Research "Ek Khoj"

Ingredients:-

Ingredients:-
2 14-ounce packages
1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

Method:-

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently.
Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat.
Add garlic and Thai chiles; sauté 30 seconds.
Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes.
Add noodles, tomatoes, and Anaheim chiles; toss to coat.
Transfer to large platter, sprinkle with basil leaves, and serve.

If to be really picky, it’s not really a berry but a drupe – but whatever; it goes with nearly anything!
Try it with vanilla, for instance.
Raspberry is a winner, no matter if muddled, in the mixer or just on top of the drink as a garnish.

Lemons are a whidly used garnish that can be cut into slices, wedges or quarters if muddled.
To get an extra effect sprinkle sugar on a plait, and dip the lemons in it.
If you want another taste (cinnamon, for example) on the other side of the wedge - prepare on two plaits!
The peel can also be used as garnish like the lemon spiral (of Horse's Neck).
Make your lemon spiral with a twist knife (a good investment!), or be steady on the hand and use a regular knife.

Oh boy, this mixer is about as essential as it gets.
Try to always use fresh squeezed juice!
The one excuse for not using it is…
No, we can't think of any.

Wine doesn't get more elegant than Champagne.
All Champagne comes from the Champagne area in France, but when at home and making cocktails you can use other sparkling wines as well – watch out for the really sweet ones though; they might spoil your Kir Royals.

Method:-
The dominant flavor in this drink is that of ripened raspberries; rich, wild and intense, with a fresh and fruity finish.

Ingridents:-

Ingridents:-

3/4 fluid ounce pear brandy
5 fluid ounces Champagne or other sparkling white wine
1 tablespoon whole-berry blackberry preserves

Method:-

Pour the brandy into a champagne flute.
Top with champagne.
Gently drop in preserves.

Ingredients:-

6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)

Method:-
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.
Drain.
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.
Season with salt.
Bring to a simmer, add noodles and cook 3 minutes more.
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
Stir in spinach until it begins to wilt, about 1 minute.
Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls.
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

Nutritional information:-
Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein

Maintaining a well-stocked bar can be an expensive endeavor. The good news is that spirits will last indefinitely, so you can build your collection gradually without any worry of spoilage. As when stocking a bar for a gathering, buy the highest quality liquor your budget will allow.

Spirits

Bourbon: used in Manhattans and old fashioned cocktails

Gin: for gin and tonics, Tom Collins, and of course, the original martini

Rum: stock both light and dark. Use in piña coladas, mai tais, daiquiris

Scotch: for drinking on the rocks, or mixing in Rob Roys (Scotch Manhattans)

Single Malt Scotch: for sipping neat (without ice). There are many to try, with smoky, peaty, and caramel overtones. Experiment as your budget will allow.

Tequila: for margaritas and tequila sunrises. Premium brands of aged tequila are good for sipping.

Vodka: buy the 1.5-liter bottle; this is a versatile spirit. Use in vodka martinis, vodka Collins, sea breeze, Cape Cod, red rooster, vodka & tonic, screwdrivers, etc.

Whisky: enjoyed on the rocks or in whiskey sours and hot toddys

Sweet Vermouth: essential for Manhattans

Dry Vermouth: essential for martinis

Triple Sec or Cointreau: this orange liqueur is added to many cocktails, from margaritas to hurricanes to Long Island iced tea.

Liqueur: With so many to choose from, this is an area where you can let your personal taste be your guide. You may want to buy liqueurs that you enjoy drinking and for cooking: cointreau, cassis, and peppermint schnapps are delicious in chocolate desserts.


Brandy or Cognac: generally enjoyed on its own.


Port: this sweet fortified wine is generally served as a dessert wine.


Sherry: dry sherry can be used in cooking or as an aperitif, while cream sherries are enjoyed as an after-dinner digestif.


Beer: beer does have a shelf-life; if you don't drink it yourself, only buy it when you're having guests.


