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Slow Cooker For Healthy Living By David Urmann A slow cooker (also called a crock pot) is a time saver and a convenient cooking device. You can prepare a meal in the morning and when you arrive from work it is ready to be served. It can enhance the nutritional content of foods also. With slower cooking, more vitamins and minerals are retained in the food. Meals cooked with the use of crock pots can be very delicious. The food flavors sink in deeply and gradually. The flavors of the herbs and stock are also well absorbed. Moist heat tenderizes the meat. A properly working slow cooker and a strict adherence to recommended cooking procedures make meals cooked with slow cooker perfectly safe to be consumed. Slow cooking eliminates any bacteria. Cheaper cuts of red meat or white meat are cooked better in crock pot or slow cooker plus it saves you some money. They have less fat content compared to expensive cuts that make them more suitable for slow cookers. It normally requires eight hours to cook most meat. Place food from one half up to two thirds of the crock pot's capacity only. Slow cooker filled to its full capacity will not properly cook food. However, food will be cooked quite fast when the liquid and its level is lower than the usual. Foods on the bottom will be more moist and will cook faster because of the simmering fluid. Cut too much fat from meat and take out the skin of meat from poultry. Long, slow cooking will melt fats and give the finished dish an unpleasant feel. Remove the cover and shift to high setting during the last half hour of cooking time to thicken the juice and concentrate the flavors. As tips to slow cooking, add seafood only in the final one hour of cooking time to avoid overcooking it, overcooked seafood has a gristly texture. Ground meats should be pan-fried first before cooking it in slow cooker to get the best result. You can brown large cuts of meat before cooking it in the crock pot, although this step is not really needed, browning the meat can add color and further develop the flavor. Vegetables easily cooked such as tomatoes, zucchini and mushrooms should be added on the last 45 minutes to avoid overcooking them. Use just a small amount of Tabasco sauce and cayenne pepper and put them in the crock pot at the end of required cooking time to avoid a bitter taste. In general, spices should come in the last hour so as not to lose its tasty flavor if cooked together with other ingredients during the duration of cooking time. Add dairy products at the final half hour of desired cooking time except when the recipe requires differently. If you are planning to cook with a recipe not specifically made for the slow cooker, cut the liquid down by one third or one half, because liquid does not easily boil away from the crock pot. Generally, slow cookers are safer to use for cooking because it works on lower temperatures, and the lids are always closed. This prevents accidents that may result to fires. There are also certain types of meat that are more conducive to slow cooking above other methods. For more information on Using a Slow Cooker and Slow Cooking Temperature Settings, please visit our website. Article Source: http://EzineArticles.com/?expert=David_Urmann ========================================== Shopping For the Best Quality Salmon is As Simple As Recognizing the Right Label By Allie Moxley Alaskan salmon is caught wild after being allowed to mature at its own pace while feeding freely on its own natural diet. The salmon of Alaska live in a wild marine environment thousands of miles away from any significant sources of pollution. Unlike wild salmon from some other parts of the world, this salmon, wild Alaskan, that is, has generally been found to be free of pesticides, petroleum derivatives, metals and bacteria. The excellent taste of Alaskan salmon results from a life time of feeding on just those marine organisms that nature intended as the food-source for that particular species. Prized all over the world, the texture of wild Alaskan salmon is the result of annual migration in the cold North Pacific. These migrations cause the development of optimum fat content and distribution which ensure the excellent texture we find in the finished product. The people of the state of Alaska have seen to it that science, government and commercial interests work together to protect the natural, pristine habitats of the Alaskan fish supply so that consumers all over the world can continue to enjoy this fine natural resource, one of the world´s purest culinary products. Now you´re beginning to understand why you should be scanning signs, labels, cases and counters for the words, SALMON WILD ALASKAN: you simply can´t do any better when it comes to salmon. Still, there is more than one kind of wild Alaskan salmon, in fact there are five, each with its own unique characteristics. They very in color, flavor and each may be particularly well suited to certain kinds of preparation. The following is a brief summary. SALMON**WILD**ALASKAN - THE FIVE KINDS: CHINOOK ---- This is the state fish of Alaska and the largest Pacific salmon, it is perhaps one of the most highly prized sports fish in the world. Its sheer size makes for some great serving potential mostly due to its impressive presentation at any large table gathering. COHO (also called Silver salmon)---- This is the second largest salmon species in Alaska. It´s know for its orange-red flesh and tasty moderately strong flavor.. SOC-KEYED ---- Most notable for it´s deep red color and strong flavor. It has gained a great deal of popularity over the last few years because it was found to contain some of the highest levels of heart-healthy Omega 3s of any fish in the world. PINK (also known as HUMPBACK SALMON) --- This is possibly the most delicate of all Alaskan salmon. It has a tender texture, delicate flavor and pink, rosy coloring. This is a comparatively small salmon, great for baking and accompanied by sauces. KETA (also known as CHUMP SALMON) --- Although not entirely without versatility, this salmon is particularly good for smoking and this is its primary culinary use. Well, there you have it. Salmon, wild Alaskan, of course, is the way to go! Regardless of how you look at it, a meal based around salmon is a very special treat. Why not treat yourself to the tastiest, healthiest, purest salmon in the world. Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet. From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious. Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood. http://www.alaskaseafood.org Article Source: http://EzineArticles.com/?expert=Allie_Moxley ================================================= Alaskan Cod Will Make You Want to Go Wild By Allie Moxley Thousands of miles away from any significant sources of pollution, Alaska´s waters are among the cleanest in the world. A marine habitat is this pure provides a seafood harvest remarkably free of contaminants. Wild Alaska cod is a prime example of the quality fish harvested from a truly pristine environment. These fish are wild-caught after being allowed to mature at their own pace while feeding freely on their natural diet. The superior flavor and texture of Alaskan seafood is recognized throughout the world. But perhaps not everyone makes the connection between the superiority of the product and the unique environment that nurtured its development. The delightful flavor of wild Alaska cod, as with other Alaskan seafood, is a direct result of feeding on marine organisms which are the natural food supply for that species. Prized all over the world, the texture of wild Alaskan fish is the result of annual migrations in the cold North Pacific. These migrations are cause the development of optimum fat content and distribution. It is the fat content in a fish and its proper distribution which ensure the excellent texture contained in the finished product .. When nature is permitted to take its course unimpeded the results are extraordinary. For years now we have witnessed a trend towards lighter more heart-healthy menu choices. Modern seafood recipes tend to favor lighter seafood mild enough that it can set off rather than compete with light delicate sauces. One of the most delicate and healthy fish to be found, wild Alaska cod, is also versatile enough to star as the main ingredient in the most exotic of recipes. The mildness of flavor and tender texture found in all three varieties of wild Alaska cod can act to balance any strong or spicy seasoning in some of today´s most creative recipes. When choosing among the various types of wild Alaska cod it is helpful to become acquainted with the particular characteristics of each of these fish. Which kind of fish is best suited to a given recipe? Just as importantly, which fish best satisfies the chef´s individual tastes? Here are some brief descriptions of the three varieties of wild Alaska Cod: Black Cod: In recent years, this fish has received abundant attention among culinary experts. It has been touted as one of the world´s top 10 up and coming ingredients. It´s succulent flavor is comparable to that of sea bass. Like all wild Alaska cod, Black Cod is low in saturated fats and rich in heart-healthy Omega 3s as well as other nutrients. Black Cod is harvested practically year-round; its´ harvest season running from mid-March to mid-November. Alaska Pollock: This fish is the most affordable, versatile and abundant member of the wild Alaska cod family. It is available year-round in a variety of convenient packaging that can help speed up meal preparation. Its mild flavor, moderately firm texture and wonderful flaking ability make it ideal for just about any cooking method imaginable. Alaskan pollock can be an excellent substitute in many recipes calling for a mild, flaky fish. Alaska Cod: This fish is known for its firm fillets and distinctive large flake. It´s flavor is slightly sweeter than that of the other wild Alaska cod. Its´ delicate sweetness is well complimented by a wide variety of sauces and seasonings. Like the other two types of wild Alaska cod, this fish is naturally abundant and harvested from a wild sustainable environment; an excellent source of quality protein and other nutrients with a low calorie content. When it comes to wild Alaska cod it´s impossible NOT to make a good choice! So relax and enjoy any of these healthy, natural options. Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet. From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious. Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood. http://www.alaskaseafood.org Article Source: http://EzineArticles.com/?expert=Allie_Moxley ================================================= Enjoying the Benefits of Quality Seafood Contributes to the Health of Our Planet By Allie Moxley In order to continue enjoying an abundance of seafood to enhance our health and quality of life we need to protect the wolds´ seafood supply as a vital natural resource. We as consumers, along with the industry of commercial fisheries, benefit from a planned, well executed effort to ensure optimum conditions for sustainable seafood. What is sustainability? For fisheries, sustainability means that fisheries can exist for the long-term without compromising the surrounding ecosystem. Protecting the ecosystem where a natural resource (in this case, the natural resource is seafood) continues to renew itself, quite simply thriving in its natural environment, is as good for the planet as it is for business. Consumers also stand to gain a great deal because they can be assured a steady supply, now and for generations to come, of a highly beneficial product. In order for sustainable seafood to become the rule and not the exception throughout the world, we need to look to the places where sustainability has been achieved in wild, natural environments. What are these place doing right? How can our choices as consumers help support these fisheries? And, just as importantly, what can other fisheries all over the world learn from those who are leading the way in creating adequate conditions for sustainable seafood. Alaskan seafood is the perfect example of a natural resource of the highest quality which is thriving in a wild sustainable environment. The state of Alaska is blessed with a pristine natural setting and an abundance of natural resources. Alaskan seafood is superior in its culinary characteristics, unbeatable in its nutritional values, and as abundant as it is varied. The people of Alaska are well aware that their native seafood is one of the greatest culinary treasures of the world. For this reason the state of Alaska has seen to it that science, government and commercial interests work together to ensure the continuation of sustainable seafood now and for generations to come. The state has made it a priority to protect the future of fish stocks which provide the environmental opportunities for commercial harvesting. Their approach is precautionary. Priorities are simple: the needs of the stock come first and foremost. Practices and regulations are never set in stone; instead they are constantly being improved as new scientific knowledge becomes available. It is notable that no species of Alaskan seafood has ever been listed as endangered by the Endangered Species Act. Protecting endangered species or, better yet, not endangering species in the first place is essential for sustainable seafood to become an international norm. When it comes to seafood, Alaska sets the standard for precautionary resource management. Consumers are well advised to opt for Alaskan seafood when deciding what they want to serve their families. Sometimes our most personal choices can have the greatest impact on the state of our planet. We can only hope that fisheries throughout the world will become interested in following the lead of Alaskan fisheries. This would mean taking a close look at the management methods being employed, methods which are constantly evolving as fisheries consult with the scientific community. It is also important for governments, both local and federal, take note of what the government of Alaska has accomplished in its efforts to legislate habitat protection and to successfully enforce these legislation. Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet. From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious. Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood. Tips For a Successful Lemon Ice Cream By Mary Ann Allen One day I decided I wanted to make a lemon ice cream that my mother is famous for. It is a fairly easy recipe. All I needed was one can of evaporated milk, one can of condensed milk and ½ cup of freshly squeezed lemon juice. All I needed to do was beat the evaporated milk until it tripled in volume and set it aside. Then I had to slowly add the condensed milk while beating and then slowly add the lemon juice, while constantly beating. Easy enough, right? Well, my first problem was getting the evaporated milk to increase in volume. I beat it and beat it and it just would not get firm. To make matters worse, when I had finally gotten it to firm up a bit it collapsed and turned liquid when I added the condensed milk and the lemon juice! I simply could not understand what had gone wrong. This is what I learned: 1. I had taken the evaporated milk out of the pantry and it was at room temperature. My mother later informed me that I should have cooled down the milk before beating it. She told me that next time I should place the can of evaporated milk into the freezer for 20 minutes and then beat it. Turns out that when the milk is chilled it sets and 'grows' beautifully! 2. The same principal applied to the condensed milk. I had it at room temperature rather than cold. I was supposed to put the condensed milk into the fridge for at least 20 minutes. 3. I underestimated the power of the words 'very slowly' when I added the lemon juice. I thought it was slow enough! I was adding it to the bowl a tablespoon at a time, placing the liquid in the middle. I later learned that I was supposed to drizzle it, very slowly, on the side of the bowl and in a continuous flow. This prevented the mixture from collapsing and liquefying. This applies to all liquids you add to beaten evaporated milk. The last step for this is to line a loaf pan with parchment paper, fill with the cream, cover with plastic wrap and freeze! Like these tips? Come on over to http://www.thefrugalchef.com for many more free tips like this one! The Frugal Chef =========================================== Low Fat Healthy Cooking Methods to Reduce the Fat in Your Meal By Richard Morrison Congratulations! You look like you lost some weight. Heard that lately? It's a great feeling! I know when I have lost several pounds; I walk taller and feel different about myself. I wanted people to notice and make a comment. Even when I still had some more weight to lose I still wanted someone to notice. It gave me that extra push I needed to lose more weight to reach my goal. Believe it or not, the way you cook has a big impact on your weight loss program. Try eating at home more often using these low fat healthy cooking methods while you are dieting. You'll know what is in the food because you cooked it yourself. The cooking oils and seasoning used in many eating places add a lot of unwanted calories in the form of sodium, fats, oils, and sugars to your food. Try these methods of home healthy cooking instead of frying with oils. 1. Steam cooking - Great for many vegetables and rice. Steaming preserves the nutrients and the original flavor of the food. 2. Marinating foods - The marinade will work its way throughout and break down the muscle fibers and tenderizes the meat. 3. Broiling Fish - Fatty fish is filled with good fats, but frying adds extra fat that you can do without. Marinate your fish and then stick it under the broiler. 4. Sautéing - This is okay for cooking meats and vegetables quickly. 