Healthy eating starts with careful planning and organization. Since fresh produce has a very limited shelf life, regular grocery shopping is a must. Creating a menu for the week and writing out a shopping list will save you time and money; while helping you stick to healthy recipes. Local health food stores and farmer markets are very money-wise solutions. Plus, frequent visits will allow you expand your culinary horizons as well as mingle with other health-concerned people.
Healthy eating means using fresh ingredients and gentle cooking methods without adding any artificial ingredients and fats. Healthy eating requires a lot of cooking, since take-out food often contains too many refined fats and artificial seasonings. However, with modern appliances you will discover that cooking is no longer an annoying chore reserved for special occasions, but an exciting part of everyday life.
So which products should we buy when we actually decide to begin eating healthy food? Here’s what your weekly shopping list should include.
Vegetables. All vegetables should be eaten young, when they are tender and not coarse. Vegetables are best bought from fresh food markets or seasonal, when they are sold in boxes or baskets. Supermarket vegetables are often genetically modified or have been picked green and ripened in boxes when traveling long distances. Sprouts and brightly colored vegetables contain the most vitamins and antioxidants.
Fruits. Again, the trick is to buy seasonal fruit, since exotic fruits have often traveled long distances and ripened in their boxes, not on trees. Local, naturally ripened or, better yet, organic fruit are the best choice for the health-conscious cook.
Herbs. Aromatic herbs and spices can be used fresh or dried. The best idea is to plant the aromatic herbs in pots on your window and use them fresh whenever you need them. To preserve flavor, you can buy spices whole and use them freshly ground.
Cheese. Although cheese is quite rich in fats, cheese is a great source of vitamins and minerals. Buy only fresh cheeses in small quantities and try to eat them at once, since gourmet cheeses don’t have a lengthy shelf life.
Eggs. Buy only organic or free-range eggs, and shake them before buying to ensure freshness.
Fish and shellfish. The best way to buy fish is fresh and unfrozen. Again, most of the fish in supermarkets comes from fish farms where it is fed with artificial substances, and this fish cannot be used in healthy recipes. Pink salmon and other popular kinds of fish will most likely come from a fish farm. Shellfish is a more healthy choice, since shrimp, for example, does not live in chemically polluted water. When you boil mussels, discard those that do not open.
Meat. For truly healthy eating purposes it’s better to skip meat entirely, since it’s almost impossible to find meat that comes from an environmentally and health conscious farmer. Most of the meat in supermarkets has enormous quantities of growth hormones and antibiotics. The best meat for use in healthy recipes comes from small farming communities or organic farms.
Grains. Whole wheat and whole grains should become a staple of your healthy eating routine, because many healthy ingredients are contained in the grain shell. Rice is the only exclusion from the rule, because, even though the rice grain shell is removed, many nutritional elements still remain in the rice grain.
What we eat become a part of us. So make your kitchen a starting point for your new healthy eating habits, and enjoy preparing healthy meals.
Sunday, April 11, 2010
Give Me French Fries with that Shake
What goes better with a juicy hamburger and a delicious milkshake than a plate of crispy French fries?
Nothing, that’s what. I bet you’ve had countless meals, especially hamburgers, with a side of fries. Now you’re looking to find some recipes that show’s you exactly how to make those tasty diner and fast food restaurant style French fries.
Well, you’re in luck because you can easily find out online how to make fast food French fries – like McDonald’s French fries, curly French fries, sweet potato French fries, oven baked French fries, or baked homemade French fries.
Cooking French fries the traditional way involves grease and you want to be sure to use low-fat cooking oil to cut down on the fat content. There are places online to find French fries makers where you can deep fry them at home in just a few minutes.
Many people enjoy the recipes for seasoned French fries that are baked in an oven and not a frying pan. Cooking seasoned French fries in the oven eliminates most of the extra fat and calories, without sacrificing that delicious French fries taste.
Making French fries to eat at home that taste the same or better than the ones you have when you eat out is easy and fun with the right recipe, potatoes, oil and seasonings.
Nothing, that’s what. I bet you’ve had countless meals, especially hamburgers, with a side of fries. Now you’re looking to find some recipes that show’s you exactly how to make those tasty diner and fast food restaurant style French fries.