Wine: you needn't be a collector to keep an assortment of wine on hand. Store a bottle or two of white wine in your refrigerator for impromptu guests.


Mixers and Garnishes


Bitters: used in Manhattans and other cocktails
Olives: for dry martinis


Lemons and limes: for all manner of drinks
Maraschino or brandied cherries


Grenadine: this pomegranate-colored (and, traditionally, flavored) syrup is used in Shirley Temples, tequila sunrises, and layered drinks


Lime Juice: sweetened lime juice is available in the mixer aisle with grenadine
Sweet and Sour mix

Ingredients:-

12 long fresh cilantro stems
6 garlic cloves, peeled
1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish
10 white peppercorns
3 tablespoons vegetable oil
1/2 cup Chinese rice wine
6 tablespoons oyster sauce
6 tablespoons yellow bean sauce
1/4 cup sugar
8 cups low-salt chicken broth
4 large organic or free-range chicken thighs with skin and bones, rinsed
4 large organic or free-range chicken drumsticks, rinsedChopped green onions
Red jalapeño chile rings

Method:-

Preheat oven to 350°F.
Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste.
Heat oil in large ovenproof pot over medium-low heat.
Add paste; sauté until beginning to color, about 7 minutes.
Add rice wine, increase heat, and boil 2 minutes.
Stir in oyster sauce, yellow bean sauce, and sugar, then add broth.
Add chicken pieces to pot.
Bring soup to simmer.
Cover and place in oven until chicken is tender, about 50 minutes.
Remove soup from oven and let stand, covered, 10 minutes.
Transfer chicken pieces to plate.
Remove skin and bones.
Cut chicken into bite-size pieces.
Return chicken pieces to soup.
Season with salt and pepper.

Do ahead:-

Can be made 2 days ahead.
Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate.
Spoon off fat, if desired, and rewarm soup over low heat before continuing.
Ladle soup and some chicken into 8 bowls.
Garnish with strips of fresh ginger, green onions, and chile rings.

Chocolate as an anti-aging technique, is this some type of joke?
Nope! The facts are in chocolate is bursting with antioxidants. An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. The chemical reaction of oxidation can produce free radicals, which start a chain reaction of cell damage. Antioxidants actually stop these negative chain reactions. Many fresh fruits and vegetables have a high quantity of antioxidants, but pure raw chocolate is chocked full of flavonoids, which are some of the most powerful antioxidants on earth.

There is a trick to the chocolate though, you have to eat it raw. Now you are wondering, what is raw chocolate? Well, it helps to start from the beginning. Until recently I never really took much thought about where chocolate comes from. I just figured it came from the Hershey chocolate factory. But there is in fact a "chocolate tree." The tree was named Theobroma cacao, in Latin that means 'food of the gods.' Well, this 'food of the gods" is actually cacao beans. They grow on the tree. Some people call them nuts, but they are actually seeds. Once you remove the skin you have the cacao or chocolate. Now, before you roast it, process it, and load it with refined sugar -that is raw chocolate.

Heating the cacao beans kills most of the antioxidants and other minerals and vitamins in the chocolate. In order to preserve the nutrients the beans must be dried at a low temperature, typically below 120 degrees. Then they can be enjoyed whole as nibs (the bean with the skin removed), in bits, or as a powder.

Raw cacao has a bitter flavor like dark chocolate. Some enjoy it just like that. Others prefer to sweeten it by blending it with other natural ingredients like fruit or honey. I prefer it mixed into a fruit smoothie with other raw, fresh fruits.

Any way you enjoy it raw cacao is one of the most, if not the most, nutrient rich and complex foods known to man. Loaded with antioxidants, it neutralizes free radicals-rogue oxygen molecules that can accelerate aging and the problems that come with it. So to help you look younger, feel younger, and live longer -eat chocolate it is important to your health. Visit your local health food store and pick up some organic, raw chocolate today!

