Best Health News - Food

Supporting Local Flavors

root — Mon, 03 Sep 2007 13:38:45 +0200

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In the last 10 years Americans have seen a boom in local food markets and for good reason. While Americans continue to buy more hurrying food, they still expect undefiled ingredients and they are finding them. So why are they turning to their local markets more and more? In a nutshell they want fresh, healthy produce with great flavor. There are many other benefits to buying topical products and it would seem Americans are now rediscovering what their local growers have to offer. FRESHER Care for fresher ingredients? Locally grown items are usually harvested 1 or 2 days before hitting the market making them significantly fresher past traditional store bought ingredients. For those folks lucky enough to live in rural areas, galore of your local ingredients may be available to you the same day they are harvested. Produce flown in from else parts of the country or world is considerably older acknowledged that on average they travel 1,500 miles to get to your dinner table. These products may be harvested before they are ripe because of the delay in getting the product to market. Given that produce loses nutrients quickly, a recently harvested crop is preferred for its ripeness alone. SAFER Local food is often safer, too. flat when it’s not organically grown, small farms tend to be less aggressive than large factory farms about using chemicals. While biotechnology companies have long been experimenting with genetically altered produce, small local farmers do not have access to these seeds and most would not use them even if they did have access to these seeds. For those consumers opposed to using genetically altered produce, locally grown produce will offer the best product. BUILDS COMMUNITY When you go to a local market you get a chance to see the grower and talk to them eye-to-eye. You get to see their reaction when you ask them if the use chemicals. You get to see how proud they are of what their hard work has produced. And you get to see that happiness in their eyes when you support their farm with a purchase. This opportunity to meet the growers in person goes a long way in creating a sense of community and maintaining tradition in addition to supportive local growers financially. BENEFITS OPEN SPACE & LOWER TAX DOLLAR SPENDING As we have become shrink-wrapped up in the conveniences of the corner grocer, we seem to have forgotten how expensive our farmers are to our local communities. If you grew up in a rural area, you most likely remember the vast open space and beautiful countryside the crops created. As long as the small topical farms exist this open space will not be developed into commercial property. Why is this important? Aside from maintaining the beautiful landscape, it is also most cost effective for the region, supports a cleaner environment and affords wildlife a greatly desirable sanctuary. On average almost cardinal times as much tax revenue is spent on services for a residential area then is spent on services for farms, forest or open space. For instance for every $1 concentrated in taxes from a residential area, almost $1.20 is tired on services to support that area. Conversely, only $.34 is spent to support rural area for each dollar collected. Because farms contribute more taxes past they require in services, topical farmers make for a unnecessary in tax revenue. In addition to the lower cost necessary to support rural areas, they also help to clean 12-14% of the carbon emitted by vehicles and industry. By continuing to support local growers today, you are ensuring that they will be around tomorrow. In fact much and more non-chain grocers are carrying locally grown products. They must, it’s what consumers are demanding. Try buying local flavors. You have nothing to lose and so much to gain.

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Merlot: A Quick Guide

root — Sun, 02 Sep 2007 22:08:45 +0200

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Merlots have soared in popularity in the last decade. Merlot is the most widely constituted grape in the Bordeaux wine region in France, and it is also quite widely constituted in wine regions in the United States, particularly in California. In California, there were single 2000 acres of Merlot in 1985, over the years, this has grown to 50,000 acres in 2003. While Merlots are quite often softer and more abundant than Cabernet Sauvignon, they are still often full-bodied, profound in color, and fairly superior in alcohol with flavors of cherry, plum and chocolate. Merlot matures in the bottle early than Cabernet Sauvignon, so Merlots are generally held in high esteem by wine drinkers than by wine collectors. Merlot is also commonly blended with Cabernet Sauvignon, to soften the Cabernet, and create a more interlocking wine. When serving Merlot, it should be slightly below room temperature. Place it in the refrigerator for 15-20 minutes before serving, to bring it to the word-perfect serving temperature. Merlot pairs healthy with many foods, including colorful meat, pork, poultry, and pasta. Over the years, where Merlot used to be utilized in blending with other wines, more and more, it is beginning to be appreciated on it's own.

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Use Spices To Cook Like A Connoisseur On A Paupers Budget!

root — Sun, 02 Sep 2007 11:38:45 +0200

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Don’t have the money to make delectable dishes? Or just don’t know the secrets of flavoring with spices and herbs, and making food stretch? The former is not word-perfect no matter what your income is. If you have the income to buy enough food to at least feed your family then your income is large enough to make some you feed them enjoyable, flat if it’s a vegetable dish. Yes, with the right spices or herbs, and recipes, the children in your family will come to love vegetables. My family has several favorite veggie dishes, that our kids like so much they want seconds. And the main secret to them are the different spices we use. These dishes range from ratatouille, eggplant parmigiani, to stewed tomatoes and stuffed zucchini. Just as they do with vegetables; spices, herbs, and sweeteners are the secrets to making all foods delicious. These three food miracle workers can be relatively inexpensive if you know where to look. In most health food stores (and in select supermarkets in growing numbers) there is a wondrous invention called a BULK section. I’m sure everyone knows what this is, but in case you don’t I’ll explain: It’s a section of a store that has complete types of different flours, beans, cereals, spices, herbs, and more more. Each of which are in separate containers or queen-size plastic buckets with a scoop, that allows you to buy as much or as less as you want of what ever spices or other food they carry. The store provides you with bags and twist ties, for your convenience. Spices are an excellent example of how low-cost it can be to shop in this section of the store. Most small jars of spices or herbs like-minded basil, oregano, thyme, etc... cost any where from 2 dollars a bottle to 4.99 (which is technically 5 dollars a bottle). In a bulk section you can buy these same spices, getting twice as much (or more) for less than a dollar or a little over. Talk about savings! Herbs and complete kinds of spices are more cheaper bought this way than paying the extravagant prices you are charged for a pre packaged bottle of the similar spices. Flour and other cooking and hot necessities are also much cheaper if bought in this section of the store. Note: buying in a bulk section does not normal you have to buy a lot of everything! You could buy only one cup of flour in if you wanted to, or just cardinal tablespoon of any spices or herbs. Ideally you should shop around at whatever different stores in your area have this special section, and compare prices to make sure you’re getting the cheapest price. Bring a calculator to the store and be prepared to do a little brain work to figure it out. Another money saving trick is to substitute ground turkey for ground beef in recipes. You might prefer the taste of beef but in terms of the money you save it will certainly taste heavenly to your budget. You can spice up bland omelets, scrambled eggs, soups, meat patties and much with the correct spices, and herbs. present is a recipe for deliciously spicy eggs, that won’t dent your wallet: For scrambled eggs try using: 1/4 teaspoon thyme and pepper 1/2 teaspoon salt and oregano 3 eggs Mix the eggs, spices, and herbs together in a bowl. Heat a frying pan on moderate heat until very hot, past add your oil (preferably chromatic oil or coconut oil) to the pan. Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan. Have a fork in your hand prepared to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute. Then use a spatula to scoop them out onto a plate. Do yourself a favor and follow these tips to start saving today, and still manage to cook delicious dishes.

Italian Recipes - How about a Dinner in Rome?

root — Fri, 31 Aug 2007 03:38:45 +0200

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If you are wondering what to prepare for dinner tonight, then you can always try these easy recipes. It’s fast and affordable. Menu Meal: Chicken Spaghetti Salad: Spinach Salad Dessert: Lemon Sorbet Chicken Spaghetti Ingredients: 1 cup cut onion (about 1 large) 1 cup Water 1 tsp Dried oregano leaves 3/4 tsp Dried basil leaves 1/2 tsp Dried marjoram leaves 1 tsp Sugar 1/4 tsp dry rosemary leaves 1 clove Garlic, crushed 1 Bay leaf 1 (8-ounce) can Tomato sauce 1 (8-ounce) can Tomato paste 1-1/2 cups Cut-up cooked chicken or turkey 4 cups Hot cooked spaghetti Instructions: Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stimulating occasionally. Remove bay leaf. Serve sauce over spaghetti. Note: All three Italian recipes in this article yield 6 servings. Spinach Salad Ingredients: 2 or 3 cups unprocessed spinach 3 slices Bacon 1 entire Avocado, sliced 12 strips Pimiento tasty and pepper, to taste 1/2 cup Italian chromatic oil 1/4 cup Vinegar 1 cup crumbled Gorgonzola cheese Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with unexhausted ingredients. Lemon Sorbet Ingredients: 2-1/4 cups Fresh lemon juice 1-1/2 tbsp Grated lemon zest 4-1/2 cups Simple syrup uncomplicated Syrup: 3 cups Sugar 6 cups Water Instructions: Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a big bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally. Simple Syrup: Place the sugar and water in a unblemished steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.

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Buy Fine Wine at Great Prices- A Strategy

root — Mon, 27 Aug 2007 21:38:45 +0200

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Some years ago in a book by Lee Iacocca, who was President of Ford efferent Co. prior to taking finished Chrysler Corp. and leading them out of bankruptcy, I read that Mr. Iacocca’s boss, Henry Ford II, drank two bottles of Chateau Lafite-Rothschild every day. Two bottles per day is an awful lot and wouldn‘t be advisable, but I did like the thought of drinking fine wine every day. Today, depending on the vintage, cardinal bottles of Chateau Lafite can cost upwards of $1,000 or even more. If your name is Henry Ford you can no doubt afford this, but most of us have to settle for something a less less prestigious for our regular dinner pairing. The point of this article is simple: One can drink good, sometimes even excellent wines, at very reasonable prices. The easiest way to do this is to wait for your local liquor store to have their rhythmic sales. For example, about once a month a large liquor store nearby our home, which carries a reasonably good selection of wines from around the world, has a sale for 15% off for those on their “family plan”. So that’s obviously the time to unoriginal up. The next question is what wines to choose. Unless you already know some good producers and have your favorites, the unsurpassed guides are the little tags which give wine ratings by wine critics such as Robert Parker of “The Wine Advocate“, the “Wine Spectator“, and “The Wine Enthusiast“, among others. Most good liquor stores make a point to display these tags for the wines that the critics have tasted. As an example of wine ratings, present are the criteria used by Robert Parker, considered by galore to be the foremost of wine critics: “96-100 An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume. 90-95 An outstanding wine of exceptional complexity and character. In short, these are terrific wines. 80-89 A barely preceding average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws. 70-79 An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine. 60-69 A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors. 50-59 A wine deemed to be unacceptable.” To be sure, you will not find floury wines rated at 96 or above on the cheap, 15% off or not! However, it is entirely possible to find wines rated in the high 80’s (very good) or flat low 90’s (low outstanding range) for good prices, often $10 or less on sale! If your wine or liquor store does not display the ratings tags, suggest that they do so, or if needed find another store that does. The main advantage of the above strategy is that you are basing your purchases on some opinion. If you simply choose a wine without knowing anything about it, you might still find a pleasant bottle, but the chances of success are considerably diminished. other resource for choosing fine wines is a good local wine specialty shop. In our town we have a shop run by a young man who is extremely knowledgeable about complete aspects of wine, from vineyard practices to production to tasting, and he is truly enthusiastic about the subject. I have learned to trust his judgment, and when he recommends a wine, I can count on it being a good choice. Of course he needs to charge more than the large volume liquor stores for his wines, but his knowledgeable inputs more than make up for the extra cost. So I routinely make a point to pick up many bottles at this shop in addition to stocking up as described above. If you can afford to purchase and cellar extraordinary fine wines, then by complete means go for it. But if your wine budget is a little more down to earth, try the procedure distinct above. I have found the wines recommended by the critics are almost always good, (nothing is foolproof, however, as proved by a solidly mediocre Tuscan wine we tried last week), but you’ll be pleased most of the time. Personally I like the choices of Robert Parker as well as those of The Wine Spectator. Also, I like to learn what I can about the wine, the grapes used, and also production methods used such as oak aging, malolactic fermentation, etc. This is easily accomplished using the LaRousse Encyclopedia of Wine or other reference books. The more you learn about wine the more you will enjoy the experience, and you‘ll also learn more about how floury wines make food taste better. And as the old adage goes, “life is too short-stalked to drink bad wine”.

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Got Sprouts?

root — Fri, 24 Aug 2007 22:08:45 +0200

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They're not only good for you, but they taste good, too. Sprouts are also a great source of vitamins, fiber, protein, anti-oxidants, andenzymes. A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, from grains such as buckwheat, and from beans. While Mung beans are perhaps the most common source of sprouts, you can also obtain good results from lentils, soybeans and chickpeas just to name a few. Sprouts can be mature almost anywhere and the unsurpassed part is you only need a few basic supplies to get started. By following a few simple steps, you can receive a continual supply of nutritious sprouts. While there are several mercantile products available to cultivate sprouts, here are some of the easiest methods to help you get started. - Growing Sprouts in Flower Pots - 1. Start with a spick-and-span clay or plastic flower pot. Make sure there is a hole in the bottom of the pot to ensure bully drainage. Then place a piece of cheesecloth or muslin in the bottom of the pot over the hole so that the seeds/beans cannot fall out. 2. Next, soak the seeds or beans overnight and then put them in the pot. Remove some that are broken or damaged. Cover the plant pot with a dish. 3. Once a day, hold the pot under running water for a few minutes. This is to soak the seeds/beans thoroughly. 4. Once the sprouts begin to show, remove the dish and cover the pot with a piece of clear plastic wrap to let in the light. Place the sprouting pot left a window that allows daylight but is not in honorable sunlight. - Growing the Sprouts in Trays - 1. Soak the seeds or beans overnight. Remove any that are broken or damaged before you begin the sprouting process. 2. Select a low, flat dish (like a pie plate) or tray. You can purchase growing trays wherever planting supplies are sold. 3. Next, distributed out a 2-inch layer of soil and then sprinkle the soaked seeds or beans on top of the soil. 4. Cover the seeds/beans with four layers of damp newspaper. 5. Cover the top of the tray with clear elastic wrap. 6. When the sprouts start to lift the plastic cover, (usually about three days) remove the newspaper. 7. Place the tray in a window so that the buoyant can turn the sprouts green. You will need a space to place the sprouting tray that receives daylight but is not in direct sunlight. 8. Because the thin layer of soil dries out quickly, water twice all day. 9. After about 8-10 days, you will have sprouts tall sufficient to harvest. - Growing Sprouts in a Jar - 1. Soak the seeds, grains, or beans in lukewarm water overnight in a wide-mouth glass jar. Remove any that are broken or damaged before you begin the sprouting process. (Sprouting increases the seed volume. 4-tablespoons will be sufficient for a quart size container.) 2. In the morning, pour off the water in the jar and rinse the seeds/beans thoroughly. 3. Place a piece of cheesecloth or muslin over the mouth of the jar. Use a rubber band to hold the material securely in place. This makes rinsing easier. 4. To keep the sprouts constantly damp, repeat the rinsing 2-3 times a day. Remember to drain some excess water because the sprouts should not stand in water. 5. Keep the jar away from the light for the first hardly a days. 6. When the seeds/beans begin to sprout, (usually about the forth day) move the jar into the light to activate the chlorophyll and turn the sprouts green. - Harvesting and Storing the Sprouts - Newly germinated grain, seed, and sprouts, increase in food value in the very first period of growth. Grains should be harvested and eaten from when they are six days old until they are 4-5 inches tall. To harvest, just take your kitchen scissors and cut what you need. Sprouts from beans, peas, etc., are ready earlier and can be eaten when they are 3-6 days old, depending on the type of sprout. For spouts grown in no soil or in seed trays, you can harvest the green "grass" when it starts to grow. Sprouts, from grain sown in jars, are ready sooner and are edible even before they turn green. Seeds sown in soil take a little longer. If necessary, wash the sprouts thoroughly to remove the seed coat. Sprouts need to be stored in the refrigerator once they are ready to eat. Put the sprouts in tight sealing bags, and they will remain tasty and crisp for one to two weeks. Rinsing the sprouts daily under cold water can extend their life. Sprouts may be frostbitten by blanching them over steam for three minutes and past cooling them in ice water. Drain them and pack into freezer containers. By growing your own sprouts, you will save yourself money because it is less overpriced to buy sprout seeds and grow and harvest the sprouts yourself than it is to buy the sprouts from a market. Sprouting at home takes only a few minutes a day, and can produce a good part of your regular requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful.

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Cooking Aprons: An Overview

root — Thu, 23 Aug 2007 03:08:45 +0200

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We all take notice of the chefs in our popular restaurant, at one point or another. We recognize them by their signature hats and chef aprons. Chefs have used cooking aprons for a countless number of years. Not only is it the attire-of-choice at galore high-end restaurants, chef aprons are a functional accessory to their wardrobe. Chefs wear cooking aprons for several reasons. One reason is that they are dealing with a variety of food ingredients for many hours each day. They have to have a means of keeping their clothing free from dirt, stains and odors. They also need pockets to carry utensils from cardinal part of the kitchen to another. Chef aprons serve a variety of purposes and most of us will admit that chefs wearing cooking aprons have a more professional look. Men and women have worn kitchen aprons for centuries. Traditionally, women have been the primary homemakers in a family. Although times have certainly changed and things are not as cut-and-dry as they were before, the same tends to hold true. Kitchen aprons have been an important piece of attire in women's history. The use of cooking aprons likely precedes that of transcribed history with several scholars noting the use of aprons flat in the time of Adam and Eve. Kitchen aprons, or cooking aprons, have been worn to protect clothing from dirt, grime and smelly odors. They serve as a towel to humourous freshly scrubbed hands. The pockets of kitchen aprons have been a wonderful tool for carrying utensils, kindling wood or flat an occasional treat for a child. It is simply surprising to consider the long and rich history of cooking aprons and how they have transformed along with societal standards. Today’s kitchen aprons still serve the same functional purposes but tend to come in a big variety of styles, colors and with catchy one-liners.

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Budgets And Eating - Can They Co-Exist?

root — Wed, 22 Aug 2007 16:08:45 +0200

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Whatever your reason for having a tight budget, the truth is that going to the grocery store without a plan is a BIG budget breaker. And sadly all that cash ends up vanishing into our stomachs and then...well, you know what comes next. But if you single had $300 a month to spend on groceries for a family of four, could you do it? What sort of food would make the list and what would stay tauntingly on the store's shelves? Could you save $25 a month on groceries? How about $50 or $100? Possibly you could cut your bill by almost 50% if you consider some of the following suggestions: First you must divide the budget you have into cardinal categories; weekly, bi-weekly and monthly. Once you have the totals fixed, try to find a way to make it work. If you budgeted too tight, only then consider how more more you really need to spend. Second, identify your WEEKLY needs; milk, bread, fruits. These will be your saving graces when the troops are hungry. You can load up every week and always have a healthy snack available. Think about $15/week. Third, identify your BI-WEEKLY needs; eggs, cheese, vegetables, meat and cheese for sandwiches etc. These items have a slightly longer shelf life but you will watch how more you use when you know there's still four days until your next purchase. Try $20 every two weeks. Fourth, get the remainder of your groceries in cardinal place. Use cash to pay (to avoid temptation of finished spending) and work out your shopping list ahead of time. You only need to do this once as many of the items (Cereal, meat etc.) will need to be repurchased each time. Other items (sugar, flour etc.) may be substituted every other month. In this example you have $200 left. Fifth, have a schedule of meals that you can rotate. Cheap, wholesome meals like stir fry can be inexpensive as they use less meat than full pieces of chicken or beef for dinner. Plan to have a meat meal offset by a simpler dish like pasta all other night. This way your family will not go finished 'feast-and-famine' when they eat like-minded kings the first week and are eating canned chili all night for the last week. Always determine your meals based on what you really plan to cook. If you have easy weeknight staples, try to find the cheapest method of preparing them, or make do with little pre- packaged affair on else nights when you have much time. Using items like frostbitten vegetables can make eating low-cost also healthy and convenient. Clearly the $300 suggestion will depend on your family, the age of your children and how much your budget really allows. Whatever your budget, taking the time to draw up a plan and think about your choices will guarantee that you keep much cash in your wallet for other important things.

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To Fry Or Not To Fry?

root — Wed, 22 Aug 2007 15:08:45 +0200

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Here's a little known factoid - did you know that KFC changed its image by retiring the slogan Kentucky cooked Chicken. Instead, they became celebrated as serving up Kitchen new Chicken. Long are the days of Wesson Oil commercials that proudly encouraged yummy fried cowardly for dinner. When was the last time you saw a splatter screen? How about a Fry Daddy? It must be a pretty big sin to eat fried foods these days. Or is it? Look at the menu at Long John Silvers; nothing but fried foods. Look at any menu for that matter, deep fried beer battered shrimp, fried clams, french fries, cooked potatoes, fried eggs. Outback restaurant has the Blooming Onion, that puppy is soaked in oil. Fried Fried Fried. So perhaps no cardinal is trying to say that fried foods are good for you, but nations sure are indulging in the grease full foods, especially Americans. Perhaps this isn’t a good time to bring up the Obesity statistics. But here’s the kicker, "It tastes so good!" Granted, many fried foods are just too greasy, but a majority of them just taste delicious. That’s why loads of indulgers treat themselves to a so galore artery-closing delicacies! First there were the french fries, now there are profound fried dill pickles and profound fried Oreos? How did THAT leap happen? Don’t forget profound fried ice cream and profound fried peaches. Of course what menu isn’t complete without the deep fried mushrooms, deep friend cheese sticks, and deep friend cauliflower? Perhaps if you profound fry vegetables, it’s a less healthier? Is that how it works? Or if you profound fry already fattening nibbles, much as ice cream and Oreos, then it doesn’t really matter because you’re already cheating? Nevertheless it continues. There’s deep fried strawberries, Snickers, potato salad, zucchini, tofu, cheesecake, rice balls, bananas, corn, shrimp, and even deep fried turkey. Product flyers claim the short-winged bird is "so much juicier when cooked in a profound fryer!" So we got rid of the little table best Fry Daddy and went for the floor model turkey fryer. Umm, ok. Then there’s the big decision about what kind of oil to use? Olive, peanut, vegetable, canola, lard, butter, margarine or Valvoline 10-40? Certainly don’t forget to check out your supersaturated fats against your polyunsaturated fats versus the monounsaturated fats. Maybe you should say fats. Did we ever decide if fried was a bad word? Perchance the finer word is Sautéed. Indeed. Sautéed Oreos - much healthier!

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