Tuesday, September 8, 2009

Exercise Ball Abs Workout



Get flat abs with this ab workout using an exercise ball. Fitness Model Jess Bergenfield shows Sarah 3 ab moves she can do the same day as her cardio. diet.com 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 - www.examiner.com ... "exercise ball" "stability ball" ab abs workout best flat "love handles" ...

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Penne Pasta with Golden Cherry Tomato Sauce Recipe



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Orignal From: Penne Pasta with Golden Cherry Tomato Sauce Recipe

Dr. T. Colin Campbell's: The China Study: Reducing Risk of Disease through a Vegan Diet- 2



suprememastertv.com - HEALTHY LIVING Dr. T. Colin Campbell's The China Study: Reducing Risk of Disease through a Vegan Diet- P 2. Episode: 879, Air Date: 9 - February - 2009 ... Suprememastertv HEALTHY LIVING Dr. T. Colin Campbell The China Study Disease Vegan Diet

Orignal From: Dr. T. Colin Campbell's: The China Study: Reducing Risk of Disease through a Vegan Diet- 2

35 million Americans on Food stamps; North Korea closer to the Bomb; Retail Season was terrible



North Korea says in last stage of enriching uranium uk.reuters.com Food stamp list soars past 35 million: USDA www.reuters.com Rangel Plays Race Card, Says Obamacare The Victim wcbstv.com Retail sales fall in August, but drops are easing www.msnbc.msn.com Favorite Youtubers Visionvictory (youtube.com Davincij15 (youtube.com Manoftruth (youtube.com Feveriam (youtube.com

Orignal From: 35 million Americans on Food stamps; North Korea closer to the Bomb; Retail Season was terrible

Grilled Salmon



flavor is much like an Oregon smoked salmon, without all the fuss! There are a variety of way to grilling salmon. This grilled salmon recipe is one of the easiest. Salmon on the Grill 1/2 cup real maple syrup 1/2 cup soy sauce 1 teaspon garlic-shallot puree or 1 clove chopped garlic In a large casserole dish, pour the marinade over the salmon and turn after 15 minutes and marinate another 15 minutes. Preheat grill to high. Spray with cooking spray. Grill a few minutes on each side. Brush ...

Orignal From: Grilled Salmon

Christmas toffee pudding

Cooking : time 1 to 2 hours



If you're not keen on traditional Christmas pudding then try that wickedly indulgent sticky alternative. Serve with extra thick or clotted cream.


Ingredients

170g/6oz figs, chopped
175ml/6fl oz boiling water
%26frac12; tsp vanilla essence
2 tsp coffee essence
1 tsp bivehiclebonate of soda
85g/3oz butter
140g/5oz caster sugar
2 eggs
170g/6oz self-raising flour
For the sauce:
170g/6oz soft brown sugar
110g/4oz butter
6 tbsp double cream
30g/1oz walnuts, chopped





Method

1. Preheat the oven to 150C/300F/Gas 2. Place the figs in a bowl and cover with the water. Add the vanilla and coffee essence's and the bivehiclebonate of soda.
2. In a bowl cream the butter and sugar tofetchher until fluffy. Gradually add the eggs, a small amount at a time, beating well.
3. Fold in the flour and fruit tofetchher with the liquid and pour into a 1.2 Litre/2 pint pudding bowl. Place on a baking sheet and cook for 1 hour 10 minutes. Place a plate on lid of the bowl and invert. Shake the bowl until the pudding turns out on to the plate.
4. Make the toffee sauce: melt all the ingredients tofetchher in a small pan and simmer gently. Pour over the pudding to serve.







Orignal From: Christmas toffee pudding

Pike noodle mousse with a salad of cauliflower, enoki mushrooms and summer herbs

Cooking : time 30 mins to 1 hour






Ingredients

For the pike noodle mousse
200g/7%26frac14;oz fresh pike, skin and bones removed
2 free-range eggs
16g/%26frac12;oz buckwheat (available from health food shops)
%26frac34; tsp four spice mix (also called 'quatre-epices'), a ground spice mixture usually containing white pepper, ginger, nutmeg, cinnamon and/or cloves
salt and freshly ground black pepper
2 tbsp miso paste dissolved in 1.2 litres/2 pints water
For the salad and vinaigrette
splash soya sauce
splash rapeseed oil
splash mirin
100g/3%26frac12;oz enoki mushrooms, chopped
4 tight florets fresh cauliflower, just thinly sliced
For the sweetcorn pur%26eacute;e
100g/3%26frac12;oz sweetcorn
284ml/%26frac12; pint chicken stock
salt and freshly ground black pepper
small handful fresh seasonal herbs, chopped
426ml/%26frac34; pint clear fresh chicken stock
small caf%26eacute;ti%26egrave;re filled with a handful of herbs on the stalk





