24 Mar 2018

15 Basic Cooking Tips to Make your Life Easier! | Cooking Tips for Beginners

15 Basic Cooking Tips to Make your Life Easier!


There are some basic cooking tips that anyone could learn and use to help out in the kitchen. With today’s busy lifestyles becoming more prevalent, learning and using these basic cooking tips will save you time and headache.

The following fifteen is just a tiny handful of the many basic cooking tips that you could integrate into your everyday life to save time and money.

  1. Bacon: Reduce shrinkage by running cold water over it before frying.
  2. Beans: Stop gas attacks by adding a tablespoon of bicarbonate of soda in a big pot of beans while they are soaking.
  3. Boiled Eggs: Add some vinegar or a little salt to the boiling water when boiling eggs. This basic cooking tips will keep the egg in the shell if it cracks.
  4. Ripening Fruits and Vegetables: Put your unripe fruit and vegetables in a brown paper bag and place the bag in a dark cupboard for few day. Using this basic cooking tips is an excellent way to save money on fruits and vegetables that has to be ripened.
  5. Salads: Cut your iceberg lettuce into wedges instead of tearing salad greens to save some time making a salad.
  6. Spaghetti Sauce: Add a small pinch of bicarbonate of soda to your spaghetti sauce to lower the acid taste from the tomatoes.
  7. Corn: Place the corn directly into boiling water, and do not add salt. Do not boil corn for more than three minutes. Overcooking reduces the taste level.
  8. • Frozen Vegetables: When they are stuck together, simply run boiling water over them.
  9. Grating Cheese: Freeze for twenty five minutes before grating. It will shred so much easier.
  10. Pancakes: Use a small amount of sugar in the batter and they will brown more quickly.
  11. Pie Pastry: Substitute one teaspoon of vinegar for one teaspoon of the cold water called for in the recipe and the pastry will be much flakier.
  12. • Quick Sauces: Use condensed cream soups such as cream of mushroom, cream of chicken, cream of tomato, cream of celery, to make fast and easy sauces.
  13. Quick Tenderizer: Use vinegar as a meat tenderizer. Add a tablespoon to water when boiling meat or ribs for stews. This basic cooking tips will help tenderizer even the toughest meat.
  14. Wilted vegetables: Soak wilted veggies in two cups water, one tablespoon vinegar to help bring them back to life.
  15. Wooden Skewers: Soak all your wooden skewers in cold water for twenty minutes to prevent them from burning.
Inspiration could be considered to be one of the key ingredients to writing. Only if one is inspired, can one get to writing on any subject especially like cooking. Use some of these basic cooking tips to make your life in the kitchen easier and more enjoyable.

16 May 2017

Coconut Milk Smoothie

 Coconut Milk Smoothie:

Coconut Milk Smoothie is best choice in summers. Coconut milk contains healthy fats which is good for health. It also gives your smoothie a creamier texture. You’ll enjoy a thick, creamy coconut milk smoothie.Health Benefits of Coconut Milk Lowering Blood Pressure and Cholesterol it Contains lauric acid, which has antibacterial and antiviral protective lauric acid is a type of fatty acid associated with improved cholesterol levels and heart health.Coconut extract and coconut oil also reduce inflammation and swelling.And also Helps to Prevent Anemia, and provides a good source of plant-based iron that can contribute to a diet sufficient at preventing anemia.you can combine any kind of fruits or nuts with coconut milk,if you are dieting and really want to reduce some weight then i would suggest you to use this smoothie but try to not use more dates and bananas


  •     1 cup coconut milk
  •     3 ripe bananas
  •     1/4 cup almond
  •     10 small dates or 1 tbs honey
  •     2 cups ice
  •     2 cups blueberries or Pineapple,Strawberry,Kiwi,cherries
  •     1 tsp lime juice


  •     Add all ingredients except ice to blender. Puree well.
  •     Add ice and blend until ice is all crushed and smoothie is well blended and smooth.
  •     Pour into two glasses and serve immediately.

