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    Gourmet Short Ribs
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    Chicken Fried Steak Dinner
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    Serves 4.
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    Unveil the Veal. 
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    Meal serves 3 -4. 
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    Best Steak
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    Steak sampler. 
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    Meat and potatoes. 
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    Steaks, chicken and more. 
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    Bacon Wrapped Filet Mignon
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    A tasteful gift anytime. 
    Terrific, melts in your mouth!

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    NY Strip Steaks. 
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    Ribeye Steaks. 
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    2 lbs. of completely prepared meatballs.

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    Party with 35 Buffalo Chicken Wings.

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    Meal serves 4.
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    Just the Ham.
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    Send Roasted Turkey
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    Serves 4 - 6.
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    Serves 8 - 10
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    Thursday, 31 July 2008
     was watching the channel "Discovery Travel and Living" the other day. Food related shows are definitely one that catches my attention. They are a great source of information about food in particular and of course not to mention the numerous wonderful recipes. Last evening was what I call a "foodie evening" on the channel. This is one reason that I love Thursdays. There is nice program titled "Floyd's India" followed by "Indian Cooking made easy" with Anjum Anand hosting it.

    In Floyd's India, he chooses a destination each time and is acquainting his audience with the cuisine of the particular place. He actually does cook some of the traditional or popular recipes. The first episode was on Rajasthan, a state in India. This week however, he decided to put up his tent at the popular tourist destination - Goa. A wonderful episode for seafood lovers. He cooked fish, crab and even mussels.

    A sweet coincidence or must I say a "fishy coincidence" that Anjum Anand too decided to have "fish" as her theme for the evening. She cooked delicious lime rice and served it with traditional Indian fish curry from the state of Maharashtra (fish cooked in coconut milk and coriander). Couldn't resist it and so it's fish for lunch today and also my theme for the day.

    Fishes offer so much variety. Each fish has it own distinct taste adding that little extra to your dish. So very easy to cook, a little marination and the right ingredients that make it one of the best dishes that you have ever cooked or had. The popularity of fish and chips, I guess does say it all.

    A high nutritional value, low in fat and being a rich source of omega 3 fatty acids makes fish a popular choice for a healthy menu. Fish is good for your heart.

    It is definitely an important part of several cuisines whether Chinese, Thai, American, French or Indian. The style of cooking may differ from one cuisine to the other however, the final result of a tasty dish is the same whichever style of cooking or school of thought you decide to follow. Fish is wholesome food served with just a salad and a slice of bread. Easy , quick and indeed delicious that's how it is.

    Not many however, may be well-versed with buying and cooking fish. Here are a few tips while handling fish:

    -The smell and the looks of the fish are major indicators which would help you make the right decision while buying fish.

    -It should smell fresh. It must definitely not have a stale smell. If that is so, then it sure is a no...no.

    -It must look appealing. Must look fresh and the skin must be firm. When you touch the skin it must be tight and not leave a depression on the surface. There must be no discoloration.

    -The eyes must be bright and red on the underneath.

    -Fish cook really fast and so do ensure that you do not end up overcooking it.

    With a variety of ways to cook it, there sure is lot of scope for experimenting. Each one to his own taste...that's the way it is.

    Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular healthy recipes videos on ifood.tv include baking recipes, baklava recipes and banana recipes.

    Posted by: Send a Meal AT 09:55 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 30 July 2008

    The turkey is the star of your Thanksgiving or Christmas dinner-- the holidays just wouldn't be the same without him. So why is it that finding the perfect Thanksgiving turkey recipe for a crisp, moist, golden bird is so difficult? Unless you come from a family of extraordinary cooks, you can probably count the number of perfectly prepared turkeys you've eaten on one hand (for those with counting difficulties, that's a max of five).

    A Thanksgiving or Christmas turkey with soggy skin, dry breast meat, and tough drumsticks is generally par for the course. You need to cover the darned thing with gravy to get it to taste at all interesting (and you know you're in trouble when the breast meat sucks up the gravy like dry sawdust!).

    If any of this sounds familiar, well... welcome to the world of the turkey impaired! It may not be the most desirable place, but it sure isn't lonely. Want a passport to the land of the perfect Thanksgiving turkey? I can help you get approved, stamped, and in the door. (Okay, enough with the travel analogies.) Just read on for some great tips on choosing and preparing the perfect Christmas or Thanksgiving turkey recipe.

    Brine 'em. Brining a turkey is a pain in the butt. It just is. And the nasty raw-turkey water sloshing across your arms isn't particularly pleasant, either. But boy does it make a difference. So if you want a knock-out roasted turkey recipe this year, choose one that requires you to brine the turkey. A good turkey brine recipe results in a juicy, flavorful turkey-- you simply can't get the same results without it. Heck, Christmas and Thanksgiving come only once a year. It's worth a little extra effort.

    Think outside the oven. Have you been making the same roasted Thanksgiving turkey recipe for about a hundred years? It may be time for a change of method. There a lots of ways to cook a turkey that don't require you to use your oven at all. Consider deep-frying your turkey, grilling it, or smoking it. There are lots of methods out there that result in a moister and more deeply flavored bird than you can ever get with the oven. As a bonus, these methods are all done outside, freeing up you oven for those ever-important side dishes.

    Keep the bird on a tight schedule. You've got to run a tight ship on Thanksgiving and Christmas if you want dinner to come out perfect. Dry, overcooked turkeys are often the result of poor timing. The best way to avoid this is to make up a schedule and stick to it. Certain side dishes are begun at certain times. The turkey goes in right on schedule. The table is set right when it should be. Running a tight ship will ensure that your turkey comes out ship-shape.

    Posted by: Send a Meal AT 10:19 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 29 July 2008

    I married a great Italian cook and a lovely lady too. I then moved to Italy and boy did my views on Italian food change. Far more than just Pizza and Pasta, Italy is truly a gastronomic journey to paradise second to none.

