olives, green pepper, and basil leaves fresh or chopped when heating the sauce • Cook the meat first before adding the sauce • You can also try the sauce with breaded fish fillet with black olives and served over pasta and garlic bread • Store the sauce in serving sizes so you only defrost the quantity […]

By |January 26th, 2014|Uncategorized|Comments Off|

The Vegetarian- and Vegan-Friendly Dinner Party

If you’re cooking for a dinner party and have guests with dietary restrictions, you may be questioning what you can make that everyone can enjoy together. While it may seem a daunting task to round up new recipes, chances are you can veganize most of what you plan on making.
While the term “vegetarian” can differ depending who you talk to, it generally means that the person abstains from meat, gelatin and fish products. The term “vegan” refers to someone who abstains from all animal products including eggs, dairy and honey.
Even if you’re not vegetarian or vegan yourself, you may find that you prefer many of these substitutions for everyday baking as many are lower in fat or cholesterol, providing a healthier treat.
One of the most important things to realize before substituting ingredients in your cooking is what the original ingredient’s role is. Some products are used for flavor, but in baking (especially in baking), different ingredients help the baked goods rise, add texture or act as a binder.
Eggs are a major no-no for vegans and for many vegetarians. If your recipe calls for eggs, you can substitute vegan egg replacements or 3 Tbsp of water plus 1 Tbsp. of ground flax seeds for every egg. Applesauce or smashed bananas are another substitute for eggs, as is soy yogurt.
There are so many non-dairy milks on the market today that this is just about the easiest ingredient to kick out for a veg-friendly meal. Know the subtle differences in the non-dairy milks, however. Almond milk will add a subtle almond flavor to your dish, which is awesome for many baked sweets; full-fat soy milk is an amazing replacement for regular milk, while rice milk […]

By |January 9th, 2014|Cooking Tips|Comments Off|

Substitutions for Common Ingredients

If you’ve ever started gathering your ingredients for the perfect recipe only to find that you’re missing a key ingredient, don’t worry too much; chances are you have an ideal substitute in your cupboard or fridge already. Even if you think that the ingredient you’re missing is irreplaceable, you might be pleasantly surprised at these easy substitutions for common ingredients.
*If you’re missing baking powder, substitute ⅓ tsp. baking soda and ½ tsp. cream of tartar for every 1 tsp. baking powder.
*If you’re missing baking soda (sodium bicarbonate), substitute 2 to 3 times more double-acting baking powder than the called-for baking soda. (Side note: if your recipe calls for an acidic liquid, replace it with a non-acidic liquid as the baking powder will make up for this)
*If you’re missing butter, substitute the same amount of margarine or 1 cup of vegetable shortening plus ½ tsp of salt.
*If you don’t have buttermilk on hand, you have several options including substituting the same amount of sour cream or yogurt, or mixing 1 cup of milk with 1 Tbsp. cider vinegar for every cup of buttermilk.
*Substitute any can of “cream of” soup for any other can of “cream of” soup.
*If you’re missing cornstarch, commonly used as a thickener, substitute 2 Tbsp. all-purpose flour, 2 Tbsp. tapioca, 1 Tbsp. potato starch or 4 tsp. instant tapioca for every 1 Tbsp.
*If you’re missing heavy cream, substitute ¾ cup milk and ⅓ cup butter, or 1 cup evaporated skim milk for every cup of heavy cream the recipe calls for.
Not all flour is created equal. There is all-purpose flour, bread flour, self-rising flour and cake flour. All have their uses in the baking game.
*If your recipe calls for bread […]

By |January 3rd, 2014|Cooking Tips|Comments Off|

Roasted Potato Recipes


Not long ago my daughter has cooked very delicious roasted potatoes. She is a very selective eater, so at any time she starts to enjoy something fresh, I enjoy too. The roasted potato idea is very easy– cut little potatoes into wedges, mix them with olive oil and spices, and roast them on a flat pan. Previously I’ve utilized rosemary oil, oregano and other natural herbs to provide the potatoes taste. I attempted making use of smoked paprika and new garlic with incredible outcomes. The potatoes ended up delicious, salty, and great smoky. Entirely delicious. It’s a fast and simple recipe, ideal for a weeknight side meal or Saturday breakfast. It’s also vegetarian and wheat free.
2 lbs. red potatoes1 1/2 tbsp extra virgin olive oil1 1/4 tsp smoked paprika1 clove fresh garlic, minced very fine3/4 tsp salt1/4 tsp black pepperNonstick cooking oil spray (or a little more olive oil), for greasing the baking sheat
1. Heat oven to 450 degrees F. Rub the potatoes clean, do not peel. Cut into 1- to 1 1/2-inch wedges.
2. Put the wedges into a gallon-sized plastic zipper bag with olive oil. Close the bag and toss the potatoes effectively. Operate the potato wedges with your fingers for a minute or two so that all the potato pieces are gently coated with oil.
3. Open up the bag and spray in the spices and garlic. Close the bag once again. Shake the bag and massage the potato wedges again for a minute or two so that all the pieces are uniformly coated with seasoning.
4. Sprinkle a baking sheet with nonstick cooking oil spray, or softly brush with more olive oil. Spreading the potatoes out in a smooth layer onto the sheet, […]

By |December 20th, 2013|Potato Recipe|Comments Off|