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Menopause is a unique experience for every woman. It is the ending of a woman’s monthly menstrual periods and ovulation. It also signals other changes to the body and mind, brought on in part because the body begins producing lesser amounts of the hormones estrogen and progesterone (among others).
Menopause is not a disease. It is a natural process in a woman’s life. How a woman views this time of her life can have a lot to do with how frequent and severe her symptoms are. If menopause is viewed as the end of youth and sexuality, this time will be much more difficult than if it is viewed as the next, natural phase of life, a time of greater freedom, liberation from the restrictions of youth. .
Although menopause is one of the important physical milestones in a woman’s life, many women lack concrete information about what is taking place and what are their options. With a proper diet, nutritional supplements, and exercise and simple lifestyle changes, most of the unpleasant side effects of menopause can be minimized to a great extent and with this knowledge and preparation you can step forward with grace and embrace it!
Ayurveda links menopause with aging. Aging is a Vata predominant stage of life. Thus, the symptoms of menopause experienced by some women are similar to the symptoms seen when the Vata dosha rises and upsets the normal balance of the body. Vata-type menopausal symptoms tend to include depression, anxiety, and insomnia. Menopause may also manifest itself as a rise in the other two humors also. Women with Pitta-type symptoms are often angry and suffer hot flashes. Kapha type symptoms include listlessness, weight gain, and feelings of mental and physical heaviness.
The type of treatment depends upon the dosha in which the woman’s menopausal symptoms are manifesting.
Here it is important to note that health problems at menopause represent imbalances in the body that were already growing in the body and are unmasked by the stress of shifting hormones. Menopause symptoms are Nature’s wake-up call to let you know you need to start paying more attention to your health. Taking proper steps in the direction of balancing the imbalance doshas, paying attention to your diet and making lifestyle changes now is critical to ensuring that you age gracefully without the burden of chronic health problems.
Vata-type menopause
Symptoms Nervousness, anxiety, panic, mood swings, vaginal dryness, loss of skin tone, feeling cold, irregular periods, insomnia, mild or variable hot flashes, constipation, palpitations, bloating and joints aches and pains.
Treatment:
Diet – Increase warm food and drinks, regular meals, and use spices such as fennel and cumin. Decrease caffeine and other stimulants, refined sugar, cold drinks, salads.
Lifestyle – Early bedtime, oil massage using almond and olive oil, meditation, yoga, Regular exercise like walking
Anti-Vata herbs include ashwagandha, arjuna, astragalus, cardamom, comfrey root, garlic, ginseng, guggul, hawthorn berries, licorice, myrrh, rehmannia, sandalwood and zizphus.
Pitta-type menopause
Symptoms – Prone to Hot Temper, anger, irritability, feeling hot, hot flashes, night sweats, heavy periods, excessive bleeding, urinary tract infections, skin rashes and acne.
Treatment:
Diet – Increase cooling foods, water intake, sweet juicy fruits (grapes, pears, plums, mango, melons, apples,) zucchini, yellow squash, cucumber, organic foods. Use spices such as cinnamon, cardamom and fennel. Avoid hot spicy foods, hot drinks and alcohol. no eating late at night.
Lifestyle – Go to bed before 10 PM , oil massage using coconut and sesame oil. Use Meditation and other techniques to reduce anger, hatred and resentment. Exercise and exposure to the sun are limited.
Anti Pitta herbs to be used include aloe vera, arjuna, barberry, golden seal, gotu kola, saffron, sandalwood and shatavari.
Kapha-type menopause
Symptoms – Weight Gain , sluggishness, lethargy, fluid retention, yeast infections, lazy, depressed, lacking motivation, slow digestion.
Treatment:
Diet Prefer light, dry and warm food, Consume fruits, whole grains, legumes, vegetables. Use spices such as black pepper, turmeric and ginger. Avoid meat, cheese, sugar, cold foods and drinks. Weekly fasting is helpful. Most or all of the daily food should be consumed before 6 p.m.
Lifestyle – Get up early (by 6AM). Mustard oil and linseed oil are often recommended for massage.
Anti Kapha Herbs include bayberry, cayenne, cinnamon, guggul, motherwort ,mustard and myrrh.
