What Is Miso Soup?



Miso originated from China to Japan as a foreigner goods back in the early days. At the beginning, it was called "soybean paste" as it was introduced in Japan for the first time. As the time goes by, Japanese civilians had improved and innovated this so-called "soybean paste" into what is called "miso".
Timeline:
8th to 12th century:
It was considered to be a luxury food in Japan, and it was only for the noble families or monks.
12th to 16th century:
IT was part of the Samurai's food source, and was made into the soup base for the first time. Simultaneously, it was available to the general public.
17th to Current:
It has become a well-known food to the Japanese society, and the demand had increased greatly.
Ingredients & Development
What is miso made out of? It is composed of fermented soybean, salt, and Koji. Koji is one of yeast that is similar concept as the yeast for the bread. Additionally, miso can be made from not only soybeans, but also could be made from Rice and Barley as well. For the further information please watch the video from the reference page from our website.
Differences
Miso comes in a variety of forms from white miso, red miso, black miso, and many others. The color of miso is depending on the fermentation time, and the longer the fermentation process, the darker the it will look. Among those different types of miso, white and red miso are the most common used in the Japanese society. White miso is used mostly in the Kansai area, and white miso has shorter fermentation time of 3 months. Conversely, red miso has a longer fermentation time of 3-6 months or longer, and it is mostly used in Kanto area. There is also another common kind of miso, which is called "Awase", meaning that is a mixture of white & red miso together.
Forms
Through the perfection of miso soup, Japanese manufacturing companies has made it more convenient and easier to the society to enjoy the miso soup. There are two common types: 1) miso paste, 2) instant miso soup.
1) Miso paste: it normally comes in a paste form, which can be good for soup base, marinating sauce for fish or meat, salad dressing, and dipping sauce. For the miso paste itself, it never goes to spoil, instead the it will keep fermenting.
2) Instant miso: it has all the ingredients in the package itself such as tofu, seaweed and other garnish. Powder instant miso soup is what you would see at the supermarket the most, but here is another kind called "Freeze Dried miso soup". This type of miso has more garnish and better taste compared to the powder ones. However the cost is relatively higher, unless you are in Japan, or you will not see these kinds in your local supermarkets.
http://miyasaka-usa.com/ Miyasaka Jozo USA is a miso soup manufacturing company based off in Nagao, and has a sales branch in California, USA. Miko is the company's logo, and the company has just celebrated its 350 years anniversary in 2012.

Raw Food - How to Make the Best Easy Creamy Sweet Corn Chowder in Minutes



I've tried a lot of raw food recipes for corn chowder. Some were thin and runny and some overly spiced. Some not very sweet. I love a sweet creamy corn chowder and finally found what I think works best. Here are some inside tips and secrets to making it the best and still makes it very simple. Here is how to make the perfect or best corn chowder.
I love easy recipes and those that I can make in just a few minutes. Some raw recipes are complex, have too many ingredients and you can slave over them for an hour or two. This recipe you can make in just a few minutes if you have the fresh raw almond milk on hand.
For this recipe you can use fresh corn. But that takes a lot of work and you have to cut all the kernels off of four ears of corn which can be time-consuming. If you have corn in your garden or have access to a lot of corn you may want to do that. You'll find you can't get enough of this corn chowder. In fact the first time I made it I nearly devoured all four servings at once.
Instead I use a package of frozen organic sweet corn. I like the package from Trader Joe's. If you have a Trader Joe's near you pick some up. You can also use it for yummy raw corn chips. If not you can use the other brands available at Whole Foods or New Seasons or other whole food markets. But get organic. It's not genetically modified (GMO). Also try to get sweet corn.
Make the almond milk in advance or night before. Assuming you know how to make it. I use 1 cup of almonds to 3 cups of water and sweeten with 1 tablespoon of agave nectar. You can make it the night before but you want it as fresh as possible. You'll only be using 2 cups of it.
The pureed corn in the recipe automatically makes it thicken. Avocados help to thicken the soup too.
You can make this in a regular blender but you want to make sure the corn has thawed and it may be a little bit chunkier than using a high-speed blender. For a high-speed blender like Vita Mix or Blendtec you can use partially thawed corn.
Helen's Easy Sweet Corn Chowder
4 cups of fresh or frozen corn kernels (fresh would be approx. 4 ears of corn) (if frozen, thaw or partially thaw)
2 cups of almond milk
1 ripe avocado
1/8 tsp of cumin
2 tsp minced red onion... or can use Walla Walla sweet or yellow onion
1/2 tsp sea salt
Put all ingredients in a blender... corn, almond milk, avocado, cumin, onion and sea salt. Blend very well. Pour into soup bowls and serve or into a large glass Mason jar and refrigerate. Corn chowder will keep about 3 days or so. You can top with sliced green onions if have any but you'll find you don't need to. You can serve flax crackers with sunny pate with it.
Serves from 1 to 4 depending on how hungry you are! You don't have to be a raw fooder, raw foodist or vegan to thoroughly enjoy this sweet addicting soup. You'll find you can make it year-round and don't have to wait for corn to harvest. This is one of my raw food recipe basic staples and I serve this easy sweet corn chowder to friends and family and myself often.
Next for my easy raw food recipes go to http://www.RecipesRaw.com and for my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux, digestive & sleep issues, headaches, pain, weight loss, etc. see a nurse/raw food expert's http://www.RawFoodDietCure.com

