Web page or e Bay?

I have been trying lately to make my business, well, start. I am tired of spending a lot of money to advertise on e bay, yahoo and.... (you name it and I did it)and for what? to get a handful of customers in more than a month. So I decided to post some of my products (spices) on e Bay. And guess what. I have had several customers daily. Yes I am paying for listing and a % of the sale to e bay but I feel like I have reached some people out there.
If there is anyone out there( all two of my followers) who knows how to make a web site work and profitable, please send me a note.
On another note, I need to tell you all the new things my son is doing lately. He just turned five months and he is already a handful. He thinks his crib is his play room and our bed is his bed. We don't argue and let him sleep with us. He is also starting to eat solid food. He loves Banana and hates carrots. He loves Banana and hates squash. He loves Banana and hates sweet potato. Did I mention he loves Banana. Do you catch the flow here. What's up with that? We already have a picky eater on our hand. Like we did not have two other in the house (his sisters).
I think I need to start working on that. Just like him sleeping in his bed.... NOT. LOL
In any case, he is the baby and I am the adult and hope the god, I can keep it that way, Me being the adult that is. Sometimes I lose that battle...
So, I don't have any recipes to Post for you today but I will shortly.

Happy Birthday Nassim.

A world of Spice

I have been very busy with my little boy. I forgot how time consuming babies are? Meanwhile between holding the baby while he is crying and holding the baby while he is sleeping, you would eat anything your hand can grab in the refrigerator.
So, if you are planning to have a baby, also have a plan for your meals.
In any case, we are back on that train again and are doing everything possible to loose some weight. Here is a recipe you can make while your partner holding the baby.....

Beef Enchiladas With Red Chile Sauce
Serving size: 6

Ingredients

RED CHILI SAUCE:
3 oz. dried ancho chilies seeded, deveined, rinsed
2 1/2 cup boiling water
2 Tbs. vegetable oil
2 Tbs. tomato paste
1 clove garlic, minced
1/2 tsp Salt
1/2 tsp dried, crushed oregano leaves
1/4 tsp ground cumin
1/4 tsp ground corianderBEEF ENCHILADAS:
1 1/2 lbs. lean boneless beef chunk
1/2 tsp salt
2 Tbs vegetable oil
1/2 cup finely chopped white onion
3/4 cup beef broth
3/4 cup raisins
1 clove garlic, minced
1/2 tsp ground cloves1/4 tsp crushed anise seeds
12 corn tortillas
1/4 cup sour cream
1/2 cup sliced ripe olives, pitted

Instructions

Red chili sauce:
Place chilies in a bowl and cover with boiling water. Let stand for about an hour. Place chilies along with soaking water into a blender. Mix until smooth. Pour into a 2 quart saucepan and whisk in remaining
ingredients. Bring to a boil over medium high heat. Reduce to low heat. Cover and simmer for 15 minutes, stirring occasionally.

Beef Enchiladas:
Cut meat into 1 inch cubes. Sprinkle beef with salt. Saute and brown beef in hot oil in a large skillet
over medium high heat for 12 minutes, turning frequently. Remove beef with
slotted spoon to plate. Reduce heat to medium. Add onions, cook and stir until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4
cup Red chili Sauce. Bring to a boil over medium high heat. Reduce heat to
low. Cover and simmer for 2 hours until beef is very tender. Using 2
forks, shred beef. Remove from heat.
Preheat oven to 375. Heat remaining Red Chili Sauce in a medium skillet over medium
heat until hot, remove from heat. Dip 1 tortilla in sauce with tongs a few
seconds or until limp. Remove, draining off excess sauce. Spread about 3
tablespoons meat filling down center of tortilla. Roll up and place in a
13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat
filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top.
Bake 25 minutes or until cheese is melted. To serve, spoon sour
cream down center of enchiladas. Sprinkle with olives.

Noodle casserole

This may not be the best thing for you but I have to say, it is to die for. Try it and you know what I mean. My wife send me this recipe and asked me to make it. I did not follow the instruction exactly, so it did not come out the way I expected it to be. The second time,... You just have to try it.

