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November 09, 2012
November 05, 2012
November 02, 2012
Oysters Rockefeller
Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. It is the country's oldest family-run restaurant. The dish was created in 1899 by Jules Alciatore,[1] son of the restaurant's founder.
The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and thenbaked.[citation needed] Jules Alciatore developed Oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899. It is estimated that Antoine's has served over three million, five hundred thousand orders.
Though many New Orleans restaurants serve dishes purporting to be Oysters Rockefeller, Antoine's claims that no other restaurant has been able to successfully duplicate the recipe. Knock-off versions of the dish have proliferated in New Orleans, developed to capitalize on the fame of Antoine's signature dish, but because the recipe for Oysters Rockefeller was passed down from the creator, Jules Alciatore of Antoine's to his children, and has apparently never left the family's hands, competing restaurants have had to formulate their own recipes.
Alton Brown of the Food Network series Good Eats states in the episode titled "Shell Game" that Jules Alciatore took the original recipe with him to the grave, and any version of the recipe that exists today is only an assumption, based on descriptions of the original dish. While many have achieved the trademark green color of the original—a color easily attainable by using spinach in the recipe—it is said that few get the flavor of Antoine's recipe right. Antoine's chefs have repeatedly denied that the authentic recipe contains spinach. A 1986 laboratory analysis by William Poundstone inBigger Secrets indicated that the primary ingredients were parsley, pureed and strained celery, scallions or chives(indistinguishable in a food lab), olive oil, and capers.
Malcolm Hébert, native Louisianan, cookbook author and wine and food editor, also indicates that the original recipe did not have spinach and he gives a slightly different version and adds the all-important ingredient Herbsaint (or substitutePernod) and that it is not possible that Herbsaint was in the original 1899 recipe, as Herbsaint was first made in 1935. However, Pernod easily pre-dates the year Oysters Rockefeller was created. It is likely the 1899 recipe actually included absinthe, for which Herbsaint later became a substitute.
October 26, 2012
10 Dos and Don'ts of Restaurant Etiquette
If your steak has ever been spoiled by a side of rudeness, we've got news for you—it might your fault. When it comes to restaurant table manners, veteran servers say the customer isn't always right.
Here are 10 ways to be the best customer you can be:
Here are 10 ways to be the best customer you can be:
Tip 15 percent or more. Waitresses depend on tips for about 90 percent of their income, as they can earn as little as $2.15 an hour. They must also share their tips with bus staff, bartenders, hostesses and food runners. "We may keep only 80 to 70 cents of every dollar we get, sometimes less," says Steve Dublanica, author of Waiter Rant.
Tip at buffets. If you've ever left a buffet without tipping, consider yourself warned—standard tipping rules absolutely apply. Your server still brings drinks, gives great service and has to clear three times as many plates.
Treat your waitress with respect. Just because she's serving you food doesn't mean she's a servant. "When you go to a restaurant, you want what you want when you want it—and to some degree that's what you should get at a restaurant," Steve says. "But when people start thinking that we're not human ... it hurts."
Put down the cell phone. If you absolutely have to make a call, wait until after you've heard the specials and everyone has placed their order. Otherwise, you'll hold up your dinner—and everyone else's.
Don't place blame where it doesn't belong. Your waitress doesn't mix every drink and sear every steak. If you don't like something, it isn't her fault. "If your steak is undercooked, I'll be happy to get you another one," says Tara, a waitress at Carmichael's in Chicago. "Just let me know, and I'll get it out as soon as I can."
Urge your kids to be on their best behavior. There's nothing more frustrating than going out to dinner and having the night ruined by the screaming kids at the next table. Teach your children to be respectful and courteous at every meal—especially in public. Your waitress—and fellow dinners—will thank you.
Don't ask to change tables. Seating on a busy night is like a house of cards—one wrong move and the whole thing comes tumbling down. "Two people take less time to eat than four people. Six people take more time to eat than four people. So we plan according to those times," Steve says. "If you change one table, everything gets thrown off."
Ask for the check. On a calm night, it's actually impolite for the waiter to drop the check on the table. "If you're having a wonderful evening, the last thing I want to do is go, 'Bang, here's the check,'" Steve says. Speak up when you're ready to go.
Don't overstay your welcome. The only time it's acceptable for a waiter to hand you the check is during a busy night. "If I've got to get you out of there, I will drop the check on your table," Steve says. "Getting another table means the waiter makes more money, the restaurant makes more money, everyone there makes more money because it's a business and we've got to move things along."
Let the waiter know when you're ready to pay. Waiters aren't psychic, so let a little money or a credit card peek out of the bill when you're ready to settle. "You don't want us hovering over your table," Steve says.
Read more: http://www.oprah.com/oprahshow/Restaurant-Etiquette#ixzz2AS0KHnIW
October 18, 2012
The Wellness Benefits of Brie Cheese
However if you are thinking about well being and on a diet, this is
perhaps one of the foods to avoid, as it contains fats, and will
increase cholestrerol levels. You may also have a lactose intolerance so
Azure Brie may be your best bet as the red blood vessels in the dairy
products are a dangerous bacteria related to penicillin, Penecillium
roqueforti. This is actually excellent for the intestinal tract as it
fights parasites in the gut.
