Category Archives: diet

Best Cayenne Pepper Diet Recipes

Cayenne pepper diet recipes are all the rage in the internet as well as in various publications nowadays. This is not surprising, really, as it is one of the most effective diets and not to mention the most beneficial of its kind available out there today. However, not all the cayenne pepper Cayenne pepper diet recipes are all the rage in the internet as well as in various publications nowadays. This is not surprising, really, as it is one of the most effective diets and not to mention the most beneficial of its kind available out there today. However, not all the cayenne pepper diet recipes that can be found online are true to the original. Many are versions that sometimes lack some ingredients whilst there are those that exaggerate the portions of the various ingredients. But before we get to diet, let’s talk about the cayenne pepper diet itself. We all know that it’s been endorsed by big named celebrities such as Beyonce and Oprah and both have shared their secret cayenne pepper diet recipes to us. We have also seen for ourselves the change in their weights and thus cementing the fact that it really does work but there are sacrifices that must be made. If the idea of subsisting on the detox drink for a good 2 weeks scares you, then you best not look up any cayenne pepper diet recipes any further. The idea here is that you aren’t supposed to consume any solid food and the recipes that you will find are recipes for creating the detox drink that would replace your everyday solid food.

This is why many dieters fear that the entire diet is going to be pretty challenging both mentally and physically. After all, you have conditioned your body to eat solid food every single day and to change that would most certainly take a lot of will power to achieve. If you are wondering about how possible it is and if it won’t affect your health at all, then you should know that Cayenne pepper diet recipes were formulated to make sure that you still get the nutrients you need to function. Except for the fact that it is definitely low in calories and as such, you aren’t supposed to do any strenuous activity whilst undergoing the diet. No exercise, no cardio. Not even jogging. So in the event that you feel the need to exercise, you can simply take a short walk and if you feel faint, you should stop.

Cayenne pepper diet recipes can include honey, maple syrup as well as lemon. All of which have different properties that add to the potent health benefits that the cayenne pepper diet already has. Just take the maple syrup cayenne pepper diet. The maple syrup provides the body with much needed carbohydrates so that it could function well. You can choose any of those cayenne pepper diet recipes, just make sure that it fits your needs well and is suited for your current health condition. To find out more about this, ask your doctor about it and he or she would inform you if you are qualified to undergo the diet. Once they give you the green light, then you can start doing it. Remember, don’t overdo it and make sure to follow the strict rules of this diet. After all, it is for your own well being.

Tuna Noodle Casserole

Tuna Noodle casserole is a timeless classic. The following recipe is wonderfully creamy and cheesy. If you are really in a hurry, you can omit some of the vegetables or substitute with others that you have on hand. This recipe is also great to make if you have noodles left over.


3 cups medium noodles
1 (7 oz.) can tuna
1 cup sliced celery
1/2 cup mayonnaise or salad dressing
1/3 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1 can condensed cream of celery soup
1/2 cup milk
1 cup shredded sharp processed American cheese


Cook noodles according to package directions and drain. Stir in tuna, celery, mayonnaise, onion, salt and green pepper. In a saucepan combine soup and milk and heat through. Add cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. Bake uncovered in 425 degrees F oven for 20 minutes. Makes six servings.


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Why it is so Important to Pick the right Wild Mushroom Species

Mushroom hunting is an adventure on its own. Depending on what type of survival training you may end up going through, you will eventually learn how to hunt for mushrooms. This is in case you are left in the wilderness without any supply of food. In that case, you have to look for your own food supplies. If you are one of many that have played “Metal Gear Solid 3: Operation Snake Eater,” you should be somewhat knowledgeable in mushroom hunting.

The reason you are taught mushroom hunting is so that you do not go out in the wild and pick the wrong mushrooms. While there are plenty of edible mushrooms in the wild, there are plenty of toxic mushrooms. Eating the wrong mushrooms will require you to seek immediate medical treatment. There are some mushrooms toxic enough to put you six feet under.

