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One of the best benefits of coffee? Its ability to give your memory a boost. In a small study from the Radiological Society of North America, researchers found two cups of coffee was able to boost participants' short-term memory skills because of caffeine's effect on higher brain function. And for more great information delivered directly to your inbox, sign up for our daily newsletter.
Coffee is the second-most traded commodity in the world, behind only petroleum, and has become a mainstay of the modern diet. Believed to have originated in Ethiopia, coffee was used in the Middle East in the 16th century to aid concentration
Since coffee contains caffeine, this popular beverage can help people feel less tired, increase energy levels, burn fat by jump-starting the body's metabolism, and improve productivity and brain function including memory, mood, reaction times, and general mental function
In fact, coffee shows more antioxidant activity than green tea and cocoa, two antioxidant superstars. Scientists have identified approximately 1,000 antioxidants in unprocessed coffee beans, and hundreds more develop during the roasting process. Numerous studies have cited coffee as a major and in some cases, the primary dietary source of antioxidants for its subjects. How it works: Antioxidants fight inflammation, an underlying cause of many chronic conditions, including arthritis, atherosclerosis and many types of cancer. They also neutralize free radicals, which occur naturally as a part of everyday metabolic functions, but which can cause oxidative stress that leads to chronic disease. In other words, antioxidants help keep us healthy at the micro-level by protecting our cells from damage. Finally, chlorogenic acid, an important antioxidant found almost exclusively in coffee, is also thought to help prevent cardiovascular disease.
Crispy garlicky chicken
Ingredients
2 x 120 g free-range skinless chicken breasts
2 thick slices of seeded wholemeal bread , (75g each)
1 clove of garlic
1 lemon
Method
Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.
Ingredients
8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie)* (1/2 pound or about 1 and 3/4 cups))
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Instructions Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce) Preheat the oven to 375 degrees Fahrenheit. To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes. Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes. Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated. Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
1/2 teaspoon dry mustard
Ingredients
1 pound Delallo rigatoni pasta (or short pasta or your choice)
3 garlic cloves
4 tablespoons salted butter
28-ounce can crushed tomatoes (or best quality crushed tomatoes)
1/3 cup high-quality vodca souce
Instructions Mince the garlic. Melt the butter in large saucepan over medium heat. Add the garlic and cook until lightly browned, about 3 minutes. Add the tomatoes, vodka, oregano, red pepper flakes, and kosher salt. Stir to combine. Add the halved onion and simmer for 1 hour with the lid tilted, stirring occasionally. After the simmering time, remove the onion. Transfer the sauce to a blender, or use an immersion blender to blend the sauce. Stir in the Parmesan cheese until it melts. Meanwhile, boil heavily salted water in a large pot. Cook the pasta to al dente (see the section above). When the pasta is done, drain it and return it to the pot. Combine it with the vodka sauce. Serve sprinkled with grated Parmesan cheese and torn fresh basil leaves.
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Pumpkin soup
INGREDIENTS 2 tablespoons olive oil 1 onion, finely chopped 1 leek, white part only, finely sliced 1 garlic clove, crushed 1/2 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon freshly grated nutmeg 1kg peeled pumpkin, diced 1 large potato, peeled, diced 1L Massel chicken style liquid stock or vegetable liquid stock 1/2 cup (125ml) thin cream
METHOD Step 1 Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches
Step 2 Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired
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Easy butter chicken
Ingredients 500g skinless boneless chicken thighs For the marinade 1 lemon, juiced 2 tsp ground cumin 2 tsp paprika 1-2 tsp hot chilli powder 200g natural yogurt For the curry 2 tbsp vegetable oil 1 large onion, chopped 3 garlic cloves, crushed 1 green chilli, deseeded and finely chopped (optional) thumb-sized piece ginger, grated 1 tsp garam masala 2 tsp ground fenugreek 3 tbsp tomato pur300ml chicken stock 50g flaked almonds, toasted To serve (optional) cooked basmati rice naan bread mango chutney or lime pickle fresh coriander lime wedges
Method STEP 1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight. STEP 2 In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft. STEP 3 Add the spices with the tomato pur饬 cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
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Frying pan pizza with aubergine, ricotta & mint
Ingredients
For the dough
200g strong white bread flour , plus a little for dusting
½ tsp fast-action dried yeast
¼ tsp golden caster sugar
a little oil , for greasing
For the toppings
4 tbsp olive oil , plus a little extra
1 garlic clove , thinly sliced
200g passata
pinch of golden caster sugar (optional)
1 small aubergine , sliced into discs
100g ricotta
small handful mint , roughly chopped
extra virgin olive oil , for drizzling
Method
STEP 1
Weigh the ingredients for the dough into a large bowl and add 1/2 tsp salt and 125ml warm water. Mix to form a soft dough, then tip onto your work surface and knead for 5 mins or until the dough feels stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave somewhere warm to rise for 1 hr, or until the dough has doubled in size.
STEP 2
Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sizzle gently for 30 secs, making sure the garlic doesn’t brown, then add the passata. Season well and bubble for 8-10 mins until you have a rich sauce – add a pinch of sugar if it tastes a little too tart. Set aside.
STEP 3
When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film , then leave on the work surface for 15 mins to puff up a little. Meanwhile, heat 2 tbsp oil in the frying pan and add the aubergines in a single layer (you may have to cook in batches). Season well and cook for 4-5 mins on each side until really tender and golden. Transfer to a dish and cover with foil to keep warm.