Brie is an excellent source of calcium mineral, excellent for better bone and teeth, but is high in salt, with 178.6 mg per ounce; the suggested everyday consumption of salt is 1,500 mgs and most People in america have dual this quantity in their everyday diet plans. Sodium can increase hypertension, so you should be cautious about the quantity you eat. Goat's dairy Brie contains less salt and more calcium mineral and vitamin D stages than that created of cow's dairy, as well as having less fat and cholestrerol levels. All goats' dairy cheese are better than those created of cow's dairy.
One ounces of a frothy perfect Brie contains 94.9 calorie consumption and 7.9 gr of fat, with 5.9 gr aminoacids per ounces. It contains natural vitamins B 12, which is excellent for anxiety and red system tissues as well as defending against muscle weak point, bladder control problems, dementia and swift changes in moods. It also contains B2 (riboflavin) which has antioxidants as does selenium also included in this dairy products. Anti-oxidants help secure tissues from damage by toxins which can make better tissues cancer. However these antioxidants are present in meals such as spinach, brussel seedlings, clothes and fruit.
Brie is an excellent source of calcium mineral, excellent for better bone and teeth, but is high in salt, with 178.6 mg per ounce; the suggested everyday consumption of salt is 1,500 mgs and most People in america have dual this quantity in their everyday diet plans. Sodium can increase hypertension, so you should be cautious about the quantity you eat. Goat's dairy Brie contains less salt and more calcium mineral and vitamin D stages than that created of cow's dairy, as well as having less fat and cholestrerol levels. All goats' dairy cheese are better than those created of cow's dairy.
One ounces of a frothy perfect Brie contains 94.9 calorie consumption and 7.9 gr of fat, with 5.9 gr aminoacids per ounces. It contains natural vitamins B 12, which is excellent for anxiety and red system tissues as well as defending against muscle weak point, bladder control problems, dementia and swift changes in moods. It also contains B2 (riboflavin) which has antioxidants as does selenium also included in this dairy products. Anti-oxidants help secure tissues from damage by toxins which can make better tissues cancer. However these antioxidants are present in meals such as spinach, brussel seedlings, clothes and fruit.
Personally I only like the real France Brie and prefer a excellent Camembert or any goats' dairy products, but if I buy Brie it has to be perfect and ready to drop off the blade, so if you do love this and buy an under-ripe one, don't keep it in the refrigerator, but store in a awesome place for a week so that it ripens and is perfect to consume!
Brie created from cow's dairy is not particularly great for well being, but who could avoid a piece of it occasionally? It's one of those meals that, to money the term used to promote lotion desserts in the UK, are "naughty but nice."
October 15, 2012
The Advantages of Crab Meat
Photo Credit Jupiterimages/Photos.com/Getty Images
If
you are looking for healthy foods to add to your diet, you may want to
consider crab. Crab is nutrient-dense, it is versatile, and you can use
it in salads, appetizers or as a main course. Thoroughly cook your crab
or any seafood before you eat it, and avoid crab meat if you suspect
that you may be allergic.
Low-Calorie
Each
serving of crab meat contains only 71 calories, so it can be part of a
calorie-controlled diet to lose weight or prevent weight gain. Each
serving of crab meat provides 15 g protein, which is a filling nutrient
that may help you lose weight. Protein slows down the emptying of food
from your stomach and makes you feel full for longer after a meal. To
limit your intake of calories from eating crab meat, avoid high-calorie
dishes such as crab dip made with full-fat cream cheese.
High Cholesterol Foods Avoid These High Cholesterol Foods At All Costs. See The List Now. HeartHappy.com
Source of Omega-Three Fats
A
3-oz. serving of cooked crab meat has 86 mg eicosapentaenoic acid, or
EPA, and 57 mg docosahexaenoic acid, or DHA. EPA and DHA are long-chain
omega-three fatty acids which may lower your risk for heart disease when
you get at least 250 mg per day, according to the 2010 Dietary
Guidelines from the U.S. Department of Health and Human Services. In
addition to crab meat, dietary sources of EPA and DHA include other
shellfish, such as oysters, shrimp and mussels, and fatty fish, such as
salmon, tuna, herring and sardines.
Rich in Essential Nutrients
Selenium
is a heart-healthy mineral which promotes the antioxidant activity of
vitamins C and E, and each 3-oz. serving of crab meat contains 37 mg
selenium, or percent of the daily value. This same amount of crab meat
provides 3.2 mg zinc, or 21 percent of the daily value for this mineral
for a strong immune system. Some of the vitamins in crab meat include
Vitamin B-12, vitamin E, folate and niacin, or vitamin B-3.
Other Advantages
Crab
meat provides less than 1 g total fat, and it is nearly free from
saturated fat, which raises levels of cholesterol in your blood. Eat it
only in moderation if you are watching your cholesterol intake, since a
3-oz. serving provides 82 mg, or 27 percent of the daily value. Some
seafood, such as tilefish, mackerel, swordfish and shark, are likely to
be high in mercury, which is an environmental contaminant. Pregnant
women should avoid those sources of omega-3 fats, and crab meat is a
safer choice for pregnant women because of its lower mercury content.