5. Stir-frying Meats and Vegetables - A wonderful way to create a delicious meal using very little low fat cooking oil. Try one or all of these techniques to cook food. They bring out the flavor and lower the fat. To maintain your weight loss or lose more weight, find new ways to enjoy food using these low fat cooking oil methods without adding unwanted calories from cooking fats and oils. Weight loss requires a combination of a good focused exercise routine and an effective diet program. We have compiled a group of absolutely great online diet plans which includes everything you need to know about low fat healthy cooking. They come with a very effective exercise routine that teaches you how to increase your metabolism, and burn calories even while you are resting. Visit http://stripthatfatreview.net now to take action and change your life starting today. To hear more visit http://www.squidoo.com/healthyfooddiets You will be glad you did ========================================================= Superfood Acai Berry and Its Health Benefits By L. Ingram Superfood acai berry is sweeping the country. It is impossible to go into a health food store, health food section of your grocery store and of course on line and not be bombarded with lots of products made from acai berries. Dr. Perricone lists it as number one superfood. There are many claims made about this newly popularized fruit. Many people have shared that this acai berry in any form creates more energy, improved skin, general well being, and to boot a great weight loss food. The superfood acai berry is grown on a specific palm tree in the rainforests of Brazil. Due to its fragility it must be frozen hours after harvesting. The native Brazilians have been enjoying acai berries for centuries. It is almost a one food perfect diet. It was also used to aid digestion and improve skin conditions. This fruit is not one you will see in your produce departments at the grocery store due to its perish ability. Many products have emerged over the past several years including health bars, powders, drinks and juices. You can get a quick pick up smoothie at any juice bar in your local health food store. The acai berry is said to taste like a combination of red wine and chocolate. Due to the great popularity in part thanks to Oprah Winfrey's endorsement people are getting on the bandwagon and producing as many products as possible. Many of these products may have unwanted additives and fillers. Be sure to check the labels of any products you buy...and enjoy healthy superfood acai berry. Find out more about "superfood acai berry" by visiting Drop Weight Fast. Get a FREE acai berry trial bottle while supplies last. http://www.dropweightfast.com/ ========================================== The Acai Berry Fruit By L. Ingram The acai berry is becoming very popular in the United States and other countries. It is said to be the perfect food. In the past the noni berry and mangosteen fruits have won that acclaim. The acai berry fruit is filled with many nutrients such as the B vitamins, iron, potassium, minerals, protein and omega 3 plus very high contents of antioxidants. The acai berry is grown on a particular palm tree in the rain forests of Brazil called the Acai Palm. The natives have been enjoying this wonder fruit for many centuries. Its many curative powers for improved digestion and skin ailments were recognized many years ago. The Brazilians are able to pick the berries off the tree,eat them and get all the wonderful health benefits. The berry is very fragile and must be frozen soon after it is harvested. The acai berry has just been popular around the world for the past several years. You will not be purchasing the acai berry at your local grocery store in the product department, but you will find many products in the health food section. You can choose from powders, drinks, juices, health bars and supplements. The acai berry is often combined with other fruit juices. On its own it tastes like a combination of red wine and chocolate. Mixing the acai berry with other less expensive fruits helps to keep the cost affordable, and you will still get all the wonderful health benefits. There are many brands and companies producing a wide variety of products. Remember to check the ingredients for any unwanted preservatives or additives. You can join the many others getting the wonderful health benefits from the acai berry. Find out more about "the acai berry" by visiting Drop Weight Fast. Get a FREE acai berry trial bottle while supplies last. http://www.dropweightfast.com/ ==================================== The Acai Berry Superfood Recommended by Dr Oz By L. Ingram Another wonder food is making headlines. There have been many others from the little blueberry, noni berry and mangosteen. All of these berries are rich in vitamins and antioxidants. The acai berry is getting a lot of publicity, including being recommended by some very famous doctors. It certainly does not hurt having Oprah Winfrey to recommend this little berry. Dr. Oz and Dr. Perricone both well known physicians speak very highly of the acai berry and its overall health benefits. Both also proclaim it to be a true superfood. The acai berry grows on a specific palm tree in the rainforests of Brazil. The Brazilian natives have been picking this berry from the tree for centuries enjoying all of its healthful properties. It was mostly used to treat intestinal illnesses as well as skin conditions. The acai berry is extremely fragile and has to be frozen within hours of harvesting for commercial use. This berry will not be found in the produce department of your local grocery store. Due to its fragile nature many products from the acai berry have been manufactured for commercial use. There are health bars, drinks, juices, powders and supplements. Many juice bars in health food stores will be featuring acai berry drinks and smoothies. Of course other fruits will be added to each product. The acai berry is said to taste like a cross between red wine and chocolate. Due the expensive nature of the berry preparation many fruit juices are added. This in turn gives one many selections of flavors including banana, mango, raspberry and even chocolate and vanilla. People claim to feel energetic, see skin improvement, digestion issues are alleviated and weight loss occurs when desired. The acai berry truly seems to be a miracle food. Find out more about "the acai berry" by visiting Drop Weight Fast. Get a FREE acai berry trial bottle while supplies last. http://www.dropweightfast.com/ ========================================= Is Acai Berry Available in Stores? By L. Ingram Since the popularity wave of the acai berry in the past few years in the United States it is widely available. Is acai berry available in stores? You bet it is. It is available in most health food stores, health food sections of grocery stores and on the internet stores as well. The acai berry has been widely consumed in Brazil for many years, and how it is becoming widely consumed in the United States as well as other countries. The berries are grown on a particular palm tree in the rain forests of Brazil. There have been many other berries touted for their healthy properties, but acai berry seems to be right on the top. It contains many vitamins, minerals, fatty acids, and calcium, potassium as well. It has also become a healthy option for losing weight. There are many products produced from the acai berry since it is very fragile and must be frozen hours after harvesting. The selection ranges from drinks, juices, powders, shakes and easy to take capsules. Thanks to its long shelf life it is readily available at any time you desire to fix a drink, take a bar or pop a capsule. One of the reasons that acai capsules have become so popular is that they don't contain some of the extra calories found in drinks that are sold via stores. They often add various juices in an attempt to make this healthy drink to taste a bit better. Many health food stores have juice bars, so if you are feeling tired you can just drop in and get some juice and rejuvenate yourself. The question, is acai berry available in stores can be answered with a big yes. Since there are many imitations on the market shop at a reputable store on or off line. Find out more about is "acai berry" available in stores by visiting Drop Weight Fast. Get a FREE acai berry trial bottle while supplies last. http://www.dropweightfast.com/ =============================================== Is Your Refrigerator Stocked For Raw Food Or Weight-Loss Success? By Lenette Nakauchi The raw, living food, diet is a vegan, or animal product-free, diet consisting of plant foods that have not been heated above approximately 118% F. This food has all the life force energy from the sun and all its enzymes still intact when we eat it. One major breakthrough from coaching raw food clients is that they are not doing enough grocery shopping to keep their raw food success in check. True--having a dry staple supply is important (for example: grains, nuts, seeds, superfoods, crackers, dried fruit, etc.), but having an abundance of fresh produce is really where the raw food diet takes off in healing, detoxifying, and energizing. Are you consistently packing your refrigerator full of fruits, vegetables, and bunches of bunches of leafy greens each week? Do you have more than a week's worth of fresh greens, vegetables, fruit, avocados, and herbs? Do you have more than enough options to make a variety of salads, green smoothies, and other fun and gourmet raw food recipes? Or are you constantly finding that you only have a couple pieces of fruit left in your fridge or at home, and hardly enough vegetables and greens to make yourself one big hearty salad? This is the missing key for many people struggling to eat healthier and/or incorporate more raw foods into their diet. For sustainable raw food success, going to the grocery store at least one to two times per week, especially when shopping for the whole family, means that you and your loved ones will have plenty of healthy options to choose from for meals. It also means that you will be almost compelled to make your meals out of 80%+ raw, fresh ingredients, as opposed to dried fruit, dehydrated goodies, nuts and seeds, because you don't want any of your precious produce to go to waste. Eating more fresh produce will lead to a high-volume but low-calorie diet, more hydration, gradual and gentle detoxification, and weight loss. When you add in more fresh raw foods, you simply don't have room in your stomach nor the appetite for junk foods! Stocking your fridge with ample produce also leads to more fun and creativity with raw food recipes. Having a variety of fruits, veggies, and exotic foods in your fridge all the time is definitely a treat! What does this look like in your weekly grocery shopping cart? If you're a 100% raw fooder, this may look like enough produce for 3-4 pieces of fresh fruits per day, 2-3 bunches of green leafy vegetables per