Cabbage Soup Diet

7 Day diet Plan:

Day One:
Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water.

Day Two:
Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.

Day Three:
Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.

Day Four:
Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.

Day Five:
Beef And Tomatos: Ten to twenty ounces of beef and up to six fresh tomtoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for the beef one one of the beef days (but not both).

Day Six:
Beef and Vegetables: Eat to your heart's content of beef and vegetables this day. You can even have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.




Cabbage Soup Recipe

6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Directions:

Slice green onions, put in a pot and start to saute with cooking spray.

Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, cut into bite size pieces, and add to pot.

Slice mushrooms into thick slices, add to pot.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.

Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

Courtesy: http://www.cabbage-soup-diet.com/recipe.html

Cooking for Dummies

I never imagined myself teaching someone how to cook... and then, offcourse my early days came to my mind. I remember my mom used to make mixed vegetables and boil pasta, fry eggs and mix everything and voila the pasta was ready. and it was one of the yummiest thing in the world. I eternal love for pasta and one of the easiest recipes.. and then, offcourse we (my sis and I) started my hands on Chinese, yet another easiest recipe in the world, boil rice, fry vegetable, boil the curry, add vegetables and its ready... the soups, the donuts, pizza, cakes, brownies, biscuits, nan khatai and now everything is coming back to my mind. The various kitchens I have worked with... and offcourse my mom was always there... she said add this, subtract this, now do this, cut it like this, beta ungli nahin katna... and blah blah.

I remember I was so young and my first lesson in the kitchen was to cut the corriandar, not too small, not too big with no "dandis" and then hand-pick the leaves if need be. And offcourse peeling the peas, cutting tomatoes, onions, and blah blah blah.

I still do it often for my mom, blend this, mix this, add this, and I have done it so many times... "yeh iss main nahin iss main dalna tha..." hahahahaha... I am still a pain for my mom...but she loves it when I help her in the kitchen.

With all these blunders, I have learned alot from the kitchen, what looks good in taste, what shud be added in what quantities, what is the best way to present this, how to cook this.. and with the internet world on my finger tips, the wireless connection and laptop... the laptop goes with me in the kitchen...I add things to my taste and check 3-4 recipes before I do something. The bad experience of cup cakes has made me realize may be my cheese cake wont turn out to be too good.. so it goes until after the weekend.. so I can check the recipes and consistencies properly before I try my hands on it.

The best way for cooking for Dummies is to stand in the kitchen and understand all the masalas, this is the first lesson... you shud know that salt has to be only 1 tea spoon...no matter what u r cooking... and pepper has to be 1 tea spoon too... and please, dont be too generous with chili pepper and red chilies, you may like it but not the others. and vinegar... hmmph... just a drop of it.

You shud be mentally prepared with what U wanna cook and how U want the final product to be. Have a picture in your mind. I like colourful... I like loads of colour and offcourse less oil with less calories, so I keep a check on it. I want it to taste good.. I dont like bland food. I want to feel what I am eating, hence, I keep on checking the taste, while I cook.

Dont over cook, and have patience and time for what U r cooking. Its really important. If U do not have patience, it might not turn out to be great. If you are short on time, avoid cooking or U shud be that good that U can play with the ingredients.

And yes, u shud know how to cut the veggies. Offcourse, have ur knife... you shud have your own chopping board.

Last but not the least, you need to shop ahead and plan ahead. You need to ensure that you have all the ingredients with you.

and best wishes... :)

Delicate Milk Cookies

Delicate Milk Cookies


500 g (1.1 lb) flour
1 teaspoon baking powder
175 g (6 oz) butter
130 g (4.5 oz) sugar
200 g (7 oz) sweetened condensed milk
1 egg
(your choice between) lemon/orange zest OR a little cinnamon OR orange/lemon essential oil (10-12 drops) OR vanilla extract or powder, OR substitute part of the sugar in the recipe with lavender sugar
for decoration: jam, melted dark or white chocolate

Beat the butter, the sugar and the condensed milk until pale and creamy. Beat in the egg, then sift in the flour mixed with the baking powder. Work with a spoon and then with your hands to get a smooth dough. Divide into three equal parts, form discs and wrap each of them in piece of plastic wrap. Refrigerate for about one hour (even longer is fine, mine sat in the fridge for three hours and it was perfectly fine to work with).
Preheat the oven to 180°C (375°F).
Roll the dough out between two sheets of baking paper to 3-4 mm thick and cut out the shapes you prefer with cookie cutters. Place the cookies on a baking sheet lined with baking paper and bake for about 10 minutes. They should stay pale.
Transfer the cookies to a cooling rack.
When they're cold you can sandwich them with a little fruit jam or decorate with melted chocolate, or simply dust with powdered sugar.
This time I added orange essential oil and sandwiched some cookies with orange jam. That was really delicious.

Aromatic Grilled Lamb Chops

Aromatic Grilled Lamb Chops

Ingredients

8 Rib Lamb Chops, trimmed off excess fat

Marinate
3 Cloves Garlic, skin-on
4 Sprigs Fresh Rosemary Leaves
1 tsp Maldon Sea Salt
A Handful of Fresh Mint Leaves (about 2 to 3 sprigs), finely chopped
5 – 6 Sprigs of Italian Flat-Leaf Parsley, finely chopped
1 Lemon, zest
Juice of ½ of Lemon
Freshly Ground Black Pepper
5 Tbsp Olive oil

Lemon Wedges

Method

In a pestle mortar or a food processor, coarsely pound or process together the garlic, rosemary leaves, and sea salt. Add in the mint leaves, parsley, lemon zest, lemon juice, black pepper, olive oil, and whisk well.

Rub the marinade into the lamb chops and refrigerate for at least 6 hours or overnight.

Remove the lamb chops from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Grill the chops with the lid closed, until the chops are cooked to your desired doneness. Remove the chops from the grill and let rest for about 3 minutes. Serve warm with lemon wedges.

Lemon Pie Recipe

Ingredients:

250 gr/1 cup sour cream
113 gr/4 oz unsalted butter, melted
1/2 tsp baking soda
Approximately 2 cups of flour (start of with 1 and 1/2 cups of flour)
1 and 1/2 lemons (I prefer meyer lemons as they are just what needs to be used)
1 cup sugar
1 egg yolk (optional)

In a medium bowl mix sour cream with baking soda. Add melted butter to the sour cream and soda mixture, stir everything together. Start adding flour 1/2 cup at a time. When you reach 1 and 1/2 cups see if the dough is not sticking to your hands. if it is sticking add another 1/2 cup of flour. If it is not sticking, what you have already added should suffice. The dough should be very soft and flexible to work with.

Kneed the dough nicely. Cut into two equal sizes, cover with a cling wrap and set aside until needed.

Cut lemons in smaller chunks discarding lemon seeds in the process. Using a food processor chop the lemon chunks into small pieces. You can also cut the lemon in smaller pieces with your knife. May I suggest that the latter method produces even a better lemon pie. If you are using a processor make sure not to overchop the lemon. The lemon needs to be chunkier. Add 1 cup of sugar to the lemon and mix with a spoon. This is our nice lemon filling!

Pre-heat oven at 350F. Take half of the dough and spread it on the bottom of the 9×2″ pan. Any pan could be suitable for this process as long as it is about 9″ wide. Create a 1/2″ border with the dough across the pan.

Place the lemon filling in the middle of the dough and spread it evenly within the borders you have created.

On a clean surface evenly spread the second half of the dough and carefully transfer it to the pan, covering the lemon filling. Connect the edges of the top and the bottom dough.

If you want a nice golden tone to your pie use the egg yolk as a wash. Using a fork, make indentations on the surface of the pie. In order to create a nice crust this step is essential.

Place the pie into the oven for about 30 minutes or until the pie has a nice golden brown color. Time may vary from oven to oven. Best bet is to watch for the color.

You have take the pie out of the pan while it is still hot. Use a knife to ensure the sides of the pie is free from the pan, place a big plate over the pan and with a quick motion turn the pan on top of the plate. Give it a slight tap and the pie should rest on the plate. Using the same technique transfer the pie to another plate, so that the surface of the pie faces up.

You can decorate the pie with confectioners sugar or you can serve it as it is. Done!