Tuesday, February 12, 2013

Five Easy Steps to Improve Your Health (Mehezabin and Shraddha)


1. Get an adequate amount of quality sleep every night
Inadequate sleep impairs metabolism and decreases important hormones like testosterone and growth hormone. This can lead to fatigue, irritability, trouble concentrating, low sex drive, muscle loss, and body fat gain. It is recommended that you get 7 – 10 hours of uninterrupted sleep every night, and that you go to bed and wake up around the same time everyday in order to develop a healthy circadian rhythm. To enhance the quality of your sleep, stop watching television and turn off your computer (and any other stimuli) at least an hour before you go to bed. You should also try to make your room as dark as possible, and it is best to limit use of your bed for anything other than sleep.
2. Drink enough water
If you’ve heard it once, you’ve heard it a thousand times: drink more water! Whether it’s eight glasses a day, or one ounce per pound of body weight, the bottom line is you need to get in more plain old H2O. This is especially true if you live in a dry climate, are physically active, and/or sweat a lot. The optimal intake can vary greatly from day to day and from person to person, so it’s important to determine how much water you need. What’s the best way to tell? If you’re constantly going to the bathroom, you’re drinking too much. If you’re constantly thirsty, you’re not drinking enough.
3. Eat your fruits and vegetables
Your mother was right – you should be eating your fruits and vegetables. In fact, very few people get in the recommended five to nine servings everyday, so you should be eating more fruits and vegetables. A good place to start is to try to eat at least one serving of fruit or vegetable for each color of the rainbow – red, orange, yellow/white, green, and blue/purple. Eating a wide variety of fruits and vegetables increases the variety of vitamins and minerals you’re taking in, and research has consistently shown that eating the recommended amount of fruits and vegetables everyday is one of the best and easiest (and tastiest) ways to prevent disease. It is also one of the best ways to improve your energy levels, promote healthy aging, reduce the risk of heart disease and cancer, and improve your overall health and well being.
Just as a reminder, a serving size includes any of the following:
• 1 medium size fruit or vegetable
• 1/2 cup fresh, frozen, or canned fruit or vegetables
• 1 cup of raw leafy greens
• 1/4 cup dried fruit
4. Be physically active every day
Arguably the single best way to improve your overall health is to engage in some form of physical activity every day. In fact, people who are overweight and exercise are generally healthier than people who are thin and don’t exercise. You should shoot for 30-60 minutes of moderate intensity exercise (e.g., walking the dog, a leisure bike ride, etc.) at least five days per week. You should also include a few days per week of higher intensity activity including aerobic training (e.g., running, swimming, etc.) and strength training.
5. Practice stress reduction techniques
Stress is a natural, healthy reaction, and in the right form can be beneficial and health promoting (i.e., exercise). Unfortunately, there are also many negative forms of stress – work deadlines, traffic, computers – that when not dealt with appropriately can take a serious toll on your health. Simply taking a few minutes each day to practice stress reduction techniques such as deep breathing can help counteract the negative effects of stress. Other techniques such as meditation and yoga provide numerous long-term benefits like reduced risk for heart disease and diabetes. There a many methods of stress reduction, both simple and complex, that when practiced regularly can go a long way in helping you live a longer, healthier life.

Saturday, February 9, 2013

Valentines Day Series: 7. Ganache-Filled Chocolates (Mehezabin and Shraddha)


Tempering chocolate takes time, patience and a candy thermometer, but it gives beautiful results. The chocolates become smooth and shiny, and yield with a satisfying snap when you bite into them. Use the best quality chocolate you can find for these indulgent treats, and your favourite liqueur for the ganache centres. Frangelico, Kahlúa, Tia Maria and amaretto are good options.
Ganache-Filled Chocolates

Ingredients

  • 8 oz (227 g) good-quality 70% dark chocolate, (such as Lindt), grated
  • Ganache:
  • 1/4 cup (60 mL) whipping cream, (35%)
  • 2 oz (57 g) good-quality 70% dark chocolate, (such as Lindt), grated
  • 1 oz (28 g) good-quality milk chocolate, (such as Lindt), grated
  • 2 tbsp (30 mL) liqueur

Preparation

Ganache: In small saucepan, heat cream until steaming and small bubbles form around edge. Pour over dark and milk chocolates in bowl; stir until melted. Stir in liqueur. Let come to room temperature.