Well, you’re in luck because you can easily find out online how to make fast food French fries – like McDonald’s French fries, curly French fries, sweet potato French fries, oven baked French fries, or baked homemade French fries.
Cooking French fries the traditional way involves grease and you want to be sure to use low-fat cooking oil to cut down on the fat content. There are places online to find French fries makers where you can deep fry them at home in just a few minutes.
Many people enjoy the recipes for seasoned French fries that are baked in an oven and not a frying pan. Cooking seasoned French fries in the oven eliminates most of the extra fat and calories, without sacrificing that delicious French fries taste.
Making French fries to eat at home that taste the same or better than the ones you have when you eat out is easy and fun with the right recipe, potatoes, oil and seasonings.
Get in the “Spirits” for Holiday Celebrations
The holidays are almost upon us, and that means “’tis the season” for parties with co-workers, dinners with families, get-togethers with close friends and quiet nights by the fireside with loved ones. If you’re planning to do some entertaining, do everyone a favor and look beyond the traditional spiked eggnog and hot buttered rum. There are some better options; so here are a few suggestions to warm your belly and fill your guests with holiday cheer.
Some Like it Hot
On a cold winter day, there are few things better than a steaming mug of coffee, hot chocolate or mulled cider served with chestnuts or biscotti besides a roaring fire. Put some “fire” in the mug by adding one ounce (approximately a shot) of Vecchia Romagna Brandy and garnish with whipped cream. Brandy mixes exceptionally well with warm beverages (especially coffee) and adds a sweet, yet slightly spicy, bite to the drink. Vecchia Romagna, which is one of the oldest Brandy distillers in Italy, imports four sophisticated Brandies: Etichetta Nera or “Black Label,” which retails for a very affordable $26.99, and three high-end vintage Riservas (10, 15 and 35 years old) that range from $40 to $200. Vecchia Romagna Brandies are also available in attractive gift boxes that make great gifts for “dads and grads.”
Love that Lemon
What is it that bartenders and desert chefs have in common these days? The answer is a delightful liqueur known as Lemoncillo (also spelled Limoncello). Perfect for cocktails and confections, Lemoncillo is a luscious spirit made from lemon zest infused with alcohol. It has gained in fame due to its versatility and perfectly balanced sweet/tart flavor. One Italian company, Giori, produces a Lemoncillo that has earned praise from epicurean experts and can be used equally well in Cosmo Volanos as it can in lemon meringue. Giori also offers a one-of-a-kind Lemoncillo “Cream” liqueur that serves well in espresso or drizzled over brownies as a glaze. Giori Lemoncillo and Lemoncillo Cream both retail at $18.99 for a 750-ml bottle.
Feel the Chill
Cocktails are a sure-fire hit for holiday parties, and no cocktail party is complete without vodka. Vodka (especially the unflavored, premium kind) is ideal for cocktails because true, quality vodka has a faint, icy aroma and a smooth, dry, almost neutral taste that inherits the character and flavor of a mixer. So, everything from chic Cosmopolitans, Martinis and Vodka Mimosas, to standards like White Russians, Gimlets and Screwdrivers can be made from the same bottle. One exceptional example is Kutskova: a Russian-made, five-times filtered, double distilled, super-premium vodka. Kutskova, which retails in the $25 range, has received rave reviews as well as gold medals from the San Francisco World Spirits Competition and Tastings International Review of Spirits, for its pure, crisp flavor and cool, soft aftertaste.
Something Different
If you’re looking for a truly unique gift for a liqueur connoisseur, look for a delightful cordial called Amaro Montenegro. For those of you not familiar with Amaro Montenegro, it is an herbal liqueur that has a sweet taste and slightly bitter finish and is usually served before or after a meal. Bartenders and barristas across Europe have been using Amaro for years as an ingredient in everything from cocktails to coffees, and it is now beginning to gain popularity here in America. With vibrant flavors of spice, molasses, clove and orange peel, Amaro Montenegro was recently given outstanding ratings by the “Spirit Journal,” “Wine Spectator” and “Wine Enthusiast.” It serves best straight when chilled or at room temperature poured over ice cream. For the holidays, Amaro Montenegro is available as a gift set that comes with a special Amaro glass and retails for $21.99.