    This is a land of pure eating pleasure and an absolute paradise for gastronomes and connoisseurs of fine wines. Surprisingly so much of it remains virtually undiscovered by foreigners.

    The fast growing Slow Food movement didn't start in Italy by accident. Slow Food is not only about great food and good eating. It is as much a philosophy of life as anything else. It represents a slower lifestyle, taking time out to enjoy the pleasures of life. In essence it is the exact opposite of the fast food, frenetic lifestyle of today. Visit my blog below if you are interested in reading more about this movement.

    The variety of Italian food is incredible. It is hardly an exaggeration to say that each and every town has it's favorite local dish, salami and wine.

    Just one region of Italy - my home region of Piedmont - has more local dishes than I suspected existed in the whole of Italy. Supermarket aisles in my home town of Torino are filled with cheeses, salamis and wines from this region only. The quality is superb.

    So vital to good Italian dishes are good ingredients. Menus change almost daily in restaurants and everybody uses only what is fresh and seasonal. You won't believe what a difference this makes.

    For more on authentic Italian food, restaurants and cooking please visit me at http://www.my-italy-piedmont-marche-and-more.com/italian-food-books.html

    Posted by: Send a Meal AT 09:58 am   |  Permalink   |  Email
    Friday, 25 July 2008
    Eating healthily is a hot topic at the moment, with good reason obviously. There is no need to go through the benefits here because there is a wealth of information readily available on the internet. Suffice to say that eating well is good for the body and the conscience!


    On a Budget or Short of Time?
    The problem is, many people think that eating well is either time consuming, expensive - or both. If you don't like cooking or you're feeding a family on a budget, it is all too tempting to opt for ready meals or other processed food that is quick, easy and cheap. That's understandable of course: in our busy lifestyles thinking about cooking can be seen as an unnecessary hassle. However, it doesn't have to be like that and below is a list of ten quick, easy and healthy meals that will hopefully inspire and encourage!

    1. Roast Tomato & Garlic Pasta
    This is well worth a try because it is absolutely delicious! Simply chuck a load of cherry tomatoes in a roasting pan together with as many peeled cloves of garlic as you fancy. Drizzle with oil, add some crushed chillies and a little bit of sugar and roast in the oven for about 30-35 minutes. If you're feeling that way inclined, add some diced chorizo - but of course in moderation because it's supposed to be healthy! Cook up some pasta, mix with the roasted tomatoes and garlic, and enjoy!

    2. Chicken & Avocado Salad
    This recipe can be found at the BBC Good Food site. It's a great summer recipe and delicious. Add whatever you like to the salad - peppers, radishes and olives are always good!

    3. Black Eyed Beans with Spinach
    This is nicer than it sounds! It takes about an hour, but it's not labour-intensive. Soak and cook the dried black eyed beans according to the instructions. When they're cooked, take the pan off the heat and add loads of spinach for 3 or 4 minutes. Strain and serve with lots of tomatoes, red onion, olives, lemon and olive oil.

    4. Spiced Chickpea, Avocado, Pepper & Tomato Salad
    This recipe can be found at the Waitrose Web site. If you're feeling particularly in the mood for cooking, you can follow the recipe and prepare the peppers and tomatoes according to the instructions. Otherwise just dice the peppers and halve the tomatoes without bothering to de-skin the peppers and de-seed the tomatoes.

    5. Spiced Lentil Soup
    As with the black eyed beans mentioned above, Spiced Lentil Soup is nicer than it sounds. In fact, if you're not a great fan of veggies, make a soup out of them! Believe it or not, even cauliflower soup and broccoli soup tastes delicious!

    6. Chicken Noodles with Black Bean Sauce
    This has got quite a lot of salt so don't have it too often. The list of ingredients is simple but for an even nicer, healthier dish add baby sweetcorn, broccoli florets, bamboo shoots and water chestnuts. Just make sure you have a big wok!

    7. Super Quick Fish Curry
    If you're not a great fan of fish, this meal is ideal. Cod is mild and is disguised anyway by the delicious sauce.

    8. Pasta Salad
    This is a great dish that can be rustled up in a flash. Cook up some pasta and add whatever ingredients you have in your kitchen - tomatoes, sweetcorn, artichokes, avocado, garlic, sun dried tomatoes and rosemary are all good in this dish. Add olive oil and a touch of wine vinegar if you like it tangy and serve with crusty brown bread.

    9. Sticky Chicken with Mango Couscous
    Delicous, quick and healthy - what more do you need! The recipe for this dish can be found at the BBC Good Food site.

    10. Mixed Mushroom & Ham Salad
    Another great summer meal, but perhaps give the butter a miss.

    For links to all the recipes above visit our original article at http://www.watchingusloseweight.com

    Posted by: Send a Meal AT 08:49 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 24 July 2008
    This healthy recipe will help you do all kinds of things at once. If you want to lose weight you have to learn to eat a bit lighter at times, and there's no better way than to eat a vegetarian meal about once a week for your main dish. This recipe is easy to make, has little prep time, and the leftovers go great in your lunchbox the next day.

    Ingredients to get started:

    * 1 lb Penne Pasta

    * 1 medium fresh Zucchini (about 10" long and 2" around)

    * 1 fresh yellow summer squash (same size as zucchini)

    * About 4-5oz freshly grated Parmesan Cheese

    * About 1 cup sliced black olives

    * 2 freshly chopped garlic cloves

    * 1/4 Extra Virgin Olive Oil, and 2 tbsp

    * fresh ground pepper

    * salt to taste

    So, to get started place 2 quarts of hot water in a 4 quart pan on the stove on high heat to boil. Throw a dash of salt in there. While it's coming to a boil, cut off the ends of your zucchini and squash and cut lengthwise. Then, hold those 2 slice together and slice in 1/4" slices like a cucumber to both the zucchini and the squash. Chop up your 2 garlic cloves and set aside. In a medium sauce pan place the veggies (except garlic) about about 2 tbsp of olive oil on medium heat. You're going to cook and stir them about 6-8 minutes.