When learning to hunt for mushrooms you will be educated about the different types of species. You will know which species of mushrooms are edible and which species of mushrooms are inedible. That way, you will know what type of mushrooms to pick and what type of mushrooms to leave alone. Or, if you feel like being evil, know what type of toxic mushrooms to pick and give to somebody else.

The one type of wild mushroom that you need to completely avoid is the “Amanitas.” This mushroom, in its juvenile stages, has the shape of an egg. As this type of mushroom matures, the “egg” breaks open. As it becomes fully developed the amanita has a parasol-shaped cap with gills. Below the stem, there is the sac-like cup that seems to be the root.

They can be easily destroyed. For that reason the amanitas mushrooms need to avoided at all cost. These mushrooms contain a poison called “amanita virosa.” One cap has enough poison to kill a person. They are specifically found during summer and fall on the ground in the woods. If you eat one by accident expect to take a permanent trip to the afterlife.

There are other mushrooms to avoid such as false morels, little brown mushrooms, jack-o-lanterns, and green-spored lepiotas.

Asides from the Amanitas, you need to beware of the little brown mushrooms. There are plenty that are poisonous. However, you could end up eating a mushroom that is a hallucinogen. But, there are certain types of these mushrooms that contain the same poison as the amanitas. Thus, eating the wrong type of little brown mushroom will put you six feet under. To be on the safe side, avoid all little brown mushrooms. This is similar to handling snakes. Like little brown mushrooms, you treat all snakes as poisonous.

If you value your life this is why you have to be cautious on which mushroom species are safe when hunting. The right species will give you sustenance while the wrong species will cause you to be sick or cause you to die.   


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Which is more Important when it comes to Health Food Taste or Nutrition – Nutrition

Important to “health” food is nutrition; that’s why we call it health food. Nutrition doesn’t have to taste bad, however. Nutritious food can be wonderful if prepared with the right marinades or spices.

Raw fruits and vegetables are both tasty and nutritious. Add a little flair to sauteed vegetable by using virgin olive oil, garlic and a few pine nuts. Walnuts and other nuts eaten alone or as a snack are great, or they can added to salads add some pizazz to the food.

Use vegetable oils to fry meat or saute vegetables. It contains both monounsaturated and polyunsaturated fatty acids, both of which are necessary for a healthy diet. Light olive oil makes an excellent dressing for salad also. Sprinkle a little oregano in with the olive oil and vinegar and you kick up the taste of the salad.

Even the foods we can’t seem to live without, like cornbread dressing with our turkey dinner can be prepared with healthy alternatives like adding wheat and grain bread to the mix to cut down on the corn meal consumption. A bit more sage will flavor the mix to where you’ll hardly notice the difference.

When it comes to meat dishes, the portion matters as much as the nutrition. Animal meat adds unhealthy saturated fat to the diet and it’s true that most Americans consume far more animal meat that is needed. Lean cuts of beef, chicken and pork can be grilled on the outside grill for added taste and less fat.

Fish is a great health food. Certain kinds of fish contain omega-3 fatty acids that are beneficial to cardiovascular health.

Let’s face it, most people (not all) do not adopt a healthy diet until they are compelled to by deteriorating health. It would be far more helpful if we started our families down this path on day one, but we don’t.

You can change your families diet without depriving them of tasty food. The change can be so gradual they won’t even notice. Switch to olive oil, add nuts and more fruit to your diet and cut down on the servings of meat by adding nutritious and tasty casseroles to the meals several times a week.

The most difficult thing to remove from the family is donuts and baked goods. Good luck with that one!


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What are the Government Standards for Foods Labeled Organic

People are becoming more aware of unsanitary food processing, the cost of fuel to transport foods across the United States and abroad, and the need to eliminate unhealthy foods from the diet. This makes organic foods appear more desirable even though they may cost a few cents more. It is important to understand what the labels on food products mean. Why pay a higher price for a food believed to be healthier, but is making false claims?

