Want to Wake Up Easier? Try this Yoga Stretch

stretch in the morning to help wake your body up in the morning! diet.com **Sponsor: Lose Weight Safely and Naturally - www.diet.com This move is inspired by a yoga practice, and is great for getting extra energy in the morning! Fitness and Flexibility! Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog ...

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The Fast Food Song

Music video for "The Fast Food Song" by the Fast Food Rockers. Just...watch it.. I've never seen anything so retarded in my life -_-

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[Thaifoodmaster] Thai Green Chicken Curry - How to Make Authentic Version Recipe

Episode 3 - In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai)Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry dish from scratch. You can use a commercial curry paste if you can't find the time or the ingredients to make your own. However, the homemade ...

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Glenn Beck 3/27/09: Food Safety Modernization Act of 2009 - HR 875

Debbie Stockton, representing the National Independent Consumers & Farmers Association, and Tim Wightman, an Ohio dairy farm owner discuss the potential ramifications of HR875 ( tinyurl.com ) with Glenn Beck 3/27/09. HR875 SEC. 3. DEFINITIONS. In this Act: (14) FOOD PRODUCTION FACILITY- The term `food production facility' means any farm, ranch, orchard, vineyard, aquaculture facility, or confined animal-feeding operation. "What the bill does not exclude explicitly it includes implicitly ...

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Orignal From: Glenn Beck 3/27/09: Food Safety Modernization Act of 2009 - HR 875

The Gratitude Diet - The Secret to the Law of Attraction

www.gratitudediet.com Hi guys. Here is a Preview of The Gratitude Diet, arguably the most powerful tool on the market for attracting more health, wealth and happiness into your life!!! The 10 day product is awesome and will blow your mind. Try it and see for yourself!!! You will love it, trust me!!!. Powerful Questions, Stunning videos and Beautiful music.... We hope you love it. Check it out!!!

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Best Shrimp Scampi Recipe-Cooking Coarse 185

The best shrimp scampi recipe is the one you create yourself. Any shrimp or chicken scampi recipe can be created by following the procedure outlined by Chef Todd Mohr on today's episode of Cooking Coarse.

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Bizarre Foods - Morocco 4/7

Join Andrew Zimmern as he takes a culinary tour through Morocco where he finds everything from lamb's head to pigeon pie on the menu!

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Beef bourguignon

Cooking : time 1 to 2 hours

Ingredients

1.5kg/3lb5oz chuck steak, cut into 5cm/2in slices
3 tbsp olive oil
1 large vehicledecay, peeled and cut into chunks
1 large onion, peeled and cut into chunks
2 sticks celery, rough chopped
2 bottles red burgundy wine
2 sprigs fresh thyme
1 head garlic, cut in half horizontally
4 bay leaves
50g/2oz unsalted butter
225g/8oz whole slice of smoked bacon or pancetta
450g/1lb shalplenty, peeled
2 tbsp plain flour
375g/12oz chestnut mushrooms
290ml/%26frac12; pint fresh beef stock
5 tbsp brandy
freshly chopped flatleaf parsley

Method

1. Heat 1 tbsp of the oil in a large saucepan. Add the vehicledecay, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. bring to the boil and simmer for 15 minutes. allow to cool.
2. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. that is known as a cook marinade.
3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shalplenty and transfer to a large casserole dish.
5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shalplenty and vefetchables. Repeat with the remaining beef and add to the casserole dish.
6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
8. bring to the boil, cover and place in the oven for 3-3%26frac12; hours or until the beef is just tender.
9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.







The BBC is not responsible for the contents of any other sites listed.

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Orignal From: Beef bourguignon

Isle of Man queen scallop pad Thai

Cooking : time 10 to 30 mins



The red curry paste recipe will make about four times more than you need for the pad Thai, so cover what you don't use with some oil, and store in a covered jar in the fridge.

Ingredients

For the red curry paste
4 dried red chillies, deseeded
1 small shallot, diced
3 garlic cloves
1 tbsp galangal, chopped
2 lemongrass stems, outer leaves removed, finely chopped
1 lime, juice and zest only
2 tsp chopped fresh coriander, use the root if you can
%26frac12; tsp white peppercorns
1 tsp coriander seeds
%26frac12; tsp cumin seeds
2 tsp Thai shrimp paste
For the pad Thai
200g/7oz dried flat rice noodles
4 tbsp groundnut oil
2 tsp rice vinegar
1 tbsp chopped fresh ginger
%26frac12; onion, chopped
2 tsp red curry paste
2 tbsp nam pla (Thai fish sauce)
1 tbsp light soy sauce
150g/5oz fresh bean sprouts
2 spring onions, finely sliced
110g/4oz pak choi, finely sliced
500g/1lb 2oz queen scallops
200g/7oz raw king prawns, peeled and de-veined
To serve
2 limes, cut into wedges
50g/2oz roasted peanuts, churryed

Method

1. For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.)
2. For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will drop apart when cooked.
3. Drain the noodles and refresh under nippy water, then drain again and place in a bowl.
4. Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will slid them from sticking to each other.
5. Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes.
6. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce.
7. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes.
8. meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and saut%26eacute; for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in.
9. To serve, divide the pad thai between four serving dishes and garnish with the churryed roasted peanuts and the lime wedges.