    When the water boils add the Penne Pasta. Stir every minute or so, it should be done just about the time the zucchini and squash are cooked, or just a minute or two after. Drain the pasta, place back in pan after rinsing and draining, and add the 1/4 cup olive oil, olives, and garlic, and stir. Add the zuchinni and squash and mix well. Add the Parmesan cheese and mix well one last time. This can feed 6+ depending on the size of your serving dishes (and appetites). Once the dish is plated, grind some fresh black pepper on top and serve!

    Of course with a dish like this there are countless things that you could add, but I find sometimes simplicity is best. The taste of the pasta with the cheese and sweetness of the squash and tartness of the black olive is the perfect contrast.

    More healthy homemade meals at Free Recipes Online. These recipes can also help you lose weight as part of the fastest weight loss diet.

    Posted by: Send a Meal AT 10:13 am   |  Permalink   |  Email
    Wednesday, 23 July 2008
    Have you ever heard someone mention grilling prime rib lately? If so then perhaps the first thought that came to your mind was all those happy memories you had with your friends and family members at the cookouts. We must say a cookout is not a cookout unless you have prime rib. Many individuals can smell the aroma and can be taken back to those sweet childhood memories where everyone used to get together and play horse shoes, volleyball and all of that. Within this article we are going to discuss some basic information about grilling prime rib.

    First we would like to tell you that most people are intimidated by the prime rib roast. For those of you that like to grill prime rib you may not realize it but there are a lot of individuals out there who get chills down their backs at the mere thought of it Do you know what this results in? Well, it results in the fact that many individuals out there will not grill it themselves, instead they get in their car and go to a restaurant that offers prime rib at its best. Perhaps this is where the saying "let the chef handle it" comes in.

    In all actuality we must tell you that the prime rib just so happens to be one of the simplest cuts of meat to cook. Whether in the oven or on the grill, prime rib is something anyone can prepare so if you have not grilled it before you should relax because it is really simple. Have you ever cooked a meat and no matter how much you tried to make it tender it still turned out tougher, so tough that a lion in the jungle couldn't eat it? Perhaps this is all because of the cut. When choosing your prime rib you should always remember to pick out a good cut that has a nice marble of fat. Are you wondering what the marble of fat is for? The truth is the marble of fat will be adding flavor to the meat.

    If you are in your local supermarket and not able to find the nice cut of prime rib to grill at the meat counter, then you should never hesitate to ask the meat manager at you're local supermarket because that is what they are there for. Once you as the meat manager at the local supermarket for that nice cut you will see that they will bring it out to you in no time.

    Once you finally get that nice piece of prime rib home you should let it come to room temperature, the biggest mistake we make is to refrigerate it. It is fine to leave it out for a little while, as long as you plan on grilling it that very day. Contrary to what individuals believe, it is not going to spoil that fast.

    You will also find the meat to have that nice tender texture that people like the most. Honestly, when it comes to grilling prime rib it is so simple, the truth is it's is as simple as it is as cooking it in an oven. On a side note we must tell you that grilling is better than cooking it in the over. If you do not believe us then you should try it for yourself to see.

    Ian Pennington is an accomplished niche website developer and author.

    To learn more about grilling prime rib, please visit Cooking a Prime Rib Site for current articles and discussions.

    Posted by: Send a Meal AT 10:16 am   |  Permalink   |  0 Comments  |  Email
    Monday, 21 July 2008

    The barbecue grill is a wonderful invention. When the weather is warm, you can leave the stove altogether and head outdoors. Here are a few ideas on how to prepare a complete meal for your family using only your barbecue grill.

    The gas grill has many families grilling out several times a week. Gas grills are convenient and affordable. There are those that come with storage spaces and additional heating elements.

    One way to cook a meal on your gas barbecue grill is to use grilling packets. Grilling packets are constructed using aluminum foil. With the creation of non-stick aluminum foil, using a grilling packet is healthier and easier than ever.

    Grilling packets can be used for vegetables and other side dishes. Slice and season the vegetables and lay them in the center of a piece of aluminum foil. Fold the foil loosely over the center of the vegetables, creating a tent. Make a double fold with the two ends to seal the top of the packet. Fold each end inward to create a sealed double fold. Be sure to use heavy foil to avoid tears when shifting the packets on the grill.

    Meats can also be placed in packets. Packets allow what’s inside to cook in its juices. The circulating steam cooks the contents without drying them out. Make sure to keep track of cooking times to avoid burning your food.

    Packets are a good idea when everyone wants the same thing but with slightly different touches. In this instance, each packet becomes an individual serving. Be sure to keep vegetables and raw meats separate to avoid cross-contamination.

    Bread rolls wrapped in heavy foil can be warmed on the grill. Set them on the warming rack. It won’t take a long time so keep watch.

    Gas barbecue grills with side burners add another element to the grilling experience. Rice or beans can be cooked outdoors as well. The saucepan should stay covered to avoid bugs or insects flying into the pot. You can even boil white potatoes for a homemade mashed potato side dish. I would suggest purchasing a grill with side burners. The grill becomes more versatile.

    Most grills offer an extra prep area on one side. This space can be used to arrange the food as it comes off of the grill. Each person can sit their plate there and have dinner served up with a smile.

    Grilling is not the experience it once was. Now, barbecue equipment is much more user friendly. An entire meal (excluding dessert) can be prepared on the grill in less time than it would take in the house using a stove. And, there is a good breeze blowing outside.