The Organic Foods Product Act established uniform standards nationwide for products and handling of foods bearing the organic label in the 1990 Farm Bill. This bill authorized the USDA to set standards for how organic foods would be grown and handled as they were processed for public sale. There is now a mandatory certification of organic procedure. Foods meeting the standard can be labeled “USDA certified organic.”

“Except for operations whose gross income from organic sales is $5,000 or less, farm processing operations that grow and process organic agricultural products must be certified by USDA-accredited certifying agents,” according to the USDA National Organic Program.

Any agriculture product labeled 100 percent organic can contain only organic ingredients except salt and water. Products labeled organic must contain at least 95 percent organic ingredients except salt and water. Both products must adhere to strict guidelines in handling and processing.

The definition of organic according to the USDA National Organic Standards Board, April 1995, includes the following three principles:

1.  Organic agriculture is based on the minimal use of off-farm inputs and on managing practices that restore, maintain and enhance ecological harmony.

2.  Guidelines of organic products mandate the use of materials and practices that enhance the ecological balance of natural systems and integrate parts of farming systems into an ecological whole.

3. The primary goal is to optimize health and productivity of interdependent communities of soil life, plants, animals and people.

In a USDA consumer brochure – The Organic Food Standards and Labels – The consumer is told that organic food is produced by farmers who emphasize renewable resources and conserving soil and water for future generations.

Organic meat, poultry, eggs and dairy come from animals that received no antibiotics or growth hormones. No conventional pesticides are used and fertilize does not come from sewage sludge or synthetic ingredients. There has been no genetic engineering or ionizing radiation. No product is certified organic until a government-approved certifier has inspected the farm where the food is grown. Processing plants must also be certified and inspected.

There are six Organic Systems and Principles:

1.  Maintain long-term soil health through green manure, cover crops, animal manure and crop rotation.

2.  Manage weeds and pests through natural means.

3. Use biodiversity. This includes growing more than one crop instead of having one cash crop that is mass produced, stripping the land of vital nutrients. More than one animal group is raised on the farm.

4.  Rotational grazing and mixed forage pastures for livestock health.

5. Reduced external inputs.

6. Use of renewable resources and conservation of soil and water.

Organic farms use practices that were used for thousands of years. The land was kept fertile by switching cattle from pasture to pasture. The manure is not manipulated and adulterated with man-made chemicals.

The meat that Americans eat today has been heavily dosed with antibiotics due to the unsanitary practice of housing cattle and poultry in holding pens before slaughter. The animals have no room to move and live for weeks in their own manure as they are force-fed corn for fattening. These practices are inhumane. The growth hormonesanicorg given to these animals are causing children to mature and go through puberty years too early. The use of antibiotics in animals has lead to widespread immunity to the antibiotics, which leave people without treatment for life-threatening disease and infection.

Look for terms such as free range, cage-free, pasture-raised and humane treatment on food product labels as well as the term organic. The best foods for optimal health are those that are 100 percent natural. Multi-ingredient products with less than 70 percent of ingredients being organic may not use the organic label but can list each organic ingredient as such on the label.


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The best teas to serve with cucumber sandwiches.

Cucumber sandwiches and tea are a traditional combination. It is sometimes overwhelming to choose what blend of tea is the best pairing for a light meal that includes one of these delightful sandwiches. A nice full bodied tea, such as English Breakfast makes a good compliment to the crispness of the cucumber. English Breakfast tea, with its strong malt undertones and woody accents, serves to highlight the cool, smooth qualities of the cucumber even as it draws one’s attention to the richness of the bread used for the sandwiches. Irish Breakfast tea lacks the woody accents of English Breakfast tea, possessing an earthy touch on the palate.