STEP 4
Heat the remaining 1 tbsp of oil in the pan and carefully lift the dough into it. You may have to reshape it a little to fit. Cook over a low-medium heat until the underside is golden brown and the edges of the dough are starting to look dry and set – this should take about 6 mins, but it’s best to go by eye. Flip over, drizzle a little more oil around the edge of the pan so it trickles underneath the pizza base, and cook for another 5-6 mins until golden and cooked through. Reheat the sauce if you need to and spread it over the base. Top with the warm aubergines and dot with spoonfuls of ricotta. Scatter with mint and drizzle with a little extra virgin olive oil just before serving.
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Chicken and sweet corn soup
INGREDIENTS 1L (4 cups) chicken consomme 2 (about 200g each) single Lilydale Free Range Chicken Breast 1 tablespoon light soy sauce 2 teaspoons finely grated fresh ginger 1 tablespoon Coles Cornflour 60ml (1/4 cup) water 1 x 420g can creamed corn 1 x 300g can corn kernels, rinsed, drained 100g shaved ham, thinly sliced 2 egg whites 1 teaspoon sesame oil 6 green shallots, ends trimmed, thinly sliced diagonally Salt & freshly ground black pepper
METHOD Step 1 Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred. Step 2 Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.Step 3 Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon. Step 4 Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat. Step 5 Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.
Sauteed Spinach
INGREDIENTS
3 bunches spinach (about 1 1/4 pounds total with stems) or 10 ounces baby spinach leaves 2 tablespoons olive oil 3 large garlic cloves, peel & smashed 1/4 teaspoon salt plus 2 pinches 1 1/2 tablespoons fresh lemon juice
INSTRUCTIONS If your spinach is in a bunch, chop off the stems and chop the leaves roughly. Heat the olive oil over medium high heat in a large skillet. Add the whole garlic cloves for 1 to 2 minutes, stirring occasionally, until lightly browned. Then carefully add the spinach leaves and immediately cover the pan (any water on the spinach may cause the oil to spit momentarily). The mound of leaves will seem like a lot of volume, but it will quickly wilt down to be very small. Cook covered for 1 minute, quickly uncover and stir for a few seconds to integrate cooked spinach with raw, then cook covered another 1 minute. Remove the lid. Stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green. Stir in the kosher salt and fresh lemon juice, then remove from the heat. Taste and add a few more pinches of salt to taste. (Spinach is very susceptible to salt, so use only small bits at a time! The flavor should pop but not be salty.) Immediately remove to a bowl; the spinach will brown if you leave it any longer in the pan. Serve warm.
INGREDIENTS For the vegetables 1 1/2 pounds (2 large heads) broccoli 1 head broccolini (or 1 additional head of broccoli) 1 medium red onion 1 orange bell pepper 2 portobello mushroom caps For the stir fry sauce 3 garlic cloves 2 teaspoons ginger, grated (about a 2-inch nub) 2 tablespoons mirin 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 teaspoon Sriracha hot sauce 2 tablespoons sesame oil (regular, not toasted) Kosher salt For serving Garnish: Sliced green onion, sesame seeds (optional) Protein: Add 3/4 cup cashews with the broccoli*, 1 cup shelled edamame after 2 minutes, or serve with Marinaded Tofu or Sauteed Shrimp (with sesame oil and lime) Rice: Rice or Instant Pot Rice, to serve
INSTRUCTIONS Start the rice and decide which protein youll be adding. Chop the broccoli and broccolini into large florets (about 6 cups florets total). Chop the red onion into bite sized squares. Dice the pepper into bite sized squares. Remove the stems from the portobellos (if necessary), slice them into strips, then cut the larger pieces in half. Place all of the vegetables in a large bowl. Mince the garlic. Peel the ginger and grate it. Place them together in a small bowl. Stir together the mirin, rice vinegar, soy sauce, and Sriracha in a small bowl. In a large skillet or wok over high heat, and heat the oil. Add the broccoli, broccolini (if using), red onion, bell pepper, and mushrooms and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. Add the garlic and ginger cook for 1 minute more, until broccoli is crisp tender but still bright green. Turn off the heat and add the sauce, stirring until combined. Taste and add additional pinches salt as necessary. Garnish with sesame seeds and green onion (optional). Serve with rice and desired protein (see above).
:1 large raw potato ( 1 cup )( kachcha aloo you can use boiled as well )1 large onion ( 1 cup )1 cup cabbage ...
Easy butter chicken
Ingredients 500g skinless boneless chicken thighs For the marinade 1 lemon, juiced 2 tsp ground cumin 2 tsp paprika 1-2 tsp hot chilli powder 200g natural yogurt For the curry 2 tbsp vegetable oil 1 large onion, chopped 3 garlic cloves, crushed 1 green chilli, deseeded and finely chopped (optional) thumb-sized piece ginger,
grated 1 tsp garam masala 2 tsp ground fenugreek 3 tbsp tomato pur300ml chicken stock 50g flaked almonds, toasted To serve (optional) cooked basmati rice naan bread mango chutney or lime pickle fresh coriander lime wedges
Method STEP 1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight. STEP 2 In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft. STEP 3 Add the spices with the tomato pur饬 cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
3242 Poco Mas Drive
Dallas, TX
75219
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