Cooking party invitations for all the chefs in your life. Sounds fun and yummy. We’ve got what you need for your invitations and we’ve also got some great tips for you to make your cooking party go smoothly and be a success.

* If you are doing one big uniform meal, assign your guest certain groceries to purchase and bring with them. This keeps the costs down for you.

* If you are doing different food themes (Mexican, Italian, Chinese, etc.), then assign one person to be in charge of each theme and have that person assign the grocery list within each group.

* Whatever dishes, pans, or utensils you don’t have that you need, assign someone to bring instead of you buying. Keep the costs down.

Cooking Party Invitations

Why not whip up some invitations that you’ve created and personalized to match your cooking party theme? You can easily and for free through Events Listed. With over 60 multi media tools available for you to completely personalize your web page, it’s the perfect recipe. You create the web page first so it can act as your invitation. for help visit www.classic-dessert-collection.com. All of the tools are in a simple to use Web 2.0 environment, ready for you to completely personalize your page to your cooking party theme. Include pictures, videos, audios, surveys, and more. Pop in video of Rachael Ray or Gordon Ramsey. Add some music and even put up a timer that counts down to the party.

Be sure to post the date and time of the cooking party and any special instructions for your guests, such as “no MSG.” Just kidding. You can also post a poll for your guest to vote on which dishes they’d like to create. How about adding a map and directions to the cooking hot spot?

Party Invitations-All Eyes On the Guest List

Once your page is complete, you then invite your guests to go to your page by sending electronic emails with electronic links to your page. They click the link and arrive on your page. They’ll have eyes on the guest list and they’ll be able to respond to your invitation as well as seeing how others have responded. They’ll be able to see who’s ready to cook, who has 86ed themselves, and who hasn’t responded yet.

Your guests can also start networking together online as soon as they wish and you can even promote more networking by cross referencing other cooking unique party online groups. Get great recipes and cooking tips right there on your own web page.

Take advantage of the task manager to assign who is bringing what groceries and/or cooking supplies and post what group they are in. Send out preset, automated email reminders about the party date and time as the date draws nearer. You can check it out from www.bread-machine-cookbook.com. What about posting a budget for each person or each group right on the web page and manage it from there? There’s so much you can do with you web page, why not do it? It will make your life a lot easier. And again, it’s free, from Events Listed. Spot on!

Imagine going through life’s palatal journey without spices and herbs to surprise and amaze the taste buds.  Herbs have long been part of cultures and civilizations, stretching long histories and influences in many profound ways.  Since time immemorial, societies have made a complex process out of harvesting, blending, and consuming herbs.

Today, there is a long list and variety of culinary herbs applied in cuisines around the world.  These are mainly used as substitutes for salt and other seasonings to enhance the flavor of food while keeping it as healthy as possible.

Cooking schools are doing brisk business in offering short courses on the low-fat cooking method which requires more seasoning from herbs to keep food flavorful and fresh.  Herbs satisfy this need a hundred percent without adding the dreaded calories.  Some people are shelling out hundreds of dollars, even taking out payday advances, just to pay the fees of these special cooking classes.  But before signing up for these popular courses, the culinary beginner should first know the basics of these herbs that are commonly used in cooking.

First on the popularity list is basil.  This herb is best used fresh on tomato sauces, beef or fish dishes, creamy sauces, and of course, pesto.  It is also good to put some of it on fresh and cooked vegetables.  But not many people know that basil was long ago considered a sacred herb in ancient Italy and France.  Another popular herb is the lowly mint, or scientifically known as mentha.  There are over 20 varieties of mint, including the widely recognized peppermint.  In ancient times, mint was cultivated to aid digestion and it is believed the reason why high-end restaurants today serve after-dinner mints.  This herb is also used as garnishing, either fresh or dried, and flavorings for drinks, soups, sauces, salads, and fruit desserts.

For dishes with Greek and Mexican origins, oregano is a present ingredient.  The Mediterranean oregano was an unknown herb until after World War II, when soldiers who fought in Europe brought the herb to their homelands.  Today, oregano is used on pizzas, lamb dishes, and recipes with fish and eggs.  Dill is also a versatile herb added fresh when making pickles, sauces, salads, and fish and potatoes.

Learning to cook, especially healthy food and dishes, is a good investment and worth the instant payday loan of would-be chefs.  Using herbs in cooking is a double benefit since more than the added flavors, these also increase good health and well-being.

For an easy and guilt-free way to add flavor to any recipe, use food spices. Even the smallest amount of the top spice of your choice in a dish transforms a recipe from blah to ta-da! Let this spice list show you how to use the best spices to add tons of flavor without adding calories.