Key factors in achieving graceful menopause
A smooth menopause transition and great health in the years to come can be achieved with the help of –
Balancing Doshas – Ascertain the imbalance dosha according to your symptoms and follow the advice given above to balance that dosha.
Balancing Diet – Diet plays a key role in balancing hormones during and after menopause. It is well known that Japanese women rarely experience hot flashes, probably because their diet contains large amounts of soy/soya, a food rich in certain plant estrogens called “isoflavones.” Soya products are not the only source of plant estrogens, however. Another equally healthful source of phytoestrogens are “lignans,” compounds found in a variety of whole foods including grains and cereals, dried beans and lentils, flaxseed, sunflower seeds and peanuts, vegetables such as asparagus, sweet potatoes, carrots, garlic and broccoli and fruits such as pears, plums and strawberries. Common herbs and spices such as thyme oregano, nutmeg, turmeric and licorice also have estrogenic properties.
Eat a varied diet high in fruits, vegetables, whole grains and dried beans .Its a rich source of phytoestrogen. Variety and moderation are important because just as too much estrogen is unhealthy after menopause, too much phytoestrogen may also be dangerous.
Apana Vata, which governs the genito-urinary tract, elimination, and menstruation, is a key area to attend to when preparing for menopause. Drink plenty of warm water throughout the day. Eat plenty of cooked, leafy greens, as this helps elimination and is also a good source of calcium. For both Pitta and Vata imbalances, a breakfast of cooked apples and prunes and figs is a good way to start the day, as it balances the doshas and cleanses the digestive track.
Panchakarma – More serious symptoms, such as frequent hot flashes, continual sleep disturbance, and moderate to severe mood swings, are signs of deeper imbalances.
Ayurveda describes that these stubborn symptoms are usually due to the buildup of wastes and toxins, referred to as “ama,” in the body’s tissues.
In this case, a traditional Ayurvedic detoxification program “panchakarma,” may be needed to clear the body’s channels and gain relief. This internal cleansing approach is also the treatment of choice for more serious problems such as osteoporosis and high cholesterol.
Dr. Mrs. Sushama Patwardhan, is a graduate in Ayurvedic Medicine and Surgery [B.A.M.S] [Ayurvedacharya] Working as Ayurvedic Consultant at Sangli,INDIA for last 23 years.
Working as a ‘associate editor’ for the website http://ayurveda-foryou.com for past 3 years.
editor@ayurveda-foryou.com
Written By: Dr. Sushama Patwardhan
22
Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite — canned tuna!
For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tunas new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced youve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canaps or entres that are delectable, but without those serious calories.
Specially developed by two of Californias leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.
* Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister As, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)
Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large saut pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.
Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sauted mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).
Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.
* Delicate, Festive Albacore Tuna Canape
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister As, San Diego
An easy-to-follow, elegant-style canap for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.
Ingredients:
1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained
2 finely diced shallots
1 tablespoon chives, thinly sliced
1 soup spoon crme fraiche
Sea salt and freshly ground pepper to taste
Sourdough bread (optional)
3 ounces of comt cheese or aged white cheddar, sliced thinly
Extra crme fraiche for garnish (optional)
1/2 ounce domestic caviar (optional)
Chervil sprigs (optional)
Directions: Mix together Prime Fillet tuna, shallots, chives, crme fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt — approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crme fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.
* Prime Fillet Albacore Tuna and Potato Casserole
Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco
Recognized in Food & Wine magazines 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entre with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered
1 cup dry white wine
3 cups vegetable stock or canned vegetable broth
6 to 8 saffron threads
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1 mild dried chili pepper
4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
3 tablespoons chopped fresh parsley
Pinch of piment dEspelette (Basque chili pepper) or mild cayenne powder
Directions: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and saut for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and saut for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment dEspelette.
About the author:
Look for Bumble Bee Prime Fillets upside-down gold can in most supermarkets nationwide. For more information on Bumble Bee, visit www.bumblebee.com.
Courtesy of ARA Content
Written By: ARA
04
Everybody who has visited Spain and more in particular Valencia must have heard of the famous Paella a la Valenciana. But I think most people dont know where the paella comes from and what it means.
