Kitchen Cooking Hints

Summer Crock Pot Cooking

2010-12-30T20:23:00.000-08:00

When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn't require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.

So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.

This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.

Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well.

Benefits of Crock Pot Cooking

In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day.

Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish.

Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star.

While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.

How To Cook Cajun Food

2010-12-20T20:21:00.000-08:00

Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.

One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.

I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.

The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.

If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.

Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

Cooking On the Grill

2010-12-10T20:09:00.000-08:00

Summertime is rapidly approaching. This means it is time to begin preparing meals without heating the house whenever possible. If you haven't considered the value of cooking on the grill in the past, perhaps now is a great time to adjust your way of thinking.

Cooking on the grill is a great way to keep the heat of cooking outside your home as well as to bring the family together for the entire cooking process. Moms read: this is a great way to get dad to help out with meal preparation. While this is said somewhat in jest, there is some truth to the fact that men are much more inclined to slave away over a hot grill than a hot stove. More importantly, most of the mess of cooking on the grill remains outside your kitchen. I don't know about you, but that is a huge bonus for me, when it comes to cooking.

Cooking on the grill is also a great way to get the kids involved in the meal preparation and clean up process. We like to use disposable plates when grill cooking and keep the dining al fresco. If you are hoping for instant family unity over the picnic table you might want to think again but there isn't anything quite like it when it comes to not worrying about spills or dropped food as you can rest fairly certain that the animals will take care of anything that gets left behind.

Even small children can help when cooking on the grill by bringing utensils to the grill, holding plates, and 'setting' the picnic table for your dining experience. If you intend to do a good deal of cooking on the grill you may want to invest in some portable and 'kid friendly' containers for things such as condiments, napkins, plastic ware, and tablecloth holders. Be sure to find containers that can handle a decent gust of wind without flying off too. These may be a little heavier for your little ones to hold but they won't be nearly as difficult to chase when blowing across the lawn.

Cooking on the grill is a great way to enjoy nature after a long day of work. Be careful that you do not reserve this as a weekend event as you will find you miss out on some of the relaxing qualities it can bring to your midweek slump. One thing that can definitely be said about grill cooking is that the selections are almost as limitless as they are when cooking on the stove. You must use your imagination for maximum effect though very few meats and vegetables are truly off limits when it comes to cooking on the grill.

In addition to cooking meats on the grill, it is important to keep in mind that you can also cook all kinds of fresh fruit and vegetables on the grill as well. You should also keep in mind the awesome side dishes that go great with grilled foods such as baked beans, potato salad, and nice cool deserts and pies.

Cooking on the grill is a great way to bring family and friends together. The next time you plan to have a get together why not make it a night of cooking on the grill? You can have the best of all worlds with no muss, no fuss clean up and great food with good friends. Cooking on the grill is certainly a great way to get the neighbors out and about. There's nothing on earth that can quite compare to the aroma of meat, fruit, and vegetables grilling over hot charcoal. If you don't remember and your mouth isn't watering just reading about, it's been far too long since your last barbecue experience.

The most important thing to remember about cooking on the grill is that it should be an experience rather than a chore. Most of us truly enjoy the thought of having a good dinner under the sun or stars (whichever applies in your case). If you haven't tried this in a while, it's time to dust off the grill and refresh your memory and your taste buds.

Low Carbohydrate Cooking - Recipes

2010-11-30T20:19:00.000-08:00

Around the world people are paying more attention to their bodies and their health than perhaps at any other time in history. One method that has shown great success in helping people quickly drop those unwanted pounds is through low carb cooking and dieting. This method of weight loss seems to have taken the world by storm promising quick results for the simple (or not so simple) lifestyle change of eliminating as many carbohydrates as possible from our diets.

The notion sounds simple on one hand and is appealing to not only women hoping to drop those vanity pounds but also men who welcome the idea of eating all the steaks they can handle throughout the year. Low card cooking is becoming a way of life for many families as a result though the idea of this particular lifestyle change and the reality of it do on occasion seriously collide with one another.

If you are interested in dropping those unwanted pounds and keeping them off, this is a doubt that without a doubt gets results. The problem is that you must stick to the diet in order for the results to remain consistent even after you've met your weight loss goals. This means that you are not really embarking on a diet so much as a complete overhaul in the way you eat.

The excellent thing about low carb cooking is that it is so widely popular. This means that you will have no trouble finding resources, tips, tricks, advice, and even amazing substitutes for those things you often miss most when engaging in the low carb lifestyle. Popular stores such as Whole Foods and Trader Joes are great places to go for specific foods that are low carb in nature and designed to meet the chocolate or breading needs of those who feel more than slightly deprived by the rigorous restrictions of a low carb lifestyle. Many mainstream grocery stores are also beginning to see the value of catering to this 'high end' market of consumers and offering a wider variety of low carb friendly foods to consumers.

You can find recipes that are low in carbs by the mouthful at your local libraries and bookstores around the world. You can also find many resources on the Internet to help assist and encourage you in your low carb lifestyle incorporation. In addition to the cookbooks, recipes, and encouragement you also need to weed out the fact from the fiction when it comes to low carb cooking. The best way to do this is to go straight to the source. If you are going to incorporate this lifestyle altering diet into your way of life, you want to make sure that you are following it to the letter and not some knock off version that may not be as effective.

When it comes to low carb cooking you have the perfect excuse to use your grill well and use your grill often. In fact, I highly recommend a George Foreman grill (or some similar knock off) for your home for those days when grilling outside simply isn't an option. Around our house, those are the days when the snow reaches the bottom of the grill but we are the exception rather than the rule. Most importantly about low carb cooking you should keep your goal in mind. If you aren't making progress, check what you are doing and adjust your cooking and eating accordingly.

Cooking Gluten-Free

2010-11-20T20:17:00.000-08:00

When it comes to cooking, there are many dietary restrictions that will be encountered along the way. One restriction that is gaining some degree of notoriety in recent years is the need for a gluten free diet. Gluten is a substance that is commonly found in flour products that a decent sized portion of the population has a negative reaction to in some form or another. For these people, gluten free isn't a choice it is absolutely necessary.

Gluten free cooking does impose many restrictions and often makes it quite difficult to enjoy something the vast majority of us take for granted-dining out. The good news from those who require gluten free cooking is that more and more restaurants are beginning to acknowledge this condition and offer some selections that are gluten free. It takes time, just as it did with low carb craze for the demand for these products to make it worth the industries while to make adjustments in their way of preparing foods.

While on the one hand it is frustrating to not have the option of dining out, there is some challenge to finding new and tasty foods and combinations for cooking each and every night without falling into a rut of the same old foods that you know you can eat without worry. Consider cooking gluten free a challenge rather than a chore and you may find that the process is much more enjoyable. You might even find that you appreciate the meals you've worked hard to prepare even better because of the great sense of accomplishment.

There are many resources available for those who need to eat gluten free foods. There are even more and more 'convenience' or prepackaged foods that are designated for gluten free cooking. This means that those who once had no option but creating meals from scratch do now have the occasional shortcut available to them. We are even finding cookie and cake mixes that are now gluten free in order to enjoy some of the finer things in life for those who would have been completely deprived only a few short years ago.

Changes are being made and resources are being shared through the Internet that help not only adults that require special gluten free cooking and diets but also support for the parents of children who must have gluten free diets. Cooking for children in the best of circumstances is often difficult. It is even more difficult when there are excessive dietary restrictions that often eliminate the possibility of our children enjoying childhood favorites. That is why it is so important to seek out the many resources and recipes that are available for gluten free cooking.

If you require a gluten free diet and have no idea where to start or what you should be cooking you should check out the many websites and blogs online that address the issues and needs that are faced by those requiring gluten restrictions. You will probably be amazed at the wealth of information that is available. Also, if you have a Trader Joes or Whole Foods store in your area, most of them either offer or will order gluten free products for your cooking needs.

Gluten free cooking does not have to be the chore many of us think it must be and all gluten free food doesn't taste like cardboard. Take the time to get to know the wonderful gluten free recipes that abound and incorporate them one at a time into your cooking repertoire. You will be amazed at how wonderful you feel as well as how great the food tastes.

Special Food for Special Occasions

2010-11-10T20:15:00.000-08:00

We all have those moments in our lives when we feel as if everything needs to be exactly right. It is these moments that we often refer to as special occasions. When it comes to cooking for special occasions, many of us find that we drop the ball in our anticipation and feel as though we have ruined the moment. While this is often far from the truth, it does serve to diminish the moment in many of our minds. For this reason, you need to work up a repertoire, if you will, of simple to make special occasion cooking recipes.

You will be shocked and amazed at all the sinfully rich and delicious meals and side dishes that are out there, that are amazingly quick and easy to prepare. This means that you will not run the all too common disaster scenarios that you hear about and will still manage to have a wonderful meal that is enjoyed by all.

The trick is in choosing a rather simple meat dish and dressing it up with the more decadent side dishes. Incredibly rich side dishes that are simple to prepare are greater in number than meat dishes that require little culinary effort. You should also keep in mind the audience for your special occasion. Sometimes a family favorite makes the occasion seem much more special than an all out effort for chicken cordon bleu or veal Marsala. There is no point in going to an extreme effort to create a culinary masterpiece if it is going to be riddled with picky children proclaiming that they do not like this or that about your meal.

Another great idea when it comes to cooking for special occasions is to prepare as much as possible ahead of time in order to alleviate the pressure during the event and to allow you more time to enjoy the event rather than dealing with the details of meal preparation. The greatest gift you can really give yourself when cooking for special occasions is the time necessary in order to enjoy these special occasions. This is not to say that there isn't some cooking that will need to be done.

Foods that can be prepared ahead of time and reheated just prior to serving are often the best when it comes to cooking for special occasions. There are all kinds of appetizers, entrees, and desserts that will work perfectly in this particular instance. You can often find them by performing a simple Google search online or by sorting through many of your favorite cookbooks at home. The important thing is that you do not get so caught up in the idea of cooking for special occasions that you forget to actually enjoy the occasion.

If this is not the way you prefer to do things that is perfectly understandable. Some of us do thrive in high stress situations. The key for those who prefer to do all the meal preparation when cooking for special occasions at the time of cooking is planning properly and allowing plenty of time for possible hiccups in the process. Mistakes occur when people feel rushed and hurried in their culinary efforts.

Another common mistake that is made when cooking for special occasions is cooking outside of your comfort zone. When you are preparing a challenging recipe it is best if you do this during a time when you are not going through the stress of potential visitors or insuring the best possible of circumstances. In other words, it is best to challenge your culinary talents when you do not have a vested interest in success.

Special occasions are a great time for friends and family. The hope is that you will have many special occasions throughout your life. Do not waste too much time and energy fretting over cooking for special occasions. Instead, put all of your effort into enjoying those occasions.

Cook for Sunday Dinner

2010-10-30T20:04:00.000-07:00

From as far back as I can remember there have been special church occasions when dinner on the church grounds was the order for the day. Far too many times I watched as person after person walked in with store purchased fried chicken. Whether the reason for this was lack of time, lack of planning, or lack of ideas I was never quite certain. I was certain however, that this was not isolated to my church alone.

It may seem odd but I have traveled all over the country and lived in many different areas of the culture. One thing that seems constant no matter where I live is that someone inevitably brings fried chicken from a local restaurant or deli as his or her potluck offering. There is nothing wrong with this of course, but there are so many great recipes available for Sunday dinner cooking that it seems odd that so many would resort to this tired old tradition rather than spicing things up with a spicy taco casserole or sweetening the deal with some delightfully delicious and simple to make dessert.

Sunday dinners obviously aren't the only time when cooking a casserole or making a dessert is a good decision for the day. They are, however, the most common from my childhood, which is why I often refer to them. There are also 'pitch ins' at work that require a contribution and these are an excellent opportunity to make coworkers envy your culinary talents. Even for those who are health conscious however, there are many wonderful types of salads that can be prepared for occasions such as this that will provide you with a guilt free entr้e at the event for which you are preparing your offering.

You do not have to choose calorie or fat filled dishes for your Sunday dinner cooking. In fact, when you are doing the cooking you should cook the things you enjoy eating. Most of us are much more likely to put our best efforts into preparing the foods we enjoy rather than those that feel as though they are a chore for us to make. The same holds true when cooking for potlucks and such. Just be careful that you do not prepare the exact same dish every time or people will think that it is the only dish you can prepare.

I recommend checking out casserole recipes online and in your favorite magazines. Even magazines that offer healthier eating options often have a casserole, large salad, or even a healthy dessert you can prepare for these events. My personal solution has always been to collect recipes over time that I would like to try out and use the potluck audience as my recipe guinea pigs. This way if my family or I do not like it, we won't be stuck with leftovers for a week and if we do like it, we can put it into our rotation of recipes for use at home.

Sunday dinner cooking doesn't have to be nearly as stressful as many of us make it out to be. Many wonderful crock-pot recipes can actually be prepared while you sleep. Just load your slow cooker with the proper ingredients and turn it on before turning in. You should awaken to the wonderful aroma of whatever delightful dish you have prepared and still manage to get ready for church in record time. This tried and true technique is a great way to make Sunday dinner cooking quick and easy.

Even if you are one of the many who have very limited culinary talents it is quite possible to wow your friends, relatives, and fellow church members with the correct 'simple to make' recipe. Desserts are by far the best way to go in this effort and can also be made the night before (in many cases) and stored in the refrigerator. Desserts are almost always a good bet and very few people ever complain about them regardless. The Kraft foods website offers some fabulously easy to make and delicious desserts if you are in need. The next time it is your turn to join in on the potluck preparation don't resort to fried chicken. Dish up something that will truly turn heads instead.

The Different Kinds Of Cooking Classes For The Masses

2010-10-20T20:03:00.000-07:00

Whether you are a seasoned pro when it comes to the fine art of cooking or an utter novice there should be some cooking classes or resources in your area that can help you learn and improve your existing skills. Surprisingly few people manage to utilize the many wonderful opportunities that are available to them when it comes to cooking classes.

If you are considering a cooking class you should be glad to know that many communities offer them for a nominal fee at night and sometimes on the weekend. These classes are rather basic and often designed to help women learn the basics of a few economical and healthy meals to prepare for their beginning families. If you fit the bill for this, then you should check out your local library for possible leads for these sorts of classes in your area. Even if they do not have the information available it is quite likely that they can point you in the right direction.

If you are looking for cooking classes that you can take with your children, check out your library once again for the first resource. There are also many gourmet food shops that offer cooking classes for parents to take with their children. This is a great opportunity to bond with your child while you both learn to prepare a new dish or two together. It is quite likely that you will be quite surprised by the things you can learn from your child as well as the things you can learn by simply taking the class.

For those among us who are seeking culinary experience with very specific cuisines you will have to search a little more for the perfect cooking classes in which you can achieve your goal. They do exist however, though your chances of learning Thai cooking are much greater in a larger city than in smaller towns throughout the country. If you are really interested in learning some exotic cooking techniques perhaps you should consider a vacation in which you can try out a few new cooking classes while you are there. If you prefer other things on your vacation to cooking you could make a point of attempting one basic class in the cuisine of your choice for each vacation you take. This will give you a little more than the same old souvenir to bring back from your trip and an experience that in many cases is quite memorable.

Finally, if you are looking for a romantic idea, how about signing up to take a couples cooking class? Believe it or not, these classes are often offered in both big and smaller cities. They seem to be all the rage around Valentine's day, perhaps the hint is that the other partner in a relationship can share some of the cooking responsibility or perhaps the idea is that there is more than one way to steam up the kitchen.

Regardless of the reason for taking cooking classes they can bring not only a great deal of enjoyment to your dining room, but also increase your ease in your kitchen. If you've never taken a cooking class, there is no time like the present to do so. No matter how skilled you are in the kitchen there is always something that can be learned.

Cooking Tips For Beginners

2010-10-10T19:52:00.000-07:00

When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food.

This means that at any given time in your cooking learning cycles there is quite probably someone somewhere that is better and/or worse at cooking than you. Take heart from this because even the best have bad days when it comes to cooking. There are many people who cook for different reasons. Some cook in order to eat and survive while others cook because they actually enjoy the process of cooking. Some cook during times of emotional upheaval and others cook out of sheer boredom. Whatever your reason for cooking or learning to cook you should always begin with the basics.

The first thing that you need to learn is what the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you will find in common recipes. These terms can mean the difference in recipe success or failure. You should be able to find a good section in any inclusive cookbook that explains the different definitions for unfamiliar terminology. If you aren't absolutely certain what is meant by "folding in the eggs" it is in your best interests to look it up.

Another great bit of advice when it comes to cooking basics is to try simpler recipes for a while and then expand your horizons to the more complex recipes that abound. Most recipes will have a little note about their degree of difficulty and you can read through the recipe to see whether or not it is something you are interested in preparing or confident that you can prepare. Remember Rome wasn't built in a day and it will take quite some time to build a reliable 'repertoire' of recipes to work into your meal planning rotation.

The good news is that once you've learned the basics of cooking it is unlikely that you will ever need to relearn them. This means that you can constantly build up and expand your cooking skills. As you learn new recipes and improve your culinary skills and talents you will discover that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.

You will also discover as your experience and confidence grows that you will find yourself more and more often improvising as you go and adjusting recipes to meet your personal preferences. If you prefer more or less of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will begin in time to create recipes of your very own. And that is something you won't necessarily learn when it comes to basic cooking skills for beginners but you would never learn if you didn't master those basic cooking skills.

Cooking for Children

2010-09-30T19:51:00.000-07:00

Cooking for toddlers and growing children presents some unique challenges along the way. While you want to provide them with those ever so important nutrients, it is often difficult to get them to eat those foods that are best for their growing bodies. We are all probably well aware of the food pyramid and the number of servings our children need of healthy grains, proteins, fruits, vegetables, and calcium products. Getting them to eat these nourishing products is another matter all together unfortunately.

The good news when cooking for children is that you do not necessarily need to incorporate all the important nutrients into dinner food. The truth of the matter is that raw cucumbers, which are thinly sliced and sprinkled with salt make a much healthier snack than potato chips and many little ones love this for a snack. You get a vegetable in their system and they are getting a treat at snack time. The same holds true for melon and cantaloupes. These make excellent snacks and are a much-needed fruit in these important diets for little ones.

When it comes to cooking for little ones, however man, woman, and child cannot live on macaroni and cheese alone. It's been tried and tested and failed miserably. Try mixing things up whenever you can while keeping meals kid friendly. It is important that you try to introduce whole grains, proteins, and vegetables whenever possible at meal times around your home. The good news is that there are many prepackaged convenience foods that are introducing whole grains like never before in order to meet the growing demand of consumers for healthier meals that can be prepared with little fan fare or fuss.

Cooking healthier meals for kids is now easier than ever before. Fresh fruits and vegetables are best whenever possible. However, if you cannot manage fresh, you should avoid canned (fruits especially as they are often swimming in sugary sweetness) whenever possible. Frozen is far preferable to canned when it comes to both fruit and vegetables, as there are often fewer additives.

