Almond Sour Cream Cake

SERVES 16–18

Ingredients For Cake:
• 1 cup (2 sticks) butter, plus more for greasing pan
• 3 cups sugar
• 1 cup sour cream
• 3 cups all-purpose flour, plus more for dusting pan
• ½ teaspoon baking soda
• 6 eggs
• ½ teaspoon pure orange extract
• ½ teaspoon pure almond extract

Ingredients For Frosting:
• ¾ cup butter (1½ sticks), at room temperature
• 3 to 4 cups confectioners’ sugar
• 1½ teaspoons pure almond extract

Preparation:
Preheat oven to 325 degrees. Butter and flour a tube pan and set aside.

In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cream. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour and 20 minutes. Cool the cake in its pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.

With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully, then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.

Note:
This is the basic recipe for a sour cream pound cake with almond buttercream frosting. To modify this recipe for a larger cake, consult a professional baker for quantities and bake time.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Samantha's French Toast

MAKES 6 SERVINGS

Ingredients:
• 4 eggs, beaten
• ½ cup milk
• ½ teaspoon vanilla extract
• A sprinkle of sugar
• ¼ teaspoon cinnamon
• 6 slices of dense bread
• Maple syrup

Preparation:
Mix the eggs, milk, vanilla, sugar, and cinnamon in a shallow, widebottomed bowl that is large enough to accommodate a slice of bottomed bowl that is large enough to accommodate a slice of bread. Grease a griddle with melted butter or margarine, or use cooking spray. Heat the griddle to 350° (medium-high heat). Dip a slice of bread into the egg batter, coating both sides. Remove the bread and place it on the hot griddle. Brown the bread on both sides, cooking each side about 2 to 3 minutes.

Serve with maple syrup.

Variation:
Top with maple syrup and berries of your choice: strawberries, blueberries, or raspberries.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Tortellini Stew with Fresh Soybeans

• Preparation time: 6 minutes
• Cooking time: 14 minutes
• 4 servings
• 243 calories per serving, 27% from fat

RealAge effect if eaten 12 times a year:
A powerhouse of soy protein and isoflavones, this stew gives you energy to last all day — making you 2.5 days younger.

RealAge-effect ingredients:
Carrots, soybeans, soy nuts, tortellini, parsley or basil (magnesium, potassium, folic acid, fiber, isoflavones, healthy protein, healthy fat)

Ingredients:
• 3 cups low-salt chicken or vegetable broth
• 1 package (9 or 10 ounces) refrigerated small cheese-filled tortellini
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1⁄2 package (16 ounces of a 32-ounce package) frozen soybeans in their pods, thawed
• 1 cup packaged julienned carrots or thinly sliced carrots
• 2 tablespoons chopped fresh basil or flat-leaf parsley
• Freshly ground black pepper
• 4 teaspoons toasted soy nuts (optional)

Preparation:
In a large saucepan, combine broth, tortellini, and, if desired, red pepper flakes. Bring to a boil over high heat. Reduce heat; simmer uncovered 2 minutes. Meanwhile,shell the soybeans (approximately 2⁄3 cup shelled soybeans). Stir soybeans and carrots into the tortellini mixture; return to a simmer. Simmer 6 to 8 minutes or until tortellini and vegetables are tender. Ladle into shallow bowls and sprinkle with basil (or parsley) and pepper, and with soy nuts, if desired.

Substitutions:
Refrigerated ravioli may replace tortellini, and 1½ cups packed baby spinach leaves may replace soybeans. Just before serving, stir in the spinach until it is wilted.

Tips:
Soybeans now come shelled! Look for them in your supermarket’s freezer case. Even so, shelling beans is easy and quick: Just press on the seam and pop them out of their shells.