Soups That Can Keep You Pink In Health

Soup is a liquid form of food that is generally served at the start of a meal. Soups can be vegetarian as well as non-vegetarian. The common ingredients in a vegetarian soup are water and vegetables. The vegetables are boiled until the desired flavor is obtained. In non-vegetarian soups, egg, meat, chicken, prawns or other seafood can be added. Some soups are light and plain, while others have a distinct tangy and spicy taste. Thanks to the large number of choices available, almost everyone can find soups that are ideally suited to their taste buds. It can be eaten before the main course, or as a snack. It is best enjoyed with crispy bread sticks.
TYPES OF SOUP
Some of the most common types of soups are:
CLEAR SOUPS
They are made from clean and transparent stock. One of the most popular types of clear soup is Bouillon.
THICK SOUPS
They are made from stock, cream and water. Chicken, egg, lentils and meat can also be added. They are thick in consistency and due care should be taken while cooking them. Soups that are too thick often tend to lose their taste.
Thick soups are of different kinds. Some of them are:
Broths: They are mostly thick in consistency and are made with vegetables, clear stock and rice. Since they are rice-based, they are extremely filling too.
Purees: Vegetables, lentils or meat are boiled and then smashed to create the puree. Some of the vegetables that are used to make purees are potatoes, peas, beetroot and peas. Starch is required when meat puree has to be prepared.
FRUIT SOUPS
Fruit soups can be hot or cold, depending on the fruit used in it. Cold soups are ideal for summer. Dry fruits, like raisins and dates, cream, and alcohol can be used in these soups. Cold soups are mostly common in the Scandinavian nations, and the Middle and Eastern European countries.
SOME WELL-KNOWN SOUPS OF THE WORLD
Soups feature prominently in the typical cuisines of many countries, all across the globe. Some of the most well-known soups are:
BORSCHT: It was first prepared in the Ukraine. The main ingredients that are used in this soup are tomato and beetroot, or only beetroot. Borscht can be hot as well as cold:
Hot borscht: This is the more common form of this soup. It forms a part of the main course of the meal. It is made with potato, meat, carrots, beef or pork, and starch.
Cold borscht: For making this soup, beetroot is boiled. After it cools, yogurt, eggs, sour cream, cucumber, parsley and radish are added, to get the desired taste.
AJIACO: It is a potato soup that contains chicken, cream, avocado and guasca, an American herb. This soup has its origin in Bogota, the capital of Columbia.
TUSCAN BEAN SOUP: Some ingredients required for preparing the hot, lip-smacking Tuscan Bean Soup are cranberry or pinto beans, extra virgin olive oil, cloves, garlic, chicken stock, rosemary, pepper, carrot and onion. As the name suggests, this soup was first made in Tuscany, Italy.
Sylvester's is a renowned author and a qualified food taster. In this article, he focuses on the types of soup and some of the well-known soups of the world. For more info visit his restaurant Continental Treat Fine Bistro

Grandma's Easy Tortilla Soup With Toppings



As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed.
In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated.
Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips
I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings.
1 tablespoon olive oil
1 pound lean hamburger
1 medium onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
15.25-ounce can of corn with liquid
16-ounce carton of chicken stock (I used salt-free.)
Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.)
1/2 cup salsa of your choice (I used medium hot.)
Salt, if you think the soup needs it
Crumbled taco chips
Shredded Cheddar cheese (I used reduced fat.)
1 ripe avocado, chopped
Sour cream
Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings.
Copyright 2012 by Harriet Hodgson
A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author.

Chicken Soup It's Good for the Soul



Chicken Soup Brings Back Memories
Looking back on our childhoods many of us will remember our mothers making chicken soup for us when we were sick. Those are some great memories. Any time that we would get sick mom was off to the kitchen to start a pot of chicken soup. Memories of childhood are precious for most of us and the smell of chicken soup wafting through the house warms us to our very core. I had pneumonia recently and yearned for a bowl of mom's chicken soup, so when I recovered and my daughter got sick I was at the stove preparing a pot of chicken noodle soup. If you would like to share your fondest memory place it under the comment section and share with others.
For most of you reading this, you grew up eating chicken noodle soup and while I love chicken noodle soup I thought I would share with you my chicken and rice soup recipe and one of my chicken noodle soup recipes. Just a precursor to the recipes, you can substitute noodles for rice and vice versa. Here is a little piece of advice, when using a recipe follow the directions the first time and when you make it again, change it up, add one of your favorite spices or if it is a fish recipe with a sauce try your favorite fish the next time, don't worry if it doesn't turn out, we all have failures and successes. I play around with recipes all the time and because I know how to blend spices and flavors together I have more success.
Chicken Soup Recipes
Italian Chicken and Rice Soup
2-3 tablespoons Olive Oil
6 ounces Pancetta (or regular bacon) chopped
1 large onion (medium dice)
2-3 large carrots
2-3 stalks celery
4 cloves garlic
3 bay leaves
1/2 tsp saffron threads
2 lbs boneless skinless chicken breast
16 ounces chicken stock (made from 2 tablespoons chicken base and 2 cups water) This is better than chicken stock from a can or a box.
1 cup long grain rice (I use wild rice that I have let soak overnight)
1/2 ground pepper
Directions:
Heat oil in a medium to large stock pot. Add pancetta (or bacon) and cook until lightly browned. Add onion, carrots, celery and cook until onion is translucent. Add garlic, bay leaves and saffron; cook for 45 seconds.
Add chicken and chicken broth, turn heat up to medium high, cover and cook 15 minutes or until chicken is no longer pink. remove chicken and allow to cool enough that you can touch it, shred chicken. Add rice and pepper, cook for 25-30 minutes. Return chicken to pot and cook until chicken is hot.
Remove bay leaves and serve.
Chicken Noodle Soup
3 tablespoons olive oil
1 large onion
5 stalks celery sliced
5 carrots sliced
4 garlic cloves minced
3 bay leaves
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons coriander seeds crushed
1/2 teaspoon nutmeg
4 cups chicken broth (made from 8 tablespoons chicken base and 4 cups water)
1 1/2 pounds chicken breast
1 package reames noodles or 1 package egg noodles
Directions:
Heat oil in a large stock pot. Add onions and garlic cook until onion is translucent. Add carrots and celery cook 8 minutes. Add all seasonings cook 30 seconds. Add chicken and broth increase heat to medium high. Bring almost to a boil, partially cover and cook for 15 minutes or until chicken is no longer pink. Remove chicken and allow to cool. Shred chicken and return to pot. Add noodles cook for 8-10 minutes. Remove and discard the bay leaves.
Ready to serve.
When you are sick and feeling miserable you want comfort food and chicken soup always brings comfort. I hope that you try these chicken soup recipes and they bring you comfort on a cold dreary day or a day when nothing will make you feel better until you have some of mom's homemade chicken soup.
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Benefits of Herbal Soups