day, 1-3 avocados per day, and 2-5 servings of fresh vegetables per day used for snacking, raw soups, and salads. This, of course, would depend on your body type, size, and activity levels. So if you're plotting out some new health goals, and one of them is to eat a diet higher in raw foods, it's a fantastic idea and goal to dedicate a couple hours each and every week to go grocery shopping. Write the shopping "date" down on your calendar if you have to. You and your diet are completely worth it! Lenette Nakauchi is a raw foodist living in Chicago who loves teaching, coaching and demonstrating to others how to go and stay raw a fun, healthy, sustainable way. Learn more about the raw food lifestyle and about superfoods by visiting her informational websites http://www.gorawhavefun.com and http://www.eatsuperfoods.com. Cooking Food Nutritiously on a Tight Schedule By Chris Robertson Preparing food for a family on a busy weeknight makes it difficult, to find time, for a decent meal after a chaotic day. Families have good intentions of eating nutritious food, however finding food that is balanced, and convenient to prepare, can become overwhelming. A few practical tips can make cooking food, on a tight schedule, an achievable goal. If time allows set aside a few hours over the weekend for food prep and consider making several freezer meal recipes. Soups and stews are hearty meals that include the majority of all fresh food groups. Cook soups and stews in advance and place them in the freezer for quick thawing in the microwave. Most any casserole can be frozen and thawed out for an easy and filling meal. Chicken breasts with marinade can be used for quick stir-fries and wraps. Use professional freezer cookbooks that detail preparation for making several meals out of a large quantity of the same core ingredients. The majority of foods can be refrozen once and defrosted for future meals, with the exception of seafood and a few other foods. If the task of actually preparing meals for the freezer is too overwhelming, or there is not sufficient time to accomplish this task, consider making food prep less time consuming. Create healthy foods that are readily available for quick prep and consumption. Wash and clean all vegetables and fruit, like carrots, celery, lettuce, or any number of produce items, placing them into containers or sealed bags in the refrigerator. Not only will this prepare produce for use during a meal but provide a quick and nutritious snack. Rinse bunches of grapes and wash apples, placing them in the refrigerator immediately. The objective is to get vegetables as close to prepared as possible. In addition to freezing foods and prepping, use your slow cooker or invest in a new slow cooker that allows the user to cook food on low heat for many hours. A pot roast or any variety of meat, potatoes and carrots are a quick and healthy meal. The only prep required after a long day of work is to simply put the food on the table with necessary condiments and a stick of butter for the potatoes. Other ideas include sharing the responsibility of cooking a healthful meal. Find other families in your neighborhood and share meal responsibilities. Form a meal coop. Rotate the meal responsibility around the neighborhood, so everyone is cooking, in bigger quantities, fewer times per week. In other words, each family signs up to make a meal for the other families one time per week. When it is your turn, deliver meals to participating families and vice versa. This is a bit more labor intensive, on your night to cook, however with several other nights free, time allowed for food prep and cleanup is kept to a minimum. This allows time to eat a filling and nutritious meal after soccer practice or a late night at the office. Preparing a meal for others can be as simple as adding a few extra pieces of meat, or fresh fish to the grill, and making sides of salad and garlic bread. Sharing a meal does not mean cooking food for a ten-course meal with dessert. --------------------------------------------------------- A Creative New Take on Fish and Chips By Allie Moxley Everyone has their favorite place to eat fish and chips, but even so you have to admit that overall the dish is served about the same everywhere you go; greasy, breaded, and fried, served with salty French fries. This is a fun meal to make at home, sure to please kids and adults alike, so as long as you are doing the cooking yourself it is a great excuse to get creative and try out some exotic flavors. Another reason to change up the recipe is because fried fish is far from the healthiest food around. Dipping it in mayonnaise and serving with a side of fatty fries only serves to make the dish more of a cholesterol fest. Check out these suggestions to make this meal in a heart smart way. For healthy cooking, the most important thing is to start with good ingredients. Wild Pollock is an excellent fish for fish and chips because it of its consistently high-quality flavor and texture. Be sure to use Alaska Pollock rather than Atlantic Pollock, as these are actually quite different in flavor, texture, and nutritional content with the Alaskan variety being superior on all counts. Wild Pollock is low in fat and calories, but high in protein and essential nutrients. A healthier way to prepare any breaded or crusted meat is always to bake it rather than fry it. For fish and chips, you can do both the fish and the French fries in the oven to make for a simpler and healthier meal. For the fries, try using sweet potatoes cut into wedges, lightly coated in oil, and then dusted with a tandoori and bread crumb spice mix. To prepare the wild Pollock in a wildly new way, try a chili and lime couscous covering. Coat your wild Pollock fillets with olive or sesame oil, a splash of lime juice, and a bit of salt and pepper. On the side, pour about 2 ounces of dry couscous into a bowl, and then add just enough boiling water to cover the grains. It only takes a few minutes for the couscous to cook and absorb the water. Fluff it with a fork, adding some chili powder and one lime's worth of zest. Spread this mixture out on a plate and roll the fish fillets in it, thoroughly coating each strip. Cook these on an oiled baking sheet for about 15 minutes at 400 degrees. A final touch to complement the flavors and stick with a healthier theme is to serve the finished product with a yogurt sauce mixed with either mint or cilantro. This wild Pollock feast packs a punch of flavor, while being good for the soul as well as the body. ------------------------------------------------------------- Soup - The Big 3 By Sarah Maple Soup has been a popular foodstuff since around 6000BC. However, its longevity doesn't mean that the nature of soup and the ways it can be stored or consumed has changed considerably throughout history. Particularly in the 20th Century, advancements in technology such as cans for storage and the means to dehydrate ingredients have meant that soup is now not only something that is consumed as a started in a restaurant or in a bowl at lunchtime, but also as a dessert in some places and from a vending machine in others. Here are the backgrounds on what I consider the "Big 3" of soups. Vegetable Soup. The notion of vegetable soup stems back to when soup would have first been consumed. This is expected to have been at about the time suitable equipment was invented to allow the slow cooking of liquid, such as clay pots or animal skin. All over the world vegetable soup varies in terms of specific ingredients and it is generally assumed that almost any vegetable can be used. In countries such as Germany and Greece however, vegetable-only soup is now part of their culinary heritage. German immigrants in 18th Century Pennsylvania became quickly renowned for their potato soups whilst Greek Faki Soupa contains lentils, carrots, and celery. Minestrone Soup. Minestrone originated in Italy in pre-roman times but it is thought to have become a more rigid recipe in the 17th and 18th Centuries after the importation of potatoes and tomatoes from the Americas. Although the term 'minestrone' is commonly regarded as another word for 'hodgepodge', today it seen as unique to traditional vegetable or meat soups by its inclusion of pasta or rice. In Italy, minestrone is now seen on menus and kitchen tables as often as pasta itself. Tomato Soup. Some may argue that tomato soup is now even more popular than the above, in the UK at least. Today, it is commonly consumed in its condensed canned form, and occasionally with cheese, sour cream, or crackers. In Poland, tomato soup (or Pomidorowa) has long been a staple. Of course, tomatoes are the primary ingredient - but onions, meat broth (beef or chicken), dill, and sour cream are also added to give it a slightly more exciting taste compared to that which is from a tin. Spanish Gazpacho is tomato soup, but served cold and is mostly eaten during the summer. A variety of coffee vending machines from Klix, with 35+ drinks to select from including coffee and tea. Simply the widest range of vending machines. Article Source: http://EzineArticles.com/?expert=Sarah_Maple ================================================= Seputar Resep Online Resep Online merupakan situs dunia resep dan kuliner Indonesia. Disini disajikan berbagai resep masakan, mulai dari resep masakan tradisional sampai resep masakan berbagai negara. Kami juga menyuguhkan berbagai resep lainnya seperti resep minuman, resep jus, resep makanan ringan, resep bumbu masak, resep jajanan pasar, resep berbuka puasa, resep kolak, resep kue, resep kue hantaran dan resep mudah lainnya. Selain itu kami juga menampilkan berbagai artikel menarik