Nutritional Analysis:
• Total fat (g) 7.4
• Sodium (mg) 764
• Vitamin A (RE) 980
• Fat calories (kc) 67
• Calcium (mg) 131
• Beta-carotene (RE) 5500
• Cholesterol (mg) 3.8
• Magnesium (mg) 20
• Vitamin C (mg) 7
• Saturated fat (g) 2.1
• Zinc (mg) 0.7
• Vitamin E (mg) 0.8
• Polyunsaturated fat (g) 1.1
• Selenium (mcg) 7
• Thiamin B1 (mg) 0.30
• Monounsaturated fat (g) 1.9
• Potassium (mg) 857
• Riboflavin B2 (mg) 0.3
• Fiber (g) 1.9
• Flavonoids (mg) 0
• Niacin B3 (mg) 4.2
• Carbohydrates (g) 28.9
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.1
• Sugar (g) 4.9
• Fish (oz) 0
• Folic acid (mcg) 24
• Protein (g) 17.2
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.3

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p72 To p73'

Asian Noodles with Chicken, Broccoli and Radishes

Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 13oz (410g) Asian egg noodles
• Salt as desired
• 8oz (250g) chicken breast fillets
• 8oz (250g) broccoli
• 1½oz (50g) mung bean sprouts
• 4 large radishes
• 1¼ in (3cm) pieces of lemon grass
• 1 Onion
• 2 cloves garlic
• ¾in (2cm) piece ginger
• 4tbsp (60ml) oil
• ½tsp (2½ml) Sambal oelek
• 3tbsp (45ml) soy sauce
• 1tbsp (15ml) palm sugar
• 2tbsp (30ml) light sesame seeds

Preparation:
1. Cook the noodles according to the package instructions, pour off the water, rinse with cold water and leave to drain.

2. Rinse the meat with cold water, pat dry and make grooves on the surface.

3. Clean and wash the broccoli and divide into florets. Rinse the mung bean sprouts with cold water and leave to drain thoroughly.

4. Peel and finely dice the onion. Peel and finely chop the ginger and garlic.

5. Wash, trim and thinly slice the radishes. Trim the lemon grass and cut lengthways into very fine strips.

6. Heat the oil in a wok. Quickly sauté the meat, then add the onions, garlic, ginger, lemon grass and sambal oelek and fry for 3 more minutes. Add the broccoli, radishes and mung bean sprouts, stirring constantly and fry all together for 2 minutes. Then add the noodles, soy sauce and palm sugar and cook for 2 minutes. Season to taste with salt, sprinkle with seasame and serve.

This Main Course recipe was published in 'Chinese Cuisine - p34 To p35'

Curry Rice

Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 2 Servings

Ingredients:
• ½ Cup Chicken Breast
• 3 Tbsp Peas
• 1 Potato (1 Cup)
• 1 Onion (1 Cup)
• ½ Carrot (½ Cup)
• 2 Cups Water

Curry Paste Ingredients:
• 5 or 6 Tbsp Korean Curry Powder
• 1 Tbsp Water

Preparation:
1. Cut the potato, onion, carrot, and the chicken into half inch cubes.

2. Fry each vegetables separately with 1 or 2 pinches of salt, until they are almost cooked. Fry the chicken with a little bit of salt and black pepper, until the chicken is completely cooked.

3. In a large pan, add all of the fried vegetables, meat, and 2 cups of water. Boil it on high. Once it starts boil, add 3 the peas, and cook about 5 to 10 minutes, until the potato is completely cooked.

4. In a small bowl, combine the ingredients for the curry paste. Pour the curry sauce in the pan, and reduce the temperature to medium.

5. Cook it about for 5 more minutes and turn off the heat.

6. Serve the curry on top of cooked rice.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p34 To p35'

Chocolate Brandy Cake

Image Copyright Owned by 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER'

Preparation time 15 Minutes plus 15 for decoration

Ingredients:
• 225g (8oz) plain chocolate
• 225g (8oz) butter
• 2 eggs
• 25g (1oz) caster sugar
• 225g (8oz) digestive biscuits, lightly crushed
• 75g (9oz) mixed nuts, coarsely chopped
• 75g (9oz) mixed glace cherries and sultans, finely chopped
• 4tbsp brandy

Ingredients For Decoration:
• 150ml (¼pt) double cream, whipped
• 12 walnuts

Preparation:
1. Line a 15cm (6in.) souffle dish with tin foil.