The Chinese have long believed that diet was vital to good health. They also believe that diet can cure disease. Only recently has modern medicine proven what they have believed all along. If a happier, healthier and very likely longer life is your goal then adjusting your diet is not only recommended but truly necessary. So try the large variety of herbal soup recipes from around the world, starting with China where ancient physicians knew what modern researchers are just now proving.
Part of an overall healthy diet in China is that nothing is eliminated, so an expansion of the palate is necessary. Sweet, sour, bitter, savory, spicy, pungent and bland are all needed for total body health so expand your horizons and stop being picky if you want to be healthy. Forget what you have learned from western diet fads eliminating food groups in an effort to lose weight or improve health. These diets force the body to shed pounds by making it operate in manners it was not designed for stressing the whole body and the mind.
Herbal soup recipes and other healing foods are dependent on embracing everything in moderation. Controlling the body's temperature is vital when consuming herbal soups. Do you tend to feel cold or is the weather outside or where you work cold? Then try soups containing warming components. Warming herb like ginger, turmeric, chili peppers, nutmeg, cinnamon, walnuts and green onions help raise the body's temperature and return it to balance. If you typically feel hot, live or work in a hot environment, herbal soup recipes provide the solutions for you. Components of a cooling soup tend to be ingredients such as mint, tofu, citrus, tomato, celery, lettuce and cucumber.
With the body's temperature in balance, the mind and body are free to heal themselves. Chinese herbal soup recipes include a lot of colors. Not those found in the prepackaged chemically laden aisles of the grocery store, but the colors found in nature. Spread your vegetables across the color spectrum to ensure total body maintenance and healing. White vegetables such as garlic and onions contain sulfides which are antibacterial, combat cancer and improve the immune system. Red fruits and vegetables such as tomatoes, peppers and watermelon contain lycopene which is linked to preventing cancer. Orange and yellow fruits and vegetables such as carrots squash and apricots contain beta carotene which may not only reduce the likelihood of cancer but also minimize heart disease.
Finally, if you want the full benefits of modifying your diet and adding a massive variety of herbal soup recipes to your diet you must learn moderation. Western societies are accustomed to eating to their full or worst, flat-out stuffed, this is considered excessively stressful on the whole body but specifically the digestive organs. Eating until your only 70 or 80 percent full minimizes stress on the digestive system and helps with portion control, which will help achieve and maintain a happy and healthy body weight in a natural and healthy way.

Heart Warming Vegetable Beef Soup



Vegetable Beef Soup On A Cold Winters Day
Waking up with freezing rain and temperatures below freezing warrants a day for a steaming hot bowl of soup. We have all grown up with our favorite version of Vegetable Beef Soup. Soup is one of those dishes that taste even better the next day. When I make Vegetable Beef Soup I start it early in the morning and let the beef cook most of the day in the rich broth, it produces amazing flavor.
Varieties of Vegetables for Soup
When making Vegetable Beef Soup you can use any vegetables that you like. Some people choose corn, peas, green beans with potatoes and carrots added. In our home we have potatoes, turnips, carrots and cabbage. The secret to Vegetable Beef Soup is your broth, if your broth is bland your soup will be bland. There is nothing as heart warming than coming in from the freezing cold and smelling the wonder aroma of the broth from your soup.
Mama T's Vegetable Beef Soup
Ingredients:
-1/4 cup olive oil
-2-3 pounds rump roast cut into chunks
-1 large onion, diced
-4 cups beef broth (made from 5-6 tablespoons beef base and 4 cups water)
-1 14ounce can of tomato sauce
-1 tablespoon oregano
-1 tablespoon marjoram
-1 tablespoon thyme
-1 tablespoon basil
-3-4 bay leaves
-Salt and Pepper, to taste
-6 large carrots, diced
-3-4 turnips
-4-6 potatoes, diced
-1 medium to large head of cabbage, shredded
Directions:
1. In a heavy-bottom stock pot add 1/4 cup olive oil on medium-high heat. Add onions and roast chunks. Cook until meat is brown.
2. Mix together the beef broth and tomato sauce. Add to the meat mixture; and turn heat down to medium.
3. Add all spices. Add extra water if needed. Make sure and keep the meat covered in liquid. Cook 3-5 hours, make sure meat is very tender.
4. Add carrots, turnips, potatoes and cabbage. Cook on medium until done.
5. Once the vegetables are tender you can turn the heat to medium-low and allow for the flavors to continue to meld together.
It is ready to serve with your favorite rolls.
Our pot of soup is almost ready. Soon our family will sit around the table enjoying this heart warming Vegetable Beef Soup. When you sit around the dining room table with a warm bowl of soup, it is a great time to talk about your favorite memories with your family.
Would you like more exciting recipes? Click the link below:

Better Nutrition With Homemade Soup



Many of my clients tell me how much they like having soup for lunch in the colder months, but most of the time, they name off various brands of soups bought at the store. Don't get me wrong: many commercial soups are great options for the calorie conscious. The problem with canned soups, of course, is the sodium content. Some products have an excess of 1,000 mg of sodium per serving. To my way of thinking, this is far too much salt for one simple food item. So while it's easy to turn to grocery store shelves for your lunchtime soup, consider making your own soup.
The beauty of homemade soup is that you can literally take any basic soup recipe and modify it based on ingredients you have on hand. You can make adjustments and get the sodium content reduced without foregoing good taste. Most soups start with a stock, broth, or a vegetable base. You can make your own stock if you have the time, but starting with a ready made broth can cut down on preparation time. If you buy ready made soup broth, I recommend that you read the labels carefully. Regular broth will make your homemade version of soup just as high in sodium as canned soup. The low sodium versions of broth have sodium too! I found that most of the "low sodium" brands of broth had close to 500 mg. sodium per serving. This is still too much if you are sodium conscious. I found several organic low sodium stocks with just 140 mg. per serving, so it pays to look around.
If you want to try making homemade soup for your lunches, here's an idea: make one batch pot of a different soup every week. Keep enough of the soup on hand for one or two meals, and then freeze the rest in smaller containers, preferably 1-2 portion containers. If you make a different kind of soup each week, you will soon have a "selection"of different soups in your freezer that you can choose from for a quick lunch or dinner meal. Take a single serving of frozen soup to work and you'll have a nice healthful meal ready to heat up.
Here is my favorite vegetable soup recipe:
Vegetable Barley Soup
2 Tb. olive oil
1 cup chopped onion
1 cup diced carrots
12 oz. fresh mushrooms chopped
1/2 cup barley (use pearl or hulless barley)
6 cups low sodium beef, chicken or vegetable broth
1/2 tsp coarse salt
2-3 cups chopped spinach, kale or Swiss chard
Heat oil in large pot and sauté onions and carrots until tender. Add mushrooms and cook for another 2 minutes. Add barley, low sodium broth and salt. Bring to a boil, and then reduce heat to simmer until barley is done. (Pearl barley takes about 40 minutes; hulless barley takes about 60 minutes to cook). Add chopped greens and cook for an additional 5 minutes. Serves 6.
© 2013 Gretchen Scalpi. All rights reserved. You are free to reprint/republish this article as long as the article and byline are kept intact and all links are made live.
Gretchen Scalpi is a Registered Dietitian, Certified Diabetes Educator and Certified Wellcoach®. Gretchen is the author of the books "The Everything Guide to Managing and Reversing Pre-Diabetes, 2nd ed.", "The Everything Diabetes Cookbook, 2nd ed," "Pre-Diabetes Your Second Chance At Health E-Book", "Pre-Diabetes Your Second Chance At Health Presentation", "The Quick Start Guide to Healthy Eating", "Virtual Grocery Store Tour" and "The Quick Start Guide To Pre-Diabetes". You can learn more about Gretchen at http://www.nutritionxpert.com.