Read more: http://www.livestrong.com/article/509863-the-advantages-of-crab-meat/#ixzz29hBdmXV8
October 11, 2012
10 Tips for a Healthy Diet
1 Drink More Water.
If water were a food, it would be a superfood. It helps digestion, promotes clear skin, acts as an appetite suppressant, and even prevents heart disease, among many other benefits. Some research has even shown that drinking water can speed up metabolism and help you lose weight. Although the whole drink-eight-glasses-a-day advice is now thought to be a myth, it doesn’t hurt, and it’s better than drinking energy drinks or flavored waters that may contain lots of sweeteners. Stick to filtered tap, and cut it with naturally sweetened fruit juice if you get bored, or try low-calorie, unsweetened elixirs like this Green Herb Infusion. At work, keep a large pitcher of water at your desk, so you don’t have to keep getting up to refill your glass.
2 Create a Salad Bar in Your Fridge.
Buy some produce on a Sunday and spend a half hour washing, chopping, and storing it in containers in your fridge (Mason jars look cool). Make enough salad dressing for the whole week. Then, before work, all you have to do is add greens and assemble for lunch. It’s OK to dress the salad in the morning if you refrigerate it when you get to work.
3 Remember, Color Equals Nutrition.
It’s a good rule of thumb that the more colorful the food, the more healthy it is. For instance, squash, carrots, spinach, and kiwi are packed with vitamins, minerals, and antioxidants. White and beige foods like cheese, french fries, white rice, white flour, and white sugar should be eaten in moderation, because they’re either high in saturated or trans fats, or overly processed and lacking in nutritional value. Similarly, when you eat vegetables, leave the skins on if they’re more colorful than the interior (for example, zucchini and cucumber), because that’s where a lot of the vitamins are.
4 Keep a Food Journal.
This serves as a powerful reality check for what you’re truly eating, not what you’d like to think you’re eating. In addition to detailing your diet, you can also write down what is going on in your life in case you fall off the healthy wagon. External stresses often cause us to seek comfort in food: “Divorce paperwork filed: Caramel latte and devil’s food cupcake, 4 p.m.” It’s easier to change behaviors if you first know what causes them.
5 Investigate Funky Grains.
Put aside highly refined white pasta and white rice for a while in favor of nutritious brown rice, barley, kamut, spelt, millet, quinoa, farro, and buckwheat (which isn’t technically a grain, but don’t worry about that). You can cook and eat them just the way you would rice or pasta, or top them with fresh fruit as an oatmeal substitute. Cook a big pot over the weekend, keep it in the fridge, and throw a handful into your salad each day. Or try one of these CHOW recipes for Quinoa Salad or Farro Risotto with Asparagus and Fava Beans.
6 Ask, “Would I Eat an Apple?”
Sometimes it’s hard to tell when you’ve crossed the line from nourishing yourself to overeating. That’s because it takes up to 15 minutes for your brain to receive signals from your digestive system that you’re full. Eating slowly can help (some people recommend using chopsticks), because that gives your brain time to catch up. Also, if you’re unsure, try asking yourself, “Would I eat an apple right now if one was offered to me?” If the answer is no, you’re eating just to eat, not because you’re still hungry.
7 When in Doubt, Sauté with Garlic.
You always hear about how you’re supposed to eat lots of vegetables, seasonal if possible. But often they sit around in your fridge and go bad because you don’t know what to do with them. In a pinch, just chop them up and sauté them with olive oil, garlic, and salt. This works for everything from bok choy to kale to Jerusalem artichokes. If it’s something hard, like broccoli stalks or butternut squash, simply cut the vegetable up really small.
8 Eat Breakfast in Bed.
Many of us put meals at the bottom of our priority list, leaving us scarfing down a meal of frozen lasagne while multitasking on the computer, at best. Instead, try treating one of your daily meals, or a few meals a week, as a ritual whose purpose is to nourish both your body and your spirit. Think ahead a little, and schedule your day so you have the time to prepare and enjoy the ingredients you bought ahead of time. Appreciate the aromas as you prepare the food, as well as the beauty of fresh ingredients versus a frost-covered block that comes out of plastic.
9 Bag Half to Go.
When eating out, bag half your meal to go before you even start. Most restaurant portions are too big, so either ask the server to split your order and put half in a to-go box at the beginning, or request a box and do it yourself. Then you won’t be tempted to dig into the second half while it’s sitting in front of you. And you’ll have leftovers for lunch the next day.
If water were a food, it would be a superfood. It helps digestion, promotes clear skin, acts as an appetite suppressant, and even prevents heart disease, among many other benefits. Some research has even shown that drinking water can speed up metabolism and help you lose weight. Although the whole drink-eight-glasses-a-day advice is now thought to be a myth, it doesn’t hurt, and it’s better than drinking energy drinks or flavored waters that may contain lots of sweeteners. Stick to filtered tap, and cut it with naturally sweetened fruit juice if you get bored, or try low-calorie, unsweetened elixirs like this Green Herb Infusion. At work, keep a large pitcher of water at your desk, so you don’t have to keep getting up to refill your glass.
2 Create a Salad Bar in Your Fridge.
Buy some produce on a Sunday and spend a half hour washing, chopping, and storing it in containers in your fridge (Mason jars look cool). Make enough salad dressing for the whole week. Then, before work, all you have to do is add greens and assemble for lunch. It’s OK to dress the salad in the morning if you refrigerate it when you get to work.