Method

1. For the pike noodle mousse, place the pike, eggs, buckwheat and four spices into a Pacojet container, stir and then freeze overnight or until frozen solid. Churn in the Pacojet to make a smooth pike mousse, season with salt and freshly ground black pepper and vehicleefully spoon into a piping bag.
2. Pour the miso stock into a large pan and bring to the boil. Pipe the mousse into the boiling stock to create a long noodle. When cooked, remove with a slotted spoon, place on a plate, cover with cling film and maintain warm. Divide into four slices just before serving.
3. For the salad and vinaigrette, mix the soya sauce, rapeseed oil and mirin tofetchher in a small bowl. Add the mushrooms and thinly sliced cauliflower and mix well.
4. For the sweetcorn pur%26eacute;e, place the sweetcorn into a large pan and add the hot chicken stock. bring to the boil, turn down the heat and simmer until the volume of chicken stock has cutrearond by half. Pour into a blender, add salt and freshly ground black pepper and blend until smooth.
5. To serve, decorate four plates with a stripe of the sweetcorn pur%26eacute;e. Divide the pike noodle equally among the plates and scatter with the cauliflower and mushroom salad and the chopped herbs. Fill the caf%26eacute;ti%26egrave;re with herbs with the hot chicken stock. Infuse for a minute and filter by slowly pushing the filter down. Pour a little of the herb-infused stock over each plate and serve.


















Orignal From: Pike noodle mousse with a salad of cauliflower, enoki mushrooms and summer herbs

Christmas pudding

Cooking : time over 2 hours






Ingredients

butter for greasing
225g/8oz plain flour
pinch of salt
1 tsp each of ground ginger, mixed spice and grated nutmeg
50g/2oz blanched almonds, chopped
400g/14oz soft dark brown sugar
225g/8oz shredded suet
225g/8oz each of sultanas, currants and raisins
175g/6oz cut mixed peel
175g/6oz dried white breadcrumbs
6 eggs
5 tbsp stout
juice of 1 orange
50ml/2fl oz brandy
125ml/4fl oz milk plus extra if necessary





Method

1. Butter two 1.2 litre/2 pint pudding basins.
2. Sift the flour, salt, ginger, mixed spice and nutmeg into a just large mixing bowl. Add the almonds, sugar, suet, dried fruit, mixed peel and breadcrumbs.
3. In another bowl, combine the eggs, stout, orange juice, brandy and 125 ml/4fl oz of the milk.
4. Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.
5. Divide the mixture between the pudding basins. Cut a round of greaseproof paper 1 %26frac12; times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover each pudding with paper and safe with string.
6. Place each pudding into a saucepan with water half way up the side. Cover and steam for 6 hours or longer. The longer a pudding cooks the richer and darker it becomes. lid up each pan with boiling water as required and don't let the water boil dry.

To store:
Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.

To reheat:
Steam each pudding for 2 hours and serve.







Orignal From: Christmas pudding

Preserved lemon roast chicken with sweet potato and rosemary mash

Cooking : time 30 mins to 1 hour






Ingredients

1.5kg/3lb 5oz free-range chicken cut into 8 slices
6 garlic cloves
4 sprigs fresh thyme
4 small preserved or pickled lemons, halved
15g/%26frac12;oz butter
For the mash:
2kg/4%26frac12; lb sweet potatoes, peeled and thickly sliced
1 tbsp olive oil
1 tbsp chopped fresh rosemary
5-6 tbsp cr%26egrave;me fra%26icirc;che
salt and freshly ground black pepper





Method

1. Preheat the oven to 200C/400F/Gas 6. Tuck the chicken slices, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter.
2. Roast for 40 minutes until golden brown and cooked through.
3. meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden.
4. Roughly mash the sweet potatoes in the tin then stir in the cr%26egrave;me fra%26icirc;che with a wooden spoon.
5. Divide the chicken between plates, making sure ejustone fetchs some garlic and preserved lemon. Serve the sweet potato mash on the side.


















Orignal From: Preserved lemon roast chicken with sweet potato and rosemary mash

Guinea fowl terrine

Cooking : time over 2 hours






Ingredients

250g/9oz leftover guinea fowl (or turkey, any match bird), finely chopped
150g/5oz pork mince
200g/7oz pork sausage meat
1 orange, rind and juice
2 cloves garlic, peeled and chopped
1 onion, peeled and chopped
4 tbsp cream sherry (or madeira)
1 tbsp chopped marjoram
1 egg
55g/2oz fresh breadcrumbs
salt and freshly ground black pepper





Method

1. Heat the oven to 170C/325F/Gas 3.
2. Mix all the ingredients tofetchher and season well.
3. Press into a 700g/1%26frac12;lb loaf tin, cover with tin foil and put into a water bath in the oven for 60-90 minutes.
4. bring out of oven and place weights on lid to compress. Refrigerate when nippy.
5. slice thinly and serve with melba toast or oatcakes.