If you need some great meal ideas that are kid friendly and easy on the budget, you can often find recipes readily available online. You can meet your child's calcium and dairy product needs by adding milk as the drink of choice for meals or a slice of cheese melted over their favorite vegetable. Ice cream, yogurt, and pudding also make excellent calcium rich treats, in moderation of course.

Encourage your children to try new things rather than cooking the same few meals over and over again that you know they are likely to eat. This prevents two things from happening. First of all, it helps you not to get bored when cooking for your children. Second, it allows your children to try new flavors and textures and form opinions about them. By trying new things they will learn not only about the things they dislike but also the foods they really enjoy.

You should also keep in mind that your children are people too when cooking for them. Just as you have foods you like and dislike they also will develop tastes over time. Those tastes may also change in time as well. It's frustrating, I know, to spend time and money preparing a meal only to have your child push the plate away and refuse to even try the meal. For this, I recommend enlisting their help in the kitchen. Children are much more likely to eat the things they had a hand in preparing as a matter of accomplishment and pride. It's psychological warfare I know but all is fair in war and dinnertime.

Perhaps the greatest gift you can give yourself (much greater than the help in the kitchen) by 'forcing' your little ones to help prepare dinner is that they will learn to better appreciate your culinary efforts and eat peacefully rather than sullenly. This tactic has met with great success in my household when cooking for little ones. I hope you will enjoy the same degree of success as well.

Italian cooking for the American kitchen

2010-09-18T19:43:00.001-07:00

Most of us have found some sort of Italian cuisine that has become a favorite for our families and ourselves. Unfortunately, far too many of us discount the possibility of bringing Italian cooking into our very own kitchens for fear that many of the recipes are far too difficult. The truth is that learning to cook Italian food just might make your home the favorite drop in dining spot for friends and family all over.

Believe it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. Though you do not have to let your friends and family in on that little secret. Be a martyr for flavor and they will love you even more. You do not have to let anyone in on your best-kept secrets when it comes to preparing these often simple dishes.

The biggest challenge that most Americans face when it comes to Italian cooking is basically learning a new set of essential ingredients. The cheese, meats, or grains that are used in their creation most often identify or define Italian cuisine. It's the combination of these primary ingredients that create some of the most distinctive flavors on earth. Learn about these ingredients. Identify the flavors and study the combinations of flavors and you should be able to not only follow many great Italian recipes but also to invent a few of your very own Italian inspired recipes.

The greatest thing when it comes to cooking Italian food is that most of these dishes are rather difficult to destroy. This of course does not indicate that it cannot be done, only that it isn't as simple as with some of the more delicate cuisines around the world. Italian food is durable and flavorful but for the most part not too terribly delicate when it comes to flavor. You can go a little heavy with some spice or cheese without completely ruining the dish in most instances. If you are anything like me, this is a regular occurrence when cooking and one of the reasons I enjoy cooking Italian food so much.

Whether you are a beginner when it comes to the culinary arts or a seasoned pro there is something that will provide the appropriate challenge for you when it comes to Italian cooking. Take a look around there are recipes in abundance across the Internet, at your local library, in specialty cook books, and even in your favorite block buster best selling novels.

Another thing you should keep in mind when cooking Italian food is that nothing seems to bring out the flavor of Italian food better than a good bottle of wine to match. Perhaps this is the reason that it is difficult to ruin an Italian meal, no matter how bad it is, the good wine paired with it, will erase all ill will and tastes in very short order. You will want to spend a little time researching and studying the science (though some will argue that this is truly an art form) that goes along with pairing a good bottle of wine with the right flavor combination when it comes to Italian cooking. Once you've mastered this, there is nothing to prevent you from being the diva of all things Italian when it comes to food preparation.

The most important thing for you to remember when cooking Italian food is not to take the cooking too seriously. Good Italians know that the enjoyment of the meal is far more important than the process of preparing the meal. Make your meal an event with plenty of time for pleasant conversation and enjoyment of your company in between courses. You should also never rush a good Italian meal or you will find that all your efforts cooking Italian will be for naught as the true pleasure of Italian cuisine has been lost somewhere in translation.

How to Spice Up Your Next Salmon Dish

2009-12-30T22:06:00.000-08:00

Salmon has become one of the most popular fish to serve. People love the taste, and the salmon cooks quickly, making it an excellent option for both weekdays and weekends.

In addition to convenience, salmon is an excellent source of high quality protein containing all essential amino acids, making it a major source of nutrition for young and old.

If you want to prepare salmon, remember to buy fresh fillets you can. Keep the fish refrigerated until you're ready to cook it, and always prepare it in a clean, dry surface. To eliminate the strong oily taste, remove the skin as soon as possible.

If you're looking for a great way to liven up your salmon dish, you can try my Salmon Magic. This spice mixture is a tasty blend of dill, mustard, herbs and spices with just the right amount of salt and sugar, creating a varied mix of all the salmon recipe.

The distinct flavors enhance the natural goodness of salmon or any other type of fish, shellfish, fish and shellfish. Whether you're grilling, saut ้ Ing, baking, broiling or poaching, Salmon Magic will add just the right flavor.

To get started, here is one of my favorite salmon recipe. It's easy, and it will definitely spice up a meal.

MAGIC baked salmon

(Make 1 portion)

1 salmon fillet

2 tsp Salmon Magic

Unsalted butter, melted

Preheat oven to 450 F. Gently brush the top and sides of salmon with melted butter. Easy brush a little long Pannasonic with melted butter.

Season the top and sides of salmon with Salmon Magic. If the fillet is thick, use a bit more salmon Magic. Press the seasoning in gently.

Place fillet on sheet pan and bake until top is golden brown, and the fillet is just cooked through. In order to have a moist, pink salmon, not boil. Serve immediately.

Cook time: 4 to 6 minutes.

Basic Cookware Explained

2009-12-20T22:04:00.000-08:00

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is covered with a stainless steel cooking surface and an outer layer of magnetic stainless steel. This type of bake-Ware is ideal for cooking on a gas stove where the fire can burn up the sides of pots and pans. These types of pots and pans are heavier than the cheaper kind you find at cheap discount stores. This cookware is extremely popular among the expert chefs, hold up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version.

Maybe you want to do lots of browning. If so you might want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are that you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bake ware has an aluminum plate as the foundation or base. You can not run the top of the page that makes All-Clad type which is a major cause for uncoated is cheaper.

Calphalon nonstick bake ware is a hard anodized aluminum bake ware with nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive this might be what you are looking for. Plus it is also easier than most All-Clad varieties or brands. It can be a bit more energy on your side during the clean-up but since most Calphalon nonstick pots and pans that are not dishwasher safe. Another positive aspect with this type of cookware is that it can be used in the oven at temperatures up to about 400 degrees Fahrenheit.

Similar Calphalon, Emeril (Emerilware) is a high-quality cookware that compares favorably with other top-of-the-line pots and pans and is a very good value for money. Your favorite recipe will still taste good. Famous TV chef Emeril Lagasse has this line from All-Clad which is similar to their hard anodized cookware. The big difference is the pattern to cut. This cookware is made of anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. It's something you do not see every day.

The debate about nonstick or uncoated has endured for many years, but actually is better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are some obvious examples of foods that are fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleaning. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick describes pellets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, but most manufacturers recommend washing hands.

Beginning with high-quality cookware is a must if you're looking for the most enjoyable cooking experience. And before you can buy the most ideal bake ware for your needs, you must ask yourself some questions. How much can I afford? Will it bother me if they are not dishwasher safe? I do not want nonstick or uncoated? I would prefer better cookware or easier clean-up? After answering these questions, you will get a much better idea of what type of cookware best suits your personality.

Simple Cooking Tips

2009-12-10T22:03:00.000-08:00

Do you get lumps in your white sauce? When you make a white sauce (b ้ chamel) or any sauce that requires slow cooking to thicken use a Whisk egg and you can raise the temperature (not too much though) to accelerate up.and you wont get any links in it.

Turn your barbeque open to a Gourment oven. Want to try a new barbecue recipes that require a hood for the grill that you might not have. Try using a wok lid or a domed lid. This works very well. Perfect for roasted meat in camp.

Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen areas planted instead of the usual hand method. Use slightly less liquid than can be run in recipe.Just areas planted until all the dough forms a ball. If it will not form into a ball, you just need a little more fluid. The liquid depends on what recipe you use for your wares.

Make your scones look more like rock cakes? Make your scones in a kitchen veena. Many people can not make scones whatever. Usually the problem is too much to handle. Using veena eliminates this problem.

Also try to make your scones to the people or the family sitting at the table waiting. In other words, the less time you take means less handling. The mixture should be quite moist not dry when you add the milk.

Turn onto a well floured board and the top a few times with the fingertips to draw the extra four in. This should only take about 5-8 seconds. Gently pat into shape and cut into what shaped scones you want - round or square, whatever.

Scones seem to come out best when cooked in what has been described as a rising oven. In other words, turn your oven on not too long before you start mixing your scones and when they are put into the oven still has not quite reached the desired temperature.

I learned this way of making scones when I was used to crew on a boat when I was younger and the guys would like morning tea and see if they could coax me into doing something. Hence my reference to a waiting audience. The oven was only a small bench gas oven and I would turn it to its maximum temperature, and then throw flour, butter and milk together. They were most impressed and I was most surprised by the outcome. I was not sure my expertise in Scone do what my mom would never make scones - her were the ones who came out of bullets.

I was later to convert my mom to make scones in the kitchen areas planted when she was around 65 and she was surprised that she finally learned how to make a scone that was edible.

I might add, scones became a regular morning tea mail

Is your curries tough? Having trouble working out whether a stew or curry is cooked. When the oil (fat) than the dish is cooked. All meat dish casseroles, some fat and when it released the meat is cooked.

Do you miss the magic ingredient? Do you have cooked ever a curry or stew and taste just need a little and you can not quite work out exactly what is needed. Perhaps it seems that the flavors do not really go together. It is a little intangible ingredient that is missing. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavors to a more harmonious combination. Flavors will cease to fight each other.

Whoops, you have ever slipped with the salt pot when cooking? Have you ever put just a little too much salt to a recipe. Never add sugar to correct this attempt to squeeze lemon juice.

I hate washing roasting pans. Would you like roasted potatoes occasionally, but hate to wash the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with skin on, in the middle so you have the biggest cut area. Add a little margarine and spread it on the cut side of potatoes. Sprinkle with salt and pepper if desired.

Place buttered potatoes, buttered side down on a piece of aluminum foil wrap. Fold the foil and seal. Add a preheated oven 200 degrees and cook for about half an hour. When boiled extract and gently peel the foil off the potatoes and serve. Discard the foil in the trash, and voila - lovely scrisp roasted potatoes and no mess.

Balvenie Scotch Whisky

2009-11-30T21:34:00.000-08:00

Regional categorisation is a vexed issue in whisky: it may be a handy way of grouping distilleries together geographically, but it can be a tricky business identifying a stylistic continuity between all the whiskies in Perthshire or Speyside.

But if you can't claim that there is a 'Speyside style', or isolate certain qualities which make Speyside the best whisky-making region on the mainland, how do you explain such a concentration of distilleries in the area - a part of the Highlands which was, in the early days of whisky, a pretty remote part of the world?

David Stewart, William Grant's grandly-titled Malt Master, is happy to admit ignorance on this point. 'All of the quality distilleries are here in this central part of Speyside,' he says. That's the mystique of Scotch, We've all got highly-sophisticated equipment, but we can't tell what makes the difference'. He's pretty sure what makes Balvenie such a dramatically different dram to Glenfiddich, even though they share the same site and use the same malt and water.

The character comes from the still. Glenfiddich is coal fired, Balvenie is gas fired. The shape of the stills is different: Balvenie has bigger stills with shorter necks and that's where the flavours change. Maybe the ten per cent of floor-malted barley helps, but I think it's the stills.'

Other influential factors include great wood management and the use of old dunnage warehouses. 'It'i not just age th;ii makes whiiky great,' says David. 'It's age and wood.' This underpins his decision to make life interesting (or difficult) for himself by creating a Balvenie range in which each malt shows a subtly different wood influence.

If we were just to age the Founder's Reserve and do it as a 12-year-old or a 15-year-old, we wouldn't see much difference between them. We had to take a different route, so we produced Double Wood, [where the malt is aged for 10 years in ex-Bourbon barrels and finished in sherry butts]. Then we started doing Single Barrel, and at a higher strength with no chill filtering; then Port Wood and now vintage casks.'

This freedom to experiment is one of the advantages of Grant's family-owned status. 'We can do things quickly. The family is steeped in whisky, but we are encouraged to be innovative, we can go against the trend -with the Balvenie range, or with Black Barrel, where we were determined to make the only single grain whisky that really works.'

If the William Grant portfolio was The Byrds, then Glenfiddich would be Roger McGuinn and Balvenie would be Gene Clark, the underrated genius. David, as Grant's master blender, is in charge of the entire range, from malts to blends to single grain and whisky liqueur, and his special affection for Balvenie is obvious. 'I've been at Grant's for 35 years,' he says. 'It's been my only job

Outdoor Kitchen Barbeque

2009-11-29T22:09:00.000-08:00

It is no secret that most people who are interested in an outdoor kitchen is in fact thinking mostly of a outdoor kitchen barbeque, it makes sense that the principal use for an outdoor kitchen would be worth so many barbeque parties as possible.

An outdoor kitchen is perfect for grilling, once you've seen a barbeque which was held in a place that had an outdoor kitchen, you would probably never want to go back to the messy, unorganized and totally uncool option of the old, more traditional barbeque. The new era is here, and it is definitely growing in popularity, which is completely natural.

Why bother with the old style barbeque, where you can get your own outdoor kitchen, making everything accessible and easy, very easy to maintain and clean and most of all, incredible help with food and hygiene.

The outdoor kitchen barbeque market has had many different products in it, and it is important that you make any decisions before you start your search for the ultimate outdoor kitchen barbeque. One, the most important decision is whether you choose to go with gas grill or charcoal grill warmed up, this will have a significant impact on your cooking and layout of outdoor kitchens. Once you've made this decision it will be much easier for you to shop and research.

I would recommend having an idea of these two different cooking styles before you make this pattern, so you do not want to spend your money on an outdoor barbeque kitchen only to discover you prefer a different cooking method at some friends barbeque party, you should also try and ask other family members what they prefer, since you probably want them to enjoy the outdoor kitchen as well.

One mistake that I would recommend to avoid is to ask around for you, feel very strongly about the type of grill they use and not all are open to hear new things, so the best way is just to try and taste the difference either in a restaurant or at home with friends who have different types of grills.

Charcoal option is a classic favorite for many years, but in recent years more and more people decide to go with a gas grill. The diversity of gas grill, you can find one on almost every budget, a gas grill can cost anywhere between two hundred and four thousand dollars. As with all accessories and features you add to your outdoor kitchen outdoor kitchen barbeque is really a question of how much you will be willing to spend, so think carefully about how much you plan to use this function and form, my experience I can say that the Most people are surprisingly under estimate their barbeque use, simply because they do not understand how easy it is to use on a regular, day by day.

Going enemy expensive grills are not necessarily a wise choice, but make sure the best quality of Grills out there is expensive, you need to research this market because it has many products and players and things may change, always look for the heaviest BBQ and try to Find out how much extra you get with it.

Cooking Vegetables Guides

2009-11-29T22:01:00.000-08:00

Vegetables are important for human diet. We get a large part of our daily intake of vitamin vegetables. We must ensure that how we boil them drain vitamin content and utility of consumption.

Cooking vegetables can be tricky. Over cooking can make vegetables a mild and wet. My belief is that vegetables should not be cooked. Boling, not only from us vitamin content is the main culprit in turning vegetables to a lifeless, tasteless form.

If we can not cook, how we go from here?

First option, steaming vegetables is always a good choice. This will leave the vegetables full of life. They will be crisp and colorful. It will not deplete vegetables of their vitamin content.

By rule of thumb, the vegetables need only a few minutes into the vapor.

For those who do not have official vegetable steamer, a steamship could easily fashioned one pot, a metal colander with lid. Place a small amount of water in the bottom of a given pot. Mount the metal colander into the pot. Begin by boiling water. You will begin to see the steam rise. Place your vegetables in a metal colander and place the cap over the metal colander and pot. This collection of kitchen items, you can steam vegetables as good as any store bought fancy steamer.

Another good option is to cook in a wok vegetables. The secret of wok is that it is boiling rapidly at very high temperatures. Vegetables retain their flavors, textures and colors with low levels of nutrient loss.

My favorite wok recipes for vegetables is to cook the broccoli, carrot, bok choy, snow peas, and a very light garlic sauce. The vegetables are still crisp and the garlic adds just the right amount of flavoring agents. This combination can be served with any cut.

I hope you will find that the secret of cooking vegetables is to boil over. Vegetables should be crisp, full of color. As you learn different tricks for getting your vegetables to life, these will become the most popular dishes on your dinner table.

An Atlanta Personal Chef Can Meet Your Dietary Needs

2009-11-20T21:33:00.000-08:00

On the surface, preparing a good meal seems straightforward. In practice, however, cooking and serving a nutritious and delicious meal can be difficult for people with dietary restrictions or who may have other special needs. That's when in home chefs can be a godsend. Let's look at three examples.

Food Allergies

If you look at the numbers, the chances are good that you or someone in your family has a food allergy. The Food Allergy and Anaphylaxis Network notes that as many as 12 million Americans have food allergies. Granted, not all food allergies are life threatening. Still, consuming foods that one is allergic too can, over time, exacerbate the problem and trigger sensitivities to other allergens.

According to the Asthma and Allergy Foundation of America, the eight most common food allergies are: milk, eggs, peanuts, tree nuts, seafood, shellfish, soy, and wheat. If one person in your family is allergic to a common food, such as milk, eggs, or wheat, you can face a difficult choice: you can prepare allergen-free meals for everyone in the household, or cook a separate meal for the family member with a food allergy. Given how hectic our lives are these days, neither is a perfect solution.

That's where an Atlanta personal chef can be of service. The services of Georgia chefs are less expensive than you might think, and you can hire a chef who will meet with you to discuss your family's needs. Once you've communicated your concerns about food allergies, she can come up with menu ideas that can work for everyone in the family. Typically, she will then do the shopping and come into your home once each week to prepare several dinners, which she will then place in containers and refrigerate or freeze - and then she'll clean up. You can either have her cook meals for the entire family, or for the person with special dietary needs.

Nutritious Food for the Weight Conscious

Seeing how Oprah Winfrey has successfully lost weight and kept if off is inspiring, but her personal chef and personal trainer most likely made a difficult process easier. If you're fighting the battle of the bulge, a chef for hire can help you achieve your goals. An Atlanta personal chef can work with you to come up with menu ideas that will fit in with your diet - whether it's low-calorie, low fat, or low-carb, and then prepare delicious and nutritious meals that you simply have to reheat.