bukan hanya tentang dunia resep dan kuliner, namun juga tips-tips dan resep kesehatan yang memberi kita inspirasi tentang pentingnya menjaga kesehatan tubuh kita dari makanan dan minuman yang kita konsumsi. Juga tidak luput artikel menarik tentang khasiat obat-obatan tradisional Indonesia. Kita ketahui bahwa Indonesia terkenal dengan tanaman obatnya dan jamunya. Di luar negeri hal itu sudah diketahui dan menjadi acuan dan penelitian beberapa ahli di bidang ini. Banyak obat-obatan tradisional Indonesia yang sudah menembus pasar ekspor mancanegara. Juga tanaman obatnya sudah banyak dikembangkan dan dibudidayakan. Ini merupakan indikasi bahwa tanaman obat Indonesia sudah menjadi resep penyembuhan yang banyak dipergunakan. Dan yang tak kalah serunya adalah resep obat kejantanan juga banyak berasal dari tanaman obat Indonesia. Dan semua itu akan kami sajikan di artikel Resep Online ini. Di Resep Online kami juga mengundang Anda dan berbagai pihak untuk turut menyumbangkan ilmunya dengan mengirim artikel-artikel seputar resep masakan dan resep minuman. Hal ini sangat kami harapkan kerena resep yang kami suguhkan tentulah terbatas. Resep-resep masakan yang dikirimkan kepada kami semoga dapat bermanfaat bagi pembaca yang lain dan kami tampilkan sesegera mungkin. Dan dengan ini kami juga mengucapkan banyak terima kasih kepada Ibu-Ibu dan rekan remaja putri yang telah mengirimkan resep masakan, resep kue dan resep minuman-nya kepada kami. Semoga ilmu dan resep ini tidak sia-sia dan dapat dimanfaatkan bagi pembaca di seluruh Indonesia. Sebagian besar pembaca situs Resep Online ternyata berasal dari luar Indonesia. Ini kami ketahui dari statistik yang kami rekam dan kami pasang pada situs ini. Ini tidak mustahil karena di mesin pencari berekstensi dot com (google.com), resep Online ternyata berada di posisi teratas. Kami sangat bersyukur akan hal ini dan berusaha meningkatkan kualitas situs dengan resep-resep terbaru agar situs ini makin lengkap dan tidak mengecewakan pembacanya. Demikian dulu dari Resep Online. Bagaimanapun berbagai kekurangan tetap ada dan kami berusaha menyempurnakannya. Kritik dan saran membangun sangat kami harapkan demi terus hadirnya Resep Online di dunia maya. Sekali lagi terima kasih dan semoga resep-resep yang kami hadirkan dapat dinikmati dan bermanfaat. Admin ========================================== Mustard Rabbit Recipe By Stuart Raw This Mustard Rabbit recipe dish takes some time to prepare, but it is worth it! Ingredients Half a dozen rabbit joints 4 large tablespoons of Dijon mustard Seasoned flour Large knob of unsalted butter (a couple of ounces is about right) 3 or 4 rashers on streaky bacon onion garlic about half a pint of double cream Method Wash and dry your rabbit joints. Put them in a large bowl, cover with salted water and leave to soak for a couple of hours. Drain and dry. Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. (I suggest the fridge). The following day, I said this mustard rabbit recipe takes time. Dust the rabbit joints lightly with seasoned flour, shake off any surplus. Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides. Lift out the rabbit joints and set them aside. Peel and finely chop one onion and garlic cloves to taste. Remove the rind from the bacon and roughly chop it. Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft. Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets. Remove the casserole from the heat and stir in the double cream. Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c. Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time. Serve straight from the casserole (mind you don't burn the table)! Boiled potatoes and the usual green vegetables go well with this dish. You might want to throw a few bread croutons over the top as well. Enjoy. ================================================== Secret Recipe Tips by Tana Ramsay By Peter Gallacher Latest research shows that one in three people don't get any whole grain in their diet. Whole grains are cereal grains and are extremely important in order to obtain a healthy lifestyle. They provide B vitamins, vitamin E, minerals, carbohydrates and proteins. One person who knows how important childrens diets are is mum of four Tana Ramsay. Along with husband Gordon Ramsay she has four children Megan, twins Jack and Holly and Matilda. The Montessori trained teacher turned food writer believes most Mums want to cook healthy food for their children. She said, "I'm not a chef, I'm just a domestic cook. I've never trained as a cook and I'm a Mum and I'm running a house and looking after the kids and I cook out of a want to give my children a very balanced diet to set them up with incredibly good habits for later on in life to maintain their health. That's what I want to do and I think that's a position that so many Mums find themselves in and yet they haven't got the time to sit and devote an entire afternoon to planning supper." Many parents find it difficult incorporating foods like whole grains into every day diets but Tana says it couldn't be easier. "It's very simple to incorporate into your everyday life. Start the day with a couple of Shredded Wheat and then that's your whole recommended daily intake already done. You could switch to using whole grain or brown bread and brown rice, brown pasta. It's really that easy. For your lunch always choose brown bread for a sandwich or wholemeal pitta bread. If you're having a pasta salad use some brown pasta in your pasta salad that's what I do for the children sometimes with their school lunchboxes. There are so many different ways you can fit it in," she said. Tana is married to celebrity chef Gordon Ramsay but he isn't the only person in the family who can create great food. Tana also said: "I've actually come up with five recipes to help incorporate the three a day. I've done a lemon cheesecake using a cheerio base, I've done some stuffed chicken breast stuffed with tomato, mozzarella and basil and I've actually used whole grain bread for the breadcrumbs and I've crumpled up some Shredded Wheat into the mix and this gives a really nice texture to the outside of the chicken. I've done a knickerblocker glory using some of the cereal as well and quite often with the children's fruit I'll put in some yoghurt and stir in some oats and honey. Kids love anything crunchy." =========================================== Why Would You Want a Healthier Recipe For Red Lobster Biscuits? By Ray S. Tarrant There are people who look for a healthier version of the recipe for Red Lobster biscuits. I don't understand why. Don't misunderstand - I like these biscuits. I enjoy the light, airy texture and the smell and taste of cheese and garlic. But I eat them as a light snack. These are not something which fill me up, so questions like how much cholesterol and whatnot just don't matter to me. After all, you'll need to eat a hundred biscuits a day for the calories and cholesterol to add up. Many Red Lobster biscuit recipes use Bisquick for the mix. In the quest for health, some people replace it with a so-called low carb biscuit mix or unbleached wheat flour. The point is: if you bake it right, the biscuit mix will rise and leave lots of airy holes, hence the light, airy texture. That means a little mix goes a long way. In my opinion, low carb biscuit mixes just don't cut the mustard. As for unbleached wholemeal wheat flour - I haven't eaten any good Red Lobster restaurant biscuits made from wholemeal yet. Some people like to substitute other skim milk or even *shudder* soy milk for the whole milk. Using whole milk in the traditional recipe for Red Lobster biscuits gives the biscuits a certain richness of taste. Skim milk loses this - although I am willing to admit that this is a matter of taste. However, I draw the line at soy milk. To me, it just doesn't taste like Red Lobster biscuit anymore when people use soy milk. Using butter substitutes is yet another thing the health nuts do. Some, like margarine, just fall flat. It just doesn't behave like butter at 400 degrees in the oven. Low fat butter has the same issue as skim milk. I've heard of yogurt butter, which is supposed to be healthy, but have never tried it in my recipe for Red Lobster biscuits, so I can't comment. Frankly, the only place I can approve of substitutes is the cheese. Low fat low salt cheddar tastes a bit bland to me, but using other cheeses can give the normal recipe for Red Lobster biscuits interesting twists. I normally find Swiss cheese and blue cheese too strong, but they sometimes make interesting complements to the biscuits. It is also interesting to add different ingredients to your biscuit. For example, sometimes Mom tones down the cheese and garlic while adding some actual lobster. I didn't like the version with shrimp, but Sis did. It is up to you to discover an unusual yet delicious twist to the normal recipe. Since most people never eat enough Red Lobster biscuits to have an impact on their health, trying to find a healthy recipe for Red Lobster biscuits is a waste of time. On the other hand, looking for a different recipes which taste good but in different ways is a useful pastime which I approve. ================================== Carp Fishing Bait Recipe Design and Boosting Readymade Baits! By Tim F. Richardson Honey is a centuries proven not so simple carp attractor packed full of carp attractors, from sugars and antibiotics and immunity factors, to further bioactive substances that increase carp energy and improve metabolism and even lower cholesterol levels! Sweetcorn is relatively rich in carp stimulatory betaine, and tiger nuts are rich in the vitally stimulating essential amino acid for carp; namely