3 Remember, Color Equals Nutrition.
It’s a good rule of thumb that the more colorful the food, the more healthy it is. For instance, squash, carrots, spinach, and kiwi are packed with vitamins, minerals, and antioxidants. White and beige foods like cheese, french fries, white rice, white flour, and white sugar should be eaten in moderation, because they’re either high in saturated or trans fats, or overly processed and lacking in nutritional value. Similarly, when you eat vegetables, leave the skins on if they’re more colorful than the interior (for example, zucchini and cucumber), because that’s where a lot of the vitamins are.
4 Keep a Food Journal.
This serves as a powerful reality check for what you’re truly eating, not what you’d like to think you’re eating. In addition to detailing your diet, you can also write down what is going on in your life in case you fall off the healthy wagon. External stresses often cause us to seek comfort in food: “Divorce paperwork filed: Caramel latte and devil’s food cupcake, 4 p.m.” It’s easier to change behaviors if you first know what causes them.
5 Investigate Funky Grains.
Put aside highly refined white pasta and white rice for a while in favor of nutritious brown rice, barley, kamut, spelt, millet, quinoa, farro, and buckwheat (which isn’t technically a grain, but don’t worry about that). You can cook and eat them just the way you would rice or pasta, or top them with fresh fruit as an oatmeal substitute. Cook a big pot over the weekend, keep it in the fridge, and throw a handful into your salad each day. Or try one of these CHOW recipes for Quinoa Salad or Farro Risotto with Asparagus and Fava Beans.
6 Ask, “Would I Eat an Apple?”
Sometimes it’s hard to tell when you’ve crossed the line from nourishing yourself to overeating. That’s because it takes up to 15 minutes for your brain to receive signals from your digestive system that you’re full. Eating slowly can help (some people recommend using chopsticks), because that gives your brain time to catch up. Also, if you’re unsure, try asking yourself, “Would I eat an apple right now if one was offered to me?” If the answer is no, you’re eating just to eat, not because you’re still hungry.
7 When in Doubt, Sauté with Garlic.
You always hear about how you’re supposed to eat lots of vegetables, seasonal if possible. But often they sit around in your fridge and go bad because you don’t know what to do with them. In a pinch, just chop them up and sauté them with olive oil, garlic, and salt. This works for everything from bok choy to kale to Jerusalem artichokes. If it’s something hard, like broccoli stalks or butternut squash, simply cut the vegetable up really small.
8 Eat Breakfast in Bed.
Many of us put meals at the bottom of our priority list, leaving us scarfing down a meal of frozen lasagne while multitasking on the computer, at best. Instead, try treating one of your daily meals, or a few meals a week, as a ritual whose purpose is to nourish both your body and your spirit. Think ahead a little, and schedule your day so you have the time to prepare and enjoy the ingredients you bought ahead of time. Appreciate the aromas as you prepare the food, as well as the beauty of fresh ingredients versus a frost-covered block that comes out of plastic.
9 Bag Half to Go.
When eating out, bag half your meal to go before you even start. Most restaurant portions are too big, so either ask the server to split your order and put half in a to-go box at the beginning, or request a box and do it yourself. Then you won’t be tempted to dig into the second half while it’s sitting in front of you. And you’ll have leftovers for lunch the next day.
10 If It Has a Label, Don’t Eat It.
Spend
less time reading the fine print for calories and grams of fat by
eating stuff that has no label. Whole fruits, vegetables, and bulk
grains don’t have labels. Foods that haven’t been chopped up, chemically
altered, and screwed around with in factories have no labels. Even that
healthy energy bar you’re buying that costs $3 and the label says is
made of dates and nuts—how about just buying some dates and nuts and
saving yourself $2?
October 08, 2012
8 Advantages of Fish Fatty Acids
Fish fatty acids have many far reaching health benefits and
should be included as a part of your balanced diet. These essential
fatty acids, primarily omega-3s, must be consumed through diet, as your
body does not produce them on its own.
Sources of omega-3s can be ingested either through fatty fish or supplements. Though natural fish consumption is thought to be the best because of the additional nutrients it provides your body, either method of consumption will produce positive results on your long-term health. Fatty fishes include salmon, herring, mackerel, sardines and anchovies, and they should be eaten at least twice a week to bring the following benefits to your body:
Advantage #1: Reduces Cancer Risk
Regular consumption of omega-3 fatty acids have been shown to reduce the risk of several types of cancer by up to 50%, including breast, ovary, prostate, esophagus, colon and oral cancers.
Advantage #2: Reduces Risk of Cardiovascular Disease
Research has shown that by eating fatty fishes twice a week, you can reduce your risk of stroke and heart disease. Eating these fish helps to reduce blood clots, improve blood vessel elasticity, lower blood pressure, boost good cholesterol and lower blood fats, all of which contribute to your improved cardiovascular health.
Advantage #3: Decreases Dementia Risk
Studies have proven that elderly people who eat seafood or fish at least once weekly, have a much lower risk of developing both dementia and Alzheimer’s disease.
Advantage #4: Helps Manage Diabetes
Regular eating of fatty fish has been shown to help manage blood sugar levels in people with diabetes.