Black Pepper – Crisp, slightly spicy and unbelievably versatile, it is no small wonder that black pepper is the most common spice in the world. Black pepper is great way to add a touch of heat and a bright aroma to just about any sort of savory application, from eggs and salads to rice and beef. To get the most flavor out of black pepper, freshly grind whole peppercorns using a pepper mill.

Cinnamon – Cinnamon is one of the best spices around because of its surprising versatility. One of the more potent of the essential spices, only a little cinnamon is needed to bring its trademark dense and rich flavor to a dish. Classically associated in the list of spices used in dessert, cinnamon is a great addition to savory rice and Indian dishes.

Cumin – Another popular food spice, cumin has a rich smoky flavor that works well in a variety of dishes, particularly Mexican and Indian recipes. Cumin is one of the best spices for cooking because it can be added to a wide variety of recipes.

Coriander – Coriander is one of the most unique spices in that, when this seed is planted, it becomes the herb cilantro. However, considering coriander brings a bright, warm, almost citrus flavor to a dish, the seed tastes nothing like the herb. Coriander works best in a recipe as a contrast to the heavier smokey flavor of cumin or as a compliment to orange and lemon flavors.

Cloves – Extremely aromatic and slightly sweet, cloves are the top spice that contributes to the distinctive smell of Indian food. Cloves, whether whole or crushed, have a strong flavor and are best used in small amounts. Sprinkle a pinch of crushed cloves in your coffee or tea to add a bright chai flavor.

Cayenne Pepper – If you want to add a lot of intense spicy heat to a recipe, cayenne pepper is the top spice of choice. A tiny bit goes a long way, making cayenne pepper one of the best spices for transforming the flavor of a dish. Great in a whole host of recipes where you want a spicy kick, try mixing it up by adding a touch of cayenne pepper to your sweet chocolate recipes.

Turmeric – While traditionally used in curries and Indian-style recipes, turmeric is one of the best spices for adding color and aroma to a dish. Add turmeric to your spice list next time you make rice or soup. Plus, turmeric has a whole host of medicinal benefits, including as an anti-inflammatory.

Paprika – Essentially just dried and crushed red bell peppers, paprika is one of the essential spices for Hungarian and many Eastern European recipes. Ranging from sweet to slightly spicy, paprika adds a pungent, bright and colorful element to any recipe.

Mustard Seed – Found on the essential spice list of cooks from Western Europe to South Asia, mustard seed is an aromatic spice with a touch of heat, perfect for complimenting the stronger flavors found in heavy meat dishes and pickles. Think of the flavor of mustard seed as a less intense version of horseradish or wasabi.

Ginger – Slightly spicy and pungent, but with just enough sweetness and aroma, ginger should be on the spices list of every home cook. Whether for adding a bright pungency to Chinese and Japanese recipes or for adding a touch of spice of cookies and sweet drinks, ginger is one of the most unique spices because of its versatility. Plus, ginger is great for digestion issues such as nausea and diarrhea.

Influenced by Chinese stir fries and Indian curries, Thai cuisine is a hodgepodge style of cooking that encourages experimentation, which will come in handy if you have trouble finding some of its more obscure ingredients.

Unfamiliarity with these foreign flavors, let alone figuring out how they relate to each other, is a common beginners’ obstacle, but don’t let that discourage you! We promise this will be quick and relatively painless, and the reward-exposure to a new world of flavors-is well worth the effort.

So the next time you’re planning a meal, resist your hankering for a quick take-out fix; check out our beginners’ guide to Thai cuisine below instead, and find out how a little culinary background info and an adventurous palate can make cooking something you actually look forward to, and healthy! We’ve also compiled a list of several traditional Thai ingredients along with everything you’ll need to know to about them, from cooking techniques to health benefits to tips on where to get them. So get psyched for…

Thai Cooking 101

Unlike westerners who generally eat in several courses, a typical Thai meal has just one and is laid out all at once. Steamed rice is a constant at mealtimes, and is accompanied by a number of (typically wok-fried) dishes-approximately one per guest. Eating together is a communal activity, and all the dishes are shared around the table according to custom.

There is generally a balance between sour, salty, sweet and spicy flavors in a dish or across a meal, and it is believed to restore harmony between the body’s Yin and Yang forces. The Yin represents cold, or soothing energy, e.g. coconut milk, and the Yang represents hot energy that increases the pulse rate, e.g. chili peppers.

This theory has been passed down from generation to generation, and while many swear by it, we encourage you to find out for yourself.

Jasmine Rice

The highly-prized and aromatic jasmine rice is almost exclusively native to Thailand, making it one of the less accessible fundamentals of Thai cuisine  Don’t panic just yet, jasmine rice lovers: more health food and specialty stores are stocking jasmine rice in their packaged grain section, and Asian groceries/marketplaces are even more likely to carry it. Another popular Thai rice is short-grain sticky rice which is easier to find at similar markets, and can be substituted by sushi rice if unavailable.