Helping Seniors Remain Independent

If you have elderly parents, you undoubtedly understand their desire to live independently, but you may be concerned about their decreased appetites or their ability to prepare nutritious dinners every night. A personal chef can help out by coming in and cooking several meals at once, which will give you peace of mind and your parents delicious meals. Since she'll also do the shopping and clean up, they won't have to worry about those cumbersome chores.

Atlanta personal chefs can easily accommodate all of these situations, and many more. Whether you need meals that are low in salt, low in sugar, or tasty dishes that will tempt those with waning appetites, a personal chef can deliver an affordable solution.

A Thing To Do With A Basket After The Fruit Is Gone

2009-11-10T21:32:00.000-08:00

Once you have consumed the fruit and other contents of your fruit basket, do not throw out the basket itself! These containers that hold a bevy of edible goodies are perfect for a number of clever uses around your home. From storage to decoration, the basket portion of your gift will allow you to keep enjoying the present long after the fruit has been enjoyed.

Today’s fruit baskets are using more unique and less traditional containers, ranging from colanders to planters. If your fruit basket has a container that is other than a basket, then you will probably already have a good idea for which it can be used. However, many fruit basket recipients find themselves puzzling over how to use their baskets. If you find yourself in this head-scratching crowd, consider these fantastic options:

• Storage: Baskets today are making a comeback and are used for storing everything from your favorite pair of shoes to your kid’s building blocks. A trip to your favorite home d้cor store will present you with tons of baskets in every shape and size, so consider using your emptied fruit basket in the same manner. Tuck towels into your basket and use it to add extra storage space in a tiny bath. Put a basket in your car to keep items from rolling around in a trunk or back hatch. Hang a basket underneath the garage to hold sporting equipment or use them inside your home to hold magazines, cleaning supplies, toys, and anything else under the sun!

• Function: Many families designate each family member a basket, allowing them to pick up their items left around the home. This is a great idea, since you can keep things better organized and teach all family members (even the adults) tidiness.

• Decoration: Many homeowners use baskets as a decoration, filling in blank corners or bare tops of furniture. Fill your basket with greenery or flowers and use as a centerpiece. Use your basket as a planter and move your live plants to a more aesthetic location. Baskets are also a great way to cover less savory items that have become a necessity in your home, especially wires and electronic equipment that is threatening to take over your room.

• Re-use: Instead of using boring gift bags or clumsy boxes to house gifts, consider using a basket! Half the impact of the gift is its presentation, so you can guarantee your gift to be a hit if you tuck the treasure inside a basket. Whether you choose to make your own gift basket or just use the basket for wrapping and transport, reusing your basket is a great way to pass on a lovely item to a friend, family member, co-worker, or neighbor.

How to Keep Predator Fish

2009-10-30T20:32:00.000-07:00

Many people like to have fish for pets because they are low maintenance, and can be very relaxing to watch them swim. Most first time fish enthusiast like to keep cold water fish, because they are cheap and most of the different types of these fish will get along together. These fish have some bright colors and have some very fancy fins, but they are mostly large goldfish, and eventually switch to tropical fish to get a larger selection of fish. But keeping tropical fish can be a bit of a gamble, the fish cost more and some of them are very aggressive and will eat your other fish.

There are more different types of tropical fish for you to choose from, and they have a larger variety of colors then cold water fish and keeping them in an aquarium together with other tropical fish does not have to be a gamble, it is not like a trip to the casino to play blackjack, if you do things right there is no gambling involved at all.

The first thing you need to do is some reading before purchasing any fish for your tank. Reading about fish will give you an idea of what species of fish eat other fish, and which ones do not. It will also let you know which meat eating fish will live with what other fish, and make it less of a gamble that you are just buying one fish an expensive meal.

Cichlids are a type of fish that eat other fish but they are a school fish and prefer to be in a tank with other Cichlids, but you want all the other Cichlids to be about the same size, or one day you will come home from a day of playing the most Popular Casino Games in the casino to find several fish missing and one fat fish swimming around slowly.

Cichlids are a surface to medium depth fish. This means they will swim on the top and middle of the tank and will generally not go to the bottom of the tank for very long.

So many people with Cichlids will get a bottom swimmer to fill the tank out. A very popular type of bottom swimmers is catfish. There are many different fish in the species of catfish. Some of these fish are non aggressive and do not get very big, but a fish like this may not be aggressive enough to be in a tank of Cichlids.

You may want to get a more aggressive type of catfish, but if you get a large one it will surely eat the Cichlids, but if it too small you are gambling that the Cichlids will not pick its eyes out.

Just remember that no matter how much you read each fish does have a personality of their own and no matter how much you read that one fish will be friendly with another it putting them in an Aquarium together is gambling.

There is always the possibility that some of your fish will get eaten, but the only way to make keeping fish not a gamble is to keep each fish in their own separate fish tank in the hope that this will keep them all safe, but this will not make for happy fish. With trial and error you will learn what can live with what types of fish and save the gambling for Las Vegas casinos.

Fruit Basket Checklist: Are You In The Know?

2009-10-20T20:31:00.000-07:00

How many of these mistakes are you making?

1)You buy items on impulse and nothing else.
2)You don't comparison shop before spending your hard earned money.
3)You like spend more money and get less than you really should.

Well, I was like you too until I discovered a little thing called the internet. The internet makes comparison shopping much easier than it was just 10 years ago. Finding that a product is similarly priced between vendors makes the decision process a lot easier. Fruit basket shopping is no different than any other type of shopping and the internet has revolutionized it as well.

Let's take a look at your fruit basket shopping checklist and help you get a feel for what you should be looking for when fruit basket shopping.

1) Delivery. This is one of the most important things to look for when shopping for a fruit basket. I'm gonna go out on a limb here and guess that you are buying a fruit basket for someone else as a gift instead of yourself. Not that many people buy fruit baskets and deliver them to themselves. Pay special attention to the delivery qualifications of the vendor you are looking at. In my opinion, FedEx is always the way to go. They get things delivered all over the world. A fruit basket delivered by FedEx can make quite an impression.

2) The quality of the fruit in the basket. Fruit varies in quality from the perfect to the rotten. So do fruit baskets. If you are buying a basket for the first time, make sure the merchant has a reputation for delivering quality goods. Look around the merchant's website for testimonials from happy customers who have used and liked merchant's services and goods before.

3) Get informed about the different types of fruit baskets. The first 2 points pale in comparison to getting in the know about the different types of fruit baskets. Some are great, some aren't. Learn all about them by doing some homework.

Food Labeling: Why You Need It

2009-10-10T20:31:00.000-07:00

Food labeling is an essential way of protecting your health. Although you do not realize it every time you pick up a jar of peanut butter, someone has had to determine just what is in that jar and what it will do to you if you should consume it. For most healthy people, eating anything they like seems fine. They don?t feel bad and nor do they think twice about it. But, the problem with this is that people can become sick overtime based on the foods that they eat. The food labeling?s job is to help to reduce the amount of illnesses that happen based on providing knowledge to individuals about what they are consuming.

You will find a wealth of information on food labels. You?ll find information such as which vitamins and minerals are in the foods as well as how much of that should you be consuming. You?ll also find food labeling takes a hard look at the bad stuff too. How much cholesterol, fat, sodium are in foods is measured and recorded in this manner as well. Going even further, food labeling will tell you how many calories are in foods as well as how much a serving of the food is. All of this information is mandatory for foods that are sold in the United States to be listed.

It is up to the consumer to pay attention though and act on what the food labels have on them. That means it is necessary for the individual to flip the product over and find out what is in the box, can, or other container. If the consumer doesn?t do this, he or she is risking his/her own health.

But, how do you react to what is provided in the food labeling? The Food and Drug Administration has set up a number of excellent resources to help you. On their website you will find guidelines as to how much of what you should be consuming. This then can help you to decide if a food is worth eating based on the information provided.

Enhance Marketing of Fruits and Vegetables

2009-09-30T20:30:00.000-07:00

Fruits and vegetables are usually more difficult to market than to produce. There are ready markets available daily or weekly for grain and livestock in almost all areas of the United States. There are few similar markets for fruits and vegetables. Most commodities are produced in abundance and long established market channels may be closed to small scale or new producers. A producer may need several years to establish a marketing program. The number of produce buyers has decreased rapidly in recent years. One major nationwide supermarket chain has plans to consolidate the number of buying stations for produce to eight in the United States. A grower has little chance of selling to a local store in a supermarket chain as purchases are made through a central warehouse. As the number of buyers has decreased, the number of producers has decreased, but their acreage has increased considerably. There is often a delay of four to six months after shipment in receiving payment in the wholesale market system when selling through a broker. This often presents a cash flow problem for many growers. Wholesale buyers have strict and specific product quality, grade, and packaging requirements. These purchasing practices and price squeezes have eliminated market availability to many producers.

The future shows more promise for large scale producers or small scale producers than for mid sized producers. The large scale producer can afford the large equipment needed for production, and the use of migrant labor. Small scale producers can use smaller equipment, often hand operated, and family or local labor to substitute for other equipment. Large producers are linked through brokers to supply produce over a relatively long season or year round and it is difficult for small scale producers to supply the quantity and quality required over a long period. Both types of producers can be highly successful or can go broke as production and marketing practices are highly volatile. A mid sized producer is less efficient, and often can't economically justify the purchase of needed equipment or substitute labor for equipment.

The small scale producer needs to seek local market channels. There are opportunities, but a producer must work to find them. Direct to the consumer markets bring highest prices to the producer, but also require more producer time in marketing. A diverse group of crops is ideal, since market demand changes rapidly. A commodity may sell well and bring high prices for a long period, but demand and prices may drop drastically over night. Supply and demand has a tremendous effect on marketability and prices of produce. There are no federal support prices for fruits and vegetables to help the grower when market demand or prices drop. Pick-your-own was a popular practice a few years ago. Society has changed and many people do not have time for harvest. Most consumers would rather buy produce that is harvested, and a popular developing trend is to prepare produce for the market that is as near ready to eat as possible. Precut salads and green beans are good examples of this practice. Shelf life of precut produce is relatively short, and cooling is essential.

There are opportunities for small scale producers for on-farm markets, organized farm markets, locally owned supermarkets, and locally owned fruit and vegetable markets. When selling to any market, and especially to local supermarkets or fruit and vegetable markets, good communication between producer and buyer is essential. A producer needs to know what, when, and how much the buyer can use. The buyer needs to know what is available and when, as he has to keep the shelves stocked. Determining a fair price can be difficult. Daily market prices are available on the internet. County Extension personnel can access this information for producers. Retailers generally double the price paid to account for shrinkage and spoilage.

Crop and variety selection are critical factors in marketing. Buyers are indifferent to the origin of most crops. Locally grown produce is much preferred versus other crops, primarily due to the difference in quality (flavor). Preferences for locally grown fruit and vegetable crops are apparent for sweet corn, tomatoes, strawberries, and peaches. These commodities either are harvested for shipping before top quality is attained, or rapidly lose quality during post harvest handling and shipping.

Different varieties may be used in shipping markets as compared to local markets. The sweet corn shipping market uses mostly supersweet type varieties. Local markets may use supersweet type varieties, but usually prefer SE or SU type varieties. Certain crops or varieties are preferred in specific locations, and a ready local market may exist for a specific item that is not widely available.

A local Crossville, Tennessee market owner recently shared a list of items that he had difficulty in obtaining, and that he needed during the summer season. His list included Half Runner, McCaslan, Caseknife and Greasy beans; pickling cucumbers of 1.5 to 2 inch diameter; fresh highly flavored sweet corn (yellow, white and bicolor); Red Cayanne pepper; colored bell pepper; Kennebec and Yukon Gold potatoes; watermelons (seedy and seedless), strawberries; greenhouse tomatoes (fall, winter, and spring seasons); and highly flavored local tomatoes in the summer season. He had an idea for a tomato festival that included tomato varieties not routinely found in regular market channels. This would include Rutgers, Celebrity, cherry, beefsteak, pink, yellow, yellow and red striped, and pear shaped varieties. Many of these varieties are less productive and have other production problems, but have excellent flavor compared to the standard commercial hybrid varieties. There is a marketing opportunity through this market at Crossville, and similar situations probably exist in most locations in the United States. A producer needs to search for such market opportunities.
The budgets and profitability of crops is another factor in production. Tomatoes have consistently been the most profitable crop for Tennessee producers. Greenhouse production is completely different, but is a rapidly growing enterprise in Tennessee. Sweet corn can be profitable, especially if a high plant population is used to provide high yields. We are planting twice the population (23,500 plants/A) than was planted several years ago, and are evaluating spacings for higher populations. Budgets that detail costs of production and likely returns are available for most crops, or a grower can develop their own budget.

Tree fruit production does not fit well into small scale agricultural production. The time between planting a tree and the first economic fruit harvest is relatively long. Large equipment is necessary to apply pesticides 10 to 12 times annually starting at the first bud break. Many pesticides are restricted use, and require special handling procedures. Trees need to be pruned at planting and annually in late winter.

Grapes offer some opportunity, but strawberries and blueberries are small fruit that offer more opportunity for small scale producers. Large fruit are required for successful marketing of strawberries and blueberries. Drip irrigation is needed in most areas for stand establishment and crop production. Overhead sprinkler irrigation is often necessary for frost protection. Strawberry production systems are changing from matted row to annual production. The culture of each system is entirely different.

Harvest of fruit and vegetable crops at the proper maturity is essential. Many crops have a very narrow harvest window, and proper maturity is needed to insure a marketable product. Crops that producers tend to harvest early are sweet corn and bell pepper. Sweet corn that is not fully mature has less flavor, and little usable grain. Immature bell pepper pods wilt rapidly and are not attractive. Crops that can easily be harvested too late are sweet corn, bell pepper, and green beans. Bell pepper may be harvested with some color showing. Most markets want a green or colored pepper pod, and not a partially colored pod. Sweet corn and green beans become tough rapidly is allowed to become overmature. Tomatoes are best harvested in the pink stage and harvesting twice a week may be needed for proper maturity. Pink tomatoes have full flavor. Fruit rot, cracking, and bruising may be less when harvest is at the pink stage.

Packaging of produce is a critical factor in marketing. Containers should protect the product and be attractive. Standard packs vary according to the type of product and the market demand, but many buyers require the use of standard size containers. Some routine container sizes are half bushels, bushels, 1 + 1/9 bushel, standard sweet corn crates to hold 4 ฝ dozen ears, and pints or quarts for berries. Many different types of materials are used in containers. Waxed pasteboard cartons are very widely used. Snap bean and sweet corn buyers often prefer wire bound wooden boxes. Melons are often sold in bulk cardboard boxes that hold approximately 250 muskmelon. Many markets may require specific counts and product size. for the container. Peppers and tomatoes are specific crops sold by uniform size. Peppers are usually boxed as extra large (40 to 50 -pods/1 + 1/9 bushel) to small (70 to 80 pods/1 + 1/9 bu box). This relatively uniform size allows the retail vendor to sell pepper pods by count. Prepacking in small consumer packages such as 3 potatoes or tomatoes is becoming more of a demand at the producer level. Local markets may have more or less stringent packaging requirements.

Product identification can be a useful tool in marketing. Certain areas or growers have developed a name for their product. Some examples are Vidalia onions, Granger County tomatoes, Washington apples, and Idaho potatoes. Product identification can work well for anyone who wants to stress and maintain quality. It should pay in repeat sales and prices received by the grower. We are considering this approach in Tennessee for Tri-X-Shadow seedless watermelon which has exceptional quality. An identification label could be attached to each melon citing the identification (maybe Tennessee Seedless).

Harvested fruits and vegetables are perishable, and quality loss starts immediately after harvest. Rapid marketing to insure freshness is a desirable feature of locally grown produce. Produce, not sold immediately, needs to be stored properly to maintain appearance, flavor, and quality. Time of harvest, cooling, and storing in shaded areas will help retain quality. Produce harvested early in the morning is cooler than if harvest is later in the day. Quality of products such as green beans, sweet corn, peppers, and peaches benefit from hydrocooling. Hydrocooled produce needs to be kept in a cooler to maintain the proper storage temperature after hydrocooling. Products such as broccoli and sweet corn benefit from storage with ice in the container or placed on ice to maintain a low temperature and to avoid drying of the produce. Produce that has been cooled, should be maintained in cool.

Alaska Wild Salmon Are A Real Catch

2009-09-20T21:29:00.001-07:00

Alaska is famous for its wild salmon. The flavor of Alaskan salmon depends upon fat content and the environment in which it matured. Alaska's pure waters and the abundance of natural food give Alaska salmon unparalleled flavor.

Although salmon are caught in Alaska's pristine waters year-round, fishing season in Anchorage and southcentral Alaska really heats up in late May, when the prized king salmon returns home to spawn in the area's glacier-fed, freshwater streams.

The remaining four varieties of Pacific salmon-sockeye, coho, chum and pink-are also found in the general area.

Many anglers are now trying to catch what's known as a "grand slam"-all five species of salmon. Some say an easy way to remember which kind is which is to match them up with the fingers on your hand.

• Thumb-Chum salmon (Dog). The best fishing for this fish is mid-July to late August. Chum salmon have a firm texture, tempting orange-pink color and delicate flavor that makes it a perfect fish for smoking. The average weight is eight pounds and they can grow to be 25 to 27 inches long.

• Pointer finger-Sockeye salmon (Red). Most available late May to early June or mid-July, sockeye salmon are the second most abundant Alaskan salmon species. This species turns from a silvery color to a bright red body and green head as they begin the journey upriver to spawn. Their average weight is six pounds and they can grow to almost three feet in length.

• Middle finger-King salmon (Chinook). The best fishing for king salmon is mid-June to mid- July. The largest species of salmon in Alaska, they are prized for their color, high oil content, firm texture and succulent taste. Average weight is approximately 20 pounds and length ranges from 30 to 40 inches.

• Ring finger-Silver salmon (Coho). With its orange-red flesh, firm texture and delicate flavor, cohos are very popular among locals. The best fishing for them is found in early August to mid-September. Cohos are the second largest of the species, with average weights of 12 pounds, and range from 25 to 35 inches in length.

• Pinky finger-Pink salmon (Humpy). At the height of their run, millions of pinks swim up the freshwater rivers and streams to spawning grounds. Pinks are the smallest and most abundant of the species and average about two to three pounds. The best fishing for pinks takes place in mid-July to late August.

English Cheeses - The Glory Of Vintage Stilton

2009-09-20T20:30:00.000-07:00

Cheese was originally developed as a way of preserving milk. Now cheese is classed as a gourmet food, well, some cheese anyway.

Cheeses from different regions have their own characteristic texture and taste because the conditions that the bacterial fermentation is carried out under differ. Cheese makers can use fresh or pasteurised milk, skimmed or whole milk and add colouring. Different pH levels for the fermentation and different temperatures will alll affect the taste and texture of the finished product.

Cheese is a very personal thing. Many people will not have foreign cheese. French people have never heard of the majority of English cheeses. I enjoy French cheese, but I will try anything.