At the same time, Orange Pekoe, what is most commonly recognized as black tea, is a very popular option as well. Fashioned from the terminal leaf buds of the tea plant, Orange Pekoe tea is among the highest quality grade of tea produced. Differing brands of Orange Pekoe tea will have subtle differences in the flavor of the tea. The Orange Pekoe teas that originate in Sri Lanka and India tend to have a less acidic quality to them when compared to teas from Indonesia. Indonesian Orange Pekoe teas have a pleasantly astringent quality to them that makes a delightful counterbalance to the richness of the butter in a traditional cucumber sandwich.

Earl Grey tea is a flavorful blend that off sets the cool qualities of the cucumber with the bright citrus notes of the Bergamont orange while retaining the malt and woody tones of English Breakfast tea. If one wishes to indulge further into the fruit end of the tea spectrum, Pomegranate tea has a pleasantly tart quality like that of citrus with a sweet note that blends well with the melon notes of the cucumber.

Of the teas that have been suggested, you may find that English Breakfast is the best suited to accompany cucumber sandwiches. The full bodied nature of the tea off sets the lightness of the sandwich delightfully. It serves to ground the light meal and establishes a sense of balance. The strong flavors of the English

Breakfast tea marry well with most conventional cucumber sandwich recipes.

If one wishes to depart from traditional teas with their cucumber sandwiches, Mint tea would be an excellent option. Like the Pomegranate tea, Mint tea would bring a Mediterranean flare to the light meal. Mint and cucumber are a classic Middle Eastern pairing as well, even more so then the Pomegranate tea. The mint flavor serves to highlight that coolness of the fresh cucumber.

Another nontraditional option is the savory-sweet spice tea known as Chai. Chai has a rich and full bodied texture akin to the breakfast teas mentioned earlier. The complex and scintillating spice notes of the Chai blend well with the cool melon qualities of the cucumber. Additionally, this spice tea has the grounding, earthy qualities of the breakfast teas that serves to ground the light meal. It is important to remember with your nontraditional tea choice not to overwhelm the flavors of the cucumber sandwiches. Seek to balance the flavors and compliment the cucumber sandwich with the tea.


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Tips for Cooking with Mayonnaise

When we think about cooking with mayonnaise, first thoughts might be of salads and sandwiches quickly made and eaten for snacks on the run, but mayonnaise has qualities that take good flavors far beyond the bounds of quick dressings or spreads.

Mayonnaise is an emulsion where one liquid (egg yolks) is suspended in tiny globules throughout another (oil). The result is a mixture that brings a unique moistness and depth of flavor to a wide variety of dishes from quick sautés to rich and flavorful cakes.

These are some examples:

Southern Broccoli Casserole

Many Holiday dinners are not considered complete without broccoli casserole. This recipe is quick, easy, and filled with moistness and flavor: Mix 2 small boxes frozen chopped broccoli, 1 can cream of mushroom soup, 1 ½ cups grated sharp Cheddar cheese, and 1 cup mayonnaise. Top with buttered cracker crumbs and bake until browned and bubbly.

Parmesan Chicken

For 4 servings, lightly pound 4 chicken breasts until they are 4 equal servings of uniform thickness. Combine about ½ cup mayonnaise, 1/3 cup grated Parmesan cheese, and ½ teaspoon garlic powder. Spread mixture on chicken and coat with seasoned Italian bread crumbs. Arrange chicken on baking sheet and cook in 400-degree oven until lightly browned and tender. Serve with a parsley-rice pilaf and a crisp green salad.

Fudgy Marbled Mayonnaise Cake

Mayonnaise is the secret ingredient in this rich and moist marble cake.

Makes 12 servings, 2, 9-inch layers


2 large eggs

1 ½ cups sugar

1 ½ tsp vanilla extract

¾ cup mayonnaise

2 ½ cups all purpose flour

1 ½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup milk

3 Tbsp unsweetened cocoa powder

3 Tbsp hot water


* Preheat oven to 350-degrees. Prepare two 9-inch cake pans.