Advantage #5: Helps Relieve Inflammatory Conditions
Eating fatty fish on a regular basis has been proven to assist in relieving some of the symptoms of inflammatory conditions like autoimmune diseases, psoriasis and rheumatoid arthritis.
Advantage #6: Improves Brain and Eye Health
A diet rich in omega-3s, the vital nutrient supplied in fatty fish, has been shown to contribute to the health of both brain tissue and the retina.
Advantage #7: Decreases Depression Rates
The omega-3s in fatty fish have been linked to producing lower incidences of depression in those people that regularly consume fish.
Advantage #8: Decreases Asthma Risk
Studies have shown that children who eat fatty fish are much less likely to develop asthma throughout their lives.
With so many health benefits, there is no reason to not increase your consumption of fatty fish. Try different fish and recipes, and experiment with baking, steaming, poaching and grilling the fish to really get started on the road to healthier eating and living.
Sources of omega-3s can be ingested either through fatty fish or supplements. Though natural fish consumption is thought to be the best because of the additional nutrients it provides your body, either method of consumption will produce positive results on your long-term health. Fatty fishes include salmon, herring, mackerel, sardines and anchovies, and they should be eaten at least twice a week to bring the following benefits to your body:
Advantage #1: Reduces Cancer Risk
Regular consumption of omega-3 fatty acids have been shown to reduce the risk of several types of cancer by up to 50%, including breast, ovary, prostate, esophagus, colon and oral cancers.
Advantage #2: Reduces Risk of Cardiovascular Disease
Research has shown that by eating fatty fishes twice a week, you can reduce your risk of stroke and heart disease. Eating these fish helps to reduce blood clots, improve blood vessel elasticity, lower blood pressure, boost good cholesterol and lower blood fats, all of which contribute to your improved cardiovascular health.
Advantage #3: Decreases Dementia Risk
Studies have proven that elderly people who eat seafood or fish at least once weekly, have a much lower risk of developing both dementia and Alzheimer’s disease.
Advantage #4: Helps Manage Diabetes
Regular eating of fatty fish has been shown to help manage blood sugar levels in people with diabetes.
Advantage #5: Helps Relieve Inflammatory Conditions
Eating fatty fish on a regular basis has been proven to assist in relieving some of the symptoms of inflammatory conditions like autoimmune diseases, psoriasis and rheumatoid arthritis.
Advantage #6: Improves Brain and Eye Health
A diet rich in omega-3s, the vital nutrient supplied in fatty fish, has been shown to contribute to the health of both brain tissue and the retina.
Advantage #7: Decreases Depression Rates
The omega-3s in fatty fish have been linked to producing lower incidences of depression in those people that regularly consume fish.
Advantage #8: Decreases Asthma Risk
Studies have shown that children who eat fatty fish are much less likely to develop asthma throughout their lives.
With so many health benefits, there is no reason to not increase your consumption of fatty fish. Try different fish and recipes, and experiment with baking, steaming, poaching and grilling the fish to really get started on the road to healthier eating and living.
October 04, 2012
Healthy Makeover Brownies
From Good Housekeeping
The rich texture and chocolatey goodness of these bake sale favorites speak of decadence, but compare each square's 95 calories, 3 grams of fat, and zero cholesterol to a regular brownie's doubly high calories, nearly quadrupled fat, and 60 milligrams of cholesterol, and you'll feel virtuous (and satisfied). Our cheats? Swapping nonfat cocoa for chocolate, and cholesterol-free spread for not-so-heart-healthy butter.
Be the first to rate this recipe
Nutritional Information
(per serving)
Calories95 Total Fat3g Saturated Fat1g Cholesterol0Sodium75mgTotal Carbohydrate17gDietary Fiber1gSugars--Protein2gCalcium--(per serving)
Kate Mathis
Yields: 16 brownies
Total Time: 35 min
Total Time: 35 min
Prep Time: 15 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
U.S. Metric Conversion chart
- 1 teaspoon(s) instant coffee
powder or granules
- 2 teaspoon(s) vanilla extract
- 1/2cup(s) all-purpose flour
- 1/2cup(s) unsweetened cocoa
- 1/4teaspoon(s) baking
- 1/4teaspoon(s) salt
- 1 cup(s) sugar
- 1/4cup(s) trans-fat free vegetable oil
- 3 large egg whites
Directions
- Preheat oven to 350 degrees F. Grease 8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract.
- On waxed paper, combine flour, cocoa, baking powder, and salt.
- In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
- Bake
- When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.
October 01, 2012
Baby Tiramisu
From EatingWell.com
If you’re a fan of the classic Italian dessert tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers — spongy and crunchy — work well.
Nutritional Information
(per serving)
(per serving)
| Calories | 107 | |||
| Total Fat | 2g | |||
| Saturated Fat | 1g | |||
| Cholesterol | 3mg | |||
| Sodium | 125mg | |||
| Total Carbohydrate | 18g | |||
| Dietary Fiber | -- | |||
| Sugars | -- | |||
| Protein | 3g | |||
| Calcium | -- |
Ingredients
| U.S. | Metric | Conversion chart |
- 1/2 cup(s) nonfat ricotta cheese
- 2 tablespoon(s) confectioners' sugar
- 1/2 teaspoon(s) vanilla extract
- 1/8teaspoon(s) ground cinnamon
- 12 ladyfingers (about 1 3/4 ounces)
- 4 tablespoon(s) brewed
- 2 tablespoon(s) bittersweet chocolate
Directions
- Combine ricotta, sugar, vanilla, and cinnamon in a medium bowl.