lysine... Mineral salts such as sodium chloride, are vital for carp survival and are highly attractive. Salts, like water are so vital to survival of land based animals, that many can even locate these buried under the surface of the ground! Carp are similarly sensitive in many ways that we can exploit through our baits and make catching them much easier; so read on and discover much more.. The more you know about your bait, and how to leverage and exploit its hidden powers, then the better armed you will be to compete highly successfully in seasons to come, even against better more experienced anglers. Not all carp anglers want to make homemade baits for whatever reason, but knowing more about bait sure helps in improving the effective life of any readymade boilie, pellet or particle bait which might be established for a period on a water, and be losing its edge as fish become warier of it. Do you remember the adverts for the chocolate snacks called Mars bars that stated a Mars a day helps you work, rest, and play? These sweet sugar-packed snacks are energy packed and although primarily carbohydrate-based as opposed to protein-based, they hold many interesting features in regards to our carp baits and energy; so allow me to explain a little further! Carp in effect are diabetic and handle sugars in certain different ways to us although they use insulin and regulate glucose levels in the blood and its release from organs and body tissues as required. Although carp process sugars as do us humans they derive their main energy naturally from natural food items which if you have noticed, happen to be predominantly protein based. If you follow the progression of carp from fry stage to growing stage and brood stock the demand and ratios for different food groups and nutrients alter. You would not expect an old man of 100 years old to need the same food as an Olympic weight-lifting body-builder, and babies drink milk as opposed to downing a full 4 course meal. Now it might sound strange to us being used to getting more energy from carbohydrate foods, but in case you had not noticed, growing babies have a higher protein natural diet than adult humans. Carp are the same, and fry require more protein than juvenile fish and older fish which are still growing. By contrast, in older mature fish where their natural growth is slowing or levelling-out, their demand for protein is reduced again. Breeding fish have a higher demand for protein while their carbohydrate needs stay the same, which tells us a little about the fact that they derive some significant degree of energy from protein food too. Added to this, carp derive what they essentially need from protein foods far more efficiently than humans and is just one reason why amino acids are so important in carp baits nutritionally (and not simply as feeding triggers.) The balance of feed nutrition for aquaculture carp obviously change in the ratios and profiles of ingredients at each stage of development in order to maximise speed of increase of mass at optimum health for most profit. Not too many carp type species live in a natural environment where carbohydrate food items predominate exclusively! This links in with more about carbohydrates, nutrition availability and limitations implications for both us and carp. For example I'm referring to the quality of nutrition derived from carbohydrate foods like hard wheat crushed to make semolina, which is a very commonly used carp bait ingredient. Although in the past very high protein containing carp baits were fashionable, much of this was wasted due to various factors and the correct optimum balance in a nutritional carp bait may be posited more in the region of 40 percent protein and 40 percent carbohydrate but these are crude figures because what really matters in terms of both nutrition and energy are the actual biological conversions in reality. Please note, for anyone who thinks they have a meaningful calculation system for measuring accurate protein content of a carp bait this is avoiding the additional variables and dynamics involved with a bait that has been heated in any way and then added to real carp diet composed of many diverse food items. Carp do not naturally eat any single anglers carp baits like pellets or boilies, to the exclusion of anything else, and even in a tank you will see them suck nutrient rich algae off stones and the glass sides and so on... The figures for accurate biological conversion of carp baits in fishing situations is impossible to determine at present; scientists cannot even do this with 2 food items with humans accurately. There are many forms of measurement including forms of mass increase formulas and nitrogen wastage measures, protein efficiency ratios etc, but all these combined are still not strictly accurate for humans let alone fish feeding on mixed anglers baits and natural food items in reality! Here on land we humans derive more energy within our bodies from carbohydrate foods and this is obvious from our world-wide human dependence upon wheat, rice, and other plant energy stores. Other sugar and starch holding examples are potatoes, sugar beet and sugar cane and vegetables and fruits like yams, sweet potatoes, apples, bananas and obviously many nuts and other seeds. Although humans need nitrogen and amino acids for example, to survive, just like carp, in most human cultures the farming of carbohydrate foods is a primary source of energy used for basic survival as in daily bread. It is true that humans thrive on meat and even crave it when starvation hits because bodily systems begin to malfunction without necessary amino acids for example needs for basic body maintenance. Many diseases are common in humans due to a lack of balanced nutrition in the food items and general diets of so many people. One big example of the detrimental effects of intensive farming was in Russia, in the fifties or sixties, where the president ordered an enormous area of land to be prepared to grow wheat. But after just 2 crops the land could no longer sustain the crop and the harvest failed in the third year - and a disaster for thousands of people depended on this food. It is ironic that in America and Europe we had so-called wheat mountains due to over-production and now wheat is in actual short supply due to increasing demand and population explosion and devastating crop failures around the world. From the step hills of the Himalayas, growing basmati rice for example, to the primary world wheat and corn producing States in the USA and Europe, global warming effects have bitten back at humans dumb addition to fossil fuels. The nutrient content of wheat for instance has been consistently dropping as a result of intensive farming. What a plant takes out of soil needs replacing at some stage and in fact in many intensively farmed areas land levels have actually fallen over the decades. The mineral and trace structure of soils can get extremely depleted by intensive farming. One result can be for instance that major wheat crops today contain only 8 to 12 percent protein as opposed to a possibly relatively higher figure decades ago. It is a fact that adding mineral and vitamin supplementation to a carp bait based on the hard form of wheat (crushed) commonly called semolina, can drastically improve carp response to it... The old term for carp baits primarily based on carbohydrate ingredients was and still is crap baits. This is referring to the reduction in the lack of dietary benefits of the bait in regards to nutrients; like amino acids and essential nitrogen, (part of the backbone as it were of essential nutrients for growth and repair that include calcium and essential phosphates for instances.) Many other nutrients will be reduced in a carbohydrate bait, such as essential minerals, vitamins, certain specific growth factors, lipids and other things. Certain minerals can be absorbed directly into the fish through the skin but this does not stop them being useful in baits in terms of attraction, especially in less dissolved mineral-rich waters for instance. Ok, now using all these things and more in your baits will all give your carp added stimulus to taking your bait, say in preference to another bait with very few of these things. However, it does not mean that a skilled angler using a carbohydrate based, high flavour level, attractor style bait will not out-fish you. There is far more to bait than meets our human senses, and many of the most effective substances in baits have as much to do with increasing vital energy levels and metabolism in carp, as much directly offering a nutritional benefit! Attraction, nutrition, plus physiological and even psychological (or mood and behaviour) boosting substances, all have their place in carp baits today and they all work. Some even trigger sexual aggression inducing carp to take a bait (think hormones and original hair rigs perhaps (Kevin Maddocks using his wife's hair...) There are many things the average angler on the bank is not aware of. But if he was better educated about bait, his options for manipulating fish in various ways in diverse situations will improve as will his results. The extremely competitive world of carp fishing means that today any edge can be the difference between big success and consistent failure. Decades of evidence points to the fact that lack of experience or skills or simply raw fishing talent, can be levelled by getting knowledge of fish senses, fish behaviour and bait exploitation. The more you know about your bait, and how to leverage and exploit its hidden powers, then the better armed you will be to compete highly successfully in seasons to come; even against