Camembert and Brie are made from pasteurised and from unpasteurised milk. Look for cheeses made from unpasteurised milk. They bear no resemblance to the tasteless and bland pasteurised varieties. Unpasteurised cheese is not suitable for very young children or the elderly.

English cheese is what I was brought up on. My lunch used to be 1/4 of Lancashire cheese ( and a steak and kidney pie). Lancashire cheese is mild, very pale and very crumbly. It is best cut from a whole cheese. Shrink wrapped lancashire cheese is fine for cooking, but that's all. You can only keep lancashire cheese for three or four days. The taste deteriorates on exposure to air. Lancashire is the best cheese for making toasted sandwiches, it has a very high melting point.

Red Leicester cheese is another favourite. This has a nutty taste and should have cracks in it. This is another cheese that is infinitely better when freshly cut, rather than shrink wrapped. Red Leicester has better keeping properties than Lancashire and also works well on toasted sandwiches.

Stilton cheese is made in Leicestershire and has blue veins running through it. You can buy mature, extra mature and vintage Stilton. Be aware though that once you have developed a taste for the vintage cheese that you can never go back to the ordinary supermarket variety.

The extra cost for the vintage cheese is not high, yet the taste comparison is unbelievable. You can recognise a good stilton by the rind. It should be about about one centimetre thick, crusty and a deep creamy yellow. The cheese itself should be deep yellow with plenty of blue veins through it. Most people do not eat the rind on Stilton, but it is edible.

If you eat vintage stilton without drinking a ten or twenty years old port with it you are missing a taste combination that can only be desrcibed as ecstatic. You can judge the quality of the port by how far up your sinuses the taste goes. The best port and Stilton combination I have ever tasted was a 1991 Noval LB with a vintage Stilton. WOW! That made my eyes pop out, the taste senation went so far up my sinuses.

Eating Low On The Food Chain: Vegetarianism

2009-09-10T20:30:00.000-07:00

Vegetarianism is becoming more and more popular. Some people chose to become vegetarian because of health issues, animal right issues or they simply don’t enjoy the taste of meat. There are several types of vegetarians which include semi vegetarians, who still eat meat, but eat meat and all animal products in small amounts. These type of vegetarians usually eat this way because of a health problem such as high blood pressure, obesity or heart disease. Lacto-ovo vegetarians don’t eat any meat but include dairy products and eggs in their diet, this is the most common type of vegetarian in Western cultures. There are also lacto vegetarians, who do not eat eggs, but still eat dairy. The last and most extreme type of vegetarian is a vegan. This type of vegetarian doesn’t include any type of animal products in their diet, including honey and gelatins. They often avoid wearing clothing made out of leather or wool and only use products which are not tested on animals. Most vegans become vegetarians because of issues concerning animal rights. Some vegetarians will only eat white meats, such as chicken or fish, or will only eat meat that is labeled “free range”, which indicates that the animals were not raised under cruel conditions.

A lot of people who eat meat can’t understand how a vegetarian can be healthy. The truth is that vegetarians tend to be a lot healthier than meat eaters. Statistics show that meat eaters are three times more likely to develop heart disease or breast cancer than vegetarians. Meat eaters are also 400% more likely to develop colon cancer. Eating too much meat has also been linked to obesity and excess weight. On average, vegetarians live about 6 years longer than meat eaters.

If you decide you want to become vegetarian, you have to make sure you are consuming enough healthy foods. A healthy vegetarian doesn’t survive off of white bread and pasta alone. Make sure to include a lot of fresh fruit and vegetables, whole grain pastas, breads and rice, lots of beans and legumes, soy proteins, tofu, and nuts. Make sure you get adequate amounts of calcium by eating a lot of soy milk, tofu, spinach, kale and other vegetables high in calcium. If you are still eating dairy products and eggs, make sure you are consuming them in healthy amounts.

By switching to a vegetarian diet, you will improve you’re health and lose weight as long as you are eating the right foods. There is a lot of information on the internet concerning the issue of vegetarianism, so you can find out which type of vegetarianism is right for you.

Bake Up Some Cookies For Family Fun

2009-08-30T22:25:00.000-07:00

There's lots of reasons parents are baking with their kids these days. The delicious result is of course on the list. But more importantly, baking with children is a great way to spend time with them and to teach them things at the same time you're all having fun.

Baking cookies with any or all of your children is a naturally fun activity. Cookies are portable, sweet and fun to make. They can be made in stages if time is tight-prepare the dough in the evening and bake them the next morning. Older children can read the recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There's enough fun to go around for everyone.

What makes your cookies even better is to add corn starch to the dough. In fact, many recipes for baked goods from the early 20th century used corn starch in conjunction with flour. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. Recipe books produced then by the experts at Argo and Kingsford's Corn Starch bear this out. In fact, Argo, established in 1892, has offered their customers cookie recipes since its very early years.

Here's a recipe for Lemon Shortbread Cookies that's simple and delicious and should make for a batch of family fun.

Lemon Shortbread Cookies

11/3 cups Argo or Kingsford's Corn Starch

2 cups butter or margarine

2/3 cup powdered sugar

1 teaspoon finely shredded lemon peel

1/2 teaspoon vanilla

2 cups all-purpose flour

Makes six dozen

Preheat the oven to 350ฐF. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.

Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.

Amish Bread Starter

2009-08-20T22:25:00.000-07:00

Amish Bread Starter, creating a "Sour-dough" like bread. This starter makes a cinnamon bread, with optional raisins and nuts. From the "e-Cookbook" 65 Amish Recipes

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.

For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter
Day 2, 3 & 4 - stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.

Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

Healthy Food On A Tight Budget

2009-08-10T22:24:00.000-07:00

One of the easiest traps to fall into when money is tight is to eat unhealthy foods. Healthy foods seem to be so expensive, after all. However, there are ways to save money while eating healthier foods. Yes, you can skip the ramen noodle section of your grocery store and still feed your family well.

What’s the trick? Planning!

Whether you work at home or outside the home, your life can often be so hectic that it just seems simpler to order pizza or cook prepackaged convenience foods. However, these are typically much less healthy for you than foods you cook yourself.

Start by picking out the recipes you would like to make. Deciding on what you are serving ahead of time can keep you from deciding on something less healthy but easier to make just because you don’t feel like taking the time to cook the healthier food.

If time is a major issue, consider recipes where you can prepare it partially or fully in advance. There are people who do an entire week’s cooking in one day, storing the meals in the refrigerator or freezer. Even if you can’t entirely prepare the meal in advance, consider chopping the vegetables in advance.

Planning your meals in advance also helps with your grocery shopping. Use your plans to create your shopping list. You may even want to plan your meals at the same time as you plan your shopping list by taking a look at what is on special at whichever grocery stores you plan to shop at. Buying items that are on special can save you quite a bit of money. You may even want to stock up.

To save as much as possible, limit yourself to what is on that list. No impulse purchases! It takes self discipline, but cutting back on impulse items can be a huge help.

They may seem expensive, but fruits and vegetables that are in season are actually quite affordable, and can be an excellent alternative to sugary or salty snacks. Their frozen counterparts are also quite good for you and may be quite affordable.

If you have space in the freezer, buy meats when they are at their best discount. You will want to keep track of what a good price is for each kind of meat. You will also want to be aware of when products get marked down. I know that my local Albertson’s, for example, generally marks their ground beef from the butcher department to $1/pound somewhere around 9 o’clock every evening. Guess what time I shop there when I need ground beef?

Make the most of your leftovers. It’s all to easy to forget them and have to clean out the fridge several days later. Wasted food is money you’re throwing out. Pull those leftovers out for lunch!

Finally, pay attention to how you’re cooking your food. You may not need as much oil as you’ve been using, for example. Stir frying can be a great way to mix your meat and vegetables up with a delicious sauce. Drain the grease when you cook ground beef to make it a little healthier. Trim excess fat from other meats to make them just a little better for you. And don’t forget to eat your vegetables! Try mixing them up with some spices rather than butter... there are wonderful ways to bring out the flavors of vegetables.

Foods To Avoid On The South Beach Diet

2009-07-30T22:23:00.000-07:00

The South Beach Diet is a plan that is set for right carbohydrates and right fats for a healthy life. Many considered it as the “big thing” in the series of diet fads today. However, as the number of people who consider the South Beach Diet as a popular diet from different parts of the globe, many people are still not aware about the foods to avoid on the South Beach Diet.

So what then are the foods to avoid on the South Beach Diet?

Before knowing the foods to avoid on the South Beach Diet, one should first know the overall concept of the South Beach Diet. So generally, the South Beach Diet is specifically divided into three different phases. Each phase has its own distinction and limitation. However, knowing the foods to avoid on the South Beach Diet requires a great focus on the phase one of the diet. Why? It is for the reason that the foods to avoid on the South Beach Diet are largely found here.

The phase one of the South Beach Diet is considered to be the strictest phase of the diet. Perhaps, it is for the reason that there are so many foods to avoid on the South Beach Diet. So among the foods to avoid on the South Beach Diet specifically on the phase one are beef rib steaks, honey-baked ham, breast of veal, all yogurts, ice cream, milk including whole, low-fat, soy, and full fat cheeses, beets, carrots, corn, yams, fruits and fruit juices, all alcohol. It is also necessary to remember that aside from those foods to avoid on the South Beach Diet, there are also some sorts that are included in the foods to avoid in the South Beach Diet and these include all starchy foods such as bread, cereal, oatmeal, matzo, rice, pasta, pastries, baked goods, crackers, etc.

As you will notice some of the foods to avoid on the South Beach Diet are really carbohydrates. These mentioned foods are considered as foods to avoid on the South Beach Diet for so many reasons. One of the big reasons is that the theory states that once weight decreases, the followers of the diet begin to metabolize carbohydrates properly and the longing for carbohydrates will consequently disappear. It is also important to know that another version of the such reason for having those foods to avoid on the South Beach Diet is the goal that is to eat three balanced meals a day, and to eat enough so that the dieters don’t feel hungry all the time, and the expected weight loss during the phase one of the diet is eight to 13 pounds.

On the second phase the foods to avoid on the South Beach Diet then reintroduced back into the diet, so in this phase up to the last phase, the presence of the foods to avoid on the South Beach Diet are not at all a necessity. However, if we will look at the overall principle and rules of the South Beach Diet, we can see that the South Beach Diet advises those looking to lose weight to be aware of such foods to avoid on the South Beach Diet. The logic for these foods to avoid on the South Beach Diet holds that the fat are replaced with carbohydrates, and are therefore still fattening.

Dewars Bnj Whisky

2009-07-20T22:22:00.000-07:00

Everyone loves a good bargain, right? This is especially true when shopping for potentially expensive things like a set of barstools. Getting cheap barstools doesn't mean you have to marry the manager at the local furniture store. In fact, there are several ways to go about finding cheap stools that don't look 'cheap.'

If new barstools are not essential, garage sales are often a great way to find excellent bargains on used barstools. Most experienced garage sale holders know that all prices are negotiable. So, after a careful inspection of the stools in question, offer the owner half what he's asking. You will find that in more instances than not, the seller will accept a price significantly lower than he's asking - especially if the sale's been going on for more than a couple of hours.

Another good option for cheap used barstools is online at big auction sites, like Ebay. These sites are like huge garage sales, only they're all in one place and you don't have to fight the traffic, the weather, and all the rest of the unpleasant aspects of shopping in person.

If deals on new barstools are what you seek, one option is to get out the yellow pages and call local furniture and billiards stores to find out if anyone is having a sale on them. Sometimes you'll find that stores will take less than the listed price, even when there isn't an advertised sale going on. This happens when merchants have been sitting on inventory they need to move. Just ask. That may be all it takes to get cheap barstools from a local provider.

The aforementioned online auction websites are another place to find nice bargains on new barstools. Merchants selling new stools will sometimes place them on Ebay to clear their inventory. If you check the site often, you can find truly awesome deals on great barstools.

Finally, take some time to find several websites selling barstools. If you're not in a hurry to buy some cheap stools, what you'll discover is that most of the bigger sites have seasonal and clearance sales from time to time. Waiting for one of those may save you a bundle!

Who Says Vegetables Have To Be Boring?

2009-06-30T20:36:00.000-07:00

Eat your veggies - especially your lettuce. But don't confine yourself to iceberg lettuce or salads! Darker greens have about the same number of calories and carbs -very low! - but pack a lot more punch in the vitamins and other nutrient categories. By substituting radicchio, watercress, escarole or spinach for the iceberg lettuce, you add vitamin C, riboflavin’s, manganese and other essential vitamins that aren't present in lettuce. Try them braised, steamed or grilled for something a little different from the usual salad.

Here are some recipes for greens that will tickle your taste buds and make your heart happy!

Wilted Spinach Salad:

The onions take on a natural sweetness that contrasts with the tangy yogurt and the bite of the spinach. A family favorite that's low in calories and high in important nutrients.

Here’s what you need:

2 cups spinach leaves
1 medium onion peeled, sliced
2 tbs. olive oil
1/2 cup plain yogurt

Saut้ onions in olive oil till transparent. Add spinach and toss in pan to coat with oil until leaves are barely wilted. Stir in yogurt while the spinach is still warm. Eat hot or cold. Only 50 calories per serving!

With this recipe, you’ll get: protein, calcium, vitamin c, manganese, iron, vitamin B12, vitamin A, selenium, magnesium, phosphorus, potassium, beta carotene, vitamin K, ALA

Grilled Radicchio:

Dijon mustard and Worcestershire sauce add spice to heart-healthy radicchio without adding much in the way of calories.

1 head radicchio
1 tbs. olive oil
1/4 cup balsamic vinegar
1 tbs. Dijon mustard
A splash of Worcestershire sauce

Combine all ingredients except radicchio in small bowl. Cut head of radicchio in 1/4 inch slices. Brush cut side with marinade mixture. Grill over hot coals till browned. Only 25 calories per serving!

With this recipe, you’ll get: magnesium, phosphorus, potassium, vitamin A, vitamin E, foliate, vitamin K, beta carotene,

Spinach, Mushroom & Anchovy Salad:

Anchovies are one of the best sources of omega 3 fatty acids AND they're low in calories. Simple to fix and delicious for dinner, on its own, or with a bowl of chunky pasta.

6 cups spinach leaves, loosely packed
1 2 oz can anchovies in oil
10-12 small mushrooms
Juice of 1 lemon

Wash and dry spinach. Drain anchovy oil into saut้ pan and warm. Add anchovies and gently stir over heat till anchovies are dissolved in oil. Slice mushrooms thickly and add to anchovy oil, saut้ing till browned. Add spinach, tossing with oil and anchovies till just wilted. Spritz with squeezed lemon. Only 50 calories per serving!

With this recipe, you’ll get: magnesium, phosphorus, potassium, vitamin A, vitamin E, foliate, vitamin K, beta carotene, niacin, thiamine, vitamin B6, vitamin B12, omega 3 fatty acids, riboflavin, and calcium

Walnut & Raisin Greens:

Get even more essential fatty acids and antioxidants in this great tasting warm salad.

6 cups greens, loosely packed (spinach, collard, turnip will all work well)
2 tbs. walnut oil
3 cloves garlic
1/2 cup raisins
1/4 cup chopped walnuts

Chop greens and place in shallow bowl. Heat walnut oil slowly over low heat. Mash garlic cloves and saut้ in walnut oil till soft and browned. Add raisins and toss, and then add walnuts and heat through. Pour over greens and toss to coat well. Only 150 calories per serving!

With this recipe, you’ll get: magnesium, phosphorus, potassium, vitamin A, vitamin E, foliate, vitamin K, beta carotene, niacin, thiamine, vitamin B6, vitamin B12, omega 3 fatty acids, riboflavin, and calcium.

The Gift Of Drink: Using Mugs As Gifts

2009-06-20T20:35:00.000-07:00

During the holidays, there is nothing better than sitting down in a warm home to watch the lovely tree glisten while holding a nice warm mug of your favorite drink. Mugs are a part of the holidays, whether we realize it or not. This holiday season, you can give interesting gifts to your family and friends using mugs. If you are looking for a small and unique gift to give someone this year, consider these fun and original ideas.

To begin, you will need to gather a mug for each individual you are giving to. You can choose mugs to suit their personality. If one person loves dogs, consider getting a dog mug, while if someone else loves sports, you can get a mug with their favorite team on the front. After gathering all of the mugs, gather your favorite warm drink recipes. If you don’t have any, then you will have to do a little research to find some that sound yummy. You can even test to make sure they are delicious by making them yourself before using them.

After locating all of the recipes you want to use type or write them on holiday paper and make one for each of the mugs. You should keep the paper pretty small, as it will be tied onto the mug. Using the recipes, gather everything the recipient will need for the treat. Use small sandwich bags and fill them with the exact amounts of each ingredient needed for the treat. Use them for dry ingredients like cinnamon, sugar, and spices only. If the recipe calls for liquid, like coffee, consider putting grounds or an individual packet into the mug. Milk and water can be used from their own refrigerator.

Tie each bag with a lovely little ribbon and place it into the mug. After you have everything you need for the drink in the mug, add a few sticks of cinnamon for accent. Then poke a small hole into the top of the recipe paper and loop a ribbon through it. Tie the ribbon onto the mug’s handle. Although they will not be following the directions exactly, since you have included measured out portions, they will still have the recipe so they can make more if they desire. Make sure you include instructions about how to mix what you have already included in the gift as well, so they will know what to do. Finally, wrap the gift with tissue paper or cellophane wrap to complete the present.

These are fun gifts to give and receive. Those who get these will think the uniqueness is wonderful and will be excited about making their delicious treat. If you are giving one to someone in a family however, make sure you make one for each person in the family so they can enjoy them together. Using mugs for gifts is a great way to create something personal and interesting without spending a lot of money. These mugs are perfect for teachers, friends, and neighbors.

Stylish Ways to Dine Al Fresco

2009-06-10T20:35:00.000-07:00

California is famous for its luxurious coastlines and the mild weather that graces the state almost year-round. And while the rest of the country looks forward to the few short months each year when they can entertain outdoors Californians are lucky enough to be able to celebrate outside all year long.

In Italy, dining outdoors has long been embraced as a relaxing way to unwind after a long day. So do as the Italians do and take advantage of the gorgeous surroundings by gathering your closest friends for a stylish evening of dining al fresco. It's easy with a few stylish tips from Ecco Domani Italian wines:

* Make the decor divine. Whether you are entertaining on the beach or in your own back yard, it's simple to add some pizzazz to your surroundings. Colorful paper lanterns cast a warm glow once the sun goes down. Small, stranded lights also enhance the mood. String them in trees or around a deck to add glimmer and ambience to your setting.

You can also use serving dishes to enhance your decor. Colored ceramic dishes with bold patterns are an easy way to add flair to your table. Don't be afraid to mix and match colors. Red and yellow dishes on a royal blue tablecloth may seem hodgepodge in a dining room, but in an outdoor setting, this look imparts an eclectic, funky charm.

