What I love About Writing for Factoidz

I joined Factoidz in April 2011; I was not expecting much as I had joined other freelance writing sites and met with one disappointment after another. My first article paid me an activity bonus of $.2o, I was so excited, not because I got paid, I was thrilled that Factoidz considered my article worth rewarding me any amount of money. I am grateful and honored that my articles have value to those who continually support what I write.
My experiences on Factoidz have created a wonderful opportunity to meet and share knowledge with so many writers whom have become my friends and so many holds a special place in my heart and thoughts. Researching information for my articles provided me with so much knowledge and education not to mention what and how much I have learned from my fellow writers.
I give Factoidz great respect for cultivating some of the best people in the world and providing us with a medium to showcase our talent, knowledge and expertise that millions of people are seeking. When I read the many articles and profiles on Factoidz I am in awe to know that we are a powerful force to be reckoned with and that powerful force is knowledge; we are so fortunate to be able to share that with the world.

Always a good comfort food, meatloaf is a hearty and filling meal. Rooted in European culture, meatloaf is considered a favorite among many. In 2007, meatloaf was voted the seventh most favorite comfort food. For budget conscious households, meatloaf is an inexpensive meal to make.

You can use most any leftovers to extend the meat to include vegetables, dried or stale bread, grinding leftover pieces of other meats and adding it the recipe. Adding fillers to two pounds of ground meat can extend it to more than three pounds by weight. Have some meatloaf left over? make a great sandwich topped with lettuce and tomatoes.

Meatloaf is an easy make, keeping it moist during cooking is sometime by trial and error. The moisture from the meat will be absorbed by whatever filling you use causing your meatloaf to become dry. When adding breadcrumbs, crumbled cracker crumbs and quick oats, don’t forget to add a liquid, you will need at least 1/2 cup of liquid for every 2 cups of breading and 2 pounds of ground meat used. Over cooking a meatloaf or cooking at too high a temperature will cause the moisture in the meat to evaporate more quickly.

Meatloaf should be slow cooked at lower temperature to help keep it moist and rich with flavor.

Meatloaf with Red Sauce
Serves 4 to 6
Preheat oven to 350`F

Ingredients
• 3 pounds – ground chuck or ground round
• 2 cups quick oats
• 1 package of Lipton beefy onion soup mix
• 1 medium onion – minced (1/3 cup)
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup cold water (later)
• 1/4 cup dice green peppers (optional)
• One large glass or stainless mixing bowl
• One large or 2 small loaf pans lined with aluminum foil

Preparation

1. Combine all ingredients except water, and mix thoroughly until, incorporate water into meat mixture, making sure to mix well.

2. Form and continue to roll meat mixture, until smooth, into shape similar to football. Drop in loaf pan, and shape into a rectangle. Make sure there is space between the walls of the loaf pan and square all sides. Make a small indentation lengthwise along the top. Cover tightly with aluminum foil and place on middle rack of preheated 350`F oven.

3. Let meatloaf cook for one hour and remove top foil and cook for another 30 to 45 minutes.

4. When meatloaf is brown and firm to the touch, it should be done. Remove from oven and let rest for 10 minutes.

Platting
Slice meatloaf about 1/4 inch and serve with 1 ounce ladle of any red sauce across the surface.

Cooking and Deep Frying With Healthy Oils

Can deep fried foods be healthy for you? With the introduction of healthier cooking oils – deep frying can be a healthier way to cook foods. You now have an opportunity to enjoy many of the deep fried foods that you continue to crave. There are several healthy oils that are good for deep fat frying. Some of these oils can be very expensive and most times can only be used once

What You Should Know About Buying Oil

1. Choose polyunsaturated and monounsaturated fats – these are oils found in nuts, seeds, plant, and fish.

2. Buy quality oils - that are not overly processed - with a high smoke point starting at – 400°F. When oil reaches its smoke point it breaks down and may cause your food to have an unpleasant odor and taste.

3. When looking for oils, choose only those oils packaged in dark glass containers – oils can become rancid when exposed to sunlight and moisture.

4. Versatility – you will occasionally deep fry – look for oils that you can use in other methods of cooking and cold prepping foods.

