شوربة الذرة الصينية







هذا الطبق الساخن لبرد الشتاء


المـقادير :

- علبة ذره حلوة
- علبة كريمة الذرة " cream corn " موجودة في جميع السوبر ماركت, وغالبا تكون بجانب الذرة الحلوة.
- مكعب ماجي
- رشة ملح و فلفل
- دقيق مذاب في نصف كوب ماء أو نشأ مذاب في نصف كأس ماء بارد
- 3 اكواب ماء مغلي

الطـريقة:

- تغسل الذرة وتصفى, توضع في القدر مع الماجي والملح والفلفل يضاف لها الماء المغلي عندما تبدأ بالغليان اخفضي النار , بعد ذلك أضيفي كريمة الذرة بدون ما تصفيها اتركيها 5 دقائق ثم أضيفي الدقيق المضاف للماء إذا كان متكتل صفيه

وبالهناء والعافيه

Try these truly Canadian Delicacies.


We don't often think of Canada having a national cuisine. But there are some delicacies to be found on this side of the border that can be very difficult to find elsewhere. Here are four favourites and how to make them.

Butter tarts
Butter tarts are one of the few delicacies that have a definite Canadian pedigree – although when and where exactly they were developed remains a mystery.

Pastry
2 cups flour
1 cup shortening
1 teaspoon salt
1 egg
1 tablespoon vinegar
2 tablespoons cold water

Filling
1 egg, beaten
1 cup brown sugar
2 tablespoons milk
1/3 cup melted butter
1 teaspoon vanilla
1 cup raisins (optional, or can be replaced with chopped pecans or walnuts)

To prepare pastry: blend the shortening and the flour with a pastry cutter, or two knives, until you've created a uniform mixture that is crumbly and pea-sized. In a separate bowl, mix egg, white vinegar and cold water. Add to shortening and flour mixture. Mix all ingredients together, but only until just mixed and no more. Do not over-handle the dough.

Make a ball of the dough, wrap in plastic wrap and place in freezer for 10-15 minutes. Roll out dough onto floured surface to about a half-centimetre thickness. Using either a ****ie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.

To prepare filling: In another bowl, mix well milk, brown sugar, melted butter and egg. Add vanilla and stir in raisins. Spoon filling into pastry shell to just below the rim. Bake at 400 degrees Fahrenheit for about 10 minutes until golden brown.

Makes about a dozen tarts

Nanaimo Bar Recipe
According to tradition, a group of friends in Nanaimo, B.C., who would later found the Harewood Ladies' Auxiliary, adapted a recipe from the Vancouver Sun and popularized it under the name Nanaimo bar. Whether it actually came from Vancouver or the town for which it's named, it remains a delicious treat.

Bottom Layer
½ cup unsalted butter
¼ cup sugar
¼ cup cocoa
1 egg, beaten
1 ¼ cups graham wafer crumbs
½ cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to **** and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
3 tablespoons cream
2 tablespoons vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Quebec Tourtière
This classic meat pie is rich with flavour. For a less fatty version, use ground chicken instead of the traditional pork, or use half chicken, half pork. And to simplify preparation, try a prepared pastry dough such as the Pillsbury pie crust available in the refrigerator section of many supermarkets.

Pastry for 9 inch double crust pie
1 1/2 pounds ground pork
1 large onion, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ cup water
1 egg

Directions:
Sauté meat, onion, and spices in a saucepan until meat is browned. Add boiling water. Simmer uncovered for 20 minutes, stirring occasionally. Skim off any fat. Meanwhile, preheat oven to 375 degrees Fahrenheit.

Roll out one sheet of pastry and line 9 inch pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375 degrees Fahrenheit for 30 minutes or till golden.