Ingredients:-

There was this line in a movie (I can't quite recall which) that said "Fatless, salt-less, sugarless… and tasteless" or something to the same effect. This actually reflects a quite popular sentiment in this day and age of health consciousness. People who wish to be healthy or who want to lose a few pounds are of the belief that they have to sacrifice taste if they wish to achieve their desired weight or health goals. Naturally, tasteless yet healthy foods don't lend itself well as a substitute for tasty yet rich foods to which we have been accustomed. As a result, people who go on a low fat diet usually find themselves reverting to old habits sooner or later.

Nevertheless, while it is true that majority of health and low fat foods being sold in the market do tend to be bland, this is not applicable in all cases. If nothing else, there is such a thing as a yummy, low fat pizza. Yup, a delicious low fat pizza is definitely possible. In fact this article will instruct you on how to make one. All you need is a proper understanding of what constitutes healthy, low fat food and how to apply such principles into making your pizza.

The Principles of a Low Fat Diet

Understand one thing:
low fat doesn't mean non-fat. These two are entirely different things. Low fat means you reduce the amount of fat in your diet. This means that less than thirty percent of your daily calorie intake should come from fat.

A low fat diet also means a reduction in the amount of unhealthy fats in your diet. By unhealthy fats, we are referring to saturated fats (which are unhealthy because they raise bad cholesterol levels) and polyunsaturated fats (which are unhealthy because they reduce the amount of ALL types of cholesterol and do not discriminate between good and bad cholesterol). Each of these two types of fat must consist less than ten percent of your daily calorie intake. Monounsaturated fats, on the other hand, are the "healthy fats" because they promote good cholesterol levels and reduce bad cholesterol levels. Such healthy fats, however, should still only comprise less than fifteen percent of your daily calorie intake.

Reduction in the amount of fat and reduction in the amount of unhealthy fats are the basic principles of a healthy, low fat diet. If you reduce the amount of fat intake but consumes only or mostly unhealthy fats, then you are, technically, on a low fat yet generally unhealthy diet.

A low carb diet is not the same as a low fat diet. A low fat diet can be one that has high carbohydrate content whereas a low carb diet can have a high fat content. With careful planning, however, it is possible to combine a low fat diet with a low carb diet.

There are debates as to which of these two types of diet is healthier. Definitely, a low fat diet that reduces the intake of unhealthy fats is healthy. However, if your goal is to reduce weight, a low carb diet is more effective in the short run. Nevertheless, a low carb diet can lead to more side effects and can be unhealthy in the long run whereas the low fat diet, although apparently not as effective as a weight reduction measure in the short term, is more effective as a weight maintenance measure in the long run.

Now that the definition of a low fat diet has been discussed, and the low carb and low fat diet have been sufficiently differentiated, it is time to apply such tenets. Get your pizza pan and wooden spoon ready. It's time to make our yummy, low fat pizza. Take note that we are going to make real, homemade pizza - not something that simply looks and tastes like pizza.

How to Make a Yummy Low Fat Pizza

The secret to making a low fat pizza is finding out the fat content of your usual pizza ingredients, finding a low fat substitute, reducing overall fat content, and adjusting the other ingredients and the cooking procedures to reflect the changes. You need not compute the calories in pizza to make a low fat pizza.

Low fat pizza dough

The change should start with the pizza crust. Whether you are making a thin crust or a thick crust, you should always focus on how much fat content your pizza crust recipe has. For instance, the basic pizza dough recipe has the following ingredients: flour, yeast, water, oil/shortening, milk, salt, and sugar. To make pizza crust relatively low in fat content, therefore, you must check each of the ingredients and find substitutes when applicable.

In the easy pizza crust recipe indicated above, it is easy enough to find low fat substitutes. First, you should use vegetable oil instead of animal fat or butter as your shortening in your pizza recipe. Of all vegetable oils, however, it is best to use olive oil which has the highest amount of monounsaturated fat content. Avoid palm and coconut oil as these have higher saturated fat content. Next, you should use dry, non-fat milk solids to replace regular milk.