Polish moulds with soft dry cloth or cotton batting; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring often, until smooth and temperature reaches 115ºF (46ºC).

Remove bowl from saucepan. Place over bowl of cold water; stir constantly until temperature falls to 80ºF (27ºC).

Replace bowl over hot water or place on heating pad; stir constantly until temperature reaches 88ºF (31ºC). Hold between 88ºF and 92ºF (31ºC and 33ºC) while moulding.

Place rack over waxed paper– or parchment paper–lined tray; set aside.

Spoon chocolate into moulds, filling each to top. Using metal spatula, scrape across top of mould to remove excess; return excess to bowl.

Turn moulds upside down over bowl; tap moulds to remove excess. Let stand upside down on rack for 30 seconds, allowing excess to drip out, leaving thin coating on moulds. Scrape to level top of moulds. Refrigerate for 5 minutes.

Using pastry bag fitted with 1/4-inch (5 mm) plain tip, pipe ganache into each mould until 1/8 inch (3 mm) from top. Tap mould gently. Refrigerate for 10 minutes.

If necessary, reheat remaining chocolate to between 88ºF and 92ºF (31ºC and 33ºC). Pour over ganache in moulds. Using metal spatula, scrape across top of mould to remove excess; return excess to bowl. Refrigerate until set and shrunk away from sides of moulds, about 20 minutes. Unmould onto tray.(Make-ahead: Store in airtight container at room temperature for up to 2 weeks.)
Source : Canadian Living Magazine: February 2013

Valentines Day Series: 6. Mocha Mousse Cake (Mehezabin and Shraddha)


This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean after each cut to get pristine edges.
Mocha Mousse Cake

Ingredients

  • 1-1/2 cups (375 mL) all-purpose flour
  • 1 cup (250 mL) granulated sugar
  • 1/3 cup (75 mL) cocoa powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) cold coffee or water
  • 1/2 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) vanilla
  • 4 tsp (18 mL) cider vinegar
  • Mocha Mousse:
  • 1 pkg (7 g) gelatin
  • 2 tbsp (30 mL) water
  • 2/3 cup (150 mL) milk
  • 4 egg yolks
  • 1/4 cup (60 mL) granulated sugar
  • 1 pinch salt
  • 4 oz (113 g) bittersweet chocolate, melted
  • 2 oz (57 g) milk chocolate, melted
  • 1/4 cup (60 mL) coffee liqueur, (or 2 tsp decaffeinated coffee granules dissolved in 1/4 cup hot water)
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) whipping cream
  • Chocolate Ganache:
  • 4 oz (113 g) bittersweet chocolate, chopped
  • 1/2 cup (125 mL) whipping cream
  • Chocolate Hearts:
  • 2 oz (57 g) bittersweet chocolate, chopped
  • 2 oz (57 g) white chocolate, chopped
  • Chocolate Shavings:
  • 2 oz (57 g) bittersweet chocolate, squares

Preparation

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Pour into greased and parchment paper–lined 8-inch (1.2 L) round cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan for 5 minutes; remove from pan and let cool completely on rack.

Mocha Mousse: Meanwhile, in small bowl, sprinkle gelatin over water; set aside.

In small saucepan, heat milk over medium-high heat just until bubbles form around edge.

In heatproof bowl, whisk together egg yolks, sugar and salt; slowly whisk in milk. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to thinly coat back of spoon and digital rapid read thermometer reads 160°F (71°C), about 8 minutes. Remove from heat.