Poutine
And of course there's the ever-popular poutine (‘poutine’ is actually a word for ‘mess’!) Which gravy to use for poutine is a matter of some controversy. Many people in Quebec prefer the simple St. Hubert pouch mix, but around Montreal the classic sauce seems to be a chicken-based velouté. I noticed recently that my Ontario location grocery store is now selling a canned “poutine gravy” as well. I include directions for a velouté below, but really any gravy will do – or use a Bolognese for poutine a` l’Italienne.

Chicken velouté
1-cup chicken stock (made without roasting the chicken, for the most classic variety)
1 tbsp butter
1 - ½ tablespoons all-purpose flour
1/4 tsp salt
1/4 tsp ground pepper

1/2 bag frozen French fries, prepared according to directions
1 cup velouté or other gravy, heated through
1 1/3 cups cheddar cheese curds

To prepare velouté: Place stock in a small saucepan and bring to a boil. Turn off heat and set aside. Melt butter in medium saucepan over low heat. Whisk in the flour to form roux and **** over medium heat, stirring constantly, for 2 to 3 minutes until the roux bubbles and begins to color slightly.

Remove the roux from the heat and allow to cool slightly. Next gradually pour in the hot stock, whisking continuously until smooth. Return pan to heat, bring to a boil over medium heat, whisking constantly.

Reduce heat and simmer, uncovered, for about 5 minutes. Season to taste with salt and pepper.

Divide fries into 4 portions; top with cheese curds and then hot gravy, so that it melts the cheese curds somewhat. Enjoy!


Copyright © 2007 All Rights Reserved - Fifty-Plus.Net International Inc.

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Emerging research suggests that mushrooms and mushroom extracts may have potent anticancer activity.

Prostate cancer is the most common cancer in Canadian men. The Canadian Cancer Society statistics estimate that 20,700 men were diagnosed with the disease in 2006, and 4200 died from it. One in 7 men will develop prostate cancer during his lifetime, mostly after age 60, and 1 in 26 will die of it.
Mushrooms offer nutrients such as beta-glucans and conjugated linoleic acid, compounds that are currently being studied for their chemopreventive potential. Here is what we know so far:
• The Netherlands Cohort Study looked at the vegetable intake and prostate cancer risk of 58,279 men ages 55-69 years and found an association between eating mushrooms and reduced risk of prostate cancer.
• A study published in 2000 in the journal Molecular Urology, found that beta-glucans (polysaccharides) extracted from Maitake mushrooms destroyed human prostatic cancer cells in a laboratory setting.
• Selenium is also of scientific interest in prostate cancer risk research. A 100 gram serving of sliced un****ed mushrooms is a source of selenium, providing 13 per cent of the Daily Value.
• In 2003, researchers from The Netherlands Cohort Study found that men with the highest selenium intake had a 31 per cent lower risk of developing prostate cancer than men with the lowest selenium. Further study is needed to confirm these findings.
• Recent results from the Physicians' Health Study conducted at Brigham and Women's Hospital and Harvard Medical School, Boston, noted that higher levels of selenium may slow prostate cancer tumor progression. As well, those who had the highest levels of selenium in their blood were almost 50 per cent less likely to develop prostate cancer during the 13 years of follow-up.
Research shows that 30 to 35 per cent of all cancers can be prevented by eating well, being active and maintaining a healthy body weight. As fresh mushrooms are low in calories and fat, as well as being versatile and great-tasting, they are a good addition to a healthy eating pattern.
For more information on the connection between mushrooms and cancer visit Mushrooms Canada online at www.mushrooms.ca.


RELATED ARTICLES

Prostate cancer 101
Prostate cancer: wait and see?
Cancer-fighting salads



Copyright © 2007 Mushrooms Canada

المقادير :

2 ملعقه طعام كاكاو بودره - 1 ملعقه طعامنسكافيه - 4 ملاعق طعام سكر- 2 ملعقة طعام كريمة - 2 ملعقة طعام حليب بودرة 1 ملعقةصغيرة فانيلا (يمكن الاستغناء عنها) - كوب و نص ثلج - القليل من الماء - كريمةللتزيين

- طريقة التحضير :

توضع جميع المقادير في الخلاط، و تخلط جيدا تصب في أكوابالتقديم تزين بالقليل من الكريمة و القليل من بودرة الكاكاو .