Chicken and Skinny Noodle Soup



This chicken noodle soup uses Lipton Soup Secrets. I know that Lipton makes one with bits of chicken, but why use that if you can add your own juicy meat and vegetables? I usually use the product called Noodle Soup with Real Chicken Broth, but if you'd like, you can try the one with extra noodles. These Soup Secrets come in boxes, with two envelopes per box. When you open an envelope, the noodles look like tiny bits of shredded paper in yellow powder. The noodles will expand, but even when completely cooked, they'll be thinner than angel hair pasta. That's why I'm calling it chicken and skinny noodle soup. The following recipe makes enough for two people or one very hungry one. If desired, you can double up on the recipe, using both of the envelopes in the box.
I love watching this soup come together almost as much as I like eating it. So I'm going to talk about cooking it as if it's a story. For the short version of the recipe, skip down to the ingredients list and the no-nonsense directions at the bottom.
Cook the chicken: Crush two cloves of garlic. If the celery stalk has any leaves, cut them off. Put the garlic, celery leaves, and a chicken thigh into a pot. Cover with water. Bring to a boil and let bubble away for 20 minutes. If you are lucky, you might be able to see golden drops floating away in the water. What are those things? Fat? Oil? Whatever they are, they look delicious.
Prep the vegetables: This can be done while the chicken is cooking. To dice the celery, cut a single stalk into four pieces lengthwise. That means cut it in half, then cut those two pieces also in half. Gather the four lengths together and slice through all four at the same time, moving down the stalk and continue slicing until you have diced through it all. Now for the carrot. This is just my crazy way of cutting it into approximately equal pieces. Starting with the narrow end, slice the carrot into coin shaped pieces until you get halfway through. Cut the remaining carrot in half lengthwise, then continue slicing through, making half-moon shaped pieces. Peel and dice a potato if desired. Adding a potato is optional; they make the soup more filling.
Cook the vegetables: Take the chicken out of the pot and set aside to cool. Discard the garlic and celery leaves. Add the diced celery, carrot, and potato to the pot and let simmer for 15-20 minutes.
Cook the noodles: Add the envelope of Lipton Soup Secrets to the pot. Break up any clumps. The noodles will swirl around vigorously in the water. Cook for about five minutes.
Finish: While the noodles are cooking, you can shred or cut up the chicken into bite-size pieces. Five minutes after the noodles go in, you can add the petite peas if desired. Though initially frozen, they give a pop of freshness when you later chow down on them. Add the cooked chicken and turn off the heat after it all heats through.
Ingredients
  • 1 chicken thigh
  • 2 garlic cloves, crushed
  • 1 celery stalk, including the leafy part if possible
  • 1 carrot, peeled
  • 4 cups of water
  • 1 envelope Lipton Soup Secrets Noodle Soup with Real Chicken Broth
  • 1 potato, peeled and diced (optional)
  • 1/4 cup frozen petite peas (optional)
Directions
1. Cut off the top part of the celery. Put the celery leaves, garlic cloves, chicken thigh, and water in a pot. Heat to boiling and let it cook until the chicken is done, about 20 minutes.
2. While the chicken is cooking, dice the celery, carrot, and potato if using. Remove the cooked chicken and set aside to cool. Discard the garlic and celery leaves. Add the diced vegetables to the pot and let simmer 15-20 minutes.
3. Add the envelope of Lipton Soup Secrets and let the noodles cook for 5 minutes. In the meantime, dice the chicken. Add the petite peas and diced chicken to the soup, and heat through for just a few minutes.
For more recipes, specifically mac and cheese recipes, visit my website at http://howtomakemacncheese.weebly.com.


Chicken Corn Noodle Soup Cooked in a Stainless Steel Saucepan



I use my 4.5 quart stainless steel saucepan to make this soup so that I have some left over to freeze. When I'm busy or sick, this makes a quick meal.
You will need the following ingredients:
4 cups water
¼ - ½ cup chicken soup base
¾ cup alphabet noodles
1 teaspoon salt
2 - 4 cups cooked chicken
2 cups thawed kernel corn
Put 4 cups of water and ¼ cup chicken soup base into your saucepan and bring it to a boil. Pour in ¾ cup alphabet noodles and stir until it is boiling again. Turn off the heat and let set for ½ hour. You may use another type of noodles, but the alphabets make it easier to eat (and fun for children). These noodles also freeze well.
Next prepare the chicken. I have canned bone in chicken thighs, so I open the jars, remove the bone, and chop the chicken in smaller pieces. I like plenty of chicken in mine so I use 4 cups, but it is good with less.
Be sure your frozen corn is thawed. If you use canned corn, drain the liquid to measure your 2 cups of corn. Save the liquid to add to the soup later.
When the ½ hour is up, turn the heat on again. Add chicken and corn and 1 teaspoon salt. Reduce the amount of salt if the chicken and corn were already salted.
Once everything is hot again, add more liquid 1 cup at a time until it is the consistency you like. (I prefer mine without added liquid.) The liquid can be the leftover water if you used canned corn, chicken broth, or just water.
Now taste it! I taste a spoonful and add more chicken soup base if it is needed. If you added more liquid, you will need more chicken soup base for the best flavor. Add 2 teaspoons, stir and allow to heat for 5 minutes before tasting again. Repeat this step until you have the flavor you like. You may also add black pepper or others spices.
Now that it passed your taste test, it is ready to serve. It can be reheated later for another meal (tastes even better then) or put in the freezer for future fast meals.
If you want a larger amount of soup for a crowd, double or triple the recipe. Of course you will need a larger pan or stockpot.
Check my web store for stainless steel cookware at http://www.stainlesssteelcookwarechoices.com