2. Put the chocolate and butter in a small saucepan and melt slowly over a low heat. Cool.

3. Beat the eggs and sugar together until frothy.

4. Mix the chocolate and butter with the eggs and stir in all the remaining in gredients.

5. Pour into the prepared dish and refrigerate until set, preferably overnight.

6. Turn the cake on to a serving plate and peel off the tin foil. Put the whipped cream into a pipping bag fitted with a fluted nozzle and pipe whirls of cream around the base of the cake. Decorate with walnuts.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p40'

Cranberry-Orange Vinaigrette

Ingredients:
• 1⁄4 cup Cranberry Balsamic Vinegar (recipe follows) or regular balsamic vinegar
• 1 tablespoon light brown sugar (optional, if using regular balsamic vinegar)
• Grated zest of 1 orange
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 3⁄4 cup extra virgin olive oil
• 4 large oranges
• 1 small red onion, thinly sliced
• 2 heads Belgian endive, wiped with a moist paper towel (do not rinse)
• 1 large head red leaf lettuce, torn into bite-size pieces
• 1 medium head radicchio, torn into bite-size pieces
• 1⁄2 cup dried cranberries

Preparation:
1. To make the dressing, in a medium bowl, whisk together the vinegar, brown sugar, if using, the orange zest, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before serving.)

2. Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.

3. About 30 minutes before serving, in a small bowl, toss the onion with 2 tablespoons of the dressing. Cover and set aside.

4. Using a sharp knife, cut the endive crosswise into 1⁄2-inch-wide pieces. Separate the endive pieces into strips, discarding any tough, solid center pieces.

5. When ready to serve, in a large bowl, toss the lettuce, radicchio, and endive with the dressing. Place an equal amount of salad onto each plate. Top with the orange segments and red onion, and sprinkle with the cranberries. Serve immediately.

Cranberry Balsamic Vinegar:
In a medium, nonaluminum saucepan, combine 2 cups supermarket-quality balsamic vinegar, one 12-ounce bag rinsed and sorted cranberries, and 1⁄3 cup packed light brown sugar. Cook over medium-low heat, stirring occasionally, until the vinegar begins to simmer and the cranberries have collapsed, about 20 minutes. Strain through a wire sieve placed over a medium bowl, pressing gently on the cranberries to extract all of the juice and vinegar, but do not press any pulp through the sieve. Let drain for a few minutes. Transfer to glass bottles for gift giving. Makes about 2½ cups.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p39 To p40'.

Chocolate Mint Tea

Ingredients:
• ¾ cup mint flavored tea
• 2 tablespoons chocolate syrup
• ¼ cup whipped topping
• 1 teaspoon sweetened chocolate powder

Preparation:
Prepare tea. Pour ¾ cup into mug and stir in chocolate syrup. Top with whipped cream and sprinkle with chocolate powder.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p140'.

Hawaiian Chocolate Muffins

Ingredients:
• 1/3 cup vegetable oil
• 2 eggs
• 1 (8½ ounce) can crushed pineapple with juice
• 1¾ cups flour
• ¼ cup cocoa
• 1/3 cup sugar
• 3 teaspoons baking powder
• ½ cup macadamia nuts

Preparation:
Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat oil, eggs, and pineapple together in a large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until a toothpick comes out clean. Remove muffins from pan while still warm to minimize sticking.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p112'.

Chocolate Peanut Butter Pie

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 2 cups extra crunchy peanut butter
• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 cup milk
• 3 (8 ounce) containers frozen whipped topping, thawed and divided
• 3 (9 inch) prepared chocolate crumb piecrusts

Preparation:
Mix peanut butter and cream cheese until smooth. Add powdered sugar, milk, and 12 ounces (1½ containers) whipped topping. Blend thoroughly and pour into piecrusts, spreading evenly. Top each pie with 4 ounces whipped topping. (These pies freeze and keep well.)

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p84'.

Key Lime White Chocolate Chip Cookies

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• ½ cup butter, softened
• 1 cup sugar
• 1 egg
• 1 egg yolk
• 1½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup lime juice
• 1½ teaspoons lime zest
• ¾ cup white chocolate chips

Preparation:
Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar, egg, and egg yolk. Blend in the flour, baking powder, salt, lime juice, and lime zest. Fold in chocolate chips. Roll dough into walnut-sized balls. Place on ungreased baking sheets and bake for 8 to 10 minutes.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p56'.