Aside from replacing the ingredients that you can with their low or non-fat substitutes, you should also reduce the total amount of fat in your pizza dough recipes. Use as little oil as possible in your pizza dough. Moreover, do not use egg yolks even if your traditional homemade pizza recipe calls for it.

Substituting olive oil for butter or shortening should not result in any drastic changes. In fact, you can use extra virgin olive oil for a stronger olive flavor. If you prefer your crust to be creamy, you shouldn't worry since you are using milk on your dough anyway. The above ingredients should therefore give you great-tasting, low fat pizza.

Now, if you want to make an even healthier pizza dough, increase fiber content by using whole wheat flour instead of the usual white flour; reduce the amount of salt and sugar, too. Then, you can decrease carbohydrate content by opting for a thin crust pizza (less carb per slice) or reducing the amount of flour. To compensate for the less flour, you can use egg whites as binder (of course, amount of water must be reduced in proportion to the amount of egg white used).

Pizza Toppings and Pizza Sauce Low Fat Pizza

It is much easier to choose pizza toppings for a low fat pizza recipe. You hould primarily choose vegetable toppings. Thus, a vegetable pizza is preferable. For variety, you can add fruit and make it a vegetable-and-fruit pizza. You can find a vegetable pizza recipe or a fruit vegetable recipe online; you can also create your own.

No-cheese pizza is best, but if you really must have cheese, then find low fat cheese or find a low fat cheese blend that you can live with. Moreover, less cheese is best. Use just enough cheese to give your pizza flavor; I'm afraid that cheese pizza is generally out then.

Tomato sauce is healthy, but you should choose one with a lower salt and sugar content. If you want, you can make your own. You can even dice up your own tomatoes and use them as toppings. Finally, substitute lean meat to your fat-laden sausages; use white meat (without the fat portions) instead of red meat. Add herbs and herbal pizza spices to add flavor and taste to your low fat pizza.

Method:-

Toast spices:-
in a dry heavy skillet over moderate heat, stirring, until fragrantand a shade or two darker, 3 to 5 minutes.

Toast nuts:-
in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes

Toast seeds:-
either way.

Ingredients:-

For cake:-

Ingredients:-

Kale is included again and again on lists of super foods, and for good reason: It's a nutritional powerhouse, packed with vitamin C, vitamin E (an antioxidant), calcium, and even a few cancer-fighting compounds. In a happy twist of fate, it also happens to be one of our favorite winter treats. Oh, the possibilities...

Ingredients:-

Ingredients:-

1 1/4 cups water
1 1/4 cups (packed) dark brown sugar
2 cinnamon sticks, broken in half
4 whole cloves
1 4-inch-long strip orange pee
l2 750-ml bottles dry red wine
1 cup fresh orange juice
1/2 cup fresh lemon juice
4 cups brandy
1 whole nutmeg

Method:-
Bring first 5 ingredients to boil in large pot, stirring until sugar dissolves.
Add wine; stir to heat through.
Pour mixture into large heatproof glass, ceramic, or metal punch bowl.
Mix in orange juice and lemon juice.
Holding ladle over punch bowl, fill ladle with brandy; carefully ignite.
Pour into punch bowl and allow flame to burn out.
Mix in remaining brandy.
Grate some nutmeg over punch.

Ingredients:-

Ingredients:-
To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith).
For strips, use a vegetable peeler.
For grating zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure.

Ingredients:-

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves2 navel oranges

Method:-

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife.
Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Note: Orange wine can be chilled up to 1 week.