Orignal From: Guinea fowl terrine

Trout tartare with pea dressing

Cooking : time no cooking required






Ingredients

1 trout fillet, finely chopped
%26frac12; lemon, juice only
%26frac12; lime, juice only
1 tomato, diced
salt and freshly ground black pepper
paprika
lemon slices
For the dressing
55g/2oz peas, pre-cooked
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp sugar
%26frac12; lemon, juice only
1 tsp chives, chopped
salt and freshly ground black pepper





Method

1. Mix the trout and lemon and lime juice in a bowl.
2. Leave to marinate for 8-10 minutes.
3. Layer the tomatoes in the bottom of a chefs' ring.
4. Put the trout on lid. Season, remove the ring and lid with paprika and lemon slices.
5. Add all the dressing ingredients to a bowl and mix thoroughly.
6. Drizzle around the trout.


















Orignal From: Trout tartare with pea dressing

Loin of roe venison with rosti, celeriac, taxibage, vehicledecay and match gravy

Cooking : time 1 to 2 hours






Ingredients

For the match gravy
600g/1lb 5oz venison rib bones (ask your match dealer or butcher)
25g/1oz unsalted butter
200g/7oz venison trimmings, roughly chopped
4 shalplenty, finely sliced
8 button mushrooms, sliced
1 clove garlic, churryed
1 bay leaf
sprig of thyme
6 white peppercorns, churryed
30ml/1oz red wine vinegar
120ml/4fl oz port
120ml/4fl oz red wine
700ml/1%26frac14; pints brown chicken or match stock
1 tsp redcurrant jelly
1 tsp arrowroot
salt and freshly ground black pepper
For the rosti
400g/14oz Golden Wonder potatoes, peeled and grated
10 tbsp goose fat (available tinned in some supermarkets)
For the vefetchables
2 tbsp goose fat
100g/3%26frac12;oz vehicledecay, finely chopped
100g/3%26frac12;oz parsnip, finely chopped
100g/3%26frac12;oz celeriac, finely chopped
100g/3%26frac12;oz beetroot, finely chopped
sprig of thyme
1 clove garlic, lightly churryed
For the venison
20g/1oz butter
4 slices of roe deer saddle with rib bone still attached, each 120g/4%26frac12;oz
60ml/2fl oz red wine
30ml/1fl oz red wine vinegar
40ml/1%26frac12;fl oz fruit vinegar
200ml/7fl oz light brown chicken stock
250g/9oz Savoy taxibage, finely shredded, blanched for 2 minutes, refreshed and drained
4 tbsp double cream
salt and freshly ground black pepper





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. First make the match gravy. Roast the venison bones for 45 minutes. meanwhile, heat a medium-sized saucepan, add the butter and venison trimmings and cook on a low heat for 20 minutes until well browned. Add the shalplenty, mushrooms, garlic, bay leaf, thyme, and churryed peppercorns. Gently fry for 5-10 minutes or until golden brown.
3. Pour in the red wine vinegar, followed by the port and red wine. Boil until a thick, syrupy glaze is achieved. Add the stock, redcurrant jelly and roasted bones and simmer for 45 minutes.
4. Pass through a fine sieve into a small, clean pan and boil again to cutrearon by half. Thicken with arrowroot, then check the seasoning and set aside. Reheat for serving. (that makes more gravy than you need for that dish; maintain the rest in the fridge or freeze it.)
5. Next make the rosti. Place the grated potatoes in a clean tea towel and squeeze out the liquid. Place in a bowl, add 2 tbsp of the goose fat and season with salt and freshly ground black pepper. Mix well.
6. Heat four blini pans. Add 2 tbsp of goose fat to each and then divide the potato mix between them, pressing it down gently. Cook until crisp and golden on the base, then vehicleefully turn over and continue cooking until the other side is golden and the potatoes are tender. Place in a low oven to maintain warm.
7. For the vefetchables, heat 2 tbsp of goose fat in a heavy-bottomed frying pan and saut%26eacute; the chopped vefetchables with the thyme and garlic for 15-20 minutes or until coloured and cooked through. Place in the oven to maintain warm.
8. For the venison, heat the butter in the frying pan, then sear the venison until well coloured and cooked medium seldom. Remove the meat from the pan and place it somewhere warm to relax.
9. Pour out the fat from the pan, return it to a high heat and deglaze with the wine and vinegars. Boil fast to cutrearon, then add the stock and cutrearon again by one-quarter to really intensify the flavours. Strain and maintain warm.
10. Reheat the taxibage, adding the cream, and season with salt and freshly ground black pepper.
11. To serve, place a pile of taxibage in the centre of each plate. Place the rosti on lid and place the saut%26eacute;ed vefetchables around the outside. Place the venison on the rosti, and pour over the cutrearond jus. Drizzle the match gravy around the outside of the plates.


