Suggested Healthy Oils

Avocado Oil – monounsaturated - smoke point 520°F
Refined Avocado oil is best used when cooking at high temperatures. This is very healthy oil with many similarities to olive oil.

Rice Bran Oil – monounsaturated – smoke point 490°F – versatile
This high quality oil is one of a few oils on the market that is perfect for those on a healthy diet. Rice Bran oil has no trans fats and has a wonderful taste about it. It’s versatile and can be used for all culinary applications. This light oil is not only healthy; it doesn’t compromise the taste of food. For those who may be allergic to Canola oil - Rice Bran Oil is hypoallergenic.

Grape-seed Oil - polyunsaturated – smoke point 485°F – versatile
When buying Grape-seed Oil – make sure it is food – This oil can be used in many culinary preparations. Store this oil in a cool- do not exceed 70°F- dark place away from moisture, sunlight and heat – it can be stored safely up to 3 months.

Olive Oil (extra light) - monounsaturated - 460°F – versatile
Considered - by many - to be the healthiest oil having both monounsaturated and polyunsaturated fats. One of the great things about olive oil – it’s sustainable and can be used for many culinary applications.

Canola Oil (Rapeseed oil) – monounsaturated - smoke point 450°F – versatile
This oil is probably the most used, a cold pressed product, Cold pressed oils are more stable than other cooking oils - with a very long shelf life. Canola oil is close in nature to olive oil having similar health benefits.

Soybean Oil - polyunsaturated – smoke point 450°F– versatile
Heavier oil with a pronounced flavor and aroma is healthier than most oils on the market today. Soybean oil with its clean and neutral taste and does not transfer taste from other foods. At high temperatures – fried foods are less greasy and hold their flavor.

Peanut Oil – monounsaturated - smoke point 450°F – versatile
This refined oil has all three fatty acids – monounsaturated, polyunsaturated, and saturated fats. Although high in calories, it’s considered a healthy alternative to other oils. Ideal oil for deep frying... With its long shelf life and minimal waste, it’s a sustainable product that can be used for other food applications.


Rules of smoke point

When cooking foods with oil – make sure the oil has reached its smoke point - and on the other hand you do not want to heat the oil past its smoke point. When oil has reached its smoke point – it has also reached its flame point.

When placing food in hot oil – insert the food about half inch—you will notice a pocket of bubbles forming around it, once that happens you can continue to slide the food into the oil, This process is unique in that it caramelizes the natural sugar and prevents the protein from breaking down – protein become less soluble, and less likely to dissolve into the oil., it also protects the food from absorbing the oil. The best deep frying temperature is 350° F to 375° F

Broiled Tuna Steaks with a Broccoli-Onion Cream Sauce Over Pasta

The highly nutritious tuna fish, with its intense flavor and meaty texture, mostly found in warm waters, is considered a delicacy in most parts of the world.

Canned or fresh. tuna is regarded as a culinary treat and is particularly popular in the coastal areas of the world. However, the fresh varieties have higher content of the beneficial Omega-3-fatty acids, as compared to the canned ones

This dish is a remake on the Tuna Casserole, from the 1950s. At that time it was prepared with Cream of Mushroom Soup, using a more classic cream sauce married with fresh broccoli and sweet onions, make for a more sophisticated dish.. This dish is served in individual casserole dishes, placed on top of a charge plate at service. You can either broil, grill or bake it and it is also good pan seared or fried..

Broccoli and Onion Cream Sauce

Ingredients:

2 tablespoons. Olive oil
2 garlic cloves, minced
1/2 cup onions, chopped
1 cup broccoli, chopped. Blanched and drained
1 cup dry white wine
1/2 cup . heavy cream
1/3 cup fish stock or clam juice
2 tablespoons lemon juice
Salt & pepper

Preparation:

Heat oil in heavy small saucepan over medium heat. Add onion, garlic, and chopped broccoli. Saute until onions are translucent, about 5 minutes.