Green Salad - Tips and Tricks in Making a Salad

http://faisal5310.files.wordpress.com/2012/11/green-salad.jpg?w=640

A Green Salad is a very important dish in your diet. It is an excellent source of vitamins, minerals and fiber, but people do not generally include salads in their diet. This is because they do not realize the benefits which they can take from them. Lettuce, onions, tomatoes, cucumbers and beets all add in your typical salad and they have great nutritional value and several health benefits.
But to make a healthy and delicious green salad plate, there are two secrets that you should know:
1-Colors; the more colors you add to the salad, the more delicious it looks. Kids also like a colorful salad.
2-Dressing; a nice dressing is what makes a perfect salad. A salad dressing is one of the most important ingredients for a delicious salad. Ready made salad dressings are great when you need to save time but if you like experimenting in the kitchen like I do, and knowing exactly what goes into your food, then making your own salad dressing is a sure bet for a fun event! Might even save a bit of money too. So I figured out the best salad dressing ingredients but of course you can add any other ingredients that you like.
But first, I will show you how to make a delicious green salad plate.
Ingredients:
For the salad:
• 1 tomato, sliced
• 1 cucumber, chopped
• 1 onion, chopped
• 1 green pepper, cut into thin slices
• 1 red pepper, cut into thin slices
• 1 yellow pepper, cut into thin slices
• 1 cup romaine lettuce, cut into bite size
• 1 cup green salad cabbage, chopped
• 1 cup red salad cabbage, chopped
• 1 carrot, shredded
• 2 tablespoon red kidney beans
• 2 tablespoon black olives sliced
• 2 tablespoon green olives sliced
• 2 tablespoon chopped beets
• 3 tablespoon chopped parsley
• 3 tablespoon chopped dill
• Fresh crushed mint leaves
Ingredients for the dressing:
To save time, you can make a large batch and keep it in a jar in the refrigerator. All you need is:
• Extra virgin olive oil
• White vinegar (or balsamic vinegar if you like a sweet taste)
• Lemon juice
• Crushed or minced garlic
• pomegranate molasses
• Minced fresh shallots, chives or spring onion
• Fresh minced or dried crushed herbs such as mint leaves, basil, rosemary and thyme.
• Salt and fresh ground black pepper
• half teaspoon chili powder (optional)
• Mayonnaise and sour cream if you like a creamy dressing.
Preparation:
• Mix all the ingredients of the salad in a large salad bowl.
• Make the dressing by mixing all the dressing ingredients in a small bowl.
• Pour the dressing on the salad and toss.
• If required the salad can be chilled for half an hour before serving.
I hope you've found some of the content here useful and wish you the best of luck with your healthy lifestyle!
Discover how to cook delicious dinner recipes. For more cooking tips and new dinner ideas from Marwa M. Aref ( Mrs. Mom), please visit http://www.yumyumi.com
You are welcomed to download for FREE my e-cookbook "MY FREE RECIPES" which is a cookbook including dinner recipes from all over the world with mouth watering pictures. Home-made recipes with simple ingredients found in every kitchen. More than 100 dinner ideas from my own kitchen, recipes I have used for years and have become favorites in my home.

As Cool As a Cucumber

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Cucumbers hold true to the saying: as cool as a cucumber. Cucumbers are usually eaten during the summers because they are cool and taste good with summer foods - especially in salads. Cucumbers are part of the melon family and besides being used in salads - they can also be used in various dishes, used as skin agents and juiced to create cucumber juice. Cucumber juice is high in nutritional value.
One of the advantages of power juicing your cucumbers juice is that it is very rich in Vitamin A. It is an antioxidant that helps to fight off the oxidants that your body produces. Besides that it helps with eyesight, cell division, reproduction and bone growth. Cucumber juice with or without the peels holds the same nutritional value hence juicing the cucumbers and mixing it with another vegetable such as celery can create a tasty mixture.
With the help of a juice extractor, juicing a cucumber is a quick process that you can do whenever you want. Juicing cucumbers also has other benefits like containing dietary fibers. These help with the digestion of food in your system and also help with weight loss. Cucumber juice is also a good source of calcium making your bones, teeth, nails strong. Calcium is also important for the blood vessels in your body hence juicing cucumbers with a juicer can help your muscles expand and contract. Power juicing cucumbers creates cucumber juice which is rich in sodium which helps with blood pressure. Sodium makes sure that the blood pressure is normal and not very low or very high.
Cucumber juice has all these benefits for the human body and I can easily be juiced through a juice extractor. Before purchasing a juicer, one must make sure that it is of good quality and by a well known brand. This is because cheaper juicers by unknown brands do not have warranty and may have chances of breaking down. Purchasing the best juicer on the market will benefit you in the long haul.
It is extremely important to clean your juicer straight away after you juice so that mold does not grow on it. You can run some bleach or detergent over it and let it soak in it for a while before rinsing it out. Some juicers recommended are Vitamix and HealthMaster juicer but you should carry out research and pick out the one that fits you best.
> If you have been searching for the best juicer, visit my website. You will be able to find one of the best juicers around. You can find us at: Juice Extractor

Tomato Juice Benefits

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Tomatoes are those vegetables that are enjoyed by many people. Tomatoes are popularly used in various salads as well as many dishes and they can even be juiced. It is a popular myth that juicing the tomatoes reduces their nutritional value - this is just what it is: a myth. Tomatoes do not lose the important nutrients they contain after you put them through a juice extractor. There are many benefits to be gained from tomato juice but one needs to make sure that the tomatoes used in juicing are 100% organic.
Before you start juicing tomatoes, it is important to remove the peels because it is easier to process through the juicer. Tomatoes are rich in a list of nutrients such as magnesium, potassium, iron, iodine, potassium, copper, zinc, fluoride, Vitamin A, C, organic acids and many more.
Juicing tomatoes and drinking tomato juice reduces risk of cancer especially prostrate cancer and another important benefit of drinking this juice is that it reduces heart diseases and makes the heart and blood vessels stronger. Juicing your tomatoes to create juice and consuming it on a daily basis can also help with weight control. Most of us are always striving to reduce our weight and tomato juice can do that for us because it helps us suppress hunger. Juicing tomatoes also stimulates the metabolism and tomato juice can be used on the skin to treat it for imperfections. It makes our immune system stronger as well. The benefits from tomato juice will only be evident once it is consumed on a regular basis. If you decide to have it once a month or seldom, you will not be able to completely reap its benefits. Tomato juice is easy to make because the tomato is soft and will quickly be processed by a juicer.
Like mentioned before, a juicer at home can do the job for you very quickly. If you have the best juicer selling in stores at the moment, then you can be sure that it will produce top quality juice and also won't pose a threat of breaking down any time soon. Because it is recommended that you drink spinach juice every day to get the most benefits, you cannot have a poor quality juicer that may break down in a couple of months. Make sure you spend that bit of extra money to buy the best juicer that the market offers so you are not in a situation like this.
If you have been searching for the best juicer, visit my website. You will be able to find one of the best juicers around. You can find us at: Juice Extractor