Stir in gelatin mixture until melted. Whisk in bittersweet and milk chocolates, liqueur and vanilla. Refrigerate, stirring twice, until cold and mixture can mound on spoon, about 15 minutes.

In separate bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in remaining cream.

Line side of 9-inch (2.5 L) springform pan with parchment paper to extend 1 inch (2.5 cm) above rim. Using serrated knife, trim top of cake to level. Cut cake horizontally in half.

Place 1 layer in prepared pan. Pour in half of the mousse; spread to fill in space around cake. Top with remaining layer. Pour in remaining mousse; spread to cover top and side. Refrigerate until set, about 2 hours.

Chocolate Ganache: Place chocolate in bowl. In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Pour over mousse; smooth with palette knife. Refrigerate until almost set, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Chocolate Hearts: Meanwhile, in heatproof bowl, melt bittersweet chocolate over hot (not boiling) water. Line baking sheet with parchment paper; spread chocolate to 1/8-inch (3 mm) thickness on paper. Refrigerate until just firm, about 8 minutes.

Using 1-1/2-inch (4 cm) heart cookie cutter, cut out 8 hearts. Refrigerate until firm, about 20 minutes. Repeat with white chocolate.

Chocolate Shavings: Using vegetable peeler, shave chocolate onto waxed paper. Remove springform ring and parchment paper. Press shaved chocolate onto side of cake.

Make 16 evenly spaced 1-inch (2.5 cm) long shallow slits in top of ganache around edge of cake. Alternating white and dark chocolate hearts, insert 1 side of each heart into slit. 
Source : Canadian Living Magazine: February 2012

Valentines Day Series: 5.Black Forest Mousse Parfait (Mehezabin and Shraddha)


White chocolate adds a twist to this classic dessert – and who can resist when it's served in individual glasses? 
Black Forest Mousse Parfaits

Ingredients

  • 1/2 cup (125 mL) milk
  • 1/3 cup (75 mL) cocoa powder
  • 2 oz (57 g) bittersweet chocolate, chopped
  • 3 tbsp (45 mL) strong coffee or water
  • 1/3 cup (75 mL) unsalted butter, softened
  • 3/4 cup (175 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1 pinch salt
  • White Chocolate Mousse:
  • 4 oz (113 g) good-quality white chocolate, (such as Lindt), chopped
  • 2 eggs
  • 1/4 cup (60 mL) granulated sugar
  • 1-1/4 cups (300 mL) whipping cream
  • Syrup:
  • 1 jar (19 oz/540 mL) sour red cherries, in syrup
  • 3 tbsp (45 mL) kirsch or brandy
  • 2 tbsp (30 mL) granulated sugar
  • Garnish:
  • 1 oz (28 g) bittersweet chocolate, grated

Preparation

In small bowl, whisk milk with cocoa until smooth; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee; whisk until smooth.

In large bowl, beat butter until light, about 1 minute; gradually beat in sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat in coffee mixture.

In separate bowl, whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.) 
White Chocolate Mousse:
 In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; remove from heat. In separate heatproof bowl, whisk eggs with sugar; place over simmering water and cook, whisking constantly, until thickened and foamy, 4 minutes. Remove from heat; stir in white chocolate. Let cool slightly.

In separate bowl, whip cream; fold one-third into white chocolate mixture. Fold in remaining cream; refrigerate until chilled, about 2 hours.

Syrup: Drain cherries, reserving 1-1/4 cups (300 mL) of the syrup. Boil syrup in small saucepan over medium heat until reduced to 3/4 cup (175 mL). Remove from heat; stir in kirsch and sugar. Set aside.

Reserve 8 cherries for garnish. Halve remaining cherries and drain on paper towel. Fold into mousse.

Cut cake into 64 squares. Place 4 squares in each of eight 1-cup (250 mL) glasses, pressing gently; pour 2 tsp (10 mL) of the syrup over top. Top each with 1/4 cup (50 mL) mousse. Repeat layers once.