better anglers... By Tim Richardson. =============================================== Apple Salad Recipes and the Antipasto Salad Recipe By Lucille Green Meals are not complete without a good salad. Antipasto salad, apple and fennel salad, and apple cider salad are 3 delicious salads that are easy and quick to prepare. Here are the 3 recipes for you to try at home: 1. Antipasto Salad Ingredients: - 16 oz. pkg fresh/frozen cheese tortellini - 4 ounces chopped salami - 4 ounces provolone cheese, cut into - 2 x 1/4" strips - 11 oz. can corn - drained - 9 oz. package frozen spinach, thawed - squeezed to drain - 6 oz. jar marinated artichoke hearts - drained/chopped - 6 ounce can pitted ripe olives - drained/sliced - 1 1/2 cups prepared creamy Italian salad dressing - 1 teaspoon Dijon mustard - 1/2 cup grated Parmesan cheese - 2 ounce jar diced pimiento, drained - if desired Directions: - Cook tortellini to desired doneness as directed on package; drain, rinse with cold water. - In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. - In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. - Pour dressing over salad; toss gently. - Top with remaining olives and Parmesan cheese. - Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento 2. Apple and Fennel Salad Ingredients: - 5 ounces Fresh Spinach - 1 each Small Fennel Head - sliced - 2 each Medium Granny Smith Apples - 1 each Small Red Onion - sliced Directions: - The Granny Smith apples should be peeled and cubed. - Thoroughly wash spinach, removing fibrous stems. - Dry and place in salad bowl. - Add fennel, apples and onions. - Toss with Celery Seed Dressing. - Trim with fennel tops. 6 servings. 3. Apple Cider Salad Ingredients: - 2 packages gelatin powder - unflavored - 2 cups apple cider - 1/4 teaspoon salt - 2 cups apples - diced - 1/4 cup black walnuts - chopped - 1 tablespoon chopped parsley cooking oil lettuce leaves for decoration Directions: - Put 1/2 cup cold water into a small bowl. - Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. - Let stand 5-10 minutes to soften. - Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. - Stir until gelatin is completely dissolved. - Have a 1 quart mold lightly greased with cooking oil. - Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator. - Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. - Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. - Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. - Chill until set. - Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice. ================================================ Diwali Recipes By Bharat Peripleko Sweets are the best way to shower your Diwali greeting to your loved ones. Here are some of the Diwali sweets recipes: Almond Seera This is one of the best Diwali recipes and this sweet is easy to prepare. Following are the ingredients required for making Almond Seera: • One cup of coarse wheat flour • 1-1/2 cup of blanched almonds • 1 teaspoon of cardamom powder • ¼ teaspoon of crushed saffron strands • 1 tablespoon of warm milk • 8-10 blanched almonds finely chopped in to silvers • 1-1/4 cup of ghee • 3 cup of water • 1 cup of sugar How to prepare Almond Seera Firstly the crushed saffron and dissolved in the warm milk. Keep this saffron milk aside. Dry and powder the blanched almonds. Keep aside 10 almonds for garnishing. Melt ghee in a large and heavy pan and add some flour to it. Stir and fry this mixture for about 2-3 minutes. Then add some almond powder to the mixture and again stir and fry the mixture till it becomes golden and give a nice aroma. The mixture has to be continuously stirred. Add some water and again stir and cook it. Add some sugar to it. When the ghee exudes, add cardamom and saffron to the mixture. Then stir and place the dish prepared in to a serving dish and garnish with the chopped almonds. Kheer Kheer is the common dessert among Indians and is prepare at the time all festivals and celebrations. Kheer can be made of vermicelli or rice and the important ingredients are milk and sugar. Ingredients for Kheer: • Milk - 1 liter • 200 grams of rice ( soak the rice half an hour before cooking) • Sugar • Finely chopped cashew nuts • 4-5 pieces of cardamom • Few raisins Preparation of Kheer Pour milk in a pan and boil it for a few minute. Keep the flame low. Stir the milk continuously to become little thick. Put some sugar in the milk and continuously stir it until the sugar melts in the milk. When the milk is ready, put the rice in to the milk and boil it for sometimes while stirring is at intervals. When the rice is cooked, garnish it with chopped cashew nuts, cardamoms and raisins. Khoya Laddu Khoya Laddu is most famous of all khoya sweets and the most appetizing dish prepared during Diwali. Ingredients for Khoya Laddu • 2 cups of Khoya • Powdered sugar • 1-1/2 cups of powdered and roasted sesame seeds or til • Kesar • Chopped pistas and almonds Preparation of Khoya Laddu Roast the khoya in a low flame till it becomes golden yellow color. Let it cool for some time and after cooling add some coarsely powdered sesame seeds to the khoya and mix it well. Add the sugar when the above mixture becomes Lukewarm. Mix it well and make in to the shape of small balls. Ensure that the mixture should not be too hot or else the sugar will melt and perfect balls would not be made. Finally decorate with kesar, almonds and pistas. ================================================= Finding Free Resep Masakan Online If you love to cook, you are likely always looking for the next new resep to try out on your family and friends. The thing about cooking is that it can be quite boring if you always cook the same things. So, when you are in need of new resep, you might automatically run out and buy the newest cook book on the shelves. The problem is that when you do this, it can be quite expensive to try out new meals. One easy way you can get resep for free is by looking online. You can find resep online by doing several things. First, you can try to find free resep by doing a search. Go to your favorite or nearest search engines and type in “free resep”. You will be shocked at how many resep will turn up. Another way you can find free resep online is by visiting the sites of your favorite magazines. Magazines that focus mostly on women and family will likely always have a few new resep per week on their sites, which can be very helpful to those seeking out the newest resep for no cost. So, instead of shelling out thirty dollars for the newest cookbook each time you start craving new resep, simply hop online and do some research. You will find that you can even type in a specific meat and get the results of new resep containing that meat. It is amazing and fun to get so much for no cost at all and start cooking in ways you never imagined before. Why Pay for Resep Masakan When You Get Them Online for Free? With so many resep web site online, why should you pay for resep? The Internet really gives you a great resource of many different web sites. There is a great variety of web sites out there. Some sites are run by food companies such as Kraft foods, Barilla Pasta, and Land O’Lakes. Other sites are run by magazines like Martha Steward, Women’s Day, Family Circle, and many others. There are other websites that are simply collections of resep. Many companies such as Kraft foods build websites so you will use their ingredients in the food that you make. On Kraft’s website you can find so many resep for things made with cheese: resep casseroles, resep appetizers, resep breads, resep pizzas, and so much more resep. Other sites such as Barilla Pasta feature resep that are specialize in resep pasta. Land of Lakes features resep that contain butter: resep cookies, resep sauces, resep breads, a variety of resep desserts, and so much more. If you buy a particular resep brand of food, chances are that there is a web site to compliment what you just bought. Many magazines offer free resep online. Bon Appetit, Gourmet Magazine offers tons of resep from current resep magazines as well as the past. Other resep magazines such as Woman’s Day, and Family Circle offer so many free resep. So if you can think of a resep magazine you enjoy, chances are there is a web site to match. Another terrific type of resep web site are simply ones that are collections of resep. Allrecipes.com features many resep from its viewers, people just like you. SOAR resep archive has been around since around 1995 and is a non profit web site that features thousands of resep from many different categories. Be sure to use your favorite search engine to find resep collections based upon resep pies, resep cakes, French, and just about any other sorts of resep you can think of. You can easily see that there are many different free resep available online. There is really no need in purchasing resep when there is a great variety that is available for you. There are literally thousands of resep and cooking web sites that are waiting for you to explore them. Do I Really Need to Follow a Resep? These days, its seems like everyone is looking for different resep to add to their tried and true favorites. Many people are looking for resep that are low carb or that fit into the type of diet they are on. Or, they are looking for a new things they can make for busy nights like crock pot recipes or quick resep. Maybe you are looking for a new cookie resep or even an easy gourmet resep. Whatever your choice is, you can usually do a search for them online. There are many, many websites full of different and new resep for you to try. Most web sites offering resep are able to provide them free of charge. With so many people looking to expand