Get Cozy
Possibly the most cherished thing about the holidays is that it brings people together. With close friends and family traveling from everywhere for a visit, you may find yourself playing host to an intimate get together. Whether served on the rocks, mixed in a cocktail, with champagne, or warm in a snifter with a cigar, what could be better than a rich, velvety, aromatic Cognac? Produced from among the finest vineyards in the Grande Champagne region of France, Croizet Cognacs have received praise at the San Francisco World Spirits Competition for their incredible flavor and smoothness. And, with the VS retailing at $19.99, VSOP at $29.99, XO at $74.99 and XO Gold at $99.99, Croizet’s line of quality cognacs are exceptional values compared to other, better known brands. Additionally, the VSOP, XO and XO Gold are presented in attractive individual boxes perfect for holiday gift giving, and the XO Gold is presented in a festive gold bottle.
Wrap it Up
This time of the year can be pretty hectic with trips to the mall, travel plans, preparing the house for guests, cooking feasts and more. But, no matter what holiday you’re celebrating this season, or whether you’re hosting a get-together for two or two hundred, these holiday spirits can fit into just about any occasion. So, may your days be merry and bright, and remember to drink responsibly.
On the House
Finally, here are some holiday beverage recipes to help get you going:
CAFÉ CORRECTO
- Build in coffee mug
- 1 part Vecchia Romagna Brandy
- 3 parts hot coffee
- Top with whipped cream
- Dust with cocoa powder
*****
BREZZA ESTIVA
- Build drink in glass with ice
- 1 part Amaro Montenegro
- 3 parts tonic or ginger ale
- Serve with a stir stick
*****
COSMO VOLANO
- 2 parts Giori Lemoncillo
- 2 parts Kutskova Vodka
- Squeeze of fresh lemon juice
- Splash of cranberry juice
- Shake with ice
- Strain into glass
- Garnish with lemon wedge
*****
VODKA MIMOSA
- 1 part Kutskova Vodka
- 1 part Champagne
- 2 parts orange juice
- Serve in chilled Champagne glass
*****
AMARO MUDSLIDE
- 1 part Amaro Montenegro
- 3 parts vanilla ice cream
- Blend
- Spoon into glass
- Top with whipped cream
*****
GRAND CHAMPAGNE
- Build in Champagne glass
- 1 part Croizet VSOP Cognac
- 3 parts Champagne
- 1 Maraschino cherry
- Garnish with orange wheel
*****
CAFÉ CILLO
- Build in coffee mug
- 1 part Giori Lemoncillo Cream
- 2 parts espresso
- 1 part steamed milk
- Dust with nutmeg
- Garnish with lemon wedge
Some Like it Hot
On a cold winter day, there are few things better than a steaming mug of coffee, hot chocolate or mulled cider served with chestnuts or biscotti besides a roaring fire. Put some “fire” in the mug by adding one ounce (approximately a shot) of Vecchia Romagna Brandy and garnish with whipped cream. Brandy mixes exceptionally well with warm beverages (especially coffee) and adds a sweet, yet slightly spicy, bite to the drink. Vecchia Romagna, which is one of the oldest Brandy distillers in Italy, imports four sophisticated Brandies: Etichetta Nera or “Black Label,” which retails for a very affordable $26.99, and three high-end vintage Riservas (10, 15 and 35 years old) that range from $40 to $200. Vecchia Romagna Brandies are also available in attractive gift boxes that make great gifts for “dads and grads.”
Love that Lemon
What is it that bartenders and desert chefs have in common these days? The answer is a delightful liqueur known as Lemoncillo (also spelled Limoncello). Perfect for cocktails and confections, Lemoncillo is a luscious spirit made from lemon zest infused with alcohol. It has gained in fame due to its versatility and perfectly balanced sweet/tart flavor. One Italian company, Giori, produces a Lemoncillo that has earned praise from epicurean experts and can be used equally well in Cosmo Volanos as it can in lemon meringue. Giori also offers a one-of-a-kind Lemoncillo “Cream” liqueur that serves well in espresso or drizzled over brownies as a glaze. Giori Lemoncillo and Lemoncillo Cream both retail at $18.99 for a 750-ml bottle.
Feel the Chill
Cocktails are a sure-fire hit for holiday parties, and no cocktail party is complete without vodka. Vodka (especially the unflavored, premium kind) is ideal for cocktails because true, quality vodka has a faint, icy aroma and a smooth, dry, almost neutral taste that inherits the character and flavor of a mixer. So, everything from chic Cosmopolitans, Martinis and Vodka Mimosas, to standards like White Russians, Gimlets and Screwdrivers can be made from the same bottle. One exceptional example is Kutskova: a Russian-made, five-times filtered, double distilled, super-premium vodka. Kutskova, which retails in the $25 range, has received rave reviews as well as gold medals from the San Francisco World Spirits Competition and Tastings International Review of Spirits, for its pure, crisp flavor and cool, soft aftertaste.
Something Different
If you’re looking for a truly unique gift for a liqueur connoisseur, look for a delightful cordial called Amaro Montenegro. For those of you not familiar with Amaro Montenegro, it is an herbal liqueur that has a sweet taste and slightly bitter finish and is usually served before or after a meal. Bartenders and barristas across Europe have been using Amaro for years as an ingredient in everything from cocktails to coffees, and it is now beginning to gain popularity here in America. With vibrant flavors of spice, molasses, clove and orange peel, Amaro Montenegro was recently given outstanding ratings by the “Spirit Journal,” “Wine Spectator” and “Wine Enthusiast.” It serves best straight when chilled or at room temperature poured over ice cream. For the holidays, Amaro Montenegro is available as a gift set that comes with a special Amaro glass and retails for $21.99.
Get Cozy
Possibly the most cherished thing about the holidays is that it brings people together. With close friends and family traveling from everywhere for a visit, you may find yourself playing host to an intimate get together. Whether served on the rocks, mixed in a cocktail, with champagne, or warm in a snifter with a cigar, what could be better than a rich, velvety, aromatic Cognac? Produced from among the finest vineyards in the Grande Champagne region of France, Croizet Cognacs have received praise at the San Francisco World Spirits Competition for their incredible flavor and smoothness. And, with the VS retailing at $19.99, VSOP at $29.99, XO at $74.99 and XO Gold at $99.99, Croizet’s line of quality cognacs are exceptional values compared to other, better known brands. Additionally, the VSOP, XO and XO Gold are presented in attractive individual boxes perfect for holiday gift giving, and the XO Gold is presented in a festive gold bottle.
Wrap it Up
This time of the year can be pretty hectic with trips to the mall, travel plans, preparing the house for guests, cooking feasts and more. But, no matter what holiday you’re celebrating this season, or whether you’re hosting a get-together for two or two hundred, these holiday spirits can fit into just about any occasion. So, may your days be merry and bright, and remember to drink responsibly.
On the House
Finally, here are some holiday beverage recipes to help get you going:
CAFÉ CORRECTO
- Build in coffee mug
- 1 part Vecchia Romagna Brandy
- 3 parts hot coffee
- Top with whipped cream
- Dust with cocoa powder
*****
BREZZA ESTIVA
- Build drink in glass with ice
- 1 part Amaro Montenegro
- 3 parts tonic or ginger ale
- Serve with a stir stick
*****
COSMO VOLANO
- 2 parts Giori Lemoncillo
- 2 parts Kutskova Vodka
- Squeeze of fresh lemon juice
- Splash of cranberry juice
- Shake with ice
- Strain into glass
- Garnish with lemon wedge
*****
VODKA MIMOSA
- 1 part Kutskova Vodka
- 1 part Champagne
- 2 parts orange juice
- Serve in chilled Champagne glass
*****
AMARO MUDSLIDE
- 1 part Amaro Montenegro
- 3 parts vanilla ice cream
- Blend
- Spoon into glass
- Top with whipped cream
*****
GRAND CHAMPAGNE
- Build in Champagne glass
- 1 part Croizet VSOP Cognac
- 3 parts Champagne
- 1 Maraschino cherry
- Garnish with orange wheel
*****
CAFÉ CILLO
- Build in coffee mug
- 1 part Giori Lemoncillo Cream
- 2 parts espresso
- 1 part steamed milk
- Dust with nutmeg
- Garnish with lemon wedge
Garlic: A Quick Guide
Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.
The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.
When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.
To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.
The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.
Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.
Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.
To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.
Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.
The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.
When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.
To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.
The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.
Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.
Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.
To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.
Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.
Subscribe to:
Posts (Atom)