Tips When Growing Tomatoes and Looking After Them

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You have planned carefully so that you will be planting tomatoes after the last frost, but there's always the possibility of a rogue cold snap. Frost will kill tomatoes, so you will want to be prepared ahead of time in case you should need to act.
The simplest manner of frost protection for tomatoes growing is a cold frame. At its most simple, it is just some wooden stakes wrapped with a plastic sheet that covers the tomatoes growing in the garden, essentially a miniature greenhouse.
There should be a flap on the sheet that you can open if it starts to get too warm inside, and you will want to secure it against being blown off by strong winds.
You can make a more elaborate cold frame from old windows and hay bales or a wooden framework.
Commercially made cold frames are available at nursery supply shops.
Using a cold frame also means that you can strategically plant earlier, closer to the last frost date. As you are thinking about when to grow tomato plants, and as you get more confident about how to grow tomato's, you may wish to start doing this in order to get earlier harvests.
Second to sunlight in terms of importance to your success while growing tomatoes is watering.
Roughly, tomato plants need about 5 cm of water per week. Water brings, among other things, essential calcium to the roots and a deficiency of that mineral can lead to blossom end rot. Because they are so susceptible to fungus disease, the foliage and stems of tomato plants should be kept as dry as possible.
On the other hand, as we have seen, the soil must be kept moist, throughout the root system, to keep the tomatoes thriving. You must therefore be careful when watering, whether you are doing so by hand or using an irrigation system, to establish the right balance of water.
Among the best solutions is to use a soaking hose system. This is a hose which is porous, or has holes placed along its sides, placed on top of the soil, which leaks water gently. A similar apparatus is a drip irrigation system.
If you plan to grow tomatoes every year, either type is a good investment.
Either can also be used to water in raised beds or containers. If you are growing in containers, you may need to water more often because water will evaporate from the sides of your containers as well as at the soil surface.
A conventional lawn sprinkler system or anything that distributes water at high pressure is not good for tomato cultivation.
The tendency for leaves and stems to be splattered with water and potentially disease bearing soil is increased.
While disruptions of the surface of the soil or mulch may not be as serious, they can still have an impact on the robustness of the root balls of your plants and is not worth the risk.
If you are watering by hand, take care to keep the stream as gentle as you can, and water at ground level. Don't panic if you do get a bit of water on the plant. Water early in the day so any water that does get on them will dry before nightfall.
If you live in an area that receives a large amount of summer rain, you may be able to water less often.
You will, in any case, wish to be cautious to guard against overwatering. If the soil is too sodden, the roots won't be able to get the oxygen they need. Too much water and fertilizer can also lead to cracked fruit.
Knowing your soil type will be useful in helping you learn how often to water. On average, you will most likely water twice a week. Sandy soil drains more quickly, so more frequent watering may be needed. Take a sample of your soil to your local nursery to find out what kind it is, if you don't know. A soil moisture monitoring probe is a useful tool to help you evaluate and adjust your watering scheme when you grow tomato plants. It is inexpensive and easy to use.
Just like people, plants are most healthy when they get the right amounts of the right kind of food. For tomatoes nutrition is obtained from the soil and mulch, and through fertilizer that you provide.
There are many fertilizers available that are marketed for growing tomatoes.
They need Nitrogen, Phosphorus, and Potassium (abbreviated as N, P, and K). You will see both chemical and organic fertilizers.
The organic type is best for tomatoes. If you have access to compost, that works well. Just toss some on top of the soil every two weeks.
To help the young tomato grow, the ratio should be equal. 6:6:6 and 10:10:10 are commonly found.
Older plants, especially once they have started to flower, benefit from more phosphorus, such as 5:10:5.
Nitrogen helps leaves to grow lush and green. Too much can result in the overgrowth of leaves at the expense of fruit bearing.
Phosphorus promotes healthy roots. Potassium, also called potash, supports the development of flowers and fruit. Fruit that is too soft with poor skin condition can be the result of an overbalance of potassium.
Fertilizer granules should be covered with soil so that the nutrients penetrate better. They have the advantage of being longer lasting so you need to put them down less often.
Liquid fertilizers are mixed with water, so they are more convenient, but you will need to apply more often.
A newer development is foliar fertilizers, which are sprayed directly on to the leaves. That needs to be done early in the day, before noon, when the leaves are most porous.
A soil test kit will enable you to keep track of the amounts of N, P, and K as well as pH. Test every week or so to make sure that there isn't too much or too little of anything.
Fertilizer may be applied either by side-dressing or top-dressing. For side dressing, dig gently around the plant to a depth of about one cm and put down the fertilizer.
Top-dressing is when the fertilizer is spread across the top of the soil.
Compost is typically top dressed, while granules are best side-dressed.
In addition to standard NPK fertilizer, there are some other things you can do that will help your plants to grow their best.
When plants are flowering, adding a calcium source, such as gypsum, to protect against blossom- end rot of the fruit. A fish emulsion solution is excellent for providing supplementary nutrients.
The foliar fertilizer sprays are usually composed of fish emulsion. It can be given once a week until flowers appear and thereafter every three weeks.
Not all insects are out to ruin your hard work by harming your tomato plants. In fact, most of them are neutral or beneficial.
Still, there are a few key pests that you will want to watch out for.
Aphids are well known to any gardener. In small numbers, they won't do much damage, but in large numbers they can kill plants.
Tomato Hornworms are large, green caterpillars with white stripes. They can grow longer than 7 cm, but have very good camouflage so you may not notice them at first. If there are only a few, you can just pluck them off.
Some species of parasitic wasps lay their eggs on tomato hornworms, killing them. If you see a hornworm with eggs on it, you don't need to do anything as it is already dying.
Cutworms are active after dark. They are particularly devastating to young plants, which they can kill in a single night. You can protect your seedlings by placing 10 cm wide collars of cardboard or aluminium foil around them, sunken two cm into the ground.
Both the larvae and adult stages of flea beetles eat tomato plants. The adults chew holes in the leaves and the larvae feed on the roots. Diatomaceous earth is helpful in controlling the adults. Mixing beneficial species of nematodes into the soil controls the larvae.
There are other species of nematodes that are destructive to tomato plants. Called root-knot nematodes, they live in the soil and invade the roots, hampering their ability to take up nutrients. They tend to occur in warmer climates with shorter winters, where the soil conditions remain more hospitable. They are difficult to control. Because it takes them several seasons to really establish in the soil, you may be suddenly taken by surprise.
One method for controlling nematodes is to plant a different crop in the area the next year, one that is not susceptible to them, essentially starving them out. Another option is to add earthworms, beneficial nematodes, and friendly bacteria to the soil, mixing well, to bring the soil back into balance.
Whiteflies present a double threat. They feed directly on the juices of tomato plants, and the sticky substance they leave behind can attract sooty mould spores.
Whiteflies are resistant to most conventional pesticides.
Sticky traps can be used to capture some types of insects, such as flea beetles and whiteflies. Introducing natural predators, like ladybird beetles and lacewings, into the garden helps with control of aphids and other pests.
The use of chemical pesticides is highly discouraged.
They are indiscriminate, killing good and neutral insects as well as pests. Disrupting the natural balance of your garden can have a snowball effect.
The plants themselves may be adversely affected by chemical controls.
Furthermore, you don't want to risk any pesticide residues ending up in the tomato fruit that you are going to eat.
If you have a serious pest problem, there are some safer pesticide options.
Biologically derived pesticides like Bacillus thuringiensis or Bt, rotenone, spinosad, and pyrethrin are effective and gentler.
Always read labels for precautions and follow directions exactly, using the smallest amount you can to control the problem.
You can buy or make insecticidal soap, which is effective primarily against soft bodied insects. The potassium fatty acids in the soap physically disrupt the body cells of the insects, killing them. Insecticidal soap is relatively safe. Some plants are more sensitive to burning, but tomatoes are not particularly affected.
Smaller tomatoes varieties and those with shallow root systems can be grown in hanging baskets.
Some examples of appropriate heirloom tomatoes are Baxter's Early Bush Cherry and Whippersnapper.
Hybrids include Floragold Basket, Florida
Basket, Micro Tom and Tumbling Tom.
A 30 to 35 cm diameter wire basket is the best choice, but any deep hanging basket will work.
Line the basket with peat moss or coir fibre and fill it with a quality potting mix developed for tomatoes.
Plant one seedling per basket.
At the end of the season, the liner and soil should be discarded as it they can hold diseases.
A recent trend has developed for growing tomatoes upside down. This is essentially a hanging pot with a large hole in the bottom, through which the tomato plant grows.
Many people have found that they really enjoy this method. It is good for those with limited space, and doesn't require as much labour. There is no worry about soil-borne diseases and pests, which is true of all container gardening.
There are disadvantages as well. The planter can be quite heavy, especially once the plant has grown large, so the hardware to support it wherever it is hanging must be strong.
If it is hanging from an overhang that can significantly reduce the amount of full sun that the growing plant is able to get when it is smaller. Even the planter itself will cast shade over the tomato. As with upright hanging baskets only the smaller varietals are appropriate for growing upside down.
Upside down tomato pots and whole kits can be purchased, or you can make your own pot fairly easily.
When it comes to tomato plant growing, planting them in the right location is potentially the most important factor in determining your ultimate success.
These heat loving plants grow best with at least six hours of full sun daily.
You will get higher yields and your plants will be more resistant to disease with the more sun they get. It is worth your time to actually time how long an area gets sun to be sure you don't end up cheating your tomatoes of light.
Watering and soil nutrients you can adjust, but - unless you are growing indoors with a grow light - you cannot control the amount of light that your tomatoes get, except by selecting the sunniest spot to plant them. This may also influence your decision whether or not to grow in containers.
Your location possibilities may constrain you when it comes to the number of plants and types of tomatoes that you will be able to grow. When planning your tomato garden, look at your potential locations first.
Because tomatoes tend to be susceptible to soil borne diseases, especially fungal ones, there is a conventional wisdom that they should be planted in a different area each year, rotating through a three year cycle. Obviously, this is not always possible, but it should enter into your thoughts as you are planning your garden.
Another consideration is that you will want to choose a spot to grow tomato plants that makes it easy and convenient to water. Many gardeners use a drip system or a soaker hose for irrigation.
If you are going to be watering by hand, make sure that you have plenty of room to lay down an even amount of water around each tomato plant.
One last thought on location.
Tomatoes cannot grow within fifty feet of a black walnut tree, because the tree's roots are toxic to them.
Posted by Alan Searing who is Managing Director of Online Express Limited
Courtesy of http://www.tomatoegrowing.com
email help@tomatoegrowing.com