Garnish: Top each with reserved cherry and grated chocolate.(Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: January 2010

Valentines Day Series: 4. Chocolate Cappuccino Brownie Cheesecake Squares (Mehezabin and Shraddha)


Coffee-flavoured cheesecake marbled with fudgy brownie makes these irresistible. For best results, refrigerate overnight.
Chocolate Cappuccino Brownie Cheesecake Squares

Ingredients

  • 3 oz (85 g) bittersweet chocolate, chopped
  • 1/3 cup (75 mL) butter
  • 3/4 cup (175 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 3/4 cup (175 mL) all purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • Cheesecake:
  • 1 cup (250 mL) cream cheese, softened
  • 1/3 cup (75 mL) granulated sugar
  • 1 egg
  • 1 tsp (5 mL) instant coffee granules
  • 1 tsp (5 mL) vanilla
  • 1 tbsp (15 mL) all purpose flour

Preparation

In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool slightly. Whisk in sugar, eggs and vanilla. Stir in flour, baking powder and salt. Set aside.

Cheesecake: In bowl, beat cream cheese with sugar until smooth; beat in egg. Dissolve coffee granules in vanilla; add to cheese mixture. Stir in flour.

Remove 1/2 cup (125 mL) of the chocolate batter to small bowl. Spread remaining batter in parchment paper–lined 8-inch (2 L) square metal cake pan. Spread cheesecake batter over top. By spoonfuls, drop reserved chocolate batter over top. Run knife through batter to make decorative swirls.

Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. Refrigerate for 4 hours.(Make-ahead: Wrap and refrigerate for up to 2 days.) Cut into squares.
Source : Canadian Living Magazine: February 2009

Valentines Day Series: 3. Super Fudgy Brownie Hearts (Mehezabin and Shraddha)


Delight somebody special with the ultimate brownie — moist, fudgy and cut into hearts.
Super Fudgy Brownie Hearts

Ingredients

  • 7 oz (198 g) unsweetened chocolate, chopped
  • 1 cup (250 mL) butter
  • 4 eggs
  • 2-1/4 cups (550 mL) granulated sugar
  • 1-1/2 tsp (7 mL) vanilla
  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt

Preparation

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper, leaving overhang for handle; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool for 5 minutes.
In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla. Pour chocolate mixture over top. Sift flour with salt over chocolate; fold in until blended. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack for 10 minutes.
Using parchment paper, lift brownies from pan onto cutting board. Using 1-3/4-inch (4.5 cm) heart-shaped cookie cutter, cut out brownies, rinsing and drying cutter between cuts.
Place on parchment or waxed paper-lined tray; cover loosely with plastic wrap. Let cool completely. (Make-ahead: Store brownies in airtight container for up to 5 days.)
Additional information :
Tips:
For clean edges, rinse cutter in hot water and dry between cutting brownies.
Refrigerate brownie scraps in airtight container for up to 2 weeks (or freeze for longer storage) and use to top ice cream.
Source : Canadian Living Magazine: February 2006

Valentines Day Series: 2. Classic Chocolate Souffle (Mehezabin and Shraddha)


Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé has a slight jiggle and a
centre that oozes seductively when spooned open.
Classic Chocolate Souffle

Ingredients

  • 1/3 cup (75 mL) unsalted butter, softened
  • 1/2 cup (125 mL) granulated sugar
  • 5 oz (142 g) bittersweet chocolate, chopped
  • 3 oz (85 g) milk chocolate, chopped
  • 2 tbsp (30 mL) coffee or water
  • 1 pinch salt
  • 1/2 vanilla bean, (or 3/4 tsp vanilla)
  • 2 tbsp (30 mL) cocoa powder
  • 6 egg yolks
  • 8 egg whites
  • 1/4 tsp (1 mL) cream of tartar
  • 2 tsp (10 mL) icing sugar or cocoa powder

Preparation

Grease 8- x 3-3/4-inch (2.5 L) soufflé dish with 4 tsp of the butter; sprinkle with 4 tsp of the sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend at least 2 inches (5 cm) above rim; tie securely with kitchen string.