* Master the art of mood music. Get creative with your music selection. Consider tailoring the music around the type of cuisine you are serving. For an Italian meal, play an assortment of Italian opera compact discs. To keep the mood light and playful, you can't go wrong by enhancing the outdoor theme with reggae music.

Or get your guests involved by inviting everyone to bring their favorite CD to the party. Set your disc player to shuffle so that everyone's music selection gets playtime during the meal. It's a simple way to incorporate each person's personal style.

* Create a stylish menu. Eating outdoors lends itself to fresh, easy-to-prepare foods. And you can add flair to any basic dishes with just a few additions.

For an Italian meal, a tomato, basil and mozzarella salad is always a crowd pleaser. Drizzle chicken and fish with olive oil and lemon for a fresh, light flavor. And dust colorful veggies with Italian seasonings to bring out their natural flavors.

Whatever your menu is, be sure to select a delicious wine to accompany the meal. Ecco Domani 2003 Pinot Grigio is a perfect wine for dining al fresco because of its crisp, fresh flavor.

Whatever you serve when dining al fresco, remember that it is easy to infuse any outdoor setting with glamour by adding a few small touches. Every selection you make will reflect your personal style. And in the end, nothing says style like dining underneath the stars. - NU

Regional Cuisine Of India: North Indian Flavors

2009-05-30T20:34:00.000-07:00

India, one of the most populated nations in the world, has rich and varied culinary traditions, many deeply enmeshed with spiritual traditions that are thousands of years old. Other culinary styles arrived throughout India’s long history with those who wandered into the land from afar and settled here and there, as well as with those who invaded its territories, overtaking native populations. Still others have been shaped by the natural forces climate and geography. These many culinary styles can be generally divided into four regional cuisines, with North Indian flavors and style standing out distinctly from the rest.

The northern part of India, it is said, is part of India in which the influence of the early light-skinned Aryan invaders can still be seen, in the cuisine, culture, and language. This is the part of the world in which Sanskrit is thought to have evolved. North Indian cuisine encompasses the culinary traditions of the various northern countries, including Punjabi, Kashmiri, Awadh, Rajasthani, Marwari, Gharwal, and Pahari. Due to climate and growing conditions, wheat plays a stronger role in North Indian cuisine than in other areas of the country. Tandoori cuisine comes from the north.

Spices are an essential element to Indian cuisine, and they use some of the most aromatic and beautiful spices on earth. Historically, however, in addition to serving to add delectable flavors and attractive aromas, the spices were chosen for their food preservation and medicinal properties. While many spices are common throughout most Indian cuisines, the methods and ratios of usage differ in each region, with some spices being much more common in some areas and other flavors being more specific to certain areas. North Indian cooks tend to use their spices in freshly ground powder form.

Chili peppers are common to Indian cuisine, and in the north, the Degchi Mirchi, or Kashmiri chili pepper are especially popular. Ground red chili powder is important North Indian flavor, as is turmeric, cumin, coriander, sweet bay or laurel leaves, black and green cardamom, cassia tree bark, for which cinnamon is often substituted, cloves, nutmeg, saffron, black and yellow mustard seeds, fennel, fenugreek, asafetida, curry leaves, tamarind, and fresh cilantro leaves and mint leaves.

Garam masala is a spice mixture used extensively in North Indian cuisine. This is a blend of spices, which is loosely built upon a set of common spices, but varies widely from region to region, even from family to family. In the north, a basic garam masala would consist of raw cardamom seeds, cinnamon, cloves and black pepper. Ghee, or clarified butter, is particularly important to the flavor of northern cuisine.

Flat breads of various types, including roti, puri, chapattis, different types parantha, and tandoori baked breads, such as nan, are a part of most north Indian meals. Showing the religious influence of the Vaishnava Hindus, the northern states, Uttar Pradesh in particular, have created some of the finest vegetarian cuisine in the world, built upon a wide variety of pulses, or legumes and fragrant Basmati rice.

North Indian flavors have become an important part of international cuisine, spreading throughout the world’s metropolitan centers and into the food cultures of many countries. Beloved especially for its specialized tandoori dishes and vegetarian creations, North Indian cuisine continues to expand and flourish globally.

Ozone: Revolutionizing the Food Sanitation Process

2009-05-20T20:34:00.000-07:00

When you think of "ozone," you may think of the layer in the stratosphere that blocks most ultraviolet radiation from the sun. However, the term also refers to a substance that can further your wellness.

As a highly reactive oxidizing agent, ozone is used to deodorize air, purify water and treat industrial wastes. It is remarkably effective in applications such as food processing and cleaning and sanitizing equipment.

According to Produce Safety & Security International Inc., a food safety company, ozone is extremely effective in killing microorganisms because it oxidizes their cell membranes, killing a broader variety of potential pathogens than chlorine. The agent has no negative environmental impact because it easily and quickly degrades into oxygen.

In June 2001, the Food and Drug Administration granted "Generally Recognized As Safe" status to ozone for use in food-contact applications. A few days later, the FDA published a final ruling approving ozone as an additive to kill food-borne pathogens. This authorization opened the floodgates for food processors to begin using ozone in their plants.

Today, ozone technology is steadily replacing conventional sanitation techniques, such as chlorine, steam and hot water. Used in the processing of meat, poultry, seafood and produce, the technology is recognized as one of the safest, most cost-effective and chemical-free ways to keep food safe. Many food processors say the main benefit of using ozone is that it extends the shelf life of their products - an asset that's important in the competitive international food industry.

Produce Safety & Security International Inc. uses ozone technology in its environmentally safe food sanitation systems, including industrial misting systems, which pressurize the room with a fog to reach in and around all equipment and pipes, subsequently killing all the bacteria that bonds mold to the surface.

The company also offers sanitation processes such as knife-washing systems that sanitize personal cutting equipment and commercial ozone systems, high-output ozone generators that maximize the surface contact between ozone and water in food processing plants.

Making Quality Wine

2009-05-10T20:33:00.000-07:00

Wine is a very wide spread term that is simply fruit being distilled and fermented for the product of an alcoholic drink. When most people think of wine they immediately think grapes, but there are so many different sources for wine production these include rice (sake), various fruits (elderberry, grapefruit, cherry, etc.), barley, and even honey (mead).

For the purposes of this wine article we will stick with wines produced solely from grapes. These are categorized by several means, of which include vinification methods, taste and lastly vintage. Many unknowing wine drinkers wouldn't care about the subtle differences in these categories, after all, most people rely completely on the taste of the wine. However, for many aficionados out there wine is a very intense passion. Their wines must always meet the highest expectations everything must be spot on, the variety of the grape, the taste and vintage must all meet the highest standard before serious wine connoisseur's will consider purchasing a bottle.

Vinification

Vinification is the process by which grape juice is fermented into wine. This fermentation process is what determines the quality of the the wine and this is what gives the wine it value. A common misconception by the novice wine drinker is the colour of the grape juice varies, this is not so as the juice from a grape (red or white) is almost a clear liquid. What does determine the color of the wine is whether the grape skins have been fermented with the wine or were they left out, red wines are fermented with there skins on and with white wine the skins have been left off and as for rose wine, well it is just a combination of the two wines

Sparkling wines and champagne are carbonated, this is where carbon dioxide is enter into the mix, this process is achieved by fermenting the grape juice twice. The first time, the juice is fermented in open containers, which allow the carbon dioxide to escape and with the second fermentation, the juice is kept in closed containers, trapping and infusing the C02 with what is then wine.

Taste

Most wines are described as dry, off-dry, fruity, or sweet. This is a direct result of the amount of sugar that is left over after the fermentation process has ended, Dry wine has very little sugar content, while a sweeter wine has a higher sugar content.

Beyond this basic taste analysis, wine-tasting enthusiasts have developed a system of wine classification, this entails the more in depth the tastes and the more aromas the wine gives off. Many less informed on wine find this system hard to grasp, but the seasoned wine drinker consider the ability to discern even the most subtle elements of a wines taste to be a great achievement. As one example, Cabernet Sauvignon which is a very popular wine that tasters claim contains a combination of black currants, chocolate, mint, and tobacco flavors.

Vintage

Vintage is a straight forward classification when wine is concerned, this refers to the year of the grapes harvest from which the wine was produced. This is important because many grape growers have exceptionally good harvests only during certain years. Also, the best grapes are usually singled out for use in a producers vintage bottles. You get the highest quality wine from that year’s harvest.

Healthy Dinner For You

2009-04-30T20:32:00.000-07:00

The Holiday Season is the best time for you to spending your time with your friends and family, going shopping for Christmas, watching football games by a warm fire , and dining out in fabulous restaurants. And if you are on diet, trying to monitor your weight, you would probably lose the best chance to try healthy dinner at your favorite restaurants!

Chinese Restaurants would be one of the best restaurants for you in the season, as they offer numbers of food, a wide variety of broth-based soups , stir-fried specialties ( with seafood , tofu, vegetables and lean meat ), steamed fish and vegetable dishes , steamed rice , hot mustard sauce , chow mein , and other menus that you would love to try for low-fat , low-calorie , choices.

However, you should avoid some kinds of food for your health, for example, fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken. Just try to eat healthy food, avoiding food above and be ensure that you would be healthy. If you really want to eat rice, try to avoid Fried rice and eat steamed rice instead. The all-you-can-eat buffet is also not a good choice for your healthy reason, and should be avoided at all costs.

If you have a chance to dine out in a restaurant with Indian Cuisine, you would be offered a number of delicious menus to choose from for healthy, low-fat options, such as Chicken, fish, veggies, steamed rice; legumes are included in healthful dishes in every menu. Bean soups are tasty and healthy. Or you can try Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. However, try not to eat fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a fantastic dinner when you are monitoring your food.

And in Italian Restaurants, there are some of the most fattening dishes you could possibly dream of , such as Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others you can choose. However, there are some dishes offered for you to make your mouth water as well, for example, Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti that will keep you enjoying your meal without having to cutting down calories and watching fat intake. Salads and soup dishes would be also interesting. Try to avoid all deserts in the Italian Restaurants, because most of them have a lot of cheese.

Mexican Cuisine is also another option for your healthy diet. You can try Black bean soup, grilled chicken or shrimp dishes, chicken soft tacos, chicken or shrimp fajitas, salsa, and chicken quesadillas, but try to nachos, refried beans, enchiladas, and fried choices, such as chimichangas.

The Holiday Season would be the best choice for you when dine out with family and friends. And it is essential to remember that while you are on diet, you don’t have to exclude yourself from all of the holiday cheers, but just try not to cheer as loudly as others!

Cooking up Stress and Anxiety

2009-04-23T20:32:00.001-07:00

Gone are the days when people think of cooking as a task that should be done “only by women.” In the past, women were traditionally relied upon to cook the meals for the family, do the dishes and clean the house, and be in-charge of just about every domestic task there is. But times have changed and women now play very different roles in society unlike what women of the previous decades were accustomed to. This change in gender roles has affected both women and men --- especially in terms of taking the lead kitchen. Today, both men and women now appreciate the art of cooking. People with exceptional culinary skills are highly compensated. For that reason, it is no wonder that the stress that used to part and parcel of cooking is now experienced by both men and women. Food, after all, is about pleasing the senses of people who partake of one's kitchen creations.

Cooking and stress are not often associated with each other. The word “cooking” easily connotes gustatory pleasures and not stress which is often linked to one's work at the office or to problems at home.
But it should not be a surprise to know that stress and anxiety now affect the men and women who do the cooking as much as the salesman who tries to meet his daily quotas or the manager who faces enormous organizational challenges.

In restaurants, for example, there are now more male cooks or chefs. These kitchen experts follow a so-called “chef's ladder” that defines the rankings and specific tasks of each person in the kitchen. There is the head chef or “Chef de Cuisine” who visualizes the dishes in accordance with the restaurant concept of dining. Next would be the Executive Chef, who actually runs the whole kitchen, manage the costs, hire and fire staff, revamp the menu, do certain administrative tasks. Under them would be the Sous Chef who make the daily specials, takes inventory, watches over the staff, and does the hands-on work in the kitchen. Also called the “Expediter”, the Sous Chef makes sure that the food gets to the table in a timely manner, a task that requires coordination and time management. With the same level as the sous chef, the pastry chef is in-charge of the pastry section of the restaurant. Mostly women reserved for women, this job requires preparation of chocolates, souffles, and sweet pastries.

Under these chefs would be the line cooks who are the ones who actually cook the food. The line cooks are divided according to certain cooking specialty. Another key member of the kitchen is the Chef de Garde Manger who manages the cold food section that includes the salads and desserts.

If you have watched an episode of the t.v. cooking show, Iron chef, you would probably know how stressful it is to work as a chef or a line cook. In that show, the cameras usually show the stress and anxiety in the chef's faces as they try to prepare a certain number of meals under time pressure. Anxiety is also seen on the chef's faces when the judges are tasting their dishes.

In another popular reality-based television show called Hell's Kitchen, several people enter as contestants in a game that is supposed to select the next “big chef” in town. Being a reality show, Hell's Kitchen often shows the stress and anxiety on the faces of the contestants while the host shouts and gets mad at them for not doing certain things right in the kitchen. Anxiety grips each contestant as they try to battle out to win the throne of being the next best chef.

Never Too Young to Enjoy California Avocados

2009-03-30T23:38:00.000-07:00

Just like adults, most children can benefit from getting at least five servings of colorful fruits and vegetables every day; many children, however, fall short. A study published in the Journal of the American Dietetic Association reported that 23 to 33 percent of infants and toddlers studied did not even get a single serving of fruit in a day.

Most children need to more than double their daily intake of fruits and vegetables. Keeping your kitchen stocked with a wide variety of produce, including fresh California avocados, is one way to get children to increase their daily consumption of fruit.

Incorporating California avocados into your children's diet is a great way to give them a healthy start. This delicious fruit is not only great tasting, but easy to prepare. A single serving of California avocado (about 1/5 of a medium avocado or about two tablespoons mashed) is 55 calories and contributes essential fatty acids, vitamins, minerals, fiber and phytonutrients.

The American Academy of Pediatrics recommends that solid foods may be introduced to infants between four and six months of age; and that for the first year foods be mashed or pureed. For a quick snack, just mash a California avocado with a spoon and feed directly to baby.

When you are introducing avocados to older children you can offer it with other foods or alone as a great- tasting snack. Just remember, children often refuse to eat new foods, but persistence with fruits and vegetables will pay off with a healthy diet for your child.

For older children, you can try this easy and delicious recipe, featuring California avocados:

Pick Up Sticks

Recipe provided by the California Avocado Commission. For more healthy recipes online, visit www.5aday.org or www.avocado.org.

Ingredients:

12 long, thin pretzel sticks

1/4 ripe California avocado, seeded, peeled and cubed

6 oz 75% light Cheddar cheese, cut into twelve 1/2 -inch cubes

1/2 large red apple, cored and cubed

12 red grapes

Instructions:

Cube avocado and apple.

Use a wooden skewer to poke holes in avocado, apple and grape.

Using a pretzel stick as a skewer, thread on one grape, one cheese square, one apple cube and one avocado cube.

Repeat process making 12 "Pick Up Sticks."

Serves 3

Nutrition information per serving: calories: 212, total fat: 7.7g, saturated fat: 3.3g, % of calories from fat: 32%, % of calories from saturated fat: 14%, protein: 19g, carbohydrates: 17g, cholesterol: 20mg, dietary fiber: 2g, sodium: 402mg

Goji Juice Popsicles: Goji Fun For The Whole Family

2009-03-20T23:38:00.000-07:00

Goji Juice is one of the most popular nutritional supplements in the world. Manufactured from the mythical goji berry, it’s widely heralded as the most nutritionally dense food on the planet. Thousands of families drink goji juice everyday, and because the juice is so delicious, most of them simply drink a few ounces of pure juice.

However, families with small children might want to add additional fun to their daily intake of goji juice. This is where the imagination comes into play. It’s too boring just to simply drink goji juice day-after-day, locked into the same monotonous routine. Where’s the fun in that? By making your child’s daily goji consumption experience fun, they’ll look forward to it and be less likely to forget this important juice. There are numerous fun ways to consume goji juice, and one of the most popular is by making goji juice popsicles! Below is a great recipe for doing just that…

Goji Juice Popsicle Recipe

Ingredients:

3 Ounces package of gelatin/Jell-o (choose your favorite flavor)
8 Ounces of goji juice
1 Packet of Kool-Aid (choose your favorite flavor)
1 Cup of granulated sugar
2 Quarts of water

Instructions:

First, bring the water to a boil. Next, pour the water into a tall pitcher. Combine each of the above ingredients, and stir until fully dissolved. Pour into paper cups and place a tray of the cups in the freezer. Once the ingredients begin to thicken, add popsicle sticks and place the cups back in the freezer until they are fully frozen. The result is a freezer full of delicious goji juice popsicles!

A summer favorite, popsicles have been enjoyed by millions of children in the almost 100 years since they were first introduced. By combining popsicles with the nutritional benefits of goji juice, children learn that maintaining good health can also be fun and delicious! And parents can join in the fun too, and perhaps reflect on the better days of their own childhood.

Almond, Almonds Everywhere

2009-03-10T23:37:00.000-07:00

More people are calling almonds their favorite nut-and they are putting their almonds where their mouths are. Over the past six years, American almond consumption has increased by 11 percent per year.

From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are found in a variety of new food products.

One reason for their popularity may be their health benefits. Studies have shown that almonds as part of a balanced eating plan can lower LDL, or "bad," cholesterol and can help promote a healthy weight. In addition, almonds are packed with the antioxidant vitamin E, magnesium, protein and fiber. They also contain calcium. So, it's no coincidence almonds have become a favorite ingredient and the healthy snack of choice.

Quinoa Salad with Almonds, Feta and Summer Vegetables

Serves: 6

Ingredients:

1 cup quinoa

2 cups low-sodium chicken broth or vegetable broth

3 ounces cubed feta cheese

1/2 cup sliced almonds, roasted*

1/2 pint grape tomatoes, halved

1 small red bell pepper, seeded and diced

1 small zucchini, trimmed and diced

2 scallions, diced

Basil-Chive Vinaigrette

(recipe below)

Instructions:

Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve.

Basil-Chive Vinaigrette:

2 tablespoons white wine vinegar

Juice of 1/2 lime

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons minced fresh chives

1 tablespoon minced fresh basil

Salt and pepper

Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

*To roast sliced almonds, spread in an ungreased baking pan. Place in a 350บF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Freezable Breakfast Tacos - Easy Breakfast Idea

2009-02-28T20:50:00.000-08:00

Looking for a quick and easy way to tackle the breakfast rush? The key to eating a nutritious breakfast is planning ahead. On busy days, it is great to have these in the freezer, ready to microwave and go.

1 dozen eggs
ฝ cup milk
Salt and pepper to taste
1 package frozen hashbrowns
1 pound breakfast sausage
1 jar salsa
8 oz shredded cheddar cheese
8 oz shredded monterey jack cheese
20 flour tortillas medium size
You will need parchment paper and ziplock bags for wrapping and freezing.