Appetizer: Chick-Pea Salad

2 cups canned chick-peas, washed and drained
1/2 cup onion, finely chopped
1/2 cup parsley, finely chopped
2 cloves garlic, minced
1/3 cup lemon juice
1/3 cup olive oil
Salt and pepper to taste

Place washed and drained chick-peas in a small bowl. Combine remaining ingredients and shake well. Just before serving, pour over chick-peas and toss.

The Skinny: Chick-peas are supposed to be good for you.
Main Course: Pastitsio
1 pound ziti macaroni
1/4 cup olive oil
1 large onion, chopped 1 pound ground lamb (you may substitute pork or beef if you wish)
2 cup canned tomatoes, drained
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. ground cinnamon
Ground black pepper
1 egg, beaten
1/2 cup fine bread crumbs
2/3 cup Parmesan cheese, freshly grated

Bring to a boil 6 cups of water. Place ziti in boiling water for about 7 - 9 minutes, drain and set aside. Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions. Add lamb and **** until done when no more pink remains. Stir in tomatoes, garlic, oregano, cinnamon and salt and pepper. Cover and simmer for about 15 minutes. Remove from heat and stir in half the bread crumbs and the egg and set aside.

Cream Sauce

4 cups milk
2 Tbsp. butter
6 eggs
1 Tsp. salt
1/2 cup flour

Combine 3 cups milk and butter in a saucepan and heat over medium heat until hot. Remove from heat. Beat in the eggs until mixture is frothy. Add remaining milk and salt and continue to beat. Slowly add flour while continuing to beat. Slowly pour in heated milk mixture and bring to a boil. When mixture starts to thicken, remove from heat and set aside.

To make the Pastitsio, preheat oven to 350 degrees. Coat the bottom of a 13 x 9-inch baking pan with the remaining 2 tablespoons of olive oil and sprinkle with the remaining bread crumbs. Place half of the ****ed ziti along the bottom, followed by the meat mixture. Pour half the cream sauce over meat followed by 1/3 cup of the Parmesan cheese. Place the rest of the ziti over the cheese followed by the remaining cream sauce and cheese. Bake for about 45 minutes or until golden brown. Cut into squares and serve.

The Skinny: We made this the other night with low-fat milk and egg substitute. It was good but was missing a little anticipated richness and flavor. Perhaps you could use mostly egg substitute but throw in a couple of real eggs to help with the richness and flavor.

Glazed Carrots

6 cups carrots cut into 1-inch diagonal slices
1/4 cup brown sugar
1/2 tsp. nutmeg
1/4 cup orange juice
1/4 cup butter
1 tsp. cornstarch
1/2 tsp. salt

**** carrots on stovetop in a small amount of salted water until tender, drain water. Combine orange juice, nutmeg, brown sugar and cornstarch and mix until smooth. Pour over carrots and **** for several minutes until mixture thickens, add butter and toss. Serve hot.

The Skinny: Use your favorite sugar substitute.
Dessert: Walnut Butter ****ies

1 cup graham cracker crumbs
2 Tbsp chopped walnuts
2 oz milk chocolate chips
1/8 cup packaged shredded coconut
3 Tbsp reduced-calorie margarine, melted
1 oz fat-free sugar-free instant vanilla pudding mix
1 cup fat-free milk
5 oz lite whipped topping
4 oz semisweet baking chocolate
1 Tbsp reduced-calorie margarine


Instructions

1. Line bottom of an 8 X 8-inch baking pan with parchment or waxed paper.
2. Place graham cracker crumbs, nuts, chocolate chips and coconut in a food processor; pulse until combined and then add melted margarine. Stir together and pour into prepared baking pan, patting down crust evenly on the bottom; place into freezer for 10 minutes. (Note: If you cannot find graham cracker crumbs, crush 6 whole graham cracker sheets into crumbs in a food processor.)
3. In a bowl, whisk together pudding mix and milk until firm; add in whipped topping. Spread evenly on top of chilled crust and place back into freezer for 45 minutes, or until firm.