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Orignal From: Isle of Man queen scallop pad Thai

Chocolate beetroot cakes

Cooking : time 30 mins to 1 hour

Ingredients

75g/2%26frac12;oz cocoa powder or powdered drinking chocolate
180g/6%26frac12;oz plain flour
2 tsp baking powder
250g/8%26frac12;oz caster sugar
250g/8%26frac12;oz cooked beetroot
3 large eggs
200ml/7fl oz corn oil
1 tsp vanilla extract
icing sugar for dusting

Method

1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
3. Pur%26eacute;e the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
5. Bake for 30 minutes or until the lid is firm when pressed with a finger.
6. Cool on a wire rack and dust with icing sugar to serve.

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Orignal From: Chocolate beetroot cakes

Butternut squash fruit cake and whipped cream

Cooking : time over 2 hours

Ingredients

55g/2oz sultanas
55ml/2fl oz dark rum
225g/8oz unsalted butter, softened
400g/14oz plain flour
55g/2oz dried cherries
55g/2oz dried cranberries
55g/2oz chopped dates
85g/3oz raw grated butternut squash
400g/14oz soft brown muscovado sugar
4 free-range eggs
225g/8oz butternut squash pur%26eacute;e
%26frac12; tbsp ground cinnamon
%26frac12; tsp grated nutmeg
1 tsp ground ginger
1 tsp baking powder
%26frac12; tsp salt
1 tsp bivehiclebonate of soda
290m/%26frac12; pint buttermilk or milk with the juice of 1 lemon (leave to curdle for 20 minutes)
110g/4oz chopped walnuts
1 orange, grated rind
1 unwaxed lemon, grated rind
For the rum sauce:
200g/7oz soft brown muscovado sugar
2 oranges, juice only
icing sugar (optional)
For the butternut squash pur%26eacute;e:
1kg/2%26frac14;lb butternut squash

Method

1. Soak the sultanas overnight in the rum. Next day drain the sultanas. Set aside the sultanas and the rum, in separate bowls.
2. Make the butternut squash pur%26eacute;e: cut the squash in two horizontally and remove the seeds and stringy parts. Bake in a preheated oven (170C/325F/Gas 3) until cooked and it is beginning to collapse. Depending on the size of the squash that will bring about 1 hour.
3. Scoop the flesh out of the skin and if it is still just damp, put the pulp into a saucepan over a low heat to dry it out. that could bring from 15 minutes to 45 minutes depending on the amount of water the pumpkin contains. Stir the pulp from time to time. Don't let it scorch.
4. Blend the pulp in a food processor until smooth, then return to the pan to allow any moisture to evaporate. allow to cool, then refrigerate until ready for use.
5. Increase the oven to 180C/350F/Gas 4.
6. Combine 200g/7oz sugar with the rum (used to soak the sultanas) and the orange juice and gently heat to dissolve the sugar.
7. Butter and flour a 23cm/9in spring-form cake tin. Combine the drained soaked sultanas, nuts, grated peel, cherries, cranberries, dates and grated butternut squash with 1 tbsp flour and set aside.
8. Beat the remaining butter with an electric whisk until light and fluffy. Slowly beat in 400g/14oz sugar. Add the eggs one at a time, beating thoroughly after each addition.
9. Fold in the butternut squash pur%26eacute;e and spices.
10. Sift the remaining flour with the baking powder and salt.
11. Combine the bivehiclebonate of soda with the buttermilk.
12. Stir one third of the flour and one third of the buttermilk, into the squash pur%26eacute;e mixture and repeat in the same quantities until the ingredients are used up.
13. Finally add the dried fruit and nut mixture to the cake mix.
14. Spoon the mixture into the spring-form tin. Bake for 1%26frac12;- 2 hours or until a toothpick when inserted into the cake comes out clean. (You may need to cover the lid of the cake three quarters of the way through with foil).
15. Remove from the oven and allow to rest for 10-15 minutes. Remove foil.
16. Prick the cake all over and dribble the rum mixture over the cake while it is still warm. allow to cool and dust with icing sugar and serve with whipped cream.