Ingredients
8 ounces dry noodles
2 tablespoons vegetable oil
1-1/2 cups sour cream
1/3 cup all-purpose flour
1-1/2 cups cottage cheese
4 green onions minced
2 celery stalks finely chopped and sauteed in butter
1/2 teaspoon caraway seeds
1 teaspoon dill weed
1/4 teaspoon thyme
2 cups shredded cheddar cheese

Directions
Cook noodles in boiling water until just tender.
Drain and toss with vegetable oil.
Saute celery.
Combine sour cream and flour in a large bowl mixing well.
Stir in cottage cheese, celery, green onions and spices of your choice.
Fold noodles into mixture until well combined.
Lightly spray the inside of a 2-quart casserole dish with non stick cooking spray.
Pour in noodle mixture then sprinkle top with cheese and cook at 350 for 35 minutes.
Uncover and allow to cook 5 minutes longer. Remove from heat and let sit until bubbling subsides

Chili Roast Chicken

So here we are. It was a very short visit to California. But we are planning to go back again at the end of the year. I ate many things bad for me. Now I am back and need to get back on my diet. I am seeing my doctor on the 13Th and I hope I will be in better shape.
Here is another great recipe, I think you all will find yummy. Let me know if it sounds good and it came out

Chili Roast Chicken
serving size: 4

Ingredients

3/4 Cup Plain low fat yogurt
11/2 tsp Ground cinnamon
11/2 tsp Chili powder
1 tsp Hot pepper sauce
2 Garlic cloves; minced
3 lb Roasting chicken; quartered

Instructions

In a large non-stick baking dish, mix yogurt, cinnamon, chili powder,
hot pepper sauce, and garlic. Add chicken, Cover tightly and marinade in refrigerator, overnight.
Preheat the oven to 500 degrees.
Place chicken on a raised broiler rack and place it in the
oven. Reduce heat to 350 degrees and roast for about 1
1/2 hours. Serve with your favorite steamed vegetable.

Let's go East......

I think I go to India tonight to have some curry. Indian food is great for senses. With all the spices that goes in to Indian food, it is no wonder why I, a spice lover go for it all the time.
Indian food also could be very good for you as long as fat is controlled within the cooking guideline. Using spices in cooking also eliminates the need for adding salt.
Well here is another great recipe. I will be on vacation for few days. I will post more yummy recopies when I get back. Enjoy;

Chicken Curry
Serving size: 6

Ingredients
2 tsp all-purpose flour
3/4 tsp salt(as needed)
1 1/2 lb chicken breast chunks
2 Tbs vegetable oil
4 large shallots; thinly sliced
2 tsp minced garlic
2 tsp minced ginger
2 tsp curry powder
1 large shredded apple
2 tsp sugar
1 tsp ground cumin
1 tsp turmeric
3 cubes of chicken broth
1/2 cup currants
½ cup tomato paste
Water as needed

Instructions

1-Place ½ cup of flour, salt, pepper and beef in a plastic storage bag.
Seal the bag and shake.

2-Heat 1 Tbs oil in a large non-stick skillet over medium heat.
Saute chicken breast about 2 minutes. Remove from skillet and set aside.

3-Heat the remaining 1 Tbs oil in the skillet. Add shallots, garlic,
ginger, curry powder and apple. Cook while stirring until the
shallots are softened. Stir in the remaining 2 tsp
flour, sugar, cumin and turmeric, and cook for 1 minute.

Stir in broth, currants and tomato paste. Simmer uncovered, until the
mixture has the consistency of sour cream, about 10 minutes. Add water as
needed if the sauce is too thick. Add beef and accumulated juices to the
sauce.
Serve over cooked white rice while hot.

Tonight, I think I go for the spicy. Chili has always been one of my favorite foods. I have them on hot dogs, hamburgers and just plain chili. One down side to traditional chili is the beef. If you are on a strict diet and trying to cut the fat and cholesterol, you can always substitute the beef for the other white meat. Let me know what you think

Chili Con Carne
Serving size: 5

Ingredients

1 lb ground pork
1 Cup onion, chopped
1 Cup green pepper, chopped
2 Cup tomatoes, canned
1 garlic clove, minced
2 tsp chili powder
1 tsp salt
1 ½ tsp cayenne
1 1/2 paprika
1 can kidney beans

Instructions

Cook beef, onion and green pepper in a non stick skillet until meat is
brown. Add everything but beans, and bring to
a boil. Reduce heat, cover and simmer for an hour and or until thickened.
Stir in beans and cook for additional 5 minutes.

www.aworldofspice.com

How to make chicken taste good...

I have been thinking more than usual about food. It takes a long time planning and having food taste good without any butter and or frying and.... you get the picture.
That's why I have come to love spices. Here is another great meal made and done with spices for taste and health. Please let me know what you think. I would love to hear from everyone.

Citrus Sage Chicken Breasts
Serving size: 8

Ingredients

2 lb boneless chicken breasts
6 oz. lemonade
1/3 Cup honey
1/2 tsp lemon juice
1 tsp crushed sage
1/2 tsp crushed dried thyme
1/2 tsp dry mustard

Instructions

Preheat oven to 350. Rinse chicken breasts and pat dry;
place in a baking dish. Mix remaining ingredients. Pour over chicken and bake 20 minutes longer or until done. Serve with whole wheat pasta and or brown rice.

www.aworldofspice.com