الكبة.. لذتها في تنوعها
حلب أم المحاشي والكبب

http://www.asharqalawsat.com/2008/01...od1.454925.jpg

مشاركة سريعة من الأخ / هشام عدرة

وبالفعل فإن أهل حلب قدموا للمطبخ السوري والعربي أشهر المقبلات والمأكولات وهي «الكِبّة»، ذلك الطعام الغني بالمواد الصحية والغذائية النافعة التي تتألف بشكل أساسي من مادة البرغل الناعم بأحد نوعيه الأبيض أو الأحمر، ولحم الضأن البلدي، ويتم عركها باليد، وكان يتم ضربه بالجرن الحجري أو النحاسي مع أداة الضرب المسماة الهاون «وقد أصبحت حالياً من الأدوات التراثية»، حيث استبدلت في ما بعد بآلة الطحن اليدوية ومن ثم الكهربائية التي دخلت بقوة إلى المطبخ الحلبي لإراحة المرأة في المنزل والمطبخ من العمل اليدوي، كما تضاف المكسرات للكِبّة وبخاصة الفستق الحلبي والجوز البلدي والصنوبر واللوز.

وقد تفنن الحلبيون في تصنيع الكبّة وتنويع مائدتها، وقد أحصى بعض المهتمين بالمطبخ الحلبي عدد أنواع الكبة الحلبية بحوالي 90 نوعاً تصنع بطرق وأساليب مختلفة، ومن أشهرها التي تقدم في المطاعم كمقبلات هناك الكِبّة النيئة بالصينية، التي تصنع من البرغل ولحم الغنم فقط، بحيث تمزج ويعرك البرغل واللحم الأحمر الخالي من الدهن والليّة جيداً ويوضع في الصحن بشكل فني مع إضافة الكعك الهش والتوابل والمكسرات ـ حسب تفنن الطاهي بذلك ورغبة الزبون الذي يطلبه لمائدته في المطعم. وهناك أيضاً «الكبة الحميس»، المقلية بالزيت التي تصنع بشكل فني، بحيث يتم تصنيع الكِبّة على شكل أكواز أو كرابيج يطلق الحلبيون عليها الدرويشية، ويتم حشوها باللحم المحمص بالبصل والجوز أو الصنوبر، وتقدم بأحجام مختلفة، حيث هناك الكبيرة الحجم التي تكون طبقة البرغل فيها رقيقة وحشوة اللحم فيها كبيرة أو العكس طبقة البرغل كبيرة والحشوة قليلة.

وهناك أيضاً «الكِبّة المشوية»، التي تقدم في المطاعم أو تباع بأطباق خاصة لمن يرغب بتناولها في منزله. وعادة تصنع على شكل أقراص كبيرة وتحشى باللحم والجوز البلدي والرمّان الحب أو دبس الرمّان وتطلى قبل شويها بطبقة من شحمة الخروف لإعطائها نكهة لذيذة ولمعانا براقا وحتى لا تكون جافة بحيث يصعب هضمها، وبعد ذلك يتم شويها على نار هادئة ويفضل الكثيرون تناولها مشوية على الفحم، حيث تأخذ شكلاً جميلاً وطعماً لذيذاً بخلاف تلك المشوية على أجهزة الشواء الكهربائية أو تلك التي تعمل على الغاز وتقدم الكبة المشوية كمقبلات أيضاً.
ومن أشهر أنواع الكِبّة المعروفة في حلب التي تعتبر طعام غذاء متكاملا ويقدم مع وجبات أخرى كالرز المطبوخ أو المناسف أو لوحده فقط، هناك «الكِبّة السفرجلية»، التي تطبخ مع فاكهة السفرجل بعد تقطيعها وسلقها وتوضع مع أكواز (كرابيج) الكبّة في ماء البندورة (الطماطم)، وتغلى على النار حتى تطهى بشكل جيد ويلين تماماً السفرجل ليؤكل مع أكواز الكبّة.
وهناك «الكِبّة اللبنية»، التي تغلى مع اللبن الرائب بعد مزجه بالماء حتى يصبح سائلاً وتطهى أكواز (كرابيج) الكِبّة الخالية من حشوة اللحم باللبن المقدد وتقدم ساخنة على مائدة الطعام مع صحن رز أبيض سادة مطبوخ.