7 May 2017

Watermelon Cucumber Juice

Watermelon Cucumber Juice:

Watermelons and cucumbers are in season right now.Watermelon-Cucumber is probably my favorite juicing combination and It’s so delicious and refreshing in summers.Watermelon is known for being very cleansing for the whole body, especially for the kidneys.  It’s a well-known natural remedy to help break up kidney stones + help prevent them from occurring.  Watermelon is full of antioxidants and is high in vitamin A (beta-carotene) and vitamin C.  It is also very hydrating.Cucumbers are high in vitamin C and antioxidants. They are also known for having cleansing properties and dissolving kidney stones.  Cucumbers are very hydrating due to their high water content.  When juiced, they have a very mild, sweet flavor, which goes well with almost any juicing combination. 


  • 4 cups organic watermelon
  • 2 tsp lemons  juice
  • 1 large cucumber
  • pinch of sea salt
  • pinch of black pepper
  • 5 dates
  • Prep juicer, watermelon cucumbers.  
  • Cut watermelon in half, scoop out chunks of watermelon flesh with a spoon (I place the chunks in a 4 cup measuring cup and fill it).  
  • Cut cucumbers in half, then cut into pieces that fit into your juicer.    
  •  Juice the cucumbers then watermelon and dates.
  • now add salt and black pepper
  • Serve immediately, drink as is or pour over a small amount of ice.

4 May 2017

Pineapple and Avocado Salad

pineapple and avocado salad:

This tasty and tropical salad is a great summer side dish that uses ingredients like fresh pineapple, avocado,tomato, onion,cucumber and pepper to create a perfect flavor combination.


  • 1/2 a fresh pineapple
  • 1 avocado
  • 1 large tomato
  • 1 pepper, red or green
  • 1/2 a red onion
  • 1/2 a cucumber
  • Juice of two limes
  • Large handful of cilantro
  • Sea salt to taste
  • Sprinkle of cinnamon


  • Dice the pineapple, avocado, tomato, bell pepper, onion and cucumber into roughly the same sized pieces.
  • Add to a large mixing bowl.
  • Remove the seeds from the pepper. Dice finely.
  • Chop the cilantro and add the juice of two limes to the mixture.
  • Add salt and a sprinkle of cinnamon to taste.
  • Let the salsa sit at room temperature for at least 30 minutes to let the flavors combine. This goes great with chicken or fish.

    Creamy Avocado Chicken Salad


    Creamy Avocado Chicken Salad

    This simple salad is very and healthy lunch or a snack when you're looking for something good! It's hard to believe how quickly it comes together. You can also Serve as a sandwich,best salad for summer


    • medium-large shredded chicken
    • 250 gram Greek Yogurt
    • 1 avocado
    • 1/2 tsp
    • garlic powder
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 tsp lime juice
    • 1 tsp lemon juice


    Shred the chicken
    Mix all ingredients into a bowl
    Plastic wrap and let it sit in the fridge for 20-30 min

    23 Apr 2017

    Recipe For Garlic Roasted Potatoes

    Recipe For Garlic Roasted Potatoes


    •  2-3 tablespoons unsalted butter or olive oil
    • 1 teaspoon dried thyme
    • 2 tablespoons olive oil
    • 5 cloves garlic, minced
    • 1/2 teaspoon dried basil
    • 1/2 tea spoon dried oregano
    • salt and freshly ground black pepper
    • 3 pounds red potatoes


    1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil; season with salt and pepper, to taste. Gently toss to combine.
    3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter or olive oil, about 1 minute.
    4. Serve it,garnished with parsley, if desired.

    Pineapple and Pasta Salad

    Pineapple and Pasta Salad:

    Pineapple and Pasta Salad .I decided make a more traditional sweet summer pasta salad.Most people love it.


    • Pineapple 1 tin
    • Pasta 1 cup (boiled)
    • Sweet corns 1 cup
    • Cabbage 1/4 cup
    • Raisins 1/4 cup
    • Walnuts 1/4 cup
    • Olives 1/4 cup
    • Mayonnaise 1 cup (more if required)
    • Lemon juice 2-3 tbsp
    • Sugar 1 tbsp
    • Cream 1/2 cup
    • Black pepper to taste
    • For Garnishing:
    • Thousand Island dressing as desired
    • Salty biscuits (depends on how crunchy you like it)
    • Apple cubes dipped in corn syrup (enough for garnishing)

    Cooking Directions

    1. In a bowl put pineapple chunks, some pasta, sweet corns and cabbage.
    2. Now add raisins, walnuts and olives, mix well.
    3. In a separate bowl mix well mayonnaise, lemon juice, sugar, cream and black pepper.
    4. Add the dressing to the salad and toss well.
    5. Add thousand island dressing.
    6. Garnish with salty biscuits and apple cubes.