Cookie Bark

Image Copyright © 2010 by Barbour Publishing, Inc.
Ingredients:
• 1 (20 ounce) package chocolate sandwich cookies, divided
• 2 (18½ ounce) packages white chocolate, divided

Preparation:
Line 10x15-inch jellyroll pan with waxed paper. Coat paper with nonstick cooking spray; set aside. Break half of cookies into coarse pieces and place in large bowl. In microwave-safe bowl, melt one package of white chocolate in microwave. Quickly fold melted chocolate into broken cookie pieces. Pour mixture into prepared pan and spread to cover half of pan. Repeat process with remaining chocolate and cookies. Refrigerate until solid. Remove from pan and carefully peel off waxed paper. Place bark on large cutting board and cut into pieces with a large knife. Store in airtight container.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p28'.

Autumn Vegetable Farrotto

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Carmen Quagliata is the executive chef at Union Square Cafe, where he explores and develops his passion for his native Italian cuisine in one of the country’s most beloved restaurants. Since he became executive chef in 2007, the restaurant has received four stars from Time Out New York and reclaimed the title of New York City’s Most Popular Restaurant by Zagat Survey.
Ingredients:
• 4 tablespoons olive oil
• 1 medium shallot, minced
• 1 cup farro
• 1 bay leaf
• 1 teaspoon kosher salt
• 8 cups water
• 1 cup diced red onion (1/2-inch)
• Kosher salt and freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1/2 cup butternut squash, peeled and diced (1/2-inch)
• 1/2 cup celery root, peeled and diced (1/4 inch cubes)
• 1/3 teaspoon each of chopped fresh thyme, sage and rosemary equaling 1 teaspoon of the mixed herbs
• 1/2 cup chicken broth
• 1 tablespoon grated Pecorino Romano
• 1 tablespoon grated Parmigiano Reggiano
• 1 tablespoon butter, at room temperature

Preparation:
1. Preheat the oven to 450 degrees.

2. Pour 1 tablespoon of the olive oil into a medium saucepan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water. Cook at a gentle simmer until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender. Stir occasionally to avoid sticking.

3. While the farro is simmering, heat 2 tablespoons of the remaining olive oil in a small sauté pan. Add the onions, season with salt and pepper, and cook over medium-high flame, stirring frequently. After 3 to 4 minutes, the onions will begin to caramelize and soften. Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.

4. Place the butternut squash and celery root in a large ovenproof nonstick sauté pan, and toss the vegetables in the remaining 1 tablespoon of olive oil. Season with salt and black pepper and bake in the oven for 5 minutes. Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges. Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, for a total of 15 minutes. Remove from the oven and set aside to cool.

5. To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy. Season with additional salt and pepper if desired. Add the cheese, butter and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter. The farrotto makes a delicious appetizer in place of pasta as well as a great accompaniment to roasted poultry, light game, pork chops or pan-seared scallops.

This Side recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p48'.

How Much Fiber Should I Eat?

So how much fiber is enough? The American Dietetic Association recommends between 20 and 35 grams. However, the average intake in the United States is only 12 to 15 grams. The recommended amount for children under 18 is determined by adding five to a child’s age. For example, a 7-year-old child would need 12 grams of fiber a day. The National Academy of Sciences’ Institute of Medicine gives the following daily recommendations for adults:

• Men 50 and younger—38 grams
• Men 51 and older—30 grams
• Women 50 and younger—25 grams
• Women 51 and older—21 grams

There’s good news and bad news there. The bad news is that unless you are consciously watching your fiber intake, you probably aren’t getting nearly the recommended amounts. The good news is that if you do watch what you eat, it isn’t as difficult as you think to reach them.