وهناك أيضاً «الكِبّة بالصينية»، ويتم مدّ الكبة في صينية كبيرة ووضعها في الفرن حتى تطهى جيداً ومن ثم تقوم سيدة المنزل بتقطيعها بشكل فني جذاب يشبه التفنن بعرض الحلويات العربية، وتقدم بالصينية كما هي على مائدة الطعام.

ومن الأنواع المعروفة في المطبخ الحلبي من الكِبّة هناك «الكِبّة الصاجية»، وتصنع على شكل طبق واحد دائري كبير من اللحم والبرغل وتشوى على الصاج. وهناك «الكِبّة المبرومة»، التي تصنع مع اللوز وتشوى بالفرن وتقدم مع صحن شوربة «حساء» العدس. وهناك «الكِبّة مع البطاطا»، وتطهى من دون لحم، حيث يستبدل اللحم بالبطاطا المسلوقة وهذا النوع يفضله النباتيون الذين لا يأكلون لحوماً حمراء أو بيضاء، كما يفضله الفقراء الذين لا يمتلكون ثمن لحم الغنم البلدي، خاصة مع ارتفاع ثمن الكيلوغرام منها وحاجة تحضير الكِبّة بمختلف أنواعها إلى كميات كبيرة من لحم الضأن. ومن أنواع الكبّة أيضاً هناك: «الكِبّة الكرزية»، تطهى مع ثمار الكرز. و«الكِبّة السمّاقية» التي تطهى مع نبات السماق. وهناك «الكِبّة المحشية»، والمصنعة على شكل كرات أو أصابع. و«الكِبّة المشوية على السيخ «الكبابة)»، وتكون فيها نسبة اللحم أكثر بشكل واضح من البرغل. وهناك «الكِبّة الكيمشون»، وتحضر من اللحم الهبر المدقوق باليد لدى القصاب، ويضاف لها البرغل وتشوى بالفرن لتقدم بأشكال بسيطة، كرات أو أكواز صغيرة.

ولا تنسي 5 بهارات :
لا تناقشي - لا تجادلي - لا تناحسي - لا تطالبي - لاتعاتبي

هنيئا لك الجنة في الآخرة

ومستشفى المجانين في الدنيا

Not far from Alliston, potato expert Eugenia Banks’ storage shed covered in corrugated steel is unremarkable save for its contents.

Her cache is nestled in white paper bags piled on pallets lined against the walls. Inside are prized potatoes: River John Blues and Purple Majesties, Winemas and Dakotas, Piccolos and Amandines.

“This is my little spot,” says Banks, a native of Chile who has been the potato specialist for the Ontario Ministry of Agriculture, Food and Rural Affairs since she graduated from the University of Guelph with a PhD in plant pathology in 1990. “I have 250 or 300 varieties here.”

Banks is now experimenting with drought-resistant varieties that may do well if climate change heats up the Earth. That’s why the potato bank is such a treasure trove.

The lowly potato, shunned by Atkins-crazed dieters bent on dodging carbs, is finally getting its moment in the sun. The United Nations has declared 2008 International Year of the Potato in recognition of the tuber’s 5,000 years on the planet and the fact it grows in poor soil and can keep many hungry people alive.