    Find family friendly product reviews, information and support from a variety of different moms from all walks of life at http://www.momstalknetwork.com. Join us, it’s Free!

    Posted by: Send a Meal AT 09:58 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 17 July 2008

    Mexican foods, like many other foods, can be boiled, grilled, or fried. These are modern Mexican cooking styles but Mexican traditional cooking techniques were rather different.

    In ancient times, Mexicans did not have ovens. Instead, they would cook Mexican food over an open fire, which was the most common out of all the Mexican traditional cooking techniques.

    The food would be placed in iron pots before cooking. This Mexican cooking method is similar to how we cook food on the grill these days. The Aztecs steamed and boiled their food in two handled clay pots before the Spanish introduced iron cooking pots. These two handled clay pots were called xoctli. The pot would be filled with food and then heated over an open fire. A lot of foods were fried and Mexican cooking features frying to this day.

    Today in the present, it is a lot easier to cook Mexican dishes. It takes less time to prepare the foods. If someone wants to make homemade tortillas, there are iron pans that make it easy. Flans are made simply using spring form type pans. Long ago, it was a long process to make masa, which is a dish that includes a certain type of corn that has to be grinded. Nowadays you can purchase a metal grinder that helps grind the masa.

    When you are making Mexican cooking recipes, the oven is perfect for many of them. You can bake meat, fish, and vegetables easily. You can also cook foods in a pot of water with added spices. A lot of Mexican recipes can even be made in a crock pot or slow cooker. Large steaming pots simplify the tamale cooking process. They take a long time to cook so a large pot means you can cook more at once, instead of in smaller batches.

    Grilling Mexican food is another way to enjoy it. Foods used to be cooked this way many years ago and it was called "barbacoa." With this Mexican cookery method, meat was wrapped in banana leaves and cactus leaves and steamed over boiling water in a large pit. If you want to learn how to cook Mexican food, this is not the easiest technique for a novice! Food cooked in this way would have tasted similar to our grilled food of today. Fajitas are a good example of a perfect Mexican food to grill.

    Mexicans many years ago used "metate y mano," which was a large tool with a concave surface, made from stone or lava rock. This utensil was used to mash the ingredients together. A "molcajete" is another ancient Mexican cooking tool, which translates as a mortar and pestle. You would learn about these ancient cooking tools in a Mexican cooking class, although we use different utensils today.

    Cooking almost always requires stirring somewhere in the preparation. Wooden spoons have been around for many hundreds of years and are still widely used. There are different types of spoons today, depending on whether you are moving meat around in hot oil or stirring a thick sauce.

    There is a rich history behind Mexican food and Mexican traditional cooking techniques. The methods might have changed through the ages but the food is still traditional. Food tastes different when cooked in different ways and there are plenty of Mexican recipes to try out and enjoy.

    Mexican recipes are easier than you might think, find out just how simple it is to make your favorite Mexican food recipes at home in your own kitchen.

    Posted by: Send a Meal AT 09:53 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 16 July 2008
    A selection of different complementary foods eaten together compose a meal. People often choose to eat in the company of family members or friends and this is generally understood as an important social encounter.

    Production and acquisition of food

    The food traditionally has been obtained by planting, fishing, hunting and other methods of subsistence locally important for some people but for other despicable.

    Today, in developed nations, the food supply increasingly depended more intensive farming, cultivation of industrial, farming or other techniques that increase the quantities of food produced while decreasing their cost. These techniques in turn depend on the development of mechanized tools, from the threshing machine and the planter to the tractor and thresher , etc.. These tools have been combined with pesticides to ensure high crop yield and fight insects or mammals that hurt production.

    Also on the genetic modification of edible plants , to make them more resistant to diseases and parasites, while more productive. These techniques are very answered thus left to the multinational seed production, while it is assumed that cross-pollination of plants by natural modified plants, can alter the quality of them.

    More recently there is a growing trend towards more sustainable farming practices, which rely on natural systems of production. These methods, which are spreading thanks to the demand of consumption, encourages biodiversity, local security and self-organic farming.

    Want to be healthy?
    Then follow these tips:

    Do not skip any meal.

    Snack between meals and not reserve your appetite for real meals, three times a day.

    Choosing well-balanced and varied menus.

    Take plenty of water throughout the day.

    Eat slowly and chew well.

    The chocolate, ice cream and sweets are very good! But be careful with cavities and especially with being overweight!

    If hungry, it's best to eat a fruit rather than a biscuit.

    Finding strength in fruits and vegetables.

    Here you find all exquisite Food Recipes from Venezuelan and World. All recipe here http://www.venezuelanfoodsite.com

    Posted by: Send a Meal AT 10:05 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 15 July 2008

    Exotic Foods Abound in Colombia

    Although "exotic" foods abound in Colombia, the most succulent, flavorful offerings are its locally-made soups. One of the many pleasures of living and teaching English as a foreign language abroad is the opportunity to sample and savor a unique plethora of foods. From chilly Bogotá, Colombia's mountain-located capitol city, through aromatic seafood soups from the Pacific coast to the steaming goodness of Cali, Salsa music capitol of Colombia, here are some of the country's best soups.

    Here Are Six Succulent Soups from Colombia

    " Sancocho de Gallina

    The national dish of Colombia, this hearty soup is made with a whole stewed chicken or rooster including the feet. Added in are yucca, yellow plantain, potatoes, carrots, onions, garlic, and seasonings. It's served with a bed of steaming white rice and fresh slices of locally-grown avocado.

    " Mondongo

    A truly hearty meal in which cubes of tripe are cooked until tender, then added into a stew of vegetables like yucca, yellow plantain, potatoes, carrots, onions, garlic, peas and seasonings. It's also often served with a bed of steaming white rice. A cold, locally-brewed beer goes well with this too.