First of all, paella is not exactly the dish but the recipient this typical plate is cooked in. We all have seen the paella pan before when visiting Spain or browsing the net for paella recipes
The typical paella a la valenciana was invented in a small village called El Perell close to the city of Valencia. The unique situation of the village between a natural lake with sweet water and the sea provided to the habitants of the area all they needed to make a complete dish with many of the most important vitamins and minerals in a balanced combination.
With farmlands at hand where they grew rice and beans, the sea for shellfish and the lake for ducks together with their chickens gave the people of the area all they needed to make 2 different versions of the paella a la valenciana.
The first one is the paella made of meat. This paella is a combination of chicken and duck together with rice, lemon, olive oil, beans and saffron. But nowadays the duck is most of the times substituted by rabbit which is a lot easier to get and cheaper.
This type of paella is still very popular amongst the people of Valencia and it is very common to hear people say: Sunday I am going to eat paella with my parents.
In the old days the paella was served in the paella pan and all who joined in at the table ate from the same pan with wooden spoons. Today most people prefer to have their portion on a plate.
Another typical paella was the one made of seafood, Paella de marisco. This paella is made of rice and seafood. The used ingredients are: sepia, calamares, lobster, mejilln o clotxina, garlic, lemon, rice, saffron, olive oil and beans ( octopus, squid and mussel) Clotxina is a smaller variation of the regular mussel.
The Recipe of the paella Valenciana
The quantities are /person
Chicken (150 grs.)
Rabit (150 grs.)
Red paprika powder.
Saffron
3 table spoons of natural tomato
Green beans (70 grs.).
Garrofn (a type of bean typical to Valencia (25 grs.)
Haricot bean (25 grs.).
water
Olive oil (5 table spoons).
Rice (125 grs.)
Salt
If you like it: half artichoke
Preparing the ingredients and the paella pan
The traditional way to prepare a paella is on a campfire but this is difficult to achieve at home so there is a very good alternative for this which is the double gas ring on a tripod with a bottle of gas.
The most important points according my mother in law when preparing the paella are: the fire below the paella pan must be the same on every part of the pan, you must be able to adjust the fire in 2 rings an outer and an inner ring and the paella must be completely in balance so that when you add water the level should be the same everywhere on the paella pan.
Preparing the paella Valenciana
Step one: 12 hours before starting to prepare the paella put the garrofn (a type of bean typical to Valencia) in water.
Step 2: Put the olive oil in the pan and when the oil is hot put in the chicken and rabbit and fry them until they have this golden look. We should try to distribute the pieces of meat evenly in the paella pan.
Step 3: Now we put in the different beans and the garrofn and fry them. If we want to add alcachofa (artichoke) we can add it now also. Make sure the fire is not very intense but neither to low.
Step 4: Add to the paella the red paprika powder and the natural tomato and mix them with the other ingredients.
Step 5: After a few minutes we add water to the paella. This is another crucial step in preparing a tasteful paella. If we add to much water, the paella will be to weak and if we add to little the rice will not be boiled sufficiently. But there is a small insiders trick to know what the right level is. On the outside of the paella pan there are 2 grips attached. They are attached to the pan with rivets who are clearly visible on the inside of the pan. This is the level of the water that must be added. Dont add more or less water it will ruin your paella.
Step 6: Put the fire intensity on high but not to high. We leave the paella now boiling for 3 5 minutes and then we lower the intensity of the fire to medium. Try the paella and if needed add salt to it. Leave the paella this way for about 13 17 minutes depending on the type of rice you used.
Step 7: A step that is forgotten by most people, turn out the fire and cover the paella with kitchen paper and leave the paella alone for another 5 – 10 minutes.
In the meanwhile cut a lemon in 4 and when the 5 or 10 minutes have passed you can put the lemon on the outside of the paella.
Serve separately with onion (my father in law and myself like to eat the paella with raw onion in one hand and the spoon in the other)
Preferred drink to go with the paella : a red wine from Valencia especially from the area of Utiel / Requena. (other Spanish wines will do also of course).
