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7 Reasons to grow your own organic vegetable garden During the last decades there has been a change towards mechanization and homogenization of farming, which uses pesticides, additives, herbicides, synthetic fertilizers and mass-production techniques. All this is clearly affecting mankind's... Barbecue Beer Can Chicken I cook lot of barbecue beer can chicken. It's really easy to make and it's always popular with my barbecue guests. The recipe below is the easiest of all the beer can chicken recipes that I know. You don't need any special equipment or a whole list... Clarifying Butter Clarified butter is a delightfully rich concentrated butter that can be used in cooking and making mouth watering sauces. Traditional methods for making this rich butter concentrate can be a little intimidating at first, but not anymore. There is a... Cook from the Heart, Not by the Book (ARA) - You don’t have to go by the book to create tasty, easy, sociable food. Easy-peasy meal preparation is all about stripping cooking down to its bare essentials (they don’t call me the Naked Chef for nothing!), using little techniques and... Crockpot Cooking - Advantages and Disadvantages In my 'un-biased' opinion, the crockpot / slow cooker is one of the most convenient and easy to use appliances in my kitchen. The time savings features of the slow cooker and the delicious dinners that have resulted more than offset any minor...         Braised Assorted Vegetables (Luo Han Zhai) "Luo Han Zhai" (Luo Han means arhat in Buddhism) has become a regular vegetable dish on every Guangzhou family's dinner table since it served as the "food for monks" in Song dynasty. Not only does it carry the delicate fragrance of Buddhism, but also has the joy of the mortal world. Guangzhou's Luo Han Zhai is known by the "Eighteen Disciples of Buddha Zhai", or the "18 Luo Han Zhai". It wins the reputation from people being fastidious about the rich ingredients, but this dish is rarely seen today. It is too luxurious and does not carry on any spirit of Buddhism, and it simply cannot stand well with the intense competitions under the current Chinese market economic principles. The cooking methods of any ordinary Luo Han Zhai are approximately the same among Guangzhou's several large vegetable restaurants, and there are also not much differences comparing the nation's main cuisines. But in the folk, people cook the dish in their own ways and the procedures can be very different. Rich families, of course, will always have "three mushrooms & six ears (wood ears)" (the phrase implies "rich" in China), and everything else needed. But it is also called "Luo Han Zhai" if cooked with just three or five main ingredients in low income families. Such spirit comes from the Buddhist for sure. Ingredients: 1/2 turnip 1 carrot 1 bunch broccoli soup stock salt 3 bamboo shoots 2 dried mushrooms (soaked) 5 champignons 20 gingko nuts 4 tablespoons oil 1/2 cup (100cc) soup stock 1 teaspoon salt 1/2 teaspoon sugar 1 tablespoon cooking wine dash of monosodium glutamate 1 teaspoon cornstarch Method: 1. Cut turnip and carrot into 2.5cm (1") pieces and scoop into balls with baller. Boil in soup till tender. Drain. 2. Boil broccoli in soup with salt added till tender. 3. Drain and cut broccoli into pieces. Slice mushrooms and bamboo shoots. Shell gingko nuts and boil in salted water. 4. Heat oil. Add and sauté in this order: mushrooms, bamboo shoots, and champignons. Add soup, turnip, carrot and seasonings. 5. Sauté and mix well. Thicken with starch mixed with water. 6. Add broccoli. Server while hot. Cooking Time: 50 minutes Nutritional information: Yield: 4 servings Each serving provides: Calories: 197 Protein: 7.3g Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you. About the author: Jacklyn Chen - Webmaster of news-blogs.com. She is a full time mom who works very hard to make living with multiple web sites. For holiday and gift shopping, visit http://holidays.news-blogs. com