    " Ajiaco

    As creamy a soup as they get, this specialty of Bogotá is made with tender chicken breast, two varieties of potatoes; small yellow potatoes and white potatoes, yucca and lots of fresh whole milk to give it its characteristic creamy texture and light color. It's served with Guasca (a green, leafy vegetable) and Alcaparras (capers) and is a taste sensation you'll likely never forget.

    " Changua

    Another milk-based soup commonly served in Bogotá and environs for breakfast. It is simple with beef broth, milk, and eggs as its main ingredients. Parsley is often sprinkled on top for added color and bouquet.

    " Sancocho de Pescado

    Along Colombia's Atlantic and Pacific coasts, this full version of the national dish is made with several types of seafood instead of chicken. Fried slices of yellow or green plantain accompany this dish as does white rice cooked in coconut milk instead of water. Sliced fresh avocado, tomato and fried fish are often piled on a platter next to the bowl of soup which is actually more like a stew.

    " Caldo de Costillas

    The third highest capitol city in the world, Bogotá can get quite chilly mornings and late evenings year-round. For a great chilly morning pick-me-up you can't do better than a bowl of this simple beef broth cooked with white potatoes and a healthy slab of meaty beef rib thrown in, always still on the bone. Bread or arepa (a thick flour tortilla-like bread) on the side help fuel you up for a busy day in Colombia's capitol city. Add a hot cup of Colombia's rich, mild coffee and you're good to go for the day.

    Feeling Adventuresome?

    If you're feeling adventuresome, then by all means try the "Hormigas Culonas" ants from Santander, the flaky smoked shark called "Tollo", or dip into a stew of Iguana meat. But for me, I'll savor the flavors of these wonderful broths and hearty meals served with rice, fried plantain or a flat, toasted "arepa". Any way you try them, they're all simply delicious. Whether it's "exotic" foods or one of the locally-made traditional soups, your taste buds are in for a treat when you come to Colombia.

    Prof. Larry M. Lynch is an EFL Teacher Trainer, Intellectual Development Specialist, prolific writer, expert author and public speaker. He has written ESP, foreign language learning, English language teaching texts and hundreds of articles used in more than 120 countries. Get your FREE E-books, English language teaching and learning information at: http://bettereflteacher.blogspot.com Need a blogger or copywriter to promote your school, institution, service or business or an experienced writer and vibrant SEO content for your website, blog or newsletter? Contact the author at the above blog address for more information.

    Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email
    Monday, 14 July 2008

    When you live alone, or there's just the two of you, cooking a home made meal can seem like a much bigger hassle than it has to be or than it actually is. There are plenty of ways to cook for two people or less, skip over the pre-packaged meals and not take a lifetime to prepare and cook a meal. Here are some ways you can avoid the hassle and learn to love cooking from scratch for two or less.

    * Understand your portions-When you're cooking for two or less people, the last thing you want to do is make that chicken cattciatore you've been craving because the recipe makes enough servings for 12 people. First of all, you need to remember what you actually eat. You're probably not going to eat only one serving. What a cookbook may fail to tell you is that one serving of chicken cattciatore is about ¾ of a cup. You're going to eat more than that! In fact, most people will eat 3 or more servings when the serving is so small.

    * Learn to divide-Even though you ignored and abhorred your math teacher in the 7th grade, division (short, not long) has its place in the kitchen and has many applications in cooking that could come in handy for someone who has relatively few people to cook for. If the recipe serves 12 but you only want to make enough for 6, divide everything by 2. This doesn't necessarily mean you'll divide the cooking time by 2 or the amount of time it takes to stir, etc. but be mindful because you will save time in those areas.

    * Make the most of the items you have-There is a laundry list of items to have in your home that will make your cooking easier, especially when you want to make a quick dinner for two. A food chopper that can chop up an onion in 3 taps is one of those items. And don't forget your crock pot-it's that big heavy object that's been neatly tucked away in the back of your cupboard for 10 years. A crock pot can be your best friend for a few reasons. Not only can you simply throw everything in, set it and forget it, but you can also cook enough food for an entire week or more all at the same time, eliminating your need to start from scratch every time. Just freeze the leftovers and voila! You have homemade chicken cattciatore anytime you like.

    * Use smaller plates-This tip can actually help you when cooking for two or less and it can help you lose weight as well. If you cook only enough for two people, it will help your brain feel fuller faster so you're not scrounging for extra food later. That way, you can store any leftovers and have a pre-made meal for another day.

    Remember, cooking for two or less is about learning to eat right and to use the right tools.

    Lisa is "The Crock Cook" and you can take a look here for all her own crock pot recipes including her delicious beef crock pot recipes.

    Posted by: Send a Meal AT 10:52 am   |  Permalink   |  0 Comments  |  Email
    Friday, 11 July 2008

    The island nation of Jamaica lies in the Greater Antilles in the Caribbean Sea. The country, which is the most populous English-speaking island in the Caribbean, was a British colony for over 300 years (from 1655 to 1962). Today, Jamaica is known for its contributions to music (such as ska and reggae) and literature, for being the place where the Rastafarian movement was founded, and for its unique cuisine.

    Many Jamaican dishes make extensive use of spices. In particular, Jamaican allspice (which is also known as "Jamaican pepper", "pimenta" or "pimento"), and annatto are used for flavoring many recipes. Annattoo is quite an unusual spice, it comes from the pulp that surrounds the seeds of achiote trees, and has a flavor that tastes like pepper with some nutmeg added.

    The most famous of Jamaican dishes, are "jerk" dishes. In these dishes, meat is marinaded with a mix of spices known as "Jamaican jerk spice", and then cooked on a charcoal grill. Jerk spice is actually a mix several spices, and is very fiery as result of the allspice and Scotch bonnet peppers in the mix.