Enjoy this typical plate of Valencia
About the Author
Peter Vermeeren lives and works in Valencia. His personal website is all about Valencia. Married to a Valencian lady gives him a priviliged insight in all aspects of life in Valencia. His site provides visitors and people who want to start living in Valencia with expert information. visit his site here: http://www.about-valencia.com
Written By: Peter Vermeeren
10
Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella … that tasty, adaptable, gregarious dish famed throughout Spain and the World.
And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit … or a mixture of all three! Perhaps you are non-meat eating … well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice.
Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingredients.
So … how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia – where most Spanish rice originates – is fine for making paellas. However, the “bomba” rice grown in the neighboring region of Murcia, is the “king” of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm.
Another “must” is to use saffron (“azafrn”) to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but … go for the traditional – it will bestow a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.
Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Perhaps the most important ingredient for making that perfect paella, is to use lashings and lashings of love whilst preparing it – for surely, that is something we can all afford – and to enjoy to the full the marvellous company of those who will share it with you.
I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingredients are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly.
Paella Valenciana – Paella From Valencia
Ingredients:
4 cups rice.
8 cups fish stock.
8 king-sized prawns/langoustines.
8 mussels.
200 gr shrimps.
200 gr peas (fresh or frozen).
2 tomatoes, skinned and chopped.
2 cloves garlic, thinly sliced.
3 strands saffron, crumbled.
Olive oil for frying.
Method:
Sauté garlic in a paella-type pan.
Add tomatoes, peas, shrimps and saffron.
Cook for a few minutes.
Add rice and stock.
Simmer for approximately 20 minutes.
Decorate with prawns and mussels.
Cover paella with a lid.
Poach the seafood for a few minutes.
Decorate paella with lemon quarters.
Enjoy!
Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information-rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, “The Magic of Spain”.
Written By: Linda Plummer
22
According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.
First the rice.
Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.
Second the meat.
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts…it’s all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.
Third combining it all.
Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.
In short, the secret to preparing the perfect paella is to make it your own!
About the author:
You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com
Written By: Geoffrey Cook
09
Preparing paella is an interesting endeavour for any cook. This dish does not really have a set list of ingredients but is mostly a combination of different meats and vegetables. In fact, the The American Heritage Dictionary of the English Language, refers to paella as a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood.
The meal is prepared in a pot – all the ingredients meld together in the pot while cooking to create the dishes great taste. This pot cooking is so closely associated with this dish that it’s name, paella means frying pan or pot in Old French and Catalan languages.
Paella is a great dish to make if you want to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
The secret to a good paella is being creative, therefore there are many recipes one can follow. But since a recipe is not necessary, nor desirable, the basic steps to creating this dish are outlined below. It’s up to you to provide the creativity in ingredients to make the dish your own!
Making The Rice
You can use whatever kind of rice you like. A wild rice can add interesting flavor and texture to the dish, but if you prefer brown or white feel free to go with. Frying the rice as outlined below will give it a nutty flavor.
Wash the rice and set aside Chop tomato, onion ad garlic Heat olive oil in a skillet, and once the oil is hot (but not smoking) toss in the rice Add the onion, garlic and tomato after a minute or two
Stir until the onion, tomato and garlic are soft. Don’t let the rice mixture overcook – 3 to 5 minutes is plenty of time. At the end of the cooking, you can spice it with whatever spices you like. Some common spices for paella are saffron, salt and pepper but you could add cayenne, cinnamon or any other herbs that you and your guests prefer.
Remove the mixture from the burner and toss in some frozen peas. Not too many as you don’t want to overpower the rice but just enough to add a little accent.
Preparing The Meat
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts…it’s all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.
Combining The Two
The combining of the rice and meat mixtures is what makes the paella such an interesting and flavorful dish. Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.
And there you have it, an interesting dish with something in it that is sure to please everyone!
About the author:
Lee Dobbins writes for Online Gourmet Foods where you can find more recipes and dinner menus.
Written By: Lee Dobbins
24
Go to any family restaurant with Italian dining in mind and you are likely to order chicken parmesan, pasta alfredo, spaghetti and meatballs, or maybe a pizza. It is easy to think that some pasta, some marinara sauce, a crust of Italian bread and a glass of wine is the beginning and end of Italian cuisine, especially if you grew up in the United States. There is much more than red sauce and starch on the agenda for most Italian regional cuisines, and with all of the various regions and cultures in the boot on the ocean, Italian regional cuisines have as much range as your average New York City block.