This Tip For Health was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p17'

Banana Nut Cake

SERVES 18–20

Ingredients For Cake:
• Butter, for greasing pans
• 3 cups all-purpose flour, plus more for dusting pans
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 eggs, beaten
• ¾ cup vegetable oil
• 4 large ripe bananas, mashed
• 1 cup chopped pecans
• 1½ teaspoons vanilla extract

Ingredients For Frosting:
• 8 ounces cream cheese, at room temperature
• ½ cup (1 stick) butter, at room temperature
• 1 pound confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Preparation:
Butter and flour three 9-inch round cake pans; set aside. Preheat oven to 350 degrees.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Note:
If you are interested in using this recipe for a wedding cake, consult a professional baker, as quantities and bake time will vary based on the number of people you plan to feed.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Waffles

MAKES ABOUT 6 LARGE WAFFLES

Ingredients:
• 2 eggs plus 1 egg white, beaten
• ¼ cup sugar
• ½ cup butter or margarine, melted
• ¼ cup applesauce, unsweetened
• 1½ cups all-purpose flour with 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup plus 2 tablespoons milk
• 1 teaspoon vanilla
• Maple syrup
• Mangos, strawberries, or blueberries
• Mix all the ingredients except syrup

Preparation:
Mix all the ingredients except syrup and fruit in a large bowl. Spray a waffle iron with cooking spray. Spoon the batter onto the heated waffle iron. Cook the waffle until lightly browned, about 2 minutes. Serve with maple syrup and sliced mangos, strawberries, or blueberries.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Tuscan Tuna with Grilled Tomato, Onion, and White Bean Salad

• Preparation time: 20 minutes
• Cooking time: 10 minutes
• 4 servings
• 314 calories per serving, 20% from fat

RealAge effect if eaten 12 times a year:
• It makes your RealAge 11.4 days younger.

RealAge-effect ingredients:
• Tuna, tomatoes, onion, beans, arugula, olive oil (healthy protein, healthy fats, lycopene, fiber, potassium, B vitamins, flavonoids)

Ingredients:
• 3 tablespoons high-quality, aged balsamic vinegar
• 1½ tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh rosemary, crushed
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 (4-ounce) fresh tuna steaks (ahi preferable) cut ½-inch thick
• 4 plum tomatoes, halved lengthwise
• 4 slices (¼-inch-thick) red or sweet onion
• 1 can (15 or 16 ounces) Great Northern beans, rinsed and drained
• 1 cup packed arugula leaves

Preparation:
Prepare a charcoal or gas grill (see tips). In a small bowl, combine vinegar, oil, rosemary, salt, and pepper; mix well. Set aside 2 tablespoons mixture. Brush remaining mixture over both sides of tuna, tomatoes, and onion slices.

Grill the tomatoes and onion slices 4 minutes per side or until tender. Grill the tuna 2 to 3 minutes per side for medium-rare. Do not overcook or tuna will become tough.

In a large bowl, combine beans and arugula. Cut the grilled tomatoes into chunks and separate the onions into rings; add to the bean mixture. Add reserved 2 tablespoons vinegar mixture; toss well. Arrange on four serving plates. Top with tuna; sprinkle with additional freshly ground black pepper, if desired.

Substitutions:
Three-quarter teaspoon dried rosemary may replace fresh rosemary; cannellini beans may replace Great Northerns; and baby spinach may replace arugula, with a less peppery flavor.

Tips:
A ridged grill pan may be used if a charcoal or gas grill is not available. Heat the pan over medium heat until hot. Cook the tomatoes and onions first, then the tuna. The rosemary scents the tuna just enough to give it a sharp, citrusy zing. To get extra flavor from the herb, crush it between your fingers before adding it to the marinade. Its aromatic oils will rise and meet your nose in a heavenly way. Consider using any leftover beans and tuna as a pizza topping. Sprinkle with a little grated Asiago or fresh mozzarella for a Tuscan treat.

Nutritional analysis
• Total fat (g) 7.2
• Sodium (mg) 347
• Vitamin A (RE) 1296
• Fat calories (kc) 64
• Calcium (mg) 125
• Beta-carotene (RE) 2475
• Cholesterol (mg) 56
• Magnesium (mg) 161
• Vitamin C (mg) 112
• Saturated fat (g) 1.2
• Zinc (mg) 2.3
• Vitamin E (mg) 3.0
• Polyunsaturated fat (g) 2.2
• Selenium (mcg) 130
• Thiamin B1 (mg) 0.6
• Monounsaturated fat (g) 3.8
• Potassium (mg) 1466
• Riboflavin B2 (mg) 0.5
• Fiber (g) 8.8
• Flavonoids (mg) 2.4
• Niacin B3 (mg) 13.8
• Carbohydrates (g) 46.6
• Lycopene (mg) 3.1
• Vitamin B6 (mg) 1.4
• Sugar (g) 16.1
• Fish (oz) 4
• Folic acid (mcg) 138
• Protein (g) 44.7
• Nuts (oz) 0
• Vitamin B12 (mcg) 12