    The national dish of Jamaica is saltfish and ackee. Saltfish is salted cod which is rehydrated and washed before cooking. Ackee is actually a type of fruit. The cod is sautéed, the ackee boiled, and the two mixed together. Onions, tomatoes and peppers are also usually added to the dish.

    There are also many Jamaican foods and dishes that you may enjoy eating too. For example, curried goat, fried plantains, and "rice and peas", which is rice cooked with coconut milk and mixed with legumes such as red kidney beans.

    Posted by: Send a Meal AT 10:54 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 10 July 2008

    When I lived in Colorado, I learned the importance of staying hydrated due to the dry, mile-high elevation as I worked out, and now that I live in the desert dryness and heat in Las Vegas, I carried that need to stay hydrated when I work out with me.

    But if you are watching your calories, you can't just choose any hydration drink. Pick the wrong one and you can end up downing the equivalent calories to a bottle of regular soda in the neighborhood of 200-300 calories!

    Even a light form of a hydration drink, G2, for example, still has 25 calories per 8 ounce serving (there are 2.5 servings per bottle, so that's still about 65 calories a bottle). That may seem trivial, but if you work out 5 days per week and drink a bottle each time, that's over 325 calories a week that could be put to a lot better use in my opinion.

    For me, a hydration drink has to have zero calories. I used to drink Fruit 2O's hydration entry but it's now impossible to find anywhere, so I gave up. I would sometimes use the old Powerade Option low calorie hydration offering after that disappearance, but even though it was a big bottle, that was still 40 calories. Then Powerade Option vanished. I actually contacted Powerade to find out what happened. They were kind enough to write back with the news of the introduction of Powerade Zero. At first it was only available at convenience stores on a supplied list; now I am pleased to see that Powerade Zero is showing up in supermarkets at a discounted price as low as 50 cents on sale in my area.

    Powerade Zero comes in three flavors--Mixed Berry (which is a beautiful blue color like Classic Blue Windex), Grape and Strawberry. To me, even though I am not big on strawberry flavor, that flavor was surprisingly the tastiest. The bottle is a little tough to hold at a wide-mouth 32 ounces, and you must slow down your speed to a crawl on a treadmill to take a sip. The other day I lost the cap over the second floor balcony of my gym!

    Yet there is something macho about being a girl walking into the free weights area holding a 32-ounce bottle of Powerade. And I appreciate the humor of Powerade's warning that "you may be swarmed by fans who want to witness the power of electrolytes, hydration and zero calories, good luck with that".

    I have noticed that at my gym they are pushing a 20-ounce, more manageable size of Powerade Zero in all the flavors including "Blue Windex". Maybe the supermarket will stock that size of Powerade Zero next!

    My only real issue with Powerade Zero is that while the jewel-like colors of red, purple and blue are pretty, that's unnecessary food coloring in my body. I also do not like the fact that there is sucralose (Splenda) combined with acesulfame potassium. The sucralose is fine, but according to the Center For Science In The Public Interest, acesulfame potassium a.k.a "Ace K" is poorly tested as an artificial sweetener, and generally should be avoided. I drink half a bottle per workout, so at least I am stretching the portions out, but I wish Powerade would take out the acesulfame potassium as it is so unnecessary.

    Still you have to pick your battles, and zero calories plus hydration wins in my book.

    Copyright 2008 SunLover Publishing LLC

    Melanie R. Jordan is a Health Coach, Food Makeover Specialist and Author of "Have Your Cheeseburger And Keep Your Health Too!" which advocates healthy eating achieved with favorite comfort foods as being deliciously possible. She is passionate about helping others achieve healthy eating habits and maintain a healthy lifestyle. More of her down-to-earth healthy eating articles are available at http://www.healthyeatingcoach.com

    Melanie R. Jordan regularly publishes fun, tell it like it is healthy food reviews like this one, as well as fitness tips, health and nutrition news and her own unique commentary on her popular blog "The Healthy Food Review" at http://www.TheHealthyFoodReview.com

    Posted by: Send a Meal AT 10:14 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 09 July 2008

    Live Maine Lobster is considered the most delicious lobster by many top chefs. Many people enjoy preparing and serving this shellfish for special occasions and backyard get-togethers. Yet, if you do not live in Maine, buying live Maine lobster may prove difficult. You can order it from online seafood stores, and we offer several online order tips to insure you receive actual "live" Maine lobster.

     

    1. Before ordering live Maine lobster from an online store, do a little research. Use your favorite search engine and enter the store's name plus the word "review" in the search field. Check any listings for bad reviews or poor customer service.
    2. When visiting the store's website, check their "about" page to see how long they have been shipping live Maine lobsters. You certainly do not want to order from a company that does not have experience shipping perishable goods.
    3. Make sure the online store offers a money back guarantee or at least a store credit or re-shipment, if your Maine lobsters do not arrive at your door "live".
    4. Live Maine lobster can survive for several days if they are kept in cool, wet environment. They do not especially need to be submerged in water because they store a certain amount of seawater in their gills. Find the shipping information on the seafood store's website and review it. Make sure the lobsters will be packaged appropriately, so that they Will arrive "live". They need to be shipped overnight, in styrofoam with frozen cold gel packs.
    5. Make sure that the package is able to actually arrive at your door overnight, meaning, if you live in California, make sure you order early enough in the day for the online company to pack and ship the lobsters to arrive overnight from Maine.
    6. When you do order live Maine lobster, make sure you check the shipping information and are aware of the time the order will be delivered to you the next day. Most online seafood stores ship by Overnight FeDex, without signature required. You certainly don't want your order to sit at your front door for hours. Alternatively, you could have the order delivered to your place of work.