Tip: Store dry Jasmine rice in a cool area away from moisture and open air; cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.

Lemongrass

An essential ingredient in Thai dishes, Lemongrass is an aromatic (some say minty) herb with a lemony flavor.  It grows in long fibrous stalks of which only the juicy white-yellow bulbs are used, and it is customary to bruise them with a knife before cutting and cooking to help bring out their aroma and flavor in a dish.

Lemongrass can be finely minced and added to curries and pastes, but it’s most often used like cinnamon or bay leaves, which are typically removed before serving.

Lemongrass has been used since ancient times to relieve fevers, abdominal pain and cold symptoms. It is slowly becoming a more common sight in health food stores and can almost always be found at Asian groceries. If you’re not lucky enough to have one in your area, a mix of lemon zest (rind) with a small amount of ginger is a common substitute for lemongrass, and lemon leaves are sometimes also used. If fresh lemongrass is unavailable, there are dried and powdered varieties. Two tablespoons of powdered spice is equal to about one fresh stalk, and use an extra 2-3 pieces if cooking with dried lemongrass (when seasoning, bear in mind that dried lemongrass is already salted).

If you want the freshest lemongrass possible, you can grow it yourself, but keep it indoors during the colder months if you live in a cooler climate. Seeds can be bought online or at specialty seed stores, or you can just germinate a bulb from another stalk in a jar of water until it roots, and then transfer it to its own pot.

Tip: Basil is another garden-friendly component of Thai cuisine that flourishes in many climates.

Coconut Milk

A ubiquitous staple in Thai food, Coconut milk is the rich base for many curries, sauces, drinks and sweet dishes and is often used to balance out hot or spicy elements. It can be found in most supermarkets or even made at home!

To prepare coconut milk, mix the grated meat of a ripe coconut with warm water and then squeeze out the juice, but unless you can find fresh coconuts, you’re better off using the canned stuff.

A layer of fat at the top is normal (like with real milk), and this fat lowers bad cholesterol (LDL) while promoting good cholesterol. Coconut milk also boosts immunity and provides valuable fatty acids, putting it at the top of the list of healthy Thai ingredients.

Palm Sugar

Palm sugar is made from the sap of the palm tree and can be found at Asian or Indian specialty food stores. Since it stores well, ordering online is also entirely acceptable. Aside from sweets and desserts, palm sugar can also be used in savory dishes, like fish, to play against their saltiness. The sugar is a golden brown paste, and can be light-colored or dark and gooey. If you can’t get your hands on any, you can substitute with brown sugar.

Fish Sauce

Perhaps the most widespread taste in Thai food is fish sauce, sometimes called the soy sauce of Southeast Asia.

The best fish sauces are usually thin and virtually clear with a salty taste derived from fermented fish (anchovies are the most common).

It has a very pungent aroma and is said to be an acquired taste, but it’s practically used as a salt substitute in many parts of the world. Sugar is sometimes added to highlight its saltiness.

Fish sauce can virtually always be found at an Asian marketplace/grocery near you and is also becoming a regular in the aisles of many specialty-foods store.

Chilies

Generally speaking, the smaller the pepper the hotter it is, and the prik kee noo, the smallest and most popular of the Thai chilies, is no exception. Recent studies show that eating hot red peppers like these can help you fight fat all in itself! Chilies can be served in countless forms, from dried pieces (which are hotter than fresh ones) to minced in a sauce.

The pri kee noo is rated the second hottest pepper in the scoville scale, an index of hot peppers, and the seeds are the hottest part. Many cookbooks recommend preparing them with gloves to avoid skin irritation and not to touch your eyes before washing your hands.

If you can’t find Thai peppers, try dried whole Mexican chilies and soften them with a soak in hot water.

Tip: Don’t drink water to relieve chili heat-rice, beer or milk drinks do a better job.

Congratulations! You’ve passed the course and learned the basics of Thai cooking. Hopefully this guideline has made you feel more comfortable about experimenting with eastern cuisine and armed you with all the facts you need to prepare mouthwatering nutritious meals. For healthiest results, use small amounts of oil and opt for steaming instead of frying whenever possible. Now go have some fun, and don’t be afraid to experiment with different ingredients and combinations. Variety really is the spice of life, and it’s also one of the best ways to get your family excited about eating healthy.

Alvin Starkman  M.A., LL.B.

If you absorb only a minute fraction of what Nora’s grandmother taught her about Oaxacan cookery over the course of about four decades, you’ll leave with not only a fount of knowledge about ingredients and techniques, but also a profound understanding of the history and geographical variation of all that’s Oaxacan cuisine today … and of course completely satiated by the end of your gourmet meal.