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p170 To p172'

Beef and Vegetable Stir-Fry with Chillies

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 12½oz (400g) beef fillet
• 5tbsp (75ml) soy sauce
• ½oz (15g) dried jelly ear fungus
• 6 spring onions
• 1 carrot
• 3oz (90g) button mushrooms
• 3oz (90g) mangetout
• 3oz (90g) baby corncobs
• 3oz (90g) very thin green beans
• Salt as desired
• 2 cloves garlic
• ½in (1cm) piece fresh ginger
• 2 dried chillies
• 6tbsp (90ml) oil
• Pepper as desired
• ¼tsp (1ml) sugar
• 2tbsp (30ml) dry sherry
• 3tbsp (50ml) stock (instant)

Preparation:
1. Slice the meat very thinly and halve or quarter the slice. Mix with the soy sauce and leave to marinate for about 30 minutes.

2. Pour boiling water over the jelly ear fungus and leave to soak, then chop.

3. Wash and clean the vegetables. Cut the spring onions at an angle into approximately ¾in (2cm) rings. Peel the carrot and cut into thin sticks. Wipe and halve the button mushrooms. Wash the mangetout, baby corncobs and beans. Blanch the beans in boiling, salted water for about 1 minute and refresh in cold water.

4. Peel the garlic and chop very finely. Peel and grate the ginger. Crush the chillies in a mortar.

5. Heat about 4tbsp (60ml) oil in a wok until very hot. Add the chillies, garlic and ginger and fry quickly, then push to the side of the wok. Then add the diced carrots, beans, corncobs, button mushrooms and spring onions to the wok, one after the other, and stir-fry until 'al dente'.

6. Push the vegetables to the side of the wok. Reheat the wok until very hot, add 2tbsp (30ml) oil and stir-fry the meat, a few pieces at a time. Mix with the vegetables.

7. Seasons with salt, pepper and sugar. Add the soy sauce from the marinade, the sherry and stock, bring up to a boil briefly, then serve.

This Main Course recipe was published in 'Chinese Cuisine - p32 To p33'

Tofu Soy Bean Paste Soup

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 2 Servings

Main Ingredients:
• ¼ Cup Beef
• 2 Dried Shiitake Mushrooms
• 1/3 Cup Potato
• 1/3 Cup Zucchini
• 1/3 Cup Onion
• ½ Tofu
• 1 Green Onion
• 1 Hot Green Pepper
• ½ Hot Red Pepper

Broth Ingredients:
• 3 Cups Water
• 1 pack of Dried Anchovies (6 Dried anchovies), 6 Pieces Kelp (1x2 inch)

Seasoning Ingredients:
• 2 Tbsp Soybean Paste
• 1 Tbsp Red Pepper Paste
• ½ Tbsp Red Pepper Powder

Preparation:
1. Boil all of the broth ingredients. Boil for 5 minutes after it starts to boil. Then discard the kelp and anchovies.

2. Cut 2 soaked shiitake mushrooms in ½ inch cubes. Combine all of the beef and mushroom ingredients. Mix, and set it aside.

3. Cut the potato, zucchini, onion, both hot peppers, and tofu into ½ inch pieces. Slice the green onion into 1 inch pieces.

4. Fry the mushrooms and beef in a pan until the beef is cooked.

5. Pour the broth in a pan. Add the potato and cook for 5 minutes on high. Add the onion and zucchini. Cook it until the potato is done. Occasionally remove the foam that forms on the surface of the soup.

6. Add the seasoning ingredients. Mix to dissolve the paste. Cook 5 more minutes. Then add the green onion, tofu, and hot peppers. Cook for 2 more minutes.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p32 To p33'