    \
    Live Maine lobster can be enjoyed by just about anyone in the continental US. It makes a very nice gift for someone special or a great dish for any occasion.

     

    You can find a delicious low fat lobster bisque recipe, Maine lobster fishing history, interesting information about lobster fishermen, online seafood store recommendations and more at http://www.maineslobster.com

    Posted by: Send a Meal AT 02:13 pm   |  Permalink   |  0 Comments  |  Email
    Tuesday, 08 July 2008

    Grilled steaks are generally a slice of meat. Tuna steak is made out of fish. The flesh of the steak should be firm and thick, to make it hold while the time of cooking. A crispy and tasty fish, which is quite often sliced into a steak, will include swordfish, salmon, turbot, mahi and halibut. Tunas are found in temperate marine waters throughout the world. It is probably the most popular fish used for canning today. Grilled tuna steak is delicious and rich tasting seafood that is prepared in many ways. Northern countries are famous in preparing these grilled steaks.

    The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species. Some types of tuna are bluefin, yellowfin, albacore, bigeye, blackfin. Grilled tuna steaks can be prepared in many ways and various types are tuscan style, pepper grilled, grilled with cantaloupe salsa, sushi grade slices, ahi steaks, tarragon steaks, etc. The nutrition facts for 1 steak are calories 180 g, fat 1.5 g, cholesterol 75 mg, sodium 65 mg, carbohydrate 0 g, fiber 0 g, sugar 0g, protein 40 g. Daily values are Vitamin A 4%, Vitamin C 2%, Calcium 2%, iron 8%.

    Grilled tuna steaks can be prepared in a simple way. The total time taken to cook and serve a grilled tuna is exactly around 25 minutes. Some main ingredients used are one pound of steaks, 1 tablespoon fresh ginger, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon prepared horseradish, 2 tablespoon toasted sesame oil. Also the ingredients vary depending upon the type of preparation. In Italy, wine is used for the preparation. Method of preparation is as follows: Preheat grill or boil it, rinse tuna steaks with water and place in non-metal container or plastic sealable bag. Mix the remaining ingredients mentioned above together, and pour over the meat and let it marinate for 10 minutes.

    Once the grill is hot, you must place the tuna on grill and cook for approximately 3 to 4 minutes per side or until desires doneness. To make it tastier, most cooks prefer side dishes like salads, fried potatoes etc. When it is ready to serve, it is good to garnish those along with lemon springs or wedges of parsley. Mushroom, onions, and pepper will give an ultimate tongue tasting choice to the tuna lovers.

    Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
    Friday, 04 July 2008

    I was fascinated to learn that George Washington ordered a double ration of rum for soldiers in celebration of July 4th in 1778, along with an artillery salute. I was equally interested to learn that John Adams and Benjamin Franklin held a dinner for their fellow Americans in Paris, France. Those efforts evolved today into using fireworks, food, and beverages plus family and friends to celebrate the most important event in American history.

    Today, American families mark Independence Day with fireworks, parades, barbecues, beer, baseball games, and various other activities to celebrate our history, government, and traditions.

    The Fourth of July holiday often means taking advantage of a long weekend or day off of work to gather with friends and relatives to share a meal.

    Outdoor barbecues seem to be the order of the day for people gathering on the Fourth of July. And barbecues most frequently involve hamburgers and hot dogs. But these food traditions really do not need to be common place. How about putting some "zip"
    and a little creativity into these traditional meals? Here are a couple of ways to spice up those hotdogs and burgers.

    The " Hot Belly Buster Burger " - so called because the ingredients include jalapeno peppers and Tabasco sauce and its size - 1/2 pound of beef!
    They really are entire meals.

    The Hot Belly Buster Burger Preparation time: 10 minutes. Makes 8 burgers, 1/2 pound each (or, as I do, 1/3 pound)

    Ingredients:
  • 4 pounds ground chuck
  • 5 fresh jalapeno peppers
  • 1 egg
  • 1/4 cup Heinz 57 steak sauce
  • 1/4 cup minced white onion
  • 1 teaspoon Tabasco™ or your favorite hot pepper sauce
  • 1 pinch dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/4 cup Fritos® corn chips, crushed
  • 8 large hamburger buns
  • 8 slices pepperjack cheese
  • Lettuce
  • Sliced tomato
  • Sliced onion
  • Salt and pepper to tasteInstructions:
  • Preheat a grill to high heat
  • When the grill is ready, roast the jalapeno peppers until blackened on all sides
  • Place the peppers in a plastic bag to sweat and loosen the blackened skin
  • Rub the skin off the peppers (use disposable latex gloves), then seed and dice (leaving seeds will increase the "heat" alot)
  • In a large bowl, mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®
  • Divide meat mixture into 8 balls and flatten into patties
  • Grill patties for 10 to 15 minutes, turning once (burgers are done at 160 degrees F)
  • Butter the hamburger buns and either place on grill or warm in oven
  • Remove hamburger buns and dress with lettuce, sliced tomato and sliced onion
  • Top each burger just before removing from grill with a slice of pepperjack cheese allowing the cheese to melt slightly
  • Remove each of the burgers from the grill and place on buns

    Instead of a plain hot dog with mustard and/or ketchup, try a Chili Dog.

    Easy Chili Dogs for July 4th
    Preparation time: 10 minutes. Makes 4 single chili dogs.

    Ingredients:
  • 4 all-beef or Kosher hot dogs
  • 1 pound canned chili without beans (I use Nalley's)
  • 4 hot dog buns split in half lengthwise
  • 1/4 cup onions, choppedInstructions:
  • Fry hot dogs in a skillet (I prefer to fry or grill hot dogs but you can boil them if you want)
  • As the hot dogs are cooking, heat the chili in a heavy saucepan over medium high heat stirring frequently until piping hot
  • Reduce heat to low and hold hot until ready to serve stirring occasionally
  • Place hot dogs in buns and then cover with the chili
  • Top with chopped onion and serve with desired condiments

    I sometimes like to add shredded cheddar cheese on the top. I also like to toast the buns on a grill or in the oven.

