Cooks Nation

I am on a diet so I need a healthy recipe sor cooking a fish that has a very low number of fat and calories. You have to list the recipe, and the amount of calories and fat it contains. I will award anyone 10 points who has the best answer. Thank You!
It’s talapia fish that I wanna cook.

Chinese Sea Bass (two servings)

3/4 c. 99% fat-free chicken broth
1 T. cornstarch
1 T. sesame oil
1 T. minced garlic
1 T. mined ginger
1 1/2 T. apple cider vinegar
4 tsp. soy sauce (light soy sauce preferred)
1 tsp. sugar
1 T. thinly sliced scallions (green onions) use both green and white parts
2 – 5oz. tilapia fillets

Combine broth and cornstarch until dissolved. In a small fry pan, stir fry garlic and ginger for 30 seconds. Add broth mix and bring to a boil, stirring constantly (about 1-2 minutes) or until thickened. Remove from heat. Season with salt and pepper.Set aside all but a couple of tablespoons of the marinade. (What you set aside can be passed when the dish is served.)

Pre-heat broiler. Brush both sides of fillet with marinade and grill for about five minutes each side. Plate the fish, and sprinkle with scallions.

Per serving: 150 calories, 17 gm fat

I am on a diet so I need a healthy recipe sor cooking a fish that has a very low number of fat and calories. You have to list the recipe, and the amount of calories and fat it contains. I will award anyone 10 points who has the best answer. Thank You!
It’s talapia fish that I wanna cook.

Chinese Sea Bass (two servings)

3/4 c. 99% fat-free chicken broth
1 T. cornstarch
1 T. sesame oil
1 T. minced garlic
1 T. mined ginger
1 1/2 T. apple cider vinegar
4 tsp. soy sauce (light soy sauce preferred)
1 tsp. sugar
1 T. thinly sliced scallions (green onions) use both green and white parts
2 – 5oz. tilapia fillets

Combine broth and cornstarch until dissolved. In a small fry pan, stir fry garlic and ginger for 30 seconds. Add broth mix and bring to a boil, stirring constantly (about 1-2 minutes) or until thickened. Remove from heat. Season with salt and pepper.Set aside all but a couple of tablespoons of the marinade. (What you set aside can be passed when the dish is served.)

Pre-heat broiler. Brush both sides of fillet with marinade and grill for about five minutes each side. Plate the fish, and sprinkle with scallions.

Per serving: 150 calories, 17 gm fat

I found this cool website where you can learn gourmet cooking from a woman who ran a couple of really good restaurants. Its called Kimistyle.com. It is pretty neat, but I’m not sure if I should pay for a subscription or wait until she has a cookbook. Its $50.00 for a year. Is this a good way to learn about cooking?

The only real way to learn to cook (gourmet or otherwise) is to actually cook. Watching and/or reading can only do so much. You need to have the knife in your hand and practice properly cutting. You need to feel the different ingredients to know how they respond to heat. You need to have a mentor there who will help guide you to do things the right way. Look into taking culinary classes at a local community college. It’s a great way to get exposure to a wide variety of cooking elements and styles.

I found this cool website where you can learn gourmet cooking from a woman who ran a couple of really good restaurants. Its called Kimistyle.com. It is pretty neat, but I’m not sure if I should pay for a subscription or wait until she has a cookbook. Its $50.00 for a year. Is this a good way to learn about cooking?

The only real way to learn to cook (gourmet or otherwise) is to actually cook. Watching and/or reading can only do so much. You need to have the knife in your hand and practice properly cutting. You need to feel the different ingredients to know how they respond to heat. You need to have a mentor there who will help guide you to do things the right way. Look into taking culinary classes at a local community college. It’s a great way to get exposure to a wide variety of cooking elements and styles.

I’m doing a project for French class so I would like something like a dessert recipe and that’s easy to make. Thank you.

Take a look here…

http://frenchfood.about.com/od/desserts/Desserts.htm

I’m doing a project for French class so I would like something like a dessert recipe and that’s easy to make. Thank you.

Take a look here…

http://frenchfood.about.com/od/desserts/Desserts.htm

Hazelnut-Praline Layer Cake

Ingredients

Cake:
Nonstick spray
2 cups cake flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (11/2 sticks) unsalted butter, at room temperature
1 and 1/4 cups sugar
3 large eggs
3/4 cup buttermilk
1/4 cup Frangelico
1/2 cup roasted, skinned, and finely chopped hazelnuts (roasted in a 350-degree oven for 6 minutes, then chopped; roasted-hazelnut flour can be substituted)

Praline buttercream:
1 and 1/4 cups sugar
4 large egg whites
Pinch of salt
1/4 teaspoon cream of tartar
3/4 pound (3 sticks) unsalted butter, at room temperature
1/4 cup praline paste or filbert paste (available from New York Cake & Baking Center, 56 West 22nd Street)
3/4 cup roasted, skinned, and coarsely chopped hazelnuts

Cooking Instructions

Cake: Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment. Sift the flour, baking powder, baking soda, and salt together three times. In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated. Continue beating on high until light and fluffy, about 6 minutes more.

With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour. Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.)

Praline buttercream: Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste. When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers. Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.

Optional: Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.

Hazelnut-Praline Layer Cake

Ingredients

Cake:
Nonstick spray
2 cups cake flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (11/2 sticks) unsalted butter, at room temperature
1 and 1/4 cups sugar
3 large eggs
3/4 cup buttermilk
1/4 cup Frangelico
1/2 cup roasted, skinned, and finely chopped hazelnuts (roasted in a 350-degree oven for 6 minutes, then chopped; roasted-hazelnut flour can be substituted)

Praline buttercream:
1 and 1/4 cups sugar
4 large egg whites
Pinch of salt
1/4 teaspoon cream of tartar
3/4 pound (3 sticks) unsalted butter, at room temperature
1/4 cup praline paste or filbert paste (available from New York Cake & Baking Center, 56 West 22nd Street)
3/4 cup roasted, skinned, and coarsely chopped hazelnuts

Cooking Instructions

Cake: Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment. Sift the flour, baking powder, baking soda, and salt together three times. In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated. Continue beating on high until light and fluffy, about 6 minutes more.

With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour. Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.)

Praline buttercream: Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste. When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers. Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.

Optional: Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.

We are from Texas and would like to start a family recipe blog that is not already taken. We also thought about also including other folks recipes as well. So it kind of makes it difficult to come up with a catchy name, I don’t think a family name will work, or a southern or Texas name either, because what if someone from upstate or overseas has a great recipe they want to share. So do you see my point. Thanks for any positive input.

Secret Recipes That Are Easy To Make.
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Have a great day.

We are from Texas and would like to start a family recipe blog that is not already taken. We also thought about also including other folks recipes as well. So it kind of makes it difficult to come up with a catchy name, I don’t think a family name will work, or a southern or Texas name either, because what if someone from upstate or overseas has a great recipe they want to share. So do you see my point. Thanks for any positive input.

Secret Recipes That Are Easy To Make.
Increase traffic to your blog by clicking on the links below to find out more.
Have a great day.