There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.
Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entre. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.
Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milks cheese.
Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italys most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.
Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the countrys locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you wont think of the words Italian cuisine the same again.
About the Author
This article provided courtesy of http://www.organic-foods-guide.com
Written By: Steve Wilcott
18
Paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. Spain and the Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Spanish Paella is a dish that is generally made to feed several people. Moreover, Spanish Paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
Here are three basic steps to follow to make wonderful Spanish Paellas while leaving you the latitude to be creative and to make the dish their own by customizing it to their taste.
1. Preparing the rice. Select a type of rice that you are comfortable using. Feel free to experiment but know that Spanish Paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.
2. Choosing and making the meat.
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts…it’s all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your Spanish Paella.
3. Combination of it all
Cover the bottom of the Spanish Paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked shell fish and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the Spanish Paella dish and cook for about 45 minutes at 350 Fahrenheit or until the rice is fully cooked. At this point you can add raw shrimp or mussles and cook uncovered for another five minutes.
In short, the secret to preparing the perfect Spanish Paella is to make it your own!
About the author:
Learn how to make Spanish Tapas and Paellas the easy way by visiting my website http://www.spaintapas.com. Each month there is a new free spanish tapa and more to review received by newsletter!
Written By: Noel Gomez
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‘Middle eastern cuisine’ is a broad term that encompasses many different cooking styles from a number of different countries. Moroccan, Syrian, Greek, Arabian – the various cuisines of the middle east share a great deal – and have many differences. The food of the Middle East is a celebration of life. No matter which country, the staples are the fresh fruits and vegetables that grow in the hills. The spices and flavorings of Middle Eastern food are those that awaken the senses, sparkling against the thicker, richer tastes of the main ingredients. Mints, lemon, garlic, rosemary – all have a fresh, astringent quality that cleanses the palate and refreshes the taste buds. Throughout the region, the cuisine varies – but these things remain the same: fresh ingredients, astringent and piquant spices, olive oil, and little meat.
Lebanese The tiny country – about the size of Connecticut – is nestled into the shores of the Mediterranean Sea, at the very crook of the fertile Crescent. Its contributions to the cuisine of the entire Middle Eastern region of the world are unmistakable. The flavors that spice the foods of all the surrounding lands can be found here in abundance – olive oil, lemon, garlic and mint. Lebanese cuisine features such staples as kibbeh (ground lamb with bulghur wheat) and tabouleh (parsley, mint and bulghur wheat salad). The food is simply prepared, with the flavors blending together into a complex medley of earthy, fruity tastes and scents.
Syrian If Syria had contributed nothing else to the world cuisine but pita bread and hummus, it would still be worthy of note. There’s far more to the cuisine of this small Middle Eastern country, though. Baba ganoush (pureed eggplant), stuffed olives and figs, peppers in olive oil – Syrian food celebrates the fruits of the earth and blends them to bring out the textures and flavors in surprising ways. Shish kebab and rice pilaf are two of the more well-known dishes, and while most people think of Greece when they hear baklava, the Syrian claim that it is based on their own dessert of batwala.
Arabian The Bedouin of the desert once based their diets on dates and yoghurt with the occasional camel or goat to provide meat. Over the centuries, the nomadic tribes incorporated spices, meats and vegetables from other cultures into their cuisine. Today’s Arabian cuisine is a mingling of influences from India, Lebanon and further west. Lamb is the meat most often used in cooking, and it is prepared in a number of ways including shish kebab, spit-roasted, or stewed. The cuisine relies heavily on mint, turmeric, saffron, garlic and sesame. Rice and kasha are the most commonly consumed grains, and the spicing is fresh and astringent – meant to awaken and refresh the palate rather than burn it out.
Throughout the Mediterranean Middle East, the cultures and people have intermingled and carried with them their foods and traditions of eating. In no other place in the world can there be found a blending of cultures that has mingled so much – yet maintained such distinct, national flavors. Healthful, fresh, delicious and life-enhancing, it’s little wonder that the cuisine of the Middle East is among the most popular with diners the world over.
About the Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
Written By: Kirsten Hawkins