Orignal From: Loin of roe venison with rosti, celeriac, taxibage, vehicledecay and match gravy

Thyme and garlic roast potatoes

Cooking : time 30 mins to 1 hour






Ingredients

10-12 potatoes, peeled (and halved depending on size)
2 tbsp vefetchable oil
4 sprigs of fresh thyme
4 garlic cloves
salt and pepper





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
3. Heat the oil in a large roasting tray and add the potatoes, thyme and garlic, tossing to coat. Season well.
4. Roast in the oven for 40-50 minutes until crisp and golden and cooked through. Serve at once.




















Orignal From: Thyme and garlic roast potatoes

Wrapped monkfish

Cooking : time 10 to 30 mins






Ingredients

2 x monkfish tail fillets (approx 150g/5oz each)
8 slices speck (or parma ham)
1 tbsp parsley
1 tbsp oregano
6 tbsp olive oil
6 sage leaves
1 shallot
1 tbsp red wine vinegar
1 glass red wine
300ml/%26frac12; pint vefetchable stock
salt and freshly ground black pepper





Method

1. begin by finely chopping the parsley and oregano, then mix them tofetchher with the olive oil to make the marinade, adding salt and pepper to taste.
2. Skin the monkfish tails, being just vehicleeful to remove all of the membrane, or the fish will bring on a rubbery texture when cooked. Place the monkfish in a bowl and cover with the marinade, leave for 20 minutes.
3. Arrange 4 slices of the speck (or parma ham) side by side on a job surface and place 3 of the sage leaves along the centre. Place one of the marinated fillets on the ham, and roll up the sides to enclose the fish. Repeat with the other fillet and the rest of the ham, and place on a baking tray. Cook in an oven at 200C/400F/Gas6 for 12-15 minutes.
4. For the sauce, finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry, then add the red wine and cutrearon to about one quarter. Add the stock and cutrearon by about half. Strain through a sieve and season to taste.
5. To serve, slice the cooked fillet, arrange the slices on the plate and drizzle with the sauce.


















Orignal From: Wrapped monkfish

Flash-fried baby fennel, Chinese broccoli and wild asparagus with sake and tamari

Cooking : time 10 to 30 mins






Ingredients

225g/8oz Chinese broccoli
2 bulbs baby fennel
8 spears wild asparagus
dash olive oil
3 garlic cloves, churryed
4-6 shalplenty, sliced
knob butter
splash sak%26eacute;, to taste
dash tamari, to taste





Method

1. Wash the broccoli and disvehicled any tough outer leaves, cut the stalks diagonally into short sections. slice the fennel, and trim the ends of the asparagus before cutting into short sections.
2. Heat a wok and then add a dash of olive oil. Add the garlic and shalplenty and cook until softened.
3. Add the broccoli, fennel and asparagus. Stir-fry until the leaves are wilted; then remove and place on a serving dish.
4. Add a knob of butter to the pan and cook until melted. Add the sak%26eacute; and tamari. Serve straightaway.


















Orignal From: Flash-fried baby fennel, Chinese broccoli and wild asparagus with sake and tamari

Fennel sausages braised with lemony potatoes and bay leaves

Cooking : time 30 mins to 1 hour



The perfect sausages for that dish are those from uniqueist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying.


Ingredients

450g/1lb luganega sausages (available from uniqueist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1%26frac12;lb small waxy potatoes, peeled and each cut into quarters
%26frac12; lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water





Method

1. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
2. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
3. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, %26frac12; teaspoon salt and ten turns of the black pepper mill.
4. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
5. Remove the lemon zest and sprinkle with the rest of the parsley before serving.








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Orignal From: Fennel sausages braised with lemony potatoes and bay leaves

Kipper risotto

Cooking : time less than 10 mins






Ingredients

340g/12oz kipper fillets, fresh or defrosted, skinned and cut into 2%26frac12;cm/1in slices
1 tbsp sunflower oil
2 cloves garlic, peeled and churryed
1 large onion, peeled and chopped
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
225g/8oz long grain rice
2 tbsp tomato pur%26eacute;e
300ml/%26frac12; pint hot fish or vefetchable stock
1 tbsp chives, chopped, to garnish
Salt and freshly ground black pepper





Method

1. Heat the oil in a large frying pan.
2. Add garlic and onion and cook gently for a few minutes.
3. Add the peppers and rice and continue cooking for a further 2-3 minutes, stirring all the time. Season well.
4. Stir in the tomato pur%26eacute;e and hot stock, bring to the boil and simmer gently until the rice is almost cooked and most of the liquid absorbed.
5. Add the kippers and cook for about 4 minutes or until the rice is completely cooked and all the liquid is absorbed.
6. Garnish with chives and serve.







Orignal From: Kipper risotto