Ingredients:-

Ingredients:-

1 whole (800 grams) chicken
2 teaspoons Kashmiri red chilli powder
3 tablespoons lemon juice
Salt to taste
1 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
½ teaspoon garam masala powder
2 tablespoons olive oil + to baste
½ teaspoon chaat masala
Onion rings and lemon wedges, to garnish

Method:-

Make incisions with a sharp knife on the chicken breast, legs and thighs.
Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
Remove the thick yogurt into a bowl.
Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
Baste chicken with a little oil and cook for another four minutes.
Remove and set aside.
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

Ingredients:-

Mutton mince (kheema) 750 gms
Green peas (shelled) 1 cup
Oil 4 tbsps
Onions (finely chopped) 2 medium sized
Garlic (finely chopped) 8 cloves
Ginger (grated) 1 inch piece
Green chillies (minced) 2
Coriander powder 1 tsp
Cumin powder 1 tsp
Red chilli powder ¾ tsp
Fresh coriander leaves (chopped) ½ medium bunch
Salt to taste
Garam masala powder 1 tsp
Lemon juice 1½ tbsps
Lemon juice 1½ tbsps
Water 1¼ cups

Method:-

Heat oil in a thick-bottomed pan and add chopped onion.
Fry till lightly browned.
Add garlic and stir-fry for a minute.
Add mutton mince, grated ginger, minced green chillies, coriander powder, cumin powder and red chilli powder.
Stir-fry for five minutes breaking up any lumps if formed.
Add three-fourth cup of water, bring to a boil.
Cover, lower the heat and simmer for half an hour.
Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and another half cup of water.
Mix well and simmer covered for about ten minutes till the peas are cooked well.
Adjust seasoning.
Serve hot.

Ingredients:-

For the pastry:-

¾ cup refined flour (maida)
A pinch of salt
75 grams butter, diced
3 eggs, beaten

For the cream:-

1 cup whipping cream
For the chocolate icing
50 grams dark chocolate
25 grams unsalted butter

Method:-

Preheat oven to 200°C/400°F/Gas Mark 6.
Sift flour with salt.
Place butter and one cup of water in a pan and stir over low heat until the butter melts.
Add flour and stir over heat until the mixture forms a ball and leaves the sides of the pan.
Place the mixture in a bowl and cool slightly.
Beat in eggs, one at a time, until the dough is smooth and shiny.
Spoon the mixture into a piping bag with a wide nozzle.
Fold down the top of the bag to squeeze the dough to the bottom.
Line two flat baking trays with greaseproof paper.
Squeeze the mixture into medium sized sausage shapes onto the baking tray, keeping sufficient distance between each one (they will at least double in size in the oven).
Place the baking tray in the preheated oven and bake for about thirty minutes.
Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife.
Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the top to let out the steam.
(Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun.)
Leave them to cool and dry out on a wire rack.
Whip the cream in a small bowl until it is just thick enough to hold its shape.
Place it in the fridge while you make the chocolate icing.
For the icing melt chocolate.
Add butter and mix.
When the eclairs are cool, fill the inside of each éclair with whipped cream through a piping bag with a small nozzle.
Then dip each éclair into the sauce just to cover the top.
Leave the éclairs on the wire rack until the icing has set.
In the unlikely event that you are not going to eat them straight away, you can put them in the fridge for a few hours.

Ingredients:-

For Broth:
1 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
1 shallot, sliced
3 garlic cloves, thinly sliced, divided
2 teaspoons vegetable oil
7 oz fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
5 oz fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded
For Fish6 (6-oz) pieces black cod fillet with skin
1 teaspoon vegetable oil

Garnish:
thinly sliced scallion greens

Method:-

Make broth:
Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes.
Let broth stand off heat 10 minutes.
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden.
Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.

Sauté fish:
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
Cooks' note: Broth can be made 1 day ahead and chilled, covered (once cool).
Gently reheat before using.

Ingredients:-

1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Method:-

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes.
Transfer to paper towels to drain.
Drain all but 2 tablespoons bacon drippings from skillet.
Add onion and sauté over medium-high heat until softened, about 7 minutes.
Add Swiss chard and sprinkle with salt and pepper.
Add pasta cooking liquid to skillet.
Toss until chard is wilted and tender, about 4 minutes.
Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pot and toss to coat.
Transfer to large bowl.
Sprinkle with bacon and cheese.
Season to taste with salt and pepper.

Ingredients:-

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado


Method:-

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat.
Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Cooks' notes:
•Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
•Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.

Ingredients:-