Add wine and increase heat to high. Cook until liquid is reduced by half, stirring occasionally, about 8 minutes. Add heavy cream and fish stock. Cook until slightly thickened, about 4 minutes. Season with pepper

Buttered Egg Noodles

8 ounces. dry

Prepare egg noodles according to package directions. Mix enough sauce with egg noodles to coat and place a serving of egg noodles in each casserole oval.

Broiled Tuna Steaks.

Preheat broiler

Ingredients:

4 - 1 inch thick Tuna steaks (about 6 - 8 ounces each)
Salt and pepper to taste
1/4 cup unsalted butter, melted
Juice of one lemon
1 cup seasoned Panko breadcrumbs



Preparation:

Season Tuna Steaks with salt and pepper, place steaks on a well oiled broiler or baking pan and brush with melted butter and squeeze lemon juice over all.
Place pan of Tuna Steaks in oven about 3 to 4 inches below broiler element and broil for 5 to 7 minutes, baste during cooking process. You want your Tuna Steaks to be medium rare.
Place each Tuna Steak on top of cooked egg noodles, pour sauce over Tuna Steaks, sprinkle seasoned Panko breadcrumbs over each one and return to broiler and lightly brown the top..

.

Thai Red Curry Cod Fish Cakes

Thailand’s cuisine and culinary traditions is known for its balance of the four fundamental food senses, sour, sweet, salty, and spicy. This recipe is a take on the cuisine of Northeastern Thailand where dried chilies, fish sauce, palm sugar (brown sugar) is often used in recipes involving fish, chicken, pork, and beef.
Still have a question?
Ask it in the Food & Cooking forum

Galangal a close relative of ginger, important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Galangal has a much more pungent and fiery flavor than ginger,

There are three different types of Galangal, greater, lesser and kaempferia. Galangal was popular throughout Europe during the Middle Ages, but its culinary use today is restricted primarily to Asia.


Greater Galangal

Brown on the outside and white on the inside, closely resembling ginger. Smelling slightly like camphor, with pine undertones, Greater Galangal is an important ingredient in Thai and other South Asian cuisines.

Lesser Galangal

Much darker on the inside than Greater Galangal, and has a far more potent smell. Not common outside of Malaysia, Lesser Galangal pairs well with cloves, nutmeg and ginger. Kaempferia Galangal. Has red outer skin and a white interior.

Kaempferia Galangal

Often confused with Greater Galangal, is commonly known as Sand Ginger and Aromatic Ginger, it is much sweeter and should be used in very small quantities.

Historical Uses of Galangal:
As a carminative
Relieve nausea and motion sickness
Ease stomach aches
As a stimulant
Reduce bacteria
As a circulatory aid

Thai Red Curry Paste

Ingredients:

2 tablespoons vegetable oil
2 Garlic Cloves, minced
1 tablespoon red curry paste
1 teaspoon black pepper
6 dried chilies
2 teaspoons coriander
2 teaspoons dried lemon grass
2 teaspoons lemon zest
1 teaspoon ground cumin
1 teaspoon dried Galangal

Preparation:

Bring a skillet to hot over medium to high heat and saute all ingredients until garlic is translucent, about 2 minutes, you do not want to burn the garlic. Remove from heat and let cool.



ingredients:

2 large potatoes, peeled, quartered and boiled
1 pound cod fillets, cubed
1 tablespoons fish sauce
3 tablespoons ginger, chopped
4 garlic cloves, peeled
2 sterns of lemon grass. Chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon, onion, minced
1 tablespoon chopped fresh parsley
Zest of one lemon
1 egg, beaten
Vegetable Oil for frying

Preparation:

Place cooked potatoes, cod fish, and remaining ingredients, except for egg and vegetable oil, in a food processor, add curry paste and pulse until smooth, if you want more texture in your fish cake, pulse until you get a course chop.
Transfer the potatoes and fish mixture to a large mixing bowl, add egg and mix well, mold into cakes.
Heat oil in a large skillet over a medium-high heat. Fry the fish cakes on both sides for about 1 minute or until golden brown, remove to paper towel to drain.
Serve with Sweet Chili Sauce and lemon wedge.

How to Brew White Tea

How to Brew White Tea

Better Health Without Lying

Better Health Without Lying