In large heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, coffee, salt and remaining butter, stirring occasionally.

Slit vanilla bean lengthwise; scrape out seeds and stir seeds into bowl. Remove from heat; whisk in cocoa until smooth. Let cool slightly.

In stand mixer or using electric beaters, beat yolks with remaining sugar until light and thickened enough that batter falls in ribbons when beaters are lifted, 2 minutes. Fold into chocolate mixture.

In clean bowl, beat egg whites until foamy; beat in cream of tartar until stiff glossy peaks form. Fold one-quarter into chocolate mixture; fold in remaining whites until no streaks remain. Scrape into prepared dish.

Bake in bottom third of 375ºF (190°C) oven until edge is firm, top is lightly browned and centre is still jiggly, 30 to 35 minutes. Sift icing sugar over top. Serve immediately.

Valentines Day Series: 1. Crispy Valentine Pops (Mehezabin and Shraddha)


This version of the classic rice cereal treat is made with maple syrup, a natural sweetener. The pops can be cut into other shapes for different celebrations, but they'll all need candy sticks. For transporting and handing out on Valentine's Day, package each in a lollipop bag and tie with a ribbon.
Crispy Valentine Pops

Ingredients

  • 1/2 cup (125 mL) brown rice syrup
  • 1/2 cup (125 mL) maple syrup
  • 1/4 cup (60 mL) unsalted butter
  • 1 tsp (5 mL) vanilla
  • 5 cups (1.25 L) rice crisp cereal
  • 1/2 cup (125 mL) dried cranberries
  • 1/2 cup (125 mL) dried cherries
  • 1/3 cup (75 mL) white chocolate coating wafers, (such as Merckens)
  • 1 tbsp (15 mL) pink or red decorating sugar

Preparation

In Dutch oven, bring rice syrup, maple syrup and butter to boil; reduce heat to medium and cook, stirring often, until as thick as corn syrup, about 6 minutes. Remove from heat.

Stir in vanilla. Stir in cereal, cranberries and cherries. Press firmly into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Let cool.

Using 2-1/2-inch (6 cm) heart-shaped cookie cutter, cut out shapes. In microwaveable bowl, microwave white chocolate on high, stirring halfway through, until melted, about 45 seconds. Dip 1 end of each candy stick into chocolate to coat 1/2 inch (1 cm); insert dipped end halfway into bottom of heart.

Drizzle chocolate over hearts; sprinkle with sugar. Let stand until set, about 5 minutes. (Make-ahead: Cover and store at room temperature for up to 3 days.)
Source : Canadian Living Magazine: February 2013

Almond Biscotties (Mehezabin and Shraddha)

Ingredients
  • 1-3/4 cups (425 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 3/4 cup (175 mL) whole unblanched almonds
  • 2 eggs
  • 3/4 cup (175 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1/2 tsp (2 mL) almond extract
  • 1-1/2 tsp (7 mL) grated orange rind
  • 1 egg white, lightly beaten
  •   

  • Preparation

    To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.
    In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.
    Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.
    Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
    Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices.
    Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool.(Biscotti can be stored in airtight container for up to 2 weeks.)
    Additional information :
    Variations
    Chocolate Chip Biscotti:
    Add 1/2 cup (125 mL) chocolate chips to flour mixture.
    Double Chocolate Biscotti:
    Reduce flour to 1-1/2 cups (375 mL). Add 1/2 cup (125 mL) sifted unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup (125 mL) chocolate chips. Dissolve 1 tbsp (15 mL) instant coffee granules in vanilla. Omit almond extract and orange rind.
    Hazelnut Biscotti:
    Substitute 3/4 cup (175 mL) whole hazelnuts for the almonds. Omit almond extract.
    Tip:
    To prevent crumbling when slicing the partially cooked log of dough, use a sharp chef's knife and cut with firm, decisive strokes.
    Source : © CanadianLiving.com