their cooking ability or learn new resep, the web is a wonderful tool. Search for quick resep online and you may find not only resep that are quick, but time saving tips and things you can do ahead to make dinner time quick and simple. You may find many types of quick resep as well from crock pot resep that are prepared well ahead of time to easy gourmet resep. You'll find low carb or low fat resep to meet your needs. Regardless of how you are looking for them or what you are looking for, everyone seems to like new resep to add to their favorites! Do you have the skills to help you transition from drive through mentality to preparing full family dinners? Yes, I laughed at this concept too. The whole idea that I could have the time or energy to make dinner for my family every day is laughable. Then I started implementing these tips and our family life actually changed. I would like to share with you how to make easy dinner recipes work for you on a daily basis. Tip 1: Get a calendar. This is an organizing tool that works for everyone I know and it's so simple you're going to just say, "Stacy, come on. Do you think we're simpletons?". Not at all. But when you're writing down all of your activities for the day, note what days are going to be crunches and which look not so bad. If Tuesday looks horrid, buy a rotisserie chicken, some great rolls, a bag of Caesar salad and you've got chicken sandwiches in a flash. You'll only go through half the chicken and when Wednesday hits, you have the makings of a great pasta. Your calendar can be your best friend so map out your week in advance and write on each day what dinner is going to be. Tip 2: Post a shopping list inside your pantry door. This will help you remember the odd items that come up (saran wrap gets me all the time) plus as you're doing your meal planning at the beginning of the week you can easily populate the items you need to make those dinners. Tip 3: Consolidate. One grocery trip per week period. Don't make life harder than it is. When in doubt, refer to Tip #2 and be diligent with that. Tip 4: Get everyone else involved. I have two children so they get to pick one meal every two weeks. My daughter picks one week and then my son the next. I find a day that looks good and ask for their choice ahead of time. They get excited to for having dinner at home because it's their choice and I don't have to force anyone to eat anything. Tip 5: Get tech-y. Subscribe to blogs or websites that have great recipes emailed right to you each week. I have been fortunate enough to subscribe to a program that helps me out tremendously. Not only does it have a huge library of recipes to pick from, but it helps me put the recipes onto a list and then even makes a grocery list for me. I don't know how I ever lived without it. There are quite a few of these sites out there, but the one I use can be found here. Tip 6: Be flexible. We're not perfect and even the best laid plans sometimes fall apart. An occasional Pizza picked up in desperation is o.k.. We also have scramble nights when the plan has deteriorated and we get to just pick anything from the pantry we want - from a bowl of cereal to left over steak. We're all great with those evenings because we know that tomorrow we'll get back on the program. I have a career, own a second business, have two children who are both heavily involved in sports and regularly volunteer for local, national and international service projects. Super-Mom I am not, but I have found some invaluable tools that have helped me stay sane (well most days at least). Taking the stress out of my life is a major priority and I hope you can join me in making dinner easy and delicious again. Visit me on my blog at http://easydinnerrecipes.blogspot.com ------------------------------------------------------ By: Stacy Nelson Source: http://easydinnerrecipes.blogspot.com 10 Tips for Fixing Heart Healthy Resep Do you remember Grandma's apple cobbler? Is spaghetti one of your favorite meals? You can still eat these things, but new versions of them, if you know how to swap ingredients. Here are 10 tips for fixing heart healthy resep. 1. Replace eggs wih a cholesterol-free egg substitute. If you don't have a substitute on hand, you may use egg whites. According to the American Heart Association, two egg whites may be substituted for a whole egg in baking resep. 2. Use fat free (skim) milk. This one change saves you calories and lowers your cholesterol level. 3. Choose non-fat cheese. For better melting Dr. Richard Collins, author of The Cooking Cardiologist, recommends soaking the cheese in milk for a few minutes before adding it to resep. 4. Add fiber -- fresh fruit, dried fruit, vegetables, and grains -- whenever possible. Fiber is good for you and fills you up. 5. Cook with plant oils, such as olive, corn, and canola. If you're sauteing food, add a teaspoon of butter to the oil for flavor. Use as little oil as possible. 6. Swap unsweetened applesauce for shortening in baking recipes. But cooking is chemistry and, for best results, you may have to add a teaspoon of oil. 7. Hold the salt. Excess salt raises your blood pressure. Insstead of salt Mayo Clinic recommends citrus zest, fresh and dried herbs. To bring out the flavor of dried herbs rub them with your fingers before adding them to the resep. 8. Cut back on sugar. Recipes made with half the sugar may taste just as sweet. Instead of sugar you may use Splenda, a no-calorie sweetener made from sugar, or half Splenda and half sugar. 9. Go lean on protein. Buy lean cuts of beef, skinless chicken, extra lean chops and fish. Some resep, like spaghetti sauce with mushrooms, may not need protein at all. 10. Eat normal (not supersized) servings. According to the Univesity of Missouri Extension Service, large servings add up to 200-500 calories a day, which can add up to 20-50 extra pounds a year. A few ingredient changes can have a huge impact on your heart health. Before you know it these swaps will be automatic. The heart is your body's main pump so take care of it. ------------------------------------------------------------- By: Harriet Hodgson Harriet Hodgson has been a nonfiction writer for 26 years and is a member of the Association of Health Care Journalists. Her latest book, Smiling Through Your Tears: Anticipating Grief, written with Lois Krahn, MD, is availble on http://www.amazon.com. Go to http://www.harriethodgson.com for more information on her work. Hodgson is hard at work on her next book, Doctor in the House: An Inside Look at Medical Marriage. Copyright 2005 by Harriet Hodgson. Source: http://www.harriethodgson.com/ ======================================================== Menyelamatkan Menabung Uang pada atas Bagels Ekonomi sedang melambat, tetapi hari mu hanya membawa lebih sibuk. Kebanyakan hari [itu] adalah susah untuk menganggap seperti dirumah sendiri sarapan , maka [itu] [hanya;baru saja] lebih mudah untuk pergi kepada resep warung kopi yang lokal untuk mendapat/kan secangkir resep kopi dan suatu bagel-this akan [bertahan/berlangsung] kamu sebentar sedikitnya. Bagaimanapun, jika kamu seperti aku, kamu tidak pernah menjejaki berapa banyak uang [yang] kamu adalah membelanjakan pagi-pagi pada [atas] hal-hal seperti kopi dan bagels. Suatu nasehat, jangan. Jumlah uang membelanjakan pada [atas] bagels pagi-pagi adalah tidak masuk akal. Jadi kenapa tidak menendang kebiasaan warung resep kopi dan merebut suatu lebih murah, sama [halnya] sarapan gampang dari dapur milik mu. Pembuatan bagels bukanlah [seperti/ketika] diper;rumit [ketika;seperti] itu bisa nampak dan [menyelamatkan;menabung] tiga atau empat dolar [adalah] suatu hari adalah tidak ada apapun untuk mengejek pada. Maka bagaimana anda membuat suatu bagel? Ini satu arah: Bagel Resep Untuk membuat bagels adalah [yang] sangat gampang, dan kamu mungkin resep mempunyai semua ramuan yang diperlukan di (dalam) lemari mu telah. Kamu memerlukan dua paket [dari;ttg] ragi kering aktip, empat dan suatu cangkir;piala keempat dari semua tepung tujuan, suatu cangkir piala setengah air hangat, tiga sendok makan gula, dan satu sendok resep makan garam. Sekarang ini adalah hanya untuk dataran bagels. Jika kamu ingin suatu bagel dibumbui [yang] kamu resep dapat yang manapun mengambil suatu dataran bagel dan menambahkan bahan setelah itu, atau kamu dapat membakar kue ia/nya di (dalam). Untuk yang dalam resep keadaan tergesa-gesa; terburu-buru, membakar [itu] mungkin (adalah) makin baik pilihan. Campuran pertama ragi dan tepung mu bersama-sama. Pelan-Pelan banyak resep mengalir (datang) dari air [itu], garam dan gula, dan melambat dengan lembut, maka kamu tidak cap/penukaran yang atas ragi [itu]. Karena suatu resep konsistensi [yang] lebih baik.Ketika yang telah terjadi, kamu [perlu] memotong adonan [itu] ke dalam duabelas potongan sama, dan menggulung[kan [mereka/nya] ke dalam peluru/bola. Odok suatu lubang resep melalui/sampai pusat dan dengan lemah-lembut menarik keluar. Lagi, biarkan adonan [itu] menempuh sekitar 10-20 beberapa resep menit untuk biarkan ia/nya naik lagi. Celupkan masing-masing bagel di (dalam) mendidih air gula, dan resep kemudian biarkan sakit mendidih perlahan lahan air untuk sekitar 5-10 beberapa menit. Kemudian membakar kue pada 375F untuk sekitar 30 beberapa menit. Membuat [yang] cukup untuk keseluruhan resep minggu dan [menyelamatkan;menabung] saran besar melalui/sampai tahun! Karena Lebih [] Informasi Jika kamu ingin lebih [] informasi pada [atas] bagaimana resep cara lihat roti seperti bagels, ingin lain resep, atau nasihat masakan kebutuhan resep mengunjungi www.cdkitchen.com hari ini! Start yang [menyelamatkan;menabung] uang dengan resep masakan makanan milik mu.