- Place 6 ladyfingers in a
9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons
espresso (or coffee). Spread the ricotta mixture over the ladyfingers.
Place another layer of ladyfingers over the ricotta and drizzle with the
remaining 2 tablespoons espresso (or coffee). Drizzle with melted
chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Carb Servings: 1 carbohydrate (other), 1/2 fat. Carbohydrate Servings: 1.
Tips & Techniques
To melt chocolate: Microwave on Medium
for 1 minute. Stir, then continue microwaving on Medium in 20-second
intervals until melted, stirring after each interval. Or place in the
top of a double boiler over hot, but not boiling, water. Stir until melted.
. Stir until melted.September 28, 2012
2-Minute Pumpkin Pie
If
you need a little something to satisfy your sweet tooth, whip up this
75-calorie pumpkin pie for one. This simple recipe, pared down to the
most basic and common ingredients, only takes 2 minutes to make, but the
end result tastes as delicious as traditional, calorie-packed pie.
Ingredients:
1/2 c. pumpkin puree
1/4 c. egg whites (from an egg or carton)
Sweetener
Cinnamon or pumpkin pie spice
Directions:
Mix together all the ingredients. If you prefer a flan-like texture, add more pumpkin; if you prefer a cake-like texture, add more egg whites. Microwave for two minutes. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for the icing. Top with toasted pecans.
Makes one serving.
Recipe provided by Live Laugh Eat
1/2 c. pumpkin puree
1/4 c. egg whites (from an egg or carton)
Sweetener
Cinnamon or pumpkin pie spice
Directions:
Mix together all the ingredients. If you prefer a flan-like texture, add more pumpkin; if you prefer a cake-like texture, add more egg whites. Microwave for two minutes. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for the icing. Top with toasted pecans.
Makes one serving.
Recipe provided by Live Laugh Eat
September 24, 2012
Ancho Chili and Chocolate Goat Cheesecake Popsicles
Taking
a bite out of this creamy goat cheese blend is like feasting on a slice
of rich cheesecake—in popsicle form! With a spicy kick of ancho chili
powder and a dose of antioxidant-rich cocoa, each low-fat treat amounts
to approximately 75 calories.
Ingredients:
4 oz. low-fat goat cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. cocoa powder
2 eggs, separated
1 tbsp. flour
1/4 tsp. ancho chili powder
Directions:
Preheat oven to 350 degrees. Combine goat cheese, sugar, and vanilla and mix until smooth. Add egg yolks two at a time. Fold in flour, cocoa powder, and ancho chile. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared parchment-lined baking pan. Bake for 20-25 minutes. Cool. Remove from pan by picking up parchment. Use 1 in. cookie cutter to make individual circles and insert skewers to create a "lollipop.”
Makes about eight servings.
Recipe provided by Chef Chris Santos of Beauty & Essex and The Stanton Social
4 oz. low-fat goat cheese, softened
1/3 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. cocoa powder
2 eggs, separated
1 tbsp. flour
1/4 tsp. ancho chili powder
Directions:
Preheat oven to 350 degrees. Combine goat cheese, sugar, and vanilla and mix until smooth. Add egg yolks two at a time. Fold in flour, cocoa powder, and ancho chile. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared parchment-lined baking pan. Bake for 20-25 minutes. Cool. Remove from pan by picking up parchment. Use 1 in. cookie cutter to make individual circles and insert skewers to create a "lollipop.”
Makes about eight servings.
Recipe provided by Chef Chris Santos of Beauty & Essex and The Stanton Social
September 21, 2012
Occoquan River
The
tidal Occoquan has white perch, striped bass, largemouth bass, crappie,
yellow perch, flathead catfish, and channel catfish. Herring and shad
provide plenty of action for dip-netters and hook-and-line fishermen
each spring.Several public boat ramps off Route 123 provide access.
September 17, 2012
Occoquan Reservoir - Fishing Opportunities
The main species of interest at Occoquan are largemouth bass, bluegill, and crappie, but opportunities exist for anglers to catch channel catfish, flathead catfish, northern pike, and white perch. No matter the skill level, technique of choice, or time of year, the tastes of all anglers should be satisfied while fishing at Occoquan.
Largemouth Bass
The largemouth bass fishing is exceptional at Occoquan. Currently, the population is diverse, with bass found in all size classes up to about 21 inches. Good numbers of fish are available in the 4-6 pound range with an occasional larger fish mixed into the bag.
Routine population sampling conducted by fisheries biologists provides the Department with information pertaining to the status of the fishery. Comparisons can be made between electrofishing samples conducted during different years, which allows biologists to assess changes to the fishery. One index used by biologists is the CPE-P or catch per effort of preferred fish. The CPE-P for largemouth bass is the number of fish 15 inches or larger that are collected per hour of effort. Occoquan Reservoir was last sampled in 2007, and based on those numbers and rankings, it was the best place to fish for big bass in the District. This is even more noteworthy considering its large size and its comparisons to many reservoirs that were much smaller (catch rates are usually higher in small water bodies).