    16 Apr 2017

    Skillet Chocolate Chip Cookie

      Skillet Chocolate Chip Cookie:

    Skillet Chocolate Chip Cookie is an amazing irresistible dessert in form of a giant chocolate chip cookie that is easy and quick to prepare perfect for any occasion. It is served warm, with ice cream on top and is simply divine.


    Makes about 8 servings
    1/2 cup (113g) butter
    1/4 cup (50g) sugar
    1/2 cup (100g) light brown sugar
    1 egg
    1 tsp (5g) vanilla extract
    1 1/2 cups (190g) flour
    3/4 tsp (4.5g) baking soda
    1/2 tsp (3g) salt
    1 cup (160g) chocolate chips or chocolate chunks


    1. Preheat oven to 350F (180C.). In a 9 -10 inch cast iron skillet melt butter over low heat.

    2. Remove from heat and add sugar and light brown sugar.  If necessary let it cool slightly before adding the egg.

    3. Stir in egg and vanilla extract. Incorporate dry ingredients, salt, baking soda and flour.

    4. Fold in the chocolate chips or chunks and spread the batter evenly in the skillet.

    5. Bake for 20 minutes until slightly golden.

    6. Serve warm with ice cream on top.

    13 Apr 2017

    Vegetable Lasagna With Bechamel Sauce

    Vegetable Lasagna With A Thick Bechamel Sauce:

    This is one of mouthwatering recipe.Vegetable Lasagna With Bechamel Sauce is a perfect winter dish for your guests and family.


    • 3 cups cubed peeled butternut squash
    • 1 cup plus 1 tablespoon organic vegetable broth, divided
    • 1 cup fat-free milk
    • 4 garlic cloves
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • Dash of ground nutmeg
    • 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
    • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
    • 1 tablespoon olive oil
    • 1 small onion, chopped (about 3/4 cup)
    • 1 pound sliced mushrooms
    • 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
    • 3 tablespoons pine nuts, toasted and chopped
    • Cooking spray
    • 6 whole-wheat boiled lasagna noodles
    • 3/4 cup part-skim ricotta cheese
    • 1 ounce finely grated fresh cheese (about 1/4 cup) 

    Cooking Directions:

      1. Preheat oven to 375°.
      2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
      3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
      4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
      5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese . Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.
      6. Preheat broiler to high. (Keep lasagna in oven.)
      7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.

    Mexican Chicken

    Mexican Chicken With Fried Rice:

    One might get boar from having the usual dishes sometimes unusual dishes are required to lift up to your level. Try  Mexican Chicken. This chicken is very tasty and become utterly delicious when served with fried rice.Here is a great recipe for Mexican chicken. the chicken is cooked until done and then shredded and it is ready to be used. The chicken gets a lot of flavor from salsa, chili powder, cumin chili pepper. Brown sugar and liquid smoke are added for even more flavor.you can use medium salsa instead of mild or add more chili pepper.


    • 2lbs boneless skinless chicken breasts
    • 1 tablespoon olive oil or butter
    • ½ cup mild salsa
    • 3 tablespoons brown sugar
    • 1 tablespoons green chilies
    • half cup tomatoes (drained)
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon ground chili pepper
    • ½ teaspoon dried oregano 
    • 1 ½ teaspoons salt
    • ½ teaspoon pepper
    • 1 teaspoon liquid smoke
    • hot sauce (to taste)

    Cooking Directions

    1. Rub the chicken breasts on both sides with olive oil and butter and place into the bottom of a slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until the chicken is tender enough to shred.
    2. Remove chicken to a cutting board and let it rest for 5 minutes before shredding, leave the liquid in the crock pot. 
    3. Return the shredded chicken to the slow cooker and cook on low for an additional 20 minutes to absorb some of the liquid. Drain the excess liquid. Taste and add hot sauce if you prefer