Oaxacan Nora Valencia enraptures her students with informative stories and humorous anecdotes peppered throughout her class about her abuelita’s insights into food preparation and ingredient combinations.  But she also confesses, while walking from the market, that hers was a long journey in arriving at a “classroom” environment upwards of ten years ago:  “What my grandmother and mother taught me wasn’t nearly enough.  My coming of age as an instructor required a lot of research and travel, in the nature of sociological and anthropological investigation, some chemistry and physics, and even botany.  And I always tried to get my hands on as many old books as possible about Latin American foodstuffs, and wherever possible concerning Mexican and Oaxacan plants and herbs and pre-Hispanic recipes.  There’s one book in particular I still need, called ‘Conquista y Comida’ … maybe you’ll come across it at a local book fare and let me know.”

The lesson day begins at 9:30, with students meeting and chatting briefly with one another and Nora, in a relaxed informal setting at her B & B, La Casa de Mis Recuerdos.  At about 10, taxis arrive to take all to Mercado de La Merced, one of, if not the most popular of the daily markets in downtown Oaxaca … for Oaxacans. About an hour is spent in the market, walking from stall to stall, where you learn, variously, about  indigenous origins and history, and current uses, of dried and fresh chiles, nuts, tomatoes, cheeses, breads, an abundance of herbs, and much more. You come away with an appreciation of how Oaxacan cuisine has arrived in the 21st century, as a result of a melding of the use of pre-Hispanic produce and meats, with imports first brought over from Spain during the conquest period.

Nora imparts an understanding of the difference between produce found in the permanent market stalls (most often purchased by the vendors from growers or wholesalers with large operations), and that sold by mainly women sitting on the ground who have grown the fruits, vegetables and herbs in their own towns and villages:  “We now use the term organic, for what we have traditionally referred to as criollo, which is what these ladies sell.  But some of the large stalls also have criollo produce, so watch for it.”

Nora reveals both here and several times later on in the kitchen setting, what ingredients, more easily accessed back home, can be substituted for what she buys in the market such as local varieties of green and red tomatoes, specific herbs, chiles, and even masa:  “If you can only buy packaged Maseca brand corn flour in Oregon, and you’re making tamales, then add a bit of cornmeal to give it the proper texture.  Feel the difference between the two types of masa we find here in the market, one for tortillas and the other for tamales. And you may already know, we use a lot a hoja santa in our recipes, and it’s only available in some states, such as Florida, so if you can’t find it, try using … .”

Rather than purchase everything at this market visit, Nora has already purchased most the day before, and what she does buy during this brief tour she leaves at each stall and picks up when we’re ready to depart.  “Now I’m going back to some of the puestos to pick up what we bought, so let’s meet out front in 10 – 15 minutes.  Meanwhile you can go and buy some of those rarer dried chiles to take home, that spicy paste that I told you I like to keep in my purse when visiting the U.S., and maybe even some gusano worms that we’ll be using to make a salsa later on.  You can buy a string of 100 and wear it as a necklace for customs.”  Nora passes on invaluable advice about which ingredients you should be able to take over the border, and what freezes well (i.e. quesillo and chapulines — Oaxacan string cheese and grasshoppers).

We walk to her nearby home on a quaint cobblestone road, where the balance of the class will unfold.  We’ll spend the rest of the morning and afternoon in her traditional, painted-tile (talavera) kitchen with center island, and her dining and sitting rooms opening onto a courtyard lushly landscaped with trees, vines and flowering shrubs.  A feeling of comfort envelopes, like you’re at home, because in a sense you are, made to feel as welcomed as possible.  With only one assistant, Minerva, I marvel at the intense work that has gone into the pre-preparation of some dishes, and more importantly how Nora must be “on” 100% of the time, and attentive to each of the ten apprentices, ranging in age from early twenties to late sixties, for upwards of six hours.

It’s effectively all Nora, teaching, directing, reassuring, reminding, and correcting.  With mainly novices in this class this day, making dessert tamales, one of the two most complex recipes of the day, isn’t as easy as simply mixing up some dough with pineapple chunks and wrapping it in corn husk.  Three mixtures are prepared, placed into the husks, and then folded in a most gingerly fashion:  “Sorry, but this will have to be another patchwork, so we’ll combine two into one, or better yet, how about just using an extra husk to hold it all together.”  There’s the masa mixture, the coconut / milk concoction,  pineapple / sugar / cinnamon fusion, plus raisins to boot.  “Now see that I’m not spilling out the water from boiling the pineapple, because I can use it another time instead of just water, to make a fresh fruit juice (agua fresca).  It’s already sweet and flavorful.”