* In a large bowl, beat together eggs, sugar, and vanilla until mixture is light and fluffy, about 3 minutes.

* Reduce speed and beat in mayonnaise.

* Sift together flour, baking soda, baking powder, and salt. On low speed, alternately add flour mixture and milk to mayonnaise mixture, beginning and ending with flour, and beat just until blended.

* In a small bowl, whisk together coco and hot water until smooth. Fold into 1 cup yellow batter and blend.

* Turn remaining yellow batter into prepared pans, then pour 3 pools of chocolate mixture on top of each. With small spatula or knife, cut through batters to marbleize.

* Bake 30 to 35 minutes, or until cake tester inserted in center comes out clean. Allow cakes to cool in pans for 10 minutes, then unmold onto wire racks, invert and cool completely.

Fill and frost layers with Fudge Frosting.


5 ounces unsweetened chocolate

6 Tbsp butter, cut into pieces

2 cups sifted powdered sugar

Pinch of salt

1 tsp vanilla extract

½ cup heavy cream

* In a medium glass bowl, combine 5 ounces unsweetened chocolate, cut into small pieces. Microwave on Medium about 3 minutes, or until butter is melted. Whisk together butter and chocolate until smooth. Transfer chocolate mixture to large bowl. Allow to cool slightly, about 10 minutes.

* Beat chocolate mixture, 1 cup powdered sugar, salt, and vanilla until light and fluffy. Beat in cream, and remaining 1 cup powdered sugar until smooth and frosting is a spread able consistency, about 1 additional minute.

These are 3 examples from my recipe box that use mayonnaise to bring added flavor and moistness to 3 very different types of dishes: A casserole, simple baked chicken breast, and luscious chocolate marble cake. Try the recipes and use the ideas as you develop your own mayonnaise-moist techniques.


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The Economic value of Buying Locally Produced Food

With so many recalls in the news this last year I have been curious about how much food is successfully banned from import into the United States. Through the Food and Drug Administration website it didn’t take me long to find out.

It was shocking.

A years worth of refusals is listed on their site and you can find it here:

It isn’t just China, although they do constitute a great many of them, and it isn’t just companies that you have never heard of before, quite a few of those found on the list are common brands and some are premium brands. What is apparent is that in our global economy, with regular international trade, the opportunities to be exposed to dangers in our food supply is of deeper concern than some rogue businessman in China putting plasticized pesticide particulate fillers in dog food.

A company’s inclusion on the FDA OASIS list doesn’t mean they did something terrible, sometimes it just means that they didn’t put nutritional labels on the package, or incomplete labels, or no English. Other times it could be undeclared colors or nuts or other allergens that they wouldn’t normally have to declare in their own country.

But, too often it is because the food is Filthy or has Salmonella or is Poisonous or contains Pesticides (or worse, or all of the above plus some). And it isn’t just the canned jams or fish, nor is it just the wet foods – there is a recall of every type of food, every staple…and these are the ones that were caught through the net of a Food Inspector whose entire field is understaffed, under qualified and financially maintained through the very industry that it is meant to regulate.

It is a shame.

Free global commerce seemed like a good idea once, and I was a great proponent of it, but I see so many negative ramifications from it that I think it is time for us consumers to consider reining in our purchases from outside of our regional area as much as possible. While it isn’t feasible to buy everything within your town, from people you know, it is feasible to buy a greater portion of your food locally, grow a small garden (or for some people a large one) and to let our local stores know that we would be willing to pay more in order to trust what we buy.

It seems likely that everyone in the U.S. is starting to figure out that the $10 shovel isn’t worth buying since you’ll have to buy two every year in order to get through your chores. People all over are starting to decide that it is better to bite the bullet and pay $50 once and have it last ten years or more. Because it took us so long to come to that realization, we now find that the $50 shovel is quite hard to come by and when we do find it it costs $80, due to lower volumes of sales and broader competition on the raw materials. The freedom of a global economy has actually succinctly limited our choice.