    These are only two easy ways to add some great taste and fun to your 4th of July party. For many more you can click on the link below.

  • Click on Independence Day Menu for more great ideas and recipes.

    Donna Hager has owned and operated an American-Style Restaurant for over two decades. Hundreds of real restaurant recipes can be found on her website that also features menu ideas, cooking tips, and much more at Real Restaurant Recipes

    Posted by: Send a Meal AT 01:58 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 02 July 2008

    Exotic Foods Abound in Colombia

    Although "exotic" foods abound in Colombia, the most succulent, flavorful offerings are its locally-made soups. One of the many pleasures of living and teaching English as a foreign language abroad is the opportunity to sample and savor a unique plethora of foods. From chilly Bogotá, Colombia's mountain-located capitol city, through aromatic seafood soups from the Pacific coast to the steaming goodness of Cali, Salsa music capitol of Colombia, here are some of the country's best soups.

    Here Are Six Succulent Soups from Colombia

    " Sancocho de Gallina

    The national dish of Colombia, this hearty soup is made with a whole stewed chicken or rooster including the feet. Added in are yucca, yellow plantain, potatoes, carrots, onions, garlic, and seasonings. It's served with a bed of steaming white rice and fresh slices of locally-grown avocado.

    " Mondongo

    A truly hearty meal in which cubes of tripe are cooked until tender, then added into a stew of vegetables like yucca, yellow plantain, potatoes, carrots, onions, garlic, peas and seasonings. It's also often served with a bed of steaming white rice. A cold, locally-brewed beer goes well with this too.

    " Ajiaco

    As creamy a soup as they get, this specialty of Bogotá is made with tender chicken breast, two varieties of potatoes; small yellow potatoes and white potatoes, yucca and lots of fresh whole milk to give it its characteristic creamy texture and light color. It's served with Guasca (a green, leafy vegetable) and Alcaparras (capers) and is a taste sensation you'll likely never forget.

    " Changua

    Another milk-based soup commonly served in Bogotá and environs for breakfast. It is simple with beef broth, milk, and eggs as its main ingredients. Parsley is often sprinkled on top for added color and bouquet.

    " Sancocho de Pescado

    Along Colombia's Atlantic and Pacific coasts, this full version of the national dish is made with several types of seafood instead of chicken. Fried slices of yellow or green plantain accompany this dish as does white rice cooked in coconut milk instead of water. Sliced fresh avocado, tomato and fried fish are often piled on a platter next to the bowl of soup which is actually more like a stew.

    " Caldo de Costillas

    The third highest capitol city in the world, Bogotá can get quite chilly mornings and late evenings year-round. For a great chilly morning pick-me-up you can't do better than a bowl of this simple beef broth cooked with white potatoes and a healthy slab of meaty beef rib thrown in, always still on the bone. Bread or arepa (a thick flour tortilla-like bread) on the side help fuel you up for a busy day in Colombia's capitol city. Add a hot cup of Colombia's rich, mild coffee and you're good to go for the day.

    Feeling Adventuresome?

    If you're feeling adventuresome, then by all means try the "Hormigas Culonas" ants from Santander, the flaky smoked shark called "Tollo", or dip into a stew of Iguana meat. But for me, I'll savor the flavors of these wonderful broths and hearty meals served with rice, fried plantain or a flat, toasted "arepa". Any way you try them, they're all simply delicious. Whether it's "exotic" foods or one of the locally-made traditional soups, your taste buds are in for a treat when you come to Colombia.

    Prof. Larry M. Lynch is an EFL Teacher Trainer, Intellectual Development Specialist, prolific writer, expert author and public speaker. He has written ESP, foreign language learning, English language teaching texts and hundreds of articles used in more than 120 countries. Get your FREE E-books, English language teaching and learning information at: http://bettereflteacher.blogspot.com Need a blogger or copywriter to promote your school, institution, service or business or an experienced writer and vibrant SEO content for your website, blog or newsletter? Contact the author at the above blog address for more information.

    Posted by: Send a Meal AT 10:36 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 01 July 2008

    Purple yams, officially referred to as ubes, are a common ingredient in Filipino kitchens. These yams are actually violet in color and are used in all different types of recipes. They have even been known to make a pleasant looking violet-colored cake.

    Many yam aficionados will tell you that true Filipino ubes have a darker skin than the purple yams, referred to as such, which are available in the United States.

    Yams are not potatoes and should not be confused with purple Peruvian potatoes that are available, at some grocery stores and farm stands.

    One of the most common Filipino ube recipes is Halayang Ube or purple yam jam. This is made from powdered ube, milk, condensed milk, egg yolks and butter.

    Ube Balls are common, as well. This dish consists of condensed milk, mashed ube, cornstarch and water. The condensed milk and ube are heated over low heat, until somewhat warm.

    At that point, cornstarch and violet food coloring is added. Continue cooking until mixture thickens. Stir constantly. Mixture is ready to cool, when it separates from the pan.

    Once ube mixture has completely cooled, shape into small balls. Roll in sugar and tightly wrap in plastic wrap, to store.

    Other uses for ube yams in Filipino food is as an ingredient in cakes, cupcakes and the beverage Halo-Halo.

    Filipino food is highly regarded an exotic cuisine in many parts of the world and the ube yam is one of the ingredients that sets Filipino food apart from other cuisines of the region.

    For more information on Filipino Food and dishes that use ube yams, visit Filipino Food and Recipes.

    Richard Gaison is a contributing editor for Mexican Food and Recipes and Filipino Food and Recipes.

    Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email
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