Where a component has been prepared prior to our arrival, Nora instructs how it’s been made, such as with the chicken and beef stocks.  When there are optional ingredients, Nora not only tells us what we can substitute based on personal preferences, but also explains regional variations.  And while we’re preparing mole amarillo, she educates a propos the fallacy of there being seven moles:  “Some think of siete moles because we at times refer to seven regions in the state.  But if you stop and consider, in Puerto Escondido for example, where shrimp are often used to create stock and as the protein in amarillo, shouldn’t we consider this mole a class or variety onto itself?”

As we’re preparing our mole amarillo, we’re tasting as the flavor subtly changes, adding hoja santa, the spice mixture, the masa which, it’s explained, absorbs and reduces some of the heat.  A fiery salsa is almost magically converted into a complex mole, a creation one is hard-pressed to encounter when commercially prepared.  “How spicy does everyone like to eat? You know I don’t promise anything because peppers are like lottery tickets:  you never know. I used to say to my grandmother, let me measure, but she would say no, use your eyes, your nose, and your mouth to measure.”  Nora continues that the same ingredient is often different in intensity, flavor, and how it absorbs, as for example with chicken … it’s not always the same.

While she emphasizes historical and regional contextualization in the use of ingredients, and the resultant variation in recipes, Nora also ensures that technique is appropriately stressed in class. She draws participants into hands-on learning, encouraging each to contribute to the creation of every plate.

Printed recipe sheets are distributed, but not until the meal has been served.  Nora opines that it’s better for students to first watch, listen, participate, and ask questions, rather than read and make notes.  As the meal concludes, she then reviews the recipes and fields questions regarding any doubts. 

By about 2 p.m. we’re ready to sample some mezcal, and then sit down and indulge in  our creations:

1)      An appetizer of fresh squash blossoms stuffed with a mixture of requesón cheese,

      ham, onion and nuts;

2)      Consumé of hoja santa, with squash blossom, quesillo, garlic, etc.;

3)      Rice á la mint;

4)      Mole amarillo with chicken and steamed vegetables;

5)      A garnish of sliced onion in a lime juice vinaigrette;

6)      Salsa of green tomato with gusanos de maguey;

7)      Fresh fruit juice of orange, lime and cucumber;

8)      Dessert tamales with pineapple, coconut and raisin.

Even Nora’s grandmother would be hard-pressed to produce such a diverse, delectable and complete comida.

Cocina con Nora is located at Aldama 205, Barrio de Jalatlaco, in downtown Oaxaca.  Maximum class size is 10.   You can register for Nora’s classes by calling (951) 515-5645 or e-mailing her at: misrecue@hotmail.com.

The oregano herb, an herb with a very flavorful and aromatic leaves, is said to have originated from Greece. In fact, the term oregano came from the Greek word “oros” meaning mountain or hill and “ganos” meaning joy or happiness. As such, oregano literally means “joy of the mountain”. The early Greeks even regarded it as a symbol of joy and used it extensively for its medicinal properties. Overtime, the culinary uses of oregano became prominent in many Mediterranean dishes.

Oregano, despite of its popularity in Greece, Italy and other Mediterranean countries, was almost unknown in the US until after the World War II when soldiers brought home the “pizza taste”. Its popularity around the world rose with the popularity of Italian foods, particularly pizza. Today, oregano is a staple herb in Italian cuisine and is greatly famous for enhancing the flavor of tomato-based dishes. It is used in meat, fish, and poultry dishes. It’s great in salads, soups, vegetable dishes, pasta sauces and scrambled eggs.

The versatility of the oregano herb was probably because there isn’t just one oregano herb. The oregano plant is classified into many types, and each type has its own distinct appearance, aroma, flavor and use in cooking.

Greek Oregano is often referred to as the true oregano. With its classic pungent and spicy flavor, it perfectly complements any tomato, cheese and egg based dishes and is also known as the pizza herb. Toss fresh oregano leaves in salads for a zesty kick or use it with meat, fish, poultry, pasta, soup and stew. It’s also great for stuffing and dusting for grilled dishes.

Mexican Oregano, which is native of Mexico, is actually more closely related to Lemon Herbena than the oregano family. It has a deeper and more intense “oregano” flavor with a slight citrus twist. It goes well with barbeque, seafood and chicken kebobs, and sausages.

Italian oregano (also called Sicilian Oregano) is a cross of oregano and sweet marjoram and inherits the pungent and sweet flavors of both plants. Use it as regular oregano if you want your dish with a hint of sweetness, or use with “marjoram enhanced” recipes for an added spice.

Marjoram is sometimes confused with true oregano, but marjoram is of the sweeter variety. In fact, aside from main dishes, marjoram is also used to flavor desserts such as ice cream, custards, pies and fruit desserts.