Now is the time to realize the same problem with our food. Let’s all make the decision to buy from our local supply before we find that our stores no longer give us that option. Lets also take some time to put some of our own food on our plates so that we are not beholden to the food manufacturers and grocery store buyers’ whims. Who’s with me?


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Use your Grill to Prepare an Exotic and Delicious Meal

When you think of grilling, the image of a large group of shirtless men surrounding a grill prodding and stabbing at well done steaks and drinking beer during a holiday weekend in the summer typically comes to mind.  It may surprise you, however, that due to the unique nature of high heat and fire that a grill provides, it is one of the most versatile items in your cooking arsenal and can be used to create almost every part of a meal from the appetizers, to the main course, to desserts. In fact, almost every fruit and veggie from tomatoes and bell peppers to pineapples and pears can be cooked on a grill to provide a flavor that will be sure to wow your family and your guests. 

Here is a recipe for one of my favorite grilled desserts:

Grilled pineapple delight

The heat of the grill caramelizes the sugars on all of the surfaces of the pineapple spears leading to a unique and wonderful taste.  It’s extremely simple and easy to make, plus it requires almost no prep!


1 tub of vanilla ice cream

1/2 cup of brown sugar

1 pineapple

A grill


1. Begin preheating your grill to 400 degrees

2. Take your pineapple and, using a knife, cut off the top and the skin.  

3. Quarter the pineapple and then cut it into 3 inch spears. 

4. Pour your 1/2 cup of brown sugar into a gallon size resealable plastic bag.

5. Take your pineapple spears and place them into the bag, but make sure to save the juice separately.

6. Shake the bag, making sure to coat all of the pineapples with brown sugar.

7. Take the pineapples out and place them onto the grill, continually turning them every 2-3 minutes and brushing them with the pineapple juice you saved from earlier.

8. Take the pineapples off when they are lightly crispy on the outside and are still soft and juicy on the inside.

9. Serve three to six at a time on a clean white plate with one scoop of vanilla ice cream.

The combination of cold, tasty, and slightly melted ice cream and hot, juicy, and crispy pineapple come together to create a mixture of flavors that you and your guests will be sure to remember… just be ready to make more because this is one treat that no one will be able to get enough of!


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What do Cigar Shapes mean

Originally cigar names specified the exact physical shape and size of the cigars. The Cuban manufactures have pretty much stayed true to the source, but other manufactures have branched out. Still cigar shapes can be divided into two broad categories. As we describe the basic shape the foot is the end where the cigar is lit.

Parejos have straight sides and Figurados are all the irregular shapes.

Figuardos are well defined and harder to make. These are what master rollers take pride in making. It is considered an art form. Let’s examine the Figuardos.

The general shape of a pyramid goes from a large foot and then tapers to a small head. Many smokers refer to a large pyramid as a Torpedo, but it is not a true Torpedo, as they have a bulge in the middle.

The Belicoso is the smallest of the Figuardos family. It has a rounded head and a little larger foot.

This is the opposite spectrum of the Belicoso. It is the largest in the family. It measures at least 8 inches and it often greater in length than that.

This particular cigar tapers at both ends and is closed head and foot.

The Parjos include three basic divisions.

This category covers the most cigars. The feature, which distinguishes it, is the open foot and the rounded head. Cigars you may recognize is this category are Presidentes, Churchills, Double Coronas and Robustos.

This cigar is longer than the Coronas. They are usually much thinner, as well.

Londsdales are longer than the Coronas, but thicker than the Panatelas.

The other shape worth a mention, although they are hard to find are the Culebras. It takes three smaller cigars and braids them into a finished product. Davidoff is the only manufacture outside of Cuba that produces this particular shape.

Do shapes matter? Like most things people tend to have their favorite and stick with it. Some shapes seem to have a better draw (burn evenly and don’t need to be re-lit) than other shapes. Most agree it comes down to personal preference.