The carbohydrates provide fuel for the body, and potatoes are rich in vitamin C, potassium and several antioxidants.

torstar news service



baking or boiling?


At one end of the spectrum is the boiling potato, sometimes described in recipes as a waxy potato because it has a lower starch content, which gives it a firm texture. At the other end is the baking potato, which has a higher starch content and a fluffier, floury texture.
• In between are all-purpose potatoes that have medium starch content, such as the Yukon Gold, which can be baked or boiled.


mero

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Marc Thuet

Chocolate: It’s become synonymous with everything sweet — from Valentine’s Day to delicious desserts — but according to chef Marc Thuet, there’s more to chocolate than just good taste.

Thuet — a French-born and trained chef and owner of Bistro & Bakery in Toronto — says he enjoys working with chocolate because of the variety of ways he can use it: “You can be very creative,” he says.

When consumers think of chocolate, they tend to think desserts but chocolate is not only delicious in sweet dishes, he says, but also in savoury ones. Thuet has included the staple in game and venison dishes. But whatever the use, Thuet believes that to achieve great results with chocolate, ****s need to use a high-end product.

Recently holding ****ing seminars in Toronto demonstrating recipes using Green & Black’s organic chocolate, he looks for two key points in chocolate; that it’s organic and that it’s fair trade. Green & Black’s, a U.K. company based in London, was internationally the first chocolate to be certified fully organic and its Maya Gold chocolate bar was awarded the Fairtrade Mark in 1994.

When picking out chocolate, Thuet continues, consumers should take into account who makes it, where it’s made and the quality of the cocoa bean used. Customers should also simply open it up and taste the chocolate.

“Chocolate is a matter of taste,” he says. “I don’t like very sweet chocolate. I like chocolate with personality. I like chocolate that leaves a different taste on your palate.” And don’t be fooled by the pricing, Thuet advises. Chocolate is similar to wine and coffee in that even the really expensive brands aren’t necessarily the best.

Visit greenandblacks.com for more info.

Cindy Moustakis for Metro Toronto


metro

Vertical
Address: 100 King St. W.
Phone: 416-214-2252
Breakfast: 7 a.m. - 9:30 p.m.
Lunch: 11:30 a.m. - 3:00 p.m.
Dinner: 5 p.m. - 11 p.m.
Capacity Dining room: 75
Dinner for 2 w/tax & tip: $100

The dish that sums up Tawfik Shehata’s kitchen at Vertical, a multi-room establishment on the mezzanine level of First Canadian Place, isn’t the thick, beautifully glazed stuffed pork chop I had for lunch one day, or the grouper with cardoons on the dinner menu, but a simple appetizer that I’ve had several times. It’s a single large scallop on the appetizer menu, served on a rather traditional bed of puy lentils. Sandwiched between the seared scallop and the lentils is a thick, meaty, only faintly smoky tile of bacon, which pulls the whole dish together. I’ve had it with a very nice red wine, and as part of a tequila tasting, and it was memorable both times, thanks to a beautiful balance of flavour and texture.“That dish is nothing without the bacon,” Shehata insists. “The bacon is what designed the dish.”

He says scallops and some sort of pork has always sold well at Vertical, but he wanted to try something different, and tried pairing the shellfish with different types of Italian cured meats. “I couldn’t find anything I liked, so I thought — you know what? I’ll just do it myself.”

The Egyptian-born chef began his career in a very rarified place — apprenticing in Keith Froggatt’s kitchen at Scaramouche.

He worked his way through the kitchens at Auberge du Pommier, Rosewater Supper Club, Boba and Truffles, took posts in Bermuda and Jamaica, and finally got his own kitchen at the well-reviewed but now defunct Eau. Despite all the travelling, Shehata has clung to the Mediterranean style of ****ing he loves best. “It happens to be all the flavours I love and that I can never tire of — tomatoes and garlic, basil, olives, anchovies. I like the idea of not making it too high end — it’s comfort food.”
rick mcginnis/Metro Toronto


metro