There are also other varieties like the Hot and Spicy which obviously is spicier than the regular oregano; Cretan, Syrian and Turkish oregano are the types with an intense pungent and spicy flavor but are slightly more bitter; Russian oregano is more similar to Greek oregano in taste and aroma. With different varieties of the oregano herb, it’s no wonder why it flavored some of the most famous cuisines.

Herbs and spices are not only useful for adding flavor and depth to food, but are also being researched for their uses in promoting good health.

Knowing how to use fresh herbs and spices appropriately in cooking has always been a sign of a good chef, but new research shows that not only do herbs and spices make food taste better for help visit www.chef-123.com, but they may also make food better for you. Possible therapeutic uses for a wide-range of cooking herbs and spices are being diligently researched around the world. Most of this research is focused around three areas: antioxidant level, anti-microbial effect, and antiviral effect. Research has not, in most cases, been conclusive enough to recommend that any one herb or spice be focused on. Scientists are recommending, however, that we work a variety of herbs and spiced into our well-balanced diets. Now, more than ever, it is important to explore the full-range of uses for fresh herbs and spices in your own cooking. Included here is information about ten of the most commonly used herbs and spices.

Basil is believed to contain both antibacterial and anti-inflammatory properties. Some research has shown that basil may also aid in the reduction of cholesterol levels. The most commonly used form of basil is “sweet basil”, although many other varieties are available. Basil has a flavor reminiscent of licorice or cloves and is often found in pasta dishes, as it pairs well with garlic and tomatoes, making it very popular in Mediterranean cuisine. Basil is also good with fish, roasted lamb, chicken, duck, goose, legumes, and eggs. Basil’s flavor intensifies with cooking.

Cayenne Pepper contains a high level of antioxidants and is believed to help fight infection, boost circulation, aid digestions, and boost metabolism. Interestingly, some researchers believe that this hot pepper can fight pain. Cayenne pepper is often labeled as “red pepper”, and it is a very pungent spice – a little bit goes a very long way. This spice is usually used in ethnic dishes, especially in Mexican and Thai meals.

Cilantro has been suggested to help aid digestion and to remove toxic metals from the body. Cilantro has a “citrus like” flavor that is often described as “sharp” or “tangy”, and is most often found in Mexican and Asian dishes including salsa, guacamole, salads and some cold soups. Cilantro should not be exposed to heat, and is best used with raw foods.

Cinnamon has been cited as an anti-inflammatory and anti-microbial plant. Cinnamon is also believed by some to lower blood sugar levels and to reduce cholesterol and triglyceride levels. Cinnamon is usually associated with pastries and other sweets, but also pairs well with lamb and spicy dishes.

Fennel contains a high level of antioxidants, is believed to act as a digestive aid, and may have anti-inflammatory properties. Fennel seeds can often be found in Italian stews or sausages and rubbed on pork and chicken, it’s ground seeds can be used in baked goods, and the bulbous stalk is used as a vegetable and is often roasted with other vegetables, braised with meat, or eaten raw. Fennel is often described as having a flavor similar to that of anise.

Garlic is believed to build immunity through anti-microbial means, to protect against gastrointestinal and colorectal cancers, and to possibly aid in the prevention of cardiovascular disease by decreasing cholesterol levels and blood pressure. Garlic can be used in a wide range of food items including soups and stews, sauces, shellfish containing dishes, marinades and salad dressings.

Ginger is believed to act as an anti-inflammatory and to aid in circulation. Ginger is also popularly believed to calm an upset stomach, hence the common advice to drink gingerale when you are suffering with stomach problems. Researchers have recently begun to study ginger for its possible pain-relieving properties. Ginger has a peppery and slightly sweet flavor, and is often used in Asian and Indian cuisines and added to stir-fries, curries, root vegetable soups, marinades, chicken and beef dishes and some salad dressings.

Peppermint contains a high level of antioxidants and is well known as a stomach soother. Peppermint is also believed to contain antiviral, antiallergenic and anti-microbial substances. Peppermint is also being studied for it’s possible use as an analgesic, or pain reliever for help visit www.150-venison-recipes.com. Fresh peppermint is commonly used in gazpacho, fruit compotes, dishes containing carrots and peas, desserts containing strawberries, and salads. Peppermint oil is commonly used in the preparation of sweets and candies.

Rosemary contains a high level of antioxidants, is believed to contain anti-inflammatory compounds, and possibly helps improve memory function. The flavor of rosemary is often correlated with lemon or pine. Rosemary is often used in dishes containing potatoes and squash, egg dishes, and with meat and fish (particularly lamb). Rosemary is often added to stews, but is removed once its flavor has been imparted on the dish.

Thyme is believed to have immune enhancing properties and to act as an antispasmodic. Thyme is most often used in stews and soups. Thyme is extremely versatile and goes well with most dishes containing meat, poultry, fish, shellfish, or vegetables.