Heavy fishing pressure with ample habitat and abundant forage may make it more difficult to consistently catch fish. Patience is the key; anglers willing to try different techniques and lures to match the prevailing conditions should find success. Largemouth bass typically are found in transition areas between different habitats, particularly around heavy cover. Anglers should concentrate their efforts in these areas, fishing with a variety of lures such as plastic worms, jigs, spinner baits, or crank baits.
Black and White Crappie
Occoquan Reservoir has a very good crappie fishery and anglers should concentrate on areas with structure during the early spring. Anglers consistently catch fish around boat docks, fish attractors, or brush piles. Crappie can be successfully caught by a variety of methods ranging from small jigs, spinners, or flies fished with ultra light spinning gear or anglers may desire more traditional tactics such as fishing small minnows with a cane pole and bobber. Remember that crappies are a schooling fish, and once a fish is caught it is likely that several more will be caught with in close proximity. White crappie typically run larger; and, with the closure of Lake Manassas, Occoquan is the only District lake to offer white crappie.
Bluegill
The bluegill population has dropped considerably since the early 1990's, but the population remains in balance. Fair numbers of bluegill are found in the 5-7 inch range at Occoquan, which provides anglers' ample opportunity to fish for this delightful pan fish. Bream fishing does not have to be complicated. Anglers may use live bait such as worms or crickets with hopes of enticing a strike. Some anglers prefer to use ultra light spinning gear or fly fishing gear to present small lures or flies. Pound for pound, there's not a fish that fights any harder than a scrappy bluegill. Bream are easy to catch which makes them ideal for introducing young children to the sport of fishing.
Channel Catfish
Occoquan provides a good channel catfish fishery for anglers living close to the Beltway. Channel catfish were first stocked into Occoquan Reservoir in 1964 and were stocked annually afterwards until 1978. Stocking of channel catfish occurred on alternate years between 1981-1991. A good fishery has developed since those initial stockings and the channel catfish population is self-sustaining. Channel catfish are not currently stocked into the reservoir since there is adequate natural reproduction. Anglers can expect to catch fish in the 14-20 inch range, with most fish averaging about 2 pounds.
Flathead Catfish
Twelve flathead catfish were stocked into Occoquan Reservoir in 1965. Since that initial introduction a fantastic fishery has developed which produced the state record flathead catfish catch of 66 pounds 4 oz., caught and released by Mike Willems in May 1994. Anglers may want to concentrate their efforts in areas around rocky bluffs in close proximity to deep water. Live bream are the bait of choice and are often fished on the bottom with a slip sinker rig.
Northern Pike
Northern pike were stocked into Occoquan in 2001 at a rate of 0.5 fish per acre. Anglers should expect to encounter these fish in 2-4 years. Northern pike were stocked to prey on the abundant alewife and gizzard shad populations present with in the reservoir and should provide a trophy element to the fishery.
September 16, 2012
Upcoming Events!
Remember to check in frequently to our website, for upcoming events! Click the URL Below:
http://www.madiganswaterfront.com/restaurant-northern-va-calendar-entertainment.php
http://www.madiganswaterfront.com/restaurant-northern-va-calendar-entertainment.php
September 14, 2012
Important Boat Safety Considerations
- Make sure all safety equipment is onboard (life jackets, flares, first aid kit,
lights if out after sunset). - Wear your life jacket at all times.
- Have you been checked out for the boat you are using? (If not, contact the
BSO, David Duggins, Pema Kitaeff, or Craig Staude.) - Is there an anchor onboard? If the engine quits and you are close to shore,
deploy the anchor. All anchors should have floats attached to the end
of the line. If you cannot retrieve your anchor, just throw the line and
float overboard and we’ll retrieve it later. Always anchor by the bow
(front) of the boat, NOT the stern. - Give way to all other boats in close passing situations. Do not assume
others know (or care about) the Rules of the Road. - GO SLOW. Give the boat enough throttle to keep it “on plane” but no
more. This will save gas and be a safer, more comfortable ride than
running wide-open throttle. - Look ahead. Avoid patches of kelp, debris, and logs. When encountering a
large boat wake: warn passengers, slow down, and approach nearly
perpendicular to the wave front. - If unfamiliar with the area you’re in, USE THE CHART included in the
boat’s emergency bag to check for submerged rocks, reefs, and shoals. - If you aren’t sure how to read a chart, check with the BSO or a Marine
Tech before your trip. - Look astern occasionally to check for:
- a strong flow of cooling water from outboard motor (if cooling
stream halts, STOP motor immediately).
- a ferry or another fast boat overtaking you. As the overtaken boat,
you should maintain course and speed but prepare to be tossed by a
wake. - Carry a cell phone and emergency phone numbers
September 12, 2012
Alarms going off:
Either overheating (see above) or low oil pressure (check reservoir
and fill if necessary). If you are certain that oil is full and
cooling water is strong, motor slowly back the dock and remove
key from ignition and bring it to the office. DO NOT
OPERATE a motor with cooling or oil problems. Call for help,
or wave down a passing boat for a tow.
and fill if necessary). If you are certain that oil is full and
cooling water is strong, motor slowly back the dock and remove
key from ignition and bring it to the office. DO NOT
OPERATE a motor with cooling or oil problems. Call for help,
or wave down a passing boat for a tow.