Organic Sprouting Seeds - Wholesale Broccoli Seed Production Was Once Patented!

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In 1997, Johns Hopkins University released new found information from their study on Broccoli sprouts. It turned out that Broccoli sprouts had 20-50 times more antioxidants than full grown broccoli. That meant that you would have to eat 1 to 3 pounds of broccoli to get the same amount of antioxidants as 1 ounce of broccoli sprouts!
This was big news in the health food world. Overnight broccoli seed became very hard if not impossible to come by. What surprised everyone more than the research itself was what followed shortly thereafter. Within a short time, it became known throughout the sprouting and health food world that the doctors that had performed the research had formed a corporation by the name of "Brassica Protection Products" and had patented the process of sprouting broccoli! With this patent in place, the sale of all seed intended for sprouting and the production of all broccoli sprouts had to be licensed by Brassica Protection Products.
BPP then started suing those who refused to comply with the patent and many sprout producers stopped growing broccoli sprouts for fear of litigation. This also caused some hard feelings between sprouters. Those who complied with the patent and purchased a license felt a bit cross with those who didn't and felt that they should be compelled to do so. Those who hadn't given in to the pressure to comply with the patent felt that the license holders were sell-outs.
BPP sued five sprout growers and one seed supplier in the year 2000 and ended up teaming up with Green Giant Fresh Inc. which gave them deep pockets and made it difficult for anyone to win against them.
Since, patents are presumed valid in a court of law, they can only be overcome by convincing evidence. In order for the sprout companies to receive a summary judgment, they would need to provide evidence that was irrefutable. The court would need to rule in favor of BPP if there were any questions as to issues of fact in the grower's case.
In the end, the sprout growers won the case which was not disputed by BPP. The Judge ruled essentially that it was ridiculous to try to patent a process that has been naturally occurring for ages.
Naturally, this came as a relief to sprout growers all over the nation and perhaps a few house wives as well who could again start growing their broccoli sprouts in the kitchen instead of the cellar.
If you would like to purchase broccoli or other seeds for sprouting, or are a retailer wishing to purchase sprouting seed for resale, please visit our website at http://preparednessseeds.com.