1. Prepare the hashbrowns according to the package directions.

2. Fry the breakfast sausage.

3. Scramble the eggs with the milk and salt and pepper.

4. Mix the hashbrowns, sausage, and eggs in a large bowl.

5. Mix the cheeses.

6. On a square of parchment paper, place one tortilla.

7. Place several tablespoons of hashbrown, sausage, and egg mixture onto the tortilla in a line, slightly off center. Amount used will depend on the size of your tortilla, but don't stuff too full.

8. Add a Tablespoon of salsa thinly along the top of the egg mixture. Sprinkle cheese on top of all.

9. Fold the ends gently in, then fold over one side and roll up.

10. Roll up in wax paper, place into ziplock bag, and repeat with next tortilla.

11. Place the tortillas into the freezer.

12. When ready to eat, place tortilla into microwave on high for ninety seconds. Add 1 minute for each additional tortilla.

Now that you've tried this recipe, be creative. Perhaps stuff the tortillas with tonight's leftover mashed potatoes and roast beef. Try ham with macaroni and cheese. Use your imagination and your leftovers to create healthy breakfasts that can be ready in a minute. Enjoy!

Quick And Easy Way To Figure Out If It Is Junk Food

2009-02-20T20:49:00.000-08:00

This article was written to answer many of the most frequently asked questions on this topic. I hope you find information helpful. Unless we really love cooking or plan and prepare ahead with our meals, we can fall victim to the easy way out - fast food or junk food.

Here is a story; could it be you? The weekend is here and you think you now have a couple of days to relax. Saturday morning - you make the coffee to start the day and then you're off shopping. You get back just before lunch and discover that you have to get the kids to their hockey practise. Too late for a healthy lunch, by the time they are organized it will be time to go. So you pick up a hamburger on the way. Traffic is a nightmare. By the time you put your feet up, you find it is time to get the kids. It's almost supper time and you're really tired now and you're in no mood to prepare a meal so you pick up pizzas from a well-known fast food outlet. Sunday and time to prepare brunch and you go downhill from there so you pick up some chicken with chips and some salad...

So what is a good diet? One which contains the nutrients your body needs in the correct amounts. That is the key to a healthy lifestyle. The main things your body needs from food are proteins (for growth and repair), carbohydrates (for energy), fats (gives a store of energy and the fatty layer protects and insulates your body from impacts and temperature loss), vitamins (for good health), minerals (for the correct functioning of your body systems) fibre (aids digestion and production of faeces) and water (70% or so of the body is water).

Does the hamburger provide all the things your body needs? Does it supply the nutrients you need? The answer is yes. The burger itself contains some meat, so there is the protein, some minerals and fat, the burger also contains fillers and those, plus the burger bun provides carbohydrate. The salad that comes with the burger meal provides fibre, water, vitamins and minerals. The fries provide more fat and carbohydrate and the main bulk of the water comes from the drink. To our surprise, the burger meals do provide all you need!

The problem is with the quantities of these nutrients. There is usually way too much fat and carbohydrate compared with the other nutrients. There is very little fibre. The vitamin and mineral proportions are low, unless you have a shake with the meal, which will increase the proportion of dairy product based minerals such as calcium. Now you need to make sure your next meal makes up for this out of balance meal. For your evening meal you should eat a low fat, high fibre meal, plenty of vegetables cooked lightly or eaten raw so as not to destroy the vitamins. If you must eat between meals, snack on fruit or vegetables.

Another issue is the use of additives. For example, the addition of salt improves the flavour of food so naturally manufacturers put it in so eating processed food increases your salt levels - increases blood pressure and leads to heart problems. A little salt is necessary; it provides your body with the mineral sodium which is needed in small quantities. Preservatives are another issue here. In small quantities, these are not supposed to be harmful. Do you eat processed food all of the time? This is something for you to think about because you are really causing great harm to your body.

Antioxidants are so important. They help to prevent damage to the cells of your body, damage that can lead to cells becoming cancerous. Teas are a very good source of antioxidants. Ordinary (black) tea provides some but a lot of the beneficial constituents are lost during the fermentation process. Unprocessed, pure organic teas like Green Tea or Oolong (the latter is only partly fermented) are the best. So instead of coffee in the morning, try tea, because it is more beneficial. Tea also contains the caffeine, but not as much as in coffee. You might have to drink more but think of the extra benefits to your health. Also, Green tea is thought to inhibit the absorption of cholesterol. The high levels of animal fats in burgers inevitably mean more cholesterol so there is another good reason for switching from coffee.

Simple changes to your diet can make your hectic lifestyle more healthy. Enjoy the odd burger or other fast food; just compensate healthier foods for the rest of the day.

I must say, a system that works very well for me is when I am making meals, cook extra and freeze them. When I come home tired, I just get the individual meals out of the freezer, heat them up and in minutes I'm eating a super meal. It's even faster than fast food and tastes better too!

Thank you for joining us. We hope you have a look around while you're here.

Your Guide To Quick To Fix, Easy Low Carb Recipes

2009-02-10T20:49:00.000-08:00

Everyone these days wants to find easy, low-carb recipes to build a healthy diet that is low in carbohydrates. With the recent low-carb craze, dieters can find information all over the place. Here are some guidelines to help you get what you want out of the low-carb phenomenon.

Whether you are searching the Internet, paging through a cookbook or digging through a friend’s pile of recipes, you need to keep in mind what it is that you want out of this diet. You should desire low-carb recipes that appeal to you, that will help you lose weight healthily, that you want to eat and that you can prepare without too big a headache.

Just because foods are low-carb and diet-friendly doesn’t mean they have to be bad or boring. You can find easy, low-carb recipes without sacrificing foods you enjoy. You can easily find recipes focusing on meat, poultry or seafood. You can find dozens of great ideas for breads, pastas, sauces and dips, as well as low-carb desserts and snacks. You can even have low-carb beer and other alcoholic beverages.

When preparing meals containing meats, be sure to choose carefully. As you make an effort to avoid carbohydrates, you will naturally move toward foods higher in protein. Many of these high-protein foods are our favorite meats, but many of these meats are also contain large amounts of fat. To get the best out of your diet, choose easy, low-carb recipes that call for lean meat, poultry or seafood. Even lean cuts of pork are better for you than meats like bacon and beef.

Breads are another area of interest in a low-carb diet. People are often surprised to learn that cutting breads out of their diet entirely is unnecessary. With an assault on carbohydrates in their diets, many people see breads as off limits. Books have even been written discussing how to live without bread.

Breads themselves are not bad, but some can certainly not low in carbohydrates. Many easy, low-carb recipes are available that allow you to enjoy sandwiches, burgers, toast or muffins. These recipes use a slightly different list of ingredients, but they yield healthy, tasty breads. Also, breads contain fiber, which is important to include in your diet.

Many recipes targeting a low-carb audience will specify nutritional information for the food, especially carbohydrate, protein and fiber content. This information is provided for a reason: as you probably know, foods low in carbohydrates and high in protein are central to the Atkins and other low-carb diets. Fiber is also a big part of the equation; simply put, you can have more carbs in your diet if they are in the form of fiber. Also, foods high in fiber are generally full of “good carbs,” the type of carbohydrates you don’t need to eliminate from your diet.

This brings up another good point: you don’t need to completely eliminate carbohydrates from your diet. Keeping some carbs in your diet is healthy and does not negatively affect your diet. Most low-carb recipes have at least some carbs. Instead of cutting out all carbohydrates, you should focus on minimizing or eliminating “empty carbs,” carbohydrates that come from foods with little or no nutritional value. Soft drinks and candy bard have empty carbs; fruits and vegetables, for example, have good carbs.

An important part of a low-carb diet is variety. You’re trying to limit carbohydrates, but that doesn’t mean you should eat eggs every day and avoid bread like the plague. Abide the guidelines for a healthy, low-carb diet: limit but don’t eliminate carbs, get plenty of fiber, make sure your protein-rich meats are not too full of fat.

Again, to easily sustain a healthy, low-carb lifestyle you should eat foods you enjoy. Low-carb foods should not be a burden. The list of diet-friendly choices has enough variety to make even the pickiest eaters happy. You have plenty of delicious, easy, low-carb recipes to choose from.

Classy, And Oh So Tasty…Our Gourmet Gift Baskets Are Sure To Please!

2009-02-03T23:37:00.001-08:00

When it comes to making a good impression, saying “Thank you,” or selecting a gift sure to delight, few other choices guarantee success like gourmet gift baskets; especially when the food basket comes from Full Moon.

That’s because Full Moon Gift Baskets are particular. We include only the highest-quality of gourmet foods; ones with the highest of palatable standards. With a variety of styles from which to select, our gourmet gift baskets are the perfect choice for corporate business gifts, birthdays, holidays, anniversaries, and weddings, just to name a few. There is a “just-right” gift basket brimming with select gourmet foods, one to fit every occasion.

Take the Crowd Pleaser Gourmet food basket, for instance…as visually impressive as it is appetizing. A lavish basket adorned with cascading ribbons, bows and gift card, filled to overflowing with delectable treats: gourmet cookies, coffees, herbal teas, flavored popcorns, Ghirardelli chocolates, hot cocoa, lemon cake, and more. Plus three humorous perpetual calendars, sure to bring a chuckle to help ease work related or holiday stress. This generous food basket is sure to win rave reviews!

“WOW” is the only way to describe our corporate gift baskets, theme oriented with high-impact visual appeal. Exquisite and elegant, each gourmet food basket a masterpiece - offering such tantalizing tummy-pleasers as gourmet cheeses and mustards, mouth watering sausages, wine crackers, dried fruit, candies and so much more. Quality with executive flair!

Don’t forget our sampler Gourmet Delight. It offers a variety of taste-teasers sure to satisfy the most scrutinizing gourmet connoisseur. Custom-made Gourmet gift baskets can also be personalized to your specifications. Our talented design team is just a phone call away; on standby to create the perfect gift basket extraordinaire…classy, tasty, affordable, and custom made. Make a good impression and choose a gourmet gift basket for your gift giving occasion.

A Brief History of Chocolate

2009-01-30T19:44:00.000-08:00

Chocolate has been a favorite of man for thousands of years. Ancient people brewing the seeds of the cacao tree into a yummy beverage was the beginning of the wide assortment of chocolates that we enjoy today.

Once chocolate was discovered by European conquests, it became a treat only the wealthiest could afford. Not only was chocolate expensive, but it was bitter. Sugar and spices used to sweeten it were expensive too and out of the common man's reach. It was in the 1800's that the industrial age and mass production made chocolate candy affordable for everyone.

Chocolate candy became a big hit in stores in the form of the candy bar. It took its place proudly on the general store shelf next to the gum drop, hard candy and candy cane bins of the day. From that meager beginning, the varieties available today are mind boggling. Chocolate candy is available in many different flavors, shapes and with limitless ingredients. Some ingredients such as nuts and fruits are complimentary to the flavor and texture of the chocolate and left whole or diced inside the candy bar. Spices and other flavorings are also added to enhance the chocolate or add interesting flavor notes. Some people can taste a story in their chocolate candy. The flavor medley tells them through their tongue what region of the world each ingredient came from. Travel by chocolate!

Chocolate can also be enjoyed either inside a candy coating or as a coating itself over other yummy treats such as ice cream.

Today many people buy candy online. With the invention of the World Wide Web, you can snack on exotic chocolate candy delicacies made anywhere in the world. Innovations in chocolate recipes and shipping ensure you receive your chocolate candy in perfect condition.

There is also a wide variety of chocolate molds and candy making accessories for you to try your hand at making your own chocolate candy. It's a fun way to get children involved in the kitchen and also a great way to make personalized gifts. The possibilities are endless in the flavors and ingredients to test. A lot of very successful candy companies started this way, as a hobby in a home kitchen.

Who knows, perhaps one day when that chocolate connoisseur boots up his pc and logs on to buy candy online, the website with the interesting flavors to sample that he chooses to order from may be your own!

A Beginners Guide To Oolong Tea

2009-01-20T19:44:00.000-08:00

Over the last few years green tea has become very popular and is available in most stores and caf้s. It is also used in all kinds of products such as shampoo, face cream, candles and many other daily items. Oolong tea is produced from the same plant, which is called Camellia Sinensis. The difference is that Oolong is a semi-fermented brew whereas green tea is unfermented.

The fermentation process is carried out by a skilled worker who can ferment the tea to many different levels to create different varieties. The leaves are stimulated until the oxidization process reaches the desired level and then cooked to finish the process.

The leaves are further processed after the fermentation to enhance the smell, texture and the flavor. This is done by rolling and rubbing the tea. It it possible to achieve many different levels of tea, and when the processing is over a knowledgeable master of Oolong will check the leaves and give them a grade.

The history of Oolong tells us that it was first produced in Fujian province in China. Some of the finest tea still comes from this area although it is now also produced in many other places including Taiwan, Vietnam and Thailand.

One of the reasons that green tea has become so popular is that there are believed to many health benefits which can be obtained by regular drinking. These benefits are also reported to exist in Oolong and are retained even after the tea is processed. Some of the common benefits claimed are the stimulation of the metabolism and the ability to enhance the digestion.

If you are interested in trying some Oolong then it is recommended to find a quality supplier. There are many sellers on the Internet who can supply good tea and many who can supply not so good tea. The stuff in the local Chinese store tends to be of very low quality and not worth buying. Look for a specialist tea merchant and try a few different ones to find the best quality.

Some of the more popular varieties include Gao Shan, Tie Guan Yin, Vietnamese Golden Buds and Formosa Oolong which comes from Taiwan. Don't be afraid to get stuck in and try a few varieties. I can tell you that a good Oolong is really a great tea so if you are not impressed with what you buy then shop around for another merchant because the good stuff is out there.

24 Inch Bar Stools and Their Uses

2009-01-10T19:43:00.000-08:00

Bar stools that are 24 inches in height are often a good choice for a stool, 24 inch bar stools have many uses beyond the typical commercial use. These stools are good for low to medium size counters for grabbing a quick snack, or entertaining, a writing desk or a worktop for the children to do their homework. A 24 inch bar stool can even prove useful in maintain area or working environment.

If you have children, then these stools are twice as effective, as children can’t always sit comfortably on the higher stools when drawing, paint or eating lunch; so having a smaller stool means the whole family can benefit. Seating of any kind is usually designed with adults in mind, so having a taller bar stool that children will find hard to sit on comfortably is just a bad idea. Bar stools of the 24 inch variety are perfect for kids between the ages of 6 and 12.

Another group of people that would benefit from the 24 inch bar stool are artists, an artist would sit for hours on end creating masterpieces and having a comfortable stool to sit on is essential.

Sculptors and painters would also benefit from smaller stools since they have to reach low down when working on a project and a swivel stool makes things all the more convenient.

Many factories and workshops have people sitting at a table or work bench, a 24 inch bar stool is ideal for those lower positions as the stool would come to just below table height allowing for ample leg room.

The kitchen is another room where a smaller bar stool would be an advantage. A 24 inch stool allows for a seated position that keeps your feet on the ground, this is good to maintain extra stability.

Bread made easy

2009-01-05T20:49:00.001-08:00

Breadmakers are rather strange things. They’re surprisingly big kitchen appliances with only one use: they bake bread. Now, baking bread isn’t really that hard, but breadmakers claim to make it so super-easy that you can eat freshly-baked bread every day for the rest of your life. Much like those machines that make you orange juice every day from fresh oranges, however, the necessity of this is debatable.

To use a breadmaker, all you need to do is add the ingredients of bread (flour, milk, yeast and so on) and turn it on – you can even get special ‘bread mix’ to use if fresh ingredients are too much trouble for you. The machine will make dough from your ingredients and then bake it into a loaf of bread. The bread typically tastes quite good, but won’t last very long because of the lack of preservatives.

Where breadmakers really get interesting is not when they are making normal, store-style bread, but when you decide to get creative with them. Because they make bread so quickly, they make it much more convenient to experiment with strange ingredients that might just turn out great. You can make bread with your favourite cheese in it, for example, or chocolate, or some kind of herbs and spices that you like. There are many websites on the Internet devoted entirely to sharing interesting breadmaker recipes, and many new kinds of bread have been discovered through this experimentation that would never have been found otherwise.

Basically, if you just want bread, you’re probably better off buying it from a shop. If you want unusual, customised experiments in bread, however, then breadmakers aren’t very expensive, and getting one could be a good choice for you. The only thing to worry about, really, is where on earth to put the bulky things.

16 Quick Tips for Eating at Restaurants or Work

2009-01-01T19:43:00.000-08:00

Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Below is a prepared list of quick tips for eating out of your home.

If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.

Your portions should be spaced out over the course of the day. Water should be a part of every meal.

After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.

When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.

This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.

In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else’s over indulgence as an excuse for your own.

Establish control over your appetite. Most of us feel guilty if we don’t finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest “wrapped to go.”

Always eat something for breakfast and never “skip it.” When you skip breakfast, you will over-consume for it, later in the day.

Eat slowly and thoroughly chew your food.

Make sure your last meal, or last “snack” of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.

In the later part of your day, skip desserts, sugary cereals, bread, and second portions.

If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.

If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.

5 Ways To Better enjoy a Barbecue

2008-12-30T18:15:00.000-08:00

Since Americans in the South began publicly roasting pigs at parties and get togethers, Barbecues have been a common item in the lives of North Americans.
For most of the population using a grill is a essential part of cooking and for the hard core barbecuers once the summer comes in it's barbecues all the way.

Every barbecue is always a good fun family event. Here are 5 ways to make your routine evening barbecue a more unique experience:

1) Who said you have to only barbecue meat? There is quite a lot that can be done with bread or fruit and veg over a naked grill. One way to make barbecues and grilling more fun to the whole family is to use pastry cutters for what ever it is you are grilling. It is up to you or your kids what design and type of food you use.

2) Try some of those foil packed recipes which cook in less than 20 minutes which are very handy and clean and kids will also love the surprise element. Combos can be great fun as you can mix it up any way you want and it makes a great game for the kids mixing different items of bread, fruit and veg.

3) They say variety is the spice of life so if you only ever cook the same old sausages and steaks why not try something different like a nice bit of cod or a juicy bit of venison. Similarly, try to mix it up with condiments and seasoning.

4) Barbecues should not be rushed, they are supposed to be fun, many of the die hard barbecue fans out there will state that broiling is an insult to the barbecuing criteria. Barbecues should represent a process of slow cooking on low to high heat and while you wait for the food to grill its a great opportunity to have a good laugh with who ever is in your party be it friends and family.

5) When we were all small children are moms told us never to play are food, well there is an except to every rule isn't there? Barbecue games are a great way to have really good fun while cooking. In the game Glutton, every player gets either mashed potatoes, turnip or mac cheese, then they must pick at random a utensil from the kitchen and eat and the first person to eat all of their dish wins

5 Tips To Drinking Beer Responsibly

2008-12-20T18:14:00.000-08:00

Being the most popular alcoholic beverage in existence, beer is everywhere. In certain situations, it is readily available and may present a problem for anyone who is not familiar with its side effects or being responsible in this situation.