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Spinach Linguine Barramundi

This spinach linguine is ideal for a quick and simple dinner party on a work night when guests are somewhat unexpected but very welcome.

The linguine is great on its own or served along side a new and favorite discovery, a fillet of US farm raised barramundi. The light creamy pasta complements the sweet and clear flavor of the fish. The addition of the prettiest and freshest fruit, a nice bottle of wine, and some ice cream for dessert complete a meal that is light, festive, and delicious.

Serves 4 to 6 as a side dish

12 ounces spinach linguine
6 Tbsp extra-virgin olive oil
1 cup fresh basil, chopped and divided
4 large garlic cloves, minced
1/2 tsp dried red pepper flakes
1/2 dry white wine
1 1/2 cupscoarsely grated or shaved Pecorino Romano cheese, divided

* Cook linguine in large pot of boiling water until just tender but still firm to the bite. Salt the water so that it tastes like the sea.
* Drain, reserving 1 cup pasta cooking water and return pasta to the pot.
* Meanwhile, gently heat olive oil in heavy large skillet over medium-high heat.
* Add 1/2 cup basil and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes.
* Add the mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta.
* Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cups if pasta seems dry.
* Taste and adjust the salt and red pepper seasonings.
* Transfer to warmed serving bowl or individual pasta serving plates and sprinkle with remaining shaved cheese.

If you can not find the barramundi, simply prepared lemon chicken breast will complement, rather than compete with, the flavors of fresh basil, extra-virgin olive oil, and Pecorino Romano cheese.


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Simple Steps to Making Homemade Pumpkin Ravioli

Making pumpkin ravioli from scratch is quite a task. You have to make the pasta, make the filling, fill the ravioli, make a sauce, boil the ravioli and then add the sauce. Using these simple steps, you can skip most of the tough work and end up with the same great tasting pumpkin ravioli.

All you are going to need to execute this recipe is one package of wonton wrappers, which are typically found in the deli section of the supermarket, one can of pumpkin pie filling, 1/2 cup of shredded parmesan, 1 stick of butter, 1/2 cup of walnuts and 3 or 4 vanilla cookies (optional). If you are a big cheese fan, you can skip the butter and walnuts and buy or make some alfredo sauce. If you are making pumpkin ravioli for an event and you are trying to save time, you can make these ahead of time and freeze them. However, they must be frozen flat and not touching each other or they will stick together and explode when you boil them later.

The first step to this simple homemade pumpkin ravioli is to open the can of pumpkin pie stuffing and scoop the contents into a blender. If you chose to use cookies as well, crumble them and place them in the blender. Lastly, add your parmesan cheese and blend until the cookies are incorporated in the mix (They should be undetectable.). Pour this mixture into a bowl for easy access.

The next step is to build the pumpkin raviolis. Take your wonton wrappers out of the package and place them on a clean work surface. Grab a teaspoon, a small dish of water and a dry plate. Take a single wonton wrapper and place a spoonful of filling in the center. Next, dip your finger in water and run it along the edge of the wrapper. Place another wonton wrapper over the first and line up the edges. Press down firmly on the edges until they are sealed. Make sure there are no spaces in the seal. This will cause your filling to leak out when you boil the ravioli. Do this until you run out of wrappers or pumpkin pie filling.

Next, you will want to start the sauce and boil water for ravioli. The ravioli will only take a few moments to boil, so it is best to make the sauce while the water boils. All you need to is heat the butter in a sauté pan and let it simmer until it browns slightly. Add the walnuts and then take the pan off the heat. Add the raviolis to the boiling water. Do not leave them unattended. All they need to do is get hot. Once they are floating, they are done. Carefully pour out the water and ravioli into a colander. Do this gently to prevent breakage.

All that is left to do is to place the ravioli in a bowl and pour your brown butter walnut sauce over it. If you opted for alfredo sauce, do the same. You can add a little parmesan as a garnish. A little cooked asparagus would not be remiss, either.


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