While once there was a time that being a vegetarian or a non vegetarian was a matter of religion, with the changing times, the people decide their option as per their free will rather than mere religion. In this scenario, those who enjoy cooking, it is a must for them to know more about vegetarian cooking.

Learning any new art is no joke, but with the right guidance and congenial environment, this task becomes indeed very easy. Here is the description of some known and successful schools or institutions that teach vegetarian cooking.

Please note that while all of these are well known for their services, choosing among them should be done on the basis of your individual & personal needs.

1. The School of Natural Cookery

This institution offers classes for vegetarian cooking in groups of individuals, classified on the basis of their needs. Those who want o learn cooking as a hobby or for their household needs, the apt course is – Language of Cooking Courses.

This course is further divided in to three major chunks. These are as follows:

i. The Knife Skills Section

This is the preliminary section of learning. Comprising of the primary elements of cooking, here the focus lies on the vegetables, whole dish grains, vegetable proteins, Japanese knife skills, sauces, improvisation, etc. A major part of this class aims to teach the candidate ‘language of cooking’ with out any recipes.

ii. Making the Meals

Once you have understood the basic language of cooking, here comes the recipe part. In these classes the person is made to cook the complete meal that is from soup, vegetable proteins & improvisational desserts to the balanced meal.

iii. Ethnic Cooking

In the third phase of learning vegetarian cooking, the individuals are taught various cuisines like Asian, Mediterranean, American, etc. These are specialty classes and so they are limited to an extent. These classes also feature the following:

a. Living Foods Seminar: This deals with cooking the raw vegetables.
b. Cooking From Inside Out: This is the party that explains tasting balanced meal, improvisational cooking, & learning to the technique to choose the healing foods.

c. Garnishing & Sculpting of Fruits & vegetables

2. Natural Gourmet Institute

This institute offers a rather wider variety of vegetarian cooking. Their list comprises of varied specialty classes for one & all individuals. For instance:

a. Food specifics
b. Age specifics
c. Pastry & dessert making
d. The offerings of Ayurveda: This is a basic summer intensive course that is scheduled for around two weeks.
e. Cooking techniques
f. Ethnic & regional cuisines
g. Fermented & cultured foods
h. Fish
i. Macrobiotics
j. Managing the individual’s medical condition
k. Market tours
l. Medicinal mushrooms
m. Quick and easy preparations
n. Raw foods
o. Seitan
p. Tempeh
q. Weight loss.

The newest among them all is the pastry & dessert making seminar. It enlists the newest & the best vegan ways that involve chocolates. Using the experiential taste of chocolate, it teaches you the real cool vegan desserts, that are build in one’s own frozen vegan style along with the classic summer fruit and gluten free desserts. Liberating the baked goods, this type of cooking allows for some great summer vegan dessert tastes and the perfect vegan pies.

3. Compassionate Cooks

This institution offers vegetarian cooking learnings in simple & easy means to follow. Their classes are especially designed with exclusive ease featuring the following:

a. Simple recipes
b. Sharing the food history & stories
c. Eating good food samples

These classes also offer the following varieties of diet program:

a. Low-Cal
b. High Flavor
c. Demystifying Tofu and Tempeh
d. Hearty Homestyle Italian
e. Simple Japanese Cuisine
f. Taste of Thai
g. Mexican & South Western
h. Burgers and Backyard Bites
i. Mediterranean Menu
j. Chinese Delights
k. Satisfying Soul Food
l. Thanksgiving for Birds
m. A Healthy Holiday Feast

Does your cooking seem a little on the bland side? Many of us have a least one spice rack from last Christmas, but how often do you really use it? Creating a well-seasoned dish does take a bit of practice, but you have to be willing to work on the basis of trial and error. Read on for a few tips that you can use when venturing into the world of herbs and spices.

First, we will start out with using herbs. Below you’ll find a list of herbs that are commonly found in store-bought spice racks, as well as examples of dishes that they compliment well. This is just a guide, so don’t be afraid to experiment with the different herbs in your cupboard. With herbs, you can easily go by scent. Open up a jar—does it smell like it would go well with the dish you have in mind?

Basil: tomato sauces, pesto, vinaigrette
Bay Leaves: soups, marinades, sauces
Cardamom: pickling, but sometimes used in pastries
Celery Flakes: soups, salads, and dips
Celery Salt: pickling, potato salad, cole slaw
Coriander: pickling, meat, Oriental foods, curries
Dill Weed: soups, potatoes, fish, sauces
Italian seasoning: pizza sauce, spaghetti, lasagna
Marjoram: chicken, sausage, stew, soups, meat, potato, pizza and spaghetti sauces
Mint: lamb
Onion Salt: Italian dishes, soups, sauces
Oregano: Italian dishes, stew, soups, sauces
Parsley: potato dishes, eggs, soups, sauces
Rosemary: most roasted meat, stuffing
Sage: chicken, pork, stuffing
Thyme: meat dishes, sauces, clam chowder

Spices can be a bit trickier, as their scents are not nearly as pronounced as herbs, so you may just have to familiarize yourself to the individual flavor of each spice.