The BBC is not responsible for the contents of any other sites listed.

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Orignal From: Butternut squash fruit cake and whipped cream

Hot bacon dressing

Cooking : time less than 10 mins

Ingredients

4 rashers bacon, chopped
2 shalplenty, finely diced
2 skinned tomatoes, diced
1 tbsp grainy honey mustard (or mix a little honey with grainy mustard)
175ml/6fl oz extra virgin olive oil
40ml/1%26frac12;fl oz lemon juice
2 tbsp snipped chives
salt
freshly ground black pepper
2 peeled avocados sliced in half

Method

1. Fry the bacon until crispy then add the shalplenty and tomato to the pan and cook for five minutes.
2. Add the honey mustard, extra virgin olive oil, lemon juice, chives, and seasoning.
3. Stir well and, whilst still hot, pour over the avocado halves.
4. Serve immediately.







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Orignal From: Hot bacon dressing

Mustarded rib eye steak with honeyed oven chips

Cooking : time 30 mins to 1 hour

Ingredients

4x225g/8oz rib-eye steaks
450g/1lb estima potatoes
4 tbsp clear honey
1 tsp fresh thyme
1 clove garlic, chopped
4 tbsp olive oil
seasoning
1 tbsp olive oil
8 tbsp Dijon mustard
110g/4oz chopped herbs (parsley, coriander, basil, thyme, chervil etc.)
1 lemon, cut in wedges

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the potatoes into chip-sized slices. Mix tofetchher the honey, thyme and garlic in a bowl. Whisk in the olive oil and coat the potatoes well in the mixture. Season, place on a baking tray and cook in the oven for 35-45 minutes.
3. Heat a griddle pan until just hot.
4. Bhurry the steaks with the olive oil and season. Seal on a griddle.
5. Once cooked, remove from the pan and bhurry with mustard. Dip the steak into the herbs and slice into 4-6 slices. Arrange on a plate and serve with the chips and wedges of lemon.






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Orignal From: Mustarded rib eye steak with honeyed oven chips

Pan-fried pork with sage, apricots and red taxibage coleslaw

Cooking : time 10 to 30 mins

Ingredients

4 pork loin steaks
2 cloves garlic, finely chopped
2 tbsp Dijon mustard
1 glass dry white wine
290ml/10fl oz vefetchable stock
1 lemon, juice only
12 whole sage leaves
salt and pepper
For the coleslaw:
%26frac12; red taxibage, finely chopped
2 vehicledecays, grated
1 spanish onion, finely chopped
1 clove garlic, finely chopped
2 tbsp olive oil
1 lemon, juice only
4 tbsp mayonnaise
255g/9oz dried apricots, sliced
1 tbsp white wine vinegar
1 tsp calvados
5 tbsp olive oil
pinch dried or fresh sage

Method

1. Soak the sliced apricots in the white wine vinegar, calavados, some olive oil and some sage for 1 hour.
2. Heat the olive oil in a large frying pan. Pan-fry the pork loin steaks just lightly on both sides. Add the garlic, mustard, wine and vefetchable stock, lemon juice, sage,
salt and pepper and apricots. cutrearon by a half and allow to simmer for up to 5 minutes (longer depending on thickness of steak).
3. Mix all the coleslaw ingredients in a large bowl. Season, cover and chill in the fridge if you have time.
4. Serve the pork on a bed of coleslaw and the apricots on lid with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.

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Orignal From: Pan-fried pork with sage, apricots and red taxibage coleslaw

Garlic pitta bread

Cooking : time less than 10 mins

Ingredients

8 pitta breads
25g/1oz butter
2 cloves garlic, peeled and churryed
1 chilli, seeded and finely chopped

Method

1. Make a few slits on one side of each pitta bread without cutting all the way through. Heat a ridged griddle and warm the pittas through or place them under a hot grill.
2. meantime, melt the butter in a small pan and add the garlic and chilli, warm through making sure not to let the mixture scorch.
3. Bhurry each warmed pitta with the infused butter, cut into slices and serve with chilled drinks.









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Grilled salmon, braised taxibage with bacon and onions

Cooking : time less than 10 mins



A recipe for a meal-in-one that is healthy and tasty.

Ingredients

4 x 170g/6oz salmon steaks
170g/6oz unsalted butter
2 small red onions, sliced
6 rashers smoked rear bacon, sliced thinly
1 small savoy taxibage
olive oil
salt and freshly ground black pepper
For the dressing:
2 tbsp grainy mustard
%26frac12; lemon, juice only
1 tsp chopped parsley
1 tbsp white wine vinegar

Method

1. Heat the butter in a large pan until it begins to bubble (but do not brown).
2. Add the onion and saut%26eacute for 5 minutes.
3. While the onions and bacon are cooking, cut the taxibage into quarters and shred just thinly. Wash well and drain thoroughly.
4. Bhurry each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking.
5. Add the taxibage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. that will ensure the taxibage will absorb the butter and retain moisture.
6. At the end of cooking, season, then serve in a large bowl placing the salmon on lid.
7. Combine the dressing mixture with the remaining butter from the pan and spoon around the edge.