Salad Basics - How To Make The Perfect Salad

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Salads have become a meal time standard. Toss up a starting course of some mixed greens, mix up a side dish of creamy potato salad or a hearty pasta salad for center stage. Now lets brush up on our salad basics.
Selecting Storing And Handling Salad Greens
You'll want to choose fresh, crisp greens with no bruises, discoloration or wilting.
You can choose from the below or mix as many of them as you like for a delicious green salad.
1. Arugula, has small slender, dark leaves that are similar to radish leaves. You'll want to choose smaller leaves for a milder flavor.
2.Radicchio, looks like a small loose leaf cabbage with small tender leaves and a some what bitter flavor.
3. Mixed Salad Greens (Prepackaged ) You'll find these for sale in most supermarkets and grocery stores and you can use these salad greens as a base for lots of other salads.
4. Spinach, you can choose packages of baby spinach and add a lot of flavor to any salad. Baby spinach is also very good for you.
5. Cabbage, you can add finely shredded red, purple, or regular cabbage to your mix and add a lot of body, flavor, and depth with this choice.
6. Wild Greens, you'll usually find these sold as a prepackaged mix and they include dandelion, oak leaf lettuce, chickweed, chervil, and a few others. These pack a lot of flavor.
7. Iceberg, This is one of the old time favorites that a lot of people use. Shred it up in long ribbons and add a delightfully unique texture.
Once you've chosen your green mixture you can add red sweet onion, radishes, bell peppers, green onions, chives, cucumbers, broccoli, canned washed and drained beans, hot peppers, tuna, chicken, baby corn, and lots of other choices to come up with a delightfully delicious salad that will have people including you wanting more.
You'll want to be sure to choose fresh, crisp greens that have no bruises, discoloration or spots. If the greens look wilted or discolored discard them and don't use.
For best results mix mild flavored greens with more flavorful ones. Try tossing iceberg with spinach with a few pine nuts thrown in to build a delicious flavorful salad with a lot of body and flavor. Top it with feta cheese, diced fresh tomatoes, and crumbled bacon for a tasty treat that will have you wanting more.
Tomatoes have a lot of water in them so wait until your just about ready to serve your salad before you add the tomatoes. Try all the new heirloom tomatoes showing up at flea markets and farmers markets now. If you do you'll find some delicious new flavors.
And finally no recipe is written in stone. Try thinking outside the box and come up with combinations that you like. Your going after flavors that you like or that compliment each other or you should be. Try adding pine nuts, fine chopped anchovies, crumbled blue cheese or other unique ingredients to bring out delightfully new flavors that people are sure to love.
Thomas Byers has been an award winning Chef and Herbal Researcher for over forty years now. You can click the below link and check out all his latest Hub Pages.
You'll find that he enjoys writing on a variety of subjects and he really enjoys sharing recipes, herbal information, and cooking advice with his readers. Mr Byers has been a working Executive Chef for over forty years and he has a lot of great cooking knowledge to share.

Italian Pasta Salad With Pepperoni, Mozzarella Cheese, and Tiny Peas

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In days gone by, macaroni salad was a popular "side," served at family picnics and church pot-lucks. Mostly pasta, the salad had a little chopped celery, and a few chopped green peppers and tomatoes for color. Mayonnaise held the components together. Over time, ham, cheese and even hot dogs were added to the basic recipe.
Old fashioned macaroni salad is still around. Its popularity may be due to the ease of preparation or the fact that most people like noodles.
The 1955 edition of the Good Housekeeping Cookbook contains a recipe for "Best-Ever Macaroni Salad," a variation of potato salad. Fast forward to The Pillsbury Complete Cook Book, published in 2000, with its recipe for "Ham and Macaroni Picnic Salad." Pickle relish and diced pimientos are added to the traditional recipe. For a de luxe version, you may add chopped cumbers, sliced green olives and sliced boiled eggs. Like the previous salads, it is dressed with mayonnaise.
Today, restaurants and delicatessens are serving improved versions of the classic recipe. The Pillsbury website posted a recipe for "Layered Pizza Salad" made with rotini pasta, fresh mozzarella, and sliced pepperoni. I followed the basic recipe, but used vegetable pene pasta instead. Made with dried carrots, tomatoes, and spinach, this product has a full serving of vegetables in each four-ounce portion.
To cut down on fat and salt, I deleted the shredded Paremesan cheese from the recipe. To boost the vegetable content I added a cup of defrosted tiny peas. I didn't add any extra salt because I thought there was enough in the pepperoni and cheese. My 20-year old granddaughter loved the salad and so did I. Do pepperoni lovers live at your house? If so, this version of an old classic is sure to be a hit.
Ingredients
2 cups cooked vegetable penne pasta
1 medium red pepper, chopped
1 medium green pepper, chopped
2 Roma tomatoes, chopped
3 green onions, chopped
1 cup tiny peas, defrosted in warm water
3.5-ounce package of sliced pepperoni
1 cup grated mozzarella cheese (I used reduced fat cheese.)
Light Italian dressing (your choice)
Method
Cook pnene according to package directions. Rinse well with cold water, drain, and transfer to large bowl. Add chopped vegetables and drained peas. Slice pepperoni circles in half. Add to pasta mixture, along with mozzarella. Drizzle with dressing, toss, and cover with plastic wrap. Refrigerate for at least two hours to blend flavors. Serve as is, or over Boston lettuce leaves. (Boston lettuce is also called butter lettuce.)Makes about 10 servings.
Copyright 2012 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 35+ years and is the author of 31 published books. Her recent work focuses on grief recovery and grandparenting, including Happy Again! Your New and Meaningful Life After Loss and Help! I'm Raising My Grandkids: Grandparents Adapting to Life's Surprises. Please visit her website and learn more about this busy author and grandmother.