September 10, 2012
Boat engine slows, seems under-powered, or quits:
Is the gas can vented?
Is the gas can empty?
Engine overheated? (check cooling water flow, clear obstructions
from water intake)
Propeller damaged? (check the prop and if damaged, contact BSO or
maintenance. After consulting someone, if damage is minor
and there are no signs of vibration or odd noise, motor back to
FHL SLOWLY (just above idle).
Try switching to another gas can in case fuel is bad (this is rare).
Is the gas can empty?
Engine overheated? (check cooling water flow, clear obstructions
from water intake)
Propeller damaged? (check the prop and if damaged, contact BSO or
maintenance. After consulting someone, if damage is minor
and there are no signs of vibration or odd noise, motor back to
FHL SLOWLY (just above idle).
Try switching to another gas can in case fuel is bad (this is rare).
September 08, 2012
Boat Repair Guide: Common Problems for Non Starting Engines
The most common problem boaters' encounter is the engine failing to
start. There are many reasons why you may encounter annoying situation;
most of which are minor and easily fixable. Run through the following
checklist to save time and money on guesswork repairs.
• Ensure the battery switch is on. If this switch is on turn the switch to the alternate battery.
• Do you smell gasoline? If so, the engine may be flooded. Allow the engine to sit for 20 minutes before attempting to start again. If the engine is an outboard, tilt the engine all the way up so the prop is out of the water.
• Is the engine getting fuel? Pump the primer bulb until firm. If the bulb fails to become firm the tank is empty or the fuel line is disconnected from the tank.
• Most boats come equipped with a kill switch lanyard. Check to see if the lanyard was accidentally pulled or removed engaging the kill switch.
• Fuel tank ventilation. The ventilation hose may become kinked or plugged creating a vacuum that prevents the fuel pump from sucking fuel into the engine. Loosen the fuel cap to allow air into the tank and try restarting.
• Engine spark failure can create confusing problems. The first thing most people do when there is no spark to the engine is change the plugs. Rarely is this the solution. The first thing to do is make sure the batteries are fully charged. Low batteries will prevent the starter from functioning properly and cause spark issues. Even though the engine turns over, it does not mean the batteries are fully charged.• Fuel filters come in a variety of styles. If your boat is equipped with a fuel filter with a clean out valve on the bottom, unscrew the valve to allow water and gunk build up to drain. In addition you may need to clean the plugs if the fuel had water in it. Water can foul plugs.
• Ensure the battery switch is on. If this switch is on turn the switch to the alternate battery.
• Do you smell gasoline? If so, the engine may be flooded. Allow the engine to sit for 20 minutes before attempting to start again. If the engine is an outboard, tilt the engine all the way up so the prop is out of the water.
• Is the engine getting fuel? Pump the primer bulb until firm. If the bulb fails to become firm the tank is empty or the fuel line is disconnected from the tank.
• Most boats come equipped with a kill switch lanyard. Check to see if the lanyard was accidentally pulled or removed engaging the kill switch.
• Fuel tank ventilation. The ventilation hose may become kinked or plugged creating a vacuum that prevents the fuel pump from sucking fuel into the engine. Loosen the fuel cap to allow air into the tank and try restarting.
• Engine spark failure can create confusing problems. The first thing most people do when there is no spark to the engine is change the plugs. Rarely is this the solution. The first thing to do is make sure the batteries are fully charged. Low batteries will prevent the starter from functioning properly and cause spark issues. Even though the engine turns over, it does not mean the batteries are fully charged.• Fuel filters come in a variety of styles. If your boat is equipped with a fuel filter with a clean out valve on the bottom, unscrew the valve to allow water and gunk build up to drain. In addition you may need to clean the plugs if the fuel had water in it. Water can foul plugs.
September 06, 2012
Taking Care of Your Boat
Nothing’s
worse than having a boat sit in the yard all summer long. But, if you
don’t take care of your boat, performing routine maintenance, that’s
exactly what can happen. Don’t be the one stuck on land all summer. Take
the time to maintain your boat, make sure your boat insurance is in order, and get out on the water. Here are some things you should be sure to do on a regular basis:
- Clean your boat. This one should go without saying, but unfortunately, a lot of boat owners don’t invest even a few minutes in keeping their boat clean. Something as simple as spraying your boat off after you pull it out of the water can keep your boat in the water by avoiding the damage caused by long term exposure to the elements.
- Wax and paint your boat as needed. Make sure you use anti-fouling paint.
- Take care of your batteries. This is even more important for your boat than your car, because boat batteries by their very nature are exposed to more water and moisture. Keep the batteries clean and dry.
- Cover your boat when it’s out of the water. Why anyone would invest the few bucks you need for a boat cover after spending thousands of dollars on the boat itself is beyond us. It’s almost as bad as taking your boat out without any boat insurance.
- Flush your engine. Every time you bring the boat out of the water, you should flush the engine.
- Once per year, take your boat to a marine mechanic and have it looked over thoroughly. We know, this costs money, but it’s a lot cheaper than replacing the boat in most cases.
- Make sure your bilge pump is in working order before going out on the water. We hope you never have to use it, but when you do is a very bad time to discover that it isn’t working.
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