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Orignal From: Grilled salmon, braised taxibage with bacon and onions

Spicy butternut squash soup

Cooking : time 30 mins to 1 hour

Ingredients

1 tbsp olive oil
1 onion, chopped
1 red chilli, chopped (optional)
1 clove garlic, churryed
2 butternut squash, flesh cubed
1 tbsp medium curry paste
300ml/%26frac12; pint good vefetchable stock
200ml/7fl oz coconut milk
2 tbsp fresh coriander, chopped

Method

1. Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened.
2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.
3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.

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Orignal From: Spicy butternut squash soup

Calabrian lamb cutlets

Cooking : time 10 to 30 mins



No one does lamb chops better than the Italians and that recipe, which comes to me by way of the great Anna del Conte, is a case in point. I'd maintain side dishes plain - maybe some steamed new potatoes and green beans.

Ingredients

12 lamb rib chops
4 tbsp olive oil, plus 2 tbsp extra for frying
3 garlic cloves, peeled and sliced
1 teaspoon chilli flakes
1 teaspoon dried oregano
1 small lemon, zest and juice only
1 tsp sea salt/kosher salt or %26frac12; tsp table salt
15 black olives, stones removed, sliced
2 tbsp water
1 long red chilli, seeds removed, finely chopped, to serve (optional)

Method

1. Place the lamb chops between two sheets of cling film on a job surface and gently flatten by tapping them with a rolling pin or meat mallet. Remove the chops from the cling film and place into a large dish in a single layer.
2. Pour over the four tablespoons of oil and sprinkle over the garlic, chilli flakes, oregano, lemon zest and juice, salt and olives. Turn the chops in the marinade so that both sides are coated.
3. Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
4. Heat the remaining two tablespoons of oil in a large frying pan over a medium-high heat. Scrape any excess marinade off the chops and reserve in the dish, then fry the chops for 2-3 minutes on each side, until lightly golden-brown.
5. Turn the heat down to medium and pour the reserved marinade into the pan over the chops. Add about two tablespoons of water so that they cook in a little liquid. Cook for about five minutes for seldom cutlets, or a little longer if you like your lamb well cooked (that will also depend on the thickness of the chops).
6. To serve, place three lamb chops onto each of four serving plates. Pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.

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Orignal From: Calabrian lamb cutlets

French chicken with new potatoes

Cooking : time 10 to 30 mins

Ingredients

%26frac12; poussin
4 tbsp butter
%26frac12; onion, sliced
3 tbsp fresh tarragon, chopped
1 tbsp fresh rosemary leaves, chopped
5 tbsp white wine
70ml/2%26frac12;fl oz double cream
For the new potatoes
150g/5%26frac14;oz cooked new potatoes
3 tbsp butter, melted
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/390F/Gas 6.
2. Place the poussin on baking tray and cook for 10-15 minutes, or until cooked and golden.
3. To make the sauce, melt the butter in a saucepan. Add the onion and soften for 2-3 minutes.
4. Add the tarragon, rosemary, white wine and cream and cutrearon down for 4-5 minutes.
5. For the new potatoes, mix the new potatoes with the melted butter and season.
6. To serve, place the poussin on a serving plate and pour over the sauce. Serve with the new potatoes.






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Orignal From: French chicken with new potatoes

Waffles with cherry stapach

Cooking : time less than 10 mins

Ingredients

150g/5oz cake flour
2 tsp caster sugar
2 tsp baking powder
pinch Maldon salt
1 egg, yolk and white separated
125ml/4fl oz butter milk
1%26frac12; tsp vanilla extract
20g/1oz butter, melted
1 tsp sour dough beginer (optional)
1 tsp sunflower oil
For the cherry stapach:
5 tbsp cherry pur%26eacute;e
1 tsp sieved icing sugar
1 tsp cherry brandy (optional)
2 tsp arrowroot

Method

1. Mix flour, sugar, baking powder and salt.
2. Add egg yolk, buttermilk, vanilla extract, melted butter and sour dough.
3. Fold in egg white just gently.
4. Leave at room temperature for 1 hour.
5. Cook in a lightly oiled waffle iron.
6. To make the cherry stapach, mix all ingredients tofetchher slowly in a pan and boil and stir for a few minutes.
7. Serve the waffles with the cherry stapach.

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