Allspice: Tastes like a combination of cinnamon, nutmeg, and cloves. Baking, roasts, soups, sauces
Cayenne Pepper: meat, chili, Mexican and Louisiana-style foods, seafood (careful—a pinch or less is enough—this stuff is hot!)
Chili Powder: chili, stews, beef (hot)
Cinnamon: baking, hot drinks (cocoa, apple cider, chai)
Cloves: baking, ham (baked), desserts, marinades
Cumin: chili, meat
Curry Powder: mixture of Indian spices (turmeric, garlic, coriander, cumin, ginger) curries, meat, poultry, seafood, Oriental and Indian dishes
Garlic Salt: sauces, meat, poultry, pasta, soup
Ginger: chutney, preserves, Oriental and Indian foods
Lemon Pepper: salads, seafood, poultry, meat
Paprika: eggs, seafood, salad dressing, sauces
Red Pepper: sauces, meat (hot)
Turmeric: curries, meat, eggs

It seems like a lot to take in, but you’ll get the hang of what each herb and spice can contribute to your dishes as you become familiar with the different flavor combinations. The best way to learn to use seasonings is to create a sauce or dish that you’re familiar with. Once you’ve accomplished the “normal” flavor, mess around to create a particular flavor that suits you. For instance, try making spaghetti sauce from scratch rather than buying the ready-made stuff in a jar. You know what spaghetti SHOULD taste like, and this one is almost a fail-safe when learning to season from scratch. All you need is a few cans of tomato puree and your spice rack. You could use “Italian seasoning” if you have it, but it’s kind of a cheat as far as seasoning goes. The basics for your spaghetti herbs should include basil, oregano or marjoram (or both, if you like, however oregano is simply wild marjoram), parsley, coriander (just a little), and thyme. From the spice shelf, just throw in a bit of garlic salt to taste and you’re set!

Don’t be afraid to be adventurous in the kitchen; all great chefs have to start somewhere, and learning the basics of herbs and spices will give you a great foundation.

Home cooking network – a Pandora box for all the goodies. A never before array of recipes are a rare collection of specialties form all over the world. It can serve all sorts of individual needs that are vegetarian, quick & easy, traditional, etc. For more help visit to: www.atkins-diets-recipes.com.Ranging from gourmet to the simpler ones, these recipes can be broadly divided in to 4 heads. These are as follows:

Unlike the regulars such as brochette or deviled eggs, Home Cooking Network offers the individuals an opportunity to try various cuisines. Chinese, Mexican, French….. The list is amazing!

For spicy pre meal snacks check out the Mexican & Chinese appetizers.

Soups make great appetizers and attribute to quite a healthy meal. If beef & chicken recipes do not tickle your taste bud being a vegetarian, look out for the vegetable soups such as carrot soup. For playing off the league try your hand with the French onion soup.

Whether appetizers or a meal, salads are just perfect for all of us. And for the lazy ones, these are far simpler & quicker recipes to opt from. They take almost no time, don’t believe me, and try potato salad or pasta salad! For some adventure & experience go for the Mexican salad.

Do you want to be different this time? For more detail go to: www.cooking-groundbeef.com.Choosing the main course could be rather hard but with Home Cooking Network, the choices are endless.

In place of the plain steak, try some corned beef or beef casserole, or the beef stroganoff.

Recipes enlist things as simple as the grilled chicken to something special like the low crab recipes and the chicken cordon bleu.

This can be defined in many ways as per one’s own perception. Home Cooking Network consists of many recipes that can be used as main course, appetizers, desserts or just simple snacks. These recipes are representatives of different cultures like

Desserts are surely delicious end to the meals. Home Cooking Network believes in trying different recipes that are new, uncommon and easy to cook.

Greek, Mexican and Pilipino desserts form a major chunk of the list.
ii. Alongside it enlists all time favorites like pies. Among pies, Home Cooking Network contains recipes for key lime, fruit filled and pecan pies.
Among vegetarian cuisines, Home Cooking Network offers various new & exquisite recipes like:
To tickle your taste buds further, Home Cooking Network’s recipes include many other categories to serve any purpose you have on mind that is a festive treat pleasing a cherished guest or thanking a friend, or simply sharing a relishing moment with the family. These recipes might be time consuming but the time is all the worth. Its rich culinary list includes: