The first cookbook from America’s premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company’s confections have won a following among food professionals and home cooks alike. Now, in their fir
Metal hinged-lid recipe file box is 6.5″ wide, 4.25″ tall and 4.875″ deep
Includes 12 tabbed divider cards by recipe type
Divider cards are 6″ wide and 4.9375″ high
Multi-patterned box adds color to your cooking
Every iota product is eco-friendly including using paper harvested from sustainable forests and soy inks in the printing process
From appetizers to desserts, keep your recipes always in order with this colorful recipe file box. Silver metal hinged lid, 12 tabbed divider cards by recipe type and 20 individual 6″ x 4″ recipe cards.
Steamed vegetables are a nutritious and quick choice for any dinner table. We show you two ways to properly steam vegetables – in a basket and by blanching.
Step 1: You will need: Units: Metric US Imperial UK Imperial
7 oz broccoli , cut into florets
7 oz cauliflower , cut into pieces
7 oz green asparagus
7 oz green beans
2 1⁄8 oz salt
a little olive oil
4 ¼ pt water
some salt and pepper to taste
1 saucepan
1 steamer
1 bowl of iced water
1 tray, lined with paper towel
1 set of tongs
1 slotted spoon
1 small knife
Step 2: Heat the water
The first method of cooking is called “blanching”. It is a quick way of cooking vegetables while retaining their nutritional values and this technique is especially good for green vegetables. Begin by placing the saucepan on a high heat and fill it with about with 2 litres of water. Now add the salt and bring it to a strong rapid boil.
A Quick Tip
Use 30 ml of salt for every litre of water. The salt creates a barrier on the surface of the vegetables and also raises the temperature of the water, sealing in the nutrients.
Step 3: Blanch the vegetables
Now place the bowl of iced water next to the pan in preparation for ‘shocking’, the vegetables, later on. Then add the asparagus into the boiling water. Allow the water to come back to the boil then prick them with a small knife to check for readiness. The asparagus should be soft but firm at the same time. Blanching the asparagus for roughly 30-60 seconds is enough for it to be perfectly cooked. Remove them with your slotted spoon and place into the bowl of ice water, to shock the vegetables, for 30 seconds or until cold. This will immediately stop the cooking process as well as preserve colour, and crispiness. Once removed from the ice, set them aside on the tray lined with paper towel. Keeping them in a cold place will also help to maintain colour and freshness.
A Quick Tip
Since all vegetables cook at a different pace always cook the different types separately.
Step 4: Add the remaining vegetables
Next add the broccoli and allow it to blanch for 60s. Then test it by pricking a knife in the stalk of the floret. Remove and place it in the iced water for 30s or more, until cold. Remove and place on the tray lined with paper towel. Add the green beans. Repeat the entire blanching process, for about 60s. Finally add cauliflower and blanch for 3-5 minutes. These vegetables can be reheated by placing them in hot water.
Step 5: Using a steamer
The second method of steaming is by using a traditional steamer. Begin by bringing the water to a boil over a high heat. Once the water begins to boil, close the steamer to allow its internal temperature to build.
Step 6: Add the vegetables
After the steamer has been covered for a minute, add the asparagus, the broccoli, the green beans and the cauliflower.
Make sure to keep them in separate groups. This will make them easier to remove when they finish, as each one cooks at a different time. After a minute and a half, prick all the vegetables with a knife, to test them. Then remove just the green vegetables. Place them onto a tray lined with paper, to drain a little. The cauliflower needs to steam for another 3 minutes. Remove it after this time
Chef’s top tip
Our chef recommends blanching vegetables rather than steaming as they maintain more nutrients and quality.
Step 7: Season, and serve
Transfer all your blanched and steamed vegetables onto a serving platter. Season to taste with olive oil, salt and pepper. Your vegetables are now ready to serve. They go wonderfully with any type of meat, can be served with a cheese or herb sauce or even just as they are.
Product Description QUALITY & QUANTITY GUARANTEE Each Packet comes with lots of seed, grow herbs indoors and outdoors! Plenty of seed to experiment with and grow a full herb garden! Our seed is also Guaranteed to grow! Assortment of 12 Culinary Herb Seeds Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage…. More >>
Notes: Brand New from Publisher. No Remainder Mark.
Product Description Everything you need to know about growing your favorite herbs using safe, natural, all-organic methods!
Practical tips and advice on all aspects of successful herb growing.
A wealth of great ideas and helpful how-to on using herbs in cooking, crafts, cosmetics, health care, insect repellents, and more.
Illustrated herb directory featuring all the most popular herbs– from aloe to yarrow– each with complete information on growing, care, harvesting, and uses. … More >>
Product Description The emphasis of this magazine is on healthy eating and living. Each issue covers light cuisine and includes more than 70 recipes with photos. It also explores food and nutrition news as well as fitness, health and beauty.Amazon.com Review Who Reads Cooking Light? Cooking Light is a trusted source for those who want to cook and enjoy healthy, delicious food. Whether you’re in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light offers nutritious, kitchen-tested recipes for every day living or special occasions. And whether you’re a novice or an adventurous cook you’ll find great food and healthy lifestyle tips in every issue.
What You Can Expect in Each Issue:Recipe Index is positioned immediately after the Table of Contents and includes recipe listings by category, including tags for More >>
Product Description Diabetic Cooking for One or Two is designed for diabetics who want to prepare healthy, nutritious meals for only one or two people. The cookbook has more than 45 recipes specifically developed for people with diabetes—and proportioned for one or two servings.
The cookbook features a variety of recipes for people with diabetes, including savory soups and stews, creative sandwiches and salads, dynamic main dishes, unique side dishes, and an assortment of sweet endings.
Each recipe in Diabetic Cooking for One or Two is based on principles of sound nutrition as outlined by the Dietary Guidelines for American developed by the U.S. Department of Health and Human Services. Although the recipes are not intended as a medically therapeutic program, every one has been formulated with controlled amounts of calories, fat, cholesterol, sodium, and carbohydrates that will fit easily into an individualized meal plan designed by a physician, certif… More >>
Product Description DESCRIPTION Delicious Diabetic Recipes gives easy to follow information on some basic facts about diabetes as well as diabetic diet. It is a collection of meticulously planned recipes from different cuisines like Indian, Continental, Italian, Chinese and Mexican to add more variety to our meals. So, the next time someone says that a diabetic diet is boring and uninteresting, tell him or her to refer to this book…. More >>
Notes: Brand New from Publisher. No Remainder Mark.
Product Description A year in the making, Sandra Ramacher has released Healing Foods: Cooking for Celiacs, Colitis, Crohns and IBS, a visually stunning and intelligently written cookbook. It is specifically designed to please and inspire all those who suffer from these debilitating intestinal diseases, as well as those who already live happier lives thanks to the Specific Carbohydrate Diet (TM). This book strictly adheres to the diet prescribed by Elaine Gottschall in her revolutionary book Breaking The Vicious Cycle. The Specific Carbohydrate Diet is a strict grain-free, lactose-free, and sucrose-free dietary regimen intended for those suffering from Crohn’s disease, ulcerative colitis, celiac disease, diverticulitis, inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). The SCDiet has proven to be highly successful for many who suffer from various bowel disorders as well as the many related problems which actually stem from imbalances in the intestinal tract…. More >>
Product Description This DVD serves as an introduction to a world of great taste and superior health. Only through making the world s healthiest foods in your own kitchen can you really experience all the pleasure that the Eat to Live diet-style has to offer. Once you understand these basic techniques and principles of high nutrient food preparation, you can take your health to the next level of nutritional excellence. Dr. Fuhrman and his wife, Lisa, take you into the kitchen to demonstrate the techniques and principles behind preparing nutrient dense foods. Learn how to prepare great tasting and high nutrient recipes. By incorporating these recipes into your daily menu, you’ll take your health to the next level of nutritional excellence! Dr. Fuhrman reveals his favorite recipes and general formulas for making: Salad Dressings & Dips, Soups & Stews, Main Dishes, Vegetable Smoothies, Ice Cream & Sorbets…. More >>
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