TDrink minimal quantities. If you find yourself drinking more than would be used in a social situation, alcoholism may be a lurking illness. The best way to avoid addiction is to drink minimal quantities and know when to stop.

TDrink beer at home. The best way to drink beer responsibly is to simply drink it at home. This will eliminate the danger associated with driving or getting into a confrontation with others.

TDo not drive. If you have consumed beer, it is best not to drive. Not only may it be illegal, but also dangerous. If you need to go somewhere, walk or have someone to take you.

TIf you are away from home and have been drinking, give your keys to a friend, designated driver or call someone to pick you up. If you need a ride home, you can call a friend, family member of even a taxi. Anytime that you are under the influence of alcohol, it is pertinent that you not attempt to operate an automobile. This could not only endanger your life, but those of others as well.

TNever leave your drink unattended in a public place. This is especially true of restaurants, bars and/or anywhere that alcohol is served. Leaving your drink unattended may leave you susceptible to someone placing a substance in your drink. If you get up to dance or go to the restroom, order a new glass of beer when you return. If you are just mingling, take your drink with you.

In the United States, an individual must be 21 years of age to purchase and/or legally consume beer. When purchasing alcohol, photo identification is required. This can be in the form of a driver’s license or other similar form of identification, which features a photo and birth date of the customer. A number of retail grocers, in the United States, prohibit the sale of beer before 12 p.m. in the afternoon.

If you, or someone that you know, is believed to have a drinking problem, consult a local treatment center for diagnosis and therapy to help overcome the illness. Alcoholism is a disease that often requires professional medical care, which is why proper treatment is critical to its cure.

5 Reasons to Hire an Atlanta Personal Chef

2008-12-10T18:14:00.000-08:00

If you live in the Atlanta area, why not consider hiring a personal chef? If you think hiring Georgia chefs is too hoity-toity, you may be surprised to discover that more people than ever before are opting to hire a chef for at least some of their meals. Here are five reasons why:

1. Atlanta personal chefs can save you money.

Yes, it seems counterintuitive, but you can actually save money when you hire a chef in Georgia. Think about how much money you spend each week picking up take-out, going out to dinner, and buying groceries at the store. Chances are, you and your spouse spend more than the cost of having a personal chef prepare five days worth of customized meals in your own home.

2. A personal chef can save you time.

Most people think that in-home chefs come to your home every day. In truth, they usually come one day each week and prepare five days' worth of meals at once. They then package and store the other dinners so that all you have to do is reheat and serve. Imagine the time you can save - time that isn't spent running to the store or piling the family in the car to go grab a bite.

3. A chef for hire can reunite the family.

Well, the chef herself doesn't reunite the family, but gathering together for a family meal goes far in helping family members stay connected. With careers, errands, extracurricular activities, and time spent with friends, it's all too easy to spend for family members to scatter to the four winds. With a personal chef, you can spend what little time you have together enjoying good food and catching up with one another.

4. A personal chef brings nutrition to the table.

All too often, nutrition takes a backseat to convenience. Personal chefs provide convenience without sacrificing nutrition. By using the best and freshest ingredients, you can work with a personal chef to come up with menu ideas that are both delicious and nutritious.

5. A party chef takes the stress out of entertaining.

Whether you're having a dinner party for six or a brunch for sixteen, private event chefs in Atlanta can be a godsend. They can whip up exquisite meals that your guests will find memorable, and you can concentrate on ensuring that everyone has a good time. Private party chefs have the experience needed to create dishes that complement one another, as well as the ability to execute those dishes to perfection. If you need other help for the party, such as servers or bartenders, a personal chef should be able to provide you with reliable referrals.

Once you look into the costs and benefits of hiring a personal chef, you'll quickly see that she will not only make your life easier, but will also make your life better.

9 Things You Need To Know About barbecues

2008-12-02T19:42:00.000-08:00

Its almost like a tradition but in the spring time of every year people in America blow the dust of there barbecue sets and start to bulk buy all their meats. But how much do we really know about barbecuing?
1) Barbecues originated in pig-pickin’s, before the civil war it was common to throw parties and elaborate meals outside, they would roast an entire pig on an open flame.

2) “Smoking” has been used for over 6 millenia to safely cook and store food. The meat was treated to bellows of smoke and low heat this was done to prevent any bacteria cultivating.

3) Barbecuing is not that common, well not barbecuing as we no it barbecuing is a length cooking experience that cooks at a temperatures similar to boiling water in order to tenderize the meat while preserving the juices. Today the method most commonly used is in fact broiling, cooking at in much less time and a far higher temperature, about 300 degrees higher.

4) According to surveys done by the Barbecue Industry Association, half of all marshmallows consumed in the U.S. have been flame roasted.

5) One of the insanely easy ways to check your gas tank level, use bathroom scales.

6) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked.

7) To add a Smokey flavor to food cooked on a gas grill cooked or food that you cook inside the house, use “liquid Smoke.” Liquid Smoke is a condensation of actual smoke, this product is simply added to any barbecue.

8) Brisket, this incredibly dense cut of meat taken from a cow’s chest, cooks in 1 to 2 hours per pound on a barbecue. This works out at an average of 12 hours cooking time on the grill for a basic 8 pound piece!

9) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

5 Reasons To Grow Your Own Fruit And Vegetables

2008-11-30T18:13:00.000-08:00

Having your own vegetable patch or fruit garden was once commonplace, but fell out of favour as the food industry become more commercial and supermarkets began to take over. In recent years however, more and more people have started explore growing their own produce again. Here we give 5 reasons why you might consider starting your own kitchen garden.

- Freshness

Fruit and vegetables taste better and are healthier if eaten as soon as possible after picking. Most fruit you buy from supermarkets and the like is picked well before it is properly ripe, to extend shelf life, and this usually has an impact on flavour. Growing your own lets you taste the freshest possible produce as it's meant to taste.

- Quality

Commercially grown crops are often selected for their high yields, uniform appearance and long shelf lives rather than for quality and taste. When you grow your own, you can concentrate on the quality rather than the economics.

- Price

Much supermarket fresh produce is hugely overpriced, despite their advertising claims. Growing your own from seed is about as inexpensive as you can get, and even growing from small plants you buy is likely to provide you better food at a lower cost. With many plants, you can use the seed from one growing season to provide plants for the next - a self sustaining cycle that will cost you only time and effort to keep going.

- Provenance

More and more people have concerns about how our food is produced, with chemical pesticides and GM food a particular worry. With your own vegetable patch, you know exactly where your food is from and how it was grown.

- Variety

There are literally thousands of different varieties of fruit and vegetables, but supermarkets tend to concentrate on only the most profitable and easy to sell. This means that our choice is often limited to a few select varieties of apple, for example, rather than the hundreds of traditional kinds that exist. Growing your own lets you pick the varieties you like the most, and experiment to find new ones you'll rarely see on sale.

There is of course a downside to all this - it takes time and effort. In these increasingly busy times, we might not think we have the time to spare, but starting small with a few herb plants on your windowsill, or even the odd tomato plant, will give you a taste of growing your own and might even be enough to hook you into it for life!

Como Encontrar Pareja si Estas Solo o Sola

2008-11-20T18:13:00.001-08:00

Encontrar pareja es algo no tan fแcil de hacer. Todo depende en las posibilidades y opciones de cada uno. Como buscar departamento por ejemplo, requiere saber como buscar, en que sitios, en que inmobiliarias, etc.

En el caso de una pareja, es importante tener en claro a donde buscar. Los sitios en Internet se han convertido en una de las mejores opciones en los ๚ltimos a๑os de su popularidad. Gente como vos y yo que no encuentran al amor de su vida, encuentran en sitios para conocer gente en lํnea muchas opciones que en la vida cotidiana no pueden o no pretenden buscar.

La ventaja principal de estos sitios es que te permiten dejar atrแs muchos prejuicios que llevamos a la hora de encontrarnos con alguien cara a cara. No te importa decir lo que piensas o enfrentar a alguien que quieres porque sabes que no pierdes nada si lo haces, solo puedes ganar.

Los sitios tambi้n son divididos en inter-grupos, es decir si eres de alguna religi๓n o origen ้tnico, nacionalidad, hobbies, preferencias sexuales, etc. Si buscas a alguien que sea como tu, en los sitios de Internet lo puedes encontrar.

Otro de los beneficios de encontrar pareja en lํnea, es que lo puedes hacer en cualquier momento del dํa, desde cualquier computadora que desees. Si no puedes dormir, y estas sin nada que hacer, sabes que hay alguien del otro lado del monitor que se encuentra igual que ti. Puede ser en tu ciudad, o en cualquier otro lugar del mundo. Es tambi้n una manera muy prometedora para abrir tu mente y conocer otras culturas fuera de la tuya.

He oํdo muchas historias de parejas amigas que se conocieron por Internet en sitios como JDate, Date.com, y otros. Algunos viven juntos, otros estแn casados y muy felices, otros por supuesto no funcionaron pero lo intentaron.

Especialmente para aquellos que trabajan hasta tarde, y no tienen tiempo de salir a bares y conoces a alguien hacerlo en lํnea es ideal. (Especialmente sabiendo que en bares, la mayorํa de la gente busca solo encuentros cortos de una noche, y no mas que eso.)

Otra de las ventajas de estos sitios es que la mayorํa de los que estแn alistados realmente buscan pareja y no solo una noche de diversi๓n. Algunos buscan solo diversi๓n, pero encontraran a otros alistados en la misma secci๓n, sin decepcionar a los que buscan pareja. Es todo muy organizado y fแcil de llevar a cabo.

Este sistema es desde ya un gran cambio para los mayores de 40, que estaban acostumbrados a otro tipo de interacci๓n para encontrar pareja. Sin embargo, no hay duda que Internet hace este proceso mucho mas fแcil y posible para muchos. Pru้balo y veras!

CREAMED ONIONS

2008-10-30T20:53:00.000-07:00

3 pts. pearl onions, peeled
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. freshly grated nutmeg (or
ground)
1/4 c. chopped fresh parsley (or
dried)

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over low heat. Add flour and cook 2 minutes. Increase heat, gradually whisk in milk. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Season with salt, pepper and nutmeg. (Can be made ahead. Cover and refrigerate sauce and onions separately up to 24 hours. Reheat sauce over low heat. Stir in onions and parsley; heat through. Preheat broiler. Pour onions into flame-proof casserole dish. Broil about 4 minutes, until onions are bubbly and lightly browned. Makes 10 servings.

CREAM OF ASPARAGUS SOUP

2008-10-25T20:52:00.000-07:00

1 lb. fresh asparagus
3 1/2 c. chicken stock
1/4 c. butter
1/4 c. flour
1/3 c. light cream
1/8 tsp. pepper

Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove from heat and stir in flour. Add remaining stock slowly. Cook, stirring constantly until slightly thickened. Stir in cream, pepper and cooked asparagus with liquid and heat through.

MUSIC CITY BEER CHEESE

2008-10-20T20:53:00.000-07:00

20 oz. extra sharp cheese
2 cloves garlic
7 oz. bottle beer
1/8 tsp. salt
Hot sauce to taste

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. Serve with crackers, celery sticks, etc.

MICROWAVE TOMATO CITRUS SOUP

2008-10-15T20:52:00.000-07:00

1 (10 1/2 oz.) can condensed tomato
soup, undiluted
1 c. orange juice
1/3 c. chicken broth
1 tsp. lemon juice
1/2 tsp. sugar

Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure. Cook on high 5 to 5 1/2 minutes in microwave. Serve with croutons, Parmesan cheese or sour cream.

PRONTO BEEF VEGETABLE SOUP

2008-10-15T20:51:00.000-07:00

3 c. leftover cubed, cooked roast beef
1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield 6 to 8 servings.

FRENCH ONION SOUP

2008-10-10T20:51:00.000-07:00

4 lg. onions, thinly sliced
2 tbsp. butter
4 c. brown stock or beef broth
1 tsp. Worcestershire sauce
2 hard rolled, sliced & toasted
Grated parmesan cheese

Cook onions in butter until lightly browned. Add stock and Worcestershire sauce, cook 20 minutes. Season with salt and pepper. Sprinkle toast with cheese. Pour soup in bowls and float toast slices on top. Place under broiler a few seconds until cheese is lightly browned.

GARLIC SOUP

2008-10-05T20:50:00.000-07:00

6 cloves garlic, finely chopped
2 cans chicken broth
2 eggs
1 tbsp. apple cider vinegar (natural)

Saute garlic in small amount of oil. Pour in broth, let boil 2 minutes. Separate eggs, pour in whites with vinegar. Pour into soup and beat. Simmer 2 minutes. Use skillet for making serve in cup or hand bowl and drink. Tastes great and clears nasal passages and cleanses. Also good for high blood pressure.

MEXICAN PINTO BEANS

2008-09-30T20:57:00.000-07:00

1 lb. dry pinto beans

6 cloves of garlic

1 lb. bacon

2 lbs. Co-Jack cheese

2-1/2 lbs. port steak

1 bottle 7 oz. La Victoria green taco sauce

1/2 lb. sour cream

3 oz. jalapeno peppers

4 tsp. salt

4 tsp. pepper

one-sixteenth oz. tortilla chips

1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with

water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry

bacon up, then crumble and put into the bacon grease, and also

add cut-up garlic cloves; then add beans WITHOUT any bean juice

and fry 10 minutes and keep stirring. Also add 2 tsp. salt and

pepper.

Then take a potato masher and smash beans up and add 1/4 cup of

bean juice; cover and simmer on low for 20 minutes.

Put 1/3 of fried beans aside and the rest in a dish and top with

1/2 lb. cheese.

MEAT: Cut port meat into small pieces and put into frypan with 2

cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper

and simmer for 40 minutes or until all water is gone. Then add

the green taco sauce and simmer 10 more minutes.

Warm tortillas up and add meat, beans, cheese and sour cream;

then rollup into a burrito, serve with chips with jalapeno and

cheese and also a side of beans with cheese.

TUNA TAMALE PIE

2008-09-25T20:55:00.000-07:00

3/4 cup yellow cornmeal

3 cups boiling water

1 tsp. salt

1/4 cup chopped green pepper

1/4 cup chopped onion

2-1/2 cups cooked kidney beans, drained

2 cups stewed tomatoes

1 cup finely shredded cheese

2 - 6-1/2 oz. cans chunk style tuna

1 or 2 tsp. chili powder

1/4 cup pepper

Slowly stir cornmeal into boiling, salted water, while stirring

constantly. Cook until thick. Mix the rest of the ingredients in

a bowl.

Pour half of the cornmeal mush into a greased 2 qt. baking dish.

Top with the tuna mixture. Cover with the rest of the mush.

Bake at 350 degrees for 35 minutes. Serves 4 to 6.

TACO PIZZA

2008-09-20T20:54:00.000-07:00

1 lb. hamburger, browned and drained

1 - 1-1/4 oz. pkg. of Ortega Taco Seasoning Mix

1 - 16 oz. can of Old El Paso Refried Beans

2 medium onions, diced

1 lb. grated sharp cheddar cheese

3 medium tomatoes, cubed

1/4 head lettuce, chopped

1 - 16 oz. sour cream

1 pkg. Azteca Flour Tortillas, super or medium size.

Preheat oven to 350 degrees. To browned, drained hamburger, add

taco mix and 3/4 cup water. Simmer on low for 10 minutes. Heat

refried beans as per instructions on can.

On a cookie sheet, spread flour tortillas to cover pan. Spread

refried beans evenly over shells. Add taco seasoned hamburger.

Sprinkle diced onions over entire layer of hamburger. Next, add

grated cheese, again, over the entire pizza. Put in oven and

bake until cheese is melted, approximately 10 minutes. Remove

from oven and add cubed tomatoes, then chopped lettuce. Return

to oven for 2 - 3 minutes. Remove from oven and cut into

squares. Serve with sour cream. With each bite, a dollop of sour

cream enhances the Mexican flavor.

This is a great meal for unexpected company. Easy to make, and

filling for everyone.

RIP SNORTIN' CHILI

2008-09-15T20:52:00.000-07:00

1 can chili beans

2 cans Italian flavored whole tomatoes, chopped

1 can Nacho Cheese soup

1/2 cup Cheez Whiz

1 lb. hamburger

1 lb. Italian sausage

1 medium onion

1 can mushrooms

1 can tomato sauce

TOPPING:

Nacho chips

shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain grease off.

Put in crockpot with rest of the ingredients and slow cook 1-2

hours. Top with crushed Nacho chips and shredded cheddar cheese.

PUNISHMENT CHILI

2008-09-10T20:52:00.000-07:00

1 stalk celery, chopped

1/2 chopped large onion

1 chopped clove garlic onion

1-1/2 lb. venison hamburger

3 pints canned tomatoes

1/2 pkg. chili seasoning (Durkee's)

2 cans hot chili beans

1 tsp. garlic salt

1 tsp. salt

1 tsp. pepper

1 tsp. Italian seasoning

3 tsp. chili powder

10 drops liquid smoke

1 tbsp. Worcestershire sauce

1/4 cup brown sugar

Brown celery, large onion, garlic onion, venison hamburger. Add

remaining ingredients. Simmer all day but stir and taste often.

BURRO-LADAS

2008-09-05T20:51:00.000-07:00

SAUCE:

3 - 8 oz. cans tomato sauce

1 10-1/2 oz. can tomato soup

1 - 16 oz. can tomatoes, chopped

1-1/2 cups water

2 - 1 tsp. chili powder, to taste

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. oregano

1 tsp. salt

FILLING:

2 tbsp. oil

2 lbs. ground round

2 - 4 oz. cans sliced mushrooms, drained

1 cup finely chopped onion

3 cups grated cojack cheese

12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan

over medium heat; stir and bring to a boil. Reduce to simmer,

cover and continue 5 to 10 minutes. Remove from heat.

For filling, heat oil in large frying pan; add ground round,

onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to

meat, stir and simmer 10 minutes. Remove from heat. Grease two

9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and

sprinkle with about 2 tbsp. grated cheese. Roll up and place

seam down in prepared pans. Place 6 in each pan with at least

1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each

pan; cover and bake in preheated 375 degree oven for 20 minutes.

Remove cover and sprinkle remaining cheese evenly over each pan.

Continue to bake uncovered 10 minutes or until bubbly. Let stand

at least 5 minutes before serving. Makes 12 generous servings.

Approximate preparation time: 1-1/2 to 2 hours.

CARROT SOUP

2008-09-03T20:48:00.000-07:00

1 qt. milk (Rich)
2 c. cooked carrots, mashed
2 tbsp. onion, finely minced
1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter

Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste.

MEXICAN CORN

2008-08-30T20:51:00.000-07:00

1/4 cup butter or margarine

1/4 cup finely chopped onion

1/4 cup chopped green pepper

1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn

1/4 cup diced pimiento

1/2 tsp. salt

1/4 tsp. pepper

sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion

is transparent. Add green pepper. Add corn. Cook corn covered,

over low heat, about 10 minutes, or until tender.

During the last few minutes of cooking, mix in diced pimento.

Season to taste with salt and pepper. Mix gently. Garnish with

sweet red pepper slices. Serves 4.

SOPA SECA (Mexican Rice)

2008-08-25T20:50:00.000-07:00

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 cup chopped onion

1 large tomato, chopped

1 cup uncooked, converted rice

1 small green bell pepper, seeded and diced

1 - 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion

and tomato. Cover and cook 3 minutes, or until onion is soft.

Add rice and cook for 2 minutes, stiffing, until rice is shiny

and hot. Stir in green pepper, chicken broth, red pepper,

oregano and salt. Bring to a boil. cover and bake for 20 minutes

at 400 degrees.

JALAPENO BEAN DIP

2008-08-20T20:49:00.000-07:00

5 small jalapeno peppers

2-1/2 cups chili hot beans, mashed

1 tbsp. oil

1/2 tsp. salt

1/2 tsp. oregano

1/4 tsp. garlic powder

Cut off tops of peppers. Combine whole peppers and remaining

ingredients in saucepan. Simmer 15 minutes, adding water if

needed, to keep beans from sticking to bottom of pan. Cool

mixture and remove peppers. Serve dip with fresh vegetables.

NOTE: This is a Mexican vegetable dish, but can easily be an

appetizer when served with crackers.

TACO SEASONING

2008-08-15T20:48:00.000-07:00

2 tsp. chili powder

1-1/2 tsp. paprika

1-1/2 tsp. ground cumin

1 tsp. onion powder

3/4 tsp. garlic salt

1/2 tsp. salt

dash cayenne pepper

Combine all above ingredients. Make 3 tablespoons.

TACO DIP

2008-08-10T20:48:00.000-07:00

1 lb. hamburger

1 dry pkg. taco seasoning

6 oz. green taco sauce

16 oz. can refried beans

16 oz. carton sour cream

1 cup shredded cheddar cheese

Brown hamburger. Add taco seasoning, taco sauce and refried

beans. Mix well. Pour into loaf pan; spoon sour cream over and

sprinkle with the cheese.

Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

MEXICAN CHICKEN SOUP

2008-08-05T20:45:00.000-07:00

1 - 3 lb. frying chicken, skinned, cut into serving pieces

2 cups canned tomatoes

1 clove garlic, minced

1/2 cup chopped onion

2/3 cup canned mildly hot California chilies, diced (or 1/3 cup

for milder flavored soup)

2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to

cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic

and chilies. Slide chicken meat off the bones and return meat to

the broth. Add beans and simmer about 15 minutes. Yield: about 2

quarts. Approx. calorie serving: 1 cup equals 190 calories.

Serve with tortilla. 1 tortilla equals 60 calories.

Gingerbread Men

2008-07-30T21:40:00.000-07:00

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 Tbsp. vinegar
5 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves

Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift
together dry ingredients and blend into creamed mixture.
Chill 3 hours.
Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes.
Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.
Cool slightly on cookie sheet and then remove to rack.
Makes about 5 dozen.

Gingerbread Cookies

2008-07-25T21:39:00.000-07:00

Ginger and Molasses Cookies

2008-07-20T21:39:00.000-07:00

3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour (if using self-rising flour, omit salt
and reduce soda to 1 tsp.)
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
granulated sugar

Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour
by dipping method or by sifting. Blend all dry ingredients; stir into
molasses mixture. Chill.
Heat oven to 375 F. Roll dough in 1 1/4 inch balls. Dip tops in sugar.
Place balls, sugared side up, 3 inches apart on greased baking sheet. Sprinkle
Each with 2 or 3 drops of water. Bake 10 to 12 minutes, or just until set but
not hard. Makes 4 dozen.

Apple Squares

2008-07-15T21:37:00.000-07:00

3 egg yolks
2 cups flour
pinch of salt
1/2 # margarine
2 tablespoons vinegar
6 graham crackers, crushed
12 apples, cored, peeled and cut into slices
1 cup sugar
1 tsp cinnamon

Cut flour into margarine, pie crust style. Add egg yolks and vinegar and
mix well. Divide dough in half and refrigerate several hours or overnight
till firm.
Roll out one piece and dough and line a greased 8 x 13 pan with it (make
sure the dough reaches the tops of the sides). Sprinkly the graham cracker
crumbs over the bottom.
Mix apples with the cinnamon and sugar and fill the crust. Tope with the
second piece of dough and seal the edges. Use a fork to poke holes
randomly over the top to let steam escape. If desired you can brush the
top with melted butter and a light dusting of sugar.
Bake at 400 degrees for one hour or until deep golden brown.

Anzac Biscuits

2008-07-10T21:37:00.000-07:00

1/2 cup butter
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water
1 cup uncooked rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup brown sugar
2 tsp ginger

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate
of soda mixed with boiling water.
Combine dry ingredients in a mixing bowl, then pour melted mixture into
center and mix to a moist but firm consistency.
Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook
for about 15 minutes in a moderate oven. Cool on a wire rack.

Agression Cookies

2008-07-05T21:36:00.000-07:00

2 cups unsalted butter, room temperature
1 cup sugar
2 cups light brown sugar
4 eggs
1 tbsp vanilla (this brand with a long name, sold at
William Sonoma)
4 1/2 cups flour
2 tsps baking soda
With thick Chinese meat cleaver, hack to pieces:
24 oz semi-sweet chocolate bar
12 oz white chocolate bar
14 oz macadamia nuts

Note: You may substitute chocolate and white chocolate
chips for the bars if you are not feeling particularly
angst-ridden.
Preheat oven to 375 degrees. In a large bowl, thrash
butter and sugars until uniform. Beat in eggs and vanilla.
Add flour and baking soda; whip until smooth. Toss in
chocolate chunks and nuts. To avoid the "chocolate chip
cookie cooked under a steam roller" look, refrigerate the
cookie dough for a couple of hours before baking.
Throw batter by tablespoons full onto an ungreased
baking sheet--aim so that the cookies land 2 inches apart.
Bake until golden, about 10-12 minutes. Using a spatula,
pry the cookies loose from the baking sheet, and allow
them to vent on wire racks.

Makes about 4 dozen cookies.

CORNED BEEF IN FOIL

2008-06-30T19:30:00.000-07:00

2 (12 oz.) cans corned beef
1 head cabbage
3/4 c. water
3 tbsp. non-fat dry milk
1/4 tsp. pepper

Cut corned beef into 6 pieces. Wash cabbage; cut into 6 wedges. Mix water and dry milk. Make 6 (14") squares of double thickness heavy-duty aluminum foil. On each square, place one piece of corned beef and one wedge of cabbage. Pour 2 tablespoons liquid between cabbage leaves in each serving. Sprinkle with pepper. Fold foil over and seal securely. Place foil packets directly on medium coals. Cook 30 minutes, turning once. Serves 6.

ITALIAN CHICKEN IN FOIL

2008-06-28T19:29:00.000-07:00

2 meaty chicken pieces
1/4 tsp. salt
1 med. potato, pared
Salt
1 tbsp. butter or margarine
1 med. zucchini
3 lg. pitted ripe olives
2 tbsp. tomato sauce
1/2 tsp. oregano leaves

Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12" piece of double thickness heavy-duty aluminum foil. Top with chicken, olives, tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill 5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and vegetables are tender. Serves 1.

SICILIAN RICOTTA CHEESECAKE

2008-06-25T19:27:00.000-07:00

Sponge cake:

Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites

Filling:

1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur

To make the sponge cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form
cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3
tbsp. hot water until light and foamy.

Sift the flour and baking powder together, and fold it into the
egg yolk mixture.

Whisk the egg whites until stiff, but not dry. With a large
spoon, fold them into the cake mixture.

Pour the mixture into the prepared cake pan and bake for 15 to
20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.

For the filling:

Dissolve the sugar in 3 tbsp. of water over low heat. Beat the
sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied
fruit to decorate the cake. Chop the remainder coarsely.

Add the cinnamon to the sweetened ricotta and beat until smooth
and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.

Cut the sponge cake in half horizontally. Put one layer on the
bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture. Fit
the ring of the cake pan in position and chill the cake for
several hours.

When ready to serve, remove the cake from the pan and place it
on a large, flat serving dish. Coat the top and sides with the
reserved cheese and decorate with the reserved candied fruit.

You may also decorate the cake with whipped cream, and the
candied fruits may be supplemented with chopped nuts.

BRANDIED PUMPKIN CHEESECAKE

2008-06-23T19:27:00.000-07:00

Crust:

1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:

2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix
well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides. Bake in moderate oven, 350
degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon,
nutmeg, cloves and brandy and mix until well blended. Pour
cheese mixture into crust and bake in slow oven, 325 degrees,
for 50 or 60 minutes, or until well risen. Turn off heat and let
cheesecake cool in oven. When cold, decorate top with whipped
cream and sliced ginger.

CHOCOLATE CHERRY CHEESECAKE

2008-06-20T19:26:00.000-07:00

Crust:

1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine

Filling:

2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
Press into bottom of 9 inch spring form pan. Bake in moderate
oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature
to 300 degrees.

Have cream cheese at room temperature. Beat in large mixing bowl
at medium speed until creamy. Gradually beat in the one cup of
sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat
until smooth. Pour over chocolate crust. Bake in slow oven, 300
degrees, about one hour until center of cake is firm. Remove
from oven and cool to room temperature.

Combine cherry pie filling with liqueur, if being used. Pour
over cooled cheesecake.

Add the two tbsp. sugar and vanilla to whipping cream in bowl.
Whip until stiff. Spoon onto cake, covering evenly. Chill
several hours before serving.

Decorate with grated chocolate. Makes 10 to 12 servings. This
cheesecake freezes well.

CREAM CHEESE AND MUSHROOM ENCHILADAS

2008-06-18T19:24:00.000-07:00

1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
28 oz. can tomatoes
1 tbsp. honey
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
16 oz. fresh mushrooms, sliced
2 tbsp. margarine
8 oz. pkg. cream cheese, cut up
1 cup sour cream
3/4 cup sliced green onions
8 - 7 inch flour tortillas
2 cups shredded pepper cheese
dash ground red pepper

Cook onion and garlic in oil until tender. Stir in tomatoes (cut
up), honey, 1 tsp. chili powder, cumin, coriander, and red
pepper. Bring to a boil, reduce heat, and simmer uncovered about
30 minutes or until thick, stirring occasionally.

In a saucepan cook mushrooms and remaining chili powder (2 tsp.)
in margarine on medium high 4 to 5 minutes until mushrooms are
tender and liquid evaporates. Reduce heat. Stir in cream cheese
until melted. Add 1/4 cup sour cream and the chopped green
onion. Spoon 1/3 cup mushroom mixture in center of each
tortilla. Sprinkle with pepper cheese and rollup. Place seamside
down in a greased 12x7x2 inch baking dish. Spoon tomato mixture
over tortillas.

Cover and bake in a 350 degree oven for 30 minutes or until
heated through. Top with shredded pepper cheese and return to
oven until cheese melts. Serve on a bed of lettuce and tomatoes,
with sour cream, if desired. Serves 4 - 5 .

GREEN ENCHILADA SUPREME CASSEROLE

2008-06-15T19:25:00.000-07:00

1-1/2 lbs. hamburger
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 to 1 cup sliced black olives
1 soup can of milk
1 - 4 oz. can green chilies
8 oz. cheddar cheese, shredded
1 - 16 oz. bag of Tostados

Brown hamburger with chopped onion. Mix soups, milk and green
chilies. Add to hamburger and let simmer for 20 minutes. In a
9x13 pan, spread a thin layer of hamburger sauce, then a layer
of Tostado chips, and then a layer of shredded cheese. Repeat
layers. On top of last layer of hamburger sauce, spread black
olives and then top with cheese.

Bake in a 350 degree oven for 30 minutes. If preferred, garnish
with sour cream.

ENCHILADA PIE

2008-06-13T19:23:00.000-07:00

6 corn tortillas
oil for softening tortillas
2 bunches green onions, sliced
12 oz. salsa or taco sauce
1 (8 oz.) can pitted black olives, sliced
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil
over medium heat. Dip each tortilla into oil and fry a few
seconds until it blisters and becomes limp. Remove with tongs
and drain briefly. In a 2 quart casserole dish, alternate layers
of tortillas, onions, salsa, olives and cheese.

Cover and bake for 20 - 25 minutes. Makes 6 servings.

CHICKEN ENCHILADAS

2008-06-10T19:22:00.000-07:00

1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
1/2 cup sliced mushrooms
1 tsp. jalapeno pepper, chopped
1/8 tsp. pepper
8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
4 corn tortillas, 10 inch size
4 oz. cheddar cheese, shredded
black olives, chopped for garnish
sour cream or plain yogurt

Preheat oven to 375 degrees. Saute onions and garlic. Add
tomatoes, liquid mushrooms and seasonings. Stir occasionally
until sauce is thickened (5 to 8 minutes). Take half of sauce
and mix with chicken in bowl, set aside.

Using a frying pan, heat each tortilla one minute. Lay tortilla
flat, spread with cheese and chicken mixture and roll to close.
Place seamside down in pan. Repeat three times. Pour remaining
sauce over top, sprinkle some cheese and bake until cheese is
brown. Top with black olives and sour cream or yogurt.

SOPAIPILLAS MEXICAN FRIED COOKIE

2008-06-08T19:25:00.000-07:00

4 cups flour
2 tsp. baking powder
2 tsp. salt
2 tsp. shortening
1-1/4 cups water

Sift together dry ingredients. Add shortening and water and
knead until smooth. Put into plastic bag and let stand for 2
hours. Roll very thin and cut into small triangles.

Fry in deep fat heated to 375 degrees until golden brown. Turn
once. Drain on paper towels and serve with honey or sprinkle
with cinnamon sugar. Makes 12 servings.

MEXICAN PINTO BEANS

2008-06-05T19:21:00.000-07:00

1 lb. dry pinto beans
6 cloves of garlic
1 lb. bacon
2 lbs. Co-Jack cheese
2-1/2 lbs. port steak
1 bottle 7 oz. La Victoria green taco sauce
1/2 lb. sour cream
3 oz. jalapeno peppers
4 tsp. salt
4 tsp. pepper
one-sixteenth oz. tortilla chips
1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with
water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry
bacon up, then crumble and put into the bacon grease, and also
add cut-up garlic cloves; then add beans WITHOUT any bean juice
and fry 10 minutes and keep stirring. Also add 2 tsp. salt and
pepper.

Then take a potato masher and smash beans up and add 1/4 cup of
bean juice; cover and simmer on low for 20 minutes.

Put 1/3 of fried beans aside and the rest in a dish and top with
1/2 lb. cheese.

MEAT: Cut port meat into small pieces and put into frypan with 2
cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper
and simmer for 40 minutes or until all water is gone. Then add
the green taco sauce and simmer 10 more minutes.

Warm tortillas up and add meat, beans, cheese and sour cream;
then rollup into a burrito, serve with chips with jalapeno and
cheese and also a side of beans with cheese.

DAVE'S CALIFORNIA FAJITAS

2008-06-03T19:20:00.000-07:00

6 super-size flour tortillas
3 chicken breasts, skinned, boned, cut in 3x1/2 inch pieces
1/2 red onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/4 lb. cheddar cheese, shredded
1 can refried beans
1 large tomato, cut in medium chunks
Optional: sour cream, ripe olives or salsa with fresh tomato
Fajita seasoning, if available, or substitute taco seasoning

Saute chicken breasts in a large pan (single layer) sprayed with
Pam. When cooked through, but still moist, sprinkle with Fajita
or taco seasoning (about 1/3 pkg.), stir. Add onion and green
pepper. Cook and stir briefly until hot. Veggies will be crisp
tender.

Make each Fajita individually.

Spread tortilla with about 2 tbsp. refried beans down the
center. Add cheese and microwave on high until cheese is soft
and melted around the edges (about 15 seconds). Scoop a generous
portion of chicken mixture on top of beans and cheese. Add
chopped tomatoes. Fold bottom of tortilla up and fold or roll
tightly enough to eat out of hand. Makes six fajitas. Optional:
Add sour cream, ripe olives or salsa with the fresh tomato.

If the meal is begun with taco chips and salsa, the fajitas may
be served as individually ordered (for instance "hold the
refried beans".) The guests waiting for their fajita to be
served are busy with the chips.

TOMATO-BEEF STEW WITH BISCUITS

2008-06-01T19:19:00.000-07:00

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may
substitute venison for the stew meat)
1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is
brown. Stir in mushrooms (with liquid), tomatoes (with liquid),
tomato paste, hot water, salt, sugar and pepper. Heat to
boiling, stirring occasionally, until beef is almost tender,
about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and
celery. Cover and simmer 30 minutes. Mix cold water and flour
until smooth; gradually stir into beef mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute; reduce heat.

Heat oven to 400 degrees. Mix remaining ingredients until soft
dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto
hot beef mixture. Bake until biscuits are brown, about 15
minutes. Makes 5 - 6 servings.

JAM BARS

2008-05-30T19:23:00.000-07:00

3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. margarine
2 c. brown sugar, packed
3 c. quick oatmeal
2 c. jam

Cut margarine into dry ingredients. Put 2/3 of crumbly mixture in ungreased 13 x9 x 2 inch or 15 x 10 x 1 inch pan. Spread jam over all. (Mix jam with fork first to soften some). Sprinkle rest of crumbs over jam. Bake at 375 degrees for 30-35 minutes. Cut while warm then leave to cool thoroughly.

JELLY FROSTING

2008-05-29T19:23:00.000-07:00

1/2 c. jelly
1 unbeaten egg white
2 tbsp. sugar

Combine all ingredients and a dash of
salt in top of double boiler. Cook
over boiling water, beating
constantly until stiff peaks form.
Remove
from heat. Beat until spreading
consistency, about 2 minutes.
Frosts 2
(8 inch) layers or 24 cupcakes.

CHOCOLATE SYRUP BROWNIES

2008-05-28T19:22:00.000-07:00

1/2 c. butter
4 eggs
1 c. + 1 tbsp. flour
1/2 c. chopped nuts
1 c. sugar
1 (1 lb.) can chocolate syrup
1 tsp. vanilla

Cream butter and sugar. Beat in eggs and chocolate syrup. Add flour and blend well. Stir in vanilla and nuts. Bake in 2"x8" square, greased pan at 350 degrees for 25 minutes. --FROSTING:--

6 tbsp. butter or oleo
1 c. sugar
6 tbsp. milk

Melt and boil 2 minutes. Add 1 cup chocolate chips. Peggy Harry

CHOCOLATE SYRUP BROWNIES

2008-05-27T19:22:00.000-07:00

1 stick oleo
1 c. sugar
4 eggs
1 can chocolate syrup
1 c. flour
1 c. nuts
1 tsp. vanilla

Cream sugar and butter. Add the other ingredients one at a time until batter is completely mixed. Bake at 350 degrees for 25 to 30 minutes or until done.