eBook review: “Cookbook Secrets how to write a cookbook that has best seller potential”

Have you ever wanted to write a cookbook?  You may be interested in this eBook “Cookbook Secrets: how to write a cookbook that has best seller potential”. This book has a lot of good information on how to write, illustrate, publish, promote, and even how to use an agent if you prefer to.  I can’t find the author but the publishing company is a “leader life style media”, and it was copy righted in 2009.  However, there is a broken link to their recourse page, and a couple of typos.  Despite these errors, I think that it is still worth the money I paid. This eBook is only 9.97, I wouldn’t pay any more than that. If you have purchased this eBook please let us know what you think. Here is a link to buy this eBook:

Click Here!

Test Kitchen update : Red Enchilada Sauce (3)

Today I made the enchiladas, and it turned out a lot better than I thought. The cheese balanced out nicely with the sauce. This is what I did for the actual chicken enchiladas:

4 cups - red enchilada sauce (see http://mexicanfoodie.com/red-enchilada-sauce-recipe/)

½ pound - chicken tenders

To taste – Mexican oregano

1/3 tsp – cumin

To taste - salt

2 cups - cheese mix (cheddar and jack)

About 8 - white corn tortillas

I first cooked the chicken on medium heat, and pre-heated the oven to 350. I added Mexican oregano, cumin, and salt. At this point I threw in some of the enchilada sauce, not much, but just enough to add some more flavor. It took about 15 -20 minutes (chicken is cut small, cooking time may vary, just cook till done). When the chicken was done I mixed it with about ¾ of the cheese, and little more of the oregano. Then I rolled up some the mixture into the tortillas, covered the bottom of pan with some of the sauce and placed the rolls on top, with more sauce. Then I sprinkled the rest of the cheese on top. This was baked for about 25 minutes. Let cool for 1 minute.

This recipe I made up on the fly. I did not plan the chicken enchiladas - it just happened. I thought it came out good. Please let me know what you think.    

Test Kitchen update : Red Enchilada Sauce (2)

Today, I tested the red enchilada sauce recipe from http://mexicanfoodie.com/red-enchilada-sauce-recipe/. I did everything that the recipe instructed me to do. However, when it came to the tomatoes, all that I did was boil it with the rest of the ingredients. After everything was done, I found that the mixture with the tomatoes tasted better, but both mixtures were bitter.  I also could not tell if the recipe instructed to put the enchilada sauce in the fridge for 3 days, or if it would be good for 3 days - so I just assumed that it stays good for 3 days, for the sake of this test (and speed).  Tomorrow night I will bake the enchiladas. I decided that I will make chicken enchiladas. I plan to make the filling with chicken cooked slowly until done, with salt and pepper to taste, Mexican cheese mix, Mexican oregano, and cumin. Tomorrow I will give you results of what I did to make the enchiladas.

Test Kitchen update : Red Enchilada Sauce

I was searching for great recipes online, and I found a recipe for red enchilada sauce at mexicanfoodie.com. This recipe seems to be great; it looks like the most authentic enchilada sauce recipe that I have seen on the web. I have decided that I am going to test this recipe and come up with my own version. First I will make the recipe exactly as it is written. This article was posted on the blog “mexicanfoodie.com” published by Douglas Cullen. To see the recipe, just visit http://mexicanfoodie.com/red-enchilada-sauce-recipe/.   You will note that even though the Roma tomatoes are mentioned in the ingredient list, they are not mentioned in the method of production (MOP).  I will make it side by side, with and without tomatoes. Then later I will make my own changes to the recipe to make this my own unique version.

Organic food

For most of human history, people have been eating organic food. Organic is a process where food is grown or raised with no synthetic chemicals like pesticides, insecticides, and herbicides. Live stock aren't given growth hormones or antibiotics. Many people think that fertilizer has to be natural as well, but that is not the case; synthetic fertilizers can also be called organic. There are some exceptions to the rule - not all “organic” is 100% organic (usually it need to be at least 95% organic to be labeled as Organic).

Environmental impact

Organic farming has been shown to reduce negative impact on the environment. Non-organic methods can pollute the environment, with synthetic pesticides which can harm the soil, water, and ecosystems.   Also, Organic farms use less energy and less waste. However, there are arguments that organic farms need more land, and as a result, this will destroy forests and other wildlife in order to make room for these farms. While I think that this may be true, I personally believe that we do have the technology to produce organic farms with less land. We can do this by farming in multi-level green houses, rooftop farming and many other green methods. 

Health value

In my opinion, organic food is better for you than non-organic food.  Organic food seems to have more vitamins and minerals. Also, organic food has lesser amounts of synthetic chemicals, meaning that you are ingesting fewer toxins. Plus, it simply tastes so much better!

What do you think?

coffee: How to use a French Press

 

This is a follow up of my post: "Coffee" - here's how to brew the best coffee using a French press.

Using a French press to brew coffee is a method that will preserve the oils better than traditional drip brewers. This is how you use a French press.

1.              Cold and filtered water is recommended. Use 2 tablespoons of coffee to 6 fl oz of filtered water. Heat the water to about 195-205 degrees F

2.              The coffee beans should be a coarse grind. Remove the plunger, and add the warm water. 

3.              Let sit for 4 to 5 minutes 

Plunge the grounds to separate the water from the coffee, and serve.

Great coffee shop!

I am at Colorado Coffee Merchants aka "Umpire Estate Mountain Roasters or Idle Truck Brand", in Colorado Springs. This is a great coffee shop, and I am drinking a delicious iced vanilla latté! They also have a great staff, who are very knowledgeable, and very friendly. The coffee that they serve is roasted on site, and they also ship their products Just visit www.coloradocoffeemerchants.com.

Coffee

This morning, as I was drinking my coffee, I was thinking: "what is it about coffee that I like?" Coffee has been part of my life for as long as I can remember. Personally, I like my coffee black. The blends that I like are the dark roasts, full bodied.  Also, in my opinion, the best way to brew the perfect cup is with a French press. Dark roasts blend, with a coarse ground, works best for a French press. I drink it ALL day. I know that it can't be good for me....but I just love the taste and smell of freshly brewed coffee.

Please post a comment answering these questions and everything coffee.

•    Do you drink coffee?

•    What do you like about it?

•    Do you take it black or with cream and sugar?

My passion for food

My passion for food comes from my childhood. When my mom was cooking, I would make my way to the kitchen, even though she did not cook much and didn't like anyone watching her cook. I would not leave the kitchen. As I grew up, I would cook for her. Why is food my passion? To me, food is an art; it is what brings people together. You go to an art gallery to see beautiful paintings and photographs or a concert to hear music. Going to a restaurant is no different. The unique tastes and atmosphere are part of the experience of this fine art of food.

I love to taste cuisines of the world, because food tells a lot about a culture by the way it is presented. It brings communities, family, and even strangers together. Also, in many countries, food is to be enjoyed. Thus... expect dinner to last hours. Our culture, in North America, lost that important aspect because everyone is in too much of a hurry to enjoy the food and company of others. So I dare you to take 2 or 3 hours, just to enjoy the food that has been presented for you.

My plan is to travel the world, and tell you about those experiences, and create recipes inspired from those experiences. Also I would love to help bring the passion back to America, by teaching what I know, and